No-bake recipes are perfect for when you’re crunched for time or simply don’t want to turn on the oven. As far as knowing what to bake goes, cheesecake fits the bill for those seeking something creamy and fresh with minimal effort. While some recipes can include lengthy ingredient lists, this Good Food creation, which has garnered more than 200 five-star reviews, calls for just seven items.
One recipe tester remarked, “Total winner. I would definitely make it again. So much better than shop-bought ones.” Another chimed, “Lovely cheesecake. Straightforward recipe. I made the filling with my blender, which was very quick.” The original recipe calls for a thin biscuit base and mascarpone topping, but Good Food notes that you could use Philadelphia cheese instead. Some cheesecake fans suggest increasing the biscuits and butter for the base while forgoing the 25g sugar.
Method
Place the digestives in a food bag and crush them with a rolling pin. Some Good Food fans suggest using ginger biscuits instead.
Melt the butter in a saucepan, remove it from the heat, and stir in the brown sugar and biscuit crumbs. For a less sweet base, forgo the 25g of sugar, or add less.
Carefully line the base of a 20cm loose-bottomed cake tin with baking parchment. Pour the biscuit mixture into the tin and firm it down to make a smooth base.
Chill the buttery base in the fridge while making the topping.
Beat together the mascarpone (or Philadelphia), caster sugar, lemon zest and juice, until smooth and creamy.
Spread over the base and chill for a couple of hours before serving.
