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
CREAMY CHERRY CHEESECAKE
The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types. Up here, all the wilderness we could ask for is right outside our back door-everything from wolves to caribou!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.
Nutrition Facts :
CHERRY CHEESECAKE SWIRL BROWNIES
Fudgy Betty Crocker™ brownies get the royal treatment, swirled with a tangy cheesecake filling and jeweled with tart cherries.
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Gather your ingredients and heat oven to 350°F. Spray 8-inch square pan with cooking spray.
- Make brownie batter as directed on box; pour into pan. In medium bowl, beat cream cheese, sugar and egg with electric mixer on medium speed until smooth.
- Drop heaping spoonfuls cream cheese mixture all over brownie mixture, followed by spoonfuls of cherry pie filling. Swirl into brownie batter using a few strokes of butter knife or spatula.
- Bake 35 to 40 minutes or until brownie is set and cream cheese swirls have puffed and turned slightly golden. Cool completely in pan, about 1 hour, before cutting.
Nutrition Facts : ServingSize 1 Serving
CHERRY SWIRLED CHEESECAKE
Make and share this Cherry Swirled Cheesecake recipe from Food.com.
Provided by Chris from Kansas
Categories Cheesecake
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- Spray bottom and sides of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan.
- In electric blender or food processor container, puree cherry pie fillng until smooth.
- Add orange rind; set aside.
- In a mixer bowl, beat cheese until fluffy.
- Gradually beat in low fat sweetened condensed milk until smooth.
- Add egg whites, egg, bottled lemon juice and vanilla; mix well.
- Stir in flour.
- Pour half of batter in prepared pan.
- Spoon 1/2 cup cherry puree evenly over batter.
- Top with remaining batter.
- Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl.
- Reserve remaining puree.
- Bake 60 to 65 minutes or until center is set.
- Cool.
- Chill.
- Serve with remaining puree if desired.
- Refrigerate leftovers.
CHERRY CHEESECAKE SWIRL BROWNIES
These cherry cheesecake brownies are quick to assemble. Feel free and swap the brownie portion with a boxed mix or your favorite brownie recipe. Morello cherries can often be found at stores such as Trader Joe's. Black cocoa onyx powder can be obtained through Savory Spice Shop®-- it's completely optional but gives a luxurious dark chocolate color to the brownies.
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking pan.
- For the filling: Beat cream cheese, sugar, flour, egg, and vanilla extract in a bowl with an electric mixer until creamy.
- For the brownies: Combine sugar, flour, cocoa powder, black onyx cocoa powder, salt, and baking powder in a large bowl. Beat together oil, eggs, corn syrup, and vanilla extract in a separate bowl. Pour into flour mixture and mix to combine. Spread 3/4 of the batter into the prepared baking pan.
- Mix 1/4 cup chopped morello cherries into the batter in the pan. Spread remaining cherries across the top of the brownie batter in one layer. Pour cream cheese filling over the cherries. Spread remaining brownie batter on top of the cream cheese filling. Draw a knife through the batter to create swirls.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 27 minutes. A toothpick inserted in the center should come out clean. Let cool completely before slicing.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 31.6 g, Cholesterol 49 mg, Fat 13.7 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 210.6 mg, Sugar 22.8 g
RASPBERRY-SWIRL CHEESECAKE
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h5m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
- Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
- Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
- Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
- Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
- Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.
CHERRY SWIRL CHEESECAKE
Swirls of cherries ensure this sublime cheesecake has a summer flavour, perfect for a sunset dinner party outside
Provided by Mary Cadogan
Categories Dessert, Dinner, Treat
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter a loose-based 20cm cake tin and line the base with baking parchment. Break up the biscuits, then pulse to fine crumbs in a food processor. Melt the butter with the syrup, then stir into the crumbs until they are evenly damp. Tip into the prepared tin and smooth with the back of a dessertspoon. Bake for 10 mins, then leave to cool. Reduce oven temperature to 150C/fan 130C/gas 2.
- Tip the stoned cherries into the rinsed-out food processor with 85g of the sugar. Blend until smooth, then tip into a small pan and bring to the boil. Simmer for 5-6 mins, stirring, until it forms a thick syrup. Cool.
- Rinse out the food processor again, then tip in the cheese, cornflour, eggs, remaining sugar, vanilla, orange and half the crème fraîche. Blend until smooth. Spoon half the mix into the tin, then spoon half the cherry purée evenly over the top. Spoon the remaining cheesecake mix over this. Stir the mix gently with a fine skewer to swirl the cherry purée through it. Bake for 45 mins, then turn the oven off and leave for 30 mins.
- Spread the remaining crème fraîche over the filling, then spoon the remaining cherry purée into the centre. Using a fine skewer draw the cherry purée through the crème fraîche to make a star pattern, wiping the skewer each time. Set the reserved cherries around the edge of the cheesecake, then dust with icing sugar. Chill until ready to serve.
Nutrition Facts : Calories 506 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
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