About this recipe: This quick and easy cheesecake is delicious and doesn't require the oven. The crumbly base is a mix of digestive and shortbread biscuits.
Used different ingredients. put some blueberry - 30 Sep 2010
We've made this twice in the last week and it is PERFECT! I made a couple changes due to availability (I live in the UK): I left out the pecan sandies and used approx 1 1/2 cups digestive biscuits crushed (no such thing as pecan sandies or graham crackers here). My husband doesn't like lemony cheesecake so I added just a smidgen of fresh squeezed lemon (for that freshness taste), and about a teaspoon pure vanilla extract. Besides that, we made it exactly as written (even with the sliced strawberries). DELICIOUS! I'll never make regular cheesecake again. The second time, we decided to play with it a little and used 2 8oz blocks cream cheese instead of the 1, but left everything else the same. It's even BETTER this way, in my opinion. It tastes more like cheesecake and has more of a cheesecake texture (although it was delicious the first time, it had more of a whipped cream flavor and less of that cream cheese flavor). We topped it with a bunch of randomly placed strawberry slices, fresh raspberries and blueberries. So pretty and so easy! - 10 Aug 2005 (Review from Allrecipes US | Canada)
This recipe may be impossible to mess up. I ended up making a lot of changes based on the ingredient I had and other recipes I read, but it was still amazing. I used sour cream instead of whipping cream, this made it great without the sickening sweetness that is found in store bought cheesecake. Also, I used almond extract and tangarine juice instead of lemon (I don't like lemon flavored cheesecake.) It turned out perfect and my husband (aka. the pickiest eater in the world") loved it. - 27 Sep 2007 (Review from Allrecipes US | Canada)