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Title: Debbie's White Chocolate Cheesecake Categories: Cheesecakes, Cakes, S_living Yield: 12 Servings
CRUST
FILLING
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.
Title: Amaretto & Ghirardelli Chocolate Chip Cheesecake Categories: Chocolate, Cakes, Cheesecakes Yield: 12 servings -----crust-------------
---------------filling- -- €
---------------topping- -- €
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. Title: Chocolate Amaretto Cheesecake Categories: Cakes, Cheesecakes Yield: 12 servings
1 1/2 c Chocolate wafer crumbs 1/3 c Heavy cream 1 c Blanched almonds 1/2 c Amaretto 2 ts Vanilla 1/3 c Sugar 4 Eggs 6 tb Butter; softened 2 c Sour cream 24 oz Cream cheese; softened 1 tb Sugar 1 c Sugar 1 c Blanched almonds
* Blanched almonds should be lightly toasted and chopped. Preheat oven to 375=F8F. Combine crumbs, almonds, sugar and butter. Pat mixture on bottom and sides of a 10 inch springform pan. Cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a time, beating well after each addition. Beat mixture until light. Pour into crust lined pan. Bake in middle of oven for 1-1/2 hours or until top of cake cracks and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly over cake. Bake for 5 more minutes. Place on rack and let cool completely. Cover lightly with wax paper and let chill overnight. When ready to serve, remove sides from pan and garnish with toasted almonds around outer edge and on top of cake.
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Title: Chocolate-Amaretto Cheesecake (Lf) Categories: Cheesecakes, Cakes Yield: 12 servings
6 Chocolate wafers; finely -crushed 1 1/2 c Cheese, cream; light process -product 1 c Sugar 1 c Cheese, cottage 1%; low-fat 1/4 c +2 tb unsweetened cocoa 1/4 c Flour, all-purpose 1/4 c Amaretto 1 ts Vanilla 1/4 ts Salt 1 Eggs 2 tb Semisweet choc mini morsels x Chocolate curls; *optional Mmmmm--------------- ----------per -- € Serving------------ ------------------ 200 x *calories 6 3/4 x *gm protein 7 7/8 x *gm fat 26 1/8 x *gm carbo 36 x *mg chol 3/4 x *mg iron 293 x *mg sodium 59 x *mg calcium
Sprinkle chocolate wafer crumbs in bottom of a 7-inch+ springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in Chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300^F for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls*, if desired. Yield: 12 servings
+You can substitute an 8-inch pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45 to 50 minutes baking time.
*To make chocolate curls, melt 3 squares semisweet chocolate. Pour the melted chocolate onto wax paper and spread to a 3-inch wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate, and transfer curls to a plate. Store chocolate curls in the freezer.
**Chocolate-Mint Cheesecake: Substitute 1/4 c creme de menthe for amaretto. Yield: 12 Servings. 197 calories, 6.7gm protein, 7.1gm fat, 27.2gm carbo, 36mg chol, 0.8mg iron, 289mg sodium, 58mg calcium
From Light & Easy Cooking Collection Formatted for MM:dianeE
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Title: Chocolate-Amaretto Cheesecake (Low-Fat) Categories: Chocolate, Cakes, Cheesecakes Yield: 12 servings
6 Chocolate wafers, finely -crushed 1 1/2 c Light process cream cheese 1 c Sugar 1 c 1% low-fat cottage cheese 1/4 c Plus 2 tbl unsweetened cocoa 1/4 c All-purpose flour 1/4 c Amaretto 1 ts Vanilla extract 1/4 ts Salt 1 Egg 2 tb Semisweet choc. mini-morsels Chocolate curls (optional)
Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings (about 200 calories per serving).
You can substitute an 8-inch pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45 to 50 minutes baking time.
Protein 6.8, fat 7.9, carbohydrate 26.1, cholesterol 36, iron 0.8, sodium 293, calcium 59.
Chocolate-mint cheesecake; Substitute 1/4 cup creme de menthe for amaretto. Yeild 12 servings (about 197 calories per serving.
Protein 6.7, fat 7.1, carbohydrate 27.2, cholesterol 36, iron 0.8, sodium 289, calcium 58.
To make chocolate curls, melt 3 squares semisweet chocolate. Pour the melted chocolate onto wax paper and spread to a 3-inch-wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate, and transfer curls to a plate. Store chocolate curls in the freezer.
Light & Easy Cooking Collection, 1990 Oxmoor House, Inc.
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Title: Chocolate-Amaretto Cheesecake (Make Ahead) Categories: Chocolate, Cheesecakes, Cakes Yield: 1 servings
-you can substitute an 8 Inch pan for this cheesecake -recipe, if desired. -the larger cheesecake will -require only 45 to 50 -minutes baking time.
6 chocolate wafers, finely crushed 1 1/2 cups light process cream cheese product 1 cup sugar 1 cup 1% low-fat cottage cheese 1/4 cup plus 2 tbsp unsweetened cocoa 1/4 cup all-purpose flour 1/4 cup amaretto 1 tsp vanilla extract 1/4 tsp salt 1 egg 2 tbsp semisweet chocolate mini-morsels chocolate curls
Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings (about 200 calories per serving).
CHOCOLATE MINT CHEESECAKE: Substitute 1/4 cup creme de menth for amaretto. Yield: 12 servings (about 197 calories per serving).
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Title: Espresso Cheesecake Categories: Cheesecakes, Cakes Yield: 10 servings
Crust 1 1/2 c Hazelnuts; chop/husk/toasted 1/3 c Sugar 3 tb Unsalted butter; melted 1 tb Cocoa powder; unsweetened 1 c Fresh brewed espresso 24 oz Cream cheese; room t -emperature 1 1/3 c Sugar 1 1/2 tb Cornstarch 1/4 ts Salt 3 lg Eggs; room temperature 3 lg Egg yolks; room temperature 1/3 c Half and half 1/4 c Fresh lemon juice 1 tb Coffee liqueur 1 1/2 ts Lemon peel; grated 1/2 ts Vanilla extract
Recipe by: Bon Appetit August 1989 Chocolate coffee bean candies -- optional
For Crust: Preheat oven to 3250F. Wrap foil around bottom and up outsides of 9" diameter springform pan. Mix all ingredients in a medium bowl until well blended. Press crust into bottom and up sides of prepared pan. Bake 10 minutes. Cool on rack. For filling: Boil coffee in heavy small saucepan until reduced to 1/4 cup. Cool completely. Using electric mixer, beat cream cheese, sugar, cornstarch and salt in large bowl until smooth. Beat in eggs and yolks 1 at a time, stopping occaisionally to scrape down sides of the bowl. Mix in espresso, half and half, lemon juice, liqueur, lemon peel and vanilla. Pour filling into crust. Let stand 15 minutes at room temperature. Preheat oven to 3250F. Insert toothpick into any air bubbles that appear on surface of cheesecake. Place cheesecake in large baking pan. Add enough cold water to pan to come 3/4" up sides of cheesecake. Bake until cake edges are set but center still moves slightly when pan is gently shaken, approximately 1-1/2 hours. Remove cheesecake from water bath. Discard foil. Transfer cake to rack and cool. Cover and refrigerate until well chilled. (Can be prepared 2 days ahead.) Spoon whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of cheesecake. Top each rosette with coffee bean and serve.
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Title: Espresso-Hazelnut Cheesecake Categories: Cheesecakes, Cakes Yield: 14 servings
8 1/2 oz Butter biscuit cookies 1/2 c Hazelnuts; toasted & husked 2 tb Sugar 1 ts Cinnamon; ground 5 tb Unsalted butter; melted 2 lb Cream cheese; room temp 1 1/4 c Sugar 4 lg Eggs 1 c Sour cream 1/2 c Whipping cream; chilled 2/3 c Whipping cream; chilled 3 tb Instant espresso powder 2 tb Water; warmed 2 ts Vanilla extract 3/4 c Hazelnuts, dry-roasted; -coarsely chopped Chocolate covered espresso -beans
Recipe by: Bon Appetit Magazine For crust: preheat oven to 350=B0F. Generously butter bottom and sides of 9" diameter springform pan with 2 3/4" high sides. Wrap outside of pan with double layer of foil. Finely grind cookies, hazelnuts, sugar and cinnamon in processor. Add butter; process until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill while preparing filling.
For filling: using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating just until blended and scraping down sides of bowl after each addition. Beat in sour cream and 1/2 cup cream. Stir espresso powder and 2 tblsp warm water in small bowl until powder dissolves. Add to filling and beat until blended. Beat in vanilla. Stir in nuts. Pour filling into prepared pan. Place pan in large baking pan. Pour enough hot water into baking pan to come halfway up the sides of the springform pan.
Bake cake until top is puffed and centre is almost set, about 1 1/4 hours. Turn off oven; open door slightly . Let cake stand in oven with door ajar 1 hour. Remove pan from water and transfer to rack. Cool. Wrap in foil and chill overnight. (can be made 3 days in advance)
Run small knife around sides of pan to loosen cheesecake. Remove pan sides.
Beat 2/3 cup cream until stiff peaks form, using a large star tipped bag, pipe around top edge. Decorate with Espresso Beans.
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Title: Olive Garden Apple Praline Cheesecake Categories: Cheesecakes, Copycat, Dairy Yield: 12 servings
-----waldine van geffen -vghc42a----- Crust 1 c Graham cracker crumbs 2 tb Sugar 2 tb Butter Apple mix 1/4 c Butter 1/2 c Light brown sugar 2 lb Red delicious apples; -peeled -- cored, dice 1/2" 1 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Allspice Praline topping 1 1/2 c Dark brown sugar 1/2 c Butter; softened 1 c Pecan pieces Apple cheesecake 16 oz Cream cheese; softened 1/2 c Granulated sugar 3 lg Eggs 1 c Heavy whipping cream
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" springform pan. Set aside. APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve. TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve. CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes. Allow to cool to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream. Source: The Olive Garden.
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Title: Olive Garden Chocolate Chip Cookie Dough Cheesecake Categories: Cheesecakes, Copycat Yield: 1 servings
-----waldine van geffen -vghc42a----- 2 tb Margarine 2 1/2 c Chocolate cookie crumbs 2 lb Cream cheese; soft 1 c Sugar 4 Eggs 1 ts All-purpose flour 1 ts Vanilla 1 c Sour cream 1 lb Refrigerated chocolate chip --- cookie dough 2 oz Chocolate chips Toppings 1 pt Heavy whipping cream; whip Chocolate chips Chopped walnuts
Preheat oven to 325~. CRUST-Generously grease the bottom and sides of a 10" springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan. FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts. Source: The Olive Garden.
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Title: Olive Garden Peaches 'n Cream Cheesecake Categories: Cheesecakes, Copycat Yield: 1 servings
-----waldine van geffen -vghc42a----- Sponge cake base 1 Egg 1/3 c Sugar 1/4 ts Vanilla 1/4 c All-purpose flour 1/4 ts Baking powder 1 pn Salt 2 tb Water Filling 2 lb Cream cheese; softened 1 c Sugar 4 Eggs 1 ts All-purpose flour 1 ts Vanilla 1 c Sour cream 1/4 c Peach liqueur or peach; -schnapps or reserved Canned/fresh peaches 2 c Canned or firm peaches; -ripe and fresh Sliced; drained well Topping 1 pt Whipping cream or equivalent
BASE-Preheat oven to 375~. Lightly grease base of 10" springform pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes - to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp. FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge. Source: The Olive Garden.
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Title: Olive Garden Raspberry Mousse Cheesecake Categories: Cheesecakes, Copycat Yield: 6 servings
-----waldine van geffen -vghc42a----- Raspberry mousse 1 1/2 ts Gelatin 1 1/2 tb Cold water 1/2 c Raspberry preserves 2 tb Sugar 1 c Heavy whipping cream Filling 1 lb Cream cheese; softened 1/2 c Sugar 2 Eggs 1/2 ts Vanilla 1 9" chocolate crumb crust; -prepared
FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tb of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tb sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dloop of reserved whipped cream. Source: The Olive Garden.
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Title: Tiramisu -Cheesecake Categories: Cakes, Cheese/eggs, Italian, Cheesecakes Yield: 12 servings
-dorothy cross (tmpj72b) -------------------- ----------------crust-- -- ¥ 2 tb Butter or margarine; melted 1/2 ts Instant espresso powder 1 c Vanilla-wafer crumbs -------------------- ---------------filling- -- ¥ 24 oz Cream cheese -or neufchatel cheese room t 8 oz Mascarpone cheese 1 2/3 c Sugar 4 Lg eggs; room temp. 1 ts Vanilla extract 1 pn Salt 2 ts Instant espresso powder 1 tb Hot water 2 tb Brandy 1 oz Semisweet chocolate; grated 2 ts Unsweetened cocoa
Crust: Preheat oven to 350 degrees. Butter an 8-inch 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. Filling: 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. Reformatted by Joyce Alenskis XMXX58B
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Title: Torta Di Ricotta (Italian Style Cheesecake) Categories: Cheesecakes, Italian Yield: 10 servings
-----crust----- 1/2 c Butter 1 1/3 c Flour 1 Egg -----batter----- 2 lb Ricotta cheese 1 1/2 c Sugar 1/4 c Flour; sifted 6 Eggs; separated 1 ts Vanilla extract 1/4 c 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 reamining 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 325 F oven for about 1 hour 30 minutes, or until firm. Let cool in the pan.
Serves 10 to 12.
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Title: Brandy Cheesecake Categories: Cheesecakes Yield: 8 servings
1 1/2 c Crushed plain vanilla -cookies 1/4 c Ground almonds 4 tb Confectioners' sugar 1/3 c Melted butter 1 ts Cinnamon 2 1/2 tb Brandy
2 1/2 tbsp. gelatin 1/4 c. water 3 eggs, separated 3/4 c. milk 1 c. sugar 1 lb. cottage cheese 2 1/2 tbsp. lemon juice 2 1/2 tbsp. brandy 1 1/2 c. cream Nutmeg Õ_ 1. Mix together the crushed cookies, ground almonds, confectioners' sugar, melted butter, cinnamon and brandy. Press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Blend the gelatin with the water and allow to soak for 5 minutes.
3. Combine the egg yolks, milk and sugar in the top of a double boiler. Mix well and put over simmering water. Cook, stirring constantly, until mixture is thick.
4. Add the gelatin and stir until dissolved. Remove from heat.
5. Press the cheese through a strainer and beat with the lemon juice and brandy. Mix into the cottage cheese mixture.
6. Beat the egg whites until stiff and whip the cream.
7. Fold both the egg whites and the cream into the cottage cheese mixture.
8. Pour into the prepared crust and chill until set. Serves 8.
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Title: Chocolate-Cheesecake Brownies Categories: Cookies, Brownies, Cheesecakes Yield: 1 servings
4 oz Semisweet chocolate square --- coarsely chopped 1/2 c Butter; softened 1 1/2 c Sugar 1 tb Sugar 1 ts Vanilla extract 4 lg Eggs 3/4 c Flour 1 1/2 tb Flour 1 pk Cream cheese(8oz); softened
Recipe by: Great American Home Baking Preparation Time: 1:20 1. Preheat oven to 300 deg. Grease an 8 in. square baking pan.
2. In a small saucepan, heat chocolate and butter over low heat, stirring constantly, until melted and smooth. Remove from heat.
3. Beat together 1 1/2 cups sugar, melted chocolate mixture, and 1/2 teaspoon vanilla at medium speed until blended. Beat in 3 eggs, 1 at a time, beating well after each addition. At low speed, beat in 3/4 cup flour until blended and smooth.
4. In a separate bowl, beat together cream cheese, remaining flour, remaining sugar, remaining egg, and remaining vanilla at medium speed until blended and smooth.
5. Spread two-thirds of chocolate batter in prepared pan. Spread cream cheese batter over chocolate batter. Drop remaining chocolate batter in mounds on top. Run a knife through batter to create a marble pattern.
6. Bake brownies until a toothpick inserted in the center comes out almost clean, 50 min. Transfer pan to a wire rack to cool completely.
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Title: Citrus Cheesecake Categories: Cheesecakes Yield: 8 servings
1 1/2 c Crushed coconut cookies 2 1/2 tb Sugar 1/2 c Melted butter
1 1/4 tbsp. gelatin 1/4 c. water 3 eggs, separated 1/4 tsp. salt 1/2 c. milk 1/2 c. sugar 1/2 c. brown sugar 4 tbsp. lemon juice 4 tbsp. orange juice 4 tbsp. grapefruit juice 1 1/2 tbsp. grated lemon rind 1 lb. cream cheese 1 1/2 tsp. vanilla 1 c. cream 1 1/2 tbsp. grated orange rind Õ_ 1. Mix together the crushed cookies, sugar and melted butter. Press firmly on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Soak the gelatin in the water for 5 minutes.
3. Mix the egg yolks with the salt and milk in the top of a double boiler. Place over simmering water and cook, stirring constantly, until thick. Remove from heat.
4. Add sugar, brown sugar and gelatin to the egg yolk mixture and stir until the sugars and the gelatin are dissolved.
5. Add the juices and grated lemon rind. Cool until the mixture begins to thicken.
6. Press the cream cheese through a strainer and beat with the vanilla and cooled gelatin mixture until smooth.
7. Whip the cream and fold into the cream cheese mixture.
8. Beat the egg whites until they form soft peaks and fold into the cheese mixture.
9. Pour into the prepared crust and sprinkle with grated orange rind. Chill for several hours or overnight. Serves 8.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Coffee Cream Cheesecake Categories: Cheesecakes Yield: 8 servings
1 1/2 c Crushed coconut cookies 1/2 c Desiccated coconut 1/2 ts Nutmeg 1/2 c Melted butter
3 eggs, separated 1 c. milk 1/2 c. sugar 1 1/4 tbsp. gelatin 1/8 tsp. salt 1 1/4 tbsp. instant coffee powder 1 lb. cream cheese 1/3 c. sugar 2/3 c. cream COFFEE CREAM: 2/3 c. cream 1 1/2 tsp. instant coffee powder 1 1/2 tsp. sugar 1. Mix together the crushed cookies, coconut, nutmeg and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Lightly beat the egg yolks with the milk in a saucepan.
3. Mix in the sugar, gelatin and salt; heat until the sugar and gelatin are dissolved. Remove from heat.
4. Stir in the instant coffee powder and cool.
5. Press the cream cheese through a strainer and beat with the gelatin mixture until smooth.
6. Beat the egg whites until they form soft peaks. Slowly add the sugar and continue to beat until stiff. Fold into the cheese mixture.
7. Whip the cream and gently fold into the mixture.
8. Pour into the prepared crust and chill until firm.
9. Mix together the cream, instant coffee powder and sugar. Chill for at least 30 minutes, then beat until thick. Spread on the top of the cheesecake and serve. Serves 8. |
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