Introduction
If you’re craving a rich and creamy dessert but don’t have an oven, look no further than this no-oven cheesecake recipe. It’s simple to prepare and doesn’t require any baking, making it a perfect treat for anyone looking for a hassle-free dessert option. With a few ingredients, you can whip up a delicious cheesecake that will impress your family and friends.
Detailed Ingredients with measures
For the crust:
– 1 cup of digestive biscuits, crushed
– 1/4 cup of unsalted butter, melted
For the cheesecake filling:
– 400g of cream cheese, softened
– 1/2 cup of powdered sugar
– 1 cup of heavy whipping cream
– 1 teaspoon of vanilla extract
– 2 teaspoons of gelatin powder
– 3 tablespoons of warm water
Prep Time
The preparation time for this no-oven cheesecake is approximately 20 minutes. This makes it a quick and easy option for dessert, allowing you to spend more time enjoying your meal and less time in the kitchen.
Cook Time, Total Time, Yield
This cheesecake does not require cooking, but it does need to chill in the refrigerator for at least 4 hours to set properly. Therefore, the total time from preparation to serving is around 4 hours and 20 minutes. This recipe yields one 9-inch cheesecake that can serve 8 to 10 people, perfect for gatherings or special occasions.
Detailed Directions and Instructions
Step 1: Prepare the Crust
Begin by crushing digestive biscuits until they resemble fine crumbs. You can do this using a food processor or by placing the biscuits in a zip-lock bag and crushing them with a rolling pin.
Step 2: Mix with Butter
In a mixing bowl, combine the crushed biscuits with melted butter. Mix until the crumbs are evenly coated. The mixture should resemble wet sand.
Step 3: Press the Crust
Transfer the biscuit and butter mixture into a round springform pan. Press the mixture firmly into the base using the back of a spoon or the palm of your hand to create an even layer.
Step 4: Make the Cheesecake Filling
In a separate bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well until combined.
Step 5: Add Whipped Cream
In another bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
Step 6: Combine the Mixtures
Once the whipped cream is fully incorporated, pour the cheesecake filling over the prepared crust in the springform pan.
Step 7: Smooth the Top
Use a spatula to smooth the top of the cheesecake filling, ensuring it is evenly distributed.
Step 8: Chill the Cheesecake
Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or until it sets firmly.
Step 9: Serve the Cheesecake
Once set, carefully remove the cheesecake from the springform pan. Slice and serve chilled.
Notes
Tip 1: Biscuit Variations
You can use other types of biscuits such as Oreos or graham crackers for the crust, depending on your preference.
Tip 2: Flavor Additions
To enhance the flavor of your cheesecake, consider adding lemon juice or zest to the filling.
Tip 3: Toppings
Serve the cheesecake with fresh fruit, chocolate sauce, or a fruit compote to elevate the presentation and taste.
Tip 4: Storage
This cheesecake can be stored in the refrigerator for up to 3 days. Ensure it is covered properly to maintain freshness.
