Gery's Cheesecake
Filling:
1 pound cream cheese
1 cup sugar
5 eggs
1/4 tsp. salt
1-1/2 tsp. vanilla
Topping:
1 pint sour cream
1/2 cup sugar
1 tsp. vanilla
sweetened berries optional
purchased deep-dish graham cracker crust
Combine cheese and sugar and mix thoroughly. Add eggs one at a time, beating after each addition. Beat in salt and vanilla. Turn into prepared graham cracker crust. Bake 1 hour in preheated 325ºF. Combine sour cream, sugar and vanilla. Spread over top of cream cheese mixture. Return to oven for 5 minutes. Remove and place to chill. Serve plain or with berries. Makes one deep-dish pie.
NOTE: Makes 1 deep dish plus a couple individual custard cups or it WILL overflow!
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Ghirardelli Bittersweet Chocolate Cheesecake
Crust:
1/4 cup butter
20-oz. package Oreos
Cheesecake
2-1/2 cups sugar
43 oz. cream cheese (yes, 43!)
5 eggs
32 oz. Ghirardelli bittersweet chocolate (NOT semisweet!)
20 oz. sour cream
1 Tbsp. vanilla
2 Tbsp. Bailey's Irish cream
2 Tbsp. Ghirardelli ground chocolate (if unavailable, use cocoa)
Mix in food processor. Press into 13" springform pan. Set aside. Melt chocolate in double boiler, stirring frequently. Set aside. Beat cream cheese with hand mixer until smooth. Gradually add sugar. Beat until smooth. Add one egg at a time, beating after each egg. Fold in sour cream, melted chocolate, ground chocolate, vanilla and Bailey's. Stir until even consistency. Pour into crust. Bake at 350ºF. until set, approximately 2 hours for 13". Chill thoroughly.
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Ginger Honey Cheesecake
from Ken Haedrich's Home For the Holidays cookbook
Crust:
1 cup fine graham cracker crumbs (about 8 full crackers)
1 Tbsp. sugar
1/4 cup unsalted cold butter, cut into 1/4"pieces
Filling:
16 oz. cream cheese, at room temperature
1/2 cup honey
1/2 cup sugar
2 large eggs, at room temperature
1-1/4 cups sour cream
1 Tbsp. fresh lemon juice
1-1/2 tsp. vanilla extract
2/3 cup golden raisins finely minced
1 Tbsp. candied ginger, or more (to taste) finely minced
Butter sides only of 8" springform pan. Make crust by mixing cracker crumbs and 1 Tbsp. sugar in a bowl. Add butter and rub it in until all crumbs are dampened by the fat. Distribute crumbs loosely but evenly in pan and press, pushing slightly up sides of pan. Cover and chill while making filling. Preheat oven to 350ºF. Using electric mixer, cream together cream cheese, honey, and sugar until light and fluffy. Beat in eggs one at a time, then add remaining ingredients. Continue to beat until evenly blended; use greater amount of ginger if you want a pronounced ginger flavor, lesser amount for a subtle effect. Scrape filling into pan and bake 75 minutes. Cool cake thoroughly on a rack (several hours), then cover, still in the pan, and refrigerate for 12 hours before unmolding and slicing.
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Greek Cheesecake
purchased shortbread crust
Cheesecake:
1/2 pound feta cheese
1/2 pound farmers or ricotta cheese
1/2 pound mild Swiss cheese, finely grated
1/2 cup honey
5 each eggs, large
Topping:
2 Tbsp. honey
1 tsp. cinnamon, ground
Preheat the oven to 325ºF. Press the feta and ricotta cheese through a sieve. In a large mixing bowl, beat together the cheeses and honey until smooth. Add the eggs, one at a time, beating well after each addition. Pour the mixture into the prepared crust. Prepare the topping. Drizzle the honey over the cake, then dust with the cinnamon. Bake the cake for about 55 minutes, or until set. Cool to room temperature, then chill.
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Heavenly Chocolate Cheesecake
2 cups vanilla wafers, finely crushed
1/2 cup butter, melted
12 oz. milk chocolate chips
1 each envelope unflavored gelatin
1/2 cup sour cream
1/2 cup heavy cream, whipped
1 cup ground toasted almonds
1/2 cup sugar
1/2 cup milk
16 oz. cream cheese, softened
1/2 tsp. almond extract
whipped cream and chocolate shavings, optional
In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9" springform pan, covering bottom and 2-1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired.
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Heavenly Delight Cheesecake
recipe by Janet Morrissey
1 Tbsp. graham cracker crumbs
1 cup low fat cottage cheese, (1%-2%)
16 oz. neufchatel cheese, softened
2/3 cup sugar
2 Tbsp. flour
3 eggs
2 Tbsp. skim milk
1/4 tsp. vanilla extract or almond extract
Heat oven to 325ºF. Lightly grease bottom of 9" springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Place cottage cheese in blender container, cover and blend at medium until smooth. Beat cottage cheese, neufchatel cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract. Pour into prepared pan. Bake 40 minutes until center is almost set and then turn oven off and let cheesecake cool down with the oven. Loosen cake from rim if necessary. Refrigerate at least 2 hours (over night is best). Top with fresh slices of strawberries or blueberries, if desired.
No-Blender Alternate: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed.
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Hershey Bar Cheesecake
Almond Crust, below
8-oz. milk chocolate bar, broken into pieces
12 oz. cream cheese, softened
3/4 cup sugar
2 Tbsp. unsweetened cocoa
dash salt
2 eggs
1/2 tsp. vanilla
Sour Cream Topping, optional, below
chopped almonds, optional
Prepare crust; set aside. Melt chocolate bar pieces in top of double boiler over warm water. Meanwhile, beat cream cheese until light and fluffy. Combine sugar, cocoa and salt; add to cream cheese mixture. Beat in eggs and vanilla. Add melted chocolate; beat just until blended. DO NOT overmix. Pour into prepared crust. Bake at 325ºF for 40 minutes. Turn off oven; let cheesecake remain in oven 30 minutes without opening door. Remove from oven; cool completely. Chill thoroughly. Spread topping over cheesecake; garnish with chopped almonds. Serves 8-10.
Almond Crust: Combine 3/4 cup graham cracker crumbs, 2/3 cup chopped slivered almonds and 2 Tbsp. sugar. Add 1/4 cup melted butter; mix well. Press mixture onto bottom and up side of 8" layer pan with removable bottom.
Sour Cream Topping: Combine 1/2 cup sour cream, 2 Tbsp. sugar and 1/2 tsp. vanilla.
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Holiday Eggnog Cheesecake
1 cup graham cracker crumbs
1/4 tsp. ground nutmeg
1 each envelope unflavored gelatin
8 oz. cream cheese, softened
1 cup eggnog
1/4 cup sugar
1/4 cup margarine, melted
1/4 cup cold water
1/4 cup sugar
1 cup whipping cream, whipped
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9" springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm.
VARIATION: Increase sugar to 1/3 cup. Substitute milk for eggnog. Add 1 tsp. vanilla and 3/4 tsp. rum extract. Continue as directed.
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Hugs & Chips Cheesecake
6 oz. cream cheese, softened
14 oz. sweetened condensed milk
1 egg
1 tsp. vanilla
1 cup mini chocolate chips
1 tsp. flour
6 oz. ready-made chocolate pie crust
Chocolate Glaze, below
chocolate curls, optional
Preheat oven to 350ºF. With mixer, beat cheese until fluffy. Gradually beat in milk until smooth. Add egg and vanilla; mix well. Toss chips with flour; stir into cheese mixture. Pour into crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers.
Chocolate Glaze: Melt 1/2 cup mini chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over cheesecake.
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Hungarian Cheesecake
Crust:
1-1/2 cups unbleached flour, sifted
1 tsp. baking powder
4 Tbsp. sweet butter, no margarine
2 large egg yolks, lightly beaten
1/8 tsp. salt
1 Tbsp. lemon juice
3-4 Tbsp. cold water
Cheesecake:
2 cups cottage cheese
4 eggs, large
1/4 cup sugar, granulated
1 tsp. lemon rind, grated
1 cup sour cream
1 cup crushed pineapple, drained
1/2 cup raisins
Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4". Cut the dough to fit the greased bottom of a 9" springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. Preheat the oven to 450ºF. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450ºF., then reduce the oven to 350ºF. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled.
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Impossibly Easy Mocha Fudge Cheesecake
1 Tbsp. dry instant coffee
3 Tbsp. coffee liqueur or strong brewed coffee, cooled to room temperature
16 oz. cream cheese, softened
3/4 cup Bisquick
3/4 cup sugar
1 tsp. vanilla
3 eggs
3 oz. semisweet baking chocolate, melted and cooled
Chocolate Topping, below
Heat oven to 350ºF. Grease 9” pie plate. Stir coffee and liqueur until coffee is dissolved. Beat coffee mixture and remaining ingredients except topping in large bowl with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended. Pour into pie plate. Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (top of cheesecake will be cracked). Carefully spread topping over cheesecake. Chill at least 3 hours before serving. Store, covered, in refrigerate. Serves 8.
Chocolate Topping: Stir 1 oz. melted and cooled semisweet baking chocolate, 2 Tbsp. powdered sugar and 1 Tbsp. coffee liqueur, optional in small bowl until blended. Stir in 8 oz. sour cream and 1 tsp. vanilla.
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Individual Cheesecake Delights
recipe by Lynda
10 gingersnaps
1/2 cup part-skim ricotta cheese
3 ounces Neufchâtel cheese
1/3 cup sugar
1 egg
1 tsp. vanilla extract
1/4 cup nonfat vanilla yogurt
3/4 cup frozen raspberries OR 1 ripe nectarine
Preheat oven to 375ºF. Line muffin tins with paper baking liners. Place1 gingersnap in the bottom of each. In food processor or blender, blend cheeses, sugar, egg, lemon juice and vanilla extract. Pour mixture evenly over gingersnaps into muffin tins. Bake for 15-20 minutes until cheesecakes set. Remove muffin tins from oven, cool, and chill thoroughly. When chilled remove individual cheesecakes from muffin tins and discard paper liners. In food processor blend vanilla yogurt and raspberries. Or, mash nectarine and stir in with vanilla yogurt. Spread over individual cheesecakes.
Per Serving (excluding unknown items): 112 Calories; 4g Fat (33.2% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
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Irresistible Company Cheesecake
Crust:
1 package Duncan Hines Chocolate Chip Cookie Mix
1 egg
Filling:
24 oz cream cheese, softened
3/4 cup sugar
2 Tbsp. flour
3 eggs, lightly beaten
1 tsp. vanilla
fresh strawberries for garnish
3 Tbsp. Duncan Hines chocolate layer cake frosting
mint leaves, for garnish
Preheat oven to 350ºF. Combine cookie mix, contents of buttery flavor packet from Mix and 1 egg in large bowl. Stir until thoroughly blended. Press into bottom of ungreased 9" springform pan. Bake at 350ºF. for 17-20 minutes or until set and edge is light brown. Remove from oven. Increase oven temperature to 450ºF. Place cream cheese in large bowl. Beat at low speed with electric mixer; add sugar and flour gradually. Add beaten egg and vanilla extract, mixing ONLY until incorporated. Pour filling onto warm crust. Bake 10 minutes. Reduce oven to 250ºF. Bake for 28-33 minutes longer or until cheesecake is set. Loosen cake from sides of pan with knife or spatula. Cool completely on cooling rack. Refrigerate for 2 hours or until ready to serve. 4. To serve, remove sides of pan. Garnish with strawberry halves around edge of cheesecake. Heat Chocolate frosting until thin, drizzle over strawberry halves. Garnish with mint leaves, if desired.
TIP: If your springform pan no longer seals tightly, cover the outside bottom and sides of pan with aluminum foil before using.
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John Nunziata's Chocolate Cheesecake
1-1/2 cups graham wafer crumbs
5 Tbsp. butter, melted
2 Tbsp. sugar
2 Tbsp. semisweet chocolate, grated
3 eggs
1 tsp. vanilla
1 cup sugar
24 oz. cream cheese
12 oz. semisweet chocolate
1 cup sour cream
3/4 cup butter, melted
whipped cream, optional
Combine first four ingredients and press into the bottom of a 8" springform pan. Beat eggs and sugar with electric beater until a pale mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream, butter and vanilla. Add to cheese mixture and stir. Pour batter into pan. Bake at 325ºF. for 2 hours or until centre is firm. Cool on wire rack. Remove from pan. Chill and serve with whipped cream. Serves 10.
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Joni A's Cheesecake
graham cracker crumbs
1 pound small curd cottage cheese
16 oz. cream cheese
1-1/2 cups sugar
4 eggs
1 pint sour cream
1/3 cup corn starch
2 Tbsp. lemon juice
1 tsp. vanilla
1/2 cup melted butter or margerine
Grease 9" springform pan and dust with graham cracker crumbs. Sieve cottage cheese into bowl, add soft cream cheese and beat on high speed until well blended and creamy. beating at high speed add sugar, then eggs, Reduce to medium speed and add corn starch, lemon and vanilla. Beat until well Blended. Add melted butter (or margarine) and sour cream. Beat until smooth. Pour into pan. Bake in 325ºF. oven about 1 hour and 10 minutes. Or until firm around edges. Turn off oven and let cake stay in oven for 2 hours. Remove and cool completely on wire rake. Chill before removing side of pan.
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Junior's Cheesecake
Developed by baker Eigel Peterson in 1950.
From "The Brooklyn Cookbook" by Lyn Stallworth and Rod Kennedy, Jr.
2 Tbsp. unsalted butter
graham crackers
7/8 cup sugar
3 Tbsp. cornstarch, sifted
30 oz. cream cheese, at room temperature
1 extra-large egg
1/2 cup heavy cream
3/4 tsp. vanilla
Liberally grease the side and bottom of an 8" springform pan with the butter. Crush to powder enough graham crackers to lightly coat the bottom. Coat the bottom with the cracker crumbs and refrigerate the pan until ready to use. Mix the sugar with the cornstarch. Add the cream cheese and stir to blend well; stir in the egg and blend again. Add the heavy cream, a little at a time, and mix. Stir in the vanilla. Spoon batter into prepared pan. Preheat the oven to 450ºF. Bake for approximately 40 to 45 minutes, until the top is golden brown. Transfer the cheesecake to a rack and let it cool for 3 hours. Makes one 8" cheesecake.
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Kaesekuchen
3 cups cottage cheese
1 cup sour cream
1 cup sugar
4 whole eggs
1/2 lemon, grated peel
1/4 tsp. vanilla
1 cup raisins
1/2 cup cornstarch
1 tsp. flour
1 tsp. baking soda
1/2 cup almonds, grated
Crust:
2 cups flour
1/4 pound butter
1/2 cup sugar
1 egg
pinch of salt
1 tsp. baking powder
Prepare dough and with it line bottom and sides of a greased cake tin. Strain cottage cheese, stir in cream. Add sugar, eggs, grated lemon peel, vanilla, raisins and cornstarch. Mix flour and baking soda and add. Pour batter into dough lining, top with grated almonds and bake in 375ºF. oven for about 1 hour. When done, cool cake in a warm place. Do not chill.
Crust: Mix all ingredients and, on a bread board, knead to a supple dough. Roll out and use as instructed in above recipe. In view of the large butter content of this dough, it should be thoroughly cooled before baking.
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Key Lime Cheesecake
from Gourmet Magazine
Crust:
1-1/2 cups graham cracker crumbs
2 Tbsp. sugar
1/4 cup unsalted butter, melted and cooled
Filling:
20 oz cream cheese, softened
3/4 cup sugar
1 cup sour cream
3 Tbsp. flour
3 large eggs
3/4 cup fresh lime juice
1 tsp. vanilla
1 drop green food coloring
whipped cream for garnish
lime slices for garnish
mint sprigs for garnish
In a bowl, stir together the crumbs and sugar and stir the butter in well. Pat the mixture evenly onto the bottom and 1/2"up the sides of a buttered 10" springform pan. Bake the crust in the center of a preheated 375ºF. oven for 8 minutes. Transfer the pan to a rack and set aside to cool. In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixture is smooth; beat in the sour cream and flour, then add the eggs 1 at a time, beating well after each addition. Add the lime juice, vanilla, and food coloring and beat until mixture is smooth. Pour the filling over the crust. Bake 15 minutes, reduce the temperature to 250ºF. and bake for 50 to 55 minutes more, or until the center is barely set. (it will continue to set as it cools) Let the cake cool on a rack, and chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand. With a pastry bag fitted with a decorative tip, pipe the whipped cream into rosettes on the cake. Garnish with the mint sprigs and lime slices.
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Key Lime Cheesecake #2
Crust:
1-1/2 cups graham cracker crumbs
2 Tbsp. butter
2 Tbsp. sugar
Filling:
2 eggs, separated
2 Tbsp. sugar
16 oz. cream cheese
1/4 cup key lime juice
1 cup sugar
Preheat oven to 350ºF. For crust, mix together crumbs, butter and sugar. Press into bottom and up sides of 8” cake pan, 8” pie pan or 8” springform pan. Bake 5 minutes; remove from oven and set aside. For filling, beat egg whites until stiff with an electric mixer set on medium speed. Add 2 Tbsp. sugar and beat about 2 minutes, until sugar is absorbed; set aside. Beat together cream cheese and egg yolks. Add key lime juice and 1 cup sugar, beating about 2-3 minutes, until smooth. Fold in beaten egg whites. Mix by hand until smooth. Pour into crust; bake 40-45 minutes, until light brown. Do not open over door for first 35 minutes of baking. Remove from oven; let cool on wire rack 1-2 hours. Refrigerate at least 4 hours before serving.
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Lattice Cherry Cheesecake
20 oz. roll refrigerated slice-and-bake sugar cookies
1 cup sour cream
1/4 tsp. almond extract
2-1 oz. can cherry pie filling
16 oz. cream cheese, softened
3/4 cup sugar
3 each large eggs
Freeze cookie dough 1 hour. Slice into 1/8" slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9" springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350ºF. for 1 hour and 10 minutes Increase oven temperature to 450ºF. Spoon pie filling over cheesecake. Spoon reserved batter over pie filling forming a lattice design. Bake 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
VARIATION: Substitute 13x9" baking pan for 9" springform pan. Prepare as directed except for baking. Bake at 350ºF. for 40 minutes. Increase oven temperature to 450ºF. Continue as directed.
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Lemon Cheesecake Bars
Recipe By: The Joy Of Cookies
1-1/2 cups flour
2/3 cup powdered sugar, sifted
3/4 cup cold margarine
8 oz cream cheese, softened
2/3 cup sugar
3 egg whites, whipped
1/3 cup lemon juice, at room temperature
1/2 tsp vanilla
Lemon Glaze:
2-1/2 cups powdered sugar, sifted
1/2 tsp vanilla
1 Tbsp skim milk
4 Tbsp lemon juice, at room temperature
Preheat oven at 350ºF. Prepare a 9x13 pan with cooking spray and flour. In a mixing bowl, combine flour, powdered sugar, and salt. Use a pastry blender to cut in margarine until mixture resembles coarse crumbs. Press firmly over bottom of prepared pan. Bake 15 minutes. Cool 10 minutes before topping with cheese mixture. In another mixing bowl, beat cream cheese and sugar until smooth. Add egg whites one at a time, beating well after each addition. Beat in lemon juice and vanilla. Pour over baked crust. Bake for 22 to 28 minutes or until firm. To prepare Lemon Glaze, combine powdered sugar, vanilla, and milk. Add enough lemon juice to make a thick. smooth glaze. Pour glaze over cheesecake base; smooth surface. Cover and refrigerate overnight before cutting.
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Lemon Delight Cheesecake
1-1/2 cups graham cracker crumbs
1/2 cup margarine, melted
1/3 cup cold water
3 each large eggs, separated
1 tsp. grated lemon peel
1/4 cup sugar
1 each envelope unflavored gelatin
1/3 cup lemon juice
1/2 cup sugar
16 oz. cream cheese, softened
Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9" springform pan. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.
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Lemony Light Vineyard Cheesecakes
from No Guilt Desserts
1 package unflavored gelatin
1/2 cup cold water
8 oz. light cream cheese, softened
1 cup plain low-fat yogurt
1/3 cup sugar
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1/4 teaspoon vanilla
4 ice cubes
1-1/2 cups seedless grapes, halved
In small saucepan, sprinkle gelatin over cold water; let stand 1 minute to soften. Warm over low heat to dissolve. Combine in blender softened gelatin, cream cheese, yogurt, sugar. lemon peel, lemon juice and vanilla. Blend until smooth, scraping sides as needed. Add ice cubes; blend until smooth. Divide grapes between six (6 oz) custard cups or individual dessert dishes. Pour cheese mixture over each, dividing equally. Chill until set. Garnish with additional grated lemon peel and grapes, if desired.
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Lenny's Cheesecake
32 oz. cream cheese
2 cups sugar
1 tsp. vanilla
6 eggs, beaten
10 oz. sour cream
Soften cream cheese and beat until smooth. Add the sugar and vanilla and beat well. Add the eggs and sour cream. Pour batter into a buttered 10" round, 2" deep cake pan (or comparable springform). Place pan in another pan of water about 1/2" deep (I use my broiler pan) and bake at 350ºF. for 45-60 minutes or until top begins to turn a light toast color. The cake will not be set. Remove from oven and cool, then refrigerate for about 2 hours. If you have used a springform pan, you can remove the cake and serve. I use the cake pan, so I freeze the cake in the pan. To de-pan, I turn a stove burner to high and move the pan around on the burner for about 45 seconds. Then I invert it over a plate. If the cake does not fall out of the pan, I give it another turn on the burner for about 10 seconds and try again. Sometimes, tapping the inverted pan on the bottom hastens the process. I then either wrap the cake and replace in freezer for later use or let it continue to defrost in the fridge.
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Lime Cheesecake
1-1/4 cups vanilla wafer crumbs
3 Tbsp. butter or margarine, melted
3 Tbsp. sugar
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup lime juice
3 eggs separated
1/2 cup sugar
1-1/2 tsp. grated lime peel
16 oz. cream cheese, softened
Few drops green food coloring, optional
2 cups thawed frozen whipped topping
For crust, combine crumbs, sugar, and butter, press onto bottom of 9" springform pan. Bake in 325ºF. oven for 8 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool Gradually add gelatin mixture to cream cheese, mixing at medium speed on electric mixer until well blended. Stir in food coloring. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks forms. Fold egg whites and whipped topping into cream cheese mixture; pour over crust. Chill until firm.
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Lime Cheesecake #2
from "Chocolatier"
Crust:
1/3 cup sweetened flaked coconut
1/2 cup sliced almonds
2 Tbsp. unsalted butter, softened
Cake:
2 pounds cream cheese, softened
1-1/2 cups sugar
4 large eggs, room temperature
2 Tbsp. vanilla extract
1 cup sour cream, room temperature
1/3 cup whipping cream
4 tsp. lime zest, fresh
1/3 cup lime juice, fresh squeezed
Sauce:
20 oz. raspberries, in light syrup
2 Tbsp. sugar
1 Tbsp. cornstarch
Preheat oven to 350ºF. Spread coconut in an even layer on a baking sheet and bake 6-8 minutes, stirring 2 or 3 times, until the coconut is a golden brown. Transfer coconut to a bowl to stop the cooking process. Spread almonds in an even layer on the baking sheet and bake 10, 12 minutes, shaking pan several times, until almonds are golden. Toss almonds with coconut. Generously butter the bottom and side of a 9x3 round cake pan. Pour coconut/almond mixture into pan and tilt pan to spread the mixture so that it covers the sides and bottom on the pan, pressing gently if needed. In a large bowl, beat the cream cheese with an electric mixer at medium-high speed until smooth. While continuing to beat, gradually add sugar, beating until well-combined. One at a time, add the eggs. Beat in vanilla, sour cream and heavy cream one at a time, beating until smooth each time. Beat in lime juice and zest. Gently pour batter into pan and bake 45, 55 minutes, until the cheesecake has puffed nearly to the top of the pan and the edge is light brown. Remove from oven, set on wire rack for 2-1/2 to 3 hours, until completely cooled. Preheat oven to 350ºF. again and bake cheesecake a second time for 20, 30 minutes, until the cheesecake is set and the surface is golden brown. Place on wire rack to cool completely. Cover pan with plastic wrap and refrigerate for at least 8 hours. With the tip of a sharp knife, loosen the edge of the cheesecake and tap bottom of pan on counter to loosen. Invert cheesecake onto a plate and then invert onto a serving dish. Thaw berries. In a food processor, process the raspberries and syrup until liquefied. Strain through a fine meshed sieve into a bowl. Combine the sugar, cornstarch and a small amount of puree in a saucepan, whisking to make a paste. Stir in the remaining puree. Cook over medium heat, stirring constantly for 3-4 minutes, until the sauce thickens slightly and comes to a rolling boil. Remove pan from heat and transfer to non-aluminum bowl. Set the bowl over a bowl of ice water and stir for 5-10 minutes until chilled. Serve each slice of cheesecake with a spoonful of raspberry sauce
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Limon Cheesecake
Crust:
1-1/4 cups graham cracker crumbs
3 Tbsp. sugar
1/4 cup butter, melted
Filling:
24 oz. cream cheese, softened
3/4 cup sugar
1/4 cup sour cream
5 tsp. cornstarch
4 eggs
1 egg yolk
1/4 cup frozen limeade concentrate, thawed
1/4 cup frozen lemonade concentrate, thawed
1 Tbsp. lime juice
1 Tbsp. lemon juice
1 tsp. finely shredded lime peel
1 tsp. finely shredded lemon peel
1 tsp. vanilla
Limon Topping:
1 cup whipping cream
1 Tbsp. sugar
1 tsp. finely shredded lime peel
1 tsp. finely shredded lemon peel
small lime wedges, optional
small lemon wedges, optional
In a small bowl stir together crumbs and sugar. Add melted butter. Stir till well combined. Press crumb mixture onto bottom of 9" springform pan. In large bowl combine cream cheese, sugar, sour cream, and cornstarch. Beat with electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in limeade concentrate, lemonade concentrate, lime juice, lemon juice, lime peel, lemon peel and vanilla. 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 till 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. Chill, uncovered, overnight. In small bowl beat whipping cream, sugar, lime peel, lemon peel with an electric mixer until stiff peaks form. Pipe whipped cream mixture around the edge of the cheesecake. Garnish with lime and lemon wedges. Chill until serving time. Makes 12 to 18 slices
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Lindy's Cheesecake
from Lindy's Restaurant, NY
Crust:
1 cup flour
1 tsp. lemon zest
1/2 cup unsalted butter, cut into bits
Filling:
1-3/4 cups sugar
1-1/2 tsp. orange zest
1/2 tsp. vanilla
2 large egg yolks
2 vanilla bean
1/4 cup sugar
1 large egg yolk
1/4 tsp. salt
2-1/2 pounds cream cheese, softened
3 Tbsp. flour
1-1/2 tsp. lemon zest
5 large eggs
1/4 cup heavy cream
Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in flour, sugar, and zest. Add the egg yolk, butter, and salt. Knead the mixture until it just forms a dough. Flatten dough into a round and chill it, wrapped in wax paper, for 1 hour. Remove sides of a 9" springform pan, oil bottom of pan lightly, and press some of the dough, 1/8" thick, on bottom of pan. Bake in the middle of a preheated 400ºF. oven for 10-12 minutes or until it is golden, and chill it. Butter the sides of the pan, attach it to the bottom, and press the remaining dough, 1/8" thick, to the side, sealing it to the bottom crust. In a bowl with an electric mixer, beat the cream cheese with the sugar, flour, zests, and vanilla until mixture is smooth. Beat in the eggs and egg yolks, one at a time, beating lightly after each addition. Stir in cream. Pour the filling into the prepared crust and bake in the middle of a preheated 550ºF. oven for 12 minutes. Reduce heat to 200ºF. and bake for 60 minutes more. Let cool in pan on a rack . Chill it overnight and them remove sides of pan.
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Londonderry Cheesecake
1-1/2 cups all-purpose flour
sugar
grated lemon peel
1/2 cup butter or margarine
4 egg yolks
vanilla extract
32 oz. cream cheese
1 cup very sharp cheddar cheese, finely shredded
4 eggs
1/4 cup beer
1/4 cup heavy cream
1/2 tsp. grated orange peel
Early in the day: In a medium bowl, combine flour, 6 Tbsp. sugar, and 1 tsp. grated lemon peel. With pastry blender or two knives used scissor fashion, cut in butter or margarine until mixture resembles coarse crumbs. With a fork, stir in 2 egg yolks and 1/2 tsp. vanilla to form a very stiff dough. Chill 30 minutes. Preheat oven to 425ºF. Press one third of the chilled dough evenly into the bottom of a 9"springform pan. Bake 8-10 minutes until golden brown. Cool. Press rest of dough around sides of pan to within 1"of top. Do not bake. In a large bowl, with mixer at high speed, beat cream cheese until smooth; gradually add Cheddar cheese, beating until well blended, about 5 minutes. Occasionally scrape bowl with rubber spatula. At medium speed, gradually beat in 1/2 tsp. grated lemon peel, 1/2 tsp. vanilla, 1-3/4 cups sugar, 2 egg yolks, and remaining ingredients until blended. Beat 5 minutes, occasionally scraping bowl. Pour mixture into crust. Bake 10 minutes. Turn oven control to 300ºF. and bake 1 hour and 15 minutes longer or until top is firm when lightly pressed with a finger. Cool in pan on wire rack. Cake will sink in center, leaving cracks around crust. With spatula, loosen pan side and remove. Loosen cake from pan bottom; slide onto plate; chill. Makes about 12 servings.
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Low-Cal Cheesecake
2 envelopes plain gelatin
6 Tbsp. sugar
1/4 tsp. salt
3 eggs, separated
1-/2 cups skim milk
1 tsp. grated lemon rind
3 cups creamed cottage cheese
1 Tbsp. lemon juice
1 tsp. vanilla
6 Tbsp. sugar
13 cup graham cracker crumbs
Mix together gelatin, 6 Tbsp. sugar, and salt in top of double boiler. Beat together egg yolks and milk; add to gelatin mixture. Place over boiling water and cook, stirring constantly until gelatin is dissolved and mixture thickens slightly (6 min app.) Remove from heat and stir in lemon rind. Chill to unbeaten egg white consistency. While mixture is chilling, beat cottage cheese on high speed of electric mixer for 3 minutes (or press through sieve, or use food processor). Stir in lemon juice and vanilla. Fold in gelatin mixture. Beat egg whites until stiff, but not dry. Gradually add 6 Tbsp. sugar, and beat until very stiff. Fold gently into gelatin mixture. Turn into an 8" springform pan and sprinkle top with crumbs. Chill until firm. 10-12 servings with approximately 125 calories per serving.
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Low-Cal Marbled Chocolate Cheesecake
2/3 cup skim milk
1/4 cup skim milk
1 envelope unflavored gelatin
6 tablespoons sugar
2 eggs, separated, room temperature
2 teaspoons vanilla extract
12 oz. low fat cottage cheese
3 tablespoons unsweetened cocoa
Chocolate Crumb Crust:
1/2 cup vanilla wafer crumbs
1 tablespoon unsweetened cocoa
1-1/2 tablespoons butter or margarine, melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 minutes. Add 3 tsp. sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 cup mixture to use for marbling; chill until mixture begins to thicken. Combine 1 tsp. sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 tsp. sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours.
Chocolate Crumb Crust: In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan.
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Low-fat Lemon Cheesecake
from Low Fat Dessert Chat,Moms Online
1 box graham crackers, crushed
1 package sugar free lemon Jell-O
2/3 cup boiling water
1 cup cottage cheese, 1%
8 ounces light cream cheese
2 cups cool whip Lite®, thawed
1 cup reduced calorie cherry pie filling
Spray 9" pie plate with non stick cooking spray. Sprinkle side with half of graham cracker crumbs. Completely dissolve gelatin in the boiling water; pour into blender, add cottage cheese and cream cheese and cover. Blend at medium speed, scraping down sides occasionally about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in Cool Whip until smooth. Pour into pie pan, sprinkle remaining graham cracker crumbs on top. Chill until set about 4 hours. Top with pie filling.
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Low-fat Raspberry Cheesecake
Crust:
1 cup flour
1 cup brown sugar, firmly packed
1 cup margarine, imitation
1 cup walnuts, finely chopped
Filling:
8 oz. light cream cheese, softened
1 tsp. vanilla
7 oz. marshmallow cream
8 oz. low-cal whipped topping, thawed
1 pint fresh raspberries
Glaze:
1 cup sugar
1 cup cornstarch
2 cups water
3 oz. sugar-free raspberry gelatin
Heat oven to 325ºF. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brown sugar; mix well. Using fork or pastry blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightly press mixture in ungreased 15x10x1" baking pan. Bake 10 to 15 minutes or until light golden brown. Cool. In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow cream; beat just until combined. Fold in whipped topping. Refrigerate about one hour or until firm. Sprinkle raspberries over top of cheese mixture. In medium saucepan combine sugar, cornstarch and water; mix well. Cook and stir over medium heat until mixture thickens and becomes clear. Remove from heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm. Carefully spoon glaze over raspberries. Refrigerate about one hour until firm. Cut into squares. Store in refrigerator. Makes 25 servings.
Nutrient data per serving: 259 calories; 3 g protein; 40 g carbohydrates; 10 g fat; 8 mg cholesterol; 136 mg sodium.
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Low-fat Strawberry Cheesecake
from Lynda
1 Keebler Reduced Fat Graham Cracker Pie Crust, or homemade
8 oz. reduced-fat cream cheese, NOT fat free
1 can fat-free sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
2 cups fresh strawberries, sliced
1/4 cup honey, warmed
In a medium bowl, beat the cream cheese until light and fluffy. Gradually blend in the sweetened condensed milk, then add the lemon juice and the vanilla. Pour the mixture into the prepared pie crust. Chill for 2 hours. Top with the strawberries. Drizzle the berries with the warmed honey
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Maple Pumpkin Cheesecake
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
24 oz. cream cheese
14 oz. sweetened condensed milk
3 eggs
15 oz. pumpkin pie filling
1/4 cup maple syrup
1-1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
Maple Pecan Glaze, below
Preheat oven to 300ºF. Combine crumbs, sugar and butter. Press firmly on bottom of 9" springform pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add eggs, pumpkin, syrup, cinnamon and nutmeg; mix well. Pour into pan. Bake 75 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool; chill 2-4 hours. Drizzle with glaze. Refrigerate leftovers. Serves 8-10.
Maple Pecan Glaze: In saucepan, combine 3/4 cup maple syrup, and 1 cup (1/2 pint) whipping cream. Boil rapidly for 15-20 minutes, or until thickened, stirring occasionally. Add 1/2 cup chopped pecans; mix well.
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Marble Cheesecake
1 cup graham cracker crumbs
3 Tbsp. margarine, melted
3 Tbsp. sugar
3 each large eggs
3/4 cup sugar
24 oz. cream cheese, softened
1 tsp. vanilla
1 oz. square unsweetened chocolate, melted
Combine crumbs, sugar, and margarine; press onto bottom of 9" Springform cake pan. Bake at 350ºF. for 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450ºF. for 10 minutes. Reduce oven temperature to 250ºF.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
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Marbled Cheesecake Hearts
2 cups finely crushed Oreos (about 24 cookies)
3 Tbsp. butter, melted
24 oz. cream cheese, softened
14 oz. sweetened condensed milk
3 eggs
2 tsp. vanilla
2 oz. unsweetened chocolate, melted
Preheat oven to 350ºF. Line 13x9" baking pan with heavy foil; set aside. Combine crumbs and butter; press firmly on bottom of foil-lined pan. With mixer, beat cream cheese in large bowl until fluffy. Gradually beat in milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; spoon over vanilla batter. With knife or spatula, gently swirl chocolate batter through vanilla batter to marble. Bake 45-50 minutes or until set. Cool; chill at least one hour. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter (or cut around waxed paper heart with sharp knife). Or cut into bars. Store covered in refrigerator. Makes 1 dozen 3" hearts.
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Marbled Double Chocolate Cheesecake Squares
1/2 cup butter, softened
1 cup sugar, divided
1/4 tsp. salt
1 cup flour
1/4 cup cocoa powder
16 oz. cream cheese, softened
2 eggs
2 tsp. vanilla extract or flavor
1/2 cup chocolate topping
1/4 cup chocolate chips, melted
Heat oven to 350ºF. Line 8" square baking pan with foil, extending edges over sides of pan. In a small mixing bowl, beat butter, 1/2 cup sugar and salt until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough is formed. Press dough onto bottom of prepared pan. Beat cream cheese and remaining 1/2 cup of sugar until smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1 cup batter with topping, stirring until well blended. Pour 1 cup of topping-flavored batter over dough. Stir melted chocolate into remaining flavored batter; set aside. Gently pour vanilla batter, 1/4 cup at a time, over flavored batter. Drop tablespoonfuls of reserved flavored batter over top; gently swirl with knife or spatula for marbled effect. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack; refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish as desired. Yield: about 20 squares
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Marbled Pumpkin Cheesecake
Crust:
1-/4 cups graham cracker crumbs
2 Tbsp. granulated sugar
1/4 cup butter or margarine, melted
2 cups semi-sweet chocolate mini chips, divided
Cheesecake:
24 oz. cream cheese, softened
1 cup granulated sugar
1/4 cup light brown sugar, packed
1-3/4 cups pumpkin, solid pack (16 oz. can)
4 large eggs
1/2 cup evaporated milk, undiluted
1/4 cup cornstarch
3/4 tsp. cinnamon
1/8 tsp. nutmeg
In medium bowl, combine graham cracker crumbs, sugar and butter. Press onto bottom of greased 10" springform pan; sprinkle with 1 cup chocolate chips. In small, heavy saucepan over low heat, melt remaining morsels, stirring constantly until smooth. In large mixer bowl, beat cream cheese, granulated sugar and brown sugar. Beat in pumpkin. Beat in eggs and evaporated milk. Beat in cornstarch, cinnamon and nutmeg. Remove 1 cup pumpkin batter; stir into melted chocolate. Pour remainder of pumpkin batter into springform pan. Pour chocolate mixture over top; swirl. Bake in preheated 325ºF. oven for 60 minutes, or until edge of filling is set. Turn oven off; allow cheesecake to stand in oven for 30 minutes, Remove from oven; cool completely. Cover; chill for several hours.
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Marzipan-Raspberry Cheesecake
Crust:
1-1/2 cups finely crushed Oreos
3 Tbsp. butter, melted
Filling:
24 oz. cream cheese, softened
8 oz. almond paste, crumbled
1 cup sugar
4 eggs
1 cup sour cream
Topping:
12 oz. fresh raspberries
1/2 cup sugar
1 tsp. fresh lemon juice
fresh whole raspberries for garnish
For crust, combine cookie crumbs and butter. Press into bottom of greased 9” springform pan; set aside. Preheat oven to 325ºF. For filling, use electric mixer on medium speed to beat together cream cheese and almond paste. Beat in sugar until fluffy. Add eggs and sour cream all at once, beating on low speed until just combined. Pour filling into crust and bake 60 minutes, until center is nearly set when gently shaken. Remove from oven and let cool 15 minutes. Loosen rim of pan and let cool 30 minutes more. Remove rim and let cool completely, about 1 hour more. Chill 4-6 hours. For topping, with food processor or blender, blend raspberries until smooth, then press through sieve to remove seeds. Combine pureed raspberries, sugar and lemon juice in saucepan and heat until sugar dissolves. Remove from heat; cool about 1 hour. Chill thoroughly and then drizzle over top of chilled cheesecake. Garnish with whole raspberries. Serves 10-12.
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Memories of Winnipeg Creamy Cheesecake
Crust:
3/4 cup graham wafer crumbs
1/3 cup brown sugar
grated peel of a lemon
1/4 tsp. ground cardamom
1/3 cup butter, melted
Filling:
2 pounds cream cheese
4 eggs
3/4 cup sugar
juice of 1/2 lemon
1 tsp. vanilla
Preheat oven to 350ºF. Mix crust ingredients together and press into a 10" springform pan. In a large bowl combine the ingredients for the filling. Beat thoroughly and pour over the crust. Bake 35 minutes. When baking is complete, turn off oven, prop oven door open with folded tea towel and let cake stand in oven for about 1 hour. Refrigerate several hours before serving.
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Mini Almond Cheesecakes
from No Guilt Desserts
3/4 cup almonds, ground
1 Tbsp. margarine, melted
1 envelope unflavored gelatin
1/4 cup cold water
12 oz. light cream cheese
3/4 cup skim milk
1/2 cup sugar, or 12 pkg. sugar substitute
1/4 tsp. almond extract
3 cups fresh peach slices, peeled
Stir together almonds and margarine in small bowl. Press mixture evenly onto bottoms of 12 paper-lined baking cups (muffin tins). Soften gelatin in water in small saucepan; stir over low heat until dissolved. Beat cream cheese milk, sugar and almond extract in large mixing bowl at medium speed with electric mixer until well blended. Stir in gelatin. Pour into baking cups; freeze until firm. Place peaches in food processor or blender container; process until smooth. Spoon peach puree onto individual plates. Remove cheesecakes from freezer 10 minutes before serving. Peel off paper. Invert cheesecakes onto plates. Garnish with additional peach slices, raspberries and fresh mint leaves, if desired.
NOTE: For a sweeter peach puree, add sugar to taste.
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Miniature Cheesecakes
1/3 cup graham cracker crumbs
1 Tbsp. margarine, melted
1/4 cup sugar
1/2 tsp. grated lemon peel
1 each large egg
1 Tbsp. sugar
8 oz. cream cheese, softened
1-1/2 tsp. lemon juice
1/4 tsp. vanilla
fresh fruit, or strawberry or apricot preserves for garnish
Combine crumbs, sugar and margarine. Press rounded measuring tablespoonful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325ºF. for 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 full. Bake 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving.
Make ahead: Wrap chilled cheesecakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving.
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Miniature Chocolate Cheesecakes
24 vanilla wafer cookies
24 oz. cream cheese, softened
1/2 cup unsweetened cocoa
1/4 cup butter, melted
2 tsp. vanilla
14 oz. can sweetened condensed milk
3 eggs
Preheat oven to 350ºF. Line 24 regular-sized muffin cups with paper baking cups. Place a vanilla wafer in the bottom of each paper cup. In large bowl, with electric mixer on medium speed, beat cream cheese till creamy. Add cocoa, butter and vanilla, beating till well blended. Slowly add condensed milk, then eggs, beating till thoroughly mixed. Spoon into baking cups and bake 30-35 minutes or till set. Cool completely, then refrigerate till ready to serve. Serves 24.
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Mini Cheesecakes
12 vanilla wafers
16 oz cream cheese
1/2 cup sugar
1 tsp. vanilla
2 eggs
Line muffin tin with foil liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla, and sugar until well blended. Add eggs and mix well. Pour mixture over wafers-filling about 3/4 full. Bake 25 minutes at 325ºF. Top with fruit, preserves nuts or melted chocolate. (Melted chocolate with 1/2 of a strawberry in the center of each is really good!)
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