No-bake cheesecake
Source: link
Yield: 1
Time: 15 mins plus 4 hours chilling
Notes: Divine!!
Ingredients
- 200g / half a packet of biscuits (we used digestives)
- 75g butter
- 350g cream cheese
- 350g mascarpone cheese
- 200g icing sugar, sifted
- 1/2 vanilla bean pod (split pod in half lengthways, then scrape beans from one side) or 1 tsp vanilla extract
Method
- Put the digestive biscuits into a bag and crush them with a rolling pin.
- Melt the butter in a large saucepan. Remove from heat and tip the biscuit crumbs into the butter. Mix until thoroughly combined. Press the buttery crumbs into the bottom of a 23cm/9in springform or loose-bottomed tin. Chill in the refrigerator while you make the topping.
- Combine the cream cheese and mascarpone in a large mixing bowl. Using an electric handheld mixer, blend together until light and fluffy (around 2 mins).
- Add the icing sugar a little at a time and blend to incorporate. Finally, gently fold in the vanilla. The mixture should be very light and fluffy.
- Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula. Cover with cling film and chill in the fridge for at least four hours.
Could add a layer of lemon curd or berry coulis before the cheese, or top with either. Could also mix in flavorings or candy, but it’s sweet enough as-is! The real vanilla beans give it a lovely, light, custardy flavor.
