So summer has finally come here in Sweden and it has been almost too warm. So what is one thing you don’t want to do when it is hot outside and you have no A/C? Bake! even though I just can’t help myself sometimes. It might be hot outside, but you still want something sweet to eat. That just means you need to get a little creative or just fall back on your tried and tested recipes that are cool to eat.
Last week I was in charge of dessert for our Crawfish dinner, and it didn’t take long before I knew what I was going to bring, Cheesecake of course and no-bake cheese it was going to be. No-bake cheesecake is really easy to make and you can make any flavor you like, but my flavor is just a plain cheesecake with a little vanilla extract. This way I can have a different flavor of cheesecake everyday if I want, as I can add any topping I like. For this cheesecake I went for a blueberry sauce using fresh wild blueberries.
With this cheesecake I used a deep pie dish, so I doubled the cheesecake recipe but I did not double the crust of the cheesecake. I also served the cheesecake with a blueberry sauce and you can find the recipe for it here.
- 1 1/2 cups or 3 dl of digestive biscuits
- 2 tablespoons of sugar
- 6 tablespoons or 85 grams of melted butter
- 300 grams or family size of Philadelphia Cream Cheese (room temperature)
- 1/4 cup of sugar
- 1 cup or 2 dl of whipping cream
- 2 teaspoon of vanilla extract
- Crush the digestive biscuits buy putting them in a bag and using a rolling pin on the biscuits until they are finely crushed.
- In a bowl add the crushed biscuits, sugar, and melted butter and mix. Next add to the form you are using for your cheesecake, you can use a pie or spring form but make sure it is well greased. You want to press the mixture to the bottom and up the sides of the form. Once you are finished with the crust of the cheesecake place it into the refrigerator, as you work on the cheesecake filling.
- With a mixer whisk the cream cheese with sugar until it is light and airy.
- Slowly add the whipping cream and let whisk until the mixture is thick and sift. Once finished with the whisk add the vanilla extract and mix.
- Spoon the cheesecake mixture on to the crust and place back into the refrigerator covered with cling film for at least 4 hours or over night.
- Serve with fruit, plain or just about any sauce. This is where you can get really creative with the cheesecake or have a few different options for your guests to decide for themselves.