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Hi, I'm John Kennell. And today on Preppy Kitchen we'll be making a creamy, delicious no- bake cheesecake. So, let's get started. First, we will add 2 cups or 234 g of cracker crumbs to a medium bowl. If you don't like crackers, don't use them. You can use any other cookie crumbs you like. Oreos would work here too. Speculoos cookies, shortbread cookies-the list goes on. You can also add some chopped nuts if you like. Exactly 234. To sweeten, I'll use 1/4 cup or 50 grams of granulated sugar. Although, if you want, you can use brown sugar. It doesn't require baking, so there are so many possibilities open to you. Mix a little. Now add 1/2 cup or 113 g of melted butter.
Just pour it over, slightly loosening the mixture. This oil is the glue that holds everything together. Cheesecakes are quite popular for a reason. They are light, creamy, perfectly sweet, with a slight tartness, and delicious. I know people are intimidated by their baking. I think it's pretty easy, but things can go wrong, plus it takes a lot of time to bake, cool, and set. Here you skip the baking step, and practically nothing can go wrong because you just mix everything, pour it into a mold, and put it in the refrigerator. No stress. Stir with a spatula until everything is well combined and moist.
The consistency should resemble wet sand. It smells very good. If you want to check if your base is ready, take a handful with a clean hand, squeeze it, and it should stick together. If it crumbles, add a little more oil. Now it's done. Let's take our 9-inch (23 cm) springform pan. Pour the crumbs into the mold. Shake it a little. And use a spatula to push the crumbs up the sides a little. This will help you. It can be difficult if you try to do everything with just a glass. Now I have everything pre- distributed, so I can move on to tamping. Take a flat-bottomed glass and push the mixture to the edges. Keep distributing. We want the sides to rise 1-2 inches (2.5-5 cm). It doesn't matter if they are higher or lower. But if
they reach the very top, the base will crumble when cut, and it will be a mess. So, not too high, please. Press well, applying real force. This will help hold everything together, plus the butter will solidify while we put it in the freezer to make the filling . Now for the filling: add 1 cup of cold cream to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed for 2-3 minutes until you get nice, firm peaks. The cream will make our cheesecake lighter while maintaining its rich flavor. If you've tasted a no- bake cheesecake and thought, "There's something wrong with this texture.
I don't like it." This is because Gelatin has its purpose, but no- bake cheesecake doesn't need it. It will chill in the fridge to set, but all the ingredients should be delicious on their own and work wonders together. This recipe is gelatin-free, which is great for vegetarians. OK. Increase speed gradually. Don't move away, or it will instantly go from too soft to flaky. It's better to stop at softer peaks than you think, because you can finish it manually in a few seconds. You see, it's almost ready now. Now it's Okay, transfer the cream to a separate bowl and let it sit for a while. Oho. Now add four 225g packs of cream cheese at room temperature to the same bowl.
Cream cheese is delicious. I also add a third of a cup of sour cream. This will give a wonderful sourness and help make the cream cheese lighter. I also add 1 cup or 120 g of powdered sugar. Straight into the bowl. 1 tbsp. l. vanilla. And a tablespoon of lemon juice. Freshly paddle attachment and beat on medium speed for about 2 minutes, until the mixture is smooth and creamy. And you will have to scrape the mixture off the sides of the bowl at least once. Increase speed gradually. And if necessary, you can turn on high speed for a couple of seconds to beat the remaining cheese off the spatula. It's time to clean the walls of the bowl.
It looks very creamy already, but you need to mix it a little more. I see lumps that are thinner than the others, so it's not fully mixed yet. One of the secrets to a great cheesecake is a smooth, evenly mixed batter. So, back to mixing. A minute or so and the mixture became smooth and creamy. You can see that the consistency is just perfect. Now you have a choice. Try a little to taste. Mhm. You see, for me it's perfect. It is so spicy and just sweet enough. For my children and Brian, absolutely not. I'm going to add about a quarter cup of powdered sugar. You can add up to half a cup if you want it sweeter.
Be sure to try it now to see if you like it. You can add sugar gradually, in small portions. Keep in mind that the taste will become slightly less sweet after adding the cream, which we did not sweeten. , let's clean the sides of the bowl one last time at this stage. Mix everything. New spoon, new tasting. That's good. Now we'll go back to the whisk attachment. Scrape the mixture down the sides of the bowl. Add the whipped cream back in. Good. We will mix on low speed until everything is well combined, about a minute. That's all it took. Now I have silky, smooth, simply wonderful dough.
Be sure to clean the sides of the bowl again to make sure there are no thick lumps left. So get it off the bottom well and mix it a little by hand. By the way, mixing by folding means that you scrape the mass from the walls, go through the center, and scrape again. Looks great. Our mixer has finished its work. Let's take our base and start putting everything together. Transfer the cheesecake batter to the cooled pan, making sure there are no voids at the bottom. So distribute it as needed. And, of course, use everything to the last drop. Don't waste it. A little shake will help. Now take a small curved spatula and smooth everything out into a nice even layer.
Technically, it is ready now. However, I want it to look really nice. So I'll put it on a turntable. By the way, you can just take a plate from the microwave, put it on the table, and that will work great too. Just make sure you use a stand with wheels. Now I'll do a spin, hoping to get a nice pattern. Perfectly. If you want to make this in advance, it can be stored in the freezer for up to 6 weeks. Just make sure it's well wrapped, and it can be stored in your refrigerator for up to 4 days. Your cheesecake should chill for at least 6 hours or overnight. I usually cook it the day before serving so that it is easy to cut, because it is very soft now.
In any case, cover the top with foil before placing in the freezer or refrigerator. Well, that's all. After cooling, our cheesecake is ready to be removed. I really like this detachable form because it comes apart and is airtight. But cheesecakes without baking are more tender, so it's worth taking a knife or a culinary spatula and running it along the edge so that it comes off easily. Now transfer it to a plate, cut off a slice, and that's it- your no- bake cheesecake can be enjoyed simply as is, with whipped cream, fresh berries, or whatever you like. Mm. It just melts in your mouth, of course, because it's a no- bake cheesecake. The perfect balance of sweetness and sourness with a wonderful creamy taste in a crispy cookie base. I hope you will try
making this recipe, which is perfect for a warm day. And if you like my videos, hit the subscribe button and check out my cheesecake playlist.
