TRIPLE BERRY NO-BAKE CHEESECAKE
I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! -Joyce Mummau, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings (3-1/3 cups topping).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 432 calories, Fat 34g fat (21g saturated fat), Cholesterol 109mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
TRIPLE-BERRY CHEESECAKE
Make and share this Triple-Berry Cheesecake recipe from Food.com.
Provided by Mimi Bobeck
Categories Cheesecake
Time P1DT1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350°F.
- To make crust, combine crumbs, 1/4 cup of sugar and melted butter in a food processor and process until the crumbs begin to stick together.
- Press crumbs firmly onto bottom and 2 1/2 inches up sides on 9-inch springform pan.
- Bake crust for 10 minutes and cool.
- In large bowl, combine cream cheese, 1 cup sugar, lemon juice and kirsch.
- Beat with electric mixer until blended.
- Add eggs, one at a time, beating after each addition.
- Pour onto cooled crust.
- Bake until edges are set, about 1 hour and 10 minutes.
- In a bowl, stir together sour cream and sugar.
- Spoon over top of baked cheesecake.
- Return to oven for another 5 minutes.
- Transfer to rack to cool.
- Cover with foil and refrigerate overnight.
- In large sauté pan over medium heat, stir preserves until melted.
- Remove from heat add berries and toss to coat.
- Mound berries atop cake.
- Refrigerate 30 minutes.
- Remove from springform pan.
Nutrition Facts : Calories 593.4, Fat 42.4, SaturatedFat 23.5, Cholesterol 180.6, Sodium 360.9, Carbohydrate 47.5, Fiber 1.2, Sugar 37.6, Protein 8.4
EASY NO BAKE TRIPLE CHOCOLATE CHEESECAKE
The best cheesecake you'll ever taste, and it is relatively easy to make. Your friends will love you (although your thighs may not!)
Provided by Karen in Aus
Categories Cheesecake
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 24cm (base) springform pan.
- Process biscuits in a food processor to fine crumbs, transfer to a bowl.
- Melt butter and add to biscuit crumbs, stir until well combined.
- Use your fingertips to press crumbs into base of prepared pan. Refrigerate for 20 minutes.
- Using an electric mixer, beat cream cheese, icing sugar and milk until smooth.
- Boil water and place into a heatproof bowl/jug. Sprinkle gelatine over boiling water and stir vigorously.
- While electric mixer is still mixing, pour gelatine mixture into cream cheese mixture and continue to have mixing for another minute. Set aside.
- Pour thickened cream into a separate mixing bowl, and whip.
- Melt dark chocolate and add half of cream cheese mixture to melted chocolate.
- Fold half of the whipped cream into dark chocolate mixture.
- Pour dark chocolate mixture over biscuit base and freeze for 10 minutes.
- Melt white chocolate and add remainder of cream cheese mixture to melted chocolate.
- Fold the remainder of the whipped cream into the white chocolate mixture.
- Pour white chocolate mixture over dark. Cover. Refrigerate overnight.
- Optional 1 - grate extra chocolate and sprinkle over top
- Optional 2 - serve with berry coulis (2/3 cup sugar, 1 cup water, 3 ½ cups berries (Sara Lee frozen mixed berries); Boil water, add sugar to dissolve, Add berries, bring to boil, simmer for 15 minutes.
Nutrition Facts : Calories 595.7, Fat 49, SaturatedFat 29.7, Cholesterol 104.6, Sodium 344.6, Carbohydrate 37.2, Fiber 3.6, Sugar 21, Protein 10.2
TRIPLE BERRY CHEESECAKE
Make and share this Triple Berry Cheesecake recipe from Food.com.
Provided by Toriland
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat ove to 30°F.
- To make the crust:.
- In a food processor (fitted with a metal blade) combine the crumbs, sugar and melted butter.
- Process until teh crumbs begin to stick together.
- With your handpress the crumbs firmly on the bottom and 2 1/4 inches up the sides of a springform pan 9 inches in diameter and 2 1/2 inches deep.
- Bake the crust for 10 minutes until set.
- Remove from the oven and let cool.
- To make the filling:.
- In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract.
- Using an electric mixer set on medium speed, beat until well blended.
- Add the eggs, one at a time, beating after each addition just until combined.
- Pour the filling into the cooled crust.
- Bake until the edges are set but the cent still quiver slightly when the pan is shaken(about 1 hr and 10 mins.).
- For the topping:.
- Mean while, in a bowl stir together the sour cream and sugar.
- When the cheesecake is done, spoon the sour cream mixture over the top.
- Returen the cake to the over for 5 minutes longer to set.
- Transfer to a rack to cool.
- Cover with aluminum foil and refrigerate overnight.
- In a large, heavy frying pan over medium heat, stir the preserves until melted.
- remove from heat, add all the berries and toss to coat.
- Run a knife around the pan sides to loosen the cake.
- Mound the berries atop the cake.
- Refrigerat for 30 mins or up to 2 hours
- Remove foil and release the pan sides and serve.
Nutrition Facts : Calories 595.2, Fat 42.4, SaturatedFat 23.5, Cholesterol 180.6, Sodium 361, Carbohydrate 47.5, Fiber 1.2, Sugar 37.6, Protein 8.4
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