An eggless cheesecake that requires no baking! The taste is light,refreshing and is as easy as beating the ingredients, adding it on top of the crust and refrigerating overnight. The slices come out perfect. This recipe removes all the issues with a baked cheesecake,most dreaded being the cracked top.
An alternate to graham crackers is Digestive or Parle G biscuits.Take your time to make sure the graham cracker crust is well pressed into the bottom of the pan. Since we are not baking the crust, its important to compact is tightly. The whipping cream for the filling needs to be cold to get the stiff peaks. The cream cheese and sour cream need to be at room temperature so we can blend everything easily and get a good consistency. Whipping cream can be tricky when trying to get stiff peaks. if you over beat, it can turn to butter, so be cautious while beating the heavy whipping cream.Best practice is to beat on medium speed. Fold the heavy whipping cream and cream cheese mixture. Over mixing can deflate the air in the whipping cream, which is what gives us the soft mousse like texture. While running the knife around the edges to remove the cheesecake from the pan, do it carefully. Refrigerating for minimum 12 hours is recommended. Best results are if you refrigerate overnight. I made my cake 2 days before and I got smooth,clean and perfect slices.