I was looking for a dessert recipe as I was making dinner for my sister Ruth and her husband as a belated birthday treat for Ruth and remembered her saying she liked cheese cake and it didn't need to be a baked one. I have a full book for recipes dedicated to philadelphia recipes. There was bound to be a cheese cake I liked the sound of in there. But as normal I headed to the internet in search for a recipe I liked the sound of. I found one on the BBC website that looked easy enough to make and even better I had most of the ingredients in already.
The recipe was easy to follow, and tasted very yummy. The cheese cake was quite soft, which would be normal for a no bake cheese cake, but it did make it quite hard to get a clean cut slice. But of course this didn't affect how it tasted!!
Recipe Source - http://www.bbc.co.uk/food/recipes
200g/7oz digestive biscuits
75g/2½oz unsalted butter
400g/14oz full-fat cream cheese, at room temperature
300g/10½oz mascarpone, at room temperature
200g/7oz icing sugar, sifted
1 tsp vanilla extract
100g/3½oz malted milk balls (optional)
- Place the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, being careful not to break any holes in the bag.
- Melt the butter in a large saucepan. Tip the biscuit crumbs into the butter and mix well until thoroughly combined. Press the buttery crumbs into the bottom of a 23cm/9in springform or loose-bottom tin. Chill in the refrigerator while you make the topping.
- Combine the cream cheese and mascarpone in a large mixing bowl. Using an electric handheld mixer, blend the cheeses together until light and fluffy. Add the icing sugar a little at a time and blend to incorporate. Finally, mix in the vanilla. The mixture should be very light and fluffy.
- Place the malted milk balls in the sealable freezer bag and close. Knock the malted milk balls with a rolling pin to just break them apart. Fold half of the crushed malted milk balls into the cream cheese mixture until thoroughly combined.
- Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula. Cover with cling film and chill in the fridge for at least four hours.
- When ready to serve, sprinkle the remaining crushed malted milk balls over the top of the cheesecake. Release the catch of the springform tin carefully, then slice and serve.