The No-Bake Whipped Cream Cheesecake runs circles around it's boxed counterparts, and is a delightful warm weather treat. Light and airy, yet tangy, creamy and rich like a cheesecake should be, I have discovered this cake is as good for breakfast as it is post dinner or in the middle of the night.
July 22, 2011
Name of Cake: Hot Weather Cheesecake
Constituents: graham cracker crust, italian meringue, creme fraiche custard, and sour cream and whipped cream cheese
I didn't take any process photos. I decided to put this together before I went to work (don't be too shocked, I went to work at 1:30 pm). I need to remember NOT to bake when there is a time constraint, as the project which may seem uncomplicated will become complicated and stress me out.
The custard came together without a hitch, although I strained out a good amount of cooked egg yolk.
The problem was that the whipped cream cheese and the sour cream (in my case whole milk greek yogurt) weren't warming up to room temperature. It probably had to do with the fact that it was only 63°F outside but the recipe says these two ingredients need to be at room temperature or else the gelatin in the custard would curdle. I had to give up on that dream and had a gravelly looking cheesecake. Luckily this didn't affect the mouthfeel or taste.
The italian meringue is made and folded into the other lively ingredients. This gets put into the graham cracker shell (which is also unbaked) and refrigerated for at least 4 hours. Mine refrigerated overnight, and my friends who were in town and I ate it for breakfast. Rose warns this cheesecake is really delicate and thus a pain to cut and serve, but I think the overnight chilling helped in that regards.
I had bought fresh bing cherries from the farmer's market and made a coulis out of them. Alongside strong cups of coffee and some crispy bacon, this cheesecake was a wonderful way to start the day.