Everyone loves a good slice of cheesecake, right? I know I do, it’s one of my favorite desserts, and I know I’m not the only one who loves it. When it comes to basic desserts such as cheesecake, however, it can be hard to find a recipe that’s both amazing and foolproof. After much research, I perfected this no bake cheesecake recipe which can be customized to your liking. Here’s how to do it:
Ingredients:
- 400g of digestive of petit beurre biscuits (I prefer using Liebniz butter biscuits)
- 150g of butter, melted
- 600g of cream cheese
- 500ml heavy cream
- 150g powdered sugar
- 100ml of milk
- 20g gelatin
- A pinch of salt
- One vanilla bean/ a teaspoon of vanilla extract – optional
- Optional: other toppings you’d like to use, such as fruit, chocolate or peanut butter
Making the cheesecake:
Make the crust. Smash you biscuits as finely as possible and melt the butter, then mix them together and pour them into a round tray. Press them to the bottom of the tray with something round and with a flat bottom, like a glass, making sure to go all the way to the edges and to leave the edges a little higher than the bottom. Place it in the fridge to firm up until you’re done with the filling.
In the bowl of a stand mixer (or in a regular bowl, using a handheld mixer), add you cheese, sugar, pinch of salt and vanilla. Begin whisking until your batter has a smooth consistency. When your mixture is smooth, begin to slowly stream in the heavy cream while continuing to whisk, until the cream is fully incorporated and you’re left with a smooth mixture.
Prepare your gelatin according to the instructions on the package. Hydrate it in cold water and then dissolve it in the milk, which you need to heat up enough so that it’s a bit hotter than your finger when you test it out. If it’s too hot, the gelatin won’t work, and if it’s too cold it won’t dissolve.
Add the gelatin to the rest of the batter and mix well. Then, take out the biscuit crust from the fridge and pour it on top. If you want to add other things such as chocolate or fruit to your cheesecake, now is the time to do so. Personally, I like to leave it plain, and top it with fruit or jam when serving. This way, everyone in my family can customize it to however they like it when eating it.
Afterwards, you need to keep the cheesecake in the fridge for at least 6 hours (overnight is best) before you can cut it up and enjoy it with your favorite toppings.
