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.
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.
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