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.
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.
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