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  • No Bake Cheesecake - I Am Baker

    Uploaded by

    Meryem Afaya
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    This no-bake cheesecake recipe has a graham cracker crust and a creamy filling made from cream cheese, sugar, lemon juice, vanilla, and heavy whipping cream. The crust is made by combining graham cracker crumbs, sugar, and melted butter. The filling is made by mixing cream cheese with sugar until smooth, then whipping heavy cream until stiff peaks form before pouring over the crust. The cheesecake needs to chill in the refrigerator for 6 hours before serving.

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    No Bake Cheesecake - i am baker

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    This no-bake cheesecake recipe has a graham cracker crust and a creamy filling made from cream cheese, sugar, lemon juice, vanilla, and heavy whipping cream. The crust is made by combining graham cracker crumbs, sugar, and melted butter. The filling is made by mixing cream cheese with sugar until smooth, then whipping heavy cream until stiff peaks form before pouring over the crust. The cheesecake needs to chill in the refrigerator for 6 hours before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    51 views1 page

    No Bake Cheesecake - I Am Baker

    Uploaded by

    Meryem Afaya
    This no-bake cheesecake recipe has a graham cracker crust and a creamy filling made from cream cheese, sugar, lemon juice, vanilla, and heavy whipping cream. The crust is made by combining graham cracker crumbs, sugar, and melted butter. The filling is made by mixing cream cheese with sugar until smooth, then whipping heavy cream until stiff peaks form before pouring over the crust. The cheesecake needs to chill in the refrigerator for 6 hours before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    11/06/2021 No Bake Cheesecake - i am baker

    Print
    No Bake Cheesecake
    Smooth and creamy and no oven needed!

    Course
    Dessert
    Cuisine
    American
    Keyword
    no bake cheesecake

    Prep Time 20 minutes


    Chilling 6 hours

    Servings 8 people
    Author Amanda Rettke

    Ingredients
    Crust
    1 1/4
    cup
    (105g) graham cracker crumbs
    1/4
    cup
    superfine sugar,
    can also use granulated
    6
    tablespoons
    unsalted butter
    melted
    Filling
    16
    ounces
    plain full-fat cream cheese (two 8-ounce packages; 455g)
    3/4
    cup
    (150g) granulated sugar
    1
    tablespoon
    (20g) fresh juice from 1 lemon
    1
    teaspoon
    vanilla extract
    1/8
    teaspoon
    kosher salt
    1 1/2
    cups
    (357g, 12 ounces) heavy whipping cream

    Instructions
    Crust
    1. Combine graham cracker crumbs, sugar, and melted butter in a small bowl. Make sure to get every crumb
    coated with butter. 
    2. Pour into a 7-inch springform pan. Spread into an even layer, then compress firmly with a measuring cup
    making sure to press up the sides of the pan. Set aside.
    Filling
    1. Combine the cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a
    paddle attachment. Mix at medium speed until soft and smooth. Scrape the bowl as needed.
    2. Switch to the whisk attachment and pour in the cream. Mix at low speed to combine, then increase to high
    and whip until the mixture can hold stiff peaks, 3 to 5 minutes.
    3. Pour into the prepared crust.
    4. Refrigerate until the filling is firm and cold, about 6 hours or overnight.

    https://iambaker.net/no-bake-cheesecake/ 1/1

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