Unbaked Traditional Cheesecake

Discussion in 'Geek Recipes' started by wvxman, Jun 26, 2009.

  1. wvxman

    wvxman Member

    Sep 11, 2003
    This is a recipe I have adapted from the one provided on Kraft cream cheese packets for Lemon Cheesecake.
    It is very very similar, I have just taken the liberty of adding/replacing certain ingredients.

    2 packs of Kraft Cream Cheese
    1 pack Granita Biscuits
    2ts (10g) Gelatine (colourless and tasteless preferably)
    1/4 cup boiling water.
    1 can (395g) Nestle Sweetened Condensed Milk
    3.5ts Vanilla essence
    4ts Nutmeg
    100g butter
    Cinnamon for dusting
    20cm springform pan


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    Ingredients. Note: vanilla essence not pictured.

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    Using a rolling pin, break the granita biscuits up until you have very fine biscuit crumbs. You can either do this in a bag or a mixing bowl.
    I haven't broken the biscuit crumbs up enough, ideally they should be finer crumbs than these (see why in the next pic).

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    After melting the butter, add the nutmeg to the butter, and then add this nutmeg butter mixture to your biscuit crumbs in a bowl, combining the two like so.

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    Now press the biscuit base into the bottom of your springform pan, trying to get it as even/level as possible. Place in a refrigerator to chill.

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    Using an electric mixer, combine the cream cheese and sweetened condensed milk.
    Dissolve the gelatine in 1/4 cup of boiling water, then add to the cheesecake filling. Finally, add the vanilla essence.

    The consistency should be similar (slightly firmer) to thickened cream.

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    Remove the biscuit base from the fridge and pour the cheesecake filling into the springform pan, using a knife to level it out.

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    Dust with cinnamon, cover, and place back into the refrigerator for 2-3 hours.

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    Remove from fridge and check colouration on the surface. The surface should have change very slightly in hue.

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    Remove springform and using a knife, gently smooth outside edge of cheesecake for presentation.

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    As you can see, the ratio of cheesecake filling to biscuit base is roughly 2:1.
    This is ideal imho, any more and you can't fit enough base on the fork to actually taste it, unless you have a very big mouth :p

    This got very good reviews by all sitting at the table :)
    Last edited: Jun 26, 2009
  2. Bionic

    Bionic Member

    Jun 27, 2001
    Shoalhaven - NSW
    Ive made this a few times But I usually mix in a violet crumble or a cherry ripe in as well.
  3. infirmus

    infirmus Member

    Nov 1, 2005
    Spread cream on top then go nuts with nutmeg, this is the best cheesecake

    :O just realised there is no lemon! Uh-oh, needs fresh lemon juice added to filling
  4. Starfire

    Starfire Member

    Jan 12, 2004
    I've made this several times over the years. It is indeed the yummiest cheesecake ever. Highly recommended.

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