While spring isn’t quite here yet, you can tell the weather is starting to warm. And while we’re sure to have the iconic South African cold snap (or three) before the first spring weather truly hits, it’s not too early to start dreaming about the fun of warmer days. What more perfect way could there be than with this decadent, delicious baked cheesecake from the delightful Coach Roxy? With a special touch from Miami Canners, this sweet treat will make your weekends happy and bright with a little touch of summer fragrance, so why not give it a try today?
What’s a no-bake cheesecake vs a baked cheesecake?
Most of us are more concerned about the way our dessert tastes than how it was made, but when it comes to cheesecakes, it pays to know your stuff. Baked and no-bake cheesecakes taste very different (but equally delicious). No-bake cheesecakes set in the fridge, and don’t contain egg. Baked cheesecakes, on the other hand, use eggs to help the recipe set in the oven. When cut, it has a spongier feel that’s moist and delicious, but a little like a cake. No-bake cheesecakes, on the other hand, have the consistency of a smooth mouse and a defined crust.
And there you have it! Now you know how to tell cheesecakes apart (though we still encourage much taste testing to find your favourite), it’s time to get to the recipe Coach Roxy was kind enough to share. Here’s a snap of her cheesecake- doesn’t it look divine?
What you’ll need:
BASE:
• 110g Coconut Biscuits
• 1 Egg White
FILLING:
• 230g Plain Medium Fat Cream Cheese (Could use reduced-fat for less calories)
• 200g Plain Low Fat Yogurt
• 1 Egg
• 5g Gelatine, dissolved in 2 tbsp hot water
• 2 tbsp Lemon Juice
• 8 Sweetener Sachets
TOPPING:
• 115g Miami Granadilla Pulp
How to make your no-bake cheesecake
With the oven preheated to 180°C, line a 20cm springform tin with foil or parchment paper and set aside.
To make the base, crush your biscuits in a bowl and combine them with the egg white. Then transfer to your lined baking tin. Using your hands, press down the biscuit mix to form a crispy, thick base. It will take some patience, as the mix will be sticky, so take your time. The end result will be totally worth it.
Once you have a level base, pop the pan in the oven and bake for 5 minutes. Set it aside to cool.
Blend together the cream cheese, yoghurt, egg, dissolved gelatine, lemon juice & sweetener until smooth and creamy. Pour the mix onto your cooled, prebaked base and pop back into the oven. It will need about 65-70 minutes, or until the middle is solid but moist. Remove from the oven and cool, but don’t release the tin.
Bring your Miami granadilla pulp to the boil, then reduce to a simmer for 4-5 minutes. This will thicken the pulp, but be sure to keep stirring so it doesn’t burn! Once it looks as you’d like, spread it generously over the top of your cheesecake and transfer the whole tin to the fridge. Leave for at least 3 hours (or overnight) before carefully removing from the tin.
This tasty treat will give you 12 servings- try not to eat them all at once! Enjoy this delicious cheesecake with love from Chef Roxy’s table and the team at Miami Canners- it’s sure to be a hit!
