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No-Bake Chocolate-Crust Cheesecake

This cake may be made a day ahead and kept, covered, in the refrigerator.

  • servings: 4
Photography: Dana Gallagher

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Ingredients

  • 7 ounces chocolate wafer cookies
  • 1/3 cup plus 3 tablespoons sugar
  • 6 to 8 tablespoons unsalted butter, melted
  • 1 packet cream cheese (8-ounces)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup heavy cream
  • 1 pint fresh raspberries

Directions

  1. Step 1

    Place cookies in a food processor; process until finely ground. Combine cookies and 3 tablespoons sugar in a bowl. Add 6 tablespoons butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter. Transfer cookie mixture to a 6-inch springform pan, and pat out evenly to make the crust, lining sides of pan only about 3/4 of the way up. Place in freezer while proceeding.

  2. Step 2

    Combine cream cheese, lemon juice, and remaining 1/3 cup sugar in a mixer, and beat until combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling. Remove crust from freezer, and pour filling evenly into pan. Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.

  3. Step 3

    To serve, pass half the raspberries through a fine strainer to puree. Serve slices of the cake with whole raspberries and puree.

Source
Martha Stewart Living, February 1998

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Reviews (1)

  • gramdal 29 Mar, 2010

    I couldn't find the wafers so I substituted coconut cookies. Was delish. I would use the coconut cookies again
    I also added a splash of lemoncello to the raspberry sauce for some brightness. My cake was not quite set...I may have over folded???Don't know why?
    My dinner guests really liked it too.
    I have to confess that I wanted the little spring form pan! Very cute!