SUMMER FRUIT CHEESECAKE RECIPE RECIPES

EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES

Easy Raspberry Cheesecake Recipe | Sainsbury's Recipes image

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.

Provided by Sainsbury's

Total Time 240 minutes

Prep Time 10 minutes

Cook Time 2 minutes

Yield 8

Number Of Ingredients 9

Ingredients

unsalted butter
digestive biscuits, crushed
full-fat cream cheese
Greek yogurt
double cream
2 lemons, zested and juiced
caster sugar
raspberries
icing sugar, to dust

Steps:

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.

Nutrition Facts : Calories 500 calories, FatContent 41.5 grams, SaturatedFatContent 24.9 grams, SugarContent 15.3 grams, SodiumContent 700.0 milligrams salt, CarbohydrateContent 26.1 grams, FiberContent 2.7 grams, ProteinContent 4.2 grams

CHEESECAKE BARS RECIPE | ALLRECIPES

Cheesecake Bars Recipe | Allrecipes image

Rich and creamy as cheesecake, but much easier to make!

Provided by Frances Mann

Categories Cheesecake Bars

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 3 dozen

Number Of Ingredients 10

Ingredients

⅓ cup butter, softened
⅓ cup packed brown sugar
⅓ cup chopped walnuts
1 cup sifted all-purpose flour
¼ cup white sugar
8 ounces cream cheese
1 tablespoon lemon juice
2 tablespoons milk
1 egg
½ teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F(175 degrees C).
To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Nutrition Facts : Calories 72.6 calories, CarbohydrateContent 6.4 g, CholesterolContent 16.7 mg, FatContent 4.8 g, FiberContent 0.2 g, ProteinContent 1.2 g, SaturatedFatContent 2.6 g, SodiumContent 33.7 mg, SugarContent 3.5 g

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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

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.

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