Making a Cheesecake with Whatever’s in Your Pantry

If you’re like me, cheesecake is a sentimental baked good for you. It was often served at special occasions growing up, and I always had cheesecakes out on family vacations. I remember all the pride and joy I had when I successfully baked my first chocolate-marbled cheesecake (even though it was cracked), while impressing my friends along the way. Now that I’m a trained baker, and have made countless cheesecakes at many different bakeries, I feel that I’ve learned plenty of tips and tricks in creating the perfect cheesecake.

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About two years ago I made a post on how to perfect the baked cheesecake, and even though I’ve mastered it, I still sometimes have a craving for a quick and easy no-bake cheesecake. This recipe is going to be all about low effort, no water baths, quick, easy, and delicious cheesecake. I’m providing the most basic recipe possible, so that there’s a lot of room for creativity. It’s super easy to incorporate other flavours into this cheesecake, but it is also extremely delicious on it’s own. If you choose to keep your cheesecake unflavoured the way I did, you also have the amazing option to cut up the cheesecake and top each slice in any way. This is a great way to get your family involved in “creating” and customizing their own slice of cheesecake. It’s a perfect solution to crowd-pleasing and picky family.

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The texture of this cheesecake is also “customizable”, if you prefer a lighter, airy, mousse-like cheesecake, you could make it fluffier rather than dense and custard-like. To do this, whip your heavy whipping cream to medium peaks, and keep chilled in the fridge. Melt the bloomed gelatin in the microwave 10 seconds at a time until fully dissolved, add it into the cheesecake mixture, and then fold in the cold whipped cream, and quickly pour it into the springform pan to set in the fridge. The aeration from the whipped cream will add tiny air bubbles into the mousse, while the gelatin will set it in place as soon as it cools in the fridge, leaving you with a delectable, fluffy, mousse cheesecake.

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I made an in-depth video tutorial below on the basic version so be sure to check it out — that way you can also see my state of mind in this never-ending pandemic. Although I’m fortunate enough to be able to use this time as a period of reflection and be able to spend these moments with my family, I hope this all ends soon. I’m still forever grateful that I’m lucky enough to be where I am right now and I hope you are staying safe and well too.

Without further ado, here is the recipe.

The Easiest No-Bake Cheesecake Ever

  • Difficulty: easy
  • Print

This recipe makes 1 x 9″ round springform pan.

Ingredients

For the crust

170g (2 cups) graham crumbs
68g (2/3 cup) butter, melted
50g (1/4 cup) sugar

For the cheese filling

14g (2 packets) powdered gelatin
125g (1/2 cup) cold water

500g (2-1/4 cup) cream cheese
70g (1/3 cup) sugar
260g (1 cup) plain greek yogurt
5g (1 tsp) vanilla extract or vanilla bean paste

215g (7/8 cup) heavy whipping cream

Method
For the crust

  1. In a medium mixing bowl, stir the crumbs, sugar, and butter until well combined, and place into the springform pan, and pack it into the bottom in an even layer. Set aside.

For the cheese filling

  1. In a small container pour in the cold water, and sprinkle the gelatin over the top of the water to bloom. Set aside.
  2. In a stand mixer with a paddle attached, or with a hand mixer and a medium mixing bowl, beat the cheese on low speed, until clump-free, and smooth.
  3. Sprinkle in the sugar and mix until fully combined.
  4. Gradually add in spoonfuls of the greek yogurt, making sure to scrape down the sides of the bowl as you go along.
  5. In a small saucepan, bring the cream to a light boil and take off heat immediately. Carefully scoop the bloomed gelatin into the hot cream, and stir until fully dissolved.
  6. Slowly pour the cream gelatin into the cream cheese mixture in a few additions, scraping down the sides of the bowl between each addition.
  7. Pour into the prepared pan, and refrigerate for 8 hours or overnight.
  8. Once the cheesecake is set and cooled, release from the pan by warming the sides with a hot towel, running a knife along the edge, and then releasing the pan, and pushing the cheesecake up and out of the sides.
  9. Serve with any toppings you prefer, ENJOY!

 

 

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