When I was quite young, my sister requested a cheesecake. Filled with excitement, I baked her a hazelnut and chocolate cheesecake (read: I chose the recipe, mum made it and I mixed occasionally).
My sister said she didn’t like baked cheesecakes.
Crushed, I didn’t make a cheesecake until years later, when I bought some gelatine to make marshmallows with a friend. ‘This is it,’ I thought, ‘the chance to try again!’
And so it was that I attempted my first no-bake, gelatine-based cheesecake.
As with most things, the cheesecake didn’t go exactly to plan:
- The only cream we had was light cream, and so having less fat, it didn’t exactly whip to ‘soft peaks’, but stayed liquid.
- The recipe I was using was cheesecake in a jar, and the base didn’t harden enough to hold the middle when taken out of the tin.
So this cheesecake may not be perfect, but it tasted great! The lines in the side are from the baking paper -_-”
Vanilla and Chocolate no-bake Cheesecake
Note: Measurements are not exact; I didn’t write down what I did, and may have forgotten. Always use your own judgement for the consistency.
100g butter, melted
150g digestive biscuits, crushed
180g dark chocolate, melted
200 ml light cream
250g cream cheese, softened (a lot)
5 Tbsp powdered gelatine ( dissolved in 9 – 12 tablespoons of hot water)*
Vanilla extract (and/or any other flavouring you’d like – e.g. orange zest)
- Crush the biscuits, or blend them in a food processor. Mix with butter and chocolate.
- Line an 18cm springform tin with the mixture, gently pressing with the back of a spoon to compress.
- Place tin in the fridge.
- Beat the cream cheese and sugar until fully combined.
- Slowly and carefully (so you don’t splash), add the cream while beating at a low speed.
- Mix until well combined.
- Add dissolved gelatine and mix thoroughly.
- Beating at a moderate speed, add flavouring.
- Pour filling into prepared base and refrigerate for a few hours or until completely set.
- Remove cheesecake from fridge and serve cold 🙂