Thursday, July 3, 2008

No-Bake Cheesecake

I had a great sense of accomplishment when i baked made this cheesecake. There's probably the least carbon footprint you can get to as far as baking is concerned!

  1. I whipped everything manually. No electric mixer... though I did regret a little half way thru... tired lah!

  2. No need for oven...this is a big deal when it comes to my energy-guzzling monster!

  3. I recycled the plastic containers that I have, instead of buying new springform tin.

As it's name says, there's no baking so it depends on gelatine to set the cheese.

Gelatine comes in two forms, leaf and powder. They can be used interchangeably. I bought the leaf version cos the powder is of beef origin. Otherwise, the powder is a more convenient and more powerful variety.

A teaspoon of gelatine powder is equal to 2 leaves, and 3 leaves is about 1½ teaspoons of powder gelatine.

To prepare leaf gelatine: Soak three gelatine leaves in cold water for at least 10 minutes, then squeeze out as much water as possible. Next, warm 3 tablespoons of water or any flavoured liquid in a small saucepan, remove saucepan from the heat and stir in gelatine sheets to dissolve.

Never add gelatine to boiling liquid because it loses its jelly strength.

For powder gelatine: Soak 1½ teaspoons of powder gelatine in 3 tablespoons cold water until it becomes spongy, then dissolve in warm liquid as for leaf gelatine.

Finally, do note that of final points before I zoom off:

  • This cake must be served chilled and eaten within 2 days of making.

  • For a clean slice - dip the sharp knife into hot water before cutting. Clean the knife before each slice.


Biscuit Base (A)

150g digestive biscuits, finely crushed.

75g unsalted butter, melted

Cream Cheese (B)

170g sweetened fruit juice

5 gelatine leaf (or 10g powder)

250g whipping cream, very chilled

250g cream cheese, softened


  1. To prepare the biscuit, mix the 2 ingredients together. Press the biscuit mixture into a ring mould with the back of a spoon. Chill the biscuit base for at least 30min

  2. Whip the whipping cream until soft peaks form. See the pix on here - when you lift up the whisker and the shape stays there, it is done. Keep in the fridge.

  3. Dissolve the gelatine in the fruit juice. See above on how to prepare the gelatine.

  4. Whip the cream cheese on medium until it is smooth. Increase the speed to high, add juice and gelatine mixture. Beat until it is very smooth.

  5. Fold in the whipped cream very gently with a large spatula. Pour into the prepared mould and chill overnight till set.

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