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.
Michael’s No-Bake Cheesecake
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
Slice of Michael’s No-Bake Cheesecake
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
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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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Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
