I’ve pulled out all the stops this time and oh my god was it worth it. I saw a recipe for a blackberry and Rafaello ice-cream this week and since I don’t have an ice-cream maker and I can’t be bothered to churn it by hand I decided to come up with a way of combining these ingredients with something really creamy that is easy to make. So I went for a cheesecake. Obviously. This no bake cheesecake is gooey, sweet, sharp, crunchy and all the other things it should be. You should definitely enjoy this cake in small quantities as it is so rich that having about half of it in one go, like I did, might make you feel a bit queasy… ah well, where is the fun in life if you can’t have a whole half cheesecake in one sitting?!
2 tsp Caster Sugar (optional)
200g Digestive Biscuits, or the Biscuit of your choice
110g Unsalted Butter
40g Blanched Almonds
550g Philadelphia Cream Cheese
1 tin Sweetened Condensed Milk
Start by cooking down the blackberries in a saucepan over a medium heat. If they are particularly sour add a bit of sugar, but not too much. The cake will be very sweet. When there’s barely any liquid left in the pan set it aside to cool down.
Blitz the digestives in a food processor or stick them in a freezer bag and crush them with a rolling pin until you’ve got smooth crumbs, a couple of bigger chunks don’t matter though. Roughly chop the blanched almonds or put them in the food processor and pulse it a few times. You want nice crunchy bits of almonds in the biscuit base. Melt the butter over a medium heat and then mix it with the biscuits and nuts until everything is well combined.
I’m using a cake lifter as a base for my 24cm baking ring and to make sure it doesn’t stick later I’m adding a non-stick reusable baking sheet. Fill the biscuit butter mix into the baking ring and press it down with a flexible spatula or the bottom of a glass until it’s packed tightly and evenly. Put the base in the fridge to cool down and set.
For the cheesecake filling, crush up the Rafaellos (I used a potato masher, I’m sure a fork would’ve done the job though!). Fill the Philadelphia and sweetened condensed milk into a large bowl and whisk together, then add the Rafaellos and make sure everything is well combined.
Fill the mixture into your prepared baking ring onto the biscuit base. Blob the blackberry goo all over the cheesecake filling and marble it through with a fork.
The cake needs to set in the fridge for at least 6 hours but better overnight. Since we’re not using a thickening agent the Philadelphia and sweetened condensed milk have to do all the work themselves.
To remove the set cake from the baking ring I used a dull knife (to make sure I don’t cut through my reusable baking sheet) and went around the outside of the cake. Then I moved it to a cake stand and removed the cake lifter. I then removed the baking ring and finally carefully folded the baking sheet away under the cake. Then I just added a few more blackberries and Rafaellos for decorative purposes.
It’s best kept in the fridge until it’s ready to be served.
And all done!
Enjoy… not too much at once though. This cake is HEAVY!