Easy Christmas Cheesecake - no bake!

By RecipeTin Eats · 240 min

Ingredients

Instructions

1. Blitz the biscuits in a food processor to fine crumbs (about 30 seconds).
2. Add the melted butter, cinnamon and salt and blitz until it looks like wet sand (about 10 seconds). It should hold together when pinched.
3. Press the mixture firmly into a lined 33 x 23 cm (9 x 13 inch) pan, leaving paper overhang on the long sides. Refrigerate until needed.
4. Sprinkle the gelatine over the cold water in a small bowl, whisk until dissolved, then set aside for 3 minutes until it firms up like rubber.
5. Microwave the gelatine for 15 seconds on high, or until melted without boiling. Cool for 5 minutes, and if it skins over, warm for 5 seconds to liquefy.
6. Whip the cold cream on high for 2 1/2 to 3 minutes until firm peaks form.
7. In a separate large bowl, beat the cream cheese and sugar on high for 1 1/2 minutes until soft and smooth. Add the vanilla, lemon juice and melted gelatine, then beat for 10 seconds more.
8. Fold about a quarter of the whipped cream into the cream cheese mixture gently, then fold in the rest of the cream.
9. Pour into the pan, smooth the top and refrigerate for at least 12 hours to set.
10. Lift the cheesecake out using the paper overhang, move it to a platter and peel off the paper. Keep chilled until decorating.
11. Whip the 2 cups of cold cream with the sugar and vanilla on high for 2 to 3 minutes until softly whipped.
12. Spread the cream over the top in big swirls, pile on the berries, cherries, orange slices and rosemary, dust with icing sugar, then slice and serve.

Summarized from RecipeTin Eats's video. Watch it for the details.

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