Whats the difference between a no-bake cheesecake and a baked cheesecake?

Answer 1

No bake cheesecakes are more like "curd" desserts. They are usually made by blending room-temperature cream cheese with sweetened, condensed milk and lemon juice, and placing the mixture in a graham cracker crust.

They're tasty and sweet, but almost pudding like and gooey.

Baked cheesecakes can be made with cream cheese, ricotta or even cottage cheese. Recipes vary from 30 minutes in a dry oven to an hour or more baked in a "water bath" which makes it cook more slowly and evenly. The results are a more cakelike, heavier texture and much more delicate flavor.

The difference between the two is like the difference between Salisbury steak and prime rib.

Answer 2

I have a no bake cheesecake recipe that is actually fantastic!! Use a pre-made graham cracker crust. Cream an 8oz pkg of cream cheese ( soft) with 1/2 c. sugar until smooth. Stir or fold in an 8 oz container of Cool Whip. Put the mixture into the prepared graham cracker crust. It is really light and delicious. Its different from the dense baked cheesecake but much much better than the no bake cheesecakes you can buy in the cake mix aisle. Try it!!

Answer 3

A no-bake cheesecake is one that needs to be refrigerated in order to set up. A baked cheesecake is one that needs to be baked in the oven and then cooled in order to set up. My personal opinion is that the baked cheesecake is much better than the no-bake; but the no-bake is good in a pinch.

Answer 4

no bake is like a pudding type cake, sets like a pudding.
A baked cheese cake is when you use cream cheese and all the other ingredients and bake it.
Baked New York style is the best there is .
wanting good cheescake, forget the no bake.

Answer 5

Bake cheesecake uses eggs to firm it up and must be cooked in a oven like a regular cake.



No bake uses no eggs to firm up the cake

Examples of both below:

Individual No-Bake Strawberry Cheesecakes Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Cheap and Easy Entertaining







12 strawberries
12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks
2/3 cup sour cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
6 individual gram cracker crusts, available on baking aisle

Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.

Baked Example:

Simply Delicious New York-Style Cheesecake with Strawberry Sauce Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: New Yorker's Favorites





1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons sugar, plus 1 1/2 cups
2 1/2 pounds cream cheese, softened
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
1 vanilla bean, seeds scraped from inside of pod and reserved
1 teaspoon bourbon
Strawberry Sauce, recipe follows


Preheat oven to 375 degrees F.
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Lower oven temperature to 350 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.



Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy


Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Answer 6

The ready no bake comes in a box. The baked one is from a recipe.

Answer 7

The baking

Answer 8

No bakes usually have no eggs and use gelatin to thicken and set up (baked has eggs and baked in the oven)
Again, no bake cookeis do not have eggs (peanutbutter balls)

Answer 9

good no baked cheesecake from scratch

1 can sweetened condensed milk
2 boxes cream cheese
1/2 tub cool whip

graham crust

whip cream cheese until smooth- add milk... whip until fluffy
add cool whip, fold in... put in crust and chill

susan

Answer 10

okay the diffrence between them is a bakec cheesecake is softer and kind of melty lokking and of course a no bake cheeseckae is when you putt it in the fridge not the oven DA!!!!!!!!!!!!!!1