I came across some fun facts about our fav dessert... Did you know that the first cheesecakes may have been created in the Greek island of Samos? There were considered to be a good source of energy and were served to athletes in the first Olympic Games in 776 BC. Instead of all the complicated recipes of today - they just used flour, wheat, honey and cheese! Then, the Romans conquered Greece and modified the recipe to include eggs, cooked it over a hot brick and served it warm. They brought this modified Cheesecake recipe to Europe. The version we see today was not created till the 18th Century and adding cream cheese was an American addition to the cake.
Enough history. Having a no bake simple cheesecake recipe on hand will always prove useful. Using very few ingredients and inolving no baking, you can come up with this dessert in no time. This particular version is rather unique in that the base has a crunchy bite because of the addition of demerara sugar and the whole cheesecake comes together quite tastefully. On the other hand, if you prefer a sugarless base (I understand, there is enough sugar in the cheesecake filling), do it without the demerara. I have used a flat 10 inch pie pan which gave me rather thin slices but if you prefer a higher thicker cheesecake, do use a pie pan or a sprinform pan with a smaller diameter (8 inches). I promise - this is a keeper! :)
Ingredients (for 8 thin slices)
100gm Digestive biscuits, crushed to fine crumbs
50gm demerara sugar (optional)
50gm butter, melted
150gm icing sugar
1 tsp vanilla essence
500gm Philadelphia cream cheese (2 blocks)
200ml Creme Fraiche (or double cream)
1) First, line your pie pan or springform pan with baking paper. This helps to lift the cheesecake from the sides easily.