Zebra Striped Cheesecake

This hypnotic striped cheesecake made by layering a black sesame paste cream cheese filling is easier than you think.

INGREDIENTS

• 3 teaspoons powdered gelatin
• 2 tablespoons water
• 3 tablespoons black sesame paste

Crust:

• 5 Oreos
• 1/4 cup pecans
• 2 tablespoons butter, melted
• Cheesecake filling:
• 1 8-ounce package cream cheese
• 3/4 cup fresh cream
• 1/2 cup plain yogurt
• 1/2 cup milk
• 4 tablespoons granulated sugar
• 1 tablespoon lemon juice

To garnish:

• Whipped cream
• Black sesame seeds
• Mint

INSTRUCTIONS

1. Sprinkle the gelatin over the water and let it bloom. Heat dissolved gelatin in the microwave at 500 watts for 30 seconds.
2. Prepare the crust: Add Oreos and pecans to a plastic zip top bag. Use a rolling pin to crush into small pieces. Transfer to a mixing bowl and add melted butter. Stir to combine, then transfer to a springform pan lined with parchment paper. Press down to form the crust. Refrigerate until set.
3. In a blender, add all cheesecake filling ingredients. Blend until combined, then divide mixture between 2 bowls. Add black sesame paste to one of the bowls and whisk to combine until batter is gray in color.
4. Use an ice cream scoop to dollop scoopfuls of the batter in the center of the crust, alternating between white and gray.
5. Refrigerate until set, then garnish with whipped cream, mint and black sesame seeds.

ctto: TASTE MADE

No Bake Carrot Cheesecake – YUMMY!

October 22, 2014

The recipe requires no baking and the total time of preparation is approximately 20 minutes.




Ingredients:

• 450 gr cream cheese (Philadelphia)
• 1 store-bought graham cracker crust (or you can make your own)
• 200 ml carrot juice (store-bought or homemade)
• 100 gr sugar
• 100 ml cold heavy cream
• 50 ml caramel sauce
• 100 gr chopped walnuts
• 1 teaspoon vanilla extract
• 1 teaspoon powdered cinnamon
• ½ teaspoon pumpkin pie spice
• A pinch of salt

Preparation:

Beat cream cheese, sugar, vanilla extract, pumpkin pie spice and salt using a high-speed mixer. Slowly add carrot juice and mix well. Set aside.

In another bowl, whip the cream and gently fold it into the previously prepared mixture. Stir and spread the mixture on the cracker crust. Put in the refrigerator and leave it for a few hours, to firm.

Microwave the caramel sauce for approximately 15 seconds and add walnuts. Stir and carefully spread the mixture on the top of the cheesecake.

Keep in refrigerator  until ready to serve.

not mine.credit and source: YOURFOODCORNER

Easy No-Bake Lemon Cheesecake Bars

Justin Chapple



Ingredients

• 1 pound cream cheese , at room temperature
• 1/2 pound ricotta cheese, at room temperature
• 3 tablespoons agave nectar
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt

Preparation

Beat everything together until smooth. Scrape into a lined baking pan and freeze until firm. Cut into bars and serve frozen.

not mine.credit and owner: TODAY

No-Bake Cheesecake

PREP: 25 MINS  TOTAL TIME: 3 HOURS 30 MINS
YIELD: MAKES ONE 9-INCH CAKE

INGREDIENTS

• 2 packages (20 sheets) graham crackers
• 11 tablespoons (1 3/8 sticks) unsalted butter, melted
• 2 tablespoons sugar
• 2 8-ounce packages cream cheese, room temperature
• 1 14-ounce can (1 1/4 cups) sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

DIRECTIONS

1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
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5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
6. Unclasp sides of pan, and remove cheesecake.

not mine.credit and owner: MARTHASTEWART