EASY NO-BAKE LEMON CHEESECAKE
Steps:
- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 ½ inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioner's sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan. Garnish with lemon slices. Cut pieces with a warm knife and serve with a dollop of lemon curd or sweet strawberries, if desired.
CITRUS CHEESECAKE
Provided by Food Network
Categories dessert
Time 6h15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees. Butter a 9inch round cake pan. Coat the bottom and sides with the toasted almonds.
- In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. Combine the flour and sugar in another bowl and then add to the beaten cream cheese. Mix well, scraping down the sides of the bowl occasionally. Beat in the grated citrus zests. Add the eggs, egg yolks and vanilla extract. Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth.
- Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in hot tap water until it reaches halfway up the sides of the cake pan. Bake 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight.
- To serve, place the pan over a low burner for about 1 minute to melt the butter. Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom. To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats.
NO-BAKE CITRUS CHEESECAKE
Yum! This is a recipe off the Kraft website. Used name brands as the real ones taste the best when cooking (IMHO).
Provided by Dannygirl
Categories Cheesecake
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine Graham Crumbs with melted butter.
- Press on bottom of 9 in.
- springform pan.
- Dissolve Jelly Powder with boiling water in large glass bowl.
- Make sure jelly powder is completely dissolved before adding cream cheese.
- Blend in Cream Cheese with a hand mixer on low speed.
- Whisk in juice and rind of lemon and Whipped Topping.
- Pour over prepared crust; smooth top.
- Chill 4 hrs.
CITRUSY CHEESECAKE
The nice thing about this cheesecake is that it doesn't require a water bath or any sort of special baking pan: More shallow than a traditional version, it gets baked right in a pie plate (or tart pan, if you've got that). While there are zest and juice inside the cream cheese filling, it's the fresh sliced citrus on top that makes this cake Creamsicle-like, so don't skip it. The ultimate do-ahead dessert, this cheesecake can be baked three or so days in advance, just make sure to wrap it tightly as cream cheese tends to easily pick up on that "fridge" scent.
Provided by Alison Roman
Categories cakes, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Heat oven to 325 degrees.
- Pulse cookies in a food processor until you've got a nice fine crumb (but not a powder). You can also do this by hand if you like, by placing the cookies in a resealable bag and crushing or smashing with a skillet or rolling pin, but you will need a food processor for the filling.
- Transfer crumbs to a medium bowl and add brown sugar and butter, followed by a pinch of salt. Using your hands, mix until the crumbs are evenly coated and the mixture has a nice, wet-sand texture.
- Press the crust onto the bottom and up the sides of a 9-inch pie plate, tart pan or springform pan. (Alternatively, you could use a cake pan lined with parchment. You can even use an 8-by-8-inch baking dish here, although expect a slightly thicker outcome.) Use the bottom of a measuring cup or small bowl to make sure the crust is really pressed in there, otherwise the cake could be challenging to cut later on.
- Bake the crust until it is lightly golden brown at the edges (it gets baked one more time, so best not to overdo it here), 10 to 12 minutes.
- Make the filling: Combine cream cheese, sour cream and granulated sugar in the bowl of a food processor and process until the mixture is extremely smooth and well blended, a minute or two, scraping down the sides as needed to incorporate any stubborn chunks of cream cheese. Add eggs, grapefruit juice, zest and a pinch of kosher salt and keep processing until it's even smoother and creamier than before (a miracle!), another 30 seconds or so.
- Pour filling into baked crust (you may have some leftover filling depending on your chosen vessel) and bake until mostly set (a little jiggle is fine), 20 to 30 minutes. The filling should not brown at all.
- Turn oven off and open the door a crack. Let the tart sit in the oven for a few minutes before transferring it to a wire rack on the counter to cool completely. Then place the tart in the refrigerator to chill for at least 1 hour. (This is to prevent any unsightly cracks from appearing on the surface, which can happen when there is a sudden or drastic change in temperature.)
- To serve, scatter fresh citrus slices on top and sprinkle with a little flaky salt.
SUNNY CITRUS CHEESECAKE
This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.
Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 6g protein.
CITRUS CHEESECAKE
Here's the perfect cheesecake for spring. The rich cookielike crust and creamy filling make the zesty citrus taste a wonderful surprise. -Marcy Cella, L'Anse, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12-14 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon zest; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. , Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. , Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack. , Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal., For filling, in another large bowl, beat the cream cheese, sugar, flour, lemon and orange zest and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. , Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.
Nutrition Facts : Calories 442 calories, Fat 25g fat (15g saturated fat), Cholesterol 196mg cholesterol, Sodium 165mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 0 fiber), Protein 7g protein.
More about "citrus no bake cheesecake food"
CITRUS NO-BAKE CHEESECAKE - FROM MICHIGAN TO THE TABLE
From frommichigantothetable.com
対象人数 12合計時間 2 時間 35 分カテゴリ Desserts & Bakingカロリー 325 (1 人分)
- Place your mixing bowls, paddle, beater and canned evaporated milk in the freezer or fridge to get cold. Do not bring out the cream cheese until you are ready to mix up. There are 5 steps to making this cheesecake recipe.
- First step is to mix a small box (3 oz) of Jell-O with 1 cup of hot water. Lemon, lime or orange flavors can be used. Stir for 2 minutes to dissolve the sugar. Set the mixture aside to let it cool down. You want the Jell-O to be cool but not set up!
- Second step is to make the graham cracker crust. Grind the graham crackers into very fine crumbs. I have also used Oreo cookies, teddy grahams, Nilla wafers or whatever I want to get rid of in my pantry. Combine them with the sugar (this can be omitted if you want to cut out some sugar) and melted butter then stir.
- Place in the bottom of your dish or glass. If you would like you can pack down with a flat bottom glass.
NO-BAKE LEMON CHEESECAKE - BACK TO BASICS - JANE'S …
From janespatisserie.com
4.9/5 (63)合計時間 6 時間 25 分カテゴリ Dessertカロリー 475 (1 人分)
- Blitz your Shortbread Biscuits to a fine crumb. Melt your Unsalted Butter carefully, and then add into your biscuits.
- Add your Cream Cheese to a stand mixer bowl, or a large bowl. Add in your Icing Sugar, and whisk till smooth using the whisk attachment on the Stand Mixer, or using the whisks on your Electric Hand Whisk.
- Whisk together your Double Cream and Icing Sugar until pipeable. Pipe onto your Cheesecake with your favourite tip.
NO-BAKE CITRUS CHEESECAKE - RECIPES | GOYA FOODS
From goya.com
対象人数 12合計時間 1 時間
NO BAKE CITRUS CHEESECAKE - OLIVES + THYME
From olivesnthyme.com
5/5 (1)合計時間 12 時間 25 分カテゴリ Celebrations, Dessert, Holidays公開日 2021年11月23日
TANGERINE CHEESECAKE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
LEMON CHEESECAKE RECIPE - BBC FOOD
From bbc.co.uk
PERFECT NO-BAKE CHEESECAKE RECIPE - SALLY'S BAKING …
From sallysbakingaddiction.com
SUNKIST® CITRUS NO-BAKE CHEESECAKE BITES - THE ...
From thecinnamonmom.com
SWEET SOLUTIONS | NO-BAKE CITRUS LIME CHEESECAKE
From epicureblog.com
NO BAKE CITRUS CHEESECAKE - HELLO ANI
From helloani.com
NO BAKE LEMON CHEESECAKE {EASY DESSERT} - THE BUSY BAKER
From thebusybaker.ca
NO-BAKE CITRUS CHEESECAKE RECIPE | SELF
From self.com
NO BAKE CITRUS CHEESECAKE - YOUTUBE
From youtube.com
LEMON AND LIME NO BAKE CHEESECAKE - CLOUDY KITCHEN
From cloudykitchen.com
CITRUS NO-BAKE CHEESECAKE BITES | SUNKIST
From sunkist.com
THE BEST NO BAKE ORANGE CHEESECAKE (EASY CREAMY …
From theunlikelybaker.com
CITRUS AND GINGER NO-BAKE CHEESECAKE - NIGELLA EATS EVERYTHING
From nigellaeatseverything.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