CHEESECAKE WITH BLUEBERRY JAM
Whenever I see the words “no bake” in a recipe I do some black flips in my mind. I get super excited and think to myself, I AM GOING TO MAKE THAT BECAUSE IT IS EASY!
In this case… that is completely true. This exact no bake cheesecake is like a piece of cake (metaphorically), it doesn’t actually taste like cake. It is 100% cheesecake.
Cheesecake: “is a sweet dish consisting of two or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar; the bottom layer is often a crust or base made from crushed cookies, graham crackers, pastry, or sponge cake.[1] It may be baked or unbaked (usually refrigerated).” -Wikipedia
The reason I posted the definition of cheesecake is to remind myself that refrigerated cheesecake (in this recipe) is still cheesecake! I get really scared when I see baked cheesecake recipes and I become very aware that I do not want to make them. You ask why…?
Its not easy, duh!
This cheesecake I am about to share with you and make you want to make is in fact easy, delicious, and creamy. I made this for my two girlfriends this weekend and I of course scarfed mine down.
It’s a great mixture of sugar, cream cheese, and heavy cream (no eggs in this recipe!)- that’s kinda why it is easier.
creamy cheesecake (no bake) recipe- from my Aunt!
ingredients
125 g original graham crackers
75 g butter
300 g cream cheese (1/3 less fat)
60 g icing sugar (powdered)
1 teaspoon vanilla essence
1/2 teaspoon lemon juice (fresh or not)
250 ml heavy cream
directions
1. take graham crackers and place all into a gallon sized ziploc bag
2. crush with a rolling pin or other hard objects until it is all crumbs
3. melt butter and add with graham crackers into a pie base (I used 9″)
4. mix with a spoon until combined, push down and form crust (set aside)
5. combine icing sugar, cream cheese, and lemon juice in a medium sized bowl, beat until combined and smooth
6. in a separate bowl whip heavy cream until peaks form
7. combine whipped cream into the cream cheese mixture with a spatula
8. fold cream continuously until the two mixtures are combined without streaks (this is where my arm starts to go numb)
9. layer on top of pie crust and smooth out with a knife
10. refrigerate covered over night or for 4 hours
11. serve with wild blueberry jam or plain
{pictured above is the whipped fresh cream on top of the cream cheese mixture, this was obviously before I started mixing them together}
The act of folding is heavily used for this recipe. It is a matter of taking a spatula and softly sticking it into the middle of the mixture and pulling the bottom mixture on top of the mixture on top. It is a method that is done over and over and over again until there are no lumps left over and everything is smooth and one color. Folding is not exactly easy or fun, my arm starts to buurrrn after a while. Keep softly mixing the two until they are completely combined, if you do not you will have chunks and lumps of cream cheese mixture in your final cheesecake instead of a smooth velvet “pie”.
My final product turned out beautiful! It was easy to manipulate and smooth out on top therefore giving me an awesome view! I love to eat this cheesecake plain and I also love to eat it with a wild blueberry jam made by Bonne Mamans [the link is above in the ingredients list]. I found this specific perseveres/jam at the HT (Harris Teeter) and let me just tell you it is not that cheap.
Substitute any fruit preserves you enjoy OR serve with some fresh cut strawberries. This cheesecake compliments any fruit additive you have in mind… Wait isn’t the fruit supposed to compliment the cheesecake?
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