Easy Cheesecake Recipes
Easy Cheesecake Recipes
Down below there are easy cheesecake recipes that I have discovered from different sites and have put them in one place whereby making it easier for you to choose an easy one and go with it. I hope this makes baking easier for you. Don’t mess up the whole kitchen!
No.1 of easy cheesecake recipes
For the crust
85ml butter melted, plus extra for tin
140g digestive biscuits , made into fine crumbs
1 tbsp sugar , granulated or golden caster
For the cheesecake filling
3 x 300g pack full fat soft cheese (Philadelphia is good)
250g golden caster sugar
3 tbsp plain flour
1½ tsp vanilla extract
finely grated zest of 1 lemon (about 2 tsp)
1½ tsp lemon juice
3 large eggs , plus 1 yolk
284ml carton soured cream
For the soured cream toppings
142ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice
Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice.
Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
Brush the sides of the spring form tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
Recipe Provided By bbcgoodfood.com
No.2 of easy cheesecake recipes
250 grams of Digestive biscuits
1 teaspoon grated lemon rind
1 tablespoon lemon juice
75 grams of melted butter
For the Filling
2 teaspoons gelatine
2 tablespoons water
250 grams of pot cream cheese
250 grams of pot sour cream
½ a cup of sugar
2 tablespoons of lemon juice
1 teaspoon of lemon rind
1 teaspoon of vanilla essence
The biscuit base
Crush the biscuits as fine as you can
In a bowl, combine the crushed biscuit crumbs, lemon rind, juice and butter
In a 20 cm spring-form tin, line the sides with the biscuit mixture
Put in the fridge
In a bowl, combine the gelatine and water
Leave it in the bowl for 10 minutes. It will swell.
Beat the cream cheese until it is soft
Add and beat sour cream
Add the sugar, lemon juice, rind and vanilla
Beat the mixture until the sugar has dissolved
Dissolve the gelatine over hot water
Add to the cheese mixture
The final stage
Pour the filling into the biscuit base
Chill in the fridge until it has set.
Recipe Provided By cheesecakerecipe.org.uk
No.3 of easy cheesecake recipes
10 digestive biscuits
2 oz butter
2 oz caster sugar
8 oz cream cheese
3.5 oz caster sugar
2 large eggs
1 teaspoon vanilla essence
5 to 6 oz soured cream
2 tablespoons caster sugar
1 teaspoon vanilla essence
Break the digestive biscuits into crumbs (I use a liquidizer, but you can put them into a sealed plastic bag and bash them with a rolling pin if you like!)
Mix the 2 oz caster sugar in with the biscuits.
Melt the butter and mix it in with the biscuits.
Press the mixture into the base and about 1 inch up the sides of an 8 inch loose based cake tin.
Beat the cream cheese until it is smooth.
Mix the 3.5 oz sugar into the cheese until it is smooth.
Slowly beat in the eggs (not too much at once - or it will curdle!)
Add 1 teaspoon vanilla essence.
Pour the mixture into the cake tin.
Bake for 20 minutes in a pre-heated oven ... gas mark 5 (190 C, 375 F) Remove from oven and allow to cool for 15 minutes.
Mix together the soured cream, 2 tablespoons caster sugar, and 1 teaspoon vanilla essence.
Pour the mixture carefully onto the baked filling.
Back in the (hotter) oven for 10 minutes ... gas mark 7, (220 C, 425 F) Remove from oven, cool, then chill overnight before serving.
Recipe Provided By doc.ic.ac.uk
No.4 of easy cheesecake recipes
180g digestive biscuits, crushed into fine crumbs
75g butter, melted
500g full fat cream cheese (Philadelphia is good)
100g icing sugar
200ml double cream
1 tsp of vanilla essence
1. Grease and line a deep, round cake tin.
2. Add melted butter and digestive biscuit crumbs together and mix thoroughly.
3. Place butter and biscuit mixture into prepared tin, sugar together pressing down firmly and evenly, until flat. Place in the refrigerator until set (about 30 mins).
4. Beat cream cheese and icing sugar together until well mixed.
5. Add vanilla essence and carefully fold in double cream. (Do not add cream all at once).
6. Empty mixture into cake tin, spreading evenly, and set in the fridge for about an hour.
7. Top with fruit and cut into slices before serving. Enjoy!
Preparation Time: 20 mins (plus chilling time)
Recipe Provided By utterlyrecipes.com
No.5 of easy cheesecake recipes
2/3 cup finely ground nuts
1 1/4 cups Splenda
1/4 cup margarine
3/4 cup almond flour
Using your hands, mix together well and then pack firmly pack into the base of a 10" cheesecake pan covering the bottom evenly.
24oz (3 8oz packets) of softened cream cheese.
1 1/4 cups Splenda
4 large eggs
1 tsp vanilla (sugarfree extract)
1 cup of thick whipping cream
1/2 tsp almond extract
Beat together Splenda and cream cheese in a large bowl until creamy. Add in 1 egg at a time whilst continuing to beat mixture to desired consistency. Mix in remaining ingredients.
Pour or spoon the low carb cheesecake filling into the 10" pan.
Bake for 1 hour at 350 deg F. Turn off heat and leave in the oven with door closed 1 more hour.
Run a knife around the edge of the cheesecake and leave to cool. Then refrigerate for a further hour until completely set.
Recipe Provided By carbohydrate-counter.org