We love cheesecake – and there are so many variations to make. My
Of course the trick is to make that first bite worthy! A smooth, creamy filling – not too sweet – and a base that is firm and not soggy. This basic recipe will make you a Cheesecake Master in no time at all.
Ingredients
Base:
- 500g sweet biscuits – plain or
flavoured , depending on what you are creating – make sure they aren’t filled - 200g melted butter – don’t use margarine!
Filling:
- 2 x 250g Philadelphia cream cheese – at room temperature
- 3/4 C castor sugar
- 4 cups cream – not pre-whipped!
- 2 t vanilla extract
- 3 T gelatin powder
Method:
Melt butter in either a small saucepan or microwave. Place the biscuits in a food processor and process until they become crumbs. Lift the lid, and make sure there aren’t any chunky bits left. Replace lid, and while the blade is spinning, slowly add the butter.
Using a tin with a removable base, grease
Using a blender or beaters, beat the cream cheese until smooth, light and fluffy – it’s important that the cheese is at room temperature to achieve this. Add the vanilla and castor sugar – beat well. Reduce the speed of the beaters (unless you want mixture splattered over the kitchen) and slowly add the cream, pouring in a steady stream. Continue to beat until the cream whips up with the cream cheese.
Boil some water, and add the gelatine to the water in a small cup or bowl – mix and dissolve the gelatine.
Pour the gelatine into the cream cheese mixture – make sure that the beaters are running otherwise you will end up with lumps of gelatine in the filling.
Pour the mixture onto your prepared base. Cover and refrigerate until firm – note this will take a few hours to set firmly.
See the variations on this recipe for different cheesecake ideas
Hidden Raspberry Cheesecake 
Lemon Cheesecake 
Vanilla and Strawberry Cheesecake
Lemon Cheesecake – Easy No Bake Recipe
I love lemon cheesecake – this one is easy as its no bake – the longer you leave it (a day or two) before eating, the more lemony it is in flavour.
There is something special about that first bite of a cheesecake – has the base got the right texture? is the filling smooth and creamy? is it just sweet enough? This lemon cheesecake ticks all those boxes…try some, you won’t like it – you’ll LOVE it!
Ingredients:
Base:
- 500 g sweet biscuits – arrowroot or butternut
- 200g butter, melted
Filling:
- 2 x 250g cream cheese at room temperature
- 2 x 400g tins sweetened condensed milk
- 2 teaspoons vanilla extract
- juice and zest of 5 lemons
- 3 tablespoons gelatin
Blend the biscuits until they are crumbs in the processor – while processor is still running, add melted butter.
Press crumb mix into the bottom of a lined springform pan (I used 23cm) and up the sides. Place in freezer for about 30 minutes. If it looks like there is too much butter, use paper towel to soak up the excess.
Using a blender, beat the cream cheese until smooth, light and fluffy. Add the condensed milk, vanilla, lemon juice and zest. Beat until smooth and well combined. Boil water, pour into a cup (about 1/2 cup boiling water), add gelatin and stir until combined and there aren’t any lumps. Add to lemon mix. Beat well.
Remove tin from freezer. pour lemon mix over base. Refrigerate at least 6 hours or overnight until set.
Things to note: I love lemon! I love the zest of it, and when it is in a sweet, I love the sweet and sour zingy thing that happens in my mouth when I eat it – the more zing, the better it is. This cheesecake will improve with flavour if you leave it for a day or two before consuming.
