Cold Cheesecake Recipe
This is an easy cheesecake recipe from my mother that doesn't require any baking
- 1 packet Digestive biscuits
- 1/2 butter
Trim the pack of digestive biscuits in a blender until they are very fine.
Put the butter on low heat and let it melt. Once it melts remove from fire and let it cool down for a couple of minutes.
Put melted butter and trim biscuits in a big bowl and mix thoroughly with a spoon or your hands until it forms a sort of pastery. After mixing for several minutes put in a form and push the mixture with your fingers or a spatula until it forms a nice flat base. Pushing makes the base more robust. Once flat put the form in the freezer for 10 minutes and then in the fridge.
Depending on how thick you want the base to be you and the size of your form you can double the amount of ingredients above. Also it's anyway good to have 1 packet of biscuits extra and a full butter in case you need more. If your base is too oily you might need more biscuits, if it has the forms of dust and you feel it won't get tight, add more butter.
- 1 philadelphia cheese package - normal or light 200g
- 1 greek yoghurt 10% (e.g. Total 200g)
- one lemon
- icing sugar
- Unflavoured Gelatine Sheets or lemon flavoured gelatine powder
Prepare the gelatine in total around 1 to 2 cups with the instructions on the package. Let cool down until it gets room temperature. Trim half of the skin of the lemon inside and also add some lemon juice - less than half of the lemon juice
Put the philadelphia cheese in a bowl, hit and stir it with until it gets a bit soft. Put icing sugar from 3 to 5 tea spoons, based on how sweet you want it. Mix well and then add yoghurt and mix well.
Mix the two above well and put it on the base and let in the fridge for at least 3 hours or based on the instructions of the gel package
Use some home made jam or syrup, not too thick, not too thin.
In case you want to keep some cheesecake for the next days, don't put the dressing in the whole cake but put it on every piece that you are serving.