Low Carb Cheesecake Recipe
Ingredients:
5 (8 oz.) pkgs. cream cheese, softened
1/2 cup heavy cream
3 Tbsp. almond flour
5 eggs
1 3/4 cup Splenda
Dash of salt
1 tsp. lemon juice
1/4 tsp. sugar free vanilla extract
Directions:
1. Cream together all ingredients with softened cream cheese until well blended.
2. Bake in springform pan for 10 minutes at 500F.
3. Lower oven temperature to 200F and continue baking for 1 hour. Cool and refrigerate overnight.
This is the cheesecake from the Atkins Diet cookbook.
Ingredients:
Crust:
1 cup pine nuts
1 cup macadamia nuts
2 packets sugar substitute
3 tablespoons butter, melted
Filling:
16 ounces cream cheese
10 packets sugar substitute
3 large eggs
2 teaspoons vanilla extract
2 teaspoons grated fresh lemon rind
1/4 teaspoon salt
1 cup sour cream
Directions:
1. Heat oven to 350ºF.
2. For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not pastelike.
3. Add sugar substitute and butter; pulse to combine. Transfer to a 9" springform pan.
4. With your fingers, gently press nut mixture to form a crust on bottom of pan. Bake 10 minutes; remove from oven and cool.
5. Place cream cheese and sugar substitute in food processor; process until smooth.
6. Add eggs, one at a time, blending well after each addition.
7. Add vanilla extract, lemon rind and salt; pulse to combine. Add sour cream and process to combine.
8. Pour filling into prepared crust.
9. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill overnight.
Source : http://www.momswhothink.com/
Everything about Cheesecake Recipe.
Apple Cheesecake Recipe
No-Bake Apple Cheesecake
Yield: 4 Servings
Ingredients
6 tb unflavored gelatin
1 c boiling water
2 lb cream cheese -- room
1 temperature
2 c confectioners' sugar
1 c heavy cream -- lightly
1 whipped
1 crumb base:
2 c graham cracker crumbs
2 tb sugar
2 red apples -- cored, sliced
1 chopped
1/2 c chopped walnuts
1 caramel topping
Instructions
Grease a 12-inch springform pan and line bottom with waxed paper. In a small bowl, dissolve gelatin in water and let it cool. Beat together cream cheese and confectioners' sugar until light and fluffy. Add gelatin and beat until thoroughly mixed.
Fold in heavy whipped cream and turn mixture into prepared pan and chill. Blend together graham cracker crumbs, sugar and butter. Sprinkle mixture over chilled cheese cake. Press crumbs into surface lightly. Turn cheesecake over, crumb-side down and remove from pan. Top with chopped apples and walnuts. Generously pour caramel sauce over the top.
Everything about Cheesecake Recipe.
Yield: 4 Servings
Ingredients
6 tb unflavored gelatin
1 c boiling water
2 lb cream cheese -- room
1 temperature
2 c confectioners' sugar
1 c heavy cream -- lightly
1 whipped
1 crumb base:
2 c graham cracker crumbs
2 tb sugar
2 red apples -- cored, sliced
1 chopped
1/2 c chopped walnuts
1 caramel topping
Instructions
Grease a 12-inch springform pan and line bottom with waxed paper. In a small bowl, dissolve gelatin in water and let it cool. Beat together cream cheese and confectioners' sugar until light and fluffy. Add gelatin and beat until thoroughly mixed.
Fold in heavy whipped cream and turn mixture into prepared pan and chill. Blend together graham cracker crumbs, sugar and butter. Sprinkle mixture over chilled cheese cake. Press crumbs into surface lightly. Turn cheesecake over, crumb-side down and remove from pan. Top with chopped apples and walnuts. Generously pour caramel sauce over the top.
Everything about Cheesecake Recipe.
Baileys Cheesecake Recipe
Baileys Marbled Cheesecake
Yield: 10 Servings
Ingredients
CRUST
1/2 c butter or margerine melted
1/4 c sugar
1/4 c cocoa powder
2 c graham wafer crumbs
FILLING
2 pk cream cheese
2/3 c sugar
1/2 c baileys irish cream
2 oz semi sweet chocolate
Instructions
Crust: Combine butter, sugar, and cocoa powder. Stir in crumbs. Press evenly over bottom and 1 inch up sides of 9 inch spring form pan. Filling: Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs one at a time at low speed of mixer. Blend in Baileys. Pour about 1/3 of mixture into bowl and stir in melted chocolate until well blended. Pour half of plain mixture into prepared crust. Drizzle with half the chocolate mixture. Repeat layers. Make a marble design by gently swirling batter with small knife. Bake at 325 for 50 to 55 minutes or until set. Loosen cake from rim of pan. Cool on rack. Chill From Canadian living Nov 1995
Everything about Cheesecake Recipe.
Yield: 10 Servings
Ingredients
CRUST
1/2 c butter or margerine melted
1/4 c sugar
1/4 c cocoa powder
2 c graham wafer crumbs
FILLING
2 pk cream cheese
2/3 c sugar
1/2 c baileys irish cream
2 oz semi sweet chocolate
Instructions
Crust: Combine butter, sugar, and cocoa powder. Stir in crumbs. Press evenly over bottom and 1 inch up sides of 9 inch spring form pan. Filling: Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs one at a time at low speed of mixer. Blend in Baileys. Pour about 1/3 of mixture into bowl and stir in melted chocolate until well blended. Pour half of plain mixture into prepared crust. Drizzle with half the chocolate mixture. Repeat layers. Make a marble design by gently swirling batter with small knife. Bake at 325 for 50 to 55 minutes or until set. Loosen cake from rim of pan. Cool on rack. Chill From Canadian living Nov 1995
Everything about Cheesecake Recipe.
Cheesecake Crust Recipe
Basic Cheesecake Crust
Yield: 1 Crust
Ingredients
1 1/2 c crushed graham crackers (1 package)
1/4 c sugar
5 tb melted butter
Instructions
Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan. Refrigerate for 1 hour.
Variations: Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin. Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or topped cheesecakes like raspberry, cherry, or orange. For a sweeter, moister crust (do this only if the cheesecake is going to get eaten quickly, because it gets mushy faster) use brown sugar instead of white.
(see also Basic Cheesecake Filling and Basic Cheesecake Method & Toppings)
Everything about Cheesecake Recipe.
Yield: 1 Crust
Ingredients
1 1/2 c crushed graham crackers (1 package)
1/4 c sugar
5 tb melted butter
Instructions
Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan. Refrigerate for 1 hour.
Variations: Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin. Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or topped cheesecakes like raspberry, cherry, or orange. For a sweeter, moister crust (do this only if the cheesecake is going to get eaten quickly, because it gets mushy faster) use brown sugar instead of white.
(see also Basic Cheesecake Filling and Basic Cheesecake Method & Toppings)
Everything about Cheesecake Recipe.
Low Fat Cheesecake Recipe
Low Fat Lemon Cheesecake Recipe
Ingredients:
1 box crushed graham crackers
1 package sugar free Jello lemon flavored gelatin
2/3 cup boiling water
1 cup 1% low fat cottage cheese
8 ounces light cream cheese
2 cups cool whip Lite thawed
1 cup reduced calorie cherry pie filling
Low Fat Lemon Cheesecake Instructions:
Take a 9 inch pie plate and spray it with a non stick cooking spray. Dust side with half box of graham cracker crumbs. Melt totally the gelatin in the boiling water; dispense into blender, add cream cheese and cottage cheese and cover.
Mix together at a medium speed, rubbing down sides occasionally about 3 minutes or until it is found smooth. Put it in a large bowl and mix in cool whip until found smooth. Transfer into the pie pan and spay the remaining crackers on the top. Let it chill for about 4 hours then top with the pie filling.
Serving Size: 4
Shannon N. Jefferson gets her recipes from quickrecipesdy.info so be sure to stop by and check for new updates.
Everything about Cheesecake Recipe.
Ingredients:
1 box crushed graham crackers
1 package sugar free Jello lemon flavored gelatin
2/3 cup boiling water
1 cup 1% low fat cottage cheese
8 ounces light cream cheese
2 cups cool whip Lite thawed
1 cup reduced calorie cherry pie filling
Low Fat Lemon Cheesecake Instructions:
Take a 9 inch pie plate and spray it with a non stick cooking spray. Dust side with half box of graham cracker crumbs. Melt totally the gelatin in the boiling water; dispense into blender, add cream cheese and cottage cheese and cover.
Mix together at a medium speed, rubbing down sides occasionally about 3 minutes or until it is found smooth. Put it in a large bowl and mix in cool whip until found smooth. Transfer into the pie pan and spay the remaining crackers on the top. Let it chill for about 4 hours then top with the pie filling.
Serving Size: 4
Shannon N. Jefferson gets her recipes from quickrecipesdy.info so be sure to stop by and check for new updates.
Everything about Cheesecake Recipe.
Plain Cheesecake Recipe
Cheesecake ( Basic Recipe )
Yield: 3 Cakes
Ingredients
8 lb cream cheese
7 c sugar
16 lg eggs
3 c whipping cream
4 c sour cream
4 tb cornstarch
4 tb vanilla
CRUST
10 c graham crumbs
1 c sugar
3 c margerine
Instructions
Line edges of 3 springform cake pans with wax (or parchment) paper. Press graham cracker crust into bottom. Set aside.
Cream cheese until fluffy. Add sugar and beat until dissolved. Add eggs slowly then add remaining ingredients in order and mix until combined. Pour into pans and bake at 250F for 30 minutes; reduce to 200F for 2-2 1/2 hours. Make sure to rotate cakes in oven for even baking at the halfway point. Cakes are ready when you tap the sides and they wiggle like jello. A properly cooked cake should be perfectly level across the top. If it has sunk in, it's over cooked.
Yields 3 regular cheesecakes or 4 mousse topped cheesecakes.
Stolen from the 'confidential' recipe manual of Moxie's Restaurants. This is the same recipe used by the Cheesecake Cafe, which used to be owned by Moxie's.
Everything about Cheesecake Recipe.
Yield: 3 Cakes
Ingredients
8 lb cream cheese
7 c sugar
16 lg eggs
3 c whipping cream
4 c sour cream
4 tb cornstarch
4 tb vanilla
CRUST
10 c graham crumbs
1 c sugar
3 c margerine
Instructions
Line edges of 3 springform cake pans with wax (or parchment) paper. Press graham cracker crust into bottom. Set aside.
Cream cheese until fluffy. Add sugar and beat until dissolved. Add eggs slowly then add remaining ingredients in order and mix until combined. Pour into pans and bake at 250F for 30 minutes; reduce to 200F for 2-2 1/2 hours. Make sure to rotate cakes in oven for even baking at the halfway point. Cakes are ready when you tap the sides and they wiggle like jello. A properly cooked cake should be perfectly level across the top. If it has sunk in, it's over cooked.
Yields 3 regular cheesecakes or 4 mousse topped cheesecakes.
Stolen from the 'confidential' recipe manual of Moxie's Restaurants. This is the same recipe used by the Cheesecake Cafe, which used to be owned by Moxie's.
Everything about Cheesecake Recipe.
Swirl Cheesecake Recipe
Gingerbread-Cheesecake Swirl
Yield: 1 Serving
Ingredients
1 ts ginger, ground [a]
1 ts cinnamon, ground [a]
1/4 ts nutmeg, ground [a]
1/8 ts cloves, ground [a]
1/4 ts salt [a]
1 1/2 ts baking soda [a]
1 lb cream cheese at room temperature
1/2 ts vanilla extract
4 lg eggs
1/2 c + 2 tablespoons white sugar
Instructions
Mix [a]; set aside. Beat cream cheese, preferably with an electric mixer, until smooth. Beat in the vanilla, then 2 eggs, then the white sugar, completely incorporating each ingredient before adding the next. Remove half the cream cheese mixture and refrigerate it.
Mix [b]. Beat in [a], then the remaining 2 eggs. Stir in the flour in 2 batches. Refrigerate this gingerbread batter at least 20 minutes.
With a tablespoon drop half the gingerbread batter in lumps, lines or strings onto the bottom of a greased 9" or 9-1/2" round Springform pan. Fill the spaces with half the chilled cheesecake mixture. Very gently cover the cheesecake lumps with the rest of the gingerbread. Fill the new spaces with the remaining chilled cheesecake. Using the flat edge of a knife, swirl the pan contents to make a pretty pattern. Be careful not to mix the 2 batters. Gently pour on the room temperature cheesecake.
Bake in a preheated 350F oven 50 minutes, until the top of the cake begins to crack in the center. The cake will be lumpy, since the gingerbread rises and the cheesecake sinks (that's why you add half the cheesecake last), but it's still nice-looking. Cool to room temperature, then remove pan sides. Refrigerate for at least 3 hours.
Serve cold. It's easy to remove the pan bottom when the cake is cold: turn the cake over, run a knife carefully between the pan bottom and the cake, then remove.
Everything about Cheesecake Recipe.
Yield: 1 Serving
Ingredients
1 ts ginger, ground [a]
1 ts cinnamon, ground [a]
1/4 ts nutmeg, ground [a]
1/8 ts cloves, ground [a]
1/4 ts salt [a]
1 1/2 ts baking soda [a]
1 lb cream cheese at room temperature
1/2 ts vanilla extract
4 lg eggs
1/2 c + 2 tablespoons white sugar
Instructions
Mix [a]; set aside. Beat cream cheese, preferably with an electric mixer, until smooth. Beat in the vanilla, then 2 eggs, then the white sugar, completely incorporating each ingredient before adding the next. Remove half the cream cheese mixture and refrigerate it.
Mix [b]. Beat in [a], then the remaining 2 eggs. Stir in the flour in 2 batches. Refrigerate this gingerbread batter at least 20 minutes.
With a tablespoon drop half the gingerbread batter in lumps, lines or strings onto the bottom of a greased 9" or 9-1/2" round Springform pan. Fill the spaces with half the chilled cheesecake mixture. Very gently cover the cheesecake lumps with the rest of the gingerbread. Fill the new spaces with the remaining chilled cheesecake. Using the flat edge of a knife, swirl the pan contents to make a pretty pattern. Be careful not to mix the 2 batters. Gently pour on the room temperature cheesecake.
Bake in a preheated 350F oven 50 minutes, until the top of the cake begins to crack in the center. The cake will be lumpy, since the gingerbread rises and the cheesecake sinks (that's why you add half the cheesecake last), but it's still nice-looking. Cool to room temperature, then remove pan sides. Refrigerate for at least 3 hours.
Serve cold. It's easy to remove the pan bottom when the cake is cold: turn the cake over, run a knife carefully between the pan bottom and the cake, then remove.
Everything about Cheesecake Recipe.
Banana Cheesecake Recipe
Cheesecake ( Banana )
Yield: 8 Servings
Ingredients
1 10 pie crust, pre-baked for 10 minu; tes
12 oz cream cheese
1 1/2 c plain yogurt
2 c pureed bananas (4 medium bananas)
2 eggs (opt)
1/4 c honey (opt)
Instructions
Blend all the ingredients in the blender until smooth and creamy. Pour into the pre-baked pie crust and bake for 30 minutes or until set. Allow to cool before serving. You can top with a layer of yogurt and decorate with any fresh fruit (try a mixture of strawberry and banana slices). Serve well chilled. Without the eggs and honey, each serving will contain: 410 calories, 49 milligrams cholesterol, 18 grams fat, 11 grams protein.
Everything about Cheesecake Recipe.
Yield: 8 Servings
Ingredients
1 10 pie crust, pre-baked for 10 minu; tes
12 oz cream cheese
1 1/2 c plain yogurt
2 c pureed bananas (4 medium bananas)
2 eggs (opt)
1/4 c honey (opt)
Instructions
Blend all the ingredients in the blender until smooth and creamy. Pour into the pre-baked pie crust and bake for 30 minutes or until set. Allow to cool before serving. You can top with a layer of yogurt and decorate with any fresh fruit (try a mixture of strawberry and banana slices). Serve well chilled. Without the eggs and honey, each serving will contain: 410 calories, 49 milligrams cholesterol, 18 grams fat, 11 grams protein.
Everything about Cheesecake Recipe.
Cheesecake Recipe Sour Cream
Sour Cream Cheesecake
Yield: 12 Servings
Ingredients
2 c graham cracker crumbs
1/4 c sugar
1/3 c margarine; melted
1 c cream cheese
1 1/2 c sugar
4 eggs
1 ts vanilla extract
2 c sour cream
1/4 c sugar
1 ts vanilla extract
Instructions
Combine crumbs, sugar and melted margarine for crust. Pat into springform pan. Combine remaining ingredients; beat until fluffly. Bake at 350 degrees for 50 minutes or until firm.
Combine sour cream, sugar and vanilla. Remove from oven. Let stand 15 minutes. Reset oven for 450 degrees. Put in 450 oven for 10 minutes. Leave in oven with door open.
NOTES : This is a Mark Family Birthday tradition. With only the candles lit, we gather around the kitchen table and sing a discordant round of "Happy Birthday". Somebody always says, "Sing it again." Uncle Kenny's voice is always the loudest--and most out of tune. Sorry, Uncle Ken. You know I love you dearly. You know you're my favorite. But you CAN'T carry a tune.
Everything about Cheesecake Recipe.
Yield: 12 Servings
Ingredients
2 c graham cracker crumbs
1/4 c sugar
1/3 c margarine; melted
1 c cream cheese
1 1/2 c sugar
4 eggs
1 ts vanilla extract
2 c sour cream
1/4 c sugar
1 ts vanilla extract
Instructions
Combine crumbs, sugar and melted margarine for crust. Pat into springform pan. Combine remaining ingredients; beat until fluffly. Bake at 350 degrees for 50 minutes or until firm.
Combine sour cream, sugar and vanilla. Remove from oven. Let stand 15 minutes. Reset oven for 450 degrees. Put in 450 oven for 10 minutes. Leave in oven with door open.
NOTES : This is a Mark Family Birthday tradition. With only the candles lit, we gather around the kitchen table and sing a discordant round of "Happy Birthday". Somebody always says, "Sing it again." Uncle Kenny's voice is always the loudest--and most out of tune. Sorry, Uncle Ken. You know I love you dearly. You know you're my favorite. But you CAN'T carry a tune.
Everything about Cheesecake Recipe.
Chocolate Raspberry Cheesecake Recipe
Chocolate Raspberry Cheesecake
Ingredients
(10 servings)
1 1/2 c Creme-filled Cookie Crumbs
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
Instructions
Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.
Everything about Cheesecake Recipe.
Ingredients
(10 servings)
1 1/2 c Creme-filled Cookie Crumbs
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
Instructions
Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.
Everything about Cheesecake Recipe.
Peanut Butter Cheesecake Recipe
Peanut Butter Cheesecake
Yield: 1
Ingredients
2 lb cream cheese
1 1/2 c granulated sugar
4 lg eggs
1 c creamy peanut butter
1 tb all purpose flour
2 ts vanilla extract
1 powdered sugar or mint
Instructions
Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour.
Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth.
Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint.
Everything about Cheesecake Recipe.
Yield: 1
Ingredients
2 lb cream cheese
1 1/2 c granulated sugar
4 lg eggs
1 c creamy peanut butter
1 tb all purpose flour
2 ts vanilla extract
1 powdered sugar or mint
Instructions
Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour.
Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth.
Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint.
Everything about Cheesecake Recipe.
Cheesecake Bar Recipe
Daiquiri Cheesecake Cheesecake
Yield: 12 Servings
Ingredients
1 1/2 pk graham crackers; crushed
1/3 c sugar
1 springform pan
1 filling:
1 and softened in a microwave
5 jumbo eggs separated
2 env. knox gelatin
2/3 c fresh lime juice
1 1/2 ts fresh grated lemon peel
1/2 c powdered sugar
1 crust:
6 butter; melted
1 mix and pat into bottom and
1 bake at 350 for 10 mins.
24 oz cream cheese; unwrapped
1 on high
2/3 c sugar
1/2 c light rum
1 1/2 ts fresh grated lime peel
1 pt whipping cream
Instructions
Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice; rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.
Everything about Cheesecake Recipe.
Yield: 12 Servings
Ingredients
1 1/2 pk graham crackers; crushed
1/3 c sugar
1 springform pan
1 filling:
1 and softened in a microwave
5 jumbo eggs separated
2 env. knox gelatin
2/3 c fresh lime juice
1 1/2 ts fresh grated lemon peel
1/2 c powdered sugar
1 crust:
6 butter; melted
1 mix and pat into bottom and
1 bake at 350 for 10 mins.
24 oz cream cheese; unwrapped
1 on high
2/3 c sugar
1/2 c light rum
1 1/2 ts fresh grated lime peel
1 pt whipping cream
Instructions
Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice; rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.
Everything about Cheesecake Recipe.
Juniors Cheesecake Recipe
Juniors Cheesecake
Juniors cheesecake restaurant was founded in 1950 by Harry Rosen, and named Juniors after his two sons, Walter and Marvin. Harry and Eigel Peterson, the master baker, hit upon the secret formula for Juniors cheesecake recipe and it has been part of the Rosen family for three generations.
Juniors cheesecake New York is located in Brooklyn and is a favorite restaurant of many New Yorkers. It was rated #1 by New York Magazine in the 1970’s and people started to come from all over for an award-winning slice. In 1982, Governor Mario Cuomo declared May 27th as Junior’s Restaurant Day.
In 1989 Juniors cheesecake became available through mail-order and can now be ordered online. It can be shipped frozen anywhere in the United States. Each 8” large Juniors cheesecake arrives in a special, stay-fresh container guaranteeing freshness.
Today people still come from all over to have their favorite slice of famous cheesecake. For over 50 years the saying is still true: You haven’t lived until you’ve had cheesecake at Juniors.
For those of you that want the juniors cheesecake recipe here is the Famous No. 1 Juniors cheesecake recipe.
Pure Cream Cheesecake -- "The Best of the Best"
1 recipe Thin Sponge Cake Layer (see below)
For Cream Cheese Filling:
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream
1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don't remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring form pan. Slide the cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Thin Sponge Cake Layer for Cheesecake
One suggestion: keep an eye on this cake while it bakes. There's not much batter, so it needs only about 10 minutes of baking -- only enough time for the cake to turn light golden and set on the top.
1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites -- don't worry if a few white specks remain.
5. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
Serves 12 to 16.
Source: From the cookbook, "Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant".
Enjoy Juniors cheesecake one way or the other, you won’t be sorry.
Copyright © 2005 Best-Coffee-Makers-Online.com. All Rights Reserved.
This article is supplied by Best-Coffee-Makers-Online.com where you can easily shop and compare coffee makers so you can purchase exactly what you’re looking for at great values.
Everything about Cheesecake Recipe.
Juniors cheesecake restaurant was founded in 1950 by Harry Rosen, and named Juniors after his two sons, Walter and Marvin. Harry and Eigel Peterson, the master baker, hit upon the secret formula for Juniors cheesecake recipe and it has been part of the Rosen family for three generations.
Juniors cheesecake New York is located in Brooklyn and is a favorite restaurant of many New Yorkers. It was rated #1 by New York Magazine in the 1970’s and people started to come from all over for an award-winning slice. In 1982, Governor Mario Cuomo declared May 27th as Junior’s Restaurant Day.
In 1989 Juniors cheesecake became available through mail-order and can now be ordered online. It can be shipped frozen anywhere in the United States. Each 8” large Juniors cheesecake arrives in a special, stay-fresh container guaranteeing freshness.
Today people still come from all over to have their favorite slice of famous cheesecake. For over 50 years the saying is still true: You haven’t lived until you’ve had cheesecake at Juniors.
For those of you that want the juniors cheesecake recipe here is the Famous No. 1 Juniors cheesecake recipe.
Pure Cream Cheesecake -- "The Best of the Best"
1 recipe Thin Sponge Cake Layer (see below)
For Cream Cheese Filling:
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream
1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don't remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring form pan. Slide the cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Thin Sponge Cake Layer for Cheesecake
One suggestion: keep an eye on this cake while it bakes. There's not much batter, so it needs only about 10 minutes of baking -- only enough time for the cake to turn light golden and set on the top.
1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites -- don't worry if a few white specks remain.
5. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
Serves 12 to 16.
Source: From the cookbook, "Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant".
Enjoy Juniors cheesecake one way or the other, you won’t be sorry.
Copyright © 2005 Best-Coffee-Makers-Online.com. All Rights Reserved.
This article is supplied by Best-Coffee-Makers-Online.com where you can easily shop and compare coffee makers so you can purchase exactly what you’re looking for at great values.
Everything about Cheesecake Recipe.
Mango Cheesecake Recipe
Coconut - Mango Cheesecake
Yield: 12 Servings
Ingredients
CRUST:
1 1/2 c graham cracker crumbs
1 1/2 c sweetened shredded coconut; toasted
1/4 c sugar
1/2 c unsalted butter; (1 stick)
-melted
FILLING:
4 pk cream cheese; (8 ounce) room temperature
3/4 c sugar
3 lg eggs
1 lg egg yolk
15 oz cream of coconut; canned
1 c whipping cream
1 c sweetened shredded coconut
2 lg fresh mangoes
Additional sugar; optional
Instructions
Pan-try and Pre-pare:
15-oz Can Cream of Coconut from Coco Lopez, available in the liquor department of most supermarkets Mangoes: halve, pit, peel, slice
FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2 3/4-inch- high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of pre-pared pan. Chill while preparing filling.
FOR FILLING: Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.
Meanwhile, preheat the OVEN to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)
Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.
Per serving (excluding unknown items): 303 Calories; 21g Fat (62% calories from fat); 3g Protein; 26g Carbohydrate; 122mg Cholesterol; 114mg Sodium
Everything about Cheesecake Recipe.
Yield: 12 Servings
Ingredients
CRUST:
1 1/2 c graham cracker crumbs
1 1/2 c sweetened shredded coconut; toasted
1/4 c sugar
1/2 c unsalted butter; (1 stick)
-melted
FILLING:
4 pk cream cheese; (8 ounce) room temperature
3/4 c sugar
3 lg eggs
1 lg egg yolk
15 oz cream of coconut; canned
1 c whipping cream
1 c sweetened shredded coconut
2 lg fresh mangoes
Additional sugar; optional
Instructions
Pan-try and Pre-pare:
15-oz Can Cream of Coconut from Coco Lopez, available in the liquor department of most supermarkets Mangoes: halve, pit, peel, slice
FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2 3/4-inch- high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of pre-pared pan. Chill while preparing filling.
FOR FILLING: Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.
Meanwhile, preheat the OVEN to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)
Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.
Per serving (excluding unknown items): 303 Calories; 21g Fat (62% calories from fat); 3g Protein; 26g Carbohydrate; 122mg Cholesterol; 114mg Sodium
Everything about Cheesecake Recipe.
Original Cheesecake Recipe
Original "Philly" Cheesecake
Yield: 10 Servings
Ingredients
1 no ingredients
Instructions
1 cup Graham Cracker Crumbs
24 oz Cream Cheese, Softened
5 Tbsp Lemon Juice
1 tsp Vanilla
3 Tbsp Margarine, Melted
3/4 cup Sugar
1 1/2 tsp Grated Lemon Peel
3 ea Large Eggs, Separated
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.
Everything about Cheesecake Recipe.
Yield: 10 Servings
Ingredients
1 no ingredients
Instructions
1 cup Graham Cracker Crumbs
24 oz Cream Cheese, Softened
5 Tbsp Lemon Juice
1 tsp Vanilla
3 Tbsp Margarine, Melted
3/4 cup Sugar
1 1/2 tsp Grated Lemon Peel
3 ea Large Eggs, Separated
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.
Everything about Cheesecake Recipe.
Pumpkin Cheesecake Pie Recipe
Pumpkin Cheesecake
Yield: 1 Serving
Ingredients
PASTRY
1 C Flour
1 Egg yolk
1/4 C Sugar
1/4 C Butter; softened
1 ts Vanilla
FILLING
2 1/2 lb Cream cheese
3/4 ts Ginger; ground
1/2 t
1/2 ts Cinnamon; ground
3/4 C Light brown sugar
1 lb Pumpkin; canned
2 Egg yolks
1 C Sugar
5 Eggs
3 tb Flour
1 ts Vanilla extract
3/4 ts Allspice; ground
1/4 C Cream; heavy
Instructions
MAKE PASTRY: Preheat the oven to 400 degrees F. Grease the bottom and sides of a 9-inch-diameter, 3-inch deep springform pan.
Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within about 1/2 inch of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling.
MAKE FILLING: Increase the oven temperature to 475 degrees F. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream.
Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F. and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight.
NOTES:
* A holiday alternative to pumpkin pie -- This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer and amazing cook.
: Difficulty: moderate.
: Time: 1 hour preparation, several hours baking.
: Precision: measure carefully.
Everything about Cheesecake Recipe.
Yield: 1 Serving
Ingredients
PASTRY
1 C Flour
1 Egg yolk
1/4 C Sugar
1/4 C Butter; softened
1 ts Vanilla
FILLING
2 1/2 lb Cream cheese
3/4 ts Ginger; ground
1/2 t
1/2 ts Cinnamon; ground
3/4 C Light brown sugar
1 lb Pumpkin; canned
2 Egg yolks
1 C Sugar
5 Eggs
3 tb Flour
1 ts Vanilla extract
3/4 ts Allspice; ground
1/4 C Cream; heavy
Instructions
MAKE PASTRY: Preheat the oven to 400 degrees F. Grease the bottom and sides of a 9-inch-diameter, 3-inch deep springform pan.
Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within about 1/2 inch of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling.
MAKE FILLING: Increase the oven temperature to 475 degrees F. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream.
Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F. and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight.
NOTES:
* A holiday alternative to pumpkin pie -- This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer and amazing cook.
: Difficulty: moderate.
: Time: 1 hour preparation, several hours baking.
: Precision: measure carefully.
Everything about Cheesecake Recipe.
Recipe For Pumpkin Cheesecake
Pumpkin Pie Cheesecake
Yield: 1 Serving
Ingredients
1 crust:
12 sq graham crackers
1/3 c grape-nuts"
2 tb sugar
1 tb hazelnut oil; walnut or canola oil
1 ts unsalted butter; melted
1/2 lg egg white
1 ts apple juice; aor any fruit juice
1 (1-2t as needed)
1 filling
1 1/2 c nonfat cottage cheese
1/3 c lowfat cream cheese; (2 3/4 oz) at room
1 temperature
3 tb nonfat vanilla yogurt
1/3 c sugar
1 1/2 tb all-purpose flour
2 ts vanilla extract
2 lg egg whites
1 1/2 c canned pumpkin
1/3 c dark brown sugar; packed
1 ts cinnamon
1/4 ts nutmeg
1/2 ts ground ginger
1/8 ts ground cloves; scant
1 generous pinch of salt
Instructions
As promised, here is the recipe for Pumpkin Cheesecake Pie from "Have Your Cake and Eat it, Too" by Susan Purdy. I made only one slight modification. I'm not a nutmeg nut so I thought the original was heavy on the nutmeg. Next time, I'll reduce it from 1/2 tsp to 1/4 tsp. If you're into nutmeg, use 1/2 tsp.
Crumble the graham crackers into the bowl of a food processor and process until crumbs form. Add the Grape Nuts cereal, sugar, oil, melted butter, egg white and 1 tsp fruit juice or water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test to see if they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse
once or twice. Set aside.
1. Position rack in the top third of the oven and preheat to 350.
2. Press crumb mixture into a 9" pie plate. Set aside.
3. Place the cottage cheese in a strainer set over a bowl. Cover the cheese with a piece of plastic wrap and press down firmly on the cheese to force out as much liquid as possible, making relatively dry curds. Transfer the cottage cheese to the food processor and process for 2 full minutes or until absolutely smooth, with a trace of graininess.
4. Add the cream cheese, yogurt, sugar, flour and vanilla. Process until smooth. Remove 1/3 cup of this mixture and set it aside for marbleizing the top of the pie.
5. Add the egg whites, pumpkin, brown sugar, spices and salt to the processor. Pulse until thoroughly blended.
6. Pour the pumpkin mixture into the prepared crust, taking care not to dislodge the crumbs. To make the marbleized design, spoon 5 separate pools of the reserved cream cheese batter on the top of the pie. Draw the tip of the knife through the contrasting batters in a swirling pattern.
7. Bake for 30 minutes, or until the top is set and no longer sticky to the touch. Cool the pie on a wire rack. Serve at room temperature. Refrigerate any leftovers.
According to the book, the pie filling contains only 11% fat. With the crust it goes up to 19%. Pretty respectable in my book, especially compared to any other cheesecake! Other numbers: 214 calories, 5 g of fat, 1.6 g saturated fat, 303 mg sodium and 8 mg cholesterol.
Per serving: 1813 Calories (kcal); 41g Total Fat; (19% calories from fat); 74g Protein; 295g Carbohydrate; 68mg Cholesterol; 2150mg Sodium Food Exchanges: 5 Grain(Starch); 9 Lean Meat; 6 Vegetable; 0 Fruit; 7 Fat; 11 1/2 Other Carbohydrates
Contributor: Have Your Cake & Eat It Too;S. Purdy(S. Badian)
Everything about Cheesecake Recipe.
Yield: 1 Serving
Ingredients
1 crust:
12 sq graham crackers
1/3 c grape-nuts"
2 tb sugar
1 tb hazelnut oil; walnut or canola oil
1 ts unsalted butter; melted
1/2 lg egg white
1 ts apple juice; aor any fruit juice
1 (1-2t as needed)
1 filling
1 1/2 c nonfat cottage cheese
1/3 c lowfat cream cheese; (2 3/4 oz) at room
1 temperature
3 tb nonfat vanilla yogurt
1/3 c sugar
1 1/2 tb all-purpose flour
2 ts vanilla extract
2 lg egg whites
1 1/2 c canned pumpkin
1/3 c dark brown sugar; packed
1 ts cinnamon
1/4 ts nutmeg
1/2 ts ground ginger
1/8 ts ground cloves; scant
1 generous pinch of salt
Instructions
As promised, here is the recipe for Pumpkin Cheesecake Pie from "Have Your Cake and Eat it, Too" by Susan Purdy. I made only one slight modification. I'm not a nutmeg nut so I thought the original was heavy on the nutmeg. Next time, I'll reduce it from 1/2 tsp to 1/4 tsp. If you're into nutmeg, use 1/2 tsp.
Crumble the graham crackers into the bowl of a food processor and process until crumbs form. Add the Grape Nuts cereal, sugar, oil, melted butter, egg white and 1 tsp fruit juice or water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test to see if they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse
once or twice. Set aside.
1. Position rack in the top third of the oven and preheat to 350.
2. Press crumb mixture into a 9" pie plate. Set aside.
3. Place the cottage cheese in a strainer set over a bowl. Cover the cheese with a piece of plastic wrap and press down firmly on the cheese to force out as much liquid as possible, making relatively dry curds. Transfer the cottage cheese to the food processor and process for 2 full minutes or until absolutely smooth, with a trace of graininess.
4. Add the cream cheese, yogurt, sugar, flour and vanilla. Process until smooth. Remove 1/3 cup of this mixture and set it aside for marbleizing the top of the pie.
5. Add the egg whites, pumpkin, brown sugar, spices and salt to the processor. Pulse until thoroughly blended.
6. Pour the pumpkin mixture into the prepared crust, taking care not to dislodge the crumbs. To make the marbleized design, spoon 5 separate pools of the reserved cream cheese batter on the top of the pie. Draw the tip of the knife through the contrasting batters in a swirling pattern.
7. Bake for 30 minutes, or until the top is set and no longer sticky to the touch. Cool the pie on a wire rack. Serve at room temperature. Refrigerate any leftovers.
According to the book, the pie filling contains only 11% fat. With the crust it goes up to 19%. Pretty respectable in my book, especially compared to any other cheesecake! Other numbers: 214 calories, 5 g of fat, 1.6 g saturated fat, 303 mg sodium and 8 mg cholesterol.
Per serving: 1813 Calories (kcal); 41g Total Fat; (19% calories from fat); 74g Protein; 295g Carbohydrate; 68mg Cholesterol; 2150mg Sodium Food Exchanges: 5 Grain(Starch); 9 Lean Meat; 6 Vegetable; 0 Fruit; 7 Fat; 11 1/2 Other Carbohydrates
Contributor: Have Your Cake & Eat It Too;S. Purdy(S. Badian)
Everything about Cheesecake Recipe.
Recipe For Strawberry Cheesecake
Strawberry Cheesecake
Yield: 8 Servings
Ingredients
2 tb margarine
1/2 c graham cracker crumbs
8 oz low-fat cottage cheese
1/3 c evaporated skim milk
1 1/2 tb unflavored gelatin; (1 1/2-pk)
2 tb sugar, divided
1/2 c orange juice
1/2 ts orange; rind grated
2 egg; whites
1/8 ts salt
2 tb water
1 c strawberries; crushed
Instructions
(ER note) Crush fresh strawberries, or thaw frozen unsweetened. For 1/3 cup evaporated milk, you can place a scant 2 tb. powdered skim milk in a measuring cup and fill with liquid milk up to 1/3 mark.
Preheat oven to 400 F. Melt margarine in 9 inch pan. Add crumbs, mix. Press mixture over bottom of pan. Bake 5 to 7 minutes. Cool.
Sieve cottage cheese or puree in blender. Add milk and stir until smooth. Chill.
In saucepan, mix 1 1/2 tb gelatin and 1 tb sugar. Add juice and rind. Heat over low heat, stirring constantly until gelatin is dissolved. Remove from heat. Let stand at room temperature.
In medium bowl beat egg whites with salt until stiff. Fold in gelatin and cottage cheese. Pour over crumbs. Refrigerate until set before adding glaze.
GLAZE Mix remaining gelatin (1/2 Tb) with water and 1 tb sugar. Heat until gelatin is dissolved. Stir in strawberries. Pour mixture over cheesecake and spread with spatula. Refrigerate until firm.
1/8 recipe, 120 calories, 1/2 starch, 1 lean meat, 1/2 fruit exchange 7.8 gm protein, 4.1 gm fat, 13.4 gm carbohydrate, 253.6 mg sodium, 207.2 mg potassium, 1.2 gm fiber, 3 mg cholesterol.
Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93.
Everything about Cheesecake Recipe.
Yield: 8 Servings
Ingredients
2 tb margarine
1/2 c graham cracker crumbs
8 oz low-fat cottage cheese
1/3 c evaporated skim milk
1 1/2 tb unflavored gelatin; (1 1/2-pk)
2 tb sugar, divided
1/2 c orange juice
1/2 ts orange; rind grated
2 egg; whites
1/8 ts salt
2 tb water
1 c strawberries; crushed
Instructions
(ER note) Crush fresh strawberries, or thaw frozen unsweetened. For 1/3 cup evaporated milk, you can place a scant 2 tb. powdered skim milk in a measuring cup and fill with liquid milk up to 1/3 mark.
Preheat oven to 400 F. Melt margarine in 9 inch pan. Add crumbs, mix. Press mixture over bottom of pan. Bake 5 to 7 minutes. Cool.
Sieve cottage cheese or puree in blender. Add milk and stir until smooth. Chill.
In saucepan, mix 1 1/2 tb gelatin and 1 tb sugar. Add juice and rind. Heat over low heat, stirring constantly until gelatin is dissolved. Remove from heat. Let stand at room temperature.
In medium bowl beat egg whites with salt until stiff. Fold in gelatin and cottage cheese. Pour over crumbs. Refrigerate until set before adding glaze.
GLAZE Mix remaining gelatin (1/2 Tb) with water and 1 tb sugar. Heat until gelatin is dissolved. Stir in strawberries. Pour mixture over cheesecake and spread with spatula. Refrigerate until firm.
1/8 recipe, 120 calories, 1/2 starch, 1 lean meat, 1/2 fruit exchange 7.8 gm protein, 4.1 gm fat, 13.4 gm carbohydrate, 253.6 mg sodium, 207.2 mg potassium, 1.2 gm fiber, 3 mg cholesterol.
Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93.
Everything about Cheesecake Recipe.
Cheesecake Topping Recipe
Fruit Filling Or Cheesecake Topping
Yield: 1 Serving
Ingredients
3 c berries; (not strawberries)
5 pa equal" sweetener; (up to 10)
1 or 1/4 to 1/2 cup sugar
1 tb flour; or arrowroot,
1 cornstarch or potato starch
1/4 ts cinnamon
1/4 ts lemon juice
Instructions
Put 1/2 of berries in a small pot (or microwave safe dish). Mix in thickener.
Heat to a boil, stirring.
Add sugar, cinnamon and lemon juice. Don't add Equal at this time. Stir as it cooks and thickens. Turn off heat. Add Equal, if you are using it. Stir in remainder of berries. Do not cook further. Refrigerate if you like it cool, or use immediately if you want the berries warm.
Spoon over cheesecake..
Per serving: 163 Calories (kcal); 2g Total Fat; (7% calories from fat); 3g Protein; 38g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates
Everything about Cheesecake Recipe.
Yield: 1 Serving
Ingredients
3 c berries; (not strawberries)
5 pa equal" sweetener; (up to 10)
1 or 1/4 to 1/2 cup sugar
1 tb flour; or arrowroot,
1 cornstarch or potato starch
1/4 ts cinnamon
1/4 ts lemon juice
Instructions
Put 1/2 of berries in a small pot (or microwave safe dish). Mix in thickener.
Heat to a boil, stirring.
Add sugar, cinnamon and lemon juice. Don't add Equal at this time. Stir as it cooks and thickens. Turn off heat. Add Equal, if you are using it. Stir in remainder of berries. Do not cook further. Refrigerate if you like it cool, or use immediately if you want the berries warm.
Spoon over cheesecake..
Per serving: 163 Calories (kcal); 2g Total Fat; (7% calories from fat); 3g Protein; 38g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates
Everything about Cheesecake Recipe.
Italian Cheesecake Recipe
Cheesecake, Italian Style
Yield: 12 Servings
Ingredients
COOKIEDOUGH CRUST
1 c all - purpose flour
1/4 c sugar
1/2 c butter
1 egg yolk
1 ts vanilla
FILLING
1 cn (20 ounces) crushed pineapple; well drained (op)
4 egg whites; room temperature
1/2 c sugar
16 oz ricotta cheese; drained, necessary
8 oz cream cheese; softened
1/4 c all - purpose flour
1 ts vanilla
1/2 ts salt
2 eggs; room temperature
Instructions
Prepare crust, bake and cool; spread pineapple on crust; beat egg whites until soft peaks form, gradually beat in sugar until whites are stiff and shiny, set aside. Beat together cheeses, flour, vanilla and salt until smooth. Add eggs, one at a time, beating well after each. Fold in egg whites carefully but thoroughly. Pour into crust and bake in preheated 300 oven 70 min. or until cake tester comes out clean. Cool on cake rack, then refrigerate. Run spatula around edge of cake to loosen, then remove from pan.
COOKIE DOUGH CRUST Combine flour and sugar. Cut in butter til fine. Beat yolk with vanilla, then work into flour with fork til well blended. Shape in ball, put on sm. piece of wax paper and flatten to pancake shape. Chill 10 min. Put in bottom of 9" cheesecake pan and press with fingers to cover bottom and 1" up sides. Bake in preheated 400 oven 12-14 min. or until lightly browned.
Everything about Cheesecake Recipe.
Yield: 12 Servings
Ingredients
COOKIEDOUGH CRUST
1 c all - purpose flour
1/4 c sugar
1/2 c butter
1 egg yolk
1 ts vanilla
FILLING
1 cn (20 ounces) crushed pineapple; well drained (op)
4 egg whites; room temperature
1/2 c sugar
16 oz ricotta cheese; drained, necessary
8 oz cream cheese; softened
1/4 c all - purpose flour
1 ts vanilla
1/2 ts salt
2 eggs; room temperature
Instructions
Prepare crust, bake and cool; spread pineapple on crust; beat egg whites until soft peaks form, gradually beat in sugar until whites are stiff and shiny, set aside. Beat together cheeses, flour, vanilla and salt until smooth. Add eggs, one at a time, beating well after each. Fold in egg whites carefully but thoroughly. Pour into crust and bake in preheated 300 oven 70 min. or until cake tester comes out clean. Cool on cake rack, then refrigerate. Run spatula around edge of cake to loosen, then remove from pan.
COOKIE DOUGH CRUST Combine flour and sugar. Cut in butter til fine. Beat yolk with vanilla, then work into flour with fork til well blended. Shape in ball, put on sm. piece of wax paper and flatten to pancake shape. Chill 10 min. Put in bottom of 9" cheesecake pan and press with fingers to cover bottom and 1" up sides. Bake in preheated 400 oven 12-14 min. or until lightly browned.
Everything about Cheesecake Recipe.
Orange Cheesecake Recipe
Cheesecake (Orange)
Yield: 8 Servings
Ingredients
CRUST
1 c soft wholewheat bread crumbs
1/4 c bran (natural)
1/4 c brown sugar subs (sugartwin)
1/2 ts ground cinnamon
2 tb butter or margarine
FILLING
1 tb unflavored gelatin (1 pkg)
1/3 c water
2 c 2% cottage cheese
1/3 c orange juice
1 ts orange rind
1 sm banana
2 tb white sugar subs. sugartwin
1 ts lemon juice
1 sm orange
8 strawberries or grapes
Instructions
CRUST: Combine 1st 4 ingredients in a bowl. With fingers, rub in butter until mixture is crumbly. Press onto bottom of 7-8" springform pan.
FILLING: In small saucepan, sprinkle gelatin over water & let stand about 5 minutes to soften. Place over low heat, stirring until gelatin dissolves. Let cool to room temperature. In food processoror blender, combine cottage cheese, orange juice & rind, banana, sweetener, lemon juice & dissolved gelatin. Puree until smooth (mash cottage cheese, banana with sweetener, juices & gelatin or press through sieve). Pour over prepared crust. Cover & chill 2-4 hrs or until set. At serving time, remove side from pan. With wide metal lifter, slip cheesecake off bottom of pan onto serving plate or leave on base of springform pan. Peel orange, removing pith & thin membrane. Remove sections. Slice strawberries or grapes. Arrange on top of cheesecake along with orange slices.
Exchanges 1/8 cheesecake: 1 Fruits & Vegetables Choice 1 Protein Choice; 12 g carbohydrate; 10 g protein 4 g fat; 124 calories
Everything about Cheesecake Recipe.
Yield: 8 Servings
Ingredients
CRUST
1 c soft wholewheat bread crumbs
1/4 c bran (natural)
1/4 c brown sugar subs (sugartwin)
1/2 ts ground cinnamon
2 tb butter or margarine
FILLING
1 tb unflavored gelatin (1 pkg)
1/3 c water
2 c 2% cottage cheese
1/3 c orange juice
1 ts orange rind
1 sm banana
2 tb white sugar subs. sugartwin
1 ts lemon juice
1 sm orange
8 strawberries or grapes
Instructions
CRUST: Combine 1st 4 ingredients in a bowl. With fingers, rub in butter until mixture is crumbly. Press onto bottom of 7-8" springform pan.
FILLING: In small saucepan, sprinkle gelatin over water & let stand about 5 minutes to soften. Place over low heat, stirring until gelatin dissolves. Let cool to room temperature. In food processoror blender, combine cottage cheese, orange juice & rind, banana, sweetener, lemon juice & dissolved gelatin. Puree until smooth (mash cottage cheese, banana with sweetener, juices & gelatin or press through sieve). Pour over prepared crust. Cover & chill 2-4 hrs or until set. At serving time, remove side from pan. With wide metal lifter, slip cheesecake off bottom of pan onto serving plate or leave on base of springform pan. Peel orange, removing pith & thin membrane. Remove sections. Slice strawberries or grapes. Arrange on top of cheesecake along with orange slices.
Exchanges 1/8 cheesecake: 1 Fruits & Vegetables Choice 1 Protein Choice; 12 g carbohydrate; 10 g protein 4 g fat; 124 calories
Everything about Cheesecake Recipe.
Vanilla Bean Cheesecake Recipe
Vanilla Bean Cheesecake With Cranberry Jewel Topping
Yield: 1
Ingredients
CRUST
12 vanilla sandwich cookies; (such as vienna)
1 ; fingers; 6 1/2
1 ; ounces),broken into
1 ; pieces
5 tb unsalted butter; cut into pieces,
1 ; room temperature
1/4 c sugar
FILLING
2 vanilla beans; split lengthwise
1/2 c whipping cream
1 1/2 lb cream cheese; room temperature
1 c sugar
1 pn salt
4 lg eggs
TOPPING
1 bag fresh or frozen cranberries; (12-ounce)
3/4 c sugar
1/2 c frozen cranberry juice cocktail; thawed
1/4 c water
Instructions
For Crust: Position rack in center of oven and preheat to 350 F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.
For Filling: Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.
Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust.
Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
For Topping: Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Everything about Cheesecake Recipe.
Yield: 1
Ingredients
CRUST
12 vanilla sandwich cookies; (such as vienna)
1 ; fingers; 6 1/2
1 ; ounces),broken into
1 ; pieces
5 tb unsalted butter; cut into pieces,
1 ; room temperature
1/4 c sugar
FILLING
2 vanilla beans; split lengthwise
1/2 c whipping cream
1 1/2 lb cream cheese; room temperature
1 c sugar
1 pn salt
4 lg eggs
TOPPING
1 bag fresh or frozen cranberries; (12-ounce)
3/4 c sugar
1/2 c frozen cranberry juice cocktail; thawed
1/4 c water
Instructions
For Crust: Position rack in center of oven and preheat to 350 F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.
For Filling: Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.
Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust.
Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
For Topping: Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Everything about Cheesecake Recipe.
Vegan Cheesecake Recipe
Vegan Cheesecake
Yield: 8 Servings
Ingredients
1 8 graham cracker crust, unbaked
1 lb tofu,
1/2 c brown sugar
1/3 c honey or syrup
1/4 c oil
2 tb lemon juice
1 tb unbleached white flour
1 ts vanilla
1 pinch of salt
Instructions
Preheat oven to 350 degrees.
Blend all ingredients except the crust in a food processor until smooth and creamy. Pour into the unbaked pie shell and bake for about 45 minutes or until cracks start to form around the edge of the filling.
Everything about Cheesecake Recipe.
Yield: 8 Servings
Ingredients
1 8 graham cracker crust, unbaked
1 lb tofu,
1/2 c brown sugar
1/3 c honey or syrup
1/4 c oil
2 tb lemon juice
1 tb unbleached white flour
1 ts vanilla
1 pinch of salt
Instructions
Preheat oven to 350 degrees.
Blend all ingredients except the crust in a food processor until smooth and creamy. Pour into the unbaked pie shell and bake for about 45 minutes or until cracks start to form around the edge of the filling.
Everything about Cheesecake Recipe.
White Chocolate Raspberry Cheesecake Recipe
White Chocolate Raspberry Cheesecake (Santacafe)
Yield: 12 Servings
Ingredients
Crust
2 cn graham cracker crumbs
1 c ground almonds
1/4 c clarified butter
Filling
8 oz white chocolate
2 lb cream cheese
1/2 c sugar; PLUS
2 tb sugar
4 lg eggs
2 lg egg yolks
2 tb flour
1 ts vanilla extract
2 pt raspberries
Instructions
Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well. Press the mixture onto the bottom and two thirds up the sides of a 10-inch springform pan.
Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined.
Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight. Remove side of pan to serve.
Recipe from Gourmet Magazine December 1992
Everything about Cheesecake Recipe.
Yield: 12 Servings
Ingredients
Crust
2 cn graham cracker crumbs
1 c ground almonds
1/4 c clarified butter
Filling
8 oz white chocolate
2 lb cream cheese
1/2 c sugar; PLUS
2 tb sugar
4 lg eggs
2 lg egg yolks
2 tb flour
1 ts vanilla extract
2 pt raspberries
Instructions
Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well. Press the mixture onto the bottom and two thirds up the sides of a 10-inch springform pan.
Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined.
Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight. Remove side of pan to serve.
Recipe from Gourmet Magazine December 1992
Everything about Cheesecake Recipe.
Classic Cheesecake Recipe
Cheesecake ( Classic )
Yield: 10 Servings
Ingredients
1 lb cream cheese
1 1/2 c sugar; granulated
2 eggs; large
1/2 ts cinnamon; ground
1 ts lemon rind; grated
1/4 c unbleached flour
1/2 ts salt
1 confectioners' sugar
3 tb butter
1 fruit topping
Instructions
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar if desired or add a fruit topping.
Everything about Cheesecake Recipe.
Yield: 10 Servings
Ingredients
1 lb cream cheese
1 1/2 c sugar; granulated
2 eggs; large
1/2 ts cinnamon; ground
1 ts lemon rind; grated
1/4 c unbleached flour
1/2 ts salt
1 confectioners' sugar
3 tb butter
1 fruit topping
Instructions
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar if desired or add a fruit topping.
Everything about Cheesecake Recipe.
Jello Cheesecake Recipe
Cheesecake ( Easy Jello )
Yield: 4 Servings
Ingredients
1 1/2 c crushed coconut cookies
1/2 c desiccated coconut
1/2 c melted butter
Instructions
FILLING: 1 pkg. lemon Jello 1/2 c. boiling water 1/2 c. lemon juice 2 tsp. grated lemon rind 1 tsp. vanilla 1 can sweetened condensed milk 1/2 c. cream cheese Grated lemon rind to decorate
1. Mix together the crushed cookies, coconut and melted butter. Firmly
2. Mix the lemon Jello with the boiling water and stir until dissolved.
3. Add the lemon juice and lemon rind; mix well. Cool.
4. Beat the condensed milk with the vanilla until thick.
5. Soften the cream cheese and combine with the Jello mixture and the beaten condensed milk. Blend thoroughly.
6. Pour into the prepared crust, sprinkle with grated lemon rind and chill until firm. Serves 6-8.
Everything about Cheesecake Recipe.
Yield: 4 Servings
Ingredients
1 1/2 c crushed coconut cookies
1/2 c desiccated coconut
1/2 c melted butter
Instructions
FILLING: 1 pkg. lemon Jello 1/2 c. boiling water 1/2 c. lemon juice 2 tsp. grated lemon rind 1 tsp. vanilla 1 can sweetened condensed milk 1/2 c. cream cheese Grated lemon rind to decorate
1. Mix together the crushed cookies, coconut and melted butter. Firmly
2. Mix the lemon Jello with the boiling water and stir until dissolved.
3. Add the lemon juice and lemon rind; mix well. Cool.
4. Beat the condensed milk with the vanilla until thick.
5. Soften the cream cheese and combine with the Jello mixture and the beaten condensed milk. Blend thoroughly.
6. Pour into the prepared crust, sprinkle with grated lemon rind and chill until firm. Serves 6-8.
Everything about Cheesecake Recipe.
Marble Cheesecake Recipe
Marble Cheesecake
Yield: 6 Servings
Ingredients
BASE
1 c graham cracker crumbs
3 tb sugar
3 tb margarine, melted
Instructions
BODY
3 pk 8-ounce cream cheese, soften
3/4 c sugar
1 ts vanilla
3 eggs
1 oz square unsweetened chocolate
BASE: Combine crumbs, sugar and margarine; press onto bottom of 9- inch springform pan. Bake at 350, 10 minutes.
BODY: Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cut through batters with knife several times for marble effect. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Everything about Cheesecake Recipe.
Yield: 6 Servings
Ingredients
BASE
1 c graham cracker crumbs
3 tb sugar
3 tb margarine, melted
Instructions
BODY
3 pk 8-ounce cream cheese, soften
3/4 c sugar
1 ts vanilla
3 eggs
1 oz square unsweetened chocolate
BASE: Combine crumbs, sugar and margarine; press onto bottom of 9- inch springform pan. Bake at 350, 10 minutes.
BODY: Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cut through batters with knife several times for marble effect. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Everything about Cheesecake Recipe.
Pecan Cheesecake Recipe
Pecan Cheesecake
Yield: 12 Servings
Ingredients
1 1/2 c graham cracker crumbs
3 tb sugar
1/4 c butter; melted
2 tb butter; melted
40 oz cream cheese; softened
1 2/3 c light brown sugar; firmly packed
5 eggs
1 ts vanilla extract
1 c pecans; chopped
Whipped cream; (optional)
Instructions
Additional chopped pecans (optional) Pecan halves (optional)
Combine first 3 ingredients, mixing well. Press into bottom of 10-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add brown sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and 1 cup chopped pecans. Spoon into prepared pan. Bake at 325 for 1 hour. Turn oven off; allow cheesecake to cool in oven 30 minutes. Let cool to room temperature; refrigerate 8 hours. Remove sides of springform pan. If desired, garnish with whipped cream, top with additional chopped pecans and pecan halves, and gently press additional chipped pecans onto sides of cake.
Contributor: Southern Living
Everything about Cheesecake Recipe.
Yield: 12 Servings
Ingredients
1 1/2 c graham cracker crumbs
3 tb sugar
1/4 c butter; melted
2 tb butter; melted
40 oz cream cheese; softened
1 2/3 c light brown sugar; firmly packed
5 eggs
1 ts vanilla extract
1 c pecans; chopped
Whipped cream; (optional)
Instructions
Additional chopped pecans (optional) Pecan halves (optional)
Combine first 3 ingredients, mixing well. Press into bottom of 10-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add brown sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and 1 cup chopped pecans. Spoon into prepared pan. Bake at 325 for 1 hour. Turn oven off; allow cheesecake to cool in oven 30 minutes. Let cool to room temperature; refrigerate 8 hours. Remove sides of springform pan. If desired, garnish with whipped cream, top with additional chopped pecans and pecan halves, and gently press additional chipped pecans onto sides of cake.
Contributor: Southern Living
Everything about Cheesecake Recipe.
Philly Cheesecake Recipe
Cheesecake ( Original Philly )
Yield: 10 Servings
Ingredients
1 c graham cracker crumbs
3 tb margarine, melted
24 oz cream cheese, softened
3/4 c sugar
5 tb lemon juice
1 1/2 ts grated lemnon peel
1 ts vanilla
3 large eggs, separated
Instructions
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.
Everything about Cheesecake Recipe.
Yield: 10 Servings
Ingredients
1 c graham cracker crumbs
3 tb margarine, melted
24 oz cream cheese, softened
3/4 c sugar
5 tb lemon juice
1 1/2 ts grated lemnon peel
1 ts vanilla
3 large eggs, separated
Instructions
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.
Everything about Cheesecake Recipe.
Pineapple Cheesecake Recipe
Pineapple Cheesecake
Yield: 16 Servings
Ingredients
8 ou nonfat cream cheese; softened
11 ou graham crackers; crumbled fine
1/4 cu margarine
1 pa gelatin; lemon
1/2 cu sugar
18 ou crushed pineapple; drained
6 ou evaporated skimmed milk
1 cu boiling water
Instructions
Put cream cheese in bowl and let soften. Mix jello in bowl with hot water. Let cool. Make pie crust with crushed graham crackers and margarine. Put into sprayed 9x2x12 inch baking dish; reserving 1/4 cup for the top. Press down in baking dish. Cream the cheese, adding sugar gradually, then add jello very slowly and mix thoroughly. Beat can of evaporated skimmed milk in large bowl until fluffy with electric mixer. Mix in jello mixture. Add drained pineapple, stir. Put in baking dish. Sprinkle remaining crumbs on top. Refrigerate for at least 2 hours. Calories 177.0, fat 4.9g,
24.7% from fat per serving. 16 servings.
Per serving: 178 Calories (kcal); 5g Total Fat; (25% calories from fat); 4g Protein; 29g Carbohydrate; 2mg Cholesterol; 245mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.
Contributor: Back to the Country Newsletter (Barbara Schmidt)
Everything about Cheesecake Recipe.
Yield: 16 Servings
Ingredients
8 ou nonfat cream cheese; softened
11 ou graham crackers; crumbled fine
1/4 cu margarine
1 pa gelatin; lemon
1/2 cu sugar
18 ou crushed pineapple; drained
6 ou evaporated skimmed milk
1 cu boiling water
Instructions
Put cream cheese in bowl and let soften. Mix jello in bowl with hot water. Let cool. Make pie crust with crushed graham crackers and margarine. Put into sprayed 9x2x12 inch baking dish; reserving 1/4 cup for the top. Press down in baking dish. Cream the cheese, adding sugar gradually, then add jello very slowly and mix thoroughly. Beat can of evaporated skimmed milk in large bowl until fluffy with electric mixer. Mix in jello mixture. Add drained pineapple, stir. Put in baking dish. Sprinkle remaining crumbs on top. Refrigerate for at least 2 hours. Calories 177.0, fat 4.9g,
24.7% from fat per serving. 16 servings.
Per serving: 178 Calories (kcal); 5g Total Fat; (25% calories from fat); 4g Protein; 29g Carbohydrate; 2mg Cholesterol; 245mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.
Contributor: Back to the Country Newsletter (Barbara Schmidt)
Everything about Cheesecake Recipe.
Sopapilla Cheesecake Recipe
Sopapilla Cheesecake
Ingredients
2 (8 ounce) cans crescent rolls
2 (8 ounce) packages cream cheese
1 cup sugar
Topping
1/2 cup butter, melted
3/4 cup sugar
Cinnamon
In an 8 x 11 dish, unroll 1 can of crescent rolls, making 1 solid layer. Cream together 1 cup sugar and cream cheese. Smooth over the crescent rolls. Unroll other can of crescent rolls to form top crust. Pour melted butter over top of crescent rolls. Sprinkle with cinnamon and 3/4 cup of sugar. Bake in 350 oven until crescent rolls are done. Preheat oven to 350.
Source : http://www.cakerecipes-r-us.com/sopapilla-cheesecake.html
Everything about Cheesecake Recipe.
Ingredients
2 (8 ounce) cans crescent rolls
2 (8 ounce) packages cream cheese
1 cup sugar
Topping
1/2 cup butter, melted
3/4 cup sugar
Cinnamon
In an 8 x 11 dish, unroll 1 can of crescent rolls, making 1 solid layer. Cream together 1 cup sugar and cream cheese. Smooth over the crescent rolls. Unroll other can of crescent rolls to form top crust. Pour melted butter over top of crescent rolls. Sprinkle with cinnamon and 3/4 cup of sugar. Bake in 350 oven until crescent rolls are done. Preheat oven to 350.
Source : http://www.cakerecipes-r-us.com/sopapilla-cheesecake.html
Everything about Cheesecake Recipe.
Tofu Cheesecake Recipe
Tofu Cheesecake Filling
Yield: 10 Servings
Ingredients
3 c tofu (silken soft is best)
1/3 c fresh lemon juice (this is 1 crucial)
1/4 c oil + 1/4 c. margarine
1 :melted and cooled
1 (or 1 1/4) c. sugar
3/4 ts salt
1 1/4 vanilla
1/4 c water or soymilk, if
1 necessary
Instructions
Blend ingredients well, in order, in a blender, until thick and creamy (add liquid at end only if needed to blend tofu). Pour into partially baked crumb crust (below) and bake at 350 F 1/2 hour or until tofu is set in the middle.
Top with fruit or fruit syrups if desired. Makes 1 9-inch pie.
Crumb Crust 2 c. flour 1/2 c. sugar 1/4 tsp salt 2 Tbsp. oil 1/4 c. (scant) soft margarine 2 Tbsp. water
Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway upsides of 9" pie pan. Partially bake 10 min at 350 F (be careful, it can burn easily). Fill and bake as above.
Everything about Cheesecake Recipe.
Yield: 10 Servings
Ingredients
3 c tofu (silken soft is best)
1/3 c fresh lemon juice (this is 1 crucial)
1/4 c oil + 1/4 c. margarine
1 :melted and cooled
1 (or 1 1/4) c. sugar
3/4 ts salt
1 1/4 vanilla
1/4 c water or soymilk, if
1 necessary
Instructions
Blend ingredients well, in order, in a blender, until thick and creamy (add liquid at end only if needed to blend tofu). Pour into partially baked crumb crust (below) and bake at 350 F 1/2 hour or until tofu is set in the middle.
Top with fruit or fruit syrups if desired. Makes 1 9-inch pie.
Crumb Crust 2 c. flour 1/2 c. sugar 1/4 tsp salt 2 Tbsp. oil 1/4 c. (scant) soft margarine 2 Tbsp. water
Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway upsides of 9" pie pan. Partially bake 10 min at 350 F (be careful, it can burn easily). Fill and bake as above.
Everything about Cheesecake Recipe.
Amaretto Cheesecake Recipe
Amaretto Cheesecake
Yield: 8 Servings
Ingredients
HAZELNUT CRUST
1 c roasted hazelnuts (350 f for - 10 min; utes)
3 egg whites
2 ts vanilla
2 c powdered sugar
1/2 c sugar
1/8 ts salt
AMARETTO CREAM CHEESE FILLIN
1/2 c amaretto
3 ts unflavored gelatin
2 ts vanilla
1 1/2 lb cream cheese
3/4 c sugar
2 tb lemon juice
1 ts lemon zest
2 c cream
Instructions
CRUST: Heat oven to 350. Grease 10" springform pan and line with greased parchment. Line a cookie sheet with greased parchment. Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as you can and process them with one cup of the powdered sugar for 30 seconds. Add both sugars and process briefly to combine. With processer running, pour in egg mixture and process for 15 seconds or until smooth. Reserve 1/3 to 1/2 cup of the batter. Pour remaining batter into the springform pan and smooth with spatula. Pour reserved batter onto the cookie sheet and spread out into a 7-8" disk. Bake crust 25-30 minutes; disk 20-25 minutes. Cool on a wire rack. Chop up the disk into 1/8" pieces and soak in 1/4 cup amaretto (not or more than 15 minutes).
FILLING: Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min. Leave in hot water to stay warm. Beat cream cheese with mixer for 1 minute. Add lemon juice and zest. Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream and soaked macaroon bits. Pour into prepared pan, cover with plastic wrap. Refrigerate at least 3 hours or preferably overnight.
Everything about Cheesecake Recipe.
Yield: 8 Servings
Ingredients
HAZELNUT CRUST
1 c roasted hazelnuts (350 f for - 10 min; utes)
3 egg whites
2 ts vanilla
2 c powdered sugar
1/2 c sugar
1/8 ts salt
AMARETTO CREAM CHEESE FILLIN
1/2 c amaretto
3 ts unflavored gelatin
2 ts vanilla
1 1/2 lb cream cheese
3/4 c sugar
2 tb lemon juice
1 ts lemon zest
2 c cream
Instructions
CRUST: Heat oven to 350. Grease 10" springform pan and line with greased parchment. Line a cookie sheet with greased parchment. Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as you can and process them with one cup of the powdered sugar for 30 seconds. Add both sugars and process briefly to combine. With processer running, pour in egg mixture and process for 15 seconds or until smooth. Reserve 1/3 to 1/2 cup of the batter. Pour remaining batter into the springform pan and smooth with spatula. Pour reserved batter onto the cookie sheet and spread out into a 7-8" disk. Bake crust 25-30 minutes; disk 20-25 minutes. Cool on a wire rack. Chop up the disk into 1/8" pieces and soak in 1/4 cup amaretto (not or more than 15 minutes).
FILLING: Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min. Leave in hot water to stay warm. Beat cream cheese with mixer for 1 minute. Add lemon juice and zest. Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream and soaked macaroon bits. Pour into prepared pan, cover with plastic wrap. Refrigerate at least 3 hours or preferably overnight.
Everything about Cheesecake Recipe.
Homemade Cheesecake Recipe
Easy Homemade Black Forest Cheesecake Cupcakes
Ingredients
1 - box (19.5 oz) fudge brownie mix
1/2 - cup vegetable oil
1/4 - cup water
4 - eggs
1 - cup semisweet chocolate chips (6 ounces)
2 - packages (8 ounces each) cream cheese, softened
1/2 - cup granulated sugar
1 - container (6 ounces) vanilla yogurt
1 - can (21 ounces) cherry pie filling
1 - aerosol can whipped cream topping
1 - large sprig fresh mint, if desired
Directions
Preheat oven to 350°F. Place paper baking cup in each of 24 large muffin cups (2 3/4 inches in diameter and 1 1/4 inches deep).
1. Make brownie mix as directed on box using oil, water and 2 of the eggs.
2. Divide batter evenly among muffin cups (about 2 tablespoons per cup).
3. Bake 15 minutes.
4. Meanwhile, in small microwavable bowl, microwave chocolate chips on High 1 minute.
5. Stir and microwave in 15-second increments, stirring after each, until chips are melted and smooth; set aside.
6. In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
7. Beat in sugar, remaining 2 eggs and the yogurt until blended.
8. Add melted chocolate; beat until well blended.
9. Divide chocolate mixture evenly over warm brownie layer in cups (about 3 tablespoons per cup), filling each to top of cup.
10. Cups will be full.
11. Bake 22 to 26 minutes longer or until set.
12. Cool in pans 20 to 30 minutes.
13. Carefully remove dessert cups from pan (cream cheese mixture will be soft); place on serving platter.
14. Refrigerate at least 1 hour before serving.
15. To serve, remove paper; top each dessert cup with 1 tablespoon pie filling (including 2 or 3 cherries) and 1 tablespoon whipped cream topping.
16. If desired, arrange cupcakes on pedestal cake plate covered with linen napkin.
17. Garnish platter or plate with mint sprig.
18. Store in refrigerator.
Source : http://www.alanskitchen.com/DESSERTS/Cupcakes/51-75/53-Black-Forest-Cheesecake.htm
Everything about Cheesecake Recipe.
Ingredients
1 - box (19.5 oz) fudge brownie mix
1/2 - cup vegetable oil
1/4 - cup water
4 - eggs
1 - cup semisweet chocolate chips (6 ounces)
2 - packages (8 ounces each) cream cheese, softened
1/2 - cup granulated sugar
1 - container (6 ounces) vanilla yogurt
1 - can (21 ounces) cherry pie filling
1 - aerosol can whipped cream topping
1 - large sprig fresh mint, if desired
Directions
Preheat oven to 350°F. Place paper baking cup in each of 24 large muffin cups (2 3/4 inches in diameter and 1 1/4 inches deep).
1. Make brownie mix as directed on box using oil, water and 2 of the eggs.
2. Divide batter evenly among muffin cups (about 2 tablespoons per cup).
3. Bake 15 minutes.
4. Meanwhile, in small microwavable bowl, microwave chocolate chips on High 1 minute.
5. Stir and microwave in 15-second increments, stirring after each, until chips are melted and smooth; set aside.
6. In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
7. Beat in sugar, remaining 2 eggs and the yogurt until blended.
8. Add melted chocolate; beat until well blended.
9. Divide chocolate mixture evenly over warm brownie layer in cups (about 3 tablespoons per cup), filling each to top of cup.
10. Cups will be full.
11. Bake 22 to 26 minutes longer or until set.
12. Cool in pans 20 to 30 minutes.
13. Carefully remove dessert cups from pan (cream cheese mixture will be soft); place on serving platter.
14. Refrigerate at least 1 hour before serving.
15. To serve, remove paper; top each dessert cup with 1 tablespoon pie filling (including 2 or 3 cherries) and 1 tablespoon whipped cream topping.
16. If desired, arrange cupcakes on pedestal cake plate covered with linen napkin.
17. Garnish platter or plate with mint sprig.
18. Store in refrigerator.
Source : http://www.alanskitchen.com/DESSERTS/Cupcakes/51-75/53-Black-Forest-Cheesecake.htm
Everything about Cheesecake Recipe.
Japanese Cheesecake Recipe
Japanese Cheesecake
Ingredients
7 ounces cream cheese, at room temperature
1/4 cup whole milk
1/2 cup superfine sugar (caster sugar)
3 eggs, separated
1/4 cup cornstarch (don't use flour)
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
2 1/2 cups boiling water
For the glazing
2 tablespoons jam (Apricot or Strawberry)
1/2 tablespoon water
Directions
1. Preheat oven to 350 degrees.
2. Spray a 9-inch cake tin with cooking oil spray.
3. Beat cream cheese with milk to soften.
4. Add half of the sugar, egg yolks, cornstarch and lemon juice.
5. Beat until smooth.
6. Beat egg whites in a separate bowl until foamy.
7. Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.
8. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
9. Pour into cake pan and smooth the surface.
10. Place cake pan into a larger roasting pan and place in lower rack of oven.
11. Pour enough water into the roasting pan to come half way up the side of the cake pan.
12. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
13. You can eat like this, or you can put jam on top of it.
14. Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
15. Then spread the glaze on top of the cake.
16. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.
Source : http://www.recipezaar.com/Japanese-Cheesecake-90032
Everything about Cheesecake Recipe.
Ingredients
7 ounces cream cheese, at room temperature
1/4 cup whole milk
1/2 cup superfine sugar (caster sugar)
3 eggs, separated
1/4 cup cornstarch (don't use flour)
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
2 1/2 cups boiling water
For the glazing
2 tablespoons jam (Apricot or Strawberry)
1/2 tablespoon water
Directions
1. Preheat oven to 350 degrees.
2. Spray a 9-inch cake tin with cooking oil spray.
3. Beat cream cheese with milk to soften.
4. Add half of the sugar, egg yolks, cornstarch and lemon juice.
5. Beat until smooth.
6. Beat egg whites in a separate bowl until foamy.
7. Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.
8. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
9. Pour into cake pan and smooth the surface.
10. Place cake pan into a larger roasting pan and place in lower rack of oven.
11. Pour enough water into the roasting pan to come half way up the side of the cake pan.
12. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
13. You can eat like this, or you can put jam on top of it.
14. Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
15. Then spread the glaze on top of the cake.
16. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.
Source : http://www.recipezaar.com/Japanese-Cheesecake-90032
Everything about Cheesecake Recipe.
Tiramisu Cheesecake Recipe
Tiramisu Cheesecake
Yield: 12 Servings
Ingredients
CRUST
2 tb butter or margarine; melted
1/2 ts instant espresso powder
1 c vanilla-wafer crumbs
FILLING
24 oz cream cheese; or neufchatel cheese room
8 oz mascarpone cheese
1 2/3 c sugar
4 lg eggs; room temp.
1 ts vanilla extract
1 pn salt
2 ts instant espresso powder
1 tb hot water
2 tb brandy
1 oz semisweet chocolate; grated
2 ts unsweetened cocoa
Instructions
Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan. Stir in butter and espresso powder in small bowl until combined. Stir in crumbs until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside bottom and sides or springform pan with heavy-duty foil.
Filling: Meanwhile, beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy, 2 minutes. Gradually beat in sugar, scraping down sides of bowl with rubber spatula, until completely smooth, 3 minutes. Reduce speed to medium and beat in vanilla and salt. Add eggs, one at a time, beating just until blended after each addition.
Pour 4 cups filling over crust in prepared pan and place in large roasting pan. Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula. Place pan on oven rack. Pour enough hot water into roasting pan to come 1" up side of springform pan.
Bake 1-1/4 hours or until center is just set. Remove cheesecake from water bath. Cool completely on wire rack. Remove foil.
Cover and refrigerate overnight. Just before serving, run knife around edge of pan; remove sides. Sprinkle lightly with cocoa. Makes 12 servings
Everything about Cheesecake Recipe.
Yield: 12 Servings
Ingredients
CRUST
2 tb butter or margarine; melted
1/2 ts instant espresso powder
1 c vanilla-wafer crumbs
FILLING
24 oz cream cheese; or neufchatel cheese room
8 oz mascarpone cheese
1 2/3 c sugar
4 lg eggs; room temp.
1 ts vanilla extract
1 pn salt
2 ts instant espresso powder
1 tb hot water
2 tb brandy
1 oz semisweet chocolate; grated
2 ts unsweetened cocoa
Instructions
Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan. Stir in butter and espresso powder in small bowl until combined. Stir in crumbs until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside bottom and sides or springform pan with heavy-duty foil.
Filling: Meanwhile, beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy, 2 minutes. Gradually beat in sugar, scraping down sides of bowl with rubber spatula, until completely smooth, 3 minutes. Reduce speed to medium and beat in vanilla and salt. Add eggs, one at a time, beating just until blended after each addition.
Pour 4 cups filling over crust in prepared pan and place in large roasting pan. Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula. Place pan on oven rack. Pour enough hot water into roasting pan to come 1" up side of springform pan.
Bake 1-1/4 hours or until center is just set. Remove cheesecake from water bath. Cool completely on wire rack. Remove foil.
Cover and refrigerate overnight. Just before serving, run knife around edge of pan; remove sides. Sprinkle lightly with cocoa. Makes 12 servings
Everything about Cheesecake Recipe.
Creamy Cheesecake Recipe
Creamy Cheesecake
Ingredients:
Crust:
1 cup pine nuts
1 cup unsalted macadamia nuts
1 1/2 tablespoons granular sugar substitute
3 tablespoons unsalted butter, melted
Filling:
16 ounces cream cheese
1/3 cup plus 2 tablespoons granular sugar substitute
3 large eggs
1 cup sour cream
1 tablespoon vanilla extract
2 teaspoons grated lemon zest (about 1 large lemon)
1/4 teaspoon salt
blueberries for garnish (optional)
Directions:
Preheat oven to 350F. To make the crust: In a food processor, pulse nuts and sugar substitute until finely ground. Add butter and pulse to combine. Using your fingers, gently press nut mixture into the bottom a 9 springform pan. Bake 10 minutes and remove from oven tocool. To make filling: In a food processor, pulse cream cheese and sugar substitute in until smooth. Add eggs, one at a time, pulsing well and scraping down bowl as necessary. Add sour cream, vanilla, zest and salt, pulsing just to combine. Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill 12 to 24 hours. Garnish with blueberries before serving (optional).
Source : http://www.atkins.com/Recipes/ShowRecipe66/Creamy-Cheesecake.aspx
Everything about Cheesecake Recipe.
Ingredients:
Crust:
1 cup pine nuts
1 cup unsalted macadamia nuts
1 1/2 tablespoons granular sugar substitute
3 tablespoons unsalted butter, melted
Filling:
16 ounces cream cheese
1/3 cup plus 2 tablespoons granular sugar substitute
3 large eggs
1 cup sour cream
1 tablespoon vanilla extract
2 teaspoons grated lemon zest (about 1 large lemon)
1/4 teaspoon salt
blueberries for garnish (optional)
Directions:
Preheat oven to 350F. To make the crust: In a food processor, pulse nuts and sugar substitute until finely ground. Add butter and pulse to combine. Using your fingers, gently press nut mixture into the bottom a 9 springform pan. Bake 10 minutes and remove from oven tocool. To make filling: In a food processor, pulse cream cheese and sugar substitute in until smooth. Add eggs, one at a time, pulsing well and scraping down bowl as necessary. Add sour cream, vanilla, zest and salt, pulsing just to combine. Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill 12 to 24 hours. Garnish with blueberries before serving (optional).
Source : http://www.atkins.com/Recipes/ShowRecipe66/Creamy-Cheesecake.aspx
Everything about Cheesecake Recipe.
German Cheesecake Recipe
German Cheesecake (Kase Kuchen)
Yield: 12 Servings
Ingredients
CRUMB CRUST
20 ea vanilla wafers; or ginger snaps
2 tb sugar
1/2 ts cinnamon
1/4 c butter
FILLING
3 pk (8 oz) cream cheese, soft
1 1/4 c sugar
6 lg eggs
1 pt sour cream
3 tb all - purpose flour
2 ts vanilla
1 tb lemon juice
Instructions
Preheat oven 325-F. Process with the steel chopping blade the crumbs, sugar, cinnamon and melted butter. Press lightly into 10-inch springform pan. Bake crust 3-5 minutes. Set aside.
Microwave the cream cheese 3-4 minutes on half-power to soften if needed. Beat until smooth. Add sugar and eggs; beat well. Add sour cream, flour, vanilla, and lemon juice. Blend well. Pour into prepared crumb crust.
Bake one hour at 325-F and let stand 1 hour in oven with door ajar. Refrigerate at least 2-3 hours before serving.
Everything about Cheesecake Recipe.
Yield: 12 Servings
Ingredients
CRUMB CRUST
20 ea vanilla wafers; or ginger snaps
2 tb sugar
1/2 ts cinnamon
1/4 c butter
FILLING
3 pk (8 oz) cream cheese, soft
1 1/4 c sugar
6 lg eggs
1 pt sour cream
3 tb all - purpose flour
2 ts vanilla
1 tb lemon juice
Instructions
Preheat oven 325-F. Process with the steel chopping blade the crumbs, sugar, cinnamon and melted butter. Press lightly into 10-inch springform pan. Bake crust 3-5 minutes. Set aside.
Microwave the cream cheese 3-4 minutes on half-power to soften if needed. Beat until smooth. Add sugar and eggs; beat well. Add sour cream, flour, vanilla, and lemon juice. Blend well. Pour into prepared crumb crust.
Bake one hour at 325-F and let stand 1 hour in oven with door ajar. Refrigerate at least 2-3 hours before serving.
Everything about Cheesecake Recipe.
Individual Cheesecake Recipe
Individual Cherry Cheesecake
Yield: 12 Servings
Ingredients
2 pk creamcheese, 8oz each
3/4 c sugar
2 eggs
1 ts lemon juice
1 ts vanilla
12 vanilla wafers
1 cn cherry pie filling
Instructions
Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl. Place wafer in bottom of each of 12 cupcake papers (in cupcake tin). Spoon in cream cheese mixture 3/4 full. Bake in 375 degree oven for 15 minutes. Let cool. Top each with cherry pie filling and refrigerate for 1 hour or more.
Everything about Cheesecake Recipe.
Yield: 12 Servings
Ingredients
2 pk creamcheese, 8oz each
3/4 c sugar
2 eggs
1 ts lemon juice
1 ts vanilla
12 vanilla wafers
1 cn cherry pie filling
Instructions
Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl. Place wafer in bottom of each of 12 cupcake papers (in cupcake tin). Spoon in cream cheese mixture 3/4 full. Bake in 375 degree oven for 15 minutes. Let cool. Top each with cherry pie filling and refrigerate for 1 hour or more.
Everything about Cheesecake Recipe.
Leche Cheesecake Recipe
Dulce de Leche Cheesecake Squares
Time: 9 3/4 hr (includes chilling) (45 minutes active time)
Makes 64 (1-inch) petits fours
For crust
3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
For filling
1 teaspoon unflavored gelatin (from a 1/4-oz envelope, will just about half of envelope)
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 oz) (recipe follows)
For glaze
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup
Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.
Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.
Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.)
Note: Cheesecake (without glaze) can be chilled up to 3 days.
Source : http://smittenkitchen.com/
Everything about Cheesecake Recipe.
Time: 9 3/4 hr (includes chilling) (45 minutes active time)
Makes 64 (1-inch) petits fours
For crust
3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
For filling
1 teaspoon unflavored gelatin (from a 1/4-oz envelope, will just about half of envelope)
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 oz) (recipe follows)
For glaze
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup
Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.
Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.
Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.)
Note: Cheesecake (without glaze) can be chilled up to 3 days.
Source : http://smittenkitchen.com/
Everything about Cheesecake Recipe.
Caramel Apple Cheesecake Recipe
Caramel Apple Cheesecake
Yield: 12 Servings
Ingredients
CRUST
1 1/2 c graham cracker crumbs
1/4 c sugar
1/4 c butter or margarine; melted
FILLING
1 lb caramels
1 cn evaporated milk
1 c pecans
16 oz cream cheese; softened
1/2 c sugar
2 eggs
1 1/2 c golden delicious apples;chopped
1 tb flour
1/2 ts cinnamon
Instructions
Preheat oven of 350 F. Combine graham cracker crumgs. 1/4 cup sugar and butter, press onto sides and bottom of a 9" springform pan. Unwrap caramels; place in a 2-qt heavy saucepan. Add evaporated milk. Melt caramels over low heat, stirring until smooth. reserve 1/2 cup melted caramel mixture. Pour remaining caramel mixture over crust in pan. Sprinkle half of the chopped pecans over caramel in crust. Beat cream cheee and 1/2 cup sugar until smooth. Add eggs, one at a time, beating until smooth after each addition. Toss together 1 cup chopped apple, flour and cinnamon, fold into cream cheese mixutre. Spoon cream cheese mixture over caramel crust. Bake 40 minutes. Combine reserved caramel and remaining 1/2 cup chopped apples. Spread over cheesecake, sprinkle with remaining pecans. Continue baking 15 minutes. Loosen cake from rim of pan. Chill before serving. Refrigerate unused portion. Makes 12 servings!!!
Everything about Cheesecake Recipe.
Yield: 12 Servings
Ingredients
CRUST
1 1/2 c graham cracker crumbs
1/4 c sugar
1/4 c butter or margarine; melted
FILLING
1 lb caramels
1 cn evaporated milk
1 c pecans
16 oz cream cheese; softened
1/2 c sugar
2 eggs
1 1/2 c golden delicious apples;chopped
1 tb flour
1/2 ts cinnamon
Instructions
Preheat oven of 350 F. Combine graham cracker crumgs. 1/4 cup sugar and butter, press onto sides and bottom of a 9" springform pan. Unwrap caramels; place in a 2-qt heavy saucepan. Add evaporated milk. Melt caramels over low heat, stirring until smooth. reserve 1/2 cup melted caramel mixture. Pour remaining caramel mixture over crust in pan. Sprinkle half of the chopped pecans over caramel in crust. Beat cream cheee and 1/2 cup sugar until smooth. Add eggs, one at a time, beating until smooth after each addition. Toss together 1 cup chopped apple, flour and cinnamon, fold into cream cheese mixutre. Spoon cream cheese mixture over caramel crust. Bake 40 minutes. Combine reserved caramel and remaining 1/2 cup chopped apples. Spread over cheesecake, sprinkle with remaining pecans. Continue baking 15 minutes. Loosen cake from rim of pan. Chill before serving. Refrigerate unused portion. Makes 12 servings!!!
Everything about Cheesecake Recipe.
Chocolate Mousse Cheesecake Recipe
Chocolate Mousse Cheesecake
Yield: 1 Servings
Ingredients
1 crust:
20 chocolate creme sandwich
1 cookies
3 tb melted butter
1/3 c granulated sugar
1 cheese filling:
1 lb cream cheese -- softened
3/4 c granulated sugar
1 ts vanilla
1/2 c + 2 tablespoons unsweetened
1 cocoa powder
16 oz non dairy whipped topping --
1 thawed
1 + additional for garnish
1 chocolate shavings, for
1 garnish
Instructions
CRUST: Crush cookies into crumbs; combine with melted butter and sugar. Using back of spoon, press onto bottom of greased 10" springform pan or pie plate. Refrigerate. FILLING: Cream the cheese, sugar and vanilla with an electric mixer at high speed for about 5 minutes or until the sugar is dissolved. Add the cocoa; beat on low until mixed and then increase to high, beating until mixture is light and fluffy. Fold in the whipped topping with spatula until just blended. Pour into pan and refrigerate until firm, about 2 hours. Decorate with additional whipped topping and
chocolate shavings. Slice with knife dipped in hot water. From 3/19 Chocolate Chat
Everything about Cheesecake Recipe.
Yield: 1 Servings
Ingredients
1 crust:
20 chocolate creme sandwich
1 cookies
3 tb melted butter
1/3 c granulated sugar
1 cheese filling:
1 lb cream cheese -- softened
3/4 c granulated sugar
1 ts vanilla
1/2 c + 2 tablespoons unsweetened
1 cocoa powder
16 oz non dairy whipped topping --
1 thawed
1 + additional for garnish
1 chocolate shavings, for
1 garnish
Instructions
CRUST: Crush cookies into crumbs; combine with melted butter and sugar. Using back of spoon, press onto bottom of greased 10" springform pan or pie plate. Refrigerate. FILLING: Cream the cheese, sugar and vanilla with an electric mixer at high speed for about 5 minutes or until the sugar is dissolved. Add the cocoa; beat on low until mixed and then increase to high, beating until mixture is light and fluffy. Fold in the whipped topping with spatula until just blended. Pour into pan and refrigerate until firm, about 2 hours. Decorate with additional whipped topping and
chocolate shavings. Slice with knife dipped in hot water. From 3/19 Chocolate Chat
Everything about Cheesecake Recipe.
Chocolate Swirl Cheesecake Recipe
Chocolate Swirl Cheesecake
Yield: 8 Servings
Ingredients
1/4 c butter
1 1/4 c chocolate wafer crumbs or:
1 chocolate graham wafer crumb
2 tb sugar; granulated
2 oz chocolate; semisweet
12 oz cream cheese; softened
1/2 c sugar; granulated
3 eggs
1 c sour cream
1 ts vanilla
Instructions
In 9" microwavable quiche dish, round baking dish or deep pie plate, melt butter on high for 1 to 1 1/2 minutes. Stir in crumbs and 2 Tbsp sugar till evenly coated with butter. Press onto bottom and sides of pan. Microwave at High for 2-3 minutes or till firm. Rotate dish if necessary. In small dish, melt chocolate at Medium (50%) for 2-3 minutes, stirring to help chocolate melt. Set aside. In large bowl, beat cream cheese and sugar till light. Beat in eggs, one at a time, then add sour cream and vanilla and beat till smooth. Pour into baked crust. Drizzle chocolate over mixture in attractive pattern.Microwave, uncovered at Medium (50%) for 14 to 18 minutes, or till cheesecake is almost set in the centre. Rotate dish during cooking, if necessary. Cool on countertop to room temperature, then refrigerate till serving.
Source: Microwave Cooking with Style
Everything about Cheesecake Recipe.
Yield: 8 Servings
Ingredients
1/4 c butter
1 1/4 c chocolate wafer crumbs or:
1 chocolate graham wafer crumb
2 tb sugar; granulated
2 oz chocolate; semisweet
12 oz cream cheese; softened
1/2 c sugar; granulated
3 eggs
1 c sour cream
1 ts vanilla
Instructions
In 9" microwavable quiche dish, round baking dish or deep pie plate, melt butter on high for 1 to 1 1/2 minutes. Stir in crumbs and 2 Tbsp sugar till evenly coated with butter. Press onto bottom and sides of pan. Microwave at High for 2-3 minutes or till firm. Rotate dish if necessary. In small dish, melt chocolate at Medium (50%) for 2-3 minutes, stirring to help chocolate melt. Set aside. In large bowl, beat cream cheese and sugar till light. Beat in eggs, one at a time, then add sour cream and vanilla and beat till smooth. Pour into baked crust. Drizzle chocolate over mixture in attractive pattern.Microwave, uncovered at Medium (50%) for 14 to 18 minutes, or till cheesecake is almost set in the centre. Rotate dish during cooking, if necessary. Cool on countertop to room temperature, then refrigerate till serving.
Source: Microwave Cooking with Style
Everything about Cheesecake Recipe.
Coffee Cheesecake Recipe
Cheesecake ( Coffee Cream )
Yield: 8 Servings
Ingredients
1 1/2 c crushed coconut cookies
1/2 c desiccated coconut
1/2 ts nutmeg
1/2 c melted butter
Instructions
FILLING: 3 eggs, separated 1 c. milk 1/2 c. sugar 1 1/4 tbsp. gelatin 1/8 tsp. salt 1 1/4 tbsp. instant coffee powder 1 lb. cream cheese 1/3 c. sugar 2/3 c. cream
COFFEE CREAM: 2/3 c. cream 1 1/2 tsp. instant coffee powder 1 1/2 tsp. sugar
1. Mix together the crushed cookies, coconut, nutmeg and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Lightly beat the egg yolks with the milk in a saucepan.
3. Mix in the sugar, gelatin and salt; heat until the sugar and gelatin are dissolved. Remove from heat.
4. Stir in the instant coffee powder and cool.
5. Press the cream cheese through a strainer and beat with the gelatin mixture until smooth.
6. Beat the egg whites until they form soft peaks. Slowly add the sugar and continue to beat until stiff. Fold into the cheese mixture.
7. Whip the cream and gently fold into the mixture.
8. Pour into the prepared crust and chill until firm.
9. Mix together the cream, instant coffee powder and sugar. Chill for at least 30 minutes, then beat until thick. Spread on the top of the cheesecake and serve. Serves 8.
Everything about Cheesecake Recipe.
Yield: 8 Servings
Ingredients
1 1/2 c crushed coconut cookies
1/2 c desiccated coconut
1/2 ts nutmeg
1/2 c melted butter
Instructions
FILLING: 3 eggs, separated 1 c. milk 1/2 c. sugar 1 1/4 tbsp. gelatin 1/8 tsp. salt 1 1/4 tbsp. instant coffee powder 1 lb. cream cheese 1/3 c. sugar 2/3 c. cream
COFFEE CREAM: 2/3 c. cream 1 1/2 tsp. instant coffee powder 1 1/2 tsp. sugar
1. Mix together the crushed cookies, coconut, nutmeg and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Lightly beat the egg yolks with the milk in a saucepan.
3. Mix in the sugar, gelatin and salt; heat until the sugar and gelatin are dissolved. Remove from heat.
4. Stir in the instant coffee powder and cool.
5. Press the cream cheese through a strainer and beat with the gelatin mixture until smooth.
6. Beat the egg whites until they form soft peaks. Slowly add the sugar and continue to beat until stiff. Fold into the cheese mixture.
7. Whip the cream and gently fold into the mixture.
8. Pour into the prepared crust and chill until firm.
9. Mix together the cream, instant coffee powder and sugar. Chill for at least 30 minutes, then beat until thick. Spread on the top of the cheesecake and serve. Serves 8.
Everything about Cheesecake Recipe.
Cranberry Cheesecake Recipe
Cranberry Cheesecake Pie
Yield: 10 Servings
Ingredients
1 pk (15oz) refrigerated pie
1 crusts
1 cn (16oz) whole bery cranberry
1 sauce
1/2 c chopped pecans
1 c granulated sugar, divided
1 tb cornstarch
12 oz cream cheese
1 tb milk
2 eggs
1 c sour cream
1/2 ts vanilla extract
Instructions
Preheat oven to 450F. Prepare crust as on package for either a 9" pie or 10" tart (using pan with removable bottom.) Bake 9-11 minutes until light golden brown. (Prick bottom withfork before baking.)
Lower heat to 375F. Combine cranberry sauce, pecans, 1/3 cup sugar and corntarch; pour into shell.
In another bowl, beat cream cheese, 1/2 cup of the sugar, milk and eggs at medium speed. Spread evenly over cranberry layer. Bake 25-30 minutes or until set.
Mix sour cream, remaining sugar and vanilla until well blended and spread evenly over pie. Bake another 5 minutes. Cool. Chill until cold and serve.
Per serving: 461 cal., 6 g. pro., 53 g carb., 26g (51%) fat, 89 mg chol., 283mg sod., 1 g fiber.
Adapted from a recipe in: Woman's Day Holiday Baking 1995
Everything about Cheesecake Recipe.
Yield: 10 Servings
Ingredients
1 pk (15oz) refrigerated pie
1 crusts
1 cn (16oz) whole bery cranberry
1 sauce
1/2 c chopped pecans
1 c granulated sugar, divided
1 tb cornstarch
12 oz cream cheese
1 tb milk
2 eggs
1 c sour cream
1/2 ts vanilla extract
Instructions
Preheat oven to 450F. Prepare crust as on package for either a 9" pie or 10" tart (using pan with removable bottom.) Bake 9-11 minutes until light golden brown. (Prick bottom withfork before baking.)
Lower heat to 375F. Combine cranberry sauce, pecans, 1/3 cup sugar and corntarch; pour into shell.
In another bowl, beat cream cheese, 1/2 cup of the sugar, milk and eggs at medium speed. Spread evenly over cranberry layer. Bake 25-30 minutes or until set.
Mix sour cream, remaining sugar and vanilla until well blended and spread evenly over pie. Bake another 5 minutes. Cool. Chill until cold and serve.
Per serving: 461 cal., 6 g. pro., 53 g carb., 26g (51%) fat, 89 mg chol., 283mg sod., 1 g fiber.
Adapted from a recipe in: Woman's Day Holiday Baking 1995
Everything about Cheesecake Recipe.
Eggnog Cheesecake Recipe
Holiday Eggnog Cheesecake
Yield: 10 Servings
Ingredients
1 c graham cracker crumbs
1/4 c sugar
1/4 ts ground nutmeg
1/4 c margarine, melted
1 ea env. unflavored gelatin
1/4 c cold water
8 oz cream cheese, softened
1/4 c sugar
1 c eggnog
1 c whipping cream, whipped
Instructions
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm.
VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed.
Everything about Cheesecake Recipe.
Yield: 10 Servings
Ingredients
1 c graham cracker crumbs
1/4 c sugar
1/4 ts ground nutmeg
1/4 c margarine, melted
1 ea env. unflavored gelatin
1/4 c cold water
8 oz cream cheese, softened
1/4 c sugar
1 c eggnog
1 c whipping cream, whipped
Instructions
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm.
VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed.
Everything about Cheesecake Recipe.
Fried Cheesecake Recipe
Deep-Fried Cheesecake
Ingredients/Directions
1 prepared cheesecake (homemade or store bought)
30 Oriental spring roll wrappers (available in Asian and large supermarkets)
Egg wash (whisk 1 egg with 1 cup of milk)
Vegetable oil, as needed
Cinnamon sugar, as needed
Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size. One large cheesecake will produce about 30 slices for deep frying. Lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towel.
Place each piece of cheesecake in the middle of a wrapper. Fold top of wrapper down over the cheesecake and both sides toward the middle. Roll each piece of cheesecake toward you until it is completely rolled up. Give this "egg roll" a gentle squeeze to make sure the dough is sealed com-pletely.
Using a deep frying pan, heat at least 3 inches of oil to 365 degrees. Dip the corner of one "egg roll" in the heated oil. If the oil sizzles, it is ready. If not, heat the oil a little longer. When the oil is ready, gently release "egg rolls" into the oil and allow to brown lightly, approximately 10 seconds.
Using tongs, remove the golden-brown "egg rolls" from the oil. Place each "egg roll" in a bowl of cinnamon sugar and coat well. Place deep-fried slices of cheesecake on paper towels to cool slightly before serving.
Caution: These will be very hot. Allow to cool at least 5 minutes before serving. They can be enjoyed warm or cold.
Chef's hint: Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon.
Source: AP/Dorothy Jeanne Allen http://www.deseretnews.com/dn/recipes/view/1,3826,300157,00.html
Everything about Cheesecake Recipe.
Ingredients/Directions
1 prepared cheesecake (homemade or store bought)
30 Oriental spring roll wrappers (available in Asian and large supermarkets)
Egg wash (whisk 1 egg with 1 cup of milk)
Vegetable oil, as needed
Cinnamon sugar, as needed
Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size. One large cheesecake will produce about 30 slices for deep frying. Lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towel.
Place each piece of cheesecake in the middle of a wrapper. Fold top of wrapper down over the cheesecake and both sides toward the middle. Roll each piece of cheesecake toward you until it is completely rolled up. Give this "egg roll" a gentle squeeze to make sure the dough is sealed com-pletely.
Using a deep frying pan, heat at least 3 inches of oil to 365 degrees. Dip the corner of one "egg roll" in the heated oil. If the oil sizzles, it is ready. If not, heat the oil a little longer. When the oil is ready, gently release "egg rolls" into the oil and allow to brown lightly, approximately 10 seconds.
Using tongs, remove the golden-brown "egg rolls" from the oil. Place each "egg roll" in a bowl of cinnamon sugar and coat well. Place deep-fried slices of cheesecake on paper towels to cool slightly before serving.
Caution: These will be very hot. Allow to cool at least 5 minutes before serving. They can be enjoyed warm or cold.
Chef's hint: Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon.
Source: AP/Dorothy Jeanne Allen http://www.deseretnews.com/dn/recipes/view/1,3826,300157,00.html
Everything about Cheesecake Recipe.
Snickers Cheesecake Recipe
Snickers Cheesecake
Yield: 12 Servings
Ingredients
CRUST
1/2 box Oreo cookie crumbs; to 3/4 box
2 tb sugar
6 tb unsalted butter; melted and cooled
3/4 c peanuts; dry-roasted, ground
FILLING
32 oz cream cheese; softened
3 eggs
1 c sugar
1 1/2 ts vanilla
1 c peanut butter; softened
6 Snickers Bar; in small dice
GLAZE
1/4 c semisweet chocolate chips; melted
1/2 c peanuts; dry-roasted, finely chopped
Instructions
For Crust: Butter or spray 9" springform pan. Combine Oreo cookie crumbs and sugar. Add melted butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.
For Filling: Position rack in center of oven and preheat to 300°F.
Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until fluffy, about 3 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in vanilla. Stir in Snickers bar chunks.
Transfer filling to prepared crust. Place springform pan in oven. To prevent cracking, put a small baking pan with water in the oven along side the springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely.
Melt chocolate chips in a baggie in the microwave. Cut small hole in corner of baggie and drizzle choclate over top of cake. Sprinkle the chopped peanuts on top of the chocolate and press down gently on the nuts to adhere them to the melted chocolate. Cover cake with plastic wrap and chill cake overnight.
Contributor: Betsy Burtis
Everything about Cheesecake Recipe.
Yield: 12 Servings
Ingredients
CRUST
1/2 box Oreo cookie crumbs; to 3/4 box
2 tb sugar
6 tb unsalted butter; melted and cooled
3/4 c peanuts; dry-roasted, ground
FILLING
32 oz cream cheese; softened
3 eggs
1 c sugar
1 1/2 ts vanilla
1 c peanut butter; softened
6 Snickers Bar; in small dice
GLAZE
1/4 c semisweet chocolate chips; melted
1/2 c peanuts; dry-roasted, finely chopped
Instructions
For Crust: Butter or spray 9" springform pan. Combine Oreo cookie crumbs and sugar. Add melted butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.
For Filling: Position rack in center of oven and preheat to 300°F.
Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until fluffy, about 3 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in vanilla. Stir in Snickers bar chunks.
Transfer filling to prepared crust. Place springform pan in oven. To prevent cracking, put a small baking pan with water in the oven along side the springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely.
Melt chocolate chips in a baggie in the microwave. Cut small hole in corner of baggie and drizzle choclate over top of cake. Sprinkle the chopped peanuts on top of the chocolate and press down gently on the nuts to adhere them to the melted chocolate. Cover cake with plastic wrap and chill cake overnight.
Contributor: Betsy Burtis
Everything about Cheesecake Recipe.
Traditional Cheesecake Recipe
Penn-Dutch Traditional Cheesecake
Yield: 1 Servings
Ingredients
3 lb cream cheese; softened
1 1/2 c granulated sugar
6 eggs
1 c sour cream
1 1/2 ts vanilla extract
1 1/2 ts powdered sugar
Instructions
How simple can a cheesecake be? This cake is simple and delicious, easy to make and great to eat. Be prepared for lots of praise when you serve this one! BTW, 3 pounds of cream cheese *IS* correct! That's six 8 oz packages of cream cheese! Me ke aloha, Mary Use a 10 inch springform pan. In a large bowl beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla and continue to beat until smooth. Pour into a well-buttered springform pan. Place the pan inside of a larger pan containing 1 inch of water and bake in a preheated 400 degree F oven for 1 hour. Transfer the cake to a wire rack and allow to cool for 3 hours. Remove the sides of the springform pan and refrigerate the cake overnight. Remove the cheesecake from the refrigerator 1 hour before serving. Sprinkle the top of the cake with the powdered sugar shortly before serving.
Everything about Cheesecake Recipe.
Yield: 1 Servings
Ingredients
3 lb cream cheese; softened
1 1/2 c granulated sugar
6 eggs
1 c sour cream
1 1/2 ts vanilla extract
1 1/2 ts powdered sugar
Instructions
How simple can a cheesecake be? This cake is simple and delicious, easy to make and great to eat. Be prepared for lots of praise when you serve this one! BTW, 3 pounds of cream cheese *IS* correct! That's six 8 oz packages of cream cheese! Me ke aloha, Mary Use a 10 inch springform pan. In a large bowl beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla and continue to beat until smooth. Pour into a well-buttered springform pan. Place the pan inside of a larger pan containing 1 inch of water and bake in a preheated 400 degree F oven for 1 hour. Transfer the cake to a wire rack and allow to cool for 3 hours. Remove the sides of the springform pan and refrigerate the cake overnight. Remove the cheesecake from the refrigerator 1 hour before serving. Sprinkle the top of the cake with the powdered sugar shortly before serving.
Everything about Cheesecake Recipe.
Chocolate Peanut Butter Cheesecake Recipe
Chocolate Peanut Butter Cup Cheesecake
Yield: 16 Servings
Ingredients
1 Chocolate / Peanut Graham Cracker C; see this cookbook
32 Ounces Cream Cheese; softened
1 Cup Sugar
4 Eggs
2 Teaspoons Vanilla Extract
1/2 Cup Semisweet Chocolate Chips; finely chopped
1 Cup Chocolate Fudge Syrup Or Topping
1/2 Cup Blanched Peanuts; corsely chopped
4 Reese's Peanut Butter Cups; cut in halves
Instructions
Preheat oven to 350 degrees. In a large bowl beat the cream cheese, eggs, sugar, and vanilla extract on high speed until smooth and satiny. Pour half into the prepared graham cracker crust. Add the finely ground chocolate chips to the remaining mixture and blend well. Pour on top of the first mixture already in the crust. Bake for 50 minutes. Remove from the oven and cool. Pour the chocolate fudge sauce over the top. Place the cut peanut butter cups on edge in the sauce spaced evenly around the cheesecake. Sprinkle with chopped peanuts. Refrigerate for 10 -12 hours before serving.
Contributor: Glenn Witt
Everything about Cheesecake Recipe.
Yield: 16 Servings
Ingredients
1 Chocolate / Peanut Graham Cracker C; see this cookbook
32 Ounces Cream Cheese; softened
1 Cup Sugar
4 Eggs
2 Teaspoons Vanilla Extract
1/2 Cup Semisweet Chocolate Chips; finely chopped
1 Cup Chocolate Fudge Syrup Or Topping
1/2 Cup Blanched Peanuts; corsely chopped
4 Reese's Peanut Butter Cups; cut in halves
Instructions
Preheat oven to 350 degrees. In a large bowl beat the cream cheese, eggs, sugar, and vanilla extract on high speed until smooth and satiny. Pour half into the prepared graham cracker crust. Add the finely ground chocolate chips to the remaining mixture and blend well. Pour on top of the first mixture already in the crust. Bake for 50 minutes. Remove from the oven and cool. Pour the chocolate fudge sauce over the top. Place the cut peanut butter cups on edge in the sauce spaced evenly around the cheesecake. Sprinkle with chopped peanuts. Refrigerate for 10 -12 hours before serving.
Contributor: Glenn Witt
Everything about Cheesecake Recipe.
Easy Pumpkin Cheesecake Recipe
Pumpkin Cheesecake
Yield: 8 Servings
Ingredients
2 tb butter; softened
1/3 c gingersnap crumbs
4 pk (8-oz) cream cheese; at room - temperature
1 1/2 c firmly packed dark brown - sugar
5 eggs
1/4 c all-purpose flour
1 ts cinnamon
1 ts allspice
1/4 ts ground ginger
1/4 ts salt
2 c pumpkin puree
1 maple syrup and walnut - halves for g; arnish
Instructions
Generously butter a 9 in. springform pan with the softened butter. Sprinkle gingersnap crumbs into the pan and shake to evenly coat the sides and bottom. In a large bowl, beat cream cheese until fluffy. Gradually beat in the brown sugar. Add the eggs, one at a time, mixing thoroughly after each. Sift in flour, cinnamon, allspice, ginger, and salt. Blenad well. Beat in pumpkin puree and pour into the pan. Bake at 325F for 1 1/2- 1 3/4 hr. Test center with a toothpick. Remove from oven and cool for 1 hr. Remove the ring and let the cake finish cooling to room temperature. Refrigerate, covered, until chilled. Serve peices drizzled with a little (2 tsp?) maple syrup and a couple of walnut havles for garnish.
Everything about Cheesecake Recipe.
Yield: 8 Servings
Ingredients
2 tb butter; softened
1/3 c gingersnap crumbs
4 pk (8-oz) cream cheese; at room - temperature
1 1/2 c firmly packed dark brown - sugar
5 eggs
1/4 c all-purpose flour
1 ts cinnamon
1 ts allspice
1/4 ts ground ginger
1/4 ts salt
2 c pumpkin puree
1 maple syrup and walnut - halves for g; arnish
Instructions
Generously butter a 9 in. springform pan with the softened butter. Sprinkle gingersnap crumbs into the pan and shake to evenly coat the sides and bottom. In a large bowl, beat cream cheese until fluffy. Gradually beat in the brown sugar. Add the eggs, one at a time, mixing thoroughly after each. Sift in flour, cinnamon, allspice, ginger, and salt. Blenad well. Beat in pumpkin puree and pour into the pan. Bake at 325F for 1 1/2- 1 3/4 hr. Test center with a toothpick. Remove from oven and cool for 1 hr. Remove the ring and let the cake finish cooling to room temperature. Refrigerate, covered, until chilled. Serve peices drizzled with a little (2 tsp?) maple syrup and a couple of walnut havles for garnish.
Everything about Cheesecake Recipe.
Kahlua Cheesecake Recipe
Kahlua Cheesecake Surprise
Yield: 1 Servings
Ingredients
1 zwieback crust
2 envelopes unflavored
1 gelatin
1/2 c kahlua
1/2 c water
3 eggs separated
1/4 c sugar
1/8 ts salt
2 (8 oz.) packs cream cheese
1 c whipping cream
1 shaved or curled semi-sweet
1 choc
Instructions
Prepare Zwieback Crust. In top of double boiler, soften gelatin in Kahlua & water. Beat in egg yolks, sugar & salt. Cook over boiling water stirring constantly, until slightly thickened. Beat cheese until fluffy. Gradually beat in Kahlua mixture; cool. Beat egg whites until stiff but not dry. Beat cream stiff. Fold egg whites & cream into cheese mixture. Pour into prepared pan. Chill 4 to 5 hours, or overnight. Remove from refrigerator 15 minutes before serving. Decorate with shaved or curled chocolate. Makes 12 servings. (To add flavor, spoon a little Kahlua over each serving).
Zwieback Crust: Blend 1 1/2 cups fine Zwieback crumbs, & 1/3 cup each sugar & melted butter together. Press firmly over bottom & halfway up sides of a 9-inch springform pan. Bake in a moderate oven (350 degrees F.) 8 to 10 minutes. Cool.
Everything about Cheesecake Recipe.
Yield: 1 Servings
Ingredients
1 zwieback crust
2 envelopes unflavored
1 gelatin
1/2 c kahlua
1/2 c water
3 eggs separated
1/4 c sugar
1/8 ts salt
2 (8 oz.) packs cream cheese
1 c whipping cream
1 shaved or curled semi-sweet
1 choc
Instructions
Prepare Zwieback Crust. In top of double boiler, soften gelatin in Kahlua & water. Beat in egg yolks, sugar & salt. Cook over boiling water stirring constantly, until slightly thickened. Beat cheese until fluffy. Gradually beat in Kahlua mixture; cool. Beat egg whites until stiff but not dry. Beat cream stiff. Fold egg whites & cream into cheese mixture. Pour into prepared pan. Chill 4 to 5 hours, or overnight. Remove from refrigerator 15 minutes before serving. Decorate with shaved or curled chocolate. Makes 12 servings. (To add flavor, spoon a little Kahlua over each serving).
Zwieback Crust: Blend 1 1/2 cups fine Zwieback crumbs, & 1/3 cup each sugar & melted butter together. Press firmly over bottom & halfway up sides of a 9-inch springform pan. Bake in a moderate oven (350 degrees F.) 8 to 10 minutes. Cool.
Everything about Cheesecake Recipe.
Mocha Cheesecake Recipe
Mocha Cheesecake
Yield: 10 Servings
Ingredients
CHOCOLATE COOKIE CRUST
22 chocolate wafers
1/4 c butter or margarine; cold, cut into 1/2-inch s
1/8 ts ground cinnamon
Instructions
FILLING
12 oz cream cheese; softened
1 c sugar
2 eggs
5 tb cocoa
3/4 ts vanilla extract
1 tb powdered instant coffee
1 ts boiling water
1 c dairy sour cream
Judy Garnett - pjxg05a Prepare Chocolate Cookie Crust: Crush wafers in food processor or blender to form fine crumbs. In med. bowl, mix crumbs, butter and cinnamon until evenly blended. Press mixture evenly on bottom of a 9-inch springform pan. Set aside. Heat oven to 325 deg. In large mixer bowl, beat cream cheese and butter until smooth and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in cocoa and vanilla.
Dissolve instant coffee in water; stir into cheese mixture. Add sour cream; blend well. Pour cheese mixture into pan. Bake 30 minutes. TUrn off oven; leave cheesecake in oven 15 minutes without opening door. REmove from oven. Cool in pan on wire rack. Cover; chill. Garnish as desired. Makes 10 to 12 servings.
From the MealMaster recipe list.
Everything about Cheesecake Recipe.
Yield: 10 Servings
Ingredients
CHOCOLATE COOKIE CRUST
22 chocolate wafers
1/4 c butter or margarine; cold, cut into 1/2-inch s
1/8 ts ground cinnamon
Instructions
FILLING
12 oz cream cheese; softened
1 c sugar
2 eggs
5 tb cocoa
3/4 ts vanilla extract
1 tb powdered instant coffee
1 ts boiling water
1 c dairy sour cream
Judy Garnett - pjxg05a Prepare Chocolate Cookie Crust: Crush wafers in food processor or blender to form fine crumbs. In med. bowl, mix crumbs, butter and cinnamon until evenly blended. Press mixture evenly on bottom of a 9-inch springform pan. Set aside. Heat oven to 325 deg. In large mixer bowl, beat cream cheese and butter until smooth and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in cocoa and vanilla.
Dissolve instant coffee in water; stir into cheese mixture. Add sour cream; blend well. Pour cheese mixture into pan. Bake 30 minutes. TUrn off oven; leave cheesecake in oven 15 minutes without opening door. REmove from oven. Cool in pan on wire rack. Cover; chill. Garnish as desired. Makes 10 to 12 servings.
From the MealMaster recipe list.
Everything about Cheesecake Recipe.
Pumpkin Swirl Cheesecake Recipe
Pumpkin Swirl Cheesecake
Yield: 14 Servings
Ingredients
1 1/2 c finely crushed ginger snaps
1/3 c butter
1 tb flour
2 8 oz. pkgs cream cheese; softened
2/3 c sugar
3 tb flour
2 ts gingerroot; grated (or 1/2 tsp. groun
1 ts vanilla
4 eggs
2 tb milk
2/3 c canned pumpkin
1/4 c brown sugar; packed
1/4 ts ground cinnamon
1/4 ts ground nutmeg
Instructions
For crust: combine crushed gingersnaps, melted butter and the 1 tablespoon of flour in a medium mixing bowl. Press onto the bottom and about 1 1/2" up the sides of an 8" or 9" springform pan. Set pan aside.
For filling: beat cream cheese in a large mixing bowl til smooth. Add sugar, the 3 tablespoons flour, gingerroot or ginger, and vanilla; beat on high speed until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in milk. Measure 2 cups of filling; set aside. To remaning mixture add pumpkin, brown sugar, cinnamon and nutmeg.
Spoon plain cheese mixture into crust lined springform pan. Carefully spoon the pumpkin mixture over plain cheese mixture. Use a spatula to gently swirl batters, being carful not to disturb crust. Place the springform pan on a shallow baking pan on the oven rack. Bake in a 350 oven for 50 to 55 minutes for an 8" pan (45 to 50 minutes for a 9" pan.) or until center appears nearly set when shaken.
Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the springform pan. Cool for 1 hour; cover and chill at least 4 hours. Serves 12 to 16.
Everything about Cheesecake Recipe.
Yield: 14 Servings
Ingredients
1 1/2 c finely crushed ginger snaps
1/3 c butter
1 tb flour
2 8 oz. pkgs cream cheese; softened
2/3 c sugar
3 tb flour
2 ts gingerroot; grated (or 1/2 tsp. groun
1 ts vanilla
4 eggs
2 tb milk
2/3 c canned pumpkin
1/4 c brown sugar; packed
1/4 ts ground cinnamon
1/4 ts ground nutmeg
Instructions
For crust: combine crushed gingersnaps, melted butter and the 1 tablespoon of flour in a medium mixing bowl. Press onto the bottom and about 1 1/2" up the sides of an 8" or 9" springform pan. Set pan aside.
For filling: beat cream cheese in a large mixing bowl til smooth. Add sugar, the 3 tablespoons flour, gingerroot or ginger, and vanilla; beat on high speed until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in milk. Measure 2 cups of filling; set aside. To remaning mixture add pumpkin, brown sugar, cinnamon and nutmeg.
Spoon plain cheese mixture into crust lined springform pan. Carefully spoon the pumpkin mixture over plain cheese mixture. Use a spatula to gently swirl batters, being carful not to disturb crust. Place the springform pan on a shallow baking pan on the oven rack. Bake in a 350 oven for 50 to 55 minutes for an 8" pan (45 to 50 minutes for a 9" pan.) or until center appears nearly set when shaken.
Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the springform pan. Cool for 1 hour; cover and chill at least 4 hours. Serves 12 to 16.
Everything about Cheesecake Recipe.
Creme Brulee Cheesecake Recipe
Creme Brule RecipeCrème Brule is an excellent dessert that can be prepared ahead of time. What's interesting about this recipe is that it requires very less efforts and will still impress your guests and leave them praising your culinary skills. You can start making the Crème Brule Recipe with custard base which is creamier, richer and silkier than other creams. There should be a layer of caramelized sugar either thin or thick on the custard. There would be thick layers created when you directly head sugar layers on the boiler.
The ingredients required are:
½ cup of sugar
8 large egg yolks
½ teaspoon vanilla extract
2 cups of heavy cream
You can first pour the sugar in a bowl with egg yolks. Then beat the yolks until they become smooth and then heat the heavy cream until it is nearly simmering. You can then add heavy cream to the egg yolks bowl with a teaspoon one at a time while also stirring it vigorously. Take care to not tamper, curdle, or heat the eggs when they are exposed to the heat of the cream. After you have added nearly ¼ cup of heavy cream in the yolk bowl you can pour the entire yolks mixture into heavy cream and mix it until smooth.
Now make use of a fine net sieve to strain out the custard mixture in order to remove small clumps that remain in the mixture. It will help in ensuring a silky texture to the custard. You can mix the vanilla extract after the mixture is strained. Then pour out the mixture in ramekins and place them on a baking pan and cook them with some hot water in the pan. After nearly an hour you can find out to see if the custards are done like if the center of it jiggles a little them it is done. You can remove them and serve with your favorite toppings.
I am John James from cremebruleerecipe.org and I am an expert on Cooking. I hope this article gives you a good start how to prepare a easy dessert like Creme Brulee, I have written a lot more advice on Creme Brule Recipe and tips on Cooking.
Everything about Cheesecake Recipe.
German Chocolate Cheesecake Recipe
German Chocolate Cheesecake Squares
Yield: 36 Servings
Ingredients
1 pk active dry yeast, 1/4 oz.
1/2 c warm water
1/4 c sugar
1/2 ts salt
1 egg
1/2 c butter or margarine, softened
2 c flour (up to 2-1/2)
FILLING
19 oz cream cheese, softened
1/3 c baking cocoa
1 c sugar
3 eggs
2 ts vanilla
TOPPING
1/2 c sugar
1 egg
1/2 c evaporated milk
1/4 c butter or margarine
1 ts vanilla
2/3 c flaked coconut
1/2 c chopped pecans
Instructions
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes. Punch dough down. Press into the bottom and up the sides of a greased 15x10x1" baking pan. In a large mixing bowl, beat cream cheese until smooth. Gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350 F. for 20-25 minutes or until crust is golden brown. Cool. In a saucepan, combine first four topping ingredients. Cook over Low heat until thick, about 8-10 minutes, stirring constantly. Remove from the heat, stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in refrigerator. NOTES : Submitted by: Jerry Minerich of Westminster, Co. His favorite dessert recipe.
Recipe by: Taste of Home Magazine, April '95/Bob
Everything about Cheesecake Recipe.
Yield: 36 Servings
Ingredients
1 pk active dry yeast, 1/4 oz.
1/2 c warm water
1/4 c sugar
1/2 ts salt
1 egg
1/2 c butter or margarine, softened
2 c flour (up to 2-1/2)
FILLING
19 oz cream cheese, softened
1/3 c baking cocoa
1 c sugar
3 eggs
2 ts vanilla
TOPPING
1/2 c sugar
1 egg
1/2 c evaporated milk
1/4 c butter or margarine
1 ts vanilla
2/3 c flaked coconut
1/2 c chopped pecans
Instructions
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes. Punch dough down. Press into the bottom and up the sides of a greased 15x10x1" baking pan. In a large mixing bowl, beat cream cheese until smooth. Gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350 F. for 20-25 minutes or until crust is golden brown. Cool. In a saucepan, combine first four topping ingredients. Cook over Low heat until thick, about 8-10 minutes, stirring constantly. Remove from the heat, stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in refrigerator. NOTES : Submitted by: Jerry Minerich of Westminster, Co. His favorite dessert recipe.
Recipe by: Taste of Home Magazine, April '95/Bob
Everything about Cheesecake Recipe.
Peppermint Cheesecake Recipe
Peppermint Cheesecake
Ingredients
(10 servings)
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz SOFT Philly Cream Cheese
1/2 c Sugar
1/2 c Milk
1/4 c Crushed Peppermint Candy
1 c Whipping Cream, Whipped
3 oz Milk Chocolate Candy *
Instructions
Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
Everything about Cheesecake Recipe.
Ingredients
(10 servings)
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz SOFT Philly Cream Cheese
1/2 c Sugar
1/2 c Milk
1/4 c Crushed Peppermint Candy
1 c Whipping Cream, Whipped
3 oz Milk Chocolate Candy *
Instructions
Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
Everything about Cheesecake Recipe.
Raspberry Swirl Cheesecake Recipe
Raspberry Swirl Cheesecake With Whole Berry S
Yield: 14 Servings
Ingredients
15 amaretti cookies; crushed about 3/4 cup
3/4 c vanilla water crumbs
2 tb butter; melted
10 oz frozen raspberries; thawed
1 1/2 c sugar; divided
40 oz cream cheese; softened
3 tb flour
1 pinches salt
1 1/2 ts lemon juice
1/2 ts almond extract
5 eggs
2 egg yolks
1/4 c whipping cream
2 tb framboise or other raspberry flavor; ed brandy
Instructions
WHOLE BERRY SAUCE
10 oz frozen raspberries in syrup thawed
1/2 c red currant jelly
2 ts cornstarch
1 ts water
Combine crumbs and butter. Firmly press crumb mixture in bottom of a 10-inch springform pan. Chill. Place raspberries in container of an blender or processor; process until smooth. Press raspberry puree through a sieve; discard seeds. Combine raspberry puree and 1/2 cup sugar, mixing well. Beat cream cheese until light and fluffy. Add remaining 1 cup sugar, flour, salt, lemon juice and almond extract; beat 5 minutes. Add eggs and egg yolks, one at a time, beating well after each addition. Add cream; mix well. Stir in brandy. Pour batter into prepared pan. Pour raspberry mixture over batter; swirl with knife. Bake at 425 degrees for 10 minutes; reduce temperature to 350 degrees, and bake for 1 hour and 5 minutes. Turn oven off. Let cheesecake cool in oven 1 hour. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 8 hours. Remove sides of pan. Serve with Whole Berry Sauce.
WHOLE BERRY SAUCE DIRECTIONS: Drain raspberries, reserving syrup. Combine syrup and jelly in a saucepan; cook over medium heat until jelly dissolves, stirring occasionally. Combine cornstarch and water. Add to syrup mixture, and cook until thickened. Stir in raspberries. Yield 1-1/3 cups.
SOURCE: The Mystic Seaport All Seasons Cookbook 1990 Hometown Collection America's Best Recipes; Oxmoor House Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" on Jan 31, 1998
Everything about Cheesecake Recipe.
Yield: 14 Servings
Ingredients
15 amaretti cookies; crushed about 3/4 cup
3/4 c vanilla water crumbs
2 tb butter; melted
10 oz frozen raspberries; thawed
1 1/2 c sugar; divided
40 oz cream cheese; softened
3 tb flour
1 pinches salt
1 1/2 ts lemon juice
1/2 ts almond extract
5 eggs
2 egg yolks
1/4 c whipping cream
2 tb framboise or other raspberry flavor; ed brandy
Instructions
WHOLE BERRY SAUCE
10 oz frozen raspberries in syrup thawed
1/2 c red currant jelly
2 ts cornstarch
1 ts water
Combine crumbs and butter. Firmly press crumb mixture in bottom of a 10-inch springform pan. Chill. Place raspberries in container of an blender or processor; process until smooth. Press raspberry puree through a sieve; discard seeds. Combine raspberry puree and 1/2 cup sugar, mixing well. Beat cream cheese until light and fluffy. Add remaining 1 cup sugar, flour, salt, lemon juice and almond extract; beat 5 minutes. Add eggs and egg yolks, one at a time, beating well after each addition. Add cream; mix well. Stir in brandy. Pour batter into prepared pan. Pour raspberry mixture over batter; swirl with knife. Bake at 425 degrees for 10 minutes; reduce temperature to 350 degrees, and bake for 1 hour and 5 minutes. Turn oven off. Let cheesecake cool in oven 1 hour. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 8 hours. Remove sides of pan. Serve with Whole Berry Sauce.
WHOLE BERRY SAUCE DIRECTIONS: Drain raspberries, reserving syrup. Combine syrup and jelly in a saucepan; cook over medium heat until jelly dissolves, stirring occasionally. Combine cornstarch and water. Add to syrup mixture, and cook until thickened. Stir in raspberries. Yield 1-1/3 cups.
SOURCE: The Mystic Seaport All Seasons Cookbook 1990 Hometown Collection America's Best Recipes; Oxmoor House Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" on Jan 31, 1998
Everything about Cheesecake Recipe.
Savory Cheesecake Recipe
Savory Cheesecake AppetizerYield: 10 Servings
Ingredients
CRUST
2 c roasted; minced hazelnuts
6 tb butter or margarine; or a combination; at room
Instructions
FILLING
3 pk (8-oz) cream cheese; at room temperature; cut
6 eggs
1 pt sour cream
1/3 c sifted all-purpose flour
3 tb orange juice
3 tb grated orange zest
1 c minced green onions
1 1/2 c flaked smoked trout
1/2 ts salt
1/2 ts white horseradish
1/4 ts white pepper
Crust: Blend 1-1/2 cups of the hazelnuts in butter. Pat into the bottom of a 10-inch springform pan. Set aside.
Filling: Preheat oven to 350 degrees. Place cheese in large bowl of electric mixer. Add 1 egg at a time, mixing well after each addition. Mix in sour cream, flour, juice and orange zest. Blend mixture until smooth. Mix in onions, smoked lake trout, salt, horseradish and pepper. Pour cheese mixture into crust. Bake 1 hour. Turn off heat, leave cheesecake in oven another hour. Remove from oven and allow to cool. Sprinkle remaining 1/2 cup of hazelnuts over top of cake. Refrigerate overnight before serving. Remove cake from pan. Cut into thin slices and serve. Makes 10-12 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
Everything about Cheesecake Recipe.
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