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In the large category of cheesecakes, the one that is often overlooked, is what some call a “mock” cheesecake, but what I prefer to call a “No Bake” Cheesecake. A No Bake Cheesecake is just that, the filling is not baked in the oven. But don’t worry, this cheesecake still has that rich and tangy flavor of cream cheese, and it is still smooth and creamy. The difference is that it does not contain eggs or flour (or other thickeners) and that is why it doesn’t need to be baked. This also eliminates all the problems normally associated with cheesecakes, like over baking and cracking.
If you grew up in the Sixties, you will probably remember this No Bake Cheesecake dessert. While Julia Child may have been teaching the ways of French cooking, some women were looking for fast, easy, and delicious. This No Bake Cheesecake was the type of recipe found in women’s magazines, community cookbooks, or passed from neighbor to neighbor. Mothers loved it because it could be whipped up in no time, it used common ingredients, and everyone loved it.
A No Bake Cheesecake uses a graham cracker crumb crust which is, by far, the simplest of all the pie crusts. If you would like to add a ginger flavor to the crust, try replacing 1/2 cup (50 grams) of the graham cracker crumbs with crushed ginger cookies. Once the crust is made and simply chilled, the next step is to make the cream cheese filling. Only four ingredients are mixed together for this filling; cream cheese, sugar, vanilla extract, and heavy whipping cream. The filling is placed in the chilled crust, and refrigerated until firm. Once chilled you can spread the cherry pie filling over the cream cheese filling, or you can serve it on the side, which allows your guests to take as much, or as little, as they like. Another idea is to omit the cherry pie filling altogether and serve the cheesecake with fresh fruit, a fruit sauce, lemon curd, or even a chocolate sauce.
Click here for the video and recipe.
More Recipes at Joyofbaking.com
Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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