Two Delicious Ways to Make Cheesecake: No-Bake and Baked with Eggs

Cheesecake is a beloved dessert that can be enjoyed in many different ways. Whether you prefer a creamy no-bake version or a classic baked cheesecake with eggs, there’s a recipe out there to satisfy your sweet tooth. In this blog post, we will explore two delicious ways to make cheesecake using both methods.

No-Bake Cheesecake

The no-bake method is perfect for those who want a quick and easy dessert without the hassle of using an oven. Here’s a simple recipe to get you started:

1. Crush 200 grams of graham crackers and mix them with 100 grams of melted butter. Press the mixture into the bottom of a springform pan to form the crust.
2. In a mixing bowl, combine 500 grams of cream cheese, 200 grams of powdered sugar, and 1 teaspoon of vanilla extract. Beat until smooth and creamy.
3. In a separate bowl, whip 300 milliliters of heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. Pour the mixture over the crust in the springform pan. Smooth the top with a spatula.
5. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
6. Before serving, you can decorate the cheesecake with fresh fruits, chocolate shavings, or a drizzle of caramel sauce.

This no-bake cheesecake is rich, creamy, and requires minimal effort. It’s the perfect dessert for any occasion.

Baked Cheesecake with Eggs

If you prefer a traditional baked cheesecake with a slightly denser texture, the following recipe will delight your taste buds:

1. Preheat your oven to 325°F (163°C) and grease a springform pan.
2. In a large mixing bowl, beat 500 grams of cream cheese until smooth.
3. Add 200 grams of granulated sugar and continue beating until well combined.
4. Add 2 eggs, one at a time, beating well after each addition. Then add 1 teaspoon of vanilla extract and mix until smooth.
5. In a separate bowl, combine 200 milliliters of sour cream and 50 grams of all-purpose flour. Gradually add this mixture to the cream cheese mixture, beating until smooth.
6. Pour the batter into the prepared springform pan and smooth the top with a spatula.
7. Bake for about 50-60 minutes or until the center is set and the top is lightly golden.
8. Allow the cheesecake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. Refrigerate the cheesecake for at least 4 hours before serving.

This baked cheesecake is rich, creamy, and has a slightly tangy flavor from the sour cream. It’s a classic dessert that is sure to impress.

Whether you choose the simplicity of a no-bake cheesecake or the classic elegance of a baked cheesecake with eggs, both methods yield delicious results. Try out these recipes and enjoy the creamy goodness of homemade cheesecake!