Monday, 17 April 2017

Easy No-Bake Cheesecake || Recipe


Happy Easter, everyone! Hope you're enjoying your time off over the Easter holidays, and have consumed copious amounts of chocolate, without giving two toots about the extra cals. If - like me - you're not quite done with ingesting all those naughty delights just yet, you might be keen to re-create this very easy, very tasty, no-bake cheesecake (topped with Galaxy's Golden Eggs - for Easter aesthetics - of course):


So, Lauren - Master of burning frozen mash in the microwave - decided to do some baking over the holidays. Just as well today's cheesecake recipe didn't require any ovens, otherwise this post would've ceased to make it past the first draft. Perfect for the aspiring baker, who can't actually, well, bake.

And to make this cheesecake extra fine AF, it's the absolute simplest of (none) bakes to make. My easy no-bake cheesecake serves 10 people (or one, depending on how big you love your slices, oioi), and takes 30 minutes to prepare, one hour to chill...

Ingredients:Base:
300g Digestive Biscuits
100g Unsalted Butter
60ml Lyle's Golden Syrup

Filling:
400g Full Fat Cream Cheese - must be full fat
100g Icing Sugar
284ml Double Cream
12 Galaxy Golden Eggs

Topping:
Bag (or two) of Galaxy Golden Eggs

Method:
Base:
Start off by crushing the 300g of digestive biscuits in a large food bag (so there's little mess). Use whatever method you like to crush the biscuits; i prefer a rolling pin - i can either beat the sh*t out of the biscuits if i'm in a bit of a fettle (we've all been there), or roll the biscuits under the pin if i'm trying not to disturb anyone. Crush the biscuits as finely as possible.

Cut the 100g of unsalted butter into small cubes, and slowly heat in the microwave - stirring part way - until melted into a liquid form. In a mixing bowl, drizzle the melted butter over the crushed biscuits. Add the 60ml of Lyle's Golden Syrup into the mix, before whamming it all together into a slightly moist consistency. The Golden Syrup will add a little bit of sexiness to the otherwise plain biscuit base.

Line a cheesecake tin with grease-proof/baking paper, or brush with a bit of butter, then whack in the biscuit mixture. Using the back of a spoon, press the mixture into an even layer on the bottom of the tin, then set aside in the fridge.

Filling:
Empty the 400g full fat cream cheese into a mixing bowl. The cream cheese should be at room temperature, and must be full fat, otherwise the cheese wont hold it's consistency well. Sift the 100g icing sugar into the bowl of cream cheese, and using an electric whisk, whisk that baby up!

Once the mixture is of a smooth consistency, whisk in the double cream in separate parts, rather than all at once. The mixture should become a little more thicker than it is without the double cream.

Open up a bag of Galaxy Golden Eggs, and pick a hand-full of about 12 eggs. You want a wee bit more flavour or texture in the mix, then throw in a couple more eggs into a food bag ready for introducing to the rolling pin - i'll not say anything. You can crush these as finely as you like, but i liked the thought of biting into some larger bits of chocolate. Fold the crushed Golden Eggs carefully into the filling mix.

Pull the cheesecake base from the fridge, and pour the filling into the tin, over the biscuit base. With a spatular, smooth the filling in the tin, so that the mixture is even.

Topping:
Using the remaining Golden Eggs (and extra bag that you'd bought for yourself for later on, of course), take about 2/3 of the eggs and crush roughly in a food bag.

Cover the cheesecake in the crushed Golden Eggs; you want to be as insta/Pinterest as possible with the decorating, so get creative! Finally, top off the cheesecake with the remaining full Golden Eggs. Again, you can be as artsy as you want with the decorating - it's all for the aesthetics!

Pop the cheesecake in the fridge for a minimum of one hour, then enjoy a slice with a nice cup of green tea. ;)

What i love about this recipe, is how soft and fluffy the cream cheese filling is. I'm 100% against adding gelatin to the mixture - i'm not a lover of the texture - and adding it detracts from the creaminess of the cake. But each to their own; if you'd like your mixture a little more firmer, add a sheet of gelatin to some boiling water until fully dissolved, before mixing into the cream cheese filling.

It's safe to say that i'm pretty confident in no-bake cheesecakes, so do expect some variations of the classic in later posts!

Let me know if you've tried this super easy-peasy no-bake recipe, and if you enjoyed it! Tweet me your photos of the end result, yeah?!
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3 comments

  1. This looks so yummy! And so easy!! Running off to make it right now. Thanks for sharing. X

    readersofthenight.com

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    Replies
    1. You're welcome, and thanks for reading.

      Please let me know if you do end up trying this - would love to know how it turns out! xx

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