Cheesecake (no-bake)

CRUST METHOD

1. Place biscuits in a food processor and blitz or a sealable bag and roll a rolling pin over to crush into a fine crumb.

2. In a medium saucepan on a low heat, place butter and brown sugar. Stir until melted. (remove from the heat if the mixture starts to simmer)

3. Add the crumb and stir until the mixture is combined.

4. In a lined springform cake tin or scalloped edge loose base tin place in 3/4 of the crumb and gently pat down, pour in the rest of the crumb and start to form the edges. once you are happy with the shell press down a little firmer to set the crust.

5. Place the crust in the fridge to firm before adding in the filling.

FILLING METHOD

1. Mix cream cheese and sugar on low until smooth 

2. Whip cream into stiff peeks and set to the side (if the kitchen is warm place in the fridge)

3. Add confectioners’ sugar, sour cream, lemon, and vanilla mix until combined on medium speed to lighten the mixture by aerating. (scrapping down the paddle and the mixing bowl to ensure all ingredients are fully incorporated)

4. Fold the whipped cream into the cream cheese mixture, not to vigorously so as not to deflate the mixture

5. Retrieve the pie crust from the fridge and fill the shell with the filling.

   (To make more of a luxurious filling fold through some homemade lemon curd or raspberry jam to create a swirl effect)

6. Return the pie to the fridge for at least 1 hour to firm before serving.

SERVING SUGGESTION

Dot some fresh homemade lemon curd on the top of the pie.

Sprinkle some leftover crumb.

Fresh or dehydrated lemon and some mint leaves.

Pipe some Swiss buttercream to create a professional look.