My Special Authentic No-Bake Cheesecake

Name: My Special Authentic No-Bake Cheesecake
Yield: 8 servings
Cuisine: American
Ingredients: 100 grams Biscuits; 50 grams Unsalted butter; 200 grams Cream cheese; 70 grams Sugar; 50 grams Yogurt; 50 ml Milk; 1 tbsp Lemon juice; 5 grams Gelatin; 30 ml Water; 200 ml Heavy cream

cookpad.japan @cookpad_jp

This is a no-bake cheesecake that I made for my husband, who loves cheesecakes. I put my heart and soul into improving the recipe, and was finally able to complete something I can be proud of.
My husband told me "This is really delicious! It's even better that the cheesecake sold in cake shops!" Yay!

If you do not have a food processor for the biscuits, then place into a resealable plastic bag and crush it by using a rolling pin etc. If the cream cheese is hard, then microwave or soften in a double boiler. For 20 cm [7.9 in] round mold with a removable bottom. Recipe by *Anna*

cookpad.japan @cookpad_jp

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Ingredients

8 servings

The base:
100 gramsBiscuits
50 gramsUnsalted butter
*No-bake Cheesecake Batter*
200 gramsCream cheese
70 gramsSugar
50 gramsYogurt
50 mlMilk
1 tbspLemon juice
5 gramsGelatin
30 mlWater
200 mlHeavy cream

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Steps

1

Crumble the biscuits into approximate sizes, blend in a food processor, add to a bowl, place together with the melted butter, and mix until the batter becomes moistened.
2

Pack Step 1 into a mold using the back of a spoon, and chill in the fridge.
3

Whip the heavy cream in another bowl until soft peaks form.
4

Combine the water and gelatin, and dissolve in the microwave or in a hot water bath.
5

Add the cream cheese in after returning to room temperature, add in the sugar, mix with an egg beater, add in the yogurt and milk, and mix some more.
6

Add in the lemon juice and gelatin, and mix well.
7

Add Step 6 to the bowl from Step 3, and stir well until it all mixes together.
8

Pour Step 7 into the mold that was stored in the fridge, smooth out the surface, and chill in the fridge for 2~3 hours.
9

It's done.