Cheesecake is one of those sublime desserts and comes in many shapes. We love a rich, dense cheesecake that’s more on the tart side than the sweet. Luckily for anyone making this recipe, you can control the amount of “sweet” you like.
This episode we have Pay Chen, former host of Breakfast Television Winnipeg, sharing her insight about baking and her sweet tooth. Don’t miss this episode because we share tips, tricks, and tools that make this dessert a breeze to whip up.
Prep Time: 15 minutes
Total Time: 2 hours, 15 minutes
Individual cheesecakes just got easier with this quick, no-bake recipe. Make sure to start two hours before you want to enjoy this decadent dessert.
1/2 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
4 1/2 tablespoons granulated sugar, divided
3/4 cup brick cream cheese, room temperature
1/4 cup heavy cream (35%)
passionfruit, strawberries, mixed fruits, sliced peaches, etc.
1. Lay parchment paper on a flat surface (like a plate) that can fit easily into the refrigerator. Place the molds onto the parchment paper.
2. Begin with the crumb base. In a small bowl, stir together the graham cracker crumbs, butter, 1 1/2 tablespoons of sugar and a pinch of salt.
3. Divide the crumb base between two three-inch circular molds and tap down to make sure they’re even.
4. In a separate metal bowl, whisk the cream until stiff peaks form. Add the cream cheese and remaining sugar and continue to whisk. Divide the cream cheese between the molds and smooth to evenly distribute.
5. Cover with plastic wrap and refrigerate for two hours and up to 24 hours.
6. When ready to serve, heat up a knife under hot water. Run the knife around the edge of the mold and carefully remove the mold.
7. Top with fruit and serve immediately.
Amanda Garbutt is the host of The Hot Plate a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.