Cheesecake with Cream Cheese Without Gelatin
Indulge in the rich and creamy flavor of this no-gelatin cheesecake. It’s a delightful dessert that is easy to prepare and perfect for any occasion.
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese, at room temperature
- 150g powdered sugar
- 200ml heavy cream
- 1 teaspoon vanilla extract
- Fresh fruit or chocolate for topping (optional)
Instructions
- In a bowl, crush the digestive biscuits into fine crumbs. Mix in the melted butter until well combined.
- Press the biscuit mixture firmly into the bottom of a 9-inch springform pan to create the crust. Place it in the refrigerator to set while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar and continue mixing until fully incorporated.
- In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.
- Before serving, optionally drizzle with fresh fruit or melted chocolate for added flavor and decoration.
Tips for the Perfect Cheesecake
- Allow the cream cheese to reach room temperature to ensure a smooth filling.
- Do not overmix the whipped cream to maintain its volume.
- Chill the cheesecake overnight for best results, as it allows the flavors to meld beautifully.
