They Wont Know Its Not Cream Cheese Cheesecake Food
THE BEST NO-BAKE CHEESECAKE
Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 10 to 12 servings
Number Of Ingredients 11
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.
THEY WON'T KNOW IT'S NOT CREAM CHEESE CHEESECAKE
I had a piece of this cheesecake and it was so creamy and delicious, I asked for the recipe. I was so surprised to see there was no cream cheese in it!
Provided by CincinnatiKitchen
Categories Cheesecake
Time 40m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Mix the first 5 ingredients in a blender.
- Pour into graham cracker crust.
- Bake at 350 for 35 to 45 minutes or until knife inserted comes out clean.
Nutrition Facts : Calories 2112.9, Fat 80.1, SaturatedFat 20, Cholesterol 417.2, Sodium 3001.4, Carbohydrate 274, Fiber 3.7, Sugar 209.1, Protein 76.1
I CAN'T BELIEVE IT'S NOT CHEESECAKE COCKTAIL
Steps:
- In a cocktail shaker filled with ice, add the buttermilk, amaretto, hazelnut liqueur, brown sugar, and lemon peel. Shake vigorously until well mixed. Meanwhile, rim a glass in cream cheese, followed by crushed graham crackers. Pour the cocktail and garnish with a strawberry perched on the rim.
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COMMON CHEESECAKE MISTAKES | ALLRECIPES
From allrecipes.com
- Get your crust right. One of the most common mistakes folks make with cheesecake crust is not crushing the graham crackers enough. It's best to use a food processor to get the finest texture possible.
- Don't go low-fat. While it may be tempting to cut down the fat content by choosing low-fat cream cheese or low-fat sour cream, full fat is the way to go when it comes to cheesecake.
- Don't use cold ingredients. Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter.
- Do I really have to do a water bath? Can you bake a cheesecake without a water bath (aka bain marie)? Yes, but it has a much higher risk of burning and cooking unevenly.
- Don't overbake. Overbaked cheesecake will cause unattractive cracks and a dry, crumbly texture. Because cheesecake is a custard, it won't be completely firm when done.
- Don't rush the cooling process. A common mistake when cooling your cheesecake is to attempt to cool it too quickly. If you have a conventional oven you can turn the heat off, open the door, and allow it to cool for an hour inside the oven before moving it to a cooling rack to cool completely.
- Don't leave it out. Don't leave your cooled cheesecake out longer than two hours or you risk food poisoning. Store it in the fridge completely covered and it will stay fresh for up to 5 days.
WHAT TO DO ABOUT A CHEESECAKE NOT SETTING PROPERLY
It’s also going to be best to spray the cheesecake pan with some type of non-stick spray ahead of time. This can make it a lot simpler to get the cheesecake out of the pan without having to deal with sticking issues. Lining the pan with baking paper or parchment paper can be a solid idea as well.
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10 Best Simple Cheesecake Cream Cheese Recipes. Its just a basic recipe for a 7 inch: 1 pound cream cheese, 1/4c sour cream, 3 eggs, splash if vanilla, 1/4c sugar. That's off memory so it might be slightly off but that's the basic idea level 1 1 point· 7 months ago
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Fixing the No-Bake Cheesecake. In most cases, the best way that you can fix your recipe for a no-bake cheesecake (assuming that the recipe you are following is not faulty), is adding gelatin to the cheesecake. Gelatin is a natural thickener and it is used in many recipes to help thicken sauces, custards, and other foods.
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Bake at 350 for 35 to 45 minutes or until knife inserted comes out clean.
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