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Chocolate Truffle Raspberry Cheesecake Categories: Cheesecakes, Chocolate, Cakes Yield: 6 Servings
3 oz NUTS, toasted 9 oz CHOCOLATE WAFER COOKIES, -crushed 1/3 c SUGAR 6 tb BUTTER, melted Mix and pat into bottom and -sides of 10" springform -pan. Set aside. CAKE 40 oz CREAM CHEESE, unwrapped and -softened in Microwave 2 minutes on high 1 c SUGAR 5 JUMBO EGGS, shelled and -warmed in microwave 25 Seconds 1/2 c CHAMBORD LIQUEUR 1 c RASPBERRY PRESERVES, -strained so there Are no seeds or fruit pieces 1 c FRESH RASPBERRIES, optional 1/4 c CORNSTARCH 1/2 c HEAVY CREAM Beat cheese until light and -fluffy. Add sugar and beat Again. Add eggs one at a -time,beating ater each. -Stir in Cream, cornstarch and -liqueur. Pour into pan and bake at -375-degrees for 45 minutes. -(Put Pan of water on bottom rack -while baking and -preheating.) Cake is done when edges are -lightly brown and firm and -cake Is still soft in middle. -Loosen edges from pan and -let cool 2 Hours or so. Spread raspberry preserves -on top of cake. Make -ganache and Put in pastry bag. Pipe -ganache around edges of bag -using Large star tip. Dot top of -cake with fresh -raspberries. GANACHE 2 tb SUGAR 4 tb BUTTER (unsalted) 1 c GOURMET HEAVY WHIP WHIPPING -CREAM 1 lb SEMISWEET CHOCOLATE 3 ts CHAMBORD LIQUEUR
** CRUST
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Title: 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 remainding ingridients,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.
Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120
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Title: Hollywood Cheesecake Part 1 Categories: Cheesecakes, Cakes Yield: 12 Servings
--------------------------IRWIN E.SOLOMON JJGF65A--------------------------
------------------------------PHILLY.INQUIRER------------------------------
-------------------------------FOR THE CRUST------------------------------- 1 c Graham cracker crumbs 3 tb Sugar 3 tb Butter or margarine,melted
------------------------------FOR THE FILLING------------------------------ 2 pk Cream cheese;softened,8 oz. Each 1/2 c Sugar 1 tb Lemon juice;fresh 1 ts Lemon peel;freshly grated or 2 ts Of peel,see note 1/2 ts Vanilla 2 Eggs;separated
------------------------------FOR THE TOPPING------------------------------ 1 c Real sour cream 2 tb Sugar 1 ts Vanilla
----------------------------FOR THE DECORATIONS---------------------------- Fresh strawberries,whole or Sliced Fresh raspberries,hulled and Served whole Sprigs of fresh mint Optional;Raspberry liqueur Or strawberry syrup
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Title: The Ultimate Cheesecake - Mccalls Cooking Sch Categories: Cakes, Cheesecakes Yield: 16 Servings
-----------------------------------CRUST----------------------------------- 2 1/2 c Graham cracker crumbs 1/2 c Butter or margarine, melted 1/2 c Sugar
----------------------------------FILLING---------------------------------- 5 pk (8 oz size) cream cheese at -room temperature 1 1/4 c Sugar 3 tb All-purpose flour 2 ts Grated lemon zest 1 1/2 ts Grated orange zest 1/4 ts Vanilla extract 5 lg Eggs 2 Egg yolks 1/4 c Heavy cream 1/4 c Sour cream 1 pk (10 oz) frozen raspberries -in light syrup, thawed 2 ts Cornstarch 1 pk (10 oz) frozen peach slices 1/4 c Sugar 1 Kiwifruit, peeled & sliced 1 Ripe peach, peeled & sliced 1/4 c Fresh raspberries
Preheat oven to 375F. Make crust: In medium bowl, using a fork, toss crumbs with butter and sugar until moistened. Pour into 10" springform pan. With fork, press mixture evenly over bottom and up side of pan. Bake 5 minutes or until golden brown. Cool on wire rack.
Increase oven temperature to 450F.
Make filling: In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until blended. Beat in eggs and egg yolks one at a time; beat until smooth, scraping bowl with spatula occasionally. Beat in cream.
Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature to 250F. Bake 1 hour longer or until center is set but not firm. Remove to rack; cool 2 hours. With back of spoon, spread sour cream evenly over top of cake to within 1/2 inch of edge. Refrigerate 3 hours or overnight.
In food processor, puree raspberries with their syrup; pour through sieve placed over medium sized saucepan. Discard seeds. Mix cornstarch with puree until blended. Bring to boiling, stirring constantly; simmer 1 minute or until sauce is thickened and clear.
Pour raspberry sauce into small bowl. Cover and refrigerate until cold. In clean food processor, puree peach slices with 1/4 cup sugar until blended; pour into small bowl; set aside. Remove cake from pan; place on serving dish. Spoon raspberry sauce over sour cream, covering half of surface. Spread peach puree on other half.
Arrange kiwifruit and peach slices along the line where the raspberry sauce meets the peach puree. Add whole raspberries as desired. Cut cake into wedges to serve. Pass remaining raspberry sauce and peach puree.
Variation: Add variety to recipes that call for graham cracker crusts by mixing in the flavor of your favorite cookie. In any graham cracker crust regipe, use halt graham cracker crumbs and half chocolate, vanilla or shortbread cookie crumbs for an interesting version of an old favorite.
McCalls Cooking School/Desserts 2/Scanned & Fixed by Diane P. and Gary G.
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Title: Raspberry Mirror Cheesecake Categories: Cakes, Cheese, Cheesecakes Yield: 1 Cheesecake
1 1/4 c Chocolate wafer cookie crumb 1/3 c Butter, melted
----------------------------------FILLING---------------------------------- 8 oz Semisweet chocolate, -coarsely chopped 2 c Cream cheese, softened - 2x250 g pkgs 1 c Granulated sugar 3 Eggs 1 ts Vanilla
-----------------------------------GLAZE----------------------------------- 300 g Frozen raspberries, thawed 1/2 c Granulated sugar 1 1/2 ts Gelatin
1. Assemble 9-inch springform pan with base lip-side down. stir cookie crumbs with butter until moistened; with back of spoon, press evenly onto bottom of pan. Centre pan on foil squar; press foil up to cover side of pan. Bake in 325F 160C oven for 5 minutes. Set aside.
2. filling: Meanwhile, in large bowl set over hot (not boiling) water, melt chocolate; set aside and let cook to room temperature. in separate bowl, beat cream cheese with sugar for 2 minutes or until smooth and light. Beat in eggs, 1 at a time, scraping down side of bowl often. Beat in vanilla.
3. Stir half of the cream cheese mixture into cooled chocolate; scrape onto baked crust. Gently pour remaining cream cheese mixture evenly over top.
4. Set pan in larger pan; pour in enough hot water to come 1 inch up sid eof pan. Bake in 325F 160C oven for 1 hour or just until no longer shiny and top does not jiggle. Turn oven off. Let cool in oven for 1 hour. Remove from oven and water; let cool to room temperature. Refrigerate uncovered, until chilled.
5. Glaze: Meanwhile, press thawed raspberries through fine sieve to make 3/4 cup juice. In saucepan, bring juice and sugar to boil over medium-high heat; cook, stirring, for 30 seconds or until dissolved. Whisk 1/4 cup into gelatin in bowl; let stand for 1 minute. Stir in remaining raspberry mixture.
6. Refrigerate glaze, stirring often, for about 1 hour or untilconsistency of liquid honey. Pour over chilled cake, gently spreading with back of spoon to evenly cover top. Refrigerate for 1 hour or until glaze is set. Source: Canadian Living magazine {Jul 95] [Cooking Lesson] Contibuted by: Taunya St. Pierre, Perth, Ontario, Canada [-=PAM=-] PA_Meadows@msn.com
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Title: The Ultimate Cheesecake Categories: Cheesecakes Yield: 12 Servings
MARGE NEMETH (GNFK05B) 2 1/2 c Graham cracker crumbs 1/2 c Melted butter 1/2 c Sugar 5 pk Softened cream cheese(8oz) 1 3/4 c Sugar 3 tb Flour 2 ts Lemon peel 1 1/2 ts Orange peel 1/4 ts Vanilla 5 Large eggs 2 Egg yolks 1/4 c Heavy cream 3/4 c Sour cream 1 Ripe mango 1/4 c Sugar 1 pk Frozen raspberries,lt syrup 1 Kiwifruit,pared,sliced 1/4 c Fresh raspberries
Preheat oven to 450 F. Make crust-With fork, toss graham cracker crumbs with butter and sugar until moistened. Transfer to 9-inch springform pan. Evenly press onto pan, sides and bottom. Bake until golden, 5 minutes. Cool Heat oven to 450 F. Make filling- In large bowl, at high speed, beat cream cheese with sugar, flour, peels and vanilla until blended. At medium speed, beat in eggs and yolk, one at a time, scraping bowl occasionally. Beat in heavy cream. Pour mixture in prepared pan. Bake 10 minutes. Lower temperature to 300 f. Bake 1 hour, 10 minutes. Filling mixture will be loose but will set on standing. Cool cake on wire rack 2 hours. With spatula, spread sour cream over top of cake to within 1/2 inch of edge. Refrigerate 3 hours or overnight. Pare mango, slice flesh from pit. Cut enough slices into small triangles to make 1/4 cup. Place remaining in food processor. Add sugar. Process until pureed. Pour into small bowl. In clean food processor, puree raspberries with their syrup. Pour through sieve placed on saucepan. Stir in cornstarch. Bring to boiling, simmer 1 minute(stirring)until thick and clear. Pour into small bowl. Cover, refrigerate til cold Remove cake from pan, place on serving dish. Spoon mango and raspberry sauces over top of cake. Garnish with mango, kiwifruit and fresh raspberries. Pass remaining fruit sauces. Formatted by Marge Nemeth.
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Title: White Chcocolate Raspberry Cheesecake Categories: Cheesecakes, Chocolate, Fruits Yield: 12 Servings
-RITA TAULE BTVC62A
-----------------------------------CRUST----------------------------------- 2 c Bread crumbs; plain/dry 1/2 c Pecans; chopped 1/2 c Butter 1 ts Cinnamon 1/2 c Sugar
----------------------------------FILLING---------------------------------- 2 lb Cream cheese; softened 1 c Sugar 5 Eggs; xtra large 6 oz Chocolate; white; melted 1 pt Raspberries 1/2 c Whipping cream 1/4 c Cornstarch 1 tb Vanilla
----------------------------------TOPPING---------------------------------- 1 pt Raspberries 1/2 c Water 1/2 c Sugar 1/4 c Cornstarch 2 tb Rum [opt]
Crust; Put pecans in swall bowl with butter and MW on high for 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides. Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each one. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1 1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. Topping: Stir sugar and cornstarch well in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving).
Ann Raisler posted this originally. Then formatted by Rita Taule.
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Title: Dr. Ruth's Almost As Good As Sex Cheesecake Categories: Cheesecakes, Fruits, Celebrity Yield: 8 Slices
-----------------------------------CRUST----------------------------------- 5 oz Graham cracker crumbs 3 tb Sugar 5 tb Butter; melted
----------------------------------FILLING---------------------------------- 16 oz Cream cheese; softened 1/2 c Sugar 1/2 ts Vanilla pn Salt 2 lg Eggs 3 tb Chambord liqueur
----------------------------------TOPPING---------------------------------- 8 oz Sour cream 1 tb Sugar 1/2 ts Vanilla 1 tb Chambord liqueur 1 c Raspberries; fresh
Preheat oven to 350~. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform pan. To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan. To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.
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Title: Chocolate Raspberry Cheesecake 2 Categories: Desserts, Cheesecakes Yield: 10 Servings
1 1/2 c Oreo cookie crumbs, fine 32 oz Soft cream cheese 3 Large eggs 1 ts Vanilla 1/3 c Strained raspberry preserves 1/4 c Whipping cream 2 tb Melted butter 1 1/4 c Sugar 1 c Sour cream 6 oz Semisweet chocolate chips* 6 oz Semisweet chocolate chips
* This 6 oz of chocolate chips should be melted and cooled slightly.
1. Combine crumbs and butter; press onto the bottom of a 9" spring- form pan.
2. Combine 24 oz cream cheese and sugar, mixing on medium speed until well blended. Blend in sour cream and vanilla. Pour over crust.
3. Combine remaining 8 oz cream cheese and melted chocolate; mix well. Add red raspberry preserves; mix well. Drop rounded measuring tablespoons full over the plain cheese mixture; do not swirl.
4. Bake at 325F for 1 hour 25 minutes. Loosen cake from rim of pan; cool before removing from pan. Melt chocolate pieces and whipped cream over low heat stirring until smooth. Spread over cheesecake. Chill and garnish with additional whipped cream and raspberries.
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Title: Tempting Trifle Cheesecake *** Mm 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: Raspberry Chocolate Swirl Cheesecake Categories: Cheesecakes, Chocolate Yield: 1 Servings
Crust----- 1 1/4 c Vanilla Wafer Crumbs -- (about 40 wafers) 1/4 c Cocoa Powder 1/4 c Powdered Sugar 1/4 c Unsalted Butter -- melted Filling----- 24 oz Cream Cheese -- softened 1 c Sugar -- divided 1 1/2 ts Vanilla -- divided 3 Eggs -- at room temperature 1/4 c Cocoa Powder 1 tb Vegetable Oil 2/3 c Red Raspberry Spread -- (seedless) 3 tb Flour
CRUST:
Preheat oven to 350. Combine crumbs, cocoa, and sugar and stir in butter. Press mixture onto bottom of 9-inch springform pan. Bake 8-10 minutes and cool.
FILLING:
Preheat oven to 425.
Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, beat until well-blended. In small bowl, stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1 1/2 cups cheese mixture; blend well. Add raspberry spread and flour to remaining cheese mixture and blend well. Pour half of raspberry mixture into pan, dollop with about half of chocolate mixture on top. Repeat with remaining mixture ending with chocolate dollops on top. Gently swirl with knife. Bake 10 minutes. Reduce oven temperature to 250 and continue baking for 55 minutes.
Recipe By :
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Title: Cheesecake with Raspberry Sauce - Lite Categories: Low calorie, Low fat, Pies & past, Cheesecakes Yield: 12 Servings
1/4 c Graham Cracker Crumbs 500 ml Cottage Cheese, 2% Fat 500 g Cream Cheese - Fat Free Philadelphia 1 c Sugar 2 tb Cornstarch 1 ts Vanilla Extract 1 ea Egg 2 ea Egg Whites 300 g Raspberries, Frozen -- Thawed 1 tb Cornstarch 1/2 c Jelly
Sprinkle graham crumbs evenly over bottom of lightly greased 9 inch springform pan. Puree well drained cottage cheese in processor until smooth. Add cream cheese, cut into cubes and continue processing until smooth. With processor on, gradually add sugar, cornstarch and vanilla. Add egg and egg whites, one at a time to cream cheese mixture; process using on and off action until just blended; pour into pan. Bake at 450 for 10 min.; reduce to 250 and bake 35 - 40 min. Cool.
Refrigerate overnight. Serve with Raspberry sauce. Raspberry Sauce: Drain thawed,frozen raspberries, reserving juice. Place berries in sieve; crush to extract additional juice. Discard seeds. Whisk cornstarch and heated jelly into juice. Cook sauce in microwave on High until thickened (1-2 min). Refrigerate until cool. Makes 1 1/4 cups.
Recipe By : Kraft
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Title: Low Fat Raspberry Cheesecake Categories: Cheesecakes Yield: 15 Servings
Crust----- 1 c Flour, all-purpose 1 c Brown sugar -- firmly packed 1 c Margarine, imitation 1 c Walnuts -- finely chopped Filling----- 8 oz Light cream cheese -- Softened 1 ts Vanilla 7 oz Marshmallow cream 8 oz Cool whip Lite® -- thawed 1 pt Fresh raspberries Glaze----- 1 c Sugar 1 c Cornstarch 2 c Water 3 oz Sugar-free raspberry gelatin
Heat oven to 325 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brown sugar; mix well. Using fork or pastry blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightly press mixture in ungreased 15x10x1-inch baking pan. Bake at 325 degrees for 10 to 15 minutes or until light golden brown. Cool.
In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until combined. Fold in whipped topping. Refrigerate about one hour or until firm.
Sprinkle raspberries over top of cheese mixture. In medium saucepan combine sugar, cornstarch and water; mix well. Cook and stir over medium heat until mixture thickens and becomes clear. Remove from heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm. Carefully spoon glaze over raspberries. Refrigerate about one hour until firm. Cut into squares. Store in refrigerator. Makes 25 servings.
Nutrient data per serving: 259 calories; 3 g protein; 40 g carbohydrates; 10 g fat; 8 mg cholesterol; 136 mg sodium.
Recipe By : The Post Register, April 20, 1993
From: Johnnye Tamaru
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Title: Raspberry Ribbon Cheesecake Categories: Cheesecakes Yield: 12 Servings
2 c Chocolate wafer crumbs 1/3 c Butter or margarine -- Melted 3 tb Sugar Raspberry Sauce: 2 1/2 c Fresh or frozen unsweetened Raspberries -- Thawed 2/3 c Sugar 2 tb Cornstarch 2 ts Lemon juice Filling/Topping: 3 8 oz pkgs cream cheese -softened 1/2 c Sugar 2 tb All-purpose flour 1 ts Vanilla extract 2 Egg whites 1 c Whipping cream 2 tb Orange juice 1 1/2 c Fresh or frozen unsweetened Raspberries -- Thawed
Combine the first three ingredients; press into bottom and 1 1/2 in. up the sides of a greased 9-in. springform pan. Chill 1 hour or until firm. Puree raspberries in a blender or food processor. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. In a saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and set aside. In a mixing bowl, beat cream chese, sugar, flour and vanilla until fluffy. Add egg whites; beat on low just until blended. Stir in cream. Pour half into crust. Top with 3/4 c raspberry suace (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. Bake at 375 for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.
Recipe By : Taste Of Home June/July '96
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Title: Low-Fat Chocolate Raspberry Cheesecake Categories: Desserts, Low-fat, Must-try, Posted-mm, Cheesecakes Yield: 1 Servings
24 Plain chocolate wafer Cookies (half of a 9 ounce Box) Nonfat cooking spray 2 (8 ounce) packages fat-free Cream cheese 1 c Sugar 1 c Cocoa 1 ts Pure vanilla extract 3 tb Sugar-free seedless black Raspberry preserves 1/2 c Fat free egg substitutes 1 (16 ounce) container Fat-free sour cream 1/4 ts Salt
For Fruit Topping:
1 (10 ounce) box sweetened frozen raspberries, thawed 2 Tablespoons cornstarch
In a food processor or blender, grind the plain chocolate wafers into fine crumbs. Generously coat a 8.1/2 inch or 9 inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and tilt to coat the bottom and the sides evenly. Set aside.
Preheat oven to 350^F. With an electric mixer, beat the fat-free cream cheese until soft. Add the sugar, cocoa, vanilla extract and raspberry preserves and continue beating until the ingredients are incorporated. Add the egg substitutes, fat free sour cream and salt and continue beating until no lumps remain and mixture is smooth and liquid. You may have to beat the mixture for several minutes to reach this consistency.
Pour the batter into the prepared pan. Place in oven and immediately reduce oven temperature to 300 degrees. Bake for one hour, or until center is set and firm to the touch. Turn off oven and allow cheesecake to stay in cooling oven for one hour longer. Remove and cool completely. Refrigerate overnight before serving.
To make the raspberry sauce, puree the raspberries in a food processor or blender. Strain the pulp through a tea strainer, pressing to remove all the seeds. Discard seeds. Place the cornstarch in a saucepan and stir in the raspberry juice. Bring to a boil, stirring constantly until thickened. Remove from heat immediately to prevent lumps from forming. Cool and chill. Serve one tablespoon of sauce on top of each slice of cheesecake.
Cake can also be frozen for two to three weeks before serving. To serve, thaw for 2 days in the refrigerator, then allow to come to room temperature before slicing.
Makes 10 servings
Per serving, including raspberry sauce:
Calories 254 Fat 3.7 grams Cholesterol 11.3 milligrams Sodium 405 milligrams
Source: Times-Picayune - January 5th 1995
From The Cookie Lady's Files - Genie
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Title: Daiquiri Cheesecake Categories: Cheesecakes, Alcohol Yield: 12 Servings
-----------------------------------CRUST----------------------------------- 1 1/2 pk Graham crackers, crushed 6 Butter, melted 1/3 c Sugar
----------------------------------FILLING---------------------------------- 24 oz Cream cheese, softened 5 Jumbo eggs, separated 2/3 c Sugar 2 Env. knox gelatin 1/2 c Light rum 2/3 c Fresh lime juice 1 1/2 ts Fresh grated lime peel 1 1/2 ts Fresh grated lemon peel 1 pt Whipping cream 1/2 c Powdered sugar
Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F for 10 minutes. Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.
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Title: Gala Apricot Cheesecake Categories: Cakes, Cheesecakes Yield: 10 Servings
2 1/4 c Quick Oats, Uncooked 1/3 c Brown Sugar, Packed 3 tb Unbleached All-purpose Flour 1/3 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/3 c Cold Water 16 oz Cream Cheese, Softened 1/2 c Granulated Sugar 2 tb Brandy 1/2 c Dried Apricots, Fine Chop 1 c Whipping Cream, Whipped 10 oz (1 Jr) Apricot Preserves 1 tb Brandy
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese
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Title: Ambrosia Cheesecake Categories: Desserts, Cheesecakes Yield: 12 Servings
1 1/2 c Flaked coconut 1/4 c Chopped almonds 2 tb Butter or marg.; melted 24 oz Cream cheese; softened 1/2 c Sugar 1/4 c All-purpose flour 2 ts Grated orange peel 1 ts Vanilla extract 1/2 c Apricot nectar 1/2 c Cream of coconut 4 Large eggs 8 oz Crushed pineapple, drained Sliced assorted fruits* 2 ts Shortening; melted 1/4 c Semisweet-chocolate pieces** 1/4 c White-chocolate pieces**
*Note: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.) **Chocolate pieces should be melted. 1. Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool. 2. In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight. 3. Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit.
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Title: Apricot Nectar Cheesecake Tart Categories: Cheesecakes Yield: 14 Servings
15 oz Pkg Pillsbury -Refrigerated Pie Crusts
----------------------------------FILLING---------------------------------- 1/4 oz Envelope unflavored -gelatin 12 oz Can apricot nectar 1 c Whipping cream 11 oz Cream cheese, softened 1/2 c Sugar 1/4 ts Nutmeg 1 ts Vanilla 1 tb Lemon juice
----------------------------------TOPPING---------------------------------- 1 tb Sugar 1 tb Flour 2 ts Amaretto OR ... 1/4 ts Almond extract (opt) 1/2 c Whipping cream (opt) 1 tb Powdered sugar (opt)
Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10" tart pan with removable bottom or 9" pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; Press in bottom and up sides of pan. Trim edges if necessary. Bake for 9 to 11 minutes or until lightly browned. Cool completely. In small saucepan, sprinkle gelatin over 1 c of the apricot nectar. Cook over low hat, stirring until gelatin dissolves. Refrigerate 30 to 35 minutes until partially thickened. In small bowl, beat 1 c whipping cream until stiff peaks form. In large bowl, combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until smooth and creamy. Add lemon juice; blend well. Beat in apricot mixture until well blended. Fold in whipped cream. Spread over cooled baked crust; refrigerate 2 hours. In small saucepan, combine 1 T sugar and flour. Gradually stir in remaining 1/2 c apricot nectar. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in amaretto. Cool to room temperature. Pour over tart; spread evenly. Refrigerate until topping is set, about 30 minutes. In small bowl, beat 1/2 c whipping cream and powdered sugar until stiff peaks form. Pipe or spoon around edge of tart. Store in refrigerator.
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Title: Very Blueberry Cheesecake Categories: Cakes, Cheesecakes Yield: 10 Servings
1 1/2 c Vanilla Wafer Crumbs 1/4 c Margarine, Melted 1 Env. Unflavored Gelatin 1/4 c Cold Water 16 oz Cream Cheese, Softened 1 tb Lemon Juice 1 ts Grated Lemon Peel 7 oz (1 jr) Marshmallow Creme 3 c Frozen Whipped Topping(thaw) 2 c Blueberries Frozen or Fresh
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries
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Title: Blueberry Cheesecake Categories: Desserts, Cheesecakes Yield: 1 Servings
1 c Graham cracker crumbs 3 tb Sugar 3 tb Margarine, melted 3 pk Cream cheese (8 oz.) 3/4 c Sugar 3 Eggs 1 ts Vanilla 1 cn Blueberry pie filling 21 oz.
Combine crumbs, 3 tablespoons of sugar and margarine. Press into bottom of a 9 inch pan. Bake at 325 degrees for 10 minutes. Combine cream cheese and 3/4 cup sugar at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Pour over crust. Bake at 325 degrees for 40 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Chill. Top with pie filling before serving. Randy Rigg
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Title: Butterscotch Almond Cheesecake Categories: Cheesecakes, Cakes, Nuts Yield: 12 Servings
-----------------------------------CRUST----------------------------------- 1 c Unbleached flour 1/3 c Sugar 1/4 c Almonds; toasted 1/4 ts Salt 7 tb Unsalted butter; chilled and Cut into pieces 1 Egg yolk 1/4 ts Almond extract
----------------------------------FILLING---------------------------------- 4 8oz packages cream cheese; At room temperature 1 1/2 c Sugar 1/4 c Scotch whisky 1 tb Vanilla extract 4 lg Eggs 2 c Sour cream
----------------------------BUTTERSCOTCH TOPPING---------------------------- 2 c Sugar 2/3 c Plus 1 T scotch whisky 2/3 c Whipping cream 1/4 c Unsalted butter 3/4 c Toasted almonds; very Coarsely chopped Sweetened whipped cream
Crust: Preheat oven to 350F. Line the bottom of a 9-inch springform, pan with 3-inch high sides, with foil. Butter and flour foil. Blend first 4 ingredients in processor until nuts are finely chopped. Add butter, yolk and extract and blend until mixture begins to gather together. Press onto bottom (not sides) of prepared pan. Bake until golden, about 25 minutes. Transfer to rack, cool 10 minutes. Release cake pan sides from crust. Gently turn out crust onto rack, peel off foil and cool. Place crust back into pan and reattach pan sides. Maintain oven temperature.
Filling: Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch and vanilla in a large bowl until well blended. Add eggs, one at a time, beating just until combined. Pour into crust-lined pan. Bake cheesecake until set at edges, but centre 3-inch area still moves slightly when pan is shaken, about 50 minutes. Place on rack and cool 10 minutes.
Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around top edge of pan to loosen cake. Chill overnight. (Can be made 2 days ahead)
Topping: Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan. Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1 tablespoon Scotch. Let stand until cool, but still pourable, about 2 hours. Mix in 1/2 cup almonds
Spoon all but 1/2 cup butterscotch topping over cheesecake (remove remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour.
Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake. Bon Appetit Magazine May 1993 |
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