If you are impatient, like me, you don't want to have to wait 24 hours for a cheesecake to cool down before you get to eat it! I am not very patient and when I've make a cheesecake it is a MUST to wait for it to cook, cool down, and then refrigerated overnight before you can even eat it! AHHHH!
I came up with a speedier method for a cheesecake that can be made in about 4 hours instead of 24 hours! YIPPEE!!!
Yes....it still requires a bit of patience but only a little...uh, huh!
This is not a traditional cheesecake as it is completely egg free...therefore it is not a custard pie. However, no worries because you won't sacrifice the rich creamy, smooth texture associated with cheesecake. This recipe promises the most decadent parts of a cheesecake: the cream cheese and sour cream.
The secret to getting this to set up into a firm, sliceable wedge of pie is the fresh lemon juice. When lemon juice and dairy come together a magical chemistry thing happens...it gets firm and thickens up.
Chemistry is a good thing here!
As the recipe says, "Almost No-Bake" as I bake the graham cracker crust for 7 minutes so set it up firm. That is all the baking required here.
I know you will like this and it will satisfy your instant gratification sweet tooth.
Enjoy!
Don't take yourself too seriously. Just have fun when you are baking, cooking, and crafting; make lovely lasting memories! Bring your family together around the table, and always, always, give the Good Lord all the honor!
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