No-Bake Cheesecake With Swiss Cheese
What's the deal with cheesecake? Have you ever found yourself wondering where the heck the cheese in cheesecake is? Cheesecake actually gets its name from the cream cheese that's used to make the filling so creamy, but even so, have you ever wanted to try a slice of cheesecake that's actually made with the real stuff? Then today's your lucky day!
For the mini cake:
- 6-inch springform pan
For the mini cake base:
- 3 oz graham crackers, crushed
- 4 tbsp cream cheese
For the mini cake cream:
- 1 tsp unflavored gelatin powder
- 4 oz cream cheese
- 2 oz sugar
- 3 oz plain yogurt
- 1 tsp vanilla extract
- 6 oz whipped cream
For the big cake:
- 8-inch springform pan
For the big cake base:
- 6 oz graham crackers, crushed
- 3 oz cream cheese
For the big cake cream:
- 5 oz Swiss cheese
- 3 fl oz warm milk
- 4 oz sugar
- 1 tsp vanilla extract
- 10 oz cream cheese
- 1 tbsp unflavored gelatin powder
- 12 oz whipped cream
- yellow food coloring
- pastry spatula
- melon baller
1. To make the mini cake base, combine the graham crackers crumbs and cream cheese, press the mixture into the bottom of the small springform pan, and refrigerate until the base sets. For the mini cake cream, mix the cream cheese, yogurt, sugar, vanilla extract, and gelatin powder together, gently fold in the whipped cream, and pour the cream over the chilled cake base. Refrigerate the cake for at least 2 hours. Meanwhile prepare the big cake base in the same way you did the mini cake base.
2. For the big cake cream, heat the milk to 100°F and pour it into a bowl. Add the shredded Swiss cheese and stir until the cheese is completely melted. Add the sugar, vanilla extract, cream cheese, gelatin powder, and yellow food coloring and mix well. Gently fold in the whipped cream.
3. Pour about 7 oz of the big cake cream over the big cake base, smooth it out, and refrigerate for at least 30 minutes.
4. Remove the mini cake from its pan and place it in the center of the big cake. Pour the remaining big cake cream over the mini cake, smooth it out, and refrigerate for at least 12 hours.
5. Remove the cake from its pan the next day and smooth it out once more. Dip a melon baller in warm water and use it to gently carve out "holes" to make the cake look like a piece of Swiss cheese.
This delicious cheese cake is almost too good to eat, but seriously, who can say no to cheese AND cake, especially at the same time?!
You can find the recipe for the Circus Cheesecake featured in the bonus video here.