CRISPY-TREAT CHEESECAKE BARS
Sweeten your Fourth of July (or any celebration) with these crunchy-creamy bars. The cheesecake layer is the perfect ying to the yang of the crackly rice cereal. Make the bars a day ahead, then cut and top with berries before serving.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 16 bars
Number Of Ingredients 15
Steps:
- For the crispy layer: Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
- Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
- For the cheesecake layer: Meanwhile, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
- Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the sour cream, sugar, lemon juice, vanilla and a pinch of salt, and beat on medium high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture, and beat on medium high speed to combine, about 30 seconds.
- To assemble: Pour the cream cheese-gelatin mixture over the cooled crispy layer, and spread out evenly. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours. (The bars can be assembled and refrigerated overnight.) Cut into 16 bars, and top each with raspberries and blueberries before serving.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
MIXED BERRY CHEESECAKE
Provided by Ina Garten
Categories dessert
Time 13h30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
GRANNY BARRA'S CHEESECAKE
At age 96, our granny pasted away September 2001. She loved this cheesecake because it rises up high and is as light as a feather. She'd lovingly make it for every memeber of our family (because we all loved it) as a special birthday gift. She's gone, but her love and caring and cheesecake lives on!
Provided by Gingerbee
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Begin any cheesecake recipe with all the ingredients at room temperature.
- This increases the volume.
- Crust: In a large bowl, combine graham crumbs, sugar, cinnamon and melted butter.
- Mix together until crumbs are moistened with butter; reserve 1/4 cup of this mixture for the topping later.
- Press crumbs into the bottom and sides of a spring pan.
- Wrap the spring pan with a sheet of heavy duty aluminum foil and set aside.
- Filling: Separate eggs; put yolks aside.
- Whip whites with 3 Tbsp.
- sugar until firm but not dry; set aside.
- In a food processor or with electric mixer, whip the cream cheese; add 1-1/2 cups sugar and 3 Tbsp. flour.
- Process until well combined about 2 minutes.
- Add egg yolks, one at a time, mixing continually between yolks.
- Add sour cream and flavoring.
- Process just another minute or two until all the ingredients are fully blended.
- Gently fold in egg whites; using a rubber spatular.
- Gently pour batter into spring pan and sprinkle the reserved 1/4 cup of gramham cracker crumbs on top.
- Place pan in a larger pan holding at least 1" of water.
- Preheat oven to 325 degrees.
- Bake for 1 hour; then turn off the oven and continue to cook with door closed for another hour.
- Open oven door, leaving the cheesecake in the oven to cool down.
GRANNY'S CHOCOLATE CHIP CHEESECAKE BARS
The whole family loves them
Provided by quinavier
Time 1h
Yield Makes About 16-20 bar's
Number Of Ingredients 0
Steps:
- In a lg bowl mix buttered crisco sugar and brown sugar till well mixed. Add the egg and vanilla mix well. Add flour,salt, and baking soda mix well. Add chocolate chips and pecans mix well. Take half of crust and cover the bottom of a rectangular cake pan. Bake at 350° for 8 min. Set aside the rest.
- In another bowl mix together cream cheese, sugar, eggs and vanilla mix well. Take crust out of the oven and add the coconut. Add the rest of the crust to the top of the filling in areas. Put back in the oven and bake at 350° for 35-40 min.
GRANNY'S STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
Passed down from my great-grandmother, Jessie, friends and family are always excited to see me walk in with this cake! It's a crowd pleaser every time! The most moist strawberry cake with cream cheese frosting you'll ever eat!
Provided by Amber
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Muddle thawed strawberries in a bowl. Reserve 1/4 cup for frosting.
- Mix white cake mix and gelatin mix together in a bowl. Add strawberries, eggs, oil, and water and beat until well combined. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Beat cream cheese and butter together in a bowl; mix in reserved strawberries and vanilla extract. Beat in powdered sugar until combined.
- Sandwich cake layers with frosting; spread remaining frosting over the top and sides.
Nutrition Facts : Calories 628.4 calories, Carbohydrate 88.5 g, Cholesterol 102.9 mg, Fat 28.9 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 11.5 g, Sodium 377.3 mg, Sugar 77.1 g
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