The very first time I had a cheesecake, it was for an afternoon tea with my mom. It had been years since I had tasted any good dessert from the land down under, but this cheesecake seemed to be the dessert of choice. So, when I say no cheesecake for you, I really mean it! You cannot have just any old dessert in October, and a pumpkin pie is definitely not on the menu.
Cakes and pastries must go through a special preparation to seal in taste and moisture. If there is no crust, there can be no cheesecake. This preparation method must start long before the cake is assembled. Therefore, start the preparation well in advance of your planned Halloween dessert.
The Cheesecake and Recipe
The cheesecake recipe is available as a baked dessert or as a pie crust recipe. This recipe is very easy to duplicate since it is usually fairly simple to modify the baking procedure to include the pastry crust recipe. If you choose to bake this recipe without the pastry crust, simply follow the basic recipe provided but reduce the cooking time by one-half. Also, the recipe will yield a much larger cake than if you bake the entire recipe using the pastry crust.
For this recipe, I used the following ingredients: graham cracker crumbs, half a cup of sour cream, two eggs, two tablespoons of lemon juice, one-fourth teaspoon of salt, and two to three tablespoons of melted unsalted butter. The dough is prepared by mixing the dry ingredients together. Then, begin assembling the dry ingredients into a batter. Next, you will need a springform pan to heat up your oven. Line the bottom of the pan with graham cracker crumbs. Using a rubber band, shape the dough into a circle.
Next, using your stand mixer, add the sour cream and mix until completely blended. Then, add the eggs one at a time, and mix until completely blended. Once all the ingredients are blended, turn the mixer on low and pour the hot, but not boiling, cream cheese into the bowl. Cover the bowl with the rest of the mixture and place in the oven. Once the cheese is done baking, remove the cover and preheat your oven to 350 degrees.
The only problem with this particular recipe was that the no-bake cheesecake did not turn out as light and smooth as I would have preferred. In order to solve this issue, I added about a quarter of a cup of sour cream to the batter to improve the texture. Another way to make this no-bake cheesecake recipe taste its best is to use canned or prepared cream cheese. Cream cheese is also an excellent choice for making no-bake cheesecakes because it contains a higher percentage of fat than regular cream cheese.
After about 20 minutes in the oven, you will begin to hear the steam begin to rise inside the oven. When the steam begins to rise, turn the oven off and gently transfer the cheesecake from the oven to the cooling rack. You will then want to carefully remove the cheesecake from the rack, and allow it to cool to room temperature. In order to make the no-bake cheesecake taste its best, you should allow it to cool to room temperature, and then, using an airtight container, cover it and refrigerate it for several hours before you are ready to serve it.
One final note: In order to make the no-bake cheesecake taste the absolute best, you should beat the cream cheese and sugar mixture until it is very smooth. You can do this by using a wire whisk or a food processor. The more you beat the mixture, the smoother and flatter it will be when you mix it into the batter.