I love cheese cake. Every year when my birthday rolled around, I would ask for a cheese cake. There is just something so indulgent about the creamy tang that totally appealed to me. Still does! I have found in my years of devouring cheese cake that there are two definate types of cheese cake lovers...the "Baked Cheese Cake"lover and the "Fridge Cheese Cake" lover. I am the latter. I will enjoy a piece of baked cheese cake, but not nearly as much as a fridge cheese cake with berry sauce drizzled over the top.
So here is my version of a no bake cheese cake. It takes about 20min from whipping to placing in the fridge to set, but the setting takes a while. I know how hard it is to not tuck into your baking as soon as the reccommended setting time is up - but if you can wait it out - this is even better the next day and even better the day after that - but it ends there!
All it takes is a biscuit base ( I use Tennis biscuits - the cocount in them gives such a nice crunch!), some cottage cheese, condensed milk, lemon juice, whipped cream and gelatin (I use the powder type that come in sachets, its cheap and easy to use)
So first you make the biscuit base and set in the fridge. Then whip up the cream. Then in a new bowl mix the cottage cheese, condensed milk and lemon juice...
Then add this mixture into the whipped cream. Now is the part I hear most people freak out about - the GELATIN. Its not as scary as you think! All I do is measure out 60ml of hot water in a mug and add the gelatin to this and stir it until its dissolved. NO biggie! Then fold this into the cream mixture. EASY! Now its ready to be poured over the crust and left to set in the fridge. I always lick the bowl clean. Its irrisistable!
I usually just make one large one, but on special occasions, like this :), I made it layered in shot glasses. A shot of cheese cake! MMMMmmm! Divine!
Download the recipe card here for a high res pdf (or simply right click and print the jpeg below!)