No Bake Cheesecake Recipe & Video

A No Bake Cheesecake uses a graham cracker crumb crust which is, by far, the simplest of all the pie crusts. (If you would like to add a ginger flavor to the crust, replace 1/2 cup (50 grams) of the graham cracker crumbs with crushed ginger gingers.) Now, if you have problems with getting the right crust consistency, the test to see if you have the right amount of crumbs to melted butter is, once you have mixed the ingredients together, to squeeze some in your fist. If the crumbs hold together, you have the perfect crust. Once the crust is made and pressed into the tart pan, it is left to chill in the refrigerator. The next step is to simply mix the filling ingredients together. This is done in two steps. First you beat the cream cheese until soft and creamy and then beat in the sugar and vanilla extract. (Try to use "pure" vanilla extract, not the "imitation", as they are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts) and leave a bitter after taste. Products labeled 'Vanilla Flavoring' are a combination of pure vanilla extract and imitation vanilla extract.) Then, in a separate bowl, whip the heavy cream or double cream (cream that contains 36-40% butterfat) until soft peaks form. The final step is to gradually fold, or beat, the whipped cream into the cream cheese mixture. Once that is done, simply place the filling in the chilled crust, and refrigerate until firm. After an hour or two you can spread the cherry pie filling over the filling, or you can serve the filling on the side, which allows your guests to take as much, or as little, as they like. Another idea is to omit the cherry pie filling altogether and simply serve the cheesecake with fresh fruit or this strawberry sauce, raspberry sauce, or this blueberry sauce. No Bake Cheesecake can be stored in the refrigerator for several days.