Saturday, 4 January 2014


No-Bake Vanilja Cheesecake
125 g Digestive biscuits - graham crackers
2 tbsp Melted butter, unsalted
1/2 cup Cream Cheese
1/4 cup Caster sugar / superfine sugar
1/2 cup Double / heavy cream
2 tsp Vanilla Extract
1-2 leaves Gelatine

You are going to use gelatine to set the filling of this cheesecake, so prepare this first.
Soak 1-2 gelatine leaves in cold water.
If you like a firm set cheesecake, use 2. If you would like the filling to be lighter and creamier, use 1, but you will need to allow longer for it to set up.
The gelatine leaves will need to soak for around 5 minutes until they bloom

In the meantime, gently heat 1/4 cup of heavy cream in a small pan.
Do not allow to boil.
When the gelatine is ready, remove it from the water and squeeze out the excess water. Now add it to the heated cream and stir gently until it dissolves.
Set aside to cool.

Place 1/2 cup cream cheese into a mixing bowl along with the remaining 1/4 cup of heavy cream, sugar and vanilla.
Mix until everything is combined well.

Now add the cream that you dissolved the gelatine in and mix well. It doesn't need to be completely cool but be sure to thoroughly incorporate all the ingredients.

Pour the filling onto the digestive biscuit / graham cracker base and place in the refrigerator to set.
When ready to serve, cut into slices. You can serve it plain or add some fresh fruit or a nice fruity sauce.*Hub Pages*