I cannot believe it turned out as good as it did. Wish I could post a picture. Hi there. Not only am I a huge Martha fan but I am a pretty succesful chef and a home cook. I had no problems with this recipe except for the fact that this cheesecake needs 24 hours to set and be ready for serving.
I have made this cake as a lemon cheese cake with lemon zset and just a little morew lemon juice and I have also made it as a lime and coconut cheesecake. For the lime coconut cheesecake I just add lime juice instead of lemon juice, lime zest and I add my dried coconut to my condensed milk and let it sit for a but to soften the coconut shreds.
The crust was easy to make and this cheesecake has been made in my home with my 11 year old niece as my assistant. So other than having to be patient to eat the cake the enxt day, I had no issues with the reciupe. And since summers here in MA can be quite hot and humid, this no bake recipe is quite welcome in our kitchen. Rating: 3 stars. We used a store bought large graham crust- just right size.
We followed the recipe w lemon juice at the end w vanilla. Edible but no repeat. Very easy and simple cheesecake I've made. Super delicious! I personally had no issues with the crust sticking to the pan. The only two issues I see is time and loose crust. You definitely need more than hours to have it harden all the way, so maybe leave the cheesecake over night in the fridge. Second, the crust is very crumbly but delicious so I think I would experiment with adding honey to it so hopefully it stays together much better.
Overall I totally recommend making this! Rating: 2 stars. Great flavor and easy to make. The consistency was too loose and thin even after 6 hours of refrigeration. Graham cracker crust stuck to springform pan and broke when trying to serve. I would suggest using the filing more as a pudding or in a trifle type dessert. I really enjoyed this cake. To try to cut the number of calories, I opted to make the Filling only and used it as a pudding topped with fresh strawberries.
I have made this cheesecake several times and my family loves it. Rating: 1 stars. We love this recipe! Rating: 4 stars. I have been reading the reviews, and it surprised me that they differ so much.
First of all, as someone said below, there is a reaction between the condensed milk and the lemon juice. You can actually make a lemon meringue pie, using a mixture of just lemon juice and condensed milk as a filling. Second, I suspect that the problem with the runny cheesecakes is that if you overbeat the cream cheese, it becomes runny beyond repair. I used to teach cooking classes, and this was one of the issues we had when making a cream cheese icing. If you mix too hard too long that it gets runny, there is no way back, better add a couple of eggs and bake it.
I hope this helps. Sick burn, Carol. She reduced the lemon juice but only by one tablespoon. She was adding to taste. I was super interested to see that some people are saying the lemon and the sweetened condensed milk react to create a firm texture. I would literally love an example of this reaction in another recipe. I loved the creamy centre but I think the crusty base was too thick..
Overall a clear and easy recipe to follow! I too used this recipe to make cheesecake and my filling did not set. Because I made a blackberry compote to accompany the cheesecake that didn't set, I ended up making a parfait cup.
I also agree with other cooks that the cake was too tart. I was surprised how bad the cake didn't set for it to be a recipe backed by Martha Stewart. I'll find another and try again this weekend. This is an amazing recipe! So easy and everyone loved it. The only thing I did differently was that I used three 8 oz. That eliminated the runny filling issue completely and it set perfectly in the freezer.
Also, the cake remained on the table for well over an hour during dessert with no melting or running. This will definitely be my go-to cheesecake for special occasions. I make this No-Bake Cheesecake at least 5 times a year. I find it to be delicious and easy to make.
This is one of my family's favorite desserts. I made this twice. First time let it set for 5 hours and I was runny with an awful flavor and worst after taste. I figured I did something wrong. So I tried again and let it set overnight. It wasn't as runny, but still runny, taste improved and no after taste. But still not an enjoyable dessert. My cake tasted really good but it turned up being runny,i reduced the lemon juice to only 1 tbsp but it still ended up runny.
Honestly, I don't understand the bad reviews. I've done this No-Bake Cheesecake a couple times over the past two years and every time it turns out perfectly just like shown in the picture. The taste is super rich and sweet with a tad of tanginess depending on how much lemon you put in there. This might sound rude but I think some people are better off buying one of those artificial tasting grocery store cheesecakes because they are clearly not able to follow a simple recipe.
And others, to be frank, are probably so used to the taste of those artificial chemical tasting commercial cheese cakes that they dislike the taste of this one.
The filling sat up fine, but the taste was was too tart for me. We ended up throwing it out. Turn out perfect. Very good for a no bake. Those of you who said yours did not set up Did you use evaporated milk? Sweetened Condensed milk is totally different.
Look for it next to the evaporated milk in the store. The ingredient proportions for the crust are a disaster. The crust recipe here makes a soupy mess! For those in different countries, a reference to sheets of graham crackers is meaningless. It would be courteous to add standard measures such as grams.
Didn't set after overnight in the refrigerator. Ended up a sticky, runny mess. This is delicious! I adjusted the base, using half the graham crackers and substituted Almond Flour for the other half. I found that two pkgs of cream cheese were not enough to give the cream cheese enough body to set properly, so I instead of putting it in the fridge, I put it in the freezer and kept it there. Tasted great! The next time I cut the condensed milk by a couple ounces.
It was better but the slices do melt on the plate within 15 minutes. Next time I'm going to add mascarpone. Total fail. She was shocked when I told her she brought in cheesecakes without cream cheese. The one element that I would change would be to add more sugar to the cheesecake. I have a major sweet tooth, so adding more sugar might not be for everybody.
If you prefer more sweetness, consider increasing the sugar to 5 tbsp of sugar. This will make your cheesecake not only sweeter, but also more moist. Thank you Charlotte!!! Rating: 4 stars. Pretty good cheesecake. Drain the yogurt for more than 24 hrs to get it nice and thick.
If you're looking for a lemon cheesecake with a crumbly texture as if you added a little flour to the batter this recipe's for you. The acidity and protein in the yogurt give it that. If you're looking for a custardy creamy texture and a neutral flavor you'd have to make full-fat cheesecake. Even though it didn't taste exactly like any cheesecake I am used to I still highly reccommend this recipe. It tasted to me more like an angel food cake and flavour still very moist although a bit more crumbly and heavy than I am used to with my cheesecakes.
I was skeptical to try this at first but am very glad I did. I notice that many cheesecakes get better the longer they sit in the fridge and with this recipe that is most true! By day 4 or 5 I was in heaven it was so delicious!
May try making with Splenda next time to save even more calories. A water bath is also a good idea because the edges turned out to be overcooked. The cake was also extremely short This recipe provides the base so that people like me can tweak a bit to adjust to my flavor.
I guess because of it's rich texture I really thought this was cream cheese! Then I had some left over macademia brittle so I grinded some to blend it in to the yogurt mixture.
Ok right now it's in the cooling stage but can't wait to eat them! I've tried but it's nice and firm!! Nothing like eggy with greek yogurts!! Thank you for the recipe!!! Gradually add the lemon juice and mix thoroughly.
The batter will start to thicken up. Take your prepared base out of the freezer and pour the batter over the base. Bake on the middle shelf of the oven for 20 — 25 minutes until the cheesecake has firmed up. Storage: This cheesecake will keep fresh if tightly wrapped in the fridge for 5 days. Place the crumbs in a medium bowl. Melt the butter and pour over the crumbs.
Mix to combine using a fork. Press the crumbs firmly into your prepared pan. Make sure to fully cover the bottom of the pan and a little bit up the sides. Bake on the middle shelf of the oven for 20—25 minutes until the cheesecake has firmed up. Hey, I'm Jaron and I'm a self-proclaimed food expert and author of this website!
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