No-Bake New York Cheesecake (Print Version)
# Ingredients:
→ For the crust
01 -
7 oz (200g) graham crackers or digestive biscuits
02 -
7 tablespoons (100g) unsalted butter
→ For the filling
03 -
3/4 cup plus 1 tablespoon (200g) heavy whipping cream
04 -
21 oz (600g) cream cheese, at room temperature
05 -
3/4 cup plus 1 tablespoon (200g) sour cream
06 -
3/4 cup (150g) granulated sugar
07 -
1 teaspoon vanilla extract or 1 packet vanilla sugar
08 -
4 sheets gelatin (or 1 tablespoon powdered gelatin)
09 -
2 tablespoons fresh lemon juice
# Instructions:
01 -
Place the cookies in a food processor and pulse until finely crushed (or put them in a ziplock bag and crush with a rolling pin). Melt the butter and mix thoroughly with the cookie crumbs. Press this mixture firmly and evenly into the bottom of a 10-inch (26cm) springform pan. Refrigerate for 30 minutes to set.
02 -
In a large bowl, whip the heavy cream until stiff peaks form and set aside. In another bowl, beat together the cream cheese, sour cream, sugar, and vanilla until smooth and creamy, with no lumps. Meanwhile, place the gelatin sheets in a bowl of cold water and let them soften for about 5 minutes.
03 -
Warm the lemon juice in a small saucepan (don't boil it). Remove the softened gelatin sheets from the water, squeeze out excess water, and stir them into the warm lemon juice until completely dissolved. Mix a few spoonfuls of the cream cheese mixture into this gelatin solution, then pour everything back into the main cream cheese mixture, stirring thoroughly to combine.
04 -
Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining as much air as possible. Pour this filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 3 hours, or preferably overnight, until completely set.
# Notes:
01 -
This is a no-bake cheesecake that requires no oven time - perfect for warm weather!
02 -
The cake needs at least 3 hours to set properly in the refrigerator, but overnight is even better.