Easy Christmas Cheesecake Slab - no bake!
Total Time
40 minutes
Prep Time
40 minutes
Rating
4.96 out of 5 stars
(22)
Ingredients
18 servings
- 300g/10 oz Biscoff (38 pieces) or other plain biscuit/cookies 1 1/2 cups crumbs) (Note 1)
- 120g (8 tbsp) unsalted butter (, melted)
- 1/2 tsp cinnamon powder (optional, recommended)
- 1 tbsp brown sugar
- Pinch of salt
- 3 1/2 tsp (13.5 g) gelatin powder (, unflavoured (Note 2)
- 3 tbsp cold tap water
- 1 1/2 cups thickened or heavy cream (, or any whipping cream, FRIDGE COLD (Note 3)
- 750g/ 24 oz cream cheese block (3 blocks, (, well softened at room temperature - don't use tub (Note 4)
- 1 1/4 cups caster sugar / superfine sugar (Note 5)
- 1 1/2 tsp vanilla extract
- 1 tbsp lemon juice (not critical, can do without)
- 2 cups thickened or heavy cream (, or any whipping cream, FRIDGE COLD (Note 3)
- 3 tbsp caster sugar / superfine sugar (or double quantity of icing sugar, sifted)
- 1 1/2 tsp vanilla extract
- Strawberries (halve or quarter larger ones, mine were small)
- Berries (- I used blackberries and raspberries)
- Cherries
- Rosemary sprigs
- 6 orange slices (, cut into half moons)
- Icing sugar / confectionary sugar (, for dusting)
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Preparation
Step 1
ABBREVIATED RECIPE:
Step 2
Blitz crumb. Press into 33 x 23 cm / 9 x 13" lined pan with paper overhang (important). Bloom gelatine in the water, re-melt. Whip cream. In separate bowl whip cream cheese + sugar, then vanilla, lemon, salt and gelatine. Fold in 1/4 cream, then remaining cream. Fill pan, fridge 12 hours, decorate!
Step 3
Line pan with overhang:
Step 4
Line - Grease a 23 x 33 cm / 9 x 13" can VERY lightly with butter or spray with a plain oil (I use canola). Line with parchment/baking paper with lots of overhang on the long side to lift the cheesecake out once set (see photos).
Step 5
Biscuit crust:
Step 6
Blitz - Break up biscuits roughly by hand and place in a food processor. Blitz until it becomes fine crumbs (~30 seconds).
Step 7
Add butter - Add the butter, cinnamon and salt. Blitz until it resembles wet sand (~ 10 second). It should stay together when pinched between your fingers.
Step 8
Press - Pour into the prepared pan. Spread then use your hand or something flat to press it in firmly (firmer = more stable base). Refrigerate until required.
Step 9
Gelatine (Note 2):
Step 10
Bloom gelatine - Put the water in a small bowl and sprinkle the gelatine across the surface (don't dump it in one place. Whisk until dissolved then set aside for 3 minute or until it firms up like rubber.
Step 11
Melt - Microwave for 15 seconds on high or until it melts (do not let it boil). Cool for 5 minutes while you make the filling (make sure it's still liquid when you use it, if there's a skin on surface or walls, warm for 5 seconds to liquify).
Step 12
No-bake cheesecake filling:
Step 13
Whip cream - Put the cream in a bowl and whip it with an electric beater on high for 2 1/2 to 3 minutes until firm peaks form (ie not softly whipped, we want good aeration!).
Step 14
Whip cream cheese - Put the cream cheese and sugar in a separate large bowl. Using the same beater (no need to clean), beat on high for 1 1/2 minutes just until it's soft and smooth. Add the vanilla, lemon and melted gelatine, then beat for 10 seconds on high to mix it through thoroughly. Don't beat excessively as we don't want too many air bubbles in the cheesecake (unsightly).
Step 15
Fold - Add about 1/4 of the whipped cream into the cream cheese mixture. Gently fold through using a rubber spatula or large spoon (don't mix aggressively, you'll knock all the air out of the cream!). Then fold in the rest of the cream.
Step 16
Refrigerate - Pour into the pan and smooth the surface. Refrigerate for 12 hours+ to set.
Step 17
Decorating:
Step 18
Remove - Use the paper overhang to lift the cheesecake out of the pan and transfer it onto a serving platter. Then slide the paper out from underneath. Refrigerate until ready to decorate.
Step 19
Whip cream - Put the ingredients in a bowl and whip on high for 2 to 3 minutes until softly whipped. (Use an electric beater or stand mixer fitted with a whisk. Also, see Note 6 for stabilising to assemble ahead).
Step 20
Decorate - Spread the cream in big swirls across the surface of the cake. Pile on the berries and cherries, tuck in the orange slices and rosemary. Dust with icing sugar then cut into slices and serve!
Step 21
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