[post_ads_2]
I’ve been working on a couple no-bake cheesecake variations over the last few months because sometimes, an ultra-light, creamy no-bake cheesecake is the only real option speaking to my soul.
Sadly, I’ve learned that not all no-bake cheesecakes are created equal (some far too sweet, others that slop and schmooze all over the plate once sliced, a few that wiggle like jello, and a couple that probably belong in the pudding, not cheesecake, category).
- Yield: 9-inch cheesecake
- Prep Time: 4 hours 25 mins (includes chilling time)
Ingredients:
Crust:
- 7 ounces (about 2 cups) chocolate graham cracker crumbs
- 1 tablespoon granulated sugar
- 7 tablespoons butter, melted
[post_ads_2]
Cheesecake:
- 3 packages (8 ounces each) cream cheese, softened to room temperature
- 1 1/2 cups (6 ounces) powdered sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups (9 ounces) bittersweet chocolate, melted and cooled to room temperature (see note)
Directions:
For the crust, combine the chocolate graham cracker
crumbs, sugar and melted butter together in a small bowl until the
mixture looks sandy and wet. Press the crust mixture evenly into the
bottom and up the sides, about an inch, of a 9-inch springform pan or
into a 9.5-inch pie plate. Refrigerate while making the filling.
For the filling, in a large bowl with an electric
hand mixer (or in an electric stand mixer fitted with the whisk
attachment), mix the cream cheese until smooth and creamy, 1-2 minutes.
Add the powdered sugar and beat again for a minute or so until combined.
Add the sour cream and vanilla and mix.
Add the melted chocolate (make sure it is cool to room temperature!)
and whip for 2-3 minutes, until the mixture is extremely light and
fluffy (this step is key to a creamy, light cheesecake filling).
Spread the cheesecake filling evenly over the prepared crust. Cover
with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours)
until chilled and set.
[post_ads_2]
For clean slices, run a long thin knife under really hot water and
wipe dry with a towel before slicing (repeat the hot water trick between
each slice).
Notes:
I
tried this cheesecake with light (neufchâtel) cream cheese and…it
doesn’t compare to using regular cream cheese. The texture was way
softer and the taste was almost a bit too tangy and not quite as rich.
Experiment at your own risk.
I use
bittersweet chocolate in this recipe but semisweet could be used also.
You might consider knocking the powdered sugar down just a notch if you
do since semisweet chocolate is sweeter than bittersweet.
I think there’s a
bit too much crust/filling for a regular 9-inch pie plate unless you
reserve some of each and make a couple small, individual sized
cheesecakes in little bowls or ramekins. But again, I haven’t tried it
that way so feel free to experiment.
