It's an old-fashioned recipe that goes back to at least the 1960s in my family. It can be eaten plain or topped with fruit. This nostalgic pie with a silky, creamy texture has the flavors of cheesecake but is so much faster and easier to make. Skip the photo tutorial - Jump straight to the recipe OPTIONAL FRUIT SAUCE TOPPINGS: *Raspberry Sauce recipe: *Blueberry Sauce recipe: *Peach Sauce recipe: *Cherry sauce recipe: *Cranberry sauce recipe: Coat pan with cooking spray, press crust in bottom only (crust shouldn't extend up the sides of the pan). RECIPE MAY BE DOUBLED and made in a 9x13 pan. (Do not cover until completely chilled to avoid sweating from release of steam.) SERVE: Eat pie slices plain or serve with sliced fresh fruit, fruit sauce, or fruit pie filling on the side. REFRIGERATE: Transfer to refrigerator and chill uncovered for at least 5 hours before serving. Place on cooling rack and cool for approx. Use small offset spatula to gently spread and smooth topping, completely covering top of pie. With a spoon, lightly drizzle top with sour cream topping in even layer. Remove from oven and rest on cooling rack for 5 minutes. BAKE: Pour cream cheese filling into prepared crust and spread into even layer bake for 25-30 minutes until set (it should puff around the perimeter and slightly jiggle in the center). MAKE TOPPING: In a separate small bowl, whisk together sour cream, sugar, and vanilla until smooth. Mix on medium speed until completely combined and smooth (30-60 seconds). until smooth, scraping down sides once or twice to ensure that no lumps remain in cream cheese. (For photo tutorial for making crust, go to: ) MAKE FILLING: Add cream cheese and sugar to mixing bowl with electric mixer, blend on low speed 1-2 min. Refrigerate to firm up while mixing remaining ingredients. Press mixture into 9-inch pie pan, covering the bottom and coming all the way up the sides with an even thickness. MAKE CRUST: In medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. The easy homemade blueberry topping is the perfect accompaniment to make them shine.Preheat oven to 350 degrees F. Mini no bake lemon cheesecakes are served in an individual jar making them perfectly portable and giftable. It’s an elegant dessert that is made in a springform pan and it is a perfect make ahead treat. The flavors of coffee and chocolate collide in a creamy and delicious no bake mocha cheesecake. So if you want to beat the filling longer for that fluffier filling, I would suggest adding a teaspoon or two of lemon juice to help set the filling a little bit more. That filling has a nice smooth texture, but it is also softer and the piece didn’t hold its shape when it was cut and served, even after chilling overnight. The pie with the filling that was beaten on high for a longer period of time is fluffier and the crust is more full. While both are delicious, you can see there are several differences between the two. They were store brand, full fat cream cheese, and sour cream. The pictures below are two cheesecakes made using this recipe. Keys for SuccessĪfter some experimenting, I have found that beating the filling too much can keep it from setting properly. Keeping the mixer on low and mixing only as much as is needed to incorporate everything will help to ensure a firmer texture. It does require several hours in the refrigerator to set, but it takes almost no effort to put together.Īfter testing, I have discovered that beating the filling too much can also keep the filling from setting. This easy recipe uses acidity from sour cream to set the filling. Some recipes use gelatin to keep the filling from being runny.
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