It is such an irony that cheesecakes look like such complicated things to make, but happen to be so simple to create. You can make one in a jiffy with your kids provided you have the right ingredients. The one we made this week is the no-bake, no-gelatin kind, and needs to stay refrigerated right until it is eaten, which shouldn’t be a problem - you’re going to finish it really quickly!
SO here goes:
Easy Peasy Cheesecake
[Adapted from Mom and Me Cookbook by Annabel Carmel]
You’ll need:
1 stick [8tbsp] butter
8 oz [250 g] graham crackers
16 oz [450 g] cream cheese
1 cup superfine sugar
1 2/3 cups whipping cream
1 tsp vanilla extract
How to make it:
1. Put the Digestive biscuits in a Ziplock bag. Make sure the bag is shut tight. Use a rolling-pin to roll and crush them into crumbs.
2. Melt the butter in a pan. Pour the crushed biscuits into the butter and stir thoroughly.
3. Line an 8-inch [20cm] cake pan [one with a removable base] with plastic wrap. {We used cupcake molds lined with cupcake liners.} Spoon in the biscuit mixture, press flat with a masher or your fingertips, and refrigerate.
4. Mix together the cream cheese, superfine sugar and vanilla extract. Whip the cream separately until stiff, then fold it into the cheese mixture.
5. Spread topping on the cracker base.
Leave the cheesecake in the refrigerator for at least 2 hours or overnight.
The original recipe is a raspberry ripple cheesecake, but Ish being a fan of all-things-vanilla, wanted only plain cheesecake. Ish still doesn’t try any other ice cream except vanilla, which is the exact opposite of Emm’s tastes who goes for the MOST colorful and bright flavor in the display section of an ice cream parlor.
Ish was not happy with the change in presentation either. He took a long time before finally agreeing to the cupcake style setting of the cheesecake. The next time I’ll make the cheesecake in a regular cake pan lined with cellophane.
Hope you enjoy the cheesecake with your kids…
