(Ripley's) Believe it or not... but my first ever attempt at a (baked) cheesecake was no more than a few weeks ago (feel free to click on the pastry tab, scroll down and have a look for yourself). If anything, I enjoyed making that cheesecake perhaps given that I used less condensed milk, and more lime zest and juice for that recipe (perhaps due to the fact that, as you know by now, my palette favours sour/ tangy flavours over sweet). Given my seemingly good run with the cheesecake category... I thought it a great idea to make another... although this time, un-baked!
Well to be very honest, the sweltering heat in Cape Town was an additional factor contributing to my decision to make an unbaked cheesecake - and a decision that was definitely well informed! The cherry on top (please don't excuse the pun) being that this beautiful dessert is not in the least time consuming - set your timer for 2 hours max (although, you're likely to only need an hour). I suppose, if anything, the longest wait to you enjoying this cheesecake is while it sets in the fridge. Personally, I chose to leave it in the fridge overnight!
As a solace to the extreme summer heat and as food is best enjoyed with friends, I'll be sharing this winning recipe with you!
Recipe: No- bake cheesecake
2 boxes of digestive biscuits
60g butter, melted
2 tablespoons xylitol
2 230g packages cream cheese, room temperature
1 1/4 condensed milk
1/4 cup fresh lemon juice
2 vanilla beans
1/2 lime zest
Put biscuits into a food processor and blitz until smooth.
Pour the crumbs into a bowl, add the butter and xylitol until well combined.
Press the crumb mixture into a 9-inch springform pan, spread evenly and up the sids of the tin. Chill crust in freezer at least 30 mins.
Then cream the cream cheese in a mixer, once smooth add the condensed milk slowly. Once fully combined, add the zest and juice, and lastly the scraped off vanilla beans
Pour into the frozen crust base
Pat down with a spatula till smooth and then refrigerate over night.