No Bake Raisin Cheesecake Food

NO-BAKE CHEESECAKE

Steps:

• Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
• Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

NO-BAKE STRAWBERRY CHEESECAKE BRAIN

Steps:

• For the graham cracker crust: Pulse the graham crackers, brown sugar, cinnamon and salt in a food processor until crumbs form. Drizzle in the butter and pulse until the mixture looks like wet sand. Transfer to a bowl and wipe out the food processor.
• For the cheesecake: Whisk the gelatin into 1/3 cup warm water and let sit until softened, about 5 minutes.
• Pulse the cream cheese in the food processor until completely smooth, scraping down the sides as needed. Then add the granulated sugar, vanilla, salt, lemon juice and softened gelatin. Pulse until completely smooth. With the food processor running, add the heavy cream and enough food coloring to make the batter a light pink. Process until combined.
• For the strawberry syrup: Combine the strawberries, granulated sugar, lemon juice and 1/4 cup water in a medium saucepan over medium-high heat, bring to a simmer and simmer until the berries are very soft but still holding their shape. Strain the syrup, transfer the berries to a small bowl and chill. Return the syrup to the saucepan and continue cooking until thickened, about 10 minutes. Chill the syrup until ready to use.
• Coat a plastic 9.75-by-8.5-by-4-inch (7-cup) brain-shaped gelatin mold generously with nonstick cooking spray. Pour half of the cheesecake batter into the mold, swirling the batter to cover all sides of the mold. Freeze for 5 minutes to let the batter thicken. Using the back of a spoon, spread the batter up the sides so there is a 1/2-inch-thick coating around the entire mold. Freeze for 10 minutes to set the batter.
• Add the strawberries to the center of the mold. Drizzle 1 tablespoon of the strawberry syrup over the strawberries. Evenly spread the remaining batter over the berries, pressing the batter into the mold to fill any gaps. Top with the graham cracker crumbs, pressing to create a firm crust. Place the cheesecake in the freezer until the sides are very firm and almost frozen, about 2 hours. Transfer to the refrigerator and chill for 2 hours before serving.
• To unmold the cheesecake: First, carefully place the mold briefly into a bowl of hot water, then run a small offset spatula around the edge of the mold to help release the cheesecake from the sides. Invert onto a plate and poke small holes in the mold with a paring knife to help release the cheesecake from the mold. Carefully pull off the mold. Top the brain with the remaining strawberry syrup.

THE BEST NO-BAKE CHEESECAKE

Steps:

• For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
• For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
• Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
• Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
• Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

NO-BAKE CHEESECAKE

Steps:

• For the crust: Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan with 1 tablespoon butter.
• Combine the flour and salt in a large bowl. Using your fingers, work the remaining 8 tablespoons butter into the flour until the mixture resembles coarse crumbs. Gently pat the crust into the bottom of the pan and about 1 1/2 inches up the sides. Brush the egg yolk over the crust to form a protective coating. Line the crust with a piece of foil or parchment paper and fill with raw rice or pie weights. Bake until the crust is golden brown, 15 to 18 minutes. Remove weights. Let cool 5 minutes.
• For the filling: Beat the cream cheese in an electric mixer fitted with the whisk attachment on medium speed until smooth, 3 to 5 minutes. Turn the mixer to low speed and slowly pour the orange juice into the cream cheese followed by the condensed milk. Spoon the filling over the crust, tapping the sides of the pan even out the distribution. Sprinkle the almonds over the top of the filling.
• Refrigerate until firm, 2 to 3 hours or preferably overnight.

BEST NO-BAKE CHEESECAKE

Steps:

• In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
• In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.