Every now and then I will get a craving for some synthetic food from the eighties, orange juice made from a can of concentrate, Butterscotch Angel Delight and cheesecake from a box are all things I fondly remember but probably wouldn’t touch with a barge pole if you put them in front of me now, well maybe the cheescake just to see if it is in anyway as nice as I remember . When I make cheesecake now they are always baked, I love the texture, changing from dense at the edges to the silky wobbly centre, I love a double crust rising up around the edges of the filling, the more crumb crust the happier I am, but when I was a kid cheesecake came set not baked and sometimes that is the texture I am looking for.
Given this unexpected burst of summer I was looking for something light that did not require the turning on of an oven as my tiny house holds the heat too well and this no bake set cheesecake was perfect.
If you need desert for a dinner party pull this together the night before and leave it in the fridge until you need to slice it. I served this with strawberries I quartered and dusted with icing sugar, leaving them sit for a while until they started to release their juice however the next time I do this I am going to pile on unsweetened berries of all descriptions, including some red berries as the sweetness of the cake could definitely take the sharpness of some slightly sour berries.
• Place the biscuits in a food bag and pound with your rolling pin until you have fine crumbs and the days stress has been released. You could use a food processor to do this but that involves washing up.
• Place the crumbs in a bowl and stir in the sugar
• Melt the butter in the microwave, or in a sauce pan and pour the melted butter over the crumbs. Do not use all the butter at once, use just enough to get a thick crumb paste, you do not want a mix that is too wet or it will just collapse rather than lining the cake tin.
• Press the crumb in to a loose bottomed 9 inch cake tin, using the back of a spoon to bring it up around the sides of the tin.
• Place the tin in the fridge to chill while you make the filling
2 x 250gram packs of cream cheese ( I used Tesco’s own brand as the Philadelphia was nowhere to be found)
250ml double cream
1 cup of full fat Greek Yogurt
3/4 cup of icing sugar
1/8 teaspoon of salt
2 teaspoons of vanilla extract
• Whip the double cream and set aside
• Place the cream cheese in a bowl and whisk until it is light and fluffy
• Add in the Greek yogurt, vanilla extract, icing sugar and salt, whisk again until everything is combined.
• Use a large spoon to gently fold the whipped cream in to the cream cheese mix
• Scrape the filling in to the prepared and chilled crumb lined tin and return to the fridge to chill overnight
When you are ready to serve remove the cheesecake from the fridge run a flat knife or pallet knife around the edge of the cake to ease the crumb away from the edge of the tin before opening the tin and lifting out the cake.