My mother-in-law is, in a word, a complete arse when it come to food (sorry momma, it’s true :P).
So when she says this cheese cake is gorgeous then you know you have to try it!
It has momma’s stamp of approval ;).
I will say, this is based on a recipe by America’s Test Kitchen, I have made it a lot easier for us English though by converting the foods and measurements to what we use over here.
No Bake, fridge cheesecake!
Makes one tall 9 inch cheesecake
15 Digestive Biscuits
90 gram unsalted butter
Juice of two lemons
1 Envelope of Unflavoured Gelatin
680 gram Cream Cheese, Room Temperature
Zest of one lemon (optional)
170 grams Granulated Sugar
300ml Double Cream, Room Temperature
330 ml (one small jar) of good quality jam or curd of choice, Raspberry is amazing!
Preheat the oven to 180oc with the oven rack in the middle of the oven.
Crush the biscuits inside a freezer/sandwich bag with your fingers or a rolling pin until it all resembles fine sand.
Microwave the butter until just starting to melt and stir until fully melted.
Pour the biscuits into a bowl and add in the butter, fold in until all the crumbs are coated and absorbing the butter.
In a 9 inch spring form pan (has to be spring form!) press the mix into the bottom, making sure it is an even, compact layer.
Bake in the oven for about 8 minutes, until it is golden brown.
Place the pan on a cooling rack and set aside.
Next, beat the cream cheese, sugar, and lemon zest (if using) until it is smooth and creamy so no granules of sugar are visible.
Slowly, add in the double cream, and beat until all of the cream has been added and the mixture is light, smooth and fluffy.
In a small bowl, add the lemon juice to the microwave for about 20 seconds until very hot.
Sprinkle over the package of gelatin and stir until dissolved.
(Follow your packages instructions! They make be different!)
Very slowly add in the gelatin, stir after every small amount, making sure the mixture is not heating up.
Add 4 tablespoons of jam into the mix and beat until smooth and airy and of uniform colour (depending on what jam or curd you choose!)
Pour this into the cooled pan with the crust below and smooth the top with a pallet knife or a spatula. Make circle of eight motions to get a really smooth finish!
Lastly, add on the remaining jam until adequately coated and decorated to your liking.
I like to add jam to the full top of my cheesecakes as it would be too plain with less!
Refrigerate until set, no less than 6 hours.
I advice you don’t let anyone know you’ve made it other wise it may not survive that long!
If you leave it to set for about 48 hours the slicing will be very easy and neat.
Now enjoy, let your friends feel guilty about how long it took you to prepare this gorgeous cheesecake and be satisfied!