Grandmas Cheese Torte Cheesecake Unbaked Recipes

GRANDMA'S CHEESE TORTE CHEESECAKE (UNBAKED)

Steps:

• 1. In small bowl, pour in cold water and sprinkle with Knox gelatin.
• 2. In mixing bowl, beat egg yolks slightly, add sugar, salt and milk. Cook over boiling water until like custard. Add water/gelatin mix into hot mixture and stir till dissolved and cool.
• 3. In another bowl beat softened cream cheese and vanilla. Then add to cooled mixture.
• 4. Finally whip, egg whites till stiff add in whipped cream and fold into mixture.
• 5. Graham cracker crust: Mix crushed graham crackers with 1/3 cup melted butter or margerine. Line bottom of pan with graham cracker mix into a slightly greased 9x13 pan.
• 6. Pour mixture over crust and cover with additional dry graham crackers.
• 7. Refrigerate for 8 hours.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

MIMI'S CHEESECAKE TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes.
• Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust.
• Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven; set aside.
• Increase oven temperature to 475 degrees F (246 degrees C).
• Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling.
• Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.

GRANDMA'S NO-BAKE CHEESECAKE

Steps:

• Mix whipped topping, sour cream, sugar, and vanilla extract together in a large bowl until blended.
• Place cream cheese pieces on a microwave-safe plate. Microwave at 30-second intervals until warm and soft, but not discolored, about 1 minute.
• Mix cream cheese into whipped topping mixture; beat with an electric bender on medium speed until light and fluffy, about 2 minutes. Pour into graham cracker crust, smoothing the top.
• Refrigerate cheesecake until set, 4 to 5 hours.

GRANDMOTHER'S CHEESECAKE

Steps:

• In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel. Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture. Cut in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes.
• Lightly butter a 9 inch springform pan. Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle. Reserve pastry trimmings. Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan. Refrigerate 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Bake crust for 20 minutes, until lightly browned. Cool on wire rack.
• Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes. Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream.
• Increase oven temperature to 500 degrees F (260 degrees C). Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide. Pat strips up side of pan, pressing dough lightly to baked crust. Pour filling into crust. Bake 15 minutes.
• Reduce oven temperature to 200 degrees F (95 degrees C). DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.

UNBAKED CHERRY CHEESECAKE

Steps:

• Blend creamcheese and icing sugar well.
• In a separate bowl, combine whipcream and vanilla till soft peaks.
• Add whipcream mixture to creamcheese mixture and beat well.
• Set aside and prepare crust.
• Combine graham crumbs and sugar.
• Add melted butter.
• Press into the bottom of a 9 or 10 inch springform pan, or into a 10 inch pie plate going up the sides a bit.
• Pour filling into crust.
• Add your topping and chill for about 1 hour.

GRANDMA'S SOUR CREAM CHEESECAKE BITES

Steps:

• Mix graham cracker crumbs, melted butter, and sugar for crust together in a bowl until combined. Transfer to a 10x14-inch glass pan and press to cover the bottom. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cream cheese and sugar for cream cheese layer in a bowl. Blend with an electric mixer until smooth. Mix in vanilla and eggs, one at a time, until blended. Pour on top of the cooled crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 20 minutes. Remove from the oven and cool on a wire rack for 20 minutes.
• Increase the oven temperature to 450 degrees F (230 degrees C).
• Beat sour cream, sugar, and vanilla for sour cream layer in a bowl with an electric mixer until smooth. Pour on top of the cooled cheesecake.
• Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle remaining graham cracker crumbs over top. Cool to room temperature, about 30 minutes, then cool in the refrigerator for at least 2 hours.
• Cut into 1-inch squares and serve.