CHERRY CHEESECAKE DIP RECIPES
CHERRY CHEESECAKE RECIPE | ALLRECIPES
This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!
Provided by L. J. Bryan
Categories Holiday Cakes
Total Time 5 hours 30 minutes
Prep Time 30 minutes
Yield 1 - 9 inch cheesecake
Number Of Ingredients 6
Steps:
- Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
- Pour cherry pie filling on top of pie. Serve.
Nutrition Facts : Calories 316.2 calories, CarbohydrateContent 44.2 g, CholesterolContent 31.6 mg, FatContent 13.7 g, FiberContent 0.6 g, ProteinContent 4.9 g, SaturatedFatContent 6.8 g, SodiumContent 205.7 mg, SugarContent 24.7 g
CHERRY CHEESECAKE RECIPE | NIGELLA LAWSON | FOOD NETWORK
This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a 1970s dessert trolley, has entirely won me over. It's light, it has tang, it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy. Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled 'conserve' as opposed to 'jam' should be safe. And, if you feel like it, when cherries are in season, rather strew the top with a couple of handfuls of beautiful fruit.
Provided by Nigella Lawson : Food Network
Categories dessert
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
- Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
- Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
- Lightly whip the cream, and then fold it into the cream cheese mixture.
- Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
- When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.
More about "cherry cheesecake dip recipes"
THE BEST UNBAKED CHERRY CHEESECAKE EVER RECIPE | ALLRE…
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
From allrecipes.com
Reviews 4.5
Total Time 2 hours 30 minutes
Category No-Bake Cheesecake
Calories 295.8 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 2 hours 30 minutes
Category No-Bake Cheesecake
Calories 295.8 calories per serving
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
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SAVORY BLT CHEESECAKE RECIPE: HOW TO MAKE IT
Did you know that cheesecake could be savory instead of sweet? Tomato and green onions mixed with cream cheese is like an irresistible form of gazpacho. Served on lettuce, the BLT version is great on its own, but it's also a tasty appetizer when served with crackers. This is a flexible recipe, so use other cheese in place of the Gruyere, and add olives, crab meat, cooked mushrooms—whatever strikes your fancy. —Joni Hilton, Rocklin, California
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Appetizers
Calories 248 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Appetizers
Calories 248 calories per serving
- Preheat oven to 325°. 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 the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with toppings and crackers if desired.
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EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES
The perfect no-bake creamy cheesecake recipe, with hints of raspberry and lemon. This is the ideal summer dessert and the simple recipe means it's easy to make.
From recipes.sainsburys.co.uk
Total Time 240 minutes
Calories 500 calories per serving
From recipes.sainsburys.co.uk
Total Time 240 minutes
Calories 500 calories per serving
Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.
Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.
Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.
When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.
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BLACKBERRY CHEESECAKE - THE PIONEER WOMAN
I wound up with more blackberries than I knew what to do with on the Fourth, and rather than do something healthy with the luscious deep purple beauti
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 35 minutes
Category dessert, main dish
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 35 minutes
Category dessert, main dish
- Preheat oven to 350 degrees.Place vanilla wafers and pecans into the bowl of a food processor. Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (If they come up the sides, that's okay!)For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours---several hours is better. When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.
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EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES
The perfect no-bake creamy cheesecake recipe, with hints of raspberry and lemon. This is the ideal summer dessert and the simple recipe means it's easy to make.
From recipes.sainsburys.co.uk
Total Time 240 minutes
Calories 500 calories per serving
From recipes.sainsburys.co.uk
Total Time 240 minutes
Calories 500 calories per serving
Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.
Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.
Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.
When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.
See details
BLACKBERRY CHEESECAKE - THE PIONEER WOMAN
I wound up with more blackberries than I knew what to do with on the Fourth, and rather than do something healthy with the luscious deep purple beauti
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 35 minutes
Category dessert, main dish
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 35 minutes
Category dessert, main dish
- Preheat oven to 350 degrees.Place vanilla wafers and pecans into the bowl of a food processor. Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (If they come up the sides, that's okay!)For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours---several hours is better. When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.
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EASY CHERRY CRISP RECIPE - HOW TO MAKE CHERRY CRISP
Fruit lovers will go crazy for this fresh summer cherry crisp. Here's how to make it with either fresh cherries or frozen ones.
From thepioneerwoman.com
Total Time 55 minutes
Category baking, dessert
From thepioneerwoman.com
Total Time 55 minutes
Category baking, dessert
- Preheat oven to 350˚. For the crisp: In a medium mixing bowl, combine the almonds, oats, flour, brown sugar, salt and cinnamon. Stir in the honey. Add the cold butter and cut it into the oat mixture with a pastry blender or a fork. Place in the refrigerator while you prep the filling. For the filling: In a large mixing bowl, combine the sugar and cornstarch. Stir in the cherries, almond extract and lemon juice until well coated. Butter a 10-inch cast-iron skillet. Place the cherry filling in the skillet in an even layer and top with the crisp topping. Bake for 35 to 40 minutes, until the edges are bubbly and the topping is golden brown. Let rest 15 minutes then serve with scoops of vanilla ice cream.
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