No-bake Cheesecake Recipe – Learn like a Pro

No-bake Cheesecake Recipe – Learn like a Pro: Searching for a dessert that is incredibly adaptable and suitable for almost any setting? I’ve provided you with my recipe for No cheesecake.

his nine-ingredient basic cheesecake is the ideal creamy canvas to elegantly conclude any meal, whether you choose to top it with fresh fruit, homemade preserves, or even store-bought chocolate or caramel sauce.

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No-bake Cheesecake Recipe – Learn like a Pro

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Ingredients

For the filling:

 

• 4 (8-ounce) blocks cream cheese softened to room temperature (908g)
• ⅓ cup sour cream (79g)

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• 1 tablespoon lemon juice
• 1 cup powdered sugar (120g)

 

• 1 tablespoon vanilla extract
• ½ cup heavy whipping cream (120g)

Instructions

For the crust:

• Mix the crust ingredients in a medium-sized bowl until well blended. Press into a 9-inch springform pan from the bottom and up the sides. While making the filling, freeze.

For the filling:

• Beat the cream cheese, sour cream, powdered sugar, lemon juice, and vanilla in the bowl of a stand mixer fitted with a paddle attachment on medium speed for one to two minutes, or until smooth.

• In a medium-sized basin, whisk the cream vigorously for one minute, or until stiff peaks form. Just blend the whipped cream and cream cheese mixture by folding it in. Using a tiny offset spatula to smooth into an equal layer, pour the mixture onto the frozen crust. Place plastic wrap over the top and refrigerate for two hours, or perhaps overnight.

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Nutrition

• Calories: 233kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated

• Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 99mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 18g | Vitamin

• A: 426IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Notes

• Work out your arms a little. (But it’s quite simple!) This recipe calls for so little cream that it doesn’t quite whisk up in the stand mixer’s base. I advise using a balloon whisk and some elbow grease, or your hand mixer. Remember to start with freshly chilled, cold cream. To speed up the process even more, think about freezing your bowl, whisk or beaters!

• Take your time on this chilly step! Before slicing, make sure your homemade, no-bake cheesecake is completely set.

• Use your imagination! This dish, which is silky smooth cheesecake, can be topped in almost any way you choose! For a burst of color and cool fruitiness in the sweltering summer, consider rosettes of sweetened whipped cream, macerated fresh berries, or prepared cherry pie filling.

• Not a fruit? Not a problem! For a delectably rich twist, you could drizzle some caramel sauce or a straightforward dark chocolate ganache over the top!

• Take out the gluten. Just replace the Graham crackers with your preferred gluten-free option to create a gluten-free no-bake cheesecake!

FAQs AND QUESTIONs

How to Make No-Bake Cheesecake?

•  In a medium bowl, stir together melted butter, crushed Graham cracker crumbs, and sugar until combined. Press into the bottom and up the sides of a 9-inch springform pan. Freeze while preparing the no-bake cream cheese filling.

• In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, sour cream, and lemon juice

•  Pour in the powdered sugar and vanilla to the bowl with the cream cheese. Beat on medium speed until smooth, 1 to 2 minutes.

• In a medium bowl, vigorously whisk the cream until stiff peaks form, about 1 minute.

• Fold the whipped cream into the cream cheese mixture until just combined.

• Pour the no bake cheesecake filling into the frozen crust, using a small offset spatula to smooth it into an even layer. Cover top with plastic wrap and chill for 2 hours or up to overnight.