EASY CHERRY CHEESECAKE RECIPE RECIPES
EASY CHERRY CHEESECAKE RECIPE - FOOD.COM
This is a simple cheesecake recipe that I sometimes bring to family occasions. I am posting this recipe for my cousin Amy since she requested the recipe.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place the cream cheese in a bowl in the microwave.
- Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don't kill your mixer when beating the cream cheese).
- Add sugar to cream cheese and beat it with an electric mixer until smooth.
- Add eggs and vanilla and blend until smooth.
- Pour into ready made crust.
- Bake at 350 degrees for 25 to 30 minutes.
- Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny.
- Let cool.
- Top with cherry pie filling and chill.
Nutrition Facts : Calories 495.1, FatContent 28.1, SaturatedFatContent 12.9, CholesterolContent 109, SodiumContent 384.2, CarbohydrateContent 55.3, FiberContent 0.9, SugarContent 25.9, ProteinContent 6.5
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.
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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.
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Total Time 240 minutes
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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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CHERRY CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer. You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace. Even the chilling time is flexible if you're in a big hurry.
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Category Desserts
Calories 464 calories per serving
- In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving.
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When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer. You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace. Even the chilling time is flexible if you're in a big hurry.
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Reviews 4.7
Total Time 15 minutes
Category Desserts
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Reviews 4.7
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Category Desserts
Calories 464 calories per serving
- In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving.
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- For the crust: Preheat the oven to 350 ̊. Pulse the cookies and sugar in a food processor until the mixture is very finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set and dry, about 15 minutes. Let cool while you make the filling. For the filling: Beat the cream cheese, sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs, one at a time, beating after each addition. Add the sour cream and beat again. Pour the filling into the crust, smooth the top and bake until the center just barely jiggles, about 25 minutes. Turn off the oven and let the pan sit in the oven for 15 minutes with the door ajar. Remove and let cool completely. For the topping: Combine the cherries, sugar and 1/2 cup water in a saucepan. Bring to a boil over medium-high heat, partially cover and cook, stirring frequently, until the cherries are tender, about 5 minutes. In a small bowl, combine the cornstarch, lemon juice and 1 tablespoon water until smooth. Add to the cherries, return to a boil and cook, stirring, until thickened, about 1 more minute. Transfer to a bowl and let cool to room temperature, about 30 minutes. Mound the cherries in the center of the cheesecake. Refrigerate until set, at least 2 hours or overnight.
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