Friday, October 16, 2009

Coffee Cheesecake

Coffee Cheesecake

Crust
1 1/2 cups crushed low−fat graham wafers
1 tablespoon granulated sugar
1 egg white
Preheat oven to 375 degrees F.
Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of
9− inch springform pan that has been sprayed with non−stick spray. Bake just until edges feel firm and
dry, about 8 minutes. Let cool.
Filling
2/3 cup granulated sugar
1/3 cup all−purpose flour
1 tablespoon cornstarch
1 1/2 cups low−fat 1% cottage cheese
8 ounces light cream cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low−fat sour cream
3 egg whites (at room temperature)
4 tablespoons granulated sugar
Reduce oven temperature to 300 degrees F.
Combine 2/3 cup sugar, flour, and cornstarch in a small bowl. Set aside.
Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg and
2 egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended. Add vanilla extract and beat again.
Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat
until smooth.
In separate bowl, beat 3 egg whites with a mixer at high speed until soft peaks form. Add 4 tablespoons
sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into
cheese mixture.
Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off.
Leave cake in oven for 1 hour.
Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before
removing sides of pan.

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Coffee Brandy Cheesecake

Coffee Brandy Cheesecake

Chocolate Crumb Crust
2 cups chocolate wafer cookie crumbs (about 40 wafers)
6 tablespoons unsalted butter, melted (3/4 stick)
Preheat oven to 350 degrees F. Mix cookie crumbs and melted butter, combining well. Press crumb
mixture evenly over bottom and 1 inch up side of 9−inch springform pan. Bake 6 minutes.
Filling
32 ounces cream cheese, softened
1 1/4 cups granulated sugar
2 tablespoons all−purpose flour
4 eggs (at room temperature)
2 teaspoons vanilla extract
2 tablespoons brandy or Cognac
4 teaspoons instant coffee granules
2 tablespoons whipping cream
Mix cream cheese in large bowl of electric mixer on low speed until smooth. Add sugar and mix until
smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract and
brandy or Cognac. Dissolve coffee granules in the cream and add to batter. Pour batter into prepared
spring−form pan.
Place cheesecake in large baking pan with at least 2−inch high sides. Pour water into large pan to reach
1 inch up sides of springform pan. Bake about 1 hour until top looks firm when given gentle shake.
Meanwhile, prepare Topping.
Topping
2 cups sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
Stir sour cream, sugar and vanilla extract in small bowl to blend. Gently spread mixture evenly over
top of baked cheesecake. Bake 10 minutes longer.
Remove from water bath and cool thoroughly, away from drafts, about 2 hours, uncovered, so soft
topping remains smooth.
Cover with plastic wrap and chill thoroughly, at least 6 hours or overnight. Store in refrigerator up to
7 days. Serve at room temperature.

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Coconut−Pineapple Cheesecake

Coconut−Pineapple Cheesecake

1 (6 ounce) graham cracker pie crust
8 ounces cream cheese (at room temperature)
1/3 cup granulated sugar
1 (8 ounce) container Cool Whip®
Crushed pineapple, as desired
Flaked coconut, as desired
Drain pineapple. Mix cream cheese and sugar with just enough pineapple juice to mix. Add Cool
Whip. Gently fold in until creamy. Spoon into pie crust. Add pineapple on top. Then sprinkle with
coconut. This can be made lower fat by using low fat cream cheese and fat free Cool Whip® topping.

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Coconut Macaroon Cheesecake

Coconut Macaroon Cheesecake

1 cup coconut, flaked, toasted
1/2 cup pecans, ground
2 tablespoons butter or margarine, melted
24 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2 teaspoon vanilla extract
1/3 cup granulated sugar
2/3 cup coconut, flaked, toasted
In a small bowl, combine 1 cup toasted coconut, ground pecans and butter. Press onto bottom of 9"
spring−form pan. Set aside.
In a large bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2
teaspoon vanilla extract and almond extract. Beat until fluffy. Add 3 whole eggs; beat on low speed just
until combined. Pour into crust−lined pan. Bake at 350 degrees F for 35 minutes or until done.
Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until
soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form. Fold in 2/3 cup
toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20
minutes more. Cool on wire rack for 15 minutes.
Loosen side of cheesecake from pan. Cool 30 minutes more; remove side of pan. Cool completely.
Cover and chill at least 4 hours before serving.
To serve, garnish with strawberries and/or additional toasted coconut.

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Coconut Cream Cheesecake

Coconut Cream Cheesecake

Crust
2/3 cup all−purpose flour
1 tablespoon granulated sugar
5 tablespoons well−chilled butter, cut
into small pieces
Combine flour and sugar in large bowl. Cut in butter until mixture resembles coarse meal. Gather into
ball. Wrap in plastic. Refrigerate 15 minutes.
Preheat oven to 325 degrees F. Press dough into bottom of 10−inch springform pan. Bake until golden
brown, 15 to 20 minutes. Cool slightly. Reduce temperature to 300 degrees F.
Filling
24 ounces cream cheese (at room temperature)
1 1/2 cups granulated sugar
4 eggs (at room temperature)
2 egg yolks (at room temperature)
2 cups flaked coconut
1 cup whipping cream, whipped
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Toasted coconut (optional)
Using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs and yolks one at a time.
Mix in flaked coconut, whipped cream, fresh lemon juice, vanilla extract and almond extract. Pour
filling into crust. Bake until edges of filling area firm, about 70 minutes.
Let cool completely. Remove springform. Cover with plastic. Refrigerate 4 hours. Garnish with toasted
coconut. This can also be frozen.

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Coconut Chocolate Cheesecake

Coconut Chocolate Cheesecake

Crust
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted
Filling
2 (1 ounce) squares unsweetened chocolate
2 tablespoons margarine
16 ounces cream cheese, softened
1 1/4 cups granulated sugar
1/4 teaspoon salt
5 eggs
1 1/3 cups flaked coconut
Topping
1 cup sour cream
2 tablespoons granulated sugar
2 tablespoons brandy
Combine crumbs, sugar and margarine. Press onto bottom of 9−inch springform pan. Bake at 350
degrees F for 10 minutes.
Melt chocolate and the 2 tablespoons margarine over low heat, stirring until smooth. Cool.
Combine cream cheese, the 1 1/4 cups sugar and salt, mixing at medium speed of electric mixer until
well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and
coconut; pour over crust. Bake at 350 degrees F for 55 to 60 minutes or until set.
Combine sour cream, the 2 tablespoons sugar and brandy; spread over cheesecake. Bake at 300
degrees F for 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

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Cocoa−Nut Meringue Cheesecake

Cocoa−Nut Meringue Cheesecake

1 (7 ounce) package flaked coconut, toasted
1/4 cup chopped pecans
3 tablespoons margarine, melted
16 ounces cream cheese, softened
1/3 cup granulated sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons water
1 teaspoon vanilla extract
3 eggs, separated
Dash of salt
1 (7 ounce) jar Marshmallow Creme
1/2 cup chopped pecans
Combine coconut, pecans and margarine; press onto bottom of 9−inch springform pan.
Combine cream cheese, sugar, cocoa, water and vanilla extract, mixing at medium speed of electric
mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350 degrees F for 30 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Beat egg whites and salt until foamy. Gradually add Marshmallow Creme, beating until stiff peaks
form. Sprinkle pecans over cheesecake to within 1/2 inch of outer edge. Carefully spread marshmallow
creme mixture over top of cheesecake to seal. Bake at 350 degrees F for 15 minutes. Cool.

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Cinnamon Sparkled Cheesecake

Cinnamon Sparkled Cheesecake


3 cups coarse Keebler Cinnamon Crisp Cracker crumbs
1/2 cup butter or margarine, melted
1 (15 ounce) container Ricotta cheese
8 ounces cream cheese
4 eggs, lightly beaten
1 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons Keebler Cinnamon Crisp Cracker
crumbs to sprinkle on top
In medium mixing bowl, combine crumbs and butter. Stir with a fork to blend. Press mixture over
bottom and up sides of greased 9−inch springform pan.
In large mixing bowl, beat Ricotta and cream cheese together until smooth. Add eggs, sugar, vanilla
extract and salt; beat until thick and smooth. Pour cheese mixture over crumbs in springform pan.
Bake in preheated 325 degree F oven for 1 hour and 15 minutes or until knife inserted near center
comes out clean. Cool 20 minutes in pan before removing sides. Cool completely and refrigerate until
ready to serve. Sprinkle top with Keebler Cinnamon Crisp Cracker crumbs, if desired.

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Friday, August 21, 2009

Pumpkin Cheesecake | cheesecake pumpkin


Pumpkin Cheesecake | cheesecake pumpkin


Crust
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar
Combine graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1 inch up
side of a 9−inch springform pan. Bake at 350 degrees F for 6 to 8 minutes. Do not allow to brown.
Remove from oven; cool.

Cheesecake
24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 3/4 cups solid pack pumpkin
2 eggs
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Beat cream cheese and sugars in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated
milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350 degrees F for 55
to 60 minutes or until edge is set but center still moves slightly.

Topping
1 (16 ounce) container sour cream,
(at room temperature)
1/4 to 1/3 cup granulated sugar
1 teaspoon vanilla extract
Combine sour cream, sugar and vanilla extract in small bowl. Spread over surface of warm
cheesecake. Bake at 350 degrees F for 8 minutes. Cool on wire rack. Chill for several hours or
overnight;
To serve, run a knife around inside edge of pan. Remove pan sides. Place cake on a serving plate.
Garnish with caramelized pecan halves, if desired.

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Praline Pumpkin Cheesecake | cheesecake pumpkin


Praline Pumpkin Cheesecake | cheesecake pumpkin

1 1/2 cups finely ground gingersnap cookies
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted, cooled
1 1/2 pounds cream cheese, room temperature
1 cup firmly packed brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup whipping cream
1/3 cup pure maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 large eggs
1 1/4 cups granulated sugar
6 tablespoons water
1 cup coarsely chopped toasted hazelnuts
Preheat oven to 325 degrees F.
Mix first 3 ingredients in a medium bowl. Add butter and stir until just combined. Press the crumb
mixture onto the bottom and 2 inches up the sides of a 9−inch springform pan. Bake for 8 minutes and
cool.
Beat the cream cheese and brown sugar in the bowl of an electric mixer until fluffy. Beat in the
pumpkin. Add the whipping cream, maple syrup, vanilla extract, ground cinnamon and ground
allspice, Beat on medium speed until smooth. Add eggs, 1 at a time, beating well just until combined.
Pour the batter into the prepared crust and bake about 90 minutes, until the cheesecake is puffed and
the center is set (cheesecake will rise a little above the sides of the pan). Transfer to a wire rack and
cool for 30 minutes. Run a small sharp knife around pan sides to loosen cheesecake. Cool completely,
cover and refrigerate overnight. (Can be prepared 2 days ahead. You can also freeze it for up to 3
months if you first wrap it in plastic wrap and then foil.)
For praline: Line a cookie sheet with foil and butter it well. Stir sugar and 6 tablespoons water in a
heavy medium saucepan over low heat until the sugar dissolves. Increase heat and boil without stirring
until syrup turns deep golden brown, bushing down sides of pan with wet pastry brush and swirling
pan occasionally. Stir in chopped toasted hazelnuts. Immediately pour praline onto prepared cookie
sheet, spreading with back of spoon to thickness of about 1/4 inch. Cool completely.
Break praline in 2−inch jagged pieces and either arrange them on top of cheesecake or set them into
mounds ( by spoon or with a decorator tip ) of whipped cream that’s whipped with a little sugar and
nutmeg.

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Pineapple Pumpkin Cheesecake | cheesecake pumpkin


Pineapple Pumpkin Cheesecake | cheesecake pumpkin

1 1/2 cups firmly packed brown sugar
12 ounces light cream cheese, softened
1 (16 ounce) can pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 (15 1/2 ounce) can sliced pineapple in heavy syrup
Preheat oven to 350 degrees F. Place a 13 x 9−inch pan of hot water on lower rack in oven. Set aside 2
tablespoons of the brown sugar.
In food processor, combine remaining sugar with cream cheese. Process 20 seconds. Add pumpkin,
eggs, flour, spice and vanilla extract. Process 10 seconds, scraping sides once.
Pour into an 8−inch springform pan coated with vegetable cooking spray. Bake 50 minutes without
opening door. Turn off oven. Let cake stand in oven for one hour.
Remove cake from oven. Immediately run knife around sides of pan. Cool; refrigerate 30 hours. Drain
pineapple, reserving syrup. Dice 1 pineapple slice. Cook reserved syrup, reserved sugar and diced
pineapple over medium−high heat 8 minutes or until thick, without stirring. Just before serving,
arrange pineapple on cake. Top with glaze. Makes 8 servings.
NOTE: As a substitute for the pumpkin pie spice, use 2 teaspoons ground cinnamon, 1/2 teaspoon
ground ginger and 1/4 teaspoon ground allspice.

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Brandied Pumpkin Cheesecake| cheesecake pumpkin


Brandied Pumpkin Cheesecake| cheesecake pumpkin



Crust
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup granulated sugar
Combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of
10−inch springform pan and 2 inches up sides. Bake at 350 degrees F for 10 minutes.


Filling
19 ounces cream cheese (at room temperature)
1 cup granulated sugar
4 medium eggs
1 (14 ounce) can pumpkin (no spices added)
2 1/2 teaspoons ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup brandy
Whipped cream
Preserved ginger
Beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after
each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy
and mix until well blended. Pour cheese mixture into crust and bake at 325 degrees F for 50 or 60
minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top
with whipped cream and sliced ginger

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Anne's Pumpkin Walnut Cheesecake | cheesecake pumpkin


Anne's Pumpkin Walnut Cheesecake | cheesecake pumpkin



6 ounces zwieback crackers, crushed
1 cup granulated sugar
3/4 cup brown sugar
6 tablespoons butter, melted
24 ounces cream cheese, softened
5 eggs
16 ounces pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream

Topping
6 tablespoons butter, softened
1 cup brown sugar
1 cup walnuts, coarsely chopped
Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom
and up sides of a lightly buttered 9−inch spring−form pan. Chill. Beat the cream cheese until smooth.
Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a
time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed.
Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325 degrees F) for one hour and 35
minutes.
While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown
sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from
the oven. Spread the topping over it, and return it to the oven for 10 minutes.
Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This
cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their
stomach! And the recipe!
Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped
cream and pecans.

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Tuesday, August 4, 2009

Cinderella Cheesecake

Cinderella Cheesecake

Brownie Crust
3 ounces unsweetened chocolate chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 cup sifted all purpose flour
1/8 teaspoon salt
1/8 teaspoon baking powder
2 large eggs
1 cup firmly packed golden brown sugar
1 1/2 teaspoons vanilla extract
1/2 ounce bittersweet (not unsweetened) or
semisweet chocolate, finely chopped
Position rack in center of oven and preheat to 350 degrees F. Butter a 9−inch diameter springform pan
with 2 3/4−inch−high sides. Dust pan lightly with flour, tapping out excess.
Melt unsweetened chocolate and butter in heavy small saucepan over low heat. Cool.
Blend flour, salt and baking powder in small bowl. Using electric mixer, beat eggs and sugar in
medium bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Scrape
down sides of bowl. Beat in melted chocolate mixture, vanilla extract and chopped chocolate. Add dry
ingredients and mix until just blended; do not over−beat.
Spread 1 cup brownie batter over bottom of prepared pan. Bake until firm, about 17 minutes. Cool
baked bottom crust in pan in freezer, about 15 minutes. Maintain oven temperature.
Meanwhile, prepare Filling.
Filling
12 ounces cream cheese (at room temperature)
1 cup firmly packed golden brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups (about 12 ounce) creamy peanut butter
(do not use old−fashioned or freshly−ground)
Blend cream cheese and sugar in processor until smooth. Add eggs and sour cream and process using
on/off turns until mixture is smooth, stopping to scrape down sides of bowl as needed. Blend in peanut
butter using on/off turns.
Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to
bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of
cheesecake is gently set and brownie sides have fallen to form a 1−inch−wide ring around filling, about
30 minutes.
Topping
3/4 cup sour cream
2 teaspoons granulated sugar
1/2 cup creamy peanut butter
Blend sour cream and sugar in small bowl. Spread evenly atop cheesecake to within 3/4 inch of edge.
Bake cheesecake 1 more minute.
Set cake on rack. Using small sharp knife, cut around top edge of cake to loosen from pan sides. Cool
completely. Place peanut butter in pastry bag fitted with small (no. 1) star tip. Pipe tiny rosettes of
peanut butter around edge of sour cream. Refrigerate cake until rosettes are firm, about 30 minutes.
Cover pan tightly with foil and chill overnight. (Can be prepared 1 day ahead.)
Cut around pan sides to loosen cake. Release sides. Transfer cheesecake to platter. Cut into wedges and
serve.
Yields 12 servings.

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Chokahlua Cheesecake

Chokahlua Cheesecake

Chocolate Crumb Crust
1 1/3 cups chocolate wafer crumbs
1 tablespoon granulated sugar
4 tablespoons unsalted butter at room (temperature)
Combine wafer crumbs, sugar and butter, mixing well. Put mixture in an even layer over bottom of a
9−inch springform pan.
Cheesecake
1 1/2 cups semisweet chocolate pieces
2 tablespoons butter
1/4 cup Kahlúa®
1 pound cream cheese, softened and cut into small pieces
2 large eggs
1/3 cup granulated sugar
1/4 teaspoon salt
1 cup dairy sour cream
Preheat oven to 325 degrees F.
Slowly heat chocolate, butter and Kahlúa® in a small saucepan, stirring until chocolate melts and
mixture is smooth. Set aside and cool slightly.
Add softened cream cheese, continuing to beat until smooth. Beat in eggs, then beat in sugar, salt and
sour cream. Gradually beat in chocolate mixture. Pour into chocolate crumb crust. Bake for 40
minutes, or just until filling is barely set in center.
Remove from oven and let stand at room temperature at least 1 hour.
Before serving, if desired, spread on a thin layer of sour cream or crème fraiche and drizzle mocha
sauce over top of cake. Cut in small slices with a thin sharp knife dipped in cold water. Refrigerate
leftovers.
Mocha Sauce
1 cup semisweet chocolate pieces
1/3 cup Kahlúa
1/3 cup light corn syrup
Combine ingredients in a saucepan over low heat. Stir constantly until chocolate melts and mixture is
smooth. Serve warm or at room temperature.

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Chocolate−Raspberry Crusted Cheesecake

Chocolate−Raspberry Crusted Cheesecake

Crust
5 tablespoons melted butter
1 1/2 cups chocolate cookie crumbs
1/2 cup raspberry preserves
Basic Cheesecake Batter
1 1/2 pounds cream cheese
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/3 cup whipping cream
4 eggs
10 ounces melted, cooled chocolate
1/4 cup seedless raspberry jam or currant jam
2 packages fresh raspberries
Preheat the oven to 350 degrees F.
Combine the melted butter and cookie crumbs and press onto the bottom and sides of a 9−inch
springform pan. Bake 10 minutes, remove from the oven and let cool. Carefully spread the 1/2 cup
preserves over the bottom of the crust.
Prepare the basic cheesecake batter, blending in the melted, cooled chocolate with the last egg.
Before serving, melt the 1/4 cup seedless jam. Arrange the berries on top of the cake. Brush the melted
jam on top of the berries.
Makes 8 to 12 servings.

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Chocolate−Covered Ginger Cheesecake

Chocolate−Covered Ginger Cheesecake

Chocolate Crumb Crust
2 cups chocolate wafer cookie crumbs (about 40 wafers)
6 tablespoons unsalted butter, melted (3/4 stick)
Preheat oven to 350 degrees F. Mix cookie crumbs and melted butter, combining well. Press crumb
mixture evenly over bottom and 1 inch up side of 9−inch springform pan. Bake 6 minutes.
Filling
32 ounces cream cheese, softened
1 1/4 cups granulated sugar
2 tablespoons all−purpose flour
4 eggs (at room temperature)
2 teaspoons vanilla extract
1 tablespoon ground ginger
1 teaspoon ground cinnamon
3 tablespoons whipping cream
Mix cream cheese in large bowl of electric mixer on low speed until smooth. Add sugar and mix until
smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract,
ginger, cinnamon and cream. Pour batter into prepared pan.
Place cheesecake in large baking pan with at least 2−inch high sides. Place in oven. Pour hot water in
large pan to reach 1 inch up sides of springform pan. Bake about 1 hour, until top looks firm when
given a gentle shake.
Remove from water bath. Cover with paper towels; cool thoroughly, about 2 hours. Cheesecake should
feel cool to the touch. Cover with plastic wrap.
Chill thoroughly in refrigerator, at least 6 hours or overnight.
Glaze
1/3 cup whipping cream
2 tablespoons soft unsalted butter (1/4 stick)
2 tablespoons light corn syrup
6 ounces semisweet chocolate, chopped
1/4 cup coarsely chopped crystallized ginger
Place cream, butter and corn syrup in medium saucepan and heat over medium−low heat until cream
is hot and butter is melted. Do not let mixture boil. Remove from heat. Add chopped chocolate and let
soften in hot cream mixture about 30 seconds. Stir mixture until smooth and all chocolate is melted.
Let glaze cool and thicken slightly.
Pour glaze evenly over top of cold cheesecake. Refrigerate until glaze is firm. Use small sharp knife to
loosen sides of cheesecake from springform pan and remove sides. Sprinkle chopped crystallized ginger
over center of cheesecake.
Store in refrigerator up to 7 days. Serve at room temperature.

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Chocolate, Almond and Raspberry Cheesecake | cheesecake recipes

Chocolate, Almond and Raspberry Cheesecake | cheesecake recipes

1 teaspoon butter or margarine
1 cup ground almonds
1 pound milk chocolate, chopped
32 ounces cream cheese, softened
1/2 cup butter or margarine, softened
1/3 cup milk
2 tablespoons raspberry liqueur, amaretto or milk
4 eggs
1 egg yolk
1 cup raspberries
1/2 cup sliced almonds, toasted
1 ounce white baking bar or milk chocolate, chopped
Grease the bottom of a 9−inch springform pan with the 1 teaspoon butter or margarine. Press ground
almonds onto the bottom of the prepared pan. Melt the 1 pound milk chocolate; cool. Set pan and
chocolate aside.
For filling, in a large mixing bowl beat the melted chocolate, cream cheese, 1/2 cup butter or
margarine, 1/3 cup milk and liqueur or milk with an electric mixer on medium to high speed until
combined. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Pour filling
into the prepared springform pan.
Place on a shallow baking pan on the oven rack. Bake at 350 degrees F about 55 minutes or until 1 to 2
inches of outside edges appear set when shaken.
Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15
minutes. Loosen cheesecake from sides of pan and cool for 30 minutes more. Remove sides of the
springform pan. Cool completely, then chill in the refrigerator for 4 to 24 hours before serving.
Just before serving, gently toss together the raspberries and sliced almonds. Mound the raspberry
mixture in the center of the cheesecake. Melt the 1 ounce white baking bar or milk chocolate. Drizzle
over the raspberry mixture in a zigzag pattern.

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Saturday, July 25, 2009

Chocolate Wrapped Banana Cheesecake | cheesecake recipes

Chocolate Wrapped Banana Cheesecake | cheesecake recipes

Peanut Graham Crust
1/2 cup (1 stick) butter, at room temperature
1/4 cup packed light brown sugar
2 cups graham cracker crumbs
1 large ripe banana, mashed
1 cup unsalted roasted peanuts, finely chopped
Banana Cheesecake Filling
3 large ripe bananas
1 tablespoon fresh lemon juice
32 ounces cream cheese, softened
1/4 cup granulated sugar
1 pound mascarpone cheese
2 large eggs, at room temperature
1 tablespoon vanilla extract
Assembly
10 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped
3 medium bananas
1/4 cup (1/2 stick) butter
1/4 cup packed light brown sugar
Make the graham cracker crust: Preheat oven to 375 degrees F.
Beat butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium−high speed.
Add graham cracker crumbs and mix well. Add mashed banana and peanuts and mix well. Press
mixture into bottom of 9−inch springform pan.
Bake for 20 minutes or until crust is golden brown and set. Cool in pan on wire rack.
Make the banana cheesecake filling: Reduce oven temperature to 325 degrees F.
Peel bananas and place in food processor bowl. Cover and process until bananas are pureed. Remove
banana puree and place in bowl. Stir in lemon juice and set aside.
Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed. Add sugar and
beat until light and fluffy. Add mascarpone cheese and beat 1 minute. Add eggs, one at a time, beating
well after each addition. Add vanilla and banana puree and blend well. Pour over crust.
Bake for 35 minutes or until filling still looks jiggly and under−baked. Cool in pan on wire rack. Cover
with aluminum foil and refrigerate several hours or overnight. Cheesecake will set and be firm to the
touch.
Assemble the cheesecake: Cut a piece of parchment paper or food−grade acetate to fit around the side
of cheesecake. Loosen cheesecake using a small knife. Remove side of springform pan.
Place chocolate in small microwave−safe bowl. Microwave on MEDIUM (50% power) for 1 minute.
Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
Spread cooled chocolate evenly on strip of parchment paper. Allow chocolate to set up partially so that
it is not longer wet to the touch, but is still malleable. Press chocolate−covered strip directly onto side
of cheesecake. Refrigerate cheesecake until chocolate is set. Peel off parchment paper.
Slice bananas on the diagonal. Place butter and brown sugar into skillet. Cook until mixture comes to a
boil and is smooth, stirring constantly. Add bananas and heat until bananas are caramelized. Remove
banana slices from mixture, one at a time, and place on plate. Arrange bananas on top of cheesecake in
concentric circles. Serve immediately.

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Chocolate Velvet Cheesecake | cheesecake recipes

Chocolate Velvet Cheesecake | cheesecake recipes

Crust
1 cup vanilla wafer crumbs
1/2 cup chopped pecans
3 tablespoons granulated sugar
1/4 cup margarine, melted
Filling
16 ounces cream cheese, softened
1/2 cup packed brown sugar
2 eggs
6 ounces semisweet chocolate chips, melted
3 tablespoons almond flavored liqueur
2 cups sour cream
2 tablespoons granulated sugar
Combine crumbs, pecans, the 3 tablespoons granulated sugar and margarine; press onto bottom of a
9−inch springform pan. Bake at 325 degrees F for 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed of electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over
crust. Bake at 325 degrees F for 35 minutes.
Increase oven temperature to 425 degrees F.
Combine sour cream and the 2 tablespoons granulated sugar. Carefully spread over cheesecake. Bake
at 425 degrees F for 10 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.
Variation
Substitute 2 tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

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Chocolate Turtle Cheesecake | cheesecake recipes

Chocolate Turtle Cheesecake | cheesecake recipes

2 cups vanilla wafer crumbs
6 tablespoons margarine, melted
1 (14 ounce) bag caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans, toasted
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips, melted
Combine crumbs and margarine; press onto bottom and sides of 9−inch springform pan. Bake at 350
degrees F for 10 minutes.
In a 1 1/2−quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until
smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanilla extract, mixing at medium speed of electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans.
Bake at 350 degrees F for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. Put a
dollop of whipped cream toward the outside edge of each slice. Sprinkle whipped cream with nuts, then
top with a cherry.

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Chocolate Ripple Cheesecake | cheesecake recipes

Chocolate Ripple Cheesecake | cheesecake recipes

1 cup flour, divided
1 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup butter
3 (1 ounce) packets pre−melted unsweetened chocolate
24 ouncse cream cheese, softened
2 teaspoons vanilla extract
6 eggs
1 cup sour cream
Preheat oven to 400 degrees F.
Combine 3/4 cup of the flour, 2 tablespoons of the sugar and salt. With pastry blender or fork cut
butter into flour mixture until fine; stir in 1 packet chocolate. Press mixture in bottom of a 9−inch
springform pan. Bake 10 minutes. Remove from oven; turn oven to 475 degrees F.
In large bowl beat at low speed cream cheese and remaining 1 cup sugar until smooth; blend in
remaining 1/4 cup flour and vanilla extract. Add eggs one at a time, beating well after each. Beat in
sour cream.
In small bowl combine 1 1/2 cups cheese mixture with remaining 2 packets chocolate. Pour 1/2 the
plain cheese mixture over crust. With circular motion, drizzle half the chocolate mixture on top.
Repeat sequence. With a spatula cut through mixture to marbleize it. Bake at 475 degrees F for 12
minutes; turn oven down to 200 degrees F and bake 1 hour longer.
Remove from oven. Cool for 2 to 3 hours. Refrigerate for 8 hours. To cut, use sharp knife which has
been run under hot water. Cracks in top are characteristic. Should be made the day before.

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Chocolate Ricotta Cheesecake | cheesecake recipes

Chocolate Ricotta Cheesecake | cheesecake recipes

Graham Crust
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted butter or margarine
Preheat oven to 350 degrees F.
Stir together all ingredients. Press mixture onto bottom and 1/2 inch up side of 9−inch springform pan.
Bake 10 minutes; cool.
Filling
3 cups ricotta or low−fat cottage cheese
1 cup granulated sugar
4 eggs
1 cup whipping cream
1/8 teaspoon salt
1/3 cup Hershey’s Cocoa
1/4 cup all−purpose flour
1/2 teaspoon vanilla extract
Glazed Fruit
Sweetened whipped cream (optional)
Preheat oven to 350 degrees F.
In food processor or blender container, place ricotta cheese, sugar and eggs; process until smooth. Add
remaining ingredients except Glazed Fruit. Process until smooth. Pour batter into prepared crust.
Bake 1 hour and 15 minutes or until set. Remove from oven. Loosen cheesecake from rim of pan; cool
to room temperature. Refrigerate several hours or overnight.
Remove rim of pan; top with fresh or Glazed Fruit, mint sprig and pipe with sweetened whipped
cream, if desired.
Glazed Fruit
Stir 1 1/2 cups sliced peaches, pitted sweet cherries, fresh strawberries or pineapple chunks with 1/2
cup fruit preserves until fruit is well coated. Arrange on top of cheesecake.

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Chocolate Raspberry Truffle Cheesecake | cheesecake recipes

Chocolate Raspberry Truffle Cheesecake | cheesecake recipes

Crust
2 1/2 cups chocolate wafer crumbs
1/3 cup butter or margarine, melted
1/2 cup granulated sugar
Filling
8 ounces semisweet chocolate squares, cut into 1/2−inch cubes
1/4 cup hot strong coffee
24 ounces cream cheese, cut into 1−inch cubes
8 ounces sour cream
1 cup granulated sugar
2 eggs
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 cup Chambord or other raspberry−flavored liqueur
Garnishes
Raspberry Sauce
Whipped cream, fresh mint
Combine wafer crumbs, butter and the 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up
sides of a 9−inch springform pan. Set aside.
Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With
food processor running, pour hot coffee through food chute. Process until chocolate is melted and
smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping
once to scrape down sides of processor bowl.
Pour mixture into the prepared crust, and bake at 350 degrees F for 55 minutes (center will still be
soft). Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours.
Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish with whipped
cream and fresh mint leaves, if desired.
Raspberry Sauce
1 (10 ounce) package frozen raspberries, thawed
2 teaspoons cornstarch
Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine
raspberry juice, purée and cornstarch, stirring until smooth. Cook over medium heat, stirring until
smooth and thickened. Let cool.

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Chocolate Raspberry Cheesecake with Oreos | cheesecake recipes

Chocolate Raspberry Cheesecake with Oreos | cheesecake recipes

18 OREO Chocolate Sandwich Cookies, finely crushed
2 tablespoons butter or margarine, melted
24 ounces PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 ounces PHILADELPHIA Cream Cheese, softened
6 squares BAKER'S Semi−Sweet Baking Chocolate, melted, slightly cooled
1/3 cup strained red raspberry preserves
6 squares BAKER'S Semi−Sweet Baking Chocolate
1/4 cup whipping cream
Mix crumbs and butter; press onto bottom of 9−inch springform pan.
Beat 3 packages cream cheese, sugar and vanilla with electric mixer on medium speed until well
blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream;
pour over crust.
Beat 1 package cream cheese and 6 squares melted chocolate with electric mixer on medium speed
until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate mixture over
plain cream cheese mixture; do not swirl.
Bake at 325 degrees F for 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Melt remaining chocolate and whipping cream on low heat, stirring until smooth. Spread over cooled
cheesecake. Refrigerate 4 hours or overnight.
Garnish with additional whipped cream, raspberries and fresh mint leaves.

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Chocolate Raspberry Cheesecake| cheesecake recipes

Chocolate Raspberry Cheesecake| cheesecake recipes

Serves 10 to 12 depending on the size you cut
Chocolate Wafer Crust
6 tablespoons butter or margarine
1 1/2 cups vanilla wafer crumbs
6 tablespoons powdered sugar
6 tablespoons Hershey's cocoa powder
Melt butter in a medium microwave safe bowl and microwave on HIGH (100%) for 30 seconds or until
the butter is melted. Remove and stir in crumbs, powdered sugar and cocoa powder, mixing to blend.
Press crumb mixture into bottom and 1/2" up the sides of a 9" springform pan. Set aside.
Filling
1 2/3 cups Hershey's raspberry chips ( 10 ounce bag)
16 ounces cream cheese, softened
3/4 cup granulated sugar
4 eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
Sweetened whipped cream
Fresh raspberries
Preheat oven to 325 degrees F.
Place chips in a microwave safe bowl and microwave on HIGH ( 100%) for 1 minute, stirring if
necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips
are melted and smooth. ( this step can be done in a double boiler).
Beat cream cheese and sugar in a mixer bowl on medium speed until smooth. Blend in melted chips.
Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, blending well.
Pour into prepared crust.
Bake in preheated oven 55 to 60 minutes or until almost set in center. Remove from oven to a wire
rack. Immediately loosen edges of cake from side of pan with a knife or a metal spatula. Cool
completely.
Remove side of pan, cover and refrigerate for at least 24 hours for cheesecake to set.
Just before serving, garnish with whipped cream and raspberries. Refrigerate any leftovers is there are
any.
NOTE: it is sometimes hard to find the raspberry chocolate chips. I substitute regular semisweet
chocolate chips, melt them and then, when making the filling, I add just enough of raspberry extract
for flavor.

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Chocolate Praline Cheesecake| cheesecake recipes

Crust
1 1/4 cups finely crushed chocolate graham cracker crumbs
4 tablespoons butter, melted
Preheat the oven to 350 degrees F.
In a large bowl, combine crumbs and butter; mix well. Press crumbs evenly onto the bottom of an ungreased 9−inch springform pan. Bake for 8 minutes. Cool completely on a wire rack.
Filling
10 ounces (2 1/2 baking bars) semisweet
chocolate, broken into 1−inch pieces
24 ounces cream cheese, softened
1 cup firmly packed brown sugar
3 eggs
1 cup heavy whipping cream
2 teaspoons pure vanilla extract
1/4 teaspoon salt (optional)
Melt chocolate in a double boiler over hot, but not boiling, water. Stir the chocolate occasionally until
smooth. Remove from the heat. In a large bowl, beat cream cheese on low speed just until smooth.
Gradually add brown sugar and continue beating until smooth. scrape down the sides of the bowl and
the beaters with a rubber spatula. Add eggs, one at a time, beating well after each addition and
scraping down the bowl as needed. Beat in the melted chocolate until smooth. add whipping cream,
vanilla extract and salt, beating just until smooth.
Pour filling into crust and place the cake in the oven. Immediately lower the oven temperature to 325
degrees F. Bake 1 hour to 1 hour 10 minutes, or until the center is just set.
Turn off the oven, and leave the cake inside for 30 minutes with the oven door closed. Transfer the
cake to a wire rack. Using a metal spatula, loosen the cake from the sides of the pan.
Topping
1/2 cup ready−made caramel topping
1/2 cup chopped pecans
2 ounce s(1/2 baking bar) semisweet chocolate, coarsely chopped
Preheat the oven to 350 degrees F. Place chopped pecans on a baking sheet and toast for 3 to 4 minutes,
or until fragrant. Combine caramel topping, toasted pecans and chocolate. Spoon the mixture over the
warm cake. After the cake has cooled completely, chill it for at least 8 hours or overnight. Store
covered in the refrigerator.

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Monday, July 13, 2009

Chocolate Mousse Cheesecake | cheesecake recipes

Chocolate Mousse Cheesecake | cheesecake recipes

Crust
3/4 cup graham cracker crumbs
1/4 cup unsalted butter, softened
2 tablespoons granulated sugar
Preheat oven to 350 degrees F. Place cracker crumbs, butter and sugar in a food processor and whirl a
few times to mix. Press into the bottom of an 8−inch springform mold. Set aside.
Filling
24 ounces cream cheese
2 large eggs
1 cup granulated sugar
8 ounces semisweet chocolate, melted
2 tablespoons heavy cream
7 tablespoons very strong coffee (espresso)
3/4 cup sour cream
1 teaspoon dark rum
Put cream cheese, eggs and sugar into the processor bowl and mix until smooth. Add remaining
ingredients and blend thoroughly. Pour batter on top of the crust. Bake for 45 minutes without opening
the oven door. Cake will be slightly soft in the middle, but will firm up as it cools. At the end of the
baking time, turn off heat and prop oven door open slightly with a pot holder or knife. Allow cake to
cool in the oven for 1 hour before removing. Refrigerate.
Remove cake from the refrigerator at least 15 minutes before serving.
Serves 8 to 10.

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Chocolate Mint Meringue Cheesecake | cheesecake recipes

Chocolate Mint Meringue Cheesecake | cheesecake recipes

Crust
1 cup chocolate wafer crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
Combine crumbs, butter or margarine and sugar; press onto bottom of 9−inch springform pan. Bake
at 350 degrees F for 10 minutes.
Filling
24 ounces cream cheese, softened
2/3 cup granulated sugar
3 large eggs
1 cup mint chocolate chips, melted
1 teaspoon vanilla extract
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 melted mint chocolate chips and vanilla
extract; pour over crust.
Bake at 350 degrees F for 50 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Meringue
3 large egg whites
1 (7 ounce) jar marshmallow creme
Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks
form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F for 3 to 4 minutes or until
lightly browned.

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Chocolate Mint Cheesecake | cheesecake recipes

Chocolate Mint Cheesecake | cheesecake recipes

2 cups chocolate wafer crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
32 ounces cream cheese, softened
1 2/3 cups granulated sugar
5 eggs
1/3 cup green crème de menthe
1 tablespoon vanilla extract
1/2 cup butter or margarine
3/4 cup cocoa
2 3/4 cups sifted confectioners’ sugar
1/2 cup milk
1 1/2 teaspoons vanilla extract
Chocolate Marble Leaves (for garnish)
Combine first 3 ingredients. Firmly press mixture evenly over bottom and 2 inches up sides of a
10−inch springform pan. Bake at 325 degrees F for 7 minutes, then let cool.
Beat cream cheese at high speed of an electric mixer until light and fluffy. Gradually add the 1 2/3 cups
sugar, beating well. Add eggs, beating just until combined. Stir in crème de menthe and the 1
tablespoon vanilla extract. Pour into prepared pan. Bake at 325 degrees F for 1 hour and 15 minutes
(center may be soft, but will firm when chilled). Let cool to room temperature on a wire rack.
Melt the 1/2 cup butter in a small saucepan. Add cocoa, and stir until smooth. Remove from heat, then
let cool. Pour chocolate mixture into a small mixing bowl; gradually add confectioners' sugar
alternately with milk, beating at medium speed of an electric mixer until smooth. Stir in the 1 1/2
teaspoons vanilla extract. Spread mixture over top of cheesecake. Garnish, if desired, with Chocolate
Marble Leaves.
Chocolate Marble Leaves
Select 12 to 14 nonpoisonous leaves, such as mint or rose. Wash leaves, then pat dry with paper towels.
Place 1 ounce vanilla−flavored candy coating in a 6−ounce custard cup. Microwave at MEDIUM (50%
power) for 1 to 2 minutes or until coating melts, stirring after 1 minute. Stir a small amount of green
paste food coloring into the coating. Place custard cup in a shallow pan; pour hot water to a depth of
1/2 inch into pan to prevent coating from hardening quickly. Set aside.
Place 1 ounce chocolate−flavored candy coating in a 6−ounce custard cup. Microwave at MEDIUM for
1 to 2 minutes or until coating melts, stirring after 1 minute; place cup in a pan of hot water.
Using an artist's brush, coat tops of half the leaves with green coating. Place three small dots of
chocolate−flavored coating on leaves; using the tip of a wooden pick, draw lines through dots to create
a marbled effect. Place leaves over a rolling pin or other rounded object. Let coated leaves stand at
room temperature until coating cools and is firm. Reverse colors on remaining mint leaves.
Grasp leaf at the stem end, and carefully peel leaf away from the coating. Cover and store marbled
leaves in a cool, dry place until ready to use.

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Chocolate Malt Cheesecake | cheesecake recipes

Chocolate Malt Cheesecake | cheesecake recipes

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted
16 ounces cream cheese, softened
3/4 cup granulated sugar
1/3 cup chocolate malt
1 teaspoon vanilla extract
2 eggs
Whipped cream
Preheat oven to 375 degrees F.
Combine crumbs, the 3 tablespoons sugar and butter. Press onto bottom and sides of a 9−inch
springform pan. Set aside.
Combine softened cream cheese, the 3/4 cup sugar, chocolate malt and vanilla extract. Mix with
electric mixer until well blended. Blend in eggs, mixing well. Pour into crust and bake for 30 minutes.
Remove from oven, loosen rim and cool. Remove rim and add whipped cream sprinkled with chocolate
malt. Chill before serving.

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Chocolate Mallow Cheesecake | cheesecake recipes

Chocolate Mallow Cheesecake | cheesecake recipes

1 cup vanilla wafer crumbs
1/4 cup margarine, melted
1/4 cup strong coffee
2 (1 ounce) squares unsweetened chocolate
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (7 ounce) jar Marshmallow Crème
2 cups thawed nondairy whipped topping
Mix together crumbs and margarine. Press mixture onto bottom of a 9−inch springform pan. Melt
coffee and chocolate over low heat; stirring until smooth. Cool.
Mix cream cheese, sugar and vanilla extract at medium speed of electric mixer until well blended. Beat
in Marshmallow Crème and coffee mixture. Fold in whipped topping; spoon over crust. Chill until
firm.

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Chocolate Lace Cheesecake | cheesecake recipes

Chocolate Lace Cheesecake | cheesecake recipes

Yield: 12 servings
Crust
1 1/2 cups chocolate cookie crumbs
1/2 cup fine chopped almonds
1/4 cup melted butter
Filling
16 ounces cream cheese, softened
2/3 cup granulated sugar
3 eggs
2 cups chocolate chips, melted and cooled
1 cup whipping cream
2 tablespoons butter
1 teaspoon vanilla extract
Topping
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 tablespoon granulated sugar
1/2 ounce unsweetened chocolate. melted
Preheat oven to 325 degrees F. Butter a 9−inch springform pan.
In a large bowl, blend crust ingredients. Press into the bottom and up the sides of the pan and
refrigerate. In a large bowl beat the cream cheese and 2/3 cup sugar until smooth. Add the eggs one at
a time, beating well after each addition. Add melted chocolate chips and beat well. Add whipping
cream, 2 tablespoons butter and 1 teaspoon vanilla extract. Beat until smooth. Pour into the prepared
crust and bake for 55 to 65 minutes or until edges are set. Center of cake will be soft. Cool in pan for 5
minutes and then carefully remove the sides of the pan and cool completely.
In a small bowl combine the sour cream, 1 1/2 teaspoons vanilla extract and 1 tablespoon sugar. Stir
until smooth. Spread over the cooled cheesecake. Drizzle with the 1 ounce melted chocolate in a lace
pattern. Refrigerate several hours or overnight before serving.

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Chocolate Julep Cheesecake | cheesecake recipes

Chocolate Julep Cheesecake | cheesecake recipes

Yield: 10 servings
Crust
1 1/2 cups chocolate cookie crumbs
2 teaspoons granulated sugar
3 tablespoons butter, melted
Filling
5 ounces semisweet chocolate
16 ounces cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
4 eggs
3 tablespoons bourbon
1 1/2 teaspoons clear crème de menthe
Maraschino cherries for garnish
Mint leaves for garnish
Crust: Combine the crumbs sugar and melted butter. Press firmly and evenly into a 9−inch springform
pan. Place in refrigerator while making filling.
Filling: Melt chocolate in heavy saucepan. Beat cream cheese and sugar until smooth. Add sour cream.
Blend well. Beat in eggs one at a time beating at low speed. Blend in bourbon and crème de menthe.
Pour 1 1/4 cups batter into another bowl. Mix remaining batter with the melted chocolate. Fill crust
with the chocolate batter then slowly pour on the plain batter making a swirling pattern as desired.
Bake at 350 degrees F for 45 to 50 minutes. The sides will be puffed and the center will be soft (it will
firm when cooled). Chill at least 6 hours before serving.
NOTE: An extra dash of crème de menthe may be added to the plain batter.

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Saturday, July 11, 2009

Chocolate Irish Cream Cheesecake | cheesecake recipes

Chocolate Irish Cream Cheesecake | cheesecake recipes

1 cup chocolate wafer crumbs (about 18 cookies)*
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
24 ounces cream cheese, softened
1 (8 ounce) container dairy sour cream
1 cup granulated sugar
1 (8 ounce) package semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla extract
Fresh raspberries (optional)
1/3 cup semisweet chocolate pieces, melted (optional)
Preheat oven to 325 degrees F.
For crust, in a medium mixing bowl combine crumbs, butter and cinnamon; toss gently to mix. Spread
mixture evenly in the bottom of a 9− or 10−inch* springform pan; press onto bottom for a firm, even
crust. Set pan aside.
For filling, in a large mixing bowl combine cream cheese, sour cream, sugar and melted chocolate; beat
with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low
speed just until combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla
extract. Place pan on a baking sheet. Pour filling into crust. Bake for 50 to 60 minutes or until center
appears nearly set when gently shaken.
Cool in pan on a wire rack for 15 minutes. Remove sides; cool completely. Cover and chill cheesecake
for 4 hours or overnight.
Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup
melted chocolate, if desired.
Serves 12 to 16.
NOTE: If using the 10−inch springform pan, add another 1/4 cup chocolate wafer crumbs to the crust.

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Chocolate Frangelico Cheesecake | cheesecake recipes

Chocolate Frangelico Cheesecake | cheesecake recipes
Crust
20 chocolate−covered graham cracker cookies
3 tablespoons unsalted butter (at room temperature)
Position rack in center of oven and preheat to 425 degrees F. Wrap foil tightly around outside of
9−inch diameter springform pan with 2 3/4−inch high sides.
Finely grind graham cracker cookies in processor. Add butter and process until blended. Press mixture
onto bottom (not sides) of prepared pan. Set aside.
Filling
24 ounces cream cheese (at room temperature)
2/3 cup plus 3 tablespoons granulated sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup Frangelico (hazelnut liqueur)
1/3 cup almonds, toasted, chopped
1 teaspoon almond extract
4 teaspoons unsweetened cocoa powder
Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in processor. Add eggs, yolk and vanilla
extract; process until well blended, scraping down sides of processor occasionally. Transfer 3/4 cup
cream cheese mixture to small bowl; set aside. Add Frangelico, almonds and almond extract to
remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2 1/2 cups
Frangelico mixture over crust.
Mix cocoa powder and 3 tablespoons sugar into reserved 3/4 cup cream cheese mixture. Spoon 2/3 cup
cocoa mixture over Frangelico mixture in pan. Spoon remaining Frangelico mixture over cocoa
mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip of small knife through batter
several times to marbleize.
Bake cheesecake 10 minutes at 350 degrees F. Reduce oven temperature to 325 degrees F and bake
cake until sides are puffed and center is set, about 45 minutes. Transfer cake to rack. Using small knife,
cut around sides of pan to loosen cake. Cool cake completely in pan. Cover; chill overnight.
Remove pan sides from cake. Cut into wedges, garnish with whipped cream and chocolate covered
almonds and serve.
Makes 12 servings.

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Chocolate Flavored Liqueur Chocolate Cheesecake | cheesecake recipes

Chocolate Flavored Liqueur Chocolate Cheesecake | cheesecake recipes
Makes 10 servings
12 ounces cream cheese
1/2 cup granulated sugar
3 eggs, room temperature
3 ounces milk chocolate, coarsely chopped
7 tablespoons heavy whipping cream
2 tablespoons coffee flavored liqueur
1/2 cup whipped cream (optional)
1/2 (1 ounce) square semisweet chocolate,
shaved (optional)
Preheat oven to 300 degrees F (150 degrees C).
In a mixing bowl blend cream cheese and sugar until smooth. Beat in the eggs, one at a time. Mix in 3
tablespoons whipping cream and the coffee−flavored liquor. Pour into an 8 inch glass pie pan.
In a small saucepan, melt the chocolate with remaining 4 tablespoons whipping cream.
Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of table knife to achieve a
marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.
Bake at 300 degrees F (150 degrees C) until firm in the center, about 55 minutes.
Cool completely and refrigerate, covered with plastic wrap, overnight. Garnish with whipped cream
piped around edges and shaved chocolate in center.

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Chocolate Creme Brulée Cheesecake | cheesecake recipes

Chocolate Creme Brulée Cheesecake | cheesecake recipes
Crust
1 cup finely crushed chocolate sandwich cookies (Oreo)
1 tablespoon butter or margarine, melted
Mix crumbs and margarine or butter; press onto bottom of a 9−inch springform pan. Remove the sides
before baking. Bake for 10 minutes, then let it cool completely.
Filling
24 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
8 squares Baker's Semi−Sweet Chocolate,
melted and slightly cooled
1/4 cup hazelnut liqueur (optional)
Preheat oven to 325 degrees F. Add the sides of the springform pan.
Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing at low speed after each addition; just until blended. Blend in melted
chocolate and liqueur; pour over crust.
Bake for 60 to 65 minutes or until center is almost set.
After baking, refrigerate 5 hours or overnight.
Topping
1/2 cup packed soft brown sugar
1 tablespoon water
Just before serving, heat broiler. Mix brown sugar and water; spread over cheesecake. Place on cookie
sheet. Broil 4 to 6 inches from heat for 1 to 1 1/2 minutes or until topping is bubbly.

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Chocolate Cranberry Cheesecake | cheesecake recipes

Chocolate Cranberry Cheesecake | cheesecake recipes
Crust
1 1/3 cups crumbs from chocolate wafer cookies,
such as Nabisco Famous Wafers (about 28 cookies)
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter, melted
Preheat oven to 350 degrees F. Lightly butter the bottom and sides of a 9−inch springform pan.
In a bowl combine the crumbs, sugar and melted butter. Press the mixture across the bottom and part
way up the sides of the prepared pan. Set aside.
Filling
2 cups fresh or frozen cranberries
1/2 cup water
3/4 cup granulated sugar, divided
16 ounces cream cheese
2 eggs
3/4 cup sour cream
1 tablespoon cornstarch
In a medium saucepan, combine the cranberries, water and 1/4 cup sugar. Bring to a boil over high
heat, stirring to dissolve the sugar.
Reduce heat to medium and simmer uncovered 8 to 10 minutes, stirring often, until the mixture is
reduced to about one cup. Pour into a bowl and set aside to cool.
In the large bowl of an electric mixer, beat the cream cheese until it's smooth, about one minute. Add
the remaining 1/2 cup sugar and beat another minute, until the mixture is well−combined. Beat in the
eggs one at a time.
Add the sour cream, cornstarch and half the cranberry mixture, mixing well. Pour into the prepared
pan and dot the surface with heaping teaspoons of the remaining cranberry mixture.
Bake 15 minutes, then reduce the temperature to 325 degrees, and bake until the edges of the batter
have risen and begun to brown, about another 40 minutes. Cool the cheesecake completely on a wire
rack, run a sharp knife around the pan and release and remove the side. Cover the cheesecake with
plastic wrap. Refrigerate 4 hours or more before adding the Glaze.
Glaze
3/4 cup heavy cream
1 1/3 cups (8 ounces) semisweet chocolate chips
Put the cream in a medium saucepan and bring it to a low simmer. Remove the pan from the heat, add
the chocolate and stir until the chocolate has melted and the mixture is completely smooth. Pour into a
bowl and let stand until it is lukewarm but still pourable.
Unwrap the cheesecake and put it on a rack over waxed paper. Pour the glaze onto the center of the
cheesecake which has been chilled for 4 hours or more; use a metal spatula to spread it evenly over the top and let it run down the sides.
Set the cheesecake on a serving plate and refrigerate. Let stand at room temperature about an hour
before serving.
Serves 15.

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Thursday, June 18, 2009

Chocolate Covered White Chocolate Cheesecake | cheesecake recipes

Chocolate Covered White Chocolate Cheesecake | cheesecake recipes

1 1/2 cups chocolate cookie crumbs
3 tablespoons butter, melted
24 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 pound white chocolate, melted
1 cup heavy cream
2 tablespoons butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate, broken into small
pieces (or semisweet chocolate bits)
Heat oven to 350 degrees F.
Mix crumbs and butter and press onto bottom of 9−inch springform pan. Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after
each addition. Blend in melted white chocolate and pour over crust.
Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim
of pan and cool completely. Chill for at least 4 hours. Remove rim.
Heat heavy cream, butter, and sugar in a heavy saucepan over medium−high heat. Stir to dissolve
sugar crystals and then bring to a boil. Put chocolate pieces into a stainless steel bowl and pour boiling
cream mixture over it and let stand for a few minutes. Stir until smooth and cool.
Cover the sides and top of cheesecake with the ganache, smooth, and chill at least 2 hours to set.

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Chocolate Cookie Cheesecake | cheesecake recipes

Chocolate Cookie Cheesecake | cheesecake recipes

1 1/2 cups cream−filled chocolate
sandwich cookie crumbs
2 tablespoons butter or margarine, melted
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
32 ounces cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping cream
2 tablespoons all−purpose flour
1 teaspoon vanilla extract
4 eggs
1 1/2 cups coarsely chopped cream−filled
chocolate sandwich cookies
16 ounces sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup whipping cream
1 1/4 cups semisweet chocolate morsels
1 teaspoon vanilla extract
Combine first 4 ingredients in a medium bowl. Firmly press mixture evenly onto bottom and 1 inch up
sides of a 10−inch springform pan. Bake at 350 degrees F for 5 minutes; set aside.
Beat cream cheese at medium speed of an electric mixer until smooth. Gradually ad the 1 1/4 cups
sugar, beating well. Add the 1/3 cup whipping cream, flour and the 1 teaspoon vanilla extract; beat
well. Add eggs, one at a time, beating after each addition. Pour one−third of batter into the prepared
pan. Top with cookie pieces; pour in remaining batter. Bake at 350 degrees F for 45 minutes.
Combine sour cream, the 1/4 cup sugar and the 1 teaspoon vanilla extract. Spread evenly on
cheesecake. Bake at 350 degrees F for 7 minutes. Turn oven off, and leave in oven for 30 minutes.
Remove cheesecake from oven, and let cool completely on a wire rack.
Combine the 1 cup whipping cream and semisweet chocolate morsels in a saucepan; stir over low heat
until chocolate melts. Stir in the 1 teaspoon vanilla extract. Pour mixture over cheesecake while still
warm. Refrigerate until serving time.

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Chocolate Chip Cookie Dough Cheesecake | cheesecake recipes

Chocolate Chip Cookie Dough Cheesecake | cheesecake recipes

1 1/2 cups finely crushed chocolate wafer cookies
1 cup granulated sugar
1/4 cup melted butter
16 ounces cream cheese, diced
2 cups sour cream
3 eggs
2 teaspoons vanilla extract
1/4 cup butter
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup all−purpose flour
1 cup semisweet chocolate chips
2 teaspoons granulated sugar
Preheat oven to 350 degrees F (175 degrees C).
Mix the chocolate wafer cookie crumbs with 2 tablespoons of the sugar, and the melted butter. Press
firmly into the bottom and 1/2 inch up the sides of one 9−inch springform pan. Bake at 350 degrees F
(175 degrees C) for about 8 minutes.
To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup
of the sugar. Stir in the water and 1 teaspoon of the vanilla extract. Beat in the flour and the semisweet
chocolate chips. Stir until combined.
To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the
cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour
into prepared crust.
Drop cookie dough in 2 tablespoon portions evenly over the top of the cake, pushing dough beneath the
surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center.
Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours.
To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla extract and the 2 teaspoons
sugar until smooth. Spread over hot cake.

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Chocolate Chip Cheesecake | cheesecake recipes

Chocolate Chip Cheesecake | cheesecake recipes

10 average Nabisco reduced−fat Oreo(s), or other similar
reduced−fat, cream−filled chocolate sandwich cookies
8 ounces fat−free cream cheese
8 ounces light cream cheese, tub−style
1 cup granulated sugar
2 tablespoons all−purpose flour
1 cup fat−free cottage cheese
2 teaspoons almond extract
6 large egg whites
3/4 cup mini chocolate chips
Preheat oven to 325 degrees F.
Lightly coat a 9−inch springform pan with cooking spray. Crush cookies and sprinkle cookie crumbs
evenly over bottom of pan.
Using an electric mixer, beat together cream cheeses on lowest speed until well blended.
In a small bowl, combine sugar and flour. Add to cream cheese mixture and beat until smooth.
In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond
extract to cream cheese mixture; beat until smooth. Add egg whites and beat until well blended. Stir in
1/2 cup of chocolate chips.
Pour into springform pan; top with remaining chocolate chips and bake until cheesecake puffs and
center is almost set, about 60 minutes.
Transfer to a wire rack and cool completely. Run a knife around sides to loosen and release pan sides.
Cover and chill overnight. Cut into 12 slices and serve.
Serves 12− Points per serving 5

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Chocolate Cherry Cheesecake | cheesecake recipes

Chocolate Cherry Cheesecake | cheesecake recipes

Yield: 16 servings
8 1/2 ounces chocolate wafers, finely crushed
1/2 cup butter, melted
12 ounces semisweet chocolate chips
1 1/2 cups heavy cream
16 ounces cream cheese, softened
1/4 cup granulated sugar
3/4 cup cherry−flavored liqueur
1 teaspoon vanilla extract
1 pound cherry pie filling
1/2 cup heavy cream, whipped (optional)
In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into a 9−inch springform pan,
covering bottom and 2 1/2 inches up sides. Chill.
Preheat oven to 325 degrees F.
Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until chocolate chips are
melted and mixture is smooth. Set aside.
In a large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time,
beating well after each addition. Add chocolate mixture, cherry liqueur and vanilla extract, mixing
until blended. Pour into prepared crust. Bake at for 60 minutes. Turn oven off. Let stand in oven with
door ajar 1 hour. Remove, cool completely. Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1−inch from the edge. Decorate edge with
whipped cream, if desired.

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Wednesday, June 17, 2009

Chocolate Cheesecake with Raspberry Sauce | cheesecake recipes

Chocolate Cheesecake with Raspberry Sauce | cheesecake recipes

Crust
12 Oreo or chocolate sandwich cookies,
crushed into crumbs, about 1 1/4 cups
1/4 cup melted butter
Combine crumbs and butter in a bowl and mix thoroughly. Press into bottom of a 9−inch springform
pan. Set aside.
Raspberry Sauce
2 packages frozen raspberries,
thawed but not drained
1/2 cup granulated sugar
1 teaspoon fresh lemon juice
in a food processor or blender, puree raspberries. Add sugar and lemon juice and process for 15
seconds. Refrigerate until ready to use.
Filling
3 (8 ounce) packages softened cream cheese
1 cup granulated sugar
1/2 cup sour cream
4 eggs
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, melted
in double boiler and cooled
Preheat oven to 350 degrees F.
In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream. Add eggs, one
at a time, beating well after each addition. Add vanilla extract and melted chocolate, mixing until well
combined.
Pour into prepared crust and bake for 1 hour. Remove from oven and allow to cool completely away
from drafts or open windows or doors or cracks will form.
Refrigerate cheesecake overnight to allow flavors to settle.

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Chocolate Caramel Pecan Cheesecake | cheesecake recipes

Chocolate Caramel Pecan Cheesecake | cheesecake recipes

1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
Graham Cracker Crust
1 cup chopped pecans, toasted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Pecan halves
Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted,
stirring often. Pour over Graham Cracker Crust in a 9−inch springform pan; sprinkle toasted pecans
evenly over caramel layer and set aside.
Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add sugar, mixing
well. Add eggs, one at a time, beating well after each addition. Melt chocolate chips. Stir in vanilla
extract and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees F for 30
minutes.
Remove from oven, and run knife around edge of pan to release sides. Let cool to room temperature on
a wire rack; cover and chill at least 8 hours. When ready to serve, remove cheesecake from pan;
arrange pecan halves around top edge of cheesecake.

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Chocolate Cappuccino Cheesecake | cheesecake recipes

Chocolate Cappuccino Cheesecake | cheesecake recipes

1 cup chocolate wafer crumbs
1/4 cup softened butter
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
24 ounces cream cheese (at room temperature)
1 cup granulated sugar
3 large eggs
8 ounces semi−sweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoon instant espresso coffee, dissolved in
1/4 cup hot water
1/4 cup coffee liqueur
2 teaspoons vanilla extract
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons coffee liqueur
Combine chocolate wafer crumbs, butter, sugar and cinnamon, mixing well.
Butter sides and bottom of 8−inch springform pan. Press crumb mixture into pan. Set aside.
Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a
time. Beat at low speed until very smooth. Melt chocolate with cream over boiling water, stirring until
smooth. Add to cheese mixture, blending well. Add sour cream, salt, coffee, liqueur, and vanilla
extract, beating until smooth. Turn into prepared pan. Bake in center of oven at 350 degrees F for 45
minutes, or until sides are puffed. Center will be soft but will firm up with chilled. Turn oven off; leave
door ajar. Allow cake to cool in oven for 45 minutes.
Cover and chill for 12 hours. Remove sides of pan.
Whip cream with powdered sugar and liqueur. Garnish cake with mounds of whipped cream and
chocolate leaves or chocolate espresso beans (optional).

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Chocolate Amaretto Tofu Cheesecake | cheesecake recipes

Chocolate Amaretto Tofu Cheesecake | cheesecake recipes

Crust
2 cups graham cracker crumbs
2 tablespoons melted butter or margarine
Flatten out crumbs and butter mixture into a pie pan with a fork.
Filling
1 pound soft tofu
1/2 cup brown sugar
1/3 cup honey
1/4 cup vegetable oil
1 tablespoon amaretto
1 tablespoon flour
Preheat oven to 350 degrees F.
In a medium mixing bowl, blend all filling ingredients using an electric mixer. Blend until smooth and
full of air bubbles. Pour into pie crust. Bake for one hour or until the top begins to crack.

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Chocolate Amaretto Cheesecake | cheesecake recipes

Chocolate Amaretto Cheesecake | cheesecake recipes

Crust
1 1/2 cups finely chopped blanched almonds
2 tablespoons granulated sugar
3 tablespoons butter, melted
Preheat the oven to 350 degrees F.
Combine the almonds, sugar and butter in a mixing bowl, mixing well. Press onto the bottom and 1/3
of the way up the sides of a 9−inch springform pan. Bake for 15 to 20 minutes or until lightly browned.
Reduce the oven heat to 325 degrees F.
Filling
5 ounces milk chocolate chips
5 ounces semisweet chocolate chips
2 tablespoons butter
1/3 cup amaretto liqueur
16 ounces cream cheese, softened
1/3 cup granulated sugar
2 eggs
1 cup sour cream (at room temperature)
Melt the chocolate chips and butter with the Amaretto in a double boiler, stirring until smooth. In a
mixing bowl, beat the cream cheese and sugar together. Add the eggs and sour cream, mixing well.
Pour in the chocolate mixture and blend. Pour into the prepared crust and bake for 45 minutes. Cool
to room temperature and remove the sides of the pan. Chill before serving.

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Tuesday, June 16, 2009

Choco Colada Cheesecake | cheesecake recipes

Choco Colada Cheesecake | cheesecake recipes

Crust
2 cups chocolate wafer cookie crumbs
6 tablespoons unsalted butter, melted
Position rack in center of oven and preheat to 350 degrees F. Butter a 9−inch−diameter springform
pan with 2 3/4−inch high sides. Wrap outside of pan with heavy−duty foil. Combine cookie crumbs and
butter in medium bowl; mix to blend. Press crumb mixture onto bottom and 1 inch up sides of
prepared pan. Bake crust until firm to touch, about 8 minutes. Cool crust completely. Reduce oven
temperature to 325 degrees F.
Filling
6 ounces semisweet chocolate, chopped
32 ounces cream cheese (at room temperature)
1 1/4 cups plus 2 tablespoons granulated sugar
2 tablespoons all−purpose flour
4 large eggs (at room temperature)
2 tablespoons whipping cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups sweetened coconut flakes
Additional sweetened shredded coconut
Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water.
Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar, beating until
blended. Beat in flour. Add eggs 1 at a time, beating to blend after each addition. Beat in cream and
both extracts. Stir in 2 cups coconut.
Transfer filling to crust. Drizzle melted chocolate over filling. Using small knife, swirl chocolate and
coconut batter together on surface, forming decorative pattern. Place cake in large baking pan. Add
enough hot water to baking pan to come 1 inch up sides of cake pan. Bake cake until just set in center
and firm around edges, about 1 hour 15 minutes.
Remove cake from water. Cool on rack. Cut around pan sides to loosen cake. Cover cake with plastic
and refrigerate overnight. Let stand at room temperature 30 minutes before serving.
Release springform pan sides. Transfer cake to platter. Sprinkle additional coconut around top edge of
cake.

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Chimpanzee Cheesecake | cheesecake recipes

Chimpanzee Cheesecake | cheesecake recipes

4 tablespoons margarine
1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
16 ounces cream cheese
3/4 cup granulated sugar
3 eggs
2 teaspoons lemon juice
1 cup mashed bananas (3 medium)
Microwave margarine in a 10−inch glass pie plate at HIGH for 45 seconds, or until melted. Add
crumbs and sugar, blending well. Press crumb mixture onto bottom and sides of pie plate. Microwave
at HIGH for 2 minutes, rotating plate midway through cooking. Set aside.
Microwave unwrapped cream cheese in glass mixer bowl at MEDIUM (50%) for 2 1/2 to 3 minutes, or
until softened. Beat well with electric mixer at high speed until fluffy. Add sugar, eating well. Add eggs
and lemon juice; beat until smooth. Blend in bananas. Pour mixture into prepared crust. Microwave at
MEDIUM−HIGH (70%) for 10 to 11 minutes, rotating plate every 2 minutes.
Let stand until cool. Refrigerate. Garnish each serving with sliced bananas, if you wish.

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Cherry Topped Cheesecake | cheesecake recipes

Cherry Topped Cheesecake | cheesecake recipes

1 package Duncan Hines yellow cake mix
16 ounces softened cream cheese
1/2 cup granulated sugar
4 eggs
2 tablespoons oil
3 teaspoons vanilla extract
1 1/2 cups milk
3 tablespoons lemon juice
1 can cherry pie filling
Preheat over to 300 degrees F. Reserve 1 cup dry cake mix.
In a large mixing bowl combine remaining cake mix, 1 egg and oil (mixture with be crumbly). Press
crust mixture evenly into bottom and 3/4 way up sides of a greased 13 x 9 inch pan.
In a small bowl blend cream cheese and sugar. Add 3 eggs and reserved cake mix; beat 1 minute at
medium speed. At low speed slowly add milk and flavorings; mix until smooth. Pour into crust.
Bake at 400 degrees 45−55 minutes until center is firm. Cheesecake can also be baked in 2 (9−inch)
pans for 40−45 minutes.
When cool, top with pie filling; chill before serving. Store in refrigerator; freeze covered with foil.

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Cherry Swirled Cheesecake | cheesecake recipes

Cherry Swirled Cheesecake | cheesecake recipes

1 1/4 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
1 (21 ounce) can cherry pie filling
1 teaspoon grated orange rind
16 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1/2 cup lemon juice
1 teaspoon vanilla extract
Combine crumbs, sugar and butter; press mixture into the bottom of 9−inch springform pan. In
blender, purée pie filling until smooth; add orange rind. In mixing bowl, beat cream cheese until fluffy.
Gradually beat in milk until smooth. Add eggs, lemon juice and vanilla extract; mix well. Pour half of
cream cheese mixture into springform pan; top with 1/2 cup pie filling. Repeat layering. With knife
swirl pie filling into cheese mixture. Bake at 300 degrees F for 50 to 55 minutes or until center is set.
Cool; chill. Serve with remaining cherry mixture.

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Cherry Fudge Brownie Cheesecake | cheesecake recipes

Cherry Fudge Brownie Cheesecake | cheesecake recipes

1 package Betty Crocker supreme fudge brownie mix
(with can of chocolate syrup)
3 tablespoons butter, melted
16 ounces cream cheese, softened
1 1/2 cups whipping cream
1 (21 ounce) can cherry pie filling
Preheat oven to 350 degrees F.
Mix 1 1/2 cups of the brownie mix (dry) and the butter thoroughly. Press into an ungreased square pan.
Beat cream cheese in large bowl on medium speed, scraping bowl often until smooth, about 2 minutes.
Stir in remaining brownie mix, whipping cream and chocolate flavor syrup. Beat on medium speed
about 5 minutes. Pour over crust in pan. Bake until set (35 to 40 minutes). Cool and spread pie filling
over cheesecake. Refrigerate until chilled.

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Monday, June 15, 2009

Cherry Cream Cheese Cake | cheesecake recipes

Cherry Cream Cheese Cake | cheesecake recipes

8 ounces cream cheese, softened*
1 (14 ounce) can sweetened condensed milk
1 (20 ounce) can cherry pie filling
1/3 cup lemon juice, fresh or bottled
1 teaspoon vanilla extract
Let cream cheese stand at room temperature until soft. In medium bowl, beat cream cheese until light
and fluffy, slowly adding milk and beating until smooth. Stir in lemon juice and vanilla extract. Pour
into crust of your choice. Top with cherry pie filling.
* For a firmer pie, you can use 16 ounces of cream cheese.

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Cherry Chocolate Cheesecake | cheesecake recipes

Cherry Chocolate Cheesecake | cheesecake recipes

1 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
3 eggs
12 ounces melted semisweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
1 (21 ounce) can cherry fruit filling
Whipped topping
Preheat oven to 350 degrees F. Combine crumbs and butter; press firmly on bottom of 9−inch
springform pan.
In large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well.
Add melted chocolate chips; beat well. Add cream and vanilla extract; beat well. Pour into prepared
pan. Bake 55 minutes, or until center is set. Cool; chill. top with cherry fruit filling before serving and
garnish with whipped topping.
Makes 8 to 12 servings.

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Cherry Cheesecake Miniatures | cheesecake recipes

Cherry Cheesecake Miniatures | cheesecake recipes

8 ounces cream cheese, softened
2 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon lemon juice (optional)
1/4 teaspoon salt
24 vanilla wafers
1 (21 ounce) can cherry pie filling
2 tablespoons almond flavor liqueur
In a bowl beat cream cheese until fluffy. Add eggs, milk, vanilla extract, lemon juice and salt, beating
until well combined.
Insert 24 cupcake liners into a muffin pan. Place one vanilla wafer, flat side down, on bottom of each
liner. Divide mixture into 24 portions, filling each cup 2/3 full with batter. Bake at 350 degrees F for 15
to 20 minutes or until filling is puffed and set. Filling will settle to original volume when cool.
Top with cherry pie filling flavored with liqueur; chill before serving. Must be refrigerated.

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Cherry Cheesecake | cheesecake recipes

Cherry Cheesecake | cheesecake recipes

1 (16.5 ounce) can pitted Bing cherries
2 tablespoons cornstarch
8 ounces cream cheese
1 small box instant lemon pudding
2 cups milk
Graham cracker crust
Mix cream cheese, instant pudding and milk. Pour into graham cracker crust, then chill.
Drain and reserve juice from the can of cherries. In a saucepan, cook juice and cornstarch until
thickened; remove from heat and add cherries. When sauce has cooled, pour over the top of the
cheesecake.

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Cheesecake with Strawberry Glaze | cheesecake recipes

Cheesecake with Strawberry Glaze | cheesecake recipes

Cookie Crust
1 cup sifted flour
1/4 cup granulated sugar
1 teaspoon grated lemon rind
Scrapings from small vanilla bean
1 egg yolk, beaten
1/2 cup butter, softened
Mix ingredients by hand. Pat into bottom of springform pan. Bake at 400 degrees F for 10 minutes.
Cool.
Filling
1 1/4 pounds cream cheese
3/4 cup granulated sugar
1 1/4 tablespoons flour
3/4 teaspoon vanilla extract
3/4 teaspoon grated orange rind
2 tablespoons sour cream
2 tablespoons milk or cream
4 egg yolks
Cream cheese until softened. Beat in next 6 ingredients. Add egg yolks one at a time, beating well after
each. Pour into springform pan over crust. Bake at 500 degrees F for 6 minutes; then reduce heat to
200 degrees F and bake for 30 minutes more. DO NOT OVERCOOK. Cool and refrigerate. Leave in
springform pan until chilled; then unmold.
Strawberry Glaze
2 pints fresh strawberries, divided
3/4 cup granulated sugar
1 1/2 tablespoons cornstarch
Juice of 1/2 lemon
5 drops red food coloring
Pour 1 cup strawberries in blender. Blend on high. Place sugar and cornstarch in shallow pan; add
strawberry purée slowly; then add lemon juice and food coloring. Cook until thick. Do not overcook.
Arrange remaining whole or halved strawberries on top of cake and pour glaze over all. Decorate with
more whole strawberries or mint leaves.
Serves 12.

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Saturday, June 13, 2009

Cheesecake with Apricot Sauce | cheesecake recipes

Cheesecake with Apricot Sauce | cheesecake recipes

1/2 cup graham cracker crumbs
2 pounds cream cheese, softened
4 eggs
1 3/4 cups granulated sugar
Juice and grated rind of 1 lemon
1 teaspoon vanilla extract
Strawberries, blueberries or other fruit or berries
Preheat oven to 325 degrees F. Butter the inside of an 8−inch wide soufflé dish and sprinkle with
graham cracker crumbs until coated. (Do not use a springform pan.) Shake out the excess crumbs. Set
aside.
Place cream cheese, eggs, sugar, lemon juice and rind and vanilla extract in a bowl. Start beating with
electric beater at low speed and, as the ingredients blend, increase the speed to high. Continue beating
until thoroughly blended and smooth. Scrape batter into prepared dish and shake gently to level the
mixture. Set the dish inside a slightly wider pan and fill larger pan with boiling water to a depth of
about 1/2 inch. Do not let the edge of the soufflé dish touch the rim of the larger pan. Place in oven and
bake 1 1/2 hours.
Turn off oven heat and let cake sit in oven 20 minutes longer. Lift soufflé dish out of water and place
on a rack. Let dish stand until cake reaches room temperature. Invert a plate over the cake and
carefully turn both upside down to unmold the cake. Invert a cake plate over the bottom of the cake
and carefully turn this upside down so that the cake comes out right side up. Garnish with berries or
fruit and spoon Apricot Sauce over all.
Apricot Sauce
1 (10 ounce) jar apricot jam
1/4 cup granulated sugar
1/4 cup water
1 tablespoon rum, Cognac or kirsch
Combine jam, sugar and water in a small saucepan and stir over low heat until blended and smooth.
Push the sauce through a small sieve with a spoon. Let cool and stir in the rum, Cognac or kirsch.
Makes 1 1/2 cups.

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Cheesecake Supreme with Blackberry Sauce | cheesecake recipes

Cheesecake Supreme with Blackberry Sauce | cheesecake recipes

Makes 12 to 16 servings
Crust
1 3/4 cups finely crushed cinnamon graham crackers
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
In a medium mixing bowl, stir together crushed graham crackers, walnuts and cinnamon. Stir in
butter. If desired, reserve one−fourth cup for topping. Press remaining crumb mixture onto bottom
and about two inches up sides of an eight− or nine−inch springform pan; set aside.
Filling
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons all−purpose flour
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
2 eggs
1 egg yolk
1/4 cup heavy whipping cream
Preheat oven to 375 degrees F.
Be sure cream cheese is very soft. Combine in a large mixing bowl with sugar, flour, vanilla and lemon
juice. Beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at
once, beating on low speed just until combined. (Do not over−beat.) Stir in cream.
Pour filling into crust−lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan.
Bake until center appears nearly set when shaken gently (45 to 50 minutes for an eight−inch pan, 35 to
40 minutes for a 9−inch pan).
Cool in the pan on a wire rack for 15 minutes. Use a sharp, thin−bladed knife to loosen the crust from
the sides of the pan; cool for 30 minutes longer. Remove the sides of the pan; cool cheesecake
completely. Cover and chill for at least four hours before serving.
Blackberry Sauce
1 pint fresh blackberries or 1 (12 ounce) package
frozen blackberries, thawed
1/4 cup granulated sugar, or more to taste
Puree blackberries in blender or food processor. Pour through a fine−mesh strainer into a small bowl,
pressing with back of spoon. Discard seeds. Add sugar to taste, stirring to dissolve completely.

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Cheesecake Elegante | cheesecake recipes

Cheesecake Elegante | cheesecake recipes

Crust
1 1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
1 teaspoon ground allspice
1/3 cup melted butter
Combine all ingredients. Spread in bottom of a 9−inch springform pan, pressing some of the crumbs
up the sides to form a rim about 1 1/2 inches high.
Cheese Layer
32 ounces cream cheese (at room temperature)
4 eggs, lightly beaten
1 1/3 cups granulated sugar
1 tablespoon pure vanilla extract
Beat cheese until soft and creamy. Add eggs, sugar and vanilla extract, beating until thoroughly
creamed and smooth. Pour into prepared crust. Bake at 325 degrees F for 1 hour and 15 minutes, then
top with sour cream layer.
Sour Cream Layer
1 pint dairy sour cream
1/3 cup granulatedsugar
1 tablespoon pure vanilla extract
1/4 teaspoon rum extract
Combine all ingredients. Spread over cheese layer. Return cheesecake to oven. Increase temperature to
450 degrees F and bake for 7 minutes. Remove from oven and cool, then chill.

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Cheesecake | cheesecake recipes

Cheesecake | cheesecake recipes

2 pounds cream cheese, room temperature
3/4 cup granulated sugar
2 tablespoons cornstarch
3 large eggs
1/2 pint heavy cream
2 teaspoons vanilla extract
Lemon rind, optional
Use a chocolate wafer crust . Put into a 9−inch springform pan and bake 1 hour or so (till slightly
browned at edges) at 350 degrees F. Don't over−bake...tends to dry out the cake.
Can also bake in 2 ready made crusts (graham or chocolate). Adjust time if making 2 pies to 30
minutes.

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Carrot Cheesecake | cheesecake recipes

Carrot Cheesecake | cheesecake recipes

3/4 pound carrots, peeled and cut into 2−inch pieces
2/3 cup fine graham cracker crumbs
2/3 cup fine gingersnap crumbs
2/3 cup finely ground pecans
1/3 cup granulated sugar
4 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon grated orange zest
1 teaspoon minced ginger root
1/4 teaspoon ground cinnamon
1/4 teaspoon mace
1/4 teaspoon allspice
16 ounces cream cheese, cut into small cubes and softened
4 eggs
1/4 cup finely chopped pecans
Bring 4 cups of water to a boil, and cook carrots until very tender − about 45 minutes. Drain cooked
carrots. Return them to a moderate heat for a minute or so to cook off excess moisture.
Preheat oven to 400 degrees F.
In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, the 2/3 cup ground nuts, and
sugar; toss well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a buttered 9
inch springform pan. Bake the crust for 7 minutes. Turn oven down to 350 degrees F.
Transfer carrots to food processor and purée for 30 seconds. Scrape down side, and puree again until
absolutely smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to
the processor, and purée for 30 seconds. Scrape down sides and repeat. Let mixture stand until cool.
Add cream cheese to cooled carrot mixture, and purée for 1 minute; scrape down sides every 20
seconds. Beat in eggs, one at a time. Pour batter into crust, and sprinkle with remaining 1/4 cup
chopped nuts.
Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at
least 4 hours before serving.

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