Basic cheese cakes/pies.
Table of Contents
Basic cheese cakes/pies
Intro: Basic cheese cakes/pies
Step 1: Crust
Step 2: Cooked sweet pie
Step 3: Cooked savory pie
Step 4: Refigerator pie 1
Step 5: Refigerator pie 2
Intro: Basic cheese cakes/pies.
There are several cheesecakes based on cream cheese, Some are baked and some are not. Some are savory and some are sweet. The sky is the limit as far as
choices. I have noticed the price of cream cheese has really jumped in price. Sometimes I will just get some milk and make the cheese, Works just as well to make everything from scratch. This does not include fruit pies. Cooked cheese cakes usually have the same basic ingredients Eggs. Cream Cheese (and or other cheeses). Flavorings Non-cooked cheese cakes usually have the same basic ingredients and usually chilled. Whipped cream Cream cheese. (Some people like to substitute sour cream).
1 1/2 to 2 - cups cookies or crackers (We get the cheapest we can get).
1/3 cup sugar (For sweet fillings)
6 (3/4 stick) - tablespoons butter, melted
large plastic bag.
Put enough cookies or crackers in the bag so that there is room for them to move around.
Seal the bag making sure there is not much air left in the bag.
Take the rolling pin and crush the bag.
Pour the crushed items in a bowl.
Add butter (and sugar if make a sweet crust) to make a dough.
Put crust dough and spread evenly in the pan including the sides.
Put in refrigerator to chill and gel.
Note: you can always use a pre-made crust also.
2 - 8 ounce packages. softened cream cheese
3 - extra large or better room temperature eggs
2/3 - cup sugar
1 - teaspoon vanilla
Beat with a mixer (a hand mixer will do) till smooth. Using the cracker crust from step one, press in 8-inch pan and bake 10 minutes at 350 degrees Fahrenheit. Pour cheese mixture into partially baked crust and then bake for 35 minutes at 350 degrees Fahrenheit. Need to watch it. A good idea to have it in an overflow pan. Cake should still be a bit jiggly when you bring it out of the oven. Let cool off for a few minutes and then chill in the refrigerator. Overnight is best.
Step 3: Cooked savory pie.
1 - package drained and squeezed spinach
2 - room temperature eggs.
1 - 8-ounce pack cream cheese
1 - 8 ounces cheese of your choice.
1- small container sour cream (optional)
1 - cracker crust
Mix everything in a bowl till smooth. Pour into cracker crust. Cook for 30-35 minutes at 350 degrees Fahrenheit. The remove from the oven and let cool for a few minutes. Refrigerate for a few hours till solid.
Step 4: Refrigerator pie 1.
1 - 8 ounce cream cheese packet.
1 - 8 ounce whipped cream or substitute.
1/4 - cup lemon juice (and or lime juice).
1/2 - cup sugar.
Vanilla to flavor.
from step one (or store bought).
Whip ingredients until fluffy. use a pre-made pie shell and pour the whipped ingredients into it. Put in the refrigerator and let chill.
Sever when chilled. This literally only took minutes to prep.
Step 5: Refrigerator pie 2.
1 - packages instant pudding. (we like chocolate.)
2 - cups Milk.
1 - 8 ounce Whipped cream container..
1 - pie filling.
Empty 1 package pudding filling in to a large bowl. add the milk gently so it does not go all over the place.
Use a mixer to stir the milk and pudding mix till thick and fluffy. pour into the sweet crust from step one. and then chill.
When chilled add the whipped cram topping.