Cheesecake, Oh Yum!
Seriously, give me any kind of cheesecake, any time of the day and i will be in heaven. This is definitely my most favorite dessert/breakfast/treat. True, it’s way too high in calories…but its not like you are gonna eat a cheesecake everyday, so once in a while is good. Especially good for all those mood swing crazy times. We all deserve a break, right?!
Found this Martha Stewart recipe on their website and was just dying to try it out and hoping hoping hoping that it wouldn’t go wrong. When i finally made it, i was over the moon. This cheesecake tastes amazing and the best part is the texture. smooth, velvety and delicious. Its obviously nothing like a classic baked cheesecake but i love this easy no bake one just as much. And oh wait, the best part about making this is that it doesn’t call for gelatin and still holds up real nice (yes, i’m scared of using gelatin in my cooking…fearing it will ruin everything if i don’t mix it right…strange, i know).
So go right ahead and whip up this cheesecake with no fears.
20 wheat biscuits/graham crackers
10 tblsp melted butter
1 tblsp brown sugar
1 tblsp regular white sugar
500 grams cream cheese (room temperature)
1 1/4 cup condensed milk
1/4 cup + 2 tblsp lemon juice
1 tsp vanilla essence
- Put biscuit/crackers in a food processor and process until fine crumbs form. Or crush them with a rolling pin.
- Pour crumbs into a bowl; stir in the sugars. Add butter, and mix until well combined.
- Press the crumb mixture into a springform pan, press down with the back of a spoon or just use your fingers. If you want you can spread it up the sides too. Chill crust in freezer for at least 15 minutes.
- Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the vanilla and lemon juice (and watch the magic happen).
- Pour the filling into the crust; smooth the top with a spatula. Cover with plastic wrap, and refrigerate until firm…ideally overnight.
- Once its set, unclasp sides of pan, and remove cheesecake. Decorate as desired. You can add any kind of topping/flavors to the cheesecake. I drizzled mine with some chocolate glace.
- Now dive in and eat.