No Bake Cheesecake
This No Bake cheesecake is luscious, light with a creamy cheesecake filling. Serve as it is, or with fresh fruit and cream. It’s perfect for summer entertaining. No eggs, no baking – super easy! There’s no risk of over beating or under beating the eggs, and the cheesecake’s not going to ‘crack’ in the oven.
- 200g biscuits (eg digestives, arrowroot or gingernuts)
- 1/3 cup (65g) packed light or dark brown sugar
- 115g unsalted butter, melted
- ½ teaspoon ground cinnamon
- 300ml thickened cream
- 680g full-fat cream cheese, softened to room temperature
- 100g white sugar
- 15g icing sugar
- 60g sour cream, at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon vanilla essence
- Make the crust: Crush the biscuits into crumbs (place in a sealed bag, cover with a tea towel and hit with a rolling pin). Then stir in the cinnamon, melted butter and brown sugar. Mix well. Spoon into the base of a 23-25cm springform pan, pressing down to pack in very tightly. Put in the freezer for 20-25 mins to firm up while the filling is made.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the thickened cream into stiff peaks on medium-high speed. Leave to one side.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and white sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides of the bowl occasionally with a spatula.
- Add in the icing sugar, sour cream, lemon juice, and vanilla essence. Beat for a couple of minutes until smooth. If there’s any lumps – keep beating until they’re gone!
- Gently fold the thickened cream into the cheesecake filling using a spatula. Mix slowly until just combined, being careful not to lose the air in the cream.
- Take out biscuit base from the freezer and spoon the filling in. Smooth down the top.
- Cover tightly and pop in the fridge for at least 6+ hours, ideally overnight. (Don’t be tempted to put it in the freezer now, this will affect the texture).
- Remove from the pan and cut into slices using a sharp knife. Serve as is, or with fruit and cream. Cover and store leftover cheesecake in the fridge for up to 4 days.
This recipe is by Sally’s Baking Addiction.
- Use room temperature cream cheese.
- Don’t skip the icing sugar, lemon juice or sour cream – they’re all key to the taste. The lemon juice and sour cream work together to help stabilise the filling. Also, the brown sugar in the base helps it to solidify.
- This cheesecake needs 6+ hours to set in the fridge before serving, overnight is ideal.
- Don’t be tempted to speed up the chilling time by putting it in the freezer! This will spoil the texture.
- It’s easiest to just have a crumb base, rather than bring the crumb up the sides as well (like I did!). As the base isn’t baked, it won’t be as completely structurally solid like a cooked base would be, and the walls could crumble a little.
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