Philadelphia Cheesecake Recipe No Bake (2023)

FAQs

How to use Philadelphia cheesecake filling? ›

Simply scoop the ready to eat filling into a graham cracker crust for a quick and easy no bake cheesecake without turning on your oven. Add your favorite toppings, such as strawberries, blueberries or chocolate chips for a delicious dessert. The cheesecake filling has no artificial preservatives, flavors or dyes.

What's the Difference Between Baked and No-Bake Cheesecake? The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.

When most people refer to Philadelphia-style cheesecake, experts say, they're talking about a version marketed by the cream cheese brand. New York style typically has sour cream or heavy cream in the mix. Philadelphia style doesn't. Which means it doesn't have anything to do with Philadelphia, the city.

In most cases, the best way that you can fix your recipe for a no-bake cheesecake (assuming that the recipe you are following is not faulty), is adding gelatin to the cheesecake. Gelatin is a natural thickener and it is used in many recipes to help thicken sauces, custards, and other foods.

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse.

Baking the crust.

No-bake truly means you do not have to bake the dessert. Trying to bake a crumb crust for a no-bake cheesecake will make for a soggy crust, as no-bake crusts have more fat. Trying to use a baked crust (even one with less butter) means your filling will ooze into the crust and make it soggy.

No-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily.

Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.

Should you always use a water bath for cheesecake? ›

You can absolutely make a cheesecake without a traditional water bath. The traditional water bath provides two elements: a steamy, humid oven environment that prevents your cheesecake from drying out on top and insulation for protecting the cheesecake from drastic temperature changes.

I think cheesecake is better with cream cheese rather than mascarpone, cream cheese has a slight acidic tang which compliments the cheesecake beautifully. With Mascarpone being made from whole cream, it's much richer and creamier.

Sour Cream and Cheesecake

Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

A little bit of cornstarch or flour in the cheesecake batter is insurance against cracking and makes the cake easier to cut into clean slices, though it does change the texture of the cheesecake a bit.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours.

stand up to oven heat better, they do lose some of their sweetness in baking, thereby intensifying what some perceive as a bitter aftertaste. Compensating for saccharin's sweetness loss by oversweetening can have a disastrous effect, further magnifying the bitter aftertaste.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

An easy press-in graham-cracker crust is filled with a rich cream cheese and condensed milk filling, flavored with vanilla and lemon. After preparing, just refrigerate until set—no cooking necessary. It's a great dessert for summer when you don't want to heat up the kitchen, but it's also a classic any time of year.

How do you transfer a no-bake cheesecake to a springform pan? ›

Make sure your cheesecake is chilled overnight so that it's very firm. Remove the band from the pan; take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it. Then use two or three large pancake turners to carefully lift the cake over to the platter.

Go with speculoos or crisp ginger snaps for a spicy kick that works well with cheesecake or cream pies, vanilla wafers or animal crackers if you want something more subtle, or chocolate wafers or even Oreo cookies for something dark and chocolate-y.

Run a knife around the inside of the pan, release the edge of the pan and let it down rather than lift it off. Holding the pan in one hand, slide a ham knife, or flexible cake slice under the cheesecake to release it from the pan, and slide the cheesecake on the cake board.

How Long Does No-Bake Cheesecake Last. This cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge for up to 5 days.

I can hardly think of a situation where you'd need a no bake cheesecake in the next couple of hours. However when setting the base I would recommend using the freezer. It will only take 10–15 minutes to get that base set that way.

It is best stored in the refrigerator, which you can keep for up to 5 days. How long can no-bake cheesecake sit out? No-bake cheesecake [2] should not sit out for more than 2 hours. After 2 hours, it should be refrigerated.

You only need about 2 to 3 inches of water. I like to stop pouring when the water is halfway up the side of the cheesecake pan. Essentially you want enough water that it won't quickly evaporate during the baking process, but not so much that it'll splash up or touch your cheesecake batter.

A water bath, also known as a bain marie, is the baker's secret to creamy cheesecake perfection. It's also a wonderful way to bake custard or bread pudding. All you need for a water bath is a deep roasting pan and foil.

Don't Rush the Cooling Process

Once your cake pan is no longer hot to the touch, cover it and move it to the refrigerator to chill overnight in its springform pan. Chilling it overnight ensures that it sets properly.

The acid of the lemon juice will react to the fatty proteins and give you that nice thick texture that you're looking for. You need an acidic ingredient like this to ensure that the cheesecake tastes like cheesecake and retains its shape like it's supposed to.

How do you know when a cheesecake is done? ›

The secret to testing a cheesecake for doneness: Jiggle it. Define jiggle, you say? Gently shake the cheesecake (wearing oven mitts, of course). If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done.

Cheesecake is a dense, smooth cake made with eggs, sugar, and fresh cheese such as ricotta, cream cheese, mascarpone, or cottage cheese.

Due to the differences in texture, taste, and fat content, you should not use mascarpone and ricotta interchangeably in all recipes. You can use ricotta for mascarpone in a pinch—especially for baked goods—but the main difference will be in the texture: Look for a high-quality brand of ricotta with very fine curds.

Take it easy on the eggs

Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter. Keep your mixer on low speed and stir until just combined.

Here's an ingredient you probably have on hand: mayonnaise! You can use it as a cup-for-cup replacement for sour cream in most recipes—including baked goods! (Mayo adds a ton of moisture to things like cakes and muffins because it's made from eggs and oil.)

Also if there is only a very small amount of sour cream in a cheesecake batter then Greek yogurt may work. As an alternative, in cake batters only, you can make a substitute for sour cream by mixing 180ml/3/4 cup full fat/whole milk with 1 tablespoon lemon juice.

New York style cheesecake is known for its dense, smooth, rich and creamy texture. This is because the addition of heavy cream or sour cream tempers the cream cheese. Chicago Cheesecake is known for its firm outside and soft and creamy center, which comes from the extra cream cheese that is added to the batter.

New York-style cheesecake:

Undoubtedly the most popular type of cheesecake in the United States, New York-style cheesecake is rich and dense with a cream cheese base. It is usually baked in a springform pan. New York-style cheesecake is the standard by which all other cheesecakes are judged!

Fresh Strawberry Cheesecake - $9.95

According to The Cheesecake Factory, this has been the most popular cheesecake on its menu for over 40 years. The simple dish consisted of a thick slice of the restaurant's Original Cheesecake topped with glazed strawberries.

They aren't made in-house. In case the name didn't give it away, Cheesecake Factory desserts aren't exactly baked mom-and-pop style. All of the decadent cheesecakes are put together by baking teams in Calabasas Hills, California, and Rocky Mount, North Carolina, before being frozen and shipped all over the country.

Which is better in cheesecake sour cream or yogurt? ›

A lot of people use sour cream to give cheesecakes a fluffy, smooth texture. Sour cream helps break up the dense cream cheese. However, you can use yogurt to substitute for sour cream. Plus it's much healthier!

1 – Store the Cheesecake Batter in the Fridge

You should be able to easily store it in the refrigerator for two or three days.

The U.S. Food and Drug Administration (FDA) states that any foods made with cream cheese, including cream cheese frosting, need to be refrigerated within two hours. This includes baked goods made with cream cheese, such as pound cakes and cream cheese cookies.

To avoid lumps, always soften cream cheese at room temperature for about 1 hour before mixing. If the cream cheese isn't softened before mixing, the cream cheese won't be smooth after blending. And the secret is to constantly cleaning the side of the bowl while mixing.

Cheesecake can sit out overnight. However, it is not recommended as it may cause the cake to spoil. The best way to ensure that your cheesecake remains fresh is to store it in the refrigerator or freezer.

Eggs and milk have high protein and moisture content. So when baked goods such as cheesecake are left at room temperature, conditions are ripe for bacteria to multiply. Note: It's not necessary to refrigerate most other cakes, cookies, or bread unless they have a perishable filling or frosting.

Best of all, cheesecakes can be made in advance, meaning there's one less thing to do on the day you're entertaining. Cheesecakes can be covered and refrigerated for up to 3 days. For even more convenience, bake a cheesecake weeks in advance and freeze it!

The easiest way to thicken up cream cheese frosting is to pop it in the refrigerator. As the fats from the cream cheese and butter cool, the frosting will change consistency and become much thicker. No extra powdered sugar required!

The flavor is tangy and balanced.” Scaff-Mariani points to the high silkiness and low moisture content of Philadelphia relative to other brands. “It mimics the consistency of butter in a lot of ways,” she says. In addition to using it for cheesecakes, she has also tried it in macaron fillings and in cookies.

Since cream cheese has such a high fat content, it doesn't take long to come to room temperature if the room is relatively warm. It takes about thirty minutes on the counter to soften significantly, and about an hour to fully come to room temperature (again, depending on the temperature outside and in your kitchen).

Is it okay to leave cream cheese out all night to get room temp? ›

Curious about how long cream cheese can safely sit out at room temperature? Food safety experts with the U.S. government say that 2 hours is the max that cream cheese should sit at room temperature. Other experts recommend no more than 4 hours.

It is not recommended that you leave cream cheese unrefrigerated overnight, or longer than two hours. Cream Cheese can spoil quickly and bacteria can begin to grow on soft cheese after only two hours at room temperature.

So does it need refrigeration? Food Network Kitchens: Yes, you should always refrigerate any cake or cupcake that has cream cheese frosting.

A little bit of cornstarch or flour in the cheesecake batter is insurance against cracking and makes the cake easier to cut into clean slices, though it does change the texture of the cheesecake a bit.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.