Cheesecake
Today's dessert post deals with Cheesecake. Yum! Check out the Red Velvet Cheesecake, the Hot Chocolate Cheesecake, and the rest of today's yumminess. Enjoy!
CHOCOLATE GLAZED ESPRESSO CHEESECAKE
This yumminess is from purewow, and begins, "Everyone needs a little pick-me-up. Sometimes it’s a latte. Sometimes it’s chocolate. But what about a recipe with a little bit of both? That’s the thinking behind our espresso cheesecake. We bake it New York-style—extra tall and rich—and make it even more impressive by coating it in shiny chocolate glaze."
Prep Time: 2 hours 30 minutes; Cook Time: 2 hours 30 minutes; Total Time: 5 hours; Serves: One 10-inch cake (10 servings)
To view this online, go to https://www.purewow.com/recipes/chocolate-glazed-espresso-cheesecake.
Ingredients
Crust
2-1/2 cups chocolate cookie crumbs
2 tablespoons sugar
4 tablespoons butter, melted
Cheesecake
1/4 cup heavy cream
2-1/2 tablespoons instant espresso powder
3 pounds cream cheese
1 cup sour cream
1-3/4 cups sugar
5 eggs
1 tablespoon pure vanilla extract
Pinch of salt
Glaze
1/3 cup heavy cream
2 tablespoons corn syrup
1/2 cup chopped milk chocolate
Directions
Preheat the oven to 325°F. Lightly grease the base of a 10-inch springform pan with nonstick spray.
Make the Crust: In a large bowl, mix the chocolate cookie crumbs with the sugar and melted butter to combine. Press the mixture evenly into the base of the prepared springform pan. Bake until set, 10 to 15 minutes. Cool.
Make the Cheesecake: In a small pot, bring the cream to a simmer over medium heat. Add the espresso powder and stir to combine. Cool to room temperature.
In the bowl of a food processor, pulse the cream cheese, sour cream, cooled heavy cream with espresso powder and sugar until well combined. Scrape well after mixing. Add the eggs one at a time, pulsing and scraping well after each addition. Add the vanilla and salt, and pulse to combine.
Pour the batter over the cooled crust and transfer to the oven. Once the cheesecake is in the oven, reduce the temperature to 300°F. Bake until the cheesecake is set but still slightly jiggly in the center, about 1 to 1-1/2 hours.
Turn off the oven and leave the cheesecake inside for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheesecake, then release it from the springform pan.
Make the Glaze: In a small pot, heat the cream and corn syrup over medium heat. Place the milk chocolate into a small heat-safe bowl. When the cream comes to a boil, pour it over the chocolate. Let it sit for 15 seconds, untouched. Mix the ganache to combine, and pour immediately over the cheesecake. Let set before slicing and serving.
Note: This recipe is for an ultra-tall New York-style cheesecake. You can halve the amounts for the cheesecake custard and glaze (keep the crust amount the same) for a more moderately sized cheesecake. Reduce the baking time to 45 minutes to 1 hour.
HOT CHOCOLATE CHEESECAKE
How does Hot Chocolate Cheesecake sound? Yum!
This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback
Ingredients
Crust:
6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows
Directions
Special equipment: a 9-inch springform pan
For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.
Cook’s Note
Try to avoid hot chocolate or cocoa mixes that contain milk chocolate or powdered dairy ingredients.
3-STEP PUMPKIN CHEESECAKE
This is from Philadelphia Cream Cheese, and begins, "Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake—that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together."
Prep Time: 10 minutes; Total Time: 4 hours 50 minutes; Makes 8 servings
To view this online, go to https://www.creamcheese.com/recipe/051376/philadelphia-3-step-pumpkin-cheesecake.
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
ground cloves
ground nutmeg
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
Directions
Heat oven to 350°F.
Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
NO-BAKE CHEESECAKE WITH RASPBERRY SAUCE
This absolute yumminess comes from Molly Marzalek-Kelly at King Arthur Baking Company. For this recipe (did I mention yummy?), Molly wrote, "When you’re looking for a rich, impressive, hands-off dessert but don’t want to turn on the oven, look no further than this no-bake cheesecake. Unlike heavier cheesecakes, this one has a mousse-like texture and flexible raspberry topping: You can make a quick raspberry sauce (as written in the recipe); macerate fresh raspberries; or take the easiest route and use your favorite raspberry jam (see “tips,” below). All options add a flash of vibrant color and fresh, tart flavor to this easy no-bake cheesecake."
Prep Time: 30 minutes; Total Time: 8 hours 30 minutes; Yield: one 9" cheesecake
To view this online, go to https://www.kingarthurbaking.com/recipes/no-bake-cheesecake-with-raspberry-sauce-recipe. While you're there, you can also sign up for their newsletter and recipe more wonderful recipes. Definitely worth checking on!
Ingredients
Raspberry topping*
one 6-ounce container raspberries, fresh preferred (about 1-1/3 cups)
1/4 cup water
1/4 cup granulated sugar
1 tablespoon lemon juice
*See "tips," below for two additional, super easy topping options.
Crust
1-1/2 cups graham cracker crumbs (about 10 whole graham crackers, crushed)
1/4 cup confectioners' sugar
1/8 teaspoon table salt
6 tablespoons (85g) unsalted butter, melted
Filling
18 ounces cream cheese, softened
1-1/2 teaspoons King Arthur Pure Vanilla Plus
1/4 teaspoon lemon emulsion, or zest of 1/2 lemon
1/8 teaspoon table salt
1 cup confectioners' sugar, sifted if lumpy; divided
6 tablespoons sour cream
2/3 cup heavy cream, cold
Instructions
To make the raspberry topping: In a blender or food processor, blend the raspberries and water until smooth. Strain the liquid through a fine mesh strainer into a small saucepan; discard the raspberry seeds.
Add the sugar and lemon juice to the saucepan, stirring to combine. Cook over medium heat for 2 to 3 minutes until the mixture boils, then reduce to a simmer. Continue to cook the mixture, stirring constantly, for about 6 to 8 minutes, until it has thickened and a line drawn in the bottom of the saucepan with a spatula holds its shape for a few seconds. You should have a scant 1/2 cup of topping.
Remove the raspberry topping from the heat and allow it to cool while you prepare the rest of the no-bake cheesecake. The topping can also be made up to 5 days in advance and stored, covered, in the refrigerator until ready to use.
To make the crust: Stir together the graham cracker crumbs, confectioners’ sugar, and salt. Add the melted butter and mix until thoroughly combined.
Press the crumbs into the bottom and up the sides of a 9" pie pan at least 1-1/4" tall. Chill the crust in the refrigerator while you make the filling.
To make the no-bake cheesecake filling: In the bowl of a stand mixer fitted with the flat beater attachment or working with an electric hand mixer in a large bowl, combine the cream cheese, vanilla, lemon emulsion or zest, and salt. Mix at low speed until completely smooth and no lumps remain. Stop and scrape down the sides of the bowl as needed.
Add 3/4 cup of the confectioners’ sugar and all the sour cream; mix until smooth. Transfer the cream cheese mixture to another large bowl.
In the same bowl used to make the cream cheese mixture (no need to clean it first), combine the cream with the remaining 1/4 cup confectioners’ sugar. Use the whisk attachment to whip on medium-low speed until stiff peaks form.
Using a whisk, fold the whipped cream, about 1/3 at a time, into the cream cheese mixture until no streaks remain.
Remove the crust from the refrigerator and transfer the filling to the pan. Use a small offset spatula or the back of a spoon to evenly spread the filling over the crust.
Pour the raspberry topping over the filling, spreading it evenly over the entire surface, from edge to edge.
Chill the no-bake cheesecake in the refrigerator for at least 8 hours, preferably overnight. (A cake carrier or large container is the easiest way to cover the cheesecake while it chills without disturbing the topping.) When ready to serve, slice the cheesecake and serve chilled with additional raspberries, if desired.
Storage information: Store any leftover no-bake cheesecake, covered, in the refrigerator for several days; freeze for longer storage. To serve from frozen, thaw in the refrigerator overnight before slicing and serving the next day.
Tips from our Bakers
If you want to make this recipe entirely no-bake (and no-cook) substitute 1/2 cup of your favorite seedless raspberry jam in place of the cooked raspberry topping. Stir the jam together in a small bowl until it's smooth and easily spreadable before transferring to the top of the cheesecake. Refrigerate and serve the cheesecake as described.
To make an easy fresh raspberry topping: In a medium bowl, combine one 6-ounce container (about 1-1/3 cups) fresh raspberries with 2 tablespoons granulated sugar. Cover and let the mixture rest for at least 1 hour, or up to 3 days in the refrigerator so the berries can macerate and release their juices. When serving the cheesecake, spoon the fresh berry topping (with some of the juice) over each slice.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1-1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1-1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
LEMON CHEESECAKE TART
This is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "With a simple, pat-in-the-pan crust and a thin layer of light, lemon-scented cream cheese, this cheesecake tart is a lot easier to make than you might imagine. The base can be baked right away, with no chilling required, and the custardy filling relies upon little more than tangy cream cheese, lemon zest and juice, sugar and eggs. It’s the perfect dessert for a winter or early spring gathering, when there might not be much fresh fruit around but you’re in the mood for a bright dessert."
Time: 1-1/4 hours, plus cooling; Yield: 1 (9-inch) tart
To view this online, go to https://cooking.nytimes.com/recipes/1023858-lemon-cheesecake-tart.
Ingredients
For the Crust
1-1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon fine salt
Finely grated zest of 1 lemon
10 tablespoons unsalted butter, cold and cut into cubes, plus more for greasing the pan
1 egg yolk
For the Filling
16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar
Finely grated zest of 2 lemons plus 1/4 cup freshly squeezed juice
Pinch fine salt
2 large eggs
Preparation
Heat oven to 375 degrees.
Make the crust: Combine the flour, confectioners' sugar, salt and lemon zest in the bowl of a food processor fitted with the steel blade; pulse a few times to combine. Scatter the cubed butter on top, then pulse until the butter is almost completely incorporated and the mixture is sandy. Add the egg yolk and pulse until incorporated. The dough should hold together easily. If not, pulse in up to 3 teaspoons of cold water, 1 teaspoon at a time. Alternatively, you can mix the dough in a large bowl, using your fingers or a pastry blender to mix the butter into the flour.
Lightly butter a 9-inch tart pan with a removable bottom and press the dough mixture evenly on the bottom and up the sides of the pan using a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan. (If you need to trim extra dough to make it level with the edge of the pan, reserve it to repair any cracks after the shell has baked.)
Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Set the tart shell on a baking sheet and bake the shell for 25 to 30 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. Turn the oven down to 350 degrees. If necessary, repair any cracks with the remaining raw dough before filling.
While the shell cools slightly, make the filling: Add the cream cheese, granulated sugar, lemon zest and salt to a large bowl. Use an electric mixer to whip the cream cheese mixture until smooth and fluffy, about 4 minutes. Add the eggs one at a time, mixing until completely incorporated before adding the next, scraping down the sides of the bowl with a rubber spatula, if needed. Add the lemon juice and mix until smooth. Tap the bowl on the counter a few times then stir a few times with a rubber spatula to release any large air bubbles.
Pour the mixture into the warm crust, smooth the top and carefully transfer the pan, still on the baking sheet, into the oven. Bake until just set around the edges and slightly wiggly in the center, 15 to 20 minutes.
Let the tart cool to room temperature, then transfer to the refrigerator to cool completely. Remove the outer ring and slice with a warm knife, wiping the knife with a towel in between cuts for the tidiest slices. Serve cold or at room temperature. This keeps well in the fridge, covered for a few days.
CHOCOLATE GLAZED ESPRESSO CHEESECAKE
This yumminess is from purewow, and begins, "Everyone needs a little pick-me-up. Sometimes it’s a latte. Sometimes it’s chocolate. But what about a recipe with a little bit of both? That’s the thinking behind our espresso cheesecake. We bake it New York-style—extra tall and rich—and make it even more impressive by coating it in shiny chocolate glaze."
Prep Time: 2 hours 30 minutes; Cook Time: 2 hours 30 minutes; Total Time: 5 hours; Serves: One 10-inch cake (10 servings)
To view this online, go to https://www.purewow.com/recipes/chocolate-glazed-espresso-cheesecake.
Ingredients
Crust
2-1/2 cups chocolate cookie crumbs
2 tablespoons sugar
4 tablespoons butter, melted
Cheesecake
1/4 cup heavy cream
2-1/2 tablespoons instant espresso powder
3 pounds cream cheese
1 cup sour cream
1-3/4 cups sugar
5 eggs
1 tablespoon pure vanilla extract
Pinch of salt
Glaze
1/3 cup heavy cream
2 tablespoons corn syrup
1/2 cup chopped milk chocolate
Directions
Preheat the oven to 325°F. Lightly grease the base of a 10-inch springform pan with nonstick spray.
Make the Crust: In a large bowl, mix the chocolate cookie crumbs with the sugar and melted butter to combine. Press the mixture evenly into the base of the prepared springform pan. Bake until set, 10 to 15 minutes. Cool.
Make the Cheesecake: In a small pot, bring the cream to a simmer over medium heat. Add the espresso powder and stir to combine. Cool to room temperature.
In the bowl of a food processor, pulse the cream cheese, sour cream, cooled heavy cream with espresso powder and sugar until well combined. Scrape well after mixing. Add the eggs one at a time, pulsing and scraping well after each addition. Add the vanilla and salt, and pulse to combine.
Pour the batter over the cooled crust and transfer to the oven. Once the cheesecake is in the oven, reduce the temperature to 300°F. Bake until the cheesecake is set but still slightly jiggly in the center, about 1 to 1-1/2 hours.
Turn off the oven and leave the cheesecake inside for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheesecake, then release it from the springform pan.
Make the Glaze: In a small pot, heat the cream and corn syrup over medium heat. Place the milk chocolate into a small heat-safe bowl. When the cream comes to a boil, pour it over the chocolate. Let it sit for 15 seconds, untouched. Mix the ganache to combine, and pour immediately over the cheesecake. Let set before slicing and serving.
Note: This recipe is for an ultra-tall New York-style cheesecake. You can halve the amounts for the cheesecake custard and glaze (keep the crust amount the same) for a more moderately sized cheesecake. Reduce the baking time to 45 minutes to 1 hour.
HOT CHOCOLATE CHEESECAKE
How does Hot Chocolate Cheesecake sound? Yum!
This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback
Ingredients
Crust:
6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows
Directions
Special equipment: a 9-inch springform pan
For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.
Cook’s Note
Try to avoid hot chocolate or cocoa mixes that contain milk chocolate or powdered dairy ingredients.
3-STEP PUMPKIN CHEESECAKE
This is from Philadelphia Cream Cheese, and begins, "Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake—that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together."
Prep Time: 10 minutes; Total Time: 4 hours 50 minutes; Makes 8 servings
To view this online, go to https://www.creamcheese.com/recipe/051376/philadelphia-3-step-pumpkin-cheesecake.
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
ground cloves
ground nutmeg
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
Directions
Heat oven to 350°F.
Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
NO-BAKE CHEESECAKE WITH RASPBERRY SAUCE
This absolute yumminess comes from Molly Marzalek-Kelly at King Arthur Baking Company. For this recipe (did I mention yummy?), Molly wrote, "When you’re looking for a rich, impressive, hands-off dessert but don’t want to turn on the oven, look no further than this no-bake cheesecake. Unlike heavier cheesecakes, this one has a mousse-like texture and flexible raspberry topping: You can make a quick raspberry sauce (as written in the recipe); macerate fresh raspberries; or take the easiest route and use your favorite raspberry jam (see “tips,” below). All options add a flash of vibrant color and fresh, tart flavor to this easy no-bake cheesecake."
Prep Time: 30 minutes; Total Time: 8 hours 30 minutes; Yield: one 9" cheesecake
To view this online, go to https://www.kingarthurbaking.com/recipes/no-bake-cheesecake-with-raspberry-sauce-recipe. While you're there, you can also sign up for their newsletter and recipe more wonderful recipes. Definitely worth checking on!
Ingredients
Raspberry topping*
one 6-ounce container raspberries, fresh preferred (about 1-1/3 cups)
1/4 cup water
1/4 cup granulated sugar
1 tablespoon lemon juice
*See "tips," below for two additional, super easy topping options.
Crust
1-1/2 cups graham cracker crumbs (about 10 whole graham crackers, crushed)
1/4 cup confectioners' sugar
1/8 teaspoon table salt
6 tablespoons (85g) unsalted butter, melted
Filling
18 ounces cream cheese, softened
1-1/2 teaspoons King Arthur Pure Vanilla Plus
1/4 teaspoon lemon emulsion, or zest of 1/2 lemon
1/8 teaspoon table salt
1 cup confectioners' sugar, sifted if lumpy; divided
6 tablespoons sour cream
2/3 cup heavy cream, cold
Instructions
To make the raspberry topping: In a blender or food processor, blend the raspberries and water until smooth. Strain the liquid through a fine mesh strainer into a small saucepan; discard the raspberry seeds.
Add the sugar and lemon juice to the saucepan, stirring to combine. Cook over medium heat for 2 to 3 minutes until the mixture boils, then reduce to a simmer. Continue to cook the mixture, stirring constantly, for about 6 to 8 minutes, until it has thickened and a line drawn in the bottom of the saucepan with a spatula holds its shape for a few seconds. You should have a scant 1/2 cup of topping.
Remove the raspberry topping from the heat and allow it to cool while you prepare the rest of the no-bake cheesecake. The topping can also be made up to 5 days in advance and stored, covered, in the refrigerator until ready to use.
To make the crust: Stir together the graham cracker crumbs, confectioners’ sugar, and salt. Add the melted butter and mix until thoroughly combined.
Press the crumbs into the bottom and up the sides of a 9" pie pan at least 1-1/4" tall. Chill the crust in the refrigerator while you make the filling.
To make the no-bake cheesecake filling: In the bowl of a stand mixer fitted with the flat beater attachment or working with an electric hand mixer in a large bowl, combine the cream cheese, vanilla, lemon emulsion or zest, and salt. Mix at low speed until completely smooth and no lumps remain. Stop and scrape down the sides of the bowl as needed.
Add 3/4 cup of the confectioners’ sugar and all the sour cream; mix until smooth. Transfer the cream cheese mixture to another large bowl.
In the same bowl used to make the cream cheese mixture (no need to clean it first), combine the cream with the remaining 1/4 cup confectioners’ sugar. Use the whisk attachment to whip on medium-low speed until stiff peaks form.
Using a whisk, fold the whipped cream, about 1/3 at a time, into the cream cheese mixture until no streaks remain.
Remove the crust from the refrigerator and transfer the filling to the pan. Use a small offset spatula or the back of a spoon to evenly spread the filling over the crust.
Pour the raspberry topping over the filling, spreading it evenly over the entire surface, from edge to edge.
Chill the no-bake cheesecake in the refrigerator for at least 8 hours, preferably overnight. (A cake carrier or large container is the easiest way to cover the cheesecake while it chills without disturbing the topping.) When ready to serve, slice the cheesecake and serve chilled with additional raspberries, if desired.
Storage information: Store any leftover no-bake cheesecake, covered, in the refrigerator for several days; freeze for longer storage. To serve from frozen, thaw in the refrigerator overnight before slicing and serving the next day.
Tips from our Bakers
If you want to make this recipe entirely no-bake (and no-cook) substitute 1/2 cup of your favorite seedless raspberry jam in place of the cooked raspberry topping. Stir the jam together in a small bowl until it's smooth and easily spreadable before transferring to the top of the cheesecake. Refrigerate and serve the cheesecake as described.
To make an easy fresh raspberry topping: In a medium bowl, combine one 6-ounce container (about 1-1/3 cups) fresh raspberries with 2 tablespoons granulated sugar. Cover and let the mixture rest for at least 1 hour, or up to 3 days in the refrigerator so the berries can macerate and release their juices. When serving the cheesecake, spoon the fresh berry topping (with some of the juice) over each slice.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1-1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1-1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
LEMON CHEESECAKE TART
This is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "With a simple, pat-in-the-pan crust and a thin layer of light, lemon-scented cream cheese, this cheesecake tart is a lot easier to make than you might imagine. The base can be baked right away, with no chilling required, and the custardy filling relies upon little more than tangy cream cheese, lemon zest and juice, sugar and eggs. It’s the perfect dessert for a winter or early spring gathering, when there might not be much fresh fruit around but you’re in the mood for a bright dessert."
Time: 1-1/4 hours, plus cooling; Yield: 1 (9-inch) tart
To view this online, go to https://cooking.nytimes.com/recipes/1023858-lemon-cheesecake-tart.
Ingredients
For the Crust
1-1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon fine salt
Finely grated zest of 1 lemon
10 tablespoons unsalted butter, cold and cut into cubes, plus more for greasing the pan
1 egg yolk
For the Filling
16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar
Finely grated zest of 2 lemons plus 1/4 cup freshly squeezed juice
Pinch fine salt
2 large eggs
Preparation
Heat oven to 375 degrees.
Make the crust: Combine the flour, confectioners' sugar, salt and lemon zest in the bowl of a food processor fitted with the steel blade; pulse a few times to combine. Scatter the cubed butter on top, then pulse until the butter is almost completely incorporated and the mixture is sandy. Add the egg yolk and pulse until incorporated. The dough should hold together easily. If not, pulse in up to 3 teaspoons of cold water, 1 teaspoon at a time. Alternatively, you can mix the dough in a large bowl, using your fingers or a pastry blender to mix the butter into the flour.
Lightly butter a 9-inch tart pan with a removable bottom and press the dough mixture evenly on the bottom and up the sides of the pan using a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan. (If you need to trim extra dough to make it level with the edge of the pan, reserve it to repair any cracks after the shell has baked.)
Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Set the tart shell on a baking sheet and bake the shell for 25 to 30 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. Turn the oven down to 350 degrees. If necessary, repair any cracks with the remaining raw dough before filling.
While the shell cools slightly, make the filling: Add the cream cheese, granulated sugar, lemon zest and salt to a large bowl. Use an electric mixer to whip the cream cheese mixture until smooth and fluffy, about 4 minutes. Add the eggs one at a time, mixing until completely incorporated before adding the next, scraping down the sides of the bowl with a rubber spatula, if needed. Add the lemon juice and mix until smooth. Tap the bowl on the counter a few times then stir a few times with a rubber spatula to release any large air bubbles.
Pour the mixture into the warm crust, smooth the top and carefully transfer the pan, still on the baking sheet, into the oven. Bake until just set around the edges and slightly wiggly in the center, 15 to 20 minutes.
Let the tart cool to room temperature, then transfer to the refrigerator to cool completely. Remove the outer ring and slice with a warm knife, wiping the knife with a towel in between cuts for the tidiest slices. Serve cold or at room temperature. This keeps well in the fridge, covered for a few days.
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