Baked vs no baked cheesecake? You may have heard that a baked cheesecake is better than a no-bake one. But why? Is it the crust? The baking process? The ratio of eggs to cream cheese, or some other reason altogether? In this post, I’ll explore what makes a good baked cheesecake and how it’s different from its “no-baked” counterpart.

What’s the difference?

The main difference between no-baked cheese and baked cheesecake is the latter’s superior texture. Baked cheesecake has a smooth, creamy texture that is difficult to achieve with a no-bake cheesecake recipe. Even if the baked cheesecake is baked, it is usually light and moist.

Baked vs. No-baked cheesecake

No-baked cheesecake

The term “no-bake cheesecake” is exactly what it implies. Because the graham cracker crust and cheesecake filling are never baked, this dessert is ideal for when the weather’s nice or if your oven space is limited. Or when you don’t want to bake.

A no-bake cheesecake is a lot simpler to make than a baked cheesecake. There is almost ZERO room for error because there are no eggs and baking. The biggest danger of making a classic cheesecake is over-beating the eggs, overcooking the cake, undercooking it, and causing cheesecake cracking.

Your springform pan might also leak if you use a cheesecake water bath, which I always recommend. We’re basically eliminating every difficult step with no-bake cheesecake!

What’s the texture of a no-bake cheesecake?

The most significant difference is that no-bake cheesecake has a fluffy texture and a mousse-like appearance. However, it’s safe to say that this cheesecake is as delicious as it is egg-free. In general, no-bake cheesecake has a pudding texture.

The texture of the pudding is due to the fact that most individuals make no-bake cheesecake without gelatin and simply whipped cream, which makes it easy to set. However, there are gelatin recipes on the market that produce a less pudding-like texture (the gelatin will counteract the puddingy feel).

How long can you store no-baked cheesecake?

When you make a no-bake cheesecake, it can be kept in the refrigerator for 5 days or more because it’s rather simple to store.

Some cons about no-bake cheesecake

Here are a few things to think about before you get started making that delicious no-baked cheesecake:

• You have to realize that you cannot pour your hot chocolate syrup or hot other toppings on top of the cheesecake, as the cheesecake will melt.
• Some say that no-bake cheesecake isn’t the real thing, but it’s fine for those who don’t want to go through the trouble of making a baked dessert.

Baked cheesecake

Baked cheesecake is the classic type of cheesecake, originating when fridges weren’t yet available. As a result, refrigerating anything was not an option. Instead, desserts were generally baked in the oven.

Baked cheesecake is a great way to use up those eggs. If you enjoy eggs, baked cheesecake is certainly worth considering. You may alter the style of your cheesecake by using fewer eggs. Use only the yolks if you want a rich and dense cheesecake.

However, if you want a light, airy cake, be sure to fold in the egg whites after mixing them into the batter, like when you’re making a fluffy cake or delicious fluffy chocolate mousse.

Best practices for baked cheesecake

Before we continue, we’d like to provide you with some helpful hints to guarantee that your baked cheesecake turns out successfully every time:

• When it comes to baked cheesecake, the goal is to bake it at low temperatures for a longer period of time.
• Some cooks, use a hot water bath or the au bain-marie method to provide the fluffy texture without any risk of collapsing your cake.
• We advise you to use ricotta cheese since it provides a light texture.
• When you make a baked cheesecake, use ingredients that aren’t freshly out of the fridge. If the ingredients were in the fridge, you want to keep them at room temperature for an hour or two before your start baking.
• When it comes to mixing, remember that you’re supposed to use a light hand since over-mixing might result in a gritty texture.
• To avoid breaking, we recommend cooling down the cheesecake at room temperature.

How long can you store a baked cheesecake?

You may store your cheesecake in the fridge for one week after it has cooled down at room temperature, it’s best to cover the cheesecake lightly with aluminum foil or plastic wrap.

Final word

Baked cheesecake is the classic type of cheesecake, and it’s generally considered more difficult to make than no-bake cheesecake. However, with a few helpful hints, you can bake a delicious and successful cheesecake every time. In this blog post, we’ve provided some tips for making a perfect baked cheesecake, as well as comparisons between the two types of cheesecakes. We hope that you’ll give baked cheesecake a try!