Easy Baked Creamy Cheesecake Recipe2021-07-09
- Cuisine: American
- Course: Breakfast, Oven
- Skill Level: Advanced, Child Friendly
- Add to favorites
- Yield: 16
- Servings: 16
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
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1 People rated this recipe
This information is per serving.
Easy baked creamy cheesecake recipe. Very delicious dessert baked in the oven. Whether it is a simple dish of fresh pears and Roquefort or glorious cheesecake, a cheese dessert is an elegant finale to any dinner.
Some especially good cheese and fruit combinations are apple or melon slices with Cheddar or Provolone; strawberries or grapes with cream cheese or Colby; bananas or figs with Stilton or Port du Salut; fresh pineapple chunks or seedless raisins with Brie or Neufchatel; red or purple plums with Camembert.
Baked or unbaked cheesecakes and cheese pies may be hearty and rich or fluffy and light. Store leftovers, closely wrapped, in the refrigerator and serve within a few days.
No-Bake Cheesecake Recipe
Ingredients:2 eggs, separated, 1 cup (250 milk), 2 envelopes unflavored gelatin, 1 cup granulated sugar, 1/4 teaspoon salt, 1 teaspoon grated lemon peel, 3 cups (750 ml) cre4amed cottage cheese, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon vanilla extract, mixture for Unbaked Crumb Crust, 1 cup (250 ml) heavy cream, chopped nuts or canned fruits for garnish
Instructions: In a small mixing bowl, combine egg yolks and milk. Beat until well mixed. In a 2 quart (2 L) saucepan, combine gelatin, sugar, and salt. Mix well. Stir the yolk mixture into the gelatin mixture. Cook over medium-high heat, stirring until the mixture thickens and coats a spoon.
Remove from heat; add lemon peel, set aside, and cool. Into a large bowl, press cottage cheese through a sieve, then add lemon juice and vanilla. Stir in the gelatin mixture. Chill for about 30 minutes, stirring occasionally, until the mixture mounds when dropped from a spoon.
Meanwhile, press half of the crust mixture into the bottom of a 9-inch spring-form pan. In a small bowl, with a mixer at high speed, beat egg whites just until stiff peaks form; stir into gelatin mixture.
Pour the gelatin mixture into the prepared spring form pan. Sprinkle top with the remaining half of the crumb mixture and refrigerate until firm.
To serve: Remove the side of the pan and, with a spatula, loosen the cheesecake from the bottom. Slide onto a serving plate. Garnish with fruits or nuts.
Easy Baked Creamy Cheesecake Recipe
- 3/4 cup unsalted butter or margarine,softened
- all-purpose flour
- 3 egg yolks
- grated peel of 2 lemons
- 5 8 0z (240 ml) packages cream cheese
- 5 eggs
- 1/4 cup (60 ml) heavy cream
- 1 tablespoon grated orange peel
- 1/4 teaspoon salt
- 1 cup (250 ml) sour cream for garnish
In a small mixing bowl, combine butter,1¼ cups all-purpose flour,1/4 cup sugar,1 egg yolk and half of the lemon peel. Using a mixer, mix until dough is well mixed. Cover and refrigerate for 1 hour.
Preheat oven to 400 F (200 C). Press 1/3 of dough into the bottom of 10-inch (25 cm) springform pan. Bake in preheated oven for 8 minutes. Allow cooling.
Increase heat to 475 F (240 C). In a large bowl with mixer at medium speed, beat cream cheese until smooth. Gently beat in 1¾ cups sugar until smooth.
Using a mixer at low speed, beat in 3 tablespoons flour and remaining ingredients, except sour cream. Increase speed to high and beat for a further 5 minutes.
Press rest of dough around the side of the springform pan to within 1 inch (2.5 cm) of the top. Do not bake dough.
Pour cheese mixture into pan. Bake at 475 F (240 C) for 12 minutes.
Reduce heat to 300 F (150 C). Bake for a further 35 minutes.
Turn off oven. Leave cheesecake in oven 30 minutes. Remove and cool in pan on rack. Chill.
To serve: Remove side of the pan. Using a large spatula, loosen cheesecake from pan. Slide onto a serving plate. Spread top of cheesecake with sour cream to garnish.