The other day I came across a photo of a cheesecake that I took some time ago. So I decided to write the recipe for this easy and creamy dessert. We know two types of cheesecakes; baked and unbaked. I like to eat both, but I prefer making the unbaked one. Like with every dish also here every country or region has its own variety.
You will see that I also made my kind of changes. All I will say is: buttery cookie base and creamy top. Who doesn’t want a slice of the cake now?
The ingredients for 18 or 16 cm round cheesecake:
- 300 g cookies (I used butter cookies)
- 100 g butter
- 200 ml cream (for whipping)
- 450 g cream cheese (that would be ca 2 x 235 g Philadelphia)
- 1 vanilla bean
- 50 g icing sugar
- 2 Tsp Nutella
- 250 g blueberries (or any other fruit)
Let’s start this “no cook”, “no egg” and “no fail” cake. To begin grease the spring form with a little bit of butter. Next step is to make the base for the cake. Take the cookies and crash them in a mixer. If you don’t have a mixer put them in a plastic bag (freezer bag) and the bag in a kitchen cloth. Then take a rolling-pin and roll over the cookies. Press well so that you really crash them. Put the crashed cookies in a bowl. In a small pot melt the butter and add it to the cookie crumbles. Stir with a wooden spoon until compact.
Take the springform and place the cookie mixture in it. Spread it evenly around the bottom pressing well with your palms and fingers. You can also use a spoon or a glass. Whatever is easier for you. Then put it in the fridge while you prepare the creamy topping.
In a bowl mix the cream cheese with sugar and vanilla (open the bean flat and scrape out the seeds) until smooth. When you buy cream cheese don’t take the low-fat one. There is no time for diet when you make cheesecake. I used the normal Philadelphia.
In another bowl whip the cream (you can squeeze some drops of lemon juice to make it stiffer) and add it to the cream cheese. Stir with a spoon folding from bottom up. I also added Nutella to the cake. But only to the half of the topping cream. So you need to divide the creamy mixture; one part stays as it is, in the other put 2 spoons of Nutella and mix it.
Take the springform from the fridge and pour the two creams on the cookie base. You can pour first one and then the other or do your own pattern. The cake goes back to the fridge and spends the night cooling.
I served the cheesecake with some blueberries on top. Enjoy the silky cream on the bed of cookies.
