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Cheesecake????

Posted by on Oct. 12, 2009 at 9:30 PM
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 I either need a good rasphberry cheesecake recipe and a plain cheesecake to take to my motherinlaws..... Please help..

by on Oct. 12, 2009 at 9:30 PM
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Replies (1-6):
Aphrexia
by on Oct. 13, 2009 at 8:50 AM

Junior's Cheesecake Recipe with variations.

rkoloms
by on Oct. 13, 2009 at 10:10 AM

This is a lovely fall cheesecake:

POMEGRANATE NO-BAKE CHEESECAKE

makes 4 1-cup servings or 8 half-cup servings

There is a wonderful contrast between the smooth creaminess of the cheesecake and the sharp tartness of the crunchy fresh pomegranate. A perfect winter dessert. You can make this with any sweetener you like.

(instructions are for 1-cup servings, for half-cup servings, make the full recipe, but place half the amount in each serving container)

1/2 cup chopped walnuts
1 8-ounce package cream cheese, at room temperature
1/2 cup sour cream
1/2 cup whipping cream
4 teaspoons sweetener of your choice (or equivalent of stevia)
1 teaspoon orange or vanilla extract
1/2 cup pomegranate seeds
1 tablespoon honey

  1. Put 2 tablespoons of chopped walnuts in the bottom of each of four 1-cup ramekins or small bowls.
  2. Using an electric mixer, whip the cream cheese until fluffy. Add sour cream and continue to mix until blended.
  3. In a separate bowl, whip the cream until stiff peaks form. Add the sweetener and flavoring extract and mix a few seconds more.
  4. Add the whipped cream to the whipped cream cheese/sour cream mixture and fold together til blended. Divide this mixture between the four ramekins, cover with pieces of foil or plastic wrap, and refrigerate for four hours.
  5. Mix the pomegranate seeds with the honey and refrigerate for four hours.
  6. To assemble, remove covers from the cheesecakes and top each with 2 tablespoons pomegranate/honey mixture. Serve immediately.

Robin in Chicago

robertmommy
by on Oct. 13, 2009 at 10:16 AM

i was  wondering the same thing i would love a  good  recipe  fr a plain cheese cake or a chocolate cheese cake as well .

thesnyders81004
by on Oct. 14, 2009 at 10:11 AM

The best cheesecake recipies come from Philadelphia Cream Cheese package!!!  The Soldiers here love it! 

 

Here is for the Plain Cheesecake:

http://www.kraftfoods.com/kf/recipes/philadelphia-classic-new-york-63963.aspx?cm_re=1-_-1-_-RecentRecipe

 

Here is for the Rasberry Cheesecake:

http://www.kraftfoods.com/kf/recipes/philadelphia-3-step-raspberry-swirl-51356.aspx

 

Hope these help!

mareksmama
by on Oct. 14, 2009 at 9:36 PM

I completely agree!  It's the one I use the most!   A couple of tips when cooking cheesecake:  place a pan of water on the rack below the cake...supposed to help prevent the cracking...also, If you pull the cheesecake out 8-10 minutes before the cooking time is up, will help to prevent and drying out the cheesecake.  The cake is so hot, it still continues to cook after you remove it from the oven!  :)

 

Great.....now I have the urge to go make one!  LOL


Quoting thesnyders81004:

The best cheesecake recipies come from Philadelphia Cream Cheese package!!!  The Soldiers here love it! 

 

Here is for the Plain Cheesecake:

http://www.kraftfoods.com/kf/recipes/philadelphia-classic-new-york-63963.aspx?cm_re=1-_-1-_-RecentRecipe

 

Here is for the Rasberry Cheesecake:

http://www.kraftfoods.com/kf/recipes/philadelphia-3-step-raspberry-swirl-51356.aspx

 

Hope these help!


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