Cheesecake Uncooked

Puddings and Desserts  

Ingredients

170 gm Cream cheese
225 gm Cottage cheese
125 ml Water
2 tsp Gelatine (or pectin)
50 gm Icing sugar
125 ml Double cream

Base

100 gm Digestive biscuits
50 gm Butter
Flavouring of choice

Method

To make the base, crush the biscuits, stir in the melted butter and mix well. Line the base of the flan dish or loose-bottomed cake tin with the biscuit mixture.

Sieve the cottage cheese, add the cream cheese and icing sugar and mix well. Add the required flavouring. Mix the gelatine or pectin in warm water, add to the cheese mixture and beat well. Leave the mixture in the fridge until almost set. Whip the cream until fairly stiff and fold into the cheese mixture. Spoon onto the biscuit base and leave in the fridge until set or ready to serve.

Notes

If the chosen flavouring is very liquid, adjust the amount of water used.

If you prefer you can omit the gelatine and water. In this case also omit the cream and use mainly cream cheese or mascarpone which is more solid and does not require a setting agent. The result will not be as firm and therefore not as easy to serve.

Variation

Ginger: Add 2 teaspoons ground ginger plus diced stem ginger with some of the ginger syrup if any. Use ginger biscuits instead of digestives.

Mango: Cut a mango into small pieces, puree about 2/3s to add to the cheese mixture. Place the pieces of mango on the base before adding the cheese mixture.

Lemon: Juice and rind of a lemon. Optionally put a layer of raspberries under the cheese mixture.

Passion Fruit: Pulp of 5 or more passion fruit.

Soft fruit: Puree the fruit eg raspberry, strawberry, etc. Optionally put a layer of the whole fruit under the cheese mixture.

Gooseberry and Elderflower: Cook the gooseberries with sugar to taste. Add elderflower cordial.

Salted Caramel Add caramelised condensed milk with sea salt to taste to the cheese mixture.

24 Sep 2023
Shirl Seath