Apply a small amount of vegetable oil spray over the surface of the parchment paper prior to adding your cake batter. You can also take a large piece of parchment paper and press it into the inside of the springform pan. Press hard against the edges where the pan meets the bottom to ensure that your cake is the right shape.
Can you use parchment paper in a springform pan for cheesecake?
Parchment paper is typically used for lining a springform pan; it does not add or alter flavors or textures, leaving you with the intended result and an easy release from the pan. It also makes for an easy clean-up.
Should I line my springform pan with parchment paper?
Some recipes instruct you to grease and flour your springform pan. For extra non-stick insurance, you can also line the bottom with a round of parchment paper (not waxed paper).
How do you keep a cheesecake from sticking to a springform pan?
You can let the cake sit in its pan in an inch of hot tap water (if it’s a springform pan be sure to first wrap the bottom and sides of the pan tightly with plastic or foil so there’s no leakage), or wrap a very warm, damp towel around the sides and bottom of the pan or muffin tin for a few minutes.
Can you put parchment paper under cheesecake?
You can actually make a cheesecake without a crust. Just put parchment paper on the bottom of your springform pan. To do this, you can cut out a circle slightly larger than the base of your pan and then bake as usual.
Do you line a springform pan for cheesecake?
Most springform cake tins are finished with a non-stick coating, but experienced bakers will caution that you should still line the bottom and sides to guarantee easy retrieval. Recipes will also specify whether to grease or line the springform cake tin.
How do you cut cheesecake with parchment paper?
Directions: Wrap a knife in a piece of parchment paper and slice the cheesecake, removing the knife and leaving the parchment paper in between the cheesecake slices. This hack will keep your knife clean and will divide your cheesecake in pieces, so can decorate each slice differently without messing up the other parts.
How long do you leave cheesecake in springform pan?
Do not attempt to remove your cheesecake from the pan until it has chilled overnight, at least 12 hours. This will ensure that it is firm enough to avoid breakage.
Do I need to grease a springform pan for no bake cheesecake?
- For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Do not remove the filling.
Which side goes up on parchment paper?
The shinier or glossy side of the parchment paper will be the one coated with the silicon, so this is the side that should be coming into contact with your food (and should therefore be the side that goes up).
4 Things You Can Use Instead of a Springform Pan
In order to make cheesecakes, cakes with loose toppings, as well as visually appealing tortes and trifles, springform pans are required.Despite the fact that this unique pan makes it easier to remove delicate cakes from the pan without destroying them, it is not required to use it, regardless of what the recipe states.In its stead, you most likely have something in your kitchen that you can make use of.
What a Springform Pan Is
A springform pan is a type of cake pan that is made up of two sections that fit together like a spring.It is comprised of a base and a detachable ring that acts as the pan’s side wall.The cake pan is complete when the ring is attached to the base, and it performs the same tasks as a standard cake pan.The springform pan, on the other hand, comes into its own when you take it apart.
- After the cake, such as a cheesecake, has been allowed to cool completely, you can remove the sides, leaving the cake still sitting on the pan’s base but with the sides of the cake showing.
- In addition, it removes the need to transfer the cake from the pan to a serving plate, as well as the risk of shattering your cake in the process.
- This makes slicing and serving your cake much more comfortable.
- If you don’t happen to have a springform pan in your kitchen collection, don’t be discouraged!
There are a variety of substitutes that you can employ in its absence.
Serve Your Cake From the Pan
Take into consideration whether you will need to remove the cake from the pan at all before you throw out the recipe or go out and buy a springform pan for the first time.If you’re ready to forego publishing a photo of the completed result and you don’t care as much about the presentation, you may just serve the cake straight from the pan when it has done baking.No one will notice if it isn’t tasty as long as it is.
Line a Cake Pan
If you don’t have a springform pan, any cake pan or pie plate of equal size would work just as well as a substitute.Additionally, covering the pan with aluminum foil or parchment paper before baking will make it easier to carefully remove the cake out of the pan when it’s finished.To make it simpler to remove the pan out of the oven, leave a considerable length of foil or paper hanging out of it.Instead of using a round pan, line it with two layers, one in each direction.
- This will serve as an almost impenetrable sling, which you can use to raise the cake without shattering it.
- It might be beneficial to have a second person to assist with the lifting from time to time.
Bake the Cake in a Silicone Cake Pan
Cake pans made of silicone work wonders when it comes to releasing cakes from their pans without damaging them.They are available in every form and size conceivable, and they are easy to use.The use of silicone pans for cheesecake is not recommended; nevertheless, they are a wonderful option for heavier desserts.Make careful to spray and flour the mold thoroughly before baking to aid in the release.
Bake the Cake in a Disposable Foil Pan
They are not only useful for bringing a cake to share at an event, but their disposable nature also allows them to be used as an alternative to springform pans in many situations.After the cake has been allowed to cool completely, you can remove the sides of the pan to reveal the outside of the cake.Cooling the cake in the refrigerator will provide the cleanest release possible.After that, run a sharp knife over the edges of the foil before cutting it away.
- This will function in the same way as a springform pan, without the need to purchase (and store) yet another piece of kitchen equipment.
- If you want to present your cake or bring it to an occasion, this method is a fantastic winner because you won’t have to worry about losing track of where your cake pan is located.
- A nice place to find these inexpensive, disposable pans is at your local dollar shop, where they are available in a range of shapes and sizes.
Adjusting Recipes for Springform Pan Substitutes
Because springform pans are often very tall, you’ll either need to divide your cake filling between two pans or use a big pan, such as a 9 by 13-inch, to accommodate the height of your springform pans.In any scenario, you should plan on adjusting the baking time because cakes baked in shallower pans will bake more quickly.Keep a tight eye on your cake and remove it from the oven as soon as it has finished baking.
How to Use a Springform Pan
Article to be downloaded article to be downloaded Springform pans are a terrific thing to have on hand in your kitchen since they make it simple to bake a variety of desserts such as cakes, cheesecakes, tarts, and even pies.This sort of pan is made up of two sections that are held together by a springlock mechanism.Choose a springform pan that is light in color and has a nonstick coating to get started with using this method.When ready to bake, prepare the pan for baking and carefully remove your cake, tart or pie from the pan to ensure that you have a stunning completed product that is ready to serve.
- 1 Obtain a light-colored baking pan. Look for a springform pan in a light gray or white color to complete the look. Avoid using baking pans that are dark gray or black in color since the dark hue might cause your baked products to overcook in the oven during baking. To avoid burning or browning baked items, if you do opt to use a dark-colored springform pan, you will need to get into the habit of reducing the baking time by a few minutes from the suggested time.
- Springform pans may be purchased at your local baking supply store or on the internet.
- 2Look for a pan that has a nonstick coating. Confirm that the pan has a non-stick finish by checking the label on the pan
- if it does, it will make removing your baked products from the pan simpler. The majority of springform pans will be coated with a nonstick coating. Promotional material
- 3 The size of the pan should be considered. A springform pan is available in a range of sizes, ranging from 8 inches (20 cm) to 9 inches (23 cm) to 12 inches (30 cm) in diameter. The majority of cake and pie recipes call for a 9-inch (22.9-cm) pan, but you may use any size pan you choose depending on your needs. Springform pans are available in groups of three in a variety of sizes ranging from 8 inches (20 cm) to 12 inches (30 cm) in diameter.
4 Double-check that the spring is correctly locked.You should experiment with opening and shutting the spring lock a few times before you purchase the springform pan.Pulling the spring on the circular section of the pan open and then closing it will test that it is functioning correctly.When the spring is locked in place, you should hear a cracking sound.
- Purchase only a springform pan that has a functional lock.
- 1 Secure the bottom of the shoe and the band together. Place the band with the spring on a table or counter top for easy access. Check to see that the spring on the band is fully open. After that, insert the bottom into the band. To lock the two sections together, pull the spring all the way in. Hold the pan up to ensure that the two parts are securely linked together
- turn the bottom of the pan so that the concave depression on the bottom is facing down
- and bake for 30 minutes.
- 2 Fill the pan with water and check for leaks. By filling the springform pan halfway with water, you can ensure there are no leaks. If any water spills out of the pan while you’re holding it over the sink, you’ve done something wrong. Tin foil should be used to cover the pan if there is any water leakage. Using this method, you may check that your cake or pie does not leak out while baking
- if no water escapes, you have a leak-free springform pan. Using it without first wrapping it in tinfoil is OK
- however, placing your springform pan on a sheet pan is generally recommended in case there are any leaks during baking.
- 3Patiot paper should be used to line the bottom of the pan. Using scissors, trim the parchment paper to suit the bottom of the pan, which has a circular bottom. This will make it easier to remove your cake or pie from the pan when it is time to cut it for serve.
- 4 In the pan, you may bake a cheesecake, a cake, or a tart. Springform pans are excellent for baking cheesecakes, cakes, and tarts since they do not need you to turn the cooked object over in order to remove it from the pan. Prepare the cake or tart crust in the springform pan, and then pour in the batter to make the cake or pie. Bake the dish in accordance with the recipe’s directions. You may also use the springform pan to cook savory foods such as filled pizza, quiche, and dips.
- 1Allow time for the item to cool. When you have done baking an item in a pan, such as a cake or tart, remove it from the oven and set it on a cooling rack to cool. Allow for at least 10-20 minutes of cooling time. This will give the cooked good a time to cool and harden. It will also make it easier to handle the pan.
- 2Put the pan on a higher surface to make it easier to handle. On a low table or countertop, a cake stand can be used to hold the cake. 3Release the spring on the pan by pressing down on it with your hand or using a metal can or a mason jar with a lid as a stopper while the pan is being raised. One hand should be used to grip the spherical band. With your other hand, slowly release the spring on the band, allowing it to swing open completely. After that, the band should come away from the bottom of the pan.
- 4 Lift the band away from the bottom of the pan. As soon as the band has been loosened, use both hands to raise it off the bottom of the pan and into the air. Cleanly and simply peel away from the baking sheet, leaving you with a gorgeous cooked item that is ready to be served. Another option is to pull the band off the pan in a downward motion, allowing the band to rest on a table or counter.
- 5Finished. Advertisement
- Question Add a new question Question Is it necessary to oil a springform pan when making cheesecake? Yes, you certainly do.
- Question I have a cake mix, and I’m wondering how long I should bake it in a springform pan. At 350 degrees, it will take around 15-25 minutes. Keep an eye on it while it’s cooking to make sure it doesn’t burn. After 15 to 25 minutes, insert a toothpick into the center to ensure that it is fully cooked
- if you pull it out and there is batter on it, it is not fully cooked.
- Concerning the Question How do I get the bottom of the pan off so that I can transfer the cheesecake to a serving plate? Rose1556 has provided a community response. Place a dinner plate (facing down) on top of the cheesecake, press the plate against the cheesecake, and then flip the plates upside-down to complete the transformation. Place them on the kitchen counter. Gently remove the bottom of the springform pan away from the cheesecake. As soon as you lay the serving platter (facing down) on top of the cheesecake bottom, grab both plates by the handles and flip them over. Remove the meal dish from the table. Now that your cheesecake has been placed on a serving tray, the question is: If I don’t have parchment paper on hand, what should I do? Answer from the Ravenwolf123 Community There are a variety of alternatives to parchment paper that you may use instead of parchment. The following are some of these alternatives: cooking spray, butter, oil, and flour. When baking a sponge cake, may I use a springform pan? Answer from the Ravenwolf123 Community The main difference between a regular pan and a springform pan is that springform pans are made up of two sections rather than one. As long as your batter isn’t too liquidy, you may use a springform pan to make any cake.
- Question How much cake batter should I put in the springform pan before baking it? Answer from the Ravenwolf123 Community You will only need to fill the springform pan roughly halfway, similar to how you would fill a regular cake pan. What is the best way to make a layer cake using a springform cake pan? Answer from the Ravenwolf123 Community Make numerous cakes in your springform pan, and then all you have to do is stack and frost the finished product.
- Question Do I keep my springform pan open or closed while not in use? Either method will be satisfactory. I prefer to have mine open, but keeping them closed will not harm them.
- Question: Is it possible to bake a three-layer cake in a cheesecake pan with a 10 inch diameter? A 10-inch cheesecake pan (I would guess at least 2-3 inches in height assuming you have enough batter with adequate lift) may be used to bake a cake, which can then be divided into three layers.
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About This Article
Summary of the ArticleX Springform pans are excellent for baking cheesecakes, cakes, and tarts since they do not require you to turn the pan over in order to retrieve the baked goods.To prevent the bottom and band of a springform pan from coming apart during baking, secure them together before using the pan.Simply snap the two sections together and draw the spring closed until it clicks to complete the process.Make a circle of parchment paper and set it in the bottom of the pan after they’re securely fastened.
- This will make removing your cake or dessert a lot less difficult to do.
- Allow the thing to cool when it has finished baking.
- Then, using a cake stand or other elevated surface, set the pan on top of the cake.
- Lift the band away from the bottom of the pan by releasing the spring on the pan and lifting the band.
Continue reading to find out how to check your pan for leaks.Did you find this overview to be helpful?It took 88,816 readers to read this page.We appreciate you taking the time to write it!
An Oreo cookie crust is filled with a rich and creamy chocolate cheesecake and baked until the cheesecake is set, then covered with a chocolate ganache.This Chocolate Cheesecake is a chocolate lover’s pleasure.That’s right, this is the richest, chocolateiest cheesecake you’ve ever had your hands on!Try my Chocolate Raspberry Cheesecake, which is another rich and chocolaty treat, or the Perfect Cheesecake Recipe, which is a traditional dish!
Prepare to be tempted by a decadent and creamy chocolate cheesecake that will please even the most ardent sweet craving.The crust and filling of this rich and creamy delight are both bursting with chocolate flavor, which is evident in both the crust and the filling.If that wasn’t enough chocolate for you, I even went ahead and added a chocolate ganache to finish off this chocolate cheesecake with a bang!
Chocolate Cheesecake Recipe
- There are three chocolate-flavored components to this recipe: the oreo cookie crust, the chocolate cheesecake filling, and the chocolate ganache on top of the cheesecake. Of course, the star of the show is the filling! Filling Composition of the ingredients (full recipe in the recipe card below) Heavy cream at room temperature
- cream cheese at room temperature
- granulated sugar
- eggs at room temperature
- vanilla essence
Chocolate Cheesecake Crust
Chocolate Cheesecake is a fantastic dessert that is both simple to prepare and tasty!It all begins with the crust.For this Chocolate Cheesecake, I used Oreo cookies as the crust.melted butter and crushed Oreo cookies are the only things you’ll need for this recipe.
- Before adding the butter, make sure the cookies (cream filling and all) are crushed to the best of your ability.
- I ground the cookies in a food processor until they were very small crumbs, but you could simply put them in a zip-top plastic bag and smash them with a rolling pin.
- When combining the ingredients, use a fork to make sure that every single cookie crumb is covered in the melted butter before combining the ingredients.
- Butter serves as a binding agent in this recipe.
Most of the time, when you see cheesecake recipes that have heaps of crust left on the plate, it is because the crust was not covered with butter before baking.Press the crust into the bottom and up the sides of a 9-inch springform pan that has been oiled.Preheat the oven to 325°F and bake the crust for 10 minutes.
What is a Springform Pan?
Using a springform pan for any cheesecake recipe is a wonderful idea since it allows you to remove the edges.You won’t have to worry about ruining your dessert by attempting to remove the cheesecake from the pan!If you do not have a springform pan, I recommend using a disposable pan that can be easily removed once the cheesecake is finished baking and cooling.If you don’t have a springform pan, you may line a pan with parchment paper, allowing ample of the paper to hang over the side of the pan as an alternative.
- You and your additional set of hands may delicately pull the cheesecake out of the pan with the assistance of your friends.
How to Make the Chocolate Cheesecake Filling
Once the springform pan has been coated with the Oreo cookie shell and baked, it’s time to start working on the filling.To begin, place the chocolate chips and 1/4 cup of heavy cream in a microwave-safe bowl and microwave for 30 seconds.Heat the chocolate chips and cream in 20-second bursts until melted and creamy, stirring in between.Make a mental note to put it away.
- To make the cream cheese smooth and creamy, place it in a large mixing bowl and beat it with a hand mixer until it is smooth and creamy.
- Combine the sugar and cocoa powder in a separate bowl until smooth.
- Toss in the eggs one at a time, beating well after each addition of egg.
- Pour in the remaining heavy cream and stir until everything is well mixed.
Finally, fold in the chocolate mixture and add the vanilla extract, working constantly until everything is well-combined.
How to Bake Chocolate Cheesecake
After you have completed the filling, place it on top of the Oreo crust that has been lined with parchment paper in a springform pan.The cheesecake should be baked for approximately 70 minutes, with a pan beneath the springform pan to catch any leaking butter.When the sides of the cheesecake have set but the centre is still a little jiggly, the cheesecake is done.However, who wants holes in their gorgeous cake?
- You may check the internal temperature of the cheesecake to see whether it is done (150°F).
- The alternative method of checking for doneness is to take a wooden spoon and tap it against the outside of the skillet.
- If there is a tiny wiggle, the job is finished!
- Remove the cheesecake from the oven and set it aside until the pan has completely cooled before serving.
Allow for at least four hours of chilling time in the refrigerator.
How to Make the Chocolate Ganache
Using the cheesecake as a template, make the ganache that will be poured over the cheesecake once it has chilled for at least four hours (and up to overnight).A microwave-safe dish with chocolate chips and heavy cream is all that is needed to produce the ganache for this recipe.Heat the chocolate and cream in 20-second increments until the chocolate and cream are melted and smooth.Pour this over the chocolate cheesecake and let it to set for about 15 minutes before cutting into slices and serving.
How to Store Chocolate Cheesecake
When it comes to cheesecakes, they are rich and full, so even if you may want to consume the entire cheesecake in one sitting, this is not always (if ever) possible.So, how do you preserve it so that you can eat it later when you have a hankering for something sweet?One simple method is to cover the cheesecake with plastic wrap and place it in the refrigerator for a day or two.Cheesecake may be kept in the refrigerator for up to 3 days if it is carefully wrapped in plastic wrap or stored in an airtight container after baking.
- To freeze a cheesecake, follow these steps:
- Allow the cheesecake to cool fully before serving.
- Placing the cheesecake in the freezer for approximately an hour (uncovered) will help it firm up. If you want to retain the cheesecake pie in the springform pan, I recommend that you remove the sides of the pan
- otherwise, leave them on.
- The cheesecake should be removed from the pan (you may need to pull it out with a knife) and wrapped firmly in plastic wrap after an hour of freezing.
- Place the cheesecake in a zippered freezer bag or cover it in aluminum foil and store it in the freezer. Ensure that the cheesecake is labeled and dated.
Looking for More Chocolate Desserts?
Chocolate Depression Cake with Buttermilk Pecan Frosting Chocolate Espresso Cookies Dark Chocolate Cake with Buttermilk Pecan Frosting
Love Cheesecake? Check out these Cheesecake Recipes.
- Recipe for Cheesecake Peanut Butter is a type of spread that is made from peanuts. Cheesecake Brownie Bottom is a character in the film Brownie Bottom. Cheesecake Strawberry Cheesecake Snickerdoodle Cheesecake Reese’s Cheesecake Pie (Reese’s Cheesecake Pie) Snickers Caramel Cheesecake Cheesecake Cake Apple Cheesecake Pumpkin Cheesecake is a dessert made with pumpkin puree. Featuring an Oreo cookie crust filled with a rich and creamy chocolate cheesecake and cooked to perfection, this chocolate cheesecake is covered with chocolate ganache, making it a chocolate lover’s dream come true. Dessert is the course, and the cuisine is American. The term ″chocolate″ comes to mind. Cheesecake Recipe makes 12 servings with 683 calories per serving. Ingredients: 24 Oreo cookies
- 14 cup (12 stick or 57g) unsalted butter, melted
- FILLING 12 ounces semisweet chocolate chips 2 cups (12 ounces) semisweet chocolate chips 1/4 cup (178.5 g) heavy cream, room temperature and split
- 3-packs (24 ounces) softened cream cheese (at room temperature)
- 112-cups (300g) granulated sugar
- 14-cup (29.9g) chocolate powder
- 5 large eggs, at room temperature
- 1 teaspoon vanilla extract
- CHOCOLATE GANACHE (CHOCOLATE GANACHE) 12 cups semi-sweet chocolate chips
- 34 cups (178.5g) heavy cream
- 12 cups semi-sweet chocolate chips
- Preheat the oven to 325 degrees Fahrenheit.
- Lightly butter a 9-inch springform pan (or line it with parchment paper to keep it from sticking).
- In a food processor, pulse the Oreo cookies until they are finely ground with only a few bigger bits remaining.
- Using a medium mixing bowl, combine the Oreo cookies and melted butter, stirring until the cookies are uniformly distributed.
- Then press the crumbs into the bottom and up the sides of the springform pan.
- 10 minutes in the oven should enough. Remove from the oven and set aside to cool. Please keep in mind that if the springform pan is not firmly shut, the butter may occasionally seep out. If you want to catch any drippings, either cover the bottom edge of the pan with aluminum foil or lay a cookie sheet on the bottom rack.
- 1/4 cup of heavy cream and the chocolate chips should be placed in a microwave-safe bowl. Heat in 20-second intervals until the chips are completely melted and the mixture is smooth and free of lumps (around 5 minutes). Remove from consideration.
- In a large mixing bowl, using a hand-held mixer, beat the cream cheese until it is creamy and smooth.
- Combine sugar and cocoa powder in a mixing bowl until smooth.
- Add the eggs, one at a time, and the REMAINING 1/2 cup heavy cream, mixing until everything is well incorporated.
- Fold in the chocolate mixture until well combined.
- Stir in the vanilla until everything is well-combined.
- Pour the batter on top of the cookie crust that has been allowed to cool.
- Put a second pan below the cheesecake to catch any drippings and bake for 70 minutes until the cheesecake is set. When the sides of the cheesecake have set but the middle is still a little jiggly, the cheesecake is finished.
- Remove the cheesecake from the oven and set it aside until the pan has completely cooled.
- Refrigerate for 4 hours, or until the mixture is absolutely cold.
In a microwave-safe dish, combine the chocolate chips and heavy cream until smooth. Heat in the microwave in 20-second increments until the chocolate is melted and the cream is smooth. After pouring the sauce over the cooled cheesecake, let it to set for approximately 15 minutes before serving.
meet Amanda Rettke
Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.She lives in Los Angeles with her husband and two children.She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.She is the author of the cookbook, The Kitchn Cookbook
Classic Cheesecake Recipe
This Classic Cheesecake Recipe is very smooth and creamy, and it’s served on a handmade graham cracker crust to boot.This post also contains a slew of useful hints for making the perfect cheesecake every time, as well as a variety of topping possibilities to truly personalize this dish.Are you a fan of cheesecake?I’ve always been a major lover of cheesecake, so much so that I usually choose it as my birthday cake rather than the conventional cake that my friends and family make.
- In order to do so, I’d like to share with you today my favorite cheesecake recipe!
- That being said, this is by far the greatest cheesecake recipe I’ve ever tried, and it’s very smooth, creamy, and delicious.
- And if you’ve ever been scared by the prospect of baking cheesecake, I assure you that it’s not too difficult to do.
- All of the details, including how to prepare the graham cracker crust, how to prevent cracks and a slew of other useful ideas that I’ve gathered over the years, are included.
For this cheesecake, I’ve given a variety of different topping possibilities so that you can truly personalize it!
How To Make The Graham Cracker Crust
- To begin making this simple cheesecake recipe, you’ll need to bake a graham cracker crust from scratch. If you’ve never prepared a graham cracker crust before, I’ve included an easy instruction on how to do so here. The following is how I prepare my graham cracker crusts: Combine the crumbled graham cracker crumbs and the sugar in a mixing bowl: Alternatively, if you want to make this recipe a bit easier, you may buy pre-crushed graham cracker crumbs from the store rather than crushing them yourself.
- Add the melted butter and mix well: If necessary, use your hands to wet all of the graham cracker crumbs
- this process should be completed using your hands.
- It should be pressed into a springform pan as follows: Use the bottom of a measuring cup to push it down into the pan to ensure it is completely submerged.
- Bake the crust for 10 minutes, then remove it from the oven and let it to cool slightly.
Ingredients For The Filling
- Prepare the filling ingredients once the graham cracker shell has been baked and allowed to cool completely. Cream Cheese: The cream cheese is the most vital component of any successful cheesecake recipe! For this recipe, you will need 32 ounces of full-fat cream cheese, which is equal to four 8-ounce blocks of cream cheese. Make careful you use cream cheese blocks rather than cream cheese spread in a container when making this recipe.
- To make the filling creamier, add a tablespoon of sour cream to the mixture. This will assist to break up the heaviness of the cream cheese.
- For the sour cream, I recommend using the full-fat variety as well.
- Granulated Sugar: This cheesecake has one cup of granulated sugar, which is the right quantity to sweeten it while yet maintaining its tanginess.
- Pure Vanilla Extract: This recipe also contains a couple of tablespoons of pure vanilla extract, which contributes to the delicious vanilla taste.
- Eggs: This recipe calls for the use of four big eggs, which you can find here. I recommend carefully beating all of the eggs in a small bowl before adding them in at the end on a moderate speed until everything is just mixed.
How To Make The Filling
To begin making the cheesecake filling, begin by beating the cream cheese until it is smooth and creamy, about 2 minutes.Afterwards, incorporate all of the ingredients until well blended, pausing to scrape down the sides of the bowl as needed.After that, stir in the sugar and pure vanilla essence until everything is well-combined.After you’ve combined the first four ingredients, set them aside and softly whisk your eggs in a separate bowl.
- I’ve discovered that adding the eggs one at a time results in a bit too much air being introduced into the cheesecake filling.
- Cracks in your cheesecake are caused by an excessive amount of air.
- To circumvent this issue, softly beat the eggs and then slowly incorporate them into the beaten eggs on a low speed until they are just mixed.
- After you’ve included the eggs, I recommend using a rubber spatula to swirl the filling a few times to ensure that everything is evenly distributed and properly integrated.
How To Prepare The Water Bath
Immediately after mixing the cheesecake filling, set it aside and begin preparing your water bath for baking.What is the purpose of using a water bath?It provides moisture to the oven and lets the cheesecake to bake evenly, which reduces the likelihood of it cracking throughout the baking process.Listed below is the precise procedure I use to prepare my pan for a water bath.
- In addition, I have a visual representation of what it will look like in my pumpkin cheesecake article.
- Wrap the springform pan tightly with aluminum foil.
- In a large oven bag, place the pan that has been wrapped in foil (this will provide further assurance that water will not seep into the pan)
- Fold the oven bag along the edges of the pan (as seen in the photo above! ), and place it in the oven.
- Fill the springform pan halfway with the cheesecake filling and level it out
- To eliminate any air bubbles in the filling, tap the pan on the counter a couple of times and use a toothpick to remove them.
- 1 inch of boiling water should be added to a big roasting pan.
- Place the springform pan, which has been covered in aluminum foil, into the roasting pan.
Bake The Cheesecake And Let It Cool In The Oven
The next step is to set the roasting pan with the cheesecake in the oven for 60-65 minutes, depending on how thick you like your cheesecake.When the sides of the cheesecake are set but the center is still somewhat jiggly, the cheesecake is done.(See notes on baking time.) When it has finished baking, turn the oven off and let it inside for another hour to cool down gently until it finishes cooling.After an hour has passed, you may take the cheesecake from the oven and allow it to cool fully at room temperature before refrigerating it.
- The cheesecake will need to be chilled for 5-6 hours before you can cut into it, so I recommend letting it sit in the refrigerator overnight before cutting into it.
How To Prevent Your Cheesecake From Cracking
- Making a cheesecake and then seeing that it has a giant crack along the middle is the worst thing that could happen. In order to avoid any unwanted cracks in your cheesecake, follow these guidelines: It is important not to overmix the eggs: It is preferable to softly beat the eggs first, then slowly incorporate them into the batter on a moderate speed until barely blended. As a result, you won’t have to worry about adding too much air to the filling, and your cheesecake won’t have any major bubbles or cracks.
- Bake the cheesecake in a water bath for the following reasons: You do not want to miss this step at any cost! The water bath helps to moisten the oven and ensures that the cheesecake bakes evenly throughout.
- Overbaking the cheesecake is not a good idea:
- I’ve found that baking this for 60-65 minutes at 325°F is the ideal length of time. The corners should be perfectly straight, but the middle will be somewhat jiggly.
- Prevent unexpected temperature swings by following these guidelines:
- Sudden temperature changes are another factor that can create cracks in cheesecakes or sinking in cheesecakes. This will be avoided by allowing the cheesecake to cool in the oven with the door slightly open for one hour after it has completed baking
- Alternatively, if you want to make this dish a bit easier, you may use pre-crushed graham cracker crumbs rather than crushing them yourself.
- Place a big saucepan of water on the stove to bring to a boil for the water bath before beginning to make the filling.
- Before you begin, make sure that all of your components are at room temperature before you begin. This will result in a cheesecake that is considerably smoother and creamier.
- Lightly whisk the eggs, then slowly incorporate them into the mixture on a moderate speed until just incorporated
- Before baking the cheesecake, tap the pan on the counter a few times to force any air bubbles to the surface of the cheesecake and into the oven. Remove any large air bubbles from the top of the cake with a toothpick and smooth it out
- Keep in mind to let the cheesecake to cool for one hour in the oven before allowing it to cool entirely at room temperature. A few hours, or possibly overnight, will be required to allow the mixture to cool.
Classic Cheesecake Recipe
For the graham cracker crust:
- 3 cups (65 grams) granulated sugar
- 5 tablespoons (70 grams) unsalted butter, melted
For the cheesecake filling:
- The following ingredients are required: 32 ounces brick-style cream cheese melted to room temperature
- 1 cup (230 grams) full-fat sour cream room temperature
- 1 cup (200 grams) granulated sugar
- 2 teaspoons pure vanilla extract
To make the graham cracker crust:
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). In a medium-sized mixing bowl, add the crushed graham cracker crumbs and granulated sugar and whisk until thoroughly blended. Using your hands, wet the crumbs with the melted butter until they are completely soaked.
- Scoop the mixture into a 9-inch springform pan and push it down firmly to make a single layer in the pan. Bake for 10 minutes at 325 degrees Fahrenheit (163 degrees Celsius), then remove from the oven and leave aside to cool slightly while you prepare the filling.
To make the cheesecake filling:
- Before beginning with the filling, bring a big pot of water to a boil in preparation for the water bath.
- The cream cheese should be beaten on low-medium speed in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing basin using a handheld mixer until it is creamy and smooth. After you’ve added the sour cream, continue mixing until everything is well incorporated, stopping to scrape down the sides of the bowl as required. Then, using a mixer, blend the granulated sugar and pure vanilla extract until well incorporated.
- Lightly whisk the eggs in a separate small mixing dish until they are well combined. Toss the lightly beaten eggs into the mixer bowl along with the cheesecake filling and mix on low speed just until incorporated. Turn the filling a few times with a rubber spatula to ensure that everything is thoroughly combined together before serving. Remove from consideration
- In a big oven bag, wrap the springform pan with the pre-baked graham cracker crust tightly in aluminum foil and set it in the oven. Fold the oven bag down the edges of the springform pan
- pour the cheesecake filling into the springform pan and spread it out into a single even layer in the springform pan. If there are any large air bubbles, use a toothpick or a skewer to remove them and smooth them down. Tap the pan on the counter a couple of times to bring any air bubbles to the surface.
- Using the boiling water you started before the filling, fill a large roasting pan approximately 1 inch deep with the filling mixture. Invert the springform pan onto the roasting pan, being careful not to break the wrapper. Bake at 325 degrees Fahrenheit (163 degrees Celsius) for 60-65 minutes or until the borders of the cheesecake are set and the middle is still somewhat jiggly. (Optional) Turn off the oven and leave the door slightly ajar for 1 hour to enable the cheesecake to cool in the warm oven.
- After the cheesecake has been in the oven for 1 hour and 15 minutes, take it from the oven and place it on a wire rack to finish cooling. Refrigerate for 5-6 hours or overnight once the dish has been allowed to cool completely before covering it carefully. Carefully separate the cheesecake from the pan using a thin knife along the outside of the pan, then carefully release the springform pan
- slice into pieces and serve while still warm.
Ensure that the cream cheese, sour cream, and eggs are all at room temperature before proceeding with the recipe.Graham cracker crumbs: One and a half cups of graham cracker crumbs is equivalent to approximately 11-12 whole sheets of graham crackers, depending on the size of the crumbs.Ensure that you are using full-fat cream cheese bricks rather than cream cheese spread in a container when making cream cheese.Leftover cheesecake may be kept in the refrigerator for up to 4 days if it is stored in an airtight container.
- Instructions for freezing: This cheesecake can keep in the freezer for up to 3 months.
- Wrap the mixture well and place it in a big freezer bag or storage container.
- Refrigerate overnight to allow the frozen food to thaw.
Strawberry Shortcake Cheesecake
Hello, everyone!So many of you have written in to ask for strawberry dessert recipes, which I am happy to oblige.Well, let me simply remind you that I am unable to perform many of these tasks.WHY?
- Because Mrs.
- Rosie has a strawberry allergy, of course!
- Yes, I do have an allergy to them, and I will not be baking with them in the near future because of it.
- However, there are a few of strawberry treats that I can whip up for you without putting my life in danger.
Read on.One of those desserts is this strawberry shortcake cheesecake!In what universe did I come up with the brilliant idea of making a strawberry shortcake cheesecake without using any actual strawberries?Strawberry gelatin was used in this recipe!It provided exactly the right amount of strawberry taste for me.If you are one of the fortunate individuals who can consume strawberries (I despise you!
- ), To make the cake even more delicious (HAHA), you may add strawberries to the batter.
- The recipe that follows will include instructions on how to accomplish this.
- I just wanted to let you know that this dish is a little time consuming.
- We’re really utilizing a boxed cake mix, to which we’ll be adding other ingredients.
- We will, however, be creating a handmade cheesecake as well as a homemade whipped cream cheese icing to go with it.
- Although there are several steps to take, I assure you that the effort will be well worth it!
Watch my tutorial for this strawberry shortcake cheesecake
Strawberry Shortcake Cheesecake
Strawberry Shortcake is a dessert that is popular in the United States.Cheesecake includes layers of strawberry cake, cheesecake, and whipped cream.Strawberry shortcake crumbs are put on top of this scrumptious tiered cake, which is covered with whipped cream cheese frosting.Course Dessert American cuisine and cheesecake are two examples.
- Keyword Preparation time for Strawberry Shortcake Cheesecake is 45 minutes.
- Preparation time: 1 hour 30 minutes 2 hours 15 minutes is the total time.
- 16 serves (per recipe)
- Duncan Hines Classic White cake mix (about 15.25 ounces)
- 3-1/2-cup egg whites, 1/4-cup vegetable oil, 1 cup milk, 6-ounce box of Strawberry Gelatin mix (optional), and 1/2 cup mashed strawberries
- 16 ounces cream cheese, 1 1/2 cups sugar, 1 tablespoon vanilla extract, 1/4 cup cornstarch, 3 big eggs, 1/2 cup heavy whipping cream
- 3 drops red food coloring
- 2 11.5 oz packages butter cookies
- 1/2 cup unsalted butter
- 2 tablespoons cold water
- 6 oz box of Strawberry Gelatin Mix
- 2 11.5 oz packages butter cookies
- Frosting made with 8 oz cream cheese, 1/2 cup unsalted butter, 1/2 cup heavy whipping cream, and 2 1/4 cups confectioners sugar
- Pour the cake mix into a large mixing bowl and whisk vigorously to remove any lumps from the mixture.
- Afterwards, pour a 6 ounce box of strawberry gelatin into a mixing dish and stir it in with the cake mix until well combined.
- Combine 3 big egg whites, 1/4 cup vegetable oil, and 1 cup milk in a mixing bowl.
- At a low speed, blend the cake batter until it is smooth and lump-free.
- Spray two 9-inch cake pans with nonstick cooking spray
- Pour the cake batter into each cake pan, filling each one approximately 3/4 of the way full
- Bake the cakes at 350 degrees Fahrenheit for approximately 20 minutes, or until done.
- Remove the cakes from the oven and let them to cool for 5 minutes before removing them from the pan and allowing them to cool on a cooling rack.
- Place 16 ounces of cream cheese, 1/2 cup of cornstarch, and 1/2 cup of heavy whipping cream in a mixing dish and stir well
- Begin by adding the eggs, one at a time, until the mixture is smooth.
- After that, whisk in the vanilla essence and sugar until well combined.
- Using an electric mixer, blend the cheesecake filling until it is smooth and silky.
- Prepare a 9-inch cake pan by spraying it with nonstick cooking spray.
- Using a piece of parchment paper, line the bottom of the cake pan.
- Fill the pan with 3 cups of the cheesecake filling
- set aside.
- Place the cake pan on top of a cookie sheet, and then pour about 1 1/2 cups of water onto the cookie sheet, NOT into the cake pan
- repeat with the second cake pan.
- Bake the cheesecake for approximately 30 minutes at 350 degrees Fahrenheit.
- Take the cheesecake out of the oven and set it aside to cool fully before serving.
- Next, place about 15 butter cookies in a food processor with 4 tablespoons of butter and 1 tablespoon of ice water
- process until smooth.
- Process until the mixture resembles cookie dough.
- Preparation: Spray a 9-inch springform pan with baking spray, then add the cookie mixture to the pan.
- Press the cookie mixture into the bottom of the pan and up around the edges of the pan by about 1/4 inch
- Preheat the oven to 350 degrees Fahrenheit and bake for approximately 15 minutes.
- Remove the pan from the oven and set it aside to cool.
- Pour the leftover cheesecake filling into the springform pan and level up the top of the cake.
- Bake for approximately 30-35 minutes at 350 degrees Fahrenheit.
- Place the remaining cookies in a food processor with 1 tablespoon ice water and 4 tablespoons of butter
- process until smooth.
- Pulse until it resembles big crumbs
- remove from the blender.
- Remove half of the cookie batter from the oven and put it aside
- In a food processor, combine a 6 ounce packet of strawberry gelatin and a couple drops of red food coloring
- process until smooth.
- Pulse till you reach around 5 times.
- Line a cookie sheet with aluminum foil, then scatter the red and white cookie crumbs on top of the foil-lined pan.
- Bake for 10 minutes at 350 degrees Fahrenheit.
- Remove from the heat and allow it simmer for a few minutes before stirring in the crumbles.
Whipped Cream Cheese Frosting
- In a large mixing bowl, combine 1/2 cup melted butter and 8 ounces cream cheese
- mix well.
- Mix until all of the ingredients are fully blended.
- Combine 1/2 cup heavy whipping cream and 1 tablespoon vanilla extract in a mixing bowl. Combine until everything is well-combined.
- Sprinkle in 2 1/4 cups confectioners’ sugar and beat until the frosting is smooth and free of lumps (about 3 minutes).
Assemble the Cake
- The first layer is a cheesecake with a crust
- the second layer is a cheesecake without a crust
- the third layer is a cheesecake without a crust
- and the fourth layer is a cheesecake without a crust.
- Strawberry Cake is the second layer.
- The third layer is a cheesecake with no crust.
- Strawberry cake is the fourth layer.
- Frost the edges and top of the cake with a buttercream frosting.
- To finish, sprinkle the shortcake crumbs on top of the cake and pat them in around the edges
- Allow for around 20 minutes of cooling time before cutting into the cake.
I’m allergic to strawberries, therefore I didn’t put the 1/2 cup of strawberries in my cake because I was allergic to them.It still turned out good, but feel free to experiment with different fruit combinations.You may also decorate the top of the cake with strawberries!Duncan Hines Classic White Cake was utilized in the creation of the cake.
- If you choose, you may substitute a different cake mix.
- Just be sure you follow the directions on the back of the cake box, but substitute milk for the water.
- Lil Dutch Maid Butter Ring Cookies were the butter cookies that I used in this recipe.
No Bake Cheesecake with Strawberries (VIDEO)
This No-Bake Cheesecake is an exquisite and crowd-pleasing summer treat that can be made in advance. No baking required for this delicacy, which includes the crust as well as the silky whipped cheesecake filling. It is possible that this content contains affiliate links. Please review my disclosure policy.
Watch the No-Bake Cheesecake Recipe Video:
Watch Natasha cook her No-Cook Cheesecake Recipe in her kitchen.We like the decadence and texture of a Classic Cheesecake, but this no-bake cheesecake is just as lovely and genuinely simple to make as the traditional version.The addition of mascarpone cheese boosts the flavor and texture of this no-bake cheesecake, which couldn’t be much easier to make!The double strawberry topping is really delicious, and you will want to use the strawberry sauce on all of your sweets going forward.
The Story Behind This Famous Recipe:
A pricey restaurant called Monkey Pod was one of the highlights of our trip to Maui.The cuisine was excellent, but the highlight of the evening was a slice of strawberry cream pie that we split at the conclusion of our dinner.It was tall, elegant, and as smooth as silk could be, yet it was just $10 a slice!I inquired about it with the server (of course I did!) and she informed me that they blended mascarpone with whipped cream, which prompted me to do an experiment.
- However, although their original cheesecake pie included a baked pie crust, which I tried, I couldn’t help but use their no-bake crust instead.
- It was ridiculously simple, tasted just as amazing, and made this a genuine no-bake dessert.
- Pre-baking is common with graham cracker crusts, but the amount of butter used in this recipe binds the crust together such that baking is not required.
Ingredients for Easy No-Bake Cheesecake:
- We experimented with these quantities over and over again until we achieved the ideal no-bake cheesecake consistency. It’s simple to slice, whipped, light, and decadently creamy and sinful. The mascarpone is essential in this recipe since it helps to settle the whipped cream and makes this cheesecake taste like. a $10 slice of cheesecake from a posh restaurant.
- Make careful to use FRESH lemon juice for this recipe. It helps to cut through the sweetness and bring the cake back into balance.
- For this dish, a 9-inch springform pan is recommended.
The Best Cookies for a Crumb Crust:
- If you want to make a crumb crust out of a selection of sweet crunchy cookies, each one will have a slightly distinct flavor character. We chose graham crackers because they are what we generally have on hand, but any of the following will work: Graham Crackers
- Biscoff Cookies
- Vanilla Wafers
- Chocolate Oreo Cookies (with the cream removed)
- Graham Crackers
- Biscoff Cookies
- Vanilla Wafers
- Graham Crackers
To crush the crackers, place them in a zip bag and squeeze out any extra air before smashing them with a rolling pin, as seen in the video above. Alternatively, pulse them in a food processor until fine crumbs form, then proceed as directed in the print-friendly recipe below.
How to Make No-Bake Cheesecake:
No-bake cheesecakes are a favorite of ours, especially in the summer when we don’t have to turn on the oven. However, they are delicious all year round. And the greatest thing is that you can prepare them ahead of time and even freeze them.
- Crush the crackers and mix them with the sugar and melted butter before pressing them into a 9-inch springform pan and chilling them
- Cream the cream cheese and sugar together until light and creamy.
- Heavy whipping cream should be whisked into a separate basin before folding in the mascarpone
- Add 1 tablespoon at a time of lemon juice to the cream cheese mixture and fold until well-combined and smooth.
- Make an even layer of cheesecake filling on top of the crust. Cover with plastic wrap and place in the refrigerator until firm.
Tips for Preparing Ahead: You can prepare this no-bake cheesecake (including the crust, filling, and syrup) up to 3 days ahead of time, which is ideal for entertaining.
Can you Freeze a No-Bake Cheesecake?
YES! This is a dessert that may be made ahead of time. We tried it and found that it can be frozen for up to three months if wrapped in many layers of plastic wrap. Thaw in the refrigerator overnight and it will taste just as excellent as a fresh no-bake cheesecake; we even enjoy it half frozen since it tastes like an ice cream cake, which we find to be quite satisfying.
Cheesecake Topping Ideas:
- A delicious topping is a wonderful way to finish off a cheesecake and keep things interesting by incorporating fresh tastes. Here are some of our favorite cheesecake toppings: Fresh Cherry Sauce – it has a flavor similar to cherry pie filling.
- Strawberry Sauce — this is also a favorite topping for pancakes
- Caramel Sauce is quite simple to create with pantry ingredients
- Fresh Berries – we enjoy including fresh berries in our recipes.
- Stone Fruit — cut up nectarines, plums, or apricots into thin slices.
Have you ever tried creating a cheesecake that doesn’t require baking? It’s so simple and delicious that you could end up relying on it indefinitely!
Cheesecake Recipes to Explore:
- Mini Strawberry Cheesecakes with wonderful strawberry sauce
- Pumpkin Cheesecake with caramel sauce that is better than Cheesecake Factory
- Classic Cheesecake that is better than Cheesecake Factory.
- Cheesecakes in the shape of little caramels, served with homemade caramel sauce
No-Bake Cheesecake Recipe with Strawberries
Time required for preparation: 30 minutes 30 minutes is the total time allowed.From the crust to the silky whipped filling, this is a No-Bake Cheesecake down to the last spoonful of frosting.The mascarpone cheese adds a richness and creaminess to the cheesecake’s flavor and texture.This summer dessert is stylish and attractive to a large number of people.
- Natasha of NatashasKitchen.com is a food blogger.
- Easy to learn skills.
- Making it will cost you between $10 and $12.
- No-Bake Cheesecake is the keyword here.
American cuisine is served.Dessert calorie count: 443 calories 12 persons can be served.
Ingredients for Graham Cracker Crust:
- 1/2 cup crushed Graham Crackers (from 12 whole crackers)
- 1 tablespoon granulated sugar
- 8 tablespoons unsalted butter (1 stick)
- 1 1/2 cups graham cracker crumbs
Ingredients for No Bake Cheesecake:
- 4 tablespoons freshly squeezed lemon juice
- 8 ounces room temperature cream cheese
- 2/3 cup granulated sugar
- 1 1/4 cups heavy whipping cream
- 12-ounce mascarpone cheese
- 1 1/4 cups heavy whipped cream
Strain through a sieve, pressing on the particles with a spatula to extract as much syrup as possible from the Strawberry Sauce. Set aside to cool to room temperature, or cover and refrigerate if you’re making it in advance of your event. Strawberry sauce that has been strained will keep for many days.
How to Make No Bake Cheesecake:
- Graham crackers should be coarsely broken up in the bowl of a food processor before being pulsed into fine crumbs. Transfer the crumbs to a mixing basin and stir in 1 tablespoon sugar and 8 tablespoons melted butter. Stir until the crumbs are equally moistened, then press into the bottom and up the sides of a 9-inch springform pan, going 1/2″ up the edges. Set the crumbs by freezing them for 15 minutes or refrigerating them for 30 minutes.
- To make the frosting, put 8 ounces cream cheese and 2/3 cup granulated sugar in a large mixing bowl. Beat on medium/high speed for 3 minutes, scraping down the sides of the bowl as necessary, until frothy and smooth. Remove from consideration.
- 1 1/4 cups heavy whipping cream should be whisked until firm peaks form in a separate mixing basin using a clean electric hand mixer (or stand mixer) (3-5 minutes on high speed).
- Reduce the speed to medium/low and gradually add in 12 oz mascarpone, beating until thoroughly blended and smooth.
- Combine cream cheese and mascarpone mixture with a spatula and fold until well incorporated and smooth. Using a rubber spatula, mix in 2 tablespoons lemon juice, adding 1 tablespoon at a time and folding until thoroughly integrated.
- Transfer the cheesecake filling to the cold crust and refrigerate for at least 4 hours or overnight, or until totally chilled, before serving. Place the sliced strawberries in rings on top of the cake and brush the strained strawberry sauce over the top. Drizzle additional strawberry sauce over each piece of cake to serve.
This no-bake cheesecake (including the crust, filling, and syrup) may be prepared up to 3 days ahead of time, making it ideal for entertaining guests at home.Nutritional Values A Strawberry Cheesecake Recipe that does not require baking.Calories in a single serving of food 443 calories from fat 333 percent of the daily recommended intake* Fat 37 g 22 g of Saturated Fat (57 percent).Cholesterol level: 138 percent (103 mg) Sodium content is 34% (156mg).
- sodium (7.2%) potassium (92mg) 3% carbohydrate content (23 grams) 8 percent of the sugar is 16 grams.
- 18 percent of the calories come from protein (4g).
- 1250 IU of Vitamin A at 8% concentration Vitamin C (25 percent): 12.2 milligrams Calcium (88mg) at 15% of the recommended daily allowance 9 percent Iron (0.6mg/kg).
- 30% *Percent Daily Values are based on a 2000-calorie diet.
3 percent In the event that you make this recipe, I’d love to see photos of your finished product on Instagram, Facebook, or Twitter!Use the hashtag #theirnatashaskitchen.
Hello and welcome to my kitchen!Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009).My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you.Thank you for taking the time to visit!
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This Strawberry Cheesecake is a show-stopping dessert.With a base of my original Baked Cheesecake, which I describe as ″magically rich-yet-light,″ and a stunning strawberry topping that tastes as good as it looks, this dessert is sure to please.Each mouthful will reveal more and more of the sauce dripping down the sides of the cheesecake, and you’ll like how the filling is creamy and rich while remaining light and airy rather than heavy and thick.And because I adore the biscuit foundation, I’ve extended it all the way up the edges of the cake….
For many years, this has been my go-to cheesecake recipe for special occasions.When we were on a weekend getaway, it was the cheesecake that brought a bunch of females to a complete stop.And that’s saying a lot among my circle of pals!This cheesecake recipe has been provided in all of its unadorned splendor.
- Because it’s the kind of cake that’s rich enough and delicious enough (and has a BISCUIT BASE!) that you don’t have to do anything to it to make it appealing – just serve a plain slice and it’ll be gobbled.
- However, it is that time of year for overindulgence.
- This is