Rachs Fake Out Cheesecake Recipes

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NO-BAKE CHEESECAKE



No-Bake Cheesecake image

Provided by Alex Guarnaschelli

Categories     dessert

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 8

1 stick (8 tablespoons) lightly salted butter, plus 1 tablespoon for greasing the pan
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 large egg yolk, lightly beaten
1 pound cream cheese
1/4 cup store-bought orange juice
One 14-ounce can sweetened condensed milk
1 cup slivered almonds, toasted

Steps:

  • For the crust: Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan with 1 tablespoon butter.
  • Combine the flour and salt in a large bowl. Using your fingers, work the remaining 8 tablespoons butter into the flour until the mixture resembles coarse crumbs. Gently pat the crust into the bottom of the pan and about 1 1/2 inches up the sides. Brush the egg yolk over the crust to form a protective coating. Line the crust with a piece of foil or parchment paper and fill with raw rice or pie weights. Bake until the crust is golden brown, 15 to 18 minutes. Remove weights. Let cool 5 minutes.
  • For the filling: Beat the cream cheese in an electric mixer fitted with the whisk attachment on medium speed until smooth, 3 to 5 minutes. Turn the mixer to low speed and slowly pour the orange juice into the cream cheese followed by the condensed milk. Spoon the filling over the crust, tapping the sides of the pan even out the distribution. Sprinkle the almonds over the top of the filling.
  • Refrigerate until firm, 2 to 3 hours or preferably overnight.

RACH'S FAKE-OUT CHEESECAKE



Rach's Fake-Out Cheesecake image

Rach's fake-out cheesecake is a quick + easy no-bake option for when you're craving the rich dessert but are short on time.

Provided by Rachael Ray

Number Of Ingredients 9

4 ounces cream cheese
at room temperature
Zest of 1 orange
Zest of 1 lemon
1 cup whole milk ricotta cheese
¼ cup powdered sugar
4 individual graham cracker crusts
8 strawberries
sliced

Steps:

  • In a bowl, combine cream cheese with the orange and lemon zest
  • Using a rubber spatula, beat in the ricotta cheese and powdered sugar into the cream cheese
  • Divide the cheese mixture between the 4 individual graham cracker crusts and top each one with some of the sliced strawberries

OUR BEST CHEESECAKE



Our Best Cheesecake image

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

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

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

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