No Bake Cheesecake
Delicious, easy, and made without spending hours in the kitchen.
For one 24 cm cake
Ingredients
For the base:
400 g butter biscuits
350 g butter, melted
For the filling:
500 g cream
500 g mascarpone
70 g sugar
15 g cream stabiliser
vanilla extract
1. Line a 24cm round cake tin with acetate foil.
2. Crush or blend the butter biscuits into fine crumbs.
3. Melt the butter and pour it over the crushed biscuits. Mix until the crumbs are evenly coated.
4. Transfer the biscuit mixture into a prepared 24 cm round cake tin. Press it firmly and evenly over the bottom and up the sides of the tin.
5. Place the tin in the freezer while you prepare the filling.
6. Whip the cream until it starts to thicken slightly and you can see ribbons forming from the whisk.
7. Add the sugar, cream stabiliser, vanilla extract and mascarpone.
8. Continue whisking on medium speed until the mixture is thick, smooth, and free of lumps. Be careful not to overmix!
9. Spoon or pipe the filling into the prepared tin over the biscuit base, then smooth the top.
10. For a more decorative finish, you can pipe a pattern around the edge of the cake.
11. Decorate with fresh berries or crushed biscuits.
12. Chill for at least 1 hour before serving.
Enjoy:)