Chocolate Chip Cookie Dough Cheesecake
from Sunset Magazine
1-1/2 cups finely crushed chocolate wafer cookie crumbs (30 cookies)
1 cup sugar
1/4 cup melted butter, or margarine
16 oz. cream cheese or neufchatel, cut into chunks
1 cup regular or light sour cream
3 large eggs
1 tsp. vanilla
cookie dough, below
Mix crumbs, 2 Tbsp. sugar, and butter; press firmly over bottom and 1/2" up sides of a 9" cheesecake pan with removable rim. Bake in a 350ºF. oven until slightly darker color, about 8 minutes. In a food processor or with a mixer, whirl or beat remaining sugar with cheese. Add cream, eggs, and vanilla; mix well. Pour into crust. Drop cookie dough in 2- Tbsp. portions evenly over cake; push dough beneath surface. Bake until cake jiggles only slightly in center when gently shaken, about 40 minutes. Spread topping over hot cake. Let cake cool, then chill until cold, at least 4 hours; serve or wrap airtight up to 2 days. Serves 12 to 16.
Cookie Dough: In a bowl, beat to blend 1/4 cup butter or margarine, 1/4 cup firmly packed brown sugar, and 1/4 cup granulated sugar. Stir in 2 Tbsp. water and 1 tsp. vanilla. Beat in 1/2 cup all-purpose flour and 1 cup semisweet chocolate baking chips or chopped pieces.
Topping: Mix 1 cup regular or light (reduced-fat) sour cream, 2 tsp. sugar, and 1 tsp. vanilla.
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Chocolate Covered White Chocolate Cheesecake
1-1/2 cups chocolate wafer cookies, crumbled
3 Tbsp. butter, melted
24 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
3 eggs
1/2 pound white chocolate, melted
1 cup heavy cream
2 Tbsp. butter
2 Tbsp. granulated sugar
12 oz. semisweet chocolate, broken into small pieces
Heat oven to 350ºF. Mix crumbs and butter and press onto bottom of 9" springform pan. Bake for 10 minutes. Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted white chocolate and pour over crust. Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim of pan and cool completely. Chill for at least 4 hours. Remove rim. Heat heavy cream, butter, and sugar in a heavy saucepan over medium-high heat. Stir to dissolve sugar crystals and then bring to a boil. Put chocolate pieces into a stainless steel bowl and pour boiling cream mixture over it and let stand for a few minutes. Stir until smooth and cool. Cover the sides and top of cheesecake with the ganache, smooth, and chill at least 2 hours to set.
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Chocolate Fantasy Cheesecake
Chocolate Cookie Crust:
11 chocolate sandwich cream, cookies, crushed
3 Tbsp. butter, melted
Triple Chocolate Filling:
19 oz. cream cheese
2/3 cup sugar
5 eggs
1/2 cup sour cream
1/2 cup whipping cream
1/3 cup creme de cacao
1-1/4 tsp. vanilla extract
10 oz. semisweet chocolate, melted
4 oz. German sweet chocolate, grated
In a small bowl, stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9" springform pan. In a large bowl, combine cream cheese and sugar. Beat with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in sour cream, whipping cream, creme de cacao, and vanilla extract. Stir in melted semisweet chocolate and grated German chocolate. Pour the cream cheese mixture over the crust. Bake at 350ºF. for 15 minutes. Lower the temperature to 200ºF. and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight.
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Chocolate Marble Praline Cheesecake
from Duncan Hines' "Favorite Brand Name Recipes-- Fabulous Fall Baking"
Crust:
1 package Duncan Hines Golden Sugar Cookie Mix
1 egg
1/2 cup finely chopped toasted pecans*
Filling:
1-1/4 cups firmly packed brown sugar
2 Tbsp. flour
24 oz. cream cheese, softened
3 eggs, lightly beaten
1-1/2 tsp. vanilla
1 oz. unsweetened chocolate, melted
25 pecan halves
caramel flavor topping, optional
Preheat oven to 350ºF. Combine cookie mix, contents of buttery flavor packet from Mix, 1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press mixture into bottom of ungreased 9" springform pan. Bake 20-22 minutes or until edge is light brown and center is set. Remove from oven. Combine brown sugar and flour in small bowl; set aside. Place cream cheese in large bowl. Beat at low speed with electric mixer, adding brown sugar mixture gradually. Remove one cup of batter to small bowl, add melted chocolate. Pour remaining plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marble. Arrange pecan halves around top edge. Bake 45-55 minutes or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until ready to serve. To serve, remove sides of pan. Glaze top of cheesecake with store bought caramel flavor topping. Cut into slices and serve with additional caramel flavor topping, if desired.
NOTE: To toast pecans, spread in single layer on baking sheet. Toast in 350ºF. oven for 3-5 minutes or until fragrant. Cool completely before using.
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Chocolate Mint Cheesecake
From Hershey’s Chocolate for Every Season
1/2 cup crushed chocolate wafers (about 7 cookies)
2 Tbsp. butter, melted
1 cup cream-style cottage cheese
8 oz. cream cheese, softened
1 cup sugar
1/3 cup cocoa
1 tsp. vanilla
1/4 tsp. mint extract
2 beaten eggs
1/3 cup miniature semisweet chocolate chips
Heat oven to 300ºF. Combine crushed wafers and melted butter. Press evenly into bottom of ungreased 8” springform pan. Set aside. For filling, place cottage cheese in food processor bowl or blender container. Cover and process or blend until smooth. Add cream cheese, sugar, cocoa, vanilla and mint extract. Cover and blend or process until combined. (Mixture will be thick; scrape sides of bowl, if necessary.) Transfer to large bowl. Stir in eggs and mini chips. Pour into prepared pan. Place pan on shallow baking pan. Bake 40-45 minutes or until center is almost set. Cool 15 minutes on wire rack. Using knife or small spatula, loosen cheesecake from sides of pan. Cool on wire rack 30 minutes more. Remove sides of pan; cool 1 hour more. Cover and refrigerate at least 4 hours before serving.
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Chocolate Mint Meringue Cheesecake
1 cup chocolate wafer crumbs
2 Tbsp. sugar
2/3 cup sugar
1 cup mint chocolate chips, melted
3 each large egg whites
3 Tbsp. margarine, melted
24 oz. cream cheese, softened
3 each large eggs
1 tsp. vanilla
7 oz. marshmallow creme
Combine crumbs, margarine and sugar; press onto bottom of 9" springform pan. Bake at 350ºF. 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 mint chocolate and vanilla; pour over crust. Bake 50 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peaks form. Carefully spread over top of cheesecake to seal. Bake at 450ºF. for 3 to 4 minutes or until lightly browned.
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Chocolate-Orange Cheesecake
1/3 cup graham cracker crumbs (about 5-6 squares)
32 oz. cream cheese, softened
1-1/3 cups sugar
4 eggs
2 Tbsp. orange-flavored liqueur or orange juice
1 tsp. grated orange peel
3 oz. semi-sweet chocolate, melted
Heat oven to 325ºF. Lightly grease bottom and sides of 9" springform pan. Sprinkle graham cracker crumbs over bottom and sides of pan. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs, one at a time, beating just until blended. Add liqueur and orange peel. Beat 2 minutes at medium speed, scraping sides of bowl occasionally. In small bowl, reserve 1-1/2 cups of batter. Pour remaining batter into crumb-lined pan. Slowly blend melted chocolate into reserved batter. Spoon chocolate batter by teaspoonfuls onto batter in pan, forming 9 drops around outside and 5 drops in center, using all the batter. Starting in the center of one, run knife through center of outer drops; run knife through inner drops, forming 2 circles of hearts. Bake 1 hour or until set. Cool 1 hour. Refrigerate at least 3 hours or overnight. Store in refrigerator. Just before serving, remove sides of pan. Serves 16.
NOTE: To minimize cracks in the cheesecake, place a shallow pan half full of water on bottom of oven during baking time.
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Chocolate Orange Cheesecake #2
Crust:
1 cup chocolate wafer cookies, crumbled (or Oreo cookie crumbs)
1/4 tsp. ground cinnamon
3 Tbsp. butter or margarine, melted
Filling:
32 oz. cream cheese, softened
3/4 cup sugar
4 eggs
1/2 cup sour cream
1 tsp. vanilla
1 cup semisweet chocolate chips
2 Tbsp. orange-flavored liqueur
1/2 tsp. orange peel, grated
Heat oven to 325ºF. Mix crumbs, cinnamon, and butter. Press onto bottom of 9" springform pan. Bake 10 minutes. Increase oven temperature to 350ºF. Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Separate batter into 2 equal parts. Blend chocolate into one part. Blend liqueur and peel into remaining part. Pour chocolate batter over crust. Bake 30 minutes. Reduce oven temperature to 325ºF. Spoon remaining batter over chocolate layer. Continue baking another 30 minutes. Turn off oven and prop open oven door; remove cheesecake when oven has cooled. Loosen cake from rim of pan. Chill overnight if desired.
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Chocolate Orange Supreme Cheesecake
Crust:
2 cups chocolate wafer crumbs
1/4 tsp. cinnamon
4 Tbsp. unsalted butter, melted
Filling:
32 oz. cream cheese, softened
3/4 cup sugar
4 eggs
1/2 cup sour cream
1 tsp. vanilla
1 cup semisweet chocolate chips
2 Tbsp. grand Marnier
1 tsp. grated orange peel
Preheat oven to 325ºF. Mix crumbs, cinnamon, and butter. Press onto the bottom of a 9" springform pan and bake 10 minutes. Increase oven temperature to 350ºF. Beat cream cheese and sugar at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Separate batter into 2 equal parts. Melt chocolate in double boiler and add it to one part. Blend Grand Marnier and orange peel into remaining part. Pour chocolate batter over crust and bake 30 minutes. Reduce oven temperature to 325ºF. Carefully spoon orange batter over chocolate layer. Continue baking another 40 minutes. Turn off oven and prop open oven door. Remove cheesecake when oven has cooled. Loosen cake from rim of pan.
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Chocolate Raspberry Cheesecake
from Carrie
1 chocolate pie crust (6 oz.)
6 oz. cream cheese, softened
14 oz. sweetened condensed milk
1 egg
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries
Chocolate Glaze, below
Preheat oven to 350ºF. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of crust. If using fresh, save a few to use as garnish. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set. Cool. Top cheesecake with chocolate glaze, chill. Garnish as desired.
Chocolate Glaze: In a small saucepan, over low heat, melt 2 oz. semi-sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.
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Chocolate Raspberry Cheesecake #2
1-1/2 cups Oreo cookie crumbs (18 cookies)
32 oz. cream cheese, softened
3 each large eggs
1 tsp. vanilla
1/3 cup strained raspberry preserves
1/4 cup whipping cream
2 Tbsp. margarine, melted
1-1/4 cups sugar
1 cup sour cream
6 oz. semi-sweet chocolate chips, melted and cooled slightly
6 oz. semi-sweet chocolate chips
Combine crumbs and margarine; press onto bottom of 9" springform pan. Combine 24 oz. of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 oz. cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325ºF. for 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
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Chocolate Raspberry Truffle Cheesecake
from the Columbus Dispatch
1-1/2 cups chocolate wafer cookies, crushed
2 Tbsp. margarine, melted
32 oz. cream cheese, softened, divided
1-1/4 cups sugar
3 eggs
1 cup sour cream
1 tsp. vanilla
6 oz. chocolate chips, melted and cooled
1/3 cup raspberry jelly, seedless
Topping:
6 oz. chocolate chips
1/4 cup whipping cream
Combine crumbs and margarine; press onto bottom of 9" springform pan. Combine 24 oz. cream cheese and the sugar, mixing at medium speed until well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and the melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded Tbsp. of chocolate cream cheese batter over plain batter; do not swirl. Bake at 325ºF. for 1 hour and 20 minutes. Loosen cake from rim of pan. Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with whipped topping, raspberries and mint leaves.
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Chocolate Swirl Cheesecake
1 cup semi-sweet chocolate ships
1-1/4 cups graham-cracker crumbs
1/4 cup butter, melted
3/4 cup sugar
1 tsp. vanilla extract
1/2 cup sugar
2 Tbsp. sugar
16 oz. cream cheese, softened
1/2 cup sour cream
4 eggs
Preheat oven to 325ºF. Combine over hot (not boiling) water, chocolate chips and 1/2 cup sugar; heat until chips melt and mixture is smooth. Remove from heat; set aside. In small bowl, combine graham-cracker crumbs, 2 Tbsp. sugar and melted butter; mix well. Pat firmly into 9" springform pan, covering bottom and 1//2"up sides; set aside. In large bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mix sour cream and vanilla extract. Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate mixture into first half. Pour into crumb-lined pan; cover with plain batter. With knife, swirl plain batter with chocolate batter to marbleize. Bake for 50 minutes or until only 2-3"circle in center will shake. Cool at room temperature; refrigerate.
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Chocolate Swirl Cheesecake #2
non stick cooking spray
1/4 cup chocolate cookie crumbs, about 8 wafers
24 oz 1% lowfat cottage cheese
16 oz light cream cheese
1-1/4 cup sugar
2 eggs
3 Tbsp. cocoa
1 tsp. vanilla
4 egg whites
1/4 tsp. cream of tartar
Coat bottom of 10" springform pan with non-stick cooking spray. Sprinkle crumbled cookie crumbs on bottom of pan. Set aside. In food processor, add cottage cheese and cream cheese and process until smooth. Add 1 cup sugar, whole eggs, and vanilla. Process until smooth. Pour 3 cups of this mixture into a large bowl. Add cocoa and 2 tsp. sugar to the remaining mixture in processing bowl, and process until smooth. Pour into medium bowl and set aside. Beat egg whites and cream of tartar until foamy. Add remaining 2 tsp. sugar and beat until stiff. Fold 1/4 of the egg white mixture into the cocoa mixture. Fold the remaining egg white mixture into the plain cheesecake mixture. Spoon alternately into springform pan. Swirl. Bake at 325f for 50 minutes. Remove and cool 15 minutes, and then cover and chill for at least 8 hours.
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Chocolate Truffle Cheesecake
from "The Last Suppers" by Diane Mott Davidson
Crust:
9 oz. chocolate wafer cookies
6 Tbsp. butter, melted
Filling:
1/2 lb. unsweetened chocolate
24 oz. cream cheese
3 large eggs
1 cup sugar
1/4 cup Amaretto liqueur
1-1/2 tsp. vanilla
1/2 cup whipping cream
Whirl chocolate cookies in blender until they form crumbs. Mix with melted butter. Press into bottom and sides of buttered 10" springform pan and refrigerate until ready to fill. Preheat oven to 350ºF. In top of double boiler over boiling water, melt chocolate; set aside to cool. In large bowl of electric mixer, beat cream cheese until smooth. Add eggs and sugar; beat until well incorporated. Stir a small amount of this mixture into the chocolate to loosen. Add chocolate mixture to the cream cheese mixture; stir well. Stir in Amaretto, vanilla and cream. Stir until all ingredients are well mixed. Pour filling into prepared crust. Bake 50-55 minutes or until cheesecake is puffed slightly and no longer jiggles in the center. Cool to room temperature, then refrigerate until chilled, at least 2 hours. Take cheesecake out of the refrigerator 30 minutes to make slicing easier. Remove sides of pan and cut with sharp knife. If cheesecake is hard to slice, hold a long, unflavored piece of dental floss in two hands and carefully saw through the cake to cut even pieces. Serves 16.
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Chocolate Turtle Cheesecake
14-oz pkg caramels
5-oz can evaporated milk
1-1/4 cups chopped pecans, divided
9" chocolate crumb piecrust, below
3 oz cream cheese, softened
1/2 cup sour cream
1/4 cup milk
3.9-oz pkg chocolate instant pudding mix
1/2 cup fudge topping
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1 cup chopped pecans. Pour into piecrust. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.
Homemade Chocolate Crust: Create a homemade crust with chocolate sandwich cookies. Mix 1-1/2 cups cookie crumbs with 3 tablespoons melted butter. Press into a 9" pie plate. Bake at 350ºF for 6 to 8 minutes.
NOTES: Nuts are easier to chop when they are warm. Heat in the microwave on HIGH for 2 mins or in a 325ºF oven for about 5 minutes.
To make ahead: Cheesecake may be made 1 day ahead through step 3. Cover loosely with plastic wrap and refrigerate. Add topping and decorate with pecans before serving.
VARIATION: Drizzle 1/4 cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat.
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Cinderella Cheesecake
Brownie Crust:
3 oz. unsweetened chocolate, chopped
1/4 cup unsalted butter, cut in small pieces
1/2 cup flour
1/8 tsp. baking powder
2 eggs
1 cup light brown sugar, firmly packed
1-1/2 tsp. vanilla
2 oz. semisweet chocolate, finely chopped
Filling:
8 oz. cream cheese, softened
1/2 cup light brown sugar, firmly packed
3 eggs
1/2 cup sour cream
1-1/3 cups creamy peanut butter
1/4 cup flour
Topping:
3/4 cup sour cream
3 tsp. sugar
Preheat oven to 350ºF. Grease a 9" springform pan. Dust with flour. Melt unsweetened chocolate and butter in small saucepan over low heat. Cool. Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes. Beat in melted chocolate mixture, vanilla, and chopped chocolate. Add flour and baking powder. Mix until just blended--do not overbeat. Spread 1 cup brownie batter over bottom of pan. Bake until firm, about 17 minutes. Cool baked crust in freezer for about 15 minutes. Maintain oven temperature. Blend cream cheese and sugar until smooth. Add eggs and sour cream. Add peanut butter and flour. Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling, about 50 minutes. Blend sour cream and sugar. Spread on top of cheesecake to within 3/4"of edge. Bake cheesecake 3 more minutes.
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Cinnamon Cheesecake
Crust:
1-1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar, optional
Filling:
1 pound cream cheese, softened
1/2 cup sugar
3 eggs
Topping:
1-1/2 cups sour cream
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon, or more
1/2 cup flaked and toasted unblanched almonds
Mix together crust ingredients and press into the bottom of a 9" springform pan. Bake at 350ºF. for 5 minutes. Beat cheese until fluffy. Add sugar, then beat in eggs until very smooth. Bake about 20 minutes, or until firm in the center, about 30 minutes. Mix sour cream, sugar, and vanilla. Spoon onto cake. Sprinkle with cinnamon, and distribute nuts over the top. Bake 10 minutes. Cool and refrigerate.
NOTE: This cake is better made at least 1 day ahead.
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Citrus Cloud
Crust:
2 cups flour
1/4 cup sugar
finely grated zest of 1/2 lemon
2/3 cup butter, in small pieces
1 egg, beaten
Filling:
24 oz. cream cheese, softened
1 cup sour cream
2/3 cup sugar
2 Tbsp. flour
4 egg yolks
4 egg whites, beaten until frothy
finely grated zest and juice of 1 orange
finely grated zest and juice of 1 lemon
1/2 tsp. vanilla
powdered sugar for garnish
mandarin orange slices, well drained, for garnish
To make crust, place flour into large bowl and use hands to fluffy up flour and press out any small lumps. Add sugar and lemon zest, mixing well. Add butter pieces and egg. Work in with hands to form smooth dough. Wrap in foil and refrigerate at least 30 minutes. To make filling, with electric mixer on medium speed, beat together cream cheese, sour cream, sugar, flour and egg yolks. Fold in egg whites. Stir in orange zest, orange juice, lemon zest, lemon juice and vanilla. Mix until smooth; set aside. Preheat oven to 475ºF. Remove crust from refrigerator and roll out on lightly floured surface to 1/4” thick. Line greased 8” springform pan with crust. Spoon filling into crust. Bake 15 minutes. Lower oven temperature to 275ºF. and bake 50 minutes more. Remove from oven; let cool on wire rack 1-2 hours. Garnish cooled cheesecake with dusting of powdered sugar and mandarin orange slices. Chill 4-6 hours. Serves 10-12.
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Cocoa-Nut Meringue Cheesecake
7 oz. flaked coconut, toasted
3 Tbsp. margarine, melted
1/3 cup sugar
2 Tbsp. water
3 each large eggs, separated
7 oz. marshmallow cream
1/4 cup chopped pecans
16 oz. cream cheese, softened
3 Tbsp. cocoa
1 tsp. vanilla
dash salt
1/2 cup chopped pecans
Combine coconut, pecans, and margarine, press onto bottom of 9" springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350ºF. 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 cream, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2" of outer edge. Carefully spread marshmallow crème mixture over top of cheesecake to seal. Bake 15 minutes. Cool.
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Company Cheesecake
1-3/4 cups fine graham cracker crumbs
1/4 cup finely chopped pecans
1/2 tsp. ground cinnamon
1/2 cup butter, melted
3 eggs, well-beaten
16 oz. cream cheese, softened
1 cup sugar
1/4 tsp. salt
2 tsp. vanilla extract
1/4 tsp. almond extract
3 cups sour cream
Combine graham cracker crumbs, pecans, cinnamon and melted butter. Press on bottom and up 2/3 of sides of 9" spring-form pan. Beat eggs, cream cheese, sugar, salt, vanilla, and almond extract until smooth. Blend in sour cream. Pour into crust. Bake at 375º for about 35 minutes or just till set (I find that the longer it cooks, the denser it gets. I sometimes will cook it for up to an hour. It might fall when it cools but it will be very dense. You can tell if it's done by jiggling it. Probably around 45 minutes or so.)
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Cranberry Cheesecake with Walnut Crust
1-1/2 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup butter, melted
16 oz. can whole cranberry sauce
24 oz. cream cheese softened
3/4 cup granulated sugar
1/4 cup flour
3 eggs
8 oz. dairy sour cream
2 tsp. vanilla extract
Preheat oven to 325ºF. In a small bowl combine crumbs, walnuts and butter. In the bottom of a 9" spring-form pan firmly press crumb mixture. Bake until golden, 5 to 6 minutes; remove from oven; coo slightly. Spread with cranberry sauce; set aside. Reduce oven temperature to 300ºF. In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth. Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce. Bake until a knife inserted 1-1/2"es from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes. Cool on a wire rack, about 1 hour. Cover and refrigerate until cold, about 4 hours. Just before serving, remove cheesecake from pan to a serving plate. Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
To make sugared cranberries: In a small bowl place a small amount of white corn syrup. Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar. Using a fork, remove cranberries from sugar and place on a plate until ready to use.
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Creme de Menthe Cheesecake Squares
Crust:
9 oz. pkg. chocolate wafers, crushed (1-3/4 cups)
1/2 cup unsalted butter, melted
Filling:
16 oz. cream cheese, softened
1/2 cup sour cream
4 eggs
2/3 cup sugar
1/2 cup creme de menthe
1/4 tsp. mint extract
Topping:
4 oz. semisweet chocolate, chopped
1/2 cup sour cream
Preheat oven to 350ºF. In medium bowl combine crust ingredients; mix well. Press on bottom of ungreased 13x9"pan. Freeze crust while preparing filling. In large bowl, combine all filling ingredients; beat on low speed until smooth. Pour into crust-lined pan and bake for 30 to 35 minutes or until knife inserted in center comes out clean. Cool. Melt chocolate in double boiler. Cool 5 minutes; beat in sour cream. Spread over warm cheesecake. Refrigerate 3 hours or until firm.
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Crockpot Praline Cheesecake
from Pam
Crust:
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
2 T. brown sugar
3 T. melted butter
Filling:
16 oz. cream cheese, room temperature
3/4 cup brown sugar
2 lg. eggs
1/4 cup whipping cream
1 tsp. vanilla extract
1 T. flour
Combine crumbs and nuts with brown sugar. Mix in melted butter until well moistened. Pat into a 7" springform pan. Beat cream cheese and sugar together until smooth. Add the eggs, cream, vanilla, and flour. Beat for 3-4 minutes at medium speed using a hand-held electric mixer. Pour into the prepared crust and place on a rack or ring of aluminum foil (to keep it off the bottom of the pot) in a 5 qt. crock pot (lg. enough to fit the springform pan). Cover and cook on high for 2-1/2-3 hrs. Turn off and leave for 1-2 hrs., until cool enough to remove. Cool completely and remove the sides of the pan. Garnish with pecan halves if desired. Chill before serving, and store leftovers in the refrigerator.
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Crumb-Nut Cheesecake Crust
5 oz. pecans (approx.)
3/4 cup vanilla wafer crumbs (about 25 cookies)
1/4 cup powdered sugar
1/4 cup melted butter
Chop nuts very finely in food grinder or food processor. Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1-1/2 inches up side of springform pan.
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Dark Chocolate Cheesecake
purchased vanilla cookie crust
5 oz semisweet chocolate
24 oz cream cheese, softened
3/4 cup sugar
3 whole eggs
1 tsp. vanilla
1 cup dairy sour cream
Melt chocolate over hot, not boiling, water; cool. 3. Preheat oven to very slow, 275ºF. Beat cream cheese, sugar, eggs and vanilla in a large bowl with electric mixer until smooth. Stir in cooled melted chocolate and sour cream until blended. Pour into prepared pan. Bake 1 hour and 45 minutes. Turn off heat; let cake cool in oven with door ajar. Remove from oven to wire rack; cool to room temperature; refrigerate. Garnish with whipped cream and chocolate curls, if you wish.
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D'Best Cheesecake
3/4 cup butter
1-1/4 cups + 3 tsp. all purpose flour
2 cups sugar, divided
1 egg yolk
grated lemon peel from 2 lemons
40 oz. cream cheese
5 eggs
1/4 cup whipping cream
1 Tbsp. grated orange peel
1/4 tsp. salt
1 cup sour cream for garnish
In small bowl with mixer at low speed, beat butter, 1-1/4 cups flour, 1/4 cup sugar, 1 egg yolk and half of the lemon peel until dough is well mixed. Refrigerate, covered, for 1 hour. Preheat oven to 400ºF. Press 1/3 of dough into bottom of 10" springform pan. Bake 8 minutes; allow to cool. Turn oven to 475ºF. In large bowl with mixer at medium speed, beat cream cheese just until smooth; slowly beat in 1-3/4 cups sugar until smooth. With mixer at low speed, beat in 3 tsp. flour and remaining ingredients except sour cream. At high speed beat 5 minutes. Press rest of dough around side of springform pan to within 1"of top. Pour cheese mixture into pan; bake 12 minutes. Turn oven to 300ºF.; bake 35 minutes. Turn off oven; leave in oven 30 minutes. remove; cool in pan on rack. Chill. To serve: Remove side of pan. With large spatula, loosen cake from plate. Spread top of cheesecake with sour cream to garnish.
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Death by Cheesecake
Crust:
16 oz. Oreos, crushed
1/2 cup butter, melted
Filling:
40 oz. cream cheese, softened
3/4 tsp. grated lemon peel
1/2 tsp. vanilla
1-3/4 cups sugar
3 Tbsp. flour
1/4 tsp. salt
4 large eggs
2 egg yolks
1/4 cup whipping cream
Topping:
3 Tbsp. cornstarch
two 16-oz. cans pitted dark sweet cherries, undrained
1/2 cup brandy
Mix cookie crumbs and melted butter; press mixture on the bottom and sides of a 9" springform pan. For filling, beat cream cheese till creamy; add lemon peel, vanilla. Combine 1-3/4 cups sugar, flour and salt; gradually blend into cheese mixture. Add eggs and egg yolks one at a time, beating after each addition just to blend. Gently stir in whipping cream. Turn into crust-lined pan. I always put a cookie sheet under the pan. Bake at 450ºF for 12 minutes. Reduce heat to 300ºF. Bake until knife inserted off-center comes out clean, about 55 minutes longer. Remove from oven; cool 30 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes more; remove sides of pan. Cool 2 hours. In a chafing dish or skillet, combine cornstarch and cherries. Cook over medium heat until mixture boils and thickens, stirring occasionally. In small saucepan over low heat, heat brandy just until *vapors* are visible. Do NOT overheat. Using a long-handled match, carefully ignite brandy in saucepan. Pour ignited brandy carefully over cherries; stir gently. Spoon cherry mixture over cheesecake wedges. Serves 16.
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Deluxe Cheesecake
Adapted from Good Housekeeping magazine
Pastry:
1-1/4 cups flour, all-purpose
3/4 cup butter, softened
1/4 cup sugar
1 egg yolk, large
grated peel of 1 small lemon
Filling:
40 oz. cream cheese, softened
1-3/4 cups sugar
5 eggs, large
1/4 cup milk
3 Tbsp. flour
2 egg yolks, large
grated peel of 1 small lemon
In large bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and grated lemon peel until well mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour. Preheat oven to 400ºF. Press 1/3 of dough onto bottom of 10"x2-1/2" springform pan; keep remaining dough refrigerated. Bake crust 8 minutes or until golden; cool in pan on wire rack. Turn oven control to 475ºF. While crust is cooling, prepare filling: In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add eggs, milk, flour, egg yolks and lemon peel; beat 5 minutes, occasionally scraping bowl. Press remaining dough around sides of pan to within 1" of top. Pour cream cheese mixture into crust. Bake cheesecake 12 minutes. Turn oven control to 300ºF.; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes. Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or intil well chilled. When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove loosen cake from pan bottom; slide onto serving plate.
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Di Saronna Cheesecake
recipe by Di Saronno
1-1/2 cups graham cracker crumbs
1/4 cup butter
15 oz. ricotta cheese
8 oz. cream cheese
4 large egg, beaten
1/2 cup sugar
1/3 cup Di Saronno Amaretto
1/4 tsp. salt
Combine crumbs and butter; press over bottom and sides of greased 9"spring-form pan. Chill. Preheat oven to 325ºF. Beat together ricotta and cream cheese until smooth. Add remaining ingredients; beat until smooth. Pour mixture into pan. Bake 1 hour and 15 minutes of until firm in middle. Cool 20-30 minutes in pan before removing. Cool completely before serving.
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Double Chocolate Layer Cheesecake
2 cups Oreo cookie crumbs
1/3 cup sugar
1/2 cup butter, melted
16 oz. cream cheese, softened
1/2 cup sugar
1/2 Tbsp. vanilla
2 eggs
3 oz. baking chocolate , melted
Preheat oven to 350ºF. To make crust, combine the Oreo crumbs, sugar and melted butter until well mixed. Using the back of a spoon, press the mixture firmly on the bottom and up sides of a 9" spring form pan. Set aside. For the cake batter, beat together the softened cream cheese, sugar and vanilla with electric mixer. Add eggs and mix to combine. Remove 1 cup of the batter and place in a separate bowl. Stir the melted chocolate into the 1 cup of batter and mix well. To assemble, first pour the chocolate batter into prepared crust. Top with the plain batter. (To avoid spills in oven, place springform pan on cookie sheet while baking.) Bake for 40 minutes or until set. Allow to cool and refrigerate overnight.
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Dr. Ruth's Almost-as-Good-as-Sex Cheesecake
Crust:
5 oz. graham cracker crumbs
3 Tbsp. sugar
5 Tbsp. butter, melted
Filling:
16 oz. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 pinch salt
2 eggs, large
3 Tbsp. chambord liqueur (blackberry)
Topping:
8 oz. sour cream
1 Tbsp. sugar
1/2 tsp. vanilla
1 Tbsp. Chambord liqueur
1 cup raspberries, fresh
Preheat oven to 350ºF. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform pan. To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan. To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.
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Dutch Apple Brandy Cheesecake
from Better Homes and Gardens
Cinnamon Crust:
1-1/4 cups graham cracker crumbs
1/3 cup ground walnut or pecans
1/3 cup margarine or butter, melted
1/2 tsp. ground cinnamon
Filling:
32 oz. cream cheese, softened
1 cup sugar
3 Tbsp. apple brandy
1 tsp. ground cinnamon
1/2 tsp. vanilla
1/8 tsp. ground nutmeg
4 eggs
1 cup chunk style apple sauce
1/4 cup whipping cream
Crumb Topping:
3/4 cup packed brown sugar
3/4 cup flour
1/3 cup margarine or butter, melted
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Combine all ingredients and press on bottom and 1-1/2" up sides of 10" springform pan. Bake in a 350ºF. oven about 10 minutes or until golden. Cool. Beat cream cheese until smooth. Gradually add sugar, beating well. Add brandy, cinnamon, vanilla and nutmeg. Blend well. Add eggs, one at a time, beating just until combined. Stir in applesauce and cream. Pour into cooled crust. Bake at 350ºF. for 50 minutes or until center appears nearly set. Mean while, prepare Crumb Topping: Combine all ingredients and mix until crumbly. Sprinkle over cake. Bake for 10 minutes more or until cake is just set. Cool for 5 minutes on wire rack. Loosen sides of cake. Cool for 30 minutes. Remove sides of pan. Cover and chill well.
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Dutch Cheesecake
purchased shortbread crust
2 large eggs, separated
2 tsp. powdered sugar
1/3 cup light cream or half and half
1 tsp. lemon juice
1/3 cup raisins, golden
1/4 cup powdered sugar, plus
1-1/2 cups Gouda cheese, grated
1/4 cup unbleached flour
1 tsp. grated lemon rind
Preheat the oven to 350ºF. In a large mixing bowl, beat together the egg yolks and 1/4 cup of the powdered sugar until well blended, about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining powdered sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving.
NOTE: Use an 8" tart pan for this recipe.
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Easter White Chocolate & Lime Cheesecake
6 oz. soft lady fingers
16 oz. Philadelphia cheese
1 cup sugar
6 oz. white chocolate
1/4 cup lime juice
1 gelatin envelope unflavored
2 tsp. lime peel, fine grated
1 cup whipping cream, whipped
strawberries, lime slices
Melt chocolate. Halve lady fingers lengthwise. Line bottom and sides of an 8-1/2" springform pan with ladyfingers, rounded sides facing out. Beat cream cheese on lowest speed of electric mixer until smooth. blend in sugar and chocolate; mix well. Sprinkle gelatin on top of lime juice in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatin is dissolved. Blend warm gelatin and lime peel into cheese mixture. Fold cheese mixture into whipped cream. Pour into pan. Chill at least 3 hours. Garnish with strawberries and lime slices.
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Eating Well's Chocolate Cheesecake
from Eating Well magazine
2 oz. semisweet chocolate
2 Tbsp. instant coffee powder
32 oz. nonfat, cottage cheese (4 cups)
8 oz low-fat cream cheese, at room temperature
1-1/2 cups sugar
1 large egg
2 large egg whites
1 cup low-fat sour cream
3/4 cup unsweetened cocoa powder
2 Tbsp. cornstarch
1/8 tsp. salt
1 tsp. pure vanilla extract
Crust:
4 oz. chocolate wafers
1 cup grape-nuts cereal
2 Tbsp. unsweetened cocoa powder
2 Tbsp. sugar
3 Tbsp. vegetable oil, preferably canola oil
Preheat oven to 325ºF. Coat a 9" springform pan with nonstick cooking spray. Place chocolate wafers, Grape-Nuts, cocoa and sugar in a food processor; using an on/off motion, process until you have fine crumbs. Add oil and 3 Tbsp. water; process till the crumbs are moistened. Press the crumb mixture into the bottom and about 1-1/2 inches up the sides of the prepared pan. Set aside. Melt chocolate in top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50%) power. Let cool slightly. Dissolve instant coffee in 1 Tbsp. boiling water and set aside. Place cottage cheese in a strainer lined with a double thickness of cheesecloth. Gather up the cheesecloth and squeeze out moisture from cottage cheese. Put pressed cottage-cheese solids in a food processor and blend until smooth. Add cream cheese, sugar, egg, egg whites, sour cream, cocoa, cornstarch, salt, vanilla the melted chocolate and the dissolved coffee; process until smooth. Pour into the crust-lined pan. Bake for about 1 hour, or until firm around the edge but still shiny and slightly soft in the center. Run a knife around the pan to loosen edges. Let cool in the pan on a rack. Cover and refrigerate until well chilled, at least 8 hours or for up to 2 days. Remove sides. To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice. Serves 16.
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Espresso Cheesecake
from Bon Appetit magazine
Crust:
1-1/2 cups hazelnuts, chop/husk/toasted
1/3 cup sugar
3 Tbsp. unsalted butter, melted
1 Tbsp. cocoa powder
Filling:
1 cup fresh brewed espresso
24 oz cream cheese, room temperature
1-1/3 cups sugar
1-1/2 Tbsp. cornstarch
1/4 tsp. salt
3 large eggs, room temperature
3 large egg yolks, room temperature
1/3 cup half and half
1/4 cup fresh lemon juice
1 Tbsp. coffee liqueur
1-1/2 tsp. lemon peel, grated
1/2 tsp. vanilla extract
whipped cream
chocolate coffee bean candies, optional
Preheat oven to 325ºF. Wrap foil around bottom and up outsides of 9" diameter springform pan. Mix all ingredients in a medium bowl until well blended. Press crust into bottom and up sides of prepared pan. Bake 10 minutes. Cool on rack. Boil coffee in heavy small saucepan until reduced to 1/4 cup. Cool completely. Using electric mixer, beat cream cheese, sugar, cornstarch and salt in large bowl until smooth. Beat in eggs and yolks 1 at a time, stopping occasionally to scrape down sides of the bowl. Mix in espresso, half and half, lemon juice, liqueur, lemon peel and vanilla. Pour filling into crust. Let stand 15 minutes at room temperature. Insert toothpick into any air bubbles that appear on surface of cheesecake. Place cheesecake in large baking pan. Add enough cold water to pan to come 3/4" up sides of cheesecake. Bake until cake edges are set but center still moves slightly when pan is gently shaken, approximately 1-1/2 hours. Remove cheesecake from water bath. Discard foil. Transfer cake to rack and cool. Cover and refrigerate until well chilled. (Can be prepared 2 days ahead.) Spoon whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of cheesecake. Top each rosette with coffee bean and serve.
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Fabulous Cheesecake
Graham Cracker Crust:
1 cup graham cracker crumbs
1/2 cup pecans, chopped
1/4 cup butter, melted
1 tsp. granulated sugar
Cheesecake:
16 oz. cream cheese, softened
2 cups cottage cheese
1-1/2 cups granulated sugar
4 eggs, slightly beaten
6 Tbsp. cornstarch
6 Tbsp. flour
1-1/2 Tbsp. fresh lemon juice
1 tsp. vanilla
1/2 cup butter, melted and cooled
1 pint sour cream
Blueberry Glaze:
1 cup granulated sugar
3 Tbsp. cornstarch
1 cup reserved blueberry juice, canned
31 oz. blueberries, canned, drained
Combine all ingredients and press into the bottom of a buttered 10" spring-form pan. Combine cream cheese and cottage cheese; beat until smooth and creamy. Gradually add sugar, beating well. Add eggs and beat until well mixed. Add cornstarch, flour, lemon juice and beat until smooth. Add melted butter and sour cream, beating until smooth. Pour filling into the graham cracker crust. Bake in preheated 325ºF. oven for 1 hour and 10 minutes or until firm around the edges. Turn off oven. Let cheesecake stand in oven 2 hours with door closed. Remove and let cool completely. Remove from pan and chill. Top with Blueberry Glaze. Chill again for 10 to 12 hours, if possible before serving.
Blueberry Glaze: Combine sugar and cornstarch in a small saucepan. Blend thoroughly. Gradually stir in blueberry juice. Crush 1/2 cup of drained blueberries and add to sugar mixture in pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Continue to boil for about 2 minutes or until mixture is clear. Cool. Arrange remaining blueberries over top of thoroughly chilled cheesecake. Pour cooled glaze over the blueberries. Chill.
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Favorite Cheesecake Squares
1/4 cup margarine
1 cup unbleached all-purpose flour
8 oz. cream cheese, softened
1 tsp. vanilla
3/4 cup M&Ms
1/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup granulated sugar
1 each large egg
Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8" square pan. Bake at 350ºF. for 10 minutes. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake 20 minutes. Cool and cut in to 16 equal squares.
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Fluffy Pineapple Cheesecake
2 packages lady fingers (unfilled)
16 oz. cream cheese
20 oz. can crushed pineapple
1/4 cup sugar
16 oz. cool whip
Line bottom and sides of 9-1/2" springform pan with both packages of lady fingers. Put Cream cheese, sugar and 1/2 can pineapple in bowl and mix with electric mixer about 1-1/2 minutes. Add rest of pineapple and mix well. Fold in all of Cool Whip. Pour entire ingredients over lady fingers. Refrigerate 5 or 6 hours before serving.
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Frozen Chocolate Cheesecake Torte
from "365 Great Chocolate Dessert Recipes," by Natalie Haughton
1 cup chocolate wafer cookie crumb
4 Tbsp. butter, melted
8 oz. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1/8 tsp. salt
3 oz. unsweetened chocolate, melted
1-1/2 cups heavy cream, whipped
3/4 cup chopped pecans
Preheat oven to 350ºF. In a small bowl, combine crumbs and butter; mix well. Press firmly into bottom of a 9" springform pan. Bake 10 minutes. In a medium bowl, combine cream cheese, sugar, vanilla and salt. Beat with electric mixer on medium speed until smooth. Add chocolate and beat 2 minutes. Fold in whipped cream. Stir in pecans. Turn into baked crust, spreading evenly. Freeze eight hours or longer, until firm. Cover tightly and store in freezer. Remove from freezer 1/2 hour before serving for ease in cutting.
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Frozen Peppermint Cheesecake
from the June 1994 issue of Southern Living Magazine
1-1/2 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter or margarine
8 oz. package cream cheese, soft
14 oz. can sweetened condensed milk
1 cup crushed hard peppermint, candy
3 drops liquid red food coloring
2 cups whipping cream, whipped
Combine first three ingredients, firmly press onto bottom and 1"up sides of a 9"springform pan. Chill Beat cream cheese at high speed with an electric mixer until fluffy. Add condensed milk, peppermint candy, and food coloring. Beat well. Fold in whipped cream. Pour into prepared pan. Cover and freeze until firm. Garnish with whipped cream, crushed and whole peppermint candy, if desired.
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Fudge Truffle Cheesecake
Chocolate Crumb Crust, below
24 oz. cream cheese, softened
14-oz. sweetened condensed milk
12 oz. semisweet chocolate chips, melted
4 eggs
2 tsp. vanilla
Heat oven to 300ºF. Prepare Chocolate Crumb Crust. In large mixer bowl, beat cheese until fluffy. gradually beat in milk, then remaining ingredients until smooth. Pour into pan. bake 65 minutes or until set. Cool; chill. garnish as desired. Refrigerate leftovers.
Chocolate Crumb Crust: In bowl, combine 1-1/2 cups vanilla wafer crumbs, 1/2 cup powdered sugar and 1/3 cup EACH unsweetened cocoa and melted butter. Press into 9" springform pan.
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Gala Apricot Cheesecake
2-1/4 cups quick oats, uncooked
3 tablespoons unbleached all-purpose flour
1 each envelope unflavored gelatin
16 oz. cream cheese, softened
2 tablespoons brandy
1 cup whipping cream, whipped
1 tablespoon brandy
1/3 cup brown sugar, packed
1/3 cup margarine, melted
1/3 cup cold water
1/2 cup granulated sugar
1/2 cup dried apricots, finely chop
10 oz. apricot preserves
Combine oats, brown sugar, flour and margarine, press onto bottom of 9" springform pan. Bake at 350ºF. for 15 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheesecake.
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German Kasekuchen
Crust:
2 cups unbleached flour, sifted
4 Tbsp. butter, NOT margarine
1/2 cup sugar, granulated
1 each egg, large
1 tsp. baking powder
Cheesecake:
3 cups cottage cheese
1/2 cup cornstarch
1 tsp. baking soda
1 cup sugar, granulated
4 each eggs, large
1/2 tsp. grated lemon rind
1/2 tsp. vanilla extract
1 cup sour cream
1 cup raisins
In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9" springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. Preheat the oven to 375ºF. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well.
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