No Bake Lemon Cheesecake

Please be sure to follow my blog

https://cherylstastyhomecooking.blogspot.com/

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

This is a delightful cheesecake, doesn't take as long as traditional cheesecakes, looks and tastes divine.
Sweet and tart, top with sliced lemons, dollops of lemon curd or beautiful strawberries make it even more delicious. This will be served at a holiday gathering today for Easter.
Makes an 8 inch cake serves 8-10

What you need:
FOR THE GRAHAM CRACKER CRUST
16 graham crackers
1/2 c. light brown sugar
1 stick salted butter, melted

FOR THE LEMON CHEESECAKE FILLING
3 8-ounce blocks full-fat cream cheese, at room temperature
1/2 c. granulated sugar
1/4 c. confectioners' sugar
2 tbsp. fresh lemon juice
1 tbsp. finely grated lemon zest 
1/4 c. sour cream
1 1/4 c. heavy cream
1 tsp. vanilla extract
To garnish: lemon slices, lemon curd, or sweet strawberries (if desired)

How to make it:
For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 ½ inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioner’s sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed. 
In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
Loosen the cheesecake from the springform pan. Garnish with beautiful strawberries or lemon slices. Cut pieces with a warm knife and serve with a dollop of lemon curd or sweet strawberries, if desired. 

Keto Pecan Pie Cheesecake

#ketodessert #ketofriendly #ketocheesecake #ketopecancheesecake

Follow me on Facebook

Please be sure to follow my blog

My Instagram Follow me

Keto pecan pie cheesecake with crunchy pecan crust and pecan keto caramel topping is one of the best keto desserts. Gather your ingredients before starting, I usually get out my ingredients the day before I make my cheesecakes, the cream cheese, eggs, butter all need to be room temperature for best results.

What you need:

PECAN PIE CRUST INGREDIENTS

Roasted pecans 1/2 cup/2 oz

Roasted almonds 1 cup/5.3 oz

Almond flour 1/4 cup/0.8 oz

Low carb sweetener Swerve 1/4 cup or erythritol 1/4 cup + stevia 3 drops

Melted butter 1/2 cup

CHEESECAKE INGREDIENTS

Cream cheese 21 oz

Sour cream 1/2 cup

Low carb sweetener Swerve 1/2 cup or erythritol 1/2 cup + 3 drops of stevia

4 Large eggs

Vanilla essence 1 tsp

Cinnamon 1/2 tsp

PECAN PIE TOPPING INGREDIENTS

Roasted pecans 2/3 cup/70 g/2.5 oz

Butter 1/2 cup/100 g/3.5 oz

Low carb brown sweetener or erythritol 1/2 cup

Heavy whipping cream 1/2 cup/110 ml

Instructions

Turn on the oven to 350 F.

Roast 1 cup of almonds and 1/2 cup of pecans for the crust plus 2/3 cup for the topping on a hot pan for 2 minutes. Don't roast it for longer because pecans start to burn very fast. When roasted, set aside part of pecans for the topping. You will need it later.

Grind the nuts for the crust in a food processor. Add almond flour, sweetener and melted butter. Mix for a minute more then stop. Now get your cheesecake pan ready.

*When baking this cheesecake you will do a water bath, so you will need a pan that is bigger than your cheesecake pan that you will sit the cheesecake down into, then add water slowly to the bigger pan, I use a bigger cake pan or rectangular oven pan.*

Wrap the outside of your pan with foil, this will keep the water bath from seeping into the pan when baking the cheesecake.

Press the crust in a round cake tin, layered with a parchment paper, and lightly spray the sides of your pan with Pam spray. You won't need the bigger pan for this step.

Bake in a preheated oven on 350 F for 10 minutes or until started to be golden brown on the edges.

Prepare cream cheese mixture. Mix or whisk cream cheese with sour cream, sweetener, eggs, vanilla and cinnamon.

Warning your crust and pan will be hot. Pour the mixture over the crust, now place your cheesecake pan in the larger pan, slide into the oven shelf carefully, slowly pour water into this bigger pan, making a water bath around the cheesecake. This helps the cheesecake to not burn around the sides. Now bake on 320 F for 30-50 minutes or until baked (not runny). When it's baked leave it to cool for 15 minutes and put remaining roasted pecans on top.

Cheesecake might crack on the edges but don't worry, it will be covered with topping. 

Let this cool before making your topping

How to make keto topping?

Melt the butter with sweetener and whisk on a low heat until butter start to be golden brown.

Add heavy whipping cream, whisk well to combine and pour gently over the cake with pecans on top.

Set the cake aside and leave it to cool for few hours before serving.

Enjoy!

Notes

This cake is for round cake tin 9 inch diameter. I use springform cake pans. That the sides open for easy cutting and serving.

Lemon Cheesecake Bars

This dessert is just the right touch of sweetness and bite of Lemon to make them so delicious.

Ingredients

1/2 cup butter softened
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
8 oz cream cheese softened
14 oz sweetened condensed milk 1 can
1 egg
2 tablespoons lemon zest
6 tablespoons lemon juice
Optional toppings: fine powdered sugar, strawberries, whipped cream

 

How to make them:

Preheat oven to 350 degrees. Line an 8×8 glass dish with parchment paper and lightly spray with nonstick cooking spray. Set aside.

In large bowl, combine butter, sugar, flour and vanilla until dough forms. Press evenly into the bottom of prepared dish. Set aside.

In another bowl, whip cream cheese. Stir in sweetened condensed milk. Scrape sides and mix again. Pour in egg, lemon zest and juice. Mix until mixture starts to thicken, 20-30 seconds. Scrape sides and mix again briefly. Pour overtop cookie bottom and smooth the top.

Bake 20-25 minutes or until cheesecake is set completely. Cool, then refrigerate. Cut into 16 squares and separate.

Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar.

Place squares in fridge until ready to serve. Top how you like

Calories: 252kcal

Banana Pudding Cheesecake Pie

Combine three great flavors and what do you get? This dessert Mmm good This recipe makes 2 pies

INGREDIENTS
2 blocks (16 oz.) cream cheese, softened
3/4 c. sugar
2 c. heavy cream
1 tsp. pure vanilla extract
1 package instant vanilla pudding mix
1 3/4 c. whole milk
2 prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers, plus more for garnish
Whipped cream or Cool Whip, for serving

DIRECTIONS

You will make 2 pies or sometimes I do 1 pie and 1 dessert dish or serving dishes depending on who's eating it, small kids like their own dishes, so I will use cute bowls or cups even for individual servings, I mix up graham cracker crumbs, a touch of sugar and sprinkle in the bottom of the cups or a dessert serving dish.

How to make it:

Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.

Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.

In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.

Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (23 total), then pour over remaining half of mixture. Smooth top and garnish with crushed Nillas.

Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freeze for up to 1 hour.)

Optional Before serving, top with dollops of whipped cream or Cool Whip around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with more Nilla Wafers.

New York Cheesecake

This is my most requested cheesecake, and I make all kinds but this is number one with everyone who eats it.So delicious you will enjoy every bite.

INGREDIENTS

    5 large eggs, room temperature
    2 cups (one pint) sour cream, room temperature
    4 8-ounce packages cream cheese, room temperature
    8 tablespoons (one stick) unsalted butter, room temperature
    1 1/2 cups sugar
    2 tablespoons cornstarch
    1 1/2 teaspoons vanilla extract
    1 teaspoon almond extract

DIRECTIONS

    Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

    In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

    In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

    Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

    Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

    Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

Top with your favorite toppings, we used fresh mashed strawberries as an option with this one today.

toppings can vary depending on your choice

this one is a New York Cherry Cheesecake

Oreo Cheesecake

This is a good cheesecake to make, not to long to mix up and bake and turns out yummy
yield: 

6 SERVINGS 

Ingredients:
For the Crust
12 whole Oreo cookies, crushed into crumbs
2 tablespoons salted butter, melted
For the Cheesecake
16 ounces cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon all-purpose flour
1/4 cup heavy cream
2 teaspoons pure vanilla extract
8 whole Oreo cookies, coarsely chopped
For the Topping
1 cup whipped cream or whipped topping
8 whole Oreo cookies, coarsely chopped
chocolate sauce, optional

Directions:

Tightly wrap the bottom of  7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray. Heat oven to 350

In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan.

Place pan in freezer for 10-15 minutes.

In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined.  Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.

Pour 1 1/2 cups of water into a pan wider than your cheesecake pan

Wrap the outside of pan with foil, to keep water from seeping into pan when baking. Bake

Place the pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.

Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.

.