As of: February 16, 2024, 7:40 a.m
By: Sandra Keck
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From classic variations to exotic recipes, there is something for every taste.
However, the ultimate cheesecake experience awaits in the fridge.
There are many variations in the world of cheesecake.
Whether as a classic cheesecake with shortcrust pastry, as a baked cheesecake with a meringue topping or as a juicy San Sebastian cheesecake that comes out of the oven well browned and without a base - there is something for every taste.
Speaking of the oven: you can do without it for some cheesecake variations.
This not only saves energy, but also saves your nerves, because nothing will burn in the refrigerator.
The quick blueberry cake tastes fresh and summery, a no-bake peanut butter cheesecake tastes sinfully chocolaty and biscuit pudding slices are made almost quicker than they are eaten.
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Too much choice?
Understandable, because how are you supposed to choose the best recipe between all the cake dreams?
It's time to focus on a classic, the basic recipe on which many cheesecakes are based: the good old New York cheesecake.
The original recipe is baked in a water bath, so it becomes particularly creamy.
But thanks to the recipe from Simply Tasty, you also get a delicious and sweet result - straight from the fridge.
For a no-bake New York cheesecake you need these ingredients:
Traditionally it is baked in the oven, but there are also recipes for a New York cheesecake from the refrigerator.
Topped with blueberries it tastes particularly delicious.
(Symbolic image) © Pond5 Images/IMAGO
Cookie base:
200 g biscuits (e.g. butter biscuits, oat biscuits, shortbread)
100g butter
Cheesecake mixture:
200 ml whipped cream
1 organic lemon
600 g double cream cream cheese
200 g crème fraîche
120g powdered sugar
1 tsp vanilla extract
4 sheets of gelatin
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Preparing American cheesecake is easy:
Line the bottom of a springform pan (26 centimeters in diameter) with baking paper.
For the biscuit base:
Finely chop the biscuits in a speed chopper.
Melt the butter and add it to the cookie crumbs.
Pour the mixture into the springform pan and press it down firmly with a glass.
Refrigerate.
For the cheesecake mixture:
Beat the cream until stiff using a hand mixer.
Wash the lemon with hot water, rub dry, grate the peel and squeeze out the juice.
Mix the cream cheese with the crème fraîche, powdered sugar, vanilla extract, lemon zest and juice until creamy.
Soak the gelatine in cold water according to the package instructions.
Squeeze out the gelatine leaves well and dissolve them in a small saucepan over low heat.
Add a few tablespoons of the cream cheese mixture to the gelatine and mix well.
Stir the gelatin mixture into the remaining cream cheese mixture and carefully fold in the whipped cream.
Pour the cheesecake mixture onto the biscuit base, smooth it out and chill in the refrigerator for at least four hours.
Relish!
Easy Tasty Tip:
Decorate the New York Cheesecake with fresh berries such as strawberries, blueberries or raspberries before serving or serve with a quick fruit sauce.
A classic cheesecake is the New York Cheesecake.
It is known for its creamy and sweet taste.
There is a no-bake recipe at Simply Tasty.
(Symbolic image) © Pond5 Images/IMAGO
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With the recipe above you are guaranteed to get a creamy New York Cheesecake straight out of the fridge!
And if you like it even sweeter, treat yourself to small, sweet no-bake nut nougat cheesecakes as a dessert.