Refrigerator Cheesecake Recipes

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:

• 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.

Steps:

• CRUST:.
• Combine the ingredients and press into the bottom of a 9-inch springform pan and chill.
• FILLING:
• Soften the gelatin in the water, then heat until gelatin has dissolved, remove from heat and cool. Cream the cheese with the chocolate, milk and vanilla. Stir in the gelatin. Fold in the whipped cream. Pour in the shell.
• TOPPING:.
• Garnish the top with the chocolate curls and refrigerate for 4 hours.
• Garnish with the chocolate curls.

Steps:

• Mix crumbs, margarine and oil.
• Press into bottom of 8" spring form pan or 8"x10-1/2" pan and chill.
• Dissolve gelatin in boiling water and cool until lukewarm.
• Mix cheese, sugar and vanilla in blender. Slowly add gelatin and blend well.
• Pour cheese mixture into crust and chill until firm.
• Put pineapple, pineapple juice, water and cornstarch in saucepan and bring to a boil.
• Stir constantly. Cool 15 minutes.
• Spread over cheese cake and chill 1 hour or more.

Steps:

• Grease a 9 inch spring form pan.
• Melt butter and stir in crushed cookie crumbs.
• Mix well, press onto bottom of pan.
• Beat ricotta cheese, yogurt, sour cream and the egg yolks, combining well, add the orange peel, and orange juice.
• Combine all well until smooth.
• Save a few berries to serve on the side or to decorate with.
• Take berries in a blender or food processor and puree.
• Stir all the strawberry puree into the cheese mixture.
• Combine the gelatin with the water.
• Place it into a saucepan and simmer until the gelatin is completely dissolved.
• Remove, cool slightly, and stir, fold into the strawberry cheese mixture.
• Beat your egg whites with the sugar until softpeaks.
• Fold into the cheese mixture.
• Spoon into crust.
• Refrigerate 4 hours or until set.
• Garnish with the whipped cream, and strawberries that you set aside.

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.