EASY FRIDGE CHEESECAKE

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INGREDIENTS
CRUST

Coconut biscuits
(Tennis biscuits) 200 g
Brown sugar 64 g
Unsalted butter, melted 120 g

METHOD

  1. Mix the crust ingredients together and pack into a small pie dish or springform pan (approximately 5 cm).
    Pack the crust firmly by pressing it down with another container and then freeze for a few minutes while
    making the filling.

INGREDIENTS
FILLING

Heavy cream/
whipping cream 288 g
Full-fat cream cheese, softened
to room temperature 625 g
White sugar 100 g
Sour cream 58 g
Icing sugar 15 g
Lemon juice 9 g
Vanilla extract 5 g

METHOD

  1. Use a mixer and whip the cream into soft peaks (4 to 5 minutes). Set aside for later.
  2. Using a mixer, combine the cream cheese and the granulated sugar and mix until smooth. Add the icing sugar, sour cream, lemon juice, and vanilla extract and beat until smooth and combined. Keep beating the mixture until it has no lumps.
  3. Slowly fold the whipped cream into the cream cheese mixture.
  4. Remove the crust from the freezer and fill with the cream cheese filling, smoothing out the top using a spatula.
  5. Cover with foil or plastic wrap and keep refrigerated for at least 8 hours. Serve with a topping of your choice.

YIELD SINGLE LAYER MEDIUM CAKE
PREPARATION TIME 60 MINUTES
TOTAL TIME 9 HOURS & OVERNIGHT REFRIGERATION

HISTORY OF MY DISH

This cheesecake is one of my favourites as it is quick to prepare and requires no baking. It is always a crowd-pleaser, and anyone with limited kitchen skills can produce a fantastic result.

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