Wednesday, July 18, 2007

No-Bake Cheesecake

250g Philadelphia Cream Cheese
150g Castor sugar
1Tbsp Lemon Juice (Optional)
2Tbsp Gelatin powder (Dissolve in 100ml of hot water)
300ml Fresh Cream, chilled
200g Digestive Biscuits
100g Butter (melted)
1 Large baking tin/Pie dish

1) Pound the biscuits till fine crumbs.
2) Mix the melted butter and lay it on pie dish. Use a spoon to press the crumbs down so that it sticked together. Place in refridgerator to cool.
3) Put cream cheese and castor sugar in a cake mixer and process till sugar is well mixed and blended.
4) Add in gelatin mixture and lemon juice, continue to blend. Afterwhich, transfer the mixture into a separate bowl.
5) Wash the cake mixer's bowl thoroughly and whip fresh cream at high speed till thick and fluffy.
6) Add in the cream cheese mixture and mix well.
7) Finally, pour the mixture into the pie dish and chill the cake for at least 2 hours before serving.

* For the cake to harden faster, you can place it in the freezer. The cheesecake will taste like ice-cream instead.

* Oreo biscuits can be used as base instead of Digestive biscuits. However, you will need to separate the cream from the biscuits before pounding. Add in the cream together with melted butter.
* Decorations on the cheesecake can come in many forms. The latest style is to chill cheesecake in small containers.

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