I have always believed that a perfect cheesecake demands the precision and consistency that only an oven can provide. My baking journey is filled with numerous batches of cheesecakes, all baked in an oven, each achieving that creamy texture and slightly browned top. However, curiosity got the better of me, and I embarked on an experiment that left me amazed – making a cheesecake without an oven. Yes, you heard it right, a no-oven cheesecake made in a cooker!
During my trials, I was genuinely skeptical. How could a cooker replicate the even heating and control of an oven? But as I pulled out the cheesecake and let it cool, I was amazed. With the first bite, I was greeted by the velvety, creamy interior that defines a perfect cheesecake. It was as if the cooker had performed some sort of culinary magic. The texture was spot-on – rich, dense, and yet light enough to melt in the mouth. The flavor was everything a cheesecake should be – a harmonious blend of tangy cream cheese, subtle sweetness, and that unmistakable richness that leaves you reaching for another bite.
This no-oven cheesecake has redefined my approach to baking. It’s a testament to the fact that great results can be achieved even without the traditional tools we rely on. If you’re a cheesecake lover but lack an oven, or simply want to try something new, this method is a game-changer.
What you’ll love about this
- Eggless
- Rich & creamy
- Made without an oven
- Perfect for Any Occasion
- Effortless Preparation
INGREDIENTS USED IN MAKING NO OVEN CHEESECAKE
DIGESTIVE BISCUITS
Digestive biscuits form the base of the cheesecake crust. They are chosen for their slightly sweet, crumbly texture, which provides a perfect foundation for the creamy filling. The biscuits are crushed and mixed with butter to create a firm, yet tender crust that holds the cheesecake together.
BUTTER
Butter is used to bind the crushed digestive biscuits together. When melted and mixed with the biscuit crumbs, it creates a cohesive crust that solidifies when chilled. Butter also adds a rich flavor and helps to ensure the crust has a smooth, even texture. You will need to melt the butter before combining it with crushed digestive biscuits.
CREAM CHEESE
Cream cheese is the star ingredient of the cheesecake filling. Its smooth, creamy texture and tangy flavor define the cheesecake’s character. Cream cheese provides the rich, luscious mouthfeel that makes cheesecake so indulgent. It is essential for achieving the signature dense and creamy consistency. I use d’lecta cream cheese in my cheesecake recipes.
FRESH CREAM
Fresh cream adds an extra layer of richness and smoothness to the cheesecake filling. It helps to lighten the texture of the cream cheese, making the filling more velvety and luscious. The cream also contributes to the overall stability and set of the cheesecake once it is cooked and chilled. I use amul fresh cream in my cheesecake.
CONDENSED MILK
Condensed milk is used to sweeten the cheesecake filling. It has a thick, syrupy consistency and provides a concentrated sweetness that complements the tanginess of the cream cheese. Condensed milk also adds to the creamy texture and helps in achieving a smooth, uniform filling.
CORNFLOUR
Corn flour acts as a thickening agent in the cheesecake filling. It helps to stabilize the mixture and ensure that the cheesecake sets properly, especially important when baking without an oven. Corn flour prevents the cheesecake from becoming too runny and helps maintain a firm, sliceable texture once chilled.
EQUIPEMENTS USED IN NO BAKE CHEESECAKE
To combine all the ingredients for this recipe, I have used glass bowl.
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and its very important to measure ingredients with precision.
For the 4-inch springform you can click this link.
You’ll need a cooker in which cheesecake will get baked.
OTHER CHEESECAKE RECIPES FROM THE BLOG
TIPS FOR MAKING A PERFECT NO OVEN CHEESECAKE
- Ensure your cooker has a thick base to distribute heat evenly and prevent burning.
- Preheat the cooker for about 10 minutes on medium heat before placing the cheesecake inside. This helps in achieving a consistent baking temperature.
- Place a small stand inside the cooker, then add some water to the bottom. Place the cheesecake pan on top of the trivet to create a water bath, which helps in even cooking and prevents cracks.
- Resist the urge to open the cooker lid frequently, as this can cause temperature fluctuations and affect the baking process.
- Use a springform pan that fits comfortably inside the cooker. Ensure you seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.
- Keep the flame on low to medium heat to ensure gentle and even cooking. High heat can cause the cheesecake to cook too quickly on the outside while remaining undercooked inside.
HOW TO BAKE IT IN THE OVEN
- Preheat oven at 160 degrees for 5-7 minutes
- Transfer the batter in a 4inch prepared springform pan.
- Bake at 160 degrees for 20-25 mins.
- 6 digestive biscuits
- 2 tbsp (28g) melted butter
- ½ cup (112g) cream cheese, softened
- 2 tbsp fresh cream
- ½ tbsp corn flour
- ½ tsp vanilla extract
- ¼ cup condensed milk
- 2 tbsp nutella
- Pour 1 inch of water into the cooker and place a stand inside. Close the cooker, remove the whistle, and preheat it for 10 minutes.
- In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.
- Transfer the biscuit crumbs into a 4” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
- In another bowl, add cream cheese, heavy cream, condensed milk, cornflour and vanilla extract. Mix until the batter is fully combined.
- Now transfer this on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.
- Place the springform pan on the stand, close the cooker with lid and bake it for 15-20 mins.
- Once baked, let the cheesecake set in the fridge for 2-3 hours.
- Once set, slice it and top it with nutella.
If you like my no bake cheesecake recipe and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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