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How To make Pudding Cheesecake
8 oz Cream Cheese (softened)
2 c Milk (cold)
1 pk Small, instant lemon
-jello pudding mix (dry) 1 9" Graham Cracker Crust
This is recipe that won first place in 1962, as a 4-H project for the Great Western Dairy Show in Inglewood, CA Using a blender or mixer - Stir cream cheese until very soft, gradually blending in 1/2 cup of milk until smooth and creamy. Add remaining milk and the pudding mix. Beat slowly on low for 1 minute (DO NOT OVER BEAT). Pour into cool Graham Cracker Crust. Sprinkle extra graham cracker crust crumbs on top (if you have some). This makes it extr crunchy and looks nice. Then chill.
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Directions
Instructions
5 min. Pudding Directions: 2 cups Cold milk. Beat pudding mix and milk with mix 2 min. Pudding will be soft-set in 5 min. Makes 4 (1/2-cup) servings. Refrigerate any leftovers. Can use to make pies as well.
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Ingredients
- 500g cream cheese at room temperature
- 250g ST. ALi Drinking Chocolate
- 60ml ST. ALi Orthodox Espresso coffee
- 4 large eggs, room temperature
- 100g caster sugar
- 250ml thickened cream
Method
1. Start by placing the cream in a large saucepan on low heat (you don't want to boil the cream just warm it).
2. Next, add the ST. ALi espresso and drinking chocolate and whisk until smooth
3. Remove from the heat, add one egg and whisk until smooth. Repeat with the rest of the eggs one at a time.
4. Add the cream cheese to the pot and whisk until smooth
5. Double line a 20cm springform cake tin with baking paper and pour in the batter
6. Bake in a 240c oven for 25 minutes (you want it to still have a jiggle in the centre).
7. Remove from the oven and onto a wire rack to cool for an hour before placing in the fridge to set for 4 hours minimum or up to 24 hours.
8. When ready to eat, remove from the fridge and slice.
9. Enjoy!
Christmas Pudding Cheesecake No Bake
#Cheescake #nobake #christmasfood
Christmas Pudding Cheesecake No Bake Recipe
(No Bake) (No Oven) (No Gelatin)
*TIMINGS.*
• Prep Time: 30 mins.
• Chilling Time: 7 hours.
• Total Time: 7 hours 30 mins.
*SERVINGS.*
• Makes 1 cheesecake of 8 slices.
*INGREDIENTS.*
_For the biscuit base._
• 3⅛ cups (300g/10½oz) Digestive Biscuits/Graham Crackers.
• 10½ tbsp (150g/5oz) Butter, (melted).
_For the filling._
• 1 cup (250g/9oz) Christmas Pudding.
• 2 tbsp Brandy/Orange Juice.
• 2 tbsp Guinness/Orange Juice.
• 1 Orange, Zested.
• 2½ cups + 2 tbsp (600g/21oz) Mascarpone or Cream Cheese (full fat).
• 1 tsp Vanilla Extract.
• ½ cup (75g/2½oz) Icing/Powdered Sugar.
• 1¼ cups (300ml/10 fl oz) Double/Heavy Cream.
_For the decoration._
• 2 Clementines, sliced.
• Light Brown Sugar, for sprinkling
*METHOD.*
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass
2. Alternatively use a food processor and blitz them until they become crumbs.
3. Pour into a bowl, add the melted butter, and mix until fully incorporated.
4. Press the mixture into a 20cm/8-inch springform tin,
5. There is no need to grease the tin.
6. Place in the fridge for 30 minutes.
7. Put the Christmas Pudding, Brandy, Guinness, Orange Juice (optional) and Orange Zest in a food processor and blitz into a purée.
8. Place the Cream Cheese, Vanilla extract and Icing Sugar into a medium-sized bowl.
9. Mix with an electric whisk until soft.
10. Add the Christmas pudding purée to the Cream Cheese and mix until thoroughly combined.
11. Add the Double Cream and whip together until the mix firms up and holds its shape.
12. When you see trails in the mixture from the whisks stop mixing.
13. Be careful not to overmix as you don’t want the filling to split.
14. Spoon the mixture on top of the biscuit base and smooth it out with a spatula.
15. Place in the fridge for a minimum of 7 hours but preferably overnight
16. Peel the clementines, slice them into rounds and place them on a baking tray.
17. Sprinkle the clementines with brown sugar and place them under the grill until caramelised.
18. You may also use a blow torch for this stage!
19. Leave to cool.
20. Remove the cheesecake from the tin and place it on a serving plate.
21. Smooth the sides of the cheesecake with a knife.
22. Place the cooled clementines around the side of the cheesecake.
23. Keep in the fridge until ready to serve.
24. Mmm Scrummy!!!
*STORAGE.*
• The cheesecake will keep in the fridge for up to 3 days.
• The cheesecake can be frozen for up to 3 months.
*QUESTIONS.*
if you have any questions about how to make this Christmas Pudding Cheesecake (No Bake) then please leave me a comment and I will reply to you ASAP.
Happy Baking Everyone! :-)
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#christmaspudding #scrummy #scrummytv #easybake