So I made one of those Jello No Bake Cheesecakes...I LOVED those things as a kid. Apparently my tastes have matured and now I find their taste insulting to the title of cheesecake. So, I want to make one from scratch. I don't like the baked cheesecakes, so I want a no bake recipe. I have googled and found a couple of recipes, I'm just not sure which one to try...but if someone knows a good recipe that they've tried, please share...aaaand go.

4/13/2008 12:12:59 PM

jello no bake cheesecake

wouldn't anything you would find basically taste the same as a jello no bake though? :/

4/13/2008 12:15:54 PM

here are the two recipes I am considering that I found on google...most of the other recipes I've found seem like variations of these two...I've never tried them, so I'd be much more inclined to use a different recipe that someone on here has actually tried:

1 (8 oz.) pkg. softened cream cheese
1 can Eagle Brand milk
1/3 c. lemon juice
1/2 c. sour cream
1 lg. graham cracker crust

In medium size bowl beat cream cheese until fluffy. Add Eagle Brand milk, stir in lemon juice and sour cream; blend ingredients well. Chill 20 minutes then fill pie crust. Chill 2 hours and garnish with your favorite fruit topping. May be covered and frozen (thaw 45 minutes).
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1 ready made graham cracker crust
1 (8 oz.) cream cheese
1/2 c. sugar
1 (8 oz.) Cool Whip
Fruit topping (optional)

Blend cream cheese and sugar together until smooth. Fold in Cool Whip. Again, blend until smooth. Pour mixture into ready made crust. Chill at least 2 hours.

4/13/2008 12:23:16 PM

Don't let evan see this or else he's going to OD on cheesecake

4/13/2008 12:23:48 PM

i thought they would use jello in those recipes to bind the ingredients and set the finished product?

anyway, good luck, and let is know how it turns out. i will try one if you really like it.

however, baked cheesecake >>>>>>>>>>>>>>>>>>>>>>>>>> no-bake cheesecake

4/13/2008 12:29:49 PM

well the lemon juice in the first recipe will kinda curdle the cream and thicken it I think
but the other one looks like it would be like fluff. yummy fluff though

4/13/2008 12:31:17 PM

Quote :

"1 can Eagle Brand milk"

Is that evaporated milk? Sweetened or unsweetened?

And why does it have to be that brand?

4/13/2008 12:38:03 PM

sweetened condensed im sure

4/13/2008 12:39:23 PM

Quote :

"from scratch.....ready made graham cracker crust.....Cool Whip"

does not compute

filling:
cream cheese
condensed milk (it doesn't have to be Eagle Brand )
flavoring? (vanilla extract, key lime juice, instant coffee)

graham crackers (crumbs)
butter

mix just enough melted butter in the crumbs so they'll stick when pressed into a [springform] cheescake pan

(please do not make cheesecake or even unbaked cheese"cake" in a pie pan, please. please.)

blind bake the crust until slightly browned, cool completely

beat the cheese until not lumpy (very important) and then gradually add the condensed milk

(if you add the milk too quickly, you will get lumps of cheese in the filling)

fill crust and chill thoroughly (freezes well - leave wrapped when thawing)

Quote :

"baked cheesecake >>>>>>>>>>>>>>>>>>>>>>>>>> no-bake cheesecake"

truth (the no-bake really shouldn't even be called "cake")

Quote :

"well the lemon juice in the first recipe will kinda curdle the cream"

the acid is insufficient to cut though all the fat

how do you think they make key lime "pie"?

Quote :

"Is that evaporated milk?"

no, condensed

they're very different

[Edited on April 13, 2008 at 12:45 PM. Reason : o]

4/13/2008 12:43:47 PM

i think they are the same. they are both concentrated, with part of the water evaporated off.

however, for some reason, the unsweetened ones have always been labeled "evaporated milk", and the sweetened ones have always been labeled "sweetened condensed milk."

so, is there really a difference, aside from the sugar? if so, what is it?

4/13/2008 12:51:31 PM

from wiki:

Quote :

"Evaporated milk is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from condensed milk which contains sugar. Condensed milk requires less processing because the added sugar inhibits bacterial growth."

Quote :

"Condensed milk, also known as sweetened condensed milk, is cow's milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product that can last for years without refrigeration if unopened. The two terms, condensed milk and sweetened condensed milk, have become synonymous; though there have been unsweetened condensed milk products, today these are uncommon. Condensed milk is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a more complex process and which is not sweetened."

4/13/2008 1:02:10 PM

update: I went with the first recipe I posted, except I eased up on the lemon juice to 1/4 cup...it hasn't set yet but I tasted it before I put it in the crust and it's pretty good. It tasted like it had a tad too much sour cream in it for my tastes, but if you like sour cream a lot, it might be perfect for you. The sour cream taste isn't overbearing, but I can taste it...that might change once it sets...I'll keep everyone updated because I'm sure you all are sitting on the edge of your seats...

4/13/2008 11:14:56 PM