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UNDERWAY32january/february 2017cruisingworld.comA COOL NO-BAKE CAKE
Life is sweet aboard our Westsail 42, Outrider, particularly when we’re
cruising Mexico’s pristine waters. But sometimes we want a “sweet” of
a diff erent nature — dessert! — which often means fi ring up the oven in
an already hot boat. In an eff ort to maintain endurable temperatures in
the galley but still have our cake and eat it too, I did some experiment-
ing. This no-bake cheesecake fi ts the bill. It’s so good, I vowed always
to have the ingredients aboard for more than one. § During a recent
island cruise with my visiting sister and brother-in-law aboard, I was
glad I’d kept that vow. Three days into a weeklong trip, we encountered
a problem: Our guests, both of whom had a sweet tooth, had just run
out of their stash of candy bars. With the nearest store about 20 miles
away, going shopping wasn’t an option. They weren’t happy. Covertly,
my husband, Jeff, and I made a plan. While he kept them busy on
deck, I sneaked below, gathered all the necessary items, surreptitiously
assembled the cheesecake, and hid it in the fridge until dinnertime.
The looks on their faces as my pièce de résistance emerged after dinner,
apparently out of nowhere, is something I’ll not soon forget. Needless
to say, it was a big hit. Aboard Outrider, life was sweet once again!
— Anne E. MottIf a prepared crust isn’t available, use this quick and easy alternative. In a large bowl, blend together 2 cups cookie crumbs (graham crackers
or shortbread cookies work well; use a small food processor or a resealable bag and rolling pin to make the crumbs), 8 tablespoons melted
butter, and sugar if needed to sweeten to taste. Blend with a fork until crumbs bind together, then press the mixture evenly into an 8-inch pie
pan. Chill for 30 minutes before fi lling. — Lynda Morris Childress LYNDA MORRIS CHILDRESSCCCRUISINGWORLDAJ
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No-Bake Cookie Crust
EASY NO-BAKE
CHEESECAKE
1 8-ounce brick cream
cheese
2-4 tablespoons lime juice
(to taste)
1 teaspoon vanilla
extract
1 - 1^3 / 4 cups sweetened
condensed milk*
1 9-inch graham cracker
or cookie pie crust*
1-2 cups sliced fresh fruit
or fruit preserves
(optional)
amount may vary depending on
brand/thickness of milk
**buy prepared, or make your
own (see below)
Remove cream cheese from
the refrigerator. Allow to
soften. Place in a large
mixing bowl and gradually
add condensed milk, stirring
constantly, just until mixture
achieves a smooth and creamy
consistency; it should not
be soupy. Add lime juice and
vanilla and stir to blend. Tip
mixture into prepared crust,
scraping bowl with a spatula,
and spread evenly. Refrigerate
until set, about five to eight
hours. For extra flair, before
serving, top each piece with
the fresh fruit of your choice,
if available, or fruit preserves
(such as strawberry [pictured],
blueberry, cherry or peach).
Yields six medium-size or
eight small pieces. Note: The
texture of this rich, sweet
cheesecake is creamier than
baked versions — it’s delicious!
PREPARATION: AT ANCHOR OR
UNDERWAY
TIME: 30 MINUTES PLUS
CHILLING TIME
DIFFICULTY: EASY
CRW0217_underway.indd 32 11/22/16 1:40 PM