Very few people can resist a slice of cheesecake, any cheesecake really and this strawberry Sunday cheesecake will having you going back for just one more slice!
What do you do when your oven packs up or when you have no oven and you want to bake? You bake anything and everything that is no bake. Solutions not problems.
I was not so positive last week when my oven packed while the bread was in! Rising beautifully when all of a sudden nothing. I went from denial, disappointment, acceptance and then denial again in the first 5 minutes but sadly it just stopped. My new oven/stove gets fitted tomorrow so I will once again be made whole but for now we have no bake cheesecake.
Cheesecake is one of those recipes that’s been around forever. It’s also a recipe that if you love cooking and or baking it will one of the first recipes that you will learn how to make because its so easy and oh so delicious!
I remember my sister and I, every school holiday would make cheesecakes and because we had so many brothers, it would be eaten in no time. Today, the cheesecake is still a hit in my own home. Our cheesecakes were made with tennis biscuits and condensed milk back then. We were a lot less health conscious 🙁
Not too sweet yet still rich enough to be called a dessert is the reason that I love this cheesecake. This recipe has been changed over the years so the drizzle of caramel, crushed nuts and fresh strawberry is all my daughter. When she saw the cheesecake in the fridge she immediately started decorating 🙂
Getting the digestives crushed and mixed with the melted butter is the first step.
There are many variations of biscuits that you can use but in this cheesecake recipe I used digestive biscuits and in particular my all time favorites the McVites Digestive Biscuits. You can buy these at all our food supermarkets in South Africa, Pick n Pay, Checkers and Spar is where I have seen and bought them.
Get the base/crust into the fridge for about 30 minutes while you get the filling together.
One you have combined the filling pile it onto the crust. Use a loose bottomed round tin for easy removing later. Forgive the quality image but trust me it has no effect on the taste!
Dessert’s are not to be boxed into after lunch or dinner instead they are to be enjoyed with a drink, for breakfast and just about anytime that you feel like a sweet delicious bite!
Leave it for a couple of hours in the fridge to set. Overnight is best. The secret is that cheesecake tastes better the longer you leave it to set in the fridge.
Whenever I have made cheesecake it disappears before you know it so I always cut a slice and store it away for a day later because for me, there is no comparison. Taste it on the 1st day day and then taste it on the 2nd day, the 2nd day is so much better!
I have to put my slice away because every time my husband opens the fridge he will see nothing else but cheesecake.
Now lets get to the actual method of making this right?
I remember my mother always used to say, “the things of the world never go away” That was with reference to us wanting to go out with friends or to parties but as an adult I seem to remember her words in cooking funny enough 🙂 because recipes are not so much new as they are a new version of something old.
Strawberry Sunday Cheesecake
Delicious no-bake cheesecake!
- 1 box digestive biscuits
- 1/3 cup melted butter
- 2 tbsp sugar
- 2 tubs plain full cream cheese
- 1/2 cup sour cream
- 1 cup castor sugar
- 3/4 cup whipping cream (full)
- 1 lemon zested
- 1 tsp vanilla essence
- caramel to drizzle
- crushed nuts
- fresh strawberries
Spray a round cake/baking loose bottomed tin with a little spray & cook
Place the pkt of digestives in a bag and crush with a rolling pin. You can also blitz in a food processor
Transfer the crushed biscuits to the food processor and process with the melted butter.
Press the biscuit mixture firmly into the sprayed tin and then chill for 20 to 30 minutes. (Have a cup of tea in those 30 minutes because getting the next part together takes 5 min) OR mix it and leave everything in the fridge till you ready to add the filling.
To make the filling, you can either beat or use a whisk to mix the filling ingredients. Don't forget to fold into the lemon zest. (optional I just like a lemon tinge but not everyone does. Just the zest!)
Spoon the filling evenly into the tart tin and chill for as long as you can but definitely minimum an hour. For best results, chill overnight.
When you are ready to take it out of the tin, gently push the cake out of the tin remember the loose bottom I mentioned? Convenient and tidy, drop the loose bottom and transfer onto a plate. Please see my notes on this.
When ready to serve, drizzle with caramel, sprinkle some crushed nuts and garnish with strawberries.
Tips and suggestions that I have used over the years when making cheese cake!
- The longer you leave the cheesecake in the fridge the better the result in the taste and in the texture so that you don't have any breaking of the base or the crust if you wish.
- Use a rolling pin to crush the biscuits in a bag. By not over crushing them you leave some extra crunchiness in the base.
- If you find that the biscuit mixture is still a bit dry and you have used all the melted butter simply add more melted butter. You want it in a mix that you can lay down as a crust.
- If you prefer more crunch then don't crush the digestives into nothing!
- It's easier to get the crust down using a masher utensil instead of your hands.
- You can do the crust and while its in the fridge, mix your filling and leave it mixed in the fridge so that you can get those minimum 30 minutes fridge time for the crust to set.
Dropping the loose tin when its ready
Using a loose bottom tin makes it so much easier when you are removing it. I prefer using a cake tin with the clip on the side. Un-clip and it falls off.
If you find that it has not set after an hour, leave it in the fridge for longer.
I hope that helps xx