No-Bake Cheesecake

No-Bake Cheesecake

免烤芝士蛋糕

Ingredients:
250g digestive biscuits (crushed)
90g unsalted butter (melted)

220g heavy whipping cream
500g cream cheese (softened to room temperature)
85g icing sugar / confectioners' sugar
45g sour cream (room temperature)
1.5 tsp lemon juice
3/4 vanilla extract

8" spring form pan

Steps:
Base
1. Put digestive biscuits into Ziploc bag and crush them with rolling pin. Alternatively, you could throw them into a food processor.
2. Pour the biscuits into a bowl and add in melted butter. Mix well until it resembles wet sand.
3. Pour into spring form pan, distribute evenly and press firmly.
4. Put in the refrigerator and freeze for at least 30mins to set.

Filling
1. Using a mixer and whip cold heavy cream into stiff peaks on medium-high speed for about 4-5mins and set aside.
2. In another bowl, use mixer to mix cream cheese, for 1 min.
3. Add in icing sugar, sour cream, lemon juice and vanilla extract and beat for 2-3mins on medium-high speed until smooth and combined. Make sure no large lumps of cream cheese. If there is, keep beating until smooth.
4. Add whipped cream into cream cheese mixer and fold using spatula slowly. DO NOT OVERMIX as this will deflate all the air in the whipped cream.
5. Remove crust from the freezer and spread filling into crust.
6. Use offset spatula to smooth down the top.
7. Cover tightly with plastic wrap or aluminium foil and refrigerate for at least 6-8hours and up to 2days. For best result, 12 hours is the best.
8. Use knife to loose the chilled cheesecake from the rim of the spring form pan then remove the rim.
9. Use sharp knife to cut into slices for serving. Wipe knife clean between each slice.
10. Serve cheesecake with desired topping.

* Cover and store leftover cheesecake in refrigerator for up to 5 days.

* Lemon Juice:
   It brighten up the flavor and does not taste like lemon. For lemon flavored no-bake cheesecake, remove sour cream from recipe and add 1.5 tbsp lemon juice and 1 tbsp lemon zest.
* Room Temperature Ingredients:
   Bring cream cheese and sour cream to room temperature before beginning as it will guarantee a smooth cheesecake filing. Beating cold ingredients together will result in a chunky cheesecake filling. HOWEVER, heavy cream must be cold in order to whip into stiff peak.
* Toppings:
   Before serving, decorate with whipped cream / lemon curd / strawberry sauce / fresh berries / salted caramel, or any favourite cheesecake topping.

Source : https://sallysbakingaddiction.com/no-bake-cheesecake/ (for cream cheese filing)
Source : http://www.bearnakedfood.com/2015/08/14/no-bake-oreo-cheesecake/ (for base)