American Cheesecake for Ovenless…

25 Apr

At first, I was a little bit skeptical about that recipe but after doing it, I just thought it was a funny way to make a cheese cake, a bit like a chocolate mousse, you just need to put it in the fridge!

For the biscuit

  • 350g of digestives biscuits or any other biscuits you like (ginger, speculoos, chocolate….)
  • 150g of melted butter
  • 80g of light brown sugar

For the filling

  • 500g of cream cheese
  • 50g of sugar
  • 300ml of greek yogurt
  • 300ml of double cream
  • 3 lemons

For the topping

  • 350g of raspberry or summer fruits
  • 4tbs of redcurrant jelly
  • 1-2 leaf of gelatin

For that recipe use a 28cm tin with a loose base that you cover with parchment paper.

For the biscuits, crush the biscuits into small crumbs and mix with the sugar and the melted butter (you can use your food processor…).

Pour the crumbs in the tin and press firmly so that the biscuits does not break when you’ll cut the cake. Try to get a surface as flat as possible.

Keep the tin in the fridge and start the filling:

Whisk the cream cheese and the sugar. While whisking add one by one the greek yogurt, the double cream and the juice of the lemons.

At that stage, it’s up to you to add whatever you like (the lemon zests, some spices like cinammon or ginger if you have been using different biscuits…).

Pour the filling over the biscuits and use a spatula to smooth the surface of the filling.

Keep in the fridge for at least 4 hours.

Prepare the topping:

At that stage, you can change your mind for a different topping (mango, peach, passion fruit….) or even for no topping and just a coulis on the side. In that case, don’t use the gelatin.

In a pan, pour the jelly and the red fruits, heat until they melt and become very soft.

If you want a very uniform topping, you can blend the fruits.

Soak the gelatin leaf in cold water and once it is soft, wring it well and put it in the pan with the fruits and give it a boil.

Let it cool down a little bit and pour on top of the cheese cake. Put the cake back in the fridge until the top is firm.

Before opening the tin, use a long knife to separate the cake from the tin.

Cut it into as many slices as you want and enjoy…..



One Response to “American Cheesecake for Ovenless…”

  1. Rolling Doghouse Lady February 5, 2012 at 12:13 am #

    OMG that looks sooo delicious… Have to do this!!! 🙂 Thank you!

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