A cheesecake, generally made with soft cream cheeses and biscuits, is just the thing for a special occasion. Follow this quick and easy recipe to make a simple but delicious cheesecake – without even having to bake!
1 packet Tennis biscuits
1 tbsp butter
1 tin condensed milk
1 tub fat-free cottage cheese
½ cup lemon juice
1 tub fresh strawberries and 1 tbsp icing sugar OR a tin of fruit jam (such as raspberry) OR a tin of passionfruit /granadilla pulp
Crush the biscuits and mix with the butter to use as a base. Press into a shallow dish.
Mix the condensed milk, cottage cheese and lemon juice together, and pour over the biscuit base.
Pick your favourite topping; heat up a tin of jam over a stove until it’s runny and glaze it over your cake, or decorate it with fresh fruit and a sprinkle of icing sugar. Alternatively, glaze a tin of passion fruit / granadilla pulp over your cake.
Let stand in fridge for at least two hours before serving, and keep any leftovers in the fridge as well.
100 g digestive biscuits, or cookies, crushed into fine crumbs
50 g demerara sugar
50 g butter, melted
500 g full-fat cream cheese
100 g icing sugar
1 vanilla pod, sliced lengthways, or 1 tsp vanilla extract
200 ml double cream, lightly whipped
1. In a mixing bowl, mix together the biscuit crumbs and Demerara sugar. Add in the melted butter and mix well.
2. Spoon the biscuit mixture into a 20cm spring-form cake tin lined with silicon paper or baking parchment. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set.
3. In a large mixing bowl, using a whisk or a wooden spoon, beat together the cream cheese, icing sugar and vanilla pod seeds or vanilla extract until well mixed.
4. Fold in the double cream, mixing well.
5. Spoon the cream mixture over the chilled biscuit base, making sure that there are no air bubbles. Smooth the top of the cheesecake with a palette knife or metal spoon.
6. Chill the cheesecake in the refrigerator for 1 hour until set.
7. To serve, remove from the cake tin and cut into slices.
There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that’s when kids can come to the rescue, making a delicious dessert for the whole family without ever having to ask their parents to turn on the oven.
PREP: 25 MINS TOTAL TIME: 3 HOURS 30 MINS YIELD: MAKES ONE 9-INCH CAKE
PHOTOGRAPHY: JAMES BAIGRIE
SOURCE: MARTHA STEWART KIDS, JULY/AUGUST 2004
What’s on sale near to you
1051 W North Bend Rd
CINCINNATI OH 45224
2 packages (20 sheets) graham crackers
Honey Maid Graham Crackers Regular
$3.00 thru 04/22
Keebler Baked Graham Cracker Sticks Scooby-Doo!, Honey
$2.75 thru 04/22
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
WATCH: How to Cook with Martha: How to Juice Citrus
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
Unclasp sides of pan, and remove cheesecake.
Skip the crust: use cheesecake filling in a parfait and invent a whole new “layer cake.” Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.