No-bake Cheesecake that's Just as Good as the Baked Classic скачать в хорошем качестве

No-bake Cheesecake that's Just as Good as the Baked Classic

For the days where you don’t feel like turning on the oven, my no bake cheesecake has you covered. Made with simple ingredients (and no gelatin or condensed milk), this has all the flavor and texture of the classic version you’re used to. Recipe: https://sugarspunrun.com/no-bake-chee... Ingredients 1 ½ cups (170 g) graham cracker crumbs (or 11 graham cracker sheets pulverized to crumbs in a food processor) 2 Tablespoons sugar 1 Tablespoons brown sugar packed 7 Tablespoons (100 g) butter melted 16 oz (450 g) cream cheese softened to room temperature (use brick-style cream cheese, not the spreadable kind sold in tubs) 1 cup (125 g) powdered sugar 1 teaspoon vanilla extract 2 teaspoons lemon juice ⅓ cup (75 g) sour cream 1 ½ cup (355 ml) heavy cream Additional whipped cream for topping, optional Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. 9" Springform pan (Affiliate Link): https://amzn.to/3QgkVzp Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Electric mixer (Affiliate Link): https://amzn.to/2YIypJy Instructions 00:00 Introduction 00:15 Stir together graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well until crumbs are all moistened. 01:42 Pour mixture into springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan. 02:26 Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy. 03:53 Add powdered sugar and stir until combined. 04:05 Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl. 04:30 Add sour cream and stir well. 05:15 Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved. 06:47 Fold your whipped cream into cream cheese mixture until smooth and well-combined. 08:05 Spread cheesecake mixture evenly over prepared graham cracker crust. 09:00 Cover and refrigerate at least 4 hours or overnight. Top with additional whipped cream before cutting and serving, if desired. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/