Martha Stewart No-bake Cheesecake Recipe
This Martha Stewart No-bake Cheesecake Recipe is a fantastic choice. It features a crunchy graham cracker base and a very light filling.
Ingredients
- 1 1/2 cups of graham cracker crumbs for the base.
- 6 tablespoons of unsalted butter melted slowly.
- 2 tablespoons of granulated sugar for the crust.
- 2 blocks of full-fat cream cheese softened well.
- 1 can of sweetened condensed milk for richness.
- 1/4 cup of fresh lemon juice for the set.
- 1 teaspoon of pure vanilla extract for flavor.
- 1 cup of heavy whipping cream beaten stiff.
- A pinch of kosher salt to balance the sweet.
- Fresh blueberries for a colorful topping today.
Instructions
Mix the Cookie Crust
- Combine the crumbs, melted butter, and sugar in a bowl. Stir until it looks like wet sand.
Press into the Pan
- Place the mixture into your springform pan. Press it down very firmly into the bottom and sides.
Chill the Sandy Base
- Put the crust in the freezer for ten minutes. This helps the butter get hard and stay together.
Beat the Cream Cheese
- In a large bowl, beat the cheese until very smooth. Make sure there are no lumps in the bowl.
Add the Sweet Milk
- Slowly pour in the condensed milk while mixing. Add the vanilla and the fresh lemon juice now.
Fold in the Whipped Cream
- Gently fold the stiff whipped cream into the cheese. Do this slowly so the air stays inside.
Fill the Cold Crust
- Pour the white filling over the chilled graham base. Smooth the top with a flat spatula today.
Set in the Fridge
- Cover the pan and chill for at least six hours. The cake must be very cold before you slice it.1. Mix the Cookie Crust
- Combine the crumbs, melted butter, and sugar in a bowl. Stir until it looks like wet sand.
Press into the Pan
- Place the mixture into your springform pan. Press it down very firmly into the bottom and sides.
Chill the Sandy Base
- Put the crust in the freezer for ten minutes. This helps the butter get hard and stay together.
Beat the Cream Cheese
- In a large bowl, beat the cheese until very smooth. Make sure there are no lumps in the bowl.
Add the Sweet Milk
- Slowly pour in the condensed milk while mixing. Add the vanilla and the fresh lemon juice now.
Fold in the Whipped Cream
- Gently fold the stiff whipped cream into the cheese. Do this slowly so the air stays inside.
Fill the Cold Crust
- Pour the white filling over the chilled graham base. Smooth the top with a flat spatula today.
Set in the Fridge
- Cover the pan and chill for at least six hours. The cake must be very cold before you slice it.
Notes
- Use full-fat cream cheese for a very sturdy set.
- Make sure the lemon juice is fresh and tart.
- Beat the heavy cream until it has very stiff peaks.
- Chill the pan for the full time in the fridge.
- Use a warm knife to get a very clean slice.
- Do not overmix the batter after adding the cream.
- Add extra zest for a much more lemony flavor.