Amaretto Cheesecake
Yield: 8 Servings
Ingredients
HAZELNUT CRUST
1 c roasted hazelnuts (350 f for - 10 min; utes)
3 egg whites
2 ts vanilla
2 c powdered sugar
1/2 c sugar
1/8 ts salt
AMARETTO CREAM CHEESE FILLIN
1/2 c amaretto
3 ts unflavored gelatin
2 ts vanilla
1 1/2 lb cream cheese
3/4 c sugar
2 tb lemon juice
1 ts lemon zest
2 c cream
Instructions
CRUST: Heat oven to 350. Grease 10" springform pan and line with greased parchment. Line a cookie sheet with greased parchment. Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as you can and process them with one cup of the powdered sugar for 30 seconds. Add both sugars and process briefly to combine. With processer running, pour in egg mixture and process for 15 seconds or until smooth. Reserve 1/3 to 1/2 cup of the batter. Pour remaining batter into the springform pan and smooth with spatula. Pour reserved batter onto the cookie sheet and spread out into a 7-8" disk. Bake crust 25-30 minutes; disk 20-25 minutes. Cool on a wire rack. Chop up the disk into 1/8" pieces and soak in 1/4 cup amaretto (not or more than 15 minutes).
FILLING: Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min. Leave in hot water to stay warm. Beat cream cheese with mixer for 1 minute. Add lemon juice and zest. Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream and soaked macaroon bits. Pour into prepared pan, cover with plastic wrap. Refrigerate at least 3 hours or preferably overnight.
Everything about Cheesecake Recipe.
Homemade Cheesecake Recipe
Easy Homemade Black Forest Cheesecake Cupcakes
Ingredients
1 - box (19.5 oz) fudge brownie mix
1/2 - cup vegetable oil
1/4 - cup water
4 - eggs
1 - cup semisweet chocolate chips (6 ounces)
2 - packages (8 ounces each) cream cheese, softened
1/2 - cup granulated sugar
1 - container (6 ounces) vanilla yogurt
1 - can (21 ounces) cherry pie filling
1 - aerosol can whipped cream topping
1 - large sprig fresh mint, if desired
Directions
Preheat oven to 350°F. Place paper baking cup in each of 24 large muffin cups (2 3/4 inches in diameter and 1 1/4 inches deep).
1. Make brownie mix as directed on box using oil, water and 2 of the eggs.
2. Divide batter evenly among muffin cups (about 2 tablespoons per cup).
3. Bake 15 minutes.
4. Meanwhile, in small microwavable bowl, microwave chocolate chips on High 1 minute.
5. Stir and microwave in 15-second increments, stirring after each, until chips are melted and smooth; set aside.
6. In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
7. Beat in sugar, remaining 2 eggs and the yogurt until blended.
8. Add melted chocolate; beat until well blended.
9. Divide chocolate mixture evenly over warm brownie layer in cups (about 3 tablespoons per cup), filling each to top of cup.
10. Cups will be full.
11. Bake 22 to 26 minutes longer or until set.
12. Cool in pans 20 to 30 minutes.
13. Carefully remove dessert cups from pan (cream cheese mixture will be soft); place on serving platter.
14. Refrigerate at least 1 hour before serving.
15. To serve, remove paper; top each dessert cup with 1 tablespoon pie filling (including 2 or 3 cherries) and 1 tablespoon whipped cream topping.
16. If desired, arrange cupcakes on pedestal cake plate covered with linen napkin.
17. Garnish platter or plate with mint sprig.
18. Store in refrigerator.
Source : http://www.alanskitchen.com/DESSERTS/Cupcakes/51-75/53-Black-Forest-Cheesecake.htm
Everything about Cheesecake Recipe.
Ingredients
1 - box (19.5 oz) fudge brownie mix
1/2 - cup vegetable oil
1/4 - cup water
4 - eggs
1 - cup semisweet chocolate chips (6 ounces)
2 - packages (8 ounces each) cream cheese, softened
1/2 - cup granulated sugar
1 - container (6 ounces) vanilla yogurt
1 - can (21 ounces) cherry pie filling
1 - aerosol can whipped cream topping
1 - large sprig fresh mint, if desired
Directions
Preheat oven to 350°F. Place paper baking cup in each of 24 large muffin cups (2 3/4 inches in diameter and 1 1/4 inches deep).
1. Make brownie mix as directed on box using oil, water and 2 of the eggs.
2. Divide batter evenly among muffin cups (about 2 tablespoons per cup).
3. Bake 15 minutes.
4. Meanwhile, in small microwavable bowl, microwave chocolate chips on High 1 minute.
5. Stir and microwave in 15-second increments, stirring after each, until chips are melted and smooth; set aside.
6. In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
7. Beat in sugar, remaining 2 eggs and the yogurt until blended.
8. Add melted chocolate; beat until well blended.
9. Divide chocolate mixture evenly over warm brownie layer in cups (about 3 tablespoons per cup), filling each to top of cup.
10. Cups will be full.
11. Bake 22 to 26 minutes longer or until set.
12. Cool in pans 20 to 30 minutes.
13. Carefully remove dessert cups from pan (cream cheese mixture will be soft); place on serving platter.
14. Refrigerate at least 1 hour before serving.
15. To serve, remove paper; top each dessert cup with 1 tablespoon pie filling (including 2 or 3 cherries) and 1 tablespoon whipped cream topping.
16. If desired, arrange cupcakes on pedestal cake plate covered with linen napkin.
17. Garnish platter or plate with mint sprig.
18. Store in refrigerator.
Source : http://www.alanskitchen.com/DESSERTS/Cupcakes/51-75/53-Black-Forest-Cheesecake.htm
Everything about Cheesecake Recipe.
Japanese Cheesecake Recipe
Japanese Cheesecake
Ingredients
7 ounces cream cheese, at room temperature
1/4 cup whole milk
1/2 cup superfine sugar (caster sugar)
3 eggs, separated
1/4 cup cornstarch (don't use flour)
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
2 1/2 cups boiling water
For the glazing
2 tablespoons jam (Apricot or Strawberry)
1/2 tablespoon water
Directions
1. Preheat oven to 350 degrees.
2. Spray a 9-inch cake tin with cooking oil spray.
3. Beat cream cheese with milk to soften.
4. Add half of the sugar, egg yolks, cornstarch and lemon juice.
5. Beat until smooth.
6. Beat egg whites in a separate bowl until foamy.
7. Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.
8. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
9. Pour into cake pan and smooth the surface.
10. Place cake pan into a larger roasting pan and place in lower rack of oven.
11. Pour enough water into the roasting pan to come half way up the side of the cake pan.
12. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
13. You can eat like this, or you can put jam on top of it.
14. Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
15. Then spread the glaze on top of the cake.
16. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.
Source : http://www.recipezaar.com/Japanese-Cheesecake-90032
Everything about Cheesecake Recipe.
Ingredients
7 ounces cream cheese, at room temperature
1/4 cup whole milk
1/2 cup superfine sugar (caster sugar)
3 eggs, separated
1/4 cup cornstarch (don't use flour)
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
2 1/2 cups boiling water
For the glazing
2 tablespoons jam (Apricot or Strawberry)
1/2 tablespoon water
Directions
1. Preheat oven to 350 degrees.
2. Spray a 9-inch cake tin with cooking oil spray.
3. Beat cream cheese with milk to soften.
4. Add half of the sugar, egg yolks, cornstarch and lemon juice.
5. Beat until smooth.
6. Beat egg whites in a separate bowl until foamy.
7. Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.
8. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
9. Pour into cake pan and smooth the surface.
10. Place cake pan into a larger roasting pan and place in lower rack of oven.
11. Pour enough water into the roasting pan to come half way up the side of the cake pan.
12. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
13. You can eat like this, or you can put jam on top of it.
14. Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
15. Then spread the glaze on top of the cake.
16. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.
Source : http://www.recipezaar.com/Japanese-Cheesecake-90032
Everything about Cheesecake Recipe.
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