…feel and taste like the baked version? I mean instead of being light and gelatinous, I want to make it dense and velvety.
I know what you mean-Jell-O Cheesecake is more like Jell-O than cheesecake. I looked at the Kraft recipe, and that one calls for cream cheese.
The problem is the eggs. I can’t think of a way to incorporate them without having to bake. As to the flour, methinks I can cook the flour separately in butter and milk (ala bechamel sauce) and then add it to the batter.
No bake cheesecake (vomit) feels like gelatin because it IS gelatin. I don’t really see the mystery here. You can’t make it have the texture of anything but what it actually contains. It’s like asking how you make chicken-flavor soup cubes have the taste and mouthfeel of homemade chicken soup. You can’t – except by taking the soup cubes and adding everything that goes into homemade chicken soup… and then you just made homemade chicken soup.
Cheesecake is not that hard. Just make some. If you don’t have a springform pan, cook it as a “cheesecake pie” which is just cheesecake poured into a pie crust. (however I think graham cracker crust is the proper crust for cheesecake pie)
I certainly don’t need to make and eat a whole cheesecake, but I saw a recipe for a no-bake on the Martha Stewart website using sweetened condensed milk and a custard with eggs (cooked on the stove for 3 minutes), and of course a graham cracker crust. And a stick of butter. I’m going to make it, I need something to put all these berries on!
Is there any reason you couldn’t make an oven cheesecake in a graham cracker pie crust in a pie tin? (Although I’d personally use a deep dish pie tin, not a standard one.)
"An oven cheesecake with a graham cracker crust in a pie tin = “cheesecake pie with a graham cracker crust.”
We’re describing the same thing. It’s just that if you use a cheesecake recipe meant for a springform, you’ll have too much volume for the pie tin.
This one! How to cook the eggs separately into a form that could still be blended into the cheese mix. If I make something like a sweet bechamel sauce with eggs, then I can include it along with the gelatin.
Ah, sorry. I read this
as “cook it in a normal flour/lard pie crust - however I think graham cracker crust is the proper crust for cheesecake pie.”
I’ve never done a baked cheesecake in a pie tin, and didn’t know if maybe the long bake time coupled with the thinner layer of cheesecake, especially on the sides, might make a graham cracker crust in a pie tin burn or go soggy or something else tragic.
I bake my incredibly good cheesecake in a Pyrex 9x13 pan with no waterbath and certainly no flour in the mixture, with a graham cracker crumb crust and it neither burns or goes soggy. And I
bake a crustless portion for my celiac niece just in a custard dish next to the pan… never a problem. Cheesecake is probably the easiest cake I make… and well worth the hour…
I’m sorry, the_diego, I got my recipes mixed up. 
(I just wrote down two of them, and the egg custard mixture is for a corn spoon bread.) The no-bake cheesecake uses no eggs. It’s pretty good, though kind of pudding-y in texture, if you like that.
That’s why you make mini-cheesecakes in muffin tins and freeze them, then thaw one at a time over a few weeks. You can cut the recipe back and make a variety of flavors.
That sounds like quite a bit more work than just making a real cheesecake, honestly. Seriously, it takes five minutes to toss one together. Melt some butter, toss over graham cracker crumbs and a touch of sugar, mix thoroughly, and tamp into a pan. Bake for 5-10 minutes, then pull out to cool. Meanwhile, cream together cream cheese and sugar until light and fluffy, scraping bottom of bowl thoroughly. Add eggs one at a time, beating well and scraping bowl after each addition. Add whatever flavorants you want. Pour the batter into the crust and toss it in the oven.
The only reason I can see the OP having to do a no bake is either they don’t realise how easy it is or no oven. If you have no oven the easiest option is to get a graham cracker crust, take two-four pkgs of softened cream cream about a tablespoon of lemon juice and blend in powdered sugar to taste and stick it in the fridge. It’s the closest you are going to get with out baking.
I was given a recipe for something like Qwisp’s version back in the summer of 1975. I MIGHT have it in a .txt file in an obscure corner of my hard drive. If I don’t, I’m pretty sure I Brailled it and put it in my wife’s cookbook. I’ll see if I can find it.
Pretty sure there’s no gelatin. IIRC, there was a package of Dream Whip involved (which may have contained carageenan or some other thickening agent).