No-Bake Cheesecake

Ingredients

• 2 cups (200g) graham cracker or digestive biscuit crumbs (to make crumbs, pulse in a food processor or blender until finely ground)
• 1/4 cup (50g) granulated sugar
• 7 tablespoons (100g) unsalted butter (, melted)
• 24 ounces (680g) cream cheese, softened to room temperature
• 1 1/2 cups (180g) powdered sugar
• 2 teaspoons pure vanilla extract
• zest from one small lemon, optional
• 2 tablespoons lemon juice
• 1 1/2 cups (360 ml) heavy cream
• berry sauce or topping of choice

Instructions

1. 1

   Make the crust: In a medium bowl, mix together crumbs and sugar, then add melted butter and mix until fully combined and crumbs are moistened. Press the mixture very tightly into the bottom of a 9-inch springform pan using either your fingers or the bottom of a cup to form a crust layer.

2. 2

   Make the filling: In a bowl of a stand mixer fitted with the paddle attachment (or with a handheld electric mixer), beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar and beat until combined. Add vanilla and lemon zest and juice and beat until combined and smooth. Set aside.

3. 3

   In another bowl of a stand mixer fitted with the whisk attachment (or with a handheld electric mixer), whisk heavy cream until stiff peaks form. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.

4. 4

   Pour filling into the pan and smooth the top. Cover pan with plastic wrap and place in the fridge for at least 4 hours, or until completely set, before serving. Serve cold. Top with berry sauce, fresh fruit or any other topping you like (read above post for suggestions).

5. 5

   Cheesecake can be kept in the fridge for up to 5 days. It can also be frozen, wrapped tight, for 2 month. To thaw, place overnight in the fridge.