What is the filling of a no-bake cheesecake?
It’s a luxuriously thick and fluffy mixture of cream cheese, crème fraîche and whipping cream. It also has sugar, a touch of vanilla and, in this version, lemon juice and zest.
Does the no-bake cheesecake need to be refrigerated?
Of course it is. The cheesecake needs to be refrigerated initially to set, but it should be kept in the refrigerator as long as it is not being cut and eaten. Simply wrap the cheesecake in plastic wrap to keep it fresh and tasty.
Why isn’t my unbaked cheesecake firm?
If you are having trouble getting your cheesecake to set, you may need to let it cool longer in the refrigerator. For best results, unbaked cheesecake should be chilled for 12 hours or stored in the refrigerator overnight. If you cut the cheesecake before it has cooled completely and hardened, you may get a softer texture.
I want to add toppings, what do you recommend?
Since this cheesecake is a bit tart from the lemon juice, you can top it with sweet strawberries. If you want to double the lemon flavor, add a tablespoon of lemon curd.
YIELDS: 8 – 10 serving(s)
PREP TIME: 20 mins
TOTAL TIME: 12 hrs 20 mins
Ingredients :
FOR THE GRAHAM CRACKER CRUST:
- 16 graham crackers (full sheets)
- 1/2 c. light brown sugar
- 1 stick salted butter, melted
FOR THE LEMON CHEESECAKE FILLING:
- 3 8-oz. blocks full-fat cream cheese, at room temperature
- 1/2 c. granulated sugar
- 1/4 c. confectioners’ sugar
- 2 tbsp. fresh lemon juice
- 1 tbsp. finely grated lemon zest
- 1/4 c. sour cream
- 1 1/4 c. heavy cream
- 1 tsp. vanilla extract
- Lemon slices, to serve
- Whipped cream, lemon curd, or sweet strawberries, optional
Directions :
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