THE BEST NO-BAKE CHEESECAKE
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
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.
THE ULTIMATE CHEESECAKE
Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.
Provided by Tyler Florence
Categories dessert
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- For the Crust:
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
- For the Filling:
- In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
- In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
8-MINUTE CHEESECAKE W. STRAWBERRIES
Make and share this 8-Minute Cheesecake W. Strawberries recipe from Food.com.
Provided by mel johnson
Categories Cheesecake
Time 8m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
- Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.
Nutrition Facts : Calories 382.7, Fat 26, SaturatedFat 13.7, Cholesterol 44.3, Sodium 273.2, Carbohydrate 33.9, Fiber 0.9, Sugar 23.2, Protein 4.6
8 MINUTE CHEESECAKE
This is a cheesecake made so easily. It literally takes only 8 minutes to make. It tastes great too.
Provided by Melanie Murray
Categories Cheesecake
Time 8m
Yield 1 cheesecake, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese until smooth.
- Gradually beat in sugar.
- Blend in sour cream and vanilla.
- Fold in whipped topping; blend well.
- Spoon into crust.
- Chill until set; at least 4 hours.
- Garnish with your favorite topping or eat plain.
- (I top with fresh strawberries).
ORIGINAL NEW YORK CHEESECAKE
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Provided by Alan Rosen
Categories Cake Dessert Bake Cream Cheese Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high
Number Of Ingredients 16
Steps:
- The day before you plan to serve the cheesecake:
- 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
- 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
- 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
- On serving day:
- 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.
8-MINUTE CHEESECAKE
Steps:
- 1. In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
- 2. Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "8 minute cheesecake food"
THE ULTIMATE CHEESECAKE BAKING GUIDE - TASTE OF HOME
From tasteofhome.com
8-HOUR CHEESECAKE (GLUTEN-FREE) - VINTAGE KITCHEN NOTES
From vintagekitchennotes.com
8 MINUTE CHEESECAKE RECIPE | RECIPELAND
From recipeland.com
4.2/5 (29)Total Time 4 hrsServings 12Calories 145 per serving
MASCARPONE CHEESECAKE WITH ALMOND CRUST RECIPE | GIADA DE …
From foodnetwork.cel30.sni.foodnetwork.com
EASY NO BAKE AFTER EIGHT CHEESECAKE - THE BUSY BAKER
From thebusybaker.ca
HOW TO MAKE PERFECT CHEESECAKE - STEP-BY-STEP RECIPE - KITCHN
From thekitchn.com
KEEPCLIMBING ON TWITTER: "RT @FOODNETWORK: THIS SWIRLED …
From twitter.com
CHEESECAKE RECIPES FOR TOTAL DESSERT BLISS - FOOD …
From foodnetwork.ca
BEST MINI CHEESECAKES - LIFE MADE SIMPLE
From lifemadesimplebakes.com
8-MINUTE CHEESECAKE - BIGOVEN
From bigoven.com
8 MINUTE CHEESECAKE RECIPE - BAKER RECIPES
From bakerrecipes.com
8-MINUTE CHEESECAKE RECIPE | EASY AND DELICIOUS DESSERT
From excitedfood.com
EASY CHEESECAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
8-MINUTE CHEESECAKE - BIGOVEN
From bigoven.com
8-MINUTE CHEESECAKE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
SUMMER DESSERTS TO MAKE YOU FEEL LIKE YOU'RE AT SUMMER CAMP
From foodnetwork.ca
EASY NO-BAKE CHEESECAKE RECIPE [WITH PHOTOS] | TASTE OF HOME
From tasteofhome.com
LIGHT UP YOUR FOURTH OF JULY TABLE WITH PATRIOTIC CHEESECAKE
From orlandosentinel.com
CHEESECAKE RECIPE - THE CREAMIEST CHEESECAKE EVER! - HUNGRY …
From hungryhappenings.com
MINI CHEESECAKES (IN A STANDARD MUFFIN PAN) - SALLY'S BAKING …
From sallysbakingaddiction.com
8 MINUTE CHEESECAKE - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love