THE BEST NO-BAKE CHEESECAKE
Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
- For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
- Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
- Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
- Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
- Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.
IMPOSSIBLY EASY CHEESECAKE
Fast-forward to the rewarding flavor of homemade cheesecake baked the impossibly easy Bisquick® mix way.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate.
- Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.
Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 155 mg, Fiber 0 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 400 mg
CRACK PROOF CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 6h5m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
- To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
- To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
- Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.
- For the topping: Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake.
NEVER-FAIL CHEESECAKES
My mom used to make this recipe for class bake sales when I was in elementary school, and it was always a huge hit with the other kids (and teachers). She uses mini-muffin tins for petite, cute, and delicious little cheesecakes.
Provided by Joan Shi
Yield Makes 48 small cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Cream the cheese (easy to do if it's at room temperature). Add eggs, one at a time, and then beat in 1 cup of sugar and 1 1/2 teaspoons of vanilla. Using small muffin tins filled with paper liners, fill the tins to 1/8-inch from the top. Bake 25 to 30 minutes, or until tops begin to crack (if tops have not cracked after baking 30 minutes, remove them from the oven anyway, as they are adequately baked by that time).
- While cakes are baking, mix sour cream with 1/2 cup sugar and 1 1/2 teaspoons vanilla in a bowl.
- Remove the cakes from the oven, leaving the oven on, and cool on wire cake racks in tins for 5 minutes, or until the cakes drop. Then cover the tops of the cakes with the sour cream mixture and put them back in oven for 5 more minutes. Remove the cakes from their tins, use a teaspoon to help get them out, and set them on wire racks to cool. Once they have cooled, put the cakes in the refrigerator. Before serving, add topping of your choice.
NEVER FAIL PINEAPPLE CHEESECAKE
I have been making this recipe for years. Its from an old New Zealand cookbook and was put forward by a P.M Blake in Mt Maunganui. Every christmas time since I started making it this cheesecake has been requested and relatives look forward to it. And it has never failed!
Provided by jchowarth
Categories Cheesecake
Time 15m
Yield 1 dessert, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Crush buscuits finely and combine with melted butter. Mix well and press over base into a 8" (20cm) spring release sponge tin. Refrigerate until set firm.
- Soften gelatine in cold water then heat to dissolve it. Leave it to cool.
- Beat cream cheese until soft and smooth. Add condensed milk and beat well. Add drained pineapple, lemon juice, lemon rind and cooled gelatine mixture.
- Stir thoroughly then spoon into prepared crumb base. Refrigerate until firm. Best overnight.
Nutrition Facts : Calories 693.2, Fat 38.5, SaturatedFat 22.4, Cholesterol 105.7, Sodium 540.4, Carbohydrate 78.6, Fiber 1.8, Sugar 59, Protein 11.9
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