SPRING BREEZE CHEESECAKE PIE
I combined two of my favorites (cheesecake and rhubarb) to come up with this mouthwatering dessert. It's so creamy and colorful. Everyone who tries it likes it.-Deanna Taylor, Ainsworth, Nebraska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, beat cream cheese until smooth. Gradually beat in sugar. Beat in sour cream and vanilla. Set aside 1/2 cup whipped topping for garnish; cover and refrigerate. Beat 1/2 cup whipped topping into cream cheese mixture; fold in remaining whipped topping. Spoon into the crust. Cover and refrigerate for at least 2 hours. , For topping, in a large saucepan, bring the rhubarb, sugar and cinnamon to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. , In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into rhubarb mixture. Return to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature. , Cut pie into slices; top with rhubarb sauce and reserved whipped topping.
Nutrition Facts : Calories 423 calories, Fat 25g fat (16g saturated fat), Cholesterol 51mg cholesterol, Sodium 222mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
SAVORY SUMMER CHEESECAKE
I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.
Provided by Chef John
Categories Main Dishes Savory Pie Recipes
Time 4h15m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
- Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
- While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
- Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
- Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
- Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
- Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
- Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g
SUMMER BREEZE CHEESECAKE
This is a real favorite with our customers, family and friends!
Provided by Debbie Hoggan
Categories Cakes
Time 3h20m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375° Butter the bottom of a 9" spring form pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of spring form pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan. Increase oven temperature to 500° In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200° Bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
SPRING BREEZE CHEESECAKE
My Mother's recipe. Not a true cheesecake, it's lighter and quicker. No cooking required and tastes lucious. I love this for dessert when we have a cook out.
Provided by Nikoma
Categories Cheesecake
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Easy as pie -.
- Beat cream cheese until smooth.
- Gradually add in sugar.
- Blend in sour cream and vanilla.
- Finaly fold in whipped topping.
- Spoon into crust.
- Chill atleast 4 hours.
- Top with sliced strawberries.
Nutrition Facts : Calories 439.9, Fat 30.1, SaturatedFat 16.5, Cholesterol 46.2, Sodium 292.5, Carbohydrate 39.9, Fiber 1.3, Sugar 30.5, Protein 4.2
SPRING BREEZE CHEESECAKE
Make and share this Spring Breeze Cheesecake recipe from Food.com.
Provided by BeccaB3c
Categories Cheesecake
Time 4h10m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese until smooth.
- Gradually beat in sugar.
- Blend in sour cream and vanilla.
- Fold in whipped topping, blend well, and spoon into crust.
- Chill until set, at least 4 hours, then garnish.
BLUE CHEESE CHEESECAKE
Serve this baked crustless cake - a mixture of blue cheese, cream cheese, and sour cream - as an impressive appetizer.
Provided by JJOHN32
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Beat cream cheese and blue cheese in large mixing bowl until light and fluffy--about 5 minutes. Mix in 1 cup sour cream and pepper. Add eggs - one at a time - mixing well after each addition.
- Pour mixture into buttered 9 inch springform pan. Bake 60 - 65 minutes or until wooden pick inserted near center comes out clean.
- Remove from oven and let stand 5 minutes. Carefully spread 1 1/4 cup sour cream over top. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate several hours or overnight.
- To serve, place on serving plate. Carefully remove sides of pan. Decorate top with red pepper cut into flower shapes with small cookie cutter and green onion tops as stems.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 4.2 g, Cholesterol 123.4 mg, Fat 29.8 g, Fiber 0.2 g, Protein 10.7 g, SaturatedFat 18.4 g, Sodium 465.3 mg, Sugar 0.8 g
ISLAND BREEZE CHEESECAKE
A New York style cheesecake with a fruit topping. This cheesecake is so impressive and is sure to wow! The recipe is adapted from a magazine.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Stir together graham cracker crumbs, chopped almonds, melted butter, and sugar. Press crumb mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
- Bake crust at 350° for 10 minutes. Cool on wire rack.
- Beat softened cream cheese at medium speed with electric mixer until smooth. Gradually add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon vanilla extract.
- Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, and beat just until blended. Pour mixture into prepared crust.
- Bake at 350° for 1 hour or until center is almost set. Remove cheesecake from oven; cool on wire rack. Cover and chill 8 hours.
- Gently run a knife around edge of cheesecake, and release sides of pan; spoon chilled Fruit Topping over top.
- Garnish, if desired.
- To make the fruit topping ~ peel and cut papaya, mango, and kiwifruit into small chunks. Stir together apricot preserves and 1 tablespoon rum in a large bowl; add papaya, mango, kiwifruit, and pineapple, tossing to coat. Cover and chill 1 hour. Drain before spooning on top of cheesecake. Makes 3 cups topping.
Nutrition Facts : Calories 813, Fat 51.5, SaturatedFat 27.2, Cholesterol 206.7, Sodium 459.9, Carbohydrate 78.3, Fiber 3.4, Sugar 52, Protein 14.8
SUMMER CHEESECAKE
This recipe came from the Quick, Easy, and Delicious Recipe Collection from International Masters Publishers.
Provided by piranhabriana
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Grease a 9-inch springform pan.
- Mix cracker crumbs, melted butter, and 2 tablespoons sugar in a large bowl until crumbly.
- Press mixture into prepared pan.
- Bake for 10 minutes.
- Let cool completely.
- Beat cream cheese in a large bowl with an electric mixer set on medium-high for 2 minutes.
- Beat in 1 cup sugar.
- Add flour and lemon zest; beat until combined.
- On low speed, beat in eggs one at a time, beating well after each addition.
- Add sour cream and vanilla; beat until blended.
- Pour batter into prepared pan.
- Bake cheesecake until center is almost set, about 1 hour.
- Let cool completely.
- Loosen cheesecake from side of pan with a knife and remove the pan side.
- Arrange strawberries and nectarines over top.
Nutrition Facts : Calories 465.1, Fat 35, SaturatedFat 19.3, Cholesterol 162.9, Sodium 341.2, Carbohydrate 31.6, Fiber 0.7, Sugar 25.7, Protein 7.9
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