OK folks, this is my virgin attempt at cake-making after my Home Economics days in school many moons ago. The recipe seems simple enough with little leeway for mistakes. Plus it would be a nice surprise for my dad on his birthday, to enjoy a homemade cake instead of a store-bought version.
Getting the ingredients proved to be stress-free, except for the cream cheese. I had no idea that Philadelphia cream cheese would be the obvious choice and went round searching for a generic brand instead. It was only when I started to mix the cheese that I realised much to my chagrin, that the one I eventually bought was the hardly the type meant for cheesecakes.
Apart from that, it was quite an easy recipe to follow even for a newbie like me so it will definitely be a no-brainer for the seasoned bakers.
Strawberry Non-Bake Cheesecake
Ingredients
Base:
110 gm digestive biscuits (about 8 pieces), crushed into fine crumbs
40 gm melted butter
Filling:
250 gm cream cheese, softened at room temperature
50 gm icing sugar
1 tbsp gelatin powder
40 ml boiling water
1 tsp vanilla essence
1 box jelly crystals (strawberry flavour)
1 cup boiling water
1 cup cold water
Some halved strawberries
Method
1. Mix biscuit crumbs and melted butter together. Press firmly with a spoon onto the base of a cake tin. Chill for 30 minutes.
2. Place gelatin powder and boiling water in a bowl. Heat a pot filled with some water until just simmering and place the bowl inside the pot. Dissolve gelatin and boiling water in the bowl. Keep warm.
3. Beat cream cheese, icing sugar and vanilla essence until smooth & creamy. Blend in gelatin solution and mix well.
4. Pour the cheese mixture into the cake tin. Layer the strawberries on the cheese mixture. Chill for at least 3 to 4 hours.
5. Dissolve the jelly crystals in the cup of boiling water, followed by the cold water. Pour the jelly on the cheese mixture. Let it set before removing from the cake tin.
Reference : Happy Home Baking
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