Easy-to-Make Cheesecake by Canadian Recipes of the Great White North

Easy to Make Light Cheesecake by Canadian Recipes of the Great White North - ( a non-bake cheesecake for a quick light dessert)


Serves 8 to 10
Ingredients :

•3/4 cup crushed graham crumbs
•1/4 cup sugar
•4 tablespoons unsalted butter, melted
•3 tablespoons freshly squeezed lemon juice
•2 envelope unflavored gelatin
•4 large egg yolks
•2 1/2 cup half & half cream or 33% whipping cream
•Pinch of salt
•Grated zest of 1/2 orange or 1/2 lemon
•1 teaspoon pure vanilla extract
•1- 250 g cream cheese, room temperature
•1/2 cup of sour cream and 1/4 cup of milk
•1/2 cup heavy cream, whipped (33%)

 Canadian Recipes of the Great White North


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Directions:

1.Preheat the oven to 400 degrees. Spray springform pan with Pam or generic brand into the bottom and sides of a 7-inch springform pan.( If using a 12 inch springform pan - double recipe)

Make crust: Melt butter in microwave - 30 seconds. Place in bowl and add graham-cracker crumbs and 1/4 cup of sugar. Mix together and press into bottom of pan. Place in the oven and bake for 10 minutes.

3.Place 3 tablespoons of lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften

4. Beat 4 eggs yolks in a small bowl. Add 2 cups of heavy cream into saucepan - place under medium heat. Add half of warm cream and mix into the small bowl of egg yolks - stir in as you do this. Once incorporated add the egg yolk mixture back into the saucepan and stir constantly - approximately 8 -10 minutes. Make sure your heat is only on medium. You can gradually whisk in remaining 1/2 cup sugar, salt and vanilla. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon. Do not allow to boil. Transfer bakc to the bowl.

5.Stir in softened gelatin, orange zest or lemon zest, and vanilla, mixing until gelatin is completely dissolved. Congratulations - you have just made a custard. Set aside.

6.Place the 250 grams of cream cheese, 1/2 cup of sour cream and 1/4 cup of milk into a food processor - blend until smooth. With machine running, add warm custard and process just long enough to combine. Transfer to a bowl and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight.

7.Release spring from pan - Unmold cake from springform pan by running a thin knife ( dip knife in hot water) around the inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.

To the Plate:

Cut a small slice of cheesecake using a knife that has been dipped in hot water ( this gives the cheesecake an even smooth cut)
Place on your favorite serving plate.
Add a genenrous portion of blueberry or strawberry sauce or compote' (jam) just on top of the cheesecake and let some run off.
Add a dop of whipping cream on top and voila' - enjoy :)

An Easy-to-Make Light Dessert for your Dinner Party tonight.

In my book - Canadian Recipes of the Great White North  you can find a baked wild strawberry cheesecake.