17 Dec 2013 Yummy non-bake cheese cake!

Here's another incredibly yummy recipe, based on my mom's ancient family recipe, but with local (NZ) ingredients.

The original calls for quark (kwark in Dutch) which isn't readily available here in New Zealand.

What I use instead is Greek Yoghurt, quite different from quark, but the resulting cheese cake is just as delicious! (Extra info on Quark vs Greek Yoghurt)

Our favourite flavour is (canned) peaches, but except for fresh kiwi fruit or pineapple, just about any fruit will do.

Ingredients:

• 8oz (250gr) of crumbed biscuits
• 3oz (80gr) of melted butter
• 1 tablespoon of cinnamon
• 1 can of peaches
• 2 cups (500ml) of Greek Yoghurt
• 1 cup (250ml) of whipping cream - cold
• gelatin (+/- 0.4oz or 12gr)
• 1 teaspoon of vanilla essence
• 2 oz (60gr) of white caster sugar

I usually wing the amount of sugar, gelatin, cinnamon and vanilla as it largely depends on taste, how sweet you like your deserts to be. I'm okay with a fruity but not overly sweet sort of cake. If you've got a serious sweet tooth, you can add more sugar and vanilla - more vanilla means more gelatin too. (Check your vanilla for alcohol!)

Melt butter in a large glass bowl over a pot of hot water, or in the microwave. Meanwhile crumb your biscuits. (I use a large zip lock bag and a rolling pin) Add 1 tablespoon of caster sugar, 1 tablespoon of cinnamon, a bit of vanilla essence and the crumbed biscuits to the melted butter and stir well.
Press the mixture into a paper-lined spring form with the round side of a spoon and put in the fridge for half an hour or so.

Drain the peaches over a glass bowl and heat the juice over a pot of hot water. Add a teaspoon of sugar and have the gelatin ready.

Slice the peaches into small chunks and set aside.

Whip cream with remaining sugar and vanilla essence added till stiff peaks form. Fold in Greek Yoghurt and peaches.

Dissolve gelatin in hot juice and add this to the cream and yoghurt mix.

Get your cookie base from the fridge and add the peachy cheese cake batter.
Leave in the fridge for an hour or 3, till set.

ENJOY!!!!

For a change I put them in individual silicon molds... YUM!