This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Cheesecake - uncooked

‘Uncooked’ cheese cakes are far lighter than their cooked counterparts, and make desserts suitable for any occasion. We have given the basic cheese mixture, then a series of example variations – you may think of many more, using the same technique, and make one your own.
We recommend you use the same base for whatever topping you choose. The recipe we give is for a 25cm/10 in loose-based cake tin.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians


The Base:

300gr/10 ozs Plain Chocolate Digestive Biscuits
60gr/2oz Butter

1. Line your baking tin with silicon baking paper. Heat the oven to 180ºC/350ºF/Gas 4. Ensure you have shelf space in the fridge
2. Break the biscuits into pieces, then blitz them in a food processor (using pulse) until you have crumbs. If you don’t have a processor, put them into a strong plastic bag and crush them with a rolling pin.
3. Melt the butter gently in a saucepan. Remove this from the heat, then mix in the biscuit crumbs.
4. Spread this mixture evenly over the lined baking tin, .
5. Bake this in the oven for 15 minutes, then remove it and allow it to cool, while you make the topping.

Ingredients For Basic Cheesecake Topping:
250gr/8 oz Soft Cream Cheese
3 medium Eggs – separated into yolks & whites
60gr/2 oz Castor Sugar
225ml/½ pint Double Cream
1 packet (about 12-15gr) proprietary Gelatine Powder, dissolved in 4 tablespoons (60ml) of warm liquid (water in this case)


1. Mix the cream cheese with the egg yolks, castor sugar and cream. Then beat them well together.
2. Beat the egg whites until they're stiff and hold peaks.
3. Dissolve the gelatine in very warm (rather than boiling) water.
4. Mix this into the cream cheese mixture.
5. Fold in the egg whites by repeatedly turning over the mixture until the white egg flecks no longer show.
6. Pour this mixture over the cheesecake base and chill until it is firm - allow 2 hours.

Easy Variations: Strawberry: Liquidise 300gr/10 oz ripe Strawberries with 1 tablespoon (15ml) Icing Sugar and a tablespoon of Brandy, then add this to your basic cheese mixture.
You can make this a dish for a special occasion by decorating the top with halved strawberries before chilling. Blackberries and raspberries can be treated in the same way.
The former will need a little more icing sugar, and sieving to remove the seeds. Lemon: Add the juice and zest of 3 lemons to the basic cheesecake mixture.

Reviews / Comments

Not yet reviewed

Be the first to add a review