Cheesecake Bombe With Summer Fruits Recipes
FRESH CREAM CHEESECAKE WITH SUMMER BERRIES
Inspired by the classic French dessert cour a la creme, this has all cheesecake's richness without the rigmarole of baking. Just what you want on a hot summer day; perfect with a swath of juicy berries.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the cheesecake: Line a medium (about 8-inches wide) sieve, fine strainer or colander with a double layer of damp cheesecloth and set over a bowl.
- Beat the cream cheese in a large bowl with a hand-held mixer on medium speed until smooth. Add the sugar, lime zest and juice, and vanilla. Beat until light and fluffy, scraping the sides of the bowl and beaters as needed.
- In another bowl, beat the cream just until it holds a stiff peak. Stir about 1/3 of the whipped cream into the cream cheese mixture to lighten the cream cheese. Gradually fold in the remaining whipped cream to make a light mousse. Transfer mixture into the lined sieve and fold the cheesecloth over top and press gently. Cover and refrigerate to drain for at least 4 hours or up to 3 days.
- Just before serving, prepare the berries: Cook about half of the blueberries in a small skillet with the water and sugar, over medium heat until the berries get juicy, about 8 minutes. Toss all the berries together in a large bowl, along with a squeeze of fresh lime juice.
- Unwrap the cheesecake and invert onto a platter. (Discard the cheesecloth.) Use a large ladle or spoon to press a well in the center of the cake. Spoon the berries into the well and drizzle the juices over the top or serve on the side. Serve a scoop of summer cheesecake with some of the fresh berries.
OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
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