A great summer dessert, perfect with berries. The key is to prepare ahead so it has time to set.

No Bake Cheesecake

This is a great summer dessert- perfect with berries.

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Course Dessert

Ingredients

  

To make crust

• 2 cups Superwine cookie crumbs
• ⅓ cup white sugar
• 125 g melted butter

To make cheesecake

• 1 cup whipping cream
• 3 cream cheese blocks, 250 g , room temperature
• ½ cup white sugar
• 2 tbsp icing sugar
• ¼ cup sour cream
• 2 tsp lemon juice
• 2 tsp vanilla

Instructions

 

To make crust

• Mix together cookie crumbs, melted butter and sugar. Pour into a 9 inch springform pan and pack tightly. The tighter packed the less likely to fall apart when cutting cheesecake.
• Freeze for 10-20 mins as preparing the filling.

To make cheesecake filling

• Add icing sugar to cream and whip into stiff peaks. Set aside
• Beat cream cheese and white sugar together until perfectly smooth and creamy. Make sure to scrape down the sides of the bowl to get all the cream cheese.
• Add sour cream, lemon juice and vanilla. Beat another 2-3 minutes until smooth combined. make sure there are no large clumps of cream cheese.
• Add cream to cream cheese bowl and fold until combined. Combine gently with rubber spatula as you don't want deflate the air in the whipped cream.
• Spread filling into prepared crust. Cover tightly with plastic wrap and refrigerate for 6-8 hours. Best results are to wait overnight.
• Use a knife to loosen the chilled cheesecake from the springform pan, then remove the rim. Cut in to serving and top with seasonal berries