Rob Allens No Bake Cheesecake as made on Sugar and Crumbs Facebook Live 22nd May 2017
Rob will be making a key lime version but you can use any of the Sugar and crumbs Icing sugars
Follow Rob on Twitter Robert Allen @Rob_C_Allen or Facebook www.facebook.com/robert.allen.148
Hes also part of the twitterbakealong
- Prep Time : 25 minutes
- Yield : 10
Crush the digestive biscuits to fine crumbs, add the melted butter. Mix and press into a lined, loose bottomed tin (8 inch Tin) Chill in the fridge for a few hours.
Grate the lemon zest, then squeeze the juice from the lemon into a bowl.
Beat the philadelphia and flavoured icing sugar together in a bowl, being careful not to over beat.
Whisk the double cream until it forms soft peaks, then add this to the cream cheese mix.
Pour the lemon juice and zest into the mix and whisk until creamy.
Pour onto the chilled biscuit base, level with the back of a spoon and chill for at least two hours (best left overnight)
Serve the cheesecake with your choice of summer berries, fruits, chocolates or syrups.
If you like a smaller depth to your cheesecake use these quantities, Philadelphia cream cheese 400g, Double cream 175ml, icing sugar 60g
For a bigger depth use theses quantities, philadelphia cream cheese 600g, double cream 260ml, icing sugar 90g