Recipe: TALK TKL 9-30-97 - 19 Cheesecake Recipes

Pumpkin Cheesecake Bars
Maple Praline Cheesecake
Soundside's Bailey's Irish Cream Cheesecake
Sour Cream/Pumpkin Cheesecake
Decadent Hazelnut Cheesecake
Kiwi Cheese Cake
Easy Cheesecake
Tiramisu Cheesecake
Banana Nut Cheesecake
Chocolate Rum Espresso Cheesecake
Coconut Choco Cheesecake
Fudge Truffle Cheesecake
Gingerbread Cheesecake Swirl
Lemon-Glazed Cheesecake
Pumpkin Cheesecake
Raspberry Swirl Cheesecake
Sugar-Free Cheesecake
Ultimate Pineapple Cheesecake
Honey Cheesecake

Kim, LA (5:21:20 pm) : PUMPKIN CHEESECAKE BARS

1 cup flour
1/3 cup brown sugar
5 tablespoons osftened butter
1/2 cup finely chopped pecans
1 (8 ounce) softened cream cheese
3/4 cup sugar
1/2 cup pumpkin (fresh or canned)
2 eggs, slghtly beaten
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1 teaspoon vanilla

Combine flour and brown sugar in bowl; cut in butter to make a crumb
mixture. Stir in nuts;
set aside 3/4 cup of this mixture for topping. Press remaining mixture into
bottom of
8 x 8 x 1 1/2 inch baking pan. Bake in preheated oven at 350 degrees for 15
minutes. Cool
slightly.
Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla
in large bowl;
blend until smooth. Pour over baked crust; sprinkle top with reserved
topping. Bake 30 to 35
minutes at 350 degrees. Cool before cutting into bars. Yields 32 one half
inch bar cookies.

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Carol B, Fl (6:27:12 pm) : Can't be here tonight, so I will drop these off a
little early.
Maple Praline Cheesecake

CRUST:

1-1/2 cups finely chopped toasted pecans
2 tablespoons sugar
3 tablespoons melted margarine

FILLING:

4 cups (30 oz.) Sargento Light Ricotta Cheese
3/4 cup firmly packed dark brown sugar1
1/2 cup half-and-half
1/4 cup all-purpose flour
2 tablespoons maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
Toasted pecan halves (optional)
Whipped cream (optional)

Lightly grease sides of 8 or 9-inch springform pan. Combine crust
ingredients; mix well. Press evenly over bottom of pan. Bake at
350 F 10 minutes. In bowl of electric mixer, combine Ricotta cheese, brown
sugar, half-and-half, flour, maple syrup, vanilla and
salt; beat until smooth. Add eggs, one at a time; beat until smooth. Pour
over crust. Bake 1 hour to 1 hour and 5 minutes or until
center is just set. Turn off oven; cool in oven with door propped open 30
minutes. Remove to wire cooling
rack; loosen cake from rim of pan with metal spatula. Cool completely; chill
at least 4 hours. Garnish with pecan halves and
whipped cream.

8 servings.

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Carol B, Fl (6:30:15 pm) : Vicki, this one has "tea" in it. :) ###
Soundside's Bailey's Irish Cream Cheesecake
1 tablespoon unsalted butter, softened
2 cups graham cracker crumbs
2 cups sugar, divided
1/2 cup unsalted butter, melted
2 1/4 pounds cream cheese, softened
5 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup Bailey's Irish Cream
1 cup heavy cream
1 tablespoon confectioner's sugar
1 to 2 ounces semisweet chocolate

Preheat oven to 325 degrees.

Grease the bottom and sides of a 10-inch springform pan with the
softened butter.

In a medium bowl, stir together cracker crumbs, 1/2 cup sugar and
melted butter until well blended. Evenly press cracker crumb
mixture onto bottom and 1 inch up sides of pan.

In the large bowl of an electric mixer, beat cream cheese until
smooth. Add remaining 1 1/2 cups of sugar; beat until smooth.
Scrape down sides of the bowl as needed.
Add eggs, one at a time, making sure to scrape sides after each
addition. Beat well on medium speed until well incorporated and
very smooth. Beat in vanilla and Bailey's Irish Cream.

Pour batter into prepared pan and bake for about 1 hour and 15
minutes. The center will have consistency of set gelatin when done.
Remove from oven and cool on wire racks. When completely cool,
remove from springform pan and refrigerate until ready to serve.

To serve, whip heavy cream with confectioner's sugar. Garnish
cake with whipped cream rosettes. Shave chocolate over top.

Makes 12 servings.

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Carol B, Fl (6:31:01 pm) : SOUR CREAM/PUMPKIN CHEESECAKE

Pecans and brown sugar combine in a sweet, crunchy crust for this favorite
at Maldaner's in Springfield,
Illinois.

1 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup sugar
1/4 cup packed brown sugar
3 tablespoons butter or margarine, melted Continued
3 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 1/2 cups canned pumpkin
4 eggs
2 tablespoons whipping cream
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
12 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 tablespoon bourbon (optional)
1 16-ounce carton dairy sour cream
2 tablespoons sugar
2 teaspoons vanilla or 1 tablespoon bourbon

1. For crust, in a mixing bowl, stir together the graham cracker crumbs,
pecans, 1/4 cup sugar and 1/4 cup brown
sugar. Stir in the melted butter or margarine. Press mixture into the bottom
of a 9 inch springform pan.

2. For filling, in a mixing bowl, combine the cream cheese, 1/2 cup sugar,
1/2 cup brown sugar, pumpkin, eggs,
whipping cream, cornstarch, cinnamon, 1 teaspoon vanilla, nutmeg, ginger and
salt. Stir in the 1 tablespoon
bourbon, if you like. Beat with an electric mixer on low speed till just
combined.

3. Turn into prepared crust. Bake in a 375 oven about 50 minutes or till
the center appears nearly set when you
shake it.

4. Stir together the sour cream, the remaining 2 tablespoons sugar and
vanilla; spread over the cheesecake.

5. Return to oven and bake for 5 minutes more. Cool for 15 minutes in a pan
on a wire rack. Loosen sides of pan;
cool for 30 minutes more. Remove sides of pan; cool completely.

6. Chill at least 4 hours. Chill to store. Serves 12 to 16.

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Carol B, Fl (6:32:30 pm) :
DECADENT HAZELNUT CHEESECAKE

Our annual recipe lineup wouldn't be complete without at least one
cheesecake: It's the perfect meal finale.
Hazelnut liqueur and hazelnuts make this cheesecake from our August 1993
issue a popular choice at the
Montague Inn in Saginaw, Michigan.

1 cup ground, toasted hazelnuts*
2 tablespoons butter, melted
4 8-ounce packages cream cheese
11/4 cups sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
5 eggs
1/4 cup hazelnut liqueur*
2/3 cup chopped, toasted hazelnuts*
1 cup whipping cream
2 tablespoons hazelnut liqueur*

1. Stir together ground hazelnuts and butter. Press the mixture onto the
bottom of a 9-inch springform pan.

2. In a large mixing bowl, combine the cream cheese, sugar, vanilla and
almond extract; beat till fluffy. Add the
eggs all at once and beat on low speed till just combined. Stir in the 1/4
cup liqueur and the chopped hazelnuts.

3. Turn the cream cheese mixture into the prepared pan. Bake in a 350 oven
for 1 hour or till the center appears
nearly set when gently shaken. Cool for 15 minutes in pan on wire rack.

4. Loosen from sides of pan. Cool for 30 minutes more. Remove sides of the
pan. Cool. Chill the cheesecake at
least 4 hours before serving.

5. Beat whipping cream with the 2 tablespoons hazelnut liqueur. Serve the
flavored whipped cream with the
cheesecake. Makes 16 servings.

*Note: You can use almonds instead of hazelnuts and substitute amaretto for
the hazelnut liqueur, if you like.

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Berta, Ca (7:31:24 pm) : Kiwi Cheese Cake

1 9" graham cracker crust

2 eggs, beaten
12 pz cream cheese
t teas. lemon juice
1 teas. lemon peel
2 teas. vanilla
Combine until light and frothy pour into prepared crust Back 350 degrees for
30 minutes.
Combine the following ingredients:
1 cup sourcream
3Tablesp. sugar
1 teasp. lemon juice
1 teas. vanilla
Pour over chees cake bake 10 minutes at 350 degrees.

Cover cooled cheese cake with peel sliced kiwis It takes about 3.
Make a glaze for the cake. by combining 1 1/2 teas cornstarch
1T. sugusr
1/2c. sugar
1T.butter
3kiwis sliced. Cook until thick, cool and glaze the fruit.

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Crabby, VA (8:59:04 pm) : Easy Cheesecake

8 oz. Cream Cheese
1/4c lemon juice
1 tsp. vanilla
1 can Eagle Brand Condensed Milk

Mix everything together well. Put in 9" graham cracker crust. Top with
Fruit.
Refrigerate

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Betsy, NY (9:03:29 pm) :
From: apoe@unicom.net (Art Poe)
Newsgroups: rec.food.recipes

* Exported from MasterCook *

Tiramisu Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Cheese/Eggs
Desserts Ethnic
Polish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-DOROTHY CROSS (TMPJ72B)
--CRUST--

2 Tablespoons Butter or margarine -- melted
1/2 Teaspoon Instant espresso powder
1 Cup Vanilla-wafer crumbs
--FILLING-

24 Ounces Cream cheese
-or Neufchatel cheese -- room temperature
8 Ounces Mascarpone cheese
1 2/3 Cups Sugar
4 Large Eggs -- room temperature
1 Teaspoon Vanilla extract
1 Pinch Salt
2 Teaspoons Instant espresso powder
1 Tablespoon Hot water
2 Tablespoons Brandy
1 Ounce Semisweet chocolate -- grated
2 Teaspoons Unsweetened cocoa

Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan.
Stir in butter and espresso powder in small bowl until combined. Stir
in crumbs until crumbs are evenly moistened. Pat evenly over bottom of
prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on.
Tightly cover outside bottom and sides or springform pan with
heavy-duty foil. Filling: Meanwhile, beat cream cheese and
mascarpone in large mixer bowl at medium-high speed until light and
fluffy, 2 minutes. Gradually beat in sugar, scraping down sides of
bowl with rubber spatula, until completely smooth, 3 minutes. Reduce
speed to medium and beat in vanilla and salt. Add eggs, one at a
time, beating just until blended after each addition. Pour 4 cups
filling over crust in prepared pan and place in large roasting pan.
Dissolve espresso in hot water. Fold into remaining filling with
brandy and grated chocolate. Spoon mixture evenly over filling in
pan; smooth top with spatula. Place pan on oven rack. Pour enough hot
water into roasting pan to come 1" up side of springform pan. Bake
1-1/4 hours or until center is just set. Remove cheesecake from water
bath. Cool completely on wire rack. Remove foil. Cover and
refrigerate overnight. Just before serving, run knife around edge of
pan; remove sides. Sprinkle lightly with cocoa. Makes 12 servings.
Reformatted by Joyce Alenskis XMXX58B

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Betsy, NY (9:09:52 pm) :
From: sirredhawk@aol.com (SirRedhawk)

BANANA NUT CHEESECAKE
=====================

Yield: 10 servings

1 c Chocolate Wafer Crumbs
1/4 c Margarine, Melted
16 oz Cream Cheese Softened
1/2 c Sugar
1/2 c Mashed Ripe Bananas
2 ea Large Eggs
1/4 c Chopped Walnuts
1/3 c Milk Chocolate Chips
1 T Margarine
2 T Water

Combine crumbs and margarine; press onto the bottom of a 9-inch springform
pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and
banana, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Stir in walnuts, pour
over crust.
Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before
removing rim pf pan. Melt chocolate pieces and margarine with water over
low heat, stirring until smooth. Drizzle over cheesecake.
Chill.

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Betsy, NY (9:13:25 pm) :
From: ai376@cleveland.Freenet.Edu (Dorothy "Deva" Van Ark)

Source: Maida Heatter's Best Dessert Book Ever

CHOCOLATE RUM ESPRESSO CHEESECAKE
=================================

Ingredients:
------------

Crust:
------
20 amaretti macaroons or 3/4 c graham cracker crumbs
2 1/2 oz (1/2 c) blanched, toasted almonds or hazelnuts
2 tbs sugar
2 oz unsalted butter, melted
4 oz semisweet chocolate

Filling:
--------
1 lb semi or bittersweet chocolate
1 1/2 c cream
3 tbs dutch process cocoa
3 tbs instant espresso powder (optional)
1 c sugar
1/2 c rum (or 3/4 to 1 c Frangelico or Irish cream)
4 large eggs, lightly beaten
2 lb cream cheese at room temperature

Instructions:
-------------
Adjust a rack one-third up from the bottom of the oven and preheat the
oven to 375 degrees (F).

Process the macaroons in a food processor or blender until they are
about as fine as graham cracker crumbs. Transfer the crumbs to a mixing
bowl and process the nuts and sugar together until rather fine. Mix the
nuts with the macaroon crumbs. Add the melted butter and stir to
moisten the crumbs evenly.

Turn the crumb mixture into the bottom of a 9 inch springform pan.
Spread the crumbs evenly over the bottom of the pan with your fingertips
and then press down firmly to form a compact crust. Bake for 8 minutes
then set aside to cool. When cool, set the pan in the freezer to chill
the crust.

Meanwhile, cut the chocolate into small pieces and place it in the top
of a double broiler over warm water on low heat. Stir frequently until
melted and smooth. Pour the melted chocolate over the chilled crust and
quickly spread it with the bottom of a spoon til it covers the crust,
stopping 1/4 inch away from the edge. Brush melted butter onto the
sides of the pan and return to the freezer.

Preheat the oven to 350 degrees.

Cut the chocolate for the filling into small pieces and place them in
the top of a double boiler over warm water on low heat. Let cook until
almost completely melted and then stir until smooth. Remove from the
double boiler and set aside.

Scald 1/2 c of the cream over medium heat. When a skin forms on top of
the cream, strain or sift in the cocoa and espresso powder. Whisk until
smooth and cook for a few minutes, stirring constantly, until slightly
thickened. Stir in the rum and the remaining cream and set aside.

Beat the cream cheese til it is soft and fluffy, scraping the beaters
once during the process. Add the sugar and beat, scraping the bowl
occasionally, until the mixture is smooth. Add the chocolate and then
the cream mixture while beating the mixture on low speed. Continue
beating until completely smooth, scraping the bowl occasionally. Add
the eggs and beat just til incorporated.

Remove the pan from the freezer and wrap it in two layers of aluminum
foil. Place the pan inside a larger, shallow pan. Pour the filling
into the pan and rotate it gently to level the filling. Place the pan
in the oven. Before closing the door, pour 1/2 to 1 inch of water into
the larger pan.

Bake the cheesecake for one hour (the cake will not be set all the way
but will still move rather liquidly when moved). Turn off the oven and
let the cake stand for an hour in the oven with the door open slightly.

Remove the cake from the oven and remove the springform pan from the
larger pan. Remove the foil and let the cheesecake sit until it has
cooled to room temperature. Chill the cake, uncovered, overnight before
cutting it.

The cheesecake may be glazed with seedless fruit preserves that have
been melted and then boiled to reduce slightly. Brush the glaze over
the top and sides of the cake. Serve topped with whipped cream.

Notes:
------
You can use any liquer you want in this recipe, just adjust the amount
added according to how strong the flavor of the liquor is (I've even
made this with Boggs cranberry liquer). I generally leave out the
espresso powder as the flavor of the liquer and the chocolate go well by
themselves. You may also want to leave out the alcohol and just use
espresso powder to flavor it, if you do so, increase the amount of cream
added to compensate for the reduction in liquid.

When the recipe says to beat the cream cheese til light and fluffy,
you'd better believe it means it, the longer you beat the cream cheese
mixture, the creamier the cake will be.

I generally do not use a glaze or whipped cream on this as I find the
complex flavours of the ingredients stand for themselves. You can also
leave out the chocolate that is poured on the crust though I usually do
it as it adds a nice dimension and keeps the crust more crisp.

As a final warning, if procgiy baked, this cheesecake literally cannot
be cut the same day it is made. It must set up in the refrigerator
overnight or it will be a sloppy mess.

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Betsy, NY (9:14:00 pm) :
From: sirredhawk@aol.com (SirRedhawk)

COCONUT CHOCO CHEESECAKE
========================

Yield: 10 servings

1 c Grham Cracker Crumbs
3 T Sugar
3 T Margarine, Melted
2 oz Unsweetened Baking Chocolate
2 T Margarine
16 oz Cream Cheese, Softened
1 1/4 c Sugar
1/4 t Salt
5 ea Large Eggs
1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream
2 T Sugar
2 T Brandy

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine
over low heat; stirring until smooth. Combine cream cheese, sugar and salt;
mixing at medium speed on electric mixer until well blended. Add eggs, one
at a time, mixing well after each addition. Blend in chocolate mixture and
coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or
until set. Combine sour cream, sugar and brandy; spread over cheesecake.
Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill.

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Betsy, NY (9:14:55 pm) :
FUDGE TRUFFLE CHEESECAKE

2 cups (12 oz. pkg) Semi-sweet choc. chips
3 pkgs. (8 oz. ea.) cream cheese, softened
1 14oz. can sweetened condensed milk
4 eggs
2 tsps. vanilla
1 prepared chocolate cookie crumb crust

Heat oven to 300. In heavy saucepan, over low heat, melt chips, stirring
constantly. In large bowl, beat cream cheese till fluffy. Beat in milk
until smooth. Add melted chips and remaining ingredients. Pour into
prepared crust. Bake 1 hour and 5 minutes, until center is set. Yummm!

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Betsy, NY (9:15:30 pm) :
From: arielle@taronga.com (Stephanie da Silva)

GINGERBREAD CHEESECAKE SWIRL

1 lb. cream cheese, at room temperature
1/2 tsp. vanilla extract
4 eggs
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup light unsulphured molasses
4 Tbl. butter, softened
1 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1/4 tsp. salt
1/2 cup light brown sugar
1 1/2 tsp. baking soda
1 cup all-purpose flour

Preheat the oven to 350F. Butter a 9 inch springform pan. In a mixer
bowl, beat the cream cheese on high speed until light and smooth, about
3 minutes. With the mixer on, beat in the vanilla. Add two of the
eggs, 1 at a time, beating until thoroughly blended. Gradually add the
granulated sugar and beat until the mixture is light and fluffy, about 3
minutes; set aside.

In a medium saucepan, heat the molasses over low heat until bubbles begin
to form around the sides. Remove from the heat and stir in the butter, 1
tablespoon at a time, until completely blended.

Scrape the molasses into a medium bowl and stir in the ginger, cinnamon,
nutmeg, cloves and salt. Add the brown sugar and beat with a wooden
spoon until smooth. Let cool to room temperature.

Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until
well blended. Stir in the baking sode, then beat in the flour in 3
batches until completely incorporated.

Using a tablespoon, drop half the gingerbread better in dollops into the
prepared pan. Use one-fourth of the reserved cream cheese mixture to fill
in the empty spaces. Dollop the remaining gingerbread batter on top of
the cream cheese mounds. Fill in with another one-fourth of the cream
cheese mixture. Swirl with the flat edge of a knife to marbelize the
batters (be careful not to overmix). Smooth the remaining cream cheese
mixture over the top.

Bake in the middle of the oven for 50 minutes, or until the top of the
cake begins to crack in the center. (The cake may be lumpy since the
gingerbread rises and the cheesecake sinks). Let cool to room temperature.
Remove the sides of the springform pan, cover and refrigerate. Serve
chilled.
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Betsy, NY (9:22:09 pm) :
From: arielle@taronga.com (Stephanie da Silva)

LEMON-GLAZED CHEESECAKE
=======================

Ingredients:
------------
2 cups graham cracker crumbs
6 tblsp butter; melted
2 tblsp sugar
3 8-ounce packages cream cheese
3/4 cup sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
2 tsp grated lemon rind
2 tsp vanilla
2 cups sour cream
3 tblsp sugar
1 tsp vanilla
Lemon Glaze
Curled lemon strip, large strawberry and mint leaves for garnish

Instructions:
-------------
Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press
crust evenly onto bottom and sides of buttered 9 inch springform pan.
Bake crust 5 minutes. Allow to cool.

Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs
one at a time, beating well after each addition. Mix in lemon juice,
rind and vanilla. Blen well. turn into pan and bake 35 minutes.

Meanwhile, blend sour cream and remaining sugar and vanilla. Remove
cake from oven after baking 35 minutes. Gently spread sour cream
mixture over top. Return to oven and bake 12 more minutes. Cool
cheesecake on wire rack 30 minutes.

Spread with slightly cooled lemon glaze (before glaze sets). Chill
several hours or overnight before removing sides of pan.

Lemon Glaze:
------------
1/2 cup sugar
1 1/2 tblsp cornstarch
1/4 tsp salt
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1 tblsp butter
1 tsp grated lemon rind

Instructions:
-------------
In heavy 1-quart saucepan mix sugar, cornstarch and salt.

Combine water, lemon juice and egg yolk and add to sugar mixture. Cook
over low heat, stirring constantly, until mixture comes to a slow boil
and thickens.

Add butter and lemon rind. Allow to cool slightly, but spread on
cheesecake before glaze sets.

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Betsy, NY (9:24:41 pm) :
From: hammond@odin.scd.ucar.edu (Steve Hammond)

PUMPKIN CHEESECAKE (5)
======================

Graham cracker crust

1 1/2 c. crumbs
1/4 c. sugar
8 oz melted margarine

mix and press into bottom and sides 10" pie plate or 9" spring form
bake at 350 for 10 min. 625 g of cream cheese (room temperature)
2/3 c, sugar
4 eggs 14 oz cooked or canned pumpkin
2 1/2 t. ginger
2 t. cinnamon
1/2 t. nutmeg
1/4 t. ground cloves
1/3 c. brandy

cream cheese and sugar, beat in eggs 1 at a time, add pumpkin, spices and
brandy mixing well. Spoon into crust and bake at 325 for 50 - 60 min.
Best decorated with wiped cream and preserved ginger slices.

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Betsy, NY (9:27:48 pm) :
RASPBERRY SWIRL CHEESECAKE (2)
==============================
Crust:
2 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup melted butter

Cheesecake:
1 pound Breakstone cream-style cottage cheese
1 pound cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup cornstarch
1/2 cup melted butter or margarine
1 pint sour cream
1 tablespoon Grand Marnier (or other orange liqueur)
1 teaspoon almond extract

Filling:
1/4 cup seedless raspberry preserves
1/4 teaspoon raspberry oil or extract
1 teaspoon cornstarch

Crust: Combine all ingredients and pat into bottom and sides of a 9-inch
springform pan. Bake at 350 degrees for 10 minutes and cool.

Cheesecake: Sieve cottage cheese (or puree in blender until smooth). Pour
into large mixing bowl. Add cream cheese. Beat with high speed of electric
mixe
r

until blended and creamy. Add sugar. On low speed, add cornstarch, Grand
Marnier, eggs and almond extract. Beat until blended. Add melted butter and
sou
r

cream and blend at low speed.

Filling: Measure out 3/4 cup cheesecake batter. Add raspberry preserves
and flavoring. Mix well, then add cornstarch and mix again.

Assembly: Pour some cheesecake into crust, spoon on half the raspberry
mixture. Add remaining cheesecake mixture, then the remaining raspberry
mixture. Cut through the batter with a knife or rubber spatula to create a
marbling effect.

Bake at 325 degrees for 1 hour and 10 minutes, or until firm around edges.
Turn off oven; leave cake in oven for 2 hours. Remove and cool completely on
wire rack. Chill, remove sides of pan.

Decorate with chocolate leaves if desired. Serves 12.

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Betsy, NY (9:28:36 pm) :
Here's one for you Velma:

SUGAR-FREE CHEESECAKE
=====================

Ingredients:
------------
1 pkg (8 oz.) Cream cheese, softened
1 1/3 cups milk
1 pkg (4 serving size) vanilla sugarfree pudding
Fresh fruit (I like to use either strawberries or blueberries)
1 prepared graham cracker pie shell

Beat cream cheese until smooth. Slowly add milk, beating until
creamy. Add pudding mix; beat until smooth and thickened. Pour
half of this mixture into the prepared pie shell. Spread a layer
of fresh fruit on top of this (if you use strawberries, chop them
into small pieces). Then spread remaining mixture on top of fruit.
Top with whole fresh fruit. Refrigerate. Enjoy!

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Betsy, NY (9:30:12 pm) :
From: llburnet@lesley.b23b.ingr.com (Lesley Burnette)

ULTIMATE PINEAPPLE CHEESECAKE
=============================

Source: Southern Living Magazine

1 cup graham cracker crumbs
2 Tbsp. sugar
1/4 cup butter, melted
3 8oz pkg cream cheese, softened
1 cup sugar
4 eggs
1 Tbsp. vanilla
1/4 tsp. salt

Combine crumbs, 2 T sugar, butter. Mix well, press in bottom of 9 inch
springform pan. Beat cream cheese with mixer until fluffy. Gradually add
1 c. sugar, mixing well. Add eggs, one at a time, beating well. Stir in
vanilla and salt. Bake at 350 for 50 minutes. Let cool to room temperature
on rack. Refrigerate several hours. Yield: 10 to 12 servings.

Pineapple Glaze

1 (8 3/4 oz) can crushed pinapple, undrained
1/2 c. sugar
3 T. cornstarch
1 beaten egg
1 T. butter

Drain, reserve juice of pineapple. Add water to juice to make 1/2 cup. Mix
sugar and cornstarch with juice. Cook over low heat until thick. Add egg,
butter, cook 2 minutes. Cool and spread on cheesecake and refrigerate.
Yield: 1 1/2 cups.

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Judi Mae, CA (9:31:22 pm) : ---------- Recipe via Meal-Master (tm) v8.04

Title: Honey Cheesecake
Categories: Cheesecakes
Yield: 1 Cheesecake

16 oz Cream cheese, softened
1/3 c Honey
2 Eggs
2 Egg yolks
1 c Sour cream
1 tb Grated lemon peel
2 tb Cornstarch
-----CRUST-------
1 1/4 c Flour
1/2 c Ground walnuts
1 ts Cinnamon
1/3 c Honey
1/3 c Melted butter

Blend cream cheese with honey until smooth. Beat in eggs and egg yolks. Add
remaining ingredients and beat until smooth. Turn into prepared crust and
bake at 300 degrees for 50 to 55 minutes. Drizzle additional honey over top
of cake.

For the crust: Combine flour, ground walnuts and cinnamon. Add honey and
melted butter. Mix well. Press into an 8" springform pan. Bake at 375
degrees for 15 minutes.

Formatted on September 3, 1996 by Jamie Calton

Shared on TKL by Judi M. Phelps

jphelps@best.com or jphelps@slip.net

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