Baked vs. No‑Bake Cheesecake – Choose Your Favorite!
This guide explores two popular methods for making cheesecake. The Baked Cheesecake offers a rich, dense texture with a slight tang from sour cream, developed slowly in the oven with a gentle water bath. In contrast, the No‑Bake Cheesecake provides a lighter, creamier consistency that sets perfectly in the refrigerator—ideal for warmer days or when you’re short on time. Whether you love the traditional depth of flavor or the ease and freshness of a chilled dessert, this recipe gives you all the details you need to decide which method suits your taste and schedule best.
Equipment
- For Both Methods:
- Mixing bowls
- Measuring cups/spoons
- Rubber Spatula
- 8‑ or 9‑inch springform pan (for baked version) or pie dish (for no‑bake version)
- Food processor (optional, for crushing crackers)
- Refrigerator
- Additional for Baked Cheesecake:
- Oven
- Roasting pan or deep baking dish (for the water bath)
- Aluminum foil
- Additional for No‑Bake Cheesecake:
- Electric mixer (hand or stand) for whipping cream
Ingredients
- Crust Common to Both Methods
- 2 cups graham cracker crumbs or gluten‑free alternative
- 1/2 cup 115 g unsalted butter, melted
- 1/4 cup 50 g granulated sugar
- Baked Cheesecake Filling
- 4 packages 8 oz each, about 900 g total cream cheese, softened to room temperature
- 1 cup 200 g granulated sugar
- 4 large eggs at room temperature
- 1 cup 240 ml sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all‑purpose flour
- No‑Bake Cheesecake Filling
- 3 packages 8 oz each, about 680 g total cream cheese, softened to room temperature
- 1 cup 120 g powdered sugar, sifted
- 1 cup 240 ml heavy cream, chilled (plus extra for whipping if desired)
- 1 teaspoon vanilla extract
Instructions
- Baked Cheesecake Method
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Press the mixture firmly into the bottom (and slightly up the sides) of a greased 9‑inch springform pan.
- Place the pan in the refrigerator to firm up the crust while you prepare the filling.
- Make the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps.
- Gradually add the granulated sugar, mixing until fully incorporated.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream, vanilla extract, and flour until the mixture is silky and uniform.
- Assemble & Bake:
- Pour the filling over the chilled crust in the springform pan.
- To help prevent cracks and ensure even baking, set the springform pan in a larger roasting pan. Fill the outer pan with hot water until it reaches about halfway up the side of the springform pan (this is your water bath).
- Cover the top loosely with aluminum foil.
- Bake in the preheated oven for about 55–60 minutes, or until the center is just set and the edges are lightly golden.
- Cool & Chill:
- Turn off the oven and allow the cheesecake to sit in the oven with the door slightly open for 30 minutes.
- Remove from the water bath and let cool completely at room temperature.
- Refrigerate for at least 4 hours (preferably overnight) before slicing and serving.
- No‑Bake Cheesecake Method
- Prepare the Crust:
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Press the mixture firmly into the bottom of a 9‑inch pie dish (or springform pan, if preferred).
- Chill in the refrigerator while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- In a separate bowl, whip the chilled heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture along with the vanilla extract, being careful not to deflate the mixture.
- Assemble & Set:
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight until completely set.
- Before serving, you may top with fresh fruit, chocolate shavings, or a fruit compote as desired.
- Details
- Prep Time:
- Baked: ~20 minutes (excluding cooling/chilling)
- No‑Bake: ~15 minutes
- Cook/Set Time:
- Baked: ~60 minutes baking, plus cooling/chilling (total approx. 4–6 hours)
- No‑Bake: No baking; set in refrigerator for at least 6 hours or overnight
- Total Time:
- Baked: Approximately 5–6 hours (including baking, cooling, and chilling)
- No‑Bake: 6+ hours chilling
- Yield: Approximately 12 slices
- Category: Dessert
- Method: Baked / No‑Bake
- Cuisine: American (with modern twists)
- Diet:
- Vegetarian
- (For a gluten‑free version, substitute gluten‑free crackers for graham crackers)
- Keywords
- cheesecake, baked cheesecake, no‑bake cheesecake, dessert, creamy cheesecake, easy dessert, water bath, no‑oven recipe, classic cheesecake, summer dessert
- Nutrition (Approximate values per serving for the baked version; the no‑bake version may be slightly lighter due to differences in sugar and cream usage)
- Serving Size: 1 slice (approx. 100 g)
- Calories: ~400 kcal
- Sugar: ~20 g
- Sodium: ~300 mg
- Fat: ~30 g
- Saturated Fat: ~15 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~30 g
- Fiber: ~2 g
- Protein: ~8 g
- Cholesterol: ~110 mg
- Note: Nutritional values can vary based on specific brands and ingredient variations.
Notes
Baked Cheesecake:
The water bath technique helps prevent cracking and ensures even, gentle baking.
Allowing the cheesecake to cool gradually (by letting it sit in the turned‑off oven) reduces the risk of a sudden temperature change that might cause cracks.
For an extra creamy texture, consider using full‑fat cream cheese and sour cream.
No‑Bake Cheesecake: This method is ideal when you want a quick assembly without heating up your kitchen.
Ensure the heavy cream is very cold before whipping for maximum volume and a light, airy texture.
Because it sets in the refrigerator, patience is key—the longer it chills, the firmer the cheesecake will become.
General Tips: Taste as you go: adjust sweetness to your preference.
For an added flavor dimension, consider a swirl of fruit puree or a dusting of cocoa on the top before serving.
Both methods benefit from a few hours (or overnight) of chilling, which helps develop the flavor and ensures perfect slicing.
Allowing the cheesecake to cool gradually (by letting it sit in the turned‑off oven) reduces the risk of a sudden temperature change that might cause cracks.
For an extra creamy texture, consider using full‑fat cream cheese and sour cream.
No‑Bake Cheesecake: This method is ideal when you want a quick assembly without heating up your kitchen.
Ensure the heavy cream is very cold before whipping for maximum volume and a light, airy texture.
Because it sets in the refrigerator, patience is key—the longer it chills, the firmer the cheesecake will become.
General Tips: Taste as you go: adjust sweetness to your preference.
For an added flavor dimension, consider a swirl of fruit puree or a dusting of cocoa on the top before serving.
Both methods benefit from a few hours (or overnight) of chilling, which helps develop the flavor and ensures perfect slicing.