This Easy Cheesecake Recipe Is A No-Bake Cheesecake
Note: The cheesecake is served on the base of the spring form pan
Just Add | Prepare Biscuit Base |
• 1 packet/8 oz/250 gm plain Graham Crackers or Digestive Biscuits • 125gm/4 oz butter, melted |
• Grease a spring-form pan • Crush the crackers till it becomes fine crumbs • In a large saucepan, melt butter on moderately low heat • Add crumbs to the melted butter. Combine well • Line the base and sides of the spring form pan with the crumbs. Allow for a nice thick crumb case. Use your knuckles to press down firmly so that the base is firmly packed • Chill in the freezer while preparing the filling |
Prepare Cheesecake Filling | |
• 1 packet of Lemon Jello Crystals • 3/4 cup boiling water • 1/4 cup lemon juice • 1 tsp gelatin • 8oz/250gm cream cheese • 1 cup sugar • 300ml thickened cream |
• Pour jello crystals and gelatine into a glass measuring jug • Add the hot water and stir to combine • Add lemon juice. Leave this to cool while you attend to the cream cheese • In a saucepan on moderately low heat, combine the cheese with sugar. Stir till smooth. A little heat helps the process. Don't overheat, the heat is just to help warm up the cheese so that it blends easily and smoothly • Pour in the jello mixture. Combine well • Fold in the thickened cream • Pour the cream cheese mixture into the crumb case • Refrigerate for at least 2 hours |
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