Quick 'n' Easy Fruit Cheesecake (No-Cook)

“This is a recipe for a basic, strong flavoured cheesecake that I've adapted from two recipes in the Edmonds Cookbook. (the must-have cookbook for all New Zealanders!) My husband, the 'cheesecake connoisseur' , loves this cheesecake and requests it frequently! He likes me to make the cheesecake with double the cheese, in which case you double all the cheese ingredients except for the gelatine which you should triple ... yum! Note: This recipe requires a spring-form cake tin.”
1 cheesecake

Ingredients Nutrition


  1. BASE: Finely crush biscuits.
  2. Combine biscuit crumbs, lemon rind, juice and butter.
  3. Line the base and sides of a 20 cm spring-form tin with biscuit mixture.
  4. Chill while preparing filling.
  5. FILLING: Combine gelatine and water.
  6. Leave to swell for 10 minutes.
  7. Beat cream cheese until soft.
  8. Add sour cream and beat until well combined.
  9. Add sugar, lemon juice, rind and vanilla.
  10. Beat until sugar has dissolved.
  11. Dissolve gelatine over hot water.
  12. Add to cheese mixture and mix.
  13. Pour filling into prepared base and chill until set.
  14. TOPPING: Arrange fruit pieces in a nice design on cheesecake.
  15. Measure 1/2 cup of the remaining syrup and put in a small saucepan.
  16. Sprinkle gelatine over and leave to swell for 5 minutes.
  17. Gently heat the gelatine mixture, stirring until gelatine has dissolved.
  18. Stir in sugar, stirring until dissolved.
  19. Remove from heat and pour over cheesecake (the cheesecake should already be set and still in the tin).
  20. Chill until set.

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