This scrumptious no bake cheesecake is from our writer friend, Michael Ditton, from southern California and Banderas Bay in Mexico. When Maralyn was staying here this month she could see the old fashioned cooking methods in our small village, often without a stove. Yet the food was always fresh and flavorful, using few ingredients. ~Brenda

Growing up in Santa Barbara, California, with my father, General Manager of the Santa Barbara Biltmore, there were many family meals out at some pretty fancy places.

It didn’t matter where we were though; there was one thing for sure. When it came to desert, there was only one thing on the menu, as far as I was concerned.

My folks used to joke about it with the wait staff and tell the story over and over to their friends. I was a cheesecake connoisseur and there was no cheesecake in the area I had not sampled and shared my pre-teen opinion about.

With this love for cheesecake having grown over the years and it becoming increasingly difficult to prepare my own as I traveled, sailed extensively up and down the Pacific Coast of Mexico and never having either the proper ingredients, cooking arrangements or cooking utensils, I searched out and found a No Bake Cheesecake recipe that I was able to modify and meet the demand of my picky taste buds.

Today I would like to share with you, Michael’s Modified No-Bake Cheesecake

Here’s to enjoying the best homemade cheesecake you have ever tasted.

Michaels Modified No-Bake Cheese Cake

Ingredients:

1 envelope unflavored gelatin

¼ cup boiling water

2 8-oz. packages cream cheese, at room temperature

½ cup sugar

Method:

1 cup your favorite flavored yoghurt (I like blueberry)

1 prepared 8″ graham cracker pie crust (make your own or (cheat) purchase preformed)

Empty the gelatin into a small bowl, pour in the boiling water, and stir until gelatin dissolves thoroughly. Set aside.

In a medium bowl, blend cream cheese and sugar until smooth (a fork and lots of strength or an electric mixer, if available).

Fold in yoghurt.

Stir gelatin again and fold into cream cheese mixture until incorporated.

Spoon mixture into pie crust, cover and chill for 2 to 3 hours.

Serve plain or topped.

***

Michael is also author of Dreams, Goals and Adventure which you can find on Amazon’s

As you can see, Michael is easy to follow.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

Brenda Hill is an Events Blogger with Amigos de La Cruz for the Vallarta Tribune. The weekly covers entertainment, art, culture, and news for Riviera Nayarit,
Puerto Vallarta.

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