Lisette’s No Bake Cheesecake
I don’t like cheesecake.
But when I wen’t to Greg’s house for a bbq and his wife, Lisette, brought this out for dessert…. I had to ask for the recipe.
First, get your biscuits and blend them into crumbs. I used cinnamon biscuits and IKEA’s ginger thins.
Mix with the melted butter
Here is where I went wrong. I didn’t use a springform pan, and I didn’t line the pan with baking paper. I simply moulded the “dough” into the pan and, after cooling in the fridge overnight, it stuck. Fast. There was no way of getting it out. So, unlike what I did, I strongly recommend a springform pan!
Now make the filling. Zest and juice a lemon.
Add the condensed milk and the cream cheese,
When all your ingredients are in a bowl, blend them. Don’t waste your time trying to mix it by hand because it’s useless. In the next photo you can see the hand mixed one (right) and the blended one (left). Huge difference.
Put the filling in the cooled crust
and refrigerate at least three hours, ideally overnight.
Done! Now, if you haven’t used a springform pan or baking paper, you will struggle greatly to take a slice out of your amazingly magical no bake cheesecake. If you have, then you’ll be fine. Either way, this cheesecake is tasty and delicious and works with any of your favourite toppings. Mine? The SuperSimpleStrawberryCoulis, of course.
Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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