The Miraculous Conversion of a Cheesecake Snob

September 20, 2010

Hey, Soy Sauce here! This week has been extremely hectic, especially considering we haven’t even moved into the official kitchen yet. (If you want the full story on kitchen woes and the silver lining behind all of our troubles, click here to go to my column, called Positive Spin, in the online student newspaper, The Lamplighter.)

We’re not here to discuss problems with the kitchen; however. Besides, a wise man once said, “where there’s a will, there’s a way,” and nothing gets in the way of the Woodlawn kitchen!

Today I’d like to share with you a no-bake cheesecake recipe. I must admit, I was critical at first. It doesn’t help that my mom is commonly known by all of my friends and family as “The Cheesecake Goddess”. I am indeed privileged enough to eat her cheesecake fairly regularly, but as a result I am a stuck-up cheesecake snob. You could say that the idea of a no-bake cheesecake repulsed me.

Luckily, I couldn’t have been more wrong. The no-bake cheesecake proved fairly easy to make and even tastier after completion! Printed below is a picture of our cheesecake and the recipe!

No-Bake Cheesecake

Makes One 9-inch Cake.

Tools and Materials:
-Rolling Pin
-Mixing Bowls
-Measuring Spoons
-9-inch springform pan
-Electric Mixer
-Measuring cups
-Rubber Spatula


  • 2 packages (20 sheets) graham crackers
  • 11 tablespoons (1 3/8 sticks) unsalted butter, melted
  • 2 tablespoons sugar
  • 2 8-ounce packages cream cheese, room temperature
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract


  1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
  2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
  3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes
  4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
  5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
  6. Unclasp sides of pan, and remove cheesecake. Top with whipped cream and/or berries as desired, and serve.

As demonstrated from the above instructions, this recipe is easy enough for anyone to make, including me! To get started, we divided into two groups, Seniors and Sophomores. (At least they weren’t Freshmen…) We then bagged the graham crackers and smashed them carefully so as not to poke any holes in the bag. Unfortunately, we weren’t gentle enough, and we were forced to undergo slight “repairs”.

Afterwards, we mixed the ground graham crackers with melted butter and sugar. A sweet, warm aroma filled the air; it’s safe to say we were all practically drooling from hunger. We then pressed the mixture with a cup around the spring form pan to form the crust.

Meanwhile, there was some serious mixing going on. Thanks to warming the cream cheese with our hands, an ingenious solution by Greg, we were ready to use the electric hand mixer. I found the beating process to be somewhat strenuous. (Talk about a workout!) We beat the cream cheese and slowly added in condensed milk. We made it through with minimized spillage… Sorry, Sophia!

With the mix and crust ready, there was only one thing to do, combine them together. Sayre did an excellent job smoothing out the cake, taking extra care not to damage the crust. With that, we topped the cake off with raspberries in the shape of an 11 (our class year) and blackberries around the edges. (Much more original than the Sophomores’ design.)

Voilá! Now you have a tasty, aesthetic, awesome, no-bake cheesecake in about 30 minutes. Enjoy!


2 Responses to “The Miraculous Conversion of a Cheesecake Snob”

  1. Julie said

    Great post, Soy Sauce! I’m quite the cheesecake snob as well, so the No-Bake Cheesecake was a compromise — but I was similarly pleased with the outcome!

    -Ms. R

  2. Fahrenheit Fitz said

    I’m surprised it lasted long enough to take photos considering the ravenous appetites.

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