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BLUEBERRIES 'N CREAM CHEESE CAKE
CARROT CHEESECAKE WITH CRUMB CRUST
CHOCOLATE CAPPUCCINO CHEESECAKE
CHOCOLATE CHEESECAKE WITH CHOCOLATE WAFER CRUST
CHOCOLATE MINT MERINGUE CHEESECAKE
CREAMY CHEESECAKE AND LEMON SAUCE
DOUBLE WHAMMY CHOCOLATE CHEESECAKE
FOURTH OF JULY FLAG (CHEESE CAKE)
FROZEN CHOCOLATE CHIP CHEESECAKE
NEAPOLITAN VEGETABLE CHEESECAKE
NEW YORK CHEESECAKE - Diabetic
RICOTTA CHEESECAKE IN PHYLLO CUPS
SAVORY CHEVRE CAKE WITH HAZELNUT CRUST
STRAWBERRY SAUCE FOR CHEESECAKES
AMARETTO CHEESECAKE > Back to Top <
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons butter
2 (8-ounce) packages cream cheese
1-1/4 cups white sugar
3 tablespoons cornstarch
1 (16-ounce) package sour cream
1-1/2 teaspoons vanilla extract
5 tablespoons amaretto liqueur
1/2 teaspoon salt
4 eggs
Preheat oven to 350°F
(175° C).
Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add
the melted butter or margarine and mix well. Press into the bottom of one 9 inch
springform pan. Bake at 350° F (175° C) for 10 minutes, set aside.
Combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour
cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed
of an electric mixer, add eggs one at a time, mixing well after each addition.
Pour batter over crust.
Bake in a preheated 350° F (175° C) oven for 60 minutes. Remove
from oven. Loosen around the edges with a knife and cool on a cookie rack while
still in pan. Refrigerate, remove from pan when completely chilled. Can be
garnished with sliced almonds.
Makes one 9-inch springform
AMARETTO CHEESECAKE II > Back to Top <
4 (8-ounce) packages cream
cheese
2 tablespoons corn starch
1 tablespoon vanilla extract
1 (16-ounce) package sour cream
1 tablespoon orange extract
6 eggs
1/2 cup melted butter
1 tablespoon lemon juice
1 tablespoon almond extract
2 ounces amaretto liqueur
1-1/2 cups white sugar
2-1/2 cups crushed macaroon cookies
2/3 cup melted butter
In a large bowl, beat together cream cheese, corn starch, sour cream, 1/2 cup
melted butter, extracts, lemon juice, sugar, and liqueur. Beat eggs until a
uniform consistency is achieved; do not over-beat. Mix beaten eggs into the
cream cheese mixture.
To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly.
Place most of the crust mixture in a greased 9 inch spring form pan. Pour cheese
mixture over crust, and sprinkle some crust mixture on top of batter.
Place spring form pan in a roasting pan full of water, and set it in the oven.
Bake at 450° F (230° C) for 1 hour. After cake is done, let it set
for 2 hours.
Reverse cheesecake so that the bottom becomes the top.
Makes one 9-inch cheesecake
APPLE DANISH CHEESECAKE > Back to Top <
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup white sugar
1/2 cup butter, chilled
1/4 teaspoon almond extract
8 ounces cream cheese, softened
1/4 cup white sugar
1/4 teaspoon cream of tartar
1 egg
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced apples
1/3 cup blanched slivered almonds
To make dough: in a small bowl, combine 1 cup flour, 1/2 cup ground almonds,
and 1/4 cup sugar; cut in butter until crumbly. Add extract. Shape dough into a
ball, gently press dough against the bottom and up the sides of a 9-inch
springform or cake pan. Refrigerate for 30 minutes.
To make filling: in a medium-sized mixing bowl, beat cream cheese, 1/4 cup
sugar, and cream of tartar until smooth. Add egg; beat on low just until
combined. Pour over crust.
To make topping: in another medium-sized bowl, combine brown sugar, 1
tablespoon flour, and cinnamon. Add apples and stir until coated. Spoon over the
filling. Sprinkle with 1/3 cup slivered almonds.
Bake at 350° F (175° C) for 40-45 minutes or until golden brown.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to
loosen; cool 1 hour longer. Refrigerate overnight. Remove from pan.
Makes one 9-inch pie
APPLE NORMANDY CHEESECAKE
> Back to Top <
3 cups graham cracker crumbs
1/2 cup melted butter
Four 8-ounce packages cream cheese
2 cups sugar
8 eggs
2 teaspoons vanilla extract
2 Tablespoons ground cinnamon
1/2 cup sifted all-purpose flour
6 Tablespoons applejack brandy
2 Golden Delicious apples
In a medium bowl mix the graham cracker crumbs and butter to moisten. Pack the
crumbs on the bottom of and three-fourths of the way up the sides of 10-inch
springform pan, and set aside.
In a large bowl mix the cream cheese, sugar, and vanilla with an electric mixer
at medium speed until well mixed. Add the eggs one at a time until batter
consistency, then add remaining ingredients, mixing slowly. Pour into the
prepared pan. Place the springform pan in a shallow pan of water. Bake in a 300° oven for 1 hour and 30 minutes.
Peel and core apples, and slice into half moons. Fan out top of the
cheesecake. Bake an additional 20 to 30 minutes or until center is set.
Chill overnight.
Serves: 12 to 16
AUTUMN CHEESECAKE > Back to Top <
1 cup graham cracker crumbs
1/2 cup chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
16 ounces cream cheese
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups thinly sliced apples
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
Preheat oven to 350° F (175° C).
Combine graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons
sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of one
9-inch springform pan. Bake at 350° F (175° C) for 10 minutes.
Combine cream cheese and 1/2 cup sugar. Mix at medium speed until well
blended. Add eggs, one at a time, mixing well after each addition. Blend in
vanilla; pour into the baked crust.
Toss apples with combined 1/2 teaspoon cinnamon and 1/3 cup sugar. Spoon apple
mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans. Bake
at 350° F (175° C) for 1 hour and 10 minutes. Loosen cake from rim
of pan and let cake cool before removing rim of pan. Chill cake well before
serving.
Makes one 9-inch springform
BAKED CHEESECAKE SQUARES > Back to Top <
1/3 cup shortening
1/3 cup packed brown sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
6-1/2 tablespoons cream cheese
1 egg
2 tablespoons milk
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
Preheat oven to 350° F. Grease 8 inch square baking pan.
To make the crust: In a large bowl, cream shortening and brown sugar.
Gradually blend in flour and walnuts. Mixture will be crumbly.
Set aside one cup of crust mixture. Press the rest of the mixture into the
bottom of baking pan. Bake for 15 minutes.
To make filling: in a large bowl, beat the cream cheese and sugar. Add in egg,
milk, lemon juice and vanilla until well blended.
Spread the filling over warm crust. Sprinkle top with remaining crust mixture.
Bake for another 25 to 28 minutes. Let cool on wire racks before cutting.
Makes 1 dozen
BANANA SPLIT CHEESECAKE
> Back to Top <
2-1/2 cups graham cracker crumbs
3/4 cup melted butter
4 cups confectioners' sugar
16 ounces cream cheese
8 (8-ounce) cans crushed pineapple, drained
3 medium bananas, quartered
1 (12-ounce) container frozen whipped topping, thawed
8 maraschino cherries, halved
1/4 cup chocolate syrup
1/2 cup pecan halves
Blend the melted butter or margarine with the graham crackers and press into
the bottom of one 9 x 12-inch pan.
Blend the confectioner's sugar and the cream cheese together until smooth.
Spread over the graham cracker crumb layer. Layer the crushed pineapple and the
bananas over the cream cheese layer. Then spread the whipped topping over the
top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the
top and sprinkle with pecans. Chill for at least 4 hours then serve.
Makes one 9 x 12-inch pan
BASIC CHEESE CAKE
1 > Back to Top <
1 package vanilla wafers
1/2 to 1 cup melted butter
24 ounces cream cheese
3 eggs
3/4 cup sugar
1 Tablespoon lemon juice or juice from 1 lemon
3 cups sour cream
3/4 cups sugar
2 teaspoons vanilla
Crush vanilla wafers finely and combine with melted butter; press into bottom of
springform pan. Combine cream cheese, eggs, 3/4 cup sugar, and lemon juice; mix
well. Pour on top of crust. Bake for 40 minutes at 350°. Cool for 45
minutes.
Combine sour cream, 3/4 cup sugar, and vanilla; mix well. Pour on top of cake.
Bake for 40 more minutes at 350° until top is a little brown. Cool completely.
BEST CHEESECAKE ON EARTH > Back to Top <
1-1/2 pounds ricotta cheese
16 ounces cream cheese
1 cup white sugar
6 eggs
6 tablespoons all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract
Preheat oven to 325°F (165° C.) Wrap the outside bottom of a 10
inch springform pan with foil to prevent water seeping in while baking.
Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the
eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the
sour cream and vanilla. Pour mixture into a 10 inch spring form pan.
Place cheesecake in a large rectangular pan filled with 2 inches of hot water.
Carefully put into preheated oven without spilling water. Bake for 90 minutes.
After 90 minutes turn oven off, but leave the cake in the oven for another 60
minutes (do not open door).
Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly
chilled.
Makes one 10-inch round cake
BEST EVER CHEESECAKE > Back to Top <
1 cup sifted all-purpose flour
1/4 cup white sugar
1 teaspoon lemon zest
1/2 cup butter
1 egg yolk, beaten
1/4 teaspoon vanilla extract
20 ounces cream cheese
1/8 teaspoon vanilla extract
1/2 teaspoon lemon zest
1-1/2 tablespoons all-purpose flour
1/8 teaspoon salt
5/8 cup white sugar
2 eggs
1 egg yolk
2 tablespoons heavy whipping cream
Preheat oven to 400° F (205° C).
To Make Dough Crust: Combine 1 cup of the flour, 1/4 cup of the sugar and 1
teaspoon grated lemon peel. Cut in the butter or margarine until the mixture
resembles coarse crumbs. Stir in the beaten egg yolk and ¼ teaspoon vanilla.
Pat 1/3 of the dough into the bottom of one 9 inch spring form pan with the
sides removed. Bake at 400° F (205° C) for 6 minutes. Let cool
then butter sides of pan and attach to bottom. Pat the remaining dough evenly on
the sides to a height of 2 inches.
To Make Filling: Preheat oven to 500° F (260° C). Stir cream
cheese to soften, then beat until fluffy add 1/8 teaspoon vanilla and ½
teaspoon grated lemon peel.
Mix 1-1/2 tablespoons flour, 1/8 teaspoon salt and the remaining sugar
together. Gradually blend this mixture into the cream cheese mixture. Add the
eggs and the egg yolk one at a time, beating well after each one. Gently stir in
the heavy cream. Pour batter into the prepared crust.
Bake at 500° F (260° C) for 5 to 8 minutes or until top edge of
crust is golden. Reduce heat to 200° F (100° C) and continue
baking for 1 hour. Remove cake from oven and cool in pan for at least 3 hours.
Remove sides of pan to serve.
Makes one 9-inch cheese cake
BEST NO BAKE CHEESECAKE > Back to Top <
1-1/2 cups graham cracker
crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
2 (8-ounce) packages cream cheese
2 teaspoons lemon juice
1 pint heavy whipping cream
1/3 cup white sugar
1 (21-ounce) can cherry pie filling
In a small bowl, stir together the graham cracker crumbs, brown sugar and
cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10-inch springform pan. Chill until firm.
In a medium bowl, beat together the cream cheese and lemon juice until soft.
Add whipping cream and beat with an electric mixer until batter becomes thick.
Add the sugar and continue to beat until stiff. Pour into chilled crust, and top
with pie filling. Chill several hours or overnight. Just before serving, remove
the sides of the spring form pan.
Makes one 8 or 10-inch round cheesecake
BEVERLY HILLS CHEESECAKE > Back to Top <
2 (9-inch) prepared graham
cracker crusts
2 (8-ounce) packages cream cheese
2-1/2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/2 cup white sugar
3 eggs
2 cups sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350° F (175° C).
Mix together the cream cheese, lemon zest and vanilla until smooth. Stir in
1/2 cup sugar, then beat in the eggs, one at a time until blended.
Pour the cheesecake mixture into the prepared graham cracker crusts, being
careful to distribute it evenly. Shake the pans gently to settle the batter,
then bake in the preheated oven for 25 minutes. Remove the cheesecakes, but do
not turn off the oven. Allow cheesecakes to cool before topping.
For the sour cream topping: Whisk together the sour cream, 1/2 cup sugar and
vanilla until blended. Distribute the topping mixture over the two cooled
cheesecakes. Bake cheesecakes in 350° F (175° C) oven for an
additional 10 minutes. Cool completely, then refrigerate until serving.
Makes two 9-inch pie plates
BLACK FOREST MINI CHEESECAKES > Back to Top <
24 vanilla wafer cookies
2 (8-ounce) packages cream cheese
1-1/4 cups white sugar
1/3 cup Cocoa Powder
2 tablespoons all-purpose flour
3 eggs
1 (8-ounce) container sour cream
1/2 teaspoon almond extract
1 (8-ounce) container sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
1 (21-ounce) can cherry pie filling, chilled
Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil
bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.
Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour;
blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill
each muffin cup almost full with batter.
Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes.
Spread heaping teaspoon Sour Cream Topping on each cup. Cool completely in pan
on wire rack; refrigerate. Just before serving, garnish with cherry pie filling.
Cover; refrigerate leftover cheesecakes.
To make Sour Cream Topping: Stir together 1 container (8 ounces) dairy sour
cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until
sugar is dissolved.
Makes 24 individual cheesecakes
BLUE CHEESE CHEESECAKE > Back to Top <
2 (8-ounce) packages cream cheese
2 cups blue cheese, crumbled
1 cup sour cream
1/3 teaspoon ground white pepper
3 eggs
1-1/4 cups sour cream
1 red bell pepper, halved and deseeded
1 fresh green onion
Preheat oven to 300° F (150° C).
Beat cream cheese and blue cheese in large mixing bowl until light and
fluffy--about 5 minutes. Mix in 1 cup sour cream and pepper. Add eggs - one at
a time - mixing well after each addition.
Pour mixture into buttered 9-inch springform pan. Bake 60 - 65 minutes or
until wooden pick inserted near center comes out clean.
Remove from oven and let stand 5 minutes. Carefully spread 1-1/4 cup sour
cream over top. Return to oven 5 minutes. Cool completely on wire rack.
Refrigerate several hours or overnight.
To serve, place on serving plate. Carefully remove sides of pan. Decorate top
with red pepper cut into flower shapes with small cookie cutter and green onion
tops as stems.
Makes one 9-inch cake
BLUEBERRIES N CREAM CHEESE
CAKE > Back to Top <
1-14 cups sugar
1/2 cup butter
2 eggs
1 teaspoon baking powder
1 teaspoon salt
2-1/4 cups flour
3/4 cup milk
2 cups blueberries
1/4 cup water
One 8-ounce package cream cheese, cubed
Topping
1/4 cup sugar
1/4 cup flour
2 Tablespoons butter
1/2 teaspoon cinnamon
Cream sugar and butter till fluffy. Add eggs, one at a time. Mix well. Combine 2
cups flour, baking powder, salt. Add to creamed mixture alternately with milk
and water. Toss blueberries in remaining 1/4 cup flour and fold into batter with
cream cheese. Pour into greased and floured 9 x 13-inch pan.
For topping: Combine sugar, flour and cinnamon. Cut in margarine until mixture
resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 1 hour.
BLUEBERRY CHEESECAKE PIE > Back to Top <
1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/2 cup white sugar
1 (8-ounce) package cream cheese
1/2 cup white sugar
2 eggs
1 quart fresh blueberries
1/2 cup water
1 cup white sugar
3 tablespoons cornstarch
1 (16-ounce) package frozen whipped topping, thawed
Preheat oven to 350°F (175° C).
In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup
sugar. Press into the bottom of an 8 x 12-inch baking pan.
In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until
smooth. Spread cream cheese mixture over crust.
Bake at 350° F (175° C) for about 15 minutes.
For the blueberry filling: In a large sauce pan, combine blueberries, water,
corn starch and 1 cup sugar. Cook and stir until thick.
Spread blueberry filling over baked cream cheese mixture. Let cool. Top with
whipped topping. Refrigerate overnight before cutting into squares and serving.
Makes one 8 x 12-inch pan
BLUEBERRY CHEESECAKE > Back to Top <
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8-ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of
a 9-inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, ¾ cup
sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325° F (165° C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place
frozen blueberries on top of cake. Melt jelly and spoon over blueberries to
glaze. Chill until ready to serve.
Makes one 9-inch cake
BLUEBERRY CHERRY DESSERT > Back to Top <
1/2 cup butter
2 cups white sugar
36 graham crackers, crushed
4 eggs
2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
2 (21-ounce) cans blueberry pie filling
1 (16-ounce) package frozen whipped topping, thawed
Melt the butter or margarine, and add 1 cup sugar and the graham crackers.
Press this mixture into a 9 x 13-inch pan.
Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325°F (165° C) for 15 to 20 minutes. Cool.
Pour blueberry or cherry pie filling over the top of the baked dessert. Spread
nondairy whipped topping on top of fruit.
Refrigerate until ready to serve.
Makes one 9 x 13-inch pan
BLUEBERRY CREAM CHEESE
CRUNCH > Back to Top <
Crust:
1-1/2 cups all purpose flour
1 cup graham cracker crumbs
2 teaspoons baking powder
1/4 cup sugar
1/4 cup slivered almonds
1/2 cup melted butter
Cream Cheese Filling:
1-1/2 pounds cream cheese
3/4 cup sugar
4 large eggs
2 Tablespoons flour
1 Tablespoon vanilla extract
1-1/2 cups fresh or frozen blueberries
1-1/2 cups muesli cereal or granola
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan. Sift together flour,
cracker crumbs, baking powder, and sugar. Add slivered almonds. Mix with melted
butter. Evenly spread crust on bottom of pan (use fingers). Bake at 350°
for 20 minutes.
Filling: Blend until creamed with hand blender or food processor. Spread cream
cheese filling over baked crust. Evenly sprinkle blueberries over cream cheese
filling. Evenly sprinkle over top.
Bake at 350° for 45 minutes. Let cool - can be served hot or cold and
with vanilla ice cream or whipped cream.
BLUEBERRY DELIGHT
> Back to Top <
1-1/2 cups all-purpose flour
3/4 cup butter
1 cup chopped pecans
2 (8-ounce) packages cream cheese
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 (1.3-ounce) envelopes whipped topping mix
1 cup milk
1 (21-ounce) can blueberry pie filling
Preheat oven to 325° F
(165° C).
In a large mixing bowl, combine flour, butter, and pecans. Press mixture into
a 9 x 13-inch pan.
Bake for 30 minutes. Allow to cool.
In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped
topping mix and milk. Beat at high speed using an electric mixer until smooth.
Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry
pie filling.
Makes 8 servings
BROWNIE BOTTOM
CHEESECAKE > Back to Top <
Brownie Bottom:
4 squares
unsweetened chocolate
1 stick butter
1 teaspoon vanilla
1-1/2 cups sugar
1 cup flour
2 eggs
1/2 teaspoon salt
1/4 cup milk
Cheesecake:
3 (8-ounce) packages cream cheese
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
Heat oven to 325°F.
Bottom:
Melt butter and chocolate in a 3 quart heavy saucepan over low heat,
stirring constantly, cool.. Add sugar and eggs,1 at a time, mix until blended
after each addition. Blend in milk and vanilla. Stir in combined flour and salt,
mixing just until blended. Spoon into greased and floured 9 X 3-inch spring-form pan.
Bake 25 minutes.
Cheesecake:
Beat cream cheese, sugar and vanilla at medium speed with electric mixer
until well blended. Blend in sour cream, pour over brownie bottom. {Filling will
come almost to the top of pan}. Bake 55 to 60 minutes, or until center is almost
set. Run knife, or metal spatula around rim of pan, to loosen cake. Cool before
removing rim of pan. Refrigerate for 4 hours or overnight. Let stand at room
temperature, before serving. Drizzle with assorted ice cream toppings, if
desired
BROWNIE CARAMEL CHEESECAKE > Back to Top <
1 (9-ounce) package brownie mix
1 egg
1 tablespoon cold water
14 ounces individually wrapped caramels, unwrapped
1 (5-ounce) can evaporated milk
2 (8-ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping
Preheat oven to 350° F (175° C). Grease the bottom of a 9-inch springform pan.
In a small bowl, mix together brownie mix, 1 egg, and water. Spread batter into the greased pan. Bake for 25 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth
consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the
warm, baked brownie crust.
In a large bowl, beat the cream cheese, vanilla, and sugar with an electric mixer until smooth. Add eggs one at a time, beating well after each
addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen and then remove the rim of the pan. Heat reserved caramel
mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
Makes one 9-inch cheesecake
BUTTER COOKIE CRUST
> Back to Top <
1-1/2 cups finely crumbled vanilla wafers
1/4 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Preheat oven to 375° F (190° C).
In a medium bowl combine the cookie crumbs, sugar, butter or margarine and
cinnamon; mix until well blended. Press into a 9 inch pie plate.
Bake in the preheated oven for 7 minutes. Cool.
Makes one 9-inch crust
CAPPUCCINO KISSED CHEESECAKE > Back to Top <
1-1/2 cups chocolate cookie
crumbs
6 tablespoons butter, melted
1 cup MINI KISSES Semisweet Baking Pieces
4 (8-ounce) packages cream cheese, softened
2/3 cup white sugar
3 eggs
1/3 cup milk
1 tablespoon instant espresso coffee powder
1/4 teaspoon ground cinnamon
1/2 cup heavy cream, chilled
2 tablespoons confectioners' sugar
1 teaspoon instant espresso coffee powder
1/4 cup MINI KISSES Semisweet Baking Pieces
Heat oven to 350°F. Combine
cookie crumbs and butter; press onto bottom and 1 inch up side of 9-inch
springform pan.
Melt 1 cup Mini Kisses in small saucepan over low heat, stirring constantly.
Combine cream cheese and sugar in large bowl, beating on medium speed of mixer
until well blended. Add eggs, milk, espresso powder and cinnamon; beat on low
speed until well-blended. Add melted Mini Kisses; beat on medium 2 minutes.
Spoon mixture into crust.
Bake 55 minutes. Remove from oven to wire rack. Cool 15 minutes; with knife,
loosen cake from side of pan. Cool completely; remove side of pan. Cover;
refrigerate at least 4 hours before serving. Cover; refrigerate leftover
cheesecake.
To serve, garnish with Espresso Cream and remaining 1/4 cup Mini Kisses.
Cover; refrigerate leftover cheesecake. 16 servings.
Espresso Cream: Beat 1/2 cup cold whipping cream, 2 tablespoons powdered sugar
and 1 teaspoon instant espresso powder until stiff.
Makes one 9-inch spring form pan
CARAMEL APPLE CHEESECAKE > Back to Top <
1 (21-ounce) can apple pie
filling
1 (9-inch) prepared graham cracker crust
2 (8-ounce) packages cream cheese, softened
1/2 cup white sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel ice cream topping
12 pecan halves
2/3 cup chopped pecans
Preheat oven to 350° F
(175° C). Reserve 3/4 cup of apple pie filling and set aside.
Spoon remaining pie filling into crust. In a large bowl, combine cream cheese,
sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple
filling in crust.
Bake at 350° F (175° C) for 35 minutes, or until center is set.
Remove from oven and cool to room temperature.
Mix reserved apple filling and caramel topping in a small saucepan. Heat for
about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread
caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with
chopped pecans. Chill until ready to serve.
Makes one 9-inch cheesecake
CARAMEL PECAN
CHEESECAKE > Back to Top <
2 (8-ounce) packages cream cheese (softened)
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
20 caramels
2 Tablespoon milk
1/2 cup chopped pecans
1 graham cracker crust
Mix cream cheese, sugar and vanilla with an electric mixer until well blended.
Add eggs, mix well. Melt caramels with milk over low heat, stirring frequently.
Add pecans. Pour caramel mixture over crust. Top with cream cheese mixture. Bake
at 350° for 40 minutes till center is almost set. Refrigerate 3 hours or
overnight. Top with pecan pieces and drizzled caramel or chocolate.
CARAMEL RAISIN CHEESECAKE > Back to Top <
2 1/2 cups raisins
1/2 cup water
1-1/2 cups gingersnap cookie crumbs
5/8 cup white sugar
1/3 cup butter
3 (8-ounce) packages cream cheese
2 teaspoons vanilla extract
3 eggs
1/2 cup caramel ice cream topping
Preheat oven to 325° F
(165° C).
Combine raisins and water in a microwave safe bowl, cover and microwave on
high for 3 minutes. Let stand for 20 minutes then drain.
Melt the butter or margarine. Combine cookie crumbs, 1/4 cup of the white
sugar, and the melted butter or margarine. Press the cookie crumb mixture into
the bottom of one 9-inch springform pan. Set aside 1 cup of the raisins for the
topping. Sprinkle the remaining raisins evenly over the crust.
In a large bowl beat the cream cheese until light. Gradually beat in the
remaining 2/3 cup of white sugar. Beat in the eggs and the vanilla. Pour cream
cheese mixture over raisins and crust.
Bake at 325° F (165° C) for 55 minutes. Turn off oven and leave
oven door ajar for 1 hour. Remove cake from oven and let cool completely. Cover
and refrigerate for 4 hours or overnight. To serve, combine remaining raisins
and caramel or butterscotch topping. Spread over the top of the cake. Makes 12
servings.
Makes one 9-inch spring form pan
CARROT CHEESECAKE WITH CRUMB CRUST > Back to Top <
3/4 pound carrots, cut into 2
inch pieces
2/3 cup finely ground graham cracker crumbs
2/3 cup gingersnap cookie crumbs
2/3 cup ground pecans
1/3 cup white sugar
4 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon orange zest
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
2 (8-ounce) packages cream cheese, diced and softened
4 eggs
1/4 cup chopped pecans
Bring 4 cups of water to a
boil, and cook carrots until very tender about 45 minutes. Drain cooked carrots.
Return them to a moderate heat for a minute or so to cook off excess moisture.
Preheat oven to 400° F (205° C). In a medium bowl, combine
graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss
well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a
buttered 9 inch springform pan. Bake the crust for 7 minutes. Turn oven down to
350° F (175° C).
Transfer carrots to food processor and puree for 30 seconds. Scrape down side,
and puree again until absolutely smooth. Add brown sugar, ginger, lemon juice,
orange zest, cinnamon, mace and allspice to the processor, and puree for 30
seconds. Scrape down sides, and repeat. Let mixture stand until cool.
Add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down
sides every 20 seconds. Beat in eggs, one at a time. Pour batter into crust, and
sprinkle with remaining 1/4 cup chopped nuts.
Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover
loosely, and refrigerate at least 4 hours before serving.
Makes one 9-inch cheesecake
1 pound cream cheese
1 pound creamed cottage cheese
1-1/2 cups sugar
4 eggs
Juice of one lemon (1-1/2 Tablespoons)
1 Tablespoon vanilla
3 Tablespoons flour
3 Tablespoons cornstarch
1/4 cup melted butter
1 pint sour cream
Heat oven to 325°. Grease a 10-inch springform pan well. Cream cheeses in
large bowl; add sugar, continually beating. Beat eggs in a separate bowl until
light and fluffy and add to the cheeses, beating until smooth. Stir in lemon
juice, vanilla, flour, and cornstarch. Add melted butter and mix until smooth.
Blend in sour cream and beat well. Pour into the greased springform pan.
Bake for one hour. Turn the oven off and allow the cake to remain in the oven
for two hours longer. DO NOT open the oven door the entire 3 hours!
Let the cake cool about 6 hours before taking the sides off of the pan. Keep
refrigerated until served. This will keep for 10 days unfrozen.
CHEESE CAKE 2
> Back to Top <
4 (8-ounce) packages cream cheese, softened
6 eggs
2-1/2 cups white sugar
2 teaspoons vanilla
One 16-ounce container sour cream
Crust:
1/3 to 1/2 package graham cracker crumbs
2 teaspoons cinnamon
1/2 cup sugar
1/4 pound butter, melted
Mix cheese, eggs, sugar, and vanilla with an electric mixer until smooth. Add
sour cream and mix with a spoon.
Mix crust ingredients right in the ungreased springform pan with hands. Pat down
hard. Pour filling in on top of crust. Cover bottom of pan with aluminum foil
because it drips. Bake at 350 to 375° for 50 to 60 minutes. Cool for 1
hour or completely cover with foil and put right in the refrigerator. It must
cool in refrigerator for at least 12 hours to be at its best taste.
You can use chocolate cookies for crust. You can use a topping of fruit. You can
put topping of 1 container sour cream mixed with 1/2 cup sugar and 1 teaspoon
vanilla (bake 10 minutes more for sour cream topping).
CHEESE CAKE 3
> Back to Top <
2 to 8 ounces cream cheese, soft
3 cups ricotta cheese
2 cups sugar
6 eggs
6 Tablespoons flour
1 pint sour cream
1 Tablespoon vanilla
Mix all the above ingredients, moving in the same order as listed. Be sure to
mix after each egg. Pour mixture into a 9 inch spring form pan. Then place that
pan into another pan containing water, about 1/2 inches in depth. Bake for 1-1/2
hours at 375°. When cake is finished baking, open the oven door and let
cool for 1 hour. Put in the refrigerator for at least 4 hours or overnight.
CHEESECAKE 4
> Back to Top <
3 Tablespoons butter
1 Tablespoon sugar
1 cup graham cracker crumbs
4 eggs
1 cup sugar
Two 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
1/2 cup sugar
1/2 teaspoon vanilla extract
1 (16-ounce) carton sour cream
Melt butter in a 8 x 2-inch round springform pan in a 300° oven. Add 1
tablespoon of sugar to the crumbs, mix well; and pat down firmly into the bottom
of the pan. Bake 10 minutes. Remove from the oven.
In a mixing bowl beat the eggs for 3 minutes; add 1 cup of sugar and beat for 2
more minutes until thick. Add cream cheese slowly, then add 1 teaspoon of
vanilla and continue to beat for approximately 10 minutes. Pour into baked
crust. Bake in a 325° oven for 50 to 60 minutes or until firmly set.
Add 1/2 cup of sugar and 1/2 teaspoon of vanilla to sour cream, mix well. Set
this mixture aside and allow to reach room temperature while the cake bakes.
Spread on the cake while it is still warm. Bake for an additional 10 minutes.
Chill the cake. Remove from the pan and slice.
Serves: 8 to 10.
3 (8-ounce) packages cream
cheese
1 cup white sugar
1/4 teaspoon almond extract
1/4 teaspoon salt
5 eggs
1 cup sour cream
2 tablespoons white sugar
1/4 teaspoon vanilla extract
Preheat oven to 325° F
(165° C). In a large bowl, combine cream cheese, 1 cup sugar, almond
extract, eggs and salt. Beat until smooth. Pour into a greased deep dish pie
plate.
Bake at 325° F (165° C) for 45 to 50 minutes. Remove from oven
and let cool for 20 minutes.
To Make Topping: combine sour cream, 2 tablespoons sugar and 1/4 teaspoon
vanilla extract and stir until smooth. Spread evenly on top of the baked
cheesecake, then bake 10 minutes at 325° F (165° C) to set the
top.
Let cool, refrigerate several hours before serving.
Makes one 9-inch deep dish pie plate
CHEESE CAKE NANTUCKET STYLE
> Back to Top <
Crust
1-1/4 cup graham cracker crumbs
1/4 cup soft butter
1/4 cup sugar
Filling
16 ounces cream cheese
1 cup cream (half & half or milk)
1 teaspoon vanilla
4 eggs separated
1/2 cup sugar
2 Tablespoons sifted flour
1/4 teaspoon salt
Berry sauce
2 cups berries (strawberries, blueberry, or cherries, canned or fresh)
3/4 cup berry juice or water
2 Tablespoons corn starch
1/3 cup sugar
Combine cracker crumbs, 1/4 cup butter and 1/4 cup sugar and press firmly over
the bottom and lover sides of a 9-inch spring-form pan. Set aside.
Place in blender; cream cheese, cream, vanilla, egg yolks, 1/2 cup sugar, sifted
flour and salt. Blend the cheese mixture well, scraping sides of blender
occasionally. In a separate bowl beat the 4 egg whites until stiff, fold into
the cheese mixture. Pour into pan over graham crumbs. Bake at 324 degrees for
one hour, until set.
When set, remove from oven and cool at room temperature, then refrigerate. When
ready to serve, top the cheese cake with berry sauce.
Sauce: Combine berry juice, corn starch and sugar in a sauce pan and cook
over medium heat until thick, then add approximately 2 cups of berries and cook
until the cornstarch mixture takes on the color of the berries. Decorate top of
cake or serve on the side.
CHEESECAKE BARS > Back to Top <
1/3 cup butter, softened
1/3 cup packed brown sugar
1/3 cup chopped walnuts
1 cup sifted all-purpose flour
1/4 cup white sugar
8 ounces cream cheese
1 tablespoon lemon juice
2 tablespoons milk
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 350°
F.
To make Pastry: Cream together the butter and brown sugar until light and
fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly.
Set aside 1/4 cup to use as a topping.
Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let
cool on rack.
To make Filling: Beat together the white sugar, and cream cheese until smooth.
Stir in the egg, milk, lemon juice, and vanilla and mix well.
Spread filling mixture over baked crust. Sprinkle reserved mixture on as a
topping. Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve
with fruit.
Makes 3 dozen
CHEESECAKE BROWNIES > Back to Top <
1 (18-1/2 ounce) package yellow
cake mix
2 eggs
1/2 cup butter, melted
1 pound confectioners' sugar
2 eggs
8 ounces cream cheese
1/2 cup butter, melted
Preheat oven to 375° F (190° C). Grease a 9 x 13-inch pan (non-coated).
Beat together cake mix, 2 eggs, and 1/2 cup melted butter, and pour into
prepared pan.
In a separate bowl, mix confectioners' sugar, 2 eggs, cream cheese, and 1/2
cup melted butter. Beat well and pour on top of first layer.
Bake at 375° F (190° C) approximately 40 minutes. Cool
completely and cut into squares.
Makes one 9 x 13-inch pan
CHEESECAKE CUPCAKES > Back to Top <
3 (8 ounce) packages cream
cheese
1 cup white sugar
5 eggs
1 teaspoon vanilla extract
8 ounces sour cream
1 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350° F
(175° C). Line cupcake pans with paper cupcake liners.
In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in
the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill
about 2/3 to 3/4 full.
Bake for 30 minutes in the preheated oven, until golden brown. Remove from the
oven and cool for 5 to 10 minutes.
To make the sour cream topping, whisk together the sour cream, 1 cup sugar,
and vanilla until smooth. Spoon into the well on the top of each cupcake.
Return to the oven and bake for an additional 5 to 7 minutes, until set. Set
cupcake pans on racks to cool, do not remove cupcakes from the pan until they
are completely cool. For a finishing touch, you can add a dollop of your
favorite pie filling on top.
Makes 18 cupcakes
CHEESECAKE DESSERT > Back to Top <
1 (18-1/4-ounce) package vanilla
flavored cake mix
4 (8-ounce) packages cream cheese
4 eggs
4 teaspoons vanilla extract
1-1/3 cups white sugar
2 (10-ounce) package frozen raspberries, thawed
1/2 cup white sugar
1/2 cup kirschwasser
1 (8-ounce) container frozen whipped topping, thawed
Preheat oven to 350° F
(175° C). Grease and flour a 9 x 13-inch pan.
Prepare cake mix according to package instructions. Pour into 9 x 13-inch pan
and set aside. In a large bowl, beat cream cheese, eggs, vanilla and 1 1/2 cups
sugar until light and fluffy. Carefully spread over cake batter.
Bake in preheated oven for 1 hour. Allow to cool.
To make raspberry topping: In the bowl of a food processor or blender, combine
the raspberries, 1/2 cup sugar, and 1/2 cup kirschwasser. process until pureed.
Makes one 9 x 13-inch pan
CHEESECAKE SUPREME > Back to Top <
1-1/2 cups graham cracker
crumbs
1/2 cup white sugar
1/4 cup butter, melted
5 (8-ounce) packages cream cheese
5 eggs
2 egg yolks
1 3/4 cups white sugar
1/8 cup all-purpose flour
1/4 cup heavy whipping cream
Preheat oven to 400° F
(200° C).
Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted
butter together. Press mixture into the bottom of one 9 or 10-inch springform
pan.
In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth.
Add the remaining 1-3/4 cups white sugar, the flour and the heavy cream. Blend
until smooth. Pour batter into prepared pan.
Bake at 400° F (200° C) for 10 minutes, then turn oven
temperature down to 200° F (100° C) and continue baking for 1
hour. Let cheesecake cool then refrigerate.
Makes one 9 or 10-inch
springform pan
CHEESECAKE TOPPED BROWNIES > Back to Top <
1 (21-1/2-ounce) package brownie
mix
1 (8-ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14-ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 (16-ounce) container prepared chocolate frosting
Preheat oven 350° F (175° C). Grease a 9 x 13-inch baking
pan. Set aside.
Prepare brownie mix according to the directions on the package. Spread into
prepared baking pan.
In small mixing bowl, beat cream cheese, margarine, and cornstarch until
fluffy. Gradually beat in sweetened condensed milk, egg, and vanilla until
smooth. Pour cream cheese mixture evenly over brownie batter.
Bake 45 minutes or until top is lightly browned.
Cool. Spread with frosting. Cut into bars. Store covered in refrigerator or
freeze in a single layer, for up to 2 weeks.
Makes 40 brownies
CHERRY CHEESE CAKE DELIGHT
> Back to Top <
Graham Crust
1-3/4 cups of crushed graham crackers
1/2 cup melted butter or margarine
2 tablespoons sugar
Filling
1 eight ounce softened creamed cheese
1 cup powdered sugar
2 packages of dessert topping mix
1 cup milk
Graham Crust: Mix together ingredients. Press into 8 x 12-inch
loaf pan and bake for 15 minutes at 350°.
Filling: Mix creamed cheese and powdered sugar. In a separate bowl, mix
the rest of the ingredients. Add this mixture to the creamed cheese mixture and
pour into cooled graham cracker crust. Chill mixture for several hours. When
firm, top with one can of cherry pie filling.
CHERRY CHEESECAKE PIE > Back to Top <
1 (9-inch) prepared graham
cracker crust
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (21-ounce) can cherry pie filling, chilled
1/2 cup lemon juice
1 teaspoon vanilla extract
In a medium bowl, beat cream cheese until fluffy. Add condensed milk
and mix thoroughly. Stir in lemon juice and vanilla.
Pour into crust. Chill 2 hours. Top with cherry or other pie filling before
serving. Refrigerate.
Makes one 9-inch pie
CHERRY CHEESECAKE > Back to Top <
1 (9-inch) prepared graham
cracker crust
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21-ounce) can cherry pie filling
Place softened cream cheese in a mixing bowl; add condensed milk, lemon
juice, and vanilla. Beat until well blended. Pour mixture into the pie crust.
Chill for 5 hours. DO NOT FREEZE!!!
Pour cherry pie filling on top of pie. Serve.
Makes one 9-inch cheesecake
CHOCOLATE CAPPUCCINO CHEESECAKE > Back to Top <
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
3 (8-ounce) packages cream cheese
1 cup white sugar
3 eggs
8 (1-ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur
1 (1-ounce) square semisweet chocolate
Preheat oven to 350° F
(175° C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white
sugar, and the cinnamon. Mix well and press mixture into the buttered springform
pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually
add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat
at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a
pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour
cream, salt, coffee, coffee liqueur, and vanilla; beat until smooth. Pour
mixture into prepared pan.
Bake in the center of oven at 350° F (175° C) for 45 minutes.
Center will be soft but will firm up when chilled. Do not over bake. Leave cake
in oven with the heat turned off and the door ajar for 45 minutes. Remove cake
from oven and chill for 12 hours. Just before serving top cake with mounds of
flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form then
beat in confectioner's sugar and coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl
set over boiling water, stir until smooth. Brush real non-toxic plant leaves
(such as orange leaves) on one side with melted chocolate. Freeze until firm and
then peel off leaves. Freeze chocolate leaves until needed.
Makes one 9 or 10-inch cake
CHOCOLATE CARAMEL CHEESECAKE
> Back to Top <
Graham Crust:
2 cups graham crackers
1/3 cup sugar
1/2 cup butter, melted
Caramel Filling:
30 caramels
3 Tablespoons milk
3/4 cup chopped pecans
Cheesecake Filling:
1 cup chocolate chips, melted & cooled
3 packages cream cheese, softened
1 teaspoon vanilla
3/4 cup sugar
3 eggs
Graham Crust: Mix all ingredients and press onto bottom and 1-inch up
sides of a 9- or 10-inch springform pan. Pour on melted caramel/pecan mixture
and chill for 30 minutes.
Caramel Filling: Melt caramels with milk in small saucepan or in
microwave. Stir until smooth, stir in pecans.
Cheesecake Filling: Beat cream cheese at high speed until light and
fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well
to incorporate. Stir in melted, cooled chocolate and vanilla. Beat until well
blended.
Bake at 350° for 40-50 minutes or until center is almost set. Cool. Refrigerate
at least 3 hours. Garnish with whipped cream; drizzle with caramel and
chocolate, if desired.
Serves: 12 to 14.
CHOCOLATE CHEESECAKE 1 > Back to Top <
1-1/2 cups chocolate cookie
crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8-ounce) packages cream cheese, softened
1-1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur
To Make Crust: Mix together the cookie crumbs, confectioners' sugar, and 1/3
cup cocoa. Add melted butter or margarine and stir until well mixed. Pat into
the bottom of a 9 inch springform pan.
Bake in a preheated 350° F (175° C) oven for 10 minutes, set
aside.
Combine cream cheese, white sugar, 1/4 cup cocoa and flour, mixing at medium
speed with electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in the sour cream and Bailey's Irish Crème, mix on low until blended.
Pour over baked crust.
Bake at 450° F (230° C) for 10 minutes. Reduce oven temperature
to 250° F (120° C) and continue baking for 60 minutes. Remove from
oven.
With a knife, loosen cake from rim of pan, let cool then remove the rim of
pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a
spatula and smooth the top and then sprinkle with some chocolate wafer crumbs.
Makes one 9-inch Spring from Pan
CHOCOLATE CHEESECAKE 2 > Back to Top <
1-1/2 cups chocolate cookie
crumbs
2 tablespoons white sugar
1/4 cup butter, melted
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 (8-ounce) packages cream cheese, softened
1 cup white sugar
1/3 cup unsweetened cocoa powder
3 eggs
1 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Preheat oven to 350° F
( 175° C). Lightly grease a 9 inch springform pan.
In a small bowl, mix together 1-1/2 cups chocolate wafer crumbs and 2
tablespoons sugar. Press onto the bottom and 1-1/2 inch up the sides of the
prepared 9 inch springform pan. Bake at 350° F (175° C) for 10
minutes. Allow to cool. Reduce oven temperature to 325° F (165°
C).
To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup
chocolate chips, stirring constantly, until chips are melted. Remove from heat.
In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add
cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1
teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust.
Bake at 325° F (165° C) for 45 to 50 minutes or until center is
almost set.
To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1
teaspoon vanilla until just before boiling. Stir constantly and be careful not
to boil over. Have 1-1/2 cups chocolate chips ready in a small bowl. Pour in the
hot cream and stir with a spoon until smooth. Spread over baked cheesecake and
refrigerate overnight.
Makes one 9-inch spring form pan
CHOCOLATE CHEESECAKE 3 > Back to Top <
10 graham crackers
1/3 cup white sugar
5 tablespoons butter, melted
2 (8-ounce) packages cream cheese
1 cup white sugar
4 eggs
1 pint heavy whipping cream
8 (1-ounce) squares semisweet chocolate
Preheat oven to 350° F
(190° C). Grind graham crackers in a food processor.
In a small bowl, or in the food processor, stir together the graham cracker
crumbs, white sugar and melted butter. Press into the bottom, and 1 inch up the
sides of a 9-inch springform pan.
Bake for 15 minutes in the preheated oven, set aside to cool. Turn the oven
down to 350° F (175° C). Chop the semisweet chocolate into pieces
and melt over a double boiler along with the cream. Stir occasionally until
melted, then set aside to cool.
In a medium bowl, beat the cream cheese and sugar until soft. Stir in the
eggs, one at a time, mixing well between additions. Stir in the chocolate
mixture until fully incorporated. Pour into the prepared crust.
Bake for 55 to 60 minutes in the preheated oven. Let cake cool to room
temperature, then refrigerate for at least 8 hours before serving.
Makes one 9-inch cheesecake
CHOCOLATE CHEESECAKE 4 > Back to Top <
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese
2 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
Preheat oven to 325° F (165° C). Melt chocolate chips in a double boiler or in the
microwave, stirring occasionally until smooth. set aside.
In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add
the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir
in the melted chocolate. Pour into the prepared crust.
Bake for 1 hour in the preheated oven, until the center is set. Allow
cheesecake to cool to room temperature, then refrigerate at least 4 hours before
serving.
Makes one 9-inch cheesecake
CHOCOLATE CHEESECAKE 5 > Back to Top <
2 cups graham cracker crumbs
2 tablespoons white sugar
1/3 cup melted butter
1 cup semisweet chocolate chips
3 (8-ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1/2 cup sour cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 cup sour cream (optional)
Prepare crumb crust by
combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar.
Press mixture into bottom and 2 inches up sides of a 9 inch springform pan.
Refrigerate.
Melt chocolate chips in top of a double boiler over hot water. Set aside.
Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and
creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed
until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth.
Pour into prepared crust.
Bake in a preheated oven at 350° F (175° C) for 55 - 60 minutes
or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening
door. Cool completely. Chill several hours or overnight. Garnish just before
serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2
cup sour cream.
Makes one 9-inch cake
CHOCOLATE CHEESECAKE 6 > Back to Top <
2 cups chocolate cookie crumbs
5 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup white sugar
5 eggs
2 (1-ounce) squares semisweet chocolate, melted
6 (1-ounce) squares semisweet chocolate, melted
1/2 cup sour cream
Preheat oven to 300° F
(140° C). Using a fork, combine the melted butter and cookie crumbs.
Press mixture into the pan to form crust.
In a large bowl, beat together the cream cheese, sugar and eggs until blended.
Pour half of the cream cheese mixture into the crust. Stir 2 ounces melted
chocolate into remaining cream cheese mixture, then pour over the first layer.
Bake cheesecake on the center rack of preheated oven for 50 minutes. Let cool
completely in the pan, then cut around edges with a knife to loosen cheesecake
before removing pan sides.
In a medium bowl, combine 6 ounces melted chocolate and sour cream, stirring
until blended. Spoon mixture on top of cooled cheesecake. Keep refrigerated
until ready to serve.
Makes one 9-inch spring form pan
CHOCOLATE CHEESECAKE
7 > Back to Top <
2 large bags of chocolate pudding (not instant)
2 cups powdered sugar
1 cup flour
1 container cream cheese
1 cup chopped pecans
1 stick butter or margarine
2 small containers whipped cream/topping
2 capfuls of lemon juice
Crust: Heat oven to 425°. Combine flour, half of the pecans, and
margarine over bowl and mix well. Spread into pie pan and bake for 10 to 15
minutes. Cool.
Filling: Mix cream cheese, powdered sugar, and one of the whipped toppings
together. If this is too sweet for you, add the lemon juice. Spread on top of
the crust. Cool in refrigerator. Cook pudding according to instructions. Let
cool and spread on top of cream cheese mixture. Cool in refrigerator.
Spread the second whipped cream/topping on top of the cooled pudding. Sprinkle
with remaining pecans. Yields:
1 pie.
CHOCOLATE CHEESECAKE MUFFINS
> Back to Top <
1-1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1 cup water
1/3 cup oil
1 Tablespoon vinegar
1 teaspoon vanilla
One 8-ounce package cream cheese
1 egg
1/3 cup sugar
One 6-ounce package chocolate chips
Mix together the first four ingredients, then add the next four ingredients.
Blend together and fill muffin cups 1/2 full with this batter. Cream together
cream cheese, egg, and sugar. Top batter with creamed mixture. Divide package of
chocolate chips and sprinkle on top of the muffins.
Bake at 350° for 20 to 30 minutes. I usually make these as small as they
are wonderfully rich and chocoholics can always manage 20 or 30. This recipe makes 20 to 40 depending on the size.
CHOCOLATE CHEESECAKE WITH
CHOCOLATE WAFER CRUST > Back to Top <
Chocolate Wafer Crust:
One 8.5-ounce package chocolate wafers (Chocolate Teddy Grahams can be used)
2 Tablespoons unsalted butter, melted
Filling:
1 Tablespoon butter or margarine
3 ounces unsweetened chocolate
9 ounces semisweet chocolate
Four 3-ounce packages cream cheese, softened
2 Tablespoons vanilla
1 cup whipping cream
6 eggs
3/4 cup sugar
whipped cream (optional)
Crust: Crush wafers. Add melted butter to make crumbly dough. Press into
bottom of 9-inch springform pan. Set aside.
Filling: Melt butter in top of double broiler over hot water. Add
chocolates and heat until melted, stirring until smooth. Beat cheese until
creamy. Add vanilla and whipping cream. Stir in chocolate mixture. Beat eggs
with sugar and slowly beat into chocolate mixture.
Turn filling into crust and bake at 350° for 40 to 45 minutes or until
cake puffs slightly in center. Cool, then chill thoroughly before unmolding.
Service with whipped cream, if desired.
CHOCOLATE CHIP
CHEESECAKE 1 > Back to Top <
1-1/2 cups crushed Oreos (about 18)
1/4 cup melted butter
2 (8-ounce) packages cream cheese (room temperature)
1 (14-ounce) condensed milk (NOT evaporated)
3 eggs
2 teaspoons vanilla
1 cup mini chocolate chips
Preheat oven to 300°. Combine crumbs and butter; pat firmly on bottom of
9 inch pan. In large bowl, beat cream cheese until fluffy. Add condensed milk,
beat until smooth. Add eggs and vanilla, mix well. Fold in chocolate chips; pour into pan.
Bake for about 1 hour. Cool to room temperature. Chill.
CHOCOLATE CHIP CHEESECAKE 2 > Back to Top <
1 cup chocolate cookie crumbs
3 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
3/4 cup white sugar
1/4 cup all-purpose flour
3 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup semisweet miniature chocolate chips
Preheat oven to 350° F (175 degrees C). In a medium bowl, combine cookie crumbs and butter.
Press onto bottom of 9-inch springform pan. Bake in preheated oven for 10
minutes.
In large bowl combine cream cheese, sugar, and flour. Mix at medium speed
until well blended. Stir in eggs one at a time. Blend in sour cream and vanilla.
Stir in chocolate chips. Pour batter over baked crust.
Bake in preheated oven for 55 minutes. Allow to cool completely before
removing from pan. Store in refrigerator.
Makes one 9-inch spring form
pan
CHOCOLATE CHIP CHEESECAKE 3 > Back to Top <
1-1/2 cups graham cracker
crumbs
1/3 cup white sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted
3 (8-ounce) packages cream cheese
1 (14-ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour
Preheat oven to 300° F
(150° C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto
bottom and up the sides of a 9-inch springform pan. Set crust aside.
Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat
well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of
the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them
from sinking to the bottom of the cake). Mix into cheese mixture. Pour into
prepared crust. Sprinkle top with remaining chocolate chips.
Bake at 300° F (150° C) for 1 hour. Turn off oven (do not open
oven door) and leave the cake in the oven to cool in the oven for another hour.
Remove from oven and cool completely. Refrigerate before removing sides of pan.
Keep cake refrigerated until time to serve.
Makes one 9-inch spring form pan
CHOCOLATE MINT
MERINGUE CHEESECAKE
> Back to Top <
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
2 tablespoons sugar
24 ounces cream cheese, softened
2/3 cups sugar
3 large eggs
1 cup mint chocolate chips, melted
1 teaspoon vanilla extract
3 large egg whites
7 ounces marshmallow crème
Combine crumbs, margarine and 2 tbsp sugar; press onto bottom of 9-inch
spring-form pan. Bake at 350° F. for 10 minutes.
Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well blended. Add eggs,
one at a time, mixing well after each addition. Blend in melted mint chocolate
and vanilla; pour over crust.
Bake at 350° F. for 50 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill.
Beat egg whites until
soft peaks form. Gradually add marshmallow crème, beating until stiff peaks
form. Carefully spread over top of cheese-
cake to seal. Bake at 450° F. for 3 to 4 minutes or until lightly
browned. Yield: about 10 servings.
CHOCOLATE TURTLE CHEESECAKE
> Back to Top <
2 cups vanilla wafer crumbs
6 Tablespoons margarine, melted
1 (14-ounce) bag caramels
1 (5-ounce) can evaporated milk
1 cup chopped pecans toasted
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semi-sweet chocolate chips melted
2 (8-ounce) packages cream cheese, softened
Combine crumbs and margarine and press onto bottom and sides of 9-inch
springform pan.
Melt caramels with milk in 1-1/2 quart heavy saucepan over low heat, stirring
frequently until smooth. Pour into crust. Top with pecans. Combine cream cheese,
sugar, and vanilla. Add eggs, one at a time, mixing well after each. Blend in
chocolate; mix well. Pour over pecans.
Bake at 350° for 40 minutes.
Loosen cake from edges of pan. Cool before removing rim of pan. Chill. Garnish
with whipped cream and chopped nuts and maraschino cherries if desired.
Serves: 10 to 12.
CREAMY CHEESECAKE AND LEMON
SAUCE > Back to Top <
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine (melted)
2 (8-ounce) packages cream cheese (softened)
1 (14-ounce) can sweetened condensed milk
3 eggs
1/4 cup lemon juice
Lemon sauce (recipe below)
Preheat oven to 300°. Combine crumbs, sugar and butter; press firmly on
bottom of 8-inch square baking pan. In large mixer bowl, beat cheese until
fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and
lemon juice; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until
center is set. Cool. Chill. Serve with warm lemon sauce.
Lemon Sauce
1/3 cup sugar
1 Tablespoon cornstarch
Dash salt
1/2 cup water
1/4 cup lemon juice
1 egg yolk
1 Tablespoon butter
yellow food coloring (if desired)
In heavy saucepan, combine sugar, cornstarch and salt. Add water, lemon juice
and egg yolk; mix well. Over medium heat, cook and stir until thickened and
bubbly. Remove from heat; add butter and yellow food coloring. Stir until well
blended. Cool slightly.
CRÈME PUFF CAKE > Back to Top <
1 cup water
1/2 cup oleo
1 cup flour
4 eggs
2 packages vanilla pudding (instant)
1 (8-ounce) package Philadelphia cream cheese
3 cup milk
Whipped cream or 1 tub Cool Whip whipped topping
Chocolate syrup
Bring water and butter to rolling boil, add flour and stir hard until it comes
away from the side of the pan. Remove from heat. Add eggs one at a time. Pat
into a greased 13 x 9-inch cake pan. Bake at 400° for 18 to 20 minutes.
Let cool.
Mix milk, pudding and cream cheese until smooth. Pour over crust. Top with
whipped cream and drizzle with chocolate.
DOUBLE WHAMMY CHOCOLATE
CHEESECAKE > Back to Top <
3/4 cup graham cracker crumbs
1/4 cup butter, melted
1/3 cup sugar
1/4 cup cocoa
1/2 cup nuts, finely chopped (pecans/walnuts)
24 ounces. cream cheese, room temperature
10 ounces white chocolate, melted
1 tin sweetened condensed milk
4 eggs
1 cup jumbo or regular milk chocolate chips
Mix together first five ingredients for the crust. Press into bottom and 1/3 way
up the side of a greased, round, 9-inch springform pan.
Bake in preheated 350°. oven for 10 to 15 minutes, or until lightly
browned. Remove from oven. Lower heat to 300°.
Whip cream cheese in mixer, using large bowl, until fluffy. Melt white chocolate
in microwave on 50% power for about 2 to 3 minutes and mix into cream cheese on
medium speed. Pour in the sweetened condensed milk slowly, while continuing to
beat on medium speed. Add eggs, one at a time, on medium speed. Stir in the
chocolate chips.
Pour mixture into prepared crust and bake for 1 hour, 15
minutes, approximately. Cake should be firm (may be a touch jiggly in the
middle) but not browned or cracking). Remove from oven and cool on rack.
Refrigerate till cold before removing pan and glazing.
Glaze with Fudge Sauce or other
topping of you choice.
EASY
INDIVIDUAL CHEESECAKES > Back to Top <
14 vanilla wafers
4 (3-ounce) packages cream cheese, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup sour cream
1/4 cup sugar
1 (10-ounce) package frozen sliced strawberries, thawed and drained OR
1 (12-ounce) can cherry pie filling OR
1 (12-ounce) can blueberry pie filling
Line muffin pans with paper liners. Place a vanilla wafer in each up, set pans
aside.
Beat cream cheese with electric mixer until light and fluffy, gradually add 2/3
cup sugar and mix well. Add eggs and vanilla, beating well. Spoon mixture into
liners filling two-thirds full. Bake at 350° F for 10 minutes. Cool.
Combine sour cream and 1/4 cup sugar, mix well. Spread over each cheesecake. Top
each with a heaping teaspoonful of chosen fruit topping. Freeze until firm.
Remove from freezer 5 minutes before serving. Yield: 14 cheesecakes.
EASY NO BAKE
CHEESECAKE > Back to Top <
1 package Sugar Free Jell-O (flavor of your choice)
1 cup boiling
water
12 ounces cream cheese (softened)
1 cup ricotta
cheese
12 packet sweetener, such as Equal.
1/2 cup heavy cream
Dissolve Jell-O in 1 cup boiling water. Blend cream cheese & ricotta in a separate bowl with electric mixer. Whip in the Equal. Add gelatin mixture to the cheese mixture, blend until smooth. Now take the 1/2 cup heavy cream and whip it to whip cream. Add to the mixture folding in until combined. Pour into cheesecake pan until set. Servings: 10
FABULOUS CHEESECAKE
> Back to Top <
2 tablespoons graham cracker
crumbs
4 (8-ounce) packages cream cheese, softened
1 cup white sugar
4 eggs
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon zest
2/3 cup apricot preserves
2 tablespoons water
4 cups fresh strawberries
Sprinkle the bottom of a lightly greased 9-inch springform pan with the
graham cracker crumbs.
Combine the cream cheese and sugar. Mix at medium speed until well
blended. Add eggs, one at a time, mixing well after each addition. Blend in
the lemon juice, vanilla extract ,and lemon rind. Pour batter into the pan.
Bake in a preheated 325° F (165° C) for 50 minutes. Loosen
cake from rim of pan; cool before removing rim of pan.
Combine apricot preserves and water in a small saucepan. Heat thoroughly,
stirring occasionally. Arrange strawberries on top of the cheesecake. Spoon
preserves mixture over strawberries. Chill.
Makes one 9-inch cheesecake
FIESTA CHEESECAKE > Back to Top <
1-1/2 cups finely crushed tortilla chips
1/4 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 (3-ounce) package cream cheese, softened
2 large eggs
2-1/2 cups (10 ounces) shredded Monterey Jack cheese with peppers
1 (4-ounce) can chopped green chilies, drained
1/4 teaspoon ground red pepper
1 (8-ounce) carton sour cream
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
1/2 cup green onions
1 medium tomato, chopped
2 Tablespoons finely chopped ripe olives
2 bunches fresh cilantro or parsley (optional)
Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch
springform pan. Bake at 325° for 15 minutes. Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until
fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chilies, and ground red pepper. Pour into prepared pan, and bake at 325 degrees
for 30 minutes.
Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro
or parsley, if desired. Gently run a knife around edge of pan to release sides,
and let cool completely. Spread sour cream evenly over top; cover and chill.
Arrange green pepper and remaining ingredients on top as desired.
Yield: one 9-inch cheesecake or 25 appetizer servings.
FOURTH OF JULY FLAG
> Back to Top <
8 ounces non- or low-fat cream cheese
4 ounces vanilla yogurt
4 ounces ricotta cheese
1/2 cup sugar
1 teaspoon vanilla
Mix all ingredients in processor. Spread in 9 x 13-inch pan. Garnish with
blueberries for 'stars.' Garnish with raspberries for 'stripes.' Chill. Serve
carefully to keep patriotic.
Serves: 8
FROZEN CHOCOLATE CHIP
CHEESECAKE > Back to Top <
1-1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
11 ounces cream cheese, (one 8-ounce plus one 3-ounce package)
1 quart chocolate ice cream
1/2 cup semisweet chocolate chips
Combine cracker crumbs, sugar, and melted butter; mix well. Press on bottom and
1-3/4 inches up sides of an 8-inch springform pan. Chill.
Beat cream cheese with an electric mixer until fluffy. Set aside. Stir ice cream
just to soften; gradually add to cream cheese, beating with mixer until smooth.
Fold in chocolate; pour into crust. Cover; freeze for 8 hours or overnight. To
serve, let stand at room temperature 30 minutes. Yield 10 servings.
FUDGE TRUFFLE CHEESECAKE
> Back to Top <
2 cups (one 12-ounce package) Hershey's semi-sweet chocolate chips
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract
Chocolate Crumb Crust:
1-1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1/3 cup Hershey's cocoa
1/3 cup butter, melted
Chocolate Crumb Crust: In a medium bowl, stir together wafer crumbs, powdered
sugar, cocoa, and butter. Press firmly onto bottom of 9-inch springform pan.
Heat oven to 300°. Put chocolate chips in a microwave-safe bowl.
Microwave on high (100%) 1-1/2 minutes; stir. If necessary, microwave at high,
15 seconds at a time, stirring after each heating, just until chips are melted
and smooth when stirred.
In a large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth. Add melted chocolate,
eggs, and vanilla; mix well. Pour into prepared chocolate crumb crust.
Bake 1
hour and 5 minutes or until center is set. Remove from the oven to wire rack.
With knife, loosen cake from side of pan. Cool completely; remove side of pan.
Refrigerate before serving. Serves:
10 to 12.
HEAVENLY CHEESECAKE
> Back to Top <
16 ounces cream cheese, room temperature
1 (16-ounce) container cottage cheese, room temperature
1 (16-ounce) carton sour cream, room temperature
6 eggs
1-1/2 cups sugar
3 Tablespoons flour
1 teaspoon vanilla
Cream sugar, eggs, cream cheese, cottage cheese, and sour cream together. Add
flour and vanilla. Pour into a 10-inch springform pan and bake for 1 hour at 350°. Them turn off oven and leave in 2 more hours. Refrigerate cake and pour
cherry pie filling on top to serve.
LADYFINGER NO
BAKE CHEESECAKE
> Back to Top <
2 packages (11.1 ounces each) no-bake cheesecake mix
2/3 cup butter or margarine, melted
1/4 cup sugar
1 package (3 ounces) ladyfingers (25 cookies)
1 package (8 ounces) cream cheese, softened
3 cups cold milk, divided
1 carton (12 ounce) whipped topping, thawed
1 can (21 ounces) raspberry pie filling
In a bowl, combine contents of crust mix packages, butter and sugar. Press to
the bottom of an ungreased 10 inch spring-form pan. arrange ladyfingers around
edge of pan.
In a mixing bowl, beat cream cheese and 1/2 cup milk until smooth.
Gradually beat in remaining milk. Add contents of filling mix packages; beat
until smooth. Beat on medium for 3 minutes. Fold in whipped topping. Pour over
crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove
sides of pan before serving.
Makes 12 servings
LEMON
CHEESECAKE > Back to Top <
3/4 cup graham cracker crumbs
2 tablespoons sugar
1 tablespoon ground cinnamon
1 tablespoon butter or margarine, softened
5 (8-ounce) packages cream cheese, softened
1-2/3 cups sugar
5 eggs
1/8 teaspoon salt
1-1/2 teaspoon vanilla extract
1/4 cup lemon juice
Combine first 3 ingredients, stir well and set aside. Grease bottom and sides of
a 10-inch spring-form pan with butter. Add crumb mixture; tilt pan to coat sides
and bottom. Chill.
Beat cream cheese at medium speed with an electric mixer
until light and fluffy; gradually add 1-2/3 cups sugar, beating well at high
speed. Add eggs, one at a time, beating well after each addition. Stir in salt,
vanilla, and lemon juice; pour mixture into prepared crust.
Bake at 300° F. for 1 hour and 20 minutes. (Center may be soft but will set when chilled.) Cool on a wire rack; cover and chill 8 hours.
Makes 10 servings.
MACAROON CHEESECAKE
> Back to Top <
1-3/4 cup toasted flaked coconut (divided use)
1/2 cup finely ground pecans
2 Tablespoons softened butter
3 (8-ounce) packages of cream cheese, softened
1 teaspoon pure vanilla extract
1/2 cup sugar
1/2 teaspoon pure almond extract
3 whole large eggs
Meringue Topping:
1/2 teaspoon vanilla
1/3 cup sugar
1 egg white from large egg at room temperature
Toast coconut on shiny pan in a 350° oven for about 5 minutes. Watch
closely. Combine 1 cup of toasted coconut, ground pecans, and melted butter.
Press into the bottom of a 9-inch springform pan. Set aside. With a large mixer
bowl and electric mixer beat cream cheese on low speed with 1/2 cup sugar and 1
teaspoon vanilla and almond extract. Break and add 3 large eggs. Beat to combine
ingredients. Pour into pan. Bake at 350° for 35 minutes.
Meringue topping: In the final 10 minutes of baking time, in a small mixing bowl
beat the egg white until peaks appear. Beat in the 1/3 cup of sugar till stiff.
Fold in the vanilla extract and toasted coconut that remains.
Remove cheesecake and carefully spread with topping. Return to oven and bake 20
more minutes. Cool on wire rack about 15 minutes. Loosen clasp on pan but wait
another 30 minutes before removing the sides of pan. To serve, puree fresh
strawberries and drizzle small amount over cheesecake slice. Garnish with fresh
mint leaf. Serves: 12 to 15.
MINI
MARBLED CHEESECAKES > Back to Top <
24 OREO sandwich cookies, divided
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
2 ounces unsweetened semisweet chocolate, melted, cooled
Thawed frozen whipped topping for garnish
Place one cookie in bottom of each of 16 paper-lined 2-1/2-inch muffin cups; set
aside. Beat cream cheese, sugar, eggs and vanilla in large bowl with electric
mixer at medium speed for 3 minutes or until smooth. Reserve ½ cup batter. Spoon
remaining batter into prepared muffin cups.
Blend reserved batter and melted
chocolate. Spoon about 1 teaspoon chocolate batter onto white batter in each cup.
Swirl batters with knife to create marbled effect.
Bake at 350°
F for 20 to 25 minutes or until filling is set and slightly puffed. Cool. Refrigerate
until serving time. Halve remaining 8 cookies. Garnish cheese cake with whipped
topping and halved cookies. Makes 16 mini cheesecakes.
NEAPOLITAN VEGETABLE
CHEESECAKE > Back to Top <
3 cups packed coarsely grated zucchini
1 teaspoon salt, divided
1 onion, chopped
1 Tablespoon butter or margarine
1 cup coarsely grated carrots
3 Tablespoons all-purpose flour
3 cloves garlic, finely minced
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 cup packed chopped fresh parsley
1-1/2 Tablespoons lemon juice
4 eggs, slightly beaten
3 cups ricotta cheese
One 8-ounce package mozzarella cheese, grated
3/4 cut grated Parmesan cheese, divided
salt and freshly ground pepper to taste
1/3 cup fine, dry bread crumbs, divided
4 plum tomatoes, thinly sliced
One 2-ounce can anchovy fillets, drained and rolled
Combine zucchini and 1/2 teaspoon salt; stir well. Let stand 15 minutes; drain.
Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl,
and set aside.
Combine 1/2 teaspoon salt, onion, and butter in a large skillet; sauté 3 to 4
minutes. Add zucchini, carrots, flour, garlic, basil, and oregano. Cook over
medium heat 5 to 6 minutes. Remove from heat; add parsley and lemon juice.
Combine eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese in
a large mixing bowl; beat well. Add vegetable mixture and salt and pepper to
taste; stir until well blended. Sprinkle 1 tablespoon bread crumbs over the
bottom of a greased 10 inch springform pan. Pour vegetable mixture into pan.
Bake at 375° for 30 minutes. Remove from oven.
Dredge plum tomato slices in remaining bread crumbs. Garnish cheesecake with
tomato slices and rolled anchovies. Sprinkle with remaining Parmesan cheese.
Reduce heat to 350°, and bake 30 minutes. Turn off oven, and open the door;
let cheesecake cool in oven 15 minutes. Remove from oven; cool on a wire rack 10
minutes. Yield: One
10-inch cheesecake
NEW YORK
CHEESECAKE - Diabetic > Back to Top <
1-1/2 cups vanilla wafer crumbs
4 tablespoons margarine, melted
1 teaspoon sweetener equal to 1 teaspoon sugar
2 (8-ounce) packages reduced-fat cream cheese, softened
1 (8-ounce) package fat-free cream cheese, softened
5-1/2 teaspoons sweetener to equal 5-1/2 teaspoons sugar
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Strawberry Sauce (recipe follows)
Mix vanilla wafer crumbs, margarine and 1 teaspoon sweetener in the bottom of a
9-inch spring-form pan. Reserve 1 tablespoon of the crumb mixture. Pat the
remaining mixture evenly on the bottom and 1/2 inch up the side of the pan. Bake
in a preheated 350° F oven until crust is lightly browned, about 8 minutes. Cool
on a wire rack.
Beat cream cheeses and 5 ½ teaspoons sweetener in a large bowl until fluffy.
Beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until
well blended. Pour mixture into crust.
Place cheesecake in a roasting pan on oven rack, add 1 inch hot water to the
roasting pan. Bake in a preheated 300° F oven just until set in the center, 45
to 60 minutes. Remove cheesecake from the roasting pan, sprinkle with reserved
crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in the
oven with the door ajar. Refrigerate 8 hours or overnight.
Remove side of pan, place cheesecake on a serving plate. Serve with strawberries
and strawberry sauce. Serves 16
STRAWBERRY
SAUCE FOR CHEESECAKES > Back to Top <
1 (16-ounce) package frozen unsweetened strawberries, thawed
1 tablespoon lemon juice
1- 3/4 teaspoons sweetener to equal 1- 3/4 teaspoon
Process strawberries in a food processor or blender until smooth. Stir in lemon
juice and sweetener. Refrigerate until serving time. Yield 2 cups.
OREO CHEESECAKE 1 > Back to Top <
1 Package Oreo Cookies
4 Tablespoons butter -- melted
2 cups whipping cream -- divided
1 cup sugar
4 ounces chocolate chips
1/2 teaspoon vanilla
Crush 1/4 cup cookies into fine crumbs and mix with melted butter. Press into 9
or 10-ince spring-form pan, freeze.
Whip 1-1/2 Cups whipping cream until stiff, refrigerate until ready to use. Beat
cream cheese and sugar until smooth. Coarsely chop 24 cookies and fold into
cheese mixture; fold in whipped cream. Turn into crust spreading to edges and
smoothing top. Cover and chill 4 hours or overnight. Run knife around edges and
release. Melt chocolate, whisk remaining cream and vanilla. Glaze top and sides.
Chill 30 minutes.
OREO
CHEESECAKE
2 > Back to Top <
1 (1-pound 4-ounce) package OREO chocolate sandwich cookies, divided
1/4 cup butter or margarine, divided
2 (8-ounce) pkgs. cream cheese, softened
3/4 cup sugar
3 eggs
1 (16-ounce) container sour cream
1 teaspoon vanilla extract
Dark sweet cherries and mint sprigs, for garnish
Reserve 6 cookies for garnish. Finely crush HALF the remaining cookies. Coarsely
chop remaining half of cookies. Set aside.
Mix finely crushed cookies and butter
in a bowl. Press firmly on bottom and 1-1/2-inch up sides of 9-inch spring-form
pan. Set aside. Beat cream cheese and sugar in a large bowl with electric mixer
at medium speed until creamy. Blend in eggs, sour cream and vanilla; fold in
coarsely chopped cookies. Spread mixture into prepared crust.
Bake at 350° for 50 to 60 minutes or until set. Cool at room temperature for 1 hour.
Refrigerate at least 4 hours. Remove side of pan. Halve reserved cookies.
Garnish cheesecake with cookie halves, cherries and mint.
12 servings.
OREO CHEESECAKE 3 > Back to Top <
1 Package Oreo Cookies
4 Tablespoons butter -- melted
2 cups whipping cream -- divided
1 cup sugar
4 ounce chocolate chips
1/2 teaspoon vanilla
Crush 1/4 cup cookies into fine crumbs and mix with melted butter. Press into 9
or 10-inch spring-form pan, freeze.
Whip 1-1/2 Cup whipping cream until stiff, refrigerate until ready to use. Beat
cream cheese and sugar until smooth. Coarsely chop 24 cookies and fold into
cheese mixture; fold in whipped cream. Turn into crust spreading to edges and
smoothing top. Cover and chill 4 hours or overnight. Run knife around edges and
release. Melt chocolate, whisk remaining cream and vanilla. Glaze top and sides.
Chill 30 minutes.
PECAN
CHEESECAKE SQUARES > Back to Top <
1 cup all-purpose flour
1/4 cup lightly packed brown sugar
1/3 cup butter
1 (8-ounce) package cream cheese
1/3 cup lightly packed brown sugar
1 egg
2 teaspoons milk
1/2 teaspoon vanilla
1/4 cup chopped pecans
Combine flour and 1/4 cup brown sugar. Cut in butter until mixture resembles
coarse meal. Press into an ungreased 8-inch square cake pan. Bake at 350* F for
10 minutes. Set aside.
Beat remaining ingredients except pecans on low speed of
electric mixer for 1 minute, scraping bowl constantly. Beat on medium speed 1 minute. Spread
cheese mixture over partially baked crust. Sprinkle with pecans.
Bake at 350° F
for 25 minutes or until edges are lightly browned. Cool, then refrigerate at
least 2 hours before cutting into small squares. Yield: about 3 dozen squares.
PINA COLADA WEDGES
> Back to Top <
1 package cream cheese, softened
1/3 cup sugar
1 Tablespoon rum or 1/2 teaspoon rum extract
3-1/2 cups thawed Cool Whip whipped dessert topping (large tub)
1 can (8-1/4 ounces) crushed pineapple in syrup
2-2/3 cups flaked coconut (angel flake type)
Crust:
1/3 cup melted butter
1-1/3 cup graham crumbs
1/4 cup sugar
Crust: Mix all crust ingredients together and press into 9-inch pie pan. Bake
for 8 minutes at 375°. Cool.
Filling: Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of
the whipped topping, pineapple with syrup, and 2 cups of the coconut.
Pour pina colada mix onto crust. Spread remaining whipped topping on top and
sprinkle with coconut. Freeze until firm, about 2 hours. Cut in wedges. Garnish
with pineapple and cherries if desired.
PUMPKIN CHEESECAKE
> Back to Top <
16 ounces cream cheese
2/3 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 cup pumpkin puree
5 eggs
1/4 cup heavy cream
3 ounces semisweet chocolate (optional)
1/4 cup heavy cream (optional with chocolate)
Crust:
3/4 cup graham crumbs
3 Tablespoons brown sugar
3 Tablespoons melted butter
Whip cream cheese and add sugar and spices. Add eggs one at a time. Add first
1/4 cup of heavy cream. If desired, bring second 1/4 cup of heavy cream to a
boil and pour over chocolate to melt. Then swirl chocolate and cream into mix of
ingredients above.
Mix graham crumbs, brown sugar, and melted butter together to make the crust.
Butter pan, press in crust. Pour mix into pan and bake at 275° for 60
minutes.
Note: Recipe times two equals one 10-inch cheesecake.
QUICK and EASY CHEESECAKE
> Back to Top <
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
Mix all ingredients together. Pour into graham cracker crust. Bake at 350° for 40 minutes. Cool, then refrigerate for 3 hours.
RICOTTA CHEESECAKE IN PHYLLO
CUPS > Back to Top <
Filling:
6 ounces cream cheese, room temperature
1/4 cup sugar
2 large egg yolks
1 large egg
1/2 cup whole milk ricotta cheese
1 teaspoon frangelica (optional)
1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
Phyllo Cups:
4 sheets fresh phyllo pastry or frozen, thawed
1/4 cup unsalted butter, melted
Powdered sugar
Berries
Preheat oven to 350°. Butter six 3/4-cup custard cups. Using electric
mixer, beat cream cheese and 1/4 cup sugar in medium bowl to blend. Add yolks
and egg at one time, beating just until combined. Beat in ricotta, Frangelico,
lemon peel, and vanilla.
Place 1 phyllo sheet on work surface. Brush lightly
with butter. Top with second phyllo sheet; brush lightly with butter. Repeat
twice, forming stack of 4 sheets. Cut into 6 squares. Place 1 stacked square in
each prepared cup, buttered side up, pressing onto bottom and up sides of cup.
Spoon filling into cups. Bake until filling is puffed and pastry begins to
brown, about 40 minutes.
Remove desserts from cups. Sift powdered sugar over. Top with berries. Serve
warm.
Serves: 6.
SAVORY CHEVRE CAKE WITH
HAZELNUT CRUST > Back to Top <
If goat cheese is not to your liking, use all cream cheese for this recipe.
To peel the hazelnuts, spread in an even layer on a sheet pan. Place the pan on
the middle rack of a pre-heated 350° oven, toast for 5 minutes. Remove
from the oven, turn and mist lightly with water. Return to the oven for 3
minutes longer, then spread the hazelnuts between two clean kitchen towels. Roll
the nuts vigorously between the towels to remove the skins; allow to cool before
using.
Filling:
6 ounces Chevre (goat cheese)
6 ounces cream cheese
5 Tablespoons sour cream
4 large eggs
1/2 cup heavy cream
4 Tablespoons minced shallots
2 Tablespoons minced garlic
4 Tablespoons minced fresh rosemary needles
4 Tablespoons minced fresh thyme needles
4 Tablespoons minced fresh Italian parsley
salt and freshly ground black pepper, to taste
Crust:
1 cup shelled and peeled hazelnuts
1/2 cup well-chilled sweet butter, cut into 8 pieces
Allow the goat cheese, cream cheese, sour cream and eggs to come to room
temperature for four hours.
2-1/2 hours before making the filling, prepare the crust. Line the bottom of a
9-inch springform pan with parchment paper. Place the hazelnuts in the bowl of a
food processor. Lightly grind the nuts to a coarse texture. Add the butter, and
using the pulse feature, process with the butter until just incorporated. Gently
press the nut mixture onto the bottom of the lined springform pan in an even
layer. Snap the ring mold of the pan around the crust. Cover loosely and
refrigerate for two hours.
Pre-heat oven to 325°. Place one rack on the lowest setting, the other on
the middle position. To make the filling, combine the cheeses in the bowl of a
stand mixer. Using the paddle attachment at medium speed, mix until smooth. Fold
in the sour cream and heavy cream at slowest setting until smooth. With the
mixer still at slowest setting, add the eggs one at a time, making sure that
each is fully blended before adding the next. Gently fold the shallots, garlic,
and herbs into the cheese mixture. Taste and
adjust the seasonings.
Pour the cheese mixture into the prepared springform pan. Place a shallow pan of
water on the center of the lower rack of the oven. Place the tart on the middle
rack, directly over the pan of water. Bake until just set, between 25 and 35
minutes. The tart is finished when the center springs back when lightly pressed.
Cool for at least one hour on a wire rack before unmolding. Cut into six to
eight wedges, and serve with field greens in a light vinaigrette. Serves: 6 to 8
STRAWBERRY
CHEESECAKE TRIFLE > Back to Top <
2 pints fresh strawberries, sliced
1 cup sugar, divided
2 packages (8 ounces each) cream cheese, softened
3 tablespoons orange juice
3 cups whipping cream, whipped
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
3 squares (1 ounce each) semisweet chocolate, grated
Chocolate curls and additional strawberries, optional
In a bowl, toss strawberries with 1/2 cup sugar; set aside. In a mixing bowl,
beat cream cheese, orange juice and remaining sugar until smooth. fold in the
whipped cream; set aside.
Drain strawberries, reserving juice; set the berries
aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4
quart Trifle dish or serving bowl. Top with a third of the cream cheese mixture,
half of the strawberries and half of the grated chocolate. Repeat layers. Top
with remaining cream cheese mixture.
Garnish with chocolate curls and
strawberries if desired. Cover and refrigerate for at least 4 hours.
Yield: 14 - 16 servings.
SWEET POTATO CHEESECAKE
> Back to Top <
1/4 cup butter or margarine, melted
1/4 cup sugar
1-3/4 cups graham cracker crumbs
2 medium sweet potatoes, baked and peeled
2 (8-ounce) packages cream cheese
3/4 cup sugar
2 eggs
1/4 cup orange liqueur or orange juice
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Pinch nutmeg
1 teaspoon vanilla
1 cup sour cream
Whipped cream, sweetened
Mix butter, sugar, and graham cracker crumbs and press into bottom and up sides
of a 9-inch springform pan. Bake 10 minutes at 350°. In a large mixing
bowl, beat sweet potatoes until smooth. Add cream cheese and beat until blended.
Add remaining ingredients except whipped cream and beat until well mixed. Pour
into cooled crust and bake at 350° for 50 minutes.
Store in refrigerator but let stand at room temperature for about 30 minutes
before serving. Serve with whipped cream.
SWEETHEARTS ANGEL PIE
> Back to Top <
1 (8-ounce) package cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1 teaspoon almond extract
1/2 pint (1 cup) heavy whipping cream
1 (9-inch) graham cracker crust
Fresh strawberries
Beat cream cheese until fluffy. Add in powdered sugar, vanilla, almond extract,
and cream. Beat until smooth. Pour into pie crust. Refrigerate until firm (8 or
more hours). Garnish with fresh, sliced strawberries just before serving.
VELVET
CHOCOLATE CHEESECAKE
> Back to Top <
(To quickly soften the cream cheese for this cheesecake, unwrap an 8-oz. package
and place it on a microwave-able plate. Microwave on HIGH (100% power) for 45 to
60
seconds.)
38 OREO chocolate sandwich cookies, divided
5 Tablespoons butter or margarine, divided
5 ounces semisweet chocolate, divided
1 (8-ounce) package cream cheese, softened
1/2 cup plus 2 Tablespoons sugar, divided
1-1/2 cups dairy sour cream, divided
2 eggs
1 teaspoon vanilla extract
Fresh raspberries, mint sprigs and chocolate curls,* for garnish
Finely crush 24 cookies; mix crushed cookies and butter in bowl. Press firmly on
bottom of 9-inch spring form pan. Stand remaining cookies around edge of pan,
pressing firmly into crumb mixture. Set aside.
Melt 4 ounces chocolate in small
saucepan over low heat; set aside. Beat cream cheese and 1/2 cup sugar with
electric mixer at medium speed until creamy. Beat in ½ cup sour cream, eggs and
vanilla until smooth. Blend in melted chocolate. Pour into prepared crust.
Bake
at 325° F for 35 to 40 minutes or until cheesecake is slightly puffed and center is set.
Blend remaining 1 cup sour
cream and 2 Tablespoons sugar; spread over cheesecake. Bake 5 minutes more. Cool to
room temperature. Melt remaining 1 ounce of chocolate; drizzle, over cheese cake.
Refrigerate at
least 4 hours. Garnish with raspberries, mint and chocolate curls.
Makes 12 to 14
servings.
*Note: To make chocolate curls, let a bar of dark and/or white chocolate
come to room temperature. Carefully draw a vegetable peeler at an angle across
the chocolate.
WHITE CHOCOLATE CHEESE CAKE
> Back to Top <
1 cup sugar
2 pounds cream cheese at room temperature
1 teaspoon vanilla
4 eggs
8 ounces white chocolate, melted
Cream sugar and cream cheese together. Add vanilla. Beat eggs in one at a time.
Blend in chocolate.
Bake in springform pan in water bath at 450° for 20 minutes. Reduce heat
to 250° and continue to bake for 1 hour or until firm. Cool thoroughly,
overnight, before removing from pan. Serve with pureed raspberries, sweetened to
taste with honey or sugar.
|
SHALOM FROM SPIKE & JAMIE |
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