Just Right Easy Cheese Cake Food

JUST RIGHT EASY CHEESE CAKE

Steps:

• Preheat oven to 350 degrees.
• For the crust: (If you don't have prepared graham crumbs: use about 18 graham crackers and and process until coarse crumbs are formed). Add remaining crust ingredients: margarine/butter, sugar(s), and cinnamon and process until blended, approximately 5 to 6 seconds. Press into a sprayed 10-inch springform pan. Wipe bowl and blade with paper towels.
• For the filling: Process cheeses with sugar until blended, about 15 seconds. Add eggs and vanilla extract. Process until smooth and creamy, approximately 20 to 30 seconds. Pour over crust.
• Place a pie plate half-filled with water on the lowest rack of oven. Place cheesecake on the middle rack. Bake for approximately 50 to 60 minutes. When done, edges will be set but center will jiggle slightly. Turn off heat and let cheesecake cool in oven with door partly open for about 1 hour. It will firm up during this time.
• Refrigerate and chill approximately 3-4 hours.
• Variations: You can substitute chocolate or vanilla wafers in the crust. You can use all granulated white sugar or all brown sugar in the crust. You can substitute 4 egg whites for 2 of the eggs in the filling. You can substitute 2 Tbs. of lemon juice for the vanilla in the filling. Fresh berries is our favorite topping. For mini cheese cakes: Omit crust. Line muffin tins with 24 paper liners. Place a vanilla wafer in each liner. Top with cheesecake mixture. Bake in preheated 360 degree oven for approximately 12 minutes, until set. Refrigerate. You can top each with fresh berries or spoonful of thick jam.

EASY CHEESECAKE

Steps:

• Put the shortbread biscuits into a plastic bag and bash with a rolling pin until broken. Divide between two dessert glasses. Beat together the soft cheese with the zest of a lime and 2 tbsp icing sugar until smooth. Put this on top of each biscuit base and smooth out with the back of a spoon.
• Take the mixed frozen berries, defrost and blend half with 1 tbsp icing sugar and the juice of the lime. Pour this on top of each cheesecake and scatter with a few extra whole berries. Serve or sit in the fridge for a few hours before serving.

NO-BAKE CHEESECAKE

Steps:

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
• Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Unclasp sides of pan, and remove cheesecake.

SUPER EASY CHEESE CAKE

Steps:

• 1. Mix ingredients until well blended
• 2. Fill graham cracker crust
• 3. Bake at 350 degrees for 40 minutes
• 4. Chill for 30 minutes