No-Bake Cheesecake in the Tupperware Jel Party Mould

Name: No-Bake Cheesecake Ring
Prep time: 30 min
Cook time: 1 min
Total time: 391 min
Yield: 16 servings
Ingredients: Neutral oil, for greasing; 2 packets unflavoured powdered gelatin, 14 g (5 tsp) in total; 475 ml (2 cups) heavy cream, cold, divided; 900 g (2 lb) cream cheese, at room temperature; 175 g (1 1/2 cups) powdered sugar, sifted; 45 ml (3 tbsp) lemon juice; 10 ml (2 tsp) vanilla extract; Crust: 275 g (about 18 sheets) graham crackers, finely crushed; Crust: 70 g (1/3 cup) brown sugar; Crust: 113 g (1/2 cup) unsalted butter, melted; Crust: 1 pinch salt

No-Bake Cheesecake Ring

A large no-bake cheesecake set with gelatin rather than baked, lightened with whipped cream and finished with a buttery graham crust. It sets upside down in the Jel Party: once turned over, the crust sits underneath and the removable centre lets the ring slide out cleanly.

In brief No-Bake Cheesecake Ring is a desserts recipe ready in 391 minutes for 16 servings.

Total time

391 min

Prep

30 min

Cook

1 min

Rest

360 min

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Method

Fit the core seal in the centre of the Tupperware Jel Party and oil the mould lightly.
In a microwave-safe container, stir the gelatin into 120 ml (1/2 cup) of the cold cream and leave for 2 minutes to soften. Whip the rest of the cream to stiff peaks and set it aside.
Microwave the softened gelatin at 900 W for 30 seconds, until liquid; if it is not, give it 15 seconds more at 900 W. Leave it to cool.
In a large mixing bowl, beat the cream cheese with the powdered sugar until smooth. Add the lemon juice, vanilla and cooled gelatin and beat again.
Fold in half the whipped cream until almost blended, then fold in the rest until no white streaks remain.
Spread the filling in the Jel Party and level it. Put the cover on and refrigerate for 4 to 5 hours, until firm.
Mix the crust ingredients, press them over the cheesecake, cover and refrigerate for 1 hour more.
Turn the Jel Party over so the cover is underneath, remove the centre insert and lift off the mould. Keep the cheesecake in the fridge until serving.