TRIPLE-LAYERED BERRY CHEESECAKE
Make this showstopping cheesecake for summer entertaining. Top with strawberries or a mix of fresh berries, plus a drizzle of chocolate for extra indulgence
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 34m
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
- Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
- Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
- Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
- Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
- Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.
Nutrition Facts : Calories 400 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
TRIPLE GINGER CHEESECAKE
A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Lunch
Time 15m
Number Of Ingredients 9
Steps:
- Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
- Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.
Nutrition Facts : Calories 638 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.84 milligram of sodium
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-CITRUS CHEESECAKE
This Triple-Citrus Cheesecake is a delicious enigma. It's rich, but not heavy. Sweet, yet tart and refreshing. Make it and enjoy the contradictions.
Provided by My Food and Family
Categories Home
Time 6h35m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.
- Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
SUNNY CITRUS CHEESECAKE
This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.
Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 6g 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
TRIPLE-LAYER LEMON PIE
Hello, sunshine. Three layers-fluffy, creamy and cool-come together to make this perfect no-bake pie.
Provided by My Food and Family
Categories Recipes
Number Of Ingredients 5
Steps:
- Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of pie crust.
- Whisk half the COOL WHIP into remaining pudding. Spread COOL WHIP mixture over pudding layer in crust; top with remaining COOL WHIP.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TRIPLE-LAYER BERRY CHEESECAKE BARS
This no-bake icebox cheesecake maximizes your labor, turning one batter into pretty layers of regular, raspberry and blackberry cheesecake. Plus, a streusel topping adds a nice crunch.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the cheesecake: Grease a 9-by-13-inch baking dish with cooking spray. Pulse the graham crackers and granulated sugar in the bowl of a food processor until fine crumbs form. Drizzle in all the butter while pulsing until the mixture is wet and comes together. Tightly press into the bottom of a 9-by-13-inch baking dish. Chill until ready to use. Clean out the bowl and set aside to use later.
- Combine the gelatin with 1/3 cup warm water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners? sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour a third of the mixture on top of the graham cracker crust and smooth out with an offset spatula. Refrigerate until slightly set, about 30 minutes. Evenly divide the remaining batter between 2 medium bowls.
- Meanwhile, puree the raspberries in the bowl of a food processor until smooth. Fold the puree into one of the bowls and stir gently until completely combined. Pour on top of the plain batter and smooth with an offset spatula. Refrigerate until slightly set, about 30 minutes.
- Clean out the bowl of the food processor and puree the blackberries until smooth. Fold into the remaining batter and stir gently until completely combined. Pour on top of the raspberry batter and smooth with an offset spatula. Refrigerate until all three layers are completely set, about 2 hours.
- For the streusel: Meanwhile, melt the butter in a large skillet over medium heat. Stir in the flour, granulated sugar, light brown sugar, pecans and cinnamon and cook, stirring frequently and breaking up the clumps as needed, until the mixture is lightly toasted, 5 to 6 minutes. Spread out onto a baking sheet and break up the crumbles so it resembles granola. Let cool completely, about 1 hour.
- Cut the cheesecake into bars and sprinkle with the streusel before serving.
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TRIPLE LEMON COOKIE CUPS RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 18Total Time 1 hrCategory DessertCalories 340 per serving
- Preheat oven to 350°F. Grease inside of 18 muffin cups. Mix together cookie mix and butter. Stir in egg, lemon juice and lemon zest. Spoon 2 tablespoons of dough into each muffin cup. Press dough into a thin layer on the bottom and 3/4 of the way up the sides of each cup. Freeze for 15 minutes.
- Bake for 10 minutes, then remove from oven and press puffed dough down into a thin layer. Return to oven for 4-6 minutes until the cookies are golden brown and baked through in the center. Remove from oven and cool in pan for 10 minutes, then remove cookie cups from pan and set on a cooling rack to cool completely.
- Meanwhile, beat cream cheese until light and fluffy. Add powdered sugar and lemon curd and beat to combine. Beat in whipped topping. Spoon into a pastry bag fitted with a large star tip. Pipe a big swirl into each cooled cookie cup. Drizzle, pipe or spoon lemon curd over top.
TRIPLE LEMON CHEESECAKE SWIRL BARS RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 16Total Time 4 hrs 30 minsCategory DessertCalories 320 per serving
- Preheat oven to 325°F. Line a 9x13-inch baking pan with non-stick foil or spray pan with cooking spray. Stir together the cake mix, melted butter and 1 egg just until combined. This mixture will be thick like cookie dough. Reserve 1/3 cup of the dough to top the bars.
- Break remaining cake batter mixture into pieces and scatter them across the bottom of the pan. Press dough pieces down and together into an even layer to form the base of the bars.
- To make the cheesecake filling, start by beating the cream cheese and sugar together until light and fluffy. Add 2 eggs and beat until well combined. Stir in 2 tablespoons of lemon curd to add just a touch of lemon flavor to the cheesecake filling.
- Spread cheesecake filling over the layer of cake batter in the pan. Dollop spoonfuls of remaining lemon curd over the top.
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- Rinse and dry all berries. Combine berries in a food processor and blend into a puree. It should make about 1 cup of berry puree.
- Melt butter in a microwave-safe bowl and pour melted butter over graham crackers. Stir to combine until all crumbs are moistened.
TRIPLE LEMON MERINGUE CHEESECAKE RECIPE (VIDEO) - …
From tatyanaseverydayfood.com
Ratings 2Calories 660 per servingCategory Dessert
- Prepare the lemon curd first, allowing it to cool before using. In a large mixing bowl, whisk together the eggs, egg yolks (save the whites for the meringue!) and sugar vigorously for 4 to 5 minutes, until thick and pale. Strain the lemon juice of any pulp and seeds, then add to the mix. Combine the cornstarch and water in a small ramekin, then add the slurry to the mixing bowl.
- Pour the mixture into a medium-sized saucepan. Cook the lemon curd over medium heat, stirring constantly with a rubber spatula. Cook for 4 to 6 minutes, until the curd thickens and holds its shape on the back of a spoon. If any clumps form, use a whisk to break them apart. Remove the curd from heat once it's thicken, cover and cool.
- Meanwhile, prepare the crust and cheesecake filling. Preheat the oven to 350F/177C and prepare an 8-inch (20-cm) springform pan by double wrapping the bottom and sides of the pan with foil.
- For the crust, place approximately 15 to 20 cookies (depends on size) into a food processor and pulse until fine crumbs form; you'll need about 1 1/2 cups of cookie crumbs. Add the melted butter and pulse again until the crumbs are coated. Transfer the crumbs into the prepared pan and use a large spoon or potato masher to press the crumbs until the bottom of the pan, forming an even crust. Bake the crust in the preheated oven for 10 minutes, then remove and cool.
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From cookeatshare.com
5/5 (1)Published 2012-02-02Cuisine AmericanCalories 5882 per serving
- Butter the bottom and side of a 9" springform pan. Have ready a roasting pan. Put on a kettle of water to boil for the water bath.
- Stir together crumbs and butter with a fork in a medium bowl until combined well. Press the crumb mixture into the bottom of the pan. Bake 8-10 minutes or until crust is set; let cool on a wire rack.
- In a medium bowl with an electric mixer, beat cream cheese beginning on low speed & increasing to medium-high, until light and fluffy.
- Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth.
- Add sour cream, lemon juice; beat until well blended. Add the eggs one at a time, beating well after each addition.
- Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan; set it in the roasting pan. Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.
- Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE ~ The cheesecake will firm as it cools.
- Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath; let it cool on a wire rack.
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