The only cheesecake that was ever made in my house when I was a kid was a no-bake variety. My Mom wasn’t all that ambitious when it came to baking. She stuck with what was safe. Fair enough, I suppose … if it worked out well why change it? She made a cheesecake jelly slice … not sure how many of you are familiar with this cheesecake, but it’s basically a plain ‘ol regular no-bake cheesecake with fruit jelly on the top.
As for me, well I am fortunate to have grown up in the internet era, hence my knowledge on cheesecakes has expanded considerably more than Mum’s in a relatively short period of time. I don’t claim to be the best, as I am still learning the ropes … but I’m getting there. In my opinion no-bake cheesecakes are a great way to start in the dessert making department. I never expected it to be this easy. And now I can’t stop making them! Woo-hoo … I’m on a ROLL!!
I have been collecting recipes since I was in my teens and I have discovered quite a few cheesecake recipes in my notebook. I hope to share as many of them here on my blog with you.
Ingredients: (makes 4 individual cheesecakes)
- 200 g cream cheese
- 100 mls heavy whipping cream
- 100 g white chocolate, melted
- 1 tsp vanilla extract
- 3 drops green food dye
- 2 leaves gelatine, soaked in cold water
- 50 mls hot water
- 3 tbsp fine sugar
- 1 tbsp creme de Menthe & Cacao liquor
- 2 cups Oreo biscuits, crushed
- 70 g butter, melted
- 2 tbsp grated chocolate or chocolate rice
1. Place cream cheese, whipping cream, vanilla and sugar in a mixing bowl. Whip until mixture thickens slightly.
2. Add the melted white chocolate and whip mixture again until just incorporated.
3. Dissolve the pre-soaked gelatine in hot water and add this to the mixture, beating again until just incorporated.
4. Add the chocolate-mint liquor, green food dye and grated chocolate flakes. Stir thru with a rubber spatula. Set mixture aside.
5. Crush biscuits and mix with melted butter. Press into the base of a springform pan. Chill in the freezer for 15 mins.
6. Remove biscuit base from the freezer and fill with the cheese mixture. Bang the tin onto the counter a few times to settle the mixture and to get rid of air pockets.
7. Chill in the fridge for 4 hours or overnight. Decorate with melted chocolate or whipped cream. Serve chilled.
I found that flavouring this cake was a little tricky. The flavours can be a bit strong if you use too much of the chocolate-mint flavouring … so go easy, adding a teaspoon at a time until you achieve the desired level. However, once you get it right you will be in for a treat.
~ Enjoy! ~
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