Rose and Lemon Scented No Bake Cheesecake

An absolute must make recipe for this summer!
It is beautiful from start to finish. Not very rich, so going back for seconds
is even more of a pleasure!
Serves: Up to 10 People
Preparation Time: 45min
Setting Time: 2hours

Ingredients:

 Biscuit Base:

  • 200g box of Plain Digestive Biscuits
  • 200g packet of Bakers Tennis Biscuits
  • 200g Butter, melted
Filling:
  • 2x 250g tubs Cream Cheese, at room temperature
  • 260g Double Cream Yoghurt
  • Zest of 2 Lemons
  • 10ml Rose Water
  • 230g Icing Sugar, sifted
  • 250ml Thick/ Thick Double Cream 
To Decorate:
  • Whole Strawberries
  • Halved Strawberries
Method:
  • Grease a deep, loose bottomed, fluted tart tin (21,5cm in diameter and 6cm deep) with non-stick cooking spray.
  • For the base; both types of biscuits into a blender and blitz into fine crumbs.
    Stir in the melted butter until well combined.
    Firmly press biscuit mixture into the base and then up the sides of tart tin using your fingertips.
    place the tin in the fridge for at least 45min to chill.
  • While the biscuit base is chilling, make the filling by placing the room temperature cream cheese into a bowl. Using an electric mixer, beat the cream cheese briefly until smooth (scraping down the sides as you go).
    Add in the double cream yoghurt, lemon zest, rose water, sifted icing sugar and beat together until smooth and well combined.
    Add the thick/ double thick cream and beat until just incorporated, about 30sec to 1min. (Take care not to over beat the mixture as this could cause the cream to split.)
  • Remove the biscuit base from the fridge and gently remove from the tin. (You may want to wait for the base to reach room temperature, to allow for easy removal, about 16min).
    Place the base on a cake stand or serving plate.
    Spoon the filling into the base and spread evenly.
    Cover with cling wrap and chill in the fridge for at least 1hr 30min.
  • Remove from Fridge 15min before serving to take the chill off.
    Decorate with whole and halved strawberries.
Credit:
Food & Home Magazine, October 2017

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