No-Bake Cheesecake

Name: No-Bake Cheesecake
Yield: 20cm cake tin
Cuisine: British
Ingredients: 100 g Biscuits; 50 g Butter, at room temperature; 7 g Gelatine; 2 tbsp Water for the gelatin; 210 g Full-fat soft cheese, at room temperature; 60 g Caster sugar; 350 g Greek yogurt; 200 ml Double cream; 2 tbsp Lemon juice

Asako @asako

Bristol, UK

One of the things that I am impressed with in the UK is how delicious the daily products like cream and yogurt are. So I tried making it to enjoy them.
It is also perfect easy cake that you don't have to bake!

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Ingredients

20cm cake tin

For the base
100 gBiscuits
50 gButter, at room temperature
For the filling
7 gGelatine
2 tbspWater for the gelatin
210 gFull-fat soft cheese, at room temperature
60 gCaster sugar
350 gGreek yogurt
200 mlDouble cream
2 tbspLemon juice

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Steps

1

Bring the soft cheese and butter to room temperature.
2

Drain yogurt
3

For the base - In a plastic bag, crush the biscuits to crumbs. Put the butter and mix until the crumbs are completely coated.
4

Press the crumbs firmly into a 20cm loose-bottomed cake tin. Chill in the fridge while making the filling. I use cling film covered tea cup to press the crumbs.
5

For the filling - In a heart-proof cup, mix the gelatin and water.
6

In a bowl, mix the soft cheese and caster sugar until well combined.
7

Add the Greek yogurt, the double cream and the lemon juice in the bowl. Mix until smooth.
8

In a pan with boiling water, put the cup of the gelatin until melted. But do not boil the gelatin.
9

Add the gelatin in the bowl. Mix it until well combined.
10

Pour the cream mixture over the biscuit-lined tin. Smooth the top. Cover the tin with cling film and refrigerate for 2 hours.
11

Bring the room temperature before serving. To remove it from the tin, place the base on the top of a cup. Then pull the sides of the tin down.
12

Enjoy!