Now this is a yummy, creamy no bake easy option for a summer dessert.
I remember my grandmother making this cheese cake when I was a little girl. And then later my mom making it. These days I seem to make it more often than my mom and so the recipe has passed from mother to daughter. It’s a traditional recipe that is easily found but one that we enjoy regularly.
This recipe is simple to follow and you don’t even need an oven.
I love serving this cool cheese cake with bright berries and a dash of chocolate syrup.
Here’s how to make it.
Crumb Base
Ingredients
1 ½ packets of crushed plain Tea Biscuits
125g soft Margerine
1 tsp Vanilla Essence
Method
Crush biscuits into a fine crumb or use a blender to create the crumb.
Add the Margerine and vanilla and mix well.
Spray a dish with nonstick cooking spray.
Pour the crumb into the dish and press it down firmly to create a firm base.
Refrigerate.
Cream Cheese Filling
Ingredients
1 tub (250ml) Fresh Cream
1 tub Smooth plain Cottage Cheese
1 tin Condensed Milk
15 ml gelatine powder
125ml Boiling water
125ml Lemon Juice
Method
Dissolve the gelatine powder in the boiling water and stir until clear. Leave to cool.
Beat the cream in a medium bowl until very thick.
Add the Creamed Cottage Cheese and Condensed Milk to the Cream and mix well.
Add the cooled gelatine and lemon juice to the Cream mixture and mix well. It should already start thickening.
Pour the Cream mixture into the dish with the crust base. Smooth the top and refrigerate for 3-4 hours.
The Cheese Cake is ready to serve and is delicious!
There are so many wonderful Cheese cake recipes but coming back to the basics is always rewarding and satisfying.
Do you have a favourite Cheese cake?
