Try a No-Bake Cheesecake for your Labor Day Weekend!

When I saw this recipe in the Boston Globe, I was intrigued by the beautiful story of this recipe being made for a father’s summer birthday and how the recipe came from a co-worker of his wife from the University of Connecticut in the 60’s.  The longevity of this recipe says so much!

I was also curious what a no-baked cheesecake would taste like!  The cheesecake I bake has a creamy, smooth texture and a golden finish.  I knew a no-bake dessert would not have that same taste and texture, but would it have a similar taste to be called a cheesecake?  I would soon find out!

The recipe was very simple to make.

1. Have on hand a 9-inch springform pan. Line the bottom and sides with the ladyfingers, using a double layer in the center of the pan.

2. In an electric mixer, beat the cream and ¼ cup of the sugar until stiff peaks form. Transfer to another bowl; refrigerate.

3. In the electric beater, mix the cream cheese, remaining ½ cup sugar, and vanilla until soft and light.

4. Fold the whipped cream into the cream cheese mixture.

5. Spoon half the mixture into the pan and smooth the top.

6. Add another layer of ladyfingers. Pour the remaining cream cheese mixture on top and smooth the surface. Cover and refrigerate overnight.

7. Arrange the berries on the top of the cake.  Adapted from Martha HunyadiTesta

Buying the soft ladyfingers was easy to do and available at the supermarket.  All I had to do was make the filling and put it together, refrigerate and it would be ready for my house-guests the next day!  A piece of cake!  It came together without any problems and when I served it; the dessert was a success!

It did not taste like a creamy cheesecake that was baked, but it did have a cream cheese flavor.  It was light, delicious and melted in your mouth.  After one piece of a baked cheesecake, I am normally full but this no-bake cheesecake had me wanting a second piece.