Home / Dessert Urvashi’s Unbaked Cheesecake
180g Tennis biscuits
80g butter, melted
600g smooth cream cheese, softened
1 can (385g) NESTLÉ Sweetened Condensed Milk
1 can (290g) NESTLÉ Dessert & Cooking Cream
1 tsp vanilla essence
15ml finely grated lemon zest
80ml freshly squeezed lemon juice
30ml gelatine granules
50g strawberries, chopped
80ml chunky strawberry jam
45ml lemon juice
125g fresh strawberries, sliced
Line a 20cm loose-bottomed cake tin with baking paper.
Place the biscuits into a mixing bowl and use a rolling pin to crush until crumbled.
Alternatively crumb the mixture in a food processor.
Add the melted butter and mix well.
Press the mixture into the base of the prepared cake tin and place in the refrigerator for 30 minutes to firm up.
Place the cream cheese, NESTLÉ Sweetened Condensed Milk and NESTLÉ Cooking Cream into a mixing bowl and mix until smooth.
Stir in the vanilla essence, lemon zest and lemon juice.
Melt the gelatine according to packet instructions and quickly stir into the creamy mixture.
Pour the mixture over the biscuit base and place in the refrigerator to set for a few hours, or overnight.
Place the strawberries, jam and lemon juice into a small pan and heat, until the jam has melted and the mixture is well combined.
Spoon the strawberry jam mixture in a thin layer over the cheesecake and decorate the top of the cheesecake with fresh strawberries.