Now I’ve never been one for baked cheesecakes… Don’t ask me why, I’ve just never really liked them. I think it’s something about the texture or the feel of it in my mouth. Meh, I don’t know, they’re just not for me. So when I stumbled upon this Chilled Cheesecake recipe when I was like 13 years old (good god was it really that long ago?!) I knew I’d found a winner. So much so that I’ve lost count of the number of times I’ve made it!
This has definitely become my go to Cheesecake recipe, frankly my go to dessert. Need something to whip up for a party or last minute luncheon!? This is it. It’s an easy, basic, continental lemon cheesecake that you really can mix with any seasonal fruit… I just prefer it with strawberries and blueberries. So I thought this would make the best First Recipe to share here!
No-Bake Lemon Berry Cheesecake
There is something about the zingy pop of lemon and sweet burst of fresh berries that really lends itself to summer lunches and balmy barbecue’s. So the minute the local berries hit the supermarket shelves I find a reason to make this cheesecake!
80g Melted Butter
1 Cup Sweet Plain Biscuits (I make this gluten free by using GF Arrowroot biscuits)
1 Cup Sour Cream
500g Cream Cheese – Room Temperature
3/4 Cup Caster Sugar
1/4 Cup Boiling Water
3 Tsp Gelatin Crystals
1 Tbsp Finely Grated Lemon Rind
1/4 Cup Fresh Lemon Juice
2 Cups of Mixed Berries or Fruit of Choice
50g Lindt 70% Dark Chocolate for drizzling
1/4 Tsp of Solid Coconut Oil (Optional)
Grease and line a 20cm Springform pan and set aside. (A layer of grease paper on the bottom of the pan with edges hanging out will make removal a piece of cake!…)
Using a food processor blitz biscuits until crumbly then slowly add melted butter. Combine until biscuits start to come together and clump. Turn out into the lined springform pan and press firmly down to create the base. Place pan in fridge until firm, or if you’re like me and are a mite impatient whack it in the freezer for 5 minutes….. DO NOT leave it in any longer, or it will get so hard you wont be able to cut it!
Note: – This amount will make a basic layer across the bottom of the pan. If you want your biscuit base to go up the sides of the cheesecake, as pictured, then you will need to double the amounts of biscuit and butter.
Cut up your Cream cheese into blocks and place into food processor (wipe it out before you do this!)
If you are again like me and you forgot to pull your cream cheese out to let it drop to room temperature you can zap it in the microwave for a few seconds till only just soft.
Blitz cream cheese until smooth. While this is blitzing go ahead and mix your gelatin crystals with the boiling water and stir vigorously until fully dissolved. Then add the sour cream, sugar, dissolved gelatin, lemon juice and lemon rind to the cream cheese and blitz for another 5 minutes or so. You really want to make sure you blitz this well. To test, place a small amount between your thumb and fore finger and smoodge around, if you can feel little crystals in the mix it’s likely the sugar or gelatin hasn’t been beaten enough. Trust me it’s not nice when the gelatin isn’t properly mixed through!
Pour mixture onto the biscuit base and tap the pan on the bench a few times to displace any air bubbles. Take 1/4 cup of your choice of fruit and sprinkle over the top, pushing slightly on the fruit to sink them slightly down into the mix. Cover with cling wrap and refrigerate for minimum 2 hours. Really the longer the better! I normally aim for over night just to ensure the cheesecake is totally chilled and set.
Pull out an hour or so before serving and top with remaining fruit. Piling it high!
Then melt the chocolate over a double boiler until 3/4 of it is melted. If chocolate is looking a little thick you can add a tiny dollop of Coconut oil to loosen it up. Remove from heat and stir till combined/fully melted. Now take a fork and drizzle artfully over top! Use as little or as much as you like. Return to fridge until ready to serve, this will give the chocolate that lovely SNAP! when you bite into it!
Prepare to hear ooooh’s and aahhhhh’s as you serve this at your next gathering!! Enjoy!
Prep Time: 15 minutes approx.
Fridge Time: 2-3hrs Minimum
So there we have it. This fabulously easy cheesecake really is delicious! Let me know in the comments below if you make it and what you think!