Growing up, I remember my parents having lots of dinner parties with their couple friends. There was always lots of wine, delicious food and cake!
One of my Mum’s loveliest friends, Margaret, would always, without fail, bring dessert when she came over for dinner. And as you can probably imagine, I totally loved her for it.
Her baking was always beautiful, and if I remember correctly, a big, berry-topped pavlova (the only version of that dessert that I’ll eat!) and this cold-set cheesecake were her go-to specialities.
I would always have a second slice of this cheesecake, and as a child, my absolutely favourite part was the biscuity, buttery base (and not much has changed!).
One day, I sat the lovely Margaret down and asked her to tell me all her cheesecake secrets as I hand-wrote the recipe into my little cookbook.
I haven’t made this cheesecake for years and years, but I’m beginning to wonder why, because it’s so damn delicious. And so easy.
After making a few baked cheesecakes for you on the blog (click here and here!), I’ve decided that no-bake cheesecakes are my absolute favourites (ohmygod this recipe!). They just have a beautiful lightness and fluffiness to them that can’t be beat.
This one is smooth, creamy and refreshing with the zesty lemon and tangy fresh berries. It’s so easy too! A definite must-try. X
- FOR THE BASE:
- 11 digestive biscuits (or a buttery biscuit alternative)
- 2 tbsp coconut
- 100g butter, melted (1/2 cup)
- FOR THE CHEESECAKE:
- 300ml whipping cream (11 fl. oz)
- 1 X 250g packet cream cheese, softened (9 oz)
- ¼ cup caster sugar (55g)
- Zest and juice of 1 lemon
- 3 gold strength gelatine leaves (or 1 sachet/3 tsp powdered gelatin)
- ¼ cup warm water (63g)
- FOR THE TOPPING:
- 1 - 1½ cups berries of choice
- Honey, for drizzling (optional)
- Grease and line the base and sides of a 22cm (8½ inch) springform tin with baking paper.
- To make the biscuit base, blitz the digestive biscuits and coconut in a food processor until fine (alternatively, crush up in a zip lock bag with a rolling pin). Transfer to a medium bowl and mix in the melted butter.
- Press evenly into the base of the prepared tin and refrigerate.
- To make the cheesecake filling, use a stand mixer fitted with whisk attachment (or hand beaters) to whip the cream to medium peaks. Transfer to a clean bowl and refrigerate.
- Place the cream cheese, sugar, lemon juice and zest in the bowl of the stand mixer and beat with a paddle until smooth and creamy (you can also use hand beaters).
- Meanwhile, place the gelatin leaves in a bowl of cold water until soft. Squeeze out the excess water and then place into the ¼ cup warm water. Stir to dissolve (if using powdered gelatin, simply stir gelatin into warm water till dissolved).
- Add the gelatin mixture to the cream cheese and beat for 1 minute.
- Fold in the whipped cream by hand.
- Spread the cheesecake mixture evenly over the base and refrigerate for 8 hours, or preferably overnight.
- To serve, remove the cheesecake from the tin and scatter the berries over the cheesecake. Optionally, drizzle with a little honey.
- Keep refrigerated. Serves 8.
- Happy baking!
Recipe adapted from the lovely Margaret! X