What could be better than devouring a slice of decadent cheesecake to finish off your long day of tramping in the hills?
It’s not that hard to make a cheesecake in a billy, all you need are the right ingredients and a little time. This Mt Arthur Cheesecake was made at Flora Hut on Mt Arthur and we ate every bit of it.
Most non-bake cheesecakes are made with fresh cream cheese (or mascarpone) fillings, into which is beaten fresh cream, sugar and various fruit flavourings. There are plenty of good recipes available but most are just a little too difficult to prepare under camping conditions. That’s why I recommend using a commercially prepared packet-equivalent for this recipe.
Ingredients
1 packet of cheesecake mix
Butter and milk powder
250ml long life cream for topping
Smooth out the base, but don’t mould it up the sides of your container. Photo: Paul Garland
Method
You can make a cheesecake in the billy, but it is easier to cut up and serve if it is made in a shallow plate or bowl. A recycled ice cream container is also suitable for this job.
Follow the preparation instructions on the cheesecake packet, except don’t try and mould the biscuit base up the sides of the container. Just smooth it out flat over the base with the bottom of a mug, this way you will be able to cut a clearer slice when you come to serve.
Chill your cheesecake in a bucket of cold water or in a creek. Serve with whipped cream.
Any pre-soaked dried fruit, like apricots, peaches or strawberries, go really well with this dessert.
Cheesecake mix
There is a number of different brands on the market and most are very easy to prepare. They usually come complete with the biscuit base and a long-life filling, with only butter (for the biscuit base) and milk (for the filling) needed to complete the cheesecake. All of the ones I have tried are simple to make and divine to eat. Choose a brand with good clear instructions.
– Paul Garland is the co-author of New Zealand Backcountry Cooking which is available at a special discount for Wildcard holders here
