Classic No-Bake New York Cheesecake
Ingredients
Cookie base
- 200 g butter cookies
- 100 g butter
Cheesecake filling
- 200 g heavy cream
- 600 g cream cheese
- 200 g sour cream
- 150 g sugar
- 1 packet vanilla sugar
- 4 sheets gelatin
- 2 tablespoons lemon juice
Preparation
Crush butter cookies in a food processor until fine, or place in a freezer bag and crush with a rolling pin
Line the bottom of a 26 cm springform pan with parchment paper. Melt butter in a small saucepan over low heat. Mix melted butter with crushed cookies and press firmly into the pan bottom. Chill for about 30 minutes
Whip heavy cream until stiff and set aside. In a separate bowl, mix cream cheese, sour cream, sugar, and vanilla sugar. Soak gelatin sheets in a bowl of cold water for about 3 minutes. Meanwhile, heat lemon juice in a small saucepan over low heat (do not boil)
Squeeze excess water from gelatin sheets and add to the warm lemon juice. Remove from heat and stir until gelatin is completely dissolved
Temper the gelatin mixture by stirring 1-2 tablespoons of the cheesecake mixture into it, then pour the gelatin mixture into the cheesecake mixture and stir well. Gently fold in the whipped cream
Pour the cheesecake mixture over the chilled cookie base. Chill in the refrigerator for at least 3 hours
Serving
This cheesecake yields about 12 servings
