免烤芝士蛋糕

Name: 免烤芝士蛋糕
Prep time: 25 min
Total time: 265 min
Yield: 10 servings
Ingredients: 2 cup 格兰姆饼干碎屑，约14-15张完整饼干; 3 tbsp 细砂糖; 0.25 tsp 盐; 7 tbsp 无盐黄油，融化; 24 oz 奶油芝士，全脂，软化至室温; 1 cup 糖粉，过筛; 2 tsp 香草提取物; 2 tbsp 新鲜柠檬汁; 1 tsp 柠檬皮屑; 0.25 tsp 盐; 1.5 cup 重奶油，冰冷; 1 cup 新鲜草莓，切片; 各种浆果; 0.25 cup 草莓果酱，加热; 果酱

甜点4小时25分钟10 份简单

关于此食谱

经典、可靠的免烤芝士蛋糕，采用黄油格兰姆饼干皮和丝滑、浓郁的奶油芝士馅，在冰箱中完美凝固——无需烤箱。轻盈而奢华，质地光滑细腻，饼干皮提供令人满足的酥脆口感。完美适合提前准备的宴会或任何需要令人印象深刻的甜点而不想费力的场合。

步骤说明

1
Crush the graham cracker crumbs into fine, even crumbs using a food processor, or place them in a Ziploc bag and crush with a rolling pin. You need 2 cups of crumbs total.
2
In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and salt. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed — it should feel like wet sand.
3
Press the crumb mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cups to pack it tightly. Refrigerate the crust for at least 15 minutes while you prepare the filling.
4
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on ^[medium speed] for 2–3 minutes until completely smooth and fluffy with no lumps. Scrape down the sides of the bowl as needed.
5
Add the sifted powdered sugar, vanilla extract, lemon juice, lemon zest (if using), and salt to the cream cheese. Beat on ^[medium speed] for another 2 minutes until fully combined, smooth, and creamy.
6
In a separate cold mixing bowl, pour in the cold heavy whipping cream. Beat with clean beaters on ^[medium-high speed] until stiff peaks form, about 3–4 minutes. The cream should hold its shape firmly when the beaters are lifted.
7
Add the whipped cream to the cream cheese mixture in two additions. Gently fold it in with a spatula using large, sweeping motions from the bottom of the bowl upward. Stop as soon as no white streaks remain — folding gently keeps the filling light and airy.
8
Pour the filling into the chilled crust and spread it into an even layer with an spatula or the back of a spoon. Smooth the top as flat as possible.
9
Cover the pan tightly with plastic wrap (without touching the filling) and refrigerate for at least 4 hours, or overnight for best results. The cheesecake needs this time to fully firm up and set.
10
When ready to serve, run a thin knife or spatula around the inside edge of the springform pan before releasing the latch. Carefully remove the outer ring.
11
Top with sliced fresh strawberries or your preferred berries of choice. For a glossy finish, brush or drizzle the warmed strawberry jam or fruit preserves over the fruit. Slice with a sharp knife wiped clean between cuts for neat slices.

免烤芝士蛋糕

甜点4小时25分钟10 份简单

关于此食谱

步骤说明

1
Crush the graham cracker crumbs into fine, even crumbs using a food processor, or place them in a Ziploc bag and crush with a rolling pin. You need 2 cups of crumbs total.
2
In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and salt. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed — it should feel like wet sand.
3
Press the crumb mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cups to pack it tightly. Refrigerate the crust for at least 15 minutes while you prepare the filling.
4
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on ^[medium speed] for 2–3 minutes until completely smooth and fluffy with no lumps. Scrape down the sides of the bowl as needed.
5
Add the sifted powdered sugar, vanilla extract, lemon juice, lemon zest (if using), and salt to the cream cheese. Beat on ^[medium speed] for another 2 minutes until fully combined, smooth, and creamy.
6
In a separate cold mixing bowl, pour in the cold heavy whipping cream. Beat with clean beaters on ^[medium-high speed] until stiff peaks form, about 3–4 minutes. The cream should hold its shape firmly when the beaters are lifted.
7
Add the whipped cream to the cream cheese mixture in two additions. Gently fold it in with a spatula using large, sweeping motions from the bottom of the bowl upward. Stop as soon as no white streaks remain — folding gently keeps the filling light and airy.
8
Pour the filling into the chilled crust and spread it into an even layer with an spatula or the back of a spoon. Smooth the top as flat as possible.
9
Cover the pan tightly with plastic wrap (without touching the filling) and refrigerate for at least 4 hours, or overnight for best results. The cheesecake needs this time to fully firm up and set.
10
When ready to serve, run a thin knife or spatula around the inside edge of the springform pan before releasing the latch. Carefully remove the outer ring.
11
Top with sliced fresh strawberries or your preferred berries of choice. For a glossy finish, brush or drizzle the warmed strawberry jam or fruit preserves over the fruit. Slice with a sharp knife wiped clean between cuts for neat slices.