I’ve spent half of today’s Sunday doing lots of sports: two tough hours of badminton against strong opponents and then one more hour trying to play streetball with pretty professional guys. I am not complaining though but, as you can imagine, after this great effort, I was starving.
(… although I did have three (!!!) muffins for breakfast AND a croissant for lunch. Yes, I’ll admit it, quite a lot for a small girl like me.)
So to calm the hunger, we went to our usual beer garden, where no dress-code is required, the Lederer. We were dressed in our sports gear so people were looking kind of funny at us but we didn’t care. Our hunger was more important and we needed something to eat a.s.a.p.
To handle the waiting period easier, I’ve ordered a Radler, which is a mix of beer with lemon juice. I usually hate beer because of its sour taste but fortunately this mixture is easy to drink thanks to the lemonade.
Finally, when the food came, I didn’t waste any time and instantly devoured it. The chefs at Lederer did a pretty good job styling the food. It looked surprisingly nice compared to the usual dishes which they serve (sausages and such). I almost thought I was at another place and not at Lederer.
When we arrived home, I still felt unsatisfied, something was missing. On a moment’s thought, I figured out that the lacking ingredient in today’s dinner was the dessert. Going through the kitchen, I sadly saw that we had no eggs. What kind of cake can I bake without any eggs?
I started googling (not binging) after recipes which didn’t need any eggs. Most of the recipes I found were vegan, which were promising an incredible result without any eggs, flour, milk and so on. I was slightly skeptical about it because these are the main ingredients for a successful cake. How can it be then any good?
I finally came across a site with several eggless recipes that were non-vegan, just simple and easy to make. Since it was passed 9 o’clock, I wasn’t much in the mood to start the oven anymore to bake the cake which would take at least 2 hours then. I wanted to satisfy my strong urge for sweets fast. So I was happy to discover two recipes where baking was not involved:
I love cheesecakes… with chocolate, with berries, with or without crust, new-york style or regular, simply any kind.
But then a thought came across my mind… why settle for only one of the two when I could have both? Why not combine the two recipes together? And this is what I did, I took the chocolate crust from the first recipe and the cheesecake mixture with the berries topping from the second.
On an hesitating moment, I didn’t really want to eat much to ruin the effect of the sport which I have endured for so long by making a big, normal-sized, round cake which we then eat for days in a row. So I decided to make a single serving portion in a cup only. The result was phenomenal, both for its taste and looks.
Although delicious and fast to prepare without baking, it still cannot be compared to the real baked cheesecake. But to satisfy that sweet tooth craving late in the evening quickly, it does the job pretty darn well.
And now I can sleep tight, good night everyone!
– cheese mixture
300 g low fat cream cheese
3 tbsp sugar
1 tsp vanilla extract
– crust mixture
50 g biscuit
50 ml non-fat milk
25 g melted butter
25 g chocolate
100 g frozen or fresh berries
Serves 2 cups.
Place the biscuits into a food bag and crush.
Melt butter and chocolate, each separately.
Pour the melted butter, chocolate and milk over the crushed biscuits and leave for 5-10 minutes.
Place half of the crust in the cups evenly in a thin layer.
In a bowl mix the cream cheese, sugar and vanilla essence well.
Gently spoon half of the cheesecake mixture in the cup over the crushed biscuits layer and spread evenly.
Place the other half of the biscuit mixture in a thin layer over the cheesecake layer carefully.
Pour the rest of the cheese mixture in the cups.
Top the cheese layer with the (defrosted) berries.
Place the cups in the fridge for cooling approx. 30-60 minutes.