Archive for the ‘cheesecake’ tag
No Bake Cream Cheese Cake Recipe
No Bake Cream Cheese Cake Recipe
I’m in a baking pinch- help?
I recently had the urge to bake something- preferably along the lines of something sweet or dessert-like (i.e. cookies, cake, bread, etc.).
The only problem is, I’m a little short on ingredients and can’t get to a store. I’ve got plenty of eggs, white sugar, oil, cinnamon, milk, and vanilla extract, plus walnuts and bananas. I’m not dead set on using any particular ingredient.
However, I have no flour, confectioner’s sugar, shortening, sour cream, cream cheese, and only 1/4 cup of butter. Could somebody please help me out?
I’d love to hear if you had any recipes I could use. Thanks so much!
meringues! At first I was thinking you were out of luck with no flour but you can make meringues. They are cookies with egg whites, vanilla and sugar as the main ingrediants and possibley walnuts as well. Google the recipe as I don’t have one to pass on to you but I have made them with someone else. They are light and crispy and involve whipping the whites till fluffy, adding the sugar and vanilla and crushed nuts and piping them, or spooning them onto a cookie sheet and baking in a low slow oven. No fat involved and they are good.
what is the best baked cheese cake recipe?
one which has no sour cream in it.. because some cheesecakes w/ sour cream becomes too sour ..
Christmas Cheese Cake
INGREDIENTS:
* 1 (3 ounce) package ladyfinger cookies
* 3 (8 ounce) packages cream cheese
* 1 cup white sugar
* 4 eggs
* 1 1/2 pints sour cream
* 1 tablespoon vanilla extract
* 1 tablespoon almond extract
* 1 (21 ounce) can cherry pie filling
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Line the sides of one 10 inch springform pan with lady fingers then line the bottom with lady fingers (cutting lady fingers, if necessary).
2. Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil.
3. Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours. Before serving top with canned pie filling.
Pumpkin Swirled Cheese Cake
INGREDIENTS:
* 1 1/2 cups crushed shortbread cookies
* 3 tablespoons melted butter
* 3 tablespoons unbleached all-purpose flour
*
* 3/4 cup white sugar
* 1/4 cup brown sugar
* 3 tablespoons unbleached all-purpose flour
* 1 (8 ounce) package cream cheese, softened
* 1 (3 ounce) package cream cheese, softened
* 1 tablespoon vanilla extract
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 3 eggs
* 1 (15 ounce) can pumpkin puree
* 1 tablespoon milk
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C.)
2. In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie plate. Bake about 12 minutes or until light brown. Allow to cool.
3. In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust.
4. Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
5. Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.
No Bake Cream Cheese Cake Recipe
No Bake Cream Cheese Cake
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