No-Bake Cheesecake
- Comments()
- Prep Time 25 minutes
- Total Time 3 to 3 1/2 hours
- Yield Makes One 9-inch Cake
Ingredients
- 2 packages (20 sheets) graham crackers
- 11 tablespoons (1 3/8 sticks) unsalted butter, melted
- 2 tablespoons sugar
- 2 8-ounce packages cream cheese, room temperature
- 1 14-ounce can (1 1/4 cups) sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Directions
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Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
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Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
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Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
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Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
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Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
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Unclasp sides of pan, and remove cheesecake.
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The cheesecake did not set completely as a cheesecake would be expected to. It's pretty good tasting, but it would've been better in ramekins - I could then serve the cheesecake without having to cut it/spoon it out. We'll eat this one, but I won't make it again.
This cheesecake filling is so delicious! I used a Fannie Farmer recipe for my gram cracker crust because it used less butter. I did a step by step photo tutorial on my blog http://theembellishednest.wordpress.com/2011/02/20/no-bake-cheesecake/
I tried this reciepe but it wouldn't solidify in the middle. I had added a chocolate marble swirl but i don't think that should matter. Any ideas why it stayed so soft? I even had it in the freezer for 1 hour before I served it but that didn't help. It still tasted great and everyone loved it, but it was served in a cup with a spoon!
There is just no comparison between freshly made , buttery, tender, sweet graham cracker crust and the premade crust. It's worth the extra few minutes.
to save time,why not use premade graham cracker crust ? Maybe I am just lazy,expecially in warm weather.
Philadelphia Cream Cheese has a low fat version that's really good. It's called Neufchatel and has a 1/3 less fat. They also have a non-fat version but I haven't tried it and I'm not sure it would work in this recipe. Sometimes it's better to follow the original recipe and just eat less of it.
Hello there! Is there any cheese brand that anyone can recommend? Low fat cheese would be best :)