Ok, today I’m going to show you how to make an absolutely delicious dessert called “No-Bake Cheesecake”–as you may have already
|guessed, unlike any other kind of cheesecake, you don’t have to bake it. It’s going to involve a disturbing amount of dairy fat in various forms, lots of sugar and fruit, and maybe some graham crackers if you want. I’ve got two different recipes for you: one is a traditional, regular no-bake cheesecake from one of the top pastry chef’s in|
the U.S., the other one is cherry and from some random woman named Tascha but damn does it look good (and so does she! 😀 ), I leave it up to you who’s recipe you like best and want to try. Let’s get started.
No-bake cheesecake in a coffee cup
The guy you’ll see in the 3 videos below is our professional pastry chef, his name is David Guas and he’s been an executive pastry chef for over 10 years now.
Ingredients and an Introduction
Here’s what you’ll need:
- 8 ounces of cream cheese
- Cup of sour cream
- 5 tablespoons granulated sugar
- 1 1/2 Gelatin sheets
- 2 tablespoons Goats milk caramel
- Vanilla extract
- Heavy cream
What to do
First the video, then I’ll give you the written directions:
- Hydrate the gelatin sheets in ice water until they become soft.
- Melt the cream cheese in a pot on the stove, then add the softened gelatin and whisk until it is completely dissolved.
- Mix the sugar, sour cream, and heavy cream in an electric mixer for a minute or so, then add the vanilla extract.
- Once a soft peak is achieved (see 3rd video), add about a third of the partially whipped cold mixture into the warm mixture on the stove and whisk it (whisk it good!) to work out any lumps.
- Add the remaining soft peak and make sure there are no lumps by folding: go from the center and fold inwards, cleaning the sides of the bowl and smoothing out lumps.
- Portion it out into coffee cups and place the then in the refrigerator for at least 4 hours.
- Now, once the cheesecake has set, pour the goats milk caramel on top and serve.
No-bake cherry cheesecake with tarty Tasha!
Just thought I’d throw this in as an added bonus, enjoy:
Additional Resources and Further Reading
If you’re a true die-hard cheesecake aficionado I can’t recommend a book called 125 Best Cheesecake Recipes enough–the recipes are just unbelievably good and once you read the tips section you will never again suffer a burnt crust or odd taste/texture in your cheesecakes.