EASY NO-BAKE CHEESECAKE RECIPE
How
to make a no-cook and no-bake cheesecake with a creamy, thick, sliceable
filling, perfect for beating the summer heat. Try it!
Active
Time : 15 mins
Total
Time : 6 hours
Servings : 8 to 12
INGREDIENTS
For
the Crust
· 8
3/4 ounces graham cracker or Biscoff crumbs (see note), store-bought or
homemade (about 2 cups; 250g)
·
2
1/2 ounces unsalted butter, melted (about 5 tablespoons; 70g)
·
Kosher
salt, to taste
For the Filling
·
16
ounces plain, full-fat cream cheese (two 8-ounce packages; 455g)
·
5
1/4 ounces sugar (about 3/4 cup; 150g)
·
3/4
ounce fresh juice from 1 lemon (about 4 1/2 teaspoons; 20g)
·
1/4
teaspoon vanilla extract
·
1/8
teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by
volume or the same weight
·
12
ounces heavy cream (about 1 1/2 cups; 340g)
To Serve
·
12
ounces fresh fruit (about 2 cups; 340g), washed and dried
INSTRUCTIONS
1.
For
the Crust: Combine cookie crumbs and melted butter in a small bowl, then stir
in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate,
spread into an even layer, then compress firmly with a flat-bottomed drinking
glass or measuring cup; this will naturally push the crumbs up the sides of the
pan. Keep pressing until the crumbs are in a compact, even layer across the
bottom and sides of the pan. Refrigerate until needed. (The crust can be made
and held for a day or two if wrapped in plastic.)
2.
For
the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the
bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form
a thick paste, then increase to medium speed until soft and smooth.
3.
Scrape
bowl and beater with a flexible spatula, then switch to the whisk attachment
and pour in cream. Mix at low speed to combine, then increase to high and whip
until the mixture can hold stiff peaks, 3 to 5 minutes depending on the
horsepower of your mixer.
4.
Scrape
filling into prepared crust and spread into an even layer, using the back of a
spoon to sculpt filling into swoops and swirls. Cover with plastic and
refrigerate until the filling is firm and cold, about 6 hours or to an internal
temperature of 40°F (4°C).
5.
To
Serve: Top with fresh fruit and cut into wedges with a hot chef’s knife,
rinsing the knife under hot running water between slices. Carefully slide a pie
server under the crust, making sure it reaches all the way to the tip of the
wedge (the first slice will be the most difficult and messy to remove).
Special Equipment
·
Stand
mixer, flexible spatula, 9-inch pie plate or tart pan
NOTES
This
recipe works great with your favorite graham cracker, but after much
experimenting, I've found that the stronger spices and deep caramel flavor of
Biscoff cookies taste even better in a no-bake crust. You can pick up a package
of Biscoff at the store, or make your own if you don't mind firing up the oven.
Make-Ahead and Storage
To
make this cheesecake partially ahead of time, assemble the crust up to a couple
of days in advance, wrap tightly in plastic, and refrigerate until it's needed.
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