Simple Basic Unbaked Cheesecake With Variations Food

THE BEST NO BAKE CHEESECAKE RECIPE

Steps:

• Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. The mixture will resemble wet sand. Press into the bottom and up the sides of a 9-10" springform pan. Chill at least 10 minutes before filling.
• Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk, vanilla, and lemon juice and mix until smooth and no lumps remain. Pour into prepared crust. Chill at least 4 hours before serving so the mixture can set.
• Top with berries or your favorite pie filling. Store in refrigerator for up to 3 days. Cheesecake can be made 1 day in advance, but don't top it until ready to serve. It can also be frozen.

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.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat the oven to 160C / 325F / 140C fan forced. Grease and line the base and sides of an 8 inch round spring form tin with baking paper.
• Use a food processor to process the cookies / biscuits to fine crumbs. Add the cinnamon and ginger and pulse to combine (notes)
• Tip the crumbs into a bowl, then mix through the melted butter.
• Press firmly into the bottom of the prepared tin. Bake for 10 minutes then set aside while you make the filling.
• Using a stand mixer with the paddle attachment (notes), beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.
• Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
• Add the eggs and extra yolk, one at a time beating until each is incorporated.
• Add the sour cream, salt, lemon juice and zest and beat well. The mixture should now be looking completely smooth and glossy.
• Pour half of cheesecake mixture over the base. With a teaspoon, dollop small blobs of strawberry sauce over the top. With a spoon or spatula, carefully spoon over the remaining cheesecake mixture. Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce. Use a knife to run through the little strawberry patches to give it a swirl effect.
• Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the centre.
• Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door closed.
• Remove it from the oven and let it cool at least a further 45 minutes at room temperature before covering (a plate over the top of the tin is finand placing in the fridge to set completely. Let it cool and set for at least 2-3 hours.

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.

BASIC CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
• In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
• Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.

SIMPLE BASIC UNBAKED CHEESECAKE WITH VARIATIONS.

Steps:

• BASE:.
• In a food processor or blender combine the biscuits and melted butter until fine crumbs.
• Press the crumbs evenly and firmly into a 23cm (9") round springform tin or one with a removable base.
• Smooth with a spoon and place in fridge.
• FILLING:.
• Beat the cream cheese for a few mins on low speed with an electric beater until soft and lump free.
• Slowly add the sugar while continuing to beat on low.
• Once the sugar is incorporated slowly pour in the cream while still beating on low.
• On a higher speed whip the cream cheese & cream mixture til it holds its shape completely when the beater passes through the mix and it looks a little grainy.
• Spoon into the chilled base and smooth with a spatula.
• Chill for at least 4hours or overnight.
• Remove from tin and place on serving dish.
• Cut into portions using a hot dry knife. Between each slice, clean & reheat knife by dipping into hot water & drying. This makes neater portions.
• VARIATION #1.
• RIPPLED JELLY CHEESECAKE:.
• Make a basic cheesecake and place in fridge while you prepare jelly.
• Place 250mls water, 90g raspberries or other berries and 3Tblsp sugar into a pot and simmer for 2mins.
• When cooled a little, puree in a blender until smooth and return to clean pot on the stove and over a low heat stir in 1tsp gelatine until dissolved.
• Pass the mixture through a fine sieve into a metal bowl and chill until it reaches a thick soup like consistency.
• Pour this over the chilled cheesecake and use a fork to fold in the jelly by working in circles.
• When the jelly is partially worked in, tap the tin on the bench until the surface flattens, then place in fridge for at least 4hrs to set.
• VARIATION #2:.
• CHOCOLATE CHIP CHEESECAKE.
• Make basic cheesecake using either plain or chocolate biscuits for base.
• Melt 120g dark chocolate, then squiggle onto the surface of made cheesecake before chilling.
• Using a fork, quickly work circles of chocolate through the cheesecake. The chocolate will set while you are doing this.
• Tap the tin on the bench to settle & flatten the surface then chill for 4hrs or overnight.
• For a real treat you can use both the jelly and chocolate in the one cheesecake to make it a "Rippled Jelly & Chocolate Chip Cheesecake :).

BEST NO-BAKE CHEESECAKE

Steps:

• In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
• In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.

NO-BAKE CHEESECAKE

Steps:

• Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
• Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

DELICIOUS CHEESECAKE WITH CONDENSED MILK USING A SIMPLE RECIPE

Steps:

• Step One: Crush Graham Crackers
• Put the graham crackers in a large resealable plastic bag and use a rolling pin to crush them to fine crumbs.
• Step Two: Add Sugar and Butter to Graham Cracker Crumbs
• In a medium bowl, add the graham cracker crumbs. Stir in the sugar and then add the melted butter. Combine until fully mixed.
• Step Three: Add Graham Cracker Mix to Pan
• Press the graham cracker mix into the springform pan. Spread it 1 ½-2 inch up the side. Chill the crust in the freezer for at least ten minutes.
• Step Four: Prepare the Filling
• In a large bowl, beat the cream cheese at medium-high speed until smooth with an electric mixer. Beat in the condensed milk, adding a small amount at a time and scraping the sides with a rubber spatula as needed. Beat in the lemon juice and vanilla.
• Step Five: Pour Filling into Crust
• Pour the cheesecake filling into the crust, smoothing the top with a rubber spatula. Cover the cheesecake with plastic wrap and place in the fridge for 2 ½-3 hours. Unclasp sides of cheesecake pan and served chilled.
• This rich and creamy cheesecake will turn out beautiful. Be sure to leave it in the fridge long enough to allow it to set up.

CHEESECAKE WITH VARIATIONS

Steps:

• 1. Preheat oven 350°
• 2. Cream cream cheese then add sugar and cream together
• 3. Add sour cream and cream together
• 4. Add eggs and cream together
• 5. Add vanilla and cream together
• 6. Pour into prepared crust and bake 30 minutes or until set in center.
• 7. Cover and refrigerate until serving
• 8. You can make lots of variations. New York style after cooling. Take 1 cup sour cream 1/2 c of sugar 1 tsp vanilla and beat until combined well spread on top. Chocolate or butter scotch ..melt 1 cup chocolate or butterscotch chips and stir into cream cheese mixture as a last step before baking Marbled melt 1 cup of chocolate mix with 1/2 of the mix. Pour into the plain mix in a zig zag patern and swirl with a knife Chocolate ribbon. Melt 1 c of chocolate chips pour in a zigzag and swirl with knife. When it cools the chocolate will reharden and have a ribboning of You can top with your favorite fruit like pie filling. Strawberry. Blueberry. Cherry etc ..

BASIC CHEESECAKE WITH FLAVOR VARIATIONS.

Steps:

• Preheat oven to 400 for standard baking, or 375 for a convection oven.
• Melt butter, and mix crust ingredients, press into the bottom, and up the sides of a springform pan. You can use whatever size you have from 8 to 12 inches, the smaller the pan, the higher the cake, but I like a wide, low one, too. Chill the crust while you make the filling.
• Cream together cream cheese and sugar.
• Add eggs one at a time.
• Add extracts and zest, mix well, be careful not to incorporate too much air, so you don't get cracks on the top of the custard.
• Pour filling into crust. For better texture, you may choose to first wrap the pan in foil, and place into a large baking dish of hot water. The recipe works both ways, but I like the results from a waterbath.
• Bake the cheesecake for an hour, then turn off the oven, and don't open it for 30 minutes.
• If using sour cream topping, spread it on top of the cheesecake ten minutes before the hour bake time is up.
• Cool cheesecake completely, and refrigerate for a few hours before slicing. Fishing line makes a great slicer, since the cheesecake will be very sticky to your knives.
• Variations: This is the fun part. As long as you stick to the basic proportions, you can do lots of flavors. I'm up to 17 personally.
• Use chocolate cookie crumbs for the crust, leave out the lemon, and add 1/4 cup pf cocoa to the filling for chocolate cheesecake.
• Add a teaspoon of lime zest to the crust, leave out the cinnamon, and sub 1/4 cup key lime juice for vanilla and lemon in the filling for key lime cheesecake.
• Sub one of the packages of cream cheese for a can of pumpkin, add cinnamon, ginger, and clove to the filling, use gingersnap crumbs for the crust. This one is especially good if you add a lot of cinnamon to the sour cream topping, and drizzle the slices with some caramel sauce and more gingersnap pieces.
• Leave out the lemon, and sub one of the packages of cream cheese for a cup of peanut butter, use a chocolate cookie crust, and top it with chopped up peanut butter cups.
• Use a chocolate crust, leave out the lemon, and use mint extract and green food color in the filling for grasshopper cheesecake. Add chocolate chips if you like.
• Sub the sugar in the filling for 1 cup brown sugar caramelized with 1/2 a stick of butter for a caramel cheesecake.
• Sub half the sugar in the crust for sweetened flaked coconut, leave out the cinnamon, sub vanilla and lemon for rum extract and lime, make sour cream topping with half sour cream, half Thai Kitchen coconut milk (it's the only one I've found thick enough) add the juice of the lime instead of lemon and more flaked coconut to topping. this is the one my brother always wants instead of a birthday cake.
• If you try your own variant, I'd love to know what it was, and how it turned out. Have fun!