Cherry Cheesecake
Posted on September 12, 2008
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Cherry Cheesecake
Cheesecake Ingredients:
- 2/3 cup Cottage cheese
- Artificial sweetener; equal to 6 tb. sugar
- 1 tbsp Lemon; rind grated
- 1/2 ts Vanilla
- 2 Eggs; separated
- 1/4 cup Evaporated skim milk
- 1/3 cup Instant non-fat dry milk
Cherry Topping Ingredients:
- 1 cup Sweet cherries; pitted
- 1/4 cup Cherry flavored beverage;
- dietetic Artificial sweetener; to taste
- 1/4 ts Cherry extract
Cheesecake Procedures:
- Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl.
- In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture.
- Transfer to springform pan and bake 40 minutes at 350 degrees F.
Topping Procedures:
- In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated.
- Sweeten, add extract, spread over baked cheesecake and return to oven 5 minutes more.
Blueberry Cheesecake
Posted on September 12, 2008
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Blueberry Cheesecake
Ingredients:
- 2 pk 8 oz cream cheese
- 1/2 cup Sugar
- 1/4 tsp Vanilla
- 2 Eggs
- 1 9oz graham cracker crust
- 1 cn Blueberry pie filling
Procedures:
- Mix cream cheese, sugar, vanilla until smooth and creamy.
- Add eggs and mix well. Pour into pie crust.
- Spoon 1/4 to 1/3 of pie filling on to top.
- Gently swirl with toothpick.
- Bake at 350 degrees for 40 minutes or until center is set.
- Cool to room temperature and then refrigerate.
- Serve topped with remaining pie filling.
Masterpiece Cheesecake
Posted on September 12, 2008
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Masterpiece Cheesecake
Crust Ingredients:
- 2 C. graham cracker crumbs
- 1/4 C. melted butter
- 1/3 C. powdered sugar
- 2 Tbsp. flour
Procedures:
- Mix well and pat into greased 9? spring form pan (grease bottom of pan only).
- Place in refrigerator while making filling.
Filling Ingredients:
- 1 lb. cream cheese
- 3 eggs
- 1/2 C. sugar
Procedures:
- Beat well and pour into pie crust.
- Bake in 350 degree F oven for 20 minutes only.
- Remove and cool.
- Cake may be decorated with any variety of fruits, canned or in season.
Chocolate Chip Cheesecake
Posted on September 12, 2008
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Chocolate Chip Cheesecake
Crust Bottom Ingredients:
- 2 cup Graham cracker crumbs
- 1/4 cup Sugar
- 6 tbsp Butter, melted
Cake Ingredients:
- 2 1/4 lb Cream Cheese
- 1 2/3 cup Sugar
- 5 Eggs
- 1 cup Bailey’s Irish Cream
- 1 tbsp Vanilla Extract
- 1 cup Semisweet Chocolate Chips
Topping Ingredients:
- 1 cup Whipping Cream
- 2 tbsp Sugar
- 1 tsp Instant Coffee Powder
Garnish:
- Chocolate curls
Procedures:
- Preheat oven to 325 degrees.
- Coat a 9? springform pan with nonstick vegetable spray.
- Combine crumbs and 1/4 cup of sugar in the pan and stir in the melted butter.
- Press mixture into bottom and 1 inch up the sides of the pan.
- Bake until light brown, about 7 minutes.
- In a food processor, beat cream cheese, add 1-2/3 cup sugar and eggs and mix.
- Blend in Bailey’s and vanilla.
- Sprinkle half of the chocolate chips over crust and spoon in filling.
- Sprinkle with remaining chocolate chips.
- Bake cake until puffed, springy in center and golden brown, about 1 hour and 20 minutes.
- Cool cake completely.
- Beat whipping cream, 2 tablespoons sugar and coffee powder until peaks form.
- Spread mixture over cooled cake and garnish with chocolate curls.Serves 12 to 15.
Cheesecake with Cranberry Jewel Topping
Posted on September 12, 2008
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Cheesecake with Cranberry Jewel Topping
Ingredients:
- 1 1/2 cup Vanilla wafers, crushed
- 1/4 cup Sugar
- 6 tbsp Butter; melted
Filling Ingredients:
- 1/2 cup Whipping cream
- 1 pk Vanilla powder
- 1 1/2 lb Cream cheese; room temp.
- 1 cup Sugar
- 1 pn Salt
- 4 large Eggs
Topping Ingredients:
- 12 oz Fresh or frozen cranberries
- 3/4 cup Sugar
- 1/2 cup Cranberry juice concentrate
- 1/4 cup Water
Crust Procedures:
- Preheat oven to 350 F.
- Wrap the bottom and outsides of 9-inch springform pan with aluminum foil.
- Lightly butter inside of pan and set aside.
- Combine cookie crumbs, sugar and butter.
- Press mixture onto bottom and halfway up sides of prepared springform pan.
- Bake for 10 minutes on center rack of preheated oven.
- Set aside, but do not turn off oven.
Filling Procedures:
- Using electric mixer, blend together all ingredients.
- Add eggs and mix just until well-combined.
- Pour filling into prepared crust.
- Bake until center is just set, about 50 minutes.
- Refrigerate cake immediately, and leave until thoroughly chilled (at least 6 hours or overnight).
Topping Procedures:
- Combine all ingredients in heavy medium saucepan.
- Stir over medium heat until sugar is dissolved.
- Bring to a boil and continue cooking for 3 minutes.
- Strain mixture through a sieve set over a large bowl, pressing firmly with the back of a spoon to force as much of the liquid through sieve as possible.
- Spoon warm topping evenly over cold cake.
- Refrigerate until topping is set, at least 2 hours. (Can be prepared 1 day before serving. Store covered in refrigerator.)
- To serve, pipe rosettes of whipped cream around edges of cake. Garnish with whole cranberries.
Amaretto & Ghirardelli Chocolate Chip Cheesecake
Posted on September 12, 2008
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Amaretto & Ghirardelli Chocolate Chip Cheesecake
Crust Ingredients:
- 1 cup Ghirardelli semi-sweet chocolate chips
- 1 tbsp Butter, unsalted
- 1 1/4 cup Vanilla wafer crumbs
- 1/4 cup Nuts; finely chopped
- 3 tbsp Sugar, confectioners’
Filling Ingredients:
- 24 oz Cream cheese; softened
- 1 cup Sugar
- 4 large Egg; room temp
- 1/4 cup Amaretto
- 2 tbsp Cornstarch
- 1 tsp Vanilla extract
- 1 cup Ghirardelli semi-sweet chocolate chips
Topping Ingredients:
- 2 cup Sour cream; room temp
- 1/4 cup Sugar
- 1 tsp Amaretto
- 1/2 cup Almonds, toasted sliced
Crust Procedures:
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter the bottom and side of a 9 x 3? round springform pan.
- Trim a 9? cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
- Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2? overhang all the way around the edge.
- Carefully attach the side of the springform so as not to tear the foil.
- Wrap the foil overhang halfway up the side of the springform pan.
- Lightly butter the foil covered bottom and side of the springform pan.
- In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth.
- Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid.
- In a large bowl, stir together the crumbs, nuts and sugar until combined.
- Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined.
- Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1? up the side of the pan. Set aside.
Filling Procedures:
- In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth.
- One at a time, beat in the eggs, beating well after each addition.
- Beat in the liqueur, cornstarch and vanilla until smooth.
- Stir in the chocolate chips.
- Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula.
- Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center.
- Cool for 5 minutes. Do not turn off the oven.
Topping Procedures:
- In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake.
- Bake for 5 minutes longer.
- Cool the cheesecake completely on a wire rack.
- Cover with plastic wrap and refrigerate overnight.
- Remove the side of the pan and sprinkle the top with the almonds.
Brooklyn Cheesecake
Posted on September 12, 2008
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Brooklyn Cheesecake
Ingredients:
- 16 oz Ricotta cheese
- 16 oz Cream cheese, softened
- 1 1/2 cup Sugar
- 4 Eggs
- Juice of 1/2 fresh lemon
- 1/4 t Vanilla
- 3 tbsp Cornstarch
- 3 tbsp Flour
- 1/4 cup Melted butter
- 16 oz Sour cream
Procedures:
- Blend together ricotta and cream cheese, and add sugar.
- Beat in eggs, one at a time.
- Add lemon juice, vanilla, cornstarch, flour and butter. Mix well.
- Fold in sour cream and pour into buttered 10-inch springform pan.
- Put cake in a cold oven.
- Heat to 325 degrees, and bake for one hour.
- Turn oven off and leave cake in for two more hours.
- Do not open oven door while cooling.
- Remove cake and finish cooling.
- Wrap and refrigerate. Cake is best the next day.
No Bake Cheesecake
Posted on September 12, 2008
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No Bake Cheesecake
Ingerdients:
- Graham cracker crust
- 1 1/4 lb Cream cheese, room temp.
- 1 1/2 tsp Vanilla
- 1 cup Sugar
- 1/2 cup Boiling water
- Lemon gelatin (3 oz.)
- 1 qt Whipping cream
Procedures:
- Prepare your favorite graham cracker crust and press into the bottom and onto the sides of a 10? springform pan.
- Bake or chill depending on your recipe’s instructions.
- Combine cream cheese, vanilla, and sugar.
- Beat until smooth and fluffy.
- Bring water to a boil and add lemon gelatin. Stir until dissolved.
- Cool to room temperature and fold into cream cheese mixture.
- Whip cream and fold into cream cheese mixture.
- Pour into graham cracker crust and decorate with a few cracker crumbs.
- Chill until firm and serve.
Amaretta Cheesecake
Posted on September 12, 2008
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Amaretta Cheesecake
Ingredients:
- 6 Egg Beaters
- 1/2 cup Sugar
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 2 tbsp Amaretta Liquor
- 2 lb Fat-Free Ricotta
- 6 tbsp Flour
- 1/2 tsp Baking Powder
- Cinnamon as desired
Procedures:
- In a large bowl, combine egg substitute, sugar, vanilla, almond extract & amaretta.
- Beat with a wire whisk until frothy.
- Add ricotta & beat until smooth & creamy.
- Combine flour & baking powder & add gradually to cheese mixture, blending thoroughly after each addition.
- Pour into a 9? springform pan.
- Bake at 350 degree F for 1 hour or until toothpick inserted into center of cake comes out clean.
- Cool; then remove springform rim & chill thoroughly in refrigerator.
- Sprinkle with cinnamon before serving.
Autumn Cheesecake
Posted on September 12, 2008
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Autumn Cheesecake
Ingredients:
- 1 cup Graham Cracker Crumbs
- 1/2 tsp Cinnamon
- 16 oz Cream Cheese, Softened
- 2 large Eggs
- 4 cup Thinly Slied Peeled Apples
- 1/2 tsp Cinnamon
- 3 tbsp Sugar
- 1/4 cup Margarine, Melted
- 1/2 cup Sugar
- 1/2 tsp Vanilla
- 1/3 cup Sugar
- 1/4 cup Chopped Pecans
Procedures:
- Combine crumbs, sugar, cinnamon 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 vanilla, pour over crust.
- Toss apples with combined sugar and cinnamon.
- Spoon apple mixture over cream cheese layer; sprinkle with pecans.
- Bake at 350 degrees F., 1 hour and 10 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan. Chill.