CHEESECAKE PUDDING
This easy stovetop pudding is smooth, rich and tangy, just like your favorite cheesecake - but it's far faster (under an hour), far easier (no fussy water baths) and far less intimidating (the topping won't crack). It's considered a boiled custard, meaning the ingredients are heated slowly until the mixture forms large bubbles in the pot. Whisking the cornstarch and sugar together before adding them to the custard is a crucial step that helps the sugar granules break up the starch, which prevents lumps. This silky pudding is delicious served alone, enjoyed with just a spoon, but you can also gussy it up with fresh berries and crumbled graham crackers for a more cheesecake-like experience.
Provided by Erin Jeanne McDowell
Categories custards and puddings, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, whisk the milk, heavy cream, lemon zest, salt and 1/4 cup/50 grams sugar until combined. Place the saucepan over medium heat and bring to a simmer, stirring occasionally.
- While the mixture heats, whisk the remaining 1/2 cup/100 grams sugar and the cornstarch in a medium, heat-safe bowl. Add the egg yolks and whisk until the mixture forms a thick paste.
- When the milk mixture comes to a simmer, remove it from the heat. Whisking constantly, gradually add about a third of the hot milk mixture to the egg-yolk mixture in a slow, steady stream until combined. Transfer the contents of the bowl to the saucepan and whisk well to combine.
- Heat over medium-low and cook, whisking constantly, until the mixture begins to thicken, 6 to 8 minutes. (Once the mixture thickens, you may find it easier to switch to a silicone spatula for stirring.) Continue to cook, stirring constantly, until the mixture comes to a boil with large bubbles breaking at the surface, 2 to 3 minutes.
- Remove the saucepan from the heat, and whisk in the cream cheese and the vanilla. Strain the mixture through a fine-mesh sieve into a heat-safe bowl. Place plastic wrap directly on the surface of the pudding (this prevents a "skin" from forming) and refrigerate until chilled, at least 1 hour.
- Serve the pudding in bowls or on small plates. Top with crumbled cookies and fresh berries, if desired.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 23 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 267 milligrams, Sugar 24 grams
ROCKY ROAD CHEESECAKE PUDDING
We've blended two tempting sweet treats - rocky road and cheesecake - to create this irresistible make-ahead dessert.
Provided by Cassie Best
Categories Dessert
Time 50m
Yield Serves 10
Number Of Ingredients 17
Steps:
- Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.
- Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.
- Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted - turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.
- Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.
- Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture - don't let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).
- Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.
Nutrition Facts : Calories 710 calories, Fat 53 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
CHOCOLATE CHEESECAKE PUDDING CUPS RECIPE BY TASTY
Here's what you need: chocolate pudding cups, semisweet chocolate, coconut oil, cream cheese, sugar, vanilla extract, peanut, caramel, cookies, strawberry
Provided by Alix Traeger
Categories Desserts
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Open the chocolate pudding cups and spoon the pudding into a medium bowl. Place the pudding in the refrigerator and wash out the plastic cups.
- Using scissors, cut the cups down one side and across the bottom, leaving one side of the cup intact. Tape the cut edges together to seal the cups. Set aside.
- Place the chocolate chips in a medium microwave-safe bowl. Add the coconut oil and melt in the microwave in 30-second intervals for 1 minute total. Stir the chocolate until smooth.
- Spoon the melted chocolate into the plastic cups. Tilt the cups to coat the insides completely and pour any excess chocolate back into the bowl.
- Place the cups on a baking sheet and refrigerate until set, about 5 minutes.
- Add the cream cheese to a medium bowl with the sugar and vanilla. Stir until smooth and well-combined. Transfer to a piping bag or zip-top plastic bag with a corner cut off.
- Transfer the reserved chocolate pudding to another piping bag or zip-top plastic bag with a corner cut off.
- Peel the tape off the pudding cups and carefully remove the plastic from the chocolate cups.
- Flip the cups upright and pipe the chocolate pudding into the bottom of the cups. Top the pudding with the cheesecake mixture and your favorite dessert toppings, such as crushed peanuts, caramel sauce, crushed cookies, and/or strawberries.
- Enjoy!
Nutrition Facts : Calories 951 calories, Carbohydrate 91 grams, Fat 64 grams, Fiber 4 grams, Protein 12 grams, Sugar 49 grams
VANILLA AND BLUEBERRY CHEESECAKE PUDDING
A little reduced-fat cream cheese stirred into a quick stovetop pudding gives it a tangy, creamy, cheesecake-y flavor and texture, with way less fat and fewer calories than a slice of cheesecake. In these parfait-style puddings, I layer the vanilla pudding with a super-fast blueberry sauce accented with a little lemon juice for a bright, fresh taste. A sprinkle of crushed graham crackers over the top really brings home the cheesecake flavor profile.
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 4h25m
Yield Serves 4
Number Of Ingredients 10
Steps:
- To make the blueberries: In a small saucepan, bring 2 tablespoons water, the sugar, and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the blueberries and cook, stirring often, until they soften, 1 to 2 minutes (a little longer if using frozen berries). Use a fork to gently mash most of the berries, then turn off the heat.
- To make the cheesecake pudding: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk and then set the saucepan over medium-high heat. Continue to whisk until a few bubbles pop at the surface and the mixture is thick, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the cream cheese.
- Divide half the pudding among 4 ramekins, then divide the blueberries among the ramekins. Top each serving with the remaining pudding. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Serve chilled, sprinkled with graham crumbs.
Nutrition Facts : Calories 167, Fat 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 19 grams
CHEESECAKE PUDDING
This delicious pudding is perfect for when you have a craving for cheesecake! Low calorie, low fat--and good for you!
Provided by Making Stuff
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine sugar-free vanilla pudding mix, cottage cheese, ricotta cheese, and milk in a medium pot.
- Mix well (with a wire whisk).
- Boil on medium heat, stirring constantly, until concoction is boiling steadily.
- Pour immediately into four custard dishes.
- Serve hot or cold.
- Optional: If serving hot, mix in raisins and top with cinnamon, brown sugar, honey and/or maple syrup.
- (I like mine less sweet, so I usually just add raisins).
- For a more "cheesecake" effect, mix with equal parts of"Cool Whip FREE" and chill before serving.
- Garnish with a graham cracker and raspberries or other cheesecake topping.
Nutrition Facts : Calories 36.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 2.2, Sodium 43, Carbohydrate 3.5, Sugar 0.4, Protein 5
CREAMY NO-BAKE CHOCOLATE PUDDING CHEESECAKE
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min.
- Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust.
- Refrigerate 4 hours.
- Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a piece of parchment paper. Refrigerate until firm.
- Break chocolate into pieces. Top cheesecake with remaining COOL WHIP and chocolate pieces just before serving.
Nutrition Facts : Calories 350, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHEESECAKE FRUIT SALAD
Creamy, luscious, smooth base to stir a wonderful pile of fruit into. This is a great dish to take to a potluck, or share as a summery dessert. You could even scoop this over angel food cake as a variation. But it doesn't need anything more than a spoon! Don't combine too far in advance, as the cream mixture may absorb liquid from the fruit and start to break down.
Provided by Rebekah Rose Hills
Categories Fruit Salads
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine milk and pudding mix in the bowl of a stand mixer and mix until incorporated. Slowly blend in cream cheese, increasing the speed to high until mixture is smooth. Mixture should be somewhat thick.
- Fold in frozen whipped topping, using a spatula, until well incorporated and mixture is light and creamy. Add grapes, strawberries, bananas, blackberries, raspberries, and blueberries. Fold in gently, until fruit is well coated and evenly mixed in. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 199 calories, Carbohydrate 32.4 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 86.1 mg, Sugar 21.6 g
CHEESECAKE-CHOCOLATE PUDDING BARS
You may know it as chocolate delight or chocolate lush, but while this dessert has many names, the recipe rarely varies. Traditionally, it starts with a salty nut base, followed by a mixture of cream cheese and Cool Whip, a layer of boxed-mix chocolate pudding, and then even more Cool Whip. This from-scratch version starts with a crumbly pecan shortbread, which adds texture and salt. The homemade pudding tastes of deep, dark chocolate and serves as the perfect contrast to the simple no-bake cheesecake layer. Gilding the lily with freshly whipped cream and chocolate shavings isn't imperative, but it certainly takes it to another level.
Provided by Samantha Seneviratne
Categories custards and puddings, dessert
Time 6h30m
Yield 9 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.
- While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners' sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1 1/2 hours.
- Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.
- Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)
- Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.
- Whip the remaining heavy cream and confectioners' sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.
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