Ingredients
FOR THE BASE
DIGESTIVE TYPE BISCUITS
250 gr
BUTTER
125 gr
FOR THE CUSTARD
WHOLE MILK
500 ml
EGG
2
YOLK
1
SUGAR
120 gr
STARCH SAYS MORE
50 gr
LEMON PEEL
1
YOU ALSO NEED THEM
PINE NUTS
30 gr
POWDERED SUGAR
q.b.
Grandma’s cheesecake is a simple and delicious cold dessert , a no-bake reinterpretation of the classic grandma’s cake , perfect to be enjoyed during the hottest days of the summer season , because it is ready in a short time, without the need to turn on the oven. With its crunchy shell and creamy filling, it will be a real treat for the palate.

Preparing it is really easy and quick: the base of dry biscuits , blended finely and mixed with melted butter, is compacted into a springform pan and then transferred to the fridge for about an hour; for the filling, all you need to do is make a custard and, once assembled, you will have to let the cake harden, without any gelling agent or thickener, for at least 4-6 hours, until it has acquired a firm and compact consistency, which does not fall apart when cut.

For a result similar to the original, it is finally decorated with pine nuts and an impalpable layer of icing sugar. If you like, you can modify the recipe by using cocoa biscuits or dry biscuits, and flavoring the cream with a pinch of vanilla or ground cinnamon.

Grandma’s cheesecake is ideal at the end of a meal , to be served at a dinner with special guests, or to be enjoyed as a tasty snack ; you can also be ahead of time and serve it the next day: it will be even more delicious.

Find out how to prepare grandma’s cheesecake by following the step-by-step procedure and advice. If you liked this recipe, try our selection of the best cheesecakes , and try your hand at the lotus cheesecake , with an irresistible hint of caramel, and the cold cheesecake without gelatine .

How to make grandma’s cheesecake

Step 1
Break the biscuits into pieces and place them in the mixer bowl
1
, chop until pulverized and transfer the flour obtained into a bowl.

Step 2
Add the melted butter
2
.

Step 3
Mix with a spoon until the butter is completely absorbed, obtaining a pasty mixture
3
.

Step 4
Make the base and edges of the cheesecake, compacting the mixture in a springform mould
4
. If you prefer, you can line the cake pan with strips of baking paper.

Step 5
Place the base in the refrigerator for about 1 hour
5
.

Step 6
Heat the milk with a lemon zest, and in the meantime shell the eggs directly into the pan in which you will cook the custard
6
.

Step 7
Add the granulated sugar
7
.

Step 8
Add the cornstarch
8
.

Step 9
Mix all the ingredients with a hand whisk
9
.

Step 10
Remove the lemon zest from the milk and pour it onto the egg mixture, continuing to mix with the whisk
10
.

Step 11
Transfer the custard to the heat and cook until it thickens, bringing it to the boil.
eleven
. Turn off the heat and let the custard rest for a few moments.

Step 12
Pour the custard onto the biscuit base
12
.

Step 13
Cover with cling film
13
, then place grandma’s cheesecake in the refrigerator for at least 4-6 hours, until the cream is firm and compact.

Step 14
After the rest time in the refrigerator, turn out grandma’s cheesecake
14
.

Step 15
Distribute the pine nuts on the surface
15
.

Step 16
Sprinkle with a little icing sugar
16
.

Step 17
Using a smooth-bladed knife, cut Grandma’s cheesecake into slices
17
.

Step 18
Gently pull out the cheesecake slice, so as not to break it
18
.

Step 19
Enjoy your grandmother’s cheesecake, creamy and satisfying
19
.

storage
Grandma’s cheesecake can be kept in the refrigerator, tightly closed in an airtight container or wrapped in cling film, for a maximum of 3 days .