Esther back to my house with me today! I baked the cake yesterday and eat it today because I had to freeze it for at least 5 hours so I freeze it overnight. Taste nice but it melt easily because this is a no-bake cheesecake without gelatin.
Recipe from Christine.
Ingredient:
Butter - 70g
Cream cheese - 250g
Caster sugar - 50g
Vanilla extract - 1/2 tsp
Lemon juice - 1/2 tsp
Whipping cream - 200ml
Method:
1. Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin. (I crushed it by using pestle and mortar) Transfer the crumbs to a bowl. Pour over the melted butter. Combine well. Place them into the tin and press firmly with the bottom of a cup to create an even layer. You might need a spoon or spatula to help when pressing for the 4 corners of the tin.
2. In a large mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla extract with an electric mixer until smooth.
3. Use another mixing bowl, beat the thickened cream until fluffy and smooth. Stir into the cream cheese mixture and combine well.
4. Spoon the mixture onto the biscuit base. Use a spatula to level the surface. You might like to smooth the top of the cheesecake with the back of a spoon damped with water. Chill in freezer for at least 5 hours, or until completely set. Transfer it into fridge for about 2 hours before serving. Slice into pieces and garnish with fresh mango slices, or any fruits in season.
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