How to Make No-Bake Cheesecake - Introduction

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Hi, I am David Guas with Damgoodsweet Consulting Group in Washington D.

C. area and we are here to talk about non-baked cheese cake that we are about to do. So as far as ingredients go, the reason it's non-baked cheese cake and never sees an oven is because of gelatin. Here I used gelatin sheets, but you can also use powdered gelatin and the conversion between the two is on the back of the container. But in this case you can buy this from some Specialty Markets, and you have to do, because it's a dry product, is that you have to hydrate in some ice water, which I have already done here. It's called blooming. When you bloom the gelatin, it hydrates itself and becomes soft.

What weve done is, we have our 8 ounces of cream cheese already here on the stove, and essentially I am going to remove that from the boiling water, which is already nice and hot. I am going to just squeeze the water out of the soften gelatin to make sure that it's -- we are not adding water into the actual dessert. So at this point, I go ahead and take a whisk, and Ill just whisk in that soften gelatin, and you can see with that residual heat left over from the double boiler that we have created over the stove, the gelatin has started to dissolve. This particular recipe calls for one-anda-half sheets of the gelatin. Once youve whisked it and the gelatin is completely dissolved, we can allow that to rest for a second while we add our other ingredients, which is our one cup of sour cream to our electric mixer. Its best to keep this in a chilled temperature prior to using it, it allows the cream to react and will whip quicker. Heavy cream drops in temperature, it has a harder time building it's volume. So go ahead and put our whip attachment to our electric mixer, well add our sugar as well. Thats five tablespoons of granulated sugar. What we are going for is something we call soft peaks, or medium peaks, where the cream begins to get a little bit of body, but isnt over whipped creating stiff peaks. In the mean time, just reassuring that we have completely dissolved our gelatin in our base, which is just our cream cheese and our dissolved gelatin is nice and smooth. It only takes about a minute or so to get our soft peaks and it's going to still resemble a thickened sour cream. At this point I am going to go ahead and add my vanilla extract. I use an extract from Mexico, which you can find at some Specialty Markets, because this is our Mexican non-baked cheese cake with our Cajeta. You can use any vanilla extract. Once we have achieved a soft peak, remove this from the machine and well do a fancy thing called folding, and we will fold in this partially whipped, but just about a third of it will go in first. Then we will whisk this together smooth and what's thats doing is we have a cold mixture with a warm mixture and this allows any lumps to get worked out. You dont want to bite in to your non-baked cheese; you can have chunks of cream cheese, or gelatin for that matter. So it's crucial this point to make sure theres no lumps and theres no un-dissolved gelatin. At that point you can add the remaining soft peak with mixture, which again is just our sugar or sour cream and our heavy cream along with our vanilla extract. This is a very easy recipe, it's also very clean, you are not dealing with eggs. What we do is we fold, and folding is just a gentle technique thats done by the wrist and we are taking going in from the center and we are just folding that mixture until it's fully incorporated, cleaning our sides making sure again there is no lumps. At that point we are going to go ahead and portion it; this mixture is essentially ready for portioning. So for small dinner parties what I like to do is, I like to put these into small coffee cups, approximately about four to six ounces of product into a six or eight ounce coffee cups. So at this point you can just portion the mixture directly into the cup, filling it about two thirds of the way. What we do now, is we go ahead and refrigerate this, and you want to allow at least four hours to set up. You can even do this the night before. So your dinner party is Saturday night, you want to do this Friday evening. Desserts should be something that youre not stressed out about, and it's easy and quick and this proves to fit that category. Here we have the finished product, which is a set version of the cheese cake, which has seen about six hour in the refrigerator. At this point we have something called Cajeta, which is a Mexican caramel made from goats milk. What you can do is, there are great products out there in most Latin markets, this particular product is Cajeta and it's jarred. Its easy and it's delicious and it's got a great flavor. What we have done is, just literally portioned about two tablespoons of the Cajeta directly over the set cream cheese mixture. You have to make sure that your cheese cake is fully set, giving it at least six to four to six hours in the refrigeration, after which you can top it with a light layer of the Cajeta. Its very rich and full bodied, so you dont want to have too much of it, like I said before, a couple of tablespoons will be sufficient. At this point it's ready to plate up and I like to serve it with the spoon almost like a coffee set on a saucer and that is our non baked cheese cake with Cajeta, goats milk caramel.

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