Cheesecake without baking

by Daniel Tangerner

What could be better than a nice piece of cake at the end of a delicious meal? Even better if you don’t have to turn on the oven. Today we present a cheesecake that can be made without an oven.


  • 100 g biscuits
  • 50 g butter
  • 500 g cream cheese
  • 500 g whipped cream
  • 100 g sugar
  • 8 gelatine leaves
  • 300 g strawberry jam
  • Form for cakes with a diameter of about 25 cm, which is greased with butter.


To make the base, put the biscuits in the blender and grind them until they become powder. If you do not have a blender, put the biscuits in an airtight plastic bag and crush them with a rolling pin. Mix the crushed biscuits with the butter at room temperature and then pour the mixture into the mould. Smooth the bottom with the help of a glass. Place in the refrigerator for about 15 minutes.

Soak 6 gelatine leaves in cold water. Heat the cream with the cheese and the sugar in a saucepan over low heat, stirring constantly. As soon as everything is homogeneous and lump-free, add the gelatine and stir until it has melted. Allow the cheese mixture to cool for a few minutes and then pour it over the base of the biscuits. Put it in the fridge for at least an hour.

Place the strawberry jam in a pot and stir for a few minutes over medium to low heat without boiling. Add two leaves of gelatine. Stir until the gelatine has melted. Let the mixture cool, then pour it over the cake as a topping and spread it evenly. Put the mould back in the fridge and let it rest for at least 4 hours before serving the cheesecake.

Port wines go perfectly with this delicious cheesecake:

 TAGS:Fonseca Bin 27

Fonseca Bin 27

Goes perfectly well with cakes.

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