anyone have a recipe for a nobake cheese cake, that does not need sour cream?

Question

my grandmother used to make it when i was little but i cant remember the recipe. can anyone help?

Answer 1

CHEESECAKE PIE (NO BAKING)

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.


This sounds soo good, I'm going to have to try it tonight myself!

Answer 2

You can buy cheesecake filling already made in a container at the store now, just put it in a graham cracker pie shell, tada!
Its cream cheese not sour cream!

Answer 3

Look on the pack of philadelphia cream cheese. That's where I got my recipe.

Answer 4

Make the NO-Bake Cheese cake on the Philly Cream Cheese Box.....it's the best one .... NO DOUBT.

Answer 5

Ingredients for One 9-inch Sponge Cake Layer


1/2 cup sifted cake flour
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs separated
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
Directions for the Thin Sponge Cake Layer for Cheesecake

1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.

2. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.

3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.

4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).

5. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).

6. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.

Makes Enough for One Cheesecake



Ingredients for Cream Cheese Filling


4 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
Directions for the Cream Cheese Filling

1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Make the batter for the sponge cake as the recipe directs Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan).

2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 mintues, then beat in the remaining 3 packages of cream cheese.

3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to overmix the batter.

4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan.

6. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Makes Enough for One 8-Inch Cake, About 2 1/2 Inches High

Ingredients for the Macaroon Crunch


1/2 cup chopped mixed nuts (almonds, peacans, and/or walnuts)
1/2 cup angel flake coconut


Ingredients for the Strawberry Topping


1 quart large ripe strawberries
1 cup strawberry jelly
1/2 cup apricot preserves

Answer 6

there is a recipe on allrecipes. com by karen clark for no bake cheesecake without sour cream

Answer 7

I hope there is NO recipe for cheesecake that requires SOUR cream ...... could you mean cream cheese?

Answer 8

why don't you try the jello no bake cheese cake? or maybe the new philly cheesecake filling? other than that i have no idea! sorry...hope i was able to help

Answer 9

http://www.recipezaar.com/128076

Answer 10

nope