No Bake Cheesecake With Berry Glaze Food

FABULOUS CHEESECAKE WITH BLUEBERRY GLAZE

Steps:

• Preheat oven to 325 degrees F.
• Prepare Graham Cracker Crust (**See Recipe below).
• Combine cream cheese and cottage cheese; beat until smooth and creamy.
• Gradually add sugar, beating well.
• Add eggs, and beat until well combined.
• Add cornstarch, flour, lemon juice, and vanilla; blend well.
• Add butter and sour cream, beating until smooth.
• Pour filling into prepared pan; bake for 70 minutes, or until firm around edges.
• Turn off oven; all cheesecake to stand in oven 2 hours.
• Remove from oven; cool completely.
• Remove from pan; chill.
• Top with Blueberry Glaze (***recipe follows)
• **To Make Graham Cracker Crust:.
• Combine all ingredients, press into bottom of a 10" springform pan.
• ***To Make Blueberry Glaze:.
• Combine sugar and cornstarch ina small saucepan; blend thoroughly.
• Gradually stir in water.
• Crush 1/2 cup blueberries; add to sugar mixture.
• Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
• Continue to boil about 2 minutes or until mixture is clear.
• Cool.
• Arrange remaining blueberries over top of chilled cheesecake.
• Pour cooled glaze over berried.
• (Makes 1 1/3 cups).

NO-BAKE CHEESECAKE WITH BERRY GLAZE

Steps:

• Cook 1 cup strawberries and 2 Tbsp. water in small saucepan on medium heat 3 to 5 min. or until strawberries are softened, stirring constantly. Remove from heat.
• Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
• Bring 1/4 cup of the remaining water to boil. Add to unflavored gelatine; stir until completely dissolved. Beat cream cheese and sugar in large bowl with mixer until blended. Add cooked strawberries and unflavored gelatine; mix well. Gently stir in whipped cream; pour over crust. Top with raspberries and remaining strawberries. Refrigerate 2 hours.
• Use remaining water and ice to prepare raspberry gelatin as directed on package, using the Speed-Set Method; slowly pour over cheesecake. Refrigerate 2 hours or until firm.

TRIPLE BERRY NO-BAKE CHEESECAKE

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.

THE BEST NO-BAKE CHEESECAKE

Steps:

• For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
• For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
• Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
• Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
• Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

MIRROR GLAZE WHITE CHOCOLATE CHEESECAKE

Steps:

• Grease a 20cm (8in) springform cake tin with a little butter and line the bottom and sides with greaseproof paper. For really neat edges you can line the sides with food grade acetate.
• Put the biscuits in a food processor and blitz until powdered. Add the melted butter and mix together thoroughly.
• Pour the biscuits into your prepared tin and press down to create an even base. Chill in the fridge while you prepare the filling.
• Melt white chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth, take off the heat and set aside to cool.
• Put the vanilla seeds or paste, cream cheese and sugar in a bowl and beat together using a hand or stand mixer.
• Pour in the melted white chocolate and beat to combine.
• Fold in the whisked cream and pour into the prepared tin over the base.
• Level with a palette knife. Place cling film (plastic wrap) over the surface and chill in the fridge for 8 hours or overnight.
• The following day remove the cheesecake from the springform tin, peel off the greaseproof paper off the sides but keep the cake tin base on. Transfer to the freezer for two hours, or longer.
• Put the powdered gelatine in a small bowl and add the cold water. Allow it to 'bloom' - it will swell and become almost solid. Set aside.
• Put the sugar, corn syrup and water into a saucepan and heat until sugar dissolves.
• Take off the heat and stir in the gelatine.
• Add the condensed milk and vanilla extract and stir until smooth.
• Put the chopped chocolate into a bowl and pour the hot mixture over it. Allow it to sit for a couple of minutes then stir slowly using a balloon whisk. Start from the centre and increase your stirring motion outwards until the glaze is completely smooth.
• Add a small amount of your base colour into the glaze and stir until smooth. Adjust until you are happy with the colour.
• Pour a small amount of the glaze into three smaller bowls and tint each bowl a complementary darker colour (I used pink, orange and purple).
• Check your glaze has reached 32C/90F before using with a digital thermometer (usually will reach this temperature by the time you are done tinkering with the colour).
• Remove the cheesecake from the freezer and carefully remove the tin base and greaseproof paper. Place on wire rack set over a tray or tin to catch the excess glaze.
• Smooth the top of the cheesecake with a palette knife so it is as even and smooth as possible.
• Pour the base colour glaze over the entire cheesecake, allowing it to drip over the sides.
• Use a spoon to drizzle the contrasting glaze over the top to create and interesting pattern - work quickly before the glaze has a chance to set.
• Add a dusting of lustre powder or other decorations if you like. Leave the glaze to set and cheesecake to come to room temperature before serving.
• If you are not serving immediately, keep in the fridge until ready to slice.

FRESH BERRY LEMON CHEESECAKE- NO BAKE

Steps:

• Beat together cream cheese, sour cream, lemon juice, lemon zest, vanilla and sugar with an electric mixer until smooth.
• Spoon and smooth mixture over graham cracker crust, then refrigerate until firm, at least 2 hours.
• Arrange berries on top of pie.
• If glazing; heat preserves, brandy and sugar in microwave 45 seconds, or until melted.
• Mix well, brush on top of berries.
• Werve.