Cream Cheesecake

    20 minutes

    This cheesecake is not baked but starts with a hot custard to which cream cheese and whipped cream is added creating a very light cheesecake.

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    Serves: 8 

    • Base
    • 250g chocolate ripple biscuits
    • 90g melted unsalted butter
    • Filling
    • 4 egg yolks
    • 1 cup (225g) sugar
    • 1 lemon zest
    • 1 pinch salt, to taste
    • 300ml milk
    • 2 teaspoons gelatine
    • 450g cream cheese
    • 600ml whipped cream, whipped

    Preparation:20min  ›  Ready in:20min 

    1. Base: Crush the biscuits and mix with the melted butter.
    2. Press into the base of a 20cm sponge ring and refrigerate.
    3. Filling: Place the egg yolks, sugar, zest, salt and milk in a saucepan and whisk together well.
    4. Place on a low heat and stir until the mixture coats the back of the spoon. It is important not to overheat the mixture as it may curdle.
    5. Soften the gelatine in some hot water then add to the heating custard mixture.
    6. the gelatine has dissolved pass the custard through a strainer and allow to cool slightly.
    7. While the custard mix is still warm add the cream cheese using a strong whisk to fully incorporated the mixture ensuring it is smooth and creamy.
    8. Gently incorporate the freshly whipped cream a little at a time until the mix is light and smooth.
    9. Place the mixture on to the biscuit base and refrigerate.

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