Cheesecake is not an experience that is anything other than pure pleasure. There is no stress, mess, or angst, just delightful and delicious sweetness and a hint of cheese.
The process of making the perfect cheesecake is simple and difficult. It’s simple since you can bake a delicious dessert without baking; however, it can be challenging because many factors could fail if you don’t understand the right way to go about it.
We can remedy that and whip up amazing desserts no matter how long.
Let’s break the whole procedure into manageable pieces before you set out for a treat to yourself. Cheesecake bites.
What is the best cheese to use?
I made a mix of ricotta with regular cream cheese for this recipe.
If you have read my Kiwi Cheesecake recipe and figured out that you will require fat-free cream cheese to make a successful cheesecake that is baked without baking.
In the case of ricotta, you must purchase a top-quality cheese. What defines excellent ricotta? High-quality ricotta must be thick and creamy with an appealing dairy taste.
Many ricotta-based slices of cheese have a grainy or water-like texture. Make sure to choose the best brands and choose ricotta with a high-fat content because it is more flavorful than lower-fat alternatives.
If you like how this recipe comes out, I’m sure you’ll be enthralled by the recipe I have for Italian citrus ricotta cakes!
A Cheesecake requires more than Cheese.
Even creamy ricotta or full-fat cheese will need some help to turn into a wonderful cheesecake.
Most recipes contain heavy cream or sour cream to soften the cheese’s texture. It is possible to use either.
Another fantastic thing to add can be lemon juice. This is the ingredient in this recipe, as well as honey. All of it created a perfect cheesecake mix. Smooth. Yum.
Tips for Making the Crust
This is a simple yet delicious crust made from crushed digestive cookies and butter. There are two crucial steps in making the crust:
- If you are mixing biscuits and butter, be sure you’ve got a dry-like sand mixture. Anything dryer or more liquid won’t give the desired outcomes.
- When the crust is placed in the springform pan then, press it down with firm pressure. It is possible to press the crust using the back of your spoon or the bottom of the glass. This will ensure that the crust is smooth and solid and will not fall apart when you cut it into pieces.
What else can be used to make the Crust?
The classic cheesecake crust can be created by mixing a kind of cookie with butter.
Suppose you’re unable to get digestive cookies in the local area and aren’t willing the wait until McVitie’s to be shipped alternatively. In that case, you can use Graham crackers which are the traditional American option for cheesecake. It is possible to use a shortbread cookie.
Non-Baking Cheesecake Tips
1. Be sure to keep your cheese in good condition and at room temperature.
The use of cheese that is at room temperature will guarantee an even mix in the end. A cheese that is too soft is not able to mix well. There will be pieces of cheese scattered throughout the cake.
2. Don’t mix too much cheese.
Like everything else when baking, it’s essential not to mix too many ingredients. If you continue mixing them, more air is incorporated, and when the cake has set, it will be air pockets inside.
3. Cool the cake.
After your cake has been placed in its spring-like form, it is crucial to chill it properly. This will help ensure that the cake is firm and the flavors emerge. Cool the cake overnight.
You can also cool this cake in the refrigerator for up to 4 hours plus only 20 mins when it is frozen to shorten the wait time. I don’t recommend it any longer because the cheese will be a bit smoky.
Cheesecakes are already exquisite, so I like to make them simple: I decorate my cake with fresh strawberries and a small number of digestive cookies that I ground.
Cheesecake is served with virtually any type of fruit. It is always possible to decorate the cake with fruity jam, chocolate, and chopped nuts. Sometimes, I love to cook fresh berries in the addition of lemon juice and honey and then drizzle it all onto the cakes.
How to Make a no Bake Ricotta Cheesecake
Create the crust: Melt butter on the stove or in the microwave.
In a mixing bowl, mix the flour and the ground digestive cookies. Stir until you’ve got a sand-like, wet texture. Press the dough into a spring-form pan and line with baking parchment.
Create this topping: Put the filling in a bowl and combine cream cheese and ricotta.
Incorporate honey with lemon juice as well as lemon zest. Blend until it begins to get smooth.
Spread the cheese mix over the crust that you have prepared.
Cool the cake overnight.
When you are ready to serve, take your cake out of the springform pan, and then top it with fresh strawberry slices and crushed digestive cookies.
No Bake Ricotta Cheesecake
yield: 8″ CHEESECAKE Time to prepare: 20 Minutes Additional time: 4 HOURS Total time: 4 20 MINUTES 4
This cheesecake baked with no baking is a rich and delicious continuous pleasure.
For the Crust:
- 5 TBSP butter that is not salted
- 1 1/4 cup ground digestive cookies
To make this filling, Ricotta:
- 12oz. ricotta cheese
- 4oz. cream cheese
- 3 tbsp honey
- 1 lemon, zested
- 2 1 tbsp lemon juice
For the topping:
- Fresh strawberries
- Ground digestive cookies
- Create the crust: Melt butter on the stove or in the microwave.
- A bowl is used to mix the butter and the ground digestive cookies. Mix until you get a sand-like, wet texture. Press the dough into spring-form pans lined with baking parchment.
- Create this Filling: Make the filling by mixing in a bowl. Mix cream cheese and ricotta.
- Incorporate honey with lemon juice along with the lemon zest. Blend until it begins to get smooth.
- Sprinkle the cheese mixture on the crust you’ve prepared.
- The cake can be chilled overnight.
- When you are ready to serve, remove your cake out of the springform pan and decorate it with fresh strawberry slices and crushed digestive cookies.
YOUNG: A SERVING SIZE of 8: 1
Quantity Per Serving: CALORIES: 422TOTAL FAT: 26gSATURATED FAT: 14gTRANS FAT: 0gUNSATURATED FAT: 10gCHOLESTEROL: 50mgSODIUM: 213mgCARBOHYDRATES: 41gFIBER: 1gSUGAR: 25gPROTEIN: 8g(c).
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!