Easy Cheesecake 1 Recipes

EASY CHEESECAKE

Steps:

• Beat the cream cheese,eggs,sugar and vanilla in a mixing bowl with a electric mixer until smooth.
• Spoon into pie shell.
• Bake at 325 for 45 minutes.
• I have made this with fresh fruit and also used canned blueberries.

EASY CHEESECAKE

Steps:

• Put the shortbread biscuits into a plastic bag and bash with a rolling pin until broken. Divide between two dessert glasses. Beat together the soft cheese with the zest of a lime and 2 tbsp icing sugar until smooth. Put this on top of each biscuit base and smooth out with the back of a spoon.
• Take the mixed frozen berries, defrost and blend half with 1 tbsp icing sugar and the juice of the lime. Pour this on top of each cheesecake and scatter with a few extra whole berries. Serve or sit in the fridge for a few hours before serving.

OUR BEST CHEESECAKE

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.

EASIEST CHEESECAKE

Steps:

• Cream the cheese and sugar.
• Mix in vanilla.
• Mix eggs last.
• Mix on med. until batter looks uniform.
• Pour into a graham cracker pie crust (I use premade).
• Put into middle rack preheated oven to 350°F.
• Bake for 35-40 minutes.
• Let cool then place in fridge until cold.
• Enjoy.

EASY HOMEMADE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• For the crust
• Mix cake mix, egg and butter for crust, with an electric mixer, until they are incorporated and crumbly.
• Press into an ungreased 9x13 pan. Set aside.
• For the filling
• Beat cream cheese, eggs, sugar and vanilla on medium/high speed with an electric mixer for 2-3 minutes or until filling is smooth and creamy. Be careful not to overbeat the filling, as overbeating cheesecake causes cracks.
• Bake at 350 degrees for 20-25 minutes or until the cheesecake is set in the center.
• Remove the cheesecake from the oven and set on a wire cooling rack to cool.
• For the topping
• Mix up the sour cream topping by stirring together the sour cream, sugar and vanilla. When fully mixed, spread the topping over the warm cheesecake and allow the cheesecake to finish cooling.
• Once cool, spread the pie filling over the top of the cheesecake, cover and refrigerate until you are ready to serve. Alternatively, you can refrigerate the cheesecake without the fruit topping. When ready to serve, cut the cheesecake into squares and top with pie filling.
• Alternatively, have a few pie filling options on hand and top the cheesecake squares with your guest's favorite topping.
• Enjoy!

EASY CHEESECAKE

Steps:

• 1. Melt the butter and mix with sugar and graham cracker crumbs. Press into bottom of cake/pie pan to make the crust. Tip: Use a smaller pie pan to press it into the dish and shape the crust.
• 2. Bake for five minutes at 300 degrees. Cool.
• 3. Put egg yolks, cream cheese, sugar, vanilla extract, lemon juice in a large bowl. Beat until smooth and creamy.
• 4. Whip egg whites until fluffy and stiff with egg beater.
• 5. Fold batter into egg whites until all the batter and whipped egg whites are evenly distributed. Pour mixture into now cooled crust.
• 6. Bake at 300 degrees for 45 minutes.
• Optional: top with canned cherry pie filling (or other topping of your choice).