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Place in the oven and bake for 12 - 15 minutes until the pastry is golden and cooked through and the cheese melted. Served hot or warm, with a salad, makes a great lunch. Related articles
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
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Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust. Refrigerate 4 hours or until firm.
Set aside some time on a hot summer day to make one of Martha Stewart’s best recipes yet. It’s a no-bake layered cherry cheesecake cake that is totally assembled inside a large mixing bowl.
Using a clean food processor, pulse sour cream, cream cheese, almond extract, salt, and remaining 1/2 cup sugar until smooth, 1 to 2 minutes. Add cream mixture, and pulse to combine. Pour filling ...
Meanwhile, in a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, lemon zest, salt, and remaining 1/2 cup confectioners’ sugar until light and creamy, 1 to 2 minutes.