MIXED BERRY CHEESECAKE
Provided by Ina Garten
Categories dessert
Time 13h30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
CONTEST-WINNING TROPICAL CHEESECAKE
I don't bake many sweet items, but I like to put together this cheesecake for parties. The colorful fruit topping is refreshing, and the coconut gives each slice a delicious tropical taste. It looks pretty as part of a buffet.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10-12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. , In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust. , Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. , In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.
Nutrition Facts : Calories 315 calories, Fat 18g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 131mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
TROPICAL CHEESECAKE
Make and share this Tropical Cheesecake recipe from Food.com.
Provided by startnover
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- For crust:.
- Mix crust ingredients together and press into the bottom of a 9 inch spring form pan.
- Bake at 350 for 10 minutes and cool.
- Filling:.
- All ingredients should be brought to room temperature.
- Beat cream cheese and sugar till smooth.
- Add cornstarch and beat well.
- Add eggs, and beat on low for just till combined.
- Add sour cream, lemon juice, and extracts.
- Beat just till blended.
- Pour over crust and bake 350° for 45-50 minutes or till center is almost set.
- Cool 1 hour and refrigerate overnight.
- Next day remove the sides of the pan.
- Heat jam in sauce pan.
- Arrange fruit over top of cheesecake.
- Brush entire cake w/ jam, and then press the toasted coconut onto the sides of the cake.
- Prep time does not include refrigeration.
Nutrition Facts : Calories 298, Fat 20.5, SaturatedFat 13, Cholesterol 81, Sodium 138.7, Carbohydrate 25.5, Fiber 1.5, Sugar 18.9, Protein 4.9
TRIPLE BERRY NO-BAKE CHEESECAKE
I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! -Joyce Mummau, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings (3-1/3 cups topping).
Number Of Ingredients 14
Steps:
- In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.
Nutrition Facts : Calories 432 calories, Fat 34g fat (21g saturated fat), Cholesterol 109mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
SUMMER BERRY CHEESECAKE TRIFLES
Try Summer Berry Cheesecake Trifles for a patriotic dessert with the freshest in-season fruit. You'll automatically be sporting the red, white and blue in these Summer Berry Cheesecake Trifles, but add some cute pinwheels for extra decoration!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Beat cream cheese and marshmallow creme with hand mixer until well blended, about 2 min.
- Refrigerate for 1 hour until chilled.
- Layer pound cake, cream cheese mixture and fruit in 8 dessert dishes when ready to serve.
Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
BERRY BLISS CHEESECAKE
Blueberries, blackberries, raspberries, and strawberries make this no-bake cheesecake a springtime favourite.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 6h
Yield 16
Number Of Ingredients 6
Steps:
- Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
- Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
- Refrigerate 6 hours. Serve topped with remaining berries.
Nutrition Facts : Calories 189 calories, Carbohydrate 21.8 g, Cholesterol 22.3 mg, Fat 9.4 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 208.3 mg, Sugar 13.7 g
BERRY TROPICAL CHEESECAKE
Make and share this Berry Tropical Cheesecake recipe from Food.com.
Provided by love4culinary
Categories Cheesecake
Time 1h40m
Yield 1 cheesecake
Number Of Ingredients 10
Steps:
- For the crust, combine ingredients thoroughly and press into the bottom of your 10 inch springform pan.
- Bake the crust for 10 minutes at 350 degrees until your crust has set.
- To make the filling:.
- With an electric mixer, beat cream cheese and corn starch until thoroughly combined and smooth.
- Slowly add eggs, sugar and whipping cream and mix until ingredients are completely incorporated.
- Divide cheese mix evenly into two bowls.
- Mix strawberry puree into one and mango puree into the other.
- Swirl cheese mixtures into the pan to make a neat design, and bake in a 300 degree oven until just set, approximately 65 minutes, but time will vary.
- Allow to cool at room temperature.
- Place in refrigerator to chill.
- Cut with knife dipped in hot water, to serve.
- Serve with garnishes such as strawberry sauce and thinly sliced, fanned out mango.
Nutrition Facts : Calories 5333.4, Fat 365, SaturatedFat 199, Cholesterol 1950.9, Sodium 3918.8, Carbohydrate 448.5, Fiber 6.2, Sugar 348.6, Protein 86.3
EASY BERRY CHEESECAKE PARFAITS
These sweet little parfaits take everything that's good about cheesecake and make it way easier. You get the rich creaminess, graham cracker crunch and bright berry flavor all in a fun individual portion. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese and marshmallow creme until blended; fold in whipped topping., Sprinkle 2 tablespoons cracker crumbs into each of 2 glasses or dessert dishes. Layer each with 1/2 cup cream cheese mixture, 1/4 cup raspberries and 1/4 cup blueberries; repeat layers. Refrigerate, covered, until serving.
Nutrition Facts : Calories 396 calories, Fat 15g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 174mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 6g fiber), Protein 4g protein.
TROPICAL CHEESECAKE
This recipe has been a favorite of mine for years because of its easy preparation. It makes a sweet and light dessert.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Stir in pineapple. In another bowl, combine dessert topping mix with milk and vanilla; beat until stiff. Fold into pineapple mixture. Spread evenly into crust. Chill.
Nutrition Facts : Calories 259 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
TRIPLE-LAYERED BERRY CHEESECAKE
Make this showstopping cheesecake for summer entertaining. Top with strawberries or a mix of fresh berries, plus a drizzle of chocolate for extra indulgence
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 34m
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
- Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
- Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
- Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
- Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
- Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.
Nutrition Facts : Calories 400 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
CHEESECAKE TART WITH TROPICAL FRUITS
Categories Fruit Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- For crust:
- Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl. Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack. Spread jelly over bottom of crust and cool. Reduce oven temperature to 350°F.
- For filling:
- Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend.
- Pour filling into tart crust. Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- For topping:
- Melt jelly in heavy small saucepan over low heat. Brush over top of cheesecake. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle mango around edge. Spoon pulp of passion fruits into center of tart, if desired. Serve immediately or refrigerate up to 3 hours.
BERRY CHEESECAKE TRIFLE RECIPE
This Berry Cheesecake Trifle is a fresh and creamy treat! It is the perfect dessert for your next party or gathering.
Provided by Elyse
Categories Dessert
Yield 15
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine strawberries, sugar, lemon juice and pie filling; set aside.
- In another large mixing bowl, beat together cream cheese, sour cream, milk, pudding mix and Cool Whip; set aside.
- Cut your angel food cake into cubes (about 1 inch) and set aside.
- Assemble your trifle by spreading half of the angel food cake in the bottom of your trifle bowl or serving dish.
- Top angel food cake with half of the cream mixture.
- Spread on half of the berry mixture on top of the cream mixture.
- Repeat all steps.
- Store trifle in the refrigerator until served. Stays fresh in the refrigerator for up to 2 days.
Nutrition Facts : Servingsize 1 serving, Calories 1332 kcal, Fat 55 g, SaturatedFat 36 g, Cholesterol 201 mg, Sodium 3822 mg, Carbohydrate 144 g, Sugar 96 g, Protein 17 mg
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