Simple non-bake Cheesecake

When it’s hot outside and you don’t feel like standing in the kitchen or if you need a quick and easy dessert with no extra fuss, then this recipe is for you!
You can easily change taste on this basic recipe by adding perhaps cacao, raspberry ripple, limes, or any other fruit. Since it’s not baked, the flavor of the added fruit won’t change.

Basic Non-Bake Cheesecake (in an 8″ pan)

the crust
250g cookies of choice
100g of butter

the cheesecake filling
1 jar (396g, 14 oz) of Condensed milk
900g of Cream cheese
5-6 leaves of gelatin
1 lemon, zest and juice

Melt the butter and crumble the Cookies, easiest done in a food processor and add the crumbles to the melted butter, stirring.

Take out your spring tin and place the cookie crumbles in the tin, you want to have a crust 2″ up the edge of the tin.  Place in the refrigerator to cool of.

Soften the gelatin by placing the leaves in a bowl of cold water.

Start of by putting the Cream Cheese in a large mixing bowl with zest and juice of a lemon. Using a spoon, soften the Cream Cheese but be careful not to over-mix!
Add the Condensed milk and fold it in to the Cream Cheese mixture.

Take out 1/2 a cup of the Cream Cheese mixture and heat it up slightly, add the soft gelatin and stir out the lumps.  Then add the gelatin cream cheese to the Cream Cheese mixture and stir carefully.

Add the mixture to the tin and voilá!

Let set in the refrigerator for at least 2h.

Here I made a twist by adding swirls of puré made out of 225g of raspberries and the zest and juice of one lime. I mixed it up with my electric hand mixer.

Hope you’ll enjoy this recipe as much as i do,

Cecilia

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