No-bake cheesecake with graham cracker crust
Preppy Kitchen · ♥ 42.8K likes · 2.7M views · 9 min video
Read about cream cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 260 g graham cracker crumbs
Pulse graham crackers (or any cookie) to crumbs in a food processor, or crush in a bag with a rolling pin; transfer to a large bowl.
Making the cookie crumbs
- 50 g granulated sugar
- ½ cup melted butter
Mix in the sugar, drizzle in the melted butter and stir by hand until the crumbs are moistened and look like wet sand.
Sugar and butter for the crust
Transfer to a nine inch springform pan, shake level, and with a flat-bottomed glass or measuring cup form a small wall and press the bottom firmly, twisting so crumbs do not stick.
Pressing the crust into the springform
- 4 blocks cream cheese
Soften the cream cheese (a few hours on the counter, or out of its foil in the microwave at 50% power in 10-second bursts).
- 79 g sour cream
- 1 tbsp lemon juice
In a stand mixer with the paddle beat the cream cheese, sour cream and lemon juice on medium about 30 seconds.
- 120 g powdered sugar
- 1 tbsp vanilla extract
- ½ cup cold heavy cream
Add the powdered sugar and vanilla, scrape the bowl and the beater, and mix on medium 1 to 2 minutes until smooth.
Powdered sugar, vanilla and scraping
Whisk the cold heavy cream by hand about one minute to stiff peaks.
Fold the whipped cream into the cream cheese mixture by hand, cutting through the middle and around the sides.
Spread into the frozen crust, working out air bubbles, and smooth with an offset spatula.
Filling and chilling