Vanilla cream cheesecake

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As you may know, cheesecake can be prepared with or without baking. Since today we have less and less time, we appreciate quick, smart, and easy cooking and this is the advantage of this cake. Also, this magic sweet prepared without baking is lighter, and on the side you can use different fruits that you and your friends love. At my home, whenever I serve this cake to guests, nothing stays on a plate.

Preparation: 30 minutes for preparation of the 1st phase, 20 minutes for preparation of the 2nd, and 2 hours of cooling down in the fridge.

Cooking: We cook only the crust mixture for 175 degrees for 15 minutes or until the color of crumble is brown.

·    1st phase: Crumble Crust

·    2nd phase: Cheesecake Topping

·    1st phase: Crumble Crust

Put all ingredients together and mix until the dough is consistent.

Cook the dough at 175 degrees for 15 minutes or until the color of crumble is brown.

If you use a mold, press the crumble into it. The crumble needs to have 1 cm of length. If you don’t have a mold, put it into a glass pan (see picture to the right).

If the crumble is cold, you will need to mix it before putting into the mold or glass.

Now you need to keep it in cold place to prepare it for the final phase.

·    2nd phase: Cheesecake topping

Put the sugar and vanilla beans to the pan with 100g of cream and boil it. Then add gelatine leafs (soaking in cold water first to make them soft).

Beat the 300g of whipped cream.

Add into the boiling ingredients 300g of Philadelphia or Buko cheese, then add the whipped cream (see picture). Mix it all together.

·    3rd phase: Finalization

Take the crumble and put the Cheesecake topping on it. Spread it well all around.

Put the Vanilla cream cheesecake in a cold place for 2 hours.

You can serve the Vanilla cream cheesecake with fresh strawberries and/or strawberry, raspberry, mango etc. coulis.

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