CHILLED RASPBERRY CHEESECAKE
This berry luscious cheesecake from Amber Cook of Low Point, Illinois makes a sweet finale to a romantic dinner. "Everyone who tries this cake requests the recipe," Amber shares.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in butter. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Puree raspberries in a blender or food processor; strain and discard seeds. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in raspberry puree and gelatin mixture. Pour into crust. Cover and refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 24g fat (14g saturated fat), Cholesterol 65mg cholesterol, Sodium 397mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 9g protein.
OUR BEST CHEESECAKE
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
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
BEST NO-BAKE CHEESECAKE
This is an amazing recipe that I just threw together one day. Everyone loves it so much, it doesn't last long. This is good with any kind of canned or fresh fruit.
Provided by Debbie Clark
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time P1DT45m
Yield 12
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
- In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.
Nutrition Facts : Calories 459 calories, Carbohydrate 35.8 g, Cholesterol 109 mg, Fat 33.9 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 20.7 g, Sodium 236.1 mg, Sugar 14.9 g
NO-BAKE CHEESECAKE
There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without ever having to ask their parents to turn on the oven. This no-bake cheesecake is sure to please with its creamy center.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h30m
Yield Makes one 9-inch cake
Number Of Ingredients 7
Steps:
- Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
- Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
- Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
- Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
- Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
- Unclasp sides of pan, and remove cheesecake.
CHILLED MANGO CHEESECAKE
Make and share this Chilled Mango Cheesecake recipe from Food.com.
Provided by fawn512
Categories Cheesecake
Time 20m
Yield 18 cm
Number Of Ingredients 16
Steps:
- Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
- Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
- Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
- Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
- Add the warm gelatin solution to mango puree and blend well.
- Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
- Pour cheese mixture onto cake base and chill for at least an hour.
- Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.
- Notes: To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.
Nutrition Facts : Calories 148.7, Fat 10.2, SaturatedFat 6.1, Cholesterol 31.5, Sodium 65, Carbohydrate 13.2, Fiber 0.6, Sugar 11, Protein 1.9
CHILLED CHEESECAKE
Make and share this Chilled Cheesecake recipe from Food.com.
Provided by tastethetoxicrainbow
Categories Cheesecake
Time 4h
Yield 6 peices, 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over water in a custard cup. Let stand for 1 minute Heat in microwave and stir until dissolved. Let stand to cool.
- Beat cream cheese, sugar, lemon peel, lemon juice and milk in a large mixing bowl till smooth.
- Add gelatin mixture and beat until smooth.
- Chill in fridge until mixture is thick and syrupy, stirring occasionally.
- Beat whipping cream to soft peak stage. Fold into cream cheese mixture.
- Spoon over crust in spring form pan and chill for several hours.
- Serve with a dab of cherry, blueberry or strawberry sauce on top.
Nutrition Facts : Calories 227.9, Fat 22.3, SaturatedFat 14, Cholesterol 74.7, Sodium 139.4, Carbohydrate 2.9, Sugar 0.5, Protein 5
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HOW TO MAKE COLD CHEESECAKE | NESTLé FAMILY ME
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- Combine biscuit crumbs with melted Butter. Press the biscuit mixture into a loose bottom cake pan.
- In a mixing bowl gently beat Cream Cheese, NESTLÉ Sweetened Condensed Milk and Vanilla until mixture becomes smooth. Add the lemon juice to the cheese mixture and mix.
- Sprinkle Gelatin over hot water and mix well to dissolve and then add it to the cream cheese mixture with constant stirring. Make sure the gelatin is completely dissolved before adding to the cheese mixture then pour the mixture on the biscuit base and place in fridge for 3 hours.
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