Since it is summer I figured a cool dessert would be appropriate! I absolutely love cheesecake but it can be incredibly difficult to make in an oven but this recipe is a piece of cake! The hardest part was whipping the cream… (just make sure you have patience and a cold bowl!)
120 g biscuits/cookies/graham crackers
40 g butter (melted)
5 tsp sugar*
120 ml (1/2 c) whipping cream
1 TBSP powdered sugar
400 g cream cheese
70 g (1/3 c)
*most recipes call for graham crackers but you can use digestive biscuits, shortbread cookies, etc. I just used the box in the picture below.
Prepare an 18 cm (7in) cake pan by lining the bottom and sides with non-stick paper. For even easier removal, lay a 1.5 ft (45 cm) long piece of plastic wrap under the paper.
Crust: Crush the cookies into crumbs (you can do this with your hands but I recommend putting them in a zip top baggie, that way the cookies don’t fly away when you mash them with a spoon in a bowl too small…). Add the butter and the sugar. Mix well. Press into prepared cake pan. Refrigerate while you prepare the filling.
Filling: Whip the whipping cream into medium peaks. Add the powdered sugar and mix to stiff peaks. Mix the cream cheese, sugar, and vanilla and mix well until smooth and creamy. Fold in the whipped cream until well combined.
Finish: Pour the filling into the cake pan. Cover with foil and place in the freezer for at least one hour to set.
Thaw: Let thaw in fridge for 30 min before serving.