TRIPLE-FLAVOR SHEET PAN CHEESECAKE
As if having cheesecake for a crowd wasn't cool enough, this approach gives you three different flavors to choose from!
Provided by Food Network Kitchen
Categories dessert
Time 10h40m
Yield 24 cheesecake bars
Number Of Ingredients 13
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F.
- Mix the cracker crumbs with the butter, sugar and salt in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of a 15-by-18-inch sheet pan. Use the back of a measuring cup to smooth out the crumbs. Bake the crust until golden brown, rotating the pan halfway through, 10 to 12 minutes. Cool the pan on a rack, 10 minutes.
- For the filling: Lower the oven to 325 degrees F. Blend the cream cheese and sugar in a food processor until smooth. Add the eggs and 1 cup sour cream and pulse until well combined. Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake until the cheesecake is slightly puffed on the edges (the edges will deflate as the cheesecake cools) and just set, rotating the pan halfway through, 40 to 45 minutes. Completely cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
- Combine the raspberry jam with 1 to 2 teaspoons water in a small bowl until spreadable but not thin. Spread the jam on the left third of the cheesecake. Top with the raspberries.
- Spread the remaining 1/4 cup sour cream over the middle third of the cheesecake and top with the mango slices.
- Spread the blueberry jam over the right third of the cheesecake and top with the blueberries. Slice into bars for serving.
PARTY TIME MINI CHEESECAKES 4 A CROWD
I made 192 units of mini cheesecakes from this recipe for a reunion. They were a big hit, I used Strawberry, Cherry & Blueberry pie filling. They bake rather quickly, so they are quick & easy. If you want a smaller recipe I have one posted for Gingerbread Amaretto Mini Cheesecakes. These little dessert gems are great if you want...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 40m
Number Of Ingredients 7
Steps:
- 1. PREHEAT OVEN TO 350 DEGREES F. Line muffin tins first with the paper liners. Add a vanilla wafer to each paper liner. I turned the wafers upside down in the liners to make them fit better.
- 2. In a large mixing bowl add the softened cream cheese, eggs, sugar and the Princess Emulsion or extract. Beat well until mixture is creamy and smooth.
- 3. Using a teaspoon add enough batter to each cup till almost filled. Then place pan in preheated 350 degree F. oven and bake for 15 to 20 minutes. Then remove from oven, muffins will fall in center. Allow to cool completely about 3 hours.
- 4. Using a small teaspoon add enough filling to top each muffin with fresh or canned fruit pie filling or custard topping of our choice. Chill until ready to serve. Enjoy!
- 5. NOTE: Princess cake & cookie Bakery Emulsion adds a creamy and rich bouquet flavor to cookies and cakes, and the flavor does not bake away as with alcohol based products. It is used measure for measure in baked goods, and slightly less in foods that are not baked like frostings. I ordered mine from Amazon. I love it.
AMISH CHEESECAKE FOR A CROWD
This recipe was in a newspaper years ago and I often use it for church picnics. It makes two big 13 X 9 inch pans and tastes like cheesecake!
Provided by Jan Mullikin
Categories Cakes
Time 40m
Number Of Ingredients 5
Steps:
- 1. Make cake batter and divide into two 13 X 9 inch pans. Bake 350 for 20 minutes or until done. Cool.
- 2. Whip cream cheese and sugar. Whip cream and add to sugar mixture. Divide creamed mixture and spread evenly over the two cakes.
- 3. Cover each pan with one can of the pie filling. Chill 4 hours. You have to use real whipping cream for this recipe or it won't set up right.
NO-BAKE BLUEBERRY CHEESECAKE FOR A CROWD
Whipped cream folded into this no-bake beauty's lemony ricotta-and-cream-cheese filling gives it an airy texture and ethereal taste, all of which is sandwiched between a mellow vanilla wafer crust and burst of blueberry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h30m
Yield Serves 12 to 16
Number Of Ingredients 12
Steps:
- Pulse cookies in a food processor until finely ground. Add 1/4 cup granulated sugar, 1/4 teaspoon salt, and butter; pulse until all crumbs are moist (you should have about 3 1/2 cups). Press mixture into the bottom of a 9-by-13-inch baking pan; refrigerate while making filling.
- Blend ricotta, cream cheese, confectioners' sugar, zest, and 3 tablespoons lemon juice in clean food processor until very smooth. Transfer to a large bowl. Beat cream on medium-high speed to stiff peaks, then fold into ricotta mixture
- Dollop 2 1/2 cups cream mixture over crust; spread evenly to cover with an offset spatula. Top with 2 cups berries. Dollop with remaining cream mixture; spread to cover berries. Wrap in plastic and refrigerate at least 8 hours.
- In a small saucepan over medium-high heat, combine 1 1/2 cups blueberries with 2 tablespoons water and remaining 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook, stirring, until blueberries begin to burst, 2 to 3 minutes. Whisk together cornstarch and 2 tablespoons water; stir into blueberry mixture. Bring to a boil, then cook 1 minute more. Remove from heat. Stir in 1 more cup berries; let cool completely. Spoon berry mixture over chilled cake. Garnish with remaining 1/2 cup berries and mint leaves. (Leftovers can be refrigerated, wrapped in plastic, up to 2 days.)
CHEESECAKE FOR A CROWD
Make and share this Cheesecake for a Crowd recipe from Food.com.
Provided by Leta8076
Categories Cheesecake
Time 40m
Yield 2 9X13 cakes, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour two 9X13" baking pans.
- Prepare cake according to package directions, and pour half of cake batter in each pan.
- Bake for 20 minutes or until cake tests done.
- Remove from oven and cool.
- Whip cream cheese and powdered sugar together till fluffy.
- Add whipped cream.
- Spread mixture onto both cakes.
- Spread pie filling on top of cream cheese layer.
- Refrigerate until ready to serve.
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- Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with 9-10 liners. (For a mini muffin pan, see recipe note.) This recipe yields only 9-10 mini cheesecakes, so there will be 2-3 empty. You could skip the liners and spray the pan with non-stick spray or grease with butter, but the mini cheesecakes are pretty stubborn to release from the pan. I recommend using liners to make things easier.
- Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. (I use closer to 1 and 1/2 Tablespoons of crust per mini cheesecake.) Pre-bake for 5 minutes.
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