EASY NO COOK CHEESECAKE RECIPE RECIPES

Steps:

• Place the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, being careful not to break any holes in the bag.
• Melt the butter in a large saucepan. Tip the biscuit crumbs into the butter and mix well until thoroughly combined. Press the buttery crumbs into the bottom of a 23cm/9in springform or loose-bottomed tin. Chill in the refrigerator while you make the topping.
• Combine the cream cheese and mascarpone in a large mixing bowl. Using an electric handheld mixer, blend the cheeses together until light and fluffy. Add the icing sugar a little at a time and blend to incorporate. Finally, mix in the vanilla. The mixture should be very light and fluffy.
• Place the malted milk balls in the sealable freezer bag and close. Knock the malted milk balls with a rolling pin to just break them apart. Fold half of the crushed malted milk balls into the cream cheese mixture until thoroughly combined.
• Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula. Cover with cling film and chill in the fridge for at least four hours.
• When ready to serve, sprinkle the remaining crushed malted milk balls over the top of the cheesecake. Release the catch of the springform tin carefully, then slice and serve.

Steps:

• To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
• Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.