Cheesecake will always be my all-time favorite dessert. As a kid, I would usually only get it on my birthday. The good thing about being an adult is getting to do pretty much whatever you want. So, a few days ago, J decided to treat me to his special homemade cheesecake. We don’t have an oven here in Korea, but thankfully his recipe is completely no bake! All you need is a saucepan, a bit of heat, and a refrigerator for cooling. Boys, take notes.
Prep time: less than 1 minute
Cook time: 2 minutes for butter crust, 10-12 minutes for filling
- 8 oz cream cheese
- 1 1/2 c whipping cream
- 1 sleeve of plain biscuits or graham crackers, crumbled
- 3 tbsp butter
- 2 chocolate bars (I really like Hershey’s Cookies & Cream)
Heat butter in a pan over low heat. Smash biscuits/graham crackers in their sleeve, then open and pour into the melted butter. Stir around until all crumbs are saturated, then move the mixture to a flat bowl or pie pan/tin. Evenly distribute the crumbs and press down with your fingers, forming a solid crust. Place in the refrigerator and allow to set.
In a pan, heat whipping cream over low heat. Once it comes to a simmer, add cream cheese, stirring frequently. When the cream cheese has fully melted, add broken bits of the chocolate and continue to stir. It will only take a few minutes to achieve a homogeneous consistency. Pour the mouth-watering-inducing mixture evenly over the crust and place back in the refrigerator. It will take a few hours to set properly.
Yields 4 large pieces, 8 normal slices