Let me preface this posting by saying I am not someone who subscribes to the foolery associated with April Fool's Day. I can be as wickedly clever as the next person but practical jokes are just not my thing. Knowing this little tidbit about me will quickly become relevant. Way back when I was working on my doctoral degree I had wanted to get a tattoo to commemorate both the journey and the achievement. As hard as I tried I couldn't convince anyone else in my cohort to get one with me. Lacking the courage to do it alone along with my irrational fears surrounding the cleanliness (or lack thereof) of the needles (because of course I was going to be the one to get the infected needle), I put the desire aside for almost twenty years. The idea of getting inked resurfaced about a year ago when one of my friends shared her desire to get a tattoo to immortalize the achievement of a significant, but very specific running goal. Technically the goal was achieved, but not to the level worthy of marking it with a tattoo (at least from her perspective). As much as I felt I had needed a partner in this crime, I realized I was ready to do this tattoo thing all on my own.
When getting a tattoo, the "what" and "where" are first couple of questions others ask. The inspiration for my tattoo came in part from my yoga practice. It was important that my tattoo having deep symbolic meaning. One I could related to on multiple levels. Ultimately I choose a design incorporating both an unfolding lotus flower and an unalome. The lotus flower is a symbol having different meanings across both religions and cultures. In accordance with the Buddhist religion, a lotus defines the purity and piousness of the soul. An unfolding lotus flower (or padma) is the symbol of spiritual awakening. In Western culture, the lotus has been linked with the search for the true meaning of life. The unalome is a symbol for the journey to enlightenment. A reminder that our path in life isn't always straight, perfect or even going in the right direction. Rather our paths are filled with missteps, lessons to learn, and yes, a bit of suffering. At this moment in my life, nothing could describe the state as well as evolution of me better than a lotus flower with a connecting unalome.
Choosing the exact design was slightly more difficult than choosing the symbols themselves. Although I knew I wanted something relatively simple. Partly to reflect my belief in the value and importance of simplicity. A value my life hasn't always reflected. The 'where' decision was the easiest. In the spirit of too much information isn't always a good thing, I am going to keep this part of the story to myself. What I will say is my tattoo is not in the most visible place. If you met me for the first time, you wouldn't see it. Nor would you probably suspect I was someone who decided in very late adulthood to get a tattoo. For those of you who had ever considered getting one, going to the dentist is a much more painful experience than having a tattoo permanently inked into your skin. In other words, I didn't cry. Maybe I winced a couple of times. While I am not yet ready to get another one, I now understand why one isn't enough for some. But honestly, I am still processing the surrealness of the whole tattoo experience. And this is the place where I would like my head to stay for awhile.
In the spirit of simplicity, nothing may be simpler to make than a No Bake Vanilla Bean Cheesecake with Lemon Curd and Fresh Berries. Remember when I said I don't subscribe to April Fool's pranks. When you read the recipe below and see the crust for this cheesecake is baked, you might be thinking 'no bake' was a misnomer. Technically, it is. But personally, I like not only how baking deepens the flavor of a graham cracker crust, but how much better it holds together. You could certainly make it with an unbaked crust (see notes below).
Aside from its' simplicity, the No Bake Vanilla Bean Cheesecake with Lemon Curd and Fresh Berries is an incredibly beautiful, feast for the eyes dessert. Creamy, light, and having the right amount of tartness, it defines deliciousness. While I adorned the cheesecake with some homemade lemon curd and fresh berries (remember I am still on the simplicity journey), you could serve it plain, top only with fresh fruit or maybe some Luxardo cherries, or top only with some freshly whipped cream. Additionally, you could also use store bought instead of homemade lemon curd. The options for finishing this cheesecake aren't exactly endless, but there are many of them.
In the past when I have shared recipes having a graham cracker crust, I have been remiss in telling you the importance of firmly pressing them into the bottom of your springform pan. Going forward I promise not to forget this important step in any future graham cracker crumb pie/bar recipes.
I used a vanilla bean paste because I love the look of the specks of vanilla in a cheesecake. Consider these specks the cheesecake's tattoo. If you don't have vanilla bean paste, use a good quality vanilla. There will be no difference in taste, only in appearance.
Room temperature cream cheese is critical to achieving the creamiest, lump free cheesecake. I generally take my cream cheese out the night before I plan on baking. For the best results, use a full fat cream cheese (I like the Philadelphia Brand Cream Cheese) rather than a light version of cream cheese.
In order to give the cheesecake time to set up, I strongly encourage you to allow it to rest (without any toppings) in the refrigerator overnight.
I love making Lemon Curd, but I don't like making it often as someone in the house inhales it like it's a cold glass of water on a sweltering hot day. I have linked the recipe for the Lemon Curd below. If making Lemon Curd isn't your thing, there are a number of high quality jarred Lemon Curds available in grocery or specialty stores.
For me, blueberries and blackberries compliment anything having a lemony flavor. But again, serve this cheesecake without berries or with other fruit options.
With warmer weather days, holidays, and summer gatherings on the horizon, this No Bake Vanilla Bean Cheesecake with Lemon Curd and Fresh Berries is absolutely the most perfect dessert to serve to your family and friends. Cool, creamy, luscious, and sweet tooth satisfying desserts are the best!
It is possible you will be seeing different versions of this No Bake Cheesecake in the year ahead. It's a recipe amenable to many different variations. The more simple recipes we can have in our lives, the more time we have doing some of other things we love. Or maybe doing something you had pondered for years but kept putting on hiatus. Always remember, life is short. Eat cheesecake. Get the tattoo.
No Bake Vanilla Bean Cheesecake with Lemon Curd and Fresh Berries
Serves 8-12
Ingredients
Graham Cracker Crust
1 3/4 cups (193 g) freshly crushed graham crackers
1/4 cup (50 g) granulated sugar
6 Tablespoons unsalted butter, melted
Generous pinch of kosher salt
Cheesecake
24 ounces cream cheese, room temperature (recommend Philadelphia Cream Cheese)
1 1/2 cups confectionary sugar, sifted
1/4 teaspoon kosher salt
1 teaspoon cornstarch
2 teaspoons vanilla bean paste or good quality vanilla
1 Tablespoon lemon juice
1 cup chilled heavy whipping cream (having a fat content of at least 18%)
Lemon Curd (use this recipe) or use a high quality jarred Lemon Curd
Fresh blueberries and blackberries (or any combination of fresh berries)
Other finishing options: Fresh strawberries, Luxardo cherries, freshly whipped cream
Directions
Graham Cracker Crust
1. Preheat oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Set aside.
2. In a medium sized bowl, combine the graham cracker crumbs, sugar, melted butter and kosher salt. Stir until well blended.
3. Pour the crust mixture into the prepared pan. Press down firmly and evenly along the sides and bottom of the pan.
4. Bake for 10-12 minutes. Remove from the oven and let cool to room temperature.
Cheesecake and Assembly
1. In a standing mixer fitted with a paddle attachment, beat the cream cheese until smooth and creamy. Approximately 3 minutes.
2. Add in confectionary sugar, cornstarch, and kosher salt. Beat at low speed until the sugar starts to get incorporated. Then increase speed to medium for approximately 2 minutes.
3. Add in vanilla and lemon juice. Beat just to thoroughly combine.
4. Change out the paddle attachment to the whisk attachment. Add in cold whipping cream. With mixer initially on low, begin beating until the cream begins to incorporated into the cheese/sugar mixture. Increase speed to medium-high and beat until the mixture has increased in volume, has thickened, and becomes stiff. Approximately 2 to 3 minutes.
5. Pour cheesecake batter into the cooled graham cracker crust. Smooth the top of the cheesecake with an offset spatula.
6. Cover the pan with aluminum foil and refrigerate overnight. Note: Keep in the coldest part of your refrigerator.
7. Unmold the cheesecake from the pan and transfer to a serving platter or cake stand.
8. Finish with a thin layer of homemade or store-bought lemon curd and top with fresh berries. Serve immediately and/or return to the refrigerator until ready to serve.
Notes: (1) If you want this to be a completely unbaked cheesecake, make the crust according to the directions. Instead of baking, place in freezer and let it sit in there for 15-30 minutes before pouring in the filling. (2) I am partial to crushing whole graham crackers rather than using boxed graham cracker crumbs as I truly believe they make a more flavorful crust.
Update: Instead of making the cheesecake in a 9" springform pan, make it in an 11" springform pan. Increase the amount of graham cracker crumbs to 278 g and increase the butter to 8 Tablespoons but leave all of the other crust ingredients in the same amounts.
