Tamara Novacoviç has had a long time love affair with everything cheesecake. Here, she shares it with us.
By Tamara Novacoviç
Hello, I’m Tamara and I’m (possibly, slightly, maybe…) addicted to cheesecakes. I have a thing for them. Cheesecake and I share a long-term bond, it’s my best friend in times of both solitude and celebration, my sweet comfort at the end of the day, my breakfast of champions…welcome anytime on my plate. I can have it both with or without toppings, although there’s just something so ostentatiously seductive about the deep-colored fruit topping over the creamy cheese filling. For me, cheesecake is the epitome of what a cake should be made of: crunchy delicious bottom, rich amount on vanilla-cheese filling and slightly sour, fruity topping.
You will need:
- 1 1/2 cups (100 g) digestive biscuits
- 2 tbsp sugar
- 5 tbsp (70 g) unsalted butter, melted
For the filling:
- 500 g cream cheese
- 1 cup (250 ml) whipping cream
- 50 g white chocolate
- 40 g sugar
- 2 tsp vanilla extract
- 2 tsp (10 g) powdered gelatin
For the topping:
- 200 ml cherry juice
- 100 g pitted cherries (use frozen if not in season)
- 2 tbsp vanilla pudding powder
- 3 tbsp sugar
1. Wrap the ring of your springform pan with plastic wrap. In a large bowl, mix together finely crushed biscuits with melted butter and sugar. Press the mixture onto the bottom of your springform pan and refrigerate while you make the filling.
2. For the filling, beat the cream cheese with sugar and vanilla extract until light and fluffy. In a separate bowl, beat the whipping cream until soft peaks form. Fold it into the cheese mixture. Melt white chocolate in double boiler or in your microwave, add to the cheese mixture. Prepare gelatin according to package instructions and add to the mixture. Combine everything and pour over the chilled crust. Refrigerate while you make the topping.
3. For the topping, combine cherry juice with cherries and sugar, cook on low heat until sugar dissolves. Add sifted vanilla powder, combine and cook for a few more minutes, constantly stirring. You need to sift it, otherwise you’ll end up with terrible lumps. Remove from heat and let cool for 15 minutes. When sligthly cooled, pour over the cheesecake and refrigerate overnight.
4. The next day, unclasp sides of pan, remove cheesecake, serve.
Note: You can use store-bought cherry pie filling for the topping.
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.
Ohh me too – i try not to make cheesecakes when i am alone – very dangerous. But this cheesecake is gorgeous, hard to resist.
I have never heard of an unbaked (or mock) cheesecake but I love the concept. I think baking is the trickiest part of making a cheesecake. You are right about Americans loving cheesecake, it is on almost every restaurant menu and it is one of the most requested cakes at my house. I am curious, because I have never heard the term, what is a digestive biscuit? Oh and by the way, your cheesecake is absolutely beautiful!
Hi girls, thank you for your kind comments :)
Laura, digestive biscuits 8we simply call them digestives here) refer to McVities Digestive Biscuits, you can take a look at this link :
I absolutely love baked cheesecake and have 2-3 recipes I often make, but sometimes I take this recipe and make it without baking, it’s quick and refreshing :) I’m really glad you like this version!
My mouth is watering…the softness of this cheescake is exuding from your pictures. It is by far one of my favorite desserts to eat and yours looks simply scrum-diddly-umptious!. I am so happy to be able to share this wonderful place with wonderfully talented people, your blog is absolutely beautiful :)
Pleasure to meet you and look forward to sharing with each other!
I love recipes that are written and made by such passionate food lovers.
Another beautiful cheesecake from your kitchen. I love the addition of white chocolate and it is a perfect cheesecake for those who are scared of raw egg yolks in the filling.
Jelena, thank you for your support and kind words!
I recently had a no-bake cheesecake that had some white chocolate in it that used a McVites crust and topped with fresh fruit that was made by a friend in England. However, the fiiling just oozed out all over the place so although the taste was lovely, it looked a mess on the plate.
However, I noted that you’ve used gelatin – what a great idea to keep it together – recipe looks wonderful and I will be making it next week for a friend’s birthday treat. Thanks so much for posting it!
AJ, yes, the gelatin will keep it together and it will look very nice when you cut it, so I defnitiely recommend you try this recipe :) I am glad you like it!