Swirl Cheesecake Recipe

Gingerbread-Cheesecake Swirl

Yield: 1 Serving

Ingredients

1 ts ginger, ground [a]
1 ts cinnamon, ground [a]
1/4 ts nutmeg, ground [a]
1/8 ts cloves, ground [a]
1/4 ts salt [a]
1 1/2 ts baking soda [a]
1 lb cream cheese at room temperature
1/2 ts vanilla extract
4 lg eggs
1/2 c + 2 tablespoons white sugar

Instructions

Mix [a]; set aside. Beat cream cheese, preferably with an electric mixer, until smooth. Beat in the vanilla, then 2 eggs, then the white sugar, completely incorporating each ingredient before adding the next. Remove half the cream cheese mixture and refrigerate it.

Mix [b]. Beat in [a], then the remaining 2 eggs. Stir in the flour in 2 batches. Refrigerate this gingerbread batter at least 20 minutes.

With a tablespoon drop half the gingerbread batter in lumps, lines or strings onto the bottom of a greased 9" or 9-1/2" round Springform pan. Fill the spaces with half the chilled cheesecake mixture. Very gently cover the cheesecake lumps with the rest of the gingerbread. Fill the new spaces with the remaining chilled cheesecake. Using the flat edge of a knife, swirl the pan contents to make a pretty pattern. Be careful not to mix the 2 batters. Gently pour on the room temperature cheesecake.

Bake in a preheated 350F oven 50 minutes, until the top of the cake begins to crack in the center. The cake will be lumpy, since the gingerbread rises and the cheesecake sinks (that's why you add half the cheesecake last), but it's still nice-looking. Cool to room temperature, then remove pan sides. Refrigerate for at least 3 hours.

Serve cold. It's easy to remove the pan bottom when the cake is cold: turn the cake over, run a knife carefully between the pan bottom and the cake, then remove.

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Banana Cheesecake Recipe

Cheesecake ( Banana )

Yield: 8 Servings

Ingredients

1 10 pie crust, pre-baked for 10 minu; tes
12 oz cream cheese
1 1/2 c plain yogurt
2 c pureed bananas (4 medium bananas)
2 eggs (opt)
1/4 c honey (opt)

Instructions

Blend all the ingredients in the blender until smooth and creamy. Pour into the pre-baked pie crust and bake for 30 minutes or until set. Allow to cool before serving. You can top with a layer of yogurt and decorate with any fresh fruit (try a mixture of strawberry and banana slices). Serve well chilled. Without the eggs and honey, each serving will contain: 410 calories, 49 milligrams cholesterol, 18 grams fat, 11 grams protein.

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Cheesecake Recipe Sour Cream

Sour Cream Cheesecake

Yield: 12 Servings

Ingredients

2 c graham cracker crumbs
1/4 c sugar
1/3 c margarine; melted
1 c cream cheese
1 1/2 c sugar
4 eggs
1 ts vanilla extract
2 c sour cream
1/4 c sugar
1 ts vanilla extract

Instructions

Combine crumbs, sugar and melted margarine for crust. Pat into springform pan. Combine remaining ingredients; beat until fluffly. Bake at 350 degrees for 50 minutes or until firm.

Combine sour cream, sugar and vanilla. Remove from oven. Let stand 15 minutes. Reset oven for 450 degrees. Put in 450 oven for 10 minutes. Leave in oven with door open.

NOTES : This is a Mark Family Birthday tradition. With only the candles lit, we gather around the kitchen table and sing a discordant round of "Happy Birthday". Somebody always says, "Sing it again." Uncle Kenny's voice is always the loudest--and most out of tune. Sorry, Uncle Ken. You know I love you dearly. You know you're my favorite. But you CAN'T carry a tune.

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