Raspberry Vegan Cheesecake

 

  Raspberry Vegan Cheesecake

Ingredients
Walnut Crust
1 cup walnuts
3 soft Medjool dates, pitted
½ tablespoon coconut oil
heaping ¼ teaspoon sea salt

Cheesecake Option 1: with cashews* (see note)

1½ cup raw cashews, soak 4 hours, then drain
½ cup full fat coconut milk
¼ cup + 2 tablespoons maple syrup
¼ cup fresh lemon juice plus 1 tablespoon zest
2 teaspoons pure vanilla extract
½ teaspoon sea salt

Cheesecake Option 2: with Daiya cream cheese
1 (8 oz.) package plain vegan cream cheese
½ cup full fat coconut milk
¼ cup maple syrup
¼ cup lemon juice
1 teaspoon pure vanilla extract

Raspberry Layer
1 (12-ounce) bag frozen raspberries, mostly thawed
½ teaspoon fresh lemon juice
2 tablespoons maple syrup
2 tablespoons chia seeds

Directions

In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Line an 8x4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for at least 15 minutes or as long as it takes to get the next layer ready.

In a high-powered blender, blend the cashews, coconut milk, maple syrup, lemon juice, zest, vanilla and salt until completely creamy (about 1 minute). Pour the filling over the crust and smooth until even. Freeze until this layer is completely firm, at least 2 hours. (Alternatively, use a regular blender and blend the ingredients from Cheesecake Option 2, above)

In the blender, combine the raspberries, lemon juice, maple syrup and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.

When ready to serve, remove the cake from the freezer and let it thaw for at least 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan. Use a sharp chef’s knife to slice it into 8 to 10 slices. Let the individual slices thaw for an additional 15 to 20 minutes, until fully thawed so that the middle layer is creamy and the raspberry layer is less icy. Re-freeze any remaining slices.

No Bake Kit Kat Cheesecake

No Bake Kit-Kat Cheesecake

A delightful cheesecake starring a classic candy treat that everyone will love. Not only that, it is simple to make, there is no baking and it can be frozen for up to a week before serving. 

Ingredients:
Butter for greasing
4 regular KitKat bars (73 g each), divided
7 graham cracker cookies or 1 cup (250 mL) crumbs
6 tbsp (90 mL) unsalted butter, melted

2 blocks (250 g each; 500 g total) cream cheese, softened
1 cup (250 mL) whipping cream, chilled
¼ cup (60 mL) sugar
2 tsp (10 mL) vanilla
1 tbsp (15 mL) orange zest
Chocolate Sauce (recipe follows)

Grease an 8-inch (20-cm) springform pan with butter and line the bottom with parchment paper.

Combine 2 KitKat bars, graham crackers and butter in a food processor and process until crumbly. Press into prepared pan.

Combine cream cheese, cream, sugar, vanilla and orange zest in a food processor and blend until thick and smooth, about 2 minutes.

Chop the remaining 2 bars and fold most of it into cream mixture leaving a few pieces for garnish. Spread over crust and freeze until firm, about 4 hours. This gives the cheesecake a better shape.

Run a thin knife around the edge and transfer cheesecake to a serving platter. Drizzle cheesecake with Chocolate Sauce. Garnish with reserved (plus additional, if desired) chopped KitKat. Allow to soften for 1 hour before serving. Refrigerate for up to 3 days.

Serves 8

CHOCOLATE SAUCE
A rich chocolate sauce that can be repurposed as a fondue dipping sauce if any is left.
Ingredients:
½ cup (125 mL) cocoa powder
½ cup (125 mL) sugar
1 cup (250 mL) water
½ cup (125 mL) whipping cream
1 tsp (5 mL) vanilla
¼ tsp (1 mL) salt

Sift cocoa and sugar into a medium pot. Slowly add water to cocoa mixture while whisking. Bring mixture to a boil. Add cream, bring mixture back to a boil then reduce to medium and simmer, whisking often, until reduced to 1 cup (250 mL), about 15 minutes. Remove from heat and whisk in vanilla and salt. Cool slightly before serving with cheesecake.

Makes 1 cup (250 mL) sauce

 

Lemon Meringue Cheesecake - Instant Pot

                   Lemon Meringue Cheesecake -Instant Pot Recipe
Ingredients:
Crust:
5.5 ounce vanilla wafers-half bag
¼ cup white sugar
¼ brown sugar
6 tablespoons butter- melted
Pinch of salt
Cheesecake Filling:
24 ounce cream cheese- room temperature
¾ cup sugar
Zest of one lemon
1 tablespoon vanilla-I highly recommend using vanilla bean paste!
3 eggs
Lemon Topping:
8 egg yolks
Juice and zest of 2 lemons
4 tablespoons butter
½ cup sugar
Meringue Topping:
4 egg whites
½ cup sugar
½ teaspoon corn starch
½ teaspoon vanilla-I highly recommend using vanilla bean paste!

Directions
Make the crust:
Combine all crust ingredients in a blender and blend until mixture becomes the consistency of damp sand

Pour crust ingredients into a 7 inch springform pan. Be sure to pat down the crust using a spatula or spoonula. The crust should cover the entire bottom of the pan and about an inch of the side of the pan.

Make the cheesecake filling:
Clean out your blender. You're going to use it again. 🙂
Combine all cheesecake filling ingredients in a blenderand blend just until fully combined. Do not over mix. The more you mix the cheesecake filling, the more add that will get added. The more air, the fluffier the cheesecake will be. I was looking for a denser cheesecake so I made sure to only blend until combined. If you have added too much air to the cheesecake, tap the filled pan on the counter to eliminate some of the extra air.

Bake the cheesecake:
Place trivet into pressure cooker along with 2 cups of water.
Place springform pan into your pressure cooker sling. I use the OXO Good Grips Slingand it works perfectly. If you don't have a sling, you can make one by folding strips of foil and cradling your pan in and out of the pressure cooker.

• Gently place slinginto pressure cooker onto of trivet.
• Close pressure cooker lid and cook on high pressure for 40 minutes.
• Once timer beeps, let pressure natural release for 25 minutes.
• Release remaining steam and open lid.
• Gently remove sling and cheesecake from pressure cooker.
• Using a knife, gently relate cheesecake from edge of pan. You just want to make sure that it doesn't stick once it's cooled.
• Cool on counter for about an hour and then place in refrigerator. Cool cheesecake for at least 2 hours.
Make lemon curd:
• While you can do the lemon and meringue step in the pressure cooker, I found that it's quicker and easier to just do it on the stove while the cheesecake is cooking and cooling.
• Combine all lemon curd ingredients in a sauce pan over medium heat on the stove. Be sure to set aside the egg whites as you will use them for the meringue.
• Stir continuously until the lemon curd thickens to a pudding like consistency- abut 170 degrees if measured by a thermometer. Be sure to scrape the bottom of the pan with a whisk constantly. The lemon curd should take about 10 minutes to thicken. Once thickened to the proper consistency, remove from the heat.
• There are 2 options for this next step. A) Place lemon curd in the refrigerator to cool completely. B)Pour hot lemon curd on top of cooled cheesecake. I prefer to chill the lemon curd completely and then pour on the chilled cheesecake. I envisioned a melty mess when I thought of pouring the lemon curd on while it was still hot. But, the pros would be that the lemon curd would incorporate into the cheesecake a little bit more.
Make the meringue topping:
• Combine meringue ingredients in a stand mixerbowl. Using the whiskattachment, whisk ingredients together on high until stiff peaks form. This should take about 5 minutes.
Assemble Lemon Meringue Cheesecake:
• Pour lemon curd on top of cheesecake and refrigerate for at least 30 minutes.
• Remove cheesecake from springform pan.
• Using a piping bag and tip, pipe meringue liberally on top of lemon curd topping. If you don't have a piping bag, you can spread meringue on top with a spatula or a knife.
• Brown the meringue with a kitchen torchor in your oven's broiler. If you broil, be sure to watch it. It should only take a couple of minutes. You want the peaks to turn a golden brown.
• It's time to enjoy your wonderful, beautiful, lemon meringue cheesecake!!

Notes 

Tips for making Lemon Meringue Cheesecake:

1. Leave cream cheese, butter and eggs on the counter so that they are room temperature when you begin to make your cheesecake.  If you use cold ingredients, your cheesecake will be lumpy.

2. Mix your ingredients in a blender and not a mixer.  I have always used a mixer and found that regardless of the temperature of the ingredients, I ended up with lumps.  Through trial and error, I have found that it is much, much, much easier to combine the ingredients in a blender.

3. Buy yourself some vanilla bean paste. It's like vanilla extract but so much better! It's a glorious combination of vanilla beans and vanilla extract. It's the consistency of maple syrup and has all of the flavor and appearance (those little black dots) as you get when you use vanilla beans but without the steep price of buying vanilla beans. I try to use it for everything because I just love it so much! And no, I'm not sponsored by any vanilla bean pastecompanies. I just really LOVE vanilla bean paste!

 

Strawberry-Rose Cheesecake

For all of its luscious richness, this cake is delightfully light, refreshing, and beautiful. It doesn't hurt anything for our summer days that it's not baked, but chilled for a good long time, so you can make it up to a few days in advance. Top the cheesecake with strawberries and blueberries for a 4th of July beauty.

Ingredients:

1 envelope plain powdered gelatin (such as Knox brand)
½ cup pomegranate juice
1½ cups graham cracker crumbs
4 ounces salted butter (1 stick), melted
1 pound cream cheese (2 8 oz. boxes)
1 cup labneh or plain Greek yogurt
⅔ cup plus 1 teaspoon granulated sugar, divided
½ teaspoon rose water
1 pound strawberries, hulled and coarsely chopped, 

   reserving a few for garnish
⅓ cup sour cream

INSTRUCTIONS
In a small saucepan, slowly sprinkle the gelatin over the pomegranate juice, letting the powder saturate in the juice as you go. Warm the mixture over medium low heat until the gelatin is dissolved, taking care not to bring to a boil. Pour the mixture into a small bowl to cool completely.

Heat the oven to 360°F. In a medium bowl, combine the graham cracker crumbs with the melted butter. Press the damp crumbs evenly into the bottom of a 9-inch spring form pan. The crumbs can be pressed up the sides of the pan partially, or kept along the bottom only. Bake the crust for about 20 minutes, or until it is fragrant and firm. Cool completely.

In the bowl of a food processor, or in a mixer fitted with the whisk attachment, pulse or whisk the cream cheese and labneh with ⅔ cup of the sugar and rose water until they are completely smooth and no lumps remain.

Add the strawberries and pulse or whisk until the berries are fully incorporated into the cheese mixture. Pour in the cooled pomegranate juice mixture and mix just to combine (over-stirring the gelatin can render it less effective). Taste and add more rose water if needed.

Pour the strawberry-cheese mixture into the prepared and cooled graham cracker crust. Chill for at least 8 hours and up to 3 days. 

To remove the cake from the spring form pan, wrap the pan with a kitchen towel that has been rinsed in very warm water and wrung out. Run a sharp knife around the edge of the cake, then open the spring form ring, run a large metal spatula under the crust, and transfer the cake to a serving platter.

Combine the sour cream with a teaspoon of sugar and spread it over the top of the cheesecake. Arrange the reserved whole berries in the center of the cake, and serve cold.

Sour Cream Cheesecake ~ Lazarus Dept. Store Recipe

Lazarus Sour Cream Cheesecake

This recipe was served in the restaurant of the famous Lazarus Department Stores.  Having lunch at the restaurant was a favorite part of a day of shopping while preparing for Christmas.

Yield 1 10" cake

Ingredients:

Crust:

1 3/4 cup graham cracker crumbs

1/3 cup melted butter

1/4 cup sugar

Filling:

3 8oz. pkgs. cream cheese, softened

1 1/2 cup granulated sugar

4 extra-large eggs

1 tablespoon vanilla

Topping:

1 1/2 cup sour cream

1/4 cup granulated sugar

1 teaspoon vanilla

Directions:

Prepare a well greased 10" springform pan.  Melt butter and add to graham cracker crumbs and sugar.  Stir to mix well.  Press into the bottom of pan.

Mix cream cheese and sugar for 3 to 5 minutes.  Add eggs and vanilla.  Mix the entire mixture for 30 minutes.

Pour the mixture into the grahan cfracker crust and bake at 300*F, for 50 to 60 minutes.  Remove from oven and cool for 20 minutes before finishing with the topping.

Spread the topping over the cake and return to a 300*F oven for an additional 10 minutes.   

Raspberry Swirl Eggless Cheesecake ~ Instant Pot

Instant Pot Raspberry 

Swirl Eggless Cheesecake

Instant Pot Raspberry Swirl Eggless Cheesecake is an easy, simple, divine and best cheesecake recipe. It makes a perfect Dessert for any Occasion! 

 Keyword Best eggless cheesecake, Instant pot, Pressurecooker

 Prep Time 20 minutes

 Cook Time 40 minutes

 Resting time 8 hours

 Total Time 1 hour

 Servings 8 people

 Calories 447

Ingredients:

For Crust
8 - Graham crackers around 1 and 1/2 cup crumbs
4 tbsp - Unsalted butter Salted Butter is fine too

Cheesecake Filling
16 oz - Cream cheese
1 cup - Granulated Sugar
1 cup - Heavy whipping cream
1 cup - Sour cream
1/4 cup - Corn starch
2 tsp - Vanilla Extract

For Raspberry Swirl
1/2 cup - Raspberry
1 tbsp - Sugar

Other ingredients
1 1/2 cup water
Mint leaves and few Raspberry for garnishing

Directions:
For Crust

Grease the 7-inch deep spring-form pan with butter.
Mix the graham crackers and butter in a food processor.

Press the mixture into the bottom of the pan and put in the freezer while we make the filling.

CheeseCake Filling

Place the room temperature cream cheese and sugar in a food processor and mix until smooth.

Add all the remaining ingredients and mix the mixture until well combined, smooth and creamy. (Do not over mix). Scrap down the sides of the bowl during mixing.

Pour the mixture into the pan and smooth the top.
Raspberry Swirl

Grind the sugar and Raspberry and make a puree. Sieve it to get rid of seeds.

Drop Raspberry sauce by the teaspoon on the top. With a wooden skewer or toothpick, swirl sauce into filling.

Place the Cheesecake Pan in Instant Pot

Create a foil sling by folding a long piece of foil in lengthwise. Refer a video above for a better idea. Place the cheesecake pan in the center of the sling with top and bottom covered with foil

Place trivet in the inner pot of Instant Pot. Pour 1 and 1/2 cup of water.

Place the freezer pan into Instant pot.

Cover the Instant pot with lid. Make sure the vent is sealed.

Set the Instant Pot Manual High for 40 minutes.
Once Done, Let the pressure release naturally.
Remove the cheesecake and allow it to sit on the counter to cool down freezer for about 1 and 1/2 hours.

Let it set in the fridge overnight.

Run a sharp knife around the edge of the cheesecake to release it.

Open the springform pan carefully.

Instant Pot Raspberry Swirl Eggless Cheesecake is ready.

Garnish it with Few raspberry, Minta and some Pot Raspberry Puree.

Serve and Enjoy!

Lemon, Lime And Orange Cheesecake With Almond Crumb Crust And Strawberry Sauce

LEMON, LIME AND ORANGE CHEESECAKE 
WITH ALMOND CRUMB CRUST 

AND STRAWBERRY SAUCE         

Serves 8 to 10.

Ingredients:

Crust:                                                                          

3/4 cup slivered, toasted 

3/4 cup graham cracker crumbs 

3 T. powdered sugar 

5 T. unsalted butter, melted

Filling:

3-8 oz. pkg. cream cheese, softened

1 cup sugar

3 large eggs

1/4 cup fresh lemon juice

2 tsp. lemon zest

1 tsp. lime zest

1 tsp. orange zest

Strawberry Sauce:

4 cups coarsely chopped strawberries

1/4 cup sugar

1/4 cup water

1 tsp. cornstarch

Zest of 1 orange

Directions:

1. Preheat oven to 350 degrees. For crust, finely grind nuts, cracker crumbs and powdered sugar in the food processor. Add melted butter and pulse until combined. Press crumbs onto bottom and 1/2 inch up sides of a 9-inch springform pan. Chill while making filling.

2. For filling, using electric mixer beat cream cheese until fluffy. Slowly add sugar and beat until smooth. Add eggs one at a time, beating 30 seconds after each. Mix in lemon juice and all the zests.

3. Pour filling into crust. Bake until outer 2 inch portion of top is set and center looks slightly glossy and is barely set, 45 to 55 minutes. Run a knife around sides of pan to loosen. Cool on a rack to room temperature. Cover; chill overnight. Release pan sides to serve.

4. To make Strawberry Sauce,

Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky-- it will thicken as it cools down. Cool and then refrigerate until cold.

Tip: This can also be done with all lemon zest and juice and a hazelnut crust.

Pumpkin Cheesecake Pie

                 Pumpkin Cheesecake Pie

Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

                             *
Directions:
Preheat oven to 325 degrees F.

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread remainder into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the reserved 1 cup batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. 

Cover with whipped topping before serving.

Petite Coconut Cheesecakes

We were quests of our cousin living in Menefee for dinner last evening. Rose is a wonderful cook to say the least. Our menu was leg of lamb, roasted asparagus, rosemary potatoes and this delicious lite cheesecake. I would repeat this recipe again and I am not ordinarily a cheesecake aficionado but this was a 5*.

Petite Coconut Cheesecakes

Yield 4 servings

Ingredients:

1 Tablespoon butter, room temperature for greasing cups.

1 (8 ounce) package cream cheese, room temperature

1/2 cup sugar

1 large egg

1/4 cup sweetened flaked coconut, plus 1/4 cup for garnish (optional)

Raspberry Tequila Sauce

***

Directions:

To toast flaked coconut for optional garnish, place in a pie pan on a baking sheet and place in a 325 oven about 5 minutes or until lightly browned. Cool.

***

Grease four 1/2 cup custard cups generously with butter. Set aside.

***

Place cream cheese in bowl of electric mixer. Using paddle attachment, beat until creamy. Add sugar and egg and beat until smooth, about 1 minute. Add 1/4 cup flaked coconut and beat until combined. Spoon into prepared custard cups. Place 1 inch of very hot water in 9 inch square baking dish. Place in the middle of preheated oven 35 minutes or until set.

***

Remove from oven and let partially cool, about 20 minutes. Run blade of thin knife around edge of each cheesecake. Invert on individual dessert plates. Serve warm topped with raspberry-tequila sauce and serve topped with toasted coconut.

***

Raspberry-Tequila Sauce:

Defrost a 10 ounce tub of frozen raspberries in syrup. Process in food processor until pureed in food processor fitted with metal blade. Strain through a medium-fine sieve and add 1 tablespoon tequila. Stir to taste, adding more tequila if desired. Serve over cheesecake, top with toasted coconut.