Easy No-Bake Cheesecake
Ingredients
- 1 Packet Tennis Biscuits, Crushed
- 70g Butter (or Margarine), Melted
- 1g Salt
- 455g Cream Cheese
- 150g Sugar
- 20ml Lemon Juice
- 2ml Vanilla Extract
- 1g Salt
- 340g Cream
- 340g Berries, mixed
Method
- For the Crust: Combine biscuit crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Refrigerate until needed (wrapped in plastic, this can be done a day or two in advance).
- For the Filling: Combine the cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth. Scrape the bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in the cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of your mixer.
- Scrape into the prepared crust and spread into an even layer, using the back of a spoon to sculpt the filling into swoops and swirls. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours, or to an internal temperature of 40 degrees F (4 degrees C).
- To Serve: Top with fresh fruit and cut into wedges with a chef’s knife, wiping the blade clean between each slice. Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice will be the most difficult and messy to remove).