No Bake Cheesecake Recipe

No Bake Cheesecake Recipe

Tips for making cheesecake

Graham Cracker Crust

1 cup graham cracker crumbs

2 tablespoons sugar

1/3 cup butter, melted

Cheese Filling

2 envelopes unflavored gelatin

1 cup sugar

¼ teaspoon salt

3 large egg yolks

1 cup milk

3, 8 ounce packages cream cheese, at room temperature

2 tablespoons lemon juice

2 tablespoons grated lemon zest

1 teaspoon vanilla

3 large egg whites, at room temperature

1 cup sour cream


In a small bowl, combine the graham cracker crumbs, the 2 tablespoons sugar and the melted butter; mix with a fork until well blended. Set aside ¼ cup of the crumb mixture. Using the back of a spoon or your fingers, firmly press the remaining crumb mixture on the bottom of a 9-inch springform pan. Refrigerate.

In a small heavy saucepan, combine the gelatin, ¾ cup of the sugar and the salt. In a small bowl, beat the egg yolks and milk until smooth; gradually stir into the gelatin mixture and mix well. Cook over medium heat, stirring, until the gelatin is dissolved and the custard is thickened, about 5 minutes.

Remove the custard from the heat; cool for 10 minutes. In a large bowl, at medium speed, beat the cream cheese, lemon juice, lemon zest and vanilla until smooth. Slowly add the custard, beating at low speed just to blend. Set in a bowl of ice water, stirring occasionally, until the mixture mounds when dropped from a spoon.

Beat the egg whites at medium speed until soft peaks form when the beaters are raised. Gradually add ¼ cup sugar, beating until stiff peaks form. Add the beaten egg whites and sour cream to the cream cheese mixture; beat at low speed just until smooth. Turn into the prepared pan, spreading the filling evenly. Refrigerate overnight. When ready to serve, remove the side of the pan and cut into wedges. Makes 12 servings.

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