MILLION HEART CHEESECAKE
Minimal baking is required to impress your Valentine. All you need to do is bake the crust and this cheesecake's filling overflows with hearts and love.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Mix the cookie crumbs, butter, granulated sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
- For the raspberry coulis: Puree the raspberries in a food processor or blender until smooth. Strain through a fine-mesh strainer to remove any seeds. Transfer to an eyedropper or small squeeze bottle.
- For the filling: Combine the cream cheese, confectioners' sugar, vanilla and salt in a medium bowl and beat with an electric mixer on medium until smooth, about 5 minutes. Beat the heavy cream to medium peaks in a separate bowl. Fold the cream cheese mixture into the whipped cream until just combined, being careful not to deflate the whipped cream.
- Pour the batter into the crust. Tap the pan on the counter gently a couple of times to release any air bubbles. Squeeze chickpea-size dots of the raspberry coulis 1/4 inch apart on the top of the cheesecake in a spiral pattern. Starting with the outermost raspberry dot, drag a toothpick or skewer through the centers of the dots to create hearts, making sure to follow the spiral pattern. Chill the cheesecake in the refrigerator uncovered until set to the touch, about 2 hours.
HEART HEALTHY LEMON CHEESECAKE
Make and share this Heart Healthy Lemon Cheesecake recipe from Food.com.
Provided by BogeysMom
Categories Cheesecake
Time 1h18m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine all crust ingredients in mixing bowl and pack into 9" springform pan.
- Bake for 18 mins at 350 degrees.
- Combine all filling ingredients in bowl and mix until smooth.
- Pour into springform pan with prepared crust and bake for 40 mins at 325 degrees.
- Mix all topping ingredients together and pour over cheesecake after it comes from the oven but while still in the springform pan, before the cheesecake has cooled.
- Chill for 3-4 hours in the fridge before removing from pan.
Nutrition Facts : Calories 148.6, Fat 4, SaturatedFat 2.1, Cholesterol 14.3, Sodium 202.7, Carbohydrate 20.7, Fiber 0.6, Sugar 13.7, Protein 7.7
HEALTHY CHEESECAKE
This creamy dessert has a mild lemon flavor that offers a refreshing twist to the old-time favorite. -Jean Castle, Comer, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the graham cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a blender or food processor, combine cottage cheese and yogurt. Cover and process until smooth; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add egg substitute; beat on low speed just until combined. Stir in the flour, lemon juice, lemon zest and vanilla. Fold in cottage cheese mixture. Pour into crust. , Return pan to baking sheet. Bake at 325° for 40-45 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. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 284mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 0 fiber), Protein 8g protein.
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- To make the graham cracker crust: Preheat the oven to 325°F (163°C). Add the crushed graham cracker crumbs and granulated sugar to a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.
- Scoop the mixture into a 9-inch springform pan and firmly press it down into one even layer (I like to use the bottom of a measuring cup for this step). Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling.
- To make the lemon cheesecake filling: Set a large pot of water on the stove to boil for the water bath before getting started with the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on medium speed until smooth. Add the sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then mix in the granulated sugar, lemon juice, lemon zest, and pure vanilla extract until fully combined.
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