Best Decadent 5 Minute Strawberry Cheesecake For 2 Reg Or Sugar Free Recipes

THE MOST DECADENT CHEESECAKE EVER

Steps:

• Have all your ingredients at a cool room temperature.
• Get a couple quarts of water boiling on the stove.
• Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower.
• Have a clean 10x14x2-inch (give or take) roasting pan ready.
• Preheat oven to 400F=205°C.
• Grease 10 inch spring form pan.
• 1oz.= 28 grams.
• Game Plan-.
• Prepare crust, while it bakes make fudge layer.
• While fudge bakes make filling.
• While cake cools make frosting.
• # Crust-------.
• Gently combine 120gr flour, 40gr sugar, 1 egg and 45gr butter in a medium bowl.
• Spread to the edges of the pan.
• Prick all over with a fork, then bake 10-15 minutes at 205°C until lightly browned. Allow to cool on a rack.
• Reduce heat to 325F=160C.
• # Fudge ----.
• Microwave 55gr chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
• Beat 100gr butter and 150gr sugar at medium speed with an electric mixer until light and fluffy. Add 1 egg, beating just until blended after each addition. Add melted chocolate, beating just until blended.
• Add 25gr flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and 80gr chopped chocolate.
• Bake at 325F for 15 minutes, Remove from oven;
• # Filling -----.
• Separate eggs.
• With a mixer on high speed, beat the 2 egg whites and 1tsp lemon juice in a large bowl until foamy. Gradually add 50 gr sugar, about 1 tablespoon at a time, beating until the whites hold stiff, shiny peaks. Set aside.
• Beat cheeses with cornstarch until smooth, stir remaining sugar, then add 2 egg yolks, 1/2 tsp lemon peel, and vanilla. Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
• Fold beaten whites into cheese mixture. Scrape the batter into hot or cool crust.
• Bake in a 325° oven until center barely jiggles when cake is gently shaken, 50 to 60 minutes.
• Turn oven off, but leave cake in for another hour.
• It may appear a little jiggly in the center and will have a golden appearance around the edges.
• # Glaze-----.
• Melt 100gr white chocolate and 40gr whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.
• Spread top of each cooled cheesecake with Chocolate Glaze;.
• Cover and chill on a rack for 1 hour + refrigerate over night well covered. Remove sides of pans before serving. Garnish, if desired.
• The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.

SHELLY'S 5 MINUTE SUGAR FREE CARROT CAKE WITH FROSTING

Steps:

• In a measuring cup or microwave safe mug, Mix egg, milk, syrup, carrot and oil and combine thoroughly. In a separate bowl, mix pancake mix, cinnamon, nuts, raisins, protein powder and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices. Top with Cream Cheese Frosting.
• Cream Cheese Frosting: Equal parts Cream Cheese, softened and Ricotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to taste. Mix in a few chopped pecans.

DECADENT CHEESECAKE CUPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
• Place graham crackers in a resealable plastic bag and crush into fine crumbs with a rolling pin. Pour into a bowl. Add butter and brown sugar; toss together until mixture resembles wet sand. Place 1 tablespoon in the bottom of each paper liner. Press firmly to form the crusts.
• Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool.
• Meanwhile, beat cream cheese and confectioners' sugar until well blended. Scrape down the sides of the bowl and beat in eggs, one at a time. Scrape down the sides of the bowl and beat in sour cream and vanilla extract. Divide the mixture evenly over the 18 crusts.
• Bake in the preheated oven until tops look dry and centers jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight.
• Heat cream in the microwave until it begins to simmer, about 1 minute. Add chocolate chips and let sit until softened, about 1 minute. Whisk until chocolate melts and ganache is glossy.
• Spoon chocolate ganache over each cheesecake and place a whole strawberry on the top.

8 MINUTE CHEESECAKE

Steps:

• Beat cream cheese until smooth.
• Gradually beat in sugar.
• Blend in sour cream and vanilla.
• Fold in whipped topping; blend well.
• Spoon into crust.
• Chill until set; at least 4 hours.
• Garnish with your favorite topping or eat plain.
• (I top with fresh strawberries).

5 MINUTE EASY PUMPKIN CHEESECAKE

Steps:

• Follow the no bake instructions on the Graham Cracker Crust (Egg and bake)
• Mix everything together.
• Add everything into Pie crust.
• Place in refrigerator until set (approx 3 hours).
• Serve.
• *** I usually make two pies because otherwise half of my pumpkin goes to waste.

DECADENT 5 MINUTE STRAWBERRY CHEESECAKE FOR 2- REG OR SUGAR-FREE

Steps:

• You want to use a 1 quart casserole dish. For special occasions I use a heart shaped one. Whatever dish you choose should be about 5 or six inches across and have short sides.
• Using your hands, crumble up the cookies into the dish. Crumble them pretty finely and spread them out evenly.
• In a small bowl, combine the cream cheese, half and half, vanilla and your sweetener of choice (use the smaller amount of sweetener, taste and add more if you want it sweeter). Using a fork, mix everything up until smooth and well combined. Spread this carefully over top of the cookie crumbs.
• Spread strawberry filling over the top and serve or you can chill to serve later. Try not to eat it before dessert.