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Classic No-Bake Cheesecake

in Diana's Recipe Book

Average Rating: 
(total ratings: 10)
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Servings: 12
 
Comments:
Cheesecake in its classic form consists of a rich, smooth filling of cream cheese, eggs, and other enrichments or flavorings, baked inside a deep shell made from crushed graham crackers or cookies. This cheesecake is much like the classic but no eggs are used, and the cheesecake is not baked, except for the crust. Serve with fresh or preserved fruit if desired.

Ingredients:
For the Crust:
1 3/4 cups graham cracker crumbs
1/4 cup firmly packed dark brown sugar
1 tsp. grated lemon zest
8 tbsp. (1 stick) unsalted butter, melted and cooled

For the Filling:
2 lb. cream cheese, at room temperature
1 cup granulated sugar
1 cup heavy cream
1 tsp. vanilla extract
1 tbsp. water
1 tsp. unflavored gelatin

Garnish:
1 jar (13.5 oz.) cherries in syrup (optional)

Instructions:
Preheat an oven to 350°F (180°C).

To Make the Crust:
In a food processor fitted with the metal blade, combine the graham cracker crumbs, brown sugar and lemon zest, and process to mix well. Add the butter and process until the crumbs begin to stick together. Drape your hand with plastic wrap to form a glove, and press the crumbs evenly and firmly over the bottom and 2 inches up the side of a 9 x 2-1/2-inch deep springform pan. Bake the crust 10 minutes. Remove from the oven and cool to room temperature, about 30 minutes.

To Make the Filling:
In a large bowl, combine the cream cheese and granulated sugar. Using an electric mixer, beat on medium speed until well blended. Beat in 1/2 cup of the cream and the vanilla until incorporated.

Place the water in a small saucepan. Sprinkle the gelatin over the water and let soften for 5 minutes. Place the saucepan over low heat and stir until the gelatin is dissolved, then gradually whisk in the remaining 1/2 cup cream. Add the gelatin mixture to the cream cheese mixture and beat until fluffy, about 1 minute. Spoon the filling into the cooled crust. Cover with aluminum foil and refrigerate overnight or up to 2 days.

To Serve:
Run a knife around the pan sides to loosen the cake. Release the pan sides and place the cake on a plate. Cut the cake into individual slices and spoon cherries over each slice, if desired.

Makes 12 servings.

Source: DianasDesserts.com
Date: May 22, 2002-Revised on October 10, 2003

Reviews

Reviewer: nancy jonas
Rating: 
Review:
very good

 
Reviewer: ayshem
Rating: 
Review:
Everyone asks me where I found this recipe... It's excellent... Thank you...

 
Reviewer: Patti
Rating: 
Review:
Absolutely mouth-watering!

 
Reviewer: ram
Rating: 
Review:
Can the gelatin be replaced with anything else?

 
Reviewer: tres
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looks very good and appetizing.

 
Reviewer: syifa
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Review:
wow....I have to try this. Can i found all the ingredients at annie's cooking studio at bt 5 sandakan?

 
Reviewer: Deena
Rating: 
Review:
Is there a substitute for gelatin? Thanks Diana.

 
Reviewer: rashida
Rating: 
Review:
Can I use Kraft cream cheese, wont it get too salty?

 
Reviewer: diva dela fuente
Rating: 
Review:
Very good, my family loved it!

 
Reviewer: hello_eca
Rating: 
Review:
Great recipe but i think the tittle ( no-bake ) doesn't match with it.

 

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