Daily Recco, March 12: Cheesecake for the perfect indulgence

With the weekend here and the weather getting warmer, it is but natural to crave a bite of delicious chilled goodness. If you have a sweet tooth as big as ours, desserts can make you drool with a mere mention. If you want a no-fail, simple yet perfect recipe to indulge those cravings, we got your back.

Try this no-bake cheesecake that is light, delicious and oh-so-satisfying.

What you’ll need:

For the filling

Three cups (750 grams) of cream cheese

One cup of whipping cream

A quarter cup of sour cream

Two cups of icing sugar

A tablespoon of lemon juice

A teaspoon of vanilla extract

Half a cup of water

Two tablespoons of gelatin (you can substitute it with agar-agar for a vegetarian option)

A quarter cup of blueberry glazing (or jam) for the topping

For the crust

Two cups of digestive biscuits crumbs

Eight tablespoons of melted unsalted butter

Two tablespoons of brown sugar

A pinch of salt

How to:

Make the crust first and set it aside. To make it, mix the biscuit crumbs, butter, sugar and salt in a bowl to form a moist and crumbly mixture.

Line a nine-inch (standard size) springform pan with parchment paper.

Put the crust mixture and press it very tightly using the base of a broad ladle or a flat-based cup. Ensure you pack it tightly, else it will fall apart when you cut it. Refrigerate for an hour.

While the crust sets, you can prepare the filling.

Boil half a cup of water in a saucepan and add gelatin (or agar-agar) and mix to completely dissolve it.

Whip the chilled cream with an electric beater in a bowl till it forms stiff peaks and put it back in the refrigerator.

In another bowl, whip the cream cheese (at room temperature) to make it smooth and creamy and add the sugar, and continue whipping. Once it is well-whipped together, add the sour cream, lemon juice, vanilla essence and the prepared gelatin mix, and continue whipping till the mixture is well-combined.

Add the refrigerated whipped cream to this and fold very gently with a spatula.

To assemble the cake, take the crust out, and add the filling on top. Spread it evenly and smoothen the top using a spatula.

Cover with a cling plastic wrap and refrigerate it for at least 12 hours.

Top it with the blueberry glaze (easily available in supermarkets) and refrigerate again for an hour.

Once the cake is completely set, place the cake on a stand and remove the rim of the springform pan carefully. Cut slices with a sharp knife, drizzle some more of the glaze on top and serve.

The cake can be stored in the fridge for three to four days.

Also read: Make the most of the seasonal fruit with Strawberry Yoghurt