No Bake Cheesecake with Mulberry Sauce on a Graham Cracker Base

Posted by whilehewasout on March 6, 2013 · 13 Comments 

It was birthday again in the office! Unfortunately though, the birthday girl got sick, as well as many others from my group, so in the end we were only 5 to enjoy this amazing cake. Anyway, it is the intention that counts, right? : ) We enjoyed it for all of the missing people as well, then shared a picture with them, just so they know what they missed 😉

I needed a recipe that was quick, ideally no bake (once again, quick!), but still delicious and easily transportable. I have to add that I made this cake at night, after a whole day of snowboarding. I was tired like hell, but I promised to make something for the Bday so here we go 🙂 Nigella’s cherry cheesecake recipe with some changes. Divine!

No Bake Cheesecake with Mulberry Sauce on a Graham Cracker Base

Ingredients:

250 grams digestive biscuits (I used an entire pack of my favorite Italian Gran Cereale Originale)
120 grams butter (soft)

300 grams cream cheese
60 grams icing sugar
1 small package vanilla sugar
½ teaspoon lemon juice
250 ml cream

350g mulberries (I got only frozen)
about 1/2 cup sugar
1 tbsp cornstarch

 

Preparation:

1. With the help of a rolling-pin, turn the biscuits into crumbs 🙂 Add the butter and mix. Press this mixture into a 20cm springform tin.

2. Beat together the cream cheese, icing sugar, vanilla sugar and lemon juice in a bowl until smooth.
3. Lightly whip the cream, and then fold it into the cream cheese mixture.
4. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.

5. Defrost the mulberries and pour them into a pot. Add about 1/2 cup sugar and cook on low heat, about 20 minutes, stirring frequently. Add a tbsp of cornstarch, stir and cook for a few more minutes, until you get a nice smooth sauce. Remove from heat.
5. When you are ready to serve the cheesecake, unmould it and spread the mulberry sauce over the top.

 

I have spooned the sauce into a jar and transported separately to the office, leaving it to the colleagues to decide how much sauce they want to pour on their slice of cake. It was a huge hit!! There were about 2 spoonfuls of leftover sauce, I poured it over my breakfast yoghurt the next day, wow! Delicious. I would make it again just to use as a topping for my yoghurt 🙂

Filed under Food, Recipes · Tagged with birthday cake, biscuit base, express cheesecake, gran cereale, mulberry sauce, nigella cheesecake, no bake cheesecake