peppermint_tulip
05-05-2006, 08:46 AM
This cheesecake is so yummy I thought I might share it with you all and it only takes like 2-3 hours to set in the fridge though it is better when left overnight.
The original recipe is in black my ulterations will be in Orange
No Bake Cheescake
Ingredients
250g "Nice"(the plain ones with sugar on the top) Biscuits (crushed) I use plain old arrowroots as I think the sugar makes the base too sweet, you can use any plain biscuit though. I am going to try a lime and ginger version of this and will be using ginger snaps or something similar for the base and I once made a death by choclate one with chocolate crunch
100g Melted butter This isn't a recipe where the measurments have to be exact your choice of biscuit will dictate how much butter you will need. But for the nice biscuits 100g tends to be enough
400g Sweetened condensed milk Most times you can only get the 395g tin this is fine that's the one i use
250g Cream cheese I always use the craft philadelphia cream cheese in the block
1/3 cup of lemon/lime juice I have used both I find I prefer lemon juice as it is more tangy and we grow our own lemons so they normally need to be used up. Lime juice is good if you need a want a more mellow flavour. I have also used both together when making a lemon lime version and it turned out quite nice.
These are the ingrediants for the basic version but I normally add 1/4 - 1/2 a cup grated good quality chocolate (eating not cooking) for a mellow chocolate flavour, the lindt peppermint chocolate the one with it is the actual chocolate not the cream center makes for a nice subtle peppermint flavour. Vanilla esscence or event he seeds out of the pod would make a good vanilla version, or fruit puree. Simply add the extra to the filling mix and whatever doesn't fit in your pie dish you can eat ;)
Method
I crush the biscuits in the food processor because I find the blender doesn't do a good enough job or do it as quickly. In fact I mix everything in the food processor because it saves on mess.
Mix crushed biscuits and melted butter together then press into pie/flan dish 20 - 25cm it should fit 20 may be a bit small just judge as you go you know how thick you like your base and how much room you should need for filling I normally make this in a shallow 30cm flan and have just enough without adding extra liquid to make a decent cheescake
Place the cheese in the processor and pulse until it is smooth, add the condenced milk
pulse for a few seconds and then add the lemon juice Pulse again and make sure everything is mixed well. This is the stage at which you add your extra ingredients if any and pulse again until mixed through
Pour filling onto pressed biscuit base and place in teh fridge to set for about 3 hours.
Top with passionfruit pulp, mango pulp or grated chocolate. When I make a chocolate one I top it with strawberries and blueberries but you can top them with whatever you feel like it all depends on what flavours you have made. :)
Hope you like it. And I ight just add one last thing incase you were wondering this cheesecake does not set too well when you use light or low fat ingredients. If you are hell bent on using low fat then you may need to add a little gelatine about 2 teaspoon dissolved in 1/4 cup of water (I don't use low fat so have never added gelatine to this one but i have made others that needed gelatin and that was the rquired amount) to the liquid part of the mixture.
Happy cheesecaking :D
~ PT
The original recipe is in black my ulterations will be in Orange
No Bake Cheescake
Ingredients
250g "Nice"(the plain ones with sugar on the top) Biscuits (crushed) I use plain old arrowroots as I think the sugar makes the base too sweet, you can use any plain biscuit though. I am going to try a lime and ginger version of this and will be using ginger snaps or something similar for the base and I once made a death by choclate one with chocolate crunch
100g Melted butter This isn't a recipe where the measurments have to be exact your choice of biscuit will dictate how much butter you will need. But for the nice biscuits 100g tends to be enough
400g Sweetened condensed milk Most times you can only get the 395g tin this is fine that's the one i use
250g Cream cheese I always use the craft philadelphia cream cheese in the block
1/3 cup of lemon/lime juice I have used both I find I prefer lemon juice as it is more tangy and we grow our own lemons so they normally need to be used up. Lime juice is good if you need a want a more mellow flavour. I have also used both together when making a lemon lime version and it turned out quite nice.
These are the ingrediants for the basic version but I normally add 1/4 - 1/2 a cup grated good quality chocolate (eating not cooking) for a mellow chocolate flavour, the lindt peppermint chocolate the one with it is the actual chocolate not the cream center makes for a nice subtle peppermint flavour. Vanilla esscence or event he seeds out of the pod would make a good vanilla version, or fruit puree. Simply add the extra to the filling mix and whatever doesn't fit in your pie dish you can eat ;)
Method
I crush the biscuits in the food processor because I find the blender doesn't do a good enough job or do it as quickly. In fact I mix everything in the food processor because it saves on mess.
Mix crushed biscuits and melted butter together then press into pie/flan dish 20 - 25cm it should fit 20 may be a bit small just judge as you go you know how thick you like your base and how much room you should need for filling I normally make this in a shallow 30cm flan and have just enough without adding extra liquid to make a decent cheescake
Place the cheese in the processor and pulse until it is smooth, add the condenced milk
pulse for a few seconds and then add the lemon juice Pulse again and make sure everything is mixed well. This is the stage at which you add your extra ingredients if any and pulse again until mixed through
Pour filling onto pressed biscuit base and place in teh fridge to set for about 3 hours.
Top with passionfruit pulp, mango pulp or grated chocolate. When I make a chocolate one I top it with strawberries and blueberries but you can top them with whatever you feel like it all depends on what flavours you have made. :)
Hope you like it. And I ight just add one last thing incase you were wondering this cheesecake does not set too well when you use light or low fat ingredients. If you are hell bent on using low fat then you may need to add a little gelatine about 2 teaspoon dissolved in 1/4 cup of water (I don't use low fat so have never added gelatine to this one but i have made others that needed gelatin and that was the rquired amount) to the liquid part of the mixture.
Happy cheesecaking :D
~ PT