Cheesecake may have been invented in ancient Greece, where anthropologists have found molds for it. How to make cheese cake no bake. Lets try ! The first cheesecake may have been served to athletes at the first Olympic games in 776 B.C. Similarly, Greek brides cooked cheesecake for their wedding guests. And even though this dessert is as ancient as the Greeks, it was a popular food in their society.
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That’s why ancient Greeks thought it to be so delicious.
No-bake cheesecake is the simplest form of cake in which it is made without baking. Even a person having no idea of cooking can still bake this cake in minutes.
You can also check the baking version of Cheese Cake that is described in detail.
The classic New York Style cheesecake recipe is available here. The same goes for a simple version. You can use your favorite flavor of cream cheese, add chocolate chips or even nuts for extra flavor and crunch. To make a cheesecake with more texture, you can add a small amount of ground flaxseed mixed with water. You can also use yogurt, buttermilk, or sweetened condensed milk. Just make sure you don’t add too much sour cream as it will overpower the cheesecake’s flavor.
⦁ 2 cups of graham cracker crumbs or digestive crushed biscuits
⦁ 1/3 cup light or dark brown sugar
⦁ 1/2 cup unsalted butter, room temperature, melted
Cheesecake + Topping:
⦁ 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
⦁ Full-Fat Cream Cheese, softened to room temperature, 3 blocks of 8 ounces approximately.
⦁ Granulated Sugar 1/2 cup
⦁ Confectioners’ sugar 2 tbsp
⦁ Sour Cream, at room temperature, 1/4cup
⦁ Lemon Juice 2 tsp
⦁ Pure vanilla extract 1 tsp
How to proceed:
Stir the crust ingredients together. Set it into a 9-inch or 10-inch spring foam and pack in very tightly. When cutting the cheesecake, it will be less likely to fall apart if it’s tightly packed. Freeze it for 30 minutes until you prepare the filling.
⦁ whip the cold heavy cream by using electric beater or stand mixer, into stiff peaks on medium-high speed, for 5 to 6 minutes. keep aside.
⦁ Now Beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy.
⦁ Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract.
⦁ Mix it for about 2 minutes at medium speed until it is smooth and well-mixed. Be sure that there aren’t any large chunks in the cream cheese. If you find lumps continue beating until the mixture is smooth.
⦁ Use your mixer on a low speed or a rubber spatula and fold the whipped cream in the cheesecake filling until well-mixed. It will take several turns with the rubber spatula. Mix slowly, as you don’t want to blow out all the air in the cream you’ve whipped.
⦁ Take the crust out of the freezer. Spread the filling inside the crust. Smooth the top of the pie with a spatula or a spoon.
⦁ Refrigerate for at least six hours or up to two days after covering with plastic wrap or aluminum foil. We recommend 12 hours. The longer it stays, the better. When refrigerated, the more beautiful the cheesecake that has no baking is when it is ready.
⦁ Use a knife to remove the cheesecake chilled from the edge of your springform pan, then take off the rim. With a sharp, clean knife, slice the cheesecake into pieces to serve. To make neat slices, clean the knife after each cut.
⦁ Serve the cheesecake with the toppings you like (see the note)—store leftover cheesecake in the fridge for up to 5 days.
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