Tag Archives: baking

4 Minute Cheesecake, Anyone?


Well I am happy to report that the 4 minute cheesecake was a success! This is going to be my new go-to dessert for many reasons:

  1. While it takes a bit longer than 4 minutes (making the base will take you about 2 minutes extra and then it does need time to set in the fridge), it is by far the simplest and quickest dessert I have ever made.
  2. It is so versatile, so depending on your mood and palette, you can turn it into whatever you’re wishing for on that particular day.
  3. It’s a really cool recipe to get the kids involved in. I don’t know about you, but when my kids want to “help” me in the kitchen, I make sure there’s something simple and tidy on the menu. Here’s a free tip for you when cooking with children: Do NOT ever attempt a recipe that includes separating eggs (whites from yellows) or “gently folding” something into the mixture. Kids cannot separate eggs no matter what fancy apparatus you are using and they have no concept of “gently folding” anything, so your efforts will flop, I assure you. I digress. This recipe is simple enough for kids to make, AND it’s quick enough to hold their attention. Believe me, I’ve been Supermom who tries the fancy stuff with the kids, only to have them bored and whining on step 4 of 15 in the method section of the recipe. You’re then left to complete the process AND clean up the kitchen alone. The winner-winner-chicken-dinner prize with kids in the kitchen is to do something which is fun and quick and to include them in the cleaning up process before the whining starts. It’s a fine art, I tell you.

Anyway this recipe is all of the above.

Ingredients:

  1. 1 packet of Tennis biscuits
  2. 1 litre of yoghurt in your desired flavor
  3. 1 tin of condensed milk

Method:

  1. Crush the biscuits and mix with softened butter to create the base.
  2. Mix the condensed milk and yoghurt together and microwave for 4 minutes.
  3. Pour the mixture on top of the biscuit base and allow to set in the fridge.

Tadaaaaa!

As I said, you can adapt this recipe in a million ways. Add lemon zest and a dash of lemon juice with plain or vanilla yoghurt for a lemony tart. Or use strawberry yoghurt, blitz a few strawberries in a blender and add to the mixture and throw a few strawberries on top to complete the look. Use chocolate chip yoghurt, a chocolate-y biscuit base and decorate with shaved chocolate. I mean the possibilities are ENDLESS. What I found is the longer you leave it to set in the fridge, the stiffer it becomes. However time is not always on your side especially when you’re being crazy spontaneous and invite people around last minute. However, we made ours just before dinner and served it as dessert – so it didn’t spend that much time in the fridge, yet it was still delicious and edible, perhaps I’d call it a fridge tart rather than cheesecake depending on how long you give it to set 🙂

From my messy kitchen to yours, enjoy!