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- Hey y'all. (laughs)
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Have y'all ever made a no-bake cheesecake?
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Well, if you haven't,
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you're gonna want to try this one, y'all
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because you don't bake it.
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You put it all together
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and then you put it in the refrigerator
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for about four hours.
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And I am making a no-bake, raspberry cheesecake.
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And it's another one of those wonderful recipes
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that I have in cooking with "Paula Deen Magazine."
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I love it, love it, love it.
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All right, so I've got my graham crackers,
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my graham cracker crumbs,
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two tablespoons of sugar, and some butter.
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Got to have a little butter to hold our crust together.
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So I've just softened that butter.
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You know I'm gonna get every drop out.
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so we just wanna moisten all those graham cracker crumbs.
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All right, so I'm gonna press this into our cheesecake pan.
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I'm just gonna press that on the bottom,
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I'm not gonna try to do it up the sides,
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you know, I'm just gonna cover that bottom.
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I'm going to add two tablespoons of sugar to my pan,
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along with, I think it was a tablespoon of corn starch.
1:50
And I'm gonna whisk that together.
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Along with a tablespoon of fresh lemon juice.
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Is that a tablespoon, Theresa?
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- Yes. - Can't remember.
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All right, we just wanna get that all wet.
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So it'll thicken for us, but not clump.
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So you wanna just make sure
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that it's all real soft.
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All right, I'm gonna add my raspberries,
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and this is just one package.
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You know, that you get in your produce department.
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And we're gonna cook this for about 10 minutes.
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You can see that I'm mashing up my raspberries
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'cause I want all that juice out of there
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because that's what's gonna make
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our raspberry swirl in our cheesecake.
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Now all I have to do y'all
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is beat up three eight ounce packages of cream cheese,
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three fourths a cup of heavy cream.
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No, three fourths cup of sour cream,
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a cup of heavy whipping cream, and our confection sugar.
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I believe it's a cup and a half of confection sugar,
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and our vanilla. (claps hands)
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And in four hours, we going to be eating cheesecake, y'all.
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All right, my sidekick, Theresa,
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is gonna watch our raspberries
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because we are gonna let those kind of simmer, you know,
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a little bitty boil, about 10 minutes,
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but you do need to stir it
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because we don't wanna scorch our raspberries.
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All right, so I'm gonna start with my three,
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eight ounce packages of cream cheese.
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All right, so I just added my confectioner's sugar.
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This is not a overly sweet cheesecake either.
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Okay, now it's fixing to get easy
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'cause I'm gonna add our wet ingredients,
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and like I said, that's the cup of heavy cream.
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Three fourths a cup of sour cream.
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I'm so glad I'm making this
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because I actually have a girlfriend coming in
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to spend the night tonight with us.
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if she comes in the house with a sweet tooth,
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I'll be ready. - Exactly.
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I'm gonna add almost a tablespoon of vanilla flavoring
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because right now there's not a lot of flavors going on,
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so I wanna make sure...
5:04
Oh no, look what I've done done. (chuckles)
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Well at least it's white
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and it got on the white part of my shirt. (laughs)
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- Can't take you anywhere. - Uh uh.
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Now we are gonna take our raspberries
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and the little bit of sugar.
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Now, it was not much sugar in this,
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so it's gonna give it like that tart taste,
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and I'm just gonna get rid of most of the seeds.
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I'm gonna try to get rid of 'em
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by putting them through my little do dad here.
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About ready to put this baby to bed, y'all.
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Beautiful and creamy.
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All right, we're just gonna transfer that to our pan.
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These glass bowls are great.
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I like it 'cause you can see your food,
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but they're heavy as all get out.
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Heavy, heavy, what is that?
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Okay, so we're just gonna take our, ooh, that's hot,
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from cooking our raspberries.
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I thought, "Well, what is burning my finger? (laughs)
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And it was a hot eye.
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Now we're gonna take our syrup from our raspberries
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and we just gonna pour,
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pour that, or drizzle it, really, over our cheesecake.
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I could have made a face out that, couldn't I? (laughs)
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Eddie could, his drawing's so beautiful.
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All right, I wanna make sure I get every bit of it.
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Just gonna dot it around.
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And then we're just gonna take our knife
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and we're gonna swirl it.
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Just cut it through that cheesecake.
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Kind of looks like a spiderweb, doesn't it?
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How does that look, kiddies? - Good.
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- They have to help me with my eyes,
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with my seeing. (laughs)
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Okie doke, I think that's pretty.
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What do y'all think, y'all see anything it needs,
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besides eating? (laughs) - Looks good.
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- Going in the refrigerator- - Yum.
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So what do y'all think about our raspberry cheesecake?
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I enjoy a no-cook cheesecake so much.
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Not having to cook it and I don't have to worry
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about it cracking, in the center.
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You know what, I think I'm gonna just put this
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over here on my little cow. (laughs)
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Looks good, doesn't it, Mikey?
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- [Mikey] I'll take a little bite.
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And remember, y'all, that we
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ran our raspberries through a,
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what do we run it through?
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Like a little- - A mesh, a strainer.
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- Yeah, a little strainer.
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And I mashed it down and got all the juice out
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and so all we use is the juice.
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Yep, all we use is a juice from the raspberries
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and the sugar to put the little red doodads on it.
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(laughs) That's delicious.
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Look at that, y'all.
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Love and best dishes to each and every one of y'all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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Love and Best Dishes Y'all.
