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.
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.
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