Simple Basic Unbaked Cheesecake With Variations Recipes

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THE BEST NO-BAKE CHEESECAKE



The Best No-Bake Cheesecake image

Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.

Provided by Food Network Kitchen

Categories     dessert

Time 8h45m

Yield 10 to 12 servings

Number Of Ingredients 11

12 ounces graham crackers (about 18 sheets), broken into pieces
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
11 tablespoons unsalted butter, melted
1 1/2 cups heavy cream
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
2 tablespoons lemon juice (from 1 lemon)
2 tablespoons sour cream
2 teaspoons vanilla-bean paste
Fresh berries, for serving

Steps:

  • For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
  • Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
  • For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
  • Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
  • Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
  • Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
  • Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

NO-BAKE CHEESECAKE



No-Bake Cheesecake image

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

2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

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.

SIMPLE BASIC UNBAKED CHEESECAKE WITH VARIATIONS.



Simple Basic Unbaked Cheesecake With Variations. image

I found this is in a NZ magazine that had chef Genevieve McGough as a guest food writer. She says that cheesecake is believed to have originated in ancient Greece. The first recorded mention is that it was served to athletes during the first Olympic Games in 776BC !!! The two main techniques used these days are baked or gelatine based. This one is even easier as it does not use gelatine, does not require baking and only three ingredients are needed for the filling. I haven't made all the variations but I am sure they will be delicious. I have included 2 variations here and will post another separately. For the biscuit bases Digestive or plain sweet biscuits eg Nice or Super Wine biscuits seem to be most commonly used. However, try to match your base with filling eg,chocolate chip biscuits with chocolate filling. Chocolate covered biscuits as long as they don't have a chewy filling make a softer textured base that is easy to slice but as the packets weigh less, more than one is needed. NOTE:Cooking time is chill time.

Provided by Jen T

Categories     Cheesecake

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 5

90 g butter (melted and cooled to room temp)
250 g biscuits (your choice)
400 g cream cheese (room temp)
120 g caster sugar
400 ml heavy cream (whipping cream, chilled)

Steps:

  • BASE:.
  • In a food processor or blender combine the biscuits and melted butter until fine crumbs.
  • Press the crumbs evenly and firmly into a 23cm (9") round springform tin or one with a removable base.
  • Smooth with a spoon and place in fridge.
  • FILLING:.
  • Beat the cream cheese for a few mins on low speed with an electric beater until soft and lump free.
  • Slowly add the sugar while continuing to beat on low.
  • Once the sugar is incorporated slowly pour in the cream while still beating on low.
  • On a higher speed whip the cream cheese & cream mixture til it holds its shape completely when the beater passes through the mix and it looks a little grainy.
  • Spoon into the chilled base and smooth with a spatula.
  • Chill for at least 4hours or overnight.
  • Remove from tin and place on serving dish.
  • Cut into portions using a hot dry knife. Between each slice, clean & reheat knife by dipping into hot water & drying. This makes neater portions.
  • VARIATION #1.
  • RIPPLED JELLY CHEESECAKE:.
  • Make a basic cheesecake and place in fridge while you prepare jelly.
  • Place 250mls water, 90g raspberries or other berries and 3Tblsp sugar into a pot and simmer for 2mins.
  • When cooled a little, puree in a blender until smooth and return to clean pot on the stove and over a low heat stir in 1tsp gelatine until dissolved.
  • Pass the mixture through a fine sieve into a metal bowl and chill until it reaches a thick soup like consistency.
  • Pour this over the chilled cheesecake and use a fork to fold in the jelly by working in circles.
  • When the jelly is partially worked in, tap the tin on the bench until the surface flattens, then place in fridge for at least 4hrs to set.
  • VARIATION #2:.
  • CHOCOLATE CHIP CHEESECAKE.
  • Make basic cheesecake using either plain or chocolate biscuits for base.
  • Melt 120g dark chocolate, then squiggle onto the surface of made cheesecake before chilling.
  • Using a fork, quickly work circles of chocolate through the cheesecake. The chocolate will set while you are doing this.
  • Tap the tin on the bench to settle & flatten the surface then chill for 4hrs or overnight.
  • For a real treat you can use both the jelly and chocolate in the one cheesecake to make it a "Rippled Jelly & Chocolate Chip Cheesecake :).

BASIC CHEESECAKE WITH FLAVOR VARIATIONS.



Basic Cheesecake With Flavor Variations. image

This is more template than recipe, and you get to create the flavor you want. Use graham cracker, chocolate cookie, or gingersnap crumbs, try vanilla, almond, rum, or fruit flavorings. The sky is the limit, and you don't have to tell anyone you didn't make up the whole recipe all by your own self. Ingredients listed are for a plain cheesecake, see instructions for variations.

Provided by EmmyDuckie

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1/2 cup butter
1/2 cup sugar
1 teaspoon ground cinnamon
4 (8 ounce) packages cream cheese
1 cup sugar
3 eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest
1 (8 ounce) container sour cream
1 lemon, juice of
1/4 cup sugar

Steps:

  • Preheat oven to 400 for standard baking, or 375 for a convection oven.
  • Melt butter, and mix crust ingredients, press into the bottom, and up the sides of a springform pan. You can use whatever size you have from 8 to 12 inches, the smaller the pan, the higher the cake, but I like a wide, low one, too. Chill the crust while you make the filling.
  • Cream together cream cheese and sugar.
  • Add eggs one at a time.
  • Add extracts and zest, mix well, be careful not to incorporate too much air, so you don't get cracks on the top of the custard.
  • Pour filling into crust. For better texture, you may choose to first wrap the pan in foil, and place into a large baking dish of hot water. The recipe works both ways, but I like the results from a waterbath.
  • Bake the cheesecake for an hour, then turn off the oven, and don't open it for 30 minutes.
  • If using sour cream topping, spread it on top of the cheesecake ten minutes before the hour bake time is up.
  • Cool cheesecake completely, and refrigerate for a few hours before slicing. Fishing line makes a great slicer, since the cheesecake will be very sticky to your knives.
  • Variations: This is the fun part. As long as you stick to the basic proportions, you can do lots of flavors. I'm up to 17 personally.
  • Use chocolate cookie crumbs for the crust, leave out the lemon, and add 1/4 cup pf cocoa to the filling for chocolate cheesecake.
  • Add a teaspoon of lime zest to the crust, leave out the cinnamon, and sub 1/4 cup key lime juice for vanilla and lemon in the filling for key lime cheesecake.
  • Sub one of the packages of cream cheese for a can of pumpkin, add cinnamon, ginger, and clove to the filling, use gingersnap crumbs for the crust. This one is especially good if you add a lot of cinnamon to the sour cream topping, and drizzle the slices with some caramel sauce and more gingersnap pieces.
  • Leave out the lemon, and sub one of the packages of cream cheese for a cup of peanut butter, use a chocolate cookie crust, and top it with chopped up peanut butter cups.
  • Use a chocolate crust, leave out the lemon, and use mint extract and green food color in the filling for grasshopper cheesecake. Add chocolate chips if you like.
  • Sub the sugar in the filling for 1 cup brown sugar caramelized with 1/2 a stick of butter for a caramel cheesecake.
  • Sub half the sugar in the crust for sweetened flaked coconut, leave out the cinnamon, sub vanilla and lemon for rum extract and lime, make sour cream topping with half sour cream, half Thai Kitchen coconut milk (it's the only one I've found thick enough) add the juice of the lime instead of lemon and more flaked coconut to topping. this is the one my brother always wants instead of a birthday cake.
  • If you try your own variant, I'd love to know what it was, and how it turned out. Have fun!

Nutrition Facts : Calories 554.8, Fat 40.5, SaturatedFat 24.6, Cholesterol 165.1, Sodium 370.1, Carbohydrate 40.9, Fiber 0.5, Sugar 33, Protein 8.8

5-INGREDIENT NO-BAKE CHEESECAKE



5-Ingredient No-Bake Cheesecake image

Easy 5-ingredient no-bake cheesecake. It's all about chemistry. The most important part of this recipe is to leave the cream cheese out for a couple of hours at room temperature before mixing. Not doing so, will create lumps of cream cheese that will affect the flavor of this pie.

Provided by Mary-Helen Matthews

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (8 ounce) package cream cheese, softened to room temperature
⅓ cup lemon juice
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine condensed milk, whipped topping, and cream cheese in a large mixing bowl. Add lemon juice and blend on low speed until all ingredients are incorporated and mixture is creamy, about 2 minutes. Pour into graham cracker crust and refrigerate until firm, 1 to 1 1/2 hours.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 54 g, Cholesterol 47.5 mg, Fat 26.1 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 15.1 g, Sodium 315.8 mg, Sugar 41.5 g

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