No Bake Banana Rum Cheesecake - Recipe Girl (2024)

FAQs

Why is my no bake cheesecake base soggy? ›

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake.

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.

Add Gelatin or Cornstarch

Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm. Just make sure to dissolve the gelatin or cornstarch in a little bit of warm water before adding it to the filling.

After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

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.

The filling needs proper chilling, a minimum of four hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling. Try this: The cheesecake should be shiny and firm to the touch when set.

Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week.

For the best and tastiest results, place your baked cheesecake in the refrigerator for at least four hours, but overnight is best.

Nigella found that adding just 1 teaspoon of lemon juice gave the right balance. You could add a few drops extra if you wish but be careful as too much acid could start to curdle the other ingredients.

What is no bake cheesecake filling made of? ›

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

If the cheesecake has a crust, store it separately from the filling to prevent it from becoming soggy. You can cover the crust with plastic wrap or foil as well. Keep the cheesecake in the refrigerator for up to 5 days. After that, the cheesecake may begin to lose its texture and flavor.

The USDA says to avoid the “danger zone” you must place a cooled cheesecake in the fridge within two hours. You can set a timer for yourself so you don't forget and risk wasting all that beautiful, rich dessert.

Melting is a common woe in no-bake cheesecakes! Here are some secrets to a firm, sliceable filling: 1. Whip the cream right: Over-whipping cream cheese or heavy cream can create a grainy, melty texture.

Use oven proof mitts to grab the edges of the spring form pan and lift it out of the pan of water. Carefully peel back the foil and put the cake back in the oven on the middle rack. If you have a lower rack, put the roasting pan full of water below the cheesecake on the lower rack.

But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.

If the temperature of your oven is too high, your cake will not cook properly. While the outside of your cake will be done and may even start to burn, the middle will remain liquid. Once you turn this cake out of the oven, the center may sink, or the uncooked batter may spill out when you cut the cake.

Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface.