Heavenly Cheese Mold Recipes

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HEAVENLY CHEESE MOLD



Heavenly Cheese Mold image

I love this jello mold, my grandma use to make. I sure do miss it but my mom will make it once in awhile. This recipe was also a holiday favorite.

Provided by Laura Huffman @winegirl64

Categories     Desserts

Number Of Ingredients 6

1 package(s) lemon jello
1 cup(s) boiling water
3/4 cup(s) pineapple juice
1 1/4 cup(s) drained crushed pineapple
1 cup(s) shredded sharp natural cheddar cheese
1 cup(s) whipping cream or cool whip

Steps:

  • Dissolve jello in boiling water, add juices. Chill until slightly thickened. Fold in drained crushed pineapple, cheese, and whipped cream. Pour into 1 1/2qt. mold. Chill until firm.

HEAVENLY CHEESECAKE



Heavenly Cheesecake image

This is actually a recipe from Kraft.com using Philadelphia Cream Cheese. It's so simple, but I've found it's taste is one of the best if you want a simple, plain cheesecake.

Provided by ShortyBond

Categories     Cheesecake

Time 1h20m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 6

1/2 cup graham cracker crumbs
4 (8 ounce) packages cream cheese, Softened
1 cup granulated sugar
1/4 teaspoon vanilla extract
2 eggs
3 egg whites

Steps:

  • Preheat oven to 325°F Lightly grease bottom of a 9" springform pan. Sprinkle pan with crumbs.
  • Beat cream cheese, sugar and extract with mixer until well blended.
  • Add eggs and egg whites one at a time, mixing after each one is added.
  • Pour into prepared pan.
  • Bake 55-60 minutes or until center is almost set. Refrigerate for at least 4 hours.

Nutrition Facts : Calories 539.9, Fat 41.3, SaturatedFat 25.4, Cholesterol 177.6, Sodium 405.5, Carbohydrate 32.2, Fiber 0.1, Sugar 27, Protein 11.8

HEAVENLY CHEESE MOLD



Heavenly Cheese Mold image

Cheddar cheese and pineapple- a delightful combination! This recipe was popular in the 1940's.

Provided by Pat Duran @kitchenChatter

Categories     Fruit Salads

Number Of Ingredients 6

8 ounce(s) can crushed pineapple
3 ounce(s) pkg. lemon jello
1 cup(s) boiling water
1 tablespoon(s) lemon juice
4 ounce(s) finely shredded sharp cheddar cheese
1 cup(s) heavy cream, stiffly whipped

Steps:

  • Drain pineapple, reserving syrup. Dissolve jello in boiling water; add enough cold water to reserved syrup to measure 3/4 cup. Stir in lemon juice. Chill until partially set;( like thick egg whites); Fold in pineapple, cheese and whipped stiff cream. Pour into 1 1/2 cup mold; chill until firm. Unmold onto a serving plate. Great with crackers and celery sticks.

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