RJ's yummy no bake Cheesecake , bon appetit

[david44]

Not safe for those seeking to lose weight, or with ltd willpower !

Had some folks over so a greaat excuse to do a cheesecake,I usually do with cream and blackcurrants on top white base but tried this no eggs so no cook choc recipe

The base

My ingredients total cost of parts used c500 serves 12 'standard 100g slices" I used a 12 inch pop up Pizza tray



Excuse my toes and I forgot to show the limes Vanilla and jug of boiled water to softenspreading palette knife

RJs no cook Fridge 'healthier' Cheesecake NO eggs
Cost 500 Prep Time Base 5m then 20 m in fridge Topping prep 20m (while base cools) Then 6hr cool fridge or overnight
Ingredients
1 Good quality biscuits I use Danish or McVities digestive, pity spoil butter and cheese with inferior biscuits
2 Sugar preferably icing /fondant sugar but can melt regular with TBPS of warm water to make smooth paste
3 Cream Cheese I like Philly others available
4 Whipped Double cream
Optional Toppings Fruits or Cream
In filling I use all 3 Lemon /Lime Vanilla /Coffee
I spray with EVOO unde base can aso smear butter wrapper to prevent sticking
Alternates depending on fat preference, I do as a treat for guests Each of 12 slices likely 300 calories+
or
PLAN A
less fat but more work replace cream with Greek plain Yoghurt strained to remove as much fluid as possible
add a teaspoon of dissolved corn starch or better good cocoa powder to help absorb water in the yoghurt
PLAN B
Substitute Cream with full fat butter and some cocoa powder to absorb the liquids
Cost for a 1 foot 31cm diameter push up Pizza dish approx. 450 baht plus any fruity topper. I like canned blackcurrants drained which are 270+ here. Sliced Kiwi Strawberries or Mango a fresh local alternate
Butter c100g Biscuits 200g Cheese 250 sugar / cocoa/coffee and vanilla flavours
================================
Method
The base
Place Biscuits or Graham crackers in a bag crush as finely as possible using a bottle/rolling pin, I use side of the chopping board
Mix with butter to form base, Spread evenly on base plate using back of a table spoon, put in Fridge for 20m.
For this with smaller fridges of course can divide into smaller trays, push up trays like used for pizza are easiest to serve and cut
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The Filling
Cheesecake Filling Cheese: 250g (Room temperature is vital!) So remove from Fridge an hour before use.
Butter: 60g/ 2 ounces ( 4 Tablespoons), softened but not melted.!
Sugar: half a cup again 60g 2 oz Icing sugar , or dissolved normal sugars so zero lumps/crystals not palm sugar ever in anything!
Cocoa Powder: 3–4 tablespoons (Sifted to remove lumps).
Optional but sharpens cuts the butter/sugar Large Sicilian Lemon or use 2 local Limes
I like a teaspoon of dissolved illy coffee+Vanilla
In Europe I sometimes use clotted cream and cherries/ raspberries but hard to source fresh locally.
1 Cream the Butter and Sugar beat the 60g of butter and sugar together until the mixture looks pale and fluffy
Add the 250g of Philadelphia to the butter mixture. Beat by hand or on medium speed just until smooth.
Don't over-beat here lest runny. I have 3 mixers but for a single cake doable by hand.
2 "Setting" Stage: Sift in the 3–4 tablespoons of cocoa powder. Fold it in gently at first so it doesn't puff up, then beat it briefly. The cocoa will immediately start to thicken the mixture by absorbing the moisture from the cheese.
3 The Pour: Spread the mixture over your base as this mixture is thicker than a cream-based l need to smooth the top with the back of a WARM spoon to get that nice "set" look.Or I use a thin heated metal spreading palette knife
4 The Chill (Crucial): Because you aren't using gelatin , this relies entirely on the butter and cheese fat re-hardening. It needs at least 4–6 hours in the coldest part of your fridge, For best results I leave overnight in the chiller.

I forgot the design on top as had other doshes on the go. The finished product when down well with no leftovers!


Once I locate some blackcrrants or raspberry I'll do the cream higher fluffy style.

[misskit]

No bake cheesecake, yay!

Is there a secret ingredient in this exotic looking container?



It’s beautiful.

[armstrong]

Absinthe I assume kit

[katie23]

^what does absinthe taste or feel like? I've taken chartreuse wine/ spirits (?). I think it was 35% alcohol? A few sips of it and I was a happy camper afterwards. Lol.

****
@david44 - the cheesecake looked good, although I expected it to be taller/ fluffier (?). I bet it tasted lovely. However, at 300 calories a slice, it's one of the "sinful" foods to avoid. A moment on the lips, a lifetime on the hips...

[Edmond]

Is that not a slice of an insanely large chocolate digestive?

[Edmond]

what does absinthe taste or feel like?

Prague, new year's eve, aged 20, with 3 mates. Absinthe goes down, then back up 1 minute later all over me mate's neck and shoulder as I couldn't feel anything inside so had no idea it was about to come back out again.

[PAG]

^^^

If you've ever tasted Pernod, Pastis or similar aniseed based drinks, it's not very far off that. It is still available in Spain, and I believe Portugal, two of the few European countries not to ban it. Here are some examples: Absinthe from Spain.

[katie23]

^I've tasted ouzo, which is also anise-based. It was brought by a Greek friend/ acquaintance at an (informal) dinner party. (back when I lived in Europe).

Thanks for the reply, PAG. Maybe I'll search for absinthe in Spain if/when I do the Camino de Santiago... I'll prolly drink absinthe on the days prior so that I can do "penance" on the Camino. Lol.

[david44]

Is there a secret ingredient in this exotic looking container?

It's a mini thermos with 80 water to use on the spreading tool and add if needed to smooth top

although I expected it to be taller/ fluffie

Yes beacuse if you follow butter cocoa lime method, if you use whipped cream higher, Will post next time I use cream

As for Absinthe the real ones in East Europe have thijone with the aniseed but not to go in the cake , in the chef possibly.

Interestingly as someone who used to test radiation The word Chernobylcomes from the East Slavic languages (Russian/Ukrainian), meaning "black weed" or wormwood (Artemisia vulgaris), likely derived from čьrnъ (black) and bylьje (herb/plant), reflecting the plant's abundance in the area

Absinthe was banned in France in 1915 due to a moral panic linking it to madness, crime, and degeneracy, fueled by a sensationalized "absinthism" syndrome attributed to its wormwood (thujone) content, alongside pressure from anti-alcohol groups and the wine industry, with the ban serving as a wartime emergency measure. While scientists later found thujone levels were lower and the real cause was likely severe alcoholism, the ban stuck for decades until its lifting in the 2000s

[david44]

Is that not a slice of an insanely large chocolate digestive?

In a way tho of course imagine the bickie smoothed with Vanilla , lime and lots of cheese, rather like a sweetheart a firm bottom to grip but all sweet, soft and gooey once licked.

If it were not so rich and fattening I could eat it all day for me it's right up there with pistachios ,skydiving, salted fudge and a wink from my housemate, once you start impossible to stop. Give it a whirl its almost impossible to go wrong , as there's no cooking, just hygiene. accurate quantittys top notch ingredients and chill,munch repeat.

Don't cut corners on biscuits the cheap local ones are horrid. If you can get fresh vailla raises it to a new level and a dollop of fruit or cream of you go plain, or mix in coffee and choc

[Joe 90]

Welcome to TDs kitchen Diva brigade RJ!

May I humble suggest adding absinthe next time.

It's like Xmas pudding and brandy, rude not too.