EASY RECIPE FOR CHEESECAKE RECIPES

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STRAWBERRY CHEESECAKE IN 4 EASY STEPS RECIPE - BBC GOOD …



Strawberry cheesecake in 4 easy steps recipe - BBC Good … image

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner, Treat

Total Time 1 hours 30 minutes

Yield 14

Number Of Ingredients 8

250g digestive biscuits
100g butter, melted
1 vanilla pod
600g full fat soft cheese
100g icing sugar
284ml pot of double cream
400g punnet of strawberries, halved
25g icing sugar

Steps:

  • To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
  • Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
  • Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
  • Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

Nutrition Facts : Calories 393 calories, FatContent 31 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.7 milligram of sodium

EASY CHEESECAKE RECIPE - BEST CLASSIC CHEESECAKE - DELISH



Easy Cheesecake Recipe - Best Classic Cheesecake - Delish image

This Classic Cheesecake recipe can support any of your favorite cheesecake toppings.

Provided by Makinze Gore

Categories     vegetarian    Christmas    baking    dessert

Total Time 8 hours

Prep Time 30 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 12

Cooking spray

9

graham crackers (1 sleeve), finely crushed

6 tbsp.

butter, melted

1/4 c.

granulated sugar

Pinch kosher salt

4

(8 oz) blocks of cream cheese, softened to room temperature

1 c.

granulated sugar

3

large eggs

1 tsp.

pure vanilla extract

1/4 c.

sour cream

2 tbsp.

all-purpose flour

1/4 tsp.

kosher salt

Steps:

  • Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan. Set aside. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.  Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.  Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.

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    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.

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