No-baked Cheesecake

by Tse Tsz-Chun
Have you ever made a cheesecake without using an oven? It sounds impossible to do this, but I am going to tell you it is possible! In Hong Kong, my hometown, many people like to eat a slice of cheesecake for the dessert, and a lot of restaurants are trying to make different kinds of cheesecake to attract people to buy it, like New York style cheesecake, blueberry cheesecake, double chocolate with caramel cheesecake. Recently, some of the coffee shops started making a "no-baked cheesecake," which is easy to make it and the selling point of it is we can make it without an oven.

Nutrition Fact of No-bake cheesecake:
http://caloriecount.about.com/calories-cheesecake-prepared-mix-no-bake-i18148?size=1

What we have to prepare for No-bake cheesecake:

Base:

  • 10.5 oz cookies (choose the one that easily crumbles)
cookies
  • 3.5-5.5 oz butter
butter

Filling:

  • 17.5 oz mascarpone (or other cream cheese, for example, Philadelphia Cream Cheese)
m
  • 7 oz 33-35% cream (like half and half?)
  • 10.5 oz sugar
  • 7 teaspoons gelatin
g

The steps of making no-bake cheesecake:

  1. Let butter and cream cheese sit at room temperature for about 30 minutes to soften.
  2. Crush Marie biscuits and mix them well with butter.
  3. Spread the mixture on the aluminum tray and press hard to form the base. Put base in the fridge
  4. Mix sugar with cream cheese in a mixing bowl.
  5. Boil water, add gelatin and turn heat down. Keep stirring on low heat until gelatin e dissolves.
  6. Add cream
  7. Keep stirring until mixture boils.
  8. Pour mixture onto chilled cookie base in tray.
  9. Chill cheesecake until set and garnish edges with strawberry halves before serving.


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