The Best {No-Bake} Lemon Cheesecake
I should have titled this post “The Best, The Very Best, Honestly, The Ultimate Best Cheesecake Ever.” I know. It sounds dramatic. Major hyperbolish. But that’s the way I feel. This no-bake cheesecake (ok, mostly no-bake; the crust is baked but the filling is delightfully cream and not baked) is creamy and light and lemony and so absolutely addicting, I think I ate half of it. Because of it’s deliciously light flavors and the fact that it is no-oven-required, this is the perfect summer dessert. One Year Ago: Glazed Poppy Seed Bundt CakeTwo Years Ago: Frozen Key Lime Pie The Best {No-Bake} Lemon Cheesecake Note: the cheesecake can be made ahead and refrigerated for up to 3 days. Ingredients Crust: 9 whole rectangular graham crackers (for about 1 1/2 cups crushed) 5 tablespoons butter, melted 1 teaspoon grated lemon zest Lemon Curd: 1 large egg plus 1 egg yolk 1/4 cup sugar pinch salt 2 tablespoons fresh lemon juice 1 tablespoon butter 1 tablespoon heavy cream Filling: Directions Photo #1 Photo #2
Strawberry Swirl Cheesecake Cupcakes
I think life is perfect. I really do. I believe so for many different reasons. Like… recently for example, just when I was starting to think that I might have seen every single cheesecake type and variety in the world I stumbled upon this wonderful recipe and a whole new cheesecake dimension opened up before my eyes. Life is perfect. And these cheesecake cupcakes are too… This is what you need to get as soon as possible. To make the crust, I used store-bought oatmeal cookies that I pulsed in the food processor. But, surely, graham crackers will do just fine. 1. 2. 3. 4. 5. 6. 7. Then spoon it into a piping bag (or don’t, because you can easily leave the puree in a bowl and use a spoon to work with it afterwards). 8. 9. I like this part a lot. 10. 11. 12. Mmmmmm…! I wish you a sweet Valentine’s day, dear friends. With lots and lots and lots of love, Petra (This recipe was adapted from the one and only annies-eats.com.
Pumpkin Pie Cheesecake
December 13th, 2009 by katie We couldn’t decide between cheesecake or pumpkin pie and while I would generally just make both, Pumpkin Cheesecake just seemed like the perfect solution! This cross between a creamy, fluffy cheesecake and a spicy pumpkin pie goes great over a pecan crust topped with caramel sauce and candied pecans. Pumpkin Cheesecake 16 oz cream cheese (2 bars)1 cup pumpkin1 cup sugar3/4 cup brown sugar2 tsp vanilla3 eggs3 tbsp cornstarch1 tbsp pumpkin pie spice1 1/2 cups whipping cream1/2 tsp salt2 tbsp lemon juicepecan crust or graham cracker crust prepared in a 10 inch springform panPrepare crust in a large spring form pan. You can bake this in a waterbath if that’s your thing. Pecan Crust Making the candied pecans is really easy (and they’re really good!) Candied Pecans These are great made ahead.
Lemon Cheesecake with Gingersnap Crust Recipe at Epicurious
photo by Mark Thomas yield Makes 16 servings Bake the cheesecake at least one day ahead so that it has enough time to chill. Crust 2 cups ground gingersnap cookies 6 tablespoons (3/4 stick) unsalted butter, melted Filling 5 8-ounce packages cream cheese, room temperature 2 cups sugar 1/4 teaspoon salt 7 large eggs 3 cups (24 ounces) sour cream 2 tablespoons (packed) finely grated lemon peel 2 tablespoons fresh lemon juice Preparation For crust: Preheat oven to 350°F. Stack 3 large sheets of foil on work surface. For filling: Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Place wrapped cake pan in large roasting pan. Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Test-kitchen tips The pan: It must be three inches high to hold all the filling.
Pumpkin Spice & White Chocolate Cheesecake + Two Variations | LunaCafe
You’ve heard the saying, “Necessity is the mother of invention.” Well, it was definitely the impetus for this Thanksgiving dessert, as I was torn between pleasing my stepdad, Mike, who loves White Chocolate Cheesecake and my daughter’s boyfriend, Chris, who expressed a desire for Peanut Butter Cheesecake (which I considered but then swapped for pumpkin in honor of the holiday.) The combination of the two flavors was even better than I expected, with the white chocolate lending the pumpkin a good measure of sophistication. The only aspect of this dessert that gave me pause was marbling the two cheesecake batters. I have had mixed results with various marbling techniques I’ve tried in the past. This time, I poured large dollops of alternating batters, side-by-side, in one layer and again in a second layer. Pumpkin Spice & White Chocolate Cheesecake Pumpkin and white chocolate are an unexpected and completely harmonious flavor pairing. Base ¼ cup fine, dry, chocolate cookie crumbs Serves 8-12.
Cheesecake Stuffed Strawberries. What? Yes! - SugarBlog - SugarDerby
Um... ok. Why didn't I think of this?!?!?! Of course you can hollow out a strawberry and stuff it full of cheesecake. Cheesecake Stuffed Strawberries Here's what you need: About 20 strawberries... this was a little over one carton for me. 8 oz pkg softened cream cheese 1/2 cup powdered sugar 1/2 tsp vanilla 1 sleeve of graham crackers 1/2 cup mini chocolate chips (optional) First you will want to wash the strawberries and cut off the tops. Now core them! A thin ended apple peeler.... And a small knife.... I liked the knife better! The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center. Um... Now to make the filling.... Beat the cream cheese. Now to fill the strawberries!!! I didn't want to hurt my zip lock baggies feelings so I used one to crush the graham crackers in. Now fill the strawberries, leaving just a bit coming out the top... then sprinkle with graham cracker crumbs. So...... These were amazing!
Wanna Green Bean: Strawberry Cheesecake Lasanga
This dessert is awesome. If you love chocolate covered strawberries, this is for you. Its a multiple layer dessert consisting of crepes, strawberry cheesecake, strawberries and chocolate ganache. It looks complicated, and the instructions are long, but if you can make pancakes, slice vegetables, run a mixer for cookie batter, and heat cream on the stove, you can make this dish. You don’t even need to make everything the same day, everything except the ganache can be made up to a day before and stored in sealed containers in the fridge. “YOU WANT ME TO MAKE CREPES?!?!?” Skip to the text only version. The Ingredients: Strawberry Filling: 2 lbs strawberries sugar Crepes: 3 eggs 3/4 cup flour 4 1/2 tsp sugar 3/4 c milk 3 Tablespoons water 2 teaspoons melted butter. Chocolate Ganache: 1/2 cup heavy cream 2 cups semi-sweet chocolate chips Whipped Cream: 1 cup Heavy Cream 2-3 Tablespoons sugar Step 1: Prepare the Strawberries Wash and trim the strawberries. Step 2: Make the Crepes To make the crepes:
