Raspberry Cheesecake
1-1/3 cups finely crushed graham crackers
1/3 cup butter, melted (NOT margarine)
24 oz. cream cheese, softened
3/4 cup sugar
2 Tbsp. flour
1 tsp. vanilla
2 eggs
1 egg yolk
1/4 cup raspberry liqueur or milk
Raspberry Sauce, below
fresh raspberries and mint leaves, optional
For crust, combine cracker crumbs and melted butter. Press evenly onto bottom and about 1 up sides of 8- or 9 springform pan; set aside. For filling, beat cream cheese, sugar, flour and vanilla with electric mixer on medium to high speed until combined. Add whole eggs and egg yolk all at once. Beat on low speed just until combined; stir in raspberry liqueur or milk. Divide filling in half. Stir 1/4 cup of the Raspberry Sauce into one half. Gently pour half of the plain filling into the crust-lined pan; pour all of the raspberry filling over top. Gently pour in remaining plain filling. Use a narrow spatula to gently swirl batters, being careful not to cut into crust. Place pan in shallow baking pan on oven rack. Bake at 375ºF. for 45-50 minutes for an 8 pan (35-40 minutes for 9 pan) or until center appears nearly set when shaken. Remove springform pan from baking pan. Cool cheesecake in springform pan on wire rack for 15 minutes. Use small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool 1 hour, then cover and chill at least 4 hours. If desired, garnish with a few fresh raspberries and mint leaves. Serve with remaining Raspberry Sauce. Serves 12-16.
Raspberry Sauce: Press one 10-oz. pkg. frozen, thawed raspberries through a sieve to remove seeds. In medium saucepan, stir together 1/4 cup sugar and 2 tsp. cornstarch. Stir in sieved raspberries. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat; cool slightly. If desired, add a few drops red food coloring.
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Raspberry Cheesecake #2
1 cup graham cracker crumbs
1/4 cup melted butter or margarine
1 envelope unflavored gelatin
1/2 cup sugar
1 cup whipping cream, whipped
3 Tbsp. sugar
10 oz. pkg. frozen raspberries
8 oz. pkg. cream cheese, softened
1 Tbsp. Grand Marnier
For crust, in a small bowl, combine crumbs, 3 Tbsp. sugar and melted butter. Press onto the bottom of a 9" springform pan. Bake in a 350ºF. oven for 10 minutes. Cool. For the filling, drain raspberries, reserving juice. Set raspberries aside. In a small saucepan, combine reserved juice, 1/4 cup cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat till gelatin dissolves. Remove from heat. Cool for 10 minutes. In large mixer bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed till blended. Add reserved raspberries, Grand Marnier and raspberry-gelatin mixture. Beat on low speed till well blended. Chill till partially set (mixture will be the consistency of unbeaten egg whites). By hand, gently fold whipped cream into partially set raspberry mixture. Spoon into springform pan. Chill for 6 to 24 hours. Run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and additional whipped cream, if desired.
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Raspberry Cheesecake #3
Crust:
1-1/2 cups crushed zwieback
3 Tbsp. sugar
4 Tbsp. butter, melted
Filling:
32 oz. cream cheese, softened
1-3/4 cups sugar
1 Tbsp. all-purpose flour
3 Tbsp. raspberry liqueur
2 tsp. finely shredded orange peel
1 tsp. vanilla
4 large eggs
1-1/2 cups raspberries
Raspberry Sauce:
12 oz. raspberries (thawed)
1/2 cup sugar
1 Tbsp. lemon juice
1 Tbsp. raspberry liqueur
Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a 10" springform pan. Bake in a 325 F oven for 5 minutes. For filling, in a large mixer bowl beat cream cheese, sugar, flour, raspberry liqueur, orange peel, and vanilla with electric mixer on low speed just till combined. Add eggs all at once. Beat just till combined. Gently fold in raspberries by hand. Pour cream cheese mixture into crust-lined pan; set pan in a 15x10x1"backing ban. Bake in a 325 F oven for 1-1/4 to 1-1/2 hours or till center appears set. Remove from oven. Cool on wire rack. Chill overnight or till serving time. Garnish with raspberries and min, if desired. Pass Raspberry Sauce.
Zwieback Crust: In a mixing bowl combine sugar, zwieback and melted butter.
Raspberry Sauce: In a blender or food processor container combine one ingredients. Cover and blend till smooth. Sieve to remove seeds. Makes 1 cup.
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Raspberry Cheesecake Squares
Pat-in-the-pan crust, below
16 oz. cream cheese, softened
1/2 cup sugar
2 eggs
10-oz. pkg. frozen raspberries in light syrup, thawed and undrained
Prepare crust. Beat cream cheese in medium bowl on medium speed until smooth and fluffy; beat in sugar and eggs. Stir in raspberries. Pour over hot crust. Bake at 350ºF for 20-25 minutes or just until center is set; cool completely. Cover loosely and refrigerate about 4 hours or until firm. Cut into 3" squares. Refrigerate any leftovers. Serves 18.
Pat-in-the-Pan Crust: Heat oven to 350ºF. Mix 1/2 cup powdered sugar and 1/3 cup softened butter until creamy. Stir in 2 cups Bisquick until mixture resembles fine crumbs. Press firmly and evenly in bottom of 13x9" pan. Bake 15 minutes or until crust begins to brown.
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Raspberry Chocolate Swirl Cheesecake
Crust:
1-1/4 cups vanilla wafer crumbs, (about 40 wafers)
1/4 cup cocoa powder
1/4 cup powdered sugar
1/4 cup unsalted butter, melted
Filling:
24 oz. cream cheese, softened
1 cup sugar, divided
1-1/2 tsp. vanilla, divided
3 eggs, at room temperature
1/4 cup cocoa powder
1 Tbsp. vegetable oil
2/3 cup seedless red raspberry spread
3 Tbsp. flour
Preheat oven to 350ºF. Combine crumbs, cocoa and sugar; stir in butter. Press mixture onto bottom of 9" springform pan. Bake 8-10 minutes; cool. Raise oven temperature to 425ºF. Beat cream cheese, 3/4 cup sugar and 1 tsp. vanilla until smooth. Add eggs, beat until well-blended. In small bowl, stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2 tsp. vanilla and 1-1/2 cups cheese mixture; blend well. Add raspberry spread and flour to remaining cheese mixture and blend well. Pour half of raspberry mixture into pan; dollop with about half of chocolate mixture on top. Repeat with remaining mixture, ending with chocolate dollops on top. Gently swirl with knife. Bake 10 minutes. Reduce over temperature to 250ºF. and continue baking 55 minutes longer.
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Raspberry Swirl Cheesecake
1-1/2 cups fresh or thawed lightly sweetened loose-pack frozen red raspberries
14 oz. sweetened condensed milk
16 oz. cream cheese, softened
3 eggs
two 6-oz. chocolate crumb pie crusts
chocolate and white chocolate leaves and/or raspberries for garnish, optional
Preheat oven to 350ºF. In blender container, blend 1-1/2 cups raspberries until smooth; press through sieve to remove seeds. Stir 1/3 cup of the condensed milk into the sieved raspberries. With mixer, beat cream cheese, eggs and remaining milk in large bowl. Spoon into crusts. Drizzle with raspberry mixture. With knife or spatula, gently swirl raspberry mixture through cream cheese mixture. Bake 25 minutes or until center is nearly set when shaken. Cool; cover and chill at least 4 hours. Garnish with chocolate leaves and/or raspberries if desired. Refrigerate leftovers.
NOTE: You may freeze the second cheesecake. To serve the frozen one, remove it from the freezer about one hour before serving.
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Raspberry Swirl Cheesecake #2
Crust:
9 oz. chocolate wafer cookies
1/4 cup butter, melted
1/4 cup dark brown sugar, firmly packed
Filling:
24 oz. cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
2 Tbsp. lemon juice
3 Tbsp. flour
2 tsp. vanilla extract
12 oz. raspberry dessert filling, strained
Finely crush chocolate wafers. Preheat oven to 325ºF. In medium bowl, combine cookie crumbs, butter and brown sugar. Press firmly on bottom and sides of a 9" springform pan. In large bowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add lemon juice, flour and vanilla, mix well. In medium bowl, stir 1/3 of the batter into strained raspberry filling. Mix well. Pour remaining batter into prepared pan; using spoon, drop raspberry filling into plain batter. With knife, swirl filling into batter. Bake 1 hour or until center is set. Carefully loosen top of cheesecake from edge of pan with tip of sharp knife. Cool to room temperautre, then chill several hours before serving. Remove sides of pan; Garnish as desired.
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Raspberry Swirl Cheesecake #3
Crust:
2 cups chocolate wafer cookies, crumbled
1/4 cup sugar
1/4 cup butter, melted
Cheesecake
1 pound Breakstone cream-style cottage cheese
1 pound cream cheese, softened
1-1/2 cups sugar
4 eggs, slightly beaten
1/3 cup cornstarch
1/2 cup butter or margarine, melted
1 pint sour cream
1 Tbsp. Grand Marnier, or other orange liqueur
1 tsp. almond extract
Filling:
1/4 cup raspberry jam, seedless
1/4 tsp. raspberry oil, or extract
1 tsp. cornstarch
Combine all ingredients and pat into bottom and sides of a 9" springform pan. Bake at 350ºF for 10 minutes and cool. Sieve cottage cheese (or puree in blender until smooth). Pour into large mixing bowl. Add cream cheese. Beat with high speed of electric mixer until blended and creamy. Add sugar. On low speed, add cornstarch, Grand Marnier, eggs and almond extract. Beat until blended. Add melted butter and sour cream and blend at low speed. Filling: Measure out 3/4 cup cheesecake batter. Add raspberry preserves and flavoring. Mix well, then add cornstarch and mix again. Assembly: Pour some cheesecake into crust, spoon on half the raspberry mixture. Add remaining cheesecake mixture, then the remaining raspberry mixture. Cut through the batter with a knife or rubber spatula to create a marbling effect. Bake at 325ºFor 1 hour and 10 minutes, or until firm around edges. Turn off oven; leave cake in oven for 2 hours. Remove and cool completely on wire rack. Chill, remove sides of pan. Decorate with chocolate leaves if desired. Serves 12.
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Raspberry/Strawberry Cheesecake Squares
recipe by Lynda
Crust:
1 cup flour, all-purpose
1 cup brown sugar, firmly packed
1 cup reduced-calorie margarine
1 cup graham cracker crumbs
Filling:
8 ounces reduced-fat cream cheese, softened (NOT fat free)
1 tsp. vanilla
7 ounces marshmallow cream
8 ounces Cool Whip Liteฎ, or Fat Free, thawed
1 pint fresh raspberries, or strawberries
Glaze:
1 cup sugar
1 cup cornstarch
2 cups water
3 ounces 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 graham cracker crumbs. 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 cr่me; 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.
Lynda's Notes: This may also be made in a large deep dish graham cracker pie crust.
Per Serving (excluding unknown items): 351 Calories; 11g Fat (29.2% calories from fat); 3g Protein; 59g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 291mg Sodium
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Reese's Peanut Butter Cup Cheesecake
Crust:
1 cup Oreo cookie crumbs
1 cup vanilla wafer crumbs
4 Tbsp. unsalted butter, melted
Filling:
32 oz. cream cheese, softened
1 cup sugar
4 eggs
2 Tbsp. flour
1/2 cup sour cream
1 tsp. vanilla
15 Reese's Cups, chopped
Mix together and press onto bottom and sides of greased 9" springform pan. Preheat oven to 425ºF. Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Add flour, sour cream, and vanilla. Pour half of batter in crust-lined pan. Sprinkle Reese's on top. Pour remaining batter over top. Bake 15 minutes, then reduce heat to 225ºF and bake for an hour.
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Ribbon of Cinnamon Cheesecake
From Hersheys Chocolate for Every Season
1-3/4 cups graham cracker crumbs
1/3 cup butter, melted
16 oz. cream cheese, softened
1 cup sugar
1 tsp. vanilla
three 8-oz. cartons dairy sour cream
3 slightly beaten eggs
1-2/3 cups (10-oz. pkg.) cinnamon chips
Heat oven to 350ºF. For crust, combine graham cracker crumbs and melted butter. Press crumb mixture evenly onto bottom and about 2 up sides of ungreased 9 springform pan. Set aside. For filling, beat cream cheese, sugar and vanilla in large bowl on medium speed of electric mixer until combined. Add sour cream; beat on low speed until combined. Add eggs; beat on low speed just until combined (do not overbeat). Pour half of the filling into crust-lined pan. Sprinkle cinnamon chips over filling in pan. Carefully pour remaining filling over cinnamon chips. Place on shallow baking pan. Bake about 1 hour or until center is almost set. Cool 15 minutes on wire rack. Using knife or narrow metal 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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Rich Cheesecake
from Lynda
1-1/4 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
16 ounces cream cheese, softened
1 cup sugar
16 ounces sour cream
1 tsp. vanilla
3 eggs
For crust, combine graham crackers, sugar and margarine. Press into a 9" or 10" springform pan, pressing across bottom and slightly up the sides of the pan. Bake for 8-10 minutes in a preheated 325ºF. oven. Remove from oven and let cool. Increase oven temperature to 350ºF. Cream together cream cheese and sugar. Next add sour cream and vanilla and mix well. Add, eggs one at a time. Blending well after each addition. Pour batter into prepared crust in springform pan. Bake 40-45 minutes. (The center of the cheesecake will still be jiggly.) Turn off oven. Leave cheesecake in the warm oven for one hour. Remove from oven and let cool. Refrigerate. Serve Cheesecake plain, or with fruit topping of your choice. Makes 8-12 servings.
Lynda's Notes: When I got a new mixer, this is one of the recipes I put to the test. I wasn't sure if my KitchenAid hand mixer would do the job on the thick cheesecake batter, but it didn't let me down. from Jennifer Fisher, Kentucky
Per Serving (excluding unknown items): 389 Calories; 28g Fat (64.2% calories from fat); 6g Protein; 29g Carbohydrate; trace Dietary Fiber; 119mg Cholesterol; 251mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5-1/2 Fat; 1-1/2 Other Carbohydrates.
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Rich Chocolate Cheesecake
from Southern Living magazine
1-1/2 cups chocolate wafer crumbs
1/4 tsp. ground nutmeg
1/2 cup butter, melted
24 oz. cream cheese, softened
3/4 cup sugar
3 eggs
8 oz. sour cream
6 squares semisweet chocolate, melted
1 Tbsp. cocoa
3/4 tsp. cocoa
1-1/2 tsp. vanilla extract
1/2 cup whipping cream, whipped
additional whipped cream, optional
chocolate curls, optional
almonds, optional
maraschino cherries, optional
Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9" springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow cheesecake to cool in oven an additional 30 minutes. Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries. Yield: 10 to 12 servings.
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Rich Cream Cheesecake
from "The Best of Baking" by Wolter and Teubner
Shortbread:
1-1/3 cups all-purpose flour
8 Tbsp. butter, cut into small, pieces
1/4 cup sugar
1 Tbsp. sugar
1 egg yolk
pinch of salt
1/2 lemon, peel grated
Filling:
1 cup milk
1 cup granulated sugar
pinch of salt
1 lemon, peel grated
4 egg yolks
2 packages unflavored gelatin
3 Tbsp. water
2 cups whipping cream
1 pound cream cheese
powdered sugar
To make shortbread: Sift flour onto a clean working surface or into a large bowl. Dot with butter. Make a well in the center and add sugar, egg yolk, salt and lemon peel. Working from the center outwards, quickly knead all ingredients to a smooth dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 30 minutes. Preheat oven to 375ºF. Grease 2 baking sheets. Line sides of a 10" springform cake pan with a strip of waxed paper. On a floured surface, roll out dough to make two 10" rounds. Place on greased baking sheets. pierce 1 round all over with a fork to prevent it from rising unevenly during cooking. Bake 8 to 10 minutes or until golden brown. While still warm, cut round which was pierced with a fork into 12 equal portions. Cool on a rack with other round. For Filling: Put milk, sugar, salt, lemon peel and egg yolk into a double boiler. Heat gently, stirring constantly until smooth and slightly thickened. Remove lemon custard from heat and transfer to a medium bowl. In a small saucepan, dissolve gelatin in water over low heat. Stir into lemon custard; cool. Whip cream until stiff. Beat cream cheese to soften. When custard begins to set, stir in beaten cream cheese. Put mixture into a blender and process until smooth. Return to bowl and carefully fold in whipped cream. Place uncut shortbread round in prepared springform pan. Spoon in cream cheese filling; smooth the surface. Arrange cut shortbread on top to form a round. Refrigerate until set. When completely set, remove cheesecake from pan and carefully peel away waxed paper. Sift powdered sugar over cake.
NOTES: If desired, add fresh or frozen strawberries, raspberries or blueberries to the cream cheese mixture. Frozen fruit should be thawed, drained and sweetened to taste. If fresh fruit is used, wash, pat dry with paper towels and sprinkle with sugar. Let stand for a few minutes before adding to the mixture.
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Rocky Road Cheesecake
1 cup chocolate wafer crumbs
1 each envelope unflavored gelatin
16 oz. soft cream cheese
1/3 cup cocoa
2 cups mini marshmallows
1/2 cup chopped nuts
3 Tbsp. margarine, melted
1/4 cup cold water
3/4 cup sugar
1/2 tsp. vanilla
1 cup whipping cream, whipped
Combine crumbs and margarine; press onto bottom of 9" springform pan. Bake at 350ºF., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in remaining ingredients; pour over crust. Chill until firm.
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Rum Raisin Cheesecake
1 cup old fashioned oats, uncooked
3 Tbsp. brown sugar, packed
16 oz. cream cheese, softened
1/4 cup unbleached all-purpose flour
1/2 cup sour cream
2 Tbsp. margarine
1/3 cup raisins
2 Tbsp. old fashioned oats, uncooked
1/4 cup chopped nuts
3 Tbsp. margarine, melted
1/3 cup granulated sugar
2 each large eggs
3 Tbsp. rum
1/3 cup brown sugar, packed
1/4 cup chopped nuts
Combine oats, nuts, brown sugar and margarine; press onto bottom of 9" springform pan. Bake at 350ºF. for 15 minutes. Combine cream cheese, granulated sugar and 2 tsp. flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350ºF. for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
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Rum-Glazed Apple Cheesecake
Recipe by Betty Kruse; as published in the Cedar Rapids Gazette
Crust:
1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/4 cup butter, melted
Filling:
16 oz. soft cream cheese
1/2 cup sugar
2 each eggs
1/2 tsp. vanilla
Topping:
4 cups peeled, thinly sliced apples
1/2 tsp. cinnamon
1/2 cup sugar
1/2 cup pecans, chopped
Glaze:
1/3 cup apple jelly
1 Tbsp. rum
Combine crumbs, sugar and butter. Press into bottom of 9"springform pan. Bake at 325ºF. for 10 minutes. Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust. Toss apples with sugar and cinnamon. Spoon apple mixture over cream cheese; sprinkle with pecans. Bake at 350ºF. for 1 hour and 10 minutes. Remove from oven. Heat apple jelly and rum together. Spoon over cheesecake; cool. Loosen cake from rim of pan and remove carefully. Chill cheesecake in refrigerator before serving.
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Savannah Peach Cheesecake
Crust:
1 cup graham cracker crumbs
3 Tbsp. margarine
2 Tbsp. sugar
Filling:
1 envelope gelatin, unflavored
1/2 cup cold water
8 oz. light cream cheese
3 Tbsp. sugar
1/8 tsp. ground ginger
1/2 cup skim milk
16 oz. lowfat yogurt with fruit, peach flavor
Topping:
2 fresh peaches, peeled, and sliced
1 Tbsp. lemon juice
Stir together crumbs, margarine and 2 tsp. sugar in small bowl; press onto bottom of 9" springform pan. Chill. Soften gelatin in water in small saucepan; stir over low heat until dissolved. Blend cream cheese product, 3 tsp. sugar and ginger in large mixing bowl at medium speed until well blended (electric mixer). Gradually add gelatin and milk; mix well. Chill until mixture is thickened but not set. Fold in yogurt; pour over crust. Chill until firm. About 6 hours. Carefully remove rim of pan just before serving. Toss together peach slices and lemon juice, drain. Arrange peaches on top of cheesecake. Serves 8.
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Snickers Cheesecake
Crust:
1-1/2 cups chocolate wafer crumbs
1/4 cup butter, melted
Filling:
24 oz. cream cheese, softened
1 cup sugar
4 eggs
1 Tbsp. vanilla
1 cup heavy cream
1-1/2 cups small pieces of snack-sized Snickers bars
Topping:
4-1/2 cups small pieces of snack-sized Snickers bars
Fudge Sauce:
2 oz. unsweetened chocolate
3/4 cup sugar
1/3 cup boiling water
2 Tbsp. butter
3 Tbsp. light corn syrup
To make crust, combine crumbs and butter. Press into bottom and up sides of 91/2 springform pan; set aside. Preheat oven to 325ºF. To make filling, with electric mixer on medium speed, combine cream cheese and sugar, beating until smooth. Add eggs, one at a time. Add vanilla and heavy cream. Beat at medium speed 5 minutes. Fold in candy bar pieces. Pour into crust; bake 80 minutes or until cheesecake is almost set in center. Remove from oven; let cool on wire rack 1-2 hours. Top with candy bar pieces and chill 4-6 hours. To make fudge sauce, combine chocolate and butter in heavy saucepan and cook over low heat, stirring gently, until mixture has melted. Stir in boiling water, sugar and light corn syrup, mixing until smooth. Increase heat to medium; stir until mixture starts to boil. Reduce heat; let simmer 5 minutes without stirring. Remove from heat; let cool 15-20 minutes. Drizzle over chilled cheesecake just before serving. Garnish with whipped cream, if desired. Serves 10-12.
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Spanish Cheesecake
16 oz. pound cream cheese
1-1/2 cups sugar, granulated
2 eggs, large
1/2 tsp. cinnamon, ground
1 tsp. lemon rind, grated
1/4 cup unbleached flour
1/2 tsp. salt
powdered sugar
3 Tbsp. butter
Preheat the oven to 400ºF. In a large mixing bowl, cream the cheese, 1 Tbsp. of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 Tbsp. of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes, then reduce the temperature to 350ºF.and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with powdered sugar.
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Strawberry Cheesecake
Crust:
1-1/2 cups graham crackers
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
Filling:
19 oz. cream cheese, softened
2 tsp. lemon peel, grated
3 each eggs
1 cup sugar
1/4 tsp. vanilla
Glaze:
1 cup mashed strawberries
3 Tbsp. cornstarch
1 cup sugar
1/3 cup water
Pre-heat oven to 350ºF. To make crust: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300ºF. To make Filling: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. To make Glaze: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
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Strawberry Chocolate Chip Cheesecake
Pastry Crust, below
24 oz. cream cheese, softened
3/4 cup sugar
10 oz. frozen sliced strawberries with syrup, thawed
2/3 cup flour
3 eggs
1 tsp. strawberry extract
4-5 drops red food color
1 cup semisweet miniature chocolate chips
sweetened whipped cream, optional
fresh strawberries, optional
Prepare crust; set aside. Beat cream cheese and sugar in large mixer bowl until smooth. Puree strawberries with syrup in food processor or blender; add to cream cheese mixture. Blend in flour, eggs, strawberry extract and food color. Stir in chips. Pour into prepared crust. Bake at 450ºF. for 10 minutes; without opening oven door, decrease temperature to 250ºF. and continue to bake 50-60 minutes or until set. Cool; loosen cake from side of pan. Cover; chill several hours or overnight. Serve topped with sweetened whipped cream and strawberries. Serves 10-12.
Pastry Crust: Cream 1/3 cup softened butter and 1/3 cup sugar in small mixer bowl. Blend in 1 egg. Add 1-1/4 cups flour; mix well. Spread dough on bottom and 1-1/2" up side of 9" springform pan. Bake at 450ºF for 5 minutes; cool.
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Super Double-Cream Cheesecake
Crust:
8-1/2 oz. chocolate wafer cookies
1/4 cup sugar
1 tsp. ground cinnamon
pinch salt
6 Tbsp. unsalted butter, melted
Filling:
24 oz. cream cheese, softened
2/3 cup sugar
1/2 tsp. salt
3 eggs
3 cups sour cream
1 Tbsp. lemon juice, fresh
1-1/2 Tbsp. bourbon, or dark rum
1 tsp. vanilla extract
2 Tbsp. unsalted butter, melted
In a food processor or blender, grind the cookies into moderately fine-textured crumbs. Add the sugar, cinnamon and salt and process briefly to blend. Transfer to a bowl, pour the butter over the crumbs and toss with a fork to moisten evenly. Gently press the crumbs evenly over the bottom and sides of a 9"springform pan. Preheat the oven to 350ºF. In a food processor, combine the cream cheese, sugar, salt and eggs; blend until smooth, scraping down the sides of the container as necessary. Add the sour cream (see note), lemon juice, bourbon, vanilla and butter and blend. Pour the filling into the cookie-crumb shell and bake in the middle of the oven for 45 minutes. Turn off the oven, prop the oven door open slightly and allow the cake to rest in the oven for 1 hour. Cool on a rack and refrigerate for at least 8 hours.
NOTE: If the container of the food processor is not large enough, add only 1 cup of sour cream. Pour about half the mixture into a mixing bowl; add the remaining 2 cups of sour cream to the processor and blend. Combine both batches in the mixing bowl and stir to blend. This recipe recommends making it the day before to let the flavours meld
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Swirl of Chocolate Triangles
Crust:
2 cups graham cracker crumbs
1/2 cup butter, melted
1/3 cup sugar
Filling:
16 oz. cream cheese, softened
1 cup sugar
1/4 cup flour
12 oz. evaporated milk (1-1/2 cups)
2 large eggs
1 Tbsp. vanilla
6 oz. (1 cup) semisweet chocolate chips
Preheat oven to 325ºF. Combine cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 9x13" baking pan. Beat cream cheese, sugar and flour in large mixer bowl until smooth. Gradually beat in milk, eggs and vanilla. Microwave chocolate chips in medium, microwave-safe bow, on High (100% power) for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Stir 1 cup cream cheese mixture into chocolate. Pour remaining cream cheese mixture over crust. Pour chocolate mixture over all. Swirl mixtures with spoon, pulling plan cream cheese mixture up to the surface. Bake 40-45 minutes or until set. Cool completely in pan on wire rack; refrigerate until firm. Cut into 15 rectangles. Cut each rectangle in half diagonally to form triangles.
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Swiss Cheesecake
Crust:
shortbread, below (or use purchased shortbread crust)
Cheesecake:
2 cups cottage cheese
1 cup swiss cheese, grated
6 Tbsp. butter, softened
3 Tbsp. unbleached flour
3 Tbsp. cornstarch
1/2 cup sugar, granulated
6 large egg yolks
9 large egg whites
Preheat the oven to 350ºF. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill.
Shortbread: Combine 1 cup shortbread cookie crumbs(15 cookies) with 2 Tbsp. melted butter and press into bottom of 9"springform pan; refrigerate
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Tagalong Cheesecake
Crust:
1 box Girl Scout Tagalong cookies
Cake:
2 pounds cream cheese
1-1/4 cups sugar
2 Tbsp. flour
4 whole eggs
2 egg yolks
1/3 cup cream
1 tsp. vanilla
1-1/3 cups peanut butter
Glaze:
8 oz. semi sweet chocolate
1 cup cream
1 tsp. vanilla
1 cup chopped peanuts
Crush cookies in food processor. Press crumbs into bottom of 10" springform pan. Preheat oven to 425ºF. Beat cream cheese until smooth. Add sugar, flour, whole eggs, egg yolks, cream and vanilla. Beat until very smooth, scraping sides frequently. Pour filling over cookie crust. Bake 15 minutes. Reduce oven temperature to 225ºF and bake for 50 minutes. Increase temperature to 350ºF and bake for 7 minutes. Place hot cake in refrigerator to cool overnight. For glaze: Heat chocolate, cream and vanilla in microwave on high for 1-1/2 minutes. Whisk to blend completely. Place cake on serving plate. Ice top and sides of cake with glaze. Press chopped peanuts into sides for decoration.
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Tempting Trifle
1-1/2 cup soft coconut macaroon crumbs
24 oz cream cheese, softened
3/4 cup sugar
4 large eggs
1/2 cup whipping cream
1/2 cup sour cream
2 tbsp sweet sherry
1 tsp vanilla
10 oz raspberry jam
1/2 cup whipping cream, whipped
toasted slivered almonds
Press crumbs onto bottom of greased 9" springform pan. Bake at 325ºF. for 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake 70 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds.
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Terri's Peachy Keen Cheesecake
Crust:
1-1/2 cups almond cookie crumbs
1 Tbsp. sugar
1 Tbsp. cinnamon
2 Tbsp. butter, melted
Filling:
16 oz. cream cheese, softened
1 cup sugar
1/4 cup cocoa powder
3 eggs
1/2 tsp. almond extract
1 cup sour cream
1/4 cup peach schnapps
Glaze:
1/3 cup sugar
2 Tbsp. cornstarch
3/4 cup peach nectar
1/4 cup peach schnapps
3 fresh peaches, peeled and sliced
whipped cream for garnish
For crust, combine crumbs, sugar, cinnamon and butter, mixing well. Press into bottom and 1-1/2 up sides of 8 springform pan; chill. Preheat oven to 350ºF. For filling, with electric mixer on medium speed, beat cream cheese, sugar and cocoa powder. Add eggs, almond extract and sour cream, beating until smooth. Stir in schnapps. Pour filling into crust and bake 40-50 minutes. Remove from oven and let cool on wire rack 1-2 hours. To make glaze, combine sugar, cornstarch and peach nectar in saucepan and cook over medium heat, stirring constantly, until mixture boils. Simmer 1 minute. Remove from heat and add schnapps. Let cool to lukewarm. Spoon 1/4 of glaze over top of cooled cheesecake. Arrange peach slices in semi-circle on top of glaze. Spoon remaining glaze over peach slices. Chill until glaze is firm, about 1-2 hours, then remove rim of pan. Garnish with whipped cream.
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The Ultimate Cheesecake
2-1/2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup sugar
40 oz. softened cream cheese
1-3/4 cups sugar
3 Tbsp. flour
2 tsp. lemon peel
1-1/2 tsp. orange peel
1/4 tsp. vanilla
5 large eggs
2 egg yolks
1/4 cup heavy cream
3/4 cup sour cream
1 ripe mango
1/4 cup sugar
1 package frozen raspberries, light syrup
1 kiwi fruit, pared, sliced
1/4 cup fresh raspberries
Preheat oven to 450ºF. With fork, toss graham cracker crumbs with butter and sugar until moistened. Transfer to 9" springform pan. Evenly press onto pan, sides and bottom. Bake until golden, 5 minutes. Cool In large bowl, at high speed, beat cream cheese with sugar, flour, peels and vanilla until blended. At medium speed, beat in eggs and yolk, one at a time, scraping bowl occasionally. Beat in heavy cream. Pour mixture in prepared pan. Bake 10 minutes. Lower temperature to 300 F. Bake 1 hour, 10 minutes. Filling mixture will be loose but will set on standing. Cool cake on wire rack 2 hours. With spatula, spread sour cream over top of cake to within 1/2"of edge. Refrigerate 3 hours or overnight. Pare mango, slice flesh from pit. Cut enough slices into small triangles to make 1/4 cup. Place remaining in food processor. Add sugar. Process until pureed. Pour into small bowl. In clean food processor, puree raspberries with their syrup. Pour through sieve placed on saucepan. Stir in cornstarch. Bring to boiling, simmer 1 minute, stirring, until thick and clear. Pour into small bowl. Cover, refrigerate till cold Remove cake from pan, place on serving dish. Spoon mango and raspberry sauces over top of cake. Garnish with mango, kiwifruit and fresh raspberries. Pass remaining fruit sauces.
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Tiramisu Cheesecake
Crust:
2 Tbsp. butter or margarine, melted
1/2 tsp. instant espresso powder
1 cup vanilla-wafer crumbs
Filling:
24 oz. cream cheese, or neufchatel cheese
8 oz. mascarpone cheese
1 2/3 cups sugar
4 large eggs, room temperature
1 tsp. vanilla extract
1 pinch salt
2 tsp. instant espresso powder
1 Tbsp. hot water
2 Tbsp. brandy
1 oz. semisweet chocolate, grated
2 tsp. unsweetened cocoa
Preheat oven to 350ºF. Butter an 8" springform pan. Stir in butter and espresso powder in small bowl until combined. Stir in crumbs until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside bottom and sides or springform pan with heavy-duty foil. Meanwhile, beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy, 2 minutes. Gradually beat in sugar, scraping down sides of bowl with rubber spatula, until completely smooth, 3 minutes. Reduce speed to medium and beat in vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Pour 4 cups filling over crust in prepared pan and place in large roasting pan. Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula. Place pan on oven rack. Pour enough hot water into roasting pan to come 1" up side of springform pan. Bake 1-1/4 hours or until center is just set. Remove cheesecake from water bath. Cool completely on wire rack. Remove foil. Cover and refrigerate overnight. Just before serving, run knife around edge of pan; remove sides. Sprinkle lightly with cocoa. Makes 12 servings.
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Topfenkuchen
2-1/2 cups flour, sift on pastry board
1/2 cup sugar
2 egg yolks
1 cup butter, softened
2 tsp. lemon rind, grated
1-1/2 cups cottage cheese, sieved
4 egg yolks
2 tsp. lemon rind, grated
1/2 cup sugar
2 Tbsp. flour
4 egg whites
1/2 cup raisins
1/2 cup almonds, slivered/blanched
Make a well in the center of the flour and put into it the next four ingredients. Quickly work these ingredients into the flour to make a smooth dough, adding a bit more flour if needed, to facilitate handling. On a floured board, roll out the dough into a 11x17" rectangle. Line a baking sheet with the dough and bake at 350ºF. for about 15 minutes, or until it is about half done. Let it cool. Add the 4 egg yolks and lemon rind to the cottage cheese. Beat the egg whites until very stiff, gradually adding the sugar, beginning when they have slightly stiffened. Fold the beaten egg whites into the cheese and spread the cooled pastry shell with the cheese filling. Sprinkle the cake with the raisins and almonds. Bake in a very slow oven (250ºF.) about 45 minutes. Let cool and cut into large squares.
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Torta di Ricotta (Italian Style Cheesecake)
Crust:
1/2 cup butter
1-1/3 cups flour
1 egg
Batter:
2 pounds ricotta cheese
1-1/2 cups sugar
1/4 cup flour, sifted
6 eggs, separated
1 tsp. vanilla extract
1/4 cup mixed candied fruit, chopped
Cut the butter into the flour until crumbly. Stir in egg and blend well. Reserve about 1/2 cup of the mixture and pat the remaining crumbs lightly into the bottom of a lightly greased 10 springform pan. Beat the ricotta cheese until creamy. Beat in 1 cup of sugar, the flour and the egg yolks one at a time, beating well after each addition. Add the vanilla and candied fruit and blend thoroughly. Beat the egg whites until stiff, adding the remaining sugar gradually. Fold gently into the ricotta mixture. Pour the batter into the prepared pan, sprinkle with reserved crumbs, and bake in a 325ºF oven for about 1 hour 30 minutes, or until firm. Let cool in the pan. Serves 10 to 12.
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Triple Chocolate & Vanilla Cheesecake
1-1/2 cups finely crushed Oreos (about 18 cookies)
3 Tbsp. butter, melted
32 oz. cream cheese, softened
14-oz. can sweetened condensed milk
4 eggs
1/3 cup flour
1 Tbsp. vanilla
2 oz. semisweet chocolate, melted
Chocolate Glaze, below
Heat oven to 350ºF. Combine crumbs and butter; press into 9" springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in milk, then eggs, flour and vanilla until smooth. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into pan. Top with vanilla batter. Bake 50 minutes or until set. Cool; top with Chocolate Glaze. Chill; refrigerate leftovers.
Chocolate Glaze: In small saucepan, over low heat, melt 4 oz. semisweet chocolate with 1/2 cup whipping cream. Cook and stir until thickened.
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Triple Citrus Cheesecake
from Gina
1 cup graham cracker crumbs
1/3 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
32 oz. cream cheese
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. grated orange peel
Mix crumbs, brown sugar and butter; press onto bottom of 9" springform pan. Bake at 325ºF for 10 minutes if using a silver springform pan. (Bake at 300ºF for 10 minutes if using a dark nonstick springform pan.) Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in remaining ingredients; pour over crust. Bake at 325ºF for 1 hour and 5 minutes or until center is almost set if using a silver springform pan. (Bake at 300ºF for 1 hour and 5 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
How To Avoid Cracked Cheesecakes: After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.
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Tunnel of Fudge Cheesecake
Cookies n Cream Crust, below
40 oz. cream cheese, softened
1-1/2 cups sugar
1/4 cup flour
1/2 tsp. salt
1/4 cup whipping cream
3 oz. semisweet chocolate, melted and cooled
1/2 cup semisweet chocolate chips
1 Tbsp. vanilla
Chocolate Whipped Cream, below or regular whipped cream, sweetened to taste
5-7 chocolate leaves for garnish, optional
Prepare crust as directed. Preheat oven to 400ºF. In large bowl, beat cream cheese and sugar together until smooth and fluffy. Add eggs, one ata time, beating well after each addition. Beat in flour, salt and cream. Place 2 cups of the cheese mixture in medium bowl. Stirring constantly, gradually add melted chocolate, blending until well combined. Stir in chocolate chips; set aside. Stir vanilla in remaining cheese mixture. Pour all but 1-1/2 cups light cheese mixture into preapred crust. Spoon chocolate-cheese filling in 2 wide ring on light cheese mixture, about 1-1/2 from edge of pan. Be careful not to get any in center of light mixture. Using back of spoon, carefully press chocoalte mixture down into light mixture until top os level. Spoon reserved light cheese mixture over all; smooth top. Place cheesecake in center of middle oven rack. Position 13x9 pan filled halfway with hot water on lower shelf. Bake 15 minutes. Reduce heat to 300ºF.; bake additional 50 minutes. Turn oven off. Let cheesecake cool in oven 1 hour with oven door propped open 1-3. Remove cheesecake from oven to a rack; cool completely. Cover and refrigerate overnight. Run a thin knife around inside edge of pan; remove side of pan. Use thin knife to loosen crust from bottom of pan. With two large metal spatulas, carefullly slide cheesecake off pan bottom onto serving plate. Spread Chocolate Whipped Cream over top of cheesecake. Fan chocolate leaves in center of cheesecake. Chill at least 1 hour before serving.
Cookies n Cream Crust: Preheat oven to 350ºF. Lightly grease 9 pie pan. In medium bowl, stir together 1-1/2 cups Oreo cookie crumbs (about 22 cookies) and 3 Tbsp. melted butter. Turn mixture into prepared pan; with back of large spoon press firmly and evenly over bottom and up sides of pan. Bake 10 minutes; cool to room temperature.
Chocolate Whipped Cream: In small mixing bowl, stir together 2 Tbsp. cocoa powder and 2-4 Tbsp. powdered sguar until thoroughly mixed. Slowly stir in 1 cup whipping cream. Taste; add more sugar, if necessary. (If adding liqueur, allow for sweetness it will add.) Cover and refrigerate 30 minutes. Beat cream until it forms soft mounds. Beating constantly, add 1 tsp. vanilla and, if desired, gradually drizzle in 1-3 Tbsp. Kahlua, Grand Marnier or other liqueur. Beat until liquid is incorporated and cream reaches desired consistency.
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Turtle Cheesecake
1-1/2 cups finely crushed vanilla wafer cookies (about 40 cookies)
1/4 cup butter, melted
16 oz. cream cheese, softened
1/2 cup sugar
2 tsp. vanilla
2 eggs
1/4 cup hot fudge topping
1 cup caramel topping
1/2 cup coarsely chopped pecans
Heat oven to 350ºF. Mix cookie crumbs and butter in medium bowl. Press firmly against bottom and side of 9" pie plate. Beat cream cheese, sugar, vanilla and eggs in large bowl with electric mixer on low speed until smooth. Pour half of the mixture into pie plate. Add hot fudge topping to remaining cream cheese mixture in bowl, beat on low speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixtures slightly with tip of knife. Bake 40 to 50 minutes or until center is set. (Do not insert knife into cheesecake because the hole may cause cheesecake to crack as it cools.) Cool at room temperature 1 hour. Refrigerate at least 2 hours until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.
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Turtle Swirl Cheesecake
Crust:
9-ounce package chocolate wafer cookies
6 Tbsp. unsalted butter, melted
Filling:
32 oz. cream cheese, room temperature
1-1/4 cups sugar
5 large eggs
1-1/2 tsp. vanilla extract
3 Tbsp. whipping cream
4 ounces semisweet chocolate, chopped
1 cup purchased butterscotch caramel fudge sauce
1/2 cup (about) whole toasted pecans
Preheat oven to 350ºF. Finely grind cookies in processor. Blend in butter. Press crumb mixture onto bottom and 1"up sides of 9"-diameter springform pan with 2 3/4"-high sides. Wrap outside of springform pan with foil. For filling: Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add sugar and beat until smooth. Beat in eggs 1 at a time. Mix in vanilla extract. Bring cream to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until mixture is melted and smooth. Remove from heat. Pour half of cream cheese mixture into crust. Spoon half of chocolate mixture over by tablespoons, spacing evenly. Using tip of knife, swirl chocolate mixture into filling. Spoon remaining cream cheese mixture over. Spoon remaining chocolate mixture over by tablespoons. Swirl into filling. Bake until sides are set and center moves slightly when pan is shaken, about 1 hour 5 minutes. (Cake may crack.) Cool in pan on rack. Chill overnight. Using small knife, cut around pan sides to loosen cake. Release pan sides. Drizzle 1/4 cup caramel sauce over top of cake. Garnish with whole pecans. Pass remaining sauce separately.
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Ukrainian Cheesecake
purchased shortbread crust
2 cups cottage cheese
3 eggs; large, separated
1/2 cup sugar, granulated
1/2 cup sour cream
2 tsp. cornstarch
1 tsp. lemon peel, grated
1/2 cup walnuts, chopped, optional
Preheat the oven to 325ºF. Press the cottage cheese through a sieve and drain. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir until all ingredients are well blended and the mixture is smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter. Pour the mixture into the prepared crust and bake for about 1 hour. Cool to room temperature before serving.
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Ultimate Pineapple Cheesecake
from Southern Living magazine
1 cup graham cracker crumbs
2 Tbsp. sugar
1/4 cup butter, melted
24 oz. cream cheese, softened
1 cup sugar
4 eggs
1 Tbsp. vanilla
1/4 tsp. salt
Pineapple Glaze:
8-3/4 oz. crushed pineapple, undrained
1/2 cup sugar
3 Tbsp. cornstarch
1 egg, beaten
1 Tbsp. butter
Combine crumbs, 2 tsp. sugar, butter. Mix well, press in bottom of 9"springform pan. Beat cream cheese with mixer until fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well. Stir in vanilla and salt. Bake at 350 for 50 minutes. Let cool to room temperature on rack. Refrigerate several hours. Yield: 10 to 12 servings.
Pineapple Glaze: Drain, reserve juice of pineapple. Add water to juice to make 1/2 cup. Mix sugar and cornstarch with juice. Cook over low heat until thick. Add egg, butter, cook 2 minutes. Cool and spread on cheesecake and refrigerate. Yield: 1-1/2 cups.
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Ultimate Strawberry Cheesecake
1-1/4 cups graham cracker crumbs (fine)
1 pound cottage cheese, small curd
16 oz. softened cream cheese
1-1/2 cups sugar
4 eggs
1/2 cup cornstarch
2 tablespoons lemon juice
1/2 cup margarine or butter
1 pint dairy sour cream
Strawberry Glaze:
1 tablespoon cornstarch
1/4 cup water
1/3 cup light corn syrup
1/4 cup crushed strawberries
1 teaspoon lemon juice
1 dash red food coloring(if desired)
Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides. Into a large bowl, mash cottage cheese through sieve; add cream cheese. Beat on high setting with electric mixer until well blended. Beat in sugar, then eggs. Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth. Pour into prepared pan. Bake in 325 deg F oven for 70 minutes or until firm around the edge. Turn oven off. Let cake stand in oven for 2 hours. Take out and chill. Remove side of pan. If desired, cover with Strawberry glaze. Freezes well.
Strawberry Glaze: Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool slightly, then cover top with glaze.
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Very Blueberry Cheesecake
1-1/2 cups vanilla wafer crumbs
1 each envelope unflavored gelatin
16 oz. cream cheese, softened
1 tsp. grated lemon peel
3 cups frozen whipped topping, thawed
1/4 cup margarine, melted
1/4 cup cold water
1 Tbsp. lemon juice
7 oz. marshmallow creme
2 cups blueberries, frozen or fresh
Combine crumbs and margarine, press onto bottom of 9" springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel.
VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries
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Very Smooth Cheesecake
1 cup graham cracker crumbs
3 Tbsp. margarine, melted
1/4 cup cold water
1/2 cup sugar
milk
3 Tbsp. sugar
1 envelope unflavored gelatin
8 oz. cream cheese, softened
10 oz. frozen strawberries, thawed
1 cup whipping cream, whipped
Combine crumbs and margarine; press onto bottom of 9" springform pan. Bake at 325ºF., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm.
VARIATION: Substitute 1 cup vanilla wafer crumbs, 1/2 cup chopped nuts, 2 Tbsp. of sugar and 2 Tbsp. of margarine for graham cracker crumbs, sugar and margarine.
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Warm Upside-Down Cheesecakes with Pineapple Sauce
from Gourmet Magazine
1 Tbsp. unsalted butter
1/4 cup graham cracker crumbs
3/4 cup cream cheese, softened (6 oz.)
1/4 cup + 1 tsp sugar
1/4 tsp. freshly grated lemon zest
1/4 tsp. vanilla
1 large egg
1 tsp. cornstarch
1/2 cup drained canned crushed pineapple, reserve 1 tsp. juice
1/2 cup water
In small saucepan melt butter over moderate heat, stir in graham crumbs, and then divide mixture among 4 paper lined 1/2 cup muffin tins, pressing in to form a crust. Bake the crusts in the middle of a preheated 350ºF. oven for 5 minutes, and then let cool on a rack for 5 minutes. In a bowl with an electric mixer, beat together the cream cheese, 1/4 cup of the sugar, the zest and the vanilla until the mixture is combined well. Add the egg, and beat in until well combined, and divide the batter among the tins. Bake the cheesecakes in the middle of a preheated 350ºF oven for 20 minutes or until they are set, and let them cool on a rack for 10 minutes. While the cheesecakes are baking, in a small bowl dissolve the cornstarch in the reserved pineapple juice. In a small saucepan simmer the crushed pineapple with the water and remaining 1 tsp sugar for 5 minutes, or until the liquid is reduced to about 2 Tbsp. Stir the cornstarch mixture and stir it in to the pineapple mixture. Simmer the sauce, stirring, for 2 minutes, transfer it to a metal bowl set in a larger bowl of ice and cold water, and let it cool, stirring occasionally. Spoon the sauce onto 2 plates and invert the cheesecakes onto the sauce, discarding the paper.
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Washington Cheesecake
From the Official U.S. Olympic Training Table Cookbook
Crust:
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup touch of butter spread
Filling:
24 oz. cream cheese, softened
3/4 cup sugar
2 Tbsp. flour
3 eggs
2 Tbsp. milk
1 tsp. vanilla
Topping:
2 Tbsp. almond-flavored liqueur, optional
1 21 oz. can cherry pie filling
Heat oven to 325ºF. Mix crumbs; sugar and spread; press onto bottom of 9" springform pan. Bake 10 minutes. Increase oven temperature to 450ºF. Beat cream 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 vanilla; pour over crust. Bake 10 minutes. Reduce oven temperature to 250ºF.; continue baking 30 to 35 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.
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Westphalian Cheesecake
purchased shortbread crust
1-1/2 cups cottage cheese, small curd
6 Tbsp. butter
1/4 cup sugar, granulated
4 each eggs; large, separated
1/2 tsp. vanilla extract
8 oz. cream cheese
1 tsp. cornstarch
Preheat the oven to 325ºF. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill.
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