Cheesecakes, in my fridge, equal danger. There is something about the texture, the creaminess, in this case, the chocolate that just makes me want to go back for more. I especiallly like ‘no-bake’ cheesecakes, because they are easy to whip up and they never fail. There’s no baking involved, which means no cracking, no worries about whether it is cooked through and no wobbly bits. The best cheesecake I ever ate was in America whilst I visiting my sister. We made a no-bake cheesecake with a graham cracker crust, cream cheese and cool whip. We ate the whole cheesecake in one sitting. You can’t find cool whip over here, which is a shame as it added an airy sort of lightness. It’s a sort of frozen, light, creamy whipped cream. There’s no lightness in this recipe, but I suppose, if you wanted to ease up on the calories you could swap some of the Mascarpone cheeese for light crème fraîche…but it wouldn’t negate the need to visit the gym….
- 200g chocolate digestive biscuits or hobnobs
- 50g unsalted butter, melted
- 100g good quality dark chocolate
- 150g cream cheese, full fat
- 150g Mascarpone cheese
- 25ml Amaretto liqueur
- 50g icing sugar, sifted
- 50g Amaretti biscuits, crushed
- You will need a 450g loaf tin. Cut a strip of baking paper so it runs across the length or width of the tin and up the sides, overhanging the edges so you can use it like a sling to lift the cheesecake out.
- Crush the biscuits (in a food processor or by bashing them in a bag with a rolling pin) and tip them into a bowl. Add the melted butter and stir well until the crumbs are coated. Tip them into the lined loaf tin.
- Using the back of a spoon, gently push the crumbs to the edges of the tin until smooth and flat. Chill in the fridge while you make the filling.
- Break the chocolate into small pieces and put in a glass bowl. Sit the bowl over a pan of just simmering water, making sure the bowl doesn’t touch the water. Melt the chocolate, stirring gently once almost melted. Set aside.
- In a separate bowl, use an electric whisk, if possible, to whisk the cream cheese, Mascarpone cheese, Amaretto liqueur and icing sugar together, for two minutes, until smooth. Stir in the melted chocolate until well combined.
- Spoon the mixture onto the chilled base in the tin, and smooth down until flat. Chill for 2-3 hours, or until needed.
- To serve, sit the tin briefly in a tray of hot water, to make it easier to release the cake. Either use the baking paper sling to lift the cheesecake out, or turn the tin onto a plate. It will then be upside down, so take another plate and very carefully flip over again. Sprinkle the crushed Amaretti biscuits over the top and slice.
A version of this recipe first appeared in the JC.com. I have amended my recipe to include Amaretto liqueur, which adds an extra kick of flavour.
I’m sending this no-bake cheesecake over to Sarah’s new event – Zero Baking Required! And also linking it up to Sporting Snacks here on Fabulicious Food! as we prepare for the start of the London 2012 Paralympics.1