We Heart Cheesecake


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Preheat the oven to 325 degrees F.

Cut the strawberries in half lengthwise, then cut a heart shape out of each half using the heart-shape cookie cutter.

Place mini paper liners in a mini muffin pan, then push a vanilla wafer cookie into the bottom of each liner.

Mix the cream cheese, sugar, and vanilla until well blended. Add the egg and sour cream; mix well. Top the cookies with the mixture using a small ice cream scoop.

Bake 18 to 20 minutes, then cool completely in the pan. Remove and refrigerate for at least 1 hour.

Top with a strawberry heart for a lovely finish.


Mini Cheesecake for Two

This cute little Mini Cheesecake is just perfect for you and your date . . . or if you don’t have a date for Valentine’s Day, just eat the whole thing yourself, and I won’t tell! If you are looking for a small cheesecake recipe, this is the one for you!

This past September Nathan and I celebrated our 10 year wedding anniversary. Just the other day, I looked at him and said that I would have never imagined how much stress kids add to a marriage. I mean, sure, I saw my parents fight, but surely it never had anything to do with us!

Don’t get me wrong, I wouldn’t trade our kids for the world. And ultimately they have totally enriched our marriage and brought us together time and time again. But for the love of fish sticks, my dear lord. It is exhausting rearing these small little people who are full of demands and hungry all the time. It’s like a clown show around her most days, so no kidding it takes a toll on a marriage!

So one of my non resolution resolutions for the New Year (because making actual resolutions is just setting myself up for disappointment and frustration when I don’t do it) was to date my husband more. We have like zero babysitters. Yes, we have kind friends who are willing to sit for us in a pinch, but they also have little kids, and I hate to ask. So we are trying to do more date nights at home. The first one was actually on New Years Eve. We put on some jazz music (btw, with Alexa, who I begrudgingly love, but that’s a whole other post), we made some amazingly delicious and decadent food, and just cooked together. We ate most of it standing in our kitchen because I can’t time a meal correctly to save my life, but then we took the last bits and sat in front of our fireplace. It was low key and kind of magical.

And it really felt like a date.

I told Nathan right away that I want to recreate that date night for Valentine’s Day. Only this time, I want to serve this cheesecake at the end. This teenie tiny mini cheesecake for two was first created back in September to celebrate Nathan’s birthday. Nathan is a cheesecake connoisseur, and it got his stamp of approval. It’s just his style, uncomplicated and doused in cherries.


Healthy Cheesecake Of Your Dreams

Say hello to the ultimate smooth and luxuriously creamy healthy cheesecake recipe.

This. is. what. dreams. are. made. of .

Lighter and creamier than Cheesecake Factory – with a third of the calories and sugar !

I figured today—my birthday—is the perfect time to share one of my own personal favorite recipes. When I say this healthy cheesecake is good, you know it has to be really good… because I do not take my cheesecake lightly.

I’m exceedingly selective when it comes to good cheesecake.

So many cheesecake recipes out there are not only way too sweet (seriously, a cup and a half of sugar in a cheesecake is too much!) but also too firm. The perfect cheesecake should never be overpowered by sugar, and every creamy bite should absolutely MELT in your mouth.

2018 Edit – There’s now a Brownie Cheesecake Recipe too, because of course there had to be a chocolate version!

I ate my birthday cheesecake in my pajamas.

Can we talk about the sugar for a minute?

It’s called cheese cake for a reason.

Many cheesecake recipes call for such a large quantity of sugar that the bold and savory cheese flavor is lost and sugar ends up being the only thing you taste. If I wanted to eat something that tasted like sugar, I would skip the cheesecake and eat a bowl of frosting.

(Not that eating a bowl of frosting isn’t also delicious in its own right…)

Sugar was the first thing I knew I could slash when it came to creating a healthier cheesecake recipe. I started by researching traditional cheesecake recipes to get a feel for how much sugar, cream cheese, vanilla, and other basic ingredients usually go into cheesecake. And then I played around quite a bit.

A lot goes into my recipe creations!

With this particular cheesecake recipe, I also knew I wanted to omit all the heavy cream called for in traditional cheesecake recipes and replace it with something much healthier.

Since cheesecake should have a subtle tang to begin with, I came up with the idea to use yogurt, and it worked perfectly!

Also left out were the eggs normally found in cheesecake recipes, which took a bit of trial to find the perfect replacement since eggs add moisture and bind recipes together.

Since there’s nothing more frustrating than having to visit multiple health food stores to locate all the ingredients in a recipe, I knew I wanted this healthy cheesecake to call only for ingredients you can find at a regular grocery store.


Recipe Supplies

To begin making this cheesecake recipe, you’ll need the following supplies.

Baking supplies

Ingredients

  • 3 (8-ounce) packages cream cheese
  • 5 Eggs
  • 1 1/4 cups granulated sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 pint sour cream
  • 1 (21-ounce) can cherry pie filling or seasonal fruit (optional)
  • Graham cracker crumbs

For my special valentine cheesecake recipe, I purchased a heart muffin pan.

While this non-stick pan doesn’t require cup liners, I still recommend using them to make the perfect cheesecake. Here are some of my favorite pans with a heart or love theme.

If you don’t want your mini cheesecakes in the shape of a heart, you can also use these mini muffin tins. You’ll get all of the indulgence and less of the guilt.


Easy Cheesecake Recipe #2

(20 votes, average: 3.45 out of 5)

  • Author: Moms Who Think
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 50 Minutes
  • Yield: 1 Cheesecake 1 x

Description

This is an easy baked cheesecake recipe that is topped with a delicious sour cream and sugar topping.

Ingredients

  1. 2 packages (8 ounces each) cream cheese, softened
  2. 2/3 cup sugar
  3. 3 large eggs
  4. 1/2 teaspoon vanilla
  5. 3 Tablespoons sugar
  6. 8 ounces sour cream
  7. 1 teaspoon vanilla

Instructions

  1. Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth. Pour into well greased 9 inch pie plate.
  2. Bake 22 to 25 minutes at 350 degrees F. Turn oven off. Remove cheesecake and cool for 5 minutes.
  3. Combine 3 Tablespoons sugar, sour cream, and 1 teaspoon vanilla. Spread over warm cheesecake and return to oven for 5 minutes.
  4. Cool and refrigerate.

Keywords: Easy Cheesecake Recipe

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Recipe Summary

  • 1 individual package graham crackers, crushed
  • 2 tablespoons white sugar
  • ½ cup butter, softened
  • 1 ½ teaspoons ground cinnamon
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 (16 ounce) container sour cream
  • 3 teaspoons white sugar
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C).

In a food processor, combine graham crackers, 2 tablespoons sugar, butter and cinnamon. Pulse until smooth. Press into the bottom of an 8x12 inch baking dish.

In the food processor, combine cream cheese, 1 cup sugar, eggs and vanilla. Process until smooth. Pour over crust.

Bake in preheated oven for 25 to 30 minutes, or until filling is set. Allow to cool for 2 hours.

Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together sour cream, sugar and vanilla. Spread over top of cheesecake. Bake in preheated oven for 10 to 15 minutes.


Combining bittersweet chocolate and cocoa powder intensifies the chocolaty essence of this cheesecake to the nth degree. Silken tofu brings a delicate creaminess to the filling while also taking the place of eggs by acting as a binding agent.

The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Cheesecake Recipe: Create Your Own

When it comes to favorite all-American desserts, cheesecake might be second to apple pie, but it’s number one on my list. Utterly delicious and super easy to make, cheesecake isn’t technically a cake it’s a custard baked in a crumb crust. The smooth filling is typically made with cream cheese, sugar, eggs, and vanilla, and the crust is a mixture of cookie crumbs and butter.

With the straightforward method here, you can also choose your crumb crust, flavorings, and toppings just start with some of the combinations below (all rigorously tested in our kitchen), and then go on to create your own fabulous cheesecakes.

Master Cheesecake Recipe

Make the crust

Cookie crumbs and butter are pressed into a springform pan for the easy crust.

Position a rack in the center of the oven and heat the oven to 375°F.

Pulse 8 oz of your choice of cookie crumbs (see options below) in a food processor until crushed to fine crumbs. You should have 2 cups.

In a medium bowl, stir together the cookie crumbs and 3 Tbs. granulated sugar. Mix in 3-1/2 oz. (7 Tbs.) melted unsalted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use your fingers or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened (this will be more obvious with lighter crumbs, but even the ginger and chocolate crumbs will darken a bit), 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Choose a cookie for the crust

Make the filling base

The key to a cheesecake’s perfect texture lies in a proper balance of eggs and dairy. As long as you maintain that balance, you can customize the filling by replacing some of the cream cheese with other ingredients (like ricotta, chocolate, or dulce de leche), and the cake won’t lose its rich texture.

In a stand mixer fitted with the paddle attachment, combine three 8-oz packages of room-temperature cream cheese, an add-in (see options below) OR an additional 8-oz. package of cream cheese, 2 Tbs. all-purpose flour, and a pinch of table salt. Beat on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.

Choose an add-in (optional)

Flavor the filling

Add 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Add 1 Tbs. pure vanilla extract and your choice of flavorings (see options below) and spices (see options below), if using, and beat until blended, about 30 seconds. Add 4 large room-temperature eggs, one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Choose up to two flavorings (optional)

Choose up to four spices for a total of 2 tsp. (optional)

Bake the cheesecake

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)

Top and serve

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Add your topping (see options below) and/or garnishes (see options below). To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Choose a topping (optional)

Choose up to three garnishes (optional)

Chocolate Ganache Topping

In a small bowl, melt 3 oz. chopped semisweet or bittersweet chocolate and 5 Tbs. unsalted butter. Add 1 Tbs. light corn syrup and whisk until smooth. Pour on the cheesecake and spread evenly.

Caramel Sauce Topping

In a 2-quart saucepan, combine 1/2 cup granulated sugar and 3 Tbs. water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown around the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add 1/2 cup heavy cream, 2 Tbs. unsalted butter, and a pinch of table salt. Cook, whisking constantly over medium-low heat, until well blended and smooth. Set aside until the caramel has cooled slightly, 15 minutes. Pour on the chilled cheesecake and spread evenly.

Glazed Fresh Fruit Topping

In a small saucepan, heat 1/4 cup seedless jam (such as strawberry, raspberry, or currant) with 1 Tbs. water, stirring frequently, until melted and smooth strain. Arrange 1-1/2 quarts halved strawberries or 4 cups other berries or sliced fruit of your choice on top of the cake. Brush the fruit with the melted jam mixture.


We Heart Cheesecake - Recipes

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Creamy Mini Cheesecake

Preheat oven to 350°F. Prepare 6 in. springform pan with vegetable pan spray. Wrap bottom half of pan in heavy-duty aluminum foil.

For crust, in small bowl, stir together graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter. Press evenly into bottom and 1 in. up sides of pan. Bake 8-10 minutes, or until golden brown. Let cool until ready to use.

In large bowl, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed until well combined. Add sour cream, heavy cream, eggs, 1 teaspoon vanilla and 1 teaspoon lemon zest and mix until thoroughly incorporated. Pour into prepared crust.

Fill cookie pan or jelly roll pan with 1/2” water. Place springform pan on cookie pan and bake 1 hour and 40 minutes, or until center of cheesecake jiggles only slightly. Turn off oven and allow cheesecake to remain in oven with door open 10 minutes. Remove to cooling grid and cool completely. Refrigerate at least 2 hours or until ready to serve.

When ready to serve, prepare strawberry sauce. Combine strawberries, 1 cup sugar, lemon juice, 1 teaspoon lemon zest, salt and 1/2 teaspoon vanilla in medium saucepan and bring to boil, stirring occasionally. Remove from heat and allow to cool 3 minutes before adding cold butter. Stir sauce until butter melts. Serve sauce warm, drizzled over cheesecake.



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