easy recipe for a cheesecake?
I need a simple and easy recipe for a no bake cheesecake for xmas...I watch a show last sunday how they made one, then I said I will just copy the recipe in their wesite, still the recipe is not yet uploaded, help!
I only remembered the ingredients but not the measurements
allpurposecream, creamcheese,graham,butter,brownsugar,fresh fruits....
I dont know the exact measurements!
so I'm asking if u know some easy nd simple no bake cheesecake.. help!
I have to make it this xmas eve
- 1 decade agoBest Answer
(200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the spring form pan. Cover and refrigerate while you make the filling.
32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.
1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is over baking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
Also, make sure the spring form pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
There are a lot of kinds of cheesecakes.Find thousands of cheesecake's recipe in the below sites-
- friendofchipLv 71 decade ago
REALLY easy strawberry cheesecake ( can use any fruit)
9 oz graham crackers
4 oz melted butter
22 oz cream cheese ( a 1 lb packet)4 oz powdered sugar
1 big cup thick heavy cream- half a pint.
Use a tin with srpingform- that you can loosen the bottom of.
1, Mix the graham carackers ground up, and the melted butter to make the crust. Pour them into a greased, parchment paper lined round tin, and press down to make the crust. Chill in fridge or freezer for 20 minutes
2. Mix the cream cheese, 1 ts vanilla, and the powdered sugar together in a bowl, or blender. Make it very light and fluffy, you have to whip for a while, don't skimp this part.
Then add the thick cream, make sure it is thick cream, not just half and half or skinny cream.
Spread this cream over the chilled crumb base, and make sure there are no bubbles, spread it with a knife. Smooth the surface with a spoon back, Chill the cake overnight, or in the freezer as long as possible. Otherwise it will go floppy- just use the freezer and do something else for hours.
3. Bring the cheesecake to room temp ( make sure it didn't freeze), and take the bottom off.
Slide the cake onto a plate and take off the parchment paper.
Take an 8 oz punnet of strawberries ( or blueberries etc) and take half of them, puree in a blender with 2 TB powdered sugar.
take the other half of the strawberries and slice in hlaf, place on top of the cake in a nice pattern in the middle of the cake, and pour the puree berries over.
Voila! Really easy and very very good.
can use chocolate curls on top of the cake too. shave a bar of dark chocolate which is slightly warm and top the cake with strawberries and the chocolate curls., drip melted chocolate over , drizzling it in a pattern,.
- BarbaraLv 44 years ago
Easy Cheesecake Ingredients For the crust 1 1/2 cups Graham Cracker Crumbs 3 tablespoons sugar 1/3 cup butter, melted For the filling 4 8 ounces packages cream cheese, softened 1 cup sugar 1 teaspoon pure vanilla extract 4 eggs 1 can strawberry pie filling Method Heat oven to 325° if using a silver 9-inch springform pan (or to 300° if using a dark nonstick springform pan). Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. Beat softened cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 55 minutes or until center is almost set. Loosen cake from side of pan; cool before adding topping. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
- Anonymous1 decade ago
Its not the one you saw because there's no cream or brown sugar but it's super easy, low cost and delicious. This recipe can be made in several different flavors and there are two ways to make it into cheesecake. I prefer to use actual cream cheese and I've included that recipe below the basic recipe but you could also use cream cheese flavored pudding and no cream cheese at all. It's good that way but not quite as good as with the cream cheese.
Pudding Fluff – The Basic Recipe is great but there are several variations.
2 cps milk
2 sm box of Jell-o Instant Pudding any flavor you choose
16 oz container of Cool Whip
Graham Cracker or Oreo Cookie Crust depending on what goes best with the flavor of pudding you choose
Get the Cool Whip open and ready to go. Put the milk in a mixing bowl, add the pudding mix. Whisk until blended and add the Cool Whip as quick as you can so the milk mixture doesn’t get lumpy. Scoop into the graham cracker or Oreo crust and refrigerate. This is also good frozen as a refreshing summertime treat.
Cheesecake version, use a potato masher to blend 8oz of room temp cream cheese into the milk before adding the pudding mix and use Vanilla pudding. I like layering the cream cheese version with chocolate. The Yummy Berry Topping below or just a can of berry or cherry pie filling is real good over the cream cheese version.
Yummy Berry Topping
1 lb fresh strawberries, cleaned and cut up
1 can raspberry pie filling
Mix the fresh strawberries with the pie filling and serve it with the cheesecake, vanilla or chocolate versions. Great with a container of blackberries added in. Could also be used as a layer in the above option.
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- Dottie RLv 71 decade ago
KraftFoods.com which sells Philadelphia Cream Cheese has lots of cheesecake recipes - both baked and no bake. Take a look at their site and find one that appeals. I always make baked cheesecakes so I'm not offering a particular recipe.
- Anonymous1 decade ago
75g (3 oz) digestive biscuits, finely crushed
75g (3 oz) shortbread, finely crushed
3 tablespoons butter, melted
3 1/2 tablespoons caster sugar
1 (200g) tub cream cheese
5 tablespoons caster sugar
2 tablespoons lemon juice
120ml (4 fl oz) cream, whipped
sliced fresh strawberries (optional)
1. In a bowl, mix together digestive biscuit crumbs, shortbread crumbs, melted butter and 3 1/2 tablespoons sugar.
2. Press biscuit mixture into an 18cm loose bottomed cake tin and place in refrigerator until ready for use.
3. In another bowl, beat cream cheese, remaining sugar and lemon juice.
4. Fold whipped cream into cream cheese mixture and spread over the biscuit base.
5. Freeze cheesecake for 1 hour, covered with aluminium foil. Place in refrigerator for 30 minutes before serving. If desired, top with sliced strawberries when serving.
Hope i helped !
or u can search in the internet for a No-Bake Cheesecake!
- Anonymous1 decade ago
1 (8 oz.) pkg. softened cream cheese
1 can Eagle Brand milk
1/3 c. lemon juice
1/2 c. sour cream
1 lg. graham cracker crust
In medium size bowl beat cream cheese until fluffy. Add Eagle Brand milk, stir in lemon juice and sour cream; blend ingredients well. Chill 20 minutes then fill pie crust. Chill 2 hours and garnish with your favorite fruit topping. May be covered and frozen (thaw 45 minutes).
Can't get much easier than that!
- 1 decade ago
2 cups heavy cream
2 8oz packages cream cheese ( room temperature)
2 ready made cheese cake crusts a.k.a grahm cracker crust
Make sure cream cheese is room temp. It needs to be very soft.
Combine cream and cheese in a bowl.
Use hand mixer to whip both ingredients together until thick
Depending on your speed and power of mixer it will take several minutes,
about 3-5 minutes. But use your own judgement.
Seperate evenly into both pie crusts and place in fridge to stiffen or harden up.
Place a topping of canned berries of you choice, or whatever you would like to put on top.
- smdinerLv 71 decade ago
Very Simple Cheese Cake
2 blocks cream cheese
1 large tub cool whip
1/2 cup brown sugar
Graham cracker crust
cherry or strawberry pie filling
cream together cream cheese, brown sugar, and cool whip. put in pie crust add pie filling on top. Yummy!
CHEESECAKE PIE (NO BAKING)
1 (6-oz.) ready crust graham cracker pie crust
1 (8-oz.) package cream cheese, softened
1 (14-oz.) all purpose cream
1/2 cup brown sugar
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other fruit in season
With mixer, beat cheese until fluffy. Gradually beat in all purpose cream‚& brown sugar, until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.
After chilled, top with pie filling. Refrigerate leftovers.
Tip: Add whipped cream or other garnish as desired