Olivia Carter
Cheesecake is a beloved dessert that is creamy, tangy, and oh-so-delicious. While traditional cheesecake requires baking, there is another version that is equally tasty and much easier to make – refrigerated cheesecake. This no-bake treat is perfect for those hot summer days when you don’t want to turn on the oven, but still crave a luscious dessert.
Refrigerated cheesecake is incredibly simple to prepare, requiring just a few basic ingredients and minimal effort. The end result is a smooth and silky dessert that will impress your friends and family.
In this article, we will guide you through the process of making a delicious refrigerated cheesecake from scratch. We will cover everything from selecting the right ingredients to the final presentation, ensuring that your cheesecake turns out perfect every time.
Choosing the Right Ingredients
When making a refrigerated cheesecake, it is important to choose the right ingredients to ensure a delicious and creamy dessert. Here are some key ingredients to consider:
Cream Cheese
Cream cheese is the main ingredient in cheesecake and provides the rich and creamy texture. It is important to use full-fat cream cheese, as low-fat versions may affect the texture and taste of the cheesecake. Make sure the cream cheese is softened at room temperature before using it in the recipe.
Sugar
Sugar adds sweetness to the cheesecake and helps to balance the tanginess of the cream cheese. You can use granulated sugar or brown sugar, depending on your preference. Remember to measure the sugar accurately to maintain the right balance of flavors in the cheesecake.
Eggs
Eggs are essential for binding the ingredients together and giving the cheesecake structure. They also contribute to the creamy texture. Use large eggs at room temperature for the best results. Be careful not to overmix the batter once the eggs are added to avoid incorporating too much air into the cheesecake.
Sour Cream
Sour cream adds a tangy flavor and smoothness to the cheesecake. It also helps to prevent the cheesecake from cracking. Make sure to use full-fat sour cream for the best results. You can also use Greek yogurt as a substitute if desired.
Graham Cracker Crust
A graham cracker crust is a classic choice for cheesecake and provides a delicious crunch to complement the creamy filling. You can make your own crust by crushing graham crackers and mixing them with melted butter and a bit of sugar. Alternatively, you can also use pre-made graham cracker crusts available in stores.
| Ingredient | Quantity |
|---|---|
| Cream Cheese | 2 packages (16 ounces each) |
| Sugar | 1 cup |
| Eggs | 3 large |
| Sour Cream | 1 cup |
| Graham Cracker Crust | 1 (9-inch) crust |
Cream Cheese
Cream cheese is a key ingredient in making a delicious and creamy refrigerated cheesecake. It provides a rich and tangy flavor that complements the sweetness of the other ingredients. To ensure that your cheesecake has the perfect texture and taste, it is important to choose a high-quality cream cheese.
When selecting cream cheese for your cheesecake recipe, opt for a full-fat version rather than a low-fat or fat-free option. The higher fat content will give your cheesecake a smoother and creamier texture. You can find cream cheese in the dairy section of your local grocery store.
Before incorporating the cream cheese into your cheesecake batter, it is important to let it soften at room temperature. This will make it easier to blend with the other ingredients and will result in a smoother batter. Simply take the cream cheese out of the refrigerator and let it sit for about 30 minutes before using it in your recipe.
To incorporate the cream cheese into your cheesecake batter, you can use a stand mixer, a hand mixer, or even a whisk. Start by beating the cream cheese until it is smooth and creamy. This step is crucial to avoid any lumps in your cheesecake. Then, gradually add the other ingredients, such as sugar, eggs, and vanilla extract, while continuing to mix until everything is well combined.
Once your cheesecake has been mixed together, pour the batter into a prepared crust and chill it in the refrigerator for several hours or overnight. The cream cheese will firm up during this time, creating a delicious and velvety texture.
| Tip |
|---|
| For an extra indulgent cheesecake, you can add some additional ingredients to the cream cheese mixture, such as lemon zest, melted chocolate, or crushed cookies. These additions will give your cheesecake a unique twist and enhance its flavor. |
Graham Cracker Crust
The graham cracker crust is an essential element of a delicious refrigerated cheesecake. It provides a buttery and sweet base that perfectly complements the creamy filling. Making a graham cracker crust is simple and requires only a few ingredients.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Instructions:
- In a medium bowl, combine the graham cracker crumbs and sugar.
- Pour in the melted butter and mix well until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a greased springform pan, spreading it out evenly.
- Refrigerate the crust for at least 30 minutes to allow it to set before adding the cheesecake filling.
Once the graham cracker crust is chilled and firm, it is ready to be filled with your favourite cheesecake recipe. The crust adds a delightful crunch and sweetness to each bite of the creamy cheesecake. Enjoy!
Preparing the Cheesecake Filling
Once the crust is prepared, it’s time to move on to the heavenly cheesecake filling. This rich and creamy concoction is what gives the cheesecake its signature texture and taste.
Ingredients:
For the filling, you will need:
- 2 cups of cream cheese, softened
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1/4 cup of lemon juice
- 2 teaspoons of gelatin
- 1/4 cup of cold water
- 1 cup of heavy cream
Instructions:
Follow these steps to prepare the cheesecake filling:
- In a mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar, vanilla extract, and lemon juice to the bowl. Mix until well combined.
- In a separate bowl, sprinkle the gelatin over cold water and let it sit for a few minutes to bloom.
- Once the gelatin has bloomed, microwave it for about 10 seconds until it becomes liquid.
- Slowly pour the melted gelatin into the cream cheese mixture while continuously beating. Make sure it is well incorporated.
- In another mixing bowl, whisk the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
Your cheesecake filling is now ready to be poured over the prepared crust. Make sure to spread it evenly for a beautifully smooth finish. Put the entire cheesecake in the refrigerator and let it chill for at least 4 hours, or preferably overnight, to set.
Softening the Cream Cheese
Before you begin making your refrigerated cheesecake, it’s important to soften the cream cheese to achieve a smooth and creamy texture in your dessert. Here are a few methods you can use:
| Method | Description |
| Room Temperature | Remove the cream cheese from the refrigerator and let it sit at room temperature for about 30 minutes. This will allow the cream cheese to soften naturally. |
| Microwave | If you’re short on time, you can soften the cream cheese in the microwave. Start by placing the unwrapped cream cheese in a microwave-safe bowl. Microwave it on high for 15-second intervals, checking and stirring after each interval, until the cream cheese is soft. |
| Hot Water Bath | If your cream cheese is still too firm even after being at room temperature, you can try using a hot water bath. Fill a large bowl with hot tap water and place the sealed package of cream cheese in the bowl. Let it sit for 10-15 minutes, then remove and use as directed in your recipe. |
Whichever method you choose, be sure not to let the cream cheese melt or become too warm as it can affect the texture and consistency of your cheesecake. Softened cream cheese will easily blend with the other ingredients, resulting in a perfectly smooth and delicious refrigerated cheesecake.
Mixing the Ingredients
Before you start mixing the ingredients, make sure to gather everything you will need. You will need 2 cups of graham cracker crumbs, 1/2 cup of melted butter, 1 cup of sugar, 3 packages of cream cheese, 1 teaspoon of vanilla extract, 1 cup of sour cream, and 4 eggs.
Step 1: Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs with the melted butter. Stir well until the crumbs are coated evenly with the butter.
Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to press it firmly and evenly across the bottom.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until it is smooth and creamy. You can use an electric mixer or beat by hand, depending on your preference.
Add the sugar and vanilla extract to the cream cheese mixture. Continue to beat until it is well combined and no lumps remain.
Next, add the sour cream to the mixture. Beat again until everything is thoroughly mixed together.
Finally, add the eggs one at a time, beating well after each addition. The mixture should be smooth and creamy.
Your cheesecake filling is now ready to be poured into the prepared crust.
FAQ
What ingredients do I need to make refrigerated cheesecake?
To make refrigerated cheesecake, you will need the following ingredients: cream cheese, graham crackers, butter, sugar, vanilla extract, lemon juice, and whipped cream.
Can I use a different type of cracker instead of graham crackers?
Yes, you can use a different type of cracker in place of graham crackers. Some alternatives include digestive biscuits or shortbread cookies.
