Best 5 Easy Homemade Cheesecake 4 Ingredient Recipes
If you are looking for a delectable dessert that is surprisingly simple to make, "easy homemade cheesecake 4 ingredient" should be your go-to choice. Crafted with just four main ingredients, this rich and creamy dessert will leave your taste buds wanting more. With no need for complicated baking techniques or expensive ingredients, this recipe is perfect for both novice and experienced bakers alike.
Check out the recipes below so you can choose the best recipe for yourself!
FASTEST CHEESECAKE
This fabulous and delicious recipe for the fastest cheesecake comes together in minutes with only four ingredients.
Provided by Linda Larsen
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a medium bowl, beat the cream cheese until smooth and fluffy. Make sure you take the time to do this properly since the cream cheese has to blend thoroughly with the sweetened condensed milk to set up properly.
- Gradually add the sweetened condensed milk, beating constantly, adding the fresh lemon juice halfway through. Add the remaining sweetened condensed milk and beat until the mixture is smooth.
- Pour into a graham cracker or cookie crust and chill at least 1 hour before serving.
Nutrition Facts : Calories 566 kcal, Carbohydrate 65 g, Cholesterol 62 mg, Fiber 1 g, Protein 10 g, SaturatedFat 14 g, Sodium 405 mg, Sugar 43 g, Fat 30 g, ServingSize 8 servings, UnsaturatedFat 0 g
STRAWBERRY CHEESECAKE IN 4 EASY STEPS
Follow our step-by-step recipe for this easy no-cook cheesecake - a delicious summer dessert for all occasions
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h30m
Number Of Ingredients 8
Steps:
- To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
- Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.
Nutrition Facts : Calories 393 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
5 MINUTE-4 INGREDIENT NO BAKE CHEESECAKE
Steps:
- 1. Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.
- 2. After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
- 3. On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust. Refrigerate for an hour to and hour and a half and viola.
OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
EASY CHEESECAKE
This recipe is soo easy and most people think I bought it at the store. It is so creamy and rich! Put your favorite fruit on top and enjoy!
Provided by Miss Diggy
Categories Cheesecake
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Beat on low powdered sugar and cream cheese.
- Then in seperate bowl whip cream until stiff.
- Mix together when done, just until smooth.
- Put in graham cracker crust and you can serve immediately or put in fridge.
Nutrition Facts : Calories 407.6, Fat 28.4, SaturatedFat 14.6, Cholesterol 71.9, Sodium 266.2, Carbohydrate 36, Fiber 0.5, Sugar 26.2, Protein 4
Tips:
- Use high-quality cream cheese: This will ensure that your cheesecake has a smooth and creamy texture. Look for cream cheese that is full-fat and has no added ingredients.
- Make sure the cream cheese is at room temperature: This will help it mix smoothly with the other ingredients. If the cream cheese is too cold, it will be difficult to mix and may cause the cheesecake to curdle.
- Use a springform pan: This type of pan will make it easy to remove the cheesecake from the pan once it is baked. Grease the pan lightly with butter or cooking spray to prevent the cheesecake from sticking.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking. Place the springform pan inside a larger baking dish and fill the larger dish with hot water. The water should come halfway up the sides of the springform pan.
- Cool the cheesecake slowly: This will help to prevent the cheesecake from sinking in the center. Once the cheesecake is baked, turn off the oven and leave the cheesecake in the oven with the door cracked open for 1 hour. Then, remove the cheesecake from the oven and let it cool completely on a wire rack.
Conclusion:
This easy homemade cheesecake recipe is a delicious and versatile dessert that can be enjoyed by people of all ages. With just 4 ingredients, it is a simple recipe that can be made in just a few minutes. Whether you are looking for a classic cheesecake or a more unique flavor, this recipe is sure to please. So next time you are looking for a dessert to impress your friends and family, give this easy homemade cheesecake recipe a try.
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