Weekend Cook: No-bake cheesecake is child's play

This oh-so-easy no-bake cheesecake is a perfect recipe for kids to make.
This oh-so-easy no-bake cheesecake is a perfect recipe for kids to make. 123rf

IT'S time for the kids to head back to school, but not too late to rope them into a quick lesson in the kitchen.

This simple, no-bake cheesecake is a perfect way to spark interest in the culinary arts and, because there's no baking involved, it's safe for even the littlies.

I like to double up on the ginger by using gingernut biscuits to make the crust, but a plain biscuit such as a granita or even a wholemeal biscuit can be used. It helps to make the crumbs for the crust if you have a food processor or blender, but if all else fails just whack them with a rolling pin after placing them in a polythene bag.

Glace ginger adds some extra zing. It can be hard to chop so I use a pair of kitchen shears to snip the pieces into smaller bits. That method works well for dried fruit, also.

You can serve this tasty cheesecake as is, or garnish with fruit. I love using the arils of a pomegranate to cut the sweetness a little, or you can use seasonal fruit of any kind; berries work particularly well.

Lemon and ginger cheesecake:

Serves 8

INGREDIENTS: 250g gingernut biscuits, 125g unsalted butter melted, 1 x 395g can condensed milk chilled, 125g cream cheese at room temperature, juice and zest of 2 lemons, 1/4 cup glace ginger chopped

METHOD: Crush biscuits using a food processor, or place in a bag and crush with a rolling pin until they are reduced to fine crumbs. Combine crumbs with melted butter and press mixture into a 20cm springform pan, using the back of a spoon to form a crust. Refrigerate for 15 minutes or until set.

Scrape condensed milk into a medium bowl and add cream cheese. Using an electric beater, whip the mixture until smooth. Add lemon juice and beat for a further 4-5 minutes, until filling thickens. Set aside some of the lemon zest for garnish; fold remaining zest and chopped ginger through filling.

Pile filling into prepared crust and gently smooth to edge. Sprinkle with reserved lemon zest. Cover and chill for at least two hours. Slice into wedges and serve.

Options: Serve with pomegranate arils or seasonal berries of your choice.

Topics:  cooking general-seniors-news recipe weekend cook weekend magazine

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