Unbaked Traditional Cheesecake

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

  1. wvxman

    wvxman Member

    Joined:
    Sep 11, 2003
    Messages:
    2,982
    Location:
    WA
    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.

    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

    Method


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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

    Joined:
    Jun 27, 2001
    Messages:
    3,158
    Location:
    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

    Joined:
    Nov 1, 2005
    Messages:
    634
    Location:
    Newcastle
    Spread cream on top then go nuts with nutmeg, this is the best cheesecake

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

    Starfire Member

    Joined:
    Jan 12, 2004
    Messages:
    54
    Location:
    Melbourne
    I've made this several times over the years. It is indeed the yummiest cheesecake ever. Highly recommended.
     

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