No-Bake Classic Cheesecake (Yes! Without Gelatine!)

I have tried so many types of Cheesecakes in the past but nothing really beats the taste and satisfaction (not to mention luxury) that I get whenever I have a slice of this simple, classic, plain yet very delicious cheesecake. 

I am talking about the taste of a no-bake cheesecake. 

It is pure heaven for me. I love it so much that I decided to make one last week.  I have made some years ago but this recipe of mine today, according to my judgment is the most foolproof one yet lol! 

And Yes! Without the GELATINE! I do not like gelatine on my cheesecake. I am dead serious. 

Haha! You'll ask me then, what then will hold it together? 

It's the Whipping Cream baby. 

I have made a few alterations but feel free to make the recipe that you love with all your heart.

Your kitchen, your rules honey! 

Here we go! 

INGREDIENTS: 

CRUST:

Crushed Grahams

Melted Butter

Cinnamon

Lemon Juice

Brown Sugar

CHEESECAKE BATTER:

Cream Cheese (softened)

Whipping Cream

White Sugar

Lemon Juice

PROCEDURE:

1. In a mixing bowl, put the crushed Grahams, enough to cover half-inch of the bottom of your springform pan. Add the cinnamon powder, just a splash of lemon juice for that tangy kick, brown sugar (sweetness to your liking), and melted butter. Mix well and taste. 

**As you can see in the photo. I used honey because I forgot to buy brown sugar from the grocery haha. This made my crust really compact. With brown sugar as a binder? It will just be the right consistency. And easy to lift up when you are slicing a portion of the cheesecake. And yeah, I pressed too hard!  Hahaha!

2. Either butter the bottom of your springform pan or place parchment paper at the bottom so you won't have difficulty later on in taking off the cheesecake with the crust. Put the crust mixture into the bottom of your springform pan and press it. Place in the freezer for a good 30 minutes or 1 hour. Depends on how long you finish your cream cheese batter lol. 

3. Now for our next step. We will be doing our cream cheese batter. Place the softened cream cheese in the mixing bowl, Whipping Cream, white sugar, and again a fair amount of lemon juice. This will balance the sweetness of the sugar. That's the fresh tangy taste that I am looking for in a Cheesecake. That taste that you won't get fed up with. Some like to beat the cream cheese and whipping cream separately and just fold the mixture with each other. No prob, you can do whatever you like. I just love beating them together.

Less work. Lol. 

**I observed that one pack of this Philadelphia cream cheese is enough for this small pack of whipping cream to create just the right consistency for our cheesecake to mold. 

*** Again as you can see in the photo I used Condensed Milk as a sweetener because you know why (I forgot to buy sugar HAHAHA) You need white sugar for the batter. This is good too but expect that your batter will be slightly thinner and you want a thicker consistency. Cheesecakes are a delicate recipe to balance you see but Oh well. The taste is the same. But it's better to use sugar though. It acts as a binder too. With condensed milk, it kinda resembles an ice cream consistency, and it's also good. 

4. After putting everything in the bowl, place your hand mixer at the bottom of it and start beating the mixture first in a 1-speed setting, gradually increasing to 2 and scooping the sides too to make sure that everything's mixed thoroughly. Beat until it forms stiff peaks. 

**Always make sure to do a taste test and just a tip, make your batter slightly sweeter than what you are used to. The cold temperature always lessens the sweetness of food as opposed to when food is still hot. You don't want your cheesecake to be sad, do you? :-)

Thank me later ;-) 

5. Place your glorious batter on top of your chilled Graham crust. Smoothen the top to make it extra pretty. Place in the freezer overnight allowing it to set. Yes overnight in the freezer. A minimum of 8 hours. I could not stress this enough. This is the hardest part. Lol.

**Some love putting fruit preserves (blueberry, strawberry jams) or any toppings (Oreo, caramel) on their cheesecakes but me? I love it this plain. I don't know why. I find it very delicious as it is, minus the added sugar maybe?

Maybe for the holidays, I'll consider adding fresh fruits or berries on top making it prettier too. But this recipe will do for now. 

After 3 hours in the fridge. I cannot take it any longer HAHAHAH
(decides to put it back in the freezer after)

Well, I hope you learned some tips and enjoyed my recipe. if you're considering making this cheesecake in the future, please please please tag me in your post! I will really appreciate it. 

Thank you! See you in my next post! Bye!

Sinful