Baby steps. That’s what I told myself when I finally found a recipe for cheesecake that I was willing to try. Well, that’s what I tell myself every time I want to attempt another dish that requires skill, more than anything else. The thing is sometimes telling myself I need to take baby steps means I’m also leaving the door wide open for procrastination. Which happens a lot, when you’re me.
Cheesecake has been something I’ve always wanted to attempt. I remember, before we even had an oven (we finally bought a functional oven, along with building a new house, just a year ago), I would put together cream cheese, whipped cream and canned blueberries on a pie plate and call it cheesecake. I didn’t know better.
I told myself I would finally start making a proper cheesecake once I had the proper equipment. The biggest revelation that I had? Cheesecake can be baked (Didn’t know that before!). The possibilities were seemingly endless.
Then we flash forward to the present time, where I can actually look back at all the attempts at it over the past few months. You read that right, past few months. Now, why did I never post anything about it here before? Well, let me count the ways:
1. The first attempt was decent and tasted like ice cream, according to my friends. I wouldn’t know, I had tonsillitis. That happened over the holidays; I loathed the world.
2. Second attempt was for Valentines Day; I made it for no one in particular. As soon as I poured the filling into the springform and hoisted the whole thing up to put in the oven, the detachable bottom of the pan failed me. I had crust and filling running down my arms. Disgusting, really.
3. Vindication came when I finally made my best ever Red Velvet Cupcakes with cream cheese and streusel. Food Frenzy even listed it as one of the most viewed recipes last February. Oh wait, a cupcake……..isn’t a cheesecake…..right?
4. Last Christmas I followed a cheesecake recipe to the letter. After diligently leaving it in the fridge to cool, slicing the whole thing revealed a runny center. I had to bake it again, and again, and again. Can you picture out a cheesecake that fell from the second floor (SPLAT!) and onto a serving pan – and then you bake it until it’s solid? Good, we’re on the same page.
Now here we are with cheesecake attempt # 5. And I must say I’m pretty pleased with the results. Creamy, surprisingly light cheesecake taste? Yes. Solid structure? Yes. A tasty topping? Yes.
The only cop-out? This isn’t baked. Yeah, cheesecake purists, this is a no-bake cheesecake. No. Bake.
The rationale for not baking it? For one, it’s relatively easier than baking. And most importantly, I don’t have to use my oven! You see, we’ve been having perennial power outages that last for around four hours per day, because apparently that’s what happens when you’re in a developing country. So, I managed to work my way around this little hitch.
The taste has been balanced well – the slightly sharp taste of the cream cheese is tempered with the addition of whipped cream. This cheesecake is pretty heavy, so a moderate slice would go a long way. I’d say, this is a great way of exercising my chance at baby steps. But of course, I can’t wait to try the real deal next time. Successfully, I mean.
PS: As much as I want to blog about how I made dulce de leche, the idea of waiting two hours just to cook condensed milk in the oven, doesn’t appeal to me. The result of the waiting still yielded condensed milk, albeit just darker in color. Maybe I just need to refine the technique. If you want, just use condensed milk. But that’s just me at 21. Maybe me at 22 would be more appreciative.
Basic No-Bake Cheesecake (serves 12; adapted from The Best of Food Magazine)
crust
- 12 – 14 graham crackers, crushed
- 1/4 cup granulated white sugar
- 1/2 cup melted butter
cheesecake
- 2 tablespoons (around 2 sachets) unflavored gelatin (I used Knox)
- 1/2 cup cold water
- 2 bars (225 grams or 8 ounces each) cream cheese, at room temperature
- 1/2 cup granulated white sugar
- 1 cup (250 ml) whipped cream (I used all-purpose cream)
- 1 cup (250 ml) yogurt or sour cream
- Combine crust ingredients in a medium bowl. Mix well. With the aid of a spoon, press onto the bottom of a 9 – inch springform pan, covering it completely. Chill in the refrigerator until ready to use.
- In a saucepan, disperse the gelatin in water. Set aside for 5 minutes to allow the granules to swell.
- Place the saucepan over LOW heat, stirring continuously until gelatin granules have dissolved completely, taking care that it DOES NOT BOIL, because boiling weakens the gelatin structure. Once dissolved (it will resemble runny syrup), remove from heat and set aside.
- If using all – purpose cream: in a medium sized bowl that has been chilled in the refrigerator, using you hand mixer with the whisk attachment, whisk cream until soft peaks form (when you lift the whisk afterwards, a “peak” forms on the surface of the cream)
those 'pointy' things are the 'peaks'
- In a large bowl of a stand mixer, or simply using your hand mixer with the whisk attachment, beat cream cheese until light and fluffy. You may use the same hand mixer whisk you used to beat the all-purpose cream. Add the sugar, whipped cream and sour cream.
- Pour in the gelatin mixture into the cream cheese mixture. Continue to beat until smooth.
- Pour the mixture onto the prepared pan. Level the surface of the cheesecake with a spatula. Chill overnight. Serve as is, or with the topping of your choice. For the dulce de leche recipe, click here or here
Wow!
What an awesome cheesecake. I was going to make the below version but I think I will attempt your version instead.
http://www.wascene.com/food-drink/new-york-cheesecake-recipe/
Many thanks,
Sara
Try incorporating mangoes in it, it’s mango season!
For the recipe, I just played around with the one featured in Junior Masterchef Australia 2.
That would probably be my next project with cheesecake! haha
it looks like leche flan (with white color)! my favorite! what’s the consistency if matagal siya nasa room temp?
Well, since the gelatin does its wonders when it’s cold, it’ll become softer under prolonged room temp conditions.
So great to read a recipe with metric measurements included, I am always turned off by having to convert myself and ending up with bad results!
That’s a pet peeve of mine too! there are a lot of food blogs out there who use metric. just look around.
I love this recipe.
I’ll be sure to try it soon. Thank you for sharing! 
You’re welcome!
Can I substitue the cream cheese for ricotta or marscapone? I prefer an Italian cheese cake over the standard American cheese cake.
I’ve never worked with ricotta or mascarpone in my cheesecake before, but I’m sure it’ll work as well.
After reading your ingredients and instructions, I thought “what happened to the sugar, whipped cream and sourcream? How did you incorporate it with the rest of the ingredients? Thanks for the post.
Thanks for that. my bad.
rectified. 
I love Cheesecake
Any type of it baked, chilled, no bake or anything hehe ~ this looks like a great easy cheesecake! Thanks for sharing!
You’re welcome! Cheesecake and I are friends, but I don’t really ‘love’ it to the point that I can eat it everyday. haha
I can
It’s my bestfriend lol that i can live with for the rest of my life LOL
Can I give 500g mascarpone and 250ml yougurt instead whipped cream?
There’s already 250 ml yogurt in the recipe aside from the 250 ml/1 cup whipped cream. I’m not sure if doubling the amount of yogurt will work, as I can envision an outcome with a sharper taste, but if you want to, do it.
Let me know how it goes! I’ve never worked with mascarpone so I also wouldn’t know. Of course experimentation is always good, it wouldn’t hurt to try! 
I loved this recipe. Lovely photographs as well!http://cosmopolitancurrymania.blogspot.com
Wow that looks good! I love cheesecakes and in fact it is one of my specialties. See some of my posts here (http://wp.me/pMp9M-1hz) and here (http://wp.me/pMp9M-A2)
I might take a page from your book next time. hahaha!
thanks!
Bake or no bake, real deal of not, this cheesecake makes my mouth water. I can almost taste the creaminess from the way it looks. I’ve never baked my cheesecake too but yours looks so much creamier. Must try this.
Thanks Jenn!
im not a fan of cheesecake.
but i will try this. 
we have been baking cheesecake for years now. My Aunt has the perfect recipe. 
but like I said, not really a fan. Best cheesecake I’ve ever had outside the house is at Cafe Georg! 
Me and my cousin are making this tomorrow. 
Honestly I get tired of cheesecake easily. One slice, most of the time, is enough for me. hahaha!
same here.
I really can’t take the creaminess of cheesecake.
oh my! i should try this one! moooorrrreee!
You should ma’am!
It only has simple ingredients, but it sounds very very good =) nice pictures
Thank you!
hmmmm. parang ang natikman ko lang talaga ever na cheesecake is blueberry cheesecake. @_@
pero mukhang maja blanca without peanuts or ano ang top ng no-bake cheesecake
I never thought of it that way. hahaha!
woaahh..gonna try this one
I hope you do!
Been making no-bake cheesecake for years now. Saves me the hassle of operating the oven (which is one helluva torment for me because the damn oven’s OLDER than the both of us combined). Though I like it with no topping at all, Mum & Dad prefer a generous serving of (canned) blueberries/strawberries on top.
Something sweet on top, but not too much, would make it a real treat for me. But I can’t eat it everyday! haha
I think I like no bake cheesecake better than baked cheesecake.. It’s more creamy
Yummy!!
I never bake my cheesecake
Looks really good!
Thank you!
I’m glad to know a lot of people share my sentiments. haha!
We make a classic New York style cheesecake sometimes for special occasions. It is an all day affair that could easily feed twenty. Sometimes I just want cheesecake without all the hassle but with a great homemade taste. This sounds right up my alley.
This is something you can whip up in a hour or two.
the perfect recipe for New York Cheesecake has been eluding me for quite some time now. haha
I looooove cheesecake!
By the way, yes, you can buy Royce chocolates in the Philippines. They only have 4 shops diyan sa Pinas – Power Plant Mall, Greenbelt 5 (both in Makati), Trinoma, and Eastwood Mall (both in QC). Oooooh, i am craving it already!
Good to know! hahaha And thanks for the info!
Thanks for posting, Hungry Giant! I love reading about your culinary adventures! (Also, you’re tenacity is impressive. I would have given up cheesecake after Attempt No. 2.)
hahaha Thanks for reading! Well, it makes total sense that because of the flops, making it right has become sort of an obsession.
)