Prepare Today Homemade-- Shelf Stable Cheesecake Recipe

My cheesecake drama, you can read about here, actually turned into an experiment on how to use cream cheese powder.  I purchased a #10 can of cream cheese powder from Honeyville Grain and then attempted to make a no-bake cheesecake out of it.  Attempted because there aren't a lot of instructions on the side of the can to know how to reconstitute it! I asked a friend of mine to help me with measurements and she said 1 1/2 Cups of powdered cream cheese will equal 1 8oz. block of cream cheese.  Adding water to get the right consistency is what took a little experimenting.  I only used about a 1/2 cup of water to get a cream cheese texture that I could mix easily with a hand mixer.  So watch the water amounts when you are making this, you can always add more.

 Shelf stable whipping cream made by Gossner's is one of my favorite items to have in my food storage.  It can be used for whipped cream, you can make butter out of it, and it is great in soups.  I buy mine from Honeyville in Salt Lake City.  Totally worth it to have on hand!  And the cream cheese powder is now another one of my favorite shelf stable ingredients.  I picked that up at Honeyville as well.  It runs about $28 online right now.  I was not compensated for this post.  These are truly products that I have in my storage and that I use. 

As you can see from the picture I figured out this cheesecake craziness!  Much better than my first runny mess of a cheesecake attempt.  You can see that disaster in my last post, read it HERE. I was making the cheesecake for a preparedness class at church so I used a 13x9 pan to feed a crowd instead of a pie pan.  

The crust is simple, I used the same recipe from my last post HERE,  which has graham cracker crumbs, sugar, powdered butter, and then I added the water to reconsitute the powdered butter. 

I mixed it up with a fork and then used my hands to really mix it well.  Then I firmly patted it down into the 13x9 pan and let it chill in the fridge.

Now, onto the making of the filling.  I actually made two different cheesecakes so I could try out my shelf stable heavy cream in one of them.  The other recipe uses sweetened condensed milk with the cream cheese. 

No-Bake Cheesecake Using Heavy Cream

3 C powdered cream cheese (or 2 8oz packages cream cheese)

1/2 C- 1 C water (don't add the water if using real cream cheese)

2 t lemon juice

16oz (1 pint) heavy whipping cream, chilled

1/3 C sugar

Using a hand mixer blend the powdered cream cheese with a half cup of the water.  Slowly add more water until you reach a cream cheese texture.  Don't add too much water!  You don't want it runny. Mix in the lemon juice until well blended.

Add in the whipping cream and mix on medium high until stiff peaks form.  Add in the sugar and mix well.  Mixture should be slightly thick, not runny.  Pour into prepared graham cracker crust and chill at least 2 hours. 

This is the cream cheese powder mixed with a little water.  Don't let it get too thinned out or the cheesecake won't set up.  The cream cheese powder does thicken when it sits in the fridge. 

This is the mixture after adding in the lemon juice and the whipping cream. See the stiff peaks in the middle of the creamed mixture. 

The sugar gets mixed in lastly and mixed well.

Spread the mixture over the crust and chill. 

No-Bake Cheesecake With Sweetened Condensed Milk

Toothpicks held up the cover :)

Sweetened Condensed Milk

In a blender add:

1/2 C hot water

1 C non-instant powdered milk

1 C sugar

3 T melted butter (3 T butter powder+3/4 t water)

Blend until mixed well. Or substitute 1 14oz can sweetened condensed milk.

In a mixing bowl add:

3 C cream cheese powder (or 2 8oz packages cream cheese)

1/2 C-1 C water (don't add the water if using real cream cheese)

Combine the cream cheese powder and water in bowl with hand mixer, slowly add 1/2 C water until well blended, smooth, and has a cream cheese texture. Add more water as needed to achieve the right cream cheese consistency. 
Add in:

2 t lemon juice

1 t vanilla

Blend well.  Add in the sweetened condensed milk from the blender, or 1 can sweetened condensed milk.  Blend well with hand mixer.  Pour into prepared graham cracker crust and chill at least 2 hours. 

This is the cream cheese powder, lemon juice, and vanilla mixed together.  

In goes the homemade sweetened condensed milk.

Chilled and ready for serving. I needed to transport this to where I was teaching and I first put aluminum foil over the top...see where it stuck to the top of the cheesecake!  I added toothpicks to hold up the foil.  I didn't want to mess it up even more by pulling them out before taking the photo. 

The cheesecake made with the shelf stable whipping cream set up a little better and had a firmer texture.  It also cut and held up on a plate better than the sweetened condensed milk version, which was kind of sticky. I preferred the cheesecake made with whipping cream because it had a lighter texture and wasn't too sweet. But they both tasted great!  It's always smart to have options when it comes to food storage. If plan A doesn't work, you can fall back to plan B or even plan C.  I will probably use real cream cheese to make these recipes most often, but knowing I have another option, if the situation arose that I needed one, is a comforting feeling.