GRANDMA'S NO-BAKE CHEESECAKE
This is a quick and easy cheesecake recipe created by my grandmother and handed down through 3 generations. Each has put their own special touch on it but the overall taste is the same. Blue Ribbon flavor for years of happy memories!
Provided by Jennifer Horrace
Categories Desserts Cakes Cheesecake Recipes
Time 4h11m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 470.6 calories, Carbohydrate 49.4 g, Cholesterol 43.4 mg, Fat 29 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 17.4 g, Sodium 264.1 mg, Sugar 40.1 g
GRANDMOTHER'S CHEESECAKE
A citrus cheesecake with a shortbread crust. It takes a long time of preparation but it is well worth the wait. If you can't find a vanilla bean, substitute 1/4 teaspoon vanilla extract for each 1 inch piece of bean. You can top with any of your favorite fruits or toppings, or eat it plain. Summertime fresh fruits are nice, or chocolate lovers can spread on a layer of fudge topping.
Provided by Shirley Brown
Categories Desserts Cakes Cheesecake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 35.3 g, Cholesterol 193.9 mg, Fat 34 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 20.7 g, Sodium 233 mg, Sugar 26.2 g
GRANDMA SHIRLEY'S CHEESECAKE
Steps:
- Crust: Mix together lemon zest, graham cracker crumbs, powdered sugar, and butter. Pat on bottom of springform pan. Filling: Mix all ingredients together, adding the eggs last; beat well. Bake 1 1/2 hours in 250 °F oven. Turn oven off and let sit in oven for 1 hour. Remove from oven and chill for 2-3 hours before serving.
GRANDMA'S TAKE ON CLASSIC CHEESECAKE
My grandma used to make this, and then my mom. Just keeping the tradition alive with a delicious and slightly different take on the classic cheesecake.
Provided by Lane Baysden
Categories Desserts Cakes Cheesecake Recipes
Time 6h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl until well mixed. Press into the bottom and halfway up the sides of a 9-inch round pan.
- Combine cream cheese, sugar, eggs, and vanilla extract for filling in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Pour into crust.
- Bake in the preheated oven until nearly set and only slightly jiggly in the center, about 18 minutes. Raise the oven temperature to 475 degrees F (245 degrees C) and keep cheesecake in for 2 minutes. Remove from the oven and cool on a wire rack for 15 minutes. Leave the oven on.
- Combine sour cream, sugar, and vanilla extract in a bowl and mix with a spoon. Pour carefully over the cooled filling.
- Bake in the oven until topping is set, about 10 minutes. Remove from the oven and let stand at room temperature for 5 to 6 hours. Refrigerate until ready to serve.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 36.4 g, Cholesterol 137.5 mg, Fat 32.4 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 19.4 g, Sodium 242.2 mg, Sugar 28.6 g
GRANDMA'S SOUR CREAM CHEESECAKE BITES
Delicious 2-layer cheesecake bites that are easy to make. These 1-inch bites are great for parties. They won't last long as most people will eat 3 or 4 at a time. Make lots of them!
Provided by Jen7012020
Categories Cheesecake Bars
Time 4h15m
Yield 35
Number Of Ingredients 11
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.
Nutrition Facts : Calories 33 calories, Carbohydrate 2.5 g, Cholesterol 9.8 mg, Fat 2.4 g, Fiber 0 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 19.4 mg
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