Make a cake in just half an hour!

With Christmas just a few weeks away, there must be a flurry of recipes in your mind-types of dishes to cook, for how many and most importantly the cake.

Try this cake recipe that uses no oven and can be made in just half an hour.

Prep time

20 mins + chilling time

Cook time

5 mins

Total time

25 minutes +chilling time

 

Makes about 10 servings

 

Ingredients

Crust

7 oz (200g) Oreo cookies or any graham cookies or digestive biscuits

4 tbsp (60g) butter, melted

Raspberry Coulis

1 1/2 cups (150g) raspberries, fresh or frozen

1/4 cup (50g) sugar

1 tbsp (15ml) lemon juice

1 tsp (2g) cornstarch

Cream Cheese Filling

7 oz (200g) white chocolate, small pieces

4 tbsp (60g) whipping cream

1 pound (500g) cream cheese, room temperature

1/4 cup (30g) powdered sugar

Lemon zest of a lemon

2 tsp (10g) vanilla extract

1 cup (240g) whipping cream (35% fat), chilled

Directions

Prepare the raspberry coulis.  In a small saucepan, whisk together sugar, cornstarch, and lemon juice. Add raspberries and bring to a boil over medium-low heat, stirring constantly. Simmer for 5 minutes and remove from heat. Sieve the sauce to remove seeds and set aside to cool down until ready to use.

Prepare the crust. Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.

Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon.  Refrigerate until the filling is prepared.

Prepare the filling. Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.

In a large bowl mix cream cheese until smooth. Add powdered sugar, lemon zest, and vanilla extract and mix to combine. Mix in melted chocolate and set aside.

In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.

Pour the filling over the prepared crust, use an offset spatula to spread it evenly.

Place the raspberry coulis into a piping bag fitted with a plain small tip and pipe small circles in a swirl pattern on the top of the cheesecake.

Use a toothpick and run it into the center of each circle to create heart shapes.

Cover and refrigerate the cheesecake for at least 4 hours or better overnight.

Serve with more raspberry coulis alongside. Enjoy!