I have two favourite no bake recipes - one chocolatey, and one fruity:
Heavenly hazelnut cheesecake
Ingredients (serves 8)
220g packet Cottage Cookies Heavenly Chocolate Hazelnut
60g butter, melted
1/4 cup boiling water
3 teaspoons gelatine powder
300ml thickened cream
500g cream cheese, softened
2/3 cup caster sugar
1/4 cup choc-hazelnut spread
cocoa powder, to serve
Method
Grease a 20cm round springform pan. Place half the cookies in a food processor. Process until fine crumbs. Add melted butter. Process to combine. Using your fingertips, press biscuit mixture over base of prepared pan. Refrigerate for 30 minutes or until firm.
Pour boiling water into a jug. Sprinkle over gelatine. Using a fork, whisk until gelatine is dissolved. Set aside to cool slightly.
Break remaining cookies into small pieces. Set aside. Using an electric mixer, beat cream in a small bowl until soft peaks form. Beat cream cheese and sugar in a large bowl until smooth. Stir gelatine mixture through cream cheese mixture to combine. Fold through cream, cookie pieces and choc-hazelnut spread. Spoon over base. Smooth surface. Cover. Refrigerate for 3 to 4 hours or until set. Sprinkle with cocoa. Serve.
Notes & tips
When combining dissolved gelatine and the cream cheese mixture, make sure both are at the same temperature, to prevent lumps from forming.
This apricot nectar one has been a staple for mum and now me over many years. A couple of different ways we've done it have been to omit the gelatine and use as a sweet dipping pot for cut up fruits (great in summer). Have also taken out the crumb base and made it for a finger food / ****tail type parties by lining a square tin with arnotts lattice biscuits, pouring in mix and topping with same pattern of lattice biscuits. You can then chop into squares that are easier to handle if people are standing up and a fork and plate will be too clumsy. OK enough commentary - here it is:
Apricot Nectar Cheesecake
1 cup apricot nectar
1 tablespoon gelatine
375g cream cheese
1/2 cup caster sugar
1 tablespoon lemon juice
1 1/4 cups cream, whipped
Pur nectar into small saucepan, sprinkle gelatine over and place on low heat, stirring to dissolve gelatine. Cool and allow to thicken slightly.
Beat softened cream cheese and sugar until mixture is smooth and creamy. Add lemon juice.
Beat in apricot mixture and then fold in whipped cream.
Pour mixture into crumb crust and refrigerate 2 hours or until firm.
(Don't have an exact recipe for crumb crust - I seem to just do it by feel these days!!- Packet of plain type biscuits, crushed in food processor. Then add as much melted butter as needed to kind of bind it. Make sure you refrigerate the crumb crust until it's nice and hard before putting the mixture in)
1/4 cup Wate
3 tsp Gelatine
500g Cream Cheese softened
1/2 cup Castor Sugar
3 Mars Bar chopped finely
1 tbsp Vanillin Sugar
250g Chocolate Ripple Biscuits
125g Butter melted
1tpsp Brown Sugar
20 g Butter extra
300ml Thickened Cream
60g Milk Chocolate finely chopped
Recipe Directions:
1. Crush biscuits until mixture resembles fine breadcrumbs. Add butter and vanillin sugar process until just combined.
2. Press mixture evenly over base and up 1/2 the side of spring form tin. Place on tray and refrigerate about 30 minutes or until firm.
3. Meanwhile combine brown sugar extra butter and 2 tablespoons cream in small saucepan. Stir over low heat, without boiling, until sugar dissolves.
4. Make chocolate sauce, combine chocolate and another 2 tablespoons of the cream in another small saucepan, stir until chocolate melt.
5. Sprinkle gelatine over the water in a heatproof jug, stand jug in a small saucepan of simmering water, stir until gelatine dissolves. Cool for several minutes.
6. Beat cream cheese and castor sugar in medium bowl with electric mixer until soft peaks form. Stir gelatine mixture into cream cheese mixture with sliced Mars Bars, fold in cream.
7. Pour half of the cream cheese mixture into crumb crust and drizzle the butterscotch and chocolate sauce over cream cheese mixture. Pull skewer backwards and forwards through mixture to create a rippled effect.
8. Repeat with remaining cream cheese mixture and sauces. Cover cheesecake, refrigerate for several hours or overnight until set.
9. Garnish with extra Mars Bars for effect.
This is my favourite cheesecake ever, Blueberry, and it's no bake. I'll give you the original version, but I tend to tweek it a little bit. It has a yummy 'jelly' layer on top.
Blueberry Cheesecake
1 x 420gm can blueberries, drained, juice reserved
250gm plain sweet biscuits, crushed
125gm melted butter
1tsp nutmeg
4tsp gelatine, dissolved in 1/2 cup hot water, and allowed to cool
300gm cream cheese
1/4cup sugar
1tbs lemon juice
150gm sour cream
Mix together crushed biscuits, butter and nutmeg (sometimes I find I need more melted butter to make it stay together will). Press into a spring form tin. Cool in the freezer.
Mix together cream cheese, sugar, lemon juice and sour cream. Add 3/4 of the gelatine and water mix and mix well. Spoon into the base, with half of the blueberries, (don't mix the blueberries as they break up, just place them in the dish). Allow to cool and set in the fridge/freezer. Mix the remaining gelatine with some of the reserved Blueberry juice (this is where I tweek it and add lots more gelatine and mix it with all the juice to make quite a thick layer, and I quite often add a punnet of fresh blueberries too, so there's just heaps of them). Top the set cheesecake with the remaining blueberries and juice/gelatine mix. Cool until set.
Enjoy....it's devine!
Lauren
Last edited by MantaRay; February 8th, 2009 at 03:36 PM.
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