This no bake Philly cheesecake is perfect for those who love their creamy desserts minus the synthetic feel of buttercream. It’s quite similar to the New York-style cheesecake with a base of buttery, crushed Graham Crackers and a luscious cream cheese filling. Unlike the New York-style one, this one’s airy and made with a combination of sour cream and cream cheese.
No Bake Philadelphia Cheesecake
Servings 12 slices
Ingredients
For the crust
- 400 gm Graham cracker crumbs (or biscuit crumbs)
- 90 gm granulated sugar
- 115 gm butter
For the cheesecake filling
- 680 gm cream cheese, room temperature
- 115 gm granulated sugar
- 60 ml lemon juice
- 2 tsp vanilla extract
- 240 ml heavy cream, cold
- 65 gm icing sugar
For the berry compote
- 400 gm berries
- 60 gm white granulated sugar
- 1 tbsp lemon juice
Instructions
- Make sure you take out the cream cheese from the refrigerator, 30-45 minutes before preparing the cheesecake otherwise you’ll have trouble working with it.
- Preheat the oven to 180°C, if you plan to bake the crust, skip this if you aren’t. Ensure your oven rack is positioned in the center for even heating.
- Add the Graham crackers or its substitute in a food processor and grind down, until you achieve a fine sand-like texture.
- Melt the butter in a pan or microwave and let it cool slightly so it's warm but not hot. This prevents the crust from becoming greasy.
- In a mixing bowl, combine the finely crushed Graham cracker crumbs with six tablespoons of white granulated sugar. Mix thoroughly to distribute the sugar evenly.
- Pour the melted butter over the crumb mixture, stirring carefully to ensure every crumb is coated and the mixture resembles wet sand.
- Select an 8- or 9-inch springform pan with tall sides. This will provide the perfect shape for your cheesecake.
- Begin pressing the crumb mixture into the pan, first creating an even layer up the sides about an inch tall. Use the back of a spoon to create a smooth, uniform coating.
- Press the remaining crumb mixture firmly into the bottom of the pan. Use the back of a spoon followed by the bottom of a measuring cup to compact the crumbs thoroughly.
- If baking the crust, place it in the preheated oven for 10 minutes. If not baking, refrigerate the crust for 30-60 minutes to help it set firmly.
- In a large mixing bowl, combine the room-temperature cream cheese with the sugar. Add ¼ cup lemon juice and two teaspoons of vanilla extract to the cream cheese mixture.
- Beat the mixture on medium speed using a stand mixer or hand mixer. Mix for three to five minutes, periodically stopping to scrape down the sides of the bowl.
- In a separate clean bowl, begin whipping 1 cup of heavy cream. Whip until soft peaks form, which creates a light and airy texture.
- Sift ⅓ cup of icing sugar over the whipped cream. Continue beating until the cream forms stiff, glossy peaks.
- Carefully fold the whipped cream into the cream cheese mixture. Use a large metal spoon or rubber spatula, using a gentle folding motion to maintain the cream's volume.
- Spoon the filling into the prepared crust, spreading it evenly to reach all edges of the pan.
- Use an offset spatula or the back of a spoon to create a smooth, level top surface.
- Carefully place the cheesecake in the refrigerator. Chill for a minimum of six to eight hours, though overnight is ideal for the best texture and flavor.
- Before serving, use a chef's torch or warm, damp cloth to gently heat the sides of the pan. This helps release the cheesecake more easily.
- Carefully release the sides of the springform pan. If you didn't use baking paper, work slowly to release the bottom.
- Use a sharp, clean knife to slice the cheesecake. Wipe the knife clean between each cut to ensure neat, precise slices.
- Serve chilled, optionally accompanied by fresh berries, whipped cream, or a homemade berry compote.
- For the berry compote, add the mixed berries, sugar, and lemon juice to a pot.
- Heat over medium flame and allow the mixture to come to a simmer. The berries will begin to release their juices.
- Reduce the heat slightly and continue cooking for about 15 minutes. Occasionally stir and mash some of the berries to release more flavor.
- The compote is ready when you can draw a spoon across the bottom of the pot and the path remains visible for a few seconds.
- Remove from heat and allow the compote to cool completely at room temperature.
- Transfer the cooled compote to a glass jar or airtight container. Refrigerate until ready to serve alongside the cheesecake.