NON BAKE CHEESE CAKE RECIPES

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HAM AND CHEESE BAKE RECIPE | GIADA DE LAURENTIIS | FOOD ...



Ham and Cheese Bake Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 1 hours 5 minutes

Yield 8 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
2 cups leftover roasted vegetables, such as potatoes, carrots, parsnips and onions 
2 cups leftover cheeses, cut into pieces, such as Brie, Parmesan, and/or Gruyere 
1/4 pound Canadian bacon or Black Forest ham, chopped 
1/2 cup chopped scallions 
12 eggs, at room temperature 
2 cups milk, at room temperature 
1 teaspoon kosher salt 
1/2 teaspoon crushed red pepper flakes 

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the olive oil. Spread the vegetables in the bottom, then top with a layer of the cheeses, then the ham, and then the scallions.
  • Whisk together the eggs, milk, salt and red pepper flakes in a medium bowl. Pour the mixture over the layers and bake until lightly golden and the egg is set, about 50 minutes Allow the bake to sit for 5 minutes before cutting and serving.

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTIN…



Lemon Raspberry Cake with Lemon Cream Cheese Frostin… image

Provided by Valerie Bertinelli

Categories     dessert

Total Time 2 hours 20 minutes

Cook Time 50 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

1 stick unsalted butter, softened, plus more for the pans
1 1/2 cups granulated sugar 
1/2 cup vegetable oil 
2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice 
1 1/2 teaspoons vanilla extract 
3 large eggs 
2 cups all-purpose flour 
1 1/2 teaspoons baking powder 
1 teaspoon kosher salt 
1 cup whole milk 
1 stick unsalted butter, softened
8 ounces cream cheese, softened 
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice 
1 teaspoon vanilla extract 
5 1/2 cups confectioners' sugar 
1/4 cup raspberry jam 
About 1 1/2 cups raspberries 

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
  • Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
  • Whisk the flour, baking powder and salt together in a bowl.
  • Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
  • Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
  • For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
  • Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

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