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Title: Chocolate Caramel Pecan Cheesecake Categories: Cakes, Cheese, Cheesecakes Yield: 6 Servings
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BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. BODY: In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and additional finely chopped pecans, if desired.
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Title: Caramel-Apple Sundae Cheesecake Categories: Cakes, Cheese, Cheesecakes Yield: 6 Servings
------------------------------------BASE------------------------------------ 1/3 c Margarine 1/3 c Sugar 1 ea Egg 1 1/4 c Flour
------------------------------------BODY------------------------------------ 2 pk 8-ounce cream cheese, soften 2/3 c Sugar 2 tb Flour 3 ea Eggs 1/2 c Sour cream 1 c Peeled chopped apple 3/4 ts Cinnamon 1/2 c Caramel topping 1/4 c Chopped pecans
BASE: Beat margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom and sides of 9-inch springform pan. Bake at 450, 10 minutes. BODY: Combine cream cheese, 1/3 cup sugar and flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Toss apples in remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl 1/4 cup caramel topping into cream cheese mixture. Bake at 350, 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with remaining caramel topping and pecans.
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Title: White Chocolate Mousse Cheesecake with Sun-Dried Cherries Categories: Cheesecakes, Chocolate Yield: 10 Servings
9 oz White chocolate 3 ts Gelatin powder 1 qt Soft whipping cream 8 oz Sugar 2 lb Cream cheese 4 oz Caramel DeLites Cookies, -diced and crumbled 4 oz Shortbread Cookies, diced -and crumbled 4 oz Praline Royale Cookies, -diced and crumbled 6 oz Sun-dried cherries 1 oz Melted butter
Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sundried cherries. To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers.
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Title: Caramel Apple Cheesecake Categories: Cheesecakes Yield: 6 Servings
1 1/2 pk GRAHAM CRACKERS, crushed 5 tb BUTTER, melted 1/2 c PECANS, chopped 1/3 c SUGAR Mix and press into bottom -and sides of 10" springform -pan. Bake at 350-degrees for 10 -minutes. Remove crust from -oven And place a pan of water in -the bottom of the oven. CAKE 32 oz CREAM CHEESE, unwrapped and -warmed in Microwave 2 minutes. 1 1/4 c SUGAR 1/4 c CORNSTARCH 5 JUMBO EGGS, out of shell and -warmed in Microwave 25 seconds. 1 c SOUR CREAM 2 c APPLE, chopped and peeled 1 1/2 ts APPLE PIE SPICE (or 1 tsp -cinnamon and 1/2 ts Nutmeg) 1/2 c CARAMEL TOPPING (such as ice -cream
** CRUST
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Title: Chocolate Turele Cheesecake Categories: Cheesecakes, Chocolate, Cakes Yield: 6 Servings
2 c Vanilla wafer crumbs 6 tb Margarine, melted 14 oz Bag of Kraft Caramels 1 5 oz can evaporated milk 1 c Chopped pecans, toasted 2 8 oz pkgs cream cheese -softened 1/2 c Sugar 1 ts Vanilla 2 Eggs 1/2 c Semi sweet chocolate pieces, -melted
~Begin Recipe Export-
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Title: Chocolate Turtle Cheesecake Categories: Cakes, Cheesecakes Yield: 10 Servings
2 c Vanilla Wafer Crumbs 6 tb Margarine, Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 c Chopped Pecans, Toasted 16 oz Cream Cheese, Softened 1/2 c Sugar 1 ts Vanilla 2 ea Large Eggs 1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted. ~-------------------------------------------------------------------------- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.
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Title: Southwest Cheesecake Categories: Appetizers, Mexican, Cheesecakes Yield: 8 Servings
-----------------------------------CRUST----------------------------------- 1 1/2 c Tortilla chips, finely Crushed 1/3 c Butter, melted
----------------------------------FILLING---------------------------------- 1 lb Ground beef 16 oz Cream cheese 2 Eggs 2 c Cheddar cheese, shredded 1 cn Refried beans 4 oz Green chilies, chopped 1 tb Chili powder 1 tb Dried onion 1 tb Cilantro, chopped 1/2 ts Oregano 1 ts Garlic, chopped
----------------------------------TOPPING---------------------------------- 1 1/2 c Sour cream Green onions, chopped Tomatoes, chopped Red pepper, chopped Black olives, chopped Jalapeno, chopped, optional Salsa
Crust: Heat oven to 325F. Stir 1 1/2 cups finely crushed tortilla chips into 5 tbsp. melted butter. Press into bottom of 9-inch spring form pan and bake for 15 minutes. Filling: Beat with mixer, 2 - 8 oz. pkgs of cream cheese, 2 eggs and seasonings. Add 2 cups of shredded cheddar cheese and 1 - 4 oz. can chopped green chilies, drained. Brown 1 lb. ground beef, drain. Mix with 1 can refried beans. Spread cream cheese mixture over baked crust. Spread ground beef mixture over cream cheese layer. Place pan back in oven for 30 minutes. Topping: Spread sour cream over baked cheesecake and refrigerate 3 hours. Top with chopped green onions, tomoatoes, red or yellow bell peppers, black olives, jalapeno peppers, optional and salsa. Unmold and serve.
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Title: Chocolate Cherry Cheesecake #1 Categories: Cakes, Cheesecakes Yield: 16 Servings
8 1/2 oz Chocolate Wafers, Fine Crush 1/2 c Butter, Melted 12 oz Semi-sweet Chocolate Chips 1 1/2 c Heavy cream 16 oz Cream Cheese, Softened 1/4 c Sugar 4 ea Large Eggs 3/4 c Cherry Flavored Liqueur 1 ts Vanilla Extract 1 lb Cherry Pie Filling 1/2 c Heavy Cream Whipped (Opt.)
In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust._ Bake at 325 degrees F. for 60 minutes.Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours._ Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.
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Title: Northwest Cheesecake Supreme Categories: Cakes, Cheesecakes Yield: 10 Servings
1 c Graham Cracker Crumbs 3 tb Sugar 3 tb Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 tb Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 tb Vanilla 21 oz (1 can) Cherry Pie Filling
Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form 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 and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.
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Title: Lattice Cherry Cheesecake Categories: Cakes, Cheesecakes Yield: 10 Servings
1 pk (20 oz) Cookie Mix * 16 oz Cream Cheese, Softened 1 c Sour Cream 3/4 c Sugar 1/4 ts Almond Extract 3 ea Large Eggs 21 oz (1 cn) Cherry Pie Filling
* Cookie mix should be refrigerated Sugar Cookie dough from the dairy case. ~-------------------------------------------------------------------------- Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed.
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Title: Cherry Cheesecake Categories: Cakes, Cheesecakes Yield: 10 Servings
1 c Graham Cracker Crumbs 3 tb Sugar 3 tb Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 3 ea Large Eggs 1 ts Vanilla 21 oz Cherry Pie Filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.
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Title: Black Forest Cheesecake Delight Categories: Cakes, Cheesecakes Yield: 10 Servings
1 c Chocolate Wafer Crumbs 3 tb Margarine, Melted 16 oz Cream Cheese Softened 2/3 c Sugar 2 ea Large Eggs 6 oz Semi-sweet Chocolate Chips * 1/4 ts Almond Extract 21 oz Cherry Pie Filling (1 Cn) 1 x Frozen Whipped ToppingThawed
* Chocolate Chips should be melted. ~-------------------------------------------------------------------------- Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.
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Title: Individual Cherry Cheesecake Categories: Desserts, Cheesecakes Yield: 12 Servings
2 pk Creamcheese, 8oz each 3/4 c Sugar 2 Eggs 1 ts Lemon juice 1 ts Vanilla 12 Vanilla wafers 1 cn Cherry pie filling
Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl. Place wafer in bottom of each of 12 cupcake papers (in cupcake tin). Spoon in cream cheese mixture 3/4 full. Bake in 375 degree oven for 15 minutes. Let cool. Top each with cherry pie filling and refrigerate for 1 hour or more.
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Title: Cherry Crescent Cheesecake Cups Categories: Cakes, Cheesecakes Yield: 8 Servings
1 pk Cream cheese, 8 oz. 1 Egg 1 c Powdered sugar 1/4 c Chopped almonds 1 ts Almond extract 1 cn Crescent rolls , 8 oz.
----------------------------------TOPPING---------------------------------- 1 c Cherry pie filling 2 tb Amaretto or cherry brandy 1 tb Margarine
Heat oven to 350F. Grease 8 muffin cups. In medium bowl, combine cream cheese and egg until smooth. Add powdered sugar, almondds and extract; mix well. Separate dough into 4 rectangles; firmly press perforation to seal. Press or roll each rectangle into an 8x4-inch rectangle. Cut each in half crosswise to form 8 squares. Press each square into bottom of prepared muffin cup, leaving corners of each square extended over sides of cup. Place about 1/4 cup cream cheese mixture in center of each square. Bring 4 corners of each square together in center of cup and firmly press points together to seal. Bake at 350F for 18 to 23 minutes or until golden brown. Immediately remove from muffin cups. In small saucepan, combine topping ingredients; cook over low heat until bubbly and margarine melts. Serve over warm desserts. Refrigerate leftovers. Makes 8 servings.
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Title: Cherry Pecan Cheesecake Categories: Cheesecakes Yield: 6 Servings
2 c VANILLA WAFERS, crushed 1/3 c SUGAR 6 tb BUTTER, melted Mix well and pat into 10" -springform pan, set aside. FILLING 2 lb CREAM CHEESE, unwrapped and -warmed in The microwave 2 minutes. 2 c SUGAR 2 pt SOUR CREAM 1 ts SALT 1/4 c CORNSTARCH 7 JUMBO EGGS, unshelled and -warmed in the Microwave for 30 seconds 1 1/2 c PECANS 1 c CHERRIES
** CRUST
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Title: Cherry Cheesecake Ice Cream * Categories: Ice cream, Cheesecakes Yield: 1 Servings
------------------------------PATTI - VDRJ67A------------------------------ 3 oz Cream cheese; softened 1 cn Sweetened condensed milk 2 c Half & half 2 c Whipping cream, unwhipped 1 tb Vanilla 1/2 ts Almond extract 17 oz Dark sweet cherries; pitted - well drained -OR- 10 oz Maraschino cherries; drained - chopped
In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 1-1/2 quarts.
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Title: Holiday Delight Cheesecake (Lo-Fat) Categories: Desserts, Low-cal, Cheesecakes Yield: 12 Servings
1 c Graham cracker crumbs 3 tb Sugar 2 tb Margarine, melted 3 pk Fat-free Cream Cheese (8oz) 3/4 c Sugar 2 tb Flour 3 tb Lemon juice 3 tb Cholesterol-free egg product 1 ct Non-fat lemon yogurt Lite whipped topping 1 cn Cherry pie filling
1. Heat oven to 350øF. Combine graham cracker crumbs, sugar and margarine; mix well. Pat onto bottom of 9" or 10" springform pan. Set aside.
2. Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust.
3. Loosely place aluminum foil over springform pan.
4. Bake at 350øF 60 to 70 minutes or until center of cake is set.
5. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing from pan. Chill.
Served topped with cherry pie filling and whipped topping. Per 1/12th serving:
Calories.....................216 Protein...................16g Carbohydrates................30g Total Fat..................4g Saturated Fat.................1g Cholesterol................9g Sodium.....................542mg Fiber......................6g % of Calories from Fat 17%
* * * * *
Comparison:
Per Serving % Calories Fat from Fat Cholesterol -------------------------------------------- This Cheesecake 4g 17% 9mg
Regular Cheesecake 26g 63% 120mg Source: Healthy Choice and Redi Wip Lite (recipe from newspaper)
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
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Title: Cherry Cheesecake Muffins Categories: Muffins, Cheesecakes Yield: 12 Servings
1/3 c Cream cheese 2 tb Icing sugar 1/3 c Butter, softened 2/3 c Packed brown sugar 1 ea Egg 1 ts Grated orange rind 2 c All-purpose flour 2 ts Baking powder 1/4 ts Salt 2/3 c Milk 1/3 c Whole cherry jam 2 tb Pecans, finely chopped Optional
Blend cream cheese with icing sugar; set aside. Cream together butter and brown sugar; beat in egg and orange rind. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, stirring until just blended. Do not overmix.
Spoon into large greased muffin tins, filling halfway to top. Add 1 ts of the cream cheese mixture and 1 ts of the jam to each; top with remaining batter. Sprinkle with nuts. Bake in 375 F over for 25-30 minutes or until firm to the touch. Remove immediately from tins.
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Title: Sundried Tomato Cheesecake Categories: Appetizers, Cheesecakes Yield: 12 Servings
-IRIS ERLINGSDOTTIR BXSB81A
-----------------------------------CRUST----------------------------------- 1 1/4 c Flour 6 ts Butter; chilled, in pieces -(3/4 stick) 1 lg Egg
----------------------------------FILLING---------------------------------- 3/4 c Oil-packed sundried tomatoes -(reserve oil) 5 cl Garlic 3 ts Fresh basil; or 1 tsp. dried 3 lg Eggs 16 oz Cream cheese; at room temp -cut in pieces, (2 8oz pks) 1 c Sour cream 1/2 c Green onions; chopped
CRUST: Preheat oven to 350F. Blend ingredients for crust in food processor until mixture is like coarse meal. Add egg and mix until dough just holds together. Press dough on bottom of 9x12 baking dish, bake until golden, ca 10 min.
FILLING Mix tomatoes, one T reserved oil, garlic and basil in food processor. Add cream cheese, blend smooth. Add sour cream, blend until just mixed. Transfer to a bowl, stir in green onions.
Pour filling over crust, bake about 20-25 min, or until filling is puffed and golden brown. Cool to room temperature. Cut in squares and serve. An instant success at all parties Warmest regards, Iris in Topanga CA.
Posted on PRODIGY 6/94; formatted by Elaine Radis for Meal Master; PRODIGY ID, BGMB90B' GEnie ID, E.RADIS.
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Title: Lox and Cream Cheese Cheesecake Categories: Appetizers, Jewish, Cheesecakes Yield: 12 Servings
-DEBRA KUPERBERG NRPC58B
-----------------------------------CRUST----------------------------------- 2 c Bread Crumbs; (I like using -Jewish Rye Bread) 1/3 c Butter; melted 2 tb Parmeasan cheese; grated
----------------------------------FILLING---------------------------------- 3 tb Sweet butter 1 c Onion; finely chopped 32 oz Cream cheese; softened 4 Eggs; beaten 1/3 c Whipping cream 1/2 lb Lox; chopped White pepper, -salt to taste (optional)
----------------------------------TOPPING---------------------------------- 8 oz Softened cream cheese 4 oz Sour cream 3 tb Fresh chives; minced 1 tb Fresh dill weed; minced 1/4 lb Lox; chopped
CRUST: Spray the bottom and insides of a 9" springform pan with Pam. Cover the outsides and bottom of pan with 2 tight layers of foil. Mix the crust mixture together, pour into pan, and press on bottom and up sides. Set aside.
FILLING: Melt butter in a skillet. Add onions, and saute until tender. Set aside. Using electric mixer, beat cream cheese, eggs, and cream until well-blended. Fold in lox and onion mixture, and seasonings. Pour batter into prepared pan. Place cheesecake in large baking pan. Add enough boiling water to large pan to come up to the top of the crust. Bake in a pre-heated 300 degree oven until firm--about 1 hour 40 min. Remove cheesecake from bath. Turn oven off. Return cheesecake to >> oven and let stand one hour. Remove from oven--let cool on rack for two hours.
TOPPING: Using electric mixer, mix cheese and sour cream together until blended. Stir in herbs. Sprinkle lox over cheesecake. Pour herb mixture carefully over the lox. Refrigerate. >>> Prior to serving, remove foil. Loosen sides of crust. Place pan on serving platter (I used a pedastal cake platter), and remove sides. Decorate. (I've scattered some minced red onion, parsley, and twists of lemon peel on top)
Hi! I've had lots of requests for the lox and cream-cheese cheesecake. Sorry it's taken me a few days to get back to this. Enjoy! Debi in Calif. Delectables by Debi Custom Catering
Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS
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Title: Cheesecake Dip Categories: Appetizers, Dairy, Fruits, Cheesecakes Yield: 2 Cups
-LINDA LATHROP (BVCH39B) 3 oz Cream cheese; softened 2 tb Sugar 3 tb Milk 2 c Coolwhip; (lite or reg.) -thawed 1 ts Vanilla
Beat cheese, sugar & milk until well blended & smooth. Fold in whipped topping & vanilla. Chill until serving. Makes 2 cups. Serve with chilled fresh fruit: bing cherries, strawberries, grapes, etc. Also good for dunking pretzels,cake cubes or fancy cookies.
This next salad is good--but you will need to increase proportions accordingly.
Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS
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Title: Salsa Cheesecake Categories: Appetizers, Cheesecakes Yield: 8 Servings
-Bette Leland cgvh43b- 2 tb Butter; melted 1/2 c Whole wheat bread crumbs; - fine 1 tb Dried dill 1 tb Dried basil -FILLING- 3/4 lb Cream cheese 3/4 lb Roquefort cheese 1 c Sour cream 2 tb Flour 1 c Parmesan; grated 1/2 c Salsa 4 Eggs
Brush sides of an 8-inch springform pan with melted butter. Combine bread crumbs with dill and basil and carefully coat pan with 1 cup of the mixture. Tap out excess. In mixer bowl, combine crema cheese and Roquefort on medium speed. Add sour cream, flour, Parmesan and salsa, beating well between additions. Scrape bowl, turn motor to high and add eggs one at a time. Beat well. Pour batter into prepared pan and sprinkle top with remaininhg crumbs. Carefully wrap bottom of pan with foil and set in a larger pan filled with hot water. Bake 1 hour at 350 degrees. Cool in oven 1 hour with door ajar. To serve, top slice of cheesecake with salsa. Serve warm or at room temperature.
Bette...NM
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Title: Cocktail Cheesecake Categories: Appetizers, Dairy, Cheesecakes Yield: 1 Servings
---------------------------BETTE LELAND (CGVH43B--------------------------- 2 pk Cream cheese 8 oz. ea.; Softened 1 Blue cheese 8 oz.;crumbled 2 1/2 c Sour cream; divided 1/8 ts White pepper 3 Eggs 1/2 c Finely chopped pecans 1/4 c Minced green onions Red bell peppers or whole Pimientos Green onion tops Crackers and cocktail rye Bread
In large bowl of electric mixer, beat cream cheese and blue cheese together until light and fluffy, about 5 minutes. Mix in one cup of the sour cream and the pepper. Add eggs, one at a time, beating well after each addition. Stir in nuts and onion until well combined. Pour mixture into a buttered 9" spring-form pan. Bake @ 300~ for 60 - 70 minutes until knife inserted in the center comes out clean. Remove from oven and let stand 5 minutes. Spread remaining 1 1/2 C. sour cream over top and return to oven for 10 minutes. Remove from oven and cool completely on wire rack. When cool, refrigerate for at least 3 hours or overnight. Remove sides of springform pan and place cake and bottom of pan on serving platter. Decorate top with red pepper or pimiento flowers. Use green onion tops to make stems and/or leaves. Serve with crackers and cocktail rye bread. Makes 1 9" round cheesecake. Formatted by Carol Kaplan ACGR23B Prodigy Food Forum
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Title: Applesauce Cheesecake Squares Categories: Cheesecakes Yield: 24 Servings
-----------------------------------CRUST----------------------------------- 2 1/2 c Graham cracker crumbs 1 c Pecans; chopped 1/2 c Butter; melted 1/2 c Brown sugar; packed
----------------------------------FILLING---------------------------------- 24 oz Cream cheese; softened 1 c Sugar 2 tb Flour 3 Eggs 1 c Applesauce 1/2 ts Cinnamon 1/4 ts Nutmeg
Combine all crust ingredients. Divide in half, press 1/2 in bottom of 9x13" pan, save remainder for top. Combine cream cheese, sugar and flour, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add remaining ingredients, beat until well blended. Pour into crust lined pan, make sure it's level. Sprinkle remaining crust on top. Bake for 45-60 minutes or until knife inserted comes out clean. To minimize cracking, place shallow pan of water on rack below cake while cooking.
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Title: Bavarian Apple Cheesecake * Categories: Cheesecakes, Fruits Yield: 12 Slices
------------------------------PATTI - VDRJ67A------------------------------
-----------------------------------CRUST----------------------------------- 1/3 c Sugar 1/3 c Butter or margarine 1 tb Solid shortening 1/4 ts Vanilla 1 c Flour 1/8 ts Salt
----------------------------------FILLING---------------------------------- 4 c Apples; peeled, cored, slice 16 oz Cream cheese; softened 1/2 c Sugar 1/2 ts Vanilla 2 Eggs
----------------------------------TOPPING---------------------------------- 1/3 c Sugar 1 ts Ground cinnamon 1/3 c Sliced almonds
In medium mixer bowl, beat sugar, margarine, shortening, and vanilla on medium speed of electric mixer til combined. Blend in flour and salt until crumbly. Pat onto the bottom of a 9" springform pan. Set aside. Place apple slices in a single layer in a shallow baking pan. Cover with foil. Bake in a 400~ oven for 15 minutes. Meanwhile, in a large mixer bowl, beat the cream cheese, sugar and vanilla until fluffy. Add the eggs, all at once, beating on low speed just until combined. Pour into dough-lined pan. Arrange warm apple slices on top of filling. Combine the remaing sugar and cinnamon. Sprinkle, with the almonds, on top of the warm apples. Bake, at 400~, for 40 minutes or until golden. Cool. Remove sides and place cake on serving platter. Cover; chill 4-24 hours before serving.
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Title: Apple Cheesecake *** Categories: Cheesecakes Yield: 1 Servings
Ann Raisler (VCDT13A) 7/91
-----------------------------------CRUST----------------------------------- 1 1/2 pk Graham crackers, crushed 1/2 c Finely chopped pecans 6 tb Butter, melted 1 ts Cinnamon
------------------------------------CAKE------------------------------------ 32 oz Cream cheese, softened in Micro 2 mins 1 c Sugar 3 tb Apple brandy 1 1/2 ts Apple pie spice 1 ts Vanilla 5 Jumbo eggs, shelled & warmed In micro 25 secs. 1 c Chunky applesauce 1/2 c Heavy cream 1/4 c Cornstarch
----------------------------------TOPPING---------------------------------- 3/4 c Packed brown sugar 3/4 c Flour 1/3 c Butter, melted 1 ts Apple pie spice
Crust: Mix well and pat into 10" springform pan.
Cake: Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time, beating after each. Add remaining ingredients except applesauce and mix well. Stir in applesauce. Pour into crust and bake at 350 for 1 hour, with a pan of water on oven bottom. Cake is done when edges are firm & middle is soft. Run knife around edge to loosen. Top with crump topping and return to oven for 10 minutes. Chill thoroughly.
Topping: Mix until crumbly and sprinkle on top of cake.
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Title: Apple Cheesecake Elegante Categories: Cheesecakes, Fruits Yield: 8 Servings
----------------------------LORELI AGUDA WSKD49A---------------------------- 1 pk Cheesecake mix, 10 1/2 oz. 1/4 c Sugar 1/4 c Butter or margarine, melted 1/3 c Walnuts, ground or finely -chopped 1 1/2 c Cold milk 2 c Canned applesauce 1/2 ts Grated lemon rind 2 tb Lemon juice 1/4 c Brown sugar 2 tb Butter or margarine 1/2 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Mace
CRUST: To make crust, empty envelope of graham cracker crust from mix into a bowl. Add 1/4 cup sugar, 1/4 cup melted butter or margarine and nuts. Mix until thoroughly combined. Press mixture firmly against sides and bottom of an 8 inch pie plate. Refrigerate 5 minutes or bake in 375~ oven for 8 minutes. Cool.
FILLING: Pour milk into a small mixing bowl. Add contents of cheesecake filling envelope from mix, 1/2 cup applesauce, and grated lemon rind. Beat atlow speed with electric mixer until blended. Beat at medium speed 3 minutes longer. Pour into prepared crust; chill at least 1 hour. TOPPING: Combine 1 1/2 cups applesauce and remaining ingredients in saucepan; simmer for 20 minutes. To serve, top wedges of cake with spiced applesauce topping. Topping may be served warm or cold.
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Title: Apple-Cheddar Cheesecake Categories: Cheesecakes, Low-cal Yield: 10 Servings
8 Thin wafer cookies -lemon or vanilla 3 Apples -peeled, thinly sliced 1/4 ts Apple-pie spice 1/2 c Vanilla low-fat yogurt 2 pk Lo-cal ("light") cream chees -8-oz ea; or Neufchtel -cheese 3 Eggs 6 tb Extra-sharp Cheddar; shredde 3 tb Sugar Sugar substitute -to equal 5 tbsp sugar
Arrange the cookies in the bottom of a nonstick 9-inch cake pan in a single layer, edges touching. Arrange the apples on top, and sprinkle with pie spice. Combine remaining ingredients in a blender, cover, and blend smooth. Spoon over apples.
Bake in a 350 oven for 45 minutes, until set. Serve warm or chilled straight from the pan.
{190 calories per serving with low-fat cheese; 225 with Neufchtel}
COMPLETELY SUGAR-FREE VERSION: Replace wafers with sugar-free dietetic cookies--available in health-food stores or the diet shelf of your supermarket. Replace vanilla yogurt with plain low-fat yogurt. Omit sugar; increase sugar substitute to equal 12 tablespoons or 3/4 cup. Add 2 teaspoons vanilla extract to the blender. Follow assembly and baking directions in the preceding recipe.
SOURCE: Slim Gourmet Sweets & Treats (pg. 142)
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Title: Taffy-Apple Cheesecake Pie Categories: Pies, Cheesecakes Yield: 10 Servings
----------------------------------FILLING---------------------------------- 2 tb Butter or margarine 1/2 c Firmly packed light brown su 4 md Apples; peeled, cored -thinly sliced (about 5 cups 21 Caramels; unwrapped 1/4 c Half and half 8 oz Cream cheese; softened 1/2 c Firmly packed light brown su 1/2 ts Pumpkin pie spice 1 1/2 ts Vanilla 1 Egg
-----------------------------------CRUST----------------------------------- 1 pk Pillsbury all-ready pie crus
----------------------------------TOPPING---------------------------------- 1/2 c Milk chocolate chips; finely 3/4 c Pecans; finely chopped
----------------------------------GARNISH---------------------------------- 8 oz Frozen whipped topping; thaw 1 ts Pumpkin pie spice
Recipe by: Pillsbuy 36th Bake-Off (1994) Preparation Time: 2:00 In large skillet over medium-high heat, melt butter and 1/2 cup brown suga stirring constantly. Add apples; cook and stir 12 to 15 minutes or until apples are carmel in color and tender. Ser aside. Drain if neccessary. In top of double boiler or in medium heavy saucepan over low heat, melt caramels with half-and-half until mixture is smooth, stirring frequently. ( tip). Keep warm. In small bowl, beat cream cheese and 1/2 cup brown sugar until light and fluffy. Add 1/2 teaspoon pumpkin pie spice, vanilla and egg; beat until blended. Prepare pie crust according to package directions for one-crust filled pie using 10-inch deep dish pie pan or 9-inch springform pan (refrigerate remaining crust for a later use) Heat oven to 375' Fold half of caramel mixture into cream cheese mixture. Add apple mixture to remaining caramel mixtue; mix well. Spoon apple carame mixture into crust-lined pan. In small bowl, combine topping ingredients; reserve 2 tablespoons mixture. Sprinkle remaining mixture over apple mixtur Top with caramel cream cheese mixture, Bake at 375' for 35 to 45 minutes or until deep golden brown and filling i set. Cool completely. Refrigerate 30 minutes or until cold. Fold 1 teaspoo pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie; sprinkle with reserved 2 tablespoons topping. Store in refrigerator. Makes to 10 servings.
Tip: to prepare caramel fillin in microwave, in small microwave-safe bowl, combine caramels and half-and-half. Microwave on HIGH for 1 1/2 to 2 minute stirring once halfway through cooking. Stir until smooth.
Nutrition Information: 1/10 pie: 560 cal, 6g protein, 64g carb, 2g fiber, 33g fat (3g poly, 17g sat), 62mg chol, 260mg sodium, 290 potasium. Dietary excanges: 1 1/2 starch, 2 1/2 fruit, 6 1/2 fat
Printed in Pillsbury Classic Cookbook #157, March 1994
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Title: Cheesecake Breadring Categories: Breads, Brunch, Cheesecakes Yield: 10 Servings
1 pk Hot roll mix 8 pk Cream cheese; softened 1/4 c Sugar 1/2 c Sugar 1 Egg 1 tb Vanilla 1/2 c Sour cream 2 Eggs 6 tb Butter; melted
OVEN TEMP: 350 SOFTEN YEAAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE THE MIX AND 1/4 CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS. TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE. FIT INTO A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL COVER THE CENTER HOLE.) BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING, SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS. BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE.
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Title: Griddle Cheesecakes (Pan) with Cranberry Sauc Categories: Brunch, Cheesecakes Yield: 8 Servings
2 c Low-fat cottage cheese 2 Eggs; or substitute 1/4 c Sugar 1 c Unbleached flour 1 ts Baking powder 1 Lemon zest; grated -cranberry sauce- 1/2 c Sugar 1 tb Cornstarch 1 1/2 c Fresh orange juice 2 c Cranberries; fresh -=or=- -frozen
CRANBERRY SAUCE: Combine the sugar and cornstarch in a heavy-bottomed saucepan. Gradually pour in the orange juice; stirring constantly. Add the cranberries and bring the mixture to a boil over medium heat; stirring constantly. Reduce the heat and simmer the mixture until all the cranberries have burst; about 15 minutes. Puree the mixture in a FP or a blender. Set sauce aside. CHEESECAKES: 1. Puree the cottage cheese in the clean blender or FP. Add the eggs and blend them into the puree. Transfer the mixture to a bowl and add the sugar, flour and baking powder; stir in well. Beat just ling enough to produce a smooth batter. Stir in the zest. 2. Heat a griddle or skillet over medium heat until water dances on hot skillet. Drop batter by generous Tablespoons and use the back of the spoon to spread the batter to a thickness of about 1/4". Cook until top is covered with bubbles; about 3 minutes and then flip and cook them until the second sides are light-brown; about 1 minute more. Keep warm. 3. Serve the griddle cheesecakes with the cranberry sauce. FRESH WAYS WITH BREAKFASTS & BRUNCHES; Time-Life Books
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Title: New York Cheesecake Categories: Cakes, Cheesecakes Yield: 10 Servings
-BELLE BESTOR DFPF73A
-----------------------------------PASTRY----------------------------------- 1 c Flour; sifterd 1/4 c Sugar 1 ts Lemon peel; finely grated 1 ts Orange peel; finely grated 1/2 c Butter Egg yolk 1/4 ts Vanilla
----------------------------------FILLING---------------------------------- 2 1/2 lb Cream cheese 1 3/4 c Sugar 3 tb Flour 1 1/2 ts Lemon Peel; fine grated 1 1/2 ts Orange Peel; fine grated 1/4 ts Vanilla 5 Eggs 2 Egg yolks 1/4 c Cream
Combine flour and sugar, peels in large bowl. Cut in butter til texture of coarse crumbs. Stir in yolk and vanilla to form a soft dough. Chill at least 1 hour. 400F oven. Roll pastry on floured board to 1/8 in. thick Cut out a 9 in circle; refrigerate the trimmings. Place the circle of dough over the bottom of a greased 9 in springform pan. Bake until golden, about 20 minutes. Let cool. Filling: Beat cream cheese with the sugar, flour, lemon and orange peel and vanilla with an electric mixer. Add eggs and yolks, one at a time, beating thoroughly after each addition. Stir in the cream. Increase oven temp to 550F. Grease sides of springform pan. Roll out the reserved pastry trimmings and cut into strips 2 in. wide. Pat into place against the sides of the pan, pressing an edge into the bottom crust. Fill immediately with the cream cheese mix. Bake 12 minutes. euduce temp to 200F; bake 1 hour. Let cake cool on wire rack. Refirgerate for at least 2 hours before serving.
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Title: Philly 3-Step Fruit Topped Cheesecake Categories: Dairy, Cakes, Holiday, Cheesecakes Yield: 9 Servings
16 oz Philly Cream Cheese, or -Light Neufchatel Cheese, -softened 1/2 c Sugar 1/2 ts Vanilla 2 Eggs 1 Graham cracker crumb crust -(6 oz or 9"), prepared 2 c Sliced assorted fresh fruit
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350^, 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit. 8-10 servings. Source: Kraft ad, Woman's Day, 12/21/93. MM by Lyn
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Title: San Francisco Honey and Spice Cheesecake Categories: Cakes, Party, Cheesecakes Yield: 8 Servings
-Dorothy Cross -TMPJ72B@PRODIGY.COM 1 1/2 lb Cream cheese; softened 1/2 c Dark honey 3 Eggs 1 ts Vanilla extract 3 tb All-purpose flour, sifted 1 tb Cornstarch 1/2 c Heavy cream 1/2 ts Ground cloves 1 ts Allspice 1 tb Instant freeze-dried -coffee, dissolved in 1 ts -hot water 1 1/2 ts Powdered sugar (optional) 1 c Heavy cream, whipped -(optional)
In a large bowl, beat the cream cheese, honey, and eggs until very smooth. Add the vanilla, flour and cornstarch and continue to beat until very smooth. Add the heavy cream, cloves, and allspice and beat well. Add the coffee paste to the cheese mixture and beat until very smooth. Pour into a well-buttered 9 springform pan and bake in a preheated 325 degree oven for 1 hour. When done, turn off the oven and allow the cake to remain in the closed oven for 20 minutes. Transfer to a wire rack and allow to cool completely. Carefully remove the sides of the springform pan and transfer the cake to a serving dish. If desired, decorate the top of the cake with the powdered sugar or whipped cream and serve.
COMMENTS: The very moist and creamy filling is flavored with dark honey, ground cloves, allspice, and freeze-dried coffee to make this a decidedly special cheesecake. Topped with powdered sugar or whipped cream, it is a delectable choice for special occasions.
Source: Cheesecake Madness Cookbook
Reformatted for Meal Master by: ElectraWoman, CMINEAH@OLDCOLO.COM
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Title: German Chocolate Cheesecake Categories: Cakes, Chocolate, Cheesecakes Yield: 8 Servings
-Dorothy Cross -TMPJ72B@PRODIGY.COM -Crust: 2 c Chocolate wafer crumbs 2 tb Granulated sugar 4 tb (1/2 stick) sweet butter -softened -Filling: 1 1/2 lb Cream cheese; softened 2 tb Cornstarch 1 c Sour cream 1 ts Almond extract 1 c Heavy cream 8 oz Dark semisweet baking -chocolate, cut into bits 4 Eggs; separated 3/4 c Granulated sugar 1/8 ts Cream of tartar -Topping: 1 c Heavy cream, whipped 1 oz Semisweet baking chocolate, -to make 6 curls, 2 inches -long each
Crust: In a medium-size bowl, combine the chocolate wafer crumbs, sugar, and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. Chill in the freezer or refrigerator for about 30 minutes.
Filling: In a large bowl, beat the cream cheese, cornstarch, sour cream, and almond extract until smooth. In a small saucepan, scald the heavy cream, then remove from the heat and allow to cool for about 5 minutes. Add the chocolate bits and stir until the chocolate is completely melted. With a wire whisk, beat the mixture until it is cooled and light in texture. In a large bowl, with a whisk beat the egg yolks and 1/2 cup of the sugar until very thick and smooth. Add the chocolate mixture to the egg mixture and beat until everything has been smoothly combined. Then add the cream cheese mixture to the chocolate mixture and beat again until very smooth. In a separate bowl, beat the egg whites with the cream of tartar and the remaining 1/4 cup sugar until the egg whites hold their peaks. Fold the egg whites into the cheese mixture and pour the entire mixture into the chilled shell. Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 300 degree oven for 1-1/2 hours. Transfer to a wire rack and allow to cool completely .
Topping: Prepare chocolate curls by melting the chocolate, spreading it thinly on a sheet of wax paper, and refrigerating for 30 minutes. Then with a flat knife scrape the chilled chocolate into curls and cut them into 2-inch- long sticks. Carefully remove the sides of the springform pan., Decorate by spreading the whipped cream evenly over the top of the cake and then adding the chocolate curls. Transfer the cake to a serving dish and serve.
COMMENT: This is a popular choice among chocolate lovers: an extra light and creamy, dark chocolate cheesecake topped with fresh whipped cream and chocolate curls (thin cigarette rolls). Serve this cake as the hearty conclusion to an otherwise simple meal.
Source: Cheesecake Madness Cookbook
Reformatted for Meal Master by: ElectraWoman, CMINEAH@OLDCOLO.COM
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Title: Peanut Butter Cheesecake Categories: Cakes, Cheesecakes Yield: 1 Servings
1 10" graham cracker crust in -springform pan 2 c Peanut butter 1 lb Cream cheese, softened 2 tb Butter, melted 1/2 c Heavy cream, whipped 2 c Sugar 1 tb Vanilla 1 c Chocolate chips, melted 1 c Heavy cream, whipped
Beat cream cheese until smooth with paddle. Add peanut butter and sugar and blend well. Add vanilla and butter an continue to blend well. Fold in 1/2 cup whipped cream. Place mixture into graham cracker crust. Refrigerate overnight. After refrigeration, pour chocolate chips evenly over top and let cool for 2 hours. Garnish with remaining whipped cream.
Source: The Summerhouse in Sarasota's Chef du Jour. Posted on GEnie's Food & Wine RT by M.CARMAIN1 [Melinda] on 2/7/94 :: MM by QBTOMM and Sue Woodward
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Title: Connola's Ricotta Cheesecake Categories: Cakes, Cheesecakes Yield: 8 Servings
2 lb Ricotta 1 1/3 c Sugar 1/3 c Flour 5 lg Egg Yolks 5 lg Egg Whites 1/3 c Heavy Cream 1 Lemon Rind; grated 1 ts Vanilla 1/2 ts Lemon Extract Graham Cracker Crumbs Butter
Beat ricotta, 1 cup sugar and egg yolks until smooth. Mix in flour, lemon rind, lemon & vanilla extracts. In separate bowl, beat egg whites and 1/3 cup sugar until peaks form. Fold in whipped cream and beaten egg whites into ricotta mixture. Butter an 8 1/2" spring pan and sprinkle w/graham cracker crumbs. Pour misture into pan. Do NOT FILL TO TOP. Leave room for cake expansion while cooking. Preheat oven 425~ and bake 10 min. Reduce heat to 325~ and bake 1 hour. Turn off oven and let cake cool in oven with door closed. Sprinkle w/conf sugar just before serving.
NOTES: Make sure to butter and crumb pan well to prevent sticking and don't overfill the pan w/batter as it will spill over. Recipe for 12: When doing conversion, make sure you use only 7 eggs, 1/2 c flour, 1 1/2 c sugar and 3 lbs ricotta. Remember to load the mixture higher in the center of the pan so that it doesn't sink so much.
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Title: Cheesecake Cake Categories: Cakes, Cheesecakes Yield: 1 Servings
Cake: 1 pk White cake mix 1 c Sour cream 3 oz Cream cheese 3 Eggs 6 oz Lemonade, frozen concentrate Glaze: 1 c Sour cream 1 c Powdered sugar 1 tb Lemon juice
Thaw lemonade. Mix cake ingredients with electric mixer until moistened, then beat at high speed for 4 min. Pour into greased and floured bundt pan. Bake 350 for 50-60 min. When cool drizzle the glaze over top: Make glaze by mixing all the glaze ingredients and beating until smooth.
Bette Leland
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Title: Triple Chocolate and Vanilla Cheesecake Categories: Cakes, Cheesecakes Yield: 1 Cheesecake
1 1/2 c Finely crushed creme-filled -chocolate sandwich cookies -about 18 cookies 3 tb Margarine; or butter, melted 32 oz Cream cheese; softened 14 oz Sweetened condensed milk 4 Eggs 1/3 c Flour 1 tb Vanilla extract 2 oz Semi-sweet chocolate, melted
------------------------------CHOCOLATE GLAZE------------------------------ 4 oz Semi-sweet chocolate 1/2 c Whipping cream
Preheat oven to 350. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour, and vanilla; mix well.
Divide batter in half. Add chocolate to one half of better; mix well. Pour into prepared pan. Top evenly with vanilla batter.
Bake 50 minutes or until center springs back when lightly touched. Cool. Top with Chocolate Glaze. Chill. Refrigerate leftovers.
Chocolate Glaze: In small saucepan, over low heat, melt the chocolate in the whipping cream. Cook and stir until thickened and smooth. Remove from heat. Spread over cheesecake.
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Title: Chocolate Orange Cheesecake Categories: Cakes, Cheesecakes Yield: 6 Servings
----------------------------NORMA WRENN NPXR56B---------------------------- 1 1/2 c Graham cracker crumbs 2 tb Plus 3/4 cup sugar 1 tb Pernigotti cocoa, plus Additional for dusting top 1 ts Ground cinnamon 1/4 c Unsalted butter; melted 8 oz Bittersweet chocolate; chop 1/2 ts Orange oil 1 lb Cream cheese; room temp 1/2 c Sour cream 5 Eggs
Mix graham cracker crumbs with 2 tablespoons sugar, cocoa and cinnamon. Gradually add melted butter, stirring until crumbs are evenly coated. Press evenly into bottom and two-thirds up sides of buttered 9" springform pan that has been covered outside with aluminum foil. Refrigerate until ready to fill. Melt chocolate in double boiler; remove from heat. Place cream cheese in bowl, beat on medium speed until smooth and fluffy, about 10 minutes. Beat in sour cream, 3/4 cup sugar and orange oil. Add eggs, one at a time beating in between. Beat for 1-2 minutes more. Using rubber spatula, gently stir in chocolate until blended. Stir slowly 1-2 minutes to dispel bubbles. Pour batter into prepared pan. Bake in 350 degree oven until puffed and no longer shiny, 35-40 minutes. Center will look wet but will firm up when chilled. Transfer to wrie rack to cool. When cool, remove foil and sides of pan. Cover and refrigerate until firm enough to cut easily, 4-5 hours or overnight. Sift cocoa generously over cake before serving. Serves 6-8. From Simple American Cooking, Williams-Sonoma A Catalog for Cooks, Christmas 1994
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Title: Mini Cheesecakes with Lemon Sauce Categories: Cakes, Cheesecakes Yield: 24 Servings
1 1/2 c Graham cracker crumbs 1/4 c Sugar 1/4 c Butter or margarine; melted 16 oz Cream cheese 1 cn Sweetened condensed milk; 14 3 Eggs 1/4 c Bottled lemon juice 8 oz Sour cream; at room temperat -----golden lemon sauce----- 1/3 c Sugar 1/4 c Bottled lemon juice 2 ts Cornstarch 1 Egg yolk 1 Salt 1 tb Butter 1/2 c Water -----yellow food coloring, o
Preheat oven to 300 degrees. Combine crumbs, sugar and margarine; press equal portions onto bottoms of 24 lightly greased * or paper-lined muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and bottled lemon juice: mix well. Spoon equal amounts of mixture into each prepared cup. Bake 20 minutes, or until set. Spread tops with sour cream. Bake 5 minutes longer. Cool. Chill. Serve with Golden Lemon Sauce. Refrigerate leftovers. SAUCE: In small saucepan, combine sugar, cornstarch and dash of salt. Add water, lemon juice and egg yolk; mix well. Over medium heat, cook and stir until thickened. Remove from heat; stir in butter and yellow food coloring, if desired. Cool. Chill. (Makes about 1 cup.) NOTE: * If greased muffin cups are used, cool baked cheesecakes in pan. Freeze 15 minutes; remove with narrow spatula.
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Title: Eating Well's Chocolate Cheesecake (1 of 2) Categories: Cakes, Cheesecakes Yield: 16 Servings
-Dorothy Cross TMPJ72B -FILLING: 2 oz Semisweet chocolate 2 tb Instant coffee powder 2 16-oz. containers nonfat -cottage cheese (4 cups) 1 pk (8 oz) low-fat cream cheese; -at room temp 1 1/2 c Sugar 1 Large egg 2 Large egg whites 1 c Low-fat sour cream 3/4 c Unsweetened cocoa powder 2 tb Cornstarch 1/8 ts Salt 1 ts Pure vanilla extract
The crust ingredients and directions are in part 2 of this set.
Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
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Title: Eating Well's Chocolate Cheesecake (2 of 2) Categories: Cakes, Cheesecakes Yield: 16 Servings
-Dorothy Cross TMPJ72B -CRUST: 4 oz Chocolate wafers 1 c Grape-Nuts cereal 2 tb Unsweetened cocoa powder 2 tb Sugar 3 tb Vegetable oil, -preferably canola oil
To make crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan with nonstick cooking spray. Place chocolate wafers, Grape-Nuts, cocoa and sugar in a food processor; using an on/off motion, process until you have fine crumbs. Add oil and 3 Tbsp. water; process till the crumbs are moistened. Press the crumb mixture into the bottom and about 1-1/2 inches up the sides of the prepared pan. Set aside. To make filling: Melt chocoalte in top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50%) power. Let cool slightly. Dissolve instant coffee in 1 Tbsp. boiling water and set aside. Place cottage cheese in a strainer lined with a double thickness of cheesecloth. Gather up the cheesecloth and squeeze out moisture from cottage cheese. Put pressed cottage-cheese solids in a food processor and blend until smooth. Add cream cheese, sugar, egg, egg whites, sour cream, cocoa, cornstarch, salt, vanilla the melted chocolate and the dissolved coffee; process until smooth. Pour into the crust-lined pan. Bake for about 1 hour, or until firm around the edge but still shiny and slightly soft in the center. Run a knife around the pan to loosen edges. Let cool in the pan on a rack. Cover and refrigerate until well chilled, at least 8 hours or for up to 2 days. Remove sides. To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice. Serves 16.
COMMENTS: This cheesecake recipe is a new version of a
chocoholic's dream. It contains less than a third of the fat of the original recipe. The careful balance of flavorings achieves a very rich tasting cake.
266 calories per serving: 9 grams fat, 231 mg sodium, 25 mg cholesterol. Source: Eating Well Magazine - May/June, 1993
Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
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Title: Chocolate-Amaretto Cheesecake - Gbdp78b Categories: Cakes, Low-cal, Beverages, Cheesecakes Yield: 12 Servings
6 Chocolate Wafers ,crushed 1 1/2 c Light Cream Cheese 1 c Sugar 1 c 1% Low-fat Cottage Cheese 1/4 c Unsweetened Cocoa 1/4 c Aii-purpose Flour 1/4 c Amaretto 1 ts Vanilla Extract 1/4 ts Salt 1 Egg 2 tb Cocoa 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 & the next 7 ingredients ,processing until smooth. Add Egg & process just until blended . Fold in Chocolate Morsels. Slowly pour mixture over crumbs in pan. Bake at 300 dg for 65 to 70 minutes or until the cheesecake is set. Let cool in pan on a wire rack. Cover & chill at least 8 hrs. Remove sides of pan ,& transfer cheesecak to a serving platter .Garnish with chocolate curls if desired .(About 200 calories per serving !!!)
Protein-6.8 / Fat-7.9 /Carbohydrate-27.2 /Cholesterol-.36 /Iron-0.8 /Sodium 289 /Calcium 58 From the Light & Easy Cooking Collection-1990 Oxmoor House Inc. A cake for Lovers !!!! John
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Title: Chocolate Swirl Cheesecake Categories: Cakes, Cheesecakes Yield: 10 Servings
1 c Semi-sweet chocolate ships 1 1/4 c Graham-cracker crumbs 1/4 c Butter, melted 3/4 c Sugar 1 ts Vanilla extract 1/2 c Sugar 2 tb Sugar 2 pk Cream cheese, soft 8 oz size 1/2 c Sour cream 4 Eggs
1. Preheat oven to 325 degrees 2. Combine over hot (not boiling) water, chocolate chips and 1/2 cup sugar; heat until chips melt and mixture is smooth. Remove from heat; set aside. 3. In small bowl, combine graham-cracker crumbs, 2 tablespoons sugar and melted butter; mix well. Pat firmly into 9" springform pan, covering bottom and 1//2 inch up sides; set aside. 4. In large bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mix sour cream and vanilla extract. Add egge, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate mixture into first half. Pour into crumb-lined pan; cover with plain batter. With knife, swirl plain batter with chocolate batter to marbleize. 5. Bake for 50 minutes or until only 2-3 inch circle in center will shake. Cool at room temperatute; refrigerate.
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Title: Sally Field's Cheesecake Categories: Cheesecakes, Desserts, Celebrity Yield: 12 Servings
-Mary Wilson BWVB02B
-----------------------------CRUST AND TOPPINGS----------------------------- 1 1/2 c Graham cracker; crushed 1/4 c Confectioner's sugar; sifted 6 tb Butter; melted 1 ts Cinnamon
----------------------------------FILLING---------------------------------- 1 c Sugar 1/4 c Whipping cream 2 lb Cream cheese 4 Egg yolks; beaten 3 tb Flour 1 ts Vanilla 1 ts Lemon rind; grated 4 Egg white
Preheat oven to 350 degrees. Mix together graham crackers, confectioner's sugar, melted butter and cinnamon. Put aside about 1/3 of the mixture. Line a deep 9-inch pie plate with rest of mixture, pressing crust lightly onto the bottom and against the sides. Chill thoroughly. Dissolve sugar in whipping cream. Add cream cheese, beaten egg yolks, flour, vanilla, lemon rind.
In a separate bowl, whip egg whites until they're stiff but not dry. Fold into cheese mixture. Fill pie shell and sprinkle reserved graham cracker mixture over top. Bake about 1 hour at 350 degrees. Garnish with lemon slices. Serve 12.
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Title: Cheesecake Valerie Bertinelli's Way Categories: Cheesecakes, Desserts, Celebrity Yield: 12 Servings
-Mary Wilson BWVB02B
-------------------------------FOR THE CRUST------------------------------- 1 c All-purpose flour 1 Egg; beaten 4 tb Sugar 1/4 c Butter; melted
------------------------------FOR THE FILLING------------------------------ 1 pk Cream cheese (8 oz) 1/2 c Sugar 1 Lemon; juice of 1 ts Vanilla extract 1 tb Flour 4 Eggs; beaten 2 c Milk Cinnamon
Crust: Mix together all ingredients in a 9x9-inch baking pan. Pat bottom and sides to make an even layer. Refrigerate while preparing filling. Cream together cream cheese and sugar until fluffy. Add remaining ingredient except cinnamon, beating well until ingredients are completely blended. Pour over crust in pan. Sprinkle top with cinnamon. Bake in preheated 350~F oven 1 hour. Turn oven off, leaving door open halfway. Let cheesecake remain in oven 1/2 to 1 hour longer. If desired, make cherry cheesecake version by adding contents of 1 small can cherry pie filling in crust before adding filling. Bake as directed.
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Title: Billy Ray Cyrus' Cheesecake Fruit Dip Categories: Desserts, Celebrity, Dips, Cheesecakes Yield: 3 Cups
-------------------------EYCM73A KAREN PHILLIPS------------------------- 8 oz Cream cheese; soft 1 tb Lemon juice 7 oz Jar marshmallow creme 2 tb Milk
Combine in bowl; mix well. Serve with fruit. This is especially good with strawberries.
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