Imagine a creamy, dreamy dessert that requires zero baking and delivers maximum flavor - welcome to the world of Italian Molded Refrigerator Cheesecake! This luxurious dessert is a game-changer for home bakers who want to impress without spending hours in a hot kitchen. With its silky smooth texture, buttery graham cracker crust, and light-as-air filling, this cheesecake will transport you straight to the charming cafes of Italy with just one heavenly bite.
Prep Time: 20 mins
Cook Time: -
Total Time: 4 hrs 20 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup crushed graham crackers
- 4 tbsp unsalted butter, melted
- Fresh fruit for topping (optional)
Instructions
- Begin by gathering all your ingredients: 8 oz of softened cream cheese, 1 cup of powdered sugar, 1 tsp of vanilla extract, 1 cup of heavy cream, 1 cup of crushed graham crackers, and 4 tbsp of melted unsalted butter. Optionally, prepare fresh fruit for topping.
- In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium speed until it is smooth and creamy, ensuring there are no lumps.
- In a separate bowl, whip the heavy cream until stiff peaks form. This will add lightness and a fluffy texture to your cheesecake. Be careful not to overwhip, as it can turn grainy.
- Gently fold the whipped cream into the cream cheese mixture. Use a spatula and a gentle folding motion to combine the two mixtures without deflating the whipped cream.
- In another bowl, combine the crushed graham crackers and melted butter. Stir until the graham crackers are evenly coated with the butter, creating a crumbly mixture.
- Prepare a mold or a springform pan by lightly greasing it with butter or lining it with parchment paper. This will help in removing the cheesecake easily once it has set.
- Press the graham cracker mixture firmly into the bottom of the mold or pan to create a crust. Make sure it is evenly distributed and compacted to support the cheesecake filling.
- Pour the cream cheese and whipped cream mixture over the graham cracker crust in the mold. Use a spatula to smooth the top, ensuring an even surface.
- Cover the mold with plastic wrap or aluminum foil and place it in the refrigerator. Allow the cheesecake to chill for at least 4 hours, or overnight if possible, to set properly.
- Once the cheesecake has set, carefully remove it from the mold. If using a springform pan, gently release the sides. If using a standard mold, you may need to run a knife around the edges to loosen it.
- Before serving, top the cheesecake with fresh fruit of your choice, such as berries, sliced peaches, or kiwi, for added flavor and presentation.
- Slice the cheesecake into 8 equal servings and enjoy your delicious Italian Molded Refrigerator Cheesecake!
Tips
- Ensure cream cheese is completely softened at room temperature to avoid lumps in your mixture.
- When whipping cream, use chilled bowl and beaters for the best volume and stability.
- Fold whipped cream gently to maintain its airiness and prevent deflation.
- For a perfectly smooth top, use an offset spatula or the back of a spoon to level the surface.
- Chill the cheesecake for at least 4 hours, but overnight is ideal for the best texture and flavor development.
- For clean slices, run your knife under hot water and wipe dry between each cut.
- Experiment with different fruit toppings or drizzle with chocolate sauce for variations.
Nutrition Facts
Calories: 363kcal
Carbohydrates: 26g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 125mg
