Creamy, luscious, but not overly sweet, this cheesecake exhibits a perfect balance of sweet tangy richness. This recipe below will give you a very promising result and you sure will be making this cake many times at home because it’s so delicious.
I personally love cheesecake. When I was expecting my daughter, I use to crave for blueberry cheesecake. Almost every Sunday Pranav and I would visit Basilico (from Worli to Colaba ) to eat a slice of blueberry cheesecake. I utterly hated the idea of sharing even a bite from my slice with Pranav that time.
Last week for my daughter’s birthday, I made a strawberry cheesecake. Literally lived those memories again. It wasn’t a big party, we just had a few friends at home. Which made all the difference, we played games and had a great time. The cake was loved and got over very very quickly.
No leftover slice was kept in the fridge for the next day. Which sounds great but somewhere inside, I was wishing to save a bit for my next-day treat. #cakegreedy
I happen to take stepwise pictures for the recipe but wasn’t able to capture the finished cake that well. The stepwise images will be of great help for you and I also have posted a quick video of the same on my Instagram page. Check that out
The recipe itself is not a complicated one, in fact, it is quite a versatile and forgiving one. However, you must be careful about a few points.
If you get those ratios of the ingredients correctly, you will achieve a great texture in the end result, it will hold the shape and you will be proud to serve a sharp slice of your homemade cheesecake.
The quality of the ingredients will decide the end result of the cake. So always use good quality products.
I made a strawberry cheesecake, you can go ahead with any flavour you prefer.
Biscuit and butter base – I prefer no baked crust, which is a combination of biscuits and butter. You should make sure to chill the crumb crust at least 15 minutes before adding the filling into it, but even longer is better. The higher ratio of butter makes a more delicious and sturdy base for the cake.
Instead of graham cracker, I prefer using Nutri choice biscuits. Finding graham crackers in our local stores is a task and using simple, easy available biscuits is a more practical path. Moreover, we don’t need to add extra sugar to the crumb, it’s super simple.
I used 200 gm of biscuits and 100 gm of room temperature butter. Used a food processor to make the crust/ base.
It is important to pack it very tightly into the pan and don’t forget to line the pan with parchment paper.
Use a spring form pan for a easy de-molding of the cake
For the filling – Make sure you use room-temperature cream cheese. Make sure you use blocks of real cream cheese, not cream cheese spread.
Many recipes call for sour cream, but I keep my recipe very simple. It just has cream cheese, a bit of lemon, some sugar and whipping cream.
I also have used gelatin in the recipe. Which doesn’t overpower but helps in forming a structure. If you are looking for a sharp slice from your cheesecake do use gelatin.
If you avoid gelatine, you can simply skip it. The taste will not differ at all.
And if feel a bit unsure about the structure of the cake, you can serve it in individual cups for jars. Layering the base and filling and fruit of your choice.
Beating heavy cream into stiff peaks most important step in this entire recipe and *the secret* to a thick no-bake cheesecake filling.
I prefer non-dairy whipping cream, which is less temperamental. And is super quick and easy to manage.
Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the velvet texture!
No Bake Cheese Cake
- Food Processor
- Electric Whisk
- 200 gm Nutri choice biscuits
- 100 gm Butter
- 400 gm cream cheese
- 100 gm sugar
- 10 ml lemon juice
- 1 tsp vanilla extract
- 5 gm gelatine (soaked in 20 ml water)
- 2 cups fruits of choice
- Blend biscuits and butter in a food processor, and pulse them until very fine crumbs form.
- Press the crumb mixture into an 8-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 15 minutes.
- Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the sugar, lemon juice and vanilla extract. Scraping the sides of the bowl, as necessary. Beat till nice and smooth.
- Add 20 ml of water to 5gm of gelatine and let it sit on the kitchen counter for 15 minutes. Use a double boiler to gently heat the gelatine, so all the granules are diluted well.
- Whip the non-dairy cream till stiff peaks. Use an electric whisk to this.In a large bowl combine all three, cream cheese, whipped cream, and diluted gelatine. Gently fold all three using a rubber spatula to get a smooth consistency.
- Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 5-6 hours or overnight.
- Unclasp sides of the pan, and remove cheesecake. Top it with fruit preserves and fruit of your choice. Enjoy!