This recipe is almost embarrassing but I was compelled to share it with you because it tasted like cheesecake pudding. I had lofty ideas of a sky high layered cake but the darn humidity had other plans. Because there was no way a meringue nor the baker would survive 89% humidity. So a recipe for a quick, no-bake, cooled cheesecake and here comes the embarrassing bit- it requires so little time, effort and ingredients but my, oh my! it delivers in taste what it lacks for in effort.
The cheesecake filling is ridiculously creamy, smooth and almost pudding-like. I’m not pulling your leg here but the marriage between tinned condensed milk and cream cheese is one that is made in heaven. Do not judge it because it was made from tinned condensed milk. There’s no other sugar added so the filling is not in the slightest bit sweet. The mild tang from the cream cheese and the sharp zing from the raspberries elevate this otherwise plain jane of a cheesecake to something quite unforgettable. And those crumbly digestives give textural contrast to the sleek, delectable filling. Of course, I speak solely from my experience but there’s nothing stopping you from finding out yourself.
This is a no-bake cheesecake and so do not expect it to taste like ‘regular’ baked versions. Also, ground digestives are more crumbly than graham so if you’re using digestives for the crust, it will not be very firm so freezing it just before serving prevents the crust from falling apart. The filling does not harden to a solid when frozen but do leave it out at room temperature for about 20-30 minutes (depending on how crazy your country’s weather is) before cutting and serving. Delicious on a scorching, hot day or when you need a quick treat for mum on Mother’s Day. The cheesecake can be kept frozen for about a week (if it lasts that long). I had two slices + one slither in two days. I regret nothing.
No-bake Raspberry Swirl Cheesecake
For the raspberry sauce
- 250g fresh raspberries
- 60-80 grams sugar (depending on how tart your berries are)
- 1/4 teaspoon gelatin
- 1 tablespoon hot water, not boiling
For the crust
- 300g plain digestive biscuits/ graham crackers
- 155 grams butter, melted
- 1 tablespoon caster sugar
For the filling
- 3 teaspoon gelatin powder
- 1/4 cup hot water, not boiling
- 500g (2 packs) Philadelphia full-fat cream cheese, fully softened at room temperature
- 1 can full-fat condensed milk
- 1 tablespoon vanilla extract
- 8-9 inch springform pan/pie plate
- Food processor
- For the raspberry sauce, in a saucepan simmer raspberries and sugar until all the raspberries become soft and the sugar has dissolved. You can use a fork to help break down the raspberries much quicker. Meanwhile, dissolve the gelatin in the hot water and set aside for a few minutes till all the granules have dissolved. Remove saucepan from heat and press through sieve to remove seeds. Mix dissolved gelatin into strained raspberry sauce, pour into squeeze bottle and cool in refrigerator. The cooled syrup should slightly runny and thick so that it dribbles in small drops.
- For the crust, using a food processor finely grind the digestives/graham crackers. Add melted butter and sugar. Process until evenly mixed. Pour mixture onto springform pan/pie plate. Press crumbs into the bottom and up the sides of the pan/plate using your knuckles or the bottom of a measuring cup/glass cup. The crumbs should come at least 1-2 inches up the sides of the pan/plate. Transfer to freezer immediately to set completely.
- For the filling, mix gelatin in hot water and set it aside. In a food processor, mix softened cream cheese blocks until very smooth. Using a rubber spatula, stir the cream cheese mixture to check for any lumps (usually they hang out at the bottom of the bowl). Drizzle in condensed milk slowly and process until condensed milk is completely incorporated into cream cheese. Add vanilla extract and then gelatin mixture. Pour cream cheese mix into prepared crust. Dribble some raspberry dots over the surface of the filling in any pattern (circles, spiral, coil etc.) you like. Using a toothpick, start at one raspberry dot and without lifting the toothpick make swirly patterns. Loosely cover top of cheesecake with aluminium foil and leave in refrigerator to set overnight.
Some other Mother’s Day treats you might like: