No bake cheesecake - Cheesecake senza cottura

Ingredients for 8 servings :

20cm spring form cake tin

• 200 g ginger snap biscuits (or digestive if you don't like ginger)

• 100 g unsalted butter

• 120 g icing sugar

• 400 g cream cheese

• 300 ml double cream

• 1 tsp vanilla extract

• 2 tbsp lemon juice

• Fruits, mint leaves and nuts for garnish

Method :

Melt the butter and crush the biscuits to a fine powder with a food processor or a pestle and mortar.

Mix the butter and biscuits until the crumbs are completely coated then line a 20 cm 8 inches loose bottom cake tin and spread the mixture onto the base, press gently with the back of a spoon to smooth the surface.

Set aside the base in the fridge for about 30 mins, in the meantime make the cheese layer.

In a bowl whip the cream and add sugar, cream cheese, lemon juice and vanilla. Combine thoroughly until smooth and pour over the base .

Let the cheesecake chill into the fridge for at least 6 hour or even better overnight.

Garnish with your favourite fruits before you are going to serve it and enjoy!