Thread: Does anyone make no-bake cheesecake?

On Jun 11, 2:13*pm, sf <s...@geemail.com> wrote:
> I had it for the first time last week and I liked it enough to want to
> try making it. *I only know the lady made it from scratch (not a mix
> or Jello), used real whipped cream and it was firm. *Most of the
> recipes I've seen so far that are made with whipped cream don't call
> for gelatin, so my question is: Does a no bake cheesecake made with
> whipped cream and cream cheese become firm or should I try the one I
> found that called for whipped cream, cream cheese and unflavored
> gelatin? *Thanks!
>
> --
> Forget the health food. I need all the preservatives I can get.

It would depend on if there are eggs in it (you could always use the
pasteurized or homogenized or whatever they are) - and how many eggs
in the ratio of eggs to cream cheese. Basically, cream cheese if
mixed at room temperature, will get semi-solid when refrigerated again
- but again, it depends on the amount of whipped cream, sour cream,
eggs, etc. that are in it.

Those Jello cheesecake mixes I thought were really good - the only
time I made one I mixed in a drained can of crushed pineapple and
topped with cherry pie filling and whipped cream, and it was very
tasty.

N.

On Jun 11, 2:13*pm, sf <s...@geemail.com> wrote:
> I had it for the first time last week and I liked it enough to want to
> try making it. *I only know the lady made it from scratch (not a mix
> or Jello), used real whipped cream and it was firm. *Most of the
> recipes I've seen so far that are made with whipped cream don't call
> for gelatin, so my question is: Does a no bake cheesecake made with
> whipped cream and cream cheese become firm or should I try the one I
> found that called for whipped cream, cream cheese and unflavored
> gelatin? *Thanks!
>
> --
> Forget the health food. I need all the preservatives I can get.

Oops, I didn't answer the question - definitely use the one with
unflavored gelatin. I make some mousses with gelatin - and if mixed
properly, you really can't tell that's the thickening agent.

N.

On Fri, 11 Jun 2010 12:44:02 -0700 (PDT), Nancy2
<[email protected]> wrote:

>On Jun 11, 2:13*pm, sf <s...@geemail.com> wrote:
>> I had it for the first time last week and I liked it enough to want to
>> try making it. *I only know the lady made it from scratch (not a mix
>> or Jello), used real whipped cream and it was firm. *Most of the
>> recipes I've seen so far that are made with whipped cream don't call
>> for gelatin, so my question is: Does a no bake cheesecake made with
>> whipped cream and cream cheese become firm or should I try the one I
>> found that called for whipped cream, cream cheese and unflavored
>> gelatin? *Thanks!
>>
>> --
>> Forget the health food. I need all the preservatives I can get.
>
>Oops, I didn't answer the question - definitely use the one with
>unflavored gelatin. I make some mousses with gelatin - and if mixed
>properly, you really can't tell that's the thickening agent.
>
>N.

Watch out the food police, aka brookyln1 and food slob will be all
over you for using getatin.

On Fri, 11 Jun 2010 12:43:01 -0700 (PDT), Nancy2
<[email protected]> wrote:

> It would depend on if there are eggs in it (you could always use the
> pasteurized or homogenized or whatever they are) - and how many eggs
> in the ratio of eggs to cream cheese.

There are no eggs (it's unbaked, not baked), that's why I wondered
about how soft they would be.

> Basically, cream cheese if
> mixed at room temperature, will get semi-solid when refrigerated again
> - but again, it depends on the amount of whipped cream, sour cream,
> eggs, etc. that are in it.

Seems to be equal portions. I just can't imagine cream cheese
stiffening up with whipped cream mixed in.
>
> Those Jello cheesecake mixes I thought were really good - the only
> time I made one I mixed in a drained can of crushed pineapple and
> topped with cherry pie filling and whipped cream, and it was very
> tasty.

This one had a layer of yellow jello (I think it was jello) on top.
No pineapple or cherries... I think it had a lemon flavor.

--
Forget the health food. I need all the preservatives I can get.

On Fri, 11 Jun 2010 12:44:02 -0700 (PDT), Nancy2
<[email protected]> wrote:

> Oops, I didn't answer the question - definitely use the one with
> unflavored gelatin. I make some mousses with gelatin - and if mixed
> properly, you really can't tell that's the thickening agent.

Thanks! I've always made a lumpy mess when I've tried to stabilize
whipped cream with gelatin in the past. Do you soften the gelatin on
the whipping cream before you whip it or just sprinkle it on and whip
before it melts?

--
Forget the health food. I need all the preservatives I can get.

On Fri, 11 Jun 2010 13:32:44 -0700, sf <[email protected]> wrote:

>On Fri, 11 Jun 2010 12:44:02 -0700 (PDT), Nancy2
><[email protected]> wrote:
>
>> Oops, I didn't answer the question - definitely use the one with
>> unflavored gelatin. I make some mousses with gelatin - and if mixed
>> properly, you really can't tell that's the thickening agent.
>
>Thanks! I've always made a lumpy mess when I've tried to stabilize
>whipped cream with gelatin in the past. Do you soften the gelatin on
>the whipping cream before you whip it or just sprinkle it on and whip
>before it melts?

When I have made no-bake cheesecakes, it hasn't been the whipping
cream that I have sprinkled the gelatin on. It has usually been the
base mixture that it has been dissolved in. The whipped cream is
added last.

Christine
http://nightstirrings.blogspot.com

On Fri, 11 Jun 2010 15:07:15 -0500, Stu wrote:

> Watch out the food police, aka brookyln1 and food slob will be all
> over you for using getatin.

Gelatin is used in quality pates and other charcuterie. It's use
is perfectly valid. And it's made from animals, so that makes it
even more acceptable. There's nothing to be ashamed about using
gelatin. All professional chefs use it.

Jell-O is a different subject.

BTW: You claim you're not a newbie. But calling "it" brooklyn1
just proves you are a 100% newbie here.

-sw

On Fri, 11 Jun 2010 14:40:08 -0600, Christine Dabney
<[email protected]> wrote:

> On Fri, 11 Jun 2010 13:32:44 -0700, sf <[email protected]> wrote:
>
> >On Fri, 11 Jun 2010 12:44:02 -0700 (PDT), Nancy2
> ><[email protected]> wrote:
> >
> >> Oops, I didn't answer the question - definitely use the one with
> >> unflavored gelatin. I make some mousses with gelatin - and if mixed
> >> properly, you really can't tell that's the thickening agent.
> >
> >Thanks! I've always made a lumpy mess when I've tried to stabilize
> >whipped cream with gelatin in the past. Do you soften the gelatin on
> >the whipping cream before you whip it or just sprinkle it on and whip
> >before it melts?
>
> When I have made no-bake cheesecakes, it hasn't been the whipping
> cream that I have sprinkled the gelatin on. It has usually been the
> base mixture that it has been dissolved in. The whipped cream is
> added last.
>
Do you have a recipe to share, Chris?

--
Forget the health food. I need all the preservatives I can get.

sf wrote:

> I had it for the first time last week and I liked it enough to want to
> try making it. I only know the lady made it from scratch (not a mix
> or Jello), used real whipped cream and it was firm. Most of the
> recipes I've seen so far that are made with whipped cream don't call
> for gelatin, so my question is: Does a no bake cheesecake made with
> whipped cream and cream cheese become firm or should I try the one I
> found that called for whipped cream, cream cheese and unflavored
> gelatin? Thanks!

If you want it to be firm, you'll need the gelatin. But I should mention
that I use a mixture of whipped cream cheese and cream as the base of my
strawberry tart. It's firm enough to hold the strawberries upright but soft
enough to push them into the filling easily.

Also note that many brands of cream cheese *already* contain gelatin.

Bob

On Fri, 11 Jun 2010 19:28:38 -0700, sf <[email protected]> wrote:

..
>Do you have a recipe to share, Chris?

Yes, but it is packed away right now. You will have to wait a bit...

Christine
http://nightstirrings.blogspot.com

On Fri 11 Jun 2010 12:13:52p, sf told us...

>
> I had it for the first time last week and I liked it enough to
> want to try making it. I only know the lady made it from scratch
> (not a mix or Jello), used real whipped cream and it was firm.
> Most of the recipes I've seen so far that are made with whipped
> cream don't call for gelatin, so my question is: Does a no bake
> cheesecake made with whipped cream and cream cheese become firm or
> should I try the one I found that called for whipped cream, cream
> cheese and unflavored gelatin? Thanks!
>

Personally, I don't care for them, although I did make one once and
vowed not to do it again. :-) IIRC, the recipe I used had cream
cheese and whipping cream (not whipped). It also included
unflavored gelatin. The gelatin was softened in a bit of cold water,
then dissolved in very hot (but not boiling) cream. This was allowed
to cool before mixing with the other ingredients. You *do* need some
form of thickener to make it firm when cilled. Gelatin, either
unflavored or a recipe that includes jello, is most often the choice.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Fri, 11 Jun 2010 20:37:21 -0600, Christine Dabney
<[email protected]> wrote:

> On Fri, 11 Jun 2010 19:28:38 -0700, sf <[email protected]> wrote:
>
> .
> >Do you have a recipe to share, Chris?
>
> Yes, but it is packed away right now. You will have to wait a bit...
>
That's fine. Don't forget! I won't be making it soon, just wondering
about it right now.

--
Forget the health food. I need all the preservatives I can get.

On Sat, 12 Jun 2010 02:38:29 GMT, Wayne Boatwright
<[email protected]> wrote:

> Personally, I don't care for them, although I did make one once and
> vowed not to do it again. :-)

The one I ate last week appealed to me, but I'm not finding a recipe
that does... that's why I'm looking for recipes and tips.

--
Forget the health food. I need all the preservatives I can get.

On Fri 11 Jun 2010 08:04:27p, sf told us...

> On Sat, 12 Jun 2010 02:38:29 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>> Personally, I don't care for them, although I did make one once and
>> vowed not to do it again. :-)
>
> The one I ate last week appealed to me, but I'm not finding a recipe
> that does... that's why I'm looking for recipes and tips.
>

It doesn't seem to me that one would even need a recipe to make one.
An oversized pie crust and a good filling should be all it takes.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Jun 11, 8:56*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Fri, 11 Jun 2010 15:07:15 -0500, Stu wrote:
> > Watch out the food police, aka brookyln1 and food slob will be all
> > over you for using getatin.

What is getatin?
>
> Gelatin is used in quality pates and other charcuterie. *It's use
> is perfectly valid. *And it's made from animals, so that makes it
> even more acceptable. *There's nothing to be ashamed about using
> gelatin. *All professional chefs use it.
>
> Jell-O is a different subject.

A distinction that Stu wouldn't think to make.
Perhaps he could also substitute Cool Whip for the whipped cream.
Ooooh! And maybe a Bisquick based crust!
Now that's a Food For U!
>
> -sw

--Bryan

On Jun 11, 3:07*pm, Stu <i...@foodforu.ca> wrote:
> On Fri, 11 Jun 2010 12:44:02 -0700 (PDT), Nancy2
>
>
>
> <nancy-doo...@uiowa.edu> wrote:
> >On Jun 11, 2:13*pm, sf <s...@geemail.com> wrote:
> >> I had it for the first time last week and I liked it enough to want to
> >> try making it. *I only know the lady made it from scratch (not a mix
> >> or Jello), used real whipped cream and it was firm. *Most of the
> >> recipes I've seen so far that are made with whipped cream don't call
> >> for gelatin, so my question is: Does a no bake cheesecake made with
> >> whipped cream and cream cheese become firm or should I try the one I
> >> found that called for whipped cream, cream cheese and unflavored
> >> gelatin? *Thanks!
>
> >> --
> >> Forget the health food. I need all the preservatives I can get.
>
> >Oops, I didn't answer the question - definitely use the one with
> >unflavored gelatin. *I make some mousses with gelatin - and if mixed
> >properly, you really can't tell that's the thickening agent.
>
> >N.
>
> Watch out the food police, aka brookyln1 and food slob will be all
> over you for using getatin.

Hee hee! Food Snob flamed you for spelling. That's funny, as spelling
flames are the lowest form of Internet flamage, down there with
evoking Hitler/Naziism to try and win your argument.

Sorry Bryan, but it's true. :-)

And gelatin is just fine. Good old fashioned boiled bone juice! I just
wanna know who thought of throwing a bunch of color and fruit flavor
in boiled bone juice and called it dessert?;-)



John Kuthe...

On Sat, 12 Jun 2010 05:15:44 GMT, Wayne Boatwright
<[email protected]> wrote:

> On Fri 11 Jun 2010 08:04:27p, sf told us...
>
> > On Sat, 12 Jun 2010 02:38:29 GMT, Wayne Boatwright
> > <[email protected]> wrote:
> >
> >> Personally, I don't care for them, although I did make one once and
> >> vowed not to do it again. :-)
> >
> > The one I ate last week appealed to me, but I'm not finding a recipe
> > that does... that's why I'm looking for recipes and tips.
> >
>
> It doesn't seem to me that one would even need a recipe to make one.
> An oversized pie crust and a good filling should be all it takes.

See, I'd make it with just a crumb crust on the bottom and I have *no*
idea what a "good filling" for no bake cheesecake is... but I'm
looking at a lot of recipes that I don't think will work for me. I
want it firm, not squishy like a cream pie.

--
Forget the health food. I need all the preservatives I can get.

On Sat, 12 Jun 2010 21:10:19 -0400, "Sharkman" <[email protected]>
wrote:

> Here's my favorite:
>
> 2 pkgs ladyfingers
> 1/2 box xxxx sugar (2 cups)
> 3 8oz pkgs Philadelphia cream cheese
> 1 pkg Dream Whip
>
> Line the bottom and sides of a springform pan with the ladyfingers
> Mix the cream cheese with the sugar
> Whip the Dream Whip as directed on the box and add to the cream cheese and
> sugar
> Set in the fridge for a few hours or overnight
> Add blueberries, cherries or pineapple the next day (1 can Comstock fruit
> topping is sufficient)

Thanks for the recipe, sharkman! Does this set up firm or is the
texture more like a cream pie?

--
Forget the health food. I need all the preservatives I can get.

The message
<[email protected]>
from Nancy2 <[email protected]> contains these words:

> On Jun 11, 2:13*pm, sf <s...@geemail.com> wrote:
> > I had it for the first time last week and I liked it enough to want to
> > try making it. *I only know the lady made it from scratch (not a mix
> > or Jello), used real whipped cream and it was firm. *Most of the
> > recipes I've seen so far that are made with whipped cream don't call
> > for gelatin, so my question is: Does a no bake cheesecake made with
> > whipped cream and cream cheese become firm or should I try the one I
> > found that called for whipped cream, cream cheese and unflavored
> > gelatin? *Thanks!
> >
> > --
> > Forget the health food. I need all the preservatives I can get.

> It would depend on if there are eggs in it (you could always use the
> pasteurized or homogenized or whatever they are) - and how many eggs
> in the ratio of eggs to cream cheese. Basically, cream cheese if
> mixed at room temperature, will get semi-solid when refrigerated again
> - but again, it depends on the amount of whipped cream, sour cream,
> eggs, etc. that are in it.

She's talking about no-bake cheesecake. I doubt anyone makes
uncooked cheesecake with raw eggs.

Janet