PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY
Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!
Provided by Katie Aubin
Categories Desserts
Time 7h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
- Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
- Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
- Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
- In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
- Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
- Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
- Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
- In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
- Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
- Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
- Release the springform and remove the parchment, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams
COLORFUL GELATIN CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker, butter, gelatin, gelatin, gelatin, boiling water, cold water, sweetened condensed milk, cream uht, cream cheese, water, unflavored gelatin powder, mixed berry sauce
Provided by Spencer Kombol
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Mix crushed graham crackers and butter in a bowl.
- Transfer the mixture to the bottom of a 9-inch (23 cm) springform pan, spread evenly. Set aside.
- Place each gelatin flavor in separate bowls, dissolve with ⅔ cup (160 ml) hot water, then, add more ⅔ cup (160 ml) cold water.
- Refrigerate for 2-3 hours or until set.
- Cut the gelatin into small pieces, reserve.
- For the cream cheese filling in a bowl, mix condensed milk, cream, cream cheese until well combined.
- Hydrate the unflavored gelatin and microwave for 20 seconds to dissolve.
- Add the gelatin in the cream cheese mixture and mix well.
- Place the flavored gelatin pieces over the cheesecake crust.
- Pour the cream cheese mixture over the gelatin carefully.
- Refrigerate for 3-4 hours or until set.
- Garnish with mixed berry sauce.
- Enjoy!
Nutrition Facts : Calories 550 calories, Carbohydrate 42 grams, Fat 40 grams, Fiber 0 grams, Protein 9 grams, Sugar 32 grams
CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
- In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
- Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
- Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
- Once cool, line the sides of the springform pan with parchment paper.
- In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
- Add the heavy cream and beat to incorporate.
- Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
- Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
- Pour the cream cheese mixture into the cooled crust.
- Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
- Gently transfer the baking dish to the oven and bake for 1 hour.
- Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
- Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
- Cover the pan with plastic wrap and transfer to the refrigerator overnight.
- Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
- Top with fresh berries, if desired.
- Dip a knife into hot water for clean slices, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams
MANGO LASSI CHEESECAKE RECIPE BY TASTY
We took everything you love about the classic Indian drink and created a beautiful creamy no-bake dessert. Layers of pistachio crust, cheesecake, mango jelly, and saffron whipped cream make every bite better than the first. Can't get your hands on fresh mango? You can substitute it with frozen or thawed mango.
Provided by Tikeyah Whittle
Categories Desserts
Time 7h20m
Yield 12 servings
Number Of Ingredients 23
Steps:
- Make the crust: Grease the bottom and sides of a 9-inch (20 cm) round springform pan with nonstick spray.
- Add the pistachios to a food processor. Pulse until coarsely ground, 20-30 seconds. Add the graham crackers and pulse for 30-40 seconds, until finely crushed. Add the melted butter, granulated sugar, and cardamom and pulse until evenly combined.
- Transfer the crust mixture to the prepared pan and use a spatula or measuring cup to press evenly against the bottom. Clean the food processor bowl and blade.
- Make the mango purée: Add the mango to the food processor. Purée until completely smooth, 2-3 minutes. Transfer the purée to a medium bowl. You should have about 2 cups.
- Make the mango lassi cheesecake layer: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
- In a large bowl, beat together the cream cheese, granulated sugar, and lemon juice with an electric hand mixer on medium speed until combined, about 1 minute.
- Add the melted gelatin and Greek yogurt and beat for another 2-3 minutes, until well combined and fluffy. Add 1 cup of the mango purée and mix until smooth and distributed, scraping down the sides of the bowl with a spatula as needed.
- Pour the mango lassi layer over the crust. Refrigerate for at least 20 minutes.
- Make the mango jelly layer: In a medium bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
- Add the hot water and granulated sugar to the melted gelatin and stir until the sugar is dissolved. Slowly stream in 1 cup of mango purée, stirring continuously, until completely combined.
- Remove the cheesecake from the refrigerator. Hold a large spoon about 2 inches above the center of the cheesecake with the back side facing up. Slowly pour the mango purée layer over the back of the spoon so that it gently falls over the mango lassi layer.
- Carefully return the cheesecake to the refrigerator. Chill at least 6 hours, or overnight, until set.
- Make the saffron whipped cream: Combine ½ cup of heavy cream and the saffron threads in a small saucepan over medium-low heat. Steep for 3-4 minutes, until the cream is bubbling around the edges of the pot. Transfer to a medium bowl, stir in the remaining cup of heavy cream, cover loosely with plastic wrap, and refrigerate at least 1 hour, until completely cooled.
- Once cooled, beat the saffron cream with an electric hand mixer on medium speed for 3-4 minutes, until medium peaks form. Add the powdered sugar and mix until just combined.
- Once the cheesecake has set, remove from the refrigerator. Dollop the saffron whipped cream onto the center of the cheesecake and use a spoon to spread to about 1 inch from the edges. Use the back of the spoon to create divots and peaks in the whipped cream. Scatter the cubed mango evenly over the whipped cream and sprinkle the chopped pistachios on top.
- Use a sharp knife to slice the cheesecake into 12 pieces, wiping the blade clean with a wet cloth after each cut.
- Enjoy!
NO-BAKE RICE KRISPIES PUMPKIN CHEESECAKE RECIPE BY TASTY
Here's what you need: butter, mini marshmallow, crispy rice cereal, cream cheese, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, pumpkin puree, whipped topping, butter, mini marshmallow, crispy rice cereal, cream cheese, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, pumpkin puree, whipped topping
Provided by Tasty
Categories Desserts
Yield 8 slices
Number Of Ingredients 22
Steps:
- Mix the cheesecake filling ingredients in a large bowl. Add cream cheese, granulated sugar, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg and whipped topping together and blend.
- To make the crust, melt butter then add the mini marshmallows.
- Stir in the crispy rice cereal and mix well.
- Butter up a dish (or use cooking spray). Spread the crispy rice cereal mix in the dish and form a crust.
- Spread the cheesecake filling over the crispy rice crust. Chill for at least two hours
- Serve with whipped topping.
- Enjoy!
Nutrition Facts : Calories 1311 calories, Carbohydrate 220 grams, Fat 42 grams, Fiber 1 gram, Protein 14 grams, Sugar 90 grams
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