Cheesecake is great. Cheesecake that sets without you using an oven is, frankly, scrumptious. This no-bake cheesecake is made in slabs style, which takes away some of the drama of the long, circular kind, and replaces it with a welcoming, sudden strain. A wide, square baking dish makes it easy to spread the thick, puffy filling, and it’s It’s even easier to portion out the servings later. With just a few components, you can have this fluffy, rich, chiffon-style cheesecake without ever having to mess with the oven again.
it’s slab cheesecake Instantly accessible to both the cook and the diner. It only takes assembling a few simple ingredients and a few hours in the fridge before it’s ready to serve. The texture is brilliantly light and fluffy, thank you Thanks to the whipped cream that aerates the base, the usual heaviness of the cheesecake is completely transformed into something half as dense and twice as gastronomically enticing. Although its consistency is feather-light, all the classic flavors — tangy rich dairy, caramelly graham cracker crumbs, with the notion of a vanilla blessing — are still front and center. it is inevitable: This is your new favorite cheesecake.
light butter a 9- by 9inch, or similar size, baking dish. It’s not going in the oven so you can break the fancy you can never use. Mix graham cracker crumbs with melted butter, and press it into the dish to make a crust. Keep it aside in the fridge while you prepare the filling. In a large bowl, prepare cream cheese base by mixing sugar, salt, lemon juice, and hot, melted butter. Heat cream cheese in the microwave until it is melted and smooth (here’s more about The Secret to a Smooth Cheesecake, Pour it into the sugar mixture. beat until fully incorporated. Cancel.
To make the whipped cream, beat the cream and other sugar together in a large bowl. Finally add vanilla extract slowly. Fold vanilla whipped cream into cream cheese mixture in three additions. The mixture will be light, and wonderfully fluffy. Pour the cheesecake stuffing into the baking dish and, using a spoon or spatula, spread the mixture evenly over the crust. Cover it tightly and refrigerate the cheesecake for four hours or overnight.
For sharper edges, cut the cheesecake with a hot knife and wash between slices.but that’s sure No Careless. So I say, if it’s a casual cheesecake, keep it cold with regular Square Edge Dessert Spatula, or drop in a giant dessert spoon and let the chaos reign. This weightless cheesecake will keep, covered, in the fridge, for up to five days.
No-Bake Chiffon Cheesecake
- 1 ¼ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
cream cheese base
- ½ cup sugar
- 1 tbsp + 1 tsp lemon juice
- ¼ tsp salt
- 2 tablespoons butter, freshly melted
- 16 ounces cream cheese, microwaved until soft and melted
- 10 oz heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Mix graham cracker crumbs well with melted butter. Press it into the bottom of an 8-inch or 9-inch square casserole dish or baking pan, and set it in the fridge to set while you prepare the filling.
Mix well to dissolve sugar, lemon juice, salt and melted butter. Beat in melted cream cheese until combined. Cancel.
With an electric mixer, using the whisk attachment, beat the heavy cream and sugar until stiff peaks form. (It only takes a few minutes, So keep your eye on the mixer.) Finally add vanilla extract slowly.
Gently fold vanilla whipped cream into cream cheese base, in three additions. The mixture should be very light and have some fluff. Take the dish out of the fridge and spread the cheesecake filling evenly over the crust. Cover the dish and refrigerate for four hours or overnight.