No-Bake Cheesecake (Ref Cake)

I make no-bake cheesecake for friends all the time. Because of that, I've also received a lot of recipe requests for it.

The secret to this ref cake is............



*drumroll*

gelatin!

Whereas regular cheesecake requires eggs and oven time, this no-bake cheese cake only needs gelatin to keep its shape.

I use Knox or Ferna brand because these are packed in easy-to-prepare-mess-free individual envelopes:



Here are the ingredients:
1 230g pack cream cheese
3/4 230g pack butter
1 250ml pack heavy cream
1 cup sugar
1 envelope unflavored gelatin
2 1/2 cups crushed graham crackers

This recipe makes a 9-inch cake. You can use a springform pan to hold it. But any kind of container will do as long as it has an even bottom and straight sides.



Now, to make it. Here is the step-by-step procedure (with pictures!) on how to make the ref-cheesecake.

PREPARE THE CRUST
1. Soften butter at room temperature (DO NOT MICROWAVE).

2. Add 1/2 cup sugar (more or less, depending your preference). Mix with a wire whisk (or an electric mixer) until smooth.

3. Fold in crushed graham crackers. Mix until fully incorporated. Add more butter if necessary.

4. This mixture should stick together when you ball it up.

5. Transfer the crust mix to your pan (in this case, a serving dish). Press them down with the bottom of a glass or using a tamper. Cover with cling wrap and keep in the fridge.

PREPARE THE CHEESE FILLING
1. Soften cream cheese at room temperature (DO NOT MICROWAVE). Place in a clean, dry bowl.

2. Add 1/2 cup sugar and mix with a wire whisk or electric mixer. Mix until fully incorporated.

3. While mixing, slowly pour in cream, until smooth.

4. Pull out the graham crust from the fridge.

5. Prepare the gelatin mixture. Reduce 1 cup of water from what the package instruction indicates. For example, Ferna gelatin asks for 2 cups water; use only 1 cup.

6. Pour the gelatin mix onto the cream cheese mixture, stirring quickly at the same time. Use a spatula for this step to avoid excess bubbling.

7. Stir until completely incorporated and lump free. It should have a creamy consistency.

8. Pour the liquid slowly onto the prepared graham crust. You can scoop it out in ladles in the beginning - this to avoid graham crust from loosening up, and float into your cheese filling. I made two batches on this photo, hence the two serving dishes.

9. Cover with cling wrap and place in the refrigerator until the cheese filling is set (2-4 hours at least). Do not freeze.

10. Before serving, top the cheesecake with prepared pie filling like Comstock blueberry, strawberry or cherry.

And it's done!

If this seems too much for you, you can always go for instant Cheesecake gratification:


Or a little less hassle using Jell-O instant cheesecake mix pack (I tried this and IT IS GOOD!)


There you go! Let me know how your cheesecake kitchen adventure goes! Next, I will teach you how to make No-bake OREO Cheesecake!