Legendary American television hostess and kitchen queen supreme Martha Stewart is a cheesecake aficionado. Her no-bake cheesecake is one of the most decadent yet simple cheesecake recipes you can get your hands on, here’s our take on it!
1. Put graham crackers / Marie biscuits/waffle cones in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in the freezer for at least 10 minutes.
4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
6. Unclasp the sides of the pan, and remove the cheesecake.
Buy ingredients for this recipe
Thumbnail | Name | Categories | Price | Buy |
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Isvaari Golden Sugar | Baking, Flat 50% Off, Gourmet Food, Offers, Special Offer, Sugar, Upto 50% Off | ₹48.00 – ₹88.00 | Out of stock |
Ingredients
Directions
1. Put graham crackers / Marie biscuits/waffle cones in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in the freezer for at least 10 minutes.
4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
6. Unclasp the sides of the pan, and remove the cheesecake.
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