What is the best way to make cheesecake?!
I know that some people use a spring form pan and others use a tall cake pan but I've only ever made cheesecake bars (12x14 cake pan) which didn't require a water bath and I'm seriously horrible with water baths (I tried making flan which was NOT a success)!.
Thank you in advance if you can help!Www@FoodAQ@Com
Thank you in advance if you can help!Www@FoodAQ@Com
Answers:
You MUST use a springform pan, or you can't get the whole cake out of the pan! When you bake a regular cake, you can tip the pan over to get the cake out, but you obviously can't do that with a cheesecake:) !.!.!.!. With a springform pan, the sides come off, and you leave the cheesecake on the metal bottom to serve it!. You can wrap the bottom of the springform pan in foil, to be sure it doesn't leak out when you're baking it!.!.!.!.!.I agree with the other answer too!. None of MY recipes call for a water bath either!. I just put the springform pan on a cookie sheet!.!.!.!.!.Www@FoodAQ@Com
A friend at work uses that jello cheesecake mix and makes them in single serving s using cupcake papers!. It always turns out great! Gone before you would need to think about how to keep them cool!. They take no time to make too!.Www@FoodAQ@Com
I've always found it easier to use a spring form pan and none of my recipes call for water baths!.Www@FoodAQ@Com
Chilled Raspberry Cheesecake
1 1/2 cup vanilla wafer crumbs (45 wafers)
1/3 cup cocoa
1/3 cup powdered sugar
1/3 cup melted butter
1 pkg frozen raspberries, thawed 10 0z!.
1 envelope unflavored gelatin
1/2 cup water
1/2 cup boiling water
16 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
3 TBSP seedless red raspberry preserves
Chocolate Whip Cream
Stir 1/2 cup powdered sugar
and 1/4 cup cocoa
Add 1 cup chilled whipping cream and 1 tsp vanilla
Beat till stiff
Heat oven to 350
Stir together crumbs, cocoa and powdered sugar
Stir in melted butter
Press into bottom and 1 1/2 inch up the sides of a 9 inch sprinform pan
Bake 10 min
Cool Completely
Puree and strain raspberries
Set aside
Sprinkle gelatin over cold water
Let stand several min!. to soften
Add boiling water
Stir till gelatin dissloves and mixture is clear
Beat cream cheese, sugar,and vanilla
Gradually add raspberry puree and gelatin
Pour into prepared crust
Refrigerate several hours
Remove rim of pan
Spread preserves on top
Garnish with chocolate whip cream
10 - 12 servings
No-Bake Pumpkin Cheesecake Pie
1-1/4 cups cold milk
1 cup canned pumpkin
2 small pkgs!. cheesecake flavor instant pudding mix
1 tsp!. pumpkin pie spice
8 oz!. cool whip, divided
1 premade graham cracker pie crust (6 oz!.)
OPTIONAL STREUSEL TOPPING:
1/2 cup chopped walnuts
2 Tbs!. brown sugar
1 Tbs!. butter or margarine
Pour milk and pumpkin into large bowl; stir until smooth!. Add
pudding mixes and spice!. Beat with a wire whisk until well blended!.
(Mixture will be thick)!. Gently stir in 1/2 of the cool whip!. Spoon
into crust!. Refrigerate 4 hours or until set!. Meanwhile, mix
walnuts, brown sugar, and butter into small microwavable bowl!.
Microwave on high 2-1/2 minutes or until bubbly, stirring after 1-1/2
minutes!. Cool!. Sprinkle walnut mixture on pie just before serving!.
Top each serving with the remaining cool whip!.
FREEZER CHEESE CAKE
2 c!. Graham Crumbs
1/2 c!. Melted butter
1 large container of cool whip topping
1 8oz (227g) cream cheese
1/2 c!. icing sugar (sifted)
1/2 c!. sugar
2 cans of Cherry pie filling (or your favorite)
Combine Graham crumbs and butter and press into 9x11 pan!. In large mixing bowl, beat cream cheese until soft, gradually add both sugars until fluffy!. Fold in coolwhip!.Spread over crust!. Carefully spread on cherry pie filling!. Chill for 1/2 hour, cut,(leaving in pan) to freeze!. Serve Partialy frozen for a summer treat or thaw first for a wonderful spin on Cheese Cake!.Www@FoodAQ@Com
1 1/2 cup vanilla wafer crumbs (45 wafers)
1/3 cup cocoa
1/3 cup powdered sugar
1/3 cup melted butter
1 pkg frozen raspberries, thawed 10 0z!.
1 envelope unflavored gelatin
1/2 cup water
1/2 cup boiling water
16 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
3 TBSP seedless red raspberry preserves
Chocolate Whip Cream
Stir 1/2 cup powdered sugar
and 1/4 cup cocoa
Add 1 cup chilled whipping cream and 1 tsp vanilla
Beat till stiff
Heat oven to 350
Stir together crumbs, cocoa and powdered sugar
Stir in melted butter
Press into bottom and 1 1/2 inch up the sides of a 9 inch sprinform pan
Bake 10 min
Cool Completely
Puree and strain raspberries
Set aside
Sprinkle gelatin over cold water
Let stand several min!. to soften
Add boiling water
Stir till gelatin dissloves and mixture is clear
Beat cream cheese, sugar,and vanilla
Gradually add raspberry puree and gelatin
Pour into prepared crust
Refrigerate several hours
Remove rim of pan
Spread preserves on top
Garnish with chocolate whip cream
10 - 12 servings
No-Bake Pumpkin Cheesecake Pie
1-1/4 cups cold milk
1 cup canned pumpkin
2 small pkgs!. cheesecake flavor instant pudding mix
1 tsp!. pumpkin pie spice
8 oz!. cool whip, divided
1 premade graham cracker pie crust (6 oz!.)
OPTIONAL STREUSEL TOPPING:
1/2 cup chopped walnuts
2 Tbs!. brown sugar
1 Tbs!. butter or margarine
Pour milk and pumpkin into large bowl; stir until smooth!. Add
pudding mixes and spice!. Beat with a wire whisk until well blended!.
(Mixture will be thick)!. Gently stir in 1/2 of the cool whip!. Spoon
into crust!. Refrigerate 4 hours or until set!. Meanwhile, mix
walnuts, brown sugar, and butter into small microwavable bowl!.
Microwave on high 2-1/2 minutes or until bubbly, stirring after 1-1/2
minutes!. Cool!. Sprinkle walnut mixture on pie just before serving!.
Top each serving with the remaining cool whip!.
FREEZER CHEESE CAKE
2 c!. Graham Crumbs
1/2 c!. Melted butter
1 large container of cool whip topping
1 8oz (227g) cream cheese
1/2 c!. icing sugar (sifted)
1/2 c!. sugar
2 cans of Cherry pie filling (or your favorite)
Combine Graham crumbs and butter and press into 9x11 pan!. In large mixing bowl, beat cream cheese until soft, gradually add both sugars until fluffy!. Fold in coolwhip!.Spread over crust!. Carefully spread on cherry pie filling!. Chill for 1/2 hour, cut,(leaving in pan) to freeze!. Serve Partialy frozen for a summer treat or thaw first for a wonderful spin on Cheese Cake!.Www@FoodAQ@Com