No Bake Cheesecake With Gingersnap Crust Recipes

Steps:

• Make crust:
• Position rack in center of oven and preheat to 325°F. Blend cookie crumbs, sugar and butter in processor until well mixed. Press crumb mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake crust until set, about 10 minutes. Transfer to rack.
• Make filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in vanilla. Add eggs and beat just until blended.
• Pour filling into crust-lined pan. Bake until sides of cheesecake are slightly puffed and begin to crack, and center moves slightly when pan is shaken gently, about 1 hour. Transfer cake to rack. Cool completely. Cover; chill overnight.
• Release pan sides from cheesecake. Arrange strawberries around outer edge of cheesecake. Cut into wedges.

Steps:

• For crust:
• Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.
• Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan.
• Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
• Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists.
• Test-kitchen tips
• The pan: It must be three inches high to hold all the filling. If your nine-inch springform pan is that high, it can be used instead. The cream cheese: For best results, use Philadelphia brand. The crust: Grind the gingersnaps in the processor or place them in a heavy-duty plastic bag and finely crush them with a rolling pin.

Steps:

• Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add lemon juice; mix until combined.
• Beat cream in a clean mixing bowl until stiff peaks form. Gently fold the whipped cream with a rubber spatula into cream cheese filling. Pour over crust. Freeze 1 hour. Refrigerate until ready to serve, at least 30 minutes.

Steps:

• For the crust: Place the cookies and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the butter. Process the mixture until it is the texture of coarse sand, 1 to 2 minutes. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom and about 2 1/2 inches up the sides of the springform pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
• For the filling: In a large bowl, beat the cream cheese with an electric mixer until softened and smooth, about a minute. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the sour cream, confectioners' sugar, lemon juice, lemon zest and apple pie spice. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
• In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 4 minutes. Add a third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
• Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
• Loosen the cheesecake from the springform pan by running a knife along the edge, then opening the clasp. Slice and drizzle with the caramel sauce to serve.

Steps:

• Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

Steps:

• Preheat oven to 400 to start. You will turn it down to 350 after 15 minutes.
• Position your oven rack to center.
• Butter the bottom of 9 inch springform pan.
• NOTE: Your ingredients should be room temperature.
• Crust:.
• In a small bowl, combine softened butter with crumbs and sugar (first 3 ingredients). Press into the bottom of the prepared pan. Set aside or if you want, you can bake this for about 10 minutes to give it a brown crust.
• Filling:.
• In a large mixing bowl, beat softened cream cheese on low until very smooth. Gradually add the sugar beat well. Add the eggs one at a time (blending well after each egg). Scrape down sides of bowl when neccessary (turn off machine when doing this or you'll have batter on your ceiling). Stir in the lime juice and zest until well combined. Then stir in the sour cream and mix thoroughly until light and fluffy. You need to have some air in the batter, which gives it a fluffy texture.
• Wrap the bottom of the pan with aluminum foiland then pour batter into prepared pan . Set the pan in a 1 inch water bath. (place pan in larger baking pan and add just 1 " of water to bottom pan) Bake for 15 minutes at 400 THEN reduce to 350 and DO NOT OPEN DOOR! Bake until edges are set and center moves only slightly when pan is shaken, about 50-60 minutes. During last 10 minutes open to GENTLY shake to see if slightly set.
• LEAVE OVEN DOOR OPEN SLIGHLY and turn off the heat while cooling the cake in the oven for about 1 hour. Cover in platic wrap and refrigerate over night to completely set about 6-8 hours.
• To serve:.
• About 20 minutes prior to serving, remove from refrigerator and garnish with a sprinkling of powdered sugar and thin slices of lime on the edges.
• NOTE: If your cake cracked - it's ok you can add cherry topping or lemon curd on top and then sprinkle powdered sugar on top. No worries, it's happened to me a few times too but didn't fail to disappear quickly! :).

Steps:

• Preheat oven to 350°F
• Grind gingersnaps in processor to coarse crumbs.
• Add butter and blend until evenly moistened.
• Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Bake crust until beginning to brown, about 8 minutes.
• Cool on rack.
• Reduce oven temperature to 325°F
• Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan.
• Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes.
• Cool compote.
• Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth.
• Beat in eggs 1 at a time.
• Mix in sour cream and vanilla.
• Spoon half of cheese mixture (about 3 cups) into crust.
• Spoon peach compote over by tablespoonfuls, spacing apart.
• Top with remaining cheese mixture.
• Place large piece of foil on oven rack.
• Place pan with cheesecake on foil.
• Bake until puffed, set in center, and beginning to brown, about 1 hour.
• Place hot cheesecake on rack; cool 5 minutes.
• Run small sharp knife around pan sides to loosen.
• Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead.
• Cover; keep chilled.)
• For glaze:.
• Combine preserves and lemon juice in heavy small saucepan.
• Stir over medium heat until glaze comes to simmer.
• Strain into small bowl.
• Release pan sides; place cheesecake on platter.
• Spread glaze over top of cheesecake to within 1/4 inch of edge.
• Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours.
• Arrange peach slices in center of cake and serve.