Simple Basic Unbaked Cheesecake With Variations. Recipe

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Simple Basic Unbaked Cheesecake With Variations.
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Ingredients
5
Count
Nutrition
474
Calories
Total time
270
Minutes
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Ingredients:

Directions:

  1. BASE:.
  2. In a food processor or blender combine the biscuits and melted butter until fine crumbs.
  3. Press the crumbs evenly and firmly into a 23cm (9 ) round springform tin or one with a removable base.
  4. Smooth with a spoon and place in fridge.
  5. FILLING:.
  6. Beat the cream cheese for a few mins on low speed with an electric beater until soft and lump free.
  7. Slowly add the sugar while continuing to beat on low.
  8. Once the sugar is incorporated slowly pour in the cream while still beating on low.
  9. On a higher speed whip the cream cheese & cream mixture til it holds its shape completely when the beater passes through the mix and it looks a little grainy.
  10. Spoon into the chilled base and smooth with a spatula.
  11. Chill for at least 4hours or overnight.
  12. Remove from tin and place on serving dish.
  13. Cut into portions using a hot dry knife. Between each slice, clean & reheat knife by dipping into hot water & drying. This makes neater portions.
  14. VARIATION #1.
  15. RIPPLED JELLY CHEESECAKE:.
  16. Make a basic cheesecake and place in fridge while you prepare jelly.
  17. Place 250mls water, 90g raspberries or other berries and 3Tblsp sugar into a pot and simmer for 2mins.
  18. When cooled a little, puree in a blender until smooth and return to clean pot on the stove and over a low heat stir in 1tsp gelatine until dissolved.
  19. Pass the mixture through a fine sieve into a metal bowl and chill until it reaches a thick soup like consistency.
  20. Pour this over the chilled cheesecake and use a fork to fold in the jelly by working in circles.
  21. When the jelly is partially worked in, tap the tin on the bench until the surface flattens, then place in fridge for at least 4hrs to set.
  22. VARIATION #2:.
  23. CHOCOLATE CHIP CHEESECAKE.
  24. Make basic cheesecake using either plain or chocolate biscuits for base.
  25. Melt 120g dark chocolate, then squiggle onto the surface of made cheesecake before chilling.
  26. Using a fork, quickly work circles of chocolate through the cheesecake. The chocolate will set while you are doing this.
  27. Tap the tin on the bench to settle & flatten the surface then chill for 4hrs or overnight.
  28. For a real treat you can use both the jelly and chocolate in the one cheesecake to make it a Rippled Jelly & Chocolate Chip Cheesecake :).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 473.76 Kcal (1984 kJ)
Calories from fat 358.11 Kcal
% Daily Value*
Total Fat 39.79g 61%
Cholesterol 124.02mg 41%
Sodium 461.69mg 19%
Potassium 131.06mg 3%
Total Carbs 24.56g 8%
Sugars 13.7g 55%
Dietary Fiber 0.25g 1%
Protein 6.3g 13%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 3%
Iron 0.5mg 3%
Calcium 103mg 10%
Amount Per 100 g
Calories 375.2 Kcal (1571 kJ)
Calories from fat 283.61 Kcal
% Daily Value*
Total Fat 31.51g 61%
Cholesterol 98.22mg 41%
Sodium 365.64mg 19%
Potassium 103.8mg 3%
Total Carbs 19.45g 8%
Sugars 10.85g 55%
Dietary Fiber 0.2g 1%
Protein 4.99g 13%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 3%
Iron 0.4mg 3%
Calcium 81.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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