No-bake cheesecake with cream cheese

Step-by-step preparation

Cooking time: 7 hr

1. STEP 1

   

   How to make no-bake cheesecake with cream cheese? Start by making the cherry filling, this is the only thing that will require cooking and will need time to cool. Frozen cherries will do the same as mine; in season, of course, it’s better to take fresh ones. It is better not to replace starch with potato starch; corn starch does not leave an aftertaste and is preferable in desserts.

2. STEP 2

   

   Rinse the cherries with cool water and place them in a container with a thick bottom. Add all the sugar, stirring and bring to a boil over high heat. Reduce heat to low and simmer for a couple of minutes. The amount of sugar will depend on the acidity of the cherry; always taste and adjust if necessary. The taste should not be too sour, but be careful with sugar, keep in mind that the filling will also contain condensed milk.

3. STEP 3

   

   While stirring, gradually pour water at room temperature into the starch, stir until smooth so that there are no lumps. Then, in a thin stream, stirring continuously, pour the starch solution into the cherries. Boil for 1 minute until thickened, no need to cook longer, remove from heat immediately. The finished mass rests confidently on the spatula.

4. STEP 4

   

   Pour 1/2 of the cherry filling into another bowl, cover with film in contact. Let it cool to room temperature, then put it in the refrigerator, then this part will go on top. Blend the other half with an immersion blender until smooth. The remaining small pieces of cherries will not spoil the cheesecake, but, on the contrary, will become its highlight. Cover the resulting puree as well, but leave it at room temperature.

5. STEP 5

   

   Any shortbread, sugar, biscuit cookies without flavoring are suitable for the base. I took the anniversary traditional 28 pieces, just right for a shape d 24 cm. With other cookies, use weight as a guide.

6. STEP 6

   

   Using a blender or other device, grind the cookies into fine crumbs. If the blender is small, divide into 2-4 stages.

7. STEP 7

   

   Pour the crumbs into a deep bowl, add previously melted butter and cooled to room temperature. Mix with a fork or hand until you get a moist, crumbly mixture.

8. STEP 8

   

   Use a springform pan, the product norm is given for d 24 cm. Line the sides with acetate tape, I cut a stationery corner, it fits perfectly. Then pour and smooth the resulting crumbs, the ideal thickness is 0.8-1 cm. Without excessive effort, carefully compact the crumbs with a spoon, the side should remain clean. Place the workpiece with the base in the refrigerator for 30 minutes. During this time, prepare the cheese and milk component of the filling.

9. STEP 9

   

   Take good quality products for the cheese filling; they should be at room temperature. Choose condensed milk without herbal additives. Cream cheese, I took a regional one from a trusted manufacturer. Gelatin powder, instant. Always check the expiration date and do not use a package that has been opened for a long time.

10. STEP 10

    

    Soak gelatin according to package instructions. I poured cold boiled water over the gelatin, stirred it and left it for 15 minutes to swell.

11. STEP 11

    

    Place cottage cheese at room temperature in a deep container. Beat with a mixer on low-medium speed until smooth, while continuing to beat, gradually pour in a can of condensed milk.

12. STEP 12

    

    Then add the cooled cherry puree.

13. STEP 13

    

    Heat the swollen gelatin until dissolved, but do not let it boil, cool to room temperature. Then pour into the cheese mixture, beat at low speed until combined, just a little. Please note that the dissolved gelatin and the cheese mass must be at the same room temperature; if the temperature differs, the cheesecake mass will form flakes. So that the gelatin does not have to cool for a long time, it is convenient to heat it in the microwave in pulses of 5-10 seconds, constantly checking.

14. STEP 14

    

    The creamy mass of the cheesecake is homogeneous, like liquid sour cream, and flows like a rope from the spatula. Taste it and remember it; this will determine whether you will have to adjust the amount of sugar in the reserved cherry mass.

15. STEP 15

    

    Remove the pan with the base from the refrigerator, slowly pour the cream mixture into the center, it will gradually spread evenly to the edges. Cover with film and carefully return to the refrigerator until completely set. This is at least 4 hours, I leave it overnight. Remove the side of the finished cheesecake, then carefully peel off the ribbon. The cherry filling will thicken in the refrigerator, warm it up a little and cool it, taste it and, if necessary, adjust the taste taking into account the sweetness of the creamy mass.

16. STEP 16

    

    Cover the cheesecake with cherry mixture, it sets very quickly. Can be served immediately or returned to the refrigerator until desired time. Before serving, garnish with mint leaves or your choice. To cover the top of the cherry mixture, I added 50 grams of sugar to my taste. I don’t list it in the ingredients, it’s individual and depends on the taste of the berry itself and your preference.

17. STEP 17

    

    Cut like a regular cake, make the cut in one movement, for a beautiful cut the blade must be wiped. The taste is very light, with a pleasant berry sourness, the sand base is the most delicate.

Comments on the recipe

ElenaBor

09.09.2023

4.5

GORGEOUS recipe for No-Bake Cheesecake with Cream Cheese!!! I was looking for something similar - and found it, I immediately realized that it would work! In order to write a review and words of gratitude to the author, I even registered here!! THANK YOU for the DETAILED description of the NUANCES!! we used frozen black currants and cherries as a buttercream and used cream cheese "Kaymak" - 250 grams, frozen and then defrosted through cheesecloth - kefir, 0.5 l. The total weight of the creamy component came out a little less than in the recipe (there were no more products at home to increase the weight of this part)... So the layer turned out to be a little thinner. than the author. But we had already started a jar of condensed milk and had about 4/5 left. So, in terms of sweetness, everything turned out great. But the Yubileiny cookies were completely authentic)))

Evgenia

09.09.2023

4.6

I made a cheesecake using your recipe, but added raspberries instead of cherries. You'll lick your fingers) I made a double portion, it turned out to be just a huge cake) I'm attaching a photo) by the way, his weight came out to be 4 kg. The family squealed with joy as they ate this delicious treat!

Anna Holovyna

09.09.2023

5

Can you tell me how long the cake can be stored without refrigeration? And if you have to travel for 4 hours, what is the best way to make a New York cheesecake with drinking or a fruit one without baking?