Cookie Bottom No-Bake Peanut Butter Cheesecakes. Whaaaaat? Show Yes. I do realize my recipe titles are getting longer and longer each day. But I swear I just wanna give you a heads up on what you might be getting yourself into. Anyway. This week is weird and super busy and… also weird. Did I say that already? Well it is. So I’m filling it up with sweets. I feel like I’m trying to cram too many things into just a few days of space. I had my brother’s birthday this past weekend. Thursday is Valentine’s Day. I’ve had my kitchen table piled full of work to do since Sunday evening and I finally put a pretty good dent in it today but it’s still not done. And it’s taking up most of my kitchen table (have I mentioned yet this week that we need a bigger house? well we do.). That makes it super hard to bake/photograph/eat/anything with food. Add to all this mess that I have my little guy’s birthday happening in 2 weeks AND my sister’s birthday at the same time, so I should be mapping out and testing cake recipes or shopping or something… but I feel like everyday I run out of time. Ummmm… another thing: the laundry. I need to know why it seems to be multiplying. I’m behind on my reading (I’ll get there you guys, I promise!), I’m behind on sleep. I am NOT behind on walking. Me and Lucy are doing LOTS of walking. So there’s one good thing. Two good things: Cookies + No-Bake Cheesecakes. Cookie Bottom No-Bake Peanut Butter Cheesecakes
#1- If you wanna go the quick route, skip over the first 9 ingredients and use store-bought cookies. Chocolate chip or anything you like with peanut butter really. #2- The cookie recipe makes about 25 uniformly sized cookies. You'll have leftovers! Or you could double the cheesecake recipe if you need to serve more. No-bake cheesecake adapted from THIS recipe at How Sweet It Is Do you put eggs in a no bake cheesecake?The main difference is that there are no eggs in a no-bake cheesecake and a no-bake cheesecake "sets" by chilling in the fridge. Whereas a baked cheesecake has eggs in the recipe, then the cheesecake is baked in a water bath, then it chills in the fridge. The textures of these two cheesecakes are totally different.
Why do you add lemon juice to cheesecake?The acid of the lemon juice will react to the fatty proteins and give you that nice thick texture that you're looking for. You need an acidic ingredient like this to ensure that the cheesecake tastes like cheesecake and retains its shape like it's supposed to.
How do you make cheesecake Harden?To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse. Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling.
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