By Rittwik Naskar
Now make yummy, creamy cheesecakes without baking. This cheesecake recipe sets up perfectly in the fridge and uses only a handful of ingredients to do so.
2 cups of neutral flavoured crackers ⅓ cup dark brown sugar ½ cup unsalted butter ¼ cups heavy cream 3 cups full-fat cream cheese ½ cup sugar ¼ cup sour cream 2 tsp lemon juice 1 tsp vanilla extract
In a food processor, blend the crackers and brown sugar with butter to form the base of the cheesecake. Use a hand mixer to whisk the heavy cream into stiff peaks and set aside.
Pack the wet sand textured cracker crumb tightly at the bottom of a 9-inch round springform pan and put it in the refrigerator to set.
In a separate bowl beat the cream cheese and sugar until everything is combined. Add the sour cream, lemon juice, and vanilla extract and whisk until no lumps remain.
Fold in the whipped cream with the cream cheese with a rubber spatula. Don't overwork the cheese filling or the air bubbles incorporated in the whipped cream would be lost.
Take the springform pan out of the refrigerator and drop the cream cheese filling on top of the crust.
Spread the filling evenly, then cover with plastic wrap on top. Send it back into the refrigerator to set for 6-8 hours or overnight.
Once it has firmly set inside the fridge, take it out and slice pieces of the cheesecake and serve.