Crème Fraîche No-Bake Cheesecake with Blackberries
YIELD: 8 (4-OUNCE) INDIVIDUAL SERVINGS
We decided to include a recipe for no-bake cheesecake because we wanted to cover every type of cheesecake for this, our complete guide to America’s favorite dessert. Refrigerated no-bake cheesecakes have been popular since the 1930s, when most homes had their own electric refrigerators. It’s especially great for college dorms, where students usually don’t have access to an oven. Believe it or not, dorm-room cheesecake is still a thing.
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FOR THE ALMOND STREUSEL:
½ cup all-purpose flour
¾ cup granulated sugar
5 tablespoons cold unsalted butter
¼ teaspoon salt
¾ cup slivered almonds
FOR THE CRÈME FRAÎCHE NO-BAKE BATTER:
2 (8-ounce) packages cream cheese, room temperature
⅔ cup granulated sugar, divided
¾ cup crème fraîche
1 cup heavy cream
2 large egg yolks, room temperature
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
2 teaspoons cold water
2 cups water
FOR THE GARNISH:
2 cups Blackberry Compote (see recipe on p. 125)
1 tablespoon lemon zest (optional)
1. Prepare the Almond Streusel recipe (see p. 114). Follow the recipe as directed. Divide the streusel evenly into the bottoms of 8 (10-ounce) tumbler glasses arranged on a baking sheet.
2. Prepare the Crème Fraîche No-Bake batter (see recipe on p. 88). Follow the recipe as directed. While the batter is still fresh and has not yet firmed up, divide it evenly into each of the tumbler glasses. Pour slowly to ensure that the streusel is not displaced. (Use a pitcher with a pouring spout or a pastry bag to ensure a clean pour.) Refrigerate for 4 hours or overnight.
3. Just prior to serving, top the individual servings with the Blackberry Compote and the lemon zest, if using. Serve cold.
Ready Set Pour: Transfer the batter to the glasses immediately in order to prevent the gelatin from setting up too quickly.
