No-Bake Cheesecake
HB-4485 · Hand-built original · American
A chilled vanilla cheesecake with a graham cracker crust, set with gelatin and finished with lemon.
AmericanDessert45 minServes 12563 kcalGluten-freeEgg-free
Main ingredient: crumbs
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 3 cups graham cracker crumbs
- 1/3 cup sugar
- 1/8 teaspoon ground cinnamon
- 1 teaspoon salt
- 12 tablespoons melted unsalted butter
- 1 vanilla pod
- 4 oz sour cream or crème fraiche
- 3 tablespoons cold water
- 1 packet flavorless powdered gelatin (2 ¼ teaspoon)
- 1 cup heavy whipping cream
- 3 8- oz softened cream cheese
- 1 8- oz softened mascarpone cheese
- 2 cups sifted powdered sugar
- ¾ tsp salt
- Zest of 1 lemon
- Juice of ½ lemon (about 2 to 3 teaspoons)
Method
- Stir the graham cracker crumbs, sugar, cinnamon, salt and melted butter together until evenly moistened and fine.
- Line a 9-inch springform pan with a parchment round. Press the crumbs firmly over the base and up the sides with a straight-sided cup. Freeze 20 to 30 minutes.
- Split the vanilla pod, scrape out the seeds and stir them into the sour cream. Refrigerate.
- Sprinkle the gelatin over the cold water and leave to bloom for 10 minutes.
- Whip the heavy cream to stiff peaks and refrigerate. Beat the cream cheese and mascarpone until smooth.
- Beat in the powdered sugar, vanilla sour cream, lemon zest, lemon juice and salt on low, then on high for 2 minutes. Scrape the bowl.
- Melt the bloomed gelatin in the microwave in 5-second bursts, 10 to 15 seconds total, and stir smooth. Mix it into the filling on low, then on high for 30 seconds.
- Fold in the whipped cream until smooth. Fill the chilled crust, smooth the top, cover and refrigerate at least 4 hours before slicing.
Prep: 45 min
Nutrition (per serving, where published)
563 kcalCalories
6 gProtein
44 gCarbs
41 gFat
1 gFibre
32 gSugars
670 mgSodium
106 mgCholesterol
1 servingServing