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:
Ingredients
- 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
Instructions
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.
Enjoy!! 🙂
y didnt u use gelatin?
wouldnt it b runny if gelatin is not added
As you can see from the pic, it was not runny at all. You just need to whip the cream well enough to hold everything together properly. You can use gelatin if you like, I normally don’t for this recipe.
Can I use anything else other than cream cheese as it’s not v easily available?
I have personally never used anything other than cream cheese or mascarpone cheese to make cheesecake. Not sure how well anything else would work to get the same results.
My daughter has cealiac disease & cannot have digestive biscuits. Can she use gluten free biscuits for crust? Jk
Sorry about your daughter, and yes absolutely ok to use gluten free biscuits for the crust.
how do i make whipping cream?
I buy it ready-made.
The cream cheese is supposed to be unsalted? Is there anyway we can make the cream cheese at home?
Normally cream cheese is slightly salted. Have never made it at home.
Sorry for the late reply. Thank you for your reply.
My base was really hard and difficult to slice but still tasted really delicious. Can you tell me what I can do to stop that from happening next time. Thanks
Hmm not sure what might have caused that, which biscuits did you use for the base? Try adding more butter, and make sure when melting the butter it does not boil. It needs to melt gently.
Can we use Oreos instead of digestive biscuits and is there anything else we can use instead of cream cheese?
You can use oreos yes, as for cream cheese, it is necessary for a good cheese cake. You can use mascarpone or ricotta cheese if you like, but I prefer cream cheese.
Salaam Fauzia, Today I made ur cheese cake and it is very yummy in taste but 1 thing I have to ask that my base or crust is not as hard as it should be although I followed ur recipe by using digestive biscuits. Plz tell me how I can make hard that crust now?
W/Salaam, how long did you refrigerate the cheese-cake for?
salaam, I kept it in fridge for whole night as u said in the recipe. is there any chances that i over crushed biscuites?
No that should have been ok, maybe try a different brand of digestive cookies and reduce the amount of butter used in the crust recipe slightly next time, see if that helps.
Ok thanks a lot 🙂
Salam Mam Fauzia, for the cheese cake, we need to have the cream whipped till soft peak aur stiff peak stage?
W/Salaam, get it to the point after soft peaks and nearing to stiff peaks. It will be mixed a bit more when the cream cheese mixture goes into it.
And do you know anything about biscuit caramel, the ingredients are almost the same, biscuit layer made with margrine/butter and topped with cream and sweetened condensed milk mixture(instead of the cream cheese)i never noticed what cream i am using for it when i was in Pakistan, we get tetra pak creams over there. I have moved to middle east and here I found tinned creams and whipping cream. I made biscuit caramel with whipping cream(whipped it till stiff peak stage) but didnt have the same result as i used to have in Pak it was runny despite gelatin being added to it..as i’ve always added gelatin in biscuit caramel..if you can help over it? I would be really thankful 🙂
and the taste too was different..!!
Try and experiment with a different brand, some brands of whipping cream are not as good as others.
still waiting…. 🙂 i know its must be difficult for u to reply everyone quickly … 🙂
it*
Ok 🙂
I used Almarai Whipping creme. It must be better than any Paki brand 😀
Thank u.Thanks a lot.
assalam o alaekum fauzia 🙂 which cream are we using in the chocolate sauce?
W/Salaam, any cream you have on hand. Best is heavy cream.
what is heavy cream? can u guide me about the different types of creams? and if I put whipping cream in the sauce, i should whip the cream or should I put it unwhipped? im totally ignorant about the creams..thank u 🙂
Heavy cream is any cream with a high fat percentage, 35% and above. And no you won’t have to whip the cream when adding it to the sauce. 🙂
My top layer is very runny & biscuit was quite hard
Did you make any changes to the recipe at all?
Hi can you please post recipe for baked cheese cake.in which the bottom
Layer is not biscuit. If possible ,
Thank you Fauzia:)
You are helping me everyday 🙂
AOA fauzia plz tell me can we make cream cheese by draning all the water from yogurt??
W/Salaam, have never tried to make cream cheese, I always just buy the ready made version. 🙂