Today is National Cheesecake Day, so I thought I should post a cheesecake recipe. :-) (This should be my brother Mike’s favorite “holiday”.)
Earlier this year I found this recipe online and decided to try it. I made a few changes to the recipe. It is much softer and lighter than a normal cheesecake in texture and taste since it is not baked, but as you can see from the whipping cream in the recipe it is not lighter caloriewise. It’s not something you want to make once a week unless you need to gain weight. :-)
No Bake Cheesecake1 1/2 C. graham cracker crumbs
1/3 packed brown sugar
1/3 C. butter, melted
2 (8 oz.) packages cream cheese
2/3 C. sour cream
2 tsp. lemon juice
1 pint heavy whipping cream
1/3 C. white sugar
In small bowl, stir together graham cracker crumbs and brown sugar. Add butter and mix well. Press into the bottom of an 8 – 10 inch spring form pan. Chill until firm.
In a medium bowl, beat together the cream cheese and lemon juice until sort. Mix in sour cream. Add whipping cream and beat with electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into the chilled crust. Chill several hours or overnight.
Add topping of your choice. Remove sides of pan just before serving.
I served this with a homemade strawberry topping as you can see in the photos. I made this topping by cooking a few strawberries, sweetening them and then thickening them with corn starch. I refrigerated the “gel” before adding the cut fresh strawberries. It was delicious! Much better than that pre-made stuff you can buy in plastic envelopes at the store.