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The mixture should hold together in your hand when squeeze it.”,”image”:{“id”:”387bdc2c4521bbad7e1b248d6b9fc3a6058b80de”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:54:52.101-04:00″,”updated_at”:”2017-04-27T18:54:52.101-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_No Bake Cheesecake_Christine Han Photography-100.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”57e961ece433b85601eb4c9762a6ca22a9831c20″,”caption”:”\u003cb\u003ePress the crust into the pan:\u003c/b\u003e Transfer the crust mixture into 9-inch springform pan. Press the crumbs evenly over the the bottom and 1 inch up the sides of pan, using a heavy-bottomed cup as needed to press the mixture into the pan.”,”image”:{“id”:”57e961ece433b85601eb4c9762a6ca22a9831c20″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:54:52.147-04:00″,”updated_at”:”2017-04-27T18:54:52.147-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_No Bake Cheesecake_Christine Han Photography-103.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”4a4f26b346cc2c135fd6a35f28d3c415188025ee”,”caption”:”\u003cb\u003eChill the crust:\u003c/b\u003e Refrigerate the crust for 10 minutes. Meanwhile, prepare the filling.”,”image”:{“id”:”4a4f26b346cc2c135fd6a35f28d3c415188025ee”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:54:52.224-04:00″,”updated_at”:”2017-04-27T18:54:52.224-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_No Bake Cheesecake_Christine Han Photography-106.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”1f5a22ae23cf9c57c1f1d2c4df82473609526d15″,”caption”:”\u003cb\u003eMake the filling:\u003c/b\u003e Place the cream cheese in a large bowl and beat with an electric hand mixer on medium speed until smooth. Add the sweetened condensed milk, lemon juice, and vanilla and continue to beat until completely smooth, about 2 minutes.”,”image”:{“id”:”1f5a22ae23cf9c57c1f1d2c4df82473609526d15″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:54:52.187-04:00″,”updated_at”:”2017-04-27T18:54:52.187-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_No Bake Cheesecake_Christine Han Photography-105.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”7f9d7247b40ed63029fcfa4472a8bf733054265b”,”caption”:”\u003cb\u003eChill the filling: \u003c/b\u003ePour the filling into the crust and smooth the top with an offset spatula. Refrigerate at least 4 hours, but preferably overnight.”,”image”:{“id”:”7f9d7247b40ed63029fcfa4472a8bf733054265b”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:54:52.237-04:00″,”updated_at”:”2017-04-27T18:54:52.237-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_No Bake Cheesecake_Christine Han Photography-108.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”19eac63e3bfe05b4f018a5da3e58c0fd084cd7ec”,”caption”:”\u003cb\u003eRemove from the pan and serve:\u003c/b\u003e Before serving, remove the sides of the springform pan. Use a long, thin knife dipped in hot water and then dried to slice the cheesecake.”,”image”:{“id”:”19eac63e3bfe05b4f018a5da3e58c0fd084cd7ec”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:54:52.307-04:00″,”updated_at”:”2017-04-27T18:54:52.307-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_No Bake Cheesecake_Christine Han Photography-110.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”a83698d792fb7aba87f023d3719a936662e2ddde”,”caption”:””,”image”:{“id”:”a83698d792fb7aba87f023d3719a936662e2ddde”,”width”:1333,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:54:52.306-04:00″,”updated_at”:”2017-04-27T18:54:52.306-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_No Bake Cheesecake_Christine Han Photography-111.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
I’m going to present a polarizing thesis here and do my best to defend it: No-bake cheesecake is actually better than traditional cheesecake. Besides being easier to perfect, no-bake cheesecake is more flavorful without the long bake and more easily adapted to upgrades like fruit or chocolate flavorings.
If your ideal cheesecake is impossibly smooth without a hint of graininess and has a filling that is perfectly sweet, creamy, and tangy with an incredibly tender crumb crust, then, surprise! You’ll love no-bake cheesecake.
from WordPress https://jonathanwilhoite.wordpress.com/2017/05/01/how-to-make-a-no-bake-cheesecake-cooking-lessons-from-the-kitchn/
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