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cheesecakes

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BLUEBERRY CHEESECAKE

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Prep Time 20 minutes
Cook Time 1 hour
Servings 6 Servings

Ingredients

CRUST

  • 1 cup graham crackers (crushed)
  • 2 tbsp. black sugar
  • 2 tbsp. Butter

CHEESE AND BLUEBERRIES MIX

  • 1 lb. cream cheese
  • ¾ cup granulated sugar
  • 1 cup sour cream
  • 6 eggs
  • 1 cup light cream
  • 1 ½ cup fresh blueberries

Instructions 

  • Heat the oven to 300 degrees.
  • Mix the crust ingredients and place in the bottom of a spring mold.
  • In the food processor, mix the cream cheese with the sugar until creamy. Add the sour cream, the eggs one by one and then add the light cream. Pour the mixture into a container and add the blue berries and mix in an enveloping way.
  • Pour the mixture over the crust. Bake for 1 to 1 ¼ hours.
  • NOTE: Let cool and place in the refrigerator until serving time.
Course: CHEESECAKES

CHOCOLATE CHEESECAKE

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 8 Servings

Ingredients

CRUST

  • 1 cup crushed chocolate chip cookies
  • 3 tbsp. melted butter

CHOCOLATE AND CHEESE MIX

  • 2 lbs. cream cheese
  • 1 ½ cup confection sugar
  • 8 eggs
  • 2 cups melted semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tbsp. lemon juice
  • 1 tsp. vanilla extract

RASPBERRIES SAUCE

  • 1 pkg. fresh raspberries
  • ½ cup sugar
  • 1 tsp. lemon juice

Instructions 

  • Prepare the Raspberry Sauce. In a medium saucepan mix the sauce ingredients and cook over medium heat until reduced. Set aside.
  • Prepare the crust: Mix the crust ingredients and pour into a spring mold and compact until it forms a base.
  • In a microwave safe mug, mix the chocolate chips with half of the heavy cream. Heat at medium temperature (medium) for 40 seconds. Mix until the chocolate droplets are melted.
  • In the food processor, mix the cream cheese and sugar until creamy. Add the eggs one by one. Add the chocolate, the rest of the heavy cream, lemon juice, and vanilla and mix until smooth. Pour the mixture over the crust.
  • Bake at 300 degrees for 1 to 1 ¼ hour.
  • NOTE: Let cool, unmold, decorate and serve with the raspberry sauce.
Course: CHEESECAKES

CHOCOLATE DECADENCE CHEESECAKE

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Prep Time 10 minutes
Servings 28 Servings

Ingredients

  • 1 sachet of unflavored gelatin
  • ¼ cup water
  • ½ cup heavy cream
  • ½ cup dark chocolate chips
  • 8 oz. cream cheese
  • ½ cup granulated sugar
  • 1 cup sour cream
  • 1 tbsp. vanilla extract
  • ½ cup heavy cream smoothie to the point of snow
  • 2 cups chocolate sponge cake (chopped)

Instructions 

  • Prepare the cheesecake mixture: In a microwave-resistant mug, add the unflavored gelatin and dissolve with the water. Heat in the microwave for 30 seconds. Mix and let cool.
  • In a saucepan add the heavy cream and heat. Remove from the heat and add the chocolate chips and mix quickly until the chocolate is melted. Set aside.
  • In the food processor, mix the cream cheese with the granulated sugar and sour cream until creamy. Then add the melted chocolate and gelatin and mix for a few seconds. Pour the mixture into a container and add the heavy cream in an enveloping form.
  • Use 2-ounce glass cups. Pour 1 tablespoon of the chopped sponge cake into the bottom of each mold and then add the chocolate cheesecake mixture. Repeat the procedure for each cup. Decorate with chocolate chip cookies.
Course: CHEESECAKES

PINEAPPLE CHEESECAKE

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Prep Time 15 minutes

Ingredients

  • 1 lb. cream cheese
  • ½ cup sugar
  • 2 tbsp. golden rum
  • 1 tsp. vanilla extract
  • 2 sachets of unflavored gelatin
  • ½ cup water
  • ½ cup sour cream
  • ½ cup coconut cream
  • ½ cup pineapple juice
  • 1 cup heavy cream smoothie to the point of snow

CRUST

  • ¾ cup crushed graham crackers
  • ¼ cup butter (melted)
  • ¼ cup grated coconut
  • ¼ cup brown sugar

DECOR

  • Chopped pineapples
  • Cherries

Instructions 

  • Prepare the cheescake: In a microwave-resistant mug, add the unflavored gelatin and dissolve with the water. Heat in the microwave for 30 seconds. Mix and let cool.
  • In the food processor, mix the cream cheese with the granulated sugar and rum, vanlla, sour cream, coconut cream, and pineapple juice until creamy. Then add the gelatin and mix for a few seconds. Remove the mixture from the processor and pour into a container.
  • Beat the heavy cream until stiff and add to the cheesecake mixture in an enveloping way.
  • Prepare the CRUST: In the food processor, mix the graham crackers with the rest of the crust ingredients. Mix until smooth. Take out of the processor and set aside.
  • Use 2-ounce glass cups. Scoop 1 tablespoon of the cookie mix into the bottom of each glass, then add the piña colada cheesecake mix. Repeat the procedure for each cup. Garnish with chopped pineapples and cherries.
Course: CHEESECAKES

TURRON AND YOGURT CHEESECAKE

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Prep Time 10 minutes
Servings 12 Servings

Equipment

  • 12 cups of 2 ½ oz.

Ingredients

CRUST

  • ½ cup graham crackers (crushed)
  • ½ cup chopped almonds
  • 2 tbsp. black sugar
  • 2 tbsp. melted butter

CHEESECAKE MIX

  • 2 pkg. 8 oz. each cream cheese
  • 1 pkg. soft almond nougat
  • ½ cup granulated sugar
  • 1 cup plain yogurt
  • 1 sachet unflavored gelatin
  • ¼ cup water
  • 1 cup heavy cream whipped to the point of snow

Instructions 

  • Mix the ingredients for the crust and set aside.
  • In the food processor, mix the cream cheese, soft nougat, and sugar until creamy. Add the yogurt and mix for a few seconds.
  • Pour the mixture into a medium container.
  • In a microwaveable mug, mix 1 sachet of gelatin with ¼ cup of water, heat to maximum temperature (high) for 35 seconds and mix until dissolved. Pour the gelatin into the cheese mixture. Then add the heavy cream in an enveloping way.
  • At the bottom of each glass, add a tablespoon of the crust mixture and place in the bottom of the glasses. Place the cheese mixture in a plastic bag and fill each glass with the cheese mixture. Leave in the refrigerator for at least 2-3 hours. Decorate with nougat.
  • Leave in the refrigerator until serving time.
Course: CHEESECAKES