Cold Set Cheesecake

Cold Set Cheesecake
  • Crush the biscuits to fine. Melt butter and mix it well with crushed cookies. Cut out a round parchment paper and line a (23 cm in diameter) bake tin with the paper and then the digestive crust. Spread the crust evenly in the cake ring/mold.  
  • Bake it in 170°c oven for 10min. Let it cool down. 
  • Bloom the gelatin powder in cold water.  
  • In a whipping machine (with the paddle attachment) cream sugar and cream cheese for 5min on speed 5. Scrape the sides of the bowl with a spatula.  Melt gelatin mixture in a microwave until fully melted but not hot (30 sec high effect, 40°c).  Add the mixture and mix it for 2 min on speed 2. Scrape the sides of the bowl with a spatula.  Add the whipped heavy cream and mix for 1 min on speed 2. Pour the batter in to the cake ring/mold. Flatten the batter. 
  • Let cake cool in fridge for 24 hours at 4°c.