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.

Read more...

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.

Read more...

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.

Read more...

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

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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).

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

Carrot Cake Cheesecake | cheesecake recipes

Carrot Cake Cheesecake | cheesecake recipes

Crust
1/4 cup butter, melted
1 cup graham cracker crumbs
1/4 cup brown sugar
Mix graham cracker crumbs and brown sugar and then mix in the melted butter. Put into the bottom
of a large springform pan.
Shake the crumbs around to spread them out and then press them down with a flat object.
Carrot Cake Layer
1/2 cup vegetable oil
1 1/2 eggs, beaten
3/4 cup granulated sugar or Sucanat
3/4 cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup carrots, peeled and grated
(about 3 medium)
1/3 cup walnuts, chopped
1/8 to 1/4 cup raisins soaked in
1/8 cup Frangelico hazelnut liqueur
Mix vegetable oil and eggs together.
Mix dry ingredients together. Mix dry ingredients with the wet ingredients.
Beat in the carrots and walnuts. Mix in the raisins and Frangelico.
Pour into the springform pan and shake it around. Spread evenly with a spatula. Set aside.
Cream Cheesecake Layer
16 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1 1/2 eggs, beaten
1/4 teaspoon salt
1/4 cup lemon juice or 2 tablespoons Limoncello
Preheat oven to 350 degrees F.
Beat together the cream cheese and sweetened condensed milk. Add eggs, salt and lemon juice (or
Limoncello) and beat until smooth. Pour slowly over the carrot cake layer. Bake for 50 minutes. Check
to make sure the center of the cheesecake layer is done. If so, turn off the heat and open the oven door
for 30 minutes
Remove cheesecake and let cool on a rack for an hour or so.
Refrigerate cheesecake.
Topping
1 tablespoon toasted hazelnut crumbs
Sprinkle toasted hazelnut crumbs evenly around the top of the cake using your thumb and two
adjacent fingers in a repeated imitation of pinching salt.

Read more...

Carrot and Raisin Cheesecake | cheesecake recipes

Carrot and Raisin Cheesecake | cheesecake recipes

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted
24 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup unbleached all−purpose flour
4 large eggs
1/4 cup unsweetened orange juice
1 cup finely shredded carrot
1/4 cup raisins
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup sifted confectioners’ sugar
Combine crumbs, granulated sugar, cinnamon and margarine. Press onto bottom of 9−inch
springform pan. Bake at 325 degrees F for 10 minutes.
Combine 20 ounces cream cheese, granulated sugar and 1/4 cup flour, mixing at medium speed of
electric mixer until well blended. Blend in eggs and juice. Add combined remaining flour, carrots,
raisins and spices; mix well. Pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven
temperature to 250 degrees F, and continue baking for 55 minutes more. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
Combine remaining 4 ounces cream cheese and juice, mixing until well blended. Gradually add
confectioners’ sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional
raisins and finely shredded carrots, if desired

Read more...

Caramel Pecan Layered Cheesecake | cheesecake recipes

Caramel Pecan Layered Cheesecake | cheesecake recipes

24 ounces softened cream cheese
3/4 cup granulated sugar
2 tablespoons all−purpose flour
1 teaspoon vanilla extract
3 eggs
1/2 cup caramel topping
1/2 cup chopped pecans
1 tablespoon packed brown sugar
1 1/2 teaspoons butter or margarine
1 1/2 teaspoons water
1/2 cup pecan halves
2 tablespoons caramel topping
Crust
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted margarine
Combine crumbs, 2 tablespoons sugar and 1/4 cup butter or margarine and press into 9−inch
spring−form pan. Bake at 325 degrees F for 10 minutes.
Combine cream cheese, 3/4 cup sugar, flour and vanilla extract, mixing at medium speed until well
blended. Add eggs one at a time, mixing well after each addition. Reserve 1 cup
cream cheese batter; stir in 1/2 cup caramel topping. Spoon 1/2 of plain batter over crust. Cover with
caramel batter. Sprinkle 1/2 cup chopped pecans over caramel layer. Spread remaining plain batter
over pecans. Bake at 450 degrees F for 7 minutes.
Reduce temperature to 250 degrees F. Continue baking for 30 minutes. Loosen cake from rim of pan.
Cool before removing. Chill.
Melt brown sugar and butter or margarine in saucepan. Add water and bring to boil. Add pecan
halves. Cook 2 minutes, stirring constantly.
Spread on wax paper and cool. Brush top of cake with 2 tablespoons caramel topping and arrange
pecan halves over top before serving.

Read more...

Caramel Fudge Cheesecake | cheesecake recipes

Caramel Fudge Cheesecake | cheesecake recipes

1 (8−inch square pan size) box fudge brownie mix
1 (14 ounce) package caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
2 (1 ounce) squares semisweet chocolate, melted
2 (1 ounce) squares unsweetened chocolate, melted
Preheat oven to 350 degrees F. Grease a 9−inch springform pan.
Prepare brownie batter according to package directions. Spread into prepared springform pan. Bake
for 20 minutes.
Cool for 10 minutes on a wire rack.
Meanwhile, in a microwave−safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle
with pecans.
In a mixing bowl, combine cream cheese and sugar; mix well. Add eggs, beating on low speed just until
combined. Stir in melted chocolate. Pour over pecans. Bake for 35 to 40 minutes or until the center is
almost set.
Cool on a wire rack for 10 minutes.
Run a knife around edge of pan to loosen; cool completely. Chill overnight.
Remove sides of pan before serving. Store leftovers in the refrigerator.
Yields 12 servings.

Read more...

Caramel Cheesecake | cheesecake recipes

Caramel Cheesecake | cheesecake recipes

Crust
1/2 cup graham cracker crumbs
1/2 cup ground pecans
1/4 cup margarine
2 tablespoons granulated sugar
Combine all ingredients and press into 9−inch springform pan. Bake 10 minutes at 325 degrees F and
remove from oven. Turn oven to 450 degrees F. If you wish, you can use 1 cup graham cracker crumbs
and eliminate the pecans.
Filling
24 ounces cream cheese, softened
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 eggs
1/2 cup caramel ice cream topping
1/2 cup pecans, chopped
Combine softened cream cheese, sugar, flour and vanilla extract, mixing at medium speed until
well−blended. Add eggs one at a time, mixing well after each. Reserve 1 cup of cheese batter; stir 1/2
cup of caramel topping into this reserved cup of batter. Spoon half of plain batter over crust; cover
with the caramel batter. Sprinkle chopped nuts over caramel layer; spread remaining plain batter over
the nuts. Bake 7 minutes at 450 degrees F, then reduce temperature to 250 degrees F and bake 40 to 45
minutes more. Remove from oven and loosen cake from rim, but do not remove rim until cool.
Topping
1 tablespoon brown sugar, packed
1 1/2 teaspoons margarine
1 1/2 tablespoons water
1/2 cup pecan halves
2 tablespoons caramel ice cream
In saucepan, melt brown sugar and margarine; add water and bring to boil. Add nuts and cook 2
minutes, stirring constantly. Spread nuts on wax paper and let cool. Before serving, spread caramel
topping over cake and sprinkle on the caramelized nuts.

Read more...

Monday, June 8, 2009

cheesecake recipes 2





Read more...

Caramel Brownie Cheesecake | cheesecake recipes

Caramel Brownie Cheesecake | cheesecake recipes

Yields: 1 (9−inch) cheesecake
1 3/4 cups vanilla wafer crumbs (about 60 cookies)
1/3 cup melted butter or margarine
1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
2 1/2 cups coarsely crumbled brownies
24 ounces cream cheese, softened
1 cup firmly packed brown sugar
3 large eggs
1 (8 ounce) carton sour cream
2 teaspoons vanilla extract
Garnishes: whipped cream, chocolate lined
wafer rolls, chocolate coffee beans, caramel
syrup or chocolate syrup
Combine vanilla wafer crumbs and butter; firmly press onto bottom and 2 inches up sides of a lightly
greased springform pan. Bake at 350 degrees F for 5 minutes. Let cool on a wire rack.
Combine caramels and evaporated milk in a small heavy saucepan; cook over low heat, stirring often,
until caramels melt. Pour caramel mixture over crust. Sprinkle crumbled brownies over caramel.
Beat cream cheese at medium speed on an electric mixer until fluffy. Gradually add brown sugar,
mixing well. Add eggs, one at a time, beating after each addition, just until blended. Stir in sour cream
and vanilla. Pour batter over brownies in crust.
Bake at 350 degrees F for 50 minutes to 1 hour or until almost set. Remove from oven. Let cool to room
temperature on a wire rack. Remove sides of pan. Garnish if desired.
NOTE: You can buy pre−packaged, unfrosted brownies from a bakery, or make your favorite box or
scratch recipe. Bake, cool, and crumble enough to make 2 1/2 cups.

Read more...

Caramel Apple Cheesecake | cheesecake recipes

Caramel Apple Cheesecake | cheesecake recipes

1 (21 ounce) can apple fruit filling, divided
1 (9− or 10−inch) graham cracker crust
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup caramel topping
12 pecan halves plus 2 tablespoons chopped pecans
Preheat oven to 350 degrees F.
Reserve 1/2 cup apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and
vanilla extract until smooth. Add eggs and beat well. Pour over apple filling. Bake 35 minutes or until
center is set. Cool.
Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange
apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread
evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until
ready to serves.
Makes 8 to 12 servings.

Read more...

Cappuccino−Kissed Cheesecake | cheesecake recipes

Cappuccino−Kissed Cheesecake | cheesecake recipes

1 1/2 cups chocolate cookie crumbs
6 tablespoons butter or margarine, melted
1 1/4 cups Hershey's Mini Kisses® Semi−Sweet Chocolate, divided
32 ounces cream cheese, softened
2/3 cup granulated sugar
3 eggs
1/3 cup milk
1 tablespoon instant espresso powder
1/4 teaspoon ground cinnamon
Espresso Cream
Preheat oven to 350 degrees F.
Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9−inch springform pan.
Melt 1 cup Mini Kisses Chocolate in small saucepan over low heat, stirring constantly. Combine cream
cheese and sugar in large bowl, beating on medium speed of mixer until well blended. Add eggs, milk,
espresso powder and cinnamon; beat on low peed until well blended. Add melted Mini Kisses
Chocolate; beat on medium speed 2 minutes. Spoon mixture into crust. Bake 55 minutes. Remove from
oven to wire rack. Cool 15 minutes.
With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at
least 4 hours before serving.
To serve, garnish with Espresso Cream and remaining 1/4 cup Mini Kisses Chocolate. Cover;
refrigerate leftover cheesecake.
Espresso Cream
1/2 cup cold whipping cream
2 tablespoons confectioners' sugar
1 teaspoon instant espresso powder
Beat ingredients together until stiff.

Read more...

Cappuccino Cheesecake | cheesecake recipes

Cappuccino Cheesecake | cheesecake recipes

1 envelope Knox® unflavored gelatine
1/3 cup granulated sugar
3/4 cup boiling water
8 ounces sour cream
8 ounces cream cheese, softened
1/3 cup coffee liqueur
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
Zwieback Crumb Crust
In a large bowl, mix unflavored gelatine with sugar; add boiling water and stir until gelatine is
completely dissolved. With electric mixer, add sour cream, cream cheese, liqueur and vanilla extract,
one at a time, beating well after each addition. Fold in nuts. Turn into the prepared crust; chill until
firm.
Zwieback Crumb Crust
1 cup zwieback cracker crumbs
2 tablespoons granulated sugar
3 tablespoons melted butter or margarine
Combine all ingredients in a small bowl. Press into a 9−inch pie pan; chill.

Read more...

Candy Cane Cheesecake | cheesecake recipes

Candy Cane Cheesecake | cheesecake recipes

1 1/3 cups chocolate cookie crumbs
2 tablespoons granulated sugar
1/4 cup butter
1 1/2 cups sour cream
1/2 cup granulated sugar
3 eggs
1 tablespoon flour
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
24 ounces cream cheese
2 tablespoons butter
2/3 cup crushed peppermint candy
Preheat oven to 325 degrees F.
Combine first 3 ingredients and press into a 9−inch springform pan.
Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and the 2
tablespoons butter. Stir in crushed candy. Pour into crust and bake on lowest rack of oven for 50 to 60
minutes or until firm. Allow to cool (top may crack) and refrigerate overnight.
Remove from pan and serve. Top with sweetened whipped cream and garnish with candy cane if
desired.

Read more...

Candied Orange and White Chocolate Cheesecake | cheesecake recipes

Candied Orange and White Chocolate Cheesecake | cheesecake recipes

Crust
1 1/4 cups all−purpose flour
1/4 cup granulated sugar
1 teaspoon grated orange peel (orange part only)
1/2 cup plus 2 tablespoons cold unsalted butter,
cut into pieces (1 1/4 sticks)
Dash of salt
Preheat oven to 350 degrees F. Butter 9−inch spring−form pan with sides at least 2−1/2 inches high.
Wrap outside of pan with large piece of heavy aluminum foil.
Combine flour, sugar, grated peel, butter and salt in large bowl of electric mixer and mix on low speed
just until small crumbs form. Mixture should not form a ball.
Press mixture onto bottom and 1/2 inch up side of prepared pan. Bake about 15 minutes until crust is
golden. Do not turn oven off.
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
1/2 teaspoon almond extract
1 tablespoon orange−flavored liqueur, such as Grand Marnier
1 tablespoon grated orange peel (orange part only)
2 tablespoons whipping cream
6 ounces white chocolate, melted
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,
almond extract, liqueur, orange peel and cream. Stir in melted white chocolate. Pour batter into
prepared springform pan. Place cheesecake in large baking pan with at least 2−inch high sides and
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 gentle shake.
Remove from water bath. Cover with paper towels and cool thoroughly, about 2 hours.
Cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in refrigerator,
at least 6 hours or overnight.
Topping
2 oranges (for peel only)
2/3 cup water
1/3 cup granulated sugar
Using vegetable peeler with slight sawing motion, remove orange peel from oranges in large strips. Cut
into matchstick−size strips. Place strips in small saucepan and cover with water. Bring to boil. Drainorange strips and rinse with cold water.
Combine 2/3 cup water and the sugar in small saucepan and simmer over medium heat, stirring to
dissolve sugar. Add orange peel and simmer 10 minutes; drain and cool. Or, refrigerate peel in its
syrup up to 1 week.
Place border of glazed orange peel around edge of cheesecake. Store in refrigerator up to 7 days. Serve
at room temperature

Read more...

Calorie Counter's Cheesecake | cheesecake recipes

Calorie Counter's Cheesecake | cheesecake recipes

1 cup graham cracker crumbs
3/4 cup granulated sugar, divided
1/4 cup butter or margarine, divided
15 ounces small curd cottage cheese
4 eggs
1/2 cup evaporated skim milk
3 tablespoons lemon or orange juice
1 teaspoon lemon or orange peel
1/4 teaspoon salt
1/4 cup flour
1 (10 ounce) package frozen red
raspberries, in syrup, thawed
Preheat oven to 300 degrees F. Grease lightly a springform pan.
Mix cracker crumbs, 1/4 cup sugar and butter. Press into bottom of prepared pan.
In a blender mix until smooth the cheese, eggs, milk, remaining sugar, lemon juice, lemon peel and salt.
Add flour and blend a few seconds. Pour over cracker crumbs. Bake for 1 hour or until firm. Cool
completely before removing side of pan.
Pour raspberries over cheesecake and serve at once.

Read more...

Cake Mix Cheesecake | cheesecake recipes

Cake Mix Cheesecake | cheesecake recipes

The variations of this are endless.
1 (18.25 ounce) box cake mix of your choice
2 eggs
1/3 cup vegetable oil
16 ounces cream cheese, (at room temperature)
1 cup milk
3/4 cup granulated sugar
2 cups yogurt (any flavor)
1 container Cool Whip®
Mix cake mix, eggs and oil. Pour into greased cake pan of any shape. Bake at 325 degrees F for 10
minutes.
Mix cream cheese, milk and sugar. Pour over baked crust. Bake for 25 to 30 minutes. Cool.
Mix yogurt with Cool Whip®. Spread over cheese filling. Chill and serve.

Read more...

Cafe Mexicana Cheesecake | cheesecake recipes

Cafe Mexicana Cheesecake | cheesecake recipes

Crust
1/4 cup chocolate wafer crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
Combine crumbs, butter, sugar and cinnamon in a small bowl. Press evenly over bottom of a buttered
9−inch springform pan. Refrigerate.
Filling
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup sour cream
1/4 cup coffee−flavored liqueur
1 teaspoon vanilla extract
1 cup whipping cream
1 cup semisweet chocolate chips, melted
1/2 teaspoon cinnamon
Sweetened whipped cream
Candy coffee beans
Beat cream cheese until smooth. Gradually beat in sugar; add eggs, one at a time, beating well. Stir in
sour cream, liqueur, vanilla extract, whipping cream, chocolate and cinnamon. Blend well. Pour into
crust−lined springform pan. Bake at 325 degrees F for 1 hour and 15 minutes. Do not open oven door.
Turn oven off and leave cheesecake in another hour. Remove and cool slightly, then refrigerate.
To serve, remove cake from pan. Garnish with sweetened whipped cream rosettes; sprinkle lightly with
cinnamon and top with candy coffee beans.
Makes 8 to 12 servings.

Read more...

Sunday, June 7, 2009

Butterscotch Orange Cheesecake | cheesecake recipes

Butterscotch Orange Cheesecake | cheesecake recipes

1 1/4 cups old fashioned oats, uncooked
1/4 cup margarine, melted
1/4 cup packed brown sugar
2 tablespoons flour
24 ounces cream cheese, softened
3/4 cup granulated sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
4 large eggs
1/2 cup packed brown sugar
1/3 cup light corn syrup
1/4 cup margarine, melted
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Combine oats, margarine, brown sugar, and flour; press onto bottom of 9−inch springform pan. Bake
for 15 minutes. Reduce oven temperature to 325 degrees F.
Combine cream cheese, granulated sugar, orange peel and 1 teaspoon vanilla extract, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each
addition; pour over crust. Bake at 325 degrees F for 1 hour and 5 minutes.
Loosen cake from rim of pan. Chill.
Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly.
Remove from heat; stir in 1 teaspoon vanilla extract. Chill until slightly thickened. Spoon over
cheesecake. Garnish with orange slice and fresh mint, if desired

Read more...

Butterscotch Cheesecake | cheesecake recipes

Butterscotch Cheesecake | cheesecake recipes

Crust
1 cup graham cracker crumbs
2 tablespoons flour
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
Filling
12 ounces butterscotch chips
1/4 cup heavy cream
16 ounces cream cheese, softened
1/2 cup firmly packed light brown sugar
4 large eggs, at room temperature
1 cup sour cream
2 tablespoons flour
1 tablespoon vanilla extract
Garnish
1 (8 ounce) jar caramel topping, warmed
1 (8 ounce) package Turtle candies, chopped
Preheat oven to 325 degrees F. Lightly butter a springform pan.
In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until
thoroughly blended. Press the crust over the bottom and 1/4 of the way up the sides of the prepared
pan. Bake for 15 minutes, then set the pan aside to cool.
For the Filling: In the top of a double boiler that is set over barely simmering water, melt the
butterscotch chips with the heavy cream, stirring until smooth and creamy. Remove the pan from the
heat.
Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on
medium speed. Add the eggs, 1 at a time, beating for 20 seconds after each addition. Scrape down the
bowl. Then add the sour cream, flour, and vanilla and beat until smooth. Add the butterscotch mixture
and beat on low speed until smooth. Scrape down the bowl. Pour the filling into the prepared pan and
smooth the top.
Fill a 2−quart baking pan halfway with hot water and place on the bottom rack of the oven. Place the
cake in the middle rack of the oven and bake for 1 hour.
Turn off the oven and leave the cake in the oven for 1 hour more with the door closed. Remove the
cake from the oven and place it on a wire rack to cool to room temperature. Cover the cake with foil
and refrigerate for at least 4 hours or overnight.
Garnish: Drizzle half of the warm caramel sauce over the cake. Sprinkle the chopped Turtle candies
evenly over the caramel. Drizzle the remaining caramel over the candies.
To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan. Slice the
cake with a sharp, thin knife, wiping the blade clean after each cut.

Read more...

Butterscotch Almond Cheesecake | cheesecake recipes

Butterscotch Almond Cheesecake | cheesecake recipes

Crust
1 cup flour
1/3 cup granulated sugar
1/4 cup toasted almonds
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into pieces
1 egg yolk
1/4 teaspoon almond extract
Preheat oven to 350 degrees F. Line bottom of 9−inch springform pan with aluminum foil. Butter and
flour foil.
Blend first 4 ingredients in food processor until nuts are finely chopped. Add butter, yolk and almond
extract; blend until mixture begins to gather together. Press onto bottom only of prepared pan. Bake
until golden, about 25 minutes. Transfer to rack. Cool 10 minutes.
Release cake pan sides from from crust. Gently turn out crust onto rack; peel off foil and cool. Place
crust back into pan and re−attach pan sides. Maintain oven temperature.
Filling
32 ounces cream cheese
1 1/2 cups granulated sugar
1/4 cup Scotch whiskey
1 tablespoon vanilla extract
4 large eggs
2 cups sour cream
Using electric mixer, beat cream cheese, 1 1/4 cups of the sugar, Scotch and vanilla extract in large
bowl until well blended. Add eggs 1 at a time, beating just until combined. Pour into crust−lined pan.
Bake cheesecake until set at edges but center 3 inch area still moves slightly when pan is shaken, about
50 minutes. Place on rack; cool 10 minutes.
Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10
minutes.
Transfer cheesecake to rack and cool 10 minutes.
Run small sharp knife around top edge of pan to loosen cake. Chill overnight (can be made 2 days
ahead).
Butterscotch Topping
2 cups granulated sugar
2/3 cup plus 1 tablespoon Scotch whiskey
2/3 cup whipping cream
1/4 cup unsalted butter
3/4 cup toasted almonds, coarsely chopped
Sweetened whipped cream
Stir sugar and 2/3 cup of the Scotch whiskey in large heavy saucepan over medium heat until sugar
dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down
sides of pan with pastry brush dipped in water and also swirling pan. Add 2/3 cup cream and butter
(mixture will bubble) and stir until smooth. Cool 10 minutes.
Stir in remaining 1 tablespoon Scotch. Let stand until cool but still pourable, about 2 hours.
Mix in 1/2 cup almonds.
Spoon all but 1/2 cup butterscotch topping over cheesecake (reserve remaining mixture for another
use). Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour.
Run sharp knife around sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted
with star tip. Pipe cream over top edge of cake.

Read more...

Buttermilk Cheesecake | cheesecake recipes

Buttermilk Cheesecake | cheesecake recipes

1 cup butter (at room temperature)
1 1/2 cups graham cracker crumbs
1/2 cup cornmeal
1 cup plus 2 tablespoons granulated sugar
24 ounces cream cheese (at room temperature)
Grated zest of 2 lemons
3/4 cup buttermilk
1 teaspoon pure vanilla extract
4 eggs
Preheat oven to 350 degrees F.
Set half the butter aside. Melt 3/4 of the remaining butter and use the 2 extra tablespoons to grease a
10−inch springform pan.
Combine cracker crumbs, cornmeal, 2 tablespoons of the sugar and the melted butter in a bowl and
mix thoroughly. The mixture will be in crumbs, not a dough. Dump it out into the prepared pan and
press it into the bottom and 1 inch up the sides. Bake about 10 minutes or until light golden. Remove
from oven and set aside.
Cream remaining butter, remaining 1 cup sugar and cream cheese with lemon zest in large bowl of
electric mixer until smooth. Add buttermilk and vanilla extract and beat, occasionally scraping down
the sides, until well mixed. Add eggs and beat slowly until just combined. Do not over−beat.
Pour the batter into the reserved crust and bake 25 minutes. Reduce the heat to 300 degrees F and
bake an additional 25 minutes.
Reduce the heat to 200 degrees F and bake until done, approximately 20 minutes more or until cake is
set around the edges and barely jiggly in the very center. Cool and chill several hours before serving.
Serves 10 to 12.

Read more...

Butterfinger Cheesecake | cheesecake recipes

Butterfinger Cheesecake | cheesecake recipes

1 no−bake cheesecake mix
1/3 cup margarine, melted
3 tablespoons granulated sugar
3 (2.16 ounce) Butterfingers, finely crushed
1 1/2 cup cold milk
1 (9−inch) graham cracker pie crust
Reserve 1/4 cup finely crushed Butterfingers for garnish. Divide remaining mixture in half.
Combine graham cracker crumbs, sugar, 1/2 of finely crushed Butterfinger mixture and margarine.
Using fork, press mixture against sides and bottom of 8− or 9−inch pie plate.
Pour milk into small mixing bowl. Add cheesecake mix contents and beat at low speed with electric
mixer until blended. Beat at medium speed 3 minutes longer. Fold remaining half of finely crushed
Butterfinger bars into filling mixture. Pour into crust. Chill 1 hour.
Garnish with reserved 1/4 cup finely crushed Butterfinger bars. Refrigerate, covered.

Read more...

Butter Tart Cheesecake | cheesecake recipes

Butter Tart Cheesecake | cheesecake recipes

Crust
1 cup flour
1 tablespoon granulated sugar
1 tablespoon packed brown sugar
Pinch of salt
1/2 cup cold butter, cubed
Filling
24 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
2 tablespoons flour
1/4 teaspoon salt
Sauce
1 1/2 cups brown sugar
1/2 cup butter
3 tablespoons half−and−half or milk
1 egg, beaten
1 teaspoon vanilla extract
Pinch of salt
Crust: Combine flour, sugar, brown sugar and salt; cut in butter. Knead until dough begins to come
together, then press into greased and floured 10−inch springform pan. Bake on middle rack at 325
degrees F for 20 minutes. Remove from oven and cool.
Filling: Beat together cream cheese, sugar, brown sugar and vanilla extract until well blended. Beat in
eggs and sour cream. Stir in flour and salt until blended. Pour into cooled crust and bake on middle
rack at 350 degrees F for 35 to 40 minutes or until edges begin to darken but center is still jiggly. Cool
in oven.
Refrigerate for 3 hours.
Sauce: Mix brown sugar, butter, cream, egg, vanilla extract and salt in heavy bottom saucepan. Cook
over medium−high heat until mixture begins to boil. Reduce heat to medium and cook, stirring, for 1
minute. Remove from heat and cool.
Pour cooled sauce over cake and serve immediately.

Read more...

Butter Pecan Cheesecake | cheesecake recipes

Butter Pecan Cheesecake | cheesecake recipes

Yields one 9−inch cheesecake
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/3 cup butter or margarine, melted
1/2 cup pecans, finely chopped
24 ounces cream cheese, softened
1 1/2 cup granulated sugar
3 eggs
2 (8 ounce) containers commercial sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 cup pecans, finely chopped, toasted
Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 cup
mixture; firmly press remaining mixture on bottom of a 9−inch springform pan.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1−1/2 cup sugar, mixing
well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix
well. Stir in 1 cup pecans.
Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees F for 10
minutes; reduce temperature to 300 degrees F, and bake an additional 50 minutes. Let cool to room
temperature on a wire rack; chill.

Read more...

Brownie Peanut Butter Cheesecake | cheesecake recipes

Brownie Peanut Butter Cheesecake | cheesecake recipes

Crust
3 1/2 ounces semisweet chocolate, grated (reserve 1/2 ounce)
1/4 cup butter
1/2 cup all−purpose flour
1/8 teaspoon baking powder
2 large eggs
1 cup packed light brown sugar
1 1/2 teaspoons chocolate extract
Filling
12 ounces cream cheese, room temperature
1 cup packed light brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups creamy peanut butter
Topping
3/4 cup sour cream
2 teaspoons granulated sugar
1/2 cup creamy peanut butter
Small apricot roses for garnish
Preheat oven to 350 degrees F. Lightly grease and flour a 9− or 10−inch springform pan.
crust: In the top of a double boiler, over simmering water, melt 3 ounces of the chocolate and the
butter, stirring until smooth. Remove from heat.
Combine the flour and baking powder.
In a medium bowl, with electric mixer on medium, beat the eggs until thick and light−colored. Beat in
the brown sugar until well blended. Beat in the melted chocolate, chocolate extract, and remaining 1/2
ounce of grated chocolate. Gradually stir in the dry ingredients, mixing just until blended. Spread 1
cup evenly onto bottom of the prepared pan. Chill the remaining crust mixture. Bake for 15−17
minutes, or until firm. Cool in the pan in the refrigerator for 15−30 minutes.
Filling: In a large bowl, with electric mixer at medium, beat the cream cheese and brown sugar until
smooth. Beat in the eggs and sour cream. Beat in the peanut butter.
To prepare the pan, use a spatula to spread the remaining chilled crust evenly around the insides of the
pan. To make this easier, set the pan on its side and roll it, spreading at the same time. Pour in the
filling mixture.
Bake for 25 to 30 minutes, or until the filling is firm, spreading the topping on the cheesecake about 3
minutes before removing from the oven.
Topping: In a small bowl, with electric mixer on medium, mix the sour cream, sugar, and peanut
butter until smooth. Spread evenly over the top of the cake in the oven 2−3 minutes before it is
removed. Cool on a wire rack for 1 hour. Place in a plastic or paper bag and chill overnight.
Remove the side of the pan and garnish with small apricot roses. Cut the cake into narrow wedges and
serve

Read more...

Brownie Cheesecake | cheesecake recipes

Brownie Cheesecake | cheesecake recipes

1 (19.8 or 21.5 ounce) box fudge brownie mix
24 ounces cream cheese
1 can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 350 degrees F. Grease the bottom only of a 9−inch springform pan.
Prepare brownie mix as per package instructions for chewy brownies. Spread evenly in the prepared
pan. Bake for 35 minutes or until set.
Meanwhile, in a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened
condensed milk. Add eggs and the vanilla; mix well. Stir in the mini chips at the last minute. Pour into
prepared pan. Reduce oven temperature to 300 degrees F. Bake for 50 minutes or until center is set.
Cool. Chill thoroughly.
Remove side of springform pan (you may want to use a warm knife to separate the cheesecake from the
sides of the pan). Garnish with your favorite whipped cream topping and then with a few leftover mini
chips sprinkled over the top.

Read more...

Brownie Bottom Cheesecake | cheesecake recipes

Brownie Bottom Cheesecake | cheesecake recipes
1/2 cup (1 stick) butter or margarine
4 (1 ounce) squares unsweetened chocolate
2 1/4 cups granulated sugar, divided
2 eggs
1/4 cup milk
2 teaspoons vanilla extract, divided
1 cup flour
1/2 teaspoon salt
24 ounces cream cheese, softened
3 eggs
1/2 cup sour cream
Melt butter and chocolate in a 3−quart heavy saucepan on very low heat, stirring constantly. Cool.
Blend in 1 1/2 cups of the sugar.
Add two of the eggs, one at a time, mixing on low speed after each addition until blended. Blend in milk
and 1 teaspoon of the vanilla extract.
Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of
greased and floured 9−inch springform pan. Bake at 325 degrees F for 25 minutes.
Mix cream cheese, remaining 3/4 cup of sugar and 1 teaspoon of vanilla extract with electric mixer on
medium speed until well blended. Add remaining three eggs, one at a time, mixing on low speed after
each addition just until blended. Bland in sour cream; pour over brownie bottom. (Filling will almost
come to top of pan.)
Bake at 325 degrees for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula
around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for four hours or
overnight.
Let stand at room temperature 30 minutes before serving.
Drizzle with assorted ice cream toppings, if desired.

Read more...

Saturday, June 6, 2009

Brown Sugar Cheesecake with Bourbon / cheesecake recipes

Brown Sugar Cheesecake with Bourbon / cheesecake recipes

Butterscotch Sauce
Crust
1/3 cup pecans
16 thin chocolate wafer cookies
4 (5 x 2 1/2−inch) graham crackers
1/3 cup packed dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, softened
1/4 teaspoon salt
Filling
24 ounces cream cheese, softened
4 large eggs
3 tablespoons Bourbon
1 teaspoon vanilla extract
1 cup packed dark brown sugar
Topping
1 (16 ounce) container sour cream
2 tablespoons packed dark brown sugar
1 teaspoon vanilla extract
Accompaniment
Bourbon Butterscotch Sauce
Make crust: Preheat oven to 350 degrees F.
In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool.
In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and
salt and pulse until combined well. Transfer mixture to a 9 1/2−inch springform pan and press evenly
onto bottom and 1 1/2 inches up side.
Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, one at a
time, beating at low speed until just combined. Beat in Bourbon, vanilla extract and brown sugar until
just combined. Pour filling into crust and put springform pan in a baking pan. Bake cheesecake in
middle of oven 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5
minutes. (Center of cake will set as it cools.)
Make topping: In a bowl stir together sour cream, brown sugar, and vanilla extract. Drop spoonsful of
topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan
in middle of oven 10 minutes and cool completely in springform pan on rack.
Chill cake, covered, at least 8 hours and up to 4 days.
Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate
and let stand at room temperature 30 minutes.
Serve cake with sauce.
Serves 12.
Bourbon Butterscotch Sauce
1 1/2 cups granulated sugar
1/2 cup water
1/2 cup bourbon
6 tablespoons (3/4 stick) unsalted butter
In a dry 3−quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help
sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until
deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle
(mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter
until incorporated and cool sauce to warm. Bourbon Butterscotch Sauce may be made 1 week ahead
and chilled, covered. Reheat sauce to warm before serving.
Makes about 1 3/4 cups.

Read more...

Brandied Pumpkin Cheesecake / cheesecake recipes

Brandied Pumpkin Cheesecake / cheesecake recipes

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.

Read more...

Brandied Peach Cheesecake / cheesecake recipes

Brandied Peach Cheesecake / cheesecake recipes

8 ounces cream cheese, softened
1 3/4 cups milk, divided
1/4 cup cognac or other brandy
1 box instant vanilla pudding mix
1 (8−inch) graham cracker crust
10 ounces frozen peaches, thawed and drained
1/4 cup currant jelly
2 teaspoons cognac
Stir cream cheese until soft; blend in 1/2 cup of the milk. Add remaining milk, cognac and pudding
mix. Beat slowly just until well mixed. Pour into crust. Chill 1 hour.
Arrange peach slices attractively on cheese filling.
Heat jelly and additional cognac together. Pour over peach slices. Chill.
Serves 6.

Read more...

Boston Cream Cheesecake / cheesecake recipes

Boston Cream Cheesecake / cheesecake recipes

Cake Bottom
1 (9 ounce) yellow cake mix (one layer size)
Preheat oven to 350 degrees F. Grease bottom of 9−inch spring−form pan.
Prepare cake mix as directed on package; pour batter evenly into spring−form pan. Bake for 20
minutes.
Filling
16 ounces cream cheese (at room temperature)
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup sour cream
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 sour
cream; pour over cake layer. Bake for 35 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.
Topping
2 squares unsweetened chocolate
3 tablespoons butter or margarine
2 tablespoons boiling water
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Add water and
remaining ingredients; mix well. Spread over cooled cheesecake. Refrigerate 4 Hours or overnight.
Serves 12.

Read more...

Blueberries and Cream Cheesecake / cheesecake recipes

Blueberries and Cream Cheesecake / cheesecake recipes

2 1/2 cups fresh blueberries
1 tablespoon cornstarch
24 ounces cream cheese (at room temperature)
1 cup granulated sugar
5 eggs
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 cup granulated sugar
1/4 cup water
1 cup fresh blueberries
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth. Cook
purée in saucepan over medium−high heat about 15 minutes or until slightly thickened, stirring
constantly. Set mixture aside to cool. Reserve 1/2 cup purée for glaze.
Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well.
Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons cornstarch and salt.
Pour batter into a greased 9−inch springform pan. Pour puree over cheesecake batter; gently swirl
with a knife. Bake at 325 degrees F for 45 minutes or until set. Remove from oven; cool on wire rack 20
minutes.
Combine sour cream, 2 tablespoons sugar, and vanilla extract; mix well. Spread over cheesecake. Bake
at 325 degrees F an additional 10 minutes. Cool on wire rack. Cover and chill 8 hours.
Combine reserved 1/2 cup purée, 1/4 cup sugar and water in a small saucepan; cook over medium heat,
stirring constantly until thickened. Gently fold in 1 cup blueberries; let cool.
Remove sides of springform pan. Spoon blueberry glaze on cheesecake.
Yields 1 (9−inch) cheesecake.

Read more...

Blue Hawaiian Cheesecake / cheesecake recipes

Blue Hawaiian Cheesecake / cheesecake recipes

24 ounces cream cheese
1 cup granulated sugar
3 eggs plus 1 egg yolk
1/2 cup cream of coconut (not coconut milk)
1/4 teaspoon salt
1 cup sour cream
2 tablespoons pineapple rum (like Curazan)
1/4 cup pineapple juice
3 tablespoons blue curacao (blue liqueur)
Crust
1 2/3 cups graham cracker crumbs
1/2 cup granulated sugar
1/4 teaspoon cardamom
1/4 cup (1/2 stick) butter, melted
Preheat oven to 350 degrees F.
Assemble crust: Mix crumbs, sugar, cardamom, melted butter right in a 9−inch springform pan and
spread out. Pat down to form crust and refrigerate for 2 or more hours.
Filling: Mix cream cheese and sugar until well mixed, 3 minutes on a medium mixer setting. Add egg
and yolk one at a time and mix well after each addition. Remember to scrape bowl. Add cream of
coconut, rum, blue liqueur, pineapple juice, sour cream and salt; mix well. Pour into pan. Wrap the
pan in aluminum foil all around and around the edges. Put in a roasting pan with hot water 1/2 inch up
the sides of the pan. Put in the middle rack of the oven for 1 hour. After one hour, crack open the oven
door for an hour. Remove cake from oven.
Chill. Garnish with pineapple chunks mixed with orange concentrate juice.

Read more...

Blue Cheesecake / cheesecake recipes

Blue Cheesecake / cheesecake recipes

1 (4 ounce) package Treasure Cave® Blue Cheese, crumbled
2 cups graham cracker crumbs
1/3 cup melted butter or margarine
2 teaspoons granulated sugar
1/4 teaspoon cinnamon
19 ounces cream cheese
4 eggs
1 cup granulated sugar
4 teaspoons vanilla extract
1 pint dairy sour cream
2 (10 ounce) packages frozen strawberries
Blend crumbs, butter, the 2 teaspoons sugar and cinnamon. Pat into bottom and sides of a 9−inch
springform pan. Bake 5 minutes in a 425 degree F oven. Remove; cool.
Beat blue and cream cheeses until smooth. Add eggs one at a time, beating well after each addition.
Gradually add the 1 cup sugar. Add 2 teaspoons vanilla extract and whip until smooth. Pour into pan.
Bake at 325 degrees F for 1 hour. Remove and increase oven temperature to 425 degrees F. Whip sour
cream with remaining vanilla extract. Spread over cake. Return to oven for 15 minutes. Chill.
Spoon strawberries over individual servings.

Read more...

Blood Orange Cheesecake / cheesecake recipes

Blood Orange Cheesecake / cheesecake recipes

Serves 8 to 10
Ricotta cheese makes this lighter and less rich than a standard cheesecake.
2 cups fresh ricotta cheese
6 or 7 graham crackers, crushed into crumbs (3/4 cup)
3/4 cup granulatedsugar
4 tablespoons unsalted butter, melted
3 tablespoons freshly squeezed lemon juice
1 envelope unflavored gelatin
4 large egg yolks
1/2 cup plus 2 tablespoons milk
Pinch of salt
Grated zest of 1/2 orange
1 teaspoon pure vanilla extract
4 ounces cream cheese, room temperature
1/2 cup heavy cream, whipped
1 Candied Blood Orange Slice
Blood Orange Glaze
Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several
hours or overnight.
Preheat the oven to 350 degrees F. Fit a parchment circle into the bottom of a 7−inch springform pan.
Make crust: Combine graham−cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted
butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes.
Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to
soften.
In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining
1/2 cup plus 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats
the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.
Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set
custard aside.
Place drained ricotta in the bowl of a food processor, and process until smooth. Add cream cheese, and
process again until smooth. With machine running, add warm custard, and process just long enough to
combine. Transfer to a bowl, and fold in whipped cream. Pour mixture into the prepared pan, cover,
and chill overnight.
Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover
completely. Chill for 1 hour, or until glaze is set.
To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the
inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready toserve.
Candied Blood Orange Slices
Makes 5 to 6 slices
1 blood orange, scrubbed
3/4 cup granulated sugar
2 cups water
2 tablespoons light corn syrup
Cut orange into 1/8−inch slices. In a small saucepan over medium heat, combine sugar, water, and
syrup. Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3
minutes. Add orange slices in 1 layer; simmer until transparent, about 1 hour. Using a slotted spoon,
transfer to a wire rack to cool.
Blood Orange Glaze
Makes enough for one 7−inch cake
3/4 teaspoon unflavored gelatin
7 tablespoons freshly squeezed blood−orange
juice, strained (1 to 2 oranges)
2 tablespoons granulated sugar
1/4 teaspoon cornstarch
In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes.
In a small saucepan, bring sugar and 4 tablespoons juice to a boil.
Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into
boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.

Read more...

Blender Cheesecake / cheesecake recipes

Blender Cheesecake / cheesecake recipes

1 2/3 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/2 cup boiling water
1 small box lemon gelatin
2 tablespoons lemon juice
2 cups cottage cheese
1 (10 ounce) container frozen whipped topping
Combine cracker crumbs and butter; mix well. Press into bottom of 11 x 7−inch pan. Set aside.
Pour boiling water into blender container. Add gelatin. Cover and process on the beat speed until
gelatin is dissolved. Add lemon juice and 1 cup of the cottage cheese. Process on the liquefy speed until
smooth. Add remaining cottage cheese and process until smooth. Pour into large mixer bowl. Add
frozen whipped topping and mix with electric mixer until smooth. Pour over graham cracker crust.
Chill until set. Yields 10 to 12 servings
Variations
Use any flavor gelatin desired.
Spread pie filling over cheesecake after it has set. Refrigerate 1 hour.
If desired, 1 cup fresh fruit can be folded into the mixture before pouring into crust.

Read more...

Blender Avocado Cheesecake / cheesecake recipes

Blender Avocado Cheesecake / cheesecake recipes

1 avocado, halved and peeled
8 ounces cream cheese
1/2 cup sour cream
3 to 4 strips lemon peel
1 small box instant vanilla pudding
Graham Cracker Crust
Blend together avocado, cream cheese, sour cream and lemon peel in an electric blender until smooth.
Add pudding mix and blend just until it is mixed in. Pour into the crust and chill several hours before
serving.
Graham Cracker Crust
1 1/4 cups graham cracker crumbs (about 15 crackers)
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
Mix together crumbs, sugar and butter. Press mixture evenly in bottom of a 9−inch springform pan.
Bake at 350 degrees F for 7 to 10 minutes.

Read more...

Black Forest Chocolate Cheesecake / cheesecake recipes

Black Forest Chocolate Cheesecake / cheesecake recipes

1 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
16 ounces cream cheese, softened
1 (14 ounce) can Eagle® Brand Creamy
Chocolate Sweetened Condensed Milk
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling, chilled
Preheat oven to 300 degrees F.
Combine crumbs and butter; press firmly on bottom of 9−inch springform pan. In large mixer bowl,
beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs,
cornstarch and almond extract; mix well. Pour into prepared pan. Bake 55 minutes, or until center is
set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers.

Read more...

Black Forest Cheesecake / cheesecake recipes

Black Forest Cheesecake / cheesecake recipes

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2/3 cup granulated sugar
2 eggs
6 ounces semisweet chocolate chips, melted
1/4 teaspoon almond extract
1 (21 ounce) can cherry pie filling
Frozen whipped topping, thawed
Combine crumbs and margarine; press onto bottom of a 9−inch springform pan. Bake at 350 degrees F
for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust.
Bake at 350 degrees F for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Top cheesecake with pie filling and whipped topping just before serving. Spoon pie filling to within 1
1/2 inches of edge of cheesecake. About every three inches around the edge, place a dollop of whipped
cream.

Read more...

Black Bottom Raspberry Cheesecake / cheesecake recipes

Black Bottom Raspberry Cheesecake / cheesecake recipes

1 box brownie mix
1/3 cup water
3 tablespoons vegetable oil
6 eggs
1 cup chopped walnuts
1 (10 ounce) package frozen raspberries, thawed, drained
3/4 cup seedless raspberry jam, divided
24 ounces cream cheese at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Preheat oven to 350 degrees F. Grease 10−inch springform pan.
Combine brownie mix, water, oil and 3 eggs in a large bowl. Stir in nuts, the pour into prepared pan.
Bake for 25−30 minutes. Cool for 15 minutes.
Meanwhile, combine drained raspberries and 1/2 cup of jam in a small bowl.
In a large bowl, beat cream cheese until smooth. Add sugar, vanilla extract and 3 eggs, beating until
well mixed. Spoon raspberry mixture over brownie layer. Slowly pour cheesecake batter over the jam
layer. Bake for 55 minutes or until center is slightly set. Remove and cool. Refrigerate overnight.
Topping: Dust top of cake with confectioners' sugar, using a sieve. Heat jam slightly until runny, then
drizzle over the top of the cake in a zigzag pattern.

Read more...

Bananas Foster Cheesecake / cheesecake recipes

Bananas Foster Cheesecake / cheesecake recipes

Crust
1 1/2 cups graham cracker crumbs
6 tablespoons granulated sugar
1/2 cup (1 stick) butter, melted
Filling
48 ounces cream cheese (at room temperature)
1 1/2 cups firmly packed brown sugar
3 tablespoons cornstarch
1 1/2 teaspoons cinnamon
6 eggs
2 egg yolks
1 1/3 cups puréed bananas
6 tablespoons rum
4 teaspoons vanilla extract
Preheat oven to 325 degrees F.
In small bowl, combine graham cracker crumbs, sugar and butter until well mixed. Press evenly in
bottom of 15 x 10 x 1− inch baking pan.
In large bowl, combine cream cheese, brown sugar, cornstarch and cinnamon until smooth. Add eggs
and egg yolks one at a time, beating well after each addition. Beat in all remaining ingredients. Pour
into crust−lined pan. Pan will be very full.
Bake for 55 to 65 minutes or until center is firm to the touch. Cool completely before serving. Store in
refrigerator.
Yields 24 servings

Read more...

Thursday, June 4, 2009

cheesecake recipes

















Read more...

Banana−Peanut Cheesecake / cheesecake recipes

Banana−Peanut Cheesecake / cheesecake recipes

3 cups ground Oreo cookie crumbs, minus filling
2 cups granulated sugar, divided
4 tablespoons unsalted butter, melted
2 1/4 pounds cream cheese, softened
5 large eggs (at room temperature)
1 teaspoon pure vanilla extract
1 cup very ripe banana purée
1 cup chopped unsalted peanuts
Peanut Butter Sauce
Preheat oven to 325 degrees F.
In a medium−size bowl, combine cookie crumbs, 1/4 cup of the sugar and melted butter until
thoroughly blended. Cover the bottom and approximately 1 inch of the sides of a greased 1−inch
springform pan. Set aside.
Beat cream cheese until smooth. Add remaining 1 3/4 cups sugar and continue mixing, scraping bowl
often. Add eggs, one at a time, beating until well incorporated. Beat in vanilla extract. Fold in banana
purée and chopped peanuts. Pour into prepared crust and bake for approximately 1 hour and 15
minutes or until center is set. Cool on wire rack; refrigerate 24 hours before serving.
When ready to serve, place a small slice on each chilled serving plate and drizzle with Peanut Butter
Sauce.
Peanut Butter Sauce
1 cup smooth peanut butter
2 cups milk
1/2 cup ground unsalted peanuts
Combine all ingredients in a saucepan and cook, stirring constantly, over low heat for about 10
minutes or until slightly thickened. Cool to room temperature before using.

Read more...

Banana Split Cheesecake / cheesecake recipes

Banana Split Cheesecake / cheesecake recipes

Crust
3 cups vanilla wafers, crushed
1 1/2 cups roasted peanuts, crushed
1/2 cup granulated sugar
8 teaspoons butter, softened
Process crust ingredients and pat into bottom of and 3/4 up side of a 10−inch springform pan. Line
outside of pan with foil (shiny side facing out).
In large mixing bowl, beat together:
Filling
1 pound cream cheese, softened
3/4 cup granulated sugar
2 teaspoons lemon juice
4 eggs
3/4 cup sour cream
4 (medium to large) bananas, mashed
In a large mixing bowl, beat cream cheese, sugar and lemon juice, mixing all three together well.
Beat in the eggs. Stir in sour cream and bananas.
Preheat oven to 350 degrees F. Pour filling into prepared crust, bake about 1 hour until light brown on
top.
Cool completely at room temperature. Chill about 24 hours before serving.
Garnish
Whipped cream
Chocolate sauce
Chopped peanuts
Cherries

Read more...

Banana Pudding Cheesecake / cheesecake recipes

Banana Pudding Cheesecake / cheesecake recipes

8 ounces cream cheese (softened)
2 cups cold milk
1 small box instant banana pudding mix
1 (9−inch) graham cracker crust
Using a blender or mixer − Stir cream cheese until very soft, gradually blending in 1/2 cup of milk until
smooth and creamy.
Add remaining milk and the pudding mix. Beat slowly on low for one minute DO NOT OVER BEAT).
Pour into cool graham cracker crust.
Sprinkle extra graham cracker crust crumbs on top (if you have some). This makes it extra crunchy
and looks nice. Chill.

Read more...

Banana Nut Cheesecake / cheesecake recipes

Banana Nut Cheesecake / cheesecake recipes
1 cup chocolate wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water
Combine crumbs and margarine; press onto the bottom of a 9−inch springform pan. Bake at 350
degrees F for 10 minutes.
Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust.
Bake at 350 degrees F for 40 minutes. Loosen cake from rim; cool before removing rim pf pan. Melt
chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over
cheesecake. Chill.
Banana

Read more...

Banana Cream Cheesecake / cheesecake recipes

Banana Cream Cheesecake / cheesecake recipes

Vegetable cooking spray
1/4 cup reduced−fat vanilla wafers, crushed
16 ounces light (not no−fat) cream cheese, softened
2/3 cup granulated sugar
2 eggs
1 cup low−fat sour cream
1/3 cup banana cream pudding mix (regular−not instant)
3 tablespoons 2% or skim milk
1 teaspoon vanilla extract
1 1/4 cups peeled, sliced banana
1 teaspoon lemon juice
3/4 cup reduced fat whipped topping
8 reduced fat vanilla wafers
Spray the bottom of a spring−form pan with cooking spray; sprinkle crushed wafer crumbs over
bottom.
Beat cream cheese at medium speed of mixer until creamy, gradually add sugar, beating well. Add
eggs, and beat well. Add sour cream and next three ingredients. Beat at low speed until just blended.
Pour mixture into prepared pan.
Bake at 300 degrees F for 55 minutes. (Center will be soft but will firm when chilled.) Turn off oven;
partially open door. Leave cheesecake in oven for 20 minutes.
Remove cheesecake from oven, and carefully run a knife around the edge of the pan. Let cheesecake
cool on a wire rack. Cover and chill 8 hours.
Remove cake from pan. Toss banana slices with lemon juice, and arrange over cake. Pipe whipped
topping around the edge of cake; insert vanilla wafers into topping.

Read more...

Baklava Cheesecake / cheesecake recipes

Baklava Cheesecake / cheesecake recipes

Crust
1 pound phyllo pastry sheets
1/2 cup melted butter
Filling
32 ounces cream cheese
1 cup honey
1/4 cup fresh lemon juice
2 teaspoons vanilla extract
6 eggs
Topping
1/2 cup walnuts
1/2 cup blanched almonds
1 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 cup butter, melted
1/2 cup granulated sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 (1 1/2−inch) cinnamon stick
1 tablespoon cognac
Filling: Position rack in lower third of oven and preheat to 350 degrees F.
Beat cream cheese in large bowl of mixer until light and fluffy. Gradually mix in honey, lemon juice
and vanilla extract. Beat in eggs one at a time until just incorporated. Set aside.
Crust: Brush 10−inch springform with butter. Arrange 1 phyllo pastry sheet with long edge partially to
edge of surface (cover remaining sheets with damp towel.) Brush left half of sheet with butter and fold
right half over. Brush top with butter. Place in prepared pan, buttered side up, leaving 5 inches
over−hanging at one end. Cover with another dampened towel. Butter and fold second phyllo sheet and
arrange in pan, overlapping first sheet by 3 inches. Repeat with 4 more sheets, covering entire pan.
Wrap remaining pastry airtight and refrigerate. Stir through filling and pour into crust. Cover filling
with overhanging phyllo, squaring at edge of pan. Bake until pastry is light brown and cake is firm to
touch, about 50 minutes.
Remove pan sides. Using a wooden pick, poke 12 holes in top of cake to allow steam to escape. Cool
completely on rack. Refrigerate 2 days to mellow flavors, covering after first day.
Topping: Preheat oven to 350 degrees F. Cover baking sheet with 2 pieces of parchment. Coarse grind
all nuts with 1 tablespoon sugar and 1 teaspoon of cinnamon in processor. Stack 10 reserved pastry
sheets on work surface. Set rim of springform atop pastry. Cut around inside of rim through entire
stack using a sharp knife, making 10 rounds. Cover rounds with damp cloth. Set pan rim on prepared
baking sheet. Brush parchment and inside of pan rim, with butter. Place 1 pastry round in pan rim
brush with butter. Repeat with 4 more rounds. Spread nut mixture evenly over pastry. Top with
remaining 5 pastry rounds, brushing each with butter. Using ruler as guide, cut pastry into 16 wedges
with sharp knife. Sprinkle lightly with water. Bake until crisp and golden, about 30 minutes.
Meanwhile heat 1/2 cup sugar, water and lemon juice in heavy small sauce pan over low heat, swirling
pan occasionally until sugar dissolves. Add cinnamon stick, increase heat to medium and boil until
syrupy, about 4 minutes. Remove from heat. When bubbles subside stir in Cognac. Flatten pastry atop
cake. Remove pan rim from topping. Set topping on cake, using a large spatula. Re−cut wedges.
Replace pan rim on assembled cake. Immediately pour on hot syrup. Cool 1 hour. Refrigerate for 1 to
6 hours. Let cakes stand for 20 minutes before serving.
Makes 16 servings.

Read more...

About This Blog

Blog Archive

  © Blogger templates The Professional Template by Ourblogtemplates.com 2008

Back to TOP