THE BEST NO-BAKE CHEESECAKE
Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
- For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
- Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
- Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
- Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
- Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.
NO-BAKE FRUITCAKE
"Keep your oven free for other holiday baking with this easy recipe," suggests Joy Maynard of St. Ignatius, Montana.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.
Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 3g fiber), Protein 5g protein.
BAKELESS CAKE
I was searching the family cookbook and saw this, I remember me and my brother making this for a bake sale and eating it before we got there so had to make more, lol. This is a double recipe for a swiss roll tray
Provided by Perfect Pixie
Categories Bar Cookie
Time 15m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- crush biscuits.
- melt butter, sugar, cocoa and beaten egg.
- when melted together add biscuits and a few drops of vanilla.
- mix well together.
- spread into sponge roll tray.
- press firmly.
- ice with chocolate icing and peppermint essence.
- refrigerate.
Nutrition Facts : Calories 53.7, Fat 3.4, SaturatedFat 1.7, Cholesterol 11.6, Sodium 51, Carbohydrate 5.5, Fiber 0.1, Sugar 3, Protein 0.6
BAKELESS CAKE
This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and...
Provided by Billie Neal
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. Cream butter and sugar together; add nuts and pineapple. Mix well.
- 2. Fold in egg whites.
- 3. Line battom of baking pan with wafers.
- 4. Layer pineapple mixture and wafers alternately until all is used.
- 5. Place in refrigerator till served.
- 6. Serve with whipped cream, if desired
- 7. PERSONAL NOTE: My grandmother used this cake recipe when I was a very young girl. Virgie Dowdy, Pres. Malden Church of God LWWB Malden, Missouri
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