Don Signature Crab - Singapore Food Guide

New York Cheesecake (No Bake)

Silky Singapore-style New York cheesecake (no bake) — cream cheese and whipped cream set in a buttery biscuit crust, chilled (no oven) for an effortless celebration dessert.

New York Cheesecake (No Bake)

About this dish

This no-bake New York cheesecake brings a classic American dessert into Singapore homes without turning on the oven — ideal for HDB party potlucks, kopi sessions with friends, or a birthday cake replacement in a Tiong Bahru living room. The texture is luxuriously smooth and tangy from cream cheese and lemon, balanced by a crisp, buttery biscuit base familiar to kopi-shop crowd who grew up on Marie or digestive biscuits.

Think of it as a make-ahead celebration cake for neighbourhood gatherings — perfect for CNY, family dinners, or an East Coast Park picnic where chilled desserts are welcome after a day in the sun. You can give it a local twist with calamansi zest, a gula melaka caramel drizzle, or a tropical fruit topping (mango, passionfruit) to lean into Singapore flavours.

The filling is lightened with softly whipped cream and stabilised with a little gelatin so slices hold up for potlucks and buffets. It’s an accessible recipe for busy parents, bakers without ovens, or anyone who wants the New York cheesecake tang without the lengthy baking and water baths — just a few simple pantry ingredients you can pick up at NTUC FairPrice, Cold Storage or Sheng Siong.

Ingredients

  • 200 g digestive biscuits or graham crackers (about 150–180 g crushed)
  • 90 g unsalted butter, melted
  • 500 g full-fat cream cheese, room temperature
  • 120 g caster sugar (superfine sugar)
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional, for extra tang)
  • 250 ml heavy cream (whipping cream), cold
  • 6 g (1 sachet) powdered gelatin or 2½ tsp powdered gelatin
  • 60 ml water (for blooming gelatin)
  • 100 g sour cream or Greek yoghurt (optional, for a New York tang)
  • Pinch of fine sea salt
  • 200 g mixed berries or berry compote for topping (strawberries, blueberries, raspberries)
  • 2 tbsp icing sugar (for whipped cream sweetening, optional)
  • Optional local twist: 2 tbsp gula melaka syrup or 2 tbsp calamansi juice for drizzling

Step-by-Step Method

  1. Prepare the crust: place the digestive biscuits or graham crackers in a zip-top bag and crush to fine crumbs with a rolling pin, or blitz briefly in a food processor until you have about 150–180 g of crumbs.
  2. Mix crumbs with melted butter and a pinch of salt in a bowl until evenly combined and the mixture holds together when pressed. Taste and adjust salt if needed.
  3. Press the crumb mixture into the base of a 20–23 cm springform pan (about 8–9 inch) using the back of a spoon or the bottom of a glass to create an even, compact layer. Chill in the fridge while you make the filling, at least 15 minutes.
  4. Bloom the gelatin: sprinkle the powdered gelatin over 60 ml cold water and let it sit for 5 minutes until spongy. Warm gently (microwave 10–15 seconds or over a small pan) until fully dissolved — do not boil. Set aside to cool slightly but keep liquid.
  5. Make the filling: in a large bowl, beat the room-temperature cream cheese with caster sugar, lemon juice, lemon zest and vanilla until smooth and lump-free. If using, beat in sour cream or Greek yoghurt for extra tang.
  6. In a separate bowl, whip the cold heavy cream with 2 tbsp icing sugar (optional) to soft peaks. Fold about one-third of the whipped cream into the cream cheese mixture to loosen it, then fold in the remaining cream gently until homogeneous.
  7. Temper the dissolved gelatin by adding a spoonful of the cream-cheese mixture into the gelatin, stirring quickly, then pour the gelatin mixture back into the main bowl and fold through evenly. Work quickly so the gelatin doesn't set.
  8. Pour the cheesecake filling into the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
  9. Chill the cheesecake in the fridge for at least 6 hours, preferably overnight, until fully set. For best slices, chill 8 hours or overnight.
  10. Remove from the springform pan by running a thin knife around the edge, then release the ring. If desired, top with mixed berries, berry compote, a drizzle of gula melaka or a few drops of calamansi just before serving.
  11. Serve chilled, and slice with a hot, dry knife (wipe between slices) for clean portions. Store leftovers covered in the fridge for up to 3 days.

Tips & Serving Ideas

  • Use full-fat cream cheese and cold heavy cream for the best texture; low-fat versions can make the filling less stable.
  • If you don't have powdered gelatin, replace with agar-agar (cooked per packet instructions) but expect a slightly firmer, less creamy set.
  • Room temperature cream cheese beats smooth much faster — take it out of the fridge 30 minutes before mixing if your kitchen is air-conditioned like many Singapore homes.
  • For clean slices, run a sharp knife under hot water, dry it, then slice; wipe between cuts. This is a common trick used in bakeries and cafes around Singapore.
  • Buy biscuits, cream cheese and whipping cream at Cold Storage, NTUC FairPrice or Sheng Siong — look for sales on imported brands if you're making this for a special occasion.
  • Adjust tanginess to local tastes: add more lemon or a spoon of sour cream for a sharper New York-style tang, or a little gula melaka for a uniquely Singapore twist.
  • Make ahead: cheesecake keeps well in the fridge for up to 3 days and travels well to potlucks — keep chilled during transit in an insulated cooler.

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