Berry Good Cheesecake
Posted on August 29, 2008
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Berry Good Cheesecake
Ingredients:
- 1 Envelope unflavoured gelatin
- 1/4 cup Orange juice
- 1/4 cup Milk
- 1 Egg, separated
- 2/3 cup 1% cottage cheese
- 2/3 cup Yogurt cheese
- 7 tbsp Equal, sugar substitute
- Grated rind of 1 orange
- 1 Corn Flake Pie Crust
- 1 cup Fresh strawberries, halved
Procedures:
- Smooth and so satisfying, no one will guess that this cheesecake is calorie and fat trim.
- In 2 cups glass measure, sprinkle gelatin over orange juice.
- Microwave at HIGH until gelatin dissolves.
- Stir in milk and egg yolk.
- Microwave at medium for 30-60 seconds, or until hot and slightly thickened.
- In food processor or blender, process cottage cheese until smooth; stir in yogurt cheese, 4 tbsp Equal, and orange rind.
- With food processor or blender running, add gelatin mixture and process just until blended.
- Refrigerate until consistency of egg whites.
- In separate bowl, beat egg white until soft peaks form.
- Add 2 tbsp Equal and beat until stiff peaks form. Fold into cheese tixture.
- Pour into corn flake pie crust and refrigerate several hours until set.
- Just before serving, toss strawberry halves with remaining 1 tbsp Equal. Arrange on cheesecake. Cut into 6 wedges. Makes 6 servings.
Black Forest Mini Cheesecakes
Posted on August 29, 2008
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Black Forest Mini Cheesecakes
Ingredients:
- 24 Vanilla wafer cookies
- 16 oz Cream cheese; softened
- 1 1/4 cup Sugar
- 1/3 cup Hershey’s Cocoa
- 2 tbsp All-purpose flour
- 3 Eggs
- 8 oz Dairy sour cream
- 1/2 tsp Almond extract
- Canned cherry pie filling chilled
Sour Cream Topping Ingredients:
- 8 oz Dairy sour cream
- 2 tbsp Sugar
- 1 tsp Vanilla extract
Procedures:
- Heat oven to 325 degrees F.
- Line muffin cups (2-1/2 inches in diameter), with foil bake cups.
- Place one vanilla wafer (flat-side down) in bottom of each cup.
- In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well.
- Add eggs; beat well. Stir in sour cream and almond extract.
- Fill each muffin cup almost full with batter.
- Bake 20 to 25 minutes or until set.
- Remove from oven; cool 5 to 10 minutes.
- Spread heaping teaspoonful sour cream topping on each cup.
- Cool completely in pan on wire rack; refrigerate.
- Just before serving, garnish with cherry pie filling.
- Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.
- Sour Cream Topping Procedures:
- In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract.
- Stir until sugar is dissolved.
Candy Cane Cheesecake
Posted on August 29, 2008
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Candy Cane Cheesecake
Ingredients:
- 1 1/3 cup Chocolate Cookie Crumbs
- 2 tbsp Sugar
- 1/4 cup Butter or margarine
- 1 1/2 cup Sour Cream
- 1/2 cup Sugar
- 3 Eggs
- 1 tbsp Flour
- 2 tsp Vanilla
- 1/4 tsp Peppermint extract
- 3 8oz packages of Cream Cheese
- 2 tbsp Butter
- 2/3 cup Crushed peppermint candy
Procedures:
- Preheat oven to 325 degrees F.
- Combine first 3 ingredients and press into a 9-inch springform pan.
- Blend sour cream, sugar, eggs, flour and both extracts until smooth.
- Add cream cheese and 2 T butter.
- Stir in crushed candy.
- Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm.
- Allow to cool (top may crack) and refrigerate overnight.
- Remove from pan and serve.
- Top with sweetened whip cream and garnish with candy cane if desired.
Cheesecake
Posted on August 29, 2008
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Cheesecake
Crust Ingredients:
- 1 1/2 cup Graham cracker crumbs
- 2 tbsp Sugar
- 2/3 Cube margarine; melted
Filling Ingredients:
- 2 8 oz pkgs cream cheese; at room temperature
- 1/2 cup Sugar
- 1/2 tsp Vanilla
- 2 Eggs
Topping Ingredients:
- 1 cup Sour cream
- 1/2 tsp Vanilla
- 2 tbsp Sugar
Procedures:
- Stir together Crust Ingredients and press into 9 inch pie pan.
- Bake at 350 for 5 minutes and set aside.
- Beat Filling Ingredients well and pour into crust.
- Bake at 350 for 20-30 minutes until not too jiggly in center.
- Mix Topping Ingredients together and pour over top of cheese cake.
- Bake at 350 for 5 minutes.
- Chill for 3 hours.
- Top with your choice of pie filling, for example, cherry, lemon, raspberry or strawberry. Serves 6-8.
Cranberry & White Chocolate Cheesecake
Posted on August 29, 2008
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Cranberry & White Chocolate Cheesecake
Cake Ingredients:
- 4 oz White chocolate, chopped
- 2 pk 8-oz cream cheese
- 3/4 cup Sugar
- Eggs
- 2 tsp Vanilla
- 1 pn Salt
- 3 c Sour cream
Crust Ingredients:
- 1 cup Graham cracker crumbs
- 2 tbsp Butter, melted
- 2 oz White chocolate, chopped
- Glaze Ingredients:
- 2 cup Cranberries
- 1/3 cup Sugar
- 1 tsp Cornstarch
- Grated white chocolate for garnish if desired
- Crust Procedures:
- Stir crumbs with butter until well moistened; stir in chocolate.
- Press into the bottom of a greased 9-inch springform pan.
- Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan.
- Bake in 325F oven for 8 minutes. Let cool on a rack.
Cake Procedures:
- In a double boiler melt chocolate. Let cool.
- In a large bowl, beat cream cheese until softened.
- Gradually beat in sugar; beat for 3 minutes or until fluffy.
- On low speed, beat in eggs, one at a time, beating well after each addition.
- Stir in vanilla, chocolate and salt; stir in sour cream.
- Pour onto crust.
- Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 inch up the side.
- Bake at 325 degrees F for 1 1/4 hours or until the edge is set but centre still jiggles slightly.
- Turn oven off; let cool in oven for 1 hour.
- Remove from larger pan and remove foil; let cool on a rack.
- Cover and refrigerate over night.
Glaze Procedures:
- In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling.
- Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped.
- Drain, reserving juice and berries separately.
- Remove cake from pan; place on cake plate.
- Return juice to saucepan; blend in cornstarch.
- Cook, whisking, until boiling and thickened; let cool slightly.
- Spoon berries around edge of the cake.
- Spoon glaze over top. Refrigerate for 1 hour or until set.
- Garnish with chocolate gratings.
Black Forest Cheesecake Delight
Posted on August 29, 2008
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Black Forest Cheesecake Delight
Ingredients:
- 1 cup Chocolate Wafer Crumbs
- 3 tbsp Margarine, Melted
- 16 oz Cream Cheese Softened
- 2/3 cup Sugar
- 2 large Eggs
- 6 oz Semi-sweet Chocolate Chips, melted
- 1/4 tsp Almond Extract
- 21 oz Cherry Pie Filling (1 Cn)
- Frozen Whipped ToppingThawed
Procedures:
- Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
- Bake at 350 degrees F., 10 minutes.
- Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in chocolate and extract; pour over crust.
- Bake at 350 degrees F., 45 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan. Chill.
- Top cheesecake with pie filling and whipped topping just before serving.
Banana Cheesecake
Posted on August 29, 2008
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Banana Cheesecake
Ingredients:
- 1 10″ pie crust, pre-baked for 10 minutes
- 12 oz Cream cheese
- 1 1/2 cup Plain yogurt
- 2 cups Pureed bananas (4 medium bananas)
- 2 Eggs (opt)
- 1/4 cup Honey (opt)
Procedures:
- 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.
Banana Nut Cheesecake
Posted on August 29, 2008
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Banana Nut Cheesecake
Ingredients:
- 1 cup Chocolate wafer crumbs
- 1/4 cup Margarine, melted
- 16 oz Cream cheese softened
- 1/2 cup Sugar
- 1/2 cup Mashed ripe bananas
- 2 large Eggs
- 1/4 cup Chopped walnuts
- 1/3 cup Milk chocolate chips
- 1 tbsp Margarine
- 2 tbsp Water
Procedures:
- Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan.
- Bake at 350 degrees F., 10 minutes.
- Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Stir in walnuts, pour over crust.
- Bake at 350 degrees F., 40 minutes.
- Loosen cake from rim; cool before removing rim pf pan.
- Melt chocolate pieces and margarine with water over low heat, stirring until smooth.
- Drizzle over cheesecake. Chill.
No Bake Lemon Cheesecake
Posted on August 29, 2008
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No Bake Lemon Cheesecake
Ingredients:
- 1 pk (3 oz.) lemon jello
- 1 cup Boiling water
- 2 pk (8 oz.) cream cheese
- 1/2 cup Sugar
- 1 tsp Vanilla
- 1 Envelope Dream Whip instant topping mix
Crust Ingredients:
- 1 1/2 cup Graham crumbs
- 1/3 cup Sugar
- 6 tbsp Melted butter
Crust Procedures:
- Combine graham cracker crumbs, sugar and butter; set aside 1/4 cup for topping.
- Press remaining crumb mixture on bottom and sides and up to 1 1/2 inches in a 7×11x2-inch pan; set aside.
- Dissolve lemon jello in small bowl with boiling water; chill until slightly thick.
- Beat cream cheese, sugar and vanilla until fluffy. Beat in gelatin.
- Prepare whipped topping according to package directions.
- Fold into cream cheese mixture.
- Pour into prepared pan; sprinkle with remaining crumbs.
- Chill 3 to 4 hours before serving.
8 Minute Cheesecake
Posted on August 25, 2008
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8 Minute Cheesecake
Ingredients:
- 1 pk (8 oz.) cream cheese, softened
- 1/3 cup Sugar
- 1 cup (1/2 pt.) sour cream
- 2 tsp Vanilla
- 1 (8 oz.) container Birds Eye Cool Whip whip
- 1 Keebler
Procedures:
- Fresh strawberries for garnish
- Ready Crust graham cracker pie crust
- Beat cheese until smooth; gradually beat in sugar.
- Blend in sour cream and vanilla.
- Fold in whipped topping, blending well.
- Spoon into crust. Chill until set, at least 4 hours.
- Garnish with fresh strawberries if desired.