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.
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.
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