Refrigerator Cheese Cake Recipes

Steps:

• Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
• Refrigerate until firm, 2 to 3 hours.

Steps:

• In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
• Press into a 7 inch springform pan. Place in refrigerator until ready for use.
• In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
• Whip cream, and fold into cream cheese mixture.
• Spread into pan.
• Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
• Place in refrigerator 30 minutes before serving.

Steps:

• Beat cream cheese with an electric mixer until smooth and creamy. Add condensed milk and mix until blended. Beat in lemon juice and blend until smooth. Transfer mixture into the graham cracker pie crust.
• Place in the refrigerator until set, 3 to 4 hours.

Steps:

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
• Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Unclasp sides of pan, and remove cheesecake.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until evenly moistened; press into the bottom of a 9-inch springform pan and place in the refrigerator.
• Beat cream cheese in a large bowl with an electric mixer until smooth and creamy. Add 1 cup sugar and beat until combined. Add eggs and 1 teaspoon vanilla extract; beat on high speed until creamy, about 1 minute. Pour cream cheese mixture into the chilled cracker crust and spread to evenly cover crust.
• Pour enough water into a rimmed baking sheet to cover the bottom, and place the springform pan on top.
• Bake in the preheated oven until golden brown, about 1 hour. Remove from the oven and increase oven temperature to 500 degrees F (260 degrees C).
• Just before cheesecake finishes baking, combine sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract in a bowl for the topping. Spread evenly on top of the cheesecake.
• Return to the oven and bake for 5 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, about 4 hours, before serving.

Steps:

• Dissolve jello in hot water. Set aside to cool.
• Mix butter, 1/4 cup sugar and graham cracker crumbs and pack into a 9x13 pan or 2 nine inch pie pans. Set in fridge to chill.
• Cream sugar, vanilla, and cream cheese until smooth.
• Whip milnot with cold beaters until fluffy.
• Add milnot mixture to cream cheese mixture.
• Then add cold jello and mix well.

Steps:

• 1. Pour box of crushed graham crackers into bowl,add melted butter and 1/4 sugar. Mix together and ppour into glass baking dish. Press mixture on bottom and sides of dish. Chill for 15 minutes.
• 2. Mix together softened cream cheese, sour cream, vanilla extract, and sugar in bowl. Add in whipped cream and pour over chilled graham cracker crust.
• 3. Refrgerate for 1 hour. Top with cherry pie filling and serve. Delicious!

Steps:

• 1. Put in FREEZER overnight the large mixing bowl for a stand mixer or equivalent size for hand mixer, the beaters and spatula you will use. Also add the canned milk to the REFRIGERATOR overnight unopened.
• 2. Prepare room in your refrigerator for a glass dish of 9"X 13" size and lightly butter the dish and set aside while you gather the ingredients. Leave the milk and bowl and utensils in the cold area they are in.
• 3. Make a light graham or vanilla wafer crust with the margarine and sugar/sugar substitute and crumbs. Reserve 2 Tblsp of the crust and line the bottom only of the glass dish with the rest and chill until ready for the filling.
• 4. Make the gelatin in the 1 cup boiling water and when totally dissolved add the 20 ounce can of crushed pineapple and the juice. Cream the cream cheese until softened and add the pineapple jello mixture and blend until incorporated. Add the sugar or sugar substitute and the vanilla and set aside at room temperature.
• 5. Take the mixing bowl, beaters, and the milk from the cold areas and immediately put the mixer together and pour the cold milk in the bowl and beat until the consistency of firm whipped cream.
• 6. Pour the pineapple/gelatin mixture in the milk slowly and fold in until well blended.
• 7. Slowly pour in on the graham/vanilla crust in dish and sprinkle lightly with the reserved crumbs. Refrigerate overnight or at least 4 hours. Cut with a knife dipped in cold water and serve generous servings as it is very light.

Steps:

• Arrange 20 ladyfingers around the edges and 12 ladyfingers on the bottom of an ungreased 8-in. springform pan; set aside. In a small saucepan, sprinkle gelatin over cold lime juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool., Meanwhile, beat cream cheese and sugar until smooth. Gradually beat in melted chocolate, lime zest and gelatin mixture. Fold in whipped cream. Pour into prepared pan. Cover and refrigerate until set, about 3 hours. Remove sides of pan. If desired, garnish with strawberry and lime slices.

Steps:

• Mix graham crumbs, butter, 1/4 cup of the sugar and the cinnamon until well blended. Remove 1/2 cup of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan. Sprinkle dry gelatine over 1/4 cup of the water in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally.
• Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine mixture, remaining 1/2 cup water, the lemon peel and juice. Refrigerate until slightly thickened. Gently stir in whipped cream; pour over crust. Sprinkle with the reserved crumb mixture.
• Refrigerate several hours or until firm. Run small knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.

Steps:

• Blend butter, 1/4 cup of the sugar, crumbs and cinnamon.
• Press 3/4 of this mixture on the bottom of a 9-inch springform pan.
• Soak gelatin in 1/2 cup cold water for five minutes.
• Cook egg yolks, remaining 1/2 cup sugar and remaining 1/2 cup water in a double boiler, stirring constantly, until mixture coats the spoon.
• Remove from heat; add softened gelatin and stir until dissolved.
• Mix with cream cheese gradually; add lemon juice, rind and salt and beat thoroughly.
• Cool; when mixture begins to congeal, beat for several minutes with a mixer.
• Whip cream; beat egg whites and fold both into gelatin mixture.
• Pour into crumb lined pan and sprinkle remaining crumbs over the top.
• Chill until firm.