Cheesecake - Easy No Bake Recipe · Make Food Go Further

We love cheesecake – and there are so many variations to make. My favourite time is when I actually have an excuse to make cheesecake…friends coming over, parties, barbeques, get-togethers…you get my drift. I use a basic recipe, and then change it up to whatever I have handy, or feel like eating…oops, I mean making…..or do I mean eating???

Of course the trick is to make that first bite worthy! A smooth, creamy filling – not too sweet – and a base that is firm and not soggy. This basic recipe will make you a Cheesecake Master in no time at all.

Hidden Raspberry Cheesecake with Failed Chocolate Bark

Ingredients

Base:

500g sweet biscuits – plain or flavoured, depending on what you are creating – make sure they aren’t filled
200g melted butter – don’t use margarine!

Filling:

2 x 250g Philadelphia cream cheese – at room temperature
3/4 C castor sugar
4 cups cream – not pre-whipped!
2 t vanilla extract
3 T gelatin powder

Method:

Melt butter in either a small saucepan or microwave. Place the biscuits in a food processor and process until they become crumbs. Lift the lid, and make sure there aren’t any chunky bits left. Replace lid, and while the blade is spinning, slowly add the butter.

cheesecake, cheesecake base — Fully lined tin with base – you don’t have to line the sides!

Using a tin with a removable base, grease and line the tin. Press the crumbed biscuit and butter mix into the bottom of the tin – press down firmly. Place in fridge or freezer to harden. If you find that the base is too oily or greasy, use some paper towel to absorb the excess.

Using a blender or beaters, beat the cream cheese until smooth, light and fluffy – it’s important that the cheese is at room temperature to achieve this. Add the vanilla and castor sugar – beat well. Reduce the speed of the beaters (unless you want mixture splattered over the kitchen) and slowly add the cream, pouring in a steady stream. Continue to beat until the cream whips up with the cream cheese.

Passionfruit Cheesecake — Whip it good!!

Boil some water, and add the gelatine to the water in a small cup or bowl – mix and dissolve the gelatine.

Pour the gelatine into the cream cheese mixture – make sure that the beaters are running otherwise you will end up with lumps of gelatine in the filling.

Pour the mixture onto your prepared base. Cover and refrigerate until firm – note this will take a few hours to set firmly.