no-bake cheesecake – My Whisk and I

Green Cheesecake

August 3, 2024by Karen ClaassenLeave a Comment

260g oreo biscuits
115g butter, melted
900g cream cheese, room temperature
83ml sour cream
15ml lemon juice
45ml matcha powder or protein shake
120g icing sugar, sieved
15ml vanilla
125ml whipping cream

Break up the Oreo biscuits and place them in the bowl of a food processor.
Process on the pulse setting until the biscuits are broken down to crumbs.
Drizzle in the butter while the engine is running.
Sprinkle the sugar over the crumb mixture and stir through.
Tip the mixture into a 22cm loose-bottom cake tin and press into the bottom and sides.
Freeze the crust while preparing the filling.
Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat until soft.
Add the sour cream, lemon juice, matcha powder, icing sugar and vanilla and beat on high speed for one minute.
Scrape down the bowl and beat for another 1-2 minutes. Set aside.
Pour the cream into a clean mixing bowl and whisk to stiff peaks.
Fold the whipped cream into the cream cheese mixture.
Remove the crust from the freezer and spoon the filling into it. Smooth the top and cover the cake tin with plastic wrap.
Refrigerate for 6 hours.
Sprinkle/sift over the macha and slice to serve.

Uncategorized

Turkish Delight Cheesecake

July 9, 2023May 23, 2023by Karen ClaassenLeave a Comment

250g digestive biscuits
80g butter, melted
50ml water
10g powdered gelatine
450g cream cheese
10ml + 5ml rose water
160ml cream
2 x 80g packets jelly, cherry flavour

Spray a 22cm loose bottom cake tin with cooking spray.
Break up the digestive biscuits and add them to a food processor. Blitz to fine crumbs.
Melt the butter and drizzle it in with the engine running.
Spoon the mixture into the prepared cake tin, spread it out evenly and press down. Refrigerate until needed.
Pour the water into a smal bowl and sprinkle the gelatine on top. Set aside for 10 minutes.
Add the cream cheese to the bowl of a stand mixed fitted with the paddle attachment and beat until soft.
Add the icing sugar and beat until incorporated. Scrape the bowl down every now and then.
Add the 10ml rose water and mix through. Set aside.
Add the cream to a large bowl and whisk to form soft peaks.
Fold the cream into the cream cheese mixture.
Melt the gelatine in the microwave – a few seconds!!! It should be liquid and dissolved.
Scoop 2 tablespoons of the cream cheese mixture into the gelatine and mix well.
Now add this mixture to the cream cheese mixture and thoroughly fold through.
Pour the mixture into the cake tin and refrigerate for 2 hours.
Prepare the jelly according to packet instructions and stand to cool but not set.
Add the 5ml rose water once the mixture is cooled and pour on to the cheesecake.
Refrigerate until set.

Uncategorized

Broken Glass Slices

October 18, 2021October 17, 2021by Karen ClaassenLeave a Comment

An old classic for jelly lovers and perfect to enjoy at a pool party!

4 x 85g packets powdered jelly, 4 different colours/flavours
225g digestive biscuits
125g butter, melted
125ml boiling water
20ml powdered gelatine
500g cream cheese
200ml condensed milk

Dissolve each colour jelly in 200ml boiling water and pour into individual/separate containers. (Lunch boxes work well). Set in the refrigerator for about 4 hours.
Cut the jelly into cubes and set aside.
Spray a 23cm x 23cm x 5cm baking tin/container with cooking spray.
Break up the biscuits and place it in the bowl of a food processor. Blitz until it resembles fine sand.
Melt the butter and add it to the biscuits with the engine running.
Transfer to the prepared baking tin and press firmly into the tin base in an even layer. Chill in the refrigerator.
Pour the boiling water in a mixing bowl and add the gelatine. Stir until the gelatine has completely dissolved and set aside to cool.
Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth.
Scrape down, add the condensed milk and mix for a minute or so.
Add the cooled gelatine mixture and blend well.
Now take the bowl from the mixer and add the jelly cubes. Gently fold everything together.
Scrape the mixture over the biscuit base and press it into the corner of the baking tin. Flatten the surface by gently pressing down on the mixture with a spatula.
Cover the tin with plastic wrap and refrigerate overnight.
Slice the tart with a clean sharp knife and serve.