Coconut - Mango Cheesecake
Yield: 12 Servings
Ingredients
CRUST:
1 1/2 c graham cracker crumbs
1 1/2 c sweetened shredded coconut; toasted
1/4 c sugar
1/2 c unsalted butter; (1 stick)
-melted
FILLING:
4 pk cream cheese; (8 ounce) room temperature
3/4 c sugar
3 lg eggs
1 lg egg yolk
15 oz cream of coconut; canned
1 c whipping cream
1 c sweetened shredded coconut
2 lg fresh mangoes
Additional sugar; optional
Instructions
Pan-try and Pre-pare:
15-oz Can Cream of Coconut from Coco Lopez, available in the liquor department of most supermarkets Mangoes: halve, pit, peel, slice
FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2 3/4-inch- high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of pre-pared pan. Chill while preparing filling.
FOR FILLING: Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.
Meanwhile, preheat the OVEN to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)
Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.
Per serving (excluding unknown items): 303 Calories; 21g Fat (62% calories from fat); 3g Protein; 26g Carbohydrate; 122mg Cholesterol; 114mg Sodium
Everything about Cheesecake Recipe.
Original Cheesecake Recipe
Original "Philly" Cheesecake
Yield: 10 Servings
Ingredients
1 no ingredients
Instructions
1 cup Graham Cracker Crumbs
24 oz Cream Cheese, Softened
5 Tbsp Lemon Juice
1 tsp Vanilla
3 Tbsp Margarine, Melted
3/4 cup Sugar
1 1/2 tsp Grated Lemon Peel
3 ea Large Eggs, Separated
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. 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 crust. Bake at 300 degrees F., 45 minutes. Loosen cake 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 no ingredients
Instructions
1 cup Graham Cracker Crumbs
24 oz Cream Cheese, Softened
5 Tbsp Lemon Juice
1 tsp Vanilla
3 Tbsp Margarine, Melted
3/4 cup Sugar
1 1/2 tsp Grated Lemon Peel
3 ea Large Eggs, Separated
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. 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 crust. Bake at 300 degrees F., 45 minutes. Loosen cake 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.
Pumpkin Cheesecake Pie Recipe
Pumpkin Cheesecake
Yield: 1 Serving
Ingredients
PASTRY
1 C Flour
1 Egg yolk
1/4 C Sugar
1/4 C Butter; softened
1 ts Vanilla
FILLING
2 1/2 lb Cream cheese
3/4 ts Ginger; ground
1/2 t
1/2 ts Cinnamon; ground
3/4 C Light brown sugar
1 lb Pumpkin; canned
2 Egg yolks
1 C Sugar
5 Eggs
3 tb Flour
1 ts Vanilla extract
3/4 ts Allspice; ground
1/4 C Cream; heavy
Instructions
MAKE PASTRY: Preheat the oven to 400 degrees F. Grease the bottom and sides of a 9-inch-diameter, 3-inch deep springform pan.
Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within about 1/2 inch of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling.
MAKE FILLING: Increase the oven temperature to 475 degrees F. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream.
Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F. and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight.
NOTES:
* A holiday alternative to pumpkin pie -- This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer and amazing cook.
: Difficulty: moderate.
: Time: 1 hour preparation, several hours baking.
: Precision: measure carefully.
Everything about Cheesecake Recipe.
Yield: 1 Serving
Ingredients
PASTRY
1 C Flour
1 Egg yolk
1/4 C Sugar
1/4 C Butter; softened
1 ts Vanilla
FILLING
2 1/2 lb Cream cheese
3/4 ts Ginger; ground
1/2 t
1/2 ts Cinnamon; ground
3/4 C Light brown sugar
1 lb Pumpkin; canned
2 Egg yolks
1 C Sugar
5 Eggs
3 tb Flour
1 ts Vanilla extract
3/4 ts Allspice; ground
1/4 C Cream; heavy
Instructions
MAKE PASTRY: Preheat the oven to 400 degrees F. Grease the bottom and sides of a 9-inch-diameter, 3-inch deep springform pan.
Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within about 1/2 inch of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling.
MAKE FILLING: Increase the oven temperature to 475 degrees F. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream.
Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F. and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight.
NOTES:
* A holiday alternative to pumpkin pie -- This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer and amazing cook.
: Difficulty: moderate.
: Time: 1 hour preparation, several hours baking.
: Precision: measure carefully.
Everything about Cheesecake Recipe.
Recipe For Pumpkin Cheesecake
Pumpkin Pie Cheesecake
Yield: 1 Serving
Ingredients
1 crust:
12 sq graham crackers
1/3 c grape-nuts"
2 tb sugar
1 tb hazelnut oil; walnut or canola oil
1 ts unsalted butter; melted
1/2 lg egg white
1 ts apple juice; aor any fruit juice
1 (1-2t as needed)
1 filling
1 1/2 c nonfat cottage cheese
1/3 c lowfat cream cheese; (2 3/4 oz) at room
1 temperature
3 tb nonfat vanilla yogurt
1/3 c sugar
1 1/2 tb all-purpose flour
2 ts vanilla extract
2 lg egg whites
1 1/2 c canned pumpkin
1/3 c dark brown sugar; packed
1 ts cinnamon
1/4 ts nutmeg
1/2 ts ground ginger
1/8 ts ground cloves; scant
1 generous pinch of salt
Instructions
As promised, here is the recipe for Pumpkin Cheesecake Pie from "Have Your Cake and Eat it, Too" by Susan Purdy. I made only one slight modification. I'm not a nutmeg nut so I thought the original was heavy on the nutmeg. Next time, I'll reduce it from 1/2 tsp to 1/4 tsp. If you're into nutmeg, use 1/2 tsp.
Crumble the graham crackers into the bowl of a food processor and process until crumbs form. Add the Grape Nuts cereal, sugar, oil, melted butter, egg white and 1 tsp fruit juice or water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test to see if they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse
once or twice. Set aside.
1. Position rack in the top third of the oven and preheat to 350.
2. Press crumb mixture into a 9" pie plate. Set aside.
3. Place the cottage cheese in a strainer set over a bowl. Cover the cheese with a piece of plastic wrap and press down firmly on the cheese to force out as much liquid as possible, making relatively dry curds. Transfer the cottage cheese to the food processor and process for 2 full minutes or until absolutely smooth, with a trace of graininess.
4. Add the cream cheese, yogurt, sugar, flour and vanilla. Process until smooth. Remove 1/3 cup of this mixture and set it aside for marbleizing the top of the pie.
5. Add the egg whites, pumpkin, brown sugar, spices and salt to the processor. Pulse until thoroughly blended.
6. Pour the pumpkin mixture into the prepared crust, taking care not to dislodge the crumbs. To make the marbleized design, spoon 5 separate pools of the reserved cream cheese batter on the top of the pie. Draw the tip of the knife through the contrasting batters in a swirling pattern.
7. Bake for 30 minutes, or until the top is set and no longer sticky to the touch. Cool the pie on a wire rack. Serve at room temperature. Refrigerate any leftovers.
According to the book, the pie filling contains only 11% fat. With the crust it goes up to 19%. Pretty respectable in my book, especially compared to any other cheesecake! Other numbers: 214 calories, 5 g of fat, 1.6 g saturated fat, 303 mg sodium and 8 mg cholesterol.
Per serving: 1813 Calories (kcal); 41g Total Fat; (19% calories from fat); 74g Protein; 295g Carbohydrate; 68mg Cholesterol; 2150mg Sodium Food Exchanges: 5 Grain(Starch); 9 Lean Meat; 6 Vegetable; 0 Fruit; 7 Fat; 11 1/2 Other Carbohydrates
Contributor: Have Your Cake & Eat It Too;S. Purdy(S. Badian)
Everything about Cheesecake Recipe.
Yield: 1 Serving
Ingredients
1 crust:
12 sq graham crackers
1/3 c grape-nuts"
2 tb sugar
1 tb hazelnut oil; walnut or canola oil
1 ts unsalted butter; melted
1/2 lg egg white
1 ts apple juice; aor any fruit juice
1 (1-2t as needed)
1 filling
1 1/2 c nonfat cottage cheese
1/3 c lowfat cream cheese; (2 3/4 oz) at room
1 temperature
3 tb nonfat vanilla yogurt
1/3 c sugar
1 1/2 tb all-purpose flour
2 ts vanilla extract
2 lg egg whites
1 1/2 c canned pumpkin
1/3 c dark brown sugar; packed
1 ts cinnamon
1/4 ts nutmeg
1/2 ts ground ginger
1/8 ts ground cloves; scant
1 generous pinch of salt
Instructions
As promised, here is the recipe for Pumpkin Cheesecake Pie from "Have Your Cake and Eat it, Too" by Susan Purdy. I made only one slight modification. I'm not a nutmeg nut so I thought the original was heavy on the nutmeg. Next time, I'll reduce it from 1/2 tsp to 1/4 tsp. If you're into nutmeg, use 1/2 tsp.
Crumble the graham crackers into the bowl of a food processor and process until crumbs form. Add the Grape Nuts cereal, sugar, oil, melted butter, egg white and 1 tsp fruit juice or water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test to see if they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse
once or twice. Set aside.
1. Position rack in the top third of the oven and preheat to 350.
2. Press crumb mixture into a 9" pie plate. Set aside.
3. Place the cottage cheese in a strainer set over a bowl. Cover the cheese with a piece of plastic wrap and press down firmly on the cheese to force out as much liquid as possible, making relatively dry curds. Transfer the cottage cheese to the food processor and process for 2 full minutes or until absolutely smooth, with a trace of graininess.
4. Add the cream cheese, yogurt, sugar, flour and vanilla. Process until smooth. Remove 1/3 cup of this mixture and set it aside for marbleizing the top of the pie.
5. Add the egg whites, pumpkin, brown sugar, spices and salt to the processor. Pulse until thoroughly blended.
6. Pour the pumpkin mixture into the prepared crust, taking care not to dislodge the crumbs. To make the marbleized design, spoon 5 separate pools of the reserved cream cheese batter on the top of the pie. Draw the tip of the knife through the contrasting batters in a swirling pattern.
7. Bake for 30 minutes, or until the top is set and no longer sticky to the touch. Cool the pie on a wire rack. Serve at room temperature. Refrigerate any leftovers.
According to the book, the pie filling contains only 11% fat. With the crust it goes up to 19%. Pretty respectable in my book, especially compared to any other cheesecake! Other numbers: 214 calories, 5 g of fat, 1.6 g saturated fat, 303 mg sodium and 8 mg cholesterol.
Per serving: 1813 Calories (kcal); 41g Total Fat; (19% calories from fat); 74g Protein; 295g Carbohydrate; 68mg Cholesterol; 2150mg Sodium Food Exchanges: 5 Grain(Starch); 9 Lean Meat; 6 Vegetable; 0 Fruit; 7 Fat; 11 1/2 Other Carbohydrates
Contributor: Have Your Cake & Eat It Too;S. Purdy(S. Badian)
Everything about Cheesecake Recipe.
Recipe For Strawberry Cheesecake
Strawberry Cheesecake
Yield: 8 Servings
Ingredients
2 tb margarine
1/2 c graham cracker crumbs
8 oz low-fat cottage cheese
1/3 c evaporated skim milk
1 1/2 tb unflavored gelatin; (1 1/2-pk)
2 tb sugar, divided
1/2 c orange juice
1/2 ts orange; rind grated
2 egg; whites
1/8 ts salt
2 tb water
1 c strawberries; crushed
Instructions
(ER note) Crush fresh strawberries, or thaw frozen unsweetened. For 1/3 cup evaporated milk, you can place a scant 2 tb. powdered skim milk in a measuring cup and fill with liquid milk up to 1/3 mark.
Preheat oven to 400 F. Melt margarine in 9 inch pan. Add crumbs, mix. Press mixture over bottom of pan. Bake 5 to 7 minutes. Cool.
Sieve cottage cheese or puree in blender. Add milk and stir until smooth. Chill.
In saucepan, mix 1 1/2 tb gelatin and 1 tb sugar. Add juice and rind. Heat over low heat, stirring constantly until gelatin is dissolved. Remove from heat. Let stand at room temperature.
In medium bowl beat egg whites with salt until stiff. Fold in gelatin and cottage cheese. Pour over crumbs. Refrigerate until set before adding glaze.
GLAZE Mix remaining gelatin (1/2 Tb) with water and 1 tb sugar. Heat until gelatin is dissolved. Stir in strawberries. Pour mixture over cheesecake and spread with spatula. Refrigerate until firm.
1/8 recipe, 120 calories, 1/2 starch, 1 lean meat, 1/2 fruit exchange 7.8 gm protein, 4.1 gm fat, 13.4 gm carbohydrate, 253.6 mg sodium, 207.2 mg potassium, 1.2 gm fiber, 3 mg cholesterol.
Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93.
Everything about Cheesecake Recipe.
Yield: 8 Servings
Ingredients
2 tb margarine
1/2 c graham cracker crumbs
8 oz low-fat cottage cheese
1/3 c evaporated skim milk
1 1/2 tb unflavored gelatin; (1 1/2-pk)
2 tb sugar, divided
1/2 c orange juice
1/2 ts orange; rind grated
2 egg; whites
1/8 ts salt
2 tb water
1 c strawberries; crushed
Instructions
(ER note) Crush fresh strawberries, or thaw frozen unsweetened. For 1/3 cup evaporated milk, you can place a scant 2 tb. powdered skim milk in a measuring cup and fill with liquid milk up to 1/3 mark.
Preheat oven to 400 F. Melt margarine in 9 inch pan. Add crumbs, mix. Press mixture over bottom of pan. Bake 5 to 7 minutes. Cool.
Sieve cottage cheese or puree in blender. Add milk and stir until smooth. Chill.
In saucepan, mix 1 1/2 tb gelatin and 1 tb sugar. Add juice and rind. Heat over low heat, stirring constantly until gelatin is dissolved. Remove from heat. Let stand at room temperature.
In medium bowl beat egg whites with salt until stiff. Fold in gelatin and cottage cheese. Pour over crumbs. Refrigerate until set before adding glaze.
GLAZE Mix remaining gelatin (1/2 Tb) with water and 1 tb sugar. Heat until gelatin is dissolved. Stir in strawberries. Pour mixture over cheesecake and spread with spatula. Refrigerate until firm.
1/8 recipe, 120 calories, 1/2 starch, 1 lean meat, 1/2 fruit exchange 7.8 gm protein, 4.1 gm fat, 13.4 gm carbohydrate, 253.6 mg sodium, 207.2 mg potassium, 1.2 gm fiber, 3 mg cholesterol.
Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93.
Everything about Cheesecake Recipe.
Subscribe to:
Posts (Atom)
