Tag Archives: cheesecake

Lemon Meringue No-Bake Cheesecake

Lemon Meringue No-Bake Cheesecake

A delicious marriage of lemon meringue pie and no-bake cheesecake!

If you make your own lemon curd, you will come out about even on the eggs, since lemon curd only uses yolks and the meringue topping only uses whites.

Lemon Meringue No-Bake Cheesecake 2

I like to line the inside of my springform pan with a 4” high acetate strip before adding the cheesecake filling (after cooking the crust). Sometimes these are called “cake collars.” This will help keep the sides of your cheesecake smooth when removing it from the pan. The strip will just peel off of the cheesecake after taking off the side of the springform pan.

RECIPE:

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Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookiedough Cheesecake 1

This dessert combines two favorites: cheesecake and chocolate chip cookies. The crust is made from chocolate chip cookie dough. The filling is a vanilla cheesecake. The top of the cheesecake is then dotted with chunks of cookie dough and baked.

Chocolate Chip Cookiedough Cheesecake 2

If you want a more chocolatey cheesecake, you can stir additional chocolate chips into the cheesecake batter.

Chocolate Chip Cookiedough Cheesecake 3

RECIPE: Continue reading

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Sugar-Free Raspberry Cheesecake Streusel Bars

Sugar Free Raspberry Cheesecake Streusel Bars

These sugar-free bars are made with a coconut/almond shortbread type crust, topped with a cheesecake layer swirled with fruit, and sprinkled with a delicious streusel topping.

These photos shows the bars with a raspberry fruit filling. You can also use blueberries, strawberries, or a mix of different berries.

Sugar Free Raspberry Cheesecake Streusel Bars 2

I like to bake these cheesecake bars in a water bath to keep the crust and edges from over-darkening and ensure the cheesecake layer bakes evenly. If you choose not to use a water bath, I recommend using a metal baking pan. Metal pans distribute heat much better than glass or ceramic when baking and your bars will bake more evenly.

RECIPE: Continue reading

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Berry Mousse Cheesecake with Fruit Glaze (Sugar Free)

Sugar Free Raspberry No Bake Cheesecake 1

A light and delicious sugar-free dessert that will please the whole family.

The filling is a no-bake light and airy cheesecake flavored with pureed strawberries and raspberries.

Sugar Free Raspberry No Bake Cheesecake 2

Take your dessert from simple to stunning by topping with a fresh raspberry glaze and garnishing with stabilized whipped cream and fresh berries.

Sugar Free Raspberry No Bake Cheesecake 3

RECIPE: Continue reading

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Twelve Days of Christmas Cookies: Raspberry Cheesecake Blondies

Raspberry Cheesecake Blondies

DAY 8: Raspberry Cheesecake Blondies

An almond flavored blondie cookie topped with a raspberry swirled cheesecake batter.

RECIPE:

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Swirled Pumpkin Cheesecake with Candied Pecans and Salted Caramel

Swirled Pumpkin Cheesecake 3

A delicious make-ahead dessert for Thanksgiving or other fall parties. This cheesecake starts with a lemon gingersnap crust and is filled with swirled layers of pumpkin and vanilla cheesecake.

To send it over the top, the cheesecake is garnished with candied pecans and then salted caramel is drizzled over individual slices. Even my cheesecake-averse daughter asked for this to show up on the Thanksgiving menu again this year.

The Lemon Gingersnap Crust is made from these cookies:

Layered Pumpkin Cheesecake with Butterscotch Sauce 3

Swirled Pumpkin Cheesecake 2

For detailed information about baking a cheesecake in a water bath, see this post: Creamy Citrus Cheesecake

Just before serving, arrange the candied pecans around the outside edge of cheesecake. The pecans will get soft if they are put on the cheesecake and refrigerated too far ahead of time.

Swirled Pumpkin Cheesecake 1

Don’t skip the salted caramel. It really makes this an extraordinary dessert. And if there is any leftover, it is perfect for drizzling on ice cream, waffles, or just about anything.

Salted Caramel Sauce

Swirled Pumpkin Cheesecake with Candied Pecans and Salted Caramel Drizzle

Swirled Pumpkin Cheesecake 3

Lemon Gingersnap Crust
1 (7 oz) pkg Carr’s Ginger Lemon Cremes
½ cup pecans
2 Tbs butter, melted

Process cookies and pecans in a food processor until finely ground. Add melted butter and mix. Press into the bottom and halfway up the sides of a 9” springform pan. Refrigerate for about 20 minutes while preparing filling.

Pumpkin Cheesecake Layer
2 (8 oz) packages cream cheese, softened
¾ cup sugar
1 cup pumpkin puree
2 Tbs flour
1 tsp cinnamon
¼ tsp allspice
⅛ tsp each ground nutmeg and ground cloves
pinch of salt
2 whole eggs plus 1 egg yolk
1 tsp vanilla extract

Mix all ingredients with an electric mixer until smooth. (You can also substitute 1 ½ tsp pumpkin pie spice for the other spices)

Vanilla Cheesecake Layer
2 (8oz) packages cream cheese, softened
¾ cup sugar
pinch of salt
2 whole eggs plus 1 egg yolk
2 tsp vanilla extract

Mix all ingredients with an electric mixer until smooth.

Preheat oven to 350°F. Wrap springform pan in a double layer of foil. Place springform pan in a larger roasting pan.

Pour half of pumpkin filling into crust.  Slowly pour half of the vanilla filling over top of the pumpkin batter. Use a knife or spatula to gently swirl. Repeat with remaining pumpkin and vanilla batters. Swirl again.

Fill roasting pan (not springform pan!) with very hot (almost boiling) water to about 1-2 inches deep.

Bake cheesecake in the water bath for about 80 minutes. (Cover top of cheesecake with foil if it begins to brown before it is set.) When it is cooked, the cheesecake will have puffed significantly, and the middle will still be slightly jiggly, but not soupy. Remove pan from water bath and run a sharp knife around the sides, but do not remove ring.

Cheesecake Topping Layer:
1 cup sour cream
2 Tbs sugar
½ Tbs lemon juice
1 tsp vanilla extract

While cheesecake is baking, combine sour cream, sugar, lemon juice and vanilla in a small bowl. Pour over hot (cooked) cheesecake and let stand at room temperature for 60 minutes. Cover cheesecake pan (do not remove sides) with plastic wrap, taking care not to touch the surface of the cheesecake. Chill for at least four hours, preferably overnight.

Candied Pecans:
½ cup brown sugar
1 Tbs water
¼ tsp salt
¼ tsp cinnamon
3 cups pecan halves

Place a large piece of parchment paper or non-stick foil on the countertop.

Combine sugar, water, salt, and cinnamon in a skillet. Cook over medium heat until mixture comes to a full boil. Stir in pecans. Cook, stirring constantly, for 2-3 minutes. Spread pecans on parchment paper/foil. While still hot, use 2 forks to separate pecans into a single layer so that pecans are not touching. Cool completely.

Just before serving, arrange candied pecans around the outside edge of cheesecake.

Salted Caramel Drizzle:
1 cup sugar
6 Tbs butter, softened and cut into tablespoon-sized chunks
½ cup heavy cream
½ – 1 tsp flaky or coarse sea salt
1 tsp vanilla (and/or seeds scraped from 1 vanilla bean)

Place sugar in a medium to large saucepan (mixture will bubble up and expand as cool ingredients are added to the hot pan, so use a large pan). Cook over medium heat until sugar just begins to melt. Stir gently, trying to keep sugar crystals off of the sides of the pan. Continue to cook, stirring occasionally, until sugar melts completely and is a medium amber color (about 350°F if you use an instant-read thermometer). Reduce heat to low and quickly whisk in butter chunks, stirring constantly.

Stir in cream, stirring constantly until smooth. Stir in salt and vanilla. Pour caramel immediately into a glass jar or heat-safe bowl to cool. Do NOT scrape sides or bottom of the pan with a spatula. If you do, you are likely to get sugar crystals into your nice smooth caramel. If the caramel has formed crystals while cooking, you can pour it from the pan through a fine sieve into the jar to remove any crystals before cooling.

Caramel can be kept in a covered jar at room temperature for several weeks.

Drizzle  individual slices with Salted Caramel.

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