Easy Bake Cheesecake Food

CLASSIC BAKED CHEESECAKE

Steps:

• Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
• Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
• Butter and line the side of the pan.
• Break up biscuits roughly by hand and place in a food processor.
• Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
• Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
• Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
• Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.
• Add flour, beat until just combined (10 sec).
• Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).
• Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not want to aerate the batter.
• Pour into prepared crust.
• Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
• Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
• Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
• Top with berries and dust with icing sugar!

PHILADELPHIA 3-STEP CHEESECAKE

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.

EASY BAKED CHEESECAKE

Steps:

• Spray 10in springform pan with cooking spray.
• Toss the flour in the pan, coating well.
• Mix cream cheese and eggs.
• Add sugar and vanilla, mix well.
• Fold in sour cream.
• Pour into pan.
• Bake in center of 325* oven for 1-1-2 hour.
• Turn oven off, allow cheesecake to sit in oven for 1 hour.
• Chill.
• Top with choice of toppings.

EASY BAKE CHEESECAKE

Steps:

• Graham Crumb Crust:.
• Melt margarine in a medium saucepan on medium heat.
• Add graham crumbs and sugar.
• Stir until well mixed.
• Press evenly in the bottom of a 9x9 (22x22cm) pan.
• Filling:.
• Beat cream cheese, sugar and eggs togetherin a medium bowl until smooth.
• Pour over crust.
• Bake in 350 degree oven for 25 minutes until set.
• Cool for 10 minutes.
• Topping:.
• Stir sour cream and sugar together in a small bowl.
• spread evenly of cream cheese mixture and bake for 8 minutes.
• Cool for 1 hour.
• Spread with pie filling, chill and cut.

EASY NO-BAKE CHEESECAKE

Steps:

• Cream together sugar and cream cheese. Add milk and vanilla flavoring and.
• mix well. Fold in cool whip and divide between crusts.
• Top with pie filling and chill at least 4 hours or overnight.
• You can serve with more cool whip on top if you like. This recipe works well with ultra low fat cool whip and low fat cream cheese.
• ***For a tasty substitute, whip up your favorite flavor of Jell-o pudding, using 1/2 cup LESS milk per pack than required. Top cheesecakes with pudding instead of pie filling.***.

EASY BAKED CHEESECAKE

Steps:

• 1. Preheat oven to 300 degrees. In small bowl, combine graham cracker crumbs, sugar and butter. Press firmly on bottom of ungreased 9 inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared crust. Bake 50-55 minutes until set. Remove from oven and top with sour cream evenly. Bake 5 minutes longer. Cool. Chill before serving.
• 2. NOTE: This cheesecake is great alone. If you want to embellish it a little: 2 Cups water, 1/2 Cup powdered sugar, 1/4 cup Raspberry jam, 1 T cornstarch. 1 Cup FROZEN raspberries. In small saucepan over medium heat, combine water, powdered sugar, jam and cornstarch. Cook and stir until thickened and clear. Stir in frozen raspberries. When cooled, put a spoonful of raspberry topping in center of a slice. Not too much so the real cheesecake will be tasted.

EASY NO BAKE CHEESECAKE

Steps:

• Put the cream cheese in a bowl and heat for 30 secs in a microwave.
• Stir in sour cream, sugar, and vanilla extract.
• Fold in the cool whip.(If you choose to have strawberries or any type of fruit or topping)Cut strawberries and line the bottom of the pie crust. Then add a thin layer of strawberry glaze over the top.
• Then put the cheesecake mixture in the pie crust. (If using strawberries, put remaining strawberries and glaze on top).
• Put in fridge until ready to serve.

SUPER-EASY NO-BAKE CHEESECAKE

Steps:

• Mix softened cream cheese, sweetened condensed milk, and vanilla with an electric mixer until thouroughly blended.
• Spoon into graham cracker crust.
• Chill and serve!