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No-Bake Cheesecake is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. No-Bake Cheesecake is something which I have loved my whole life.
Instead of standing in a hot kitchen, make this simple recipe for your next warm-weather gathering. Unlike classic cheesecake, however, no-bake cheesecake has no eggs, no granulated sugar, and obviously requires no baking. The cream cheese is sweetened with condensed milk and lightened up.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have no-bake cheesecake using 12 ingredients and 11 steps. Here is how you can achieve that.
Composition needed to cook No-Bake Cheesecake:
- Crust base
- 110 g (1 cup) graham cracker or digestive biscuit
- 60 g (1/4 cup) unsalted butter, melted
- 36 g (3 tbsp) brown sugar, optional
- Cheesecake
- 35 g (2 tbsp+1 tsp) water
- 4 g (1 1/4 tsp) gelatin powder
- 150 g (5.3 oz) cream cheese, room temperature
- 50 g (1/4 cup) granulated sugar
- 10 g (2 tsp) lemon juice, optional
- 60 g (1/4 cup) plain yogurt
- 150 g (1/2 cup+2 tbsp) whipping cream
Our classic cheesecake requires flour and eggs which helps set the cheesecake as it bakes. This no-bake cheesecake recipe is perfect for beginners! It's everything a cheesecake should be…silky, smooth, light, creamy and decadent! A no-bake cheesecake can be a very easy dessert if you are short on time and want a nice cool dessert.
Steps to make No-Bake Cheesecake:
- Youtu.be/xpxJWbWrqwM
- Crust base: Crush the biscuit into fine crumbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin. Transfer to a bowl. Combine well with butter and sugar (if using).
- Transfer 1/3 of the mixture into a 15 cm cake mold. Spread evenly before using the bottom of a glass to press the mixture onto the base. Pack it down as much as possible.
- With the glass sitting on the crust center, spread the remaining crumbs around the cake perimeter. Move the glass to pack the surrounding crumbs as even and tight. Refrigerate while you prepare the filling.
- Cheesecake: Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom.
- In a medium bowl, smoothen the cream cheese with a rubber spatula until creamy. Mix in sugar. Then add lemon juice (if using) and yoghurt. Mix until the mixture becomes really smooth.
- In a cold bowl, whip the cream until thick and creamy with a cold whisk. Cold equipment will speed up the whipping process.
- Fold the whipped cream into cheese mixture.
- Melt the bloomed gelatin in a microwave or bain-marie. Heat just until it is fully dissolved. Combine well with the cheese mixture.
- Pour mixture into prepared crust base. Spread and smoothen the top with an offset spatula.
- Cover and refrigerate for at least 6 hours or best overnight. The cake will set better when chilled longer. To remove the cake ring, wrap the sides with a hot wet towel until it loosens up. Then, slice and enjoy!
By keeping the ingredients and production method to a minimum, you'll make the whole. No bake cheesecake also eliminates a lot of the worries that might keep you from making a cheesecake in the first place: There's no need for fussy water baths or elaborate cool-down steps. Low Carb diets have been sweeping the nation and with good reason. Is a keto cheesecake the best food? Is it a whole lot better than eating candy and sugar?
So that is going to wrap this up with this exceptional food no-bake cheesecake recipe. Thank you very much for your time. I'm sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
