Refrigerator Cheesecake Food

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.

NO BAKE CHEESECAKE I

Steps:

• In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
• Press into a 7 inch springform pan. Place in refrigerator until ready for use.
• In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
• Whip cream, and fold into cream cheese mixture.
• Spread into pan.
• Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
• Place in refrigerator 30 minutes before serving.

CHERRY CHEESECAKE

Steps:

• Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
• Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
• Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
• Lightly whip the cream, and then fold it into the cream cheese mixture.
• Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
• When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

REFRIGERATOR CHEESE CAKE

Steps:

• Dissolve jello in hot water. Set aside to cool.
• Mix butter, 1/4 cup sugar and graham cracker crumbs and pack into a 9x13 pan or 2 nine inch pie pans. Set in fridge to chill.
• Cream sugar, vanilla, and cream cheese until smooth.
• Whip milnot with cold beaters until fluffy.
• Add milnot mixture to cream cheese mixture.
• Then add cold jello and mix well.

LEMON REFRIGERATOR CHEESECAKE

Steps:

• Mix graham crumbs, butter, 1/4 cup of the sugar and the cinnamon until well blended. Remove 1/2 cup of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan. Sprinkle dry gelatine over 1/4 cup of the water in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally.
• Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine mixture, remaining 1/2 cup water, the lemon peel and juice. Refrigerate until slightly thickened. Gently stir in whipped cream; pour over crust. Sprinkle with the reserved crumb mixture.
• Refrigerate several hours or until firm. Run small knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.

REFRIGERATOR PINEAPPLE CHEESECAKE

Steps:

• Mix crumbs, margarine and oil.
• Press into bottom of 8" spring form pan or 8"x10-1/2" pan and chill.
• Dissolve gelatin in boiling water and cool until lukewarm.
• Mix cheese, sugar and vanilla in blender. Slowly add gelatin and blend well.
• Pour cheese mixture into crust and chill until firm.
• Put pineapple, pineapple juice, water and cornstarch in saucepan and bring to a boil.
• Stir constantly. Cool 15 minutes.
• Spread over cheese cake and chill 1 hour or more.

REFRIGERATOR CHEESECAKE

Steps:

• Blend butter, 1/4 cup of the sugar, crumbs and cinnamon.
• Press 3/4 of this mixture on the bottom of a 9-inch springform pan.
• Soak gelatin in 1/2 cup cold water for five minutes.
• Cook egg yolks, remaining 1/2 cup sugar and remaining 1/2 cup water in a double boiler, stirring constantly, until mixture coats the spoon.
• Remove from heat; add softened gelatin and stir until dissolved.
• Mix with cream cheese gradually; add lemon juice, rind and salt and beat thoroughly.
• Cool; when mixture begins to congeal, beat for several minutes with a mixer.
• Whip cream; beat egg whites and fold both into gelatin mixture.
• Pour into crumb lined pan and sprinkle remaining crumbs over the top.
• Chill until firm.

REFRIGERATOR LIME CHEESECAKE

Steps:

• Arrange 20 ladyfingers around the edges and 12 ladyfingers on the bottom of an ungreased 8-in. springform pan; set aside. In a small saucepan, sprinkle gelatin over cold lime juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool., Meanwhile, beat cream cheese and sugar until smooth. Gradually beat in melted chocolate, lime zest and gelatin mixture. Fold in whipped cream. Pour into prepared pan. Cover and refrigerate until set, about 3 hours. Remove sides of pan. If desired, garnish with strawberry and lime slices.

CHEESECAKE RECIPE

Steps:

• Combine crushed graham crackers, sugar, and butter until mixed well. Press into the bottom of a parchment lined 9 inch springform pan. I find that using the bottom of a flat glass works well to get the crust pressed in tightly.
• In a large bowl, with an electric mixer, beat cream cheese until fluffier and increased in volume slightly, slowly pour in sweetened condensed milk while continuing to mix.
• Beat in lemon juice and vanilla extract.
• Reduce mixer speed to low and add eggs one at a time. Do not beat quickly as this will create air bubbles in the cheesecake mixture. Lastly, beat in flour.
• Pour filling into springform pan and bake on center oven rack at 300 degrees for 70 - 75 minutes. Center should still wiggle slightly when cheesecake is finished. It will firm up as it sets.
• Allow cheesecake to set at room temperature for one hour, then in the refrigerator at least three hours.

REFRIGERATOR STRAWBERRY CHEESECAKE

Steps:

• Grease a 9 inch spring form pan.
• Melt butter and stir in crushed cookie crumbs.
• Mix well, press onto bottom of pan.
• Beat ricotta cheese, yogurt, sour cream and the egg yolks, combining well, add the orange peel, and orange juice.
• Combine all well until smooth.
• Save a few berries to serve on the side or to decorate with.
• Take berries in a blender or food processor and puree.
• Stir all the strawberry puree into the cheese mixture.
• Combine the gelatin with the water.
• Place it into a saucepan and simmer until the gelatin is completely dissolved.
• Remove, cool slightly, and stir, fold into the strawberry cheese mixture.
• Beat your egg whites with the sugar until softpeaks.
• Fold into the cheese mixture.
• Spoon into crust.
• Refrigerate 4 hours or until set.
• Garnish with the whipped cream, and strawberries that you set aside.

CRUSTLESS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 325 degrees
• Wrap the outside of a 9 inch springform pan with heavy tinfoil to make it waterproof.
• Thoroughly oil the entire interior of the pan with coconut oil or butter
• In a stand mixer, beat the cream cheese. Add the sugar and mix.
• Add sour cream, scrape down the bowl as needed, and mix thoroughly.
• Crack the eggs and add in one at time, mixing GENTLY* (see notes) after each addition.
• Mix in the remaining ingredients and mix until smooth.
• Pour the cheesecake batter into the pan and put the pan into a one/half inch water bath(I used my roasting pan).
• Bake for 75 to 90 minutes until set and golden brown. The top should NOT jiggle a LOT when set. But it may move a LITTLE BIT. Turn off oven and crack the door slightly for 30 minutes . Then remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator until completely set. Several hours.

EASY REFRIGERATOR CHEESECAKE

Steps:

• 1. Pour box of crushed graham crackers into bowl,add melted butter and 1/4 sugar. Mix together and ppour into glass baking dish. Press mixture on bottom and sides of dish. Chill for 15 minutes.
• 2. Mix together softened cream cheese, sour cream, vanilla extract, and sugar in bowl. Add in whipped cream and pour over chilled graham cracker crust.
• 3. Refrgerate for 1 hour. Top with cherry pie filling and serve. Delicious!

REFRIGERATOR CHOCOLATE CHEESECAKE

Steps:

• CRUST:.
• Combine the ingredients and press into the bottom of a 9-inch springform pan and chill.
• FILLING:
• Soften the gelatin in the water, then heat until gelatin has dissolved, remove from heat and cool. Cream the cheese with the chocolate, milk and vanilla. Stir in the gelatin. Fold in the whipped cream. Pour in the shell.
• TOPPING:.
• Garnish the top with the chocolate curls and refrigerate for 4 hours.
• Garnish with the chocolate curls.