What is the filling of a no-bake cheesecake?
It’s a luxuriously thick and fluffy mixture of cream cheese, crème fraîche and whipping cream. It also has sugar, a touch of vanilla and, in this version, lemon juice and zest.
Does the no-bake cheesecake need to be refrigerated?
Of course it is. The cheesecake needs to be refrigerated initially to set, but it should be kept in the refrigerator as long as it is not being cut and eaten. Simply wrap the cheesecake in plastic wrap to keep it fresh and tasty.
Why isn’t my unbaked cheesecake firm?
If you are having trouble getting your cheesecake to set, you may need to let it cool longer in the refrigerator. For best results, unbaked cheesecake should be chilled for 12 hours or stored in the refrigerator overnight. If you cut the cheesecake before it has cooled completely and hardened, you may get a softer texture.
I want to add toppings, what do you recommend?
Since this cheesecake is a bit tart from the lemon juice, you can top it with sweet strawberries. If you want to double the lemon flavor, add a tablespoon of lemon curd.
YIELDS: 8 – 10 serving(s)
PREP TIME: 20 mins
TOTAL TIME: 12 hrs 20 mins
Ingredients :
FOR THE GRAHAM CRACKER CRUST:
- 16 graham crackers (full sheets)
- 1/2 c. light brown sugar
- 1 stick salted butter, melted
FOR THE LEMON CHEESECAKE FILLING:
- 3 8-oz. blocks full-fat cream cheese, at room temperature
- 1/2 c. granulated sugar
- 1/4 c. confectioners’ sugar
- 2 tbsp. fresh lemon juice
- 1 tbsp. finely grated lemon zest
- 1/4 c. sour cream
- 1 1/4 c. heavy cream
- 1 tsp. vanilla extract
- Lemon slices, to serve
- Whipped cream, lemon curd, or sweet strawberries, optional
Directions :
- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 1/2 inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: Beat the cream cheese in the bowl of a stand mixer with a paddle attachment until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioners’ sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed. Transfer to a large mixing bowl.
- Combine the heavy cream and vanilla extract in the same bowl of the stand mixer with a whisk attachment. Mix on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan. Garnish with lemon slices. Cut pieces with a warm knife and serve with a dollop of whipped cream, lemon curd or sweet strawberries, if you like.
