Philadelphia Cream Cheese No Bake Cheesecake [Recipe + Video]
Serving: 8porciones
Ingredients
For the crust
1ounceof whole-wheat graham crackers[28 g]
5ouncesblanched almonds[142 g] (see notes)
6tablespoonsmelted butter
1tablespoonunflavored gelatin powder
1cupboiling-hot waterplus ¼ cup at room temperature
1cupheavy whipping cream[236 ml], divided
16ouncescream cheese[500 g], room temperature
Zest from one lime
⅓cupcondensed milk
1tablespoonpure vanilla extract
¼cupdulce de leche
Instructions
Step 1: Making the graham cracker crust
Mix the crackers, almonds, and butter in a food processor and grind until it has the texture of brown sugar.Pour the graham cracker crumbs into the baking pan. Press the mix with the back of a spoon to form an even crust. If you cover the sides with the crust, make sure to line the baking pan with parchment paper.Set aside on the counter
Step 2: Dissolving the gelatin
In a bowl, add room-temperature water. Whisking continuously, add the gelatin powder in a fine mist avoiding clumps.Pour the boiling water into a different bowl of the same size, put the bowl of dissolved gelatin in the bowl with boiling water (like a bain-marie), and let them rest until everything has cooled to room temperature.Discard the water in the lower bowl. Set the dissolved gelatin aside on the counter.
Step 3: Mixing
Pour the heavy cream into the mixer bowl. Whisk at high speed until it forms stiff peaks (3-4 mins). Don't overdo it, or it'll turn into butter.Add the cream cheese, and whisk to mix. At this point, it will be a bit dry and lumpy. Add lime zest, condensed milk, and vanilla extract, and whisk at high speed until it's fluffy and smooth (2-3 mins).Pour in the dissolved gelatin and whisk to incorporate.
Step 4: Filling
Pour the cream cheese mixture into the pie crust, tap on the counter a couple of times to get rid of large bubbles, and level with a spatula.Pour the dulce de leche on the cream cheese mix and, using a skewer or table knife, mix and fold, making marble-like swirls.
Step 5: Chilling
Cover with plastic film or eco-friendly reusable waxed fabric (to prevent it from overdrying or getting unwanted odors in the fridge) and chill in the refrigerator for at least 4 hours or, best, overnightOnce chilled thoroughly, serve.
Cook's notes
If you do not have, or do not want to use almonds, double the number of crackers and use butter at room temperature.