Cheesecake is a kind of cake that literally drools me every time I think of it. The tandem taste of sweetness and saltiness along with the soft and smooth texture of cheese and whipped cream is so delectable to anyone’s preferences especially my kids.
This kind of No-bake cheesecake is very fast and easy to prepare. The recipe is often found in women’s magazines, community cookbooks, and passed on to neighbors to neighbors. But today, with the provision of internet as the vast resource of food recipes, a number of cheesecake recipes are now available in different variations and flavors. What I really love most is the blueberry flavor which happens to be my husband’s favorite too.
So on Father’s Day, I made this yummy cheesecake for the man of my life. And I want you to try this at your very own kitchen too. Believe me, you’ll gonna be surprised of what you will be making.
Graham Cracker Crust / Digestive:
1 ½ cup (150 grams) graham cracker crumbs or digestive biscuits (crushed)
2 tablespoon (30 grams) caster sugar
6 tablespoon (85 grams) unsalted butter, melted
8oz (227 grams) cream cheese, at room temperature
¼ cup (50 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 cup (240ml) heavy whipping cream (contains 36-40% butterfat)
21 ounce (595 grams) can of cherry or blueberry pie filling
- Graham/ Digestive Crust
- In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter.
- Press onto the bottom of a well-greased 8-9 inches (20-23cm) pan with removable bottom.
- A springform can also be used as an alternative. Press the crumb mixture onto the bottom and about one inch (2.5cm) up the sides of the pan.
- Cover with plastic wrap and place in the refrigerator to chill while making the filling.
- Cheesecake Filling
- In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth and no lumps found.
- Add the sugar gradually and beat until light and fluffy.
- Scrape down the sides of the bowl and beat in the vanilla extract.
- In a separate clean bowl, beat the whipping cream until soft peaks form.
- Gradually fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled graham cracker / digestive biscuits crust and smooth the top.
- Cover and placed in the refrigerator for about an hour.
- Spread the cherry / blueberry pie filling over the cheesecake filling.
- Return to the refrigerator to chill for several hours , or even overnight.
- The graham cracker crust is, by far, the simplest of all the pie crusts. By the way, if you would like to add cinnamon flavor to the crust, simply add 1teaspoon of cinnamon powder to enrich the aroma. Now to make sure that you get the right crust consistency and have the right amount of crumbs to melted butter, once you have mixed the ingredients together, squeeze some in your fist and see if the crumbs hold together, then you have perfected the crust.
- Chill the crust in the refrigerator as soon as you are done pressing it into the pan.
- Simply mix the filling ingredients together but can be done in two steps. First, you beat the cream cheese until soft and creamy. Then beat the sugar and vanilla extract.
- In a separate bowl, whip the heavy cream or double cream until soft peaks form. If you have trouble getting the soft peaks try to chill the mixer paddle before beating the whip cream.
- The final step is to gradually fold the whipped cream into the cream cheese mixture. Make sure that you do not overbeat the cream as it will change the consistency of the cream.
- Simply place the filling in the chilled graham cracker crust and cover with cling film then refrigerate again.
- After an hour or two, spread the cherry or blueberry pie filling on top of the cheesecake. You can also omit the pie filling and replace with real fruits like strawberries, raspberries, and pipe with cream cheese frosting for a beautiful-tempting appearance.
- The No-Bake Cheesecake can be stored in the refrigerator for up to four days.
The Happy BAKER