for video recipe,watch video below the page
Philadelphia No Bake Cheesecake
Don’t let it intimidate you the ingredients you’re going to need are one-and-a-half cups of crushed graham crackers 1/3 cup of salted butter 3 tablespoons of sugar these three ingredients are going to make your graham cracker.
- 1 (8-oz) package cream cheese
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 2 cup sour cream
- Pie filling, for topping
- 1 (8-oz) container nondairy whipped topping
Crust and I are going to show you how to do that here in a little bit for the filling for your cheesecake you’re gonna need one teaspoon of pure vanilla extract. Be sure to use pure vanilla because then will make all the difference in the taste of this cheesecake eggs at room temperature for 8-ounce boxes of your Philadelphia cream cheese and 1 cup of sugar let me show you how we’re gonna make the graham cracker crust in the food processor.
I’m crumbling up my graham crackers add your lid and process until you get a fine crumbly graham cracker crumb if you don’t have a food processor or you just don’t want to use it add your graham crackers into a plastic bag using a rolling pin mash down on it and roll it out until you have lovely crumbles breaking up like this and it’s
really good to get in here and mash it around before you start using the rolling pin cuz. it’ll make it much easier if you don’t want to use a rolling pin just use the back of a spoon and you’ll get the same results as using a food processor add your cup and a half of crushed graham crackers into a large bowl along with that 3 tablespoons of sugar and if you want to know how many graham crackers that took how many whole graham crackers.
I took it was about 13 and I’m adding the melted butter to 4 we’re going to incorporate these three ingredients.make whipped cream. until the butter has moistened those graham cracker crumbs and the sugar that looks perfect and we’re going to add this to a 9-inch springform pan and as you can see I springform pan has a little lift there that opens it.
So the sides will come off it’s easy to get access to your cheesecake so we want to make sure this is nice and secured I’m gonna make sure it’s locked in and all your graham cracker crust here to the bottom and you’re going to just evenly spread it around come up to the sides of your springform pans so you can have a little flip on the side of your cake, when you remove it from your pan here now to press it down I use a three-inch diameter bowl with a flat surface or anything with the flat surface.
So you can get in there and you see how you can just push it down it’s kind of working with play-doh that has a lot of texture and you want to be sure to rub it up against your springform pan look how beautiful that’s gonna be now for the filling part I’m adding my four packages of softened cream cheese into a large mixing bowl. I like to just split it down the middle and I like to add cubes here in my bowl I feel that it makes it much easier to incorporate the sugar. and the eggs and vanilla add you one
cup of sugar with your 1 teaspoon of your pure vanilla extract with a hand mixer or a Kitchen Aid you’re going to blend these three ingredients till they’re nice and light and fluffy and you looking like this the mixer beating I’ve added my eggs into a 1 cup measuring cup and I’m going to slowly on slow speed incorporate one egg at a time.
Making sure I continue to keep the sides of my bowl straight down there comes a number that was number two and the rule of thumb is to make sure you mix it till you no longer see the yolk part of the egg you see over here we still see that young part we’re gonna pulls it into the center here comes number three and our last egg number four at this time you want to make sure your oven is preheated to 325 degrees Fahrenheit.
As you can see that filling is much smoother and creamier and a little bit thinner than what it was at the beginning that’s exactly the texture you’re looking for gently pour your cream cheese filling on top of your graham cracker crust that looks absolutely beautiful with your spatula go around the edge.
Even it out mmm it smells wonderful now my friends this is off to that preheated oven on the middle rack for 55 minutes use your timer and no peeking that 55 minutes is up I’m turning off the timer and look at that beautiful Philadelphia no-bake cheesecake how it’s just pooped up over the edge now we’re gonna take it out of the oven carefully over here to a cooling rack. and as you can see the center how jiggles it’s almost set but it’s gonna continue baking as it sits here on its cooling rack and we’re gonna let it cool down for about 30 minutes and the Philadelphia no-bake cheesecake will recede back into its springform pan
after 30 minutes of cooling the pan is still warm yet it’s cool to touch we’re gonna take a plastic knife use a plastic knife it doesn’t scratch your pans and everybody who knows me knows I love these little inexpensive plastic knives we’re gonna go around the edge all the way to the bottom of your cheesecake now that I’m all the way around I’m going to let this cool for an additional thirty minutes very important to remember do not unhook your springform pan until your Philadelphia no-bake cheesecake has completely cooled once it’s cool for an additional there minute cover the cheesecake with tinfoil still it put it in plastic wrap for an airtight container. whatever makes you happy and we’re going to chill this in the refrigerator up to four hours or overnight I’ve had my cheesecake in the refrigerator.overnight.
I’m going to remove the tinfoil as you’ve noticed I’ve got a little crack here on the top and you’re probably wondering what caused that well it’s really over beating the eggs so as soon as you get those eggs incorporated into your Philadelphia no-bake cheesecake batter just to remember to beat the eggs as little as possible so now I’m back with that plastic knife now you know I like to use those plastic knives and we’re going to loosen it up and you want to make sure that your knife goes around very smoothly gently. open it we’re gonna lift it up and look what a beautiful incredible cheesecake.
That is to get my first slice out I’m using a serrated knife with little teeth you just want to make sure you use a sharp knife you’re going to proportion your cheesecake in quarters. before you cut them into your serving slices alright even though the cracks there it’s still gonna be a delicious cheesecake if you want you can rinse your knife in between cuttings for a very clean cut because you see what it’s left here at
the top right there so I’m gonna clean my knife on my next slice I’ve got a clean knife and you’re going to see this beautiful polished edge it makes on your cheesecake and look how beautiful that slice of cheesecake is Louie look at the back that looks fantastic.
We’ll put it over here on a serving plate oh my and if you want to serve this with strawberries blueberries blackberries peaches pureed recipe whatever you be my guest or just some whipped cream.
Me I’m just gonna eat like this I love the edge and you can clean all this up the crumbs and even if you want to add crumbs to the top of your whipped cream once you add it here on your cheesecake if that’s what you decide to do that’s a really beautiful presentation – gotta give this a try mm-hmm oh yes Wow perfectly like it’s whipped delicious that graham cracker crust has just enough sugar to give this the perfect balance between that cheesy and sugary flavor it’s fantastic mmm you’re not gonna go wrong with this Philadelphia cream cheesecake hey y’all