Simple Basic Unbaked Cheesecake With Variations.

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 90 g butter (melted and cooled to room temp)
• 250 g biscuits (your choice)
• 400 g cream cheese (room temp)
• 120 g caster sugar
• 400 ml heavy cream (whipping cream, chilled)

Recipe

• 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 :).