This is my take on a traditional cheesecake. It was just too much effort so I whipped together this quick, no-bake, low fat version of the popular dessert. Enjoy this classic without the guilt.
100g biscuits ( I use low-fat digestive biscuits)
200g cream cheese (use the low fat version if possible)
200g yogurt (use the low fat version if possible)
4tbsp caster sugar
1tsp vanilla extract
2tbsp strawberry jam
100g strawberries, sliced
Put the biscuits in a plastic bag an using a rolling pin, bash them into chunky crumbs. In a bowl, beat the cheese, yogurt, sugar and vanilla till smooth.
Use glasses or small bowls to serve. Divide the biscuit mixture into the glasses and then spoon over the cheese mix. Chill till you are ready to serve.
Stir the jam till loose and then add the strawberries. Top the cheesecake with this strawberry mix and serve.
Tip: Use whatever fruit you have at home, as toppings. For a delicious Banoffee version slice bananas and top with a spoonful of caramel sauce. Or crush raspberries and serve with peach for a Melba-style.
Delicious as this frosting is, it is also a good base for other add-on flavours. Since it is one of the most basic frosting, play around with different ingredients to get a whole new flavored frosting. I usually add a pinch of nutmeg or cinnamon to add some zing. Other great ideas for your cream cheese frosting are adding some mini chocolate chips or orange or lemon zest or liqueur or coffee powder or shredded coconut to it.
2 sticks of unsalted butter
500g cream cheese
3 3/4 cup sifted castor sugar
1 tsp vanilla extract
Make sure all your ingredients are at room temperature. In a mixing bowl, mix butter and sugar till creamy. Add the cream cheese and mix til fluffy. Finally, add the vanilla extract and mis till the mixture is creamy.
Tip: You can also use whipped cream in place of half of the butter. You will end up with a heavier, thought thoroughly delicious whipped cream cheese frosting.
Since the frosting contains butter and cheese, make sure to refrigerate it. Don't leave it out too long or it will melt. It can be refrigerated in an airtight container and will stay for upto three days.
Lets me honest here...who doesn't love Nutella. How can you not dig in to a spoonful of this chocolatey, hazelnutty, jar of heaven? Now there are very few things that comfort me better than a spoonful of Nutella. I think the only thing that beats it is a good 'ol cheesecake. So what better way to enjoy my two favourite comfort foods than to have them together.
I hope this recipe makes you want to curl up in a ball and snuggle with a cup full of this. Enjoy!
Base
1 pack ~200gms of Graham Crackers
50gms of Butter
Cheesecake
400g Cream Cheese
50g Brown Sugar
100g Nutella
A handful of chocolate chips (optional)
In a food processor whiz the biscuits till crumbs form. Add the butter to bind it. Scoop spoonfuls into the base of your pots and press down. You want the crumbs lightly compressed and not as hard as a regular cheesecake
Now, whiz cream cheese (make sure its room temperature), Nutella and sugar tills smooth. Taste the mixute and add more Nutella if you like! Add chocolate chips and whiz on high for two minutes or till the chips and finely chopped.
Add the misture to the pots with the biscuit base. Refrigerate for 6 hours or until set. Remove from the fridge 20 mins before serving so that they aren't very cold and slighty gooey.
Tip: I use small glasses as pots, however using party cups for kids birthday parties is also a fun idea
