Cheesecake recipe

No-Bake Cheesecake (8-inch pan – Medium size)

Ingredients:

Base Layer: – 1 packet plain biscuits (about 200-250g) – ½ cup butter (about 100g), melted – 1 tablespoon cream or sweetened condensed milk (optional, for better binding)

Filling: – 1 pack cream cheese triangles (soft creamy cheese) – 1 cup yogurt (plain or Greek) – 1 small carton cream (قشطة)

Homemade Sweetened Condensed Milk (if not using ready-made): – ½ cup boiling water – 1 tablespoon butter – 1 cup powdered milk – 1 cup sugar – 1 teaspoon vanilla extract

Whipped Cream: – 1 cup heavy whipping cream (Rich cream) – ½ cup ice-cold water

To Set the Cake: – 4 tablespoons gelatin powder – ½ cup boiling water

For Topping (Optional): – Fresh blueberries – Lotus spread (Biscoff), melted over a warm water bath

Instructions:

  1. Prepare the Base:

    • Crush the biscuits in a food processor until they become fine crumbs.
    • Add the melted butter (and cream or condensed milk if using) and mix until it resembles wet sand.
    • Press the mixture firmly into the bottom of an 8-inch pan (greased or lined with parchment paper).
    • Place in the refrigerator while preparing the filling.

  2. Make the Sweetened Condensed Milk (if needed):

    • In a blender, combine boiling water, butter, powdered milk, sugar, and vanilla.
    • Blend until smooth and the sugar is fully dissolved.

  3. Prepare the Cheesecake Filling:

    • In a large bowl, mix the condensed milk + cream cheese triangles + yogurt + cream until well combined and smooth.

  4. Whip the Cream:

    • In a cold bowl, whip the heavy cream with the ice-cold water until it becomes thick and fluffy.
    • Gently fold the whipped cream into the cheesecake mixture.

  5. Add the Gelatin:

    • Dissolve 4 tablespoons of gelatin in ½ cup boiling water. Stir until completely dissolved.
    • Let it cool slightly (should not be hot).
    • Pour the gelatin into the filling mixture and mix well.

  6. Assemble and Chill:

    • Pour the filling over the biscuit base in the pan.
    • Cover and refrigerate for at least 3 hours (preferably 4–6 hours) until fully set.

  7. Topping: