Description
No-Bake Ouma Rusk Cheesecake—a delightful South African-inspired dessert that combines the crunchy goodness of Ouma rusks with a creamy, tangy cheesecake filling.
Ingredients
Crust:
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1 packet Ouma rusks, crushed (approximately 2 cups)
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1/2 cup unsalted butter, meltedReddit+2Instagram+2Simply Recipes+2
Filling:
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250g cream cheese, softened
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1 tin (397g) sweetened condensed milk
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1 tsp vanilla essence
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1 tbsp fresh lemon juiceNatasha’s Kitchen+4Microwkk+4All Things Mamma+4
Optional Toppings:
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Fresh berries
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Lemon zest
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Whipped crea
Instructions
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Prepare the Crust:
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In a bowl, combine the crushed Ouma rusks with the melted butter until the mixture resembles wet sand.
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Press the mixture firmly into the base of a 20cm (8-inch) springform pan to form an even crust.
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Place the crust in the refrigerator to set while preparing the filling.
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Make the Filling:
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In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
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Add the sweetened condensed milk, vanilla essence, and lemon juice to the cream cheese.
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Continue to beat the mixture until all ingredients are well combined and the filling is smooth.
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Assemble the Cheesecake:
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Pour the cream cheese filling over the prepared crust in the springform pan.
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Use a spatula to smooth the top of the filling evenly.
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Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm and set.
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Serve:
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Once set, remove the cheesecake from the springform pan.
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Garnish with your choice of fresh berries, lemon zest, or whipped cream.
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Slice and serve chilled.
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Notes
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Ensure the cream cheese is at room temperature before mixing to achieve a smooth filling.
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For a firmer crust, consider baking the crust at 180°C (350°F) for 10 minutes, then allowing it to cool before adding the filling.
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This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: South African
