Best Ever White Chocolate Cheesecake
Yield: 1 Serving
Ingredients
crust:
1 1/4 c shortbread crumbs
1/4 c ground almonds
2 tb sugar
1/8 ts almond extract
3 tb melted butter
filling:
6 oz white chocolate-chopped
3 8oz pkg cream cheese; soft
8 oz Light cream cheese; soft
5 lg eggs; room temperature
3/4 c sugar
3 tb flour
1 ts vanilla
1/4 ts almond extract
Instructions
Mix ingredients for the crust and press into the bottom of a springform pan. Bake at 400 for 5-6 min. Remove from oven and cool.
When cool, grease the sides of the pan lightly. Melt and cool the chocolate.
Mix together cream cheeses, then add eggs, one at a time. Mix in sugar, flour, vanilla, and almond extract. Stir 1 c of mixture into the chocolate, then mix all. Pour into the pan and bake at 325 for 40 min.
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Cherry Cheesecake Recipe
Cherry CheesecakeYield: 2 Servings
Ingredients
CHEESECAKE
2/3 c cottage cheese
1 artificial sweetener; equal to 6 tb. sugar
1 tb lemon; rind grated
1/2 ts vanilla
2 eggs; separated
1/4 c evaporated skim milk
1/3 c instant non-fat dry milk
CHERRY TOPPING
1 c sweet cherries; pitted
1/4 c cherry flavored beverage; dietetic
1 artificial sweetener; to taste
1/4 ts cherry extract
Instructions
CHEESECAKE: Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl. In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40
minutes at 350.
TOPPING: In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add extract, spread over baked cheesecake and return to oven 5 minutes more.
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Simple Cheesecake Recipe
Simple Cheesecake
Yield: 8 Servings
Ingredients
125 g plain sweet biscuits; crushed
60 g butter; melted
3 ts gelatin
2 tb hot water
250 g cream cheese; softened
400 g Nestle Sweetened Condensed Milk
1/4 c lemon juice
1/2 c cream
cinnamon
Instructions
Combine biscuits and butter, press into base of a 20 cm springform pan, refrigerate. Sprinkle gelatin over hot water, cool. Beat cream cheese until smooth, add Nestle Sweetened Condensed Milk, beat until combined. Add lemon juice and cream, beat well. Spoon evenly over prepared crumbcrust, sprinkle well with cinnamon, refrigerate until set.
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Yield: 8 Servings
Ingredients
125 g plain sweet biscuits; crushed
60 g butter; melted
3 ts gelatin
2 tb hot water
250 g cream cheese; softened
400 g Nestle Sweetened Condensed Milk
1/4 c lemon juice
1/2 c cream
cinnamon
Instructions
Combine biscuits and butter, press into base of a 20 cm springform pan, refrigerate. Sprinkle gelatin over hot water, cool. Beat cream cheese until smooth, add Nestle Sweetened Condensed Milk, beat until combined. Add lemon juice and cream, beat well. Spoon evenly over prepared crumbcrust, sprinkle well with cinnamon, refrigerate until set.
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Cheesecake Recipe Style
Cheesecake Cooking Styles
At one time, while athletes in Ancient Greece began competitive events at the Olympic Games, making pieces of cheesecake began, which essentially comprised three staples: cheese, wheat flour and sweetening. They beat each of the units jointly till it arrived at a pasty consistency. They baked the assortment, chilled and dished it out to supply athletes with the vitality they needed to compete. This represented the birth of the cheesecake.
The Roman Empire then captured Greece and adopted the glorious treat and scattered it throughout Europe and whatever districts they invaded. Since then, the basic cheese, flour and sweetener, superseding whatever ingredients were indigenous to the country that embraced the cheesecake recipe. Ricotta and mascarpone by the Italians, Neufchatel by the French people, quark cheese by the Germans and cream cheese by the American natives substituted the familiar white Greek cheese. In time, this significant event in culinary history sealed the way for many different trends in producing the cheesecake.
The European Cheesecake
The Europeans represented the first to embrace the cheesecake recipe. They were as well the first to go for various versions in the conventional cheesecake. There are many nations who have also based their personal expressive style on making cheesecakes and they include Italy, France, United Kingdom, and New Zealand.
First, the United Kingdom and New Zealand cheesecake is alike. Their cheesecakes are broadly speaking cold desserts using neither baking nor cooking. Creating cheesecakes, those nations used fragmented digestive biscuits mixed with butter and compressed into a dish to build a bottom layer. They used fillings or toppings, which in the main consist of sugar, cheese, cream, milk and gelatin blended collectively.
In Italy, there are two ways of making cheesecakes, the Roman and Italian style. Roman style cheesecakes use ricotta-like cheese and honey blended with flour and traditionally formed into loaves. There are also more recipes that involve bay leaves, applying these to preserve the treat. Today, baking Roman style cheesecakes is still popular in Italian areas, which upheld the culinary traditions after the downfall of Rome.
But then, Italian style cheesecakes are the modern-day variations of the Roman cheesecake. These cheesecakes use either mascarpone or ricotta cheese and substitute honey with sugar. They also excluded using bay leaves and passed on other new-age ingredients, like: barley flakes and vanilla extract. Commonly, this cheesecake is drier in comparison to American style cheesecakes and often presented with tiny scraps of crystallized fruit.
A light cheesecake is the principal description of French cheesecakes. These cakes have gelatin as the Chief holding ingredient and are mostly only 3 to 5 centimeters tall. This cheesecake accomplishes its light flavor and texture from the Neufchatel cheese. To a greater extent, discovering French cheesecakes out-of-doors in marketplaces at the South of France and good pastry shops in Paris is the best way to find them.
The American Cheesecake
In the United States, cheesecakes normally depend on cream cheese instead of the French Neufchatel. Among the commonest cheesecakes in America is the New York style cheesecake. Setting up this method a delicatessen uses cream cheese, dense cream, eggs, and egg yolks ready to add a fluid consistency and fullness.
New York style cheesecakes are likewise recognized as Jewish style and are baked in a particular 13 to 15 centimeter tall spring form pan. There are as well additional recipes of the cheesecake that employ lemon and cottage cheese for clear-cut flavor and texture.
Cheesecake recipes made easy - for beginners and seasoned cooks - find your favorite cheesecake recipe right now at cheese-cake-recipes.info
Everything about Cheesecake Recipe.
At one time, while athletes in Ancient Greece began competitive events at the Olympic Games, making pieces of cheesecake began, which essentially comprised three staples: cheese, wheat flour and sweetening. They beat each of the units jointly till it arrived at a pasty consistency. They baked the assortment, chilled and dished it out to supply athletes with the vitality they needed to compete. This represented the birth of the cheesecake.
The Roman Empire then captured Greece and adopted the glorious treat and scattered it throughout Europe and whatever districts they invaded. Since then, the basic cheese, flour and sweetener, superseding whatever ingredients were indigenous to the country that embraced the cheesecake recipe. Ricotta and mascarpone by the Italians, Neufchatel by the French people, quark cheese by the Germans and cream cheese by the American natives substituted the familiar white Greek cheese. In time, this significant event in culinary history sealed the way for many different trends in producing the cheesecake.
The European Cheesecake
The Europeans represented the first to embrace the cheesecake recipe. They were as well the first to go for various versions in the conventional cheesecake. There are many nations who have also based their personal expressive style on making cheesecakes and they include Italy, France, United Kingdom, and New Zealand.
First, the United Kingdom and New Zealand cheesecake is alike. Their cheesecakes are broadly speaking cold desserts using neither baking nor cooking. Creating cheesecakes, those nations used fragmented digestive biscuits mixed with butter and compressed into a dish to build a bottom layer. They used fillings or toppings, which in the main consist of sugar, cheese, cream, milk and gelatin blended collectively.
In Italy, there are two ways of making cheesecakes, the Roman and Italian style. Roman style cheesecakes use ricotta-like cheese and honey blended with flour and traditionally formed into loaves. There are also more recipes that involve bay leaves, applying these to preserve the treat. Today, baking Roman style cheesecakes is still popular in Italian areas, which upheld the culinary traditions after the downfall of Rome.
But then, Italian style cheesecakes are the modern-day variations of the Roman cheesecake. These cheesecakes use either mascarpone or ricotta cheese and substitute honey with sugar. They also excluded using bay leaves and passed on other new-age ingredients, like: barley flakes and vanilla extract. Commonly, this cheesecake is drier in comparison to American style cheesecakes and often presented with tiny scraps of crystallized fruit.
A light cheesecake is the principal description of French cheesecakes. These cakes have gelatin as the Chief holding ingredient and are mostly only 3 to 5 centimeters tall. This cheesecake accomplishes its light flavor and texture from the Neufchatel cheese. To a greater extent, discovering French cheesecakes out-of-doors in marketplaces at the South of France and good pastry shops in Paris is the best way to find them.
The American Cheesecake
In the United States, cheesecakes normally depend on cream cheese instead of the French Neufchatel. Among the commonest cheesecakes in America is the New York style cheesecake. Setting up this method a delicatessen uses cream cheese, dense cream, eggs, and egg yolks ready to add a fluid consistency and fullness.
New York style cheesecakes are likewise recognized as Jewish style and are baked in a particular 13 to 15 centimeter tall spring form pan. There are as well additional recipes of the cheesecake that employ lemon and cottage cheese for clear-cut flavor and texture.
Cheesecake recipes made easy - for beginners and seasoned cooks - find your favorite cheesecake recipe right now at cheese-cake-recipes.info
Everything about Cheesecake Recipe.
Vanilla Cheesecake Recipe
Honey Vanilla Cheesecake
Yield: 16 Servings
Ingredients
FILLING
4 oz reduced-fat cream cheese
16 oz low-fat cottage cheese
1 c fat-free ricotta cheese
2 tb cornstarch
1 c honey
1 tb vanilla extract
1 c fat-free egg substitute
1 pureed raspberries, or-strawberrie; s, if desired
1 sugar (as topping, if-desired)
1 gingersnap crust (below)
GINGERSNAP CRUST
32 old fashioned crisp-gingersnap coo; kies, crus
2 tb sugar
1 egg white
Instructions
CHEESECAKE In a food processor or blender, blend until smooth cream cheese, cottage cheese, ricotta cheese, and cornstarch. Add honey and vanilla extract and blend again. Add egg substitute and blend until mixture is smooth. Pour into prepared crust (see below). Bake 20 minutes at 300 degrees then reduce oven temperature to 250 degrees and bake 60 minutes longer or until sides are set and center is fluid but not sloshing. Turn off oven and allow cake to cool 1 hour in oven. Remove and cool to room temperature. Chill, covered, overnight before slicing. Serve topped with pureed strawberries or raspberries, adding bit a sugar, if desired. Makes 16 servings.
GINGERSNAP CRUST Combine thoroughly in food processor or blender gingersnap cookies and sugar. Add egg white, blending until mixture is moisened. Press mixture on bottom and up sides of 8- or 9-inch springform pan. Bake at 350 degrees for 10 to 12 minutes. Remove crust from oven. Reduce heat to 300 degrees. Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes.
Everything about Cheesecake Recipe.
Yield: 16 Servings
Ingredients
FILLING
4 oz reduced-fat cream cheese
16 oz low-fat cottage cheese
1 c fat-free ricotta cheese
2 tb cornstarch
1 c honey
1 tb vanilla extract
1 c fat-free egg substitute
1 pureed raspberries, or-strawberrie; s, if desired
1 sugar (as topping, if-desired)
1 gingersnap crust (below)
GINGERSNAP CRUST
32 old fashioned crisp-gingersnap coo; kies, crus
2 tb sugar
1 egg white
Instructions
CHEESECAKE In a food processor or blender, blend until smooth cream cheese, cottage cheese, ricotta cheese, and cornstarch. Add honey and vanilla extract and blend again. Add egg substitute and blend until mixture is smooth. Pour into prepared crust (see below). Bake 20 minutes at 300 degrees then reduce oven temperature to 250 degrees and bake 60 minutes longer or until sides are set and center is fluid but not sloshing. Turn off oven and allow cake to cool 1 hour in oven. Remove and cool to room temperature. Chill, covered, overnight before slicing. Serve topped with pureed strawberries or raspberries, adding bit a sugar, if desired. Makes 16 servings.
GINGERSNAP CRUST Combine thoroughly in food processor or blender gingersnap cookies and sugar. Add egg white, blending until mixture is moisened. Press mixture on bottom and up sides of 8- or 9-inch springform pan. Bake at 350 degrees for 10 to 12 minutes. Remove crust from oven. Reduce heat to 300 degrees. Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes.
Everything about Cheesecake Recipe.
Cheesecake Pie Recipe
Pumpkin Pie CheesecakeIngredients
Crust:
2 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons granulated sugar
Filling:
2 packages (8 ounces each) cream cheese, softened
3/4 cup firmly packed light brown sugar
3 eggs
1 can (15 ounces) pumpkin
1 tablespoon flour
2 teaspoons McCormick Pure Vanilla Extract
1 1/2 teaspoons McCormick Pumpkin Pie Spice
Whipped cream (optional)
Directions
1. Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
2. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.
3. Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
4. Refrigerate 4 hours or overnight. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired.
Nutrition Information
per serving
Calories: 327
Fat: 19 g
Carbohydrates: 33 g
Cholesterol: 100 mg
Sodium: 272 mg
Fiber: 2 g
Protein: 6 g
Source : http://www.mccormick.com/Recipes/Desserts/Pumpkin-Pie-Cheesecake.aspx
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