What Biscuits/cookies Are Best For The Base
The traditional and most commonly used option are Digestive Biscuits, or if you’re in the US then the alternative would be Graham Crackers. However there are lots of options for your cheesecake base! You can use Oreos of any flavour, Biscoff biscuits, custard creams, bourbon biscuits, and many more. If you use any cream filled biscuits, you will need to reduce the amount of melted butter to 100g. You can also have a cookie base or a brownie base to your cheesecake! Check out all of the Cheesecake recipes on my blog for all of the options.
Why Youll Love This Dessert For A Crowd
Several years ago I was helping a friend with a big church dinner. She asked me to make 175 Oreo Balls for dessert!! Initially I thought she was crazy and that it would take me all day but she is a good friend so, of course, I said yes. Well, I made 175, minus the few that I ate and I couldnt believe how simple and easy it was. I was done in no time and they are crazy delicious!
What Flavour Goes With Red Velvet
A red velvet cake is a highly popular confection to accompany a delicate chocolate treat and elegant looking surface. By adding cinnamon, clove, ginger, and nutmeg to the classic, it gets an extra kick. The sweetness of these flavors paired with the chocolate results in a warming, hearty taste for yet another fantastic dessert.
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Is This The Same As Regular Cream Cheese
When researching How to Make Cream Cheese, I tried a lot of recipes and wasted a lot of milk. I couldnt find a recipe that worked without having to buy active cultures or hang a cream cheese for hours. I hate waste, and I dont want you to waste your ingredients, so I have a foolproof recipe for you that yields delicious Homemade Cream Cheese. My one piece of advice would be to add a generous amount of salt and try eating it warm.
It is just heaven on a cracker.
If you find after blending the cream cheese is a bit gritty, just keep on going. The added salt will season the cream cheese and help the curdles to break down farther into the most lovely smooth cream cheese.
Use Room Temperature Ingredients
Its important that your cream cheese comes to room temperature before you begin making your cheesecake. This will prevent any lumps and ensure a cheesecake with a smooth, creamy texture. However, to ensure that all of your ingredients blend together nicely and give you the desired result, they should all be at room temperature before you begin.
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Why Are My Oreo Truffle Balls Crumbly
If your truffles arent holding together, they need more sweetened condensed milk. Add a little extra condensed milk until the Oreo crumbs form a dough you can shape with your hands.
Using regular Oreos instead of double stuffed? Then youll almost certainly need a bit more sweetened condensed milk than the recipe calls for.
Making The Cheesecake Batter
Like many of my other recipes, the filling relies on a few less-than-traditional ingredients than you’d normally find in a New York cheesecake. With all these “hacks,” my intent is always a dessert that tastes how it should, but somehow more so. For example, I use a small amount of coriander in blueberry pie to increase the blueberry aroma with a sympathetic essential oil found in coriander. Or I’ll let rose water intensify the floral sweetness of honey in a semifreddo.
In either case, the goal isn’t to make a Coriander Blueberry Pie or a Rose Honey Semifreddo. Rather, the idea is for these ingredients to add depth of flavor and aromatic complexity to the inherent flavors we want to emphasize, so that the blueberries taste more like blueberries, and the honey tastes more like honey.
So when it comes to the “secret” ingredient in my cheesecake, fresh goat cheese, please believe it’s not meant to be the star of the show or even detectable on its own. Its role in this recipe is primarily textural, breaking up the sometimes gummy texture that cream cheese can develop on its ownwho hasn’t encountered a weirdly gooey cream cheese frosting, or a slice of cheesecake that somehow sticks to the roof of your mouth?
Serious Eats / Vicky Wasik
Serious Eats / Vicky Wasik
Serious Eats / Vicky Wasik
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How To Make Cream Cheese Frosting Without Cream Cheese
Now that you have your ingredients ready, lets quickly talk about how to make cream cheese frosting without cream cheese. Its really easy. You just need 5 minutes!
Use a mixer. Ive found that regular hand-held electric mixers work the best. Although theyll also work, stand mixers dont always beat the ingredients quite as evenly, and youll need to scrape down the sides of the bowl more often.
Set a timer. For exactly 2 minutes no more and no less! Thats the amount of time that you need to beat the ingredients to fully activate the instant pudding mixs thickening properties. When those 2 minutes are up, then its time to
Chill. Cover the top of your bowl with foil, and slip your frosting in the refrigerator. It needs to chill for at least 2 hours to finish that thickening process and allow the flavors to meld. After that, your cream cheese frosting should have a wonderful flavor and almost buttercream-like consistency: thick, smooth, and deliciously creamy!
Note: Because the cheese wedges are softer than regular cream cheese, this cream cheese frosting doesnt hold its shape quite as well as my other cream cheese frosting recipes when piped. However, it still works perfectly well for spreading on top of cakes, cupcakes, and cookies!
Difficulties With Cream Cheese
The reason cream cheese frosting can be so difficult, is when the cream cheese is beaten on its own, it gets runnier. Its not something that thickens up really. This isnt helped by the added water content that you can sometimes see, and sometimes not see inside it.
I tend to stick to using Philadelphia full fat original cream cheese, because I find it works best. The cream cheeses in Aldi and Lidl are also good.. but for example, other supermarket own cream cheeses have a lot more water just floating on the top.
When you open up a tub, sometimes you can see a little water just sort of sitting there, but if you actually got your cream cheese, and squeezed it through a muslin cloth, a lot more can come out. This is the killer. However, if you use a good quality cream cheese, you dont HAVE to remove it. Its just something that could be good to do if you usually struggle with cream cheese frosting!
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Using Chilled Cream Cheese
Cream cheese is already somewhat soft even straight out of the fridge so there is really no reason to have it come to room temperature. Using it chilled makes for a stiffer frosting. The frosting will obviously soften the longer it sits at room temperature but it starts out stiffer and easier to work with this way.
I take my cream cheese out of the fridge when I start making the frosting. By the time Im ready to add it it has been out of the fridge for 10mins or so.
I cut it up into small cubes and add them one at a time while the buttercream is whipping. Because the cream cheese is cold you want to make sure you incorporate it well so that there are no chunks of cream cheese in your frosting. Just give it a good whip once its all been added.
Why Is My No Bake Cheesecake Not Firm
To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. After the chill time, if your cheesecake still isnt firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though it can cause the texture to become gritty.
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How To Make Oreo Balls
You are going to LOVE how easy this recipe is. There are seriously only three ingredients!
Start with a package of Oreos. Dump them in the food processor, and pulse until they just become sandy, fine crumbs.
Next, transfer the cookie crumbs to a big mixing bowl and toss in a brick of cream cheese. I like to use my stand mixer for this, but you could also use a hand mixer or just a wooden spoon.
Mix the cookie crumbs together with the cream cheese, until you have what looks like a stiff dough. It should only take about a minute.
Then just roll the mixture into little balls. I like to use a cookie scoop, because it helps me to get a uniform size. If you use a 1-tablespoon scoop to portion out the truffles, you should get about 35 candies total.
HOW TO MAKE OREO BALLS WITHOUT A FOOD PROCESSOR
If you dont have a food processor, thats totally ok! Just place the Oreos in a big plastic bag, and bash them with the back of a spoon until theyre all crumbly. Its a great way to get your frustrations out, lol!
What Ingredients You Will Need
If you get anxious about holiday baking, this Easy Pound Cake Recipe is a great place to start. You only need a few key ingredients to make something that tastes impressive.
- Butter Softened. Always go with unsalted butter when you have the choice.
- Cream cheese Softened. Full fat. To enhance the flavor and texture.
- Sugar To dust the pan and sweeten the pound cake.
- Flour The base of the batter.
- Eggs To bind and lift the batter.
- Vanilla extract For deep nostalgic flavor.
- Baking Powder To help the cake rise.
- Salt To enhance the overall flavor.
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Make The Cheesecake Batter
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour.
Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.
Add the vanilla, lemon zest, lemon juice, and salt beat on low speed until just combined.
Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.
Mix in the sour cream.
Make sure the batter is uniform but do not over-mix.
Pour the batter on top of the crust.
Do I Have To Make A Water Bath For Cheesecake
Yes, but I promise its not that scary! The water bath helps the cheesecake stay nice and moist! And it also ensures a crack-free presentation.
Learn how to make an easy water bath for cheesecake with this step by step tutorial!
PRO TIP: BE SURE NOT TO OVERBEAT YOUR CHEESECAKE BATTER! THIS ALLOWS TOO MUCH AIR INTO THE BATTER, AND WILL CAUSE THE CHEESECAKE TO EXCESSIVELY RISE IN THE OVEN, THEN COLLAPSE WHEN REMOVED. TO MAKE A SILKY SMOOTH BATTER WITHOUT OVERBEATING, FULLY BLEND THE CREAM CHEESE BEFORE ADDING THE REMAINING INGREDIENTS.
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What Are The Key Ingredients For A Great Cheesecake
- Cream cheese: Specifically, full-fat cream cheese. Cheesecake is not the time to skimp.
- Sour cream: Most cheesecake recipes use either heavy cream or sour cream either will do the job of softening the texture of the cheese and adding some moisture. I prefer sour cream because I like the extra hit of sour tang it adds to the cake.
- Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cakes velvety texture.
How To Use This Cream Cheese And Can You Bake With It
This cream cheese can be used just like any other, its not just for topping and eating plain, it can be baked and cooked with as well. I love to use this cream cheese in my Best Ever Cream Cheese Frosting and of course in the glaze I use to finish off my No-Knead No-Machine Cinnamon Rolls! This cream cheese also acts as a great substitute for yogurt in lots of recipes, the versatility really is endless.
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Cream Cheese Coffee Cake
This recipe for cream cheese coffee cake is so amazing, youll want to make it every weekend!
With this delicious treat, youll get a moist, tender, and buttery cake with a layer of sweet and tangy cream cheese and a crumbly buttery topping.
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In a word, its heaven!
These three elements are already amazing on their own, so just imagine what magic theyll create together. Actually, dont imagine it try it!
This recipe is all youll need. Its the perfect way to start the day on a sweet, satisfying note!
Why Make Your Own Cream Cheese
I know thats probably a question that some of you are asking, and I actually have the perfect answer. Because homemade cream cheese is SO much better and Im not just saying that.
Im not just talking about taste and texture either. Now, obviously I havent tried EVERY cream cheese out there but last time I was at the store I decided to have a look at the ingredients list of some of the biggest brands of cream cheese here in the UK.
What I found was E ingredients, gums and thickeners including the controversial carrageenan! Homemade cream cheese simply uses lemon juice, milk and salt and is still wonderfully smooth and creamy.
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How To Make Peppermint Oreo Truffles
The Peppermint version of oreo truffles is pretty festive and is made especially during the Christmas holidays. To prepare peppermint-flavored oreo truffles, you just need to add crushed smashed candy canes and peppermint extract before shaping them into balls. To make them look festive you can sprinkle the top with crushed candy canes instead of oreo crumbs.
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How To Make Pound Cake
Ready to learn how to make a perfect pound cake? This Cream Cheese Pound Cake Recipe is so easy to make, it will become your new go-to dessert!
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Is Gelatine Necessary To Make It Set
No, as long as all the steps are followed and the correct ingredients are used, no bake cheesecake will set without gelatine, or other setting agents like agar agar. I’m not able to advise on using gelatine as all of my recipes are vegetarian so I don’t use gelatine at all because it is an animal product.
Can I Freeze Cheesecake
Yes! To freeze your cheesecake allow it to cool completely on the stovetop and set in the fridge. Then you can freeze it by wrapping it in a couple layers of plastic wrap, plus a couple layers of tin foil. Cheesecake will keep in the freezer for a few months. When you are ready to eat your cheesecake, transfer it to the fridge to thaw overnight.
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How To Make This Easy Cheesecake Recipe:
A quick recipe overview with extra tips! See the detailed recipe in the box below.