Cheese cake, tak perlu bakar

Bahan-bahan ( 8-12 )

  • 200g Oreo biscuits (cream removed, leaving only the biscuit), finely crushed
  • 100g chocolate sponge cake, mashed
  • 60g butter, melted
  • For the topping: 500g cream cheese, at room temperature
  • Finely grated rind of 1 lemon
  • 65g butter, at room temperature
  • 100g castor sugar
  • Juice of 1 lemon
  • 3 tsp gelatine
  • 1 1/4 cups whipping cream, whipped until just stiff
  • 50g Oreo biscuits (cream removed), crushed coarsely


  • Lightly grease a 20cm spring form pan. Melt butter in a small container on power medium high for five to 10 seconds in a microwave oven.
  • Mix melted butter, biscuit crumbs and chocolate sponge cake until evenly mixed.
  • Transfer mixture into the spring form pan; spread evenly. Use a flat-bottomed glass and press mixture evenly over the base. Refrigerate for 30 minutes or until firm.
  • Blend cream cheese, sugar and lemon rind until smooth; add butter and continue to blend until smooth.
  • Mix lemon juice and gelatine in the microwave oven. Heat on power high for 30 seconds, uncovered.
  • Stir until the gelatine is dissolved, then pour the gelatine mixture into the cheese mixture.
  • Gently fold whipped cream into cream cheese mixture. Stir in biscuit crumbs and pour mixture into a prepared cake tin. Refrigerate for at least three to four hours or until set.
  • To remove, run a knife around the inside of the tin and turn cheesecake out onto a serving dish.


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