1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (6 ounce) box lemon Jell-O
1 cup boiling water 8 ounces cream cheese
1 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 (12 ounce) can evaporated milk
1 (16 ounce) can cherry pie filling
In a small bowl, mix the melted butter into the graham cracker crumbs.
Press 2 cups of the crumb mixture into the bottom of a 9 x 13-inch pan. Save remaining crumbs for topping.Dissolve the lemon Jell-O in boiling water and set aside to cool.
In a medium bowl, beat the cream cheese, sugar and vanilla extract together. Stir in the dissolved Jell-O and lemon juice.In a separate bowl, whip the evaporated milk. Fold into the cream cheese mixture, then pour it all into the graham cracker covered pan.
Chill for 4 hours.Top with the cherry pie filling. Sprinkle the remaining crumbs over the top. Keep leftovers refrigerated.
Enjoy this No Bake Cheesecake Recipe from Best-Cheesecake-Recipes.com
Thursday, March 31, 2011
Thursday, March 24, 2011
New York Cheesecake II Recipe
46% calorie reduction from traditional recipe
1 1/4 cups vanilla wafer crumbs
4 tablespoons butter or margarine, melted
2 tablespoons Equal? Spoonful*
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal? Spoonful**
2 eggs
2 eggs whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional) Strawberry Sauce (optional)
*May substitute 3 packets Equal sweetener
**May substitute 18 packets Equal? sweetener
Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan.
Bake in preheated 325 degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 3/4 cup Equal Spoonful in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. " Bake in preheated 325 degree F oven just until set in the center, 45 to 50 minutes.
Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack. Refrigerate 8 hours or overnight. " Remove side of pan; place cheesecake on serving plate.
Serve with strawberries and Strawberry Sauce.Makes 16 servingsNutrition information per serving: 160 cal., 7 g pro., 10 g carb., 10 g fat, 58 mg chol., 208 mg sodiumFood exchanges: 1 milk, 2 fat
More New York Cheesecake Recipes at Best-Cheesecake-Recipes.com
1 1/4 cups vanilla wafer crumbs
4 tablespoons butter or margarine, melted
2 tablespoons Equal? Spoonful*
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal? Spoonful**
2 eggs
2 eggs whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional) Strawberry Sauce (optional)
*May substitute 3 packets Equal sweetener
**May substitute 18 packets Equal? sweetener
Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan.
Bake in preheated 325 degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 3/4 cup Equal Spoonful in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. " Bake in preheated 325 degree F oven just until set in the center, 45 to 50 minutes.
Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack. Refrigerate 8 hours or overnight. " Remove side of pan; place cheesecake on serving plate.
Serve with strawberries and Strawberry Sauce.Makes 16 servingsNutrition information per serving: 160 cal., 7 g pro., 10 g carb., 10 g fat, 58 mg chol., 208 mg sodiumFood exchanges: 1 milk, 2 fat
More New York Cheesecake Recipes at Best-Cheesecake-Recipes.com
Thursday, March 17, 2011
Lower-Fat Cheesecake Recipe
3 Eggs
1 lb 5 oz. part-skim Ricotta -cheese
1 c Sugar
1/4 c Cornstarch
1 ts Baking powder
1 ts Vanilla
2 ts Grated lemon peel
3/4 c Sliced strawberries
Preheat oven to 350 degrees F. Combine eggs, Ricotta, and sugar. Beat until smooth. Stir together cornstarch and baking powder, and add to cheese mixture along with vanilla and lemon peel.
Bake 55 to 60 minutes, or until firm. Let cool, then refrigerate. Decorate with strawberries.
More Low Fat Cheesecake Recipes at Best-Cheesecake-Recipes.com
1 lb 5 oz. part-skim Ricotta -cheese
1 c Sugar
1/4 c Cornstarch
1 ts Baking powder
1 ts Vanilla
2 ts Grated lemon peel
3/4 c Sliced strawberries
Preheat oven to 350 degrees F. Combine eggs, Ricotta, and sugar. Beat until smooth. Stir together cornstarch and baking powder, and add to cheese mixture along with vanilla and lemon peel.
Bake 55 to 60 minutes, or until firm. Let cool, then refrigerate. Decorate with strawberries.
More Low Fat Cheesecake Recipes at Best-Cheesecake-Recipes.com
Thursday, March 10, 2011
Lemon Swirl Cheesecake Recipe
16 ounces cream cheese
1/2 cup granulated sugar1/216 ounces cream cheese
1/2 cup granulated sugar
1/2 teaspoon pure lemon extract
2 eggs
1 (9-inch) graham cracker crust
1 (15 ounce) can lemon pie filling, divided
Mint leaves or lemon twists (optional)
Whipped cream
Mix together cream cheese, sugar and lemon extract until smooth and creamy. Add eggs and mix well. Pour into prepared crust. Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife.
Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and refrigerate. Garnish with mint leaves or lemon twists if desired.Serve with remaining pie filling and whipped cream. teaspoon pure lemon extract 2 eggs1 (9-inch) graham cracker crust1 (15 ounce) can lemon pie filling, dividedMint leaves or lemon twists (optional)Whipped cream
Mix together cream cheese, sugar and lemon extract until smooth and creamy. Add eggs and mix well. Pour into prepared crust. Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife.
Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and refrigerate. Garnish with mint leaves or lemon twists if desired.Serve with remaining pie filling and whipped cream.
Enjoy this Lemon Cheesecake Recipe from Best-Cheesecake-Recipes.com
1/2 cup granulated sugar1/216 ounces cream cheese
1/2 cup granulated sugar
1/2 teaspoon pure lemon extract
2 eggs
1 (9-inch) graham cracker crust
1 (15 ounce) can lemon pie filling, divided
Mint leaves or lemon twists (optional)
Whipped cream
Mix together cream cheese, sugar and lemon extract until smooth and creamy. Add eggs and mix well. Pour into prepared crust. Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife.
Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and refrigerate. Garnish with mint leaves or lemon twists if desired.Serve with remaining pie filling and whipped cream. teaspoon pure lemon extract 2 eggs1 (9-inch) graham cracker crust1 (15 ounce) can lemon pie filling, dividedMint leaves or lemon twists (optional)Whipped cream
Mix together cream cheese, sugar and lemon extract until smooth and creamy. Add eggs and mix well. Pour into prepared crust. Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife.
Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and refrigerate. Garnish with mint leaves or lemon twists if desired.Serve with remaining pie filling and whipped cream.
Enjoy this Lemon Cheesecake Recipe from Best-Cheesecake-Recipes.com
Thursday, March 3, 2011
Key Lime Cheesecake Recipe
2 large eggs1 (14 ounce) can sweetened condensed milk
1 packet unflavored gelatin
1/2 cup fresh key lime juice
8 ounces softened cream cheese
4 ounces sour cream
1 cup heavy cream, whipped with some sugar
9-inch graham cracker crust
Key lime slices, optional
Beat eggs in a medium bowl with mixer on high for 2 minutes. Beat 2 minutes longer on medium speed while adding milk and gelatin.Pour mixture into a saucepan and cook on low to simmer, stirring constantly until thickened, about 15 to 20 minutes.Remove from heat and stir in 1/4 cup lime juice, stirring until smooth and thick. Let cool.
Beat the cream cheese, sour cream and remaining lime juice until smooth. Fold in the whipped cream and then the milk/gelatin mixture mixing well.Pour into pie crust and refrigerate until set, about 2 1/2 hours or overnight. Garnish with lime slices.
Enjoy this Key Lime Cheesecake Recipe from Best-Cheesecake-Recipes.com
1 packet unflavored gelatin
1/2 cup fresh key lime juice
8 ounces softened cream cheese
4 ounces sour cream
1 cup heavy cream, whipped with some sugar
9-inch graham cracker crust
Key lime slices, optional
Beat eggs in a medium bowl with mixer on high for 2 minutes. Beat 2 minutes longer on medium speed while adding milk and gelatin.Pour mixture into a saucepan and cook on low to simmer, stirring constantly until thickened, about 15 to 20 minutes.Remove from heat and stir in 1/4 cup lime juice, stirring until smooth and thick. Let cool.
Beat the cream cheese, sour cream and remaining lime juice until smooth. Fold in the whipped cream and then the milk/gelatin mixture mixing well.Pour into pie crust and refrigerate until set, about 2 1/2 hours or overnight. Garnish with lime slices.
Enjoy this Key Lime Cheesecake Recipe from Best-Cheesecake-Recipes.com
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