What is a no bake cheesecake?

Ingredients:

- Cream cheese: 115 grams

- Heavy whipping cream: 200 ml

- Sour cream: 145 grams

- Sugar: 105 grams

- Vanilla extract: 5 ml

- Graham cracker crumbs: 150 grams

- Melted butter: 70 grams

Steps

1. Crust:

- Grease the sides of an 8-inch or 20-cm springform pan with cooking spray or butter.

- In a large mixing bowl, combine graham cracker crumbs, and melted butter.

- Using a spatula or your hands, mix until thoroughly combined.

- Pour the crumb mixture into the springform pan and press down firmly to create an even layer.

- Place the springform pan in the refrigerator to chill while you prepare the filling.

2. Filling:

- Make sure the cream cheese and sour cream are at room temperature.

- In a large mixing bowl, beat cream cheese on medium speed until smooth and creamy, about 1 minute.

- Add sour cream and sugar and continue beating until fully incorporated.

- Add vanilla and mix until just combined.

- Once the filling is smooth, add the heavy cream (make sure it's cold) and beat on medium-low speed until it begins to thicken. Do not overbeat; once the cream starts forming soft peaks, stop mixing.

3. Assembly:

- Pour the filling over the prepared crust in the springform pan.

- Gently tap the pan against the countertop a few times to remove any air bubbles.

- Smooth out the top of the filling with a spatula.

- Cover the pan with plastic wrap and place in the refrigerator to set for at least 6-8 hours.

Tips:

- Do not overbeat the filling. Over-beating can result in a grainy texture in the cheesecake.

- Ensure that the heavy whipping cream is cold. Cold cream whips better and quicker, resulting in a well-formed filling.

- You can garnish with any optional toppings of your choice, such as fresh berries or whipped cream.

- For a richer cheesecake, you can add 2 tablespoons of melted chocolate or chocolate chips.

- The no-bake cheesecake is ready when it is firm and has set. You can check this by gently shaking the pan; the filling should not be loose or jiggly.