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Easy Christmas Cheesecake Slab - no bake!
Recipe video above. Based on my classic no-bake cheesecake, this Christmas cheesecake is designed for sizzling Aussie summers because there's no need to turn on the oven, it's no bake! Excellent one to feed lots of people, this captures the light yet lusciously creamy qualities of a classic baked cheesecake, but it's considerably easier to make.New to gelatine powder? Don't worry! It's affordable, easy to find, easy to use and gives the cheesecake a superior texture that’s smooth and stable, unlike denser or sloppy versions made without it. See FAQ above for rantings!Decorate with whipped cream, berries and rosemary sprigs for a festive look that's effortless to do.This will serve 24 people as a smaller dessert (ideal after a big meal) or 18 generous pieces.
👥 18 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 40 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●food processor
- ●whisk
- ●microwave
- ●spatula
📝 Preparation Steps
1
ABBREVIATED RECIPE:
2
Blitz crumb. Press into 33 x 23 cm / 9 x 13" lined pan with paper overhang (important). Bloom gelatine in the water, re-melt. Whip cream. In separate bowl whip cream cheese + sugar, then vanilla, lemon, salt and gelatine. Fold in 1/4 cream, then remaining cream. Fill pan, fridge ⏱️ 12 hours, decorate!
3
Line pan with overhang:
4
Line - Grease a 23 x 33 cm / 9 x 13" can VERY lightly with butter or spray with a plain oil (I use canola). Line with parchment/baking paper with lots of overhang on the long side to lift the cheesecake out once set (see photos).
5
Biscuit crust:
6
Blitz - Break up biscuits roughly by hand and place in a food processor. Blitz until it becomes fine crumbs (~⏱️ 30 seconds).
7
Add butter - Add the butter, cinnamon and salt. Blitz until it resembles wet sand (~ ⏱️ 10 second). It should stay together when pinched between your fingers.
8
Press - Pour into the prepared pan. Spread then use your hand or something flat to press it in firmly (firmer = more stable base). Refrigerate until required.
9
Gelatine (Note 2):
10
Bloom gelatine - Put the water in a small bowl and sprinkle the gelatine across the surface (don't dump it in one place. Whisk until dissolved then set aside for ⏱️ 3 minute or until it firms up like rubber.
11
Melt - Microwave for ⏱️ 15 seconds on high or until it melts (do not let it boil). Cool for ⏱️ 5 minutes while you make the filling (make sure it's still liquid when you use it, if there's a skin on surface or walls, warm for ⏱️ 5 seconds to liquify).
12
No-bake cheesecake filling:
13
Whip cream - Put the cream in a bowl and whip it with an electric beater on high for 2 1/2 to ⏱️ 3 minutes until firm peaks form (ie not softly whipped, we want good aeration!).
14
Whip cream cheese - Put the cream cheese and sugar in a separate large bowl. Using the same beater (no need to clean), beat on high for 1 1/⏱️ 2 minutes just until it's soft and smooth. Add the vanilla, lemon and melted gelatine, then beat for ⏱️ 10 seconds on high to mix it through thoroughly. Don't beat excessively as we don't want too many air bubbles in the cheesecake (unsightly).
15
Fold - Add about 1/4 of the whipped cream into the cream cheese mixture. Gently fold through using a rubber spatula or large spoon (don't mix aggressively, you'll knock all the air out of the cream!). Then fold in the rest of the cream.
16
Refrigerate - Pour into the pan and smooth the surface. Refrigerate for ⏱️ 12 hours+ to set.
17
Decorating:
18
Remove - Use the paper overhang to lift the cheesecake out of the pan and transfer it onto a serving platter. Then slide the paper out from underneath. Refrigerate until ready to decorate.
19
Whip cream - Put the ingredients in a bowl and whip on high for 2 to ⏱️ 3 minutes until softly whipped. (Use an electric beater or stand mixer fitted with a whisk. Also, see Note 6 for stabilising to assemble ahead).
20
Decorate - Spread the cream in big swirls across the surface of the cake. Pile on the berries and cherries, tuck in the orange slices and rosemary. Dust with icing sugar then cut into slices and serve!
(8 tbsp) unsalted butter (, melted)120gStrawberries (halve or quarter larger ones, mine were small)Berries (- I used blackberries and raspberries)Cherriesorange slices (, cut into half moons)6
Nutrition Facts
calories
288 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
1 g
sugar Content
20 g
sodium Content
360 mg
protein Content
8 g
trans Fat Content
0.2 g
cholesterol Content
43 mg
carbohydrate Content
30 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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