The best biscuits cheesecake
This cake takes me straight back to my childhood. I think that this was one of the most popular cakes among kids, then and now.
Once of the best things about this cake is undoubtedly how easy it is to make, the fact that you don’t even need to bake it, and its irresistible taste!
My grandmother and mother used to make this cake and I loved to eat it.
Now it’s my turn to make it, and my kids’ turn to eat it…
20 x 30 cm baking dish
500 grams 9% white cheese
375 ml whipping cream (1.5 cups)
80 grams instant vanilla pudding powder mix (4 Tbsp)
80 ml milk (1/3 cup)
200 grams sugar (1 cup)
180 ml milk for dunking the biscuits (3/4 cup)
150 grams chocolate
150 ml whipping cream
100 grams grated white chocolate
1. Dunk the biscuits in milk and arrange in a layer in the baking dish.
2. Mix the white cheese with the sugar, whip the cream together with the instant pudding mix and the milk until you get a stable cream. Lower the speed and add the cheese, whipping until you get a smooth mousse.
3. Take half of the cheese and spread evenly over the biscuit layer. Take a second layer of biscuits and dunk them in milk and arrange on top of the mousse. Add the other half of the mousse evenly over the layer of biscuits, and finish off with a final layer of biscuits, after dunking them in milk.
4. Refrigerate for around 10-12 hours.
If you want a chocolate ganache layer then you don’t need the final layer of biscuits. Melt chocolate and cream in the microwave, mix until well combined, and pour evenly over the mousse and refrigerate. Before serving, grate some white chocolate and sprinkle over the chocolate layer.
Good to know…
Freezer-friendly. I recommend starting out with more biscuits than you need, to accommodate for breakage or snacking. If you need to cut a biscuit, soak it in milk first, wait a minute and then cut with a sharp knife.