Baked cheesecake is actually custard, and its the eggs that make it rich and creamy and cause it to set. They should never be baked hotter than 180 degrees Celcius, and a long, slow bake will ensure uniform internal temperatures. By contrast, no-bake cheesecakes rely on gelatine to help it set up, and they need to be chilled in the refrigerator for at least four hours or overnight.
Some people prefer to eat only baked cheesecake; however, chilled cheesecake is as delicious and even easier to make when in need of a special quick dessert. With so many scrumptious, no-bake cheesecake recipes, the possibilities are virtually endless. Here are five suggestions for delicious, no-bake cheesecakes to try for your next family gathering, birthday party or afternoon tea.
1. Chocolate-Sandwich Cookie Cheesecake
For biscuit lovers, a Chocolate Sandwich Cookie Cheesecake will make mouths water. Combine 50g of melted butter with 50g chocolate sandwich cookies. Press into a spring-form pan and chill. Beat a block of softened cream cheese and cup caster sugar until smooth, then fold in 3 teaspoons gelatine dissolved in cup boiling water, 2 tablespoons lemon juice, 1 cup lightly whipped cream and 1 cup chocolate sandwich cookies that have been crushed to crumbs. Pour into the chilled crust and refrigerate for 30 minutes. Sprinkle with extra cookies.
2. Toffee Mango Liqueur Cheesecake
For a rich and creamy dessert, try a Toffee Mango Liqueur Cheesecake. Combine 1 cup of sweet biscuit crumbs with 60g melted butter and 2 tablespoons cocoa. Press into a spring-form pan and chill. Beat a block of softened cream cheese and cup caster sugar until smooth. Add in cup orange juice, 2 tablespoons triple sec liqueur, 1-1/2 tablespoons gelatine dissolved in 1/4 cup boiling water, and 2 teaspoons grated orange rind and beat until just combined. Gently fold in cup pureed mango slices and cup lightly whipped cream. Pour into crust and chill until set.
3. Two-Layer Cheesecake
This cheesecake has two layers a passionfruit layer and a strawberry layer. After setting, for childrens parties, you could decorate with a smiley clown face, or, for a more sophisticated look, skip the clown and sprinkle with rose petals then glaze.
First make your cheesecake base by combining 1 cup biscuit crumbs with 1/3 cup melted butter, then press into a spring-form pan and chill. Beat a block of softened cream cheese until smooth, then add cup caster sugar, cup lemon juice, 2 tablespoons lemon rind, 1-1/2 tablespoons gelatine mixture dissolved in cup hot water, and blend well. Divide this mixture in half, then add 1/2 cup passionfruit pulp to one portion. Pour into the prepared crumb crust and chill for 15 minutes. Add 1/2 cup strawberry pure to the remaining mixture. Pour over firm passionfruit and chill.
Now its time to decorate: create a clown face with assorted lollies. You could also add a little jelly to the top of the cheesecake to create a shiny face, before decorating with the lollies. Alternatively, wash and towel dry your rose petals, sprinkle over the cake, and scatter silver sugar balls among the petals. Brush with a clear gelatine glaze for extra shine and allow to set.
4. Jaffa Extravaganza Cheesecake
Jaffa Extravaganza Cheesecake is a decadent choice for any chocolate lover. Combine 1 cup plain chocolate biscuit crumbs with 50g melted butter, press into a spring-form pan, then chill. Beat together a block of softened cream cheese, cup caster sugar, and 1 tablespoon grated orange rind until smooth. Stir in 3 tablespoons gelatine mixed with cup hot water and fold into 200g dark chocolate melts and 300ml whipped cream. Pour this filling into base and refrigerate until set. Top with dark chocolate orange segments, orange segments, and orange rind strips. Use 10 plain chopped chocolate biscuits to form a side crust.
5. Lime Extreme Cheesecake
Lime Extreme Cheesecake is a perfect choice for a zesty treat on a hot summer day. Combine 1-1/4 cups whole meal biscuit crumbs and 80g melted butter. Press into a greased spring-form pan, then chill. Combine 1 packet of lemon lime jelly crystals with cup boiling water until dissolved, then cool. Beat 500g of light spreadable cream cheese and cup low calorie sweetener until smooth. Stir in the lime jelly, 200g reduced fat vanilla yoghurt, cup lime juice, and 1 tablespoon lemon rind. Fold this through 3 stiffly beaten egg whites; pour into prepared base, and then chill.
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