Hi! It’s been some time since we spoke. Kind of got caught up with everything else in my life.
It’s also been two weeks since my birthday. For which I made this cake with the too-long name. And was very excited to share, but other things got in the way (some were really fun stuff, others not at all. both are however essential in life).
It’s really easy to eat, I mean, MAKE and addictively delicious.
Well of course, where cream cheese is involved, the dessert would be undeniably delicious. That was one criterion for my birthday cake. It had to be delicious (duh), something my family would like, easy to put together (coz I didn’t have much time), and pretty. I voted for no bake cheesecake, coz I love cheesecake but I didn’t want to worry over a water bath making a baked cheesecake. I wanted berries because BERRIES. (And thank God there were still berries from Chile and Korea available in the grocery stores in January.) Then of course, I had to incorporate citrus into the cheesecake batter (in the form of lemon zest) and finally, I decided on a chocolate cookie crust for contrast (alliteration alert) instead of a plain old graham cracker crust.
I drew inspiration from various sites for this cheesecake. That’s the beauty of a no bake cheesecake, it is flexible and would accommodate whatever combinations you fancy. Oh, this cheesecake does not have gelatin, so it does not get very firm regardless of how long you chill it. Since it’s harder to get neat slices, you could also serve this in tiny glasses – like cheesecake shooters – instead of assembling it like a cake.
*I can’t believe it’s been two weeks since I made and ate this!*