This cheesecake is the easiest but the yummiest cheesecake recipe ever when it comes to no-bake cheesecakes. I really want all the beginners reading this to stop using ready-mixes for quick cheesecakes as it’s a shame to call those as ‘cheesecakes’ as it does not even use cheese. Those packets are full of highly processed and modified dairy solids along with emulsifiers, anti caking agents, preservatives….etc. Uh! That’s a long list of unwanted stuff that’d ruin your body, I know. But that’s the truth.
So please try this recipe once and you’ll never go back to instant cheesecake mixes.
Why is this recipe special?
. Easy method- This recipe does not involve water bath or other such techniques that puts you into worrying thinking about how the final product is, presentable or not.
. Great texture- Right amount of gelling/setting agent is used in the right way, combined with right proportions of dairy goodness to ensure correct texture and creaminess.
. Tangy- This recipe does not leave that guilty heavy feeling in your mouth or tummy as it’s topped with strawberries with an added zesty flavour from citrusy oranges and squeeze of fresh lemon in the cake itself.
. Cinnamon- A little amount of cinnamon is used in the crust mix , which not only adds flavours to this yummy cheesecake, but also is known to help keep your blood sugar levels under control to a extend.
How did I develop this recipe?
Everyone in my family are cheesecake lovers. And not all cheesecakes are rated good enough by their palates which have tasted and tried a lot of different cheesecakes from most of the places they’ve gone to.
So even though I was expecting a lot of criticism from them during my trials, I never gave up with my ultimate goal of making them rating my cheesecake good enough for a no-bake one. And to my surprise my dad who has a sweet tooth and great palate when it comes to point out the flaws with best criticisms, rated my cheesecake beyond my expectations appreciating its right amount of sweetness, use of citrus, perfect crust, creamy light texture and the used of a tinge of right spices in the crust.
What you’ll need-
For the crust-
1. 250g crumbled digestive biscuits (I used Mc vities whole-wheat digestive biscuits)
2. 100g melted butter
3. One pinch salt
4. 1/2 tsp milk powder
5. 1/4 tsp cinnamon powder
6. 1/4 tbsp castor sugar
7. 1 tsp cocoa powder
8. Condensed milk – 1/2 tin
9. Philadelphia cream cheese- 200 gram
10. Whipping cream -100ml
11. Sugar – 2 tbsp
12. Vanilla extract- 1/4 tsp
13. Lemon juice- 1/2 tbsp
14. Milk powder- 1/2 tbsp
15. Milk- 3 tbsps
16. Gelatin-3/4 tbsp , dissolved in 50-60 ml hot water.
For the strawberry topping-
17. 1 cup chopped fresh strawberries
18. 1/2 cup sugar
19. 1 tsp tbsp lime juice
20. 1-2 tbsps orange juice (fresh)–optional-i used
21. 1/4 tsp finely grated orange peel –optional- I used coz I like dat zesty flavour it give to the berry layer.
-Grease a 9*5 (or med sized) springform cake dish with a little butter.
-Mix 1 to 7 untill well combined (wet sand texture) .Layer the bottom of the dish with this , pressing down with it hands.
-Combine 8,9,11,14 and 15 in a mixing bowl and blend well using an electric beater.
-In another bowl (cold) powder chilled whipping cream and whip it till it stiffens enough to form peaks.
-Double boil the gelatin water mix till gelatin is completely dissolved.
-Stir it well into the cream cheese mix along with the lemon juice and vanilla extract.
-Fold in the whipped cream into the cream cheese mix untill well combined.
-Pour this on top of the biscuit layer and refrigerate(DON’T FREEZE) for 2 hrs.
-Mean while, prepare the strawberry layer.
-Caramelise 18 and add in strawberries.
-Cook it till it reaches a lil’ sticky consistency (not watery). Add in 19, 20, 21 and mix well. LET IT COOL COMPLETELY.
-Take out the cheesecake from the refrigerator and top it with the strawberry mix.
-Clinwrap the top of the spring form pan and Refrigerate for another 4 hrs (or overnight) before opening the springform to cut it cheesecake into slices for serving.
Notes, Tips & serving suggestions-
. You can serve it with a dollop of freshly whipped cream on top or berries along side as you wish.
. Time for the cake to set may vary with differences in refrigerator temperatures.
. Flavours used in this recipe are according to mine and my family’s preferences. You can always try to incorporate your favourite flavours like using blueberries instead of strawberries,etc.