Cheesecake that sets without you needing to use the oven is, frankly, fantastic.
This slab cheesecake is instantly approachable for both chef and eater.
Its inevitable: This is your new favorite cheesecake.
Make the crust
Lightly butter a 9- by 9-inch, or similarly sized, baking dish.
Set this aside in the fridge while you prepare the filling.
Add this to the sugar mixture.
Whisk until its completely incorporated.
Whip the cream and second addition of sugar together in a large bowl to make the whipped cream.
Gently stir in the vanilla extract at the end.
Fold the vanilla whipped cream into the cream cheese mixture in three additions.
The mixture will be light, and gloriously fluffy.
For sharp edges, slice the cheesecake with a hot knife and rinse it off between slicesbut thats decidedlynotcasual.
This weightless cheesecake will keep, covered, in the fridge, for up to five days.
Mix the sugar, lemon juice, salt, and melted butter together thoroughly to dissolve the sugar.
Whisk in the melted cream cheese until combined.
(This only takes a few minutes, so keep your eye on the mixer.)
Gently stir in the vanilla extract at the end.
Gently fold the vanilla whipped cream into the cream cheese base, in three additions.
The mixture should be much lighter and have some fluffiness to it.
Take the dish out of the fridge and spread the cheesecake filling evenly over the crust.
Cover the dish and chill for four hours or overnight.
