No Bake Cheesecake
a light and airy dessert, no eggs!I always crave cheesecake. But since there’s been a lack of eggs in America lately, I’ve been looking for recipes that don’t call for eggs. So here comes this no bake cheesecake! The recipe calls for creating texture with fully whipped cream and imparting flavor with a combination of cream cheese and mascarpone cheese with touches of vanilla and lemon. I don’t know which I prefer more now, the baked or no baked. It’s so good!
One of my pet peeves is when a recipe calls for an ingredient but leaves leftovers of it. Like what am I supposed to do with a small bit of almond paste? Or a small portion of heavy cream? I’m guilty of doing this exact thing though haha. But I made sure for this recipe, to use certain products that come in containers completely-the biscoff cookies, the cheeses, and the heavy cream!
9 inch springform pan
Ingredients
Crust
250 grams (~2 cups) Biscoff cookies, you can also uses cookies of choice ie: graham crackers, nilla wafers, ritz crackers…
1/4 cup (55 grams) brown sugar
1/2 cup unsalted butter, melted
Pinch of salt
Filling
8 ounces mascarpone cheese, room temperature
16 ounces cream cheese, room temperature
2 cups (1 pint) heavy cream
1 teaspoon vanilla bean paste
1/4 teaspoon salt
1 cup (120 grams) powdered sugar, sifted
Juice from 1/2 lemon
Directions
Optional step- line your 9-inch springform pan with parchment paper.
Pulse 250 grams Biscoff cookies in a food processor until they form fine crumbs. Then add 1/4 cup brown sugar and a pinch of salt. Pulse to combine. Add 1/2 cup melted unsalted butter and pulse again to combine. Transfer your crust to the pan and use a round flat object such as a measuring cup to compress the crumbs into the pan. I prefer to have a bit of the crust climb up the side of the pan. Transfer your pan with the crust to the refrigerator to solidify.
Add 2 cups heavy cream, 1 cup powdered sugar, 1 teaspoon vanilla bean paste, and 1/4 teaspoon salt to a bowl. Then using either a hand mixer or stand mixer, beat the cream until it is fully whipped. It is important to that you beat the cream completely since this is where the structure of your cheesecake is coming from. Set the whipped cream aside.
Add 8 ounces mascarpone cheese and 16 ounces cream cheese to a bowl along with the juice of half a lemon. It is also important for your cheeses to be completely soft at room temperature. I submerge the cheeses in warm water for 5-10 minutes. Mix the cheeses and lemon juice together completely. Then add the whipped cream to the cheeses and fold the mixtures together with a spatula. Be sure to be gentle and not get rid of too much air. Once combined, remove the crust from the refrigerator and transfer all of your filling to the pan. Cover with plastic wrap or foil and then transfer to the refrigerator to set for a minimum of 6-8 hours. I just place it overnight to eat the next day.
Enjoy!
Do you find Philadelphia brand cream cheese to be different from other cream cheeses?
