Cheesecake is the ultimate dessert for everyone who wants something sweet but not too sweet. Made with the combination of whipped cream and cream cheese, cheesecake is all things heavenly. On the contrary, there has been a debate about bake vs. no-bake cheesecake, and we are sharing everything you need to know about these two variants!
Bake vs No-Bake Cheesecake
When it comes down to no-bake cheesecake, it doesn’t have any eggs. As the name suggests, you don’t have to bake this cheesecake batter because it is settled by chilling it in the refrigerator. The most intriguing difference is that no-bake cheesecake has a mousse-like appearance with a soft texture. But hey, it’s safe to say that this cheesecake is equally delicious.
When you make a no-bake cheesecake, it can be stored in the fridge for over five days because it can be stored pretty easily. On the other hand, you have to understand that the texture won’t be similar to baked cheesecakes, and the majority of people don’t like it. For the most part, no-bake cheesecake has a pudding texture.
For the most part, people make no-bake cheesecake without gelatin and only whipped cream, which makes it easy to set. When refrigerated at a low temperature, the whipped cream and cream cheese will settle perfectly according to the mold. The best thing about this mixture is that no-bake cheesecake can even create a peak and will be stiffened.
On the other hand, you have to understand that you cannot pour your hot chocolate syrup or other toppings because it can melt the cheesecake. That’s to say because no-bake cheesecake has a softer texture and will lose its shape when you pour some toppings. We are saying this because no-bake cheesecake doesn’t have the structural integrity and strength to support liquid toppings.
Some people even say that no-bake cheesecake is not the real cheesecake, but it’s fine for people who don’t want to go through the baking process. Even more, there are no compromises on flavor and taste. The best thing about no-bake cheesecake is that you can easily pop it in the fridge and indulge in a sweet treat after an hour or two.
What we love about no-bake cheesecake is that it’s easy to make, and you no longer have to worry about cracks. Also, it’s suitable for people who want a light dessert. If you have to make a no-bake cheesecake, it’s best to add gelatin because it helps create a stable structure. On top of everything, no-bake cheesecake is perfect for vegan people since it doesn’t have eggs.
The prime difference between no-bake cheese and baked cheesecake is that the baked one has a better texture. In particular, baked cheesecake has a creamy and smooth texture which is hard to achieve with a no-bake cheesecake recipe. The baked cheesecake tends to be fluffy and moist even if it’s baked. When it comes down to baked cheesecake, it is baked at low temperatures for a longer time.
Even more, some people make baked cheesecake in a hot water bath to deliver the fluffy texture without any chances of collapsing. When making baked cheesecake, we suggest that you use ricotta cheese because it created a light texture. However, you can use cream cheese and eggs to gain the creamy and heavy consistency.
Also, baked cheesecake should be made with ingredients that are high temperature. Even if the ingredients were in the refrigerator, you could store them at room temperature for an hour or two. When it comes down to mixing, you must use the light hand because over-mixing can lead to a grainy texture. Even more, heavy mixing or mixing with hard hands leads to separation and cracks.
On top of everything, when you are baking cheesecake, it’s best to place the baking tray under the pan to reduce the chances of spills or catching them. Once baked, you must cool down the cheesecake at room temperature to prevent breakage. In addition to the inculcation of eggs in baked cheesecake, you cannot store baked ones for a longer time (only 24 hours storage time).
Even if you take the risk of storing the baked cheesecake for a longer time, it will be dried out and will lose the crispiness.