Easy and Delicious Vegan Cheesecake Recipe with Blueberry Topping (2024)

FAQs

How do you make a no-bake cheesecake firmer? ›

Sometimes, a no-bake cheesecake filling can turn “soupy” in texture. Don't worry, we can rescue it! If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine.

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.

New York–style cheesecake uses a cream cheese base, also incorporating heavy cream or sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency.

The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

To thicken a no-bake cheesecake, refrigerate it for an extended period or consider adding dissolved gelatin, more cream cheese, or Greek yogurt to the mixture before chilling. Now, when we venture into the territory of no-bake cheesecakes, the plot thickens.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Don't Overbake

Because cheesecake is a custard, it won't be completely firm when done. The easiest way to make sure you don't overbake it is to give it a little jiggle.

What is the best cheesecake flavor? ›

The Traditional Method: Bake at moderate to low heat (300–325°F) until the edges are set, but the center is still jiggly. Cool on the counter with an inverted bowl. The New York Method: The cake goes into the oven at 500°F for 15 minutes (min.) and then the temperature is reduced to 200°F for one hour.

The differences in ingredients and preparation methods are what create the texture. Both may be smooth and creamy but not in the same way. A baked cheesecake usually has a silky consistency and firmer texture. A no-bake cheesecake will have a lighter, softer, almost fluffy texture, often more like a pudding or mousse.

All of the meals are made to order with great care and fresh ingredients. Although The Cheesecake Factory may get some flack for being a chain restaurant, there's no denying that the food is made with the utmost care and quality.

Add Gelatin or Cornstarch

Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm. Just make sure to dissolve the gelatin or cornstarch in a little bit of warm water before adding it to the filling.

A bit of alcohol or acid can help set your cheesecake a bit firmer, as well as making sure that you use full fat cream cheese (the cheaper stuff can be a bit looser than something like philly too) as well as double cream which you whip quite firm.

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.

You want the butter, milk, sugar, and cocoa mixture to boil for 2-3 full minutes and reach between 190°F-200°F. If you don't boil them for long enough, they will turn out gooey and will not set.