Cheesecake Sherbet Recipes

CHEESECAKE SHERBET

Cheesecake Sherbet image

I haven't tried this, but am planning to ask for an ice-cream freezer next year and thought this looked like an easy first recipe. I didn't include a cooking time, sinc eI don't know how long it takes to make ice cream, but it certainly doesn't take long to assemble!

Provided by spatchcock

Categories Frozen Desserts

Time 5m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 cup sugar
2 cups buttermilk
1 teaspoon grated lemon, rind of
1/4 cup lemon juice

Steps:

Mix all ingredients until sugar is dissolved.
Pour into 1-quart ice-cream freezer.
Freeze according to manufacturer's directions.

Nutrition Facts : Calories 123.3, Fat 0.5, SaturatedFat 0.3, Cholesterol 2.5, Sodium 64.4, Carbohydrate 28.6, Fiber 0.1, Sugar 28.1, Protein 2.1

CHEESECAKE SHERBET

Cheesecake Sherbet image

An ice-cream freezer transforms four simple ingredients into a creamy, low-fat indulgence.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 8

Number Of Ingredients 4

Ingredients

1 cup sugar
2 cups buttermilk
1 teaspoon grated lemon peel
1/4 cup lemon juice

Steps:

Mix all ingredients until sugar is dissolved.
Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions.

Nutrition Facts : Calories 130, Carbohydrate 28 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg

OUR BEST CHEESECAKE

Our Best Cheesecake image

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 8

Ingredients

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

Heat oven to 350 degrees F.
Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Top with pie filling before serving.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g

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