No bake cheesecake
As a young teenager, no bake cheesecakes were a shocking discovery! I got so used to my mom’s amazing (baked) classic cheesecake and couldn’t understand how it was possible not to bake a cheesecake. Not to mention how surprised I was to discover how good they taste.
My first try (at my early teenage years) was a big failure. When I tried to cut the cake into slices, it all collapsed. When I grew older I understood I had to either add gelatine or use fat cream cheese. Back there and then, 9% fat considered to be a very fat cheese. Funny, huh? I had to relocate to Ireland in order to discover 9% fat is very slim; not to mention there was no such thing as mascarpone cheese available!
So now, 15 years older and wiser, I’m sharing another delicious, vanillicious recipe.
You’ll need:
- 20cm round loose-bottomed sandwich tin
- 50g unsalted butter
- 100g chocolate of your choice (I combined white and milk chocolate)
- 150g digestive biscuites, crushed
- 500g mascarpone cheese
- 2 tsp vanilla extract
- 5 tbsp icing sugar
- Strawberries, for decoration
How to:
(1) Melt the butter and chocolate in a small saucepan, over a low heat, until smooth
(2) Remove from the heat, stire in the biscuite crumbs and mix well
(3) Press down the biscuit mixture into the base of the tin
(4) In a bowl, beat the mascarpone cheese and vanilla.
(5) Stir in the sugar to taste
(6) Spread the cheese mixture over the biscuit base
(7) Chill for at least 2 hours before serving.
(8) Before serving, halve the strawberries and decorate the cake, dust with icing sugar
Serving: some more strawberries on the serving plate. Vanilla ice cream as usual.
Tags: cheesecake