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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