NO BAKE LEMON CHEESECAKE
Light and fluffy no bake cheesecake with a tart lemon taste.
Provided by Jan Wood
Categories Desserts Cakes Lemon Cake Recipes
Time 3h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
- Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
- In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
- Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 20.6 g, Cholesterol 22.1 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 4.9 g, Sodium 144 mg, Sugar 15.6 g
NO BAKE LEMON CHEESECAKE
Time 2h10m
Number Of Ingredients 7
Steps:
- In a bowl blend cream cheese & sweetened condensed milk until creamy and smooth. Add lemon juice and vanilla and blend well. Mixture should thicken. Pour mixture into a prepared graham cracker crust. Top with 1/2 - 3/4 of lemon curd mixture Chill for 2 hours or overnight. Personally we found it slices best if frozen for 2 hours - overnight. Refrigerated pie is soft, pie from freezer slices perfectly as shown in photo. Pie doesn't actually freeze or need to be thawed. Slice and enjoy with a scoop of homemade whipped cream.
NO-BAKE LEMON CHEESECAKE
This dazzling dessert is a dieter's delight. A light and refreshing alternative to classic cheesecake, the slim sweet calls for gelatin and lower-fat cheeses. Eva Wright, who sent the recipe from Grant, Alabama, recommends, "Vary the gelatin and pie filling flavors to suit your family's taste."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Coat a 9-in. springform pan with cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1 in. up the sides of pan; set aside. Dissolve gelatin in boiling water; cool to room temperature., In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan. , Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 240mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 7g protein.
LEMON JEWEL NO BAKE CHEESECAKE
Created for the Big Summer Bake Off 2013, the rules were to create an original recipe that encapsulates summer for you. This is my creation. I have included brand names so that if you are not in Aus, you can look it up and then substitute what you have where you are. Cooking time is freeze time.
Provided by Satyne
Categories Dessert
Time 3h30m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Base:.
- First up, make sure you have a spring-form cake tin! If not, you could line a tin with glad wrap to make it easy to get out again.
- Grease the spring-form pan, either with butter or spray oil, this bit is up to you.
- Crush up the biscuits until they are crumbly.
- Take the sweetened condensed milk, pour out one cup measurement from this, then add the REMAINDER to the biscuit crumbs.
- Add the melted butter to the biscuit crumbs, then mix until blended through. Add the sugar and continue mixing until the mixture holds it's shape when you squeeze it.
- Pour the base mixture into the pan and press it firmly, making sure it is as even as possible.
- Filling:.
- Whip the cream until you get soft peaks, then set aside.
- Beat all other fillings until smooth, then fold in the cream.
- Pour into base then freeze for 2 hours, more if you have the time.
- Icing:.
- Melt the jam over low heat and gradually stir in the sugar, making sure you don't get lumps. Check the taste as you go.
- Let cool slighly then pour onto the cake and then sprinkle with the garnishes.
- Freeze until ready to eat, taking out 5-10 mins prior to eating, giving it time to thaw.
Nutrition Facts : Calories 7734.9, Fat 441, SaturatedFat 242.7, Cholesterol 1055.2, Sodium 5749.6, Carbohydrate 867.7, Fiber 13.6, Sugar 585.6, Protein 105
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- Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
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