JAM AND CHEESECAKE LOAF
Here is an easy, delicious, attractive make ahead breakfast bread. You assemble and refrigerate it the day before. Bake it while you do something else like during your morning shower:) The hardest thing is finding refrigerator space to store it overnight. It is a very popular staff treat.
Provided by WiGal
Categories Yeast Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a small mixing bowl dissolve yeast in the warm water.
- Stir in biscuit mix. Add beaten egg and sugar. Mix well.
- Turn onto floured surface. Knead. Place dough on the center of greased cookie sheet or parchment paper. Roll to 14x9-inch rectangle.
- In a small mixing bowl, combine cream cheese, sugar, and lemon juice. Spread this mixture down the center third of rectangle.
- Make 3" long cuts at 1" intervals on both sides of bread dough. To make braided effect, fold sides at an angle over the cream cheese filling.
- Cover. Chill in refrigerator overnight.
- Bake at 350°F for 35 minutes or until golden brown.
- Spoon 1/4 cup of raspberry jelly down the center of the loaf. Bake 5 minutes longer.
Nutrition Facts : Calories 283.3, Fat 13.1, SaturatedFat 6.3, Cholesterol 46.7, Sodium 460.1, Carbohydrate 37.2, Fiber 0.9, Sugar 19.2, Protein 5
BERRY SHORTBREAD CHEESECAKE SLICE
A stunning centrepiece dessert that's bursting with summer flavours, perfect for a special occasion
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert
Time 2h30m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.
- Beat the cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again - you can do this by hand or in a food processor. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.
- To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.
Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.09 milligram of sodium
JAM-TOPPED MINI CHEESECAKES
We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. , Remove paper liners; top each cheesecake with 1 teaspoon jam.
Nutrition Facts : Calories 198 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 141mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 3g protein.
CHEESECAKE IN A JAR
Perfect for summer picnics, this is a no-bake version of cheesecake in a portable jar with fresh strawberries.
Provided by RuthE
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h55m
Yield 6
Number Of Ingredients 9
Steps:
- Stir together cookie crumbs, butter, and 2 tablespoons sugar in a bowl until blended. Divide mixture evenly among jars (about 3 1/2 tablespoons each) and gently press (do not pack) into bottoms.
- Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
- Beat together cream cheese, lemon juice, and 1/2 cup sugar in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries, and divide evenly among jars (about 1/2 cup each). Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 36.1 g, Cholesterol 83.4 mg, Fat 29.4 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 16.2 g, Sodium 195.9 mg, Sugar 26.8 g
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CREAMY SMALL BATCH CHEESECAKE - SALLY'S BAKING ADDICTION
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5/5 (28)Category CheesecakeCuisine AmericanTotal Time 6 hrs
- Lower the oven rack to the lower third position and preheat oven to 325°F (163°C). Line a 9×5 inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Set aside.
- Mix all of the crust ingredients together. Pour into prepared loaf pan and press down the crust so it is super tight and firm in the pan. Use a flat spatula to compact it down. Bake the crust for 22-24 minutes or until lightly golden brown on the edges and top.
- While the crust is pre-baking, prepare the filling. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until completely smooth. Beat in the sugar, egg, vanilla, and lemon juice until completely combined and smooth, about 2 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed.
- Pour the batter on top of the warm crust and smooth into an even layer. It will look like a lot of cheesecake batter, but it will sink down as it bakes.
LOAF PAN NEW YORK-STYLE CHEESECAKE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (18)Category DessertServings 8Total Time 5 hrs 10 mins
- Heat oven to 325°F. Line 9x5-inch loaf pan with cooking parchment paper, leaving enough hanging over sides to easily remove cheesecake from pan.
- In large bowl, beat cream cheese, 3/4 cup sugar, the flour and grated lemon zest with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in whipping cream, vanilla and eggs just until blended. Pour filling into crust, and smooth top.
- Place loaf pan inside 13x9-inch baking pan. Pour very hot water into baking pan around loaf pan until water is about halfway up sides of filling in loaf pan, to create water bath.
NEW YORK CHEESECAKE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
Ratings 76Calories 448 per servingCategory Dessert
- Preheat oven to 325 degrees F and adjust racks to lower-middle and upper-middle positions. Lightly grease the bottom and sides of a 9-inch springform pan.
- Make the Crust: In a medium bowl, stir together the graham cracker crumbs, flour, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a rubber spatula until the entire mixture is moistened. Press evenly into the bottom of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely.
- Make the Cheesecake Filling: Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition.
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