Lancewood No-Bake Cheesecake is a dessert recipe that is not specific to a particular cuisine. It is a versatile and popular dessert enjoyed in various culinary traditions around the world. The recipe uses cream cheese, which is a common ingredient in many Western-style cheesecakes.
Lancewood No Bake Cheesecake Recipe
While the Lancewood brand is well-known in South Africa, you can find similar no-bake cheesecake recipes and variations in other cuisines as well. Cheesecakes are widely loved and have become a part of the dessert repertoire in Western cuisines, particularly American and European cuisines.In the United States, no-bake cheesecakes are a classic dessert often made with cream cheese, sugar, and a graham cracker crust. In European cuisines, various versions of cheesecakes are found, such as the Italian ricotta cheesecake or the French-style cheesecake called "gâteau au fromage blanc."No-bake cheesecakes offer a convenient and delicious alternative to traditional baked cheesecakes. They require minimal preparation and are set by chilling in the refrigerator, making them a popular choice for many home cooks.So, while the Lancewood No-Bake Cheesecake recipe itself is not tied to a specific cuisine, it can be enjoyed and adapted to suit various culinary preferences and occasions.
Ingredients
For the crust:
- - 1 ½ cups (150g) crushed digestive biscuits (graham crackers
- - 6 tablespoons (85g) unsalted butter, melted
For the filling:
- - 2 cups (500g) Lancewood Cream Cheese, softened
- ¾ cup (150g) granulated sugar
- - 1 teaspoon vanilla extract
- - 1 cup (250ml) heavy cream (whipping cream)
For the topping:
- - Fresh berries, such as strawberries or blueberries (optional)
- - Mint leaves for garnish (optional)
Instructions
- In a mixing bowl, combine the crushed digestive biscuits and melted butter. Stir until the crumbs are evenly coated with the butter.
- Press the biscuit mixture into the bottom of a 9-inch (23cm) springform pan, creating an even crust. Use the back of a spoon or the bottom of a glass to firmly press the mixture down. Place the pan in the refrigerator to chill while preparing the filling.
- In a separate bowl, beat the softened Lancewood Cream Cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue beating until well combined.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well incorporated
- Remove the springform pan from the refrigerator and pour the cream cheese filling over the crust. Use a spatula or the back of a spoon to smooth the top.
- Return the cheesecake to the refrigerator and let it chill for at least 4 hours or overnight to set.
- Before serving, carefully remove the sides of the springform pan. If desired, decorate the top with fresh berries and mint leaves for an extra touch.
- Slice and serve the Lancewood No-Bake Cheesecake chilled. Enjoy!
Video
Notes
This recipe creates a creamy and luscious cheesecake without the need for baking, making it a convenient and delicious dessert option.
Here are a few additional notes and tips for making a Lancewood No-Bake Cheesecake:
1. Cream Cheese: The recipe calls for Lancewood Cream Cheese, which is a popular brand in South Africa. If you don't have access to Lancewood, you can use any other good quality cream cheese available in your region.
2. Softening Cream Cheese: It's important to ensure that the cream cheese is softened before mixing it with the other ingredients. This will help create a smooth and creamy texture. Take the cream cheese out of the refrigerator and let it sit at room temperature for about 30 minutes before using.
3. Whipping Cream: Use cold heavy cream (whipping cream) for the filling. Chilling the cream in the refrigerator before whipping it will help it whip up faster and to achieve a stable texture.
4. Sweetness Level: The amount of sugar mentioned in the recipe creates a moderately sweet cheesecake. If you prefer a sweeter cheesecake, you can increase the amount of sugar according to your taste.
5. Crust Variations: While the recipe suggests using crushed digestive biscuits (graham crackers) for the crust, you can experiment with other types of cookies or biscuits if you prefer. Graham crackers, shortbread cookies, or chocolate cookies are popular alternatives for the crust.
6. Chilling Time: Allowing the cheesecake to chill in the refrigerator for at least 4 hours is crucial to set the filling and developing the flavors. Overnight chilling is recommended for the best results. Make sure to plan to allow enough time for chilling.
7. Toppings: The fresh berries and mint leaves mentioned in the recipe are optional toppings. Feel free to use other toppings of your choice, such as fruit compote, chocolate ganache, or caramel sauce. Get creative and customize the cheesecake to your preference.
8. Serving: To slice the cheesecake cleanly, use a sharp knife dipped in warm water and wipe it clean between each cut. This will help prevent the cheesecake from sticking to the knife and give you neat slices.
Remember to store any leftovers in the refrigerator, as the cheesecake needs to be kept chilled. Consume the leftovers within a few days for the best taste and texture.
Enjoy your creamy and delectable Lancewood No-Bake Cheesecake!
Nutrition
Serving: 50g
Tried this recipe?Let us know how it was!
Lillian
Lillian loves to try her hands on new recipes. Don't let anyone convince you otherwise: food is the way to everyone's heart.
