CHERRY CHEESECAKE
This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!
Provided by L. J. Bryan
Categories Desserts Cakes Holiday Cake Recipes
Time 5h30m
Yield 12
Number Of Ingredients 6
Steps:
- Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
- Pour cherry pie filling on top of pie. Serve.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.2 g, Cholesterol 31.6 mg, Fat 13.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6.8 g, Sodium 205.7 mg, Sugar 24.7 g
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
MIXED BERRY CHEESECAKE
Provided by Ina Garten
Categories dessert
Time 13h30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
TRIPLE-CHERRY CHEESECAKE
Categories Food Processor Dessert Bake Cream Cheese Cherry Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 19
Steps:
- Make topping:
- Combine dried cherries and reserved juice from thawed cherries in medium saucepan. Bring to boil. Remove from heat. Cover; let steep 20 minutes.
- Mix cherry jam, brandy and cornstarch in small bowl to blend. Stir into dried cherry mixture. Add thawed cherries. Stir over medium heat until mixture boils and thickens, about 1 minute. Cool slightly; chill until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
- Make crust:
- Finely grind almonds in processor. Add cracker crumbs, sugar and butter. Process until clumps form. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill 30 minutes.
- Make filling:
- Position rack in center of oven; preheat to 350°F. Blend all ingredients except sliced almonds in processor just until smooth, scraping down sides of bowl several times. Transfer filling to crust. Bake until edges of cheesecake are puffed and center is just set, about 50 minutes. Remove from oven. Run knife around pan sides to loosen cake. Chill cake uncovered overnight.
- Release pan sides from cake. Transfer cake to platter. Spoon topping evenly over cake, leaving 1/2-inch border around edge. Garnish cake with sliced almonds.
TRIPLE CHERRY CHEESECAKE
Make and share this Triple Cherry Cheesecake recipe from Food.com.
Provided by lohapa
Categories Cheesecake
Time 1h40m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 16
Steps:
- For topping:
- Combine dried cherries and reserved juice from thawed cherries in heavy saucepan. Bring to boil. Remove from heat. Cover and let steep 20 minutes.
- Mix jam, brandy and cornstarch in small bowl to blend. Stir into dried cherry mixture. Add thawed cherries. Stir over medium heat until mixture boils and thickens, about one minute. Cool slightly, then refrigerate until cold (may be done up to 2 days ahead.
- For crust:.
- Finely grind almonds in food processor. Add cracker crumbs, sugar and butter. process until clumps form. Using plastic wrap as aid, press mixture into BOTTOM of 9 inch springform pan. Refrigerate 30 minutes.
- For Filling:.
- Position rack in center of oven, preheat to 350°F Blend cream cheese, sugar, eggs, lemon juice, almond extract, and salt until smooth.
- Pour filling over crust, back until edges are puffed, and center is just set--about 50 minutes. Run knife around pan side to loosen. Chill uncovered overnight.
- Spoon topping over cake, and garnish with sliced almonds.
Nutrition Facts : Calories 748.8, Fat 44.7, SaturatedFat 23.7, Cholesterol 214.6, Sodium 627.7, Carbohydrate 75.6, Fiber 3.2, Sugar 61, Protein 13.4
TRIFLE CHEESECAKE
Two dessert classics are transformed into one unbeatable dish. The set custard layer and raspberry jelly topping make it a real showstopper
Provided by Cassie Best
Categories Dessert
Time 3h10m
Number Of Ingredients 13
Steps:
- Put the gelatine in a bowl of cold water to soak. Measure the custard powder into a large bowl, add 3 tbsp of the milk and mix to a paste. Heat the remaining milk and 100ml of the double cream in a small pan. When steaming, pour over the custard paste and whisk until smooth. Pour back into the pan and heat, whisking continuously until thick. Remove from heat. Squeeze excess water from the gelatine leaves and whisk these into the custard. Rinse the bowl, pour the custard back in, then cover the surface with cling film.
- Grease a 23cm springform tin and line with a double layer of cling film to cover the base and sides. Wrap the outside of the tin in foil - this will catch any jelly leaks. Blitz the biscuits to fine crumbs, add the butter, and blitz again. Tip the mixture into the base of the tin and push down firmly with a spoon.
- Put the cream cheese, sugar and vanilla into a large bowl, and mix together using an electric hand whisk until well combined. Give the custard a quick whisk to loosen it a little, then add to the cheesecake mixture and whisk to combine until smooth. Pour into the tin and level the surface. Tap the tin to knock out any air bubbles (it's essential there are no gaps between the cheesecake and the cling film or the jelly will flood out in the next step). Chill for 4 hrs.
- Make up half the jelly following pack instructions, then leave to cool for 30 mins. Pour over the cheesecake, top with frozen berries and put in the fridge for 1 hr. Make up the remaining jelly 30 mins before removing the cheesecake from the fridge. Pour over the second layer of jelly and leave to set for 1 hr more.
- Put the remaining cream, icing sugar and Sherry (if using) in a bowl and whisk until softly whipped. Transfer to a piping bag. Remove the cheesecake from its tin, peel away the cling film.Place on a plate and pipe cream around the edge. Best served on the day, but will keep in the fridge for 3 days.
Nutrition Facts : Calories 749 calories, Fat 61 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
CHERRY CHEESECAKE "TRIFLE"
A no cook summer desert - perfect for any occasion. Quick and easy to make. The fruit pie filling can be changed to your favorite - peach is great too. The chilling time is not included in prep time.
Provided by JelloJane
Categories Dessert
Time 20m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese till light and fluffy, blend in vanilla yogurt.
- In a smaller bowl mix pudding mix and milk till thickened, blend into cream cheese mixture- fold in all the whipped topping except about 1 Cup.
- In a 4 quart bowl (or trifle bowl) evenly spread half the cream cheese mixture in bottom of bowl, top with half the angel food cake cubes, press these down lightly with the back of a spoon.
- Spread 1 can of cherry pie filling over cake, covering completely.
- Repeat layers.
- Spread the reserved 1 cup whipped topping over last layer of cherry filling.
- Cover and chill overnight before serving.
- This will keep in the fridge for 2 weeks-- IF it lasts that long!
Nutrition Facts : Calories 600.1, Fat 30.7, SaturatedFat 21.4, Cholesterol 66.3, Sodium 562.8, Carbohydrate 73.8, Fiber 0.7, Sugar 31.5, Protein 9.1
TRIPLE BERRY NO-BAKE CHEESECAKE
I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! -Joyce Mummau, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings (3-1/3 cups topping).
Number Of Ingredients 14
Steps:
- In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.
Nutrition Facts : Calories 432 calories, Fat 34g fat (21g saturated fat), Cholesterol 109mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
More about "triple cherry cheesecake recipes"
CRUSTLESS CHERRY CHEESECAKE – A COUPLE COOKS
From acouplecooks.com
Reviews 2Category DessertCuisine AmericanTotal Time 5 hrs 30 mins
- For the cheesecake: Set out the yogurt, cream cheese, and eggs and let them rest at room temperature for at least 30 minutes.
- Preheat oven to 275F. Bring a large kettle of water to simmer (this will be used for the waterbath).
- To prevent any leaking during baking, tightly wrap outside of an 9-inch springform pan with two layers of foil. Thoroughly grease the bottom and side of the pan.
- In the bowl of a mixer with a paddle attachment, add the cream cheese and sugar and beat on medium-high for 5 minutes, scraping occasionally. Add vanilla, nutmeg, kosher salt, and Greek yogurt and mix on low until combined. With mixer on low, mix in eggs one at a time and stop as soon as fully combined. Pour the batter into the springform pan and smooth the top with a spatula.
THE ULTIMATE CANADIAN CHERRY CHEESECAKE | CANADIAN LIVING
From canadianliving.com
OUR 20 BEST CHEESECAKE RECIPES OF ALL TIME
From allrecipes.com
33 TO-DIE-FOR CHEESECAKE RECIPES FOR EVERY OCCASION
From southernliving.com
THE PERFECT CHRISTMAS TRIFLE RECIPE - CHERRY …
From freebiefindingmom.com
SOUR CHERRY–CHEESECAKE TRIFLE WITH BLACK PEPPER AND …
From foodandwine.com
TRIPLE CHERRY CHEESECAKE FRUIT RECIPE - OREGON FRUIT …
From oregonfruit.com
THE BEST CHERRY CHEESECAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
4.8/5 (28)Calories 353 per servingCategory Dessert
- Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
CHERRY TOPPED CHEESECAKE WITH TRIPLE CHOCOLATE CHUNK COOKIE …
From krusteaz.com
COPYCAT THE CHEESECAKE FACTORY CHEESECAKE RECIPE | TASTE OF HOME
From tasteofhome.com
CHERRY CHEESECAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CHERRY CHEESECAKE RECIPE - THE BIG MAN'S WORLD
From thebigmansworld.com
TRIPLE CHOCOLATE CHERRY CHEESECAKE BROWNIES - SWANKY RECIPES
From swankyrecipes.com
30 BEST VALENTINE’S DAY CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TRIPLE-CHOCOLATE NO-BAKE CHEESECAKE RECIPE - FOOD52
From food52.com
CHERRY CHEESECAKE - DRIVE ME HUNGRY
From drivemehungry.com
INCREDIBLE CHOCOLATE RECIPES EVERYONE WILL LOVE - MSN
From msn.com
You'll also love