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Baked Vs No Bake CheeseCake. Here See Discussion

cheesecake

-What is the difference between baked vs no bake cheesecake? The key difference is that a no-bake cheesecake does not include eggs, and it “sets” in the refrigerator. A baked cheesecake, on the other hand, contains eggs in its recipe, is cooked in a water bath, and then chilled.

Moreover, the cooked cheesecake has a superior texture than the no-bake cheesecake. Baked cheesecake, in particular, has a creamy, smooth texture that is difficult to recreate using a no-bake recipe. Even though it’s baked, the baked cheesecake is fluffy and moist.

Baked Vs No Bake CheeseCake

Everyone’s blackberry cobbler appears to be cheesecake, but there appears to be some confusion on how to prepare one in the first place. The baked cake was the original, and it’s what most people remember.

Then came no-bake cheesecakes, as well as spring form pans, at some time. And now everyone is debating whether to bake or not bake the cheesecake this weekend.

Today, we’ll look at the key distinctions between baked and no-bake cheesecakes. Then we’ll offer you some pointers on how to ensure that your cheesecakes are always delicious.

Can We Differentiate Both Cakes?

The developed between baked and no-bake cheesecakes are the ingredients and cooking process. Eggs are used to give baked cheesecake its rich, creamy, and sometimes airy texture. It also requires baking since it contains eggs, which require heat to fluff up.

No-bake cheesecake is easier to make for beginners because it doesn’t require eggs and can be chilled overnight. It doesn’t require any heat, but it isn’t as solid as a baked cheesecake.

A no-bake cheesecake is also easier to alter than a baked cheesecake if you want to make it vegan. Let’s look at these distinctions in further detail.

Eggs Are Used in Baked Cheesecakes

Baked cheesecake is the original cheesecake, dating back to a time before refrigerators. As a result, putting something in the fridge was not an option. Desserts, on the other hand, were generally baked.

If you don’t mind eating eggs, baked cheesecake is just up your alley. You may alter the appearance of your cheesecake by altering the eggs. If you want a thick and dense cheesecake, just use the yolks.

However, if you want a light and fluffy cake, whisk the egg whites and incorporate them into the mixture like you would when baking a cake layer.

The eggs provide structure and retain the form of this sort of cheesecake. It normally does not have a thick bottom crust, but rather a thinner one.

Vegan Cheesecake

The baked cream cheese provides the overall flavor, which is delightfully cheesy but sweet. It’s much easier to create a vegan cheesecake without baking it.

It’s a no-bake cheesecake that depends on the fridge to set it instead of eggs. Cream cheese and whipped cream are used in the filling, while the crust is made of butter.

To make it vegan, simply substitute coconut butter for the butter and cashew cream mixed with little coconut butter for the cream cheese. It will set just like a typical no-bake cheesecake in the refrigerator.

You’d need Aquafina instead of egg whites to produce a vegan baked cheesecake, and it might or might not stay together as well as a traditional baked cheesecake.

Cooking A Baked Cheesecake Demands Extra Attention

When constructing a baked cheesecake, bear in mind that it, like a soufflé, is prone to cracking. As a result, you must take into mind how delicate eggs might be when baking.

This implies that you should always use a water bath to enhance the oven’s humidity, especially if it’s a gas oven. This will cause the top of the cheesecake to bake at a slower rate, enabling the center to finish cooking before the top dehydrates entirely.

Furthermore, saturating the sides of the cheesecake with hot water will ensure a uniform bake across the cake with no burned borders. They will burn a little, but only at the conclusion of the cooking process.

However, a spring form pan is required to hold that a no cheesecake in shape, and it must be refrigerated for 8 hours or overnight. It’s a less time-consuming, heat-free process that produces a different effect.

Read also: What Does Cheesecake Taste Like ? 

Flavor of No Bake CheeseCake

The flavor of the no-bake cheesecake is lighter and more refreshing.

Because no bake cheesecake isn’t baked, and whipped cream is frequently incorporated into the cream cheese, it has a lighter flavor. The texture is sometimes even lighter and fluffier than the baked version.

If you prefer lighter, fruitier flavors, this is perfect for you. This type of cheesecake filling is considerably easier to flavor with fruit than the baked variety, particularly if you want a light flavor.

Freshly cut strawberries, for example, will add a lot of taste, as would finely shredded lemon or lime zest. In two approaches, you may prepare this cheesecake with a richer taste, such as chocolate or caramel. You may either blend it with the filling or add it as a topping, depending on your preference.

Baked Vs No Bake Cheesecake?

Baked cheesecake is not superior than no-bake cheesecake simply because each cheesecake is unique. For those who want more traditional sweets and a more noticeable tang in their cheesecake, baked cheesecake may be a preferable option.

Beginners will find no bake cheesecake vs baked easier to make and will save time in the kitchen. Waiting for it to set and trying not to touch it until it does is the most difficult part.

Both cheesecakes are solid enough to carry, however the no bake cheesecake may benefit from being lightly frozen for a few hours before taking it somewhere.

So, no, one cheesecake is superior to the other. It all boils down to your own tastes.

How to Make the Ultimate Cheesecake?

If you’re going to make a baked cheesecake, there are a few things to keep in mind in order to obtain the best results. This means as few cracks as possible, a decent texture, and a flavor that is generally gratifying. So, let’s take a closer look.

  • For A Lighter Texture, Whip The Egg Whites

In order to provide a light texture in a baked cheesecake, microscopic air bubbles are used to air out the filling. The only way that does this is the use of beaten egg whites to provide air to the filling.

So be sure to utilize both the egg whites and the yolks, and stop when the peaks are semi-soft. Then, as usual, fold them into the cream cheese.

  • For A Richer Taste, Use Full-Fat Cream Cheese

You won’t get a gritty cheesecake if you use light cream cheese or low fat cream cheese. Instead, use a full-fat cream cheese to get all the flavor you can out of it.

  • Preheat The Oven to A Scorching Temperatures

A very hot oven – as hot as it will go will puff up the ingredients (particularly the eggs) and cause it to rise at first. Otherwise, the cheesecake will burn if you don’t lower the temperature as soon as you put it in.

However, that early burst of heat is essential for achieving a lighter cheesecake than puffs somewhat.

  • Use A Water Bath at All Times

If you’re using a gas oven, a water bath will keep your cheesecake from drying out. You’ll also need a roasting pan and a cheesecake pan. Make sure the exterior is lined with aluminum foil to prevent any water from entering from the outside.

  • Remove The Cheesecake from The Oven

After around 50 minutes, the cheesecake should be somewhat jiggly in the center, like jell. Don’t worry; when it cools, it will harden even more.

Allow the oven door to remain slightly ajar. If you open it all the way, the cheesecake will deflate and crack due to the cool air. Allow it to cool in the oven for up to 6 hours until it reaches room temperature.

How to Make a No Bake Cheesecake?

It’s true that a no-bake cheesecake is simpler to create. However, there are a few things to keep in mind, and here are some of them. Allow cheesecake to chill completely before serving.

Allow the cheesecake filling to set in the refrigerator for at least 8 hours, or better yet, overnight. When the cream cheese and heavy cream are exposed to the cold, they will thicken slightly.

In addition, the melted butter you used to hold the bottom layer together will solidify, resulting in a robust cheesecake that will stay upright after you remove the spring form.

Oh, and don’t forget to wrap cling film or transparent plastic around the spring form’s interior. Remove the plastic liner before serving to reveal gorgeous, clean edges.

Allow Cheesecake to Chill Before Serving

Allow the cheesecake filling to set in the refrigerator for at least 8 hours, or better yet, overnight. When the cream cheese and heavy cream are exposed to the cold, they will thicken slightly.

  • Make Sure the Cream Whipped

Whipped cream, like whipped egg whites, is essential. It lightens the filling and gives the entire cheesecake a more refreshing taste. You achieve a decent texture, be sure to whip it vigorously.

Make sure you don’t add too much of anything. Your cheesecake baked vs no bake will be too soft if you use too much whipped cream. If you use too much cream cheese (or mascarpone), it will be too thick to cut with a spoon.

  • To Transfer from The Pan, Use Two Big Spatulas

You may wish to transfer your cheesecake to a lovely serving plate after it has set. We’ll presume the cheesecake has set nicely and the bottom is robust enough to lift for 3 seconds. If not, place the cheesecake in the freezer for an hour before attempting again.

Two thin by wide spatulas, not the highly flexible varieties, are required in this circumstance. Raise your cheesecake slightly and swiftly slip the next dish below it. This may necessitate the assistance of a second individual.

Final words

Baked Vs No Bake Cheesecake

The big distinction is that a no-bake cheesecake does not include eggs, and it “sets” in the refrigerator. A baked cheesecake, on the other hand, contains eggs in its recipe, is cooked in a water bath, and then chilled.

Both cheesecakes have completely distinct textures. The no-bake variant is much softer, almost mousse-like in texture. They’re both fantastic.