Almost No-Bake Cheesecake with Variations!
The secret to no-bake cheesecake is using a combination of cream cheese and heavy cream, or Icelandic skyr, to get the filling to set without using an oven. Jam swirls on top give it a fruity tang, or you can cover it in chocolate ganache!
Ingredients
Instructions
For the crust: Adjust an oven rack to the middle position. Preheat the oven to 325°F.
Put the graham cracker crumbs and sugar in a medium bowl and whisk. Pour the melted butter over the top and stir with a spatula until combined. Press the mixture into a 8 or 9 in [20 or 22 cm] springform pan and bake 10 to 12 minutes, or until the crust is golden. Remove from the oven and set aside to cool.
For the cheesecake: In a stand mixer fitted with a paddle, beat the cream cheese on high until smooth and creamy, about 3 minutes. Add the sugar, vanilla, salt, and lemon juice and beat on medium until light and smooth, about 3 minutes. Transfer the cream cheese mixture to a large bowl and set aside. Clean the mixing bowl if you have only one.
In a stand mixer fitted with a whisk, beat the cream (or the heavy cream and the Skyr) on low for 30 to 45 seconds. Increase the speed to medium and continue beating until stiff peaks form, 1 to 2 minutes.
With a rubber spatula, stir about one-third of the whipped cream into the cream cheese mixture and fold until completely combined. Add the remaining whipped cream and fold until combined and no streaks remain.
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Reviews from the Original Source
where does the tsp of lemon juice go?!
Wow great ideas of those swirls though thanks for sharing this informative yet clear recipe with us this recipe will surely be a hit when i will bake the cake for my mother who has a birthday
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