Date: Wed, 4 Aug 93 22:29:33 CDT
No Bake Cheesecake
2 eggs separated
1 cup milk
2 envelopes unflavoured gelatin
1 cup sugar
1/4 teaspoon salt
1 teaspoon grated lemon peel
3 cups creamed cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla extract
unbacked crumb crust
1 cup heavy cream
chopped nuts or canned fruit for garnish
In small bowl, beat egg yolks with milk until mixed; in 2-quart
saucepan, stir gelatin with sugar and salt.
Stir yolk mixture into gelatin mixture. Cook over medium heat, stirring,
until mixture thickens and coats spoon. Remove from heat; add lemon peel;
cool. Into large bowl, press cottage cheese through sieve; add lemon juice
and vanilla. Add gelatin mixture. Chill about 30 minutes, stirring until
mixture mounds when dropped from spoon.
Meanwhile, press half of crust mixture in bottom of 9-inch springform pan.
In small bowl with mixer at high speed, beat egg whites just until stiff
peaks form; spoon onto gelatin mixture. Beat cream until soft peak form;
spoon onto egg whites; fold egg whites and cream into gelatin mixture.
Pour gelatin mixture into prepared springform pan.
Sprinkle top with remaining crumb mixture and refrigerate until firm.
Pina Colada Cheesecake
Filling:
2 envelopes unflavoured gelatin
3/4 cup sugar
1 can pineapple juice (6 oz)
3 eggs, separated
3 large packages (8 oz) cream cheese
1/4 cup dark Jamaican rum
1/4 teaspoon coconut extract
Topping:
2 cans (8 oz) crushed pinapple in syrup
2 tablespoons sugar
1 tablespoon cornstarch
Crust:
1 1/2 cups vanilla wafer crumbs
1 cup flaked sweetened coconut
1/3 cup butter, melted
Crust: combine indredients. Mix well. Press mixture evenly over bottom
and sides of an 8 or 9 inch pan. Chill.
Filling: mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice.
Let stand until gelatin has softened. Place over low heat; stir until
gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well.
Gradually beat hot gelatin mixtures into egg yolks. Let cool.
In medium bowl, beat cream cheese until fluffly. Add to gelatin mixture;
beat until well blended. Stir in rum and coconut extract. Refrigerate
gelatin mixture to chill. Stir frequently as mixture thickens. When
gelatin mixture is consistency of unbeaten egg whites, remove from
refrigerator.
In large bowl, beat egg whites until foamy. While beating, add remining
1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks.
Fold egg whites into thickened gelatin mixture. Turn into prepared crust.
Refrigerate for 6 hours or as long as overnight.
Topping: combine ingredients in saucepan. Stir until cornstarch dissolves.
Cook over medium heat, stirring, until sauce boils and thickens slightly.
Chill. Spoon sauce over top of cheesecake.
Blue Ribbon Cheesecake
1 1/2 cups graham cracker crumbs
1 butter, melted
3 tablespoons sugar
3 8-ounce packages cream cheese, room temp
1 cup sugar
3 eggs, room temp
1/2 cup butter, melted and cooled
1/8 teaspoon orange extract
Grated orange peel for garnish
Combine crumbs, butter and sugar. Press mixture evenly onto bottom and
sides of a 9 inch springform pan.
Preheat oven to 450F. Beat together cream cheese and sugar until light
and fluffy. Add eggs, 1 at a time, beating after each addition.
Blend in butter and orange extract. Turn mixture into pan and bake
15 minutes. Cool.
Refrigerate at least 12 hours before serving. Remove sides of pan.
Garnish with grated orange peel. Serve chilled.
Raspberry Swirl Cheesecake
Crust:
1 9 oz package chocolate wafer cookies, finely crushed
1/4 cup butter, melted
1/4 cup firrmly packed dark brown sugar
Filling:
3 8 oz packaged cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
2 tablespoons lemon juice
3 tablepoons flour
2 teaspoons vnailla extract
1 12 oz can raspberry dessert filling, strained
Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter and
brown sugar. Press firmly on bottom and sides of a 9" springform pan. In
large blowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs
until smooth. On low speed, add leomon 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 the
raspberry filling into the plain batter. With knife, swirl filling into
batter. Bake 1 hour or until center is set. Carefully loosen top of
cheesecake from teh edge of pan with a tip. Cool. Chill. Remove sides
of pan. Garnish as desired.
Cheesecake Supreme
3/4 cup all purpose flour
3 tablespoons sugar
1 teaspoon grated lemon peel
6 tablespoons butter
1 slighly beaten egg yolk
1/2 teaspoon vanilla
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoon all-purpose flour
1/4 teaspoon salt
2 eggs
1 egg yolk
1/4 cup milk
Cherry Sauce
To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the
3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel. Cut in butter
till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the
vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring-
form pan (with sides removed). Bake in a 400F oven for 7 minutes or till
golden. Cool.
Butter the sides of pan; attach to bottom. Pat remaining dough onto sides
of pan to a height of 1 3/4 inches; set aside.
For the filling, in a large mixer bowl beat together the softened cream
cheese, remining lemon peel, and remaining vanilla till fluffy. Stir
together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually
stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at
once, beating at low speed just till combined. Stir in milk. Turn into
crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to 300F;
bake 50 to 55 minutes more or till center appears set and a knife comes
out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with a
spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours
longer. Chill thoroughly. Top with Cherry Sauce.
Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch,
and dash salt. Stir in 1/3 cup water. Stir in 4 cups fresh or frozen
unsweetened pitted tart red cherries, thawed. Cook and stir till thickened
and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without
stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.)
Lemon-glazed Cheesecake
2 cups graham cracker crumbs
6 tablespoons butter; melted
2 tablespoons sugar
3 8-ounce packages cream cheese
3/4 cup sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
2 teaspoons vanilla
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla
Lemon Glaze
Curled lemon strip, large strawberry and mint leaves for garnish
Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press
crust evenly onto bottom and sides of buttered 9 inch springform pan.
Bake crust 5 minutes. Allow to cool.
Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs
one at a time, beating well after each addition. Mix in lemon juice,
rind and vanilla. Blen well. turn into pan and bake 35 minutes.
Meanwhile, blend sour cream and remaining sugar and vanilla. Remove
cake from oven after baking 35 minutes. Gently spread sour cream
mixture over top. Return to oven and bake 12 more minutes. Cool
cheesecake on wire rack 30 minutes.
Spread with slightly cooled lemon glaze (before glaze sets). Chill
several hours or overnight before removing sides of pan.
Lemon Glaze
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1 tablespoon butter
1 teaspoon grated lemon rind
In heavy 1-quart squcepan mix sugar, cornstarch and salt.
Combine water, lemon juice and egg yolk and add to sugar mixture. Cook
over low heat, stirring constantly, until mixture comes to a slow boil
and thickens.
Add butter and lemon rind. Allow to cool slightly, but spread on
cheesecake before glaze sets.
Chocolate Cheesecake
3/4 cups finely crushed graham cracker crumbs
1 tablespoon sugar
2 tablespoons butter, melted
1 package chocolate pudding and pie filling
3/4 cup sugar
1 cup milk
1 square Baker's unsweetened chocolate
3 8 ounce package cream cheese, softened
3 egg yolks
2 teaspoons vanilla
1/4 teaspoon salt
3 egg whites
1 cup sour cream
Combine graham cracker crumbs, sugar and melted butter. Press on bottom
and sides of a greased 0 inch springform pan. Combine pudding mix, sugar
and milk in saucepan. Add chocolate. cook and stire over medium heat
until mixture comes to a full boil. Remove from heat. Cover surface
with waxed paper and set aside.
Beat cream cheese until fluffy. Beat in yolks, vanilla, salt and pudding.
Fold in egg whites. (Odd. Says nothing about beating the egg whites
first. Hm. Well, I would.) Pour over crumbs in pan. Bake on lowest
rack at 425F for about 35 minutes or until center is set lightly when
touched. Cool 4 hours. Spread top with sour cream.
Super Double-Cream Cheesecake
(this recipe recommends making it the day before to let the flavours meld)
Crust:
1 box (8 1/2 ounces) chocolate wafer cookies
1/4 cups sugar
1 teaspoon ground cinnamon
pinch of salt
6 tablespoons unsalted butter, melted
Filling:
3 large packets (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 teaspoon salt
3 eggs
3 cups sour cream
1 tablespoon fresh lemon juice
1 1/2 tablespon bourbon or dark rum
1 teaspoon vanilla extract
2 tablespoons 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 inch springform pan.
Preheat the oven to 350F. 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.
Turtle Cheesecake
2 cups vanilla wafer crumbs
6 tablespoons melted butter
1 14-ounce bag caramel candies
1 5.3-ounce can evaporated milk
1 cup chopped toasted pecans
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate chips, melted
Combine crumbs and butter and press onto bottom of a 9-inch springform
pan. Bake 10 minutes at 350 degrees. Melt caramels in milk in heavy
1 1/2 quart saucepan over low heat, stirring frequently until smooth.
Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanilla. Mix at medium speed with
electric mixer until well-blended. Add eggs, one at a time, mixing
well after each.
Blend in chocolate. Pour over pecans. Bake at 350 degrees for 40
minutes. Loosen cake from rim of pan. Chill. Garnish with whipped
cream, additional chopped nuts and maraschino cherries if desired.
Pumpkin Cheesecake
2 Tbs. butter, softened
1/3 c. gingersnap crumbs
4 pkg. (8 oz.) cream cheese, at room temp.
1 1/2 c. firmly packed dark brown sugar
5 eggs
1/4 c. all-purpose flour
1 tsp. cinnamon
1 tsp. allspice
1/4 tsp. ground ginger
1/4 tsp. salt
2 c. pumpkin puree
Maple syrup and walnut halves for garnish
Generously butter a 9 in. springform pan with the softened butter. Sprinkle
gingersnap crumbs into the pan and shake to evenly coat the sides and bottom.
In a large bowl, beat cream cheese until fluffy. Gradually beat in the brown
sugar. Add the eggs, one at a time, mixing thoroughly after each. Sift in
flour, cinnamon, allspice, ginger, and salt. Blenad well. Beat in pumpkin
puree and pour into the pan. Bake at 325oF for 1 1/2- 1 3/4 hr. Test center
with a toothpick. Remove from oven and cool for 1 hr. Remove the ring and
let the cake finish cooling to room temperature. Refrigerate, covered, until
chilled. Serve peices drizzled with a little (2 tsp?) maple syrup and a
couple of walnut havles for garnish.
OREO CHEESECAKE
Crust:
25 Oreos (2.5 cups crumbs)
4 Tablespoons unsalted butter, melted
Preheat oven to 425F. Butter bottom and sides of springform pan.
Break cookies and put into food processor fitted w/ metal blade.
Process til crumbs. Add butter, mix til blended. Pour into pan;
press evenly over bottom and 2/3 up sides. Refrigerate while
preparing filling.
Filling:
32 oz. cream cheese @ room temp
1.25 cups sugar
2 Tblsp. flour
4 large eggs @ room temp
3 large egg yolks @ room temp
1/3 cup whipping cream
(feel those arteries clogging yet? wait--there's more!)
1 teaspoon vanilla
1.75 cups coarsely chopped Oreos (about 15 cookies)
Beat cream cheese in large bowl w/ electric mixer on medium
until smooth. Scrape down sides. Add 1.25 cups sugar, beating
until lite & fluffy, about 3 minutes, scraping down occasionally.
Mix in flour. While beating continuously, add eggs & yolks; mix
until smooth. Beat in cream and 1 t. vanilla til well blended.
Pour 1/2 the batter into prepared crust. Sprinkle with chopped
Oreos. Pour remaining batter over; smooth with spatula. Some
oreos may rise to the top.
Put pan on baking sheet. Bake in 425F oven 15 minutes. Reduce
oven temp to 225F and bake for additional 50 minutes or until set.
Topping:
1/4 cup sugar
1 teasp. vanilla
2 cups sour cream
Remove cake from oven & increase temp to 350F. Stir together
sour cream, vanilla, and sugar. Spread mixture evenly over
cake top. Return to 350F oven and bake 7 minutes or til
topping begins to set. Remove from oven; cool in draft-free
place to room temp. Cover & refrigerate several hours or
overnight.
Can be refrigerated up to 3 days (if it lasts that long).
Serves 10-12. Before serving, remove sides of springform.
Pumpkin Marble Cheesecake
1 1/2 cups gingersnap crumbs
1/2 cup finely chopped pecans
1/2 cup margerine
Combine and press onto bottom and 1 1/2" up the sides of a 9" springform pan.
Bake at 350 for 10 minutes.
2 8-oz packages cream cheese, softened
3/4 cup sugar
1 tsp vanilla
3 eggs
1 cup pumpkin puree (canned or fresh)
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Combine cream cheese, 1/2 cup sugar, and vanilla. Mix at medium speed until
well blended.
Add eggs, one at a time, mixing well after each addition.
Reserve 1 cup of batter.
Add remaining sugar, pumpkin, and spices to batter and mix well.
Spoon batters alternately over crust and cut through mbatters with knife to
make marble effect.
Bake at 350 for 55 minutes. Turn off oven and leave pan in oven while it
cools down. Loosen cake from rim of pan. Chill.
I like to garnish this with little mounds of whipped cream sprinkled with
cinnamon.
PUMPKIN CHEESECAKE
1/3 c. margarine
1/3 c. sugar
1 egg
1&1/4 c. flour
2 (8 oz) pkgs cream cheese
3/4 c. sugar
2 c. fresh or canned pumpkin (I like fresh)
1 t. cinnamon
1/4 t. nutmeg
Dash salt
2 eggs
Cream margarine, sugar until light and fluffy. Blend in egg. Add
flour and mix well. Press dough on bottom & 2" high on sides of 9"
springform pan or a high sided cake pan. Bake at 400F for 5 min.
Reduce temperature to 350F.
Combine softened cream cheese and sugar, mixing at medium speed on
electric mixer till well blended. Blend in pumpkin, spices and salt.
Mix well. Add eggs, one at a time, mixing well after each addition.
Pour mixture into pastry lined pan; smooth surface to edge of crust.
Bake at 350F for 50 min. Take knife and loosen cake from rim of pan.
Cool before removing from pan. Chill. Garnish with whipped cream just
before serving if desired.
PUMPKIN WALNUT CHEESECAKE
1 package (6 ounces) zwieback crackers, crushed (app. 1.5 cups)
1 cup sugar (divided as 1/4 cup and 3/4 cup)
3/4 cup firmly packed light brown sugar
6 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
5 eggs
1 can (16 ounces) pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream
For the topping you will need:
6 tablespoons butter, softened
1 cup firmly packed light brown sugar
1 cup coarsly chopped walnuts
Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted
butter. Press firmly over bottom and up sides of a lightly buttered
9-inch spring-form pan. Chill.
Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4
cup brown sugar, beating until well mixed. Beat in the eggs one at a
time, until mixture is light and fluffy. Beat in the pumpkin pie
spice and the heavy cream at low speed. Mix in the pumpkin. Pour
into prepared pan.
Bake in a slow oven (325) for one hour and 35 minutes.
While pie is baking, mix the topping ingredients, first the butter and
brown sugar until crumbly, then blending in the nuts.
After the one hour and 35 minutes, remove the pie from the oven. Spread
the topping over it, and return it to the oven for 10 minutes.
Remove from oven and cool on a wire rack. Refrigerate for several hours,
or overnight.
This cheesecake is rather large, and incredibly rich. Everyone always
wants more than they can fit in their stomach! And the recipe! :-)
Serving suggestion: Some like this garnished with whipped cream and more
walnuts, or with whipped cream and pecans.
PUMPKIN CHEESECAKE
PASTRY
1 cup flour
1/4 cup sugar
1 tsp vanilla
1 egg yolk
1/4 cup butter, softened
FILLING
2 1/2 lb packaged cream cheese, softened
3/4 cup packed light brown sugar
1 cup sugar
3 Tbsp flour
3/4 tsp ground allspice
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1 lb canned pumpkin
2 egg yolks
5 eggs
1 tsp vanilla extract
1/4 cup heavy cream
Preheat the oven to 400 deg. F. Grease the bottom and sides of
a 9 inch diameter 3 inch deep spring- form pan. Prepare the pastry
by stirring flour and sugar together in a bowl. Cut in butter, egg
yolk and extract. Work the dough (which will be very crumbly) with
hands to complete the mixing. Evenly press the dough on the bottom
and up the sides (to within 1/2 inchcm" of the top) of the springform
pan. Bake in the preheated oven for 10 minutes, or until golden brown.
Remove and set aside to cool while preparing the filling.
Increase the oven temperature to 475 deg. F. Beat the cream cheese
in a large bowl until smooth and soft. Beat in the sugars, flour,
spices and pumpkin until well blended. Add egg yolks and eggs one at
a time, beating well after each addition. Add vanilla extract, beat
in well. Stir in the cream.
Pour filling into the pastry crust. Bake for 12 minutes. Without
opening the oven door, reduce the oven temperature to 200 deg. F
degrees and leave the cheesecake in the oven for an additional 1
hour and 15 minutes. At the end of the baking time, turn off the
oven, but leave the cheesecake sitting inside (without opening the
door) until the oven cools (about 2 to 3 hours). Remove from the
oven, refrigerate overnight.
PUMPKIN CHEESECAKE TORTE makes 10 to 12 servings
Crust:
1 1/2 c. graham cracker crumbs
1/3 c. butter or margarine, melted
Filling:
12 oz. cream cheese, softened
5 eggs, divided
1 1/4 c. granulated sugar, divided
1 t. vanilla extract
1 3/4 c. solid pack pumpkin (16 oz can)
1/2 c. milk
1 t. ground cinnamon
Topping:
1 cup heavy cream, whipped
slivered candied ginger(optional)
For crust: In medium bowl, combine graham cracker crumbs and butter.
Spray 12x8x2-inch baking dish with non-stick cooking spray. Press crump
mixture onto bottom of dish.
For filling: In food processor or mixer bowl, combine cream cheese, 2
eggs, 1/2 cup sugar, and vanilla until smooth and well blended. Pour
mixture over crust. Bake in preheated 350 degree F oven for 15 minutes.
In medium bowl, stir together remaining eggs, remaining sugar, pumpkin,
milk, and cinnamon until well blended. Carefully spoon pumpkin mixture
evenly over cream cheese layer; smooth top. Return to 350 degree F
oven; bake an additional 40 to 45 minutes, or until pumpkin is set.
Cool and chill.
For topping: Pipe or spoon whipped cream over top; garnish with slivered
candied ginger if desired. Cut into squares to serve. May also be
served as a frozen desert.
Nutritional information per serving, 1/12 of recipe; calories 385;
protein 7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg;
potassium 210mg.
Peanut Butter and Jelly Cheesecake
1 cup graham cracker crumbs
3 tbs sugar
2 tbs margerine
Combine crumbs, sugar and margerine; press onto bottom of
9-inch springform pan. Bake at 325 for 10 minutes.
2 8-ounce packages cream cheese, softened
1 cup sugar
1/2 cup chunk style peanut butter
3 tbs flour
4 eggs
1/2 cup milk
1/2 cup grape jelly
Combine cream cheese, sugar, peanut butter, and flour, mixing at
medium speed on electric mixer until well blended. Batter will
be very stiff.) Add eggs, one at a time, mixing well after
each addition. Blend in milk; pour over crust. Bake at 450 for
10 minutes. Reduce oven temperature to 250; continue baking for
40 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Stir jelly until smooth; drizzle over cheesecake in
lattice design. Chill.
10 to 12 servings
Variation Substitute 1 cup old fashioned or quick oats, uncooked, 1/4
cup chopped peanuts, and 3 tbs packed brown sugar for
graham cracker crumbs and sugar in crust.
{I have made this without the jelly, and also with strawberry jelly. The
jelly is more a matter of presentation, so it's up to you.}
Amaretto Cheesecake
Hazelnut crust
1 cup roasted hazelnuts (350F for 10 minutes)
3 egg whites
2 tsp vanilla
2 cps powdered sugar
1/2 cup sugar
1/8 tsp salt
Amaretto Cream cheese Filling
1/2 cup amaretto
3 tsp unflavored gelatin
2 tsp vanilla
1 1/2 lbs cream cheese
3/4 cup sugar
2 tbs lemon juice
1 tsp lemon zest
2 cups cream
Hazelnut Macaroon:
Heat oven to 350. Grease 10 inch springform pan and line with greased
parchment (not waxed paper). Line a cookie sheet with greased parchment.
Whisk together eggs and vanilla.
Remove as much skin from the hazelnuts as you can and process them with
one cup of the powdered sugar for 30 seconds. Add both sugars and process
briefly to combine. With processer running, pour in egg mixture and
process for 15 seconds or until smooth.
Reserve 1/2 to 1/3 cup of the batter.
Pour remaining batter into the springform pan and smooth with spatula. Pour
reserved batter onto the cookie sheet and spread out into a 7-8 inch disk.
Bake crust 25-30 minutes; disk 20-25 minutes. Cool on a wire rack.
Chop up the disk into 1/8 inch pieces and soak in 1/4 cup amaretto
(but do not soak for more than 15 minutes).
Amaretto cheesecake filling:
Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min.
Heat in sauce pan with hot (not boiling) water stirring for 4 min.
Leave in hot water to stay warm.
Beat cream cheese with mixer for 1 minute. Add lemon juice and zest.
Beat cream to soft peaks. Fold 1/3 cream into cream cheese.
Fold in remaining whipped cream and soaked macaroon bits.
Pour into prepared pan, cover with plastic wrap.
Refrigerate at least 3 hours or preferably overnight.
Marble Pumpkin Cheesecake
2 8-oz packages cream cheese, softened
1/2 cup cooked or canned pumpkin
1/2 cup sugar
1/2 tsp vanilla
1/2 tsp cinnamon
Dash EACH cloves and nutmeg
2 eggs
1 graham cracker crust
1/3 cup mini- semi-sweet chocolate chips
Sprinkle some of the chocolate morsels on the bottom of the pie
crust (wide coverage, but not too many). Melt the rest in microwave.
Mix cream cheese, pumpkin, sugar, vanilla and spices until well
blended. Add eggs and mix well.
Remove 1/3 cup of mixture and mix with melted chocolate. Pour rest
of cheese mixture into crust. Spoon chocolate mixture on top and swirl with
a table knife or spoon. Bake at 350 degrees for 40 minutes or until center
is almost set.
Refrigerate 3 hours or overnight. Garnish with whipped cream and
chopped pecans OR chocolate shavings. Makes 8 servings.
*CHOCOLATE* Cheesecake
12 servings (more like 16, very rich)
Filling:
Nonstick vegetables oil spray **
2 1/2 pounds cream cheese, room temp. (very soft)
1 3/4 cup sugar
1 cup unsweetened cocoa powder, sifted
3 lg eggs, room temp
1/2 cup whipping cream
2 Tbs coffee liqueur
1 1/2 Tbs Frangelico (hazelnut liqueur)
1 tsp vanilla extract
Chocolate Glaze:
1/4 cup coffee liqueur
1/4 cup Frangelico
2 Tbs dark rum
12 oz bittersweet chocolate (not unsweetened) or semisweet
chocolate, chopped
1/4 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
For filling: Position rack in center of oven and preheat
to 300F. Line bottom of 9-inch-diameter springform pan
with 2 3/4-inch-high sides with waxed paper. Spray paper
with nonstick vegetable spray. Using electric mixer, beat
cream cheese and sugar in large bowl on low speed until
smooth. Gradually mix in cocoa. Beat in eggs, 1 at a
time. Gradually add cream, coffee liqueur, Frangelico
and vanilla and beat until mixture is smooth.
Transfer filling to prepared pan. Bake until outer 3
inches of cake puff and center is gently set but moist
looking, about 1 hour 30 minutes. Cool on rack. Cover
and refrigerate until cake is well chilled, at least
6 hours. (can be prepared 1 day ahead)
For Glaze: Boil coffee liqueur, Frangelico and rum
in heavy medium saucepan until reduced to 1/4 cup,
about 3 mintues. Reduce heat to low and add chocolate,
cream, and butter. Stir until mixture is smooth.
Cool until mixture is thick but still pourable, stirring
occasionally, about 45 minutes.
Using small sharp knife, cut around pan sides to loosen
cake. Release and remove pan sides. Pour chocolate
glaze over cake. Spread smoothly over top and sides
covering completely. Chill until chocolate is is
firm, at least 2 hours.
Invert cake onto serving platter. Peel off paper.
Smooth top. Using warm knife, cut into wedges and
serve.
Black Forest Cheesecake
Cherry Topping
1 pound frozen unsweetened cherries, thawed
1/4 cup kirsch
1/4 cup (about) Morello cherry syrup (available at
specialty foods stores) or sour cherry syrup
Chocolate Crust
8 1/2 ounces chocolate wafer cookies
6 tablespoons (3/4 stick) well-chilled butter, cut
into 1/2-inch pieces
Chocolate Filling
1 1/2 cups whipping cream
12 ounces semisweet chocolate, coarsely chopped
16 ounces cream cheese, room temperature
3/4 cup sugar
4 eggs, room temperature
1 teaspoon vanilla
1 cup whipping cream, well-chilled (I use heavy whipping
cream.)
2 tablespoons sugar
1 tablespoon kirsch
Chocolate curls (optional)
For topping: Soak undrained cherries and kirsch in small
bowl 6 hours.
Thoroughly drain cherries in strainer set over medium bowl,
shaking occasionally, at least two hours. Reserve liquid.
Add enough Morello cherry syrup to cherry liquid to measure
1 cup. Pour 6 tablespoons into heavy 8-inch skillet
(reserve remaining liquid for filling). Halve cherries and
add to skillet. Boil until syrup is thickened and mixture
resembles preserves, about 6 minutes. (Can be prepared 2
days ahead. Chill.)
For crust: Generously butter 9-inch springform pan. Finely
crush cookies in processor, using on/off turns. Cut in butter
until mixture begins to gather together, using on/off turns.
Press crumbs into bottom of pan and up sides to 3/4 inch from
top; there should be no cracks. Refrigerate crust for at least
30 minutes.
For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups
cream with chocolate in heavy medium saucepan over low heat
until chocolate melts, stirring constantly. Cool 10 minutes.
Beat cream cheese with 3/4 cup sugar until smooth. Beat in
eggs 1 at a time until just combined. Beat in chocolate
mixture, then remaining 10 tablespoons cherry liquid and
vanilla. Pour into crust. Bake until outer 2 inches of
cake are firm but center still moves slightly, about 1 1/4
hours (top may crack). Cool completely on rack. Top pan
with paper towels and cover tightly with foil. Refrigerate
1 to 2 days.
Remove foil, paper towels and pan sides from cake. Spread
cherry topping over cake. Beat remaining 1 cup cream with
2 tablespoons sugar and kirsch to peaks. Spoon into center
of cake. Top with chocolate curls if desired. (Can be
prepared 2 hours ahead and refrigerated.) Let stand at
room temperature for 15 minutes before serving.
Baileys Chocolate Chip Cheesecake
Crust
2 cups graham cracker crumbs
1/4 cup sugar
6 T. (3/4 stick) butter, melted
Filling
2 1/4 pounds cream cheese, room temperature
1 2/3 cups sugar
5 eggs, room temperature
1 cup Baileys Irish Cream
1 T. vanilla extract
1 cup semisweet chocolate chips
Coffee Cream
1 cup chilled whipping cream
2 T. sugar
1 t. instant coffee powder
chocolate curls
For crust: Preheat oven to 325F. Coat 9" diameter springform pan with
nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in
butter. Press mixture into bottom and 1" up sides of pan. Bake until
light brown, about 7 minutes. Maintain oven temperature at 325F.
For filling: Using electric mixer, beat cream cheese until smooth.
Gradually mix in sugar. Beat eggs in one at a time. Blend in Baileys and
vanilla.
Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle
with remaining chocolate chips. Bake cake until puffed, springy in center
and golden brown, about 1 hour 20 minutes. Cool cake completely.
For cream: Beat cream, sugar, and coffee powder until peaks form. Spread
mixture over cooled cake.
Garnish cake with chocolate curls.
Chocolate Rum Espresso Cheesecake
Crust
20 amaretti macaroons or 3/4 c graham cracker crumbs
2 1/2 oz (1/2 c) blanched, toasted almonds or hazelnuts
2 tbs sugar
2 oz unsalted butter, melted
4 oz semisweet chocolate
Filling
1 lb semi or bittersweet chocolate
1 1/2 c cream
3 tbs dutch process cocoa
3 tbs instant espresso powder (optional)
1 c sugar
1/2 c rum (or 3/4 to 1 c Frangelico or Irish cream)
4 large eggs, lightly beaten
2 lb cream cheese at room temperature
Adjust a rack one-third up from the bottom of the oven and preheat the
oven to 375 degrees (F).
Process the macaroons in a food processor or blender until they are about
as fine as graham cracker crumbs. Transfer the crumbs to a mixing bowl and
process the nuts and sugar together until rather fine. Mix the nuts with the
macaroon crumbs. Add the melted butter and stir to moisten the crumbs evenly.
Turn the crumb mixture into the bottom of a 9 inch springform pan. Spread
the crumbs evenly over the bottom of the pan with your fingertips and then press
down firmly to form a compact crust. Bake for 8 minutes then set aside to cool.
When cool, set the pan in the freezer to chill the crust.
Meanwhile, cut the chocolate into small pieces and place it in the top of
a double broiler over warm water on low heat. Stir frequently until melted and
smooth. Pour the melted chocolate over the chilled crust and quickly spread it
with the bottom of a spoon til it covers the crust, stopping 1/4 inch away from
the edge. Brush melted butter onto the sides of the pan and return to the
freezer.
Preheat the oven to 350 degrees.
Cut the chocolate for the filling into small pieces and place them in the
top of a double boiler over warm water on low heat. Let cook until almost
completely melted and then stir until smooth. Remove from the double boiler
and set aside.
Scald 1/2 c of the cream over medium heat. When a skin forms on top of the
cream, strain or sift in the cocoa and espresso powder. Whisk until smooth and
cook for a few minutes, stirring constantly, until slightly thickened. Stir in
the rum and the remaining cream and set aside.
Beat the cream cheese til it is soft and fluffy, scraping the beaters once
during the process. Add the sugar and beat, scraping the bowl occasionally,
until the mixture is smooth. Add the chocolate and then the cream mixture while
beating the mixture on low speed. Continue beating until completely smooth,
scraping the bowl occasionally. Add the eggs and beat just til incorporated.
Remove the pan from the freezer and wrap it in two layers of aluminum foil.
Place the pan inside a larger, shallow pan. Pour the filling into the pan and
rotate it gently to level the filling. Place the pan in the oven. Before
closing the door, pour 1/2 to 1 inch of water into the larger pan.
Bake the cheesecake for one hour (the cake will not be set all the way but
will still move rather liquidly when moved). Turn off the oven and let the cake
stand for an hour in the oven with the door open slightly.
Remove the cake from the oven and remove the springform pan from the larger
pan. Remove the foil and let the cheesecake sit until it has cooled to room
temperature. Chill the cake, uncovered, overnight before cutting it.
The cheesecake may be glazed with seedless fruit preserves that have
been melted and then boiled to reduce slightly. Brush the glaze over the top
and sides of the cake. Serve topped with whipped cream.
Chocolate Lover's Cheesecake
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup melted margarine or butter
2 8oz packages cream cheese, softened
1/2 cup cocoa
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup chocolate chips (6 oz)
8 oz sour cream
2 tablespoons sugar
1 teaspoon vanilla
Preheat oven to 375F
Combine graham cracker crumbs and sugar. Stir in melted margarine
or butter. Press into the bottom and halfway up the sides of a 9 inch
springform pan.
Blend cream cheese, cocoa, sugar until light and fluffy. Beat in
eggs and vanilla until smooth. Stir in chocolate chips. Pour into
springform pan. Bake at 375F for 20 minutes.
Let cheesecake cool in the pan on a wire rack for 15 minutes.
Preheat oven to 425F.
Blend sour cream, sugar, vanilla until smooth. Spread on top of
chocolate portion of cake. Bake for 10 minutes.
Cool on wire rack. Loosen cake from sides of pan with a knife or spatula.
When cake is completely cool, remove sides of pan. Refrigerate before
serving. Store leftovers in the refrigerator.
KEY LIME CHEESECAKE PIE
Crust:
1/2 of 15-ounce package all ready pie crusts
1 teaspoon flour
Filling:
1 envelope Unflavored gelatin
1/2 cup lime juice
1 cup sugar
2 eggs, beaten
2 packages (3 ounces each) cream cheese softened
1/4 cup (1/2 Stick) butter or margarine, softened
1 cup whipping cream
1 1/2 teaspoons grated lime peel
Whipping cream, whipped, sweetened
Lime slices
Prepare pie crust with flour according to package directions for
unfilled one-crust pie using 9-inch pie pan (See Note). Generously
prick crust with fork. Bake in preheated 450-degree oven 9 to 11
minutes or until lightly browned. Cool.
To make filling, in small saucepan, soften gelatin in lime juice
5 minutes. Blend in sugar and eggs. Over medium heat, bring mixture
to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly.
In small bowl, combine cream cheese and butter; beat well. Pour in
hot lime juice mixture; beat until smooth and well blended.
Refrigerate until cool, about 45 minutes, stirring occasionally.
In medum bowl, beat 1 cup whipping cream until stiff peaks form.
Fold in cooled lime juice mixture and lime peel. Spoon into cooled
pie crust. Refrigerate until firm, about 2 hours. Garnish with
whipped cream and lime slices. Store in refrigerator.
Makes 8 to 10 servings.
NOTE: To form starburst design, trim dough even with edge of pan.
Cut dough at about 1/2-inch intervals all around edges, making each
cut 1/2 inch long. Fold each square in half diagonally to form a
triangle, pressing lightly into dough to seal.
Kahlua Cheesecake Surprise
Zwieback crust (I assume graham cracker is good too)
2 envelopes unflavored gelatin
1/2 cup Kahlua
1/2 cup water
3 eggs, separated
1/4 cup sugar
1/8 tsp salt
2 (8 oz.)packages cream cheese
1 cup whipping cream
Shaved or curled semi-sweet chocolate
Prepare Zwieback crust. In top of double boiler soften gelatin in Kahlua and
water. Beat in egg yokes, sugar and salt. Cook over boiling water, stirring
constantly, until slightly thickened. Beat cheese until fluffy. Gradually
beat in Kahlua mixture; cool. Beat egg whites until stiff but not dry. Beat
cream stiff. Fold egg whites and cream into chees mixture. Pour into prepar-
ed pan. Chill 4-5 hours, or overnight. Remove from refrigerator 15 minutes
before serving. Decorate with chocolate shavings. Serves 12.
Zwieback Crust
Blend 1 1/2 cups fine Zwieback crumbs and 1/3 cup each sugar and melted
butter together. Press firmly over bottom and halfway up sides of a 9 inch
springform pan. Bake in a moderate oven (350 degrees F.) 8-10 minutes.
Cool
To add flavor, spoon a little Kahlua over each serving.
I really hope this is what you were looking for and sorry it took me so long
to get it to you. If you are interested in any other Kahlua recipes I have
a small book courtesy of my former jobs liquor distributor, just e-mail to
my husband at: g_oehl@informatik.uni-kl.de
Have a happy!
Basic Cheesecake
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margerine, melted
4 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons flour
4 eggs
1 cup sour cream
1 tablespoon vanilla
Heat oven to 350F. For Crust: Mix crumbs, 3 tbsp. sugar, and butter.
Press onto bottom of 9-inch springform pan.
Bake 10 minutes
For Filling: Beat cream cheese, sugar, and flour at medium speed with
mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla.
Pour over prepared crust.
Bake 1 hour and 10 minutes.
Turn off oven and prop door open and let cheesecake sit in oven until
oven has cooled.
Lossen cake from rim of pan.
Can be topped with fruits or whipped cream as desired.
(I think it tastes best when refrigerated over night.)
Honey Cinnamon Cheesecake
250g digestives/graham crackers
100g melted butter (not margarine)
400g Quark
2 Tbsps raw sugar
1/2 cup liquid honey
2 eggs
rind of one lemon, grated
cinnamon
1. Put digestives or graham crackers in a processor until they are crumbs.
Add melted butter, mix briefly, then press into a 25cm flan dish. Chill
until firm.
2. In a bowl beat eggs lightly with the quark. Add the sugar, honey and lemon
rind. Pour into the crust and sprinkle generously with cinnamon.
3. Bake in a preheated oven for 50 minutes at 180 Celsius, or until firm.
Serve at room temperature or chilled.
Chocolate Orange Supreme Cheesecake
Crust
1 cup chocolate wafer crumbs
1/4 tsp. ground cinnamon
3 tbsp. butter or margarine, melted
Filling
4 pkgs. (8 oz.) cream cheese, softened
3/4 cup sugar
4 eggs
1/2 cup sour cream
1 tsp. vanilla
1 cup semi-sweet chocolate chips
2 tbsp. orange-flavored liqueur
1/2 tsp. grated orange peal
Heat oven to 325 F.
Mix crumbs, cinnamon, and butter.
Press onto bottom of 9-inch springform pan.
Bake 10 minutes.
Increase oven temperature to 350 F.
Beat cream cheese and sugar at medium speed with electric mixer until well
blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla.
Separate batter into 2 equal parts.
Blend chocolate into one part.
Blend liqueur and peel into remaining part.
Pour chocolate batter over crust.
Bake 30 minutes.
Reduce oven temperatue to 325 F.
Spoon remaining batter over chocolate layer.
Continue baking another 30 minutes.
Turn off oven and prop open oven door; remove cheesecake when oven has cooled.
Loosen cake from rim of pan.
Garnish with dollops of fresh whipped cream and twisted slices of orange.
Cool and Creamy Cheesecake
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter or margerine, melted
1 envelope unflavored gelatin
1/4 cup cold water
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
3/4 cup milk
1/4 cup lemon juice
1 cup whipping cream, whipped
Mix crumbs, sugar, and butter; press into bottom of a 9-inch springform pan.
Soften gelatin in water, stir over low heat until disolved.
Beat cream cheese and sugar at medium speed with electric mixer until blended.
Gradually add gelatin, milk, and juice. Refreigerate until slightly thickened.
Fold in whipped cream. Pour over crust. Refrigerate until firm.
(If desired, top with fruit just before serving.)
Cheesecake
2.5 lbs of cream cheese at room temp
1 3/4 granulated sugar
3 Tbs. all-purpose flour
Zest of 1 lemon
Zest of 1 orange
1/4 reaspoon vanilla extract
5 eggs
2 additional egg yokes
1/4 cup whipping cream
9-inch springform pan lined generously with butter and patted
with graham cracker crumbs
Heat oven to 500 degrees. Prepare springform pan. With and electric beater,
mix the cheese, sugar, flour, orange and lemon zests and vanilla until
smooth. Add the eggs and yokes, beating in one at a time, and finally the
cream.
Pour the mixture into the prepared springform pan and bake for 10 minutes or
until the top of the cake turns golden brown. Reduce oven temperature to
200-225 and bake for one hour longer.
Remove cake from oven and cool on a rack until it reaches room temperature.
Then release the sides of the pan. Do not remove the bottom of the pan.
Place cake on a platter. Top with fruit or glaze, if desired, and serve.
Raspberry Cheesecake
3/4 cup all purpose flour
3 tablespoons sugar
1 teaspoon finely shredded lemon peel
6 tablespoons butter
1 slightly beaten egg yolk
1/2 teaspoon vanilla
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all purpose flour
1/4 teasoon salt
2 eggs
1 egg yolk
1/4 cup milk
3 cups fresh raspberries
Raspberry Sauce
For crust, combine the 3/4 cup flour, 3 tablespoons sugar, and 1/2 teaspoon
of the lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten
egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the
bottom of a 9-inch springform pan (with sides removed). Bake in a 400F
oven for 7 minutes or till golden; cool. Butter sides of pan; attach to
bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches,
set aside.
For the filling, beat cream cheese, remaining lemon peel, and remaining
vanilla till fluffy. Combine the 1 cup sugar, the 2 tablespoons flour,
and salt; gradually stir into cream cheese mixture. Add the 2 eggs and
1 egg yolk, beting at low speed just till combined. Stir in milk. Turn
into crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to
300F; bake 50 to 55 minutes more or till the center is set. Cool for 15
minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30
minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly.
Top with raspberries and Raspberry Sauce.
Raspberry Sauce
1 10-ounce package frozen raspberries, thawed
1 tablespoon cornstarch
1/2 cup currant jelly
Combine raspberries and cornstarch. Add jelly. Cook and stir till
thickened and bubbly. Cook and stir 1 minute more. Strain and cool.
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