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ALL ABOUT CHEESECAKES

• CUTTING CHEESECAKES
• CHEESECAKE DEFINITIONS
• STEP BY STEP MAKING CHEESECAKE FILLING
• SUBLIME CHEESECAKES

AMARETTO MOUSSE CHEESECAKE

BAILEYS CHOCOLATE CHEESECAKE

CHEESECAKE CHEWIES

CHEESECAKE PIE

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

CHOCOLATE COOKIE CHEESECAKE

CHOCOLATE LOVER'S CHEESECAKE

CHOCOLATE MINT CHEESECAKE

CHOCOLATE MOUSSE CHEESECAKE

CHOCOLATE SWIRL CHEESECAKE

CHOCOLATE TURTLE CHEESECAKE 1

CHOCOLATE TURTLE CHEESECAKE 2

CHOCOLATE TURTLE CHEESECAKE 3

CHOCOLATE TURTLE CHEESECAKE 4

CHRISTMAS CHEESE CAKE   

COFFEE-FLAVORED LIQUOR CHOCOLATE CHEESECAKE

COLBY CHEESECAKE

COMPANY SPECIAL CHEESECAKE

CREAM CHEESE PIE

CREAMY AMBROSIA CHEESECAKE 

CREAMY CARAMEL FLAN

CREAMY CHEESECAKE

DAIQUIRI CHIFFON CHEESECAKE WITH PRETZEL CRUST

DEEP-DISH CHEESECAKE COFFEE CAKE

DOUBLE LAYER PUMPKIN CHEESECAKE

EASY CHEESECAKE PIE

EASY LEMON CHEESECAKE

EASY SOUR CREAM CHEESECAKE

EGGNOG CHEESECAKE

EGGNOG CHEESECAKE II

E-Z CHEEZY PIE

FAMOUS CHEESECAKE

FAVORITE CHEESECAKE

FLAN

FLUFFY TWO STEP CHEESECAKE

FRUIT FILLED CHEESECAKE

FRUIT IN CRUST CHEESECAKE

FUDGE TRUFFLE CHEESECAKE

GOLDEN RAISIN CHEESECAKE

GOOD FOR YOU CHEESECAKE

HEAVENLY CHIPPED CHOCOLATE AND HAZELNUT CHEESECAKE

HERSHEY'S (R) CHOCOLATE LOVER'S CHEESECAKE

HONEY VANILLA CHEESECAKE WITH GINGERSNAP CRUST

IRISH CREAM CHEESECAKE

ITALIAN CHEESECAKE

ITALIAN CHEESECAKE COOKIES

KEY LIME CHEESECAKE

KEY LIME CHEESECAKE II

LADYFINGER CHEESECAKE

NEW YORK STYLE CHEESECAKE

ALL ABOUT CHEESECAKES       >Back to Top<

The way a cheesecake is baked is the key to its perfection. The traditional method, passed down from our ancestral chefs in Italy and France, is to bake cheesecakes in a water bath. This method bakes the cake very gently so that it does not darken, curdle or crack. It does take a long time to do this, and for best results, the cheesecake should be refrigerated overnight before removing it from the pan and serving.

For professional looking cheesecakes, a springform pan is the best choice for baking because you will be able to remove the cheesecake from the pan easily without flipping it over. If a springform pan is not available, a pie pan, glass casserole dish, muffin tins, or any cake pan will work fine. When using a pan other than a springform, be aware that the cheesecake must be served out of the pan it was baked in, rather than neatly displayed on a serving plate. Preheat your oven to the temperature recommended by the cheesecake recipe you are following.

 1 To prevent water from seeping into the false-bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides at least 1 inch tall) and place the pans into the oven. Fill the outer pan with water once the pans are in the oven. Now the cheesecake is in its bath. Cheesecakes usually bake for about 1-1/2 hours, making it sometimes necessary to refill the bath after the first hour.

 2 Because cheesecake is very soft it can be difficult to judge when it is done cooking. One way to check for doneness is to take the cake's internal temperature with a cooking thermometer. The ideal temperature for a cheesecake is around 160° to 165° F (70° to 72° C). You can also insert a small knife into the center of the cake and if it comes out clean, the cake is done. You may want to turn off the oven and leave the cheesecake in the oven for an additional hour to ensure that it sets completely, this is called "carryover cooking".

 3 Once the cheesecake has been removed from the oven and preferably chilled overnight, it will have pulled itself from the edges of the pan. Carefully run a small knife around the edge of the pan, this will prevent pieces of cheesecake from sticking to the pan when the outer ring is removed. Even in the cases where a pie pan or glass casserole is used, running a knife around the exterior may ultimately help when removing individual slices from the pan.

 4 To remove the cake from a springform pan, begin by removing the foil from the pan. Then, unclip the clasp at the side of the pan, watching for any areas that may have been missed by the knife, and carefully lift the outer ring over the top of the cake. You may want to smooth the sides with a hot, wet knife at this point or coat the sides with any leftover graham cracker crumbs.


CUTTING CHEESECAKES      >Back to Top<

CHEESECAKE DEFINITIONS       >Back to Top<

Though a cheesecake can be savory (and served with crackers as an appetizer), most of us think of the term as describing a luscious, rich dessert. The texture of any cheesecake can vary greatly-from light and airy to dense and rich to smooth and creamy. All cheesecakes begin with cheese-usually cream cheese, ricotta cheese, cottage cheese or sometimes Swiss or cheddar cheese. A cheesecake may or may not have a crust, which can be a light dusting of bread crumbs, a cookie crust or a pastry crust. The filling is made by creaming the cheese and mixing it with eggs, sugar (for desserts) and other flavorings. The mixture is then poured into a special SPRINGFORM PAN and baked. After baking, the cheesecake is thoroughly chilled and generally topped by sour cream, whipped cream, fruit or some other embellishment.

STEP BY STEP MAKING CHEESECAKE FILLING    >Back to Top<

Cheesecake is the perfect dessert for any time of year; it is smooth, satisfying and stylish. Cheesecakes can be served plain, with fruit or with a sauce poured over them. There are an endless variety of ways to flavor the batter, but the most traditional cheesecake is the New York-style Cheesecake. The method for making flavored cheesecake batter is generally the same as the method for New York-style Cheesecake; we chose to illustrate this method with Chantal's New York Cheesecake.


 1 We used 4 (8-ounce) packages of cream cheese (room temperature), 1-1/2 cups white sugar, 1/4 cup all-purpose flour, 3/4 cups of milk, 4 eggs, 1 cup sour cream and 1 tablespoon vanilla extract. Do not purchase spreadable cream cheese, as spreadable cream cheese has been altered in ways that make the cheese too smooth and aerated for cheesecakes.

 2 Place the cream cheese in an electric mixer and blend on a slow speed; cream the cheese until it is soft and contains no lumps. If no electric mixer is on hand, use a wooden spoon to cream the cheese.

 3 Whisk the flour and sugar together to prevent flour lumps. If the recipe you are following calls for additional dry ingredients, stir them into the sugar and flour mixture as well (salt or cocoa powder, for example). Pour this mixture into the cream cheese and scrape the bowl to prevent lumps from forming.

 4 Pour the wet ingredients (including eggs) into the mixing bowl one at a time, scraping down the bowl after each addition. The mixer should be set at a low speed for the entirety of this process in an attempt to limit the amount of air incorporated into the mixture. If too much air is whipped into the mixture, the cheesecake will fall (sink in the

SUBLIME CHEESECAKES     >Back to Top<

Cheesecake is a dessert that can be dressed up or down in a multitude of ways. Recipes range in complexity from the simplest three-ingredient filling poured into a store-bought graham cracker crust, to the most painstaking triple-layer chocolate-amaretto-espresso cheesecake with homemade fudge brownie crust. But no matter how you dress it, cheesecake is one of the most luxurious desserts around, and is well worth a word or two of advice.

Baking Cheesecake

Cheesecakes tend to get overcooked. A cheesecake is done when the center is still wobbly. It looks undercooked at this stage but it isn't. At this time simply leave the door of the oven closed, turn off the heat and let the cheesecake cool for at least one hour. This helps prevent the cheesecake from sinking in the center. After chilling the once wobbly center should firm up just fine and without the unattractive cracks that overcooking causes.

Putting the cheese in cheesecake There is one ingredient that all cheesecakes have: cream cheese. As obvious as this may be, the way you treat the cream cheese has a serious impact on your final product. When buying cream cheese for your cheesecake, make sure you buy the kind in a solid block, not the whipped cream cheese that comes in a tub. Whipped cream cheese has already had a great deal of air whipped into it, and will not give your cheesecake the texture you are looking for. It is also imperative that your cream cheese be at room temperature before you begin mixing it. Cold cream cheese is sure to result in lumpy cheesecake. Using cold cream cheese will also lead to overbeating, since you will have to whip it for a long, long time to make it smooth, and in the process, you will whip too much air into the cream cheese. Also, unless the recipe instructions specifically note otherwise, you should beat the cream cheese by itself until it's smooth and light before you add any of the other ingredients.

It's all about the texture

Eating cheesecake is a very sensual experience; texture is everything. Some recipes contain a small amount of starch, such as flour or cornstarch. These recipes will result in a cheesecake whose texture is slightly more firm and cake like. These flour-containing cheesecakes can be baked directly on the oven rack at moderate temperatures. Cheesecake recipes that do not contain flour are intended to be delightfully smooth and silky. To achieve the proper texture, these cheesecakes must be baked in a water bath at a lower temperature.

I have to give my cheesecake a bath?

Cheesecake can be a delicate thing; you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. This means that your cheesecake pan is surrounded by water as it bakes, receiving the more gentle, even heat of the water rather than the direct and uneven heat of the oven coils. To make a water bath, you set the cheesecake pan inside a roasting pan on the oven rack, then pour boiling water into the roasting pan until the water is at least halfway up the sides of the cheesecake pan (but NOT spilling over the top!).

Water bath pointers:

You should use a roasting pan that allows at least 2 inches of space between the edge of the cheesecake pan and the edge of the roasting pan. For example, if your cheesecake pan is 9 inches in diameter, use a roasting pan that's at least 13 inches across. Place a heavy dishtowel in the bottom of the roasting pan before you set the cheesecake in it. This will protect the bottom of the cheesecake from receiving any direct heat from the oven coils. Finally, be sure you fill the bath with water that is already boiling (heat a pot-full on the stovetop). If you don't start with boiling water, it will take a very long time for the water to get hot in the oven, and will throw off your baking time.


Spring ahead

Most cheesecake recipes will call for a springform pan. A springform is a round, straight-sided pan with a removable bottom. You detach the sides from the base by pulling a lever on the side of the pan. Before you pour the filling into your springform pan, check to be absolutely sure that the base is attached tightly and evenly to the sides; we don't want you to experience the heartbreak of opening the oven to see your cheesecake oozing out the bottom of its pan. If you're baking your cheesecake in a water bath, you should also take the precaution of tightly wrapping the bottom and sides of the springform pan with aluminum foil, to be absolutely sure that water will not leak in through the bottom of the pan.

Is it done yet?

Over baking a cheesecake is one of the deadly sins of the kitchen. But it's also one of the most difficult things to gauge correctly. Cheesecake is very coy and deceptive; when it's done, it never LOOKS done. A properly cooked cheesecake will still have a wobbly 2 or 3 inch circle in the center. Removing the cheesecake at this point, then chilling it overnight, will help you achieve the perfect silky texture you're looking for. For this reason, it's essential to bake your cheesecake at least one day before you plan to
serve it. When a cheesecake forms cracks in the top of it's because the cheesecake has been over baked. However, once you remove the cheesecake from the oven, you can still try to thwart cracking by running a thin knife blade carefully around the inside rim of the pan to loosen the cake from the sides of the pan. To keep the sides of your cheesecake intact, you should do this one more time before you un-clamp the springform pan, too.

Sweet Success

After you've completely cooled it in the refrigerator, you're ready to serve your masterpiece! To keep the sides of the cheesecake intact, you'll need to gently run a paring knife between the side of the cake and the pan, being careful not to cut into the cake. Unlatch the clasp and remove the sides of the pan. Then run a knife between the pan and the bottom of the cake, once more being careful not to cut into the cake. If you want to transfer your cheesecake to a serving dish, slide the knife straight in and lift the cake up about two inches. Quickly slide your hand under the cake with your fingers spread, and transfer it to your dish. This trick can occasionally end in disaster, so you may prefer to serve your cake on the pan bottom instead. Even if you leave your creamy creation on the pan, you can still place it on a beautiful plate or platter, and, if you like, dress it up with a few sprigs of mint and perhaps some fresh berries or chocolate curls. Now your cheesecake looks as good as it tastes; serve it with pride.

 

AMARETTO MOUSSE CHEESECAKE       >Back to Top< 

1/2 cup butter, melted
1 (1/4-ounce) package unflavored gelatin
1/2 cup water
3 (8-ounce) packages cream cheese
1 1/4 cups white sugar
1 (5-ounce) can evaporated milk
1 teaspoon lemon juice
1/3 cup amaretto liqueur
1 teaspoon vanilla extract
3/4 cup heavy whipping cream

In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9-inch springform pan, refrigerate.

Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.

In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the spring form ring until serving time.

Makes one 9-inch Cheesecake

BAILEYS CHOCOLATE CHEESECAKE       >Back to Top< 
 
1-1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8-ounce) packages cream cheese, softened
1-1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

To Make Crust: Mix together the cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter or margarine and stir until well mixed. Pat into the bottom of a 9 inch springform pan.

Bake in a preheated 350° F (175° C) oven for 10 minutes, set aside.

Combine cream cheese, white sugar, 1/4 cup cocoa and flour, mixing at medium speed with electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

5 low until blended. Pour over baked crust.

Bake at 450° F for 10 minutes. Reduce oven temperature to 250° F and continue baking for 60 minutes. Remove from oven.

With a knife, loosen cake from rim of pan, let cool then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top and then sprinkle with some chocolate wafer
crumbs

Makes one 9-inch Cheesecake

CHEESECAKE CHEWIES      >Back to Top< 

1 (18.5-ounce) package yellow cake mix
2 eggs
1/2 cup butter, melted
1 pound confectioners' sugar
2 eggs
8 ounces cream cheese
1/2 cup butter, melted

Preheat oven to 375° F (190° C). Grease a 9 x 13-inch pan (non-coated).

Beat together cake mix, 2 eggs, and 1/2 cup melted butter, and pour into prepared pan.

In a separate bowl, mix confectioners' sugar, 2 eggs, cream cheese, and 1/2 cup melted butter. Beat well and pour on top of first layer.

Bake at 375° F (190° C) approximately 40 minutes. Cool completely and cut into squares.

Makes one 9 x 13-inch pan

CHEESECAKE PIE       >Back to Top< 

1 (9-inch) prepared graham cracker crust
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package cream cheese, softened
1 tablespoon vanilla extract
1/4 cup lemon juice

Blend together cream cheese and milk. Stir in vanilla. Add lemon juice 1teaspoon at a time, blending well after each addition.

Pour filling into a 9-inch graham cracker crust. Refrigerate for 4 hours, or overnight to set.

Makes one 9-inch pie

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE      >Back to Top< 
 
1-1/2 cups finely crushed chocolate wafer cookies
1 cup white sugar
1/4 cup melted butter
2 (8-ounce) packages cream cheese, diced
2 cups sour cream
3 eggs
2 teaspoons vanilla extract
1/4 cup butter
1/4 cup packed brown sugar
1/4 cup white sugar
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
2 teaspoons white sugar

Preheat oven to 350° F (175 degrees C).

Mix the chocolate wafer cookie crumbs with 2 tablespoons of the white sugar, and the melted butter. Press firmly into the bottom and 1/2 inch up the sides of one 9 inch springform pan. Bake at 350° F (175° C) for about 8 minutes.

To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.

To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour into prepared crust.

Drop cookie dough in 2 tablespoon portions evenly over the top of the cake, pushing dough beneath the surface. Bake at 350° F (175° C) for about 40 minutes. Cake will jiggle slightly in center. Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours.

To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla, and the 2 teaspoons white sugar until smooth. Spread over hot cake.

CHOCOLATE COOKIE CHEESECAKE       >Back to Top< 

2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1-1/4 cups white sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
4 eggs
1-1/2 cups chocolate sandwich cookie crumbs
16 ounces sour cream
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1-1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract

Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan.

Bake at 350° F (175° C) for 5 minutes; set aside.

Beat cream cheese at medium speed of an electric mixer until smooth. Gradually add 1-1/4 cups sugar, beating well. Add 1/3 cup whipping cream, flour, and 1 teaspoon vanilla; beat well. Add eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1-1/2 cups cookie pieces; pour in remaining batter.

Bake at 350° F (175° C) for 45 minutes.

Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake.

Bake at 350° F (175° C) for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake and let cool completely on a wire rack.

Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm.

Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!
 
Makes 14 servings

CHOCOLATE LOVERS CHEESECAKE       >Back to Top< 
 
2 (8-ounce) packages cream cheese, softened
7/8 cup white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
2 eggs
1 cup semisweet chocolate chips
1 (8-ounce) container sour cream
1-1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup melted butter

To make cracker crust, stir together cracker crumbs and 1/3 cup sugar. Blend in 1/3 cup melted butter or margarine. Press mixture onto bottom and halfway up side of 9-inch springform pan. Preheat oven to 375° F (190° C).

In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa, and 1 teaspoon vanilla until light and fluffy. Add eggs; blend well. Stir in chocolate chips. Pour into the prepared crust.

Bake for 20 minutes. Remove from oven and let cool for 15 minutes. Increase oven temperature to 425° F (220° C).

In a small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 2 teaspoons vanilla. Stir until smooth. Spread evenly over baked filling. Bake 10 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. Cover; refrigerate leftovers -- If any.

Makes one 9-inch Cheesecake

CHOCOLATE MINT CHEESECAKE       >Back to Top< 
 
1 (9-ounce) package thin chocolate wafers
3 (1-ounce) squares bittersweet chocolate
3 tablespoons white sugar
7 tablespoons butter
12 (1-ounce) squares bittersweet chocolate
4 (8-ounce) packages cream cheese
1 3/4 cups white sugar
4 eggs
1/2 cup heavy whipping cream
1/2 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1-1/2 cups sour cream
1/4 cup white sugar
1/2 cup heavy whipping cream
1 tablespoon butter
6 (1-ounce) squares bittersweet chocolate
1 teaspoon peppermint extract

Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9-inch springform pan.

Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1-3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350° F (175° C). Cool overnight.

In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350° F ( 175° C). Chill for 6 to 8 hours.

To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top.

Makes one 9-inch Cheesecake

CHOCOLATE MOUSSE CHEESECAKE       >Back to Top< 

1/2 cup chocolate cookie crumbs
1 pinch ground cinnamon
8 (1-ounce) squares semisweet chocolate
1 tablespoon butter
2 (8-ounce) packages cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup white sugar
2 eggs, beaten
1-1/2 tablespoons unsweetened cocoa powder
1-1/2 cups water

Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix chocolate wafer crumbs and cinnamon together. Sprinkle on the bottom of springform pan, pressing gently.

Melt chocolate and butter together and set aside.

With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Add cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Cover entire pan with aluminum foil.

Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal cooker. Bring up to 15 pounds (high) pressure. Reduce heat to stabilize pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.

Remove cheesecake from pan, and refrigerate for 8 hours before serving.
 
Makes one 8-inch cheesecake

CHOCOLATE SWIRL CHEESECAKE      >Back to Top< 
 
4 (3-ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup Semisweet Chocolate Chips
1 teaspoon shortening
1 (9-inch) graham cracker crust

Heat oven to 325°F. In large bowl, beat cream cheese and sugar. Add eggs and vanilla; beat well.

In small bowl, reserve 1/2 cup cream cheese mixture. In heavy saucepan over very low heat, melt chocolate chips with shortening; stir into reserved 1/2 cup cream cheese mixture.

Pour vanilla mixture into crust. Drop spoonfuls of chocolate mixture onto vanilla mixture; swirl with knife or metal spatula for marbled effect. Place filled crust on cookie sheet.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Cover; refrigerate several hours or until firm. Refrigerate leftover cheesecake. 8 servings.

Makes one 9-inch Cheesecake

CHOCOLATE TURTLE CHEESECAKE 1     >Back to Top< 
 
2 cups vanilla wafer crumbs
2 tablespoons unsalted butter
14 ounces individually wrapped caramels
1 (5-ounce) can evaporated milk
1 cup chopped pecans
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
2 (8-ounce) packages cream cheese, softened

Melt the butter or margarine, and combine with the cookie crumbs. Press into the bottom of a 9-inch springform pan.

Melt the caramels with the evaporated milk in a 1-1/2 quart heavy saucepan over low heat. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.

In a large bowl, combine cream cheese, sugar, and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.

Bake at 350° F (175° C) for 40 minutes. Loosen cake from the edges of pan, but do not remove rim until cooled. Chill completely.

Makes one 9-inch Cheesecake

CHOCOLATE TURTLE CHEESECAKE 2        >Back to Top< 

1 (9-inch) prepared chocolate cookie crumb crust
1/2 (14-ounce) package caramel candy
1/4 cup evaporated milk
3/4 cup chopped pecans
2 (3-ounce) packages cream cheese, softened
1/2 cup sour cream
1-1/4 cups milk
1 (3.4-ounce) package instant chocolate pudding mix
1/2 cup chocolate fudge topping

Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.

In a blender or food processor, combine cream cheese, sour cream and milk.  Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.

Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.

Makes one 9-inch Cheesecake

CHOCOLATE TURTLE CHEESECAKE 3      >Back to Top< 
 
7 ounces caramels
1/4 cup evaporated milk
3/4 cup chopped pecans
1 (9-inch) prepared chocolate cookie crumb crust
6 ounces cream cheese, softened
1/2 cup sour cream
1-1/4 cups milk
1 (3-ounce) package instant chocolate pudding mix
1/2 cup hot fudge topping

Place caramels and evaporated milk in a saucepan. Heat over low heat, stir continually until smooth for about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.

Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds more.

Pour pudding mix over caramel layer, covering completely. Chill, loosely covered, until set (it usually takes about 15 minutes).

Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

Makes one 9-inch pie

CHOCOLATE TURTLE CHEESECAKE 4        >Back to Top< 
 
24 chocolate sandwich cookies, crushed
2 tablespoons butter, melted
2 (8-ounce) packages cream cheese
1/3 cup white sugar
1/4 cup sour cream
2 eggs
1 teaspoon vanilla extract
1/2 cup caramel topping
1/2 cup chocolate fudge topping
1/2 cup pecan halves

Preheat oven to 350° F (175° C). In small bowl, combine crushed cookies and melted butter. Press into bottom and sides of 9 inch pie pan. Place in freezer.

In large bowl, beat cream cheese with electric mixer until creamy. Add sugar, sour cream, eggs and vanilla and beat until smooth. Pour cream cheese mixture over cookie crust. Bake 30 to 35 minutes, or until center is almost set. Loosen cheesecake from sides of pan, cover loosely and chill in refrigerator 8 hours or overnight.

To serve, drizzle with caramel and fudge sauces and top with pecan halves.

Makes one 9-inch Cheesecake

CHRISTMAS CHEESE CAKE       >Back to Top< 

1 (3-ounce) package ladyfinger cookies
3 (8-ounce) packages cream cheese
1 cup white sugar
4 eggs
1-1/2 pints sour cream
1 tablespoon vanilla extract
1 tablespoon almond extract
1 (21-ounce) can cherry pie filling

Preheat oven to 375° F (190° C). Line the sides of one 10 inch springform pan with lady fingers then line the bottom with lady fingers (cutting lady fingers, if necessary).

Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil.

Bake at 375° F (190° C) for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours. Before serving top with canned pie filling.
 
Makes 10 - 12 servings

COFFEE FLAVORED LIQUOR CHOCOLATE CHEESECAKE      >Back to Top< 

12 ounces cream cheese
1/2 cup white sugar
3 eggs, room temperature
3 ounces milk chocolate, coarsely chopped
7 tablespoons heavy whipping cream
2 tablespoons coffee flavored liqueur
1/2 cup whipped cream (optional)
1/2 (1-ounce) square semisweet chocolate, shaved (optional)

Preheat oven to 300° F (150° C).

In a mixing bowl blend cream cheese and sugar until smooth. Beat in the eggs, one at a time. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8 inch glass pie pan.

In a small saucepan, melt the chocolate with remaining 4 tablespoons whipping cream.

Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of table knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.

Bake at 300° F (150° C) until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight. Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center.

Makes 10 servings

COLBY CHEESECAKE       >Back to Top< 
 
1-1/2 cups crushed zwieback toast
1/3 cup white sugar
2 teaspoons ground nutmeg
6 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
3/4 cup white sugar
3 tablespoons all-purpose flour
3 tablespoons milk
1 teaspoon vanilla extract
1/8 teaspoon salt
3 eggs
2 (8-ounce) containers vanilla yogurt
2 cups shredded Colby cheese

For crust, combine the zwieback crumbs, 1/3 cup sugar, nutmeg and melted butter. Press onto bottom and part way up sides of a 9 inch springform pan. Chill crust while preparing filling.

Preheat oven to 450° F (230° C).

For filling, beat cream cheese in large mixer bowl until fluffy. Stir in Colby cheese, sugar, flour, milk, vanilla and salt. Beat on medium speed of mixer until well-blended -- about 3 minutes. Beat in eggs, one at a time, beating well after each addition. Pour into chilled crust. Bake for 10 minutes.

Reduce oven temperature to 250° F (120° C). Bake until center of cake is set -- about 40 minutes.

Remove from oven and let stand 10 minutes. Spread yogurt over top. Return to oven and bake 10 minutes. Cool completely on wire rack. Chill several hours or overnight. To serve, place cake on serving plate. Carefully remove sides of pan.

Makes one 9-inch Cheesecake

COMPANY SPECIAL CHEESECAKE       >Back to Top< 

3-1/2 cups graham cracker crumbs
3/4 cup butter, melted
1 (8-ounce) package cream cheese, softened
4 cups frozen whipped topping, thawed
1 (3.5-ounce) package instant vanilla pudding mix
1 cup milk
1 (16-ounce) can blueberry pie filling

Preheat oven to 300° F (150° C).

In a large bowl, mix graham cracker crumbs with melted butter. Pat into bottom of a 9 x 13-inch pan.

Bake at 300° F (150° C). For 10 minutes or until golden brown. Allow to cool.

In a sauce pan, mix pudding with milk and cook according to package directions. It will be very stiff.

In a large bowl, mix pudding and cream cheese together until smooth. Fold in whipped topping. Spread over cooled graham cracker crust.

Top with fruit filling. Refrigerate until served.
 
Makes one 9 x 13-inch pan

CREAM CHEESE PIE        >Back to Top< 
 
2 (8-ounce) packages cream cheese, softened
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons white sugar
1/4 teaspoon vanilla extract
1 (9-inch) prepared graham cracker crust

Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.

Bake at 350° F (175° C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450° F (230° C).

In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.

Bake for five minutes before serving.

Makes one 9-inch pie

CREAMY AMBROSIA CHEESECAKE      >Back to Top< 
 
3 (8-ounce) packages cream cheese, softened
1-1/4 cups white sugar
3 eggs
1 (10-ounce) package White Chips
1 (11-ounce) can mandarin oranges segments, chopped, drained, juice reserved
1 (8-ounce) can crushed pineapple, juice reserved
1-1/3 cups graham cracker crumbs
1/2 cup Mounds T Sweetened Coconut Flakes
1/4 cup butter, melted
2 tablespoons white sugar
1/4 cup white sugar
1 tablespoon cornstarch
1/4 teaspoon orange extract

Coconut Crust: Heat oven to 350°F. Stir together 1-1/3 cups graham cracker crumbs, 1/2 cup Sweetened Coconut Flakes, 1/4 cup melted butter or margarine and 2 tablespoons sugar in medium bowl. Press mixture firmly onto bottom of 9-inch springform pan. Bake 8 minutes; cool slightly.

Heat oven to 350°F. Beat cream cheese in large bowl until fluffy. Add sugar; beat well. Add eggs; beat well. Stir in white chips, oranges and pineapple. Pour mixture over crust.

Bake 60 to 65 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.

Prepare Tropical Fruit Sauce: Combine 1 cup reserved fruit juices, 1/4 cup sugar and 1 tablespoon cornstarch in medium saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in 1/4 teaspoon orange extract or pineapple extract. Cool to room temperature.

Serve Tropical Fruit Sauce with cheesecake. Garnish with coconut, if desired. Cover; refrigerate leftover cheesecake.

Makes one 9-inch Cheesecake

CREAMY CARAMEL FLAN       >Back to Top< 

3/4 cup white sugar
1 (8-ounce) package cream cheese, softened
5 eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract

Preheat oven to 350° F (175° C).

In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.

In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
 
Makes one 10-inch round

CREAMY CHEESECAKE      >Back to Top< 
 
1 (9-inch) prepared graham cracker crust
16 ounces cream cheese
2 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest

Preheat oven to 350° F (175° C).

Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.

Bake at 350° F (175° C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

Makes one 9-inch Cheesecake

DAIQUIRI CHIFFON CHEESECAKE WITH PRETZEL CRUST      >Back to Top< 
 
1-1/4 cups crushed pretzels
1/2 cup white sugar
3/8 cup butter, melted
1 (8-ounce) package cream cheese
1-1/2 cups milk
1 (3.5-ounce) package instant vanilla pudding mix
1/2 cup lime juice
1 teaspoon rum flavored extract
2 teaspoons grated lime zest
1 teaspoon grated lemon zest
1 (8-ounce) container frozen whipped topping, thawed
1 teaspoon lime zest, for garnish
2 limes, thinly sliced

Preheat oven to 400° F (200° C).

To Make Crust: In a medium bowl, combine pretzel crumbs, sugar and butter. Press mixture into the bottom and 1-3/4 inches up the side of a 9 inch springform pan.

Bake in preheated oven for about 10 minutes, or until firm and lightly browned. Remove from oven and let cool completely.

To Make Filling: Allow cream cheese to reach room temperature. In a large bowl, beat cream cheese until smooth. In a separate bowl, combine pudding mix and milk, then mix in with cream cheese. Beat in lime juice, rum extract and lime and lemon zest.

Fold 1/2 of the whipped topping into the mixture, then pour into cooled crust. Cover and refrigerate for at least 8 hours. Garnish with remaining whipped topping, lime zest and slices, if desired.

Makes one 9-inch Cheesecake

DEEP DISH CHEESECAKE COFFEE CAKE      >Back to Top< 
 
3 cups buttermilk baking mix
1/4 cup white sugar
1/4 cup butter, melted
1/2 cup milk
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (8-ounce) package cream cheese
1/4 cup fruit preserves, any flavor

Preheat oven to 375° F (190° C).

To make the crust, in a medium bowl, combine the baking mix, 1/4 cup sugar, melted butter and milk. Stir until a dough forms, then turn the dough out onto a clean surface that has been dusted with some baking mix. Knead for 30 turns. Pat the dough into the bottom and up the sides of an unprepared 9 inch round cake pan. In the same bowl, beat together the remaining 1/2 cup sugar, vanilla, eggs and cream cheese. Pour over the dough in the pan.

Bake for 30 minutes in the preheated oven, until the edges are golden and the filling is set. Allow the coffee cake to cool for 10 minutes, then spread the fruit preserves over the top.

Makes one 9-inch Cheesecake

DOUBLE LAYER PUMPKIN CHEESECAKE      >Back to Top< 

2 (8-ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
1 (9-inch) prepared graham cracker crust

Preheat oven to 325° F (165° C).

Combine cream cheese, sugar and vanilla until well blended. Using an electric mixer blend in eggs on medium speed. Do not over beat. Remove one cup of batter and set aside.

Add pumpkin and spices to the batter and stir gently. Pour the 1 cup of the reserved batter into the pie crust then gently pour the pumpkin batter over the top.

Bake at 325° F (165° C) for 35 to 40 minutes or until center is almost set. Cool then refrigerate for 3 hours or overnight. Top with whipped topping before serving.
 
Makes 8 servings

EASY CHEESECAKE PIE       >Back to Top< 

1 (12-ounce) container frozen whipped topping, thawed
1/3 cup white sugar
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese
1 (9-inch) pie shell, baked

Take cream cheese out of package, and place in microwave for 30 seconds to soften. In a large bowl mix cream cheese, whipped topping, vanilla, and sugar until smooth.

Pour filling into pie crust. Refrigerate for 3 hours.

Makes one 9-inch pie

EASY LEMON CHEESECAKE       >Back to Top< 
 
1 (9-inch) deep dish pie crust
1 (4.5-ounce) package cook and serve lemon pudding mix
1 (8-ounce) package cream cheese, softened
1/2 cup white sugar

Prepare pudding mix according to package directions for pie filling. When pudding begins to boil, turn heat to low and mix in cream cheese and sugar. Stir until cream cheese is completely blended into mixture. Pour mixture into crust. Chill at least 1 hour before serving.

Makes one 9-inch Cheesecake

EASY SOUR CREAM CHEESECAKE       >Back to Top< 
 
1 (9-inch) prepared shortbread pie crust
2 (8-ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

Preheat oven to 325° F (165° C).

Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.

Bake at 325° F (165° C) for 60 to 70 minutes. Or until top is lightly browned and cracked. Let cool on counter, then place in refrigerator. Serve chilled.

Makes one 9-inch pie

EGGNOG CHEESECAKE      >Back to Top< 

1/4 cup butter, melted
1-1/4 cups vanilla wafer crumbs
1/4 cup white sugar
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 eggs
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 tablespoon cornstarch
1 cup water
2 tablespoons butter, melted
1/3 cup packed light brown sugar
2 tablespoons dark rum
1/2 cup chopped pecans

Preheat oven to 300° F (150° C).

Combine 1/4 cup butter or margarine, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.

In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add eggs. Mix well. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.

Bake at 300° F (150° C) for 40 to 50 minutes, or until the cake springs back when lightly touched. Cool. Chill.

To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in the cup of water. In a medium saucepan, melt the 2 tablespoons butter or margarine. Stir in the brown sugar and cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat. Add the 2 tablespoons dark rum. Cool. Just before serving stir the pecans into the sauce.

Remove the sides of the springform pan from the cheesecake . Serve with the sauce.

Makes one 9-inch Cheesecake

EGGNOG CHEESECAKE II      >Back to Top< 

EZ CHEEZY PIE        >Back to Top< 

FAMOUS CHEESECAKE       >Back to Top< 
 
Makes one 10-inch cheesecake

2 cups graham cracker crumbs
1-1/2 tablespoons butter, softened
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
4 eggs
1 (8-ounce) container sour cream
1 tablespoon vanilla extract

Preheat oven to 350° F (175° C).

In a mixing bowl, combine 1-1/2 cups of graham cracker crumbs and the butter or margarine with your hands. Flatten out crust on the bottom of the springform pan.

In a large bowl, beat softened cream cheese until smooth. Beat in sweetened condensed milk and mix until combined well. Add the eggs, sour cream and vanilla, and continue to beat. Mix until very smooth, and pour mixture into the springform pan. Sprinkle the remaining 1/2 cup graham cracker crumbs over the top of the batter.

Bake for 45 to 50 minutes. Let stand and cool. Refrigerate to chill.

FAVORITE CHEESECAKE      >Back to Top< 
 
2 (8-ounce) packages cream cheese, softened
3/4 cup white sugar
1-1/2 tablespoons vanilla extract
1 egg
1/4 cup all-purpose flour
1/2 cup milk
1 (9-inch) graham cracker crust

Preheat oven to 350° F (175° C).

Mix together cream cheese, sugar, and egg by hand. Gradually mix in flour. Stir in vanilla. Blend in milk until smooth; add more liquid if batter is too thick to pour. Pour into graham or pastry shell.

Bake for 40 minutes, or until top is golden brown. Refrigerate overnight.

Makes one 9-inch Cheesecake

FLAN       >Back to Top< 

8 eggs
1 (14-ounce) can sweetened condensed milk
1-1/2 teaspoons vanilla extract
1-1/2 cups white sugar

Preheat oven to 300° F (150° C). Have ready 9-inch round cake pan.

In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar.

Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.

Bake 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.

Makes one 9-inch round

FLUFFY TWO STEP CHEESECAKE       >Back to Top< 

FRUIT FILLED CHEESECAKE        >Back to Top< 

1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking powder
1/3 cup packed brown sugar
1/2 cup butter
1 3/4 cups apple pie filling
2 (8-ounce) packages cream cheese, softened
1 cup white sugar
1-1/2 teaspoons vanilla extract
2 cups sour cream
3 eggs

Preheat oven to 350° F (175° C).

In a medium bowl, combine flour, oats, baking powder, brown sugar and butter. Press all but 3/4 cup of the crumb mixture into the bottom of a 10 inch round baking pan. Spread the fruit pie filling over the top and sprinkle with the remaining crumbs. Bake at 350° F (175° C) for 15 minutes. Remove from oven and let cool for 10 minutes.

In a large bowl, beat the cream cheese and sugar together. Add the vanilla and sour cream and beat until smooth. Beat in the eggs one at a time. Pour batter into the prepared crust. Place the pan in a large roasting pan and place in the oven. Fill the roasting pan with water to the 1-inch mark. Bake at 350° F (175° C) for 55 minutes. Remove cake from oven, cool to room temperature and refrigerate overnight.

Makes one 10-inch cake

FRUIT IN CRUST CHEESECAKE       >Back to Top< 
 
1 cup all-purpose flour
1 cup quick cooking oats
1/2 teaspoon baking powder
2/3 cup packed brown sugar
1/2 cup butter
1 cup fruit preserves
1/2 cup confectioners' sugar
2 tablespoons milk
1-1/2 teaspoons vanilla extract
1 (8-ounce) package cream cheese
2 cups frozen whipped topping, thawed

Preheat oven to 350° F (175° C).

In medium bowl, combine flour, oats, baking powder, sugar and butter. Mix until crumbly.

Reserve 1 cup crumb mixture, set aside. With remaining crumbs, pat onto bottom and sides of 9-inch pie pan.

Spread fruit preserves over unbaked crust and top with reserved crumb mixture.

Bake at 350° F (175° C) for 20 to 25 minutes, or until golden brown. Cool.

In a large bowl, combine cream cheese, vanilla, milk and confectioners sugar. Blend until smooth. Fold in the whipped topping. Spoon into baked pie crust. Store in refrigerator.

Makes one 9-inch pie

FUDGE TRUFFLE CHEESECAKE      >Back to Top< 

1-1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened
2 cups semi-sweet chocolate chips
3 (8-ounce) packages cream cheese
1 (14-ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Preheat oven to 300° F (150° C).

In a large mixing bowl, mix together crushed vanilla wafers, powdered sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9-inch springform pan.

In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.

In a large bowl, (using an electric blender) beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add melted chocolate, eggs, and vanilla. Beat on a low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.

Bake at 300° F (150° C) for 55 minutes. The cake will seem under baked in the center, but will continue to cook after you remove it from the oven.
 
Makes 14 servings

GOLDEN RAISIN CHEESECAKE       >Back to Top< 
 
1 (6-ounce) package crushed zwieback toast
1/2 cup finely chopped almonds
1 cup white sugar
1/4 cup olive oil
1-1/2 pounds cottage cheese, creamed
1/4 cup sifted all-purpose flour
1/8 teaspoon salt
6 eggs, separated
1 cup sour cream
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup golden raisins

Preheat oven to 325° F (165° C). Grease a 9 inch springform pan with olive oil, and dust with zwieback crumbs.

In a large bowl, combine remaining zwieback crumbs, 1/4 cup white sugar, almonds, and olive oil. Press into the bottom of the prepared pan. Bake for 7 minutes. Cool.

GOOD FOR YOU CHEESECAKE       >Back to Top< 

3 (8-ounce) packages Neufchatel cheese
1 cup white sugar
4 eggs
2 teaspoons vanilla extract

Preheat oven to 350° F (175° C). Butter an 8 x 8-inch pan.

In a medium bowl, mix cheese and sugar until soft. Add eggs one at a time, mixing thoroughly with each addition. Add vanilla and mix to incorporate.

Pour into prepared 8 x 8-inch pan. If desired, sprinkle top lightly with cinnamon. Bake at 350° F (175° C) for 30 minutes. Cake will appear to be soft in the center. Allow to cool and it will set.

Makes one 8 x 8-inch pan

HEAVENLY CHIPPED CHOCOLATE AND HAZELNUT CHEESECAKE     >Back to Top< 
 
2 cups semisweet chocolate chips
1-1/2 cups vanilla wafer crumbs
3/4 cup toasted, ground hazelnuts
2 tablespoons white sugar
3 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup white sugar
3 eggs, beaten
3 tablespoons hazelnut liqueur
13 skinned, toasted hazelnuts
4 tablespoons sour cream
1 tablespoon hazelnut liqueur

Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9-inch springform pan. Bake in a preheated 300° F (150° C) oven for 15 minutes. Cool.

In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.

Bake at in a preheated 350° F (175° C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.

Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.

To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

Makes one 9-inch Cheesecake

CHOCOLATE LOVER'S CHEESECAKE      >Back to Top< 

1-1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup melted butter
2 (8-ounce) packages cream cheese, softened
3/4 cup white sugar
1/2 cup Cocoa Powder
1 teaspoon vanilla extract
2 eggs
1 cup Semisweet Chocolate Chips
1 (8-ounce) container sour cream
1 teaspoon white sugar
1 teaspoon vanilla extract

Heat oven to 375°F.

Prepare Graham Crust: Stir together 1-1/2 cups graham cracker crumbs and 1/3 cup sugar; add 1/3 cup melted butter or margarine in medium bowl; mix well. Press mixture firmly onto bottom and halfway up side of 9-inch springform pan.

Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until light and fluffy. Add eggs; beat until well blended. Stir in chocolate chips. Pour into prepared crust.

Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425°F. Stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla in small bowl; stir until smooth. Spread evenly over baked filling.

Bake 10 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

HONEY VANILLA CHEESECAKE WITH GINGERSNAP CRUST      >Back to Top< 

32 gingersnap cookies, crushed
2 tablespoons white sugar
1 egg white
1 (3-ounce) package Neufchatel cheese
1 cup part-skim ricotta cheese
2 tablespoons cornstarch
1 cup honey
1 tablespoon vanilla extract
1 cup egg substitute
1 (16-ounce) container low-fat cottage cheese

Preheat oven to 350° F (175° C).

In a food processor or blender, crush the gingersnaps with the 2 tablespoons sugar. Add the egg white and process long enough to moisten the mixture. Press the crumbs into the bottom and up the sides of an 8 or 9-inch springform pan to form a thin layer.

If the crumbs are too sticky, use a sheet of waxed paper between the crust and your fingers to press the crumbs into place. Bake 10 to 12 minutes until the crust is brown and firm to the touch. Remove from the oven. If the crust slides down the side of the pan, use a rubber spatula or the back of a spoon to press it in place.

Reduce oven heat to 300° F (150° C). 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.

Clean the food processor or blender. Add the cream cheese, cottage cheese, ricotta cheese and cornstarch. Blend until the mixture is smooth. Add the honey, vanilla and blend again. Add the egg substitute, blending until the mixture is smooth and even colored. Pour into the prepared crust.

Bake 20 minutes on the lower rack of the oven. Reduce oven temperature to 250° F (120° C) and bake 60 minutes longer or until the sides are set and the center is fluid but not sloshing.

Turn off the oven and allow the cake to cool 1 hour in the oven. Remove and cool to room temperature. Chill covered overnight before slicing. The cake will continue to set in the refrigerator so don't worry if the center doesn't appear to be firm when you remove it from the oven.

If desired, serve the cheesecake with a sauce made from thawed frozen strawberries or raspberries. Place the berries in a food processor or blender and puree until smooth. Add sugar (or sugar substitute) to taste, if desired.

Makes one 8 or 9-inch Cheesecake

IRISH CREAM CHEESECAKE        >Back to Top< 
 
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons melted butter
3 (8-ounce) packages cream cheese
1 cup white sugar
2 teaspoons vanilla extract
1 cup sour cream
1/3 cup Irish cream liqueur
4 eggs
1 cup sour cream
1/4 cup white sugar

Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9-inch springform pan with 2-3/4-inch high sides. Bake at 350° F (175°) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.

Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.

Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.

Makes one 9-inch Cheesecake

ITALIAN CHEESECAKE COOKIES      >Back to Top< 

1 pound ricotta cheese
2 (8-ounce) packages cream cheese, softened
1-1/2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 tablespoons corn starch
3 tablespoons all-purpose flour
1/2 cup butter, melted and cooled
1/2 pint sour cream
1/2 lemon, juiced
1 cup cherry pie filling

Cream together the ricotta and cream cheese. Add sugar and continue beating until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well after each addition. Beat in eggs, one at a time. Gradually beat in melted butter. Blend in sour cream, continue beating all ingredients until well blended.

Pour into ungreased 9 x 13-inch pan. Bake at 320° F (160° C) for 1 hour. Turn off oven and leave inside for 2 hours.
3 Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.

Makes 2 dozen

ITALIAN CHEESECAKE       >Back to Top< 

1-1/2 pounds ricotta cheese
2 cups confectioners' sugar
3 eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon rum flavored extract
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
1 tablespoon grated orange zest

Preheat oven to 400° F (205° C). Grease and flour one 9 inch round springform or regular pan.

Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared
pan.

Bake at 400° F (205° C) for 40 minutes, until golden. Place on a rack and cool.

Makes one 9-inch Cheesecake

KEY LIME CHEESECAKE      >Back to Top< 

1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon corn starch
3 eggs
1 tablespoon fresh grated lime zest
2/3 cup key lime juice

Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.

In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.

Bake at 300° F (150° C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Makes one 9-inch Cheesecake

KEY LIME CHEESECAKE II     >Back to Top< 

1-1/2 cups finely ground graham cracker crumbs
2 tablespoons white sugar
1/4 cup unsalted butter, melted
1-1/4 pounds cream cheese, softened
3/4 cup white sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 eggs
3/4 cup key lime juice
1 teaspoon vanilla extract

To make Crust: In a bowl stir together the crumbs and the sugar, stir in the butter well. Pat the mixture into the bottom and 1/2-inch up the side of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.

In a bowl with an electric mixer beat together cream cheese and the sugar until the mixture is smooth, beat in the sour cream, the flour, the eggs, one at a time, beating well after each addition, the lime juice, the vanilla, and 1 drop green food coloring if desired. Beat the mixture until it is smooth.

Pour the filling over the crust. Bake the cheesecake in the middle of a preheated 375° F (190° C) oven for 15 minutes, reduce the temp to 250° F (120° C) and bake for 50-55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack and chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand and garnish with whipped cream.

Makes one 9-inch Cheesecake

LADYFINGER CHEESECAKE       >Back to Top< 

3 (3-ounce) packages ladyfingers
2 (8-ounce) packages cream cheese, softened
1 (3-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup white sugar
1 pint heavy whipping cream
1 (21-ounce) can cherry pie filling

Place ladyfingers on the bottom and around the edge of a 9-inch springform pan.

In a medium bowl, whip cream until peaks form.

In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.

Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.

Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.

Makes 12 servings

NEW YORK STYLE CHEESECAKE      >Back to Top< 
 
4 (8-ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1-1/2 cups sour cream
1/2 cup heavy whipping cream
1-3/4 cups white sugar
1/8 cup cornstarch
1 fluid ounce amaretto liqueur
1 teaspoon vanilla extract
5 eggs
1 egg yolks

Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375° F (190° C). Wrap the outside of a 9-inch spring form pan with foil. Generously butter the inside of the pan.

In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.

Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.

Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.