Servings : Serves 8
There are very few desserts that are more luxurious than a cheesecake, and does it get better than preparing a cheesecake without going through the baking hassle?
This gorgeous cheesecake is plain and simple to make, and can be topped with a variety of toppings of your choice.
You can even make these in small individual bowls and serve individually instead of having to slice one big cheesecake.
To see how the same cheesecake looks with different toppings so you may have an idea of the various options you can have for serving this yummy dessert, check these links:
- 8 oz. cream cheese, at room temperature (1 package, about 250gm)
- 8 oz. COLD whipping cream (1 cup)
- 1 tsp. vanilla essence
- 1/4 cup grinded/caster sugar
- 1 tsp. lemon juice
Ingredients for Crust
- 150gm Digestive biscuits (about 13-15 biscuits)
- 2 tbsp. cocoa powder
- 2 tbsp. powdered sugar
- 85gm melted butter
Ingredients for Chocolate Sauce
- 1 1/2 cups milk
- 1 oz or 2 tbsp. butter (30g)
- 4 tbsp. sugar
- 4 tbsp. Cadbury's cocoa powder
- 2 tbsp. cream
- 1 1/2 tbsp. corn flour (more for thicker sauce)
- 1/2 tsp. vanilla essence
Make sure you use a GOOD QUALITY thick cream cheese, like Philadelphia or DairyBelle. Spreads will not work for this recipe as they are too light in consistency.
Crush the digestives either in a plastic bag with a rolling pin or in a processor. Then add the cocoa powder and sugar, pulse or mix until combined. Add the melted butter and mix well.
Press in an 8″ spring form pan. Cover and chill the base in the refrigerator whilst you prepare the cheesecake filling.
Whip the cream until peaks. Cover and refrigerate.
Add the sugar and lemon juice to the cream cheese. Mix well until the cream cheese no longer has any lumps and the sugar is completely dissolved. Do not rush past this stage, take your time. 🙂
Once the cream cheese is smooth smooth SMOOTH, get the whipped cream from the refrigerator and add it into the cream cheese. Add the vanilla. Now, using a whisk, mix the two until the mixture is smooth, stiff and thick. You can use an electric or hand mixer at this stage but be careful NOT to over-beat it as the whipping cream might curdle if you do that.
Pour the mixture onto the prepared crust, cover with cling film and allow to set, at least 5 hours but preferably overnight.
Now you can prepare the sauce. (Alternatively, you can use any ready-made sauce like Hershey’s chocolate sauce)
For Chocolate Sauce
Blend together the milk, sugar, cocoa powder and corn flour with a whisk until a smooth paste has formed.
Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil.
Reduce the heat and simmer for 2 minutes.
Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture.
Finally, add the vanilla essence and the cream and stir well.
Make sure the chocolate sauce is completely cool before drizzling over the cheesecake.
N the emborg cream cheese is
N the emborg cream cheese is of tin..is it k to use as its label says its good for cheese cake
Am sorry but I do not know
Am sorry but I do not know this brand so not sure on the outcome.
Sorry it is typing error
Sorry it is typing error 200mls of whipping cream so i can use the 200mls of cream cheese and the 200 mls of whipping cream n what about the rest of the ingrediants
The rest remain the same
The rest remain the same since it is your cream cheese that is a little bit under. Would be difficult to cut down all the ingredients by that small fraction. If you can get more cream cheese to make up the full amount then great otherwise just make do with what you have although am hoping that it will set the way it should.
I dont have the rest 50 gms
I dont have the rest 50 gms as the tin was of 200gms only n can i make make in a normal pan just put foil inside so once its set i can pull out with the foil
Yes that should be fine.
Yes that should be fine.
I just made the biscuit layer
I just made the biscuit layer to set ..its set but little hard should i go ahead n make the cream cheese mixture or should i put again butter …i am afraid it shouldnt harden too much by tomorrow though i have whippied the cream alre
Did you use the correct
Did you use the correct measurements? It shouldn’t really be hard, just crisp enough.
Yes i did measure the butter
Yes i did measure the butter in scale… i have been waiting for ur reply so should i heat butter n mix again though i will have to do this tomorrow or make the cream cheese n put on top of it…
It might be too much butter
It might be too much butter if you add more to the recipe. Just stick with what you have and inshaAllah am hoping it turns out perfectly for you.
The biscuit was cream cheese
The biscuit was cream cheese layer did not set properly… was that because of using less cream cheese it had 26% fat as read in the package or was it because of whip cream…n i was looking in internet do you have to use philadelphia original or regular cream cheese… i m still looking for philadelphia cream cheese so i can try again
I normally use Philadelphia
I normally use Philadelphia or a local brand called Dairy Belle. The issue probably was the whipping cream that you used, maybe it had not reached stiff peaks?
I did whip the whip cream n i
I did whip the whip cream n i guess it did reach peaks …so what did because of brand …or beacuse of using less quantity of cream cheese or the brand of cream cheese was not right i used embrog brand for both cream cheese n whipping cream
Assalm o Alaikum. ….fauzia
Assalm o Alaikum. ….fauzia I tried this cheese cake recipe twice and both times it was very runny. .can you please tell me where I went wrong..I used philadelphia cream cheese and almarai whip cream liquid…whipped cream formed peaks too….when I mixed both the mixtures it became runny..very dishearted..please help me….
Could be that the whipping
Could be that the whipping cream got a bit over whipped. Try whipping it a bit less so that when it gets folded into the rest of the ingredients it reaches the right consistency and doesn’t split.
Assalamu Alaikum. Thank you
Assalamu Alaikum. Thank you for your wonderful recipes. I made this cheesecake to feed some guests but unfortunately things didn’t work out as planned so I now have a whole cheesecake leftover (large one…….1 1/2 x recipe) have you ever frozen the cake and how long do you think it will stay in the fridge? Eid will be in a few days time so I was hoping to save it for then when it should get eaten. Would it be ok in the fridge for about 4-5 days or do you think I should attempt to freeze?
W/Salaam, I would not
W/Salaam, I would not recommend freezing a no-bake cheesecake as the consistency will change a lot on thawing, it will release a lot of water. I guess it could keep for about 3-5 days refrigerated.
I am a big time fan of urs recepies.
I want to try this cake so wanna ask if I can use half of each ingredient in order to make a small cake
Hi, thank you. Yes you can.
Hi, thank you. Yes you can.
The quantity mentioned of the
The quantity mentioned of the whipped cream is before preparing d whipped cream
Or after preparing.
Can u plz tel me what amount of whipping cream powder s required
I prefer not to use powdered
I prefer not to use powdered whipping cream for this recipe.