Chocolate Raspberry Cheesecake
Ingredients
(10 servings)
1 1/2 c Creme-filled Cookie Crumbs
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
Instructions
Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.
Everything about Cheesecake Recipe.
Peanut Butter Cheesecake Recipe
Peanut Butter Cheesecake
Yield: 1
Ingredients
2 lb cream cheese
1 1/2 c granulated sugar
4 lg eggs
1 c creamy peanut butter
1 tb all purpose flour
2 ts vanilla extract
1 powdered sugar or mint
Instructions
Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour.
Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth.
Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint.
Everything about Cheesecake Recipe.
Yield: 1
Ingredients
2 lb cream cheese
1 1/2 c granulated sugar
4 lg eggs
1 c creamy peanut butter
1 tb all purpose flour
2 ts vanilla extract
1 powdered sugar or mint
Instructions
Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour.
Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth.
Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint.
Everything about Cheesecake Recipe.
Cheesecake Bar Recipe
Daiquiri Cheesecake Cheesecake
Yield: 12 Servings
Ingredients
1 1/2 pk graham crackers; crushed
1/3 c sugar
1 springform pan
1 filling:
1 and softened in a microwave
5 jumbo eggs separated
2 env. knox gelatin
2/3 c fresh lime juice
1 1/2 ts fresh grated lemon peel
1/2 c powdered sugar
1 crust:
6 butter; melted
1 mix and pat into bottom and
1 bake at 350 for 10 mins.
24 oz cream cheese; unwrapped
1 on high
2/3 c sugar
1/2 c light rum
1 1/2 ts fresh grated lime peel
1 pt whipping cream
Instructions
Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice; rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.
Everything about Cheesecake Recipe.
Yield: 12 Servings
Ingredients
1 1/2 pk graham crackers; crushed
1/3 c sugar
1 springform pan
1 filling:
1 and softened in a microwave
5 jumbo eggs separated
2 env. knox gelatin
2/3 c fresh lime juice
1 1/2 ts fresh grated lemon peel
1/2 c powdered sugar
1 crust:
6 butter; melted
1 mix and pat into bottom and
1 bake at 350 for 10 mins.
24 oz cream cheese; unwrapped
1 on high
2/3 c sugar
1/2 c light rum
1 1/2 ts fresh grated lime peel
1 pt whipping cream
Instructions
Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice; rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.
Everything about Cheesecake Recipe.
Juniors Cheesecake Recipe
Juniors Cheesecake
Juniors cheesecake restaurant was founded in 1950 by Harry Rosen, and named Juniors after his two sons, Walter and Marvin. Harry and Eigel Peterson, the master baker, hit upon the secret formula for Juniors cheesecake recipe and it has been part of the Rosen family for three generations.
Juniors cheesecake New York is located in Brooklyn and is a favorite restaurant of many New Yorkers. It was rated #1 by New York Magazine in the 1970’s and people started to come from all over for an award-winning slice. In 1982, Governor Mario Cuomo declared May 27th as Junior’s Restaurant Day.
In 1989 Juniors cheesecake became available through mail-order and can now be ordered online. It can be shipped frozen anywhere in the United States. Each 8” large Juniors cheesecake arrives in a special, stay-fresh container guaranteeing freshness.
Today people still come from all over to have their favorite slice of famous cheesecake. For over 50 years the saying is still true: You haven’t lived until you’ve had cheesecake at Juniors.
For those of you that want the juniors cheesecake recipe here is the Famous No. 1 Juniors cheesecake recipe.
Pure Cream Cheesecake -- "The Best of the Best"
1 recipe Thin Sponge Cake Layer (see below)
For Cream Cheese Filling:
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream
1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don't remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring form pan. Slide the cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Thin Sponge Cake Layer for Cheesecake
One suggestion: keep an eye on this cake while it bakes. There's not much batter, so it needs only about 10 minutes of baking -- only enough time for the cake to turn light golden and set on the top.
1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites -- don't worry if a few white specks remain.
5. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
Serves 12 to 16.
Source: From the cookbook, "Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant".
Enjoy Juniors cheesecake one way or the other, you won’t be sorry.
Copyright © 2005 Best-Coffee-Makers-Online.com. All Rights Reserved.
This article is supplied by Best-Coffee-Makers-Online.com where you can easily shop and compare coffee makers so you can purchase exactly what you’re looking for at great values.
Everything about Cheesecake Recipe.
Juniors cheesecake restaurant was founded in 1950 by Harry Rosen, and named Juniors after his two sons, Walter and Marvin. Harry and Eigel Peterson, the master baker, hit upon the secret formula for Juniors cheesecake recipe and it has been part of the Rosen family for three generations.
Juniors cheesecake New York is located in Brooklyn and is a favorite restaurant of many New Yorkers. It was rated #1 by New York Magazine in the 1970’s and people started to come from all over for an award-winning slice. In 1982, Governor Mario Cuomo declared May 27th as Junior’s Restaurant Day.
In 1989 Juniors cheesecake became available through mail-order and can now be ordered online. It can be shipped frozen anywhere in the United States. Each 8” large Juniors cheesecake arrives in a special, stay-fresh container guaranteeing freshness.
Today people still come from all over to have their favorite slice of famous cheesecake. For over 50 years the saying is still true: You haven’t lived until you’ve had cheesecake at Juniors.
For those of you that want the juniors cheesecake recipe here is the Famous No. 1 Juniors cheesecake recipe.
Pure Cream Cheesecake -- "The Best of the Best"
1 recipe Thin Sponge Cake Layer (see below)
For Cream Cheese Filling:
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream
1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don't remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring form pan. Slide the cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Thin Sponge Cake Layer for Cheesecake
One suggestion: keep an eye on this cake while it bakes. There's not much batter, so it needs only about 10 minutes of baking -- only enough time for the cake to turn light golden and set on the top.
1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites -- don't worry if a few white specks remain.
5. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
Serves 12 to 16.
Source: From the cookbook, "Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant".
Enjoy Juniors cheesecake one way or the other, you won’t be sorry.
Copyright © 2005 Best-Coffee-Makers-Online.com. All Rights Reserved.
This article is supplied by Best-Coffee-Makers-Online.com where you can easily shop and compare coffee makers so you can purchase exactly what you’re looking for at great values.
Everything about Cheesecake Recipe.
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