American cuisine

Easy

No-Bake “Overnight” Cheese Cake

An elegant and natural cake. You will have this knocked up in a jiffy! You can make it the night before or on the same day just allow for chill time. Let this be your go-to cake when you must bring something to the occasion. The neutral foundation gives you the license to decorate with just about anything that takes your imagination. from a fresh fruit coulis, fresh fruits medley, nuts, chocolate galore and spruce it up into something exquisite or whatever takes your fancy.

Chef Nick Wisman

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 3 hr

COOKING TIME: 30 min

TOTAL TIME: 3 hr 30 min

6 SERVING

Ingredients:

For the crust:
8 tbsp. Unsalted butter, melted
1/3 cup Light brown sugar
2 cup Graham cracker crumbs
1/4 tsp. Salt
For the cheesecake:
1¼ cup Heavy cream
24 oz. Full-fat cream cheese, softened
1/2 cup Sugar
1 ea. Lemon juice
1/4 cup Sour cream
1 ea. Leom, zest
2 tsp. Powdered sugar
1 tsp. Vanilla extract
1/4 tsp. Salt
Garnish
ㅤ ㅤ Fresh berries

Directions:

Step 1 For the crust:

In a large bowl, mix the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan, be sure to pack as tightly as you can to prevent the crust from falling apart later. Freeze while you work on the filling.

Step 2 For the filling:

With a stand mixer or hand mixer, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

Step 3

Using a hand mixer or a stand mixer (paddle or whisk attachment), beat the cream cheese and granulated sugar together on medium speed until smooth. Scrap down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice/zest, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined and no lumps of creamed cheese remain

Step 4

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, careful not to deflate your whipped cream by over working.

Step 5

Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days.

Step 6

Enjoy!