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Cookies and Cream Cheesecake Categories: Cheesecakes Yield: 4 servings
2 c (24) crushed creme-filled ch -ocolate cookie 6 tb Margarine; softened 1 Unflavored gelatin 1/4 c Cold water 1 (8 oz.) pkg. cream cheese; -softened 1/2 c Sugar 3/4 c Milk 1 c Whipping cream; whipped 1 1/4 c (10) coarsely chopped creme- -filled chocola
Combine cookie crumbs and margarine; press onto bottom and sides of 9 inch springform pan.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and milk, mixing until blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 cups cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. 8 servings.
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Title: Cool Lemon Refrigerator Cheesecake Categories: Cheesecakes Yield: 8 servings
2 c Crushed plain vanilla -cookies 1/2 c Melted butter 2 1/2 tb Sugar 1 1/2 ts Cinnamon
1 pkg. lemon gelatin 3/4 c. boiling water 2 tbsp. grated lemon rind 1/3 c. lemon juice 1 can evaporated milk, chilled 1/2 lb. cream cheese 1 c. sugar 1 1/2 tsp. vanilla Õ_ 1. Mix crushed cookies, melted butter, sugar and cinnamon. Press on bottom and sides of a 9 inch springform pan. Refrigerate until ready for use.
2. Mix together the gelatin, boiling water, lemon rind and lemon juice. Stir until the gelatin is dissolved. Cool slightly.
3. Beat the evaporated milk with a rotary or electric mixer until thick.
4. Beat cream cheese with sugar until soft and smooth. Add vanilla.
5. Add the beaten milk to the cheese mixture and fold in the gelatin mixture.
6. Pour into the prepared crust and chill for several hours before serving. Serves 8.
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Title: Divine Cafe Au Lait Cheesecake Categories: Cheesecakes Yield: 8 servings
1 1/2 c Crushed plain vanilla -cookies 1/2 c Crushed chocolate cookies 1 ts Cinnamon 2/3 c Melted butter
1 1/4 tbsp. gelatin 1/4 c. water 1 lb. cottage cheese 1/2 c. brown sugar 1 1/4 tbsp. instant coffee powder 1 1/2 tsp. vanilla 2 eggs, separated 1/2 c. cream 1/4 c. sugar Whipped cream Nutmeg Õ_ 1. Mix together the crushed cookies, cinnamon and melted butter. Firmly press 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. Place over hot water and stir until dissolved.
3. Press the cottage cheese through a strainer, then beat in the brown sugar, instant coffee, vanilla, egg yolks, cream and gelatin.
4. Beat the egg whites until they form soft peaks. Slowly add the sugar while continuing to beat until stiff. Fold into the cheese mixture.
5. Pour into the prepared crust and chill until set.
6. Serve with whipped cream spread on top and sprinkle with nutmeg. Serves 8.
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Title: Drambuie Cheesecake Categories: Cheesecakes Yield: 8 servings
1 1/2 c Crushed plain vanilla -cookies 2 1/2 tb Sugar 1 ts Cinnamon 1/2 c Melted butter
1/2 lb. cottage cheese 1/2 lb. cream cheese 1 1/4 tbsp. gelatin 1/4 c. water 1 tsp. grated lemon rind 4 tbsp. lemon juice 4 tbsp. Drambuie 2 egg whites 1/2 c. sugar 1 1/2 c. cream Grated chocolate Õ_ 1. Mix together the crushed cookies, sugar, cinnamon and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Press the cottage cheese and cream cheese through a strainer and beat together.
3. Soak the gelatin in the water for 5 minutes. Place over hot water and stir until dissolved.
4. Add the gelatin to the cheese mixture with the lemon rind, lemon juice and Drambuie. Mix well.
5. Beat the egg whites until they form soft peaks. Slowly add the sugar and continue beating until stiff. Fold into the cheese mixture.
6. Whip the cream and fold into the mixture.
7. Pour into the prepared crust and chill overnight or until firm. Serve decorated with grated chocolate. Serves 8.
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Title: Easy Jello Cheesecake Categories: Cheesecakes Yield: 4 servings
1 1/2 c Crushed coconut cookies 1/2 c Desiccated coconut 1/2 c Melted butter
1 pkg. lemon Jello 1/2 c. boiling water 1/2 c. lemon juice 2 tsp. grated lemon rind 1 tsp. vanilla 1 can sweetened condensed milk 1/2 c. cream cheese Grated lemon rind to decorate Õ_ 1. Mix together the crushed cookies, coconut and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill.
2. Mix the lemon Jello with the boiling water and stir until dissolved.
3. Add the lemon juice and lemon rind; mix well. Cool.
4. Beat the condensed milk with the vanilla until thick.
5. Soften the cream cheese and combine with the Jello mixture and the beaten condensed milk. Blend thoroughly.
6. Pour into the prepared crust, sprinkle with grated lemon rind and chill until firm. Serves 6-8.
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Title: Fudge Cheesecake Bars Categories: Cookies, Cheesecakes Yield: 36 servings
-food's favorite Cookies------------ ----------- 4 Bars hershey's unsweetened -baking chocolate, 1 oz ea 1 c Butter 2 1/2 c Sugar, divided 4 Eggs 1 ts Vanilla 2 c All-purpose flour 1 pk Cream cheese, softened, 8 oz 1 pk Hershey's hugs or hugs w/ -almonds, divided, 13 oz
Preheat the oven to 350 F. Place the baking chocolate and butter in a large microwaveable bowl. Microwave on high for 2-2 1/2 mins, stirring after each min, until chocolate and butter are completely melted. Beat in 2 c sugar, 3 eggs, and the vanilla until blended. Stir in the flour, then spread the batter into a greased 9" x 13" baking pan. On a med-sized bowl, beat the cream cheese, the remaining 1/2 c sugar, and the remaining egg. Remove the wrappers from 12 chocolate pieces; coarsely chop, then stir into the cream cheese mixture. Drop by dollops over the top of the chocolate batter. With a knife, swirl the chocolate batter to the top to create a marbled effect. Bake for 35-40 mins or just until set. Cool completely in the pan on a wire rack. Cut into bars. Remove the wrappers from the remaining chocolate pieces and press them onto the tops of the bars. Cover and refrigerate any leftover bars.
Note: The time required to melt the chocolate and butter will depend on the wattage of your microwave. Check and stir mixture frequently, just until melted.
Shared by Sherilyn Schamber
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Title: Grapefruit Orange Cheesecake Categories: Cheesecakes Yield: 4 servings
2 c Crushed coconut cookies 2 ts Grated lemon rind 1/2 c Melted butter
2 grapefruit 3 oranges 3 eggs 2/3 c. sugar 1/8 tsp. salt 1/2 c. orange juice 1 1/4 tbsp. gelatin 1/4 c. water 1 lb. cream cheese 1 1/4 tbsp. lemon juice 2 tsp. grated orange rind 1 tsp. grated lemon rind 2/3 c. cream 1. Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch springform pan.
2. Peel the grapefruit and the oranges and cut the segments into small pieces.
3. Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat.
4. Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
5. Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into the custard.
6. Fold in the grapefruit and orange pieces.
7. Lightly whip the cream and beat the egg whites until they form soft peaks. Fold the cream and egg whites into the cheese mixture.
8. Pour into the prepared springform pan and chill for several hours or overnight.
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Title: Jamocha Cheesecake Categories: Cheesecakes Yield: 4 servings
Nonstick cooking spray 15 Cookies 1 (15 oz.) part-skim ricotta -cheese 1/4 c European-style unsweetened -cocoa powder 1/4 c Sugar 1 Unflavored gelatin 1/2 c Double-strength coffee 3/4 c Skim milk 1 ts Vanilla extract 1 ts Rum extract 1 (8 oz.) nondairy whipped -topping
1. Grease 8 inch springform pan with cooking spray. Crush all but 2 cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor, blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir until thickened. Fold in all but 1/2 cup topping; pour into loaf pan. Cover; chill at least 4 hours.
2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish with reserved topping and cookies. Makes 12 servings, 162 calories each.
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Title: Layered Cheesecake Brownies Categories: Squares, Cookies, Brownies, Cheesecakes Yield: 12 servings
1/2 c Unsalted butter 1/2 c Sugar 2 Eggs 1 ts Pure vanilla extract 1/4 ts Salt 1/2 c Flour, all-purpose 2 tb Unsalted butter 1/2 c Sugar, granulated 1 tb Flour, all-purpose 2 Eggs 2 tb Sour cream 1 ts Vanilla
ÿÿÿÿÿÿÿ ea BROWNIE LAYER 8 oz semi-sweet chocolate, m ÿÿÿÿÿÿÿ ea CHEESECAKE LAYER 8 oz cream cheese
BROWNIE LAYER: Beat the butter in a bowl for 1 minute until smooth, gradually beat in the sugar and then the eggs, one at a time. Add the vanilla, salt and the melted chocolate. Quickly beat in the flour just until blended. Scrape this mixture evenly into the prepared pan that was foil lined and sprayed with a non-stick spray. Freeze until you have the cheesecake mixture complete._ CHEESECAKE LAYER: Take the cream cheese and the butter and blend well.
Add the sugar and the flour and the eggs, beat until very fluffy, then add the sour cream and vanilla. Pour this over the top of the brownie mixture. Place into the oven for 45 minutes._ _ When cooled top with a fresh berry sauce or a rich chocolate Ganache.
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Title: Lemon Cheesecake Bars Categories: Desserts, Cheesecakes Yield: 24 servings
----crust----- 1 1/2 c Unbleached flour 2/3 c Powdered sugar; sifted 1/4 ts Salt 3/4 c Margarine; cold ----filling----- 1 pk Fat-free cream cheese; (8 -oz) softened 2/3 c Granulated sugar 3 Egg whites; whipped 1/3 c Lemon juice; at room -temperature 1/2 ts Vanilla ----glaze---- 2 1/2 c Powdered sugar; sifted 1/2 ts Vanilla 1 tb Skim milk; at room temperatu -re 4 tb Lemon juice; at room -temperature
Recipe by: The Joy Of Cookies Preparation Time: 0:15 Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and flour. In a mixing bowl, combine flour, 2/3 cup powdered sugar, and salt. Use a pastry blender to cut in margarine until mixture resembles coarse crumbs. Press firmly over bottom of prepared pan. Bake 15 minutes. Cool 10 minutes before topping with cheese mixture. To prepare filling, combine cream cheese, 2/3 granulated sugar, egg whites, milk, lemon juice and vanilla in another mixing bowl. Pour over baked crust. Bake for 22 to 28 minutes or until firm. Meanwhile, to prepare glaze, combine 2 1/2 cups powdered sugar, vanilla, and milk. Add enough lemon juice to make a thick smooth glaze. Pour glaze over cheesecake base; smooth surface. Cover and refrigerate overnight before cutting.
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Title: Meringue Topped Cheesecake Categories: Cheesecakes Yield: 8 servings
1 1/2 c Crushed plain vanilla -cookies 2 1/2 tb Sugar 1 1/2 ts Cinnamon 1/2 c Melted butter
1/2 lb. cream cheese 1 can sweetened condensed milk 3 egg yolks 1 1/4 tbsp. grated lemon rind 4 tbsp. lemon juice Õ_ Õ_MERINGUE TOPPING: 3 egg whites 2/3 c. sugar Õ_ 1. Mix together the crushed cookies, sugar, cinnamon and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Soften the cream cheese and beat in the condensed milk, lightly beaten egg yolks, lemon rind and lemon juice.
3. Pour into the prepared crust.
4. Beat the egg whites until they form soft peaks. Slowly add half the sugar and beat until stiff. Fold in the remaining sugar and spread over the cheese filling.
5. Bake in a 400 degree oven for about 10 minutes or until the meringue is golden brown. Cool. Serves 8.
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Title: Quick Lemon Cheesecake Categories: Cheesecakes Yield: 4 servings
1 1/2 c Crushed plain vanilla -cookies 1 ts Grated lemon rind 1 ts Cinnamon 1/2 c Melted butter
1 lb. cream cheese 1 c. sweetened condensed milk 1/2 c. lemon juice 2 tsp. grated lemon rind 1 c. cream Whipped cream Grated lemon rind Glace cherries Õ_ 1. Mix crushed cookies, lemon rind, cinnamon and melted butter. Press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Soften the cream cheese, then beat together with the condensed milk, lemon juice and lemon rind.
3. Whip the cream and fold into the cream cheese mixture.
4. Pour into the prepared crust and chill for several hours or overnight.
5. Serve decorated with whipped cream, lemon rind and glace cherries. Serves 8.
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Title: Strawberry Cheesecake with Pecan - Gingersnap Crust Categories: Cheesecakes Yield: 4 servings
1 c Gingersnap crumbs; about 20 -cookies 1/2 c Ground pecans (see note) 1/4 c Granulated sugar 6 tb Butter or margarine; melted
1/3 c. freshly squeezed orange juice 2 tbsp. freshly squeezed lemon juice 2 env. unflavored gelatin 2 pt. fresh, ripe strawberries, hulled 2 (8 oz.) pkg. cream cheese, softened 1/2 c. granulated sugar 1 (8 oz.) container strawberry flavored low-fat yogurt 2 tsp. vanilla extract 1 c. heavy cream 2 tbsp. strawberry preserves Õ_ Note: To grind pecans, place in food processor or blender; using on/off motion, process until finely ground, watching carefully to prevent nuts from becoming a paste.
Prepare Crust: Heat oven to 350 degrees. In 9 inch springform pan using fork, combine gingersnap crumbs, pecans and 1/4 cup sugar; stir in melted butter until thoroughly mixed. press mixture firmly and evenly over bottom of pan; bake 10 minutes. Cool crust in pan on wire rack.
Prepare Filling: In small saucepan combine orange and lemon juices. Sprinkle gelatin over juices; let stand 5 minutes to soften. Meanwhile, slice enough strawberries to make 1 1/2 cups; set aside.
Set saucepan containing gelatin over medium-low heat; stir about 3 minutes until gelatin is completely dissolved. Remove from heat; keep warm. In large bowl with electric mixer at medium speed, beat cream cheese and 1/2 cup sugar about 5 minutes until light and fluffy. Add yogurt and vanilla; beat until smooth and well blended. With motor running, slowly pour in gelatin mixture; beat well to blend.
In small bowl, with mixer at high speed and using clean beaters, beat cream until soft peaks form; using rubber spatula, fold gently but thoroughly into cream cheese mixture. Fold in reserved sliced strawberries. Pour mixture into prepared pan; refrigerate at least 4 hours until firm.
To serve: Run thin metal spatula or knife around the cheesecake to loosen from sides of pan; remove sides of pan. Slice remaining strawberries; arrange in circular pattern over top of cake. In small saucepan over very low heat, stir preserves until warm. Remove from heat; brush over strawberries. Makes 16 servings.
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Title: Yogurt Cheesecake Categories: Cheesecakes Yield: 8 servings
1 1/2 c Crushed coconut cookies 1 1/2 ts Cinnamon 2 tb Sugar 1/2 c Melted butter
2 tbsp. gelatin 1/2 c. water 1 lb. cottage cheese 1 c. yogurt 3 eggs, separated 2/3 c. sugar 1/8 tsp. salt 3 tsp. grated lemon rind 2 tbsp. lemon juice 1/2 c. sugar 1 c. cream Õ_ 1. Mix together the crushed cookies, cinnamon, sugar and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Mix together the gelatin and water and allow to soak for 5 minutes.
3. Beat together the cottage cheese and yogurt. Set aside.
4. In the top of a double boiler, beat the egg yolks with the sugar, salt and lemon rind. Put over simmering water and cook, stirring constantly for 5 minutes.
5. Add the gelatin and stir until dissolved. Remove from heat and cool slightly.
6. Stir in the cheese-yogurt mixture with the lemon juice.
7. Beat the egg whites until they form soft peaks, add the 1/2 cup sugar and continue beating until stiff. Fold into the cheese-yogurt.
8. Whip the cream and fold into the mixture.
9. Pour into the prepared crust and chill overnight or for 8 hours. Serves 8.
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Title: Black Forest Mini Cheesecakes Categories: Desserts, Cheesecakes Yield: 24 Servings
24 Vanilla wafer cookies 16 oz Cream cheese; softened 1 1/4 c Sugar 1/3 c Hershey's Cocoa 2 tb All-purpose flour 3 Eggs 8 oz Dairy sour cream 1/2 ts Almond extract Canned cherry pie filling -- chilled
-----------------------------SOUR CREAM TOPPING----------------------------- 8 oz Dairy sour cream 2 tb Sugar 1 ts Vanilla extract
Heat oven to 325OF. Line muffin cups (2-1/2 inches in diameter), with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.
SOUR CREAM TOPPING: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved.
[Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
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Title: German Chocolate Cheesecake Squares Categories: Cookies, Cheesecakes Yield: 36 Servings
1 pk Active dry yeast; 1/4 oz. 1/2 c Warm water 1/4 c Sugar 1/2 ts Salt 1 Egg 1/2 c Butter or margarine; -softened 2 Flour FILLING- 19 oz Cream cheese; softened 1/3 c Baking cocoa 1 c Sugar 3 Eggs 2 ts Vanilla TOPPING- 1/2 c Sugar 1 Egg 1/2 c Evaporated milk 1/4 c Butter or margarine 1 ts Vanilla 2/3 c Flaked coconut 1/2 c Chopped pecans
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes. Punch dough down. Press into the bottom and up the sides of a greased 15x10x1" baking pan. In a large mixing bowl, beat cream cheese until smooth. Gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350 F. for 20-25 minutes or until crust is golden brown. Cool. In a saucepan, combine first four topping ingredients. Cook over Low heat until thick, about 8-10 minutes, stirring constantly. Remove from the heat, stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in refrigerator. MC formatting by bobbi744@sojourn.com ~ - - - - - - - - - - - - - - - - -
NOTES : Submitted by: Jerry Minerich of Westminster, Co. His favorite dessert recipe. From novmom@juno.com (Angela [lynn] Gilliland) From: novmom@juno.com (Angela [lynn] Gilliland) Received: (from novmom@juno.com) by m10.boston.juno.com (queuemail) id PiL07615; Wed, 23 Apr 1997 15:00:19 EDT Return-path: novmom@juno.com To: novmom@juno.com Date: Wed, 23 Apr 1997 15:00:19 EDT Subject: Gooey Brownies Message-ID: <19970423.132958.5111.1.novmom@juno.com> X-Status: Read X-Mailer: Juno 1.15 X-Juno-Line-Breaks: 0-40
~-------- Begin forwarded message ---------- From: ShellyH <shelly@westol.com> To: bakery-shoppe@chezrob.rpmdp.com
Gooey Brownies
Recipe By : Southern Living: posted by Shelly Hinzman Serving Size : 1 Preparation Time :0:00 Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
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Title: Tempting Trifle Cheesecake Categories: Cakes, Cheesecakes Yield: 10 Servings
1 1/2 c Soft Coconut Macaroons* 24 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Whipping cream 1/2 c Sour Cream 2 tb Sweet Sherry 1 ts Vanilla 10 oz Red Raspberry Preserves 1/2 c Whipping Cream, Whipped 1 x Toasted Slivered Almonds
* Soft coconut macroon cookies crumbs. ~------------------------------------------------------ ~------------------ Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds.
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Title: Honey Vanilla Cheesecake Categories: Pies, Cheese/eggs, Low-cal, Cheesecakes Yield: 16 Servings
----------------------------------FILLING---------------------------------- 4 oz Reduced-fat cream cheese 16 oz Low-fat cottage cheese 1 c Fat-free ricotta cheese 2 tb Cornstarch 1 c Honey 1 tb Vanilla extract 1 c Fat-free egg substitute Pureed raspberries, or - strawberries, if desired Sugar (as topping, if - desired) 1 Gingersnap crust (below)
------------------------------GINGERSNAP CRUST------------------------------ 32 Old Fashioned crisp - gingersnap cookies, - crushed 2 tb Sugar 1 Egg white
CHEESECAKE In a food processor or blender, blend until smooth cream cheese, cottage cheese, ricotta cheese, and cornstarch. Add honey and vanilla extract and blend again. Add egg substitute and blend until mixture is smooth. Pour into prepared crust (see below). Bake 20 minutes at 300 degrees then reduce oven temperature to 250 degrees and bake 60 minutes longer or until sides are set and center is fluid but not sloshing. Turn off oven and allow cake to cool 1 hour in oven. Remove and cool to room temperature. Chill, covered, overnight before slicing. Serve topped with pureed strawberries or raspberries, adding bit a sugar, if desired. Makes 16 servings. GINGERSNAP CRUST Combine thoroughly in food processor or blender gingersnap cookies and sugar. Add egg white, blending until mixture is moisened. Press mixture on bottom and up sides of 8- or 9-inch springform pan. Bake at 350 degrees for 10 to 12 minutes. Remove crust from oven. Reduce heat to 300 degrees. Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes.
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Title: Chocolate Rasberry Cheesecake Categories: Cakes, Cheesecakes Yield: 10 Servings
1 1/2 c Creme-filled Cookie Crumbs * 2 tb Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 c Sugar 3 Large Eggs 1 c Sour Cream 1 ts Vanilla 6 oz Semi-sweet Chocolate Chips** 1/3 c Strained Raspberry Preserves 6 oz Semi-sweet Chocolate Chips 1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.
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Title: Raspberry Cheesecake Categories: Fruits, Cheesecakes, Christmas Yield: 16 Servings
-------------------------------ZWIEBACK CRUST------------------------------- 1 1/2 c Crushed Zwieback 3 tb Sugar 4 tb Butter, melted
----------------------------------FILLING---------------------------------- 32 oz Cream cheese, softened 1 3/4 c Sugar 1 tb All-purpose flour 3 tb Raspberry liqueur 2 ts Finely shredded orange peel 1 ts Vanilla 4 lg Eggs 1 1/2 c Raspberries
------------------------------RASPBERRY SAUCE------------------------------ 12 oz Raspberries (Thawed) 1/2 c Sugar 1 tb Lemon juice 1 tb Raspberry liqueur
Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a 10-inch springform pan. Bake in a 325 F oven for 5 minutes.
For filling, in a large mixer bowl beat cream cheese, sugar, flour, raspberry liqueur, orange peel, and vanilla with electric mixer on low speed just till combined. Add eggs all at once. Beat just till combined. Gently fold in raspberries by hand.
Pour cream cheese mixture into crust-lined pan; set pan in a 15x10x1 inch backing ban. Bake in a 325 F oven for 1 1/4 to 1 1/2 hours or till center appears set. Remove from oven. Cool on wire rack. Chill overnight or till serving time. Garnish with raspberries and min, if desired. Pass Raspberry Sauce.
ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and melted butter.
RASPBERRY SAUCE: In a blender or food processor container combine one ingredients. Cover and blend till smooth. Sieve to remove seeds. Makes 1 cup.
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Title: Fourth of July Cheesecake Categories: Cheesecakes Yield: 16 Servings
3 c Vanilla wafer crumbs 4 tb Margarine, melted 3 tb NutraSweet Spoonful 1 Envelope (1/4ounce) Unflavored gelatin 1 c Skim milk 2 pk (8 ounces each) reduced fat Cream cheese, softened 1 pk (3 ounces) reduced fat cream Cheese, softened 2 tb Lemon juice 1 tb Grated lemon rind 2 ts Vanilla 1/3 To 1/2 cup NutraSweet Spoonful 1 pt Blueberries 2 pt Raspberries
MIX CRUMBS, margarine and 3 tablespoons NutraSweet Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 x 10 inches.
SPRINKLE GELATIN over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.
BEAT CREAM CHEESE until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2, cup NutraSweet Spoonful. Pour mixture over crust; refriger- ate until set, 3 to 4 hours. BEFORE SERVING, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes. Makes 16 servings. A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes.
From "The NutraSweet Spoonful Recipe Collection", 1992.
Reposted by Ken Strei
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Title: White Chocolate Cheesecake with Raspberry Sau Categories: Cheesecakes, Cakes, Chocolate Yield: 10 Servings
------------------------------------CAKE------------------------------------ 6 oz White chocolate chips 1 lb Cream cheese 3/4 c Sugar 3 Eggs 1 1/2 ts Vanilla extract 3/4 c Sour cream 2 tb Unsweetened cocoa
------------------------------RASPBERRY SAUCE------------------------------ 2 1/2 c Raspberries Sugar to taste
Place chocolate in a double boiler and heat over hot water until it melts. Stir to blend and let cool to room temperature.
With an electric mixer, blend cheese and sugar until smooth. Mix in eggs, vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important to have the cheesecake ingredients and the melted chocolate close to the same temperature when they are combined so that they blend together smoothly. Pour into a greased 9-inch springform pan. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill. Just before serving, dust cocoa through a sieve making a ring around the cheesecake.
Prepare raspberry sauce: Reserve 1/2 cup raspberries for garnish. In a blender, puree the remaining berries and push through a sieve. Stir in sugar to taste. To serve, spoon raspberry sauce on to desert plates. Remove pan sides of cheesecake and cut into wedges. Place on raspberry sauce and garnish with berries. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas
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Title: Red, White and Blue Cheesecake Categories: Cakes, Cheesecakes, Fruits Yield: 1 Cake
-----------------------------------CRUST----------------------------------- 28 Chocolate wafers, ground Fine, about 1 1/2 cups crumb 1/2 c Unsalted butter, melted
----------------------------------FILLING---------------------------------- 4 8-oz packages cream cheese 1 1/2 c Sugar 2 tb Flour 5 lg Eggs 1/2 c Sour cream 1 ts Freshly grated orange zest 1 ts Freshly grated lemon zest 1/2 ts Salt 1 1/2 ts Vanilla
----------------------------------GARNISH---------------------------------- 1 1/2 c Raspberries, approx 1 1/2 c Blueberries, approx
For the crust: In a bowl stir together the cookie crumbs and the butter until the mixture is combined well, and pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2 inch springform pan. Chill the crust for 30 minutes.
For the Filling: Preheat the oven to 325F. In a bowl with an electric mixer beat cream cheese until it is light and fluffy. Add the sugar gradually, beating, and beat until the mixture is combined well. Beat in the flour, add the eggs, 1 at a time and beating after each addition, and beat in the sour cream, the zests, salt and vanilla, beating the filling until it is combined well.
Pour the filling into the crust and bake the cheesecake in a foil lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. The cake will not be completely set; it will set as it cools. Turn the oven off and let the cake stand in the oven with the oven door propped open about 6 inches until it is cooled completely. Chill the cheesecake, covered, overnight.
Remove the sides of the pan. Arrange the raspberries in a star shape on the top of the cake, and arrange the blueberries around them to cover the rest of the cake.
Gourmet Magazine July 1993
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Title: White Chocolate Raspberry Cheesecake Santacaf Categories: Cakes, Cheesecakes, Fruits Yield: 1 Cake
-----------------------------------CRUST----------------------------------- 2 c Graham cracker crumbs 1 c Ground almonds 1/4 c Clarified butter in liquid Form
----------------------------------FILLING---------------------------------- 8 oz Fine-quality white chocolate 4 8oz packages cream cheese 1/2 c +2 tablespoons sugar 4 lg Eggs 2 lg Egg yolks 2 tb Flour 1 ts Vanilla 2 pt Raspberries
Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well. Press the mixture onto the bottom and two thirds up the sides of a 10-inch springform pan.
Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined.
Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight. Remove side of pan to serve.
Gourmet Magazine December 1992
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Title: Deco's Raspberry Cheesecake Categories: Cheesecakes, Fruits Yield: 1 Servings
1 c Graham cracker crumbs 1/4 c Melted butter or margarine 1 Env unflavored gelatin 1/2 c Sugar 1 c Whipping cream, whipped 3 tb Sugar 10 oz Pkg frozen raspberries 8 oz Pkg cream cheese, softened 1 tb Grand Marnier
For crust, in a small bowl, combine crumbs, 3 tbs sugar and melted butter. Press onto the bottom of a 9-inch springform pan. Bake in a 350-F oven for 10 minutes. Cool. For the filling, drain raspberries, reserving juice. Set raspberries aside. In a small saucepan, combine reserved juice, 1/4 cup cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat till gelatin dissolves. Remove from heat. Cool for 10 minutes. In large mixer bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed till blended. Add reserved raspberries, Grand Marnier and raspberry-gelatin mixture. Beat on low speed till well blended. Chill till partially set (mixture will be the consistency of unbeaten egg whites). By hand, gently fold whipped cream into partially set raspberry mixture. Spoon into springform pan. Chill for 6 to 24 hours. Run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and additional whipped cream, if desired. From: Earl Shelsby Date: 25 Mar 94
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Title: Brigitte Sealing's Melba Cheesecake Pie Categories: Pies, Cheesecakes Yield: 6 Servings
1/4 c Butter 1 1/4 c Graham cracker crumbs 2 tb Sugar 1 cn 16 oz Sliced Peaches,drained 1 pk Cream cheese 8 oz 1/3 c Sugar 1/2 c Sour Cream 1 Egg 1/2 ts Almond Extract 1/3 c Raspberry Jam
Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until hot. Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on MEDIUM,or until soft.Blend in remaining ingredients,except jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are set,rotating once. Cool. Spoon jam on pie. or until soft.
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Title: Bless-Your-Heart Cheesecake Categories: Desserts, Low-fat, Cheesecakes Yield: 8 Servings
1 Envelope unflavored gelatin 1/2 c Non-fat milk 1 cn Low-fat cottage cheese * 1/2 c Sugar 1 ts Grated orange peel 1/4 ts Salt 3/4 c Graham cracker crumbs 2 tb Butter, melted 1 c Fresh strawberry halves 1 c Raspberries 1/4 c Red raspberry preserves ** 1 tb Water
* 16-ounce container, 1-percent fat type ** seedless NOTE: 2 cups strawberry halves can be substituted for the 1 cup of strawberry halves and the 1 cup of raspberries. ======================================================= ============== === In a small saucepan, sprinkle gelatin over milk; set aside to soften, about 5 minutes. Place saucepan over very low heat; cook, stirring constantly until gelatin is completely dissolved, 3 to 5 minutes; remove from heat; cool slightly. In food processor fitted with metal blade or in blender, process cottage cheese, sugar, orange peel and salt until smooth. With processor running, slowly add gelatin mixture. Spoon mixture into a 9-inch (6 1/2-cup) heart-shaped baking pan or an 8 x 1 1/2-inch round baking pan. In a small bowl, combine graham cracker crumbs and butter; sprinkle over cheesecake mixture. Cover and refrigerate until firm, 2 to 3 hours. To unmold, using a metal spatula or knife, loosen edge around pan; quickly dip into warm water; unmold onto a serving platter. Arrange strawberries and raspberries in rows across cheesecake. In a small saucepan, heat raspberry preserves and water until melted; brush over berries. Refrigerate until preserves are cold, about 30 minutes. (If a round pan is used, arrange berries to resemble a heart.)
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Title: White Chocolate Raspberry Cheesecake Categories: Cheesecakes, Chocolate, Cakes Yield: 6 Servings
1/2 Box NABISCO FAMOUS WAFERS, -crushed 2 tb SUGAR 3 tb BUTTER, melted Mix the crushed wafers with -sugar and melted butter. -Press On bottom of 9" springform -pan. Bake at 350-degrees -for 8 Minutes. Let cool. FILLING 2 1/2 lb CREAM CHEESE, cubed and room -temperature 2 c SUGAR 1/4 c FLOUR 5 lg EGGS 1/3 c MILK 1/2 lb WHITE CHOCOLATE, melted 1 pt FRESH RASPBERRIES or 1 pkg. -loose- Packed, unsweetened frozen -raspberries (do not thaw) Beat cream cheese, sugar and -flour in large bowl with -heavy Duty mixer until very -smooth. Beat in eggs, one -at a time, Only until blended. Stir in -milk, then white chocolate, -by Hand. Grease sides of prepared pan -and pour in half of -cheesecake Mixer. Sprinkle with half of -raspberries. Repeat with Remaining cheesecake batter -and raspberries, pressing -the Second layer of raspberries -down into the batter so -they Don't dry out in the oven. Bake at 375 degrees for 15 -minutes. Reduce heat to -235- Degrees and continue baking -for 1 hour and 30 minutes -or Until done. Center will no -longer be sticky but will -not Appear cooked. It will firm -up upon cooling. Let come to room temperature -and refrigerate overnight. Remove from pan. TOPPING 1/2 c SEMI-SWEET CHOCOLATE CHIPS, -melted 2 tb CRISCO SHORTENING 1/2 c HEAVY CREAM, whipped 1 tb POWDERED SUGAR
Note, there are two White Choc. Raspberry recipes, they are both different...
WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST
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