Chilled Cheesecake Recipes

CHILLED RASPBERRY CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in butter. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Puree raspberries in a blender or food processor; strain and discard seeds. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in raspberry puree and gelatin mixture. Pour into crust. Cover and refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.

NO-BAKE CHEESECAKE

Steps:

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
• Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Unclasp sides of pan, and remove cheesecake.

CHILLED CHEESECAKE

Steps:

• Sprinkle gelatin over water in a custard cup. Let stand for 1 minute Heat in microwave and stir until dissolved. Let stand to cool.
• Beat cream cheese, sugar, lemon peel, lemon juice and milk in a large mixing bowl till smooth.
• Add gelatin mixture and beat until smooth.
• Chill in fridge until mixture is thick and syrupy, stirring occasionally.
• Beat whipping cream to soft peak stage. Fold into cream cheese mixture.
• Spoon over crust in spring form pan and chill for several hours.
• Serve with a dab of cherry, blueberry or strawberry sauce on top.

CHILLED MANGO CHEESECAKE

Steps:

• Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
• Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
• Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
• Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
• Add the warm gelatin solution to mango puree and blend well.
• Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
• Pour cheese mixture onto cake base and chill for at least an hour.
• Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.
• Notes: To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.

CHILLED NO-BAKE CHEESECAKE

Steps:

• Mix softened cream cheese and Eagle Brand and lemon juice very well.
• Pour into cooled grahem crust.
• Refridgerate for 2 hours.
• Top with fruit before serving.