Description
🍰 THIS NO-BAKE CHEESECAKE LOOKS STRAIGHT OUT OF A BAKERY, BUT IT'S SO EASY TO MAKE! 😍
Our very own Melissa shares all her secrets to getting it PERFECT every time! 🤩 Beautifully firm when sliced, incredibly creamy, and absolutely irresistible! 😋👇
INGREDIENTS: (24cm cake pan)
For the base:
260g digestive biscuits
130g melted butter
For the filling:
800g cream cheese
180ml fresh cream
80g granulated sugar
1/2 vanilla bean
9g gelatin sheets
For the topping:
250g raspberry jam
Lemon juice, as needed
60ml water
METHOD
1. Finely crush the biscuits with a food processor. If you prefer, you can put them in a food bag and crush them with a meat mallet until you get a fine powder.
2. Melt the butter and add it to the crushed biscuits. Mix until everything is well combined.
3. Pour the mixture into a 22cm springform pan and spread it over the bottom, pressing it down well with the back of a spoon. Place the base in the refrigerator while you prepare the filling.
4. Soak the gelatin in cold water for about 10 minutes.
5. In a bowl, mix the cream cheese with the sugar, 150ml of fresh cream, and the seeds from half a vanilla bean until smooth and free of lumps.
6. Heat the remaining 20ml of cream without bringing it to a boil, add the well-squeezed gelatin and stir until completely dissolved.
7. Let the mixture cool slightly, then add it to the cream cheese mixture and mix well.
8. Pour the filling over the biscuit base, smooth the surface with a spatula and let it set in the refrigerator for at least 4 hours.
9. After the resting time, heat the raspberry jam with the water and a few drops of lemon juice until it becomes more fluid.
10. Let the topping cool slightly and spread it evenly over the cheesecake.
11. Place the cake back in the refrigerator for about 1 hour.
12. Carefully remove the cheesecake from the pan and serve well chilled.