Does anyone have a cheesecake recipe with little cream cheese and no sour cream?

Answer 1

FRENCH STRAWBERRY CHEESECAKE

2 tbsp. sugar
1 c. boiling water
1/2 c. cold water
1 pt. strawberries
Lg. strawberry Jello
Jiffy Jello cheesecake mix

Dissolve Jello and sugar in boiling water. Add cold water and strawberries. Chill until thick. Pour into an oiled 2 quart mold. Chill until set; not firm.

Prepare Jiffy Jello cheesecake. Pour on thickened Jello mixture in mold. Pat graham cracker crumb mixture (from mix) on top. Chill 3 hours. Place mold in warm water for a few seconds. Then flip onto plate

Answer 2

This is one of MANY recipes at the website:

Fruity Frozen Cheesecake

Prep Time: 20 min
Total Time: 6 hr 20 min
Serves: 12

Ingredients
1 cup HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

3 Tbsp. butter or margarine, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1-1/3 cups fruit juice*

2 cups sliced, fresh strawberries, blueberries or raspberries

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


Preparation
MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan; cool. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)

BEAT cream cheese and 3/4 cup sugar with electric mixer on medium speed until well blended. Add fruit juice; mix until blended. Gently stir in berries and whipped topping.

POUR over prepared crust. Freeze 6 hours or until firm. Let stand at room temperature 15 minutes before cutting to serve.

Answer 3

Chocolate-Hazelnut Cheesecake(Serves 12)

Cruncy toasted hazelnuts top this velvetycheesecake. For more of that heavenly hazelnut flavor, substitute 1 tbs Frangelico(hazelnut liqueur) for the vanilla.

1/3 cup hazelnuts
1 cup graham cracker crumbs (5 ounces)
1 tbs vegetable oil
1/4 cup unsweetened cocoa powder
1 pound silken tofu
1 cup creamed (4%) cottage cheese
1 ounce semisweet chocolate, melted
1/2 cup granulated sugar
1/3 cup packed light brown sugar
2 tbs flour 1 egg
2 egg whites
1 tsp vanilla extract

1. Preheat the oven to 375 F. Toast the hazelnuts on a baking sheer for 7 minutes or until the skin begins to crinkle. (Leave the oven on.) Transfer the hazelnuts to a kitchen towel and rub to remove as much of the skin as possible (some skin will remain). When the hazelnuts are cool enough to handle, coarsely chop them; set asids.

2. In a small bowl, stir together the crumbs, oil, and 1 tbs of water. Press the mixture into the bottom and partway up the sides of a 91/2-inch springform pan. Bake for 8 minutes or until the crust is set. Cool on a rack. Reduce the oven temperature to 350 F.

3. In a small bowl, combine the cocoa and 1/4 cup of water until well moistened. In a food processor, combine the tofu, cottage cheese, melted semisweet chocolate, granulated sugar, brown sugar, flour, whole egg, egg whites, vanilla, and the cocoa mixture, and process until very smooth.

4. Pour the batter into the prepared crust and bake for 40 minutes. Reduce the oven temperature to 250 F, sprinkle the nuts on top, and bake for 10 minutes or until the cheesecake is just set.
Cool to room temperature; refrigerate for 2 hours or until chiled.

Enjoy!
Merry Christmas!

Answer 4

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CHEESECAKE PIE (NO BAKING)
Printed from COOKS.COM

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1 (6-oz.) ready crust graham cracker pie crust
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can eagle® brand sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other fruit in season

With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand‚ until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.
After chilled, top with pie filling. Refrigerate leftovers.

Tip: Add whipped cream or other garnish as desired.

Submitted by: Christina

Answer 5

And you expect something like that to be classified a "cheesecake"?