Rating: 3.58 stars
1818 Ratings
  • 5.星值:4.68
  • 4.星值:562.
  • 3.星值:448.
  • 2星值:23.9
  • 1星值:101

有某些日子期间the summer当任何人想要在热门的厨房里时。但那是时候孩子可以来救援,制作整个家庭的美味甜点不必要求他们的父母打开烤箱。这款无烘烤的芝士蛋糕肯定会享用奶油中心。

188APPMartha Stewart Kids 2004年7月/ 8月

Gallery

Read the full recipe after the video.

食谱摘要

prep:
25分钟
全部的:
3小时30分钟
产量:
制作一个9英寸的蛋糕
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Ingredients

成分清单

Directions

Instructions Checklist
  • Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

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  • 将面包屑倒入中碗中;搅拌糖。加油,搅拌直至合并得很好。

  • Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

  • 同时,制造填充:使用中高速设定的电动搅拌机,在一个大碗中击败奶油芝士,直至光滑。一点点拍在炼乳中,必要时刮掉碗的侧面。在柠檬汁和香草中击败。

  • 把馅料倒进壳里;用橡胶楔子把顶部磨平。盖上保鲜膜,冷藏2个半小时至3个小时。

  • 潘的侧面侧面,去除芝士蛋糕。

变化

Skip the crust: use cheesecake filling in a parfait and invent a whole new "layer cake." Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.

变化

巧克力芝士蛋糕:用巧克力薄片饼干(10盎司或约50个饼干)制作地壳,而不是Graham Crackers。一旦你混合填充,轻轻搅拌1杯迷你巧克力芯片,然后填充外壳。撒上冷藏蛋糕上的更多筹码。

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评论(100)

1818 Ratings
  • 5.星值:4.68
  • 4.星值:562.
  • 3.星值:448.
  • 2星值:23.9
  • 1星值:101
评分:5星
03/27/2021
这是可怕的馅料没有设置。我制作了一个职能来拿出来,我不得不去面包店。我不会再做一次。
Rating: 1.0 stars
12/09/2020
First attempt resulted in soup even after spending an overnight in the fridge. So second attempt I used three blocks of cream cheese and about 3/4 of a can of sweetened condensed milk and I added some powdered sugar to the mix which actually really helped thicken it up and hold its form. From now on I'm sticking to my usual recipe.
Rating: 1.0 stars
12/06/2020
汤,汤,汤。我刚浪费了一块好巧克力核桃馅饼地壳,在这个垃圾食谱上有2块奶油芝士。现在已经3-4.5小时,芝士蛋糕填充只有在底部的块中只凝固。在最后的沟渠尝试拯救此时,我正在将其扔进冰箱30分钟,也许是一个小时。我完全按照他们写的方式跟进了方向,确保了奶油芝士不是涂抹的种类,我最终没有烘烤灾难。我应该为我看到的烘焙食谱举行,并为此获得了额外的成分。
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评分:5.0星
12/06/2020
I am trying a crust with half graham crackers and the other half snickerdoodle cookies, granulated. This is my first time to try this recipe.
Rating: 1.0 stars
10/07/2020
I followed the recipe closely but the cheese did not set even overnight in the fridge. The whole cake was spoilt as I can't cut it. I have done no-bake cheesecake many times in the past with other recipes and it tuned out well. I should have kept to my old recipe and not try this one.
Rating: 1.0 stars
10/07/2020
I followed the recipe closely but the cheese did not set even overnight in the fridge. The whole cake was spoilt as I can't cut it. I have done no-bake cheesecake many times in the past with other recipes and it tuned out well. I should have kept to my old recipe and not try this one.
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评分:5.0星
08/31/2020
绝对出色!我的第一次射门在制作它,它出现完美!甚至没有那么长时间才能设定,所以我想到了它是由于我用过的优质全脂奶油芝士,我不会期待玛莎,令人愉快的更少的任何东西:)
Rating: 4.0 stars
08/18/2020
I live in Argentina so I adapted the recipe to the ingedients available. I used a 5.1 z packet of marie biscuits and 2/3 cup of melted butter (the crumbs ended up a bit coarse by hand, I think that's why they absorbed that much butter), I didn't add any sugar. For the filling I used 3 7oz tubs of "Finlandia" cream cheese (I could not find Philadelphia), one can of condensed milk (14oz), 1/4 cup of lemon juice (for that was one lemon) and 1 tsp of vanilla. I softened the cream cheese, added the condensed milk and mixed everything by hand with a whisk, then added the vanilla and the lemon juice and it started setting up right away, the mixture was not runny at all. After 3 hours it was firm, creamy and delicious (not too sweet not too tangy), it did stick to the pan but I think its because I used so much butter. Note: I don't really know how much is 20 sheets of graham crackers, so I used a packet of biscuits (34 biscuits), I thought that maybe 2 biscuits was 1 sheet and that I was only short 3 sheets, but the crust was very thin in parts and broke when trying to serve a slice. Note 2: I used more cream cheese (21oz) because I read that it was too sweet with just 16oz.
评分:5.0星
05/24/2020
绝对美味。容易制作。我没有在打了奶油奶酪之后加入炼乳,然后加入香草和柠檬汁,两个小时就完全凝固了。我对这个食谱很满意!
Rating: 4.0 stars
05/10/2020
很简单,爸爸证明。我的女儿们对此赞不绝口。添加罐装草莓糖浆,打造经典莎拉·李造型。
评分:5.0星
04/17/2020
这个配方很棒!!!漂亮而轻盈,蓬松,令人耳目一新,有点柠檬味!可口的!!!就像其他人一样,我在制作蛋糕之前没有阅读评论,我没有混合奶油芝士,直到轻盈和蓬松。我也没有慢慢加入甜味的浓缩牛奶。我的一致性似乎有点流淌。所以在倒在馅饼外壳之前,我加入了大约1/2杯凉爽的鞭子到击球手。在切割如其他评论建议之前,我还在24小时内冷藏了蛋糕24小时。它出现了完美!没有切片的问题,切片很好,整洁。 No special preparations other than a butter knife (going all the way down through my store bought graham cracker crust) and a pie spatula. I will definitely use this recipe again. It’s a good one. . Wish I could have included a picture in my review. Enjoy!!!
评分:5.0星
04/12/2020
I love it. The reason some had issues with it being runny is not mixing the cream cheese enough. You need to whip it and slowly add the condensed milk. If you rush these two steps it will not get the consistency you need. You also need to scrape the sides of the bowl a few times too. Patience is key.
Rating: 1.0 stars
03/15/2020
I should have read the warnings from the other reviews. I followed the recipe directions exactly, and the result was inedible. The problems: (1) it never set up, (2) it is cloyingly sweet, (3) it has no depth or dimension to the flavor, and (4) it tastes like a cheap attempt at a cheesecake. However, it is hardly cheap to make this dessert (and I just had to toss this $50 experiment into the trash bag). I'm stunned that Martha Stewart would put her name on this recipe.
评分:3.0星
01/05/2020
我读过食谱并决定在阅读评论后修改它。我同意这是对Graham Cracker Craul的黄油。我使用了一根半棍子,用1包克拉姆饼干。我还加入了一杯半杯搅打乳霜,以加厚混合物。我同意它有点甜蜜,但鞭打奶油平衡了它。它坚定地设置,但我在高速上搅打混合物。我对质地和味道很满意。这不是我最喜欢的食谱,但我想试一试。
评分:3.0星
01/05/2020
我读过食谱并决定在阅读评论后修改它。我同意这是对Graham Cracker Craul的黄油。我使用了一根半棍子,用1包克拉姆饼干。我还加入了一杯半杯搅打乳霜,以加厚混合物。我同意它有点甜蜜,但鞭打奶油平衡了它。它坚定地设置,但我在高速上搅打混合物。我对质地和味道很满意。这不是我最喜欢的食谱,但我想试一试。
Rating: 4.0 stars
12/23/2019
可能过度覆盖导致“流凛”问题?多年来我做了这个食谱,但最后两次并没有正确凝视。它只在冰箱里4小时。不确定我过去多久了。
评分:5.0星
11/17/2019
谢谢Martha这是最好的!
Rating: 1.0 stars
11/14/2019
[过滤]你玛莎斯图尔特,这是一188APP个布丁不是芝士蛋糕
评分:5星
2019年10月19日
我会让这些馅饼很棒
评分:5星
10/16/2019
I froze the crust overnight. Mixed the lemon juice( I only had 1 lemon, got 3 tbsp out of it) with the sweetened condensed milk first before adding it to my room temp slightly beaten cream cheese. I used a skull shaped cake pan that is non stick and I greased it first. Had to run a butter knife around all the edges! I cannot believe it turned out as good as it did. Wish I could post a picture.
评分:5星
09/30/2019
你好呀。不仅是我是一个巨大的玛莎粉丝,但我是一个非常成功的厨师和家庭厨师。除了这个乳酪蛋糕需要24小时的事实外,我没有任何问题,以便设定24小时并准备好。我把这个蛋糕作为柠檬芝麻蛋糕用柠檬脓,只需少许柠檬汁,我也使它成为石灰和椰子芝士蛋糕。对于石灰椰子芝士蛋糕,我只是加入石灰果汁而不是柠檬汁,石灰般的饮料,我将干燥的椰子加入到我浓缩的牛奶中,让它坐下来,但是软化椰子碎片。外壳很容易制作,这款乳酪蛋糕已经在我家里用11岁的侄女作为我的助手。除了不得不耐心吃蛋黄酱的日子,我没有reciupe的问题。由于在MA中的夏天可以是非常炎热和潮湿的,因此在我们的厨房中没有烘焙食谱。
评分:3星
09/23/2019
We used a store bought large graham crust- just right size. We followed the recipe w lemon juice at the end w vanilla. taste is ok but too sweet for us and nothing to compare w "real"cheesecake. Edible but no repeat.
评分:5星
06/16/2019
我制作的非常简单而简单的芝士蛋糕。超好吃!我个人没有粘在锅里的地壳上没有问题。我看到的唯一两个问题是时间和松散的地壳。你绝对需要超过2-3个小时让它静成淬火,所以也许将芝士蛋糕留在冰箱里。其次,地壳是非常易碎的(但美味的)所以我想我会尝试向它添加蜂蜜,所以希望它能够更好地保持更好。总的来说,我完全推荐制作这个!
Rating: 2 stars
05/27/2019
味道很大,易于制作。即使在6小时的冷藏后,仍然过松散而薄。格雷厄姆饼干地壳粘在弹簧平底锅上并在试图服务时破产。我建议使用更多作为布丁或琐事甜点。
评分:5星
03/26/2019
我真的很喜欢这个蛋糕。为了试图减少卡路里的数量,我选择仅制作填充物,并用它用它用作新鲜草莓的布丁。百胜!
评分:5星
03/21/2019
I have made this cheesecake several times and my family loves it
评分:1星
02/24/2019
我尝试了多个食谱,但芝士蛋糕的力量并不连贯100%
评分:5星
02/15/2019
We love this recipe! Skip the sugar in the crust, mix on low just enough & no more, add chukar sour cherry pie filling on top. Enjoy!!
评分:4星
01/10/2019
我一直在阅读评论,让我感到惊讶,他们的差异很大。首先,随着有人在下面说,炼乳和柠檬汁之间存在反应。您实际上可以制作柠檬蛋白馅饼,使用只需柠檬汁和浓缩牛奶作为填充的混合物。其次,我怀疑流润冰淇淋的问题是,如果你过度煎奶油芝士,它会变得越来越多。我曾经教导烹饪课程,这是我们在制作奶油奶酪结冰时的问题之一。最好拥有IT室温,然后将其与扁平搅拌器混合,只能在它软化之前。如果你混合太久它变得流淌,就没有办法,更好地添加了几个鸡蛋并烘烤了它。我希望这有帮助。
评分:1星
12/24/2018
首先,这个评论部分的人们正在摧毁我生命中见过的一些最令人印象深刻的傻笑。生病的烧伤,卡罗尔。其次,我的妈妈做了这个,它没有设置。她减少了柠檬汁,但只有一汤匙。她正在增加品味。我非常有兴趣看到有些人说柠檬和甜味的浓缩牛奶是为了创造坚实的质地。我衷心喜欢在另一个配方中的这种反应的一个例子。这是超级有趣的概念,我只是想更好地了解这件蛋糕的另一个机会,这是一个不幸的是,一个翻转。
评分:3星
12/15/2018
我喜欢奶油色的中间,但我觉得硬皮的底部太厚了。。但可能是我误判了?总的来说,这是一个简单明了的食谱!
评分:3星
12/15/2018
我也用这个配方来制作芝士蛋糕,我的馅料没有设置。因为我制作了一个黑莓汇总来陪伴没有设置的乳酪蛋糕,我最终制作了一个露天杯。我也同意其他厨师的蛋糕太馅饼了。我很惊讶蛋糕的蛋糕有多糟糕,因为它是由玛莎斯图尔特支持的食谱。188APP我会找到另一个,这个周末再试一次。
评分:5星
11/01/2018
这是一个惊人的食谱!很容易,每个人都喜欢它。我唯一不同的是我使用了三个8盎司。奶油芝士而不是两个块。完全消除了流填充问题,它在冰箱中完美地设置。此外,蛋糕在桌子上留在桌子上,在甜点上没有熔化或跑步。这绝对是我对特殊场合的芝士蛋糕。
评分:5星
10/21/2018
我每年至少制作5次烘焙芝士蛋糕。我发现它是美味且易于制作的。这是我家庭最喜欢的甜点之一。
评分:1星
10/07/2018
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.
评分:3星
09/12/1018
我的蛋糕味道真的很好,但结果流淌,我将柠檬汁减少到只有1汤匙,但它仍然最终流淌。
评分:5星
08/23/2018
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.
评分:1星
07/26/2018
The filling sat up fine, but the taste was was too tart for me. We ended up throwing it out.
评分:4星
06/30/2018
变得完美。对于没有烘烤非常好。那些说你没有设置的人的人你用蒸发的牛奶吗?甜味的浓缩牛奶完全不同。在商店的蒸发牛奶中寻找它。
评分:1星
06/13/2018
The ingredient proportions for the crust are a disaster. For a 9-inch pan, 1 1/2 cups of crumbs 9about 150 grams) is sufficient, with 4 tablespoons of butter. 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.
评分:1星
05/13/2018
Didn't set after overnight in the refrigerator. Ended up a sticky, runny mess.
评分:5星
04/23/2018
这个好吃!我调整了底座,使用了一半的Graham饼干和另一半的杏仁面粉。我发现两只Pkgs的奶油芝士不足以给奶油芝士足够的身体正确设置,所以我不是把它放在冰箱里,我把它放在冰箱里,把它留在那里。品尝了伟大的!下次我通过几盎司切割炼乳。它更好,但切片在15分钟内会在板上熔化。下次我要加入睫毛膏。
评分:5星
04/21/2018
this recipe worked PERFECTLY! the cut was smooth, the crust was firm, and everyone asked for seconds. the only downfall was that there wasn't enough for seconds! :D
评分:1星
02/13/2018
总失败。遵循一切。在夜间留在冰上,从未设置过,它具有与我把它放在冰上的纹理相同。味道好,但从未得到坚定的。:(
评分:5星
02/08/2018
Great overall recipe. I did change the amount of lemon juice to 2 tbsp and my cheesecake sets up nice and firm.
评分:4星
12/24/2017
用热水混合1包普通明胶直至溶解。冷静,直到略微温暖。使用手动搅拌机或电线搅拌以彻底混合。用明胶漂亮。否则是流涕。
Rating: 2 stars
12/06/2017
The flavor is ok I guess. I left it in the refrigerator all night and it is still very runny. Hopefully the freezer will help firm it up enough to cut. Won’t make again.
评分:3星
11/24/2017
Flavour really nice but mixture a little bit runny. Might use a bit of gelatin next time.
评分:3星
09/25/2017
味道很好,但是质地对我来说太松了,我想我会再做一次,但是我想不加柠檬汁,这就是它不够硬的原因
评分:5星
09/04/2017
昨天为我的丈夫做了这个。没有graham饼干,所以我用了香草晶片。这是如此美好易做。我的丈夫说他宁愿拥有香草晶圆面包。顶上草莓馅饼馅。
评级:未评级
07/29/2017
用几个曲折了。我使用了一个Bundt Pan,并加倍填充。我同意需要减少柠檬汁以获得更坚固的填充。我在Bundt Pan的外侧和底部进行了弯曲。我用衬里内衬内部,帮助分离和制造诅咒,实际上是蛋糕的底部。当删除我填充水果填充时的中心。它很棒,下次将与水果层一起。将尝试岩石的道路版本和其他一些扭曲。我不记得衬里的名字,但它是形成模具的。一旦芝士蛋糕被翻转以从蛋糕锅中取出,就可以将其抬起芝士蛋糕。
评级:未评级
07/20/2017
我几乎完全跟随食谱。我用奶油芝士冷直接从冰箱里直接,而不是等待它是室温。我不得不击败它才能达到肿块,但它很快就可以了。我把它放在冰箱里一小时,然后为我的家人提供水果。它结果很棒。现在我会等它明天味道更好。
评级:未评级
07/06/2017
I made this cheesecake but I used Strawberry flavouring Instead of lemon juice and also 400g of cream cheese. What do I do or should I start again???
评级:未评级
06/20/2017
我制作了食谱,但用了一个9英寸深碟馅饼。毫不奇怪,食谱太多填充和地壳,所以在Ramekins中制作了一些迷你芝士蛋糕。它结果很棒,但你真的需要冷藏过夜以获得更坚实的纹理。绝对会再次制作。
评级:未评级
02/12/2017
I've finished this recipe and placed the cake into the fridge about three hours ago....it only just dawned on me as I am reading these comments in a panic that I didn't add the lemon juice :( I've transferred the cake into the freezer now. Someone please tell me this thing is going to set ok :(
评级:未评级
12/05/2016
嗨,我昨天做了不烤芝士蛋糕,在冰箱里放了一夜,今天当我觉得它准备好了,它变得很软。。。我按照说明书和配料做的,有人能告诉我怎么了吗?非常感谢。
评级:未评级
02/14/2016
这很好吃,但它从来没有相当地设置正确。我用新鲜挤压的橙汁代替柠檬汁和自制的外壳!味道很棒,我会再次让它再次弄清楚如何让它像芝士蛋糕一样设置。
评级:未评级
01/08/2016
我现在的三倍,算啊ut you really need to let it set over night for it to firm up and taste just right. Also I reduced the lemon to about 1.5 Tablespoon and added 1 Tablespoon of sugar to the filling and had great results.
评级:未评级
12/12/2015
你能用香草精代替提取物吗?
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11/22/2015
30年来,我一直在制作略微不同的版本。这总是一个打击!相同的成分使2张馅饼!试试这一点:-1汤匙香草(而不是1茶匙)-2预制成的Graham饼干馅饼(而不是制作自己的......)-1可以樱桃馅饼馅(冰箱overnite)除外相同的说明在房间Temp 1 HR Max室内获得正确的坚定,冷藏2天或冷冻过夜和解冻。盖上樱桃填充和服务。请享用!!始终保持冷藏。
评级:未评级
11/22/2015
30年来,我一直在制作略微不同的版本。这总是一个打击!相同的成分使2张馅饼!试试这一点:-1汤匙香草(而不是1茶匙)-2预制成的Graham饼干馅饼(而不是制作自己的......)-1可以樱桃馅饼馅(冰箱overnite)除外相同的说明在房间Temp 1 HR Max室内获得正确的坚定,冷藏2天或冷冻过夜和解冻。盖上樱桃填充和服务。请享用!!始终保持冷藏。
评级:未评级
10/17/2015
这看起来非常好。我所想尝试一下。
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09/12/12.
谢谢你!我刚刚做到了,并通过添加草莓来扭曲https://www.youtube.com/watch?v=J7jQHefQqIY
评分:4星
09/10/2015
I decided to make this c/cake and note changes made. I hope they are helpful, I let c/cake chill for 12 hours 400gm digestive biscuits 150g butter 2 Tbsp sugar (didnt put sugar in base - too sweet) 450g cream cheese 350g condensed milk (i would use maybe 280-300 next time) 1 Tbsp lemon juice (maybe even less again) Consistency 8/10 perfect, but i experienced cracking possibly from c/cheese being too cold, and possibly the citrus from the lemon, maybe even less condensed milk - M
评分:4星
08/27/2015
This was actually pretty good! I was a little disappointed that the mixture couldn't make the cheesecake a little firmer - maybe next time you could write the resulting consistency. I followed this recipe to a T and it tasted great. Got better the longer it was in the refrigerator.
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07/26/2015
Terrible !!!!! Worst ever. Didn't set up. Never make this again. What a waste of time and ingredients. Very disappointed to say the least. I make cheesecake often and this one is a real dud.!!!!!!
评分:5星
03/27/2015
I've made this cheesecake 3 times in the past and it is soooo good. It is best to chill it overnight instead of the recommended 3 hours. Tastes much better and sets perfectly
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02/08/2015
今晚做到这一点,但用克薄脆饼干在卡路里如此高的卡路里我决定使用巧克力动物饼干.....一小时去我开始尝试它!!!!
评分:5星
10/22/2014
Love it!!!! It´s really easy to cook.
评分:5星
07/10/2014
我为我的男朋友的生日制作了这款芝士蛋糕,对每个人都令人惊讶地走下去。我制造的唯一变化是用消化饼干取代Graham饼干,我用蓝莓装饰它。芝士蛋糕套装很好,但经过一个小时的房间温度后,它开始融化一点。如此美味,如此简单 - 我肯定会再次制作一些结晶的姜和牙龈饼干!
评分:3星
06/09/2014
I wondered how this would turn out because there was nothing to "firm up" the mixture. I made this with 1/3 fat cream cheese and it was too slack to slice into pieces. I know full fat cream cheese is stiffer, so maybe it works that way. I could have partially frozen this and it might have been slice-able, we just served in bowl as a pudding. I probably won't bother with this again, the canned milk flavor was too obvious for my liking. In this instance, easy was not better.
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04/18/2014
188APP玛莎斯图尔特拥有最简单和最清晰的食谱!我从我们最喜欢的主题的Web列表中链接到此页面:禁止芝士蛋糕http://readish.com/course/531.谢谢你的经典食谱,杰森
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04/11/2014
How does it set? There is no setting agent like gelatine or agar agar. I have been looking for a vegetarian cheese cake recipe for a long time. Just wondering, if it sets like any other cheese cake with gelatine.
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04/01/2014
The first time I made this it was for a party and it was a hit! It was so easy too. I've made this several times and everyone loves it.
评分:5星
02/05/2014
I have been making this cheesecake since it first appeared in MS Kids. I am a huge cheesecake fan and so was my daughter. Every year she wanted cheesecake with strawberries for her birthday in February. She passed away 11 years ago, but every year on her birthday we remember her by making this cheesecake. It is very creamy and not dry like some recipes. And so easy! It's even better if you let it set in the fridge overnight.
评分:5星
12/23/2013
I made 2 cheese cakes 1 from Martha Stewart site and the other from a famous chief site and everyone loved and devoured this cheese cake. I will make this recipe only for future occasions
评分:5星
12/19/2013
为您的女儿教师提供了3个感恩节和其中5个,我在泰国。容易馅饼,哦,这么奶油。我向一个人添加了柠檬,并用新鲜的草莓饰演另一个。每个人都爱他们。
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12/01/2013
亲爱的Bianca T,正如您所阅读的那样,食谱要求凝聚牛奶和不含糖。那是因为炼乳有一个洛特(当我说这个时相信我)它在其中的含糖。它真的很甜蜜,因此不糖。请在家尝试这个食谱。我打赌你会喜欢它。
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11/24/2013
Bianca不得实际上阅读食谱。看?我没有叫她一个白痴!它......仍在那里工作。这是一个简单而美味的芝士蛋糕。我已经在我家里做了一次,我们再次使它再次感恩节。一个词到明智的。从您的预期服务中享受一天。它确实提高了一致性。
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11/06/2013
ew。只是...... ew。我在开始之前阅读了20多个评论,我有点惊讶,填充没有糖。我试过它,它只是味道奇怪的奶油芝士。我期待一致性,但这种食谱需要工作。我不知道别人都能喜欢它!
评分:5星
06/13/2013
我完全不喜欢这个食谱。简单而且非常美味。这是我做过的最好的芝士蛋糕。
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05/13/2013
好菜谱!制作简单,美味可口!
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03/13/2013
这是一个非常简单的食谱,最终结果很精彩。
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02/11/2013
喜欢这个食谱,它易于制作,它的味道如此之好。我必须承认我跳过我自己的外壳。曾经做过这个食谱两次,我第一次不能让填补填充物。所以我认为它的概念也是如此对于只有一个馅饼壳。所以第二次我买了两张皮片,并在炼钢中的馅饼后几个小时,它实际上保持在位。
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02/10/2013
也许添加了一点未味的明胶将使芝士蛋糕更加坚强。随后的食谱并加入了一些柠檬汁到混合......我品尝了击球手,很棒的迫不及待地等待它。
评分:5星
12/31/2012
食谱如此容易,爱它!刚刚完成了它,我相信它将是一个打击!
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12/21/2012
cheesecake nonbake
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09/27/2012
我等不及要尝试这个食谱,这么简单,但它看起来很糟糕......
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09/15/2012
Has no one ever made or eaten a no bake cheesecake before? They don't set like a normal cheesecake, more like an extremely thick pudding in consistency than cheesecake.
评分:5星
08/05/2012
蛋糕很快就做好了,我迫不及待地决定先在冰箱里速冻15分钟,然后放在冰箱里冷藏。如果你喜欢你的芝士蛋糕味道更浓烈的话,多加些柠檬汁。简单美味的甜点。
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07/25/2012
I made this exactly per the recipe (actually I doubled it) and it turned quite well. A few notes: 1. As a no-bake cheesecake it is less cake like and more creamy...still tastes great though. 2. You MUST use freshly squeezed lemon juice. The kind in a bottle has added water and is not strong enough to thicken the filling.
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07/16/1012
I agree with the 'did not set up' comments. It took days of refrigeration before it became easy to slice and maintain a shape. I like the idea of making it in ramekins, that would be a nice individual desert and not be embarrassed about it's shape.
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06/06/2012
结果很棒!很容易,它味道真的很美味。我的丈夫说这是他吃过的最好的臭虫蛋糕。唯一与食谱的偏差是我没有使用所有的炼乳,我加入了它的味道,因为我倾向于喜欢我的沙漠不那么甜蜜。我可能用过约12盎司的牛奶。它非常好,所以我不确定其他审稿人有什么问题。
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05/28/2012
不值得的时间或金钱。尽管很好,但尽管已经过冷了8个小时,但它永远不会成立。这就像融化的冰淇淋。有人测试这些食谱吗?这不是我第一次制作了斯图尔特女士的食谱之一。
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03/08/2011
芝士蛋糕并没有完全凝固,因为芝士蛋糕可能会凝固。味道很好,但如果是拉梅金斯的话就更好了——我可以端上芝士蛋糕,而不用切/舀出来。我们要吃这个,但我不会再来了。
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09/11/2008
I tried this reciepe but it wouldn't solidify in the middle. I had added a chocolate marble swirl but i don't think that should matter. Any ideas why it stayed so soft? I even had it in the freezer for 1 hour before I served it but that didn't help. It still tasted great and everyone loved it, but it was served in a cup with a spoon!
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08/22/2008
There is just no comparison between freshly made , buttery, tender, sweet graham cracker crust and the premade crust. It's worth the extra few minutes.
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08/21/2008
to save time,why not use premade graham cracker crust ? Maybe I am just lazy,expecially in warm weather.
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08/13/2008
费城奶油芝士有一个低脂肪版本,真的很好。它被称为Neufchatel,脂肪减少1/3。它们也有一个非胖版本,但我没有尝试过,我不确定它会在这个食谱中工作。有时遵循原来的食谱更好,只吃它。
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06/22/2008
你好呀!有人可以推荐任何奶酪品牌吗?低脂肪奶酪会最好:)