Thursday, January 20, 2011

Easy breezy cheesecake!

Random fact about me, I can eat my baby's cheeks n a fresh cheese cake anytime! This might be a good time to impart a very useful advice to all readers; one must never taste anything for the first time which might have the tendency in the longer run to actually transform into a mood lifting, fat accumulating guilty pleasure. But well I made this mistake with the cheesecake, I had lived the first 26 years of my life oblivion to the magic of a cheesecake, until that one fateful lunch with office colleagues when I took my very first bite and things have never been the same since.

Anyway, what done is done, I am possessed by that creamy yummy taste and well I succumb every time to that beautiful sight! So a few weeks back I made the New York cheesecake which is a baked cheesecake and absolutely yummy! Haven’t posted the recipe because no pictures were taken and I like posts with pictures. So yesterday I decided to make it again, but this time I wanted to try the ‘No bake’ cheesecake, this version is extremely easy and quick to make, nonetheless very yummy too!

Borrowed the recipe once again from “Joy of baking”, the site has never failed me! Some seriously amazing stuff is posted here …..

Read more:

Digestive Biscuits Crust:
Digestive biscuits (crushed) - 1 ½ cup approx 150 grams
Granulated white sugar - 2 tablespoons approx 30 grams
Unsalted butter, melted 5 - 6 tablespoons approx 85 grams

Cheesecake Filling:
One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 cup (240 ml) full fat heavy whipping cream (contains 36-40% butterfat)

Digestive Biscuits Crust:
1. In a large bowl, mix together the crumbs, sugar, and melted butter.
2. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom.
3. A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.
4. Cover with plastic wrap and place in the refrigerator to chill while you make the filling
Cheesecake Filling:
1. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
2. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.
3. In a clean bowl, beat the whipping cream until soft peaks form.
4. Gradually fold or beat the whipped cream into the cream cheese mixture.

1. Pour the filling over the chilled crust and smooth the top.
2. Refrigerator to chill for several hours, or even overnight.

I like to have my cheesecake plain, not with blueberry or rasberry sauce but if u want u can add the sauce after chilling the cake. :)

Happy Baking!


  1. great!! but which cream cheese have u used here??

  2. It looked so yummy that I have already told my wife to make one for me :-D

  3. haha i was goin to post the same thing:)..i will make it for u deary..btw its a yummy blog:D

  4. I LOVE cheesecakes, and this looks so simple and fabulous, thanks dear :)

  5. aww sweet ... @talha n asma ... u both shud make one for each other :) esp on this valentines day! and thanks for appreciation

    @anonymous the regular Processed cream cheese any brand wud do

    @foodlover thank u :)u shud try this one...use heavy whipping cream, it turns out yummy!

  6. which heavy whipping cream wud u suggest??? can we use nestle cream instead??

  7. yes u can but better wud b full fat heavy cream - didnt find any here so my cheese cake was never too stiff - but in sharjah i used haleeb whipping cream it turned out grt!

  8. i used phildalhia cream cheese - the big jar 200 something gms


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