Confession: I’m a late convert to cheesecake. Call it personal growth or the evolution of my palate, but what I once saw as a gooey rich slice of sweetened cream cheese disguised as a slice of cake has become one of the first items I look for on any dessert menu. Still, the idea of dealing with cracked buds and water baths is never more unappealing than on a hot summer’s day. And a failed cheesecake is an expensive mistake to make, given the cost of ingredients. So when I heard there was supposedly a surefire way to opt out of the… whole baking process and yet end up with a comparably delicious cheesecake, my interest was piqued.
As for confessions, I’ve always classified no-bake desserts as second-level shortcuts, an acceptable but rarely memorable Plan B — but let’s just say my first bite of no-bake cheesecake was enough to dispel all preconceptions about the entire subject and sales. me completely about the oven-free life. As a no bake cheesecake newbie, this one four recipes served as my sources and references while developing recipes, and although I started this process with measured expectations, the malted milk no-bake cheesecake I encountered on the other hand turned out to be creamier and dreamier than I could have imagined. Remember why we ever needed ovens?
The no-bake cheesecake method is easy and fluffy – all you need is a mixer/hand mixer. After making a simple crumble crust (I initially used Nilla wafers, but opted for slightly more nuanced digestive biscuits, an ingredient I discovered through Chetna Makan), room temperature cream cheese, and crème frache, which had a more pleasant taste than mascarpone in my first test, are whisked together until smooth. Icing sugar, malted milk powder, lemon juice, vanilla and salt are beaten in and then everything is gently folded with freshly whipped cream into a delicious filling. Spread the mixture over the crust, cover the pan with plastic wrap, refrigerate overnight (the hardest part honestly), and tuck into a slice of cheesecake the next day. It’s almost too good to be true.
I love this no-bake cheesecake because not only is it a cinch to make, but it’s also flavors like cheesecake, not a cheesecake knock-off. Sure, it’s lighter and fluffier than New York-style dense varieties, but it’s still wonderfully rich and creamy, and the powdered milk imparts a malty undertone that pairs perfectly with the creme fraiche (no flavor at all here). A generous layer of the nutty, not-too-sweet crumble crust rounds it all out, making for an extremely balanced dessert that rivals its painstakingly baked (and babysat) counterparts. This recipe proves that no-bake is not a second-class burger in the baking world; now that i’m a believer, you can bet i’m giving my oven a break this summer.
Recipe for cheesecake with malted milk without baking
Makes a 9-inch cheesecake
Ingredients:
For the crust:
1 ½ cups plus 2 tablespoons finely ground digestive biscuit crumbs (this equates to 200 grams, or half a pack; if you can’t find digestive biscuits, use graham crackers)
2 tablespoons (14 grams) powdered sugar
5 tablespoons (71 grams) unsalted butter, melted
For the cheesecake:
2 8-ounce packages full-fat cream cheese, room temperature
6 tablespoons (85 grams) crème frache, at room temperature
1 ½ cups (170 grams) icing sugar, sifted if lumpy
¼ cup (35 grams) malted milk powder
1 tablespoon freshly squeezed lemon juice
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1 ⅓ cups (303 grams) heavy whipping cream, cold
Instructions:
Step 1: Make the crumble crust: In a large bowl, combine the cookie crumbs, icing sugar, and melted butter until uniformly combined and the mixture holds together when squeezed with your hand. Pour the mixture into a 9-inch springform pan and press the mixture firmly into the bottom of the pan, using a flat-bottomed cup or measuring cup to help pack the crumbs into an even layer. Place the pan in the freezer to cool while you prepare the cheesecake filling.
Step 2: Make the cheesecake filling: Beat the cream cheese and crème frache in a food processor fitted with a paddle attachment (or a large bowl with an electric hand mixer) until smooth, creamy and lump-free.
Step 3: Scrape the bowl and add the icing sugar, malted milk powder, lemon juice, vanilla and salt. Pulse the mixture briefly with the stand mixer a few times before increasing the speed (to avoid the powdered sugar flying all over the place; if using a hand mixer, set the mixer to low speed) and beat everything together until smooth. Scrape the bowl and whisk again to make sure the mixture is well blended.
Step 4: Scrape the cream cheese mixture thoroughly into a large bowl. Pour the heavy cream into the same bowl that the cream cheese mixture just came in (no need to wash it off) and use the whisk (or the same hand mixer) to beat the cream until it forms stiff peaks (don’t beat the cream too far – the cream should not be grainy). Carefully fold the whipped cream into the cream cheese mixture in four times until it is evenly incorporated and there are no more streaks.
Step 5: Remove the prepared springform pan from the freezer and scrape the filling into the crust, making sure to spread the filling all the way to the edges. Use a small offset spatula to smooth out the top.
Step 6: Carefully cover the pan with plastic wrap, taking care not to let the plastic touch the surface of the cheesecake. Refrigerate the cake for at least 6 hours (I highly recommend letting it cool overnight, if possible), until it has set and can be sliced.
Step 7: When ready to serve, gently release the sides of the springform pan and use a sharp knife to slice the cheesecake. For clean slices, wipe your blade between each cut with a warm, damp towel. The cheesecake will keep for 2 to 3 days in the refrigerator, covered with plastic wrap.
Joy Cho is a freelance writer, recipe developer, and pastry chef based in New York City.
Celeste Noche is a Filipino-American food, travel and portrait photographer based between Portland, Oregon and San Francisco†
Recipe tested by Ivy Manning
