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.
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.
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