LABELS

acidophilus (1) activated charcoal (1) ACV (2) Aga (2) allergy testing (1) aloe (1) anaesthesia (1) anti-acne (3) arnica (1) arrowroot (1) art (1) autumn (5) baby (2) baby wearing (1) bags (3) bath (2) beans (2) beet (1) bentonite (1) berries (1) blackberry (1) body (12) bread (6) breakfast (5) bruise (1) cake (8) calendula (1) calories (3) canning (6) carb-free (1) carbs (21) cargo pants (1) catnip (1) cedar (1) chamomile (3) child play (9) chocolate box (10) Christmas (6) cinnamon (2) clay (1) cleaning (6) cloth pads (1) clothing (1) clove (1) coconut oil (13) coffee (1) comfrey (2) cookies and bars (6) cradle cap (1) dairy (11) dairy-free (20) date sugar (2) decadence (19) decorations (3) dehydrating (2) denim (2) dessert (12) dinner (7) dressings (1) drinks (13) emergency first aid (5) EPS (1) essential oils (32) ethnic food (7) eucalyptus (1) face (9) feet (4) fever recovery (1) fish (1) frosting (1) frugality (61) garden (4) geranium (2) gifts (1) ginger (1) graham cracker pie crust (1) hair (4) hair mask (1) Harcombe (7) hawthorne (1) herbal (48) herbal hair mask (1) home remedies (57) homeschool (4) hot chocolate (1) hot cross buns (1) infused oil (2) jam (1) jewelry (1) juicing (1) kitchen (20) knitting (2) lactation (3) laundry (1) lavender (4) lemon (2) lemon balm (2) man food (31) marshmallow root (1) meat (2) mud (1) NeilMed (1) nettle (2) oatstraw (2) oil diffuser (1) orange (2) paint (3) parenting (4) pasta (1) pastry (3) peppermint (1) pimple (1) pine (1) post-op (1) postpartum (1) potato (1) powders (1) precautions (1) pregnant (1) preschool (23) pressure cooker (1) pus (1) quotes (1) rapha (2) recycling (3) red rose hips (1) roller ball (1) rose (1) rose hip (1) rosemary (1) salve (10) sauces (4) savory baked goods (10) seaweed (1) serotonin (1) sewing (10) shavegrass (1) snacks (18) soups and stews (7) spices (5) spring (2) St John's wort (1) stamping (1) star anise (1) stevia (1) stock (4) storage (1) sugar-free (1) summer (5) sunburn (1) sunshine salve (1) surgery (1) sweets (27) tea (13) tincture (3) travel (5) turmeric (1) tutorials (14) Valentine's Day (7) vegetarian (10) veggies (6) vitamins (1) walks (1) wardrobe (1) wedding (2) wildcrafting (4) winter (1) wormwood (1) yarn (1)

Friday, September 27, 2013

no bake cheesecake



This is the easiest cheesecake you will ever make. It takes a couple of steps, but each one is so short and so simple you'll be laughing.

First, bake a graham cracker crust.

Melt 1/2 c (8 Tbs) butter in a saucepan.
Off the heat, add 1/3 c sugar or 1/4 c honey.
Add 2 c graham cracker crumbs.

Friends in the UK, you can use plain digestive biscuits. I simply pop a load of crackers in a gallon ziplock bag and smush it with a rolling pin until I have even crumbs.

Mix butter, sweetener and cracker crumbs together well. Press into a pie dish. Pop in the fridge for one hour. Don't skip the chilling, it really is worth it. Once nicely firm from the fridge, pop directly into a 400 F oven for 10 minutes.

While it's cooling, work on the cheesecake filling.

One tin (14 oz) sweetened condensed milk.
One package (8 oz) plain cream cheese.
1/2 c lemon juice.

Dump it all into a mixer bowl and use the whisk attachment to whip it up until all the lumps are gone and it's smooth. You may add more or less of each ingredient, but bear in mind that the lemon juice makes it set so I recommend not reducing lemon to less than 1/4 c. I like it a bit tangy so sometimes I add more than 1/2 c, or add fresh zest as well. You can even open the can of sweetened condensed milk and leave it in the fridge, uncovered, the previous night. It will thicken and your pie will be that much better set. But this step is totally optional.

Pour filling into crust. Pop back into the fridge and leave to cool overnight. If you leave it uncovered it will set firmer and faster. The pic I took is of the pie I made yesterday for a guest who came to dinner. It had only been in the fridge for 4 hours by that time, so while slicable it wasn't as firmly set as if I had made it earlier, which is why you see the sliced edges are not quite smooth. Normally, they would be.

Make this as a regular pie, deep dish pie as are all my pies, or even in little minis. For my baby shower two years ago, I made this recipe using 8 oz widemouthed canning glass jars. It was so popular that guests were taking them home in purses! Serve the pie as is, which is delicious especially when good and lemony, or make up a simple berry compote or lemon curd to serve drizzled over the top of each slice.You can even use the compote or lemon curd in the main filling part, if you fold it gently in with a few strokes before pouring into the crust.

No comments:

Post a Comment