Here I show you how to make a delicious no-bake cheesecake.
I love this dessert that I discovered in the United States during a trip.
It is a very fresh and not very sweet cake (which is to be emphasized there!).
So I wanted to do it again at home.
After trying several sometimes very complicated and very long recipes, I finally found an easy recipe.
Here is my no-bake cheesecake recipe, ready quickly to delight the whole house . Watch:
- 150 g of Philadelphia type fresh cheese
- 150 g of fluid full cream
- 150 g of shortbread biscuits
- 25 g of butter
- 75 g of sugar
- 25g brown sugar
- 1 vanilla pod
- mold with removable bottom
- whip
- salad bowl
Preparation: 30 mins - Cooking: 0 min - For 4 people
1. Coarsely crush the biscuits in the bowl.
2. Add melted butter and brown sugar.
3. Mix well to obtain a pasty mixture.
4. Spread this dough at the bottom of the mold, packing well and put in the fridge.
5. Whip the liquid cream to obtain whipped cream, adding the vanilla and sugar. Make a very compact whipped cream.
6. Lightly whisk the cream cheese.
7. Incorporate the whipped cream into it, stirring gently.
8. Gently pour the mixture into the pan over the cookies.
9. Chill for at least 6 hours.
10. Unmold and enjoy!
And There you go ! Your homemade no-bake cheesecake is already ready :-)
Easy, quick and delicious, right?
It's a perfect dessert, whatever the season.
Serve with a red fruit coulis, caramel or chocolate.
And for more indulgence, add a little whipped cream and fresh red fruits.
Cheesecake is a really easy cake to make, even I am a poor cook, I succeed every time!
And above all, it does not contain preservatives, flavor enhancers or gelatin.
A good cheesecake depends a lot on the ingredients you put in it.
To make this recipe, I chose Philadelphia cheese, but Saint Moret or mascarpone are also perfect.
And for the crush cakes, I mixed English shortbreads and McVities shortbread.
But you can choose Speculoos, small butters, Breton palets or tea biscuits.
You can flavor the cream cheese with lime for example.
It's a super fresh dessert in the summer, with a few fresh strawberries on top.
In winter, I love the clementine flavor, with a few dark chocolate shavings on top:it's killer!
You can also alternate the layers of biscuits and cream cheese to make a kind of shortbread mille-feuille. Perfect in a verrine.
My gourmet tip:crush well-chocolate cookies for the bottom of the cake.
