8 Minute Cheesecake W Strawberries Recipes
8 MINUTE CHEESECAKE
This is a cheesecake made so easily. It literally takes only 8 minutes to make. It tastes great too.
Provided by Melanie Murray
Categories Cheesecake
Time 8m
Yield 1 cheesecake, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese until smooth.
- Gradually beat in sugar.
- Blend in sour cream and vanilla.
- Fold in whipped topping; blend well.
- Spoon into crust.
- Chill until set; at least 4 hours.
- Garnish with your favorite topping or eat plain.
- (I top with fresh strawberries).
8-MINUTE CHEESECAKE W. STRAWBERRIES
Make and share this 8-Minute Cheesecake W. Strawberries recipe from Food.com.
Provided by mel johnson
Categories Cheesecake
Time 8m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
- Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.
Nutrition Facts : Calories 382.7, Fat 26, SaturatedFat 13.7, Cholesterol 44.3, Sodium 273.2, Carbohydrate 33.9, Fiber 0.9, Sugar 23.2, Protein 4.6
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- Make the Crust: Preheat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 8 minutes. Set aside. Keep the oven on at 350.
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- Prepare the Water Bath + Bake: Get out a roasting pan and set the rack aside. Bring a large pot of water to a boil. While the water is boiling, wrap a piece or two of foil around the bottom of the springform pan, as added insurance against leak-age. Pour the filling in and smooth the top out. Set the springform pan with the cheesecake inside the roasting pan. Pour the boiling water into the roasting pan until it's 1 inch deep. Don't pour any water into or onto the cheesecake. Bake for 88-91 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
- Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a cooling rack to continue cooling. Let cool completely at room temp, then cover well with foil and refrigerate at least 4 hours or up to 2 days before removing from the pan and serving.
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