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CHEESECAKES
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Chocolate Chip Cheesecake
Categories: Cheesecakes, Chocolate Yield: 10 servings
3 oz Bittersweet chocolate; -melted
TOO HOT TAMALES SHOW #TH6175 AIR DATES: 1/23/96, 1/24/96, 1/27/96, 1/28/96 YIELD: 8 TO 10 SERVINGS Preheat the oven to 325 degrees. Butter a 9 inch round cake pan and line the bottom and sides with almonds. With an electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions. Add eggs, one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down the bowl between additions. Fold in the chopped chocolate evenly. Pour batter into lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed. Set aside to cool on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a low burner about 2 minutes. Invert onto a platter, then invert again (the nuts should be on the bottom). The cake can be kept in the refrigerator up to 2 days. At least two or up to eight hours before serving, top with the melted chocolate: Dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern. Refrigerate until serving time.
Title: Chocolate Marble Cheesecake/tvfn-Part 1 Categories: Cheesecakes, Chocolate Yield: 1 servings
Special Equipment: 8 inch round pan with a solid bottom (no springform), at least 2 inches deep. Ovenproof baking dish or skillet, at least 11 inches in diameter and 2 inches deep. 8 inch cardboard cake circle or pan bottom, optional* (2 percent) low-fat small curd cottage cheese*"1/3 Less Fat than Cream Cheese" Neufchatel Cheese (Kraft in the box is good-don't buy the kind in the tub) Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan, and spray sides of pan with vegetable oil spray. Put water kettle on to boil. Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silk smooth, scraping the sides and bottom of the bowl once or twice as necessary. Set aside. SEE PART 2
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Title: Chocolate Marble Cheesecake/tvfn-Part 2 Categories: Cheesecakes, Chocolate Yield: 1 servings
See part 1
In a small microwave safe bowl, soften the Neufchatel cheese in microwave on high for about 30 seconds. Or, warm gently in the top of a double boiler. Stir until smooth. Scrape into the processor. Add the eggs, 1 cupof the sugar, vanilla, lemon juice, and salt. Pulse until incorporated and perfectly smooth. Do not over process. In a small bowl, whisk cocoa, coffee powder, and the remaining tablespoon of sugar with 3 tablespoons water, until smooth. Stir one cup of the cheesecake batter into chocolate mixture. Set aside.
Pour the plain batter into the prepared pan. Pour the chocolate batter in a wide ring leaving a bull's eye of plain batter showing in the center and a border of plain batter around the edges. Using a table knife or teaspoon, use circular strokes to marble the batters until nicely but not too completely mingled. Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1 inch. Slide oven rack in gently to avoid sloshing. Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 40-45 minutes. Remove cheesecake from water bath and cool on a rack. When completely cool, cover and chillfor at least 12 hours or up to 2 days before serving.
To unmold and serve: Cover the pan with tightly stretched plastic wrap. Place a flat dish on top of plastic. Invert pan and dish and rap pan gently until cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or serving plate on the cake and carefully invert so that cake is right side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in hot water and wipe it dry between cuts. Yield: 10-12 servingsTips: The suave texture of this cheesecake relies on ultra smooth cottage cheese. This requires a food processor and at least 2 1/2-3 minutes of processing, no cheating. Once the Neufchatel Cheese has been added, pulse only enough to incorporate. Overprocessing thins the batter. If you use nonfat cottage cheese instead of lowfat, the results will not be nearly as good and you would save only about .4 grams of fat per serving. It's not worth it. ** Alices uses Medaglio D'Oro or Cafe Salvador Brand CHEF DU JOUR ALICE MEDRICH SHOW #DJ9150
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Title: Chocolate Marbled Cheesecake Categories: Cheesecakes, Chocolate Yield: 1 servings
1/4 c Chocolate wafer cookie -crumbs 1 cn Low-fat cottage cheese =- (24 ozs) 16 oz Cream cheese; softened 1 1/4 c Sugar (divided) 2 Eggs 4 Egg whites 1 ts Vanilla extract 1/4 c Unsweetened cocoa Chocolate sauce: 2 ts Cornstarch 1/4 c Water 1/2 c Light corn syrup 1/4 c Unsweetened cocoa 2 tb Powdered sugar 1 ts Vanilla extract
Preheat oven to 325. Coat bottom & sides of 10 inch springform pan with nonstick cooking spray. Sprinkle bottom with crumbs & set aside. Put cottage cheese & cream cheese in food processor. Process until smooth. Add 1 cup sugar, whole eggs, egg whites & vanilla. Process just until smooth. Pour 3 cups batter into a separate bowl. Add cocoa & 1/4 cup sugar to mixture in processor. Process until well mixed. Spoon alternating mounds of cocoa mixture & plain mixture into springform pan. Swirl with a knife to make a marbled pattern. Bake 1 hour or until almost set. Turn oven off. Remove cheesecake from oven. Run a sharp knife around edge of pan. Return cake to oven. Let stand 1 hour with door ajar. Cover & chill 8 hours. Remove sides of pan. Place on serving platter. Sauce: in saucepan, mix together cornstarch & water. Stir until well mixed. Add corn syrup, cocoa & sugar. Turn heat to medium & stir until thickened & bubbly. Stir in vanilla & let cool. To serve, spoon some sauce into bottom of dessert plates. Place a slice of cheesecake on top. THE DESSERT SHOW
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Title: Chunky Chocolate Cheesecake Categories: Cheesecakes, Chocolate Yield: 1 servings
Crust: 1 c Chocolate cookie crumbs 2 tb Unsalted butter; softened 1/8 ts Salt Filling: 16 oz Cream cheese 1 c White sugar 16 oz Sour cream 4 Eggs 1 tb Vanilla extract 9 oz Chopped semisweet -- chocolate blocks
Preheat oven to 350. Mix together cookie crumbs, butter, and salt. Press mixture into bottom of 9 inch springform pan. Chill while making filling. Filling: with electric mixer, beat together cream cheese and sugar. Blend in sour cream. Add eggs and vanilla and blend until well mixed and smooth. Stir in 1 cup chocolate chunks. Pour filling into springform pan with chilled crust and smooth top with spatula. Sprinkle top with remaining chocolate chunks. Bake 30-40 minutes and turn off oven. Leave cheesecake in over 1 hour. Remove from oven and chill until firm, about 3-4 hours. Yield 1 9-inch cheesecake THE DESSERT SHOW SHOW #DS3036
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Title: Mexican-Chocolate and Mascarpone Cheesecake Categories: Cheesecakes, Chocolate Yield: 1 servings
Crust: 2 oz Mexican chocolate 2 oz Semi-sweet chocolate 10 Double graham crackers 1 c Toasted whole almonds 2 ts Ground cinnamon 3 tb Brown sugar 1/4 c Unsalted butter Filling: 1 tb Gelatin 1/4 c Cold water 1 1/2 lb Mascarpone cheese 1 1/2 lb Cream cheese Three 8 oz packages; -softened 1 c Sugar 2 tb Lemon juice 2 tb Vanilla extract 1 1/2 c Cream
Crust: Preheat oven to 400 degrees. Chop Mexican and semi-sweet chocolates. In food processor, place chopped chocolates, graham crackers and pecans. Process until fine crumbs. Pour crumb mixture into springform pan and add melted butter, cinnamon and brown sugar. Mix together in pan. Press crumb mixture over bottom and up sides of pan. Bake 10 minutes. Cool. Set aside. Filling: Dissolve gelatin in water. Set aside to soften for 5 minutes. Beat mascarpone and cream cheese on high speed with electric mixer until fluffy. Slowly pour in sugar while continuing to beat. Beat in lemon juice and vanilla on medium speed. Quickly fold gelatin mixture into cheese mixture. Whip cream to stiff peaks. Fold a scoop of whipped cream into cheese mixture. Then fold in remaining whipped cream. Pour into cooled crust. Cover with plastic wrap. Chill 4 hours. Cut into wedges. DESSERT SHOW SHOW#DS3220
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Title: Raspberry Cheesecake Brownies Categories: Chocolate, Brownies, Cheesecakes Yield: 24 servings
For brownie batter: 4 oz Fine-quality bittersweet =chocolate chopped 2 oz Unsweetened chocolate; -chopped 1/2 c Unsalted butter 1 1/4 c Sugar 3 lg Eggs 1 1/2 ts Vanilla 3/4 ts Salt 3/4 c All-purpose flour For cheesecake topping: 8 oz Cream cheese; softened 2/3 c Sugar 2 ts Fresh lemon juice 1 lg Egg 1/2 ts Vanilla 1/4 ts Salt 2 tb All-purpose flour 1 1/2 c Raspberries 1 tb Sugar Confectioners' sugar = for sprinkling = brownies (if desired)
Preheat oven to 350 degrees, and butter and flour a 13 by 9-inch baking pan. Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan. Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar. Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle with confectioners' sugar. Serve brownies cold or at room temperature. 24 brownies COOKING LIVE SHOW #CLE086
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Title: Lemon Curd Cheesecake Categories: Inn recipes, Cheesecakes Yield: 1 servings
Filling: 16 oz Cream cheese 1 c Sugar 3 Eggs Lemon juice from 2 lemons 1 1/2 ts Real vanilla 1/4 ts Salt 3 c Sour cream Lemon curd: 4 Eggs 4 1/2 oz Sugar Juice from 2.5 lemons 4 tb Unsalted butter Crust: *
Cheesecake base: 1. Cream the sugar and cream cheese until sugar dissolves and mixture is light and creamy. Add in the eggs one at a time until incorporated. 2. Add in lemon juice, vanilla, salt and sour cream. Chill base. 3. Make cheesecake crust with melted butter and leftover muffins, graham cracker crumbs, etc. 4. Place chilled mixture in a spring-form pan and place in a 275 degree oven for one hour and 15 minutes. Turn off oven and leave cheesecake inside for an additional 30 minutes to set. Remove and chill. Top with lemon curd. Lemon Curd: 1. Whip sugar and eggs together over low heat in a small saucepan . . . be sure to not let the mixture curdle. 2. Add lemon juice and butter and continue to mix over low heat until mixture firms . . . chill and use for topping of cheesecake. * Crust: 1. Use old muffin scraps . . . we like to use lemon poppy seed muffins from the day before . . . mix with some melted butter and line the bottom of the spring form or round cake pan.JM. Chef Joseph Ascoli Cetacea restaurant at the Camden Harbour Inn, Camden, Maine. This recipe was adopted from The Cake Bible
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Title: Key Lime Cheesecake Categories: Desserts, Cheesecakes Yield: 10 servings
1 1/2 c Chocolate wafer crumbs 1/2 c Plus 2 tablespoons granulate -d sugar -- divided 1/3 c Margarine; melted 1 Unflavored gelatin 1/4 c Lime juice 3 Eggs; separated (see note) 1 ts Grated lime rind (colored -part of Peel) 2 Soft cream cheese; (8-oz) Few drops green food -coloring ; optional
Recipe by: St. Louis Post-Dispatch 4/7/97 Preheat oven to 325 degrees.
Combine chocolate crumbs, 2 tablespoons sugar and margarine. Press onto bottom of 9-inch springform pan. Bake for 10 minutes. Let cool.
In a saucepan, soften gelatin in lime juice. Stir over low heat until dissolved. Combine egg yolks, 1/4 cup sugar and lime rind; add to saucepan. Cook over low heat 5 minutes, stirring constantly. Let cool.
Gradually add cooled mixture to cream cheese, mixing with electric mixer until well blended. Add food coloring. Set aside.
Using a clean bowl and clean beaters, beat egg whites until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold into cream-cheese mixture. Pour over crust; chill until firm.
Yield: 10 servings. From "The Philadelphia Brand Cream Cheese Cookbook," published by Kraft in 1991.
Note: This recipe contains uncooked eggs, which may be contaminated with salmonella and should be avoided by young children, the elderly and anyone with immune system deficiencies.
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Title: Amaretto Cheesecake Categories: Cheesecakes Yield: 12 servings
1 Graham cracker crust -(9-inch) ; see recipe for 24 oz Cream cheese; softened 1 c Sugar 4 Eggs 1/3 c Amaretto 1 1/2 c Commercial sour cream 2 tb Sugar 2 tb Amaretto 1/4 c Sliced almonds; toasted Grated chocolate Chocolate leaves Strawberry halves
Recipe by: Southern Living Preparation Time: 0:30 Press Graham Cracker Crust mixture firmly on bottom and 1/2 inch up the sides of a 9-inch springform pan. Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in 1/3 cup amaretto; pour mixture into prepared pan. Bake at 375 degrees for 45 to 50 minutes or until mixture is set.
Combine sour cream, 2 tablespoons sugar, and 2 tablespoons amaretto; stir well, and spoon over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill. Garnish with almonds, grated chocolate, chocolate leaves, and strawberry halves. Yield: 12 servings.
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Title: Little Phyllo Cheesecakes Categories: Cheesecakes Yield: 20 servings
8 Frozen phyllo pastry; thawed 1/2 c Butter or margarine; melted 3 pk Cream cheese (3-oz); -softened 1/2 c Powdered sugar; sifted 1 1/2 ts Orange rind; grated 1 tb Orange juice 1/2 c Orange marmalade 2 ts Orange juice
Recipe by: Southern Living Preparation Time: 0:45 Place one sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly brush phyllo with melted butter. Layer 3 more sheets phyllo on first sheet, brushing each sheet with butter. Repeat to make another stack of 4 sheets phyllo. Cut each stack of phyllo into 3-inch squares using kitchen shears. Brush miniature muffin cups with melted butter. Place one square of layered phyllo into each muffin cup, pressing gently in center to form a pastry shell. Bake at 350 degrees for 8 to 10 minutes or until golden.
Gently remove from pan, and let cool on wire racks. Combine cream cheese, powdered sugar, orange rind, and 1 tablespoon orange juice in a small mixing bowl; beat at high speed of an electric mixer until blended and smooth. Spoon 1-1/2 teaspoons cream cheese mixture into each pastry shell. Combine orange marmalade and 2 teaspoons orange juice; top each cheesecake with 1/2 teaspoon orange marmalade mixture. Yield: 40 pastries. NOTE: Phyllo shells may be made up to 2 days in advance, and stored in an airtight container. Fill shells up to 4 hours before serving, and keep chilled until ready to serve.
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Title: Miniature Cheesecakes Categories: Cheesecakes Yield: 24 servings
1/2 c Graham cracker crumbs 2 tb Butter or margarine; melted 8 oz Cream cheese; softened 1/4 c Sugar 1 Egg 1/2 ts Vanilla extract 2 tb Strawberry preserves
Recipe by: Southern Living Preparation Time: 0:15 Combine graham cracker crumbs and butter, stirring well. Line 1-3/4-inch muffin pans with miniature paper liners. Spoon 1 teaspoon crumb mixture into each liner; gently press into bottom. Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add sugar, and mix well. Add egg and vanilla, beating well. Spoon mixture into liners. Bake at 350 degrees for 10 minutes. Spoon about 1/4 teaspoon strawberry preserves over each cheesecake. Chill thoroughly. Yield: 2 dozen.
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Title: Chocolate-Glazed Cheesecake Categories: Cheesecakes Yield: 10 servings
8 1/2 oz Chocolate wafer cookies; -crushed 3/4 c Sugar; divided 1/4 c Butter or margarine; melted 16 oz Cream cheese; soften -ed/divided 3 Eggs 1 ts Vanilla extract; divided 2 oz Semi sweet chocolate squares Melted 1 1/3 c Sour cream; divided 1/3 c Dark brown sugar; firm packe -d 1 tb All-purpose flour 1/4 c Pecans; chopped 5 oz Cream cheese; softened 1/4 ts Almond extract Chocoate leaves (optional) Chocolate glaze: 6 oz Semisweet chocolate squares 1/4 c Butter or margarine 3/4 c Powdered sugar; sifted 2 tb Water 1 ts Vanilla extract
Recipe by: Southern Living Preparation Time: 0:30 Combine cookie crumbs, 1/4 cup sugar, and butter in a bowl; blend well. Press on bottom and 2 inches up sides of a 9-inch springform pan. Set aside. Combine 1 (8-ounce) package cream cheese and 1/4 cup sugar; beat until fluffy. Add 1 egg and 1/4 teaspoon vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust. Combine remaining (8-ounce) package cream cheese, brown sugar, and flour; beat until fluffy. Add 1 egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer. Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add remaining egg, and blend well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla, and almond extract. Spoon gently over pecan layer. Bake at 325 degrees for 1 hour; turn oven off, and leave cheesecake in oven 30 minutes; partially open door of oven, and leave cheesecake in oven an additional 30 minutes. Let cool to room temperature on a wire rack. Chill at least 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired. Yield: 10 to 12 servings.
CHOCOLATE GLAZE Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring occasionally, until chocolate melts. Remove from heat; add remaining ingredients, stirring until smooth. Spread over cheesecake while glaze is warm. Yield: enough for one 9-inch cheesecake.
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Title: Grandma's Pumpkin Cheesecake Categories: Cheesecakes Yield: 12 Servings
-ELAINE RADIS BGMB90B
-----------------------------------CRUST----------------------------------- 1 c Graham cracker crumbs 1 tb Sugar 4 tb Butter; or margarine, melted
----------------------------------FILLING---------------------------------- 16 oz Cream cheese; softened 3/4 c Sugar 16 oz Pumpkin; 1 can 1 1/4 ts Ground cinnamon 1/2 ts Ground ginger 1/2 ts Ground nutmeg 1/4 ts -salt 2 Eggs
----------------------------------TOPPING---------------------------------- 2 c Sour cream 2 tb Sugar 1 ts Vanilla extract Pecan halves; 12 to 16
CRUST: Combine crust ingredients. Press into the bottom of a 9" spring form pan; chill.
FILLING: Beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt, add eggs one at a time, beating well after each. Pour into crust and bake at 350 degrees for 50 minutes.
TOPPING: Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to oven for 5 minutes. Cool on a rack and chill over night.
GARNISH: each slice with a pecan half.
SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;
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Title: Mini Cherry Cheesecakes Categories: Cheesecakes Yield: 12 Servings
1 c Vanilla wafer crumbs 3 tb Butter or margarine; melted 1 pk Cream cheese; softened, 8 oz 1 1/2 ts Vanilla 2 ts Lemon juice 1/3 c Sugar 1 Egg ***topping*** 1 lb Pitted tart cherries; canned 1/2 c Sugar 2 tb Cornstarch Red food coloring; optional
Recipe by: Sue Klapper
In a bowl, combine crumbs and butter. Press gently into the bottom of 12 paper-lined muffin cups. In a mixing bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375 for 12 to 15 minutes or until set. Cool completely. Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, cornstarch, and food coloring if desired. Bring to a boil, stirring occasionally; boil for 1 minute. Cool; spoon over cheesecakes. Chill for at least 2 hours.
Source: Taste of Home; Feb./March 1995.
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Title: Chocolate Almond Cheesecake Categories: Cheesecakes Yield: 12 Servings
1 1/4 c Graham cracker crumbs 1 1/2 c Sugar; divided 1/2 c Cocoa + 2 t.; divided 1/4 c Butter or margarine; melted 2 pk Cream cheese; softened, 8 oz 1 c Sour cream 3 Eggs 1 1/2 ts Almond extract; divided 1 c Heavy cream 1/4 c Confectioner's sugar 1/4 c Almonds; sliced, toasted
Recipe by: Sue Klapper Preparation Time: 0:50
Combine crumbs, 1/4 cup sugar, 2 T. cocoa, and butter; mix well. Press into the bottom of a 9 inch springform pan; chill. In a mixing bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of extract and reamining cocoa. Pour into crust. Bake at 350 for 45 to 50 minutes or until the center is almost set. Cool completely. Refrigerate at least 8 hours. In a mixing bowl, whip cream until it mounds slightly. Add confectioners' sugar and remaining extract; continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator.
Source: Taste of Home Magazine; June/July 1995.
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Title: Pumpkin Cheesecake 2 Categories: Cheesecakes Yield: 16 Servings
***crust*** 1 c Graham cracker crumbs 1 tb Sugar 4 tb Butter or margarine; melted ***filling*** 2 pk Cream cheese; softened, 8 oz -. 3/4 c Sugar 1 cn Pumpkin 1 1/4 ts Cinnamon 1/2 ts Ginger 1/2 ts Nutmeg 1/4 ts Salt 2 Eggs ***topping*** 2 c Sour cream 2 tb Sugar 1 ts Vanilla 12 Pecan halves
Recipe by: Sue Klapper Preparation Time: 0:55 Combine crust ingredients. Press into bottom of an 9 inch springform pan; chill. For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 for 50 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 mintues. Cool on rack; chill overnight. Garnish each slice with a pecan half. Source: Taste of Home Magazine Oct./Nov. 1994
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Title: Cheesecake Brownies Categories: Cakes, Brownies, Cheesecakes Yield: 2 Dozen
-------------------------WALDINE VAN GEFFEN VGHC42A------------------------- 18 1/4 oz German chocolate cake mix 1 Egg; beat 1/2 c Butter or margarine; melt 1 c Nuts; chop TOPPING 8 oz Cream cheese; soft 1 c Sugar 2 Eggs; beat 1 ts Vanilla extract
In a mixing bowl, combine cake mix, egg, butter and nuts; mix well. Press into a greased 13x9 baking pan; set aside. Combine topping ingredients in another bowl and beat until smooth. Carefully spread over batter. Bake at 350~ for 30 to 35 minutes or until golden brown. Cool on a wire rack. Store in the fridge.
Source: Taste of Home.
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Title: Deluxe Cheesecake Categories: Cheesecakes Yield: 8 servings
1 Graham cracker crust -(9-inch) See recipe 24 oz Cream cheese; softened 1 c Sugar 3 Eggs 1/2 ts Vanilla extract 16 oz Commercial sour cream 3 tb Sugar 1/2 ts Vanilla extract
Recipe by: Southern Living Preparation Time: 0:20 Press Graham Cracker Crust mixture into a 10-inch springform pan; set aside. Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in 1/2 teaspoon vanilla. Pour into prepared pan. Bake at 375 degrees for 35 minutes or until cheesecake is set. Beat sour cream at medium speed of an electric mixer 2 minutes. Add 3 tablespoons sugar and 1/2 teaspoon vanilla; beat an additional 1 minute. Spread over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. Yield: 8 to 10 servings.
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Title: Fruit-Glazed Cheesecake-Part 1 Categories: Cheesecakes Yield: 10 servings
2 tb Graham cracker crumbs 16 oz Cream-style cottage cheese 16 oz Cream cheese; softened 1 1/2 c Sugar 4 Eggs; slightly beaten 16 oz Commercial sour cream 1/2 c Butter or margarine; melted 1/3 c Cornstarch 2 tb Lemon juice 1 ts Vanilla extract 2 c Whole strawberries; -washed/hulled Strawberry glaze Or blueberry glaze See part 2
Recipe by: Southern Living Preparation Time: 0:20 Grease a 9-inch springform pan; dust with graham cracker crumbs. Combine cheeses; beat at high speed of an electric mixer until smooth. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream, butter, cornstarch, lemon juice, and vanilla; beat at low speed until mixture is smooth. Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 10 minutes. Turn oven off; leave cheesecake in oven 2 hours. Let cool to room temperature on a wire rack; cover and chill at least 8 hours.
Arrange whole strawberries on top of cheesecake; drizzle with Strawberry Glaze or Blueberry Glaze. Chill thoroughly. Yield: 10 to 12 servings.
Recipe continues on Fruit-Glazed Cheesecake-Part 2.
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Title: Fruit-Glazed Cheesecake-Part 2 Categories: Cheesecakes Yield: 10 servings
Strawberry glaze: 1 c Strawberries; washed/hulled 1/2 c Sugar 1 1/2 tb Cornstarch 2 tb Grand marnier Or other orange liqueur Blueberry glaze: 1/2 c Fresh blueberries Washed/ drained 1/4 c Water 1/4 c Sugar 1/4 c Kirsch 1 1/2 tb Cornstarch 3 tb Water
Recipe by: Southern Living Preparation Time: 0:20 STRAWBERRY GLAZE Mash strawberries. Combine strawberries, sugar and cornstarch in a heavy saucepan; stir well. Cook over medium heat until thick, stirring constantly. Stir in Grand Marnier; cover and chill. Yield: 3/4 cup. NOTE: If desired, Blueberry Glaze may be substituted for the whole strawberries and Strawberry Glaze.
BLUEBERRY GLAZE Combine blueberries and 1/4 cup water in a heavy saucepan; cook over medium heat, stirring constantly, 15 minutes or until berries are very soft. Press through a sieve, and return to saucepan. Stir in sugar and kirsch; cook over medium heat 10 minutes, stirring often, or until slightly thickened. Dissolve cornstarch in 3 tablespoons water; add to blueberry mixture. Cook, stirring constantly until thickened. Cover and chill. Yield: 1 cup.
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Title: Orange Cheesecake Categories: Cheesecakes Yield: 10 servings
1 Graham cracker crust -(9-inch) =see recipe for crust 11 oz Mandarin oranges 1/4 c Cointreau Or other orange flavored -liqueur 32 oz Cream cheese; softened 2 tb Orange rind; fine grated 2 ts Orange extract 1 ts Vanilla extract 1 1/3 c Sugar 4 Eggs 1/2 c Orange juice 4 ts Cornstarch
Recipe by: Southern Living Preparation Time: 0:20 Press Graham Cracker Crust mixture into a 10-inch springform pan. Bake at 375 degrees for 8 minutes; cool. Drain mandarin oranges, reserving 1/2 cup liquid. Combine mandarin oranges and Cointreau; stir gently. Set aside, stirring occasionally. Combine cream cheese, orange rind, and flavorings in a large mixing bowl; beat at high speed of an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Pour filling into prepared pan. Bake at 350 degrees for 50 minutes or until cheesecake is almost set. Turn oven off, and partially open oven door; leave cake in oven 30 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. Drain mandarin orange mixture, reserving Cointreau. Arrange mandarin oranges on top of cheesecake. Combine reserved mandarin orange liquid, reserved Cointreau, orange juice, and cornstarch in a saucepan; stir well. Cook over medium heat 5 minutes or until thickened; cool slightly. Spoon glaze over top of cheesecake; chill. Yield: 10 to 12 servings.
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Title: Rich Chocolate Cheesecake Categories: Cheesecakes Yield: 10 servings
1 Chocolate wafer crust -(9-inch) ; see recipe for 12 oz Semisweet chocolate morsels 32 oz Cream cheese; softened 2 c Sugar 4 Eggs 1 tb Cocoa 2 ts Vanilla extract 16 oz Commercial sour cream Whipped cream
Recipe by: Southern Living Preparation Time: 0:20 Press Chocolate Wafer Crust mixture on bottom and 1/2 inch up the sides of a 10-inch springform pan. Pre-bake as crust recipe directs. Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate, cocoa, and vanilla; beat until blended. Stir in sour cream, blending well. Pour into prepared pan. Bake at 300 degrees for 1 hour and 40 minutes (center may be soft but will firm when chilled). Let cool to room temperature on a wire rack; chill at least 8 hours. Garnish each serving with whipped cream. Yield: 10 to 12 servings.
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Title: Lime Cheesecake Categories: Cheesecakes, S_living Yield: 10 Servings
JUDY VOCELKA (NFXS18B) -CRUST: 1 1/4 c Graham Cracker Crumbs 2 tb Sugar 1/4 c Butter; or margarine; melted
----------------------------------FILLING---------------------------------- 1 ts Lime Rind; grated 24 oz Cream Cheese; SOFTENED 3/4 c Sugar 3 Eggs 1 tb Lime rind; grated 1/4 c Key Lime Juice 1 ts Vanilla Extract 2 c Sour Cream 3 tb Sugar 1 Fresh Strawberries; optional 1 Lime slices; Optional
Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool. Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar; beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake. Recipe from Southern Living advertisement.
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Title: Chocolate-Raspberry Truffle Cheesecake Categories: Chocolate, Fruits, Cheesecakes, S_living Yield: 12 Servings
LIZ JONES (VXRF36B)
--------------------------------CRUMB CRUST-------------------------------- 2 1/2 c Wafer crumbs; chocolate 1/3 c Butter or margarine; melted 1/2 c Sugar
----------------------------------FILLING---------------------------------- 8 oz Chocolate squares; semisweet Cut into 1/2" cubes 1/4 c Coffee; hot & strong 8 oz Cream cheese; cut 1" cubes 8 oz Sour cream 1 c Sugar 2 Eggs 2 tb Cream; whipping 1 ts Vanilla 1/4 c Chambray/ raspberry liqueur Raspberry Sauce * Cream; whipped & mint sprigs
Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup sugar; blend well. Press om bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside.
Filling: Position knife blade in food precessor bowl; add chocolate cubes, and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl. Pour mixture into prepared crust, and bake at 350-degrees for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish if desired. Yield: 10 to 12 servings. * Raspberry Sauce recipe follows separately.
Southern Living 1991 Annual Recipes by Carol Y. Chastain, San Antonio, Texas. Formatted by Liz Jones (vxrf36b)...
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Title: Debbie's White Chocolate Cheesecake Categories: Cheesecakes, Cakes, S_living Yield: 12 Servings
CRUST 3/4 c Almonds, ground 3/4 c Oatmeal, uncooked 3/4 c Graham cracker crumbs 1/4 c Sugar 1/4 c Margarine, + 2 TBS., melted FILLING 16 oz Cream cheese, softened 1 c Sugar 16 oz Sour cream 1 ts Vanilla 8 oz White chocolate, melted 4 Egg whites 1/8 ts Cream of tartar 1 tb Powdered sugar
Combine first 5 ingredients in a medium bowl; blend well. Press onto bottom and 2 inches up sides of a 10 inch springform pan. Bake at 350 degrees for 5 minutes. Cool on wire rack. Combine cream cheese and 1 cup sugar in a large mixing bowl; beat at medium speed of an electric mixer until fluffy. Add sour cream and vanilla; mix well. Stir in white chocolate. Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer until foamy; add cream of tartar, beating until soft peaks form. Fold egg whites into cream cheese mixture. Spoon mixture into crumb crust. Bake at 325 degrees for 55 minutes; turn oven off. Leave cheesecake in oven 30 minutes; partially open door of oven and leave cheesecake in oven an additional 30 minutes. Cool, chill 8 hours. Remove from pan. Yield 10-12 servings. ............
Debbie Holland, November 14, 1988 First used for Thanksgiving dinner. It is a time consuming recipe but worth the trouble! Taken from Southern Living magazine.
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Title: Amaretto & Ghirardelli Chocolate Chip Cheesecake Categories: Chocolate, Cakes, Cheesecakes Yield: 12 servings
-------------------- -----crust------------- ---------------------- 1 c Ghirardelli semi-sweet -chocolate chips 1 tb Butter, unsalted 1 1/4 c Vanilla wafer crumbs 1/4 c Nuts; finely chopped 3 tb Sugar, confectioners' -------------------- ---------------filling- -- € -------------------- -------------- 24 oz Cream cheese; softened 1 c Sugar 4 lg Egg; room temp 1/4 c Amaretto 2 tb Cornstarch 1 ts Vanilla extract 1 c Ghirardelli semi-sweet -chocolate chips -------------------- ---------------topping- -- € -------------------- -------------- 2 c Sour cream; room temp 1/4 c Sugar 1 ts Amaretto 1/2 c Almonds, toasted sliced
Position a rack in the center of the oven and preheat to 375-F. Lightly butter the bottom and side of a 9 x 3" round springform pan. Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge. Carefully attach the side of the springform so as not to tear the foil. Wrap the foil overhang halfway up the side of the springform pan. Lightly butter the foil covered bottom and side of the springform pan. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined. Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. Set aside.
Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth. One at a time, beat in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center. Cool for 5 minutes. Do not turn off the oven.
Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with the almonds.
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Title: Amaretto Cheesecake From Loren Martin Categories: Cheesecakes, Cakes Yield: 10 servings
1 1/2 c graham cracker crushed 1/2 Stick butter, melted 15 oz Ricotta cheese 8 oz Cream cheese 4 Eggs, lightly beaten 1/2 c Sugar 1/3 c Amaretto liquor 1 ts Vanilla 1/4 ts Salt
Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill. Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferrably in refrigerator overnight) before serving. Top with fresh fruit, or jam.
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Title: Amaretto Cheesecake with Apricot Glaze Categories: Cakes, Cheesecakes Yield: 1 servings
-------------------- -----crust------------- ---------------------- 1 c Graham wafer crumbs 1/2 c Almonds, chopped toasted 1 x -unblanched 2 tb Sugar 1/4 c Butter, melted -------------------- ---------------filling- -- € -------------------- -------------- 4 pk Cream cheese(250g), softened 1 c Sugar 3 tb Flour 4 Eggs 1 c Sour cream 1/4 c Amaretto di saronno liqueur -------------------- ----------------glaze-- -- € -------------------- -------------- 1/2 c Apricot jam 1 tb Amaretto di saronno liqueur
CRUST: Combine ingredients; press onto bottom of a 9-inch springform pan. Set aside. FILLING: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined.Blend in sour cream and liqueur; pour over crust. Bake in 450F oven 10 minutes. Reduce oven temperature to 250F; continue baking for 1 hour. Run knife around rim of pan ; cool on wire rack. Chill.
GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before removing sides of pan. Garnish if desired. Makes 10-12 servings.
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Title: Amaretto Cheesecake with Raspberry Sauce Categories: Cheesecakes, Cakes Yield: 8 servings
-----base----- 1/4 c Butter 2 c Almonds; chopped 2 tb Granulated sugar -----filling----- 12 oz Cream cheese; softened 1/2 c Granulated sugar 3 Eggs 1 c Sour cream 2 tb Amaretto 1/2 ts Vanilla 1/2 ts Almond extract -----sauce----- 3 c Raspberries, frozen; -unsweetened, thawed 2 tb Amaretto Sugar
Recipe by: The Toronto Star, February 3, 1993 Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at high 2 to 3 minutes or until firm. If necessary, rotate dish during cooking.
Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust.
Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in centre. Rotate dish partway through cooking, if necessary.
Cool on countertop to room temperature, then cover and refrigerate until serving time.
Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste.
To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries.
Makes 6 to 8 servings. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree.
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Title: Amaretto Hazelnut Macaroon Cheesecake Categories: Cheesecakes, Cakes Yield: 1 servings
-----hazelnut crust----- 1 c Hazelnuts; roast 10 min at -350 3 Egg whites 2 ts Vanilla 2 c Powdered sugar 1/2 c Sugar 1/8 ts Salt -----filling----- 1/2 c Amaretto 3 ts Gelatin; unflavored 2 ts Vanilla 1 1/2 lb Cream cheese 3/4 c Sugar 2 tb Lemon juice 1 ts Lemon zest 2 c Cream
Recipe by: paris@gene.com (Ken Paris) Preparation Time: 0:30 heat oven to 350. grease 10 inch springform pan. line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !). grease parchment. line a cookie sheet with greased parchment
whisk together eggs and vanilla. remove as much skin from the hazelnuts as is convenient. chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. add both powdered and regular sugar. pulse a few times to combine. with processer running, pour in egg mixture. process for 15 sec until smooth
reserve 1/2 - 1/3 cup batter. pour remaining into springform, smooth with spatula. pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
bake crust 25-30 min., disk 20-25 min. cool on wire rack
chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)
carefully remove crust (VERY CAREFULLY). replace bottom of springform with foil wrapped cardboard circle. replace crust
amaretto cheesecake filling: sprinkle gelatin over 1/4 cp 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 in mixer for 1 min. add lemon juice and zest, mix. beat cream to soft peaks. fold 1/3 cream into cream cheese. fold in remaining whipped cream. fold in soaked macaroon disk bits
scrape into prepared pan, cover with plastic wrap. refridgerate at least 3 hrs. (preferably overnight)
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Title: Amaretto Peach Cheesecake Categories: Cakes, Cheesecakes Yield: 10 servings
3 tb Margarine 1 Large egg 24 oz Cream cheese, softened 3 tb Unbleached all-purpose flour 16 oz Canned peach halves * 1/3 c Sugar 3/4 c Unbleached all-purpose flour 3/4 c Sugar 3 Large eggs 1/4 c Almond flavored liqueur
* Peach halves should be drained, and then pureed. Combine
margarine and sugar until light and fluffy. Blend in egg. Add
flour; mix well. Spread dough onto bottom of 9-inch springform pan.
Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and
flour; mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Add peaches
and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10
minutes. Reduce oven temperature to 250 degrees F.; continue baking
65 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill. Garnish with additional peach slices and sliced almonds,
if desired.
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Title: Cafe Au Lait Blender Cheesecake Categories: Italian, Cakes, Cheesecakes Yield: 4 servings
6 Zwieback 1/2 ts Ground cinnamon 2 Unflavored gelatin 1/4 c Cold water 1/2 c Boiling water 3/4 c Brown sugar 1/2 ts Salt 3 c Cream style cottage cheese 4 ts Instant coffee powder 1 ts Vanilla 2 Low calorie whipped topping -mix
Break zwieback into blender container, add cinnamon. Blend into crumbs. Remove and set aside. In 1 cup measure soften the gelatin in cold water. Add to blender container along with the boiling water. Let stand until gelatin appears to be dissolved, about 1-2 minutes. Add brown sugar and salt. Blend until dissolved. Add cottage cheese, coffee powder and vanilla. Blend until smooth. In large mixer bowl prepare together the 2 envelopes of low calorie whipped topping mix according to directions. Fold in cheese mixture. Pour into 8 inch springform pan. Sprinkle zwieback crumbs over the top of cheesecake. Chill for 2 1/2 to 3 hours. Remove sides of pan. Cut into wedges. 12 servings. 177 calories per serving.
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Title: Cafe Au Lait Cheesecake Categories: Cheesecakes, Cakes Yield: 12 servings
1 3/4 c Finely crshed chocolate -wafers -- about 30 1/3 c Margarine or butter; melted 2 oz Semisweet chocolate; chopped 2 tb Water 1 tb Instant espresso coffee -powder or -- reg. coffee Crystals 2 tb Coffee liqueur; or water 24 oz Cream cheese; softened 1 c Sugar 2 tb All-purpose flour 1 ts Vanilla 4 Eggs; slightly beaten
Recipe by: Better Homes and Gardens magazine, Feb.'95 Crust: in mixing bowl, combine crushed waters and melted margarine or butter. Press mixture evenly onto the bottom and 2 " up sides of an ungreased 8' springform pan. Place the pan on a baking sheet. Chill until needed. In a small saucepan combine the chocolate, water and instant espresso. Cook and stir over Low heat until chocolate starts to melts. Remove form heat. Stir until smooth. Stir in liqueur or water and cool. In a lg. mixer bowl, beat cream cheese, sugar, flour and vanill with electric mixer on Med. speed until smoth. Add eggs all at once, beating on Low speed just until mixed. DO NOT OVERBEAT. Reservee 2 cups of the cream cheese mixture. Cover and chill. Stir cooled chocolate-coffee mixture into the remaining cream cheese mixture, stirring just until combined. Pour chocolate mixture into crust. Bake in a 350 F. oven for 30 minutes or until sides are set (center will be soft). Remove reserved mixture form refrigerator 10 minutes before needed. Gently pull out oven rack just far enough to reach the inside of the pan. Carefully pour reserved mxture in a ring over the outside edge of the chocolate mixture (where chocolate mixture is set. Gently spread evenly over entire surface. Bake cheesecake for 20-25 minutes more or until center appears nearly set when gently shaken. Cool for 10 minutes on a wire rack. Loosen sides of the cheesecake from the pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Chill cheesecake for 4-24 hours before serving. Store any remaining cheesecake, covered in the refrigerator for up to 3 days. To Freeze: Place cooled cheesecake, uncovered in the freezer for 1 hour until firm. Remove bottom pan. Transfer cheesecake to a large freezer bag or container. Seal, label and freeze up to 3 months. To serve, transfer cheesecake to a platter and loosely cover. Thaw for 24 hours in the refrigerator.
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Title: Cappuccino Cheesecake Categories: Cakes, Cheesecakes Yield: 10 servings
1 1/2 c Finely chopped nuts 3 tb Margarine, melted 1 c Sugar 4 Large eggs 1 tb Instant coffee granules 1/4 c Boiling water 2 tb Sugar 32 oz Cream cheese, softened 3 tb Unbleached all-purpose flour 1 c Sour cream 1/4 ts Cinnamon
Combine nuts, sugar, and margarine; press onto bottom of 9-inch
spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine
cream cheese, sugar, and 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. Dissolve coffee granules and
cinnamon in water. Cool; gradually add to cream cheese mixture,
mixing until well blended. Pour over crust. Bake at 450 degrees F.,
10 minutes. Reduce oven temperature to 250 degrees F.; continue
baking 1 hour. Loosen cake from rim of pan; cool before removing rim
of pan. Chill. Garnish with whipped cream and whole coffee beans if
desired. |
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