No Cream Cheese Baked Cheesecake
- 1+½ cups (150g) crushed digestive biscuits
- ¼ cup (58g) melted butter
- 1+ ½ cup (225g) cheese spread, softened
- ½ cup (120g) fresh cream
- 2 tablespoon (15g) cornflour
- 2 teaspoon (15g) vanilla extract
- 1 cup (306g) sweetened condensed milk
- Whipped cream
- Crushed peppermint candy cane
- In a food processor, add the biscuits and process them until you get fine crumbs.
- Transfer into a large bowl and add melted butter. Combine them using a spatula.
- Transfer the prepared biscuit mix into a 6’ inch spring form pan lined with
- parchment paper.
- Press the biscuit crumb evenly with the help of the back of the spoon or your fingers. Let it set in the fridge for 15-20 minutes.
- Till the biscuit layer is setting, for the filling, in a separate bowl, add the cheese spread.
- Using an electric mixer, beat the cheese spread till you see no lumps.
- To this, add fresh cream, condensed milk, vanilla extract and cornflour.
- Transfer this mixture onto the biscuit base layer. Seal the bottom of the spring form pan with foil paper.
- Place the spring form pan in a bigger dish with hot water to prepare a water bath.
- Put the cheesecake to bake in a pre-heated oven at 160*C for about 1 hour.
- Once it is baked fully, run the knife around the edges while the cheesecake is still warm.
- Transfer the cheesecake into the fridge for 4-6 hours so that it's set properly.
- Frost your cheesecake with some whipped cream and garnish with crushed candy cane. Enjoy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/baked-cheesecake-without-cream-cheese/
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