Coconut - Mango Cheesecake
Yield: 12 Servings
Ingredients
CRUST:
1 1/2 c graham cracker crumbs
1 1/2 c sweetened shredded coconut; toasted
1/4 c sugar
1/2 c unsalted butter; (1 stick)
-melted
FILLING:
4 pk cream cheese; (8 ounce) room temperature
3/4 c sugar
3 lg eggs
1 lg egg yolk
15 oz cream of coconut; canned
1 c whipping cream
1 c sweetened shredded coconut
2 lg fresh mangoes
Additional sugar; optional
Instructions
Pan-try and Pre-pare:
15-oz Can Cream of Coconut from Coco Lopez, available in the liquor department of most supermarkets Mangoes: halve, pit, peel, slice
FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2 3/4-inch- high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of pre-pared pan. Chill while preparing filling.
FOR FILLING: Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.
Meanwhile, preheat the OVEN to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)
Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.
Per serving (excluding unknown items): 303 Calories; 21g Fat (62% calories from fat); 3g Protein; 26g Carbohydrate; 122mg Cholesterol; 114mg Sodium
Everything about Cheesecake Recipe.
Original Cheesecake Recipe
Original "Philly" Cheesecake
Yield: 10 Servings
Ingredients
1 no ingredients
Instructions
1 cup Graham Cracker Crumbs
24 oz Cream Cheese, Softened
5 Tbsp Lemon Juice
1 tsp Vanilla
3 Tbsp Margarine, Melted
3/4 cup Sugar
1 1/2 tsp Grated Lemon Peel
3 ea Large Eggs, Separated
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.
Everything about Cheesecake Recipe.
Yield: 10 Servings
Ingredients
1 no ingredients
Instructions
1 cup Graham Cracker Crumbs
24 oz Cream Cheese, Softened
5 Tbsp Lemon Juice
1 tsp Vanilla
3 Tbsp Margarine, Melted
3/4 cup Sugar
1 1/2 tsp Grated Lemon Peel
3 ea Large Eggs, Separated
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.
Everything about Cheesecake Recipe.
Pumpkin Cheesecake Pie Recipe
Pumpkin Cheesecake
Yield: 1 Serving
Ingredients
PASTRY
1 C Flour
1 Egg yolk
1/4 C Sugar
1/4 C Butter; softened
1 ts Vanilla
FILLING
2 1/2 lb Cream cheese
3/4 ts Ginger; ground
1/2 t
1/2 ts Cinnamon; ground
3/4 C Light brown sugar
1 lb Pumpkin; canned
2 Egg yolks
1 C Sugar
5 Eggs
3 tb Flour
1 ts Vanilla extract
3/4 ts Allspice; ground
1/4 C Cream; heavy
Instructions
MAKE PASTRY: Preheat the oven to 400 degrees F. Grease the bottom and sides of a 9-inch-diameter, 3-inch deep springform pan.
Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within about 1/2 inch of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling.
MAKE FILLING: Increase the oven temperature to 475 degrees F. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream.
Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F. and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight.
NOTES:
* A holiday alternative to pumpkin pie -- This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer and amazing cook.
: Difficulty: moderate.
: Time: 1 hour preparation, several hours baking.
: Precision: measure carefully.
Everything about Cheesecake Recipe.
Yield: 1 Serving
Ingredients
PASTRY
1 C Flour
1 Egg yolk
1/4 C Sugar
1/4 C Butter; softened
1 ts Vanilla
FILLING
2 1/2 lb Cream cheese
3/4 ts Ginger; ground
1/2 t
1/2 ts Cinnamon; ground
3/4 C Light brown sugar
1 lb Pumpkin; canned
2 Egg yolks
1 C Sugar
5 Eggs
3 tb Flour
1 ts Vanilla extract
3/4 ts Allspice; ground
1/4 C Cream; heavy
Instructions
MAKE PASTRY: Preheat the oven to 400 degrees F. Grease the bottom and sides of a 9-inch-diameter, 3-inch deep springform pan.
Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within about 1/2 inch of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling.
MAKE FILLING: Increase the oven temperature to 475 degrees F. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream.
Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F. and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight.
NOTES:
* A holiday alternative to pumpkin pie -- This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer and amazing cook.
: Difficulty: moderate.
: Time: 1 hour preparation, several hours baking.
: Precision: measure carefully.
Everything about Cheesecake Recipe.
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