Hey guys! We hope that you’ve been resting well, eating well and preparing yourselves mentally for the coming school year (its ok, just enjoy yourself while it lasts!). All in the spirit of the holidays, we have another easy-peasy-needs-very-little-work recipe for you to try! Introducing…the No-Bake Cheesecake! We love no-bake desserts. With the hot and humid weather in Singapore, sometimes we just don’t feel like turning on the oven and getting the kitchen all hot. And the oven does use up alot of electricity, so everytime we are able to prepare a dessert without using the oven is an exciting opportunity for us!
There are many forms and types of Cheesecakes, from baked to no-baked, and also depending on the region they originate from. For example from North America, there is the New York-style Cheesecake which relies upon heavy cream while the Japanese-style Cheesecake, which relies upon the emulsification of cornstarch and eggs to create a smooth flan-like texture, is popular in Asia. The difference between baked and no-baked cheesecakes is just that no-baked cheesecakes typically don’t have thickening agents such as flour or eggs to help it set, and have more of a custard-like texture. No-baked cheesecakes also often employ the use of gelatin to help it set (however, the recipe below does not!). That said, we love all forms of cheesecakes because they are just so delicious, and creamy and worth the indulgence!
No-Bake Cheesecake This recipe was adapted from many different recipes and put together to suit the ingredients we had, so we will edit this post and credit the various sources soon!
Yields a 9-inch cake
For the base: 2 1/4 cup finely ground digestive biscuit crumbs (about 12-13 biscuits) *use a food processor to grind the biscuits or place all the biscuits in a sealed ziploc bag and smash with the bottom of a mug 4 1/2 tablespoons butter (melted) 2 tablespoons white sugar
For the filling: 250g cream cheese (room temperature) 1/4 cup + 3 tbsp white sugar 1 tsp vanilla extract 3/4 cup heavy whipping cream, whipped
In a bowl, mix together the digestive biscuit crumbs with melted butter and the white sugar for the crust.
Press the mixture into a 9-inch springform pan (botton and sides). Place in refrigerator until ready for use.
Whisk whipping cream by hand or with a stand mixer until soft peaks form. It also helps if your bowl and whisk/mixer are chilled before use.
In another bowl, beat cream cheese, 1/3 cup plus 3 tbsof sugar and vanilla extract.
Fold whipped cream into cream cheese mixture.
Spread into pan on top of biscuit crust
Refrigerate at least 4 hours before serving. The longer you leave it in the refrigerator the better it will set! (We placed it in the freezer for an hour before moving it to the refrigerator and leaving it there overnight).
Tips for cutting cheesecake: To get a clean cut, use a hot knife for each cut. To do this, fill a tall container with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut.
We really enjoyed making and eating this delicious and easy cheesecake! We especially liked the fact that it was no-bake and we didn’t have to wait for the oven to heat up and all. Also, in our opinion, the filling of the cheesecake was much lighter and delicate, yet still as creamy and smooth, than those of baked cheesecakes as there was no flour or eggs used in the batter. The biscuit base was just the right amount of crumbly and the filling was tart, creamy and not too sweet. Zara’s mum really likes this cheesecake and has asked us to teach her how to make it!
This cheesecake is the perfect recipe to attempt on a hot day or if you simple want to try something different from the usual baked desserts!
We're just two ordinary girls who hope to light up your lives with the love and joy that food brings :)
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