Fab Recipe: No Bake Vanilla Bean Cheesecake

There are a few things in life that I cannot live without. One of them would be my ever-growing collection of Snapware food storage containers (both plastic and glass). I know I am not the only one who has an obsession with these life/food savers. They have an airtight lid so I don’t ever have to worry about spillage. I use Snapware containers for my lunch everyday and to store all my ingredients or leftovers. It has helped me immensely to be more organized in my kitchen. As a pastry chef, organization is everything. The same rule applies at home. The more organized you are, the more efficient you will be in the kitchen. With the daily stress of my overly busy life, anything that will help save time is greatly appreciated.

Christmas is creeping up so fast…and the thought of finding unique holiday gifts for your loved ones can be daunting. I know that an ideal gift should be both thoughtful and useful. It was a light bulb moment when I thought of this clever idea of combining two of my favorites: baking and organization. Why not do a double duty gift using my favorite Snapware food storage containers? I wanted to utilize all different sized containers and make it interactive to the person I am gifting. My concept was to build-your-own holiday cheesecake by making all the yummy components and putting it inside the Snapware food store containers.

I was reminiscing on a luscious no bake vanilla bean cheesecake that I used to make during my early teens. Yes, it’s possible to make such a thing that tastes just as good. If you are unfamiliar with the concept, let me enlighten you on how quick and easy it is. There is the graham cracker crust at the bottom and the scrumptious filling which starts with the usual suspects: cream cheese, sugar, sour cream and vanilla. I like to use a little bit of Knox unflavored gelatin powder to help bind it all together. The resulting texture is rich and creamy yet takes half the time to make compared to a baked cheesecake. Since we are in the holiday season, it is only appropriate to serve this with a sweet/tart cranberry-orange compote and crunchy sugared pecans. To gild the lily, I like to serve it with fresh whipped cream. The idea is that people can help themselves to as much or as little toppings they want on their cheesecake. But once they are done eating all of it, they get to keep the containers as well. How awesome is that?

Let me show you how simple it is to make this adorable homemade gift that will no doubt impress your family and friends….

Fab Recipe: No Bake Vanilla Bean Cheesecake with Cranberry-Orange Compote

 

Print

Author: Sherrie Tan

Recipe type: Dessert

Serves: 6

Ingredients

For the Graham Cracker Crust:

• ¾ cup graham cracker crumbs
• 2 Tablespoon granulated white sugar
• ½ teaspoon ground cinnamon
• ¼ cup unsalted butter, melted

For the No Bake Vanilla Bean Cheesecake Filling:

• 2 packages (8 oz.) Philadelphia cream cheese, softened
• 1 cup granulated white sugar
• 1 teaspoon vanilla bean paste or 2 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 1 package (1/4 ounce) Knox unflavored gelatin
• ¼ cup cold water
• 1 cup full fat sour cream

For the Cranberry-Orange Compote:

• 1 bag (12 oz.) fresh cranberries
• 1 cup water
• 1 cup granulated white sugar
• zest of 1 orange
• 2 Tablespoon fresh orange juice

For the Vanilla Bean Whipped Cream:

• 1 cup heavy whipping cream
• ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
• ¼ cup powdered sugar, sifted

For the Sugared Pecans:

• 1 cup pecan halves
• 1 Tablespoon egg whites
• ¼ teaspoon kosher salt
• 2 Tablespoon granulated white sugar
• ½ teaspoon ground cinnamon

Instructions

For the Graham Cracker Crust:

1. In a small mixing bowl, combine the graham cracker crumbs, sugar, and ground cinnamon.
2. Add the melted butter.
3. Mix until the crumbs are coated with the butter.
4. Pour onto the greased 6-cup rectangular glass container.
5. Use the back of a spoon to press the crumbs evenly throughout the bottom.
6. Keep frozen until ready to use.

For the No Bake Vanilla Bean Cheesecake Filling:

1. In a Kitchen Aid mixer fitted with a paddle, cream together the cream cheese, sugar, vanilla and salt.
2. Mix until smooth. FAB TIP: Make sure to scrape the bottom of the bowl once in awhile to prevent lumps.
   
3. Add in sour cream and blend well.
4. Meanwhile, mix together unflavored gelatin powder in the cold water. Let sit for 5 minutes.
5. Place in the microwave on high for 20 to 30 seconds or until completely melted. FAB TIP: Be careful not to let it boil or else the gelatin will lose its gelling power.
6. Lastly, stream in melted gelatin solution on medium speed. Scrape once. FAB TIP: Once the gelatin is added, the cheesecake mixture will start to set up. So, it's very important to work as quickly as you can.
7. The cheesecake consistency will be looser and thinner.
8. Try to work fast and pour onto the prepared crust.
9. Smoothen the top with a rubber scraper.
10. Keep refrigerated until ready to use.

For the Cranberry-Orange Compote:

1. In a small saucepan, combine cranberries, water, sugar and orange zest.
2. Bring to a boil.
3. Lower to a simmer.
4. Let it cook for 5 to 10 minutes or until all the cranberries are popped and the mixture has thicken up.
5. Take it off the heat.
6. Add the fresh orange juice and stir to combine.
7. Pour onto the 4-cup square glass container.
8. The cranberry-orange compote will continue to get thicker as it gets colder.
9. Keep refrigerated until ready to use.

For the Vanilla Bean Whipped Cream:

1. In a Kitchen Aid mixer using a wire whip attachment, combine the heavy whipping cream, vanilla paste/extract and powdered sugar.
2. Start at low speed until mixture starts to thicken.
3. Increase speed to medium-high and continue to whip until stiff.
4. Be careful not to over whip.
5. You want the cream to hold its shape but still remain smooth.
6. Place onto the 2-cup rectangular glass container.
7. Keep refrigerated until ready to use.

For the Sugared Pecans:

1. Preheat oven to 350 degrees F.
2. In a smal mixing bowl, combine the pecan halves with the egg whites.
3. Then, add the salt, sugar and cinnamon.
4. Toss until evenly coated.
5. Pour nuts onto a greased baking tray.
6. Bake for 15 to 20 minutes or until golden brown in color and the nuts are no longer wet.
7. Let it cool completely.
8. Place inside the 1-cup round glass container.
9. Keep in a cool area until ready to use.

3.5.3208

Components of the Holiday Cheesecake // Photo: @sherriesavorsthecity

But first, don’t forget to place all the appropriate lids on top.

Components of the Holiday Cheesecake // Photo: @sherriesavosrthecity

It’s time for the fun part….packaging! I opted for a simple but sturdy Christmas ribbon that can hold all four containers. Just stack it accordingly from the biggest at the bottom to the smallest as you reach the top. Wrap it with ribbon on all four sides. You can decorate it as festive as you want to be.

The finish product // Photo: @sherriesavorsthecity

This simple build-your-own holiday cheesecake is one of the most unique and delicious gift ideas I have ever come up with.

No Bake Vanilla Bean Cheesecake with Orange-Cranberry Compote and Sugared Pecans // Photo: @sherriesavorsthecity

The tartness of the cranberry-orange compote cuts right through the richness of the vanilla bean cheesecake. While the sugared pecans adds a nice textural contrast to the whole dessert. Lastly, let’s not forget about the fresh whipped cream because everything is always better with whipped cream. The bonus part is that you get to keep and use all the wonderful Snapware containers that it was stored in. Yasss…

Hope this creative gift idea will inspire you to make it this holiday season. What is favorite homemade gift to make? Please comment below.

Savor Every Moment,
Sherrie

{Giveaway}
We’re giving three Snapware Total Solution Pyrex Glass & Plastic Food Storage 16-pc Set (just like the one Sherrie used in her holiday no bake cheesecake). Check out Fab Food Chicago’s Instagram contest post for more info!