How To Thicken No-Bake Cheesecake Like A Chef | Boyd Hampers (2024)

FAQs

How To Thicken No-Bake Cheesecake Like A Chef | Boyd Hampers? ›

How do you thicken a no bake cheesecake filling? Most of the thickening of a no bake cheesecake come from the cream cheese itself, with some stiff whipped cream added in to make it fluffy and add stability.

Most instant pudding mixes contain modified cornstarch, which can act as a thickening agent in the dessert. While standard cornstarch can act as a great thickener in warm dishes like soup, modified cornstarch can be used in cooler foods, like no-bake cheesecake.

Step 10: Corn Starch Added

If you want to add something to thicken your cheesecake then I would definitely recommend this over flour to thicken it.

Use a little flour or cornstarch.

Many cheesecake recipes contain a small amount (as little as one tablespoon) of flour or cornstarch.

You can quickly and easily thicken cream cheese frosting with icing sugar, corn starch, or by lowering the temperature. If you don't mind the frosting getting sweeter, add 2 tablespoons of icing sugar to the frosting and mix it together until it reaches the consistency that you want.

There are a few ways to thicken cheesecake filling. One way is to use cornstarch, which is a common thickener in many desserts. You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder.

And trust me, it's well worth the wait; compared to the airy texture it has early on, I vasty prefer the velvety density that develops only after several hours of refrigeration. That gives no-bake cheesecake an edge as a make-ahead dessert, since you can whip it up a day or two in advance.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Natural food thickeners are substances derived from plants or other natural sources. Examples include agar agar, arrowroot, and chia seeds. They offer a range of unique properties and health benefits.

How to tell if no-bake cheesecake is set? ›

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

Cheesecake can split or curdle for a few reasons – often it's down to the temperature of ingredients. When making cheesecakes (particularly no-bake cheesecakes) the soft cream cheese MUST be full fat, but it should also be at room temperature. However, the double cream should still be cold.

If you're cooking hot liquids like sauces, stock or broth, 1 tablespoon of corn starch per cup of liquid will give you a thin to medium consistency that's appropriate for soups or very thin sauces. 2 tablespoons per cup will give you a thicker, more gravy-like consistency.

If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame. Full fat sour cream adds extra moisture and a tangy flavor to the cake. However, you can swap out the sour cream for heavy cream or even full fat Greek yogurt.

If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine.

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame. Full fat sour cream adds extra moisture and a tangy flavor to the cake. However, you can swap out the sour cream for heavy cream or even full fat Greek yogurt.

Yes, Philadelphia makes a 24-ounce tub of pre-made cheesecake filling that you can use directly from the fridge—no baking necessary. The tub has everything you want from the sugary, sweet, cream cheese filling of a cheesecake, and it's ready to serve as-is.