FROZEN CHEESECAKE RECIPE RECIPES

Name: Frozen Grasshopper Torte
Prep time: 25 min
Total time: 25 min
Yield: 12 servings.
Ingredients: 4 cups crushed Oreo cookies (about 40 cookies); 1/4 cup butter, melted; 1 pint (2 cups) vanilla ice cream, softened if necessary; 2 cups heavy whipping cream; 1 jar (7 ounces) marshmallow creme; 1/4 cup 2% milk; 1/4 to 1/2 teaspoon peppermint extract; 3 drops green food coloring, optional

FROZEN GRASSHOPPER TORTE RECIPE: HOW TO MAKE IT

Frozen Grasshopper Torte Recipe: How to Make It image

I first made this minty cool torte for a ladies' meeting at our church. I’m still making it, and the compliments keep coming. —Elma Penner, Oak Bluff, Manitoba

Provided by Taste of Home

Categories Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 8

Ingredients

4 cups crushed Oreo cookies (about 40 cookies)
1/4 cup butter, melted
1 pint (2 cups) vanilla ice cream, softened if necessary
2 cups heavy whipping cream
1 jar (7 ounces) marshmallow creme
1/4 cup 2% milk
1/4 to 1/2 teaspoon peppermint extract
3 drops green food coloring, optional

Steps:

In a large bowl, combine crushed cookies and melted butter; toss until coated. Reserve 1/4 cup mixture for topping. Press remaining mixture onto bottom of a 9-in. springform pan or 13x9-in. dish. Freeze 10 minutes. Spread ice cream over crust. Freeze, covered, until firm., In a bowl, beat cream until soft peaks form. In a large bowl, mix marshmallow creme, milk, extract and, if desired, food coloring until blended. Fold in whipped cream., Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm.

Nutrition Facts : Calories 385 calories, FatContent 24g fat (12g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 256mg sodium, CarbohydrateContent 41g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

SARA LEE ORIGINAL CHEESECAKE RECIPE | TOP SECRET RECIPES

Sara Lee Original Cheesecake Recipe | Top Secret Recipes image

In 1949 a bakery owner named Charles Lubin pioneered the frozen-foods business when he invented a top-quality cream-cheese cake for sale in supermarkets and restaurants. He named the cheesecake after his daughter, Sara Lee. Though skeptics believed that a frozen baked item could not be sold in large grocery stores, Lubin's cheesecake was such a success that only two years later, in 1951, he opened the Kitchens of Sara Lee and began to add other items to his line. In the early 1950s Lubin introduced the aluminum foil pan, which allowed his products to be baked, quickly frozen, and sold in the same container. Today the Kitchens of Sara Lee produce more than 200 varieties of baked goods. And few people know that this diverse company has also been successful in manufacturing and marketing coffee, meats, and even pantyhose under the Hanes and Liz Claiborne labels. Try out more of my famous and fun desserts. Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 0 minutes0S

Prep Time 30 minutes0S

Cook Time 30 minutes0S

Number Of Ingredients 11

Ingredients

Nutrition Facts : Calories 596 calories

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This is a great make-ahead dessert that will definitely impress your guests!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
3. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
4. Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool.
5. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
6. Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside.
7. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy.
8. Whisk the egg whites until stiff peaks form.
9. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
11. Place the cheesecake in the freezer to set overnight.
12. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
13. Remove the cheesecake from the tin and place on a cake stand.
14. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.

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Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. —Nairda Monroe, Webberville, Michigan
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Category Desserts
Calories 522 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). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 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. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

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In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

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FROZEN GRASSHOPPER TORTE RECIPE: HOW TO MAKE IT

I first made this minty cool torte for a ladies' meeting at our church. I’m still making it, and the compliments keep coming. —Elma Penner, Oak Bluff, Manitoba
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Desserts
Calories 385 calories per serving

In a large bowl, combine crushed cookies and melted butter; toss until coated. Reserve 1/4 cup mixture for topping. Press remaining mixture onto bottom of a 9-in. springform pan or 13x9-in. dish. Freeze 10 minutes. Spread ice cream over crust. Freeze, covered, until firm., In a bowl, beat cream until soft peaks form. In a large bowl, mix marshmallow creme, milk, extract and, if desired, food coloring until blended. Fold in whipped cream., Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm.

See details

SARA LEE ORIGINAL CHEESECAKE RECIPE | TOP SECRET RECIPES

In 1949 a bakery owner named Charles Lubin pioneered the frozen-foods business when he invented a top-quality cream-cheese cake for sale in supermarkets and restaurants. He named the cheesecake after his daughter, Sara Lee. Though skeptics believed that a frozen baked item could not be sold in large grocery stores, Lubin's cheesecake was such a success that only two years later, in 1951, he opened the Kitchens of Sara Lee and began to add other items to his line. In the early 1950s Lubin introduced the aluminum foil pan, which allowed his products to be baked, quickly frozen, and sold in the same container. Today the Kitchens of Sara Lee produce more than 200 varieties of baked goods. And few people know that this diverse company has also been successful in manufacturing and marketing coffee, meats, and even pantyhose under the Hanes and Liz Claiborne labels. Try out more of my famous and fun desserts. Source: Top Secret Recipes by Todd Wilbur.
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Reviews 5.0
Total Time 1 hours 0 minutes0S
Calories 596 calories per serving

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1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
3. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
4. Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool.
5. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
6. Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside.
7. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy.
8. Whisk the egg whites until stiff peaks form.
9. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
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12. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
13. Remove the cheesecake from the tin and place on a cake stand.
14. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.

See details

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