Recipe For Cheesecake

Chocolate Velvet Cheesecake

Cheesecake is one of the most popular desserts around today. A simple Google search on "cheesecake" returns over 1.6 million results. Isn't that astounding? What is it about cheesecake that generates such a following? To be honest, I have no idea, but it's been going on for a long time. The earliest known cheesecake recipe is from the 14th century, and cheesy concoctions were popular in ancient Rome. Who are we to fight a tradition with so long a history?

So I thought I'd do my part to satisfy the global hunger for cheesecake data with this Chocolate Velvet Cheesecake recipe. Enjoy it, cheesecake lovers, wherever you are.

Ingredients:

1 c Vanilla Wafer Crumbs

1/2 c Chopped Pecans

3 tb Granulated Sugar

1/4 c Margarine, Melted

16 oz Cream Cheese, Softened

1/2 c Brown Sugar, Packed

2 ea Large Eggs

6 oz Semi-sweet Chips, Melted

3 tb Almond Flavored Liqueur

2 c Sour Cream

2 tb Granulated Sugar

Method:

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed in electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

Note: You may freely publish the above recipe in any way you wish, as long as the author's name and links are left intact.

Pete Cullen runs the website easy-cheesecake-recipes.com (and others). Please visit easy-cheesecake-recipes.com for more info.

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Strawberry Cheesecake Recipe

Strawberry Cheesecake

Yield: 12 Servings

Ingredients

CRUST
1 1/2 c graham crakers
2 tb sugar
3 tb butter or margarine; melted

FILLING
19 oz cream cheese; softened
1 c sugar
2 ts lemon peel; grated
1/4 ts vanilla
3 eggs

GLAZE

1 c mashed strawberries
1 c sugar
3 tb cornstarch
1/3 c water

Instructions

CRUST: Pre-heat oven to 350f. Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300f.

FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar; beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.

GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.

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Lemon Cheesecake Recipe

Lemon Cheesecake Souffle

Yield: 12 Servings

Ingredients

1 tb butter, or margarine
1/2 c almond biscotti crumbs
15 oz low-fat ricotta cheese
1 c plain nonfat yogurt
3/4 c sugar
1/4 c all-purpose flour
1 tb grated lemon peel
1/4 c fresh lemon juice
1 ts vanilla
1/2 ts salt
2 lg eggs, separated plus
2 lg egg whites
1 tb cherry liqueur, or
-maraschino cherr; y juice
1/8 ts cream of tartar
1 sliced strawberries

Instructions

1. Lightly butter bottom and sides of a 2 1/2- to 3-quart souffle dish. Coat with biscotti crumbs, leaving any loose crumbs in bottom of dish.

2. To a bowl, add ricotta, yogurt, 1/2 cup sugar, flour, lemon peel and juice, vanilla, salt, 2 yolks, and liqueur. With mixer, blend until smooth.

3. In another bowl, with clean beaters, beat the 4 egg whites and cream of tartar on high speed until soft peaks form; gradually add remaining 1/4 cup sugar, continuing to beat until sugar is thoroughly incorporated. Gently fold whites into ricotta mixture.

4. Pour into prepared dish; bake in a 350 [degrees] oven until center is firm and top is golden brown, about 45 minutes. Spoon warm souffle into bowls; top with berries.

"A family favorite handed down from Gemma Sciabica's mother, this cheesecake souffle has all the flavor of traditional cheesecake but a lot less cholesterol and fat. When we tested it, the cake rose out of the cheesecake pan, so we put the mixture into a souffle dish."

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