I have made a number of cheesecakes of the years, mostly baked but on occasion I do make the odd fridge cheesecake. This is one of the recipes I enjoy the most and tend to go back to.
It is a very simple recipe, with basic steps and easy to get right. It is a very forgiving recipe so if I the numbers a little wrong I know it will be fine and taste great.
Personally I prefer this when the weather is getting warmer, warmer days means I do not want to switch on the oven and have that hot blast, and this is perfect for that, with no baking at all and a terrific cheesecake at the end.
Simple Fridge Cheesecake
Description
This is a simple cheesecake that is quick to make and no baking needed.
Ingredients
Base
Filling
Topping ( Optional )
Instructions
Step 1 ( the base )
-
- Using a 23cm baking tin with a loose base, line the base with grease paper. Line the inside of the baking tin with butter or a non-stick spray.
- Crush the digestive biscuits with a rolling pin until they are roughly even sized crumbs.
- Transfer the crumbs into a mixing bowl and pour in the melted butter. Mix together until completely mixed.
- Now transfer the crumb mix into the tin and push down firmly until the crumb mix is even spread around the tin. Ensure that you have no gaps and the mix is firmly against the edges of the baking tin.
- Place the baking tin in the fridge for an hour to let the base set firm.
I have in the past only left the base in the fridge for 30 minutes and this was fine, so if you ready and want to get going give the base a test with your finger and if it is cool and firm to your touch is is ready.
Step 2 ( the filling )
-
- Pour the double thick cream into a mixing bowl and whisk until it is thickening into firm peaks.
- In a separate bowl add the soft cheese, icing sugar and vanilla essence.
- mix for 2-3 minutes until the mixture starts to thicken
- Fold in the whipped Cream to the soft cheese mixture.
- Mix until the mixture is thick enough to hold its shape
- Once thick enough spoon it into the baking tin, spread it around until evenly spread.
- Place in the fridge for at least 12 hours, it is best if you can give it 24 hours.
- But if you cannot wait hold out for at least 12.
When I mix the whipped cream with the soft cheese I do it by hand, it takes me a few minutes and medium mixing and all is fine. This way I can see how well the mix is going and generally it stays firm the entire time
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 448kcal
home made, cheesecake, fridge, quick, simple
