RECIPE: HOW TO MAKE CHEESECAKE WITHOUT SOUR CREAM – THE ...
Gluten-free: No Dairy-free: No Suitable for nut allergies: Yes
Provided by Cassie Marshall
Categories Dessert
Prep Time 15 minutes
Cook Time 60 minutes
Yield 9
Number Of Ingredients 9
Steps:
- To begin, preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, add the graham cracker crumbs, sugar and melted butter. Combine the ingredients fully together and then press into a cheesecake tin.
- Bake for 10-12 minutes. Wait for the cheesecake base to cool completely before moving onto the next step.
- In another bowl, blend together the cream cheese, eggs, greek yogurt, sugar, vanilla extract and salt. You should keep mixing until you get a smooth consistency.
- Spread the cheesecake filling onto the top of your base.
- Place the cheesecake back into the oven for 50 minutes. It will have some bounce to it when you remove from the oven and that is perfect.
- Allow the cheesecake to fully cool before serving.
Nutrition Facts : Calories 258 kcal, ServingSize 1 serving
GINGERBREAD CHEESECAKE RECIPE: HOW TO MAKE IT
This is my twist on Christmas gingerbread...cheesecake-style! I like to garnish it with small gingerbread men all the way around the sides and a dollop of whipping cream on each slice. —Cindy Romberg, Mississauga, Ontario
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 40 minutes
Cook Time 45 minutes
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the molasses, vanilla, cinnamon, ginger, nutmeg and cloves. Add eggs; beat on low speed just until combined. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Refrigerate overnight., Remove sides of pan. If desired, sprinkle with pecans and drizzle with additional melted chocolate.
Nutrition Facts : Calories 451 calories, FatContent 33g fat (20g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 295mg sodium, CarbohydrateContent 34g carbohydrate (24g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
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