No Bake Cheese Cake

It has been awhile i stop baking due to high work load for the past one year. Now while serving notice and is a bit free after work (no date.. haha), i decided to try again on no bake cheese cake which I have tried twice. The previous 2 times were not successful. 1st time no gelatin and it melt easily, 2nd time too much of gelatin and it was too jelly-like. After many research on the web on amount of gelatin to put, finally this recipe works well. It doesn't melt easily (but i think the gelatin amount can still be increased) and will not feel 腻，probably because there is lemon juice added for this recipe. I enjoyed it!

No Bake Cheese Cake Recipe

Yield: 8 inch loose-based baking tin

Ingredients:

• 110 gm digestive biscuits 
• 70 gm butter, melted
• 250 gm cream cheese block
• 50 gm caster sugar
• 1/2 tsp vanilla extract
• 1/2 tsp lemon juice + lemon zest
• 2 tsp gelatin (3 tsp if need to serve after taken out ~1-2 hr from fridge)
• 2 tbsp water (3 tbsp if need to serve after taken out ~1-2 hr from fridge)
• 200 ml thickened cream
• 250g canned peach slices (garnish)

Method:

1.    Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin. Transfer the crumbs to a bowl. Pour over the melted butter. Combine well. Place them into the tin and press firmly with the bottom of a cup to create an even layer. You might need a spoon or spatula to help when pressing for the 4 corners of the tin.

2.    In a large mixing bowl, beat the cream cheese, sugar, lemon juice + zest and vanilla extract with an electric mixer until smooth.

3.  Soak gelatin in water and dissolve by heat and add in mixture in item #2.

4.  Use another mixing bowl, beat the thickened cream until fluffy and smooth. Stir into the cream cheese mixture and combine well.

5. Spoon the mixture onto the biscuit base. Use a spatula to level the surface. You might like to smooth the top of the cheesecake with the back of a spoon damped with water.

6. Chill in fridge until completely set.

7.  Garnish accordingly with peach/ biscuit crush.

Notes：

• You can use either unsalted or regular butter.
• To get a very smooth surface of your cheesecake, try to use a damped spoon for the final touch, as the cream cheese mixture tends to stick to the spatula.