Cheesecakes are the yummiest and tastiest desserts ever created by mankind. The amazing taste combination of saltiness, sweetness, and sourness can tickle your palates and send you to heaven in pleasure. While it is made mostly out of cream cheese, the saltiness and sourness of it is not overpowering at all. In fact, it mixes well with any added flavor. Its versatile taste can mix in perfectly with other elements such as chocolate, lemons, strawberries, blueberries, and etc.
Brief history of cheesecakes
It is believed that cheesecakes were popular amongst the Greeks before Romans adopted it. According to Wikipedia.com, the earliest mention of a ‘cheesecake’ is by the Greek physician Aegimus (wrote a book about making cheesecakes).
Modern day cheesecakes are mostly made with Philadelphia cream cheese. Philadelphia cream cheese was discovered by William Lawrence in 1872 in Chester, New York. Lawrence was aiming to recreate the soft, French cheese Neufchatel. He then accidentally discovered a way of making ‘unripened’ cheese, which is creamier and heavier. Lawrence sold this cheese in foil wraps, which was adopted by Kraft in 1912.
Recipe for No Bake Cheesecake
Cheesecakes are generally baked in an oven in 50 to 55 minutes under 377F. Since it is made entirely of cheese, the baking process allows the cake to be firm. However, if you do not have an oven, there is a way to make this luscious dessert without baking it.
But first here are the ingredients:
1 box (250ml) All Purpose Cream
1 package Philadelphia cream cheese
3 tablespoons milk
1 tablespoon gelatin (clear, unflavored)
½ cup granulated sugar
2 cups graham crackers (powdered)
Half stick butter
I’ve used an 8” x 1” Baker’s Secret pan when I’ve tried this recipe. However, it was a little flat and thin so I recommend you to do it in a much bigger and deeper pan such as 9 inch pan. It is much better if you have a spring form pan. Cheesecakes are difficult to scoop out of an ordinary pan. Spring form pans allow you to remove the sides of the pan instead of lifting the cake out.
Making the crust
You can buy ready made powdered graham crackers in your local grocery. Personally, I prefer to crush graham crackers myself using a cheese grater. However, I don’t have an exact measurement of how much squares I’ve used to line an 8 inch pan. I just made an estimation out of gut feeling.
In a separate bowl, melt the butter over a saucepan with boiling water. Once the butter has melted, combine it with the graham crackers just until everything is coated and moist. I like my crust to taste a little buttery so I make sure everything has been coated till medium brown.
Spray your pan with cooking spray or brush it with butter so that the crust would not stick. Line the pan with graham. You can use the back of a spoon or spatula to even out the crust. Cover with cling wrap and let it chill in the freeze.
Cream cheese filling
In a bowl, let your cream cheese cool down to room temperature. Add in 3 tablespoons of sugar and mix it with a stand mixer or hand mixer (medium low speed). Set aside once all the ingredients have been incorporated.
In a separate bowl, blend the all purpose cream (or whipping cream) with 2 tablespoons sugar until thick. Once everything has been incorporated, set aside.
Some cook their gelatin and milk directly in the saucepan. I didn’t succeed in that perhaps my saucepan is too thin or my heat is too high. What I did is boil water in the saucepan and placed a rack on top of it. I placed my milk in the stainless steel and let it simmer (not boil). Then, I removed the milk from the heat and mixed in the gelatin till it melted in the milk.
Go back to your all purpose cream mixture and pour in the milk gelatin mixture. Whisk it together or fold it so that the fluffiness of the cream is retained.
Lastly, gently fold in the all purpose cream into the cheese mixture. Fold until everything is incorporated and well blended. You can also use a wire whisk if you can still see lumps and bumps.
You can make your own strawberry topping with fresh, raw strawberries and sugar. I’m not really good with syrup making so I just bought a can of strawberries with syrup.
Here’s the end product! Sorry for the presentation. First time to make any kind of cake. But I assure you, it tastes great.