Monday, 17 August 2015

Non bake Blackberry jam cheesecake

This chilled cheesecake incorporated black berry jam and served with a portion of blackberry jam.

Using a recipe I learnt from a cooking session I adjusted it to make this


Some ingredients

A loaf tin 
Aluminum foil to line n drape over the tin
Mcvities Digestive biscuits 8 pcs crushed to very fine
100 gm unsalted butter melted
1 teaspoon of brown sugar

350 gm of Kraft Philadephia cream cheese softened = 1.5 packets
1 tablespoon gelatin
3 tablespoon hot water 
Blackberry jam about 100 gm warmed in microwave for 20 seconds
Extra jam for topping
Chocolate chips ( up to your liking - 2 fistfuls)
Extra chips for topping
Bulla thickened cream to whip 100 gm
1/2 tsp vanilla essence 

Line the loaf tin so that you can remove the cheesecake for serving
Lift up easily

Prepare the biscuit base
Melt the butter I used microwave to help 
Takes about 30 seconds 
Crush the biscuits in a ziplock bag
Add in the brown sugar n mix 
Add in the butter n mix
Pour into the base of prepared loaf tin n use the back of a large spoon to compress the base
Chill in fridge for 30 minutes

Mix gelatin n hot water n small bowl n set aside.

If the creamcheese has softened, cut into pcs into a mixing bowl.
Use an electric beater to beat it till more creamy.
Add in the blackberry jam (watery look after warming) n vanilla essence. Mix well.
Add in the gelatin n mix well.
Add in the chocolate chips n mix well.

Wash the beaters n use clean beaters to whip up the thickened cream
It should look like this

Fold in this into the cream cheese mix

Pour the mix on top of the biscuit base already firmed up by now n level it.

Scatter more chocolate chips.

Ready to chill

Chill for 3 hours . Lift up using the foil n cut into squares to serve. Put some blackberry jam (warmed to watery n cool before use) on it before serving.