They Wont Know Its Not Cream Cheese Cheesecake 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.

THEY WON'T KNOW IT'S NOT CREAM CHEESE CHEESECAKE



They Won't Know It's Not Cream Cheese Cheesecake image

I had a piece of this cheesecake and it was so creamy and delicious, I asked for the recipe. I was so surprised to see there was no cream cheese in it!

Provided by CincinnatiKitchen

Categories     Cheesecake

Time 40m

Yield 1 pie

Number Of Ingredients 6

16 ounces low fat cottage cheese
2 eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 graham cracker crust

Steps:

  • Mix the first 5 ingredients in a blender.
  • Pour into graham cracker crust.
  • Bake at 350 for 35 to 45 minutes or until knife inserted comes out clean.

Nutrition Facts : Calories 2112.9, Fat 80.1, SaturatedFat 20, Cholesterol 417.2, Sodium 3001.4, Carbohydrate 274, Fiber 3.7, Sugar 209.1, Protein 76.1

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