Nigella's No Bake Cheesecake

 
This was the first dessert I made in my life.

I like to think that I've a long way since then.

For someone who has never actually set foot in the kitchen before, I think this was quite an achievement.

Even my husband couldn't believe I made it...

He rolled his eyes when I was buying that 9" springform cake pan...
I bought it anyway...

He flinched when I said I want to make a cheesecake...
I didn't care.

He suggested we buy a ready made cheesecake.
I had other plans...

He Shrugged when he saw me pressing biscuit crumbs into the pan...
I moved on...

"You can't cook to save your life" he proclaimed...
"He might be right" I thought...

When he sampled it, he gave me a high five...
 In the end, I got him hooked...


Conclusion? If you've never set foot in the kitchen, even if you don't own an oven, but you plan to make a start. Start with this. Everyone will be impressed with your "culinary skills". You won't regret it.

There are many no-bake-cheesecake recipes. I've tried  A LOT of them, in the end this is the recipe I fall back to. It doesn't use gelatine, yet the cheesecake holds its shape pretty well (thanks to the whipped cream).

I've modified the original recipe by adding more cream cheese, sour cream & sugar. I had to make sure its heart clogging material, else I would not eat it.

No Bake Cheesecake

Adapted from Nigella Lawson
{Click here for printable recipe}

Ingredients:
For the biscuit base:

• 125 gram(s) digestive biscuits
• 75 gram(s) butter (soft)

For the filling:

• Three packs or 600g cream cheese (ex. Philadelphia cheese)
• 2/3 cup or 75g powder sugar
• 1 teaspoon(s) vanilla extract
• ½ teaspoon(s) lemon juice
• 1 cup or 250ml whipping cream 
• 1 cup or 250g sour cream
• 284g cherry jam or any jam of preference (e.g., jar of St Dalfour)

Steps:

Prepare the biscuit base:

1. Blitz the biscuits in a food processor until beginning to turn to crumbs.Add the melted butter and blitz again till the butter has been absorbed by the biscuits. 
2. Press this mixture into a 9" springform pan. 
3. Refrigerate while you prepare the filling.

Prepare the filling:

1. In the bowl of mixer fitted with the whisk attachment, whip the whipping cream,until soft peaks. Remove from the bowl, and put it in the fridge.
2. In the food processor, or the mixer, mix together the cream cheese, sour cream, powdered sugar, vanilla extract and lemon juice until smooth.
3. Using a spatula or metal spoon, gently fold the whipping cream into the cream cheese mixture.
4. Poor the filling into the refrigerated crust. Smooth the top with a spatula. 
5. Refrigerate for at least 3 hours or overnight.
6. When you are ready to serve the cheesecake, unmold it and spread the black cherry over the top.

See you next recipe...

RED VELVET CHEESECAKE: Celebrating Wataniya telecom's birthday

I made this cake when Wataniya telecom announced a bake-a-cake competition. Don't be intimated. this cake is easier than it looks.

The Oreo crust was simple to make. Just some butter and cookies blitzed in the food processor. Needless to say I munched on a few cookies in the process, am sure the calorie fairies will forgive me, after all, who can resist caramel Oreos? I would also like to confess of having a few spoonfuls of the buttery Oreo crust. It was just too good to missed.

Italian Ricotta Cheesecake

Since this is the first cheesecake recipe in this blog, i want to get one thing straight. I am completely obsessed with cheesecake. You will be seeing a lot of cheesecakes being baked in my oven. 

Without further ado, i would like to introduce you to a new type of cheesecake. A rich, silk & velevelty kind. If you've never tried a ricotta cheesecake before, i suggest you get your kitchen apron now and start making this recipe immediately (after you've gathered all your supplies of course). 

Before your have your first bite, please forget everything you know about cheesecake. Forget any presumptions in the back of your mind about what a cheesecake should taste like. Enjoy this fresh cheesecake and if you're feeling generous, you may share a bite or two with your loved ones. But i won't blame you if you didn't.

Its very important to do the following to prevent the cheesecake from cracking:

• All ingredients should be at room temperature
•  leave the cheesecake to cool in the oven before placing in the wire rack
• once you remove from the oven, don't place in the fridge until its cold completely
  

Italian Ricotta Cheesecake

Adapted from  Joy of Baking

Needed:

For the base:

100 grams (1 cup) Oreo cookies, crushed
2 tablespoons granulated white sugar
57 g (1/4 cup) unsalted butter, melted

For the Filling:

750 g (2 1/2 cups) fresh whole milk ricotta,
200 g cream cheese, room temperature,
200 grams (1 cup) granulated white sugar,
1 tablespoons cornstarch (corn flour),
4 large eggs, room temperature,
Zest of 1 lemon,
1 1/2 teaspoons lemon juice,

Raspberry Sauce: 

300 grams (3 cups) frozen unsweetened raspberries,
50 grams (1/4 cup) granulated white sugar,
1/2 tablespoon cornstarch,
Zest of a lemon (optional),

Steps:
Preheat oven to  180°C /350 °F / Fan 160°C  /Gas mark 4.
Butter  a 9 inch (23 cm) spring form pan.
Wrap the outside of the pan with two layers aluminum foil.

For Crust: 

1. In a medium sized bowl or the food processor combine the Oreo biscuits, sugar, and melted butter.
2. Press the crumbs over the bottom of the pan using your fingertips or the back of a spoon.
3. Cover and refrigerate while you make the filling.

For Filling: 

1. In the bowl of your food processor or electric mixer (or with a hand mixer), beat the cream cheese until smooth and free of lumps,
2. Add the ricotta and sugar and beat until smooth,
3. Beat in the cornstarch,
4. Add the eggs, one at a time, beating about 30 seconds after each addition,
   
   
   
5. Add the lemon zest, vanilla extract, and salt. Beat until incorporated,
6. Remove the crust from the refrigerator and pour in the filling,
   
7. Place the pan in a large roasting pan,
8. Pour enough hot water into the roasting pan to come about halfway up the sides of your spring form pan,
9. Bake for about 60 min to 75 minutes, or until the top of the cheesecake is brown and the center of the cake is wobbly, remove the pan from the water bath, and leave the pan to cool in the oven with the oven door slightly opened
   
10.  Once cool, place the cheesecake on a wire rack,
11. Cover and refrigerate for 6 - 8 hours until the cheesecake is cold,
12. Serve with a spoonful of Raspberry Sauce on top.

IF you follow the method above for baking, your cheesecake will not crack

Raspberry Sauce:  

1. Combine all the ingredients in a sauce over medium fire, stir often, until the sauce is boiling,
2. Remove from heat and let cool before serving on the cheesecake.
3. Enjoy.

Do you like Ricotta cheese? Even if you don't, try this recipe. You love it!