We present to your attention a very simple cheesecake recipe without baking. Here, you don’t need to make a water bath, bake a dish in two steps, and go through the enduring complexities of classic cheesecake making methods. Just 25 minutes of action and a delicate, delicious cheesecake is ready. It will remain to cool for several hours in the refrigerator and you can safely serve it to the table!
Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Dessert |
Ingredients
Ingredients- 300 g of “Jubilee” or “Buratino” type cookies
- 160 g of melted butter
- 2 tablespoon. tablespoons of sugar
- 450 g of cream cheese at room temperature
- 400 g of condensed milk
- Juice from 1 fresh lemon
- 1 teaspoon of vanilla extract
Print Recipe
Pin Recipe Instructions
- Put the cookies in a large, clean plastic bag with a ziplock, close, and grind with a rolling pin until fine crumbs …
- Pour the cookie crumbs into a medium bowl and add the sugar. Add oil and mix thoroughly until smooth.
- Place this mixture in a round baking dish about 20 cm in diameter with a removable bottom. Spread evenly over the bottom. The base should have edges – about 4-5 cm. Place the mold with the base in the freezer for 10 minutes.
- Meanwhile, make the filling. Using an electric mixer on medium-high speed, beat the cream cheese in a large bowl until smooth. Add condensed milk in small portions, whisking after each addition. Then add lemon juice and vanilla extract and beat again.
- Pour the filling into the chilled base (without removing it from the mold). Level the surface with a spatula. Cover the cheesecake with cling film and refrigerate for 2.5-3 hours.
- Carefully remove the cheesecake from the pan by removing the bottom. Dessert can be served with fruit or berry jam, fresh fruit pieces, or condensed milk.
Enjoy your meal!
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