Tuesday, February 26, 2013

Studio 5: Flip it No-Bake cheesecake



This no-bake cheesecake recipe is a family favorite that originates from my husband, who during his LDS mission called is 'rocket fuel'.  Not sure why exactly, but it's tangy, sweet and creamy and is often requested for birthdays and celebrations.

It's such a great basic recipe that it's perfect for flipping!  Just a few minor changes and decorations and you can have cheesecakes for every season and every holiday.  Since St. Patrick's day is fast approaching, I did a chocolate mint version with a mint Oreo crust and tinted mint cheesecake.

We've made a pumpkin spice version for Thanksgiving that was a big hit too. 
You could also use the basic recipe and add blue chocolate dipped strawberries for 4th of July, tint it Orange for Halloween, tint it pink for Valentines...the list goes on.  



Chocolate Mint Cheesecake
















1 pkg. Mint Oreos
1/3 cup butter, melted

1 8oz. Package of cream cheese softened to room temperature
1 can of sweetened condensed milk
1 cup whipping cream, cold
1/4 cup lemon juice (about 1 lemon)
few drops Green Food Coloring
1/2 tsp Mint Extract

Place Oreos into food processor and process until crumbly.  Add melted butter and mix again.  Place in bottom of 10" or 12" spring-form pan that has been sprayed with Pam (on bottom and sides).  Bake in 350 F. oven for 10 minutes.  Cool.

While crust is baking, beat both cups off whipping cream until it holds its shape.  Remove half of it and set it aside.  Add 2 Tbsp powdered sugar to the remainder, mix until incorporated.  Place in bowl in the refrigerator to keep cool.

Place softened cream cheese into mixing bowl and whip until light and creamy (no lumps).  Add sweetened condensed milk and beat until incorporated.
Add bowl of unsweetened whipped cream and mix on slow.  Slowly add lemon juice, continue to beat on slow until incorporated.  Add a drop of green food coloring at a time and continue to mix until you achieve desired color.  Add 1/2 tsp of mint extract and mix one last time.

Once crust is cool to the touch, place strips of parchment paper along sides of spring-form pan (the Pam will help it to stick) until covered.

Pour filling inside pan and spread evenly.  Cover with plastic wrap and cool in refrigerator until set.  Preferably overnight, but could be cut after 5-6 hours.

Topping
1 cup whipping cream
2 Tbsp powdered sugar
Andes Mints (cut in half diagonally)
White melting chocolate

Melt white chocolate in a double boiler.  Once melted add a few drops of green food coloring.  Spread on a Silpat (or parchment) on a cookie sheet.  Spread chocolate evenly.  Let set in a cool (not the fridge) area.  Check it after a few minutes.  If chocolate gets too cold it will crack.  If this happens, let it warm up again (I've even placed it in a warm over for a minute), smooth it over and let it cool again.

Use a small shamrock cookie cutter to cut out chocolate pieces. 
Cut Andes Mint in half diagonally.
chop a few extra mints for the crumble.

Place sweetened whipped cream in a piping bag with a large rosette tip and pipe cream onto edge of cooled & set cake.

Add decorations on rosettes, sprinkle with mint crumble.


Lemon Raspberry Cheesecake
















 1 1/2 cups graham crackers (approx. 13 cookies)
1/4 cup sugar
1/3 cup butter, melted

1 8oz. Package of cream cheese softened to room temperature
1 can of sweetened condensed milk
1 cup whipping cream, cold
1/4 cup lemon juice (about 1 lemon)

Place Graham Crackers into food processor and process until crumbly.  Add sugar & melted butter and mix again.  Place in bottom of 10" or 12" spring-form pan that has been sprayed with Pam (on bottom and sides).  Bake in 350 F. oven for 10 minutes.  Cool.

While crust is baking, beat both cups off whipping cream until it holds its shape.  Remove half of it and set it aside.  Add 2 Tbsp powdered sugar to the remainder, mix until incorporated.  Place in bowl in the refrigerator to keep cool.

Place softened cream cheese into mixing bowl and whip until light and creamy (no lumps).  Add sweetened condensed milk and beat until incorporated.
Add bowl of unsweetened whipped cream and mix on slow.  Slowly add lemon juice, continue to beat on slow until incorporated. 

Once crust is cool to the touch, place strips of parchment paper along sides of spring-form pan (the Pam will help it to stick) until covered.

Pour filling inside pan and spread evenly.  Cover with plastic wrap and cool in refrigerator until set.  Preferably overnight, but could be cut after 5-6 hours.

Topping
1 cup whipping cream
2 Tbsp powdered sugar
Fresh Raspberries
Mint leaves
Powdered sugar
Grated Lemon Rind

Place sweetened whipped cream in a piping bag with a large rosette tip and pipe cream onto edge of cooled & set cake.

Add Raspberries and mint leaves to whipped cream topping and sprinkle with grated lemon rind.
 



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