NO BAKE CHEESECAKE
- 100 g Emborg Unsalted Butter
- 200 g Cookie Crumbs
- 400 g Emborg Cream Cheese
- 150 ml Emborg Whipping Cream
- 50 g Castor Sugar
- 5 g Gelatin Powder
- 25 ml Water
- 10 ml Vanilla Essence
Bloom gelatin with water over a double boiler.
Combine cookie crumbs and butter; press onto bottom of cake pan.
Beat cream cheese, vanilla, sugar and whipping cream in a mixer bowl for 3 minutes at medium speed.
Gradually add gelatine into the mixture and beat for another minute, then pour over the base.
Chill for 2 hours before serving.