CHEESECAKE FOR TWO
Don't be haunted by too-tempting leftovers. Make just enough cheesecake for two. With a jumbo muffin tin and scaled-down ingredients, it's possible!
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 2 small cheesecakes
Number Of Ingredients 14
Steps:
- For the crust: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Line 2 cups of a jumbo muffin tin with liners, and coat with cooking spray.
- Pulse the graham crackers, butter and sugar in a food processor until fine and crumbly (the mixture should hold together when squeezed). Divide the mixture evenly between the 2 liners, and press it into the bottoms and about 1/4 inch up the sides with your fingers. Bake until the crusts are slightly golden, about 8 minutes. Let cool completely.
- For the filling: Wipe out the food processor. Process the cream cheese, sour cream, sugar, egg, flour, lemon zest, vanilla and salt until smooth. Divide the batter between the 2 liners. Fill all the empty muffin cups about halfway with water. Bake the cheesecakes until they are just set in the center and just barely jiggle, 25 to 30 minutes. Let cool to room temperature in the tin on a cooling rack.
- Pop the cheesecakes out of the tin with the help of a large spoon, and refrigerate loosely covered until chilled, 4 hours up to overnight. Before serving, stir the strawberries and jam together, and top the cheesecakes with the mixture, dividing evenly.
FLUFFY TWO STEP CHEESECAKE II
If you're watching your weight but have a huge sweet tooth, then this is the recipe for you! The only fat in this no-bake recipe is in the crust.
Provided by Amy Berry
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gently fold in whipped topping. Spoon into crust. Refrigerate for 2 hours or until set.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 46.7 g, Cholesterol 3.1 mg, Fat 8 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 1.9 g, Sodium 396.1 mg, Sugar 30.1 g
FLUFFY 2-STEP EASTER CHEESECAKE
Try a Fluffy 2-Step Easter Cheesecake in a graham cracker crust for a great springtime treat. Top this Easter cheesecake with jelly beans & you're all set!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar in medium bowl with whisk until well blended. Stir in COOL WHIP. Spoon into crust.
- Refrigerate 3 hours or until set. Top with jelly beans just before serving.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 22 g, Protein 3 g
CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
- In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
- Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
- Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
- Once cool, line the sides of the springform pan with parchment paper.
- In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
- Add the heavy cream and beat to incorporate.
- Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
- Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
- Pour the cream cheese mixture into the cooled crust.
- Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
- Gently transfer the baking dish to the oven and bake for 1 hour.
- Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
- Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
- Cover the pan with plastic wrap and transfer to the refrigerator overnight.
- Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
- Top with fresh berries, if desired.
- Dip a knife into hot water for clean slices, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams
CREAMY CHEESECAKE
This cheesecake is creamier than most cheesecakes, and very easy to make. Use grated lemon zest or 1 teaspoon lemon extract for flavoring.
Provided by Karin Christian
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
- Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 25.1 g, Cholesterol 72.6 mg, Fat 18.4 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 9.5 g, Sodium 223.5 mg, Sugar 19.4 g
FLUFFY 2-STEP CHEESECAKE (COURTESY OF COOL WHIP)
Make and share this Fluffy 2-Step Cheesecake (Courtesy of Cool Whip) recipe from Food.com.
Provided by mamacancook
Categories Cheesecake
Time 18m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Beat cream cheese and sugar in a large bowl with an electric mixer on high speed until smooth.
- Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate 3hrs or until firm.
- Garnish with fruit of your choice or leave plain with a dollop of cool whip on top.
CREAMY 2-STEP CHEESECAKE
Number Of Ingredients 4
Steps:
- 1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar. Beat until well combined. Fold in whipped topping. Spread in crust.2. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Nutrition Facts : Nutritional Facts Serves
PHILADELPHIA 3-STEP CHEESECAKE
Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 4h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
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