Karens Cheater Cheesecake Recipes

NEAPOLITAN CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 inch by 3 inch springform pan, and line the bottom with parchment paper. Dust the sides of the pan with flour.
• Melt the chocolate and butter in the microwave in 30 second increments, stirring in between, until melted. Let cool.
• When the chocolate has cooled, whisk in the sugar, salt, and vanilla. Add the eggs, one at a time, whisking each in thoroughly. Fold in the flour until just combined.
• Pour the batter into the prepared pan and bake for 15 minutes. Remove the pan from the oven and let cool for 10 to 15 minutes. Lower the oven temperature to 300 degrees F.
• In a bowl, using a hand mixer, mix the cream cheese, mascarpone, cornstarch, and sugar until smooth. Add the cream, salt, and vanilla bean paste. Mix on medium until the ingredients are well combined. Add the eggs, one at a time, and mix on low speed until fully incorporated. Do not over beat.
• Pour the cheesecake mixture over the cooled brownie layer and tightly wrap the pan with two pieces of heavy duty foil. Place the pan in a larger pan or roasting pan, and fill the larger pan with hot water about halfway up the sides of the cake pan. Place the whole thing in the oven and bake for 60 to 70 minutes, until the cheesecake is just slightly jiggly in the middle.
• Turn off the oven and leave the cheesecake in the oven with the door ajar for 15 to 30 minutes. Remove the cheesecake from the oven and the water bath, and let cool completely, 3 to 4 hours. Cover and refrigerate for at least 8 hours.
• Place 3 tablespoons of the water in a small bowl and sprinkle the gelatin over it. Set aside for 10 to 15 minutes to bloom.
• Put the strawberries and sugar in a saucepan hand heat over medium, stirring often. Bring to a boil and then simmer for 20 minutes, until syrupy. Mix the cornstarch in three tablespoons of warm water, and add it to the strawberry mixture. Cook a few minutes more, until thickened. Remove the pan from the heat and whisk in the gelatin mixture. Pour the mixture into a bowl to cool.
• In a chilled bowl, whip the whipping cream on medium speed until soft peaks form. Fold the whipped cream into the cooled strawberry mixture.
• Spread the strawberry cream mixture over the cheesecake, and return the cake to the refrigerator until set.
• Finely chop the chocolate chips and place in a heatproof bowl. Add the cream and microwave in 30 second bursts, stirring in between, until the mixture is smooth. Let cool until it is spreadable.
• When the cake has set (see note above about freezing the cake), spread the ganache over the top.

CHEATER'S NEW YORK STYLE CHEESECAKE

Steps:

• Combine the sour cream, sugar, eggs, and vanilla extract in a mixer for one minute. Add the cream cheese and mix until smooth. Add the melted butter and mix a few seconds longer.
• Pour into ready-made pie crust ( I use the larger ones with the 2 extra servings) and bake at 325 degrees F for 45 minutes.
• If you want to brown the top, turn on the broiler and watch it. If you look away, it will burn.
• Cool for at least 4 hours in the refrigerator. Overnight is better. Cut into thin slices. It is cheesecake after all.
• We prefer it plain, but feel free to add the topping of your choice.

QUICK CHEATIN' CHEESECAKE FOR ONE

Steps:

• Spread graham wafer squares with cream cheese.
• Top with jam.
• Sandwich together and enjoy.
• Try it with chocolate flavored cream cheese, or try different flavors of jam.

CHEATERS CHEESECAKE

Steps:

• Melt margarine.
• Add graham crumbs and sugar.
• Mix.
• Press into bottom of glass dish.
• Microwave 1 1/2 minutes.
• Combine all filling ingredients.
• Beat at high speed until smooth.
• Microwave 4-7 mins (stirring every 2 mins) Pour into cooled crust.
• Microwave at half power 7-15 minutes.
• Chill 6 hours.
• (filling thickens as it chills).

CHEATER CHEESECAKE

Steps:

• Beat the sugar into the softened cream cheese. Then add the sour cream and vanilla, beat until smooth.
• Sprinkle the cheesecake pudding mix into the bowl and beat well with the sour cream mixture. (NOTE: I used sugar free pudding mix.)
• Fold in the Cool Whip until well incoporated into the mixture and pour into prepared 8 inch graham cracker pie crust.
• Keep in the fridge until you are ready to serve. Serve it with a little raspberry sauce, chocolate sauce or cherry pie filling. Fresh strawberries are also a tasty topping. I intend to try this with vanilla, chocolate and white chocolate pudding mixes eventually.

CHEATERS PUMPKIN SPICE CHEESECAKE

Steps:

• Place rack in center of oven and preheat to 325 dg. Lightly grease a 13 x 9" baking pan with the softened butter or vegetable shortening. Set the pan aside.
• Measure out 1/2 C of the cake mix and set aside for the filling.
• Place remaining cake mix, melted butter and 1 egg in a large mixing bowl. Blend on low for 2 minutes Scrape down the sides of bowl with spatula. Batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom and 1" up the sides of the prepared pan, smoothing it out with your fingers until top is smooth. Set pan aside.
• For the filling, place the cream cheese and condensed milk in the same mixing bowl used to make the crust and and blend about 30 seconds until combimed. Add remaining cake mix, remaining 3 eggs, pumpkin, brown sugar, and spices. Beat on medium for 1 minute then scrape down the sides of the bowl with spatula.
• Pour the filling onto the crust and spread so that filling covers the entire surface and reaches the sides of the pan.
• Place the pan in oven and bake until cheesecake looks shiny and center no longer jiggles when you shake the pan, about 40 to 45 minutes Remove pan from oven while you prepare topping. Leave the oven on.
• For topping, place the sour cream and brown sugar in a small mixing bowl and stir with spoon until well cimbined. Pour topping over the cheesecake and return pan to the oven.
• Bake until the topping sets, about 7 to 10 minutes. Remove the pan from the oven and place it on a wire rack to cool, approximately 30 minutes.
• Lightly cover the pan with plastic wrap and place the pan in the refrigerator to chill for at least 1 hr., but preferably 24 hours for the flavors to meld. Cut into squares and serve.

KAREN'S SECRET CHEESECAKE

Steps:

• Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 minutes.
• Add the egg and flour and mix until a smooth dough is formed.
• With your hands, shape it into a ball and flatten it into a disc.
• Wrap it in plastic wrap and refrigerate it until it's firm.
• Remove the sides from the springform pan (10 1/2" or 9 1/2") and press one third of the pastry evenly over the bottom.
• Place on baking sheet and bake in 400F oven for 6 minutes or until golden.
• Remove from the oven and cool.
• Increase oven temperature to 500°F.
• Butter the sides of the springform pan and attach it to the bottom.
• Press the remaining pastry about two thirds up the sides.
• Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally.
• Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly.
• Add eggs and yolks one at a time, beating well after each egg.
• Scrape the bowl one or two more times.
• Add in the sour cream; the mixture will be thin.
• Pour it into the pastry-lined springform pan.
• Place the pan on a baking sheet.
• Bake it in the oven at 500F for 8 minutes or until the top is golden.
• Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly.
• When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hours.
• Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight.
• Remove the sides of the springform pan.
• Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake.
• Keep it refrigerated until serving time!