Recipe: TALK TKL 9-30- 97 - 21 Cheescake Recipes

Autumn Cheesecake
Strawberry Pizza Pie
Mango-Pineapple-Lime Cheesecake
Cappuccino Cheesecake
Carrot 'n' Raisin Cheescake
Cookies And Cream Cheesecake
Praline Cheesecake
Rum Raisin Cheesecake
Tempting Trifle Cheesecake
White Chocolate Raspberry Cheesecake
Marble Cheesecake Pie
Holiday Eggnog Cheesecake
Boston Cream Cheesecake-Philidelphia Cheesecakes
Low Cal Marbled Chocolate Cheesecake
Pronto's Phyllo-Wrapped White Chocolate Cheesecake
Chocolate-Glazed Triple Layer Cheesecake
Low Fat Raspberry Cheesecake
Blue Cheese Cheesecake
Sweet Potato Cheesecake
Baklava Cheesecake
Impossible Cheesecake

Betsy, NY (9:33:55 pm) :
Autumn Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
American Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Graham Cracker Crumbs
3 tbsp Sugar
1/2 tsp Cinnamon
1/4 c Margarine -- Melted
16 oz Cream Cheese -- Softened
1/2 c Sugar
2 large eggs
1/2 tsp Vanilla
4 c Apples -- peel, thinly sliced
1/3 c Sugar
1/2 tsp Cinnamon
1/4 c pecans -- chopped

Combine crumbs, sugar, cinnamon 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 vanilla, pour over crust.
Toss apples with combined sugar and cinnamon. Spoon apple mixture over
cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour
and 10 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.
VARIATION:
Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as
directed.

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Berta, Ca (9:30:53 pm) : Strawberry Pizza Pie- It is made with
cream cheese I make this in a pizza pan if you are using
a pie pan just 1/2 the recipe.
Crust.
2c.flour
4Tabls. powdered sugar
1 cup softened oleo
Blend - pat into pan bake 425 degrees 8-10 minutes.
Filling
16 oz. cream cheese softened
2/3c sugar
2eggs.
Combine mix well spread on cooled crust. bake 300 20
minutesor until set. cool.

2-3 baskets of strawberries.

Slice one cup of berries
1cup water
3Tablesp. cornstarch
red food coloring
mix strawberries with 2/3 c. wather bring to boil. Blend 1
cup sugar, cornstarch with 1/3 water and food coloring
add to berries, bring to boil stirring cool glaze.
Line crust with remaining fresh berries either whole or
half. Pur glaze over beries. Serves about 10 or 5 if
teenagers.

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Judi Mae, CA (9:36:32 pm) : ---------- Recipe via Meal-Master (tm) v8.04

Title: Mango-Pineapple-Lime Cheesecake
Categories: Cheesecakes, Fruits
Yield: 12 servings

--------CRUST--------------
1 1/3 c Ground gingersnap cookies
3 1/2 oz Jar roasted Macadamia nuts
1/4 c Golden brown sugar; packed
1 1/2 tb Crystallized ginger; chopped
2 tb Unsalted butter; melted

--------FILLING-----------
4 8-oz packages cream cheese
1 1/2 c Sugar
1 tb Minced lime peel
2/3 c Sour cream
6 tb Fresh lime juice
4 lg Eggs
1 Mango; peeled, pitted,
-sliced
3 Kiwi fruit; peeled, sliced
1 sm Pineapple; peeled, quartered
-cored, thinly sliced,
-leaves reserved

Crust: Preheat oven to 350 degrees F. Generously butter 9-inch springform
pan with 2 3/4 inch high sides. Finely grind first 4 ingredients in
processor.
Add butter; blend until crumbs are moistened. Press mixture on bottom and 1
3/4 inches up sides of pan. Bake until crust is set, abour 8 minutes.
Transfer to rack; cool. Maintain oven temperature.

Filling: Use electric mixer, beat cream cheese, sugar and lime peel in large
bowl until light and fluffy.
Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until
blended.

Pour filling into crust. Bake until edges are firm but center 2 inches of
cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes.
Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides
to loosen cake. Cover; chill overnight.

Place mango around top edge of cake. Place kiwi, then pineapple in center.
Garnish with pineapple leaves.

Bon Appetit Magazine August 1993

Shared on TKL by Judi M. Phelps

jphelps@best.com or jphelps@slip.net

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Betsy, NY (9:36:40 pm) :
Cappuccino Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
American Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c nuts -- finely chopped
2 tbsp Sugar
3 tbsp Margarine -- Melted
32 oz Cream Cheese -- Softened
1 c Sugar
3 tbsp All-purpose Flour -- unbleached
4 large eggs
1 c Sour Cream
1 tbsp Instant Coffee -- granules
1/4 tsp Cinnamon
1/4 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
form cake 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. Dissolve coffee granules and cinnamon in
water. Cool; gradually add to cream cheese mixture, mixing until well
blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce
oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake
from rim of pan; cool before removing rim of pan. Chill. Garnish with
whipped cream and whole coffee beans if desired.

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Betsy, NY (9:37:07 pm) :
Carrot 'N' Raisin Cheescake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes High Beta Carotine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
3 tablespoons Granulated Sugar
3 tablespoons Margarine -- Melted
24 ounces Cream Cheese -- Softened
1/2 cup Granulated Sugar
1/2 cup Unbleached Flour
4 large eggs
1/4 cup Orange Juice -- unsweetened
1 cup Carrot -- finely shredded
1/4 cup Raisins
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Ginger
1 tablespoon Orange Juice -- unsweetened
1 cup Powdered Sugar -- sifted

Combine crumbs, granulated sugar, cinnamon and margarine, press onto =
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at =
medium speed on electric mixer until well blended. Blend in eggsand juice.
= Add combined remainig flour, carrots, raisins, and spices; mix well.
Pour = over crust. Bake at 450 degrees F., 10 minutes. Reduce oven
temperature = to 250 degrees F., continue baking for 55 minutes more.
Loosen cake from = rim of pan; cool before removing rim of pan. Chill.
Combine remaining = cream cheese and juice, mixing until well blended.
Gradually add powdered = sugar, mixing until well blended. Spread over top
of cheesecake. Garnish = with additional raisins and finely shredded
carrots, if desired.

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Betsy, NY (9:38:24 pm) :
Cookies And Cream Cheesecake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
American Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c cookie crumbs -- of 24 Oreos
6 tbsp Margarine -- Softened
1 envelope gelatin -- unflavored
1/4 c water -- cold
8 oz cream cheese -- softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream -- Whipped
1 1/4 c cookie crumbs -- Oreos, coarse

* The cookies (24) should be chocolate cream filled cookies and be to as
fine as can be done.

** These cookies should be chocolate cream filled cookies and should be
coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9-inch
springform pan.
Soften gelatin in water; stir over low heat until dissolved. Combine
cream cheese and sugar, mixing at medium speed on an electric mixer until
well blended Gradually add gelatin mixture and milk, mixing until well
blended.
Chill until mixture is thickened but not set. Fold in whipped cream.
Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture
over crust. Top with cookies and reserved cream cheese mixture. Chill
until firm.

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Betsy, NY (9:39:49 pm) :
Praline Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
American Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Graham Cracker Crumbs
3 tbsp Sugar
3 tbsp Margarine -- Melted
24 oz Cream Cheese -- Softened
3/4 c Dark Brown Sugar -- Packed
2 tbsp All-purpose Flour -- unbleached
3 large eggs
2 tsp Vanilla
1/2 c Pecans -- Finely Chopped
Granishes *

* Garnish include Maple Syrup and Pecan halves.

Combine crumbs, granulated sugar and margarine; press onto bottom of
9-inch springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, brown 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 vanilla; stir in chopped pecans. Pour over
crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to
250 degrees F., and continute baking an additional 30 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill.
Brush with maple syrup; top with pecan halves.

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Betsy, NY (9:41:59 pm) :
Rum Raisin Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
American Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c rolled oats -- uncooked, old fashio
1/4 c nuts -- chopped
3 tbsp Brown Sugar -- Packed
3 tbsp Margarine -- Melted
16 oz Cream Cheese -- Softened
1/3 c Granulated Sugar
1/4 c All-purpose Flour -- unbleached
2 large eggs
1/2 c Sour Cream
3 tbsp Rum
2 tbsp Margarine
1/3 c Brown Sugar -- Packed
1/3 c Raisins
1/4 c Nuts -- chopped
2 tbsp rolled oats -- uncooked, old fashio

Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 15 minutes.
Combine cream cheese, granulated sugar and 2 T 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 rum; mix well.
Pour over crust. Cut margarine into combined remaining flour and brown
sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and
oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50
minutes. Loosen cake from rim of pan; cool before removing rim of pan.

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Betsy, NY (9:42:42 pm) :
Tempting Trifle Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
American Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c coconut macaroons -- soft
24 oz Cream Cheese -- Softened
3/4 c Sugar
4 large eggs
1/2 c Whipping cream
1/2 c Sour Cream
2 tbsp Sweet Sherry
1 tsp Vanilla
10 oz Raspberry jam
1/2 c Whipping Cream -- Whipped
Toasted Slivered Almonds

* Soft coconut macroon cookies crumbs.

Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325
degrees F., 15 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixture
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream, whipping cream, sherry and vanilla; pour
over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake
from rim of pan; cool befroe removing rim of pan. Chill.
Heat preserves in saucepan over low heat until melted. Strain to remove
seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped
cream; top with almonds.

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Judi Mae, CA (9:44:05 pm) :
---------- Recipe via Meal-Master (tm) v8.04

Title: WHITE CHOCOLATE RASPBERRY CHEESECAKE
Categories: Cheesecakes
Yield: 20 servings

CRUST:
2 c Dried bread crumbs
1/2 c Sugar
1 ts Cinnamon
1 Stick butter
1/2 c Chopped pecans

CAKE:
32 oz Cream cheese; softened in
-micro for 2 minutes
1 c Sugar
5 Jumbo eggs; shelled and
-warmed in micro 2 minutes
6 oz White chocolate; melted
1/4 c Cornstarch
1 tb Vanilla
1/2 c Heavy cream
1 pt Raspberries

RASPBERRY TOPPING:
1/4 c Cornstarch
3/4 c Sugar
1 pt Raspberries
1/2 c ;water

Crust: Mix bread crumbs, sugar, cinnamon in 10" springform pan. Put butter
and pecans in ceramic bowl and place in micro for 1 1/2 minutes on high. Add
to crumbs, mix and pat on bottom and sides of pan.

Cake: Cream the cheese until light. Add the sugar and beat again. Add the
eggs one at a time, beating after each. Add the cornstarch, vanilla, cream
and mix
well. Add chocolate and mix well. Stir in raspberries, gently, or drop in
carefully after pouring batter into pan. Pour into pan. Place in preheated
oven in which a pan of water has been placed
on the bottom rack. Bake at 350 degrees F. for 1-1/2 hours. Cake will appear
done around edges and still be soft in middle.

Run a knife around the edge when you turn off the oven, but if possible, let
it cool in the oven with the door cracked for awhile. Cool several hours.
Top with Raspberry topping.

Topping: Mix cornstarch and sugar VERY WELL in a small saucepan. Add the
berries and water and stir. Heat over medium heat until thick, bubbly and
sauce clears (at least mostly clears). If desired, add 2 tablespoons rum.
Pour over the cheesecake.

Shared on TKL by Judi M. Phelps

jphelps@slip.net or jphelps@best.com

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Kathy-Idaho (9:45:30 pm) : Marble Cheesecake Pie

1 Cup Confectioners Sugar
1 Large package cream cheese
1 large container cool whip (not gian size)
1 small package instant chocolate pudding.
1 graham cracker crust

Soften cream cheese. Mixw until smooth. Add the confectioners sugar. Mix
well.
Add in the cool whip until smooth. Make
instant pudding according to package
directions. Stir in 1/2 of the pudding, making a marble effect. Save the
rest
of the pudding for something else.
Pour into crust and let it set.

1 pkg. cool whip
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Betsy, NY (9:46:06 pm) :
Title: Holiday Eggnog Cheesecake
Categories: Cakes, Holiday, Christmas
Yield: 10 servings

1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 ts Ground Nutmeg
1/4 c Margarine; Melted
1 pk Unflavored Gelatin
1/4 c Water; cold
8 oz Cream Cheese; Softened
1/4 c Sugar
1 c Eggnog
1 c Whipping Cream; Whipped

Combine crumbs, sugar, nutmeg and margarine; press
onto bottom of 9" springform pan. Soften gelatin in
water; stir over low heat until dissolved. Combine
creamcheese and sugar, at medium speed on electric
mixer until well blended. Gradually add gelatin and
eggnog, mixing until blended. Chill until slightly
thickened; fold in whipped cream. Pour over crust;
chill until firm.
VARIATION: Ingrease sugar to 1/3 c. Substitute milk
for eggnog. Add 1 tsp vanilla and 3/4 t rum extract.
Continue as directed.

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Betsy, NY (9:47:12 pm) :
Subj: Boston Cream Cheesecake
From: COSME

Boston Cream Cheesecake-Philidelphia cheesecakes

1 9 oz package yellow cake mix

Grease the bottom of a 9 in springform pan. Prepare cake mix as directed and
pour batter evenly into pan. Bake at 350 for 20 minutes.

2 8 oz pkgs cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla
2 eggs
1/3 cup sour cream

Combine cream cheese, sugar and vanilla. Add eggs one at a time, mixing well
after each addition. Blend in sour cream. Pour over cake layer and bake at
350 for 35 min.

2 TBS very hot water
2 1-oz squares unsweetened chocolate
3 TBS butter
1 cup powdered sugar
1 tsp vanilla

Melt chocolate and butter over low heat, stirring until smooth. Remove from
heat and add remaining ingredients and mix well. Spread over cheesecake and
chill for several hours.

Just a note: regular mixes are 18 oz, I made the whole mix and froze one
layer. Also, I added grated white chocolate to the cheese layer and also on
top of the finished cake.

I had avoided this recipe, thinking that it wasn't a true cheesecake, but
made it when I only had two packages of cream cheese, and wanted to make a
cheesecake. This is a delicious, light cheesecake. I was very pleased with
the results.

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Bill, DC (9:48:00 pm) : Some one was saying something about low fat
cheesecake?

* Exported from MasterCook *

Low Cal Marbled Chocolate Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Low-Fat/Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Skim milk
1/4 cup Skim milk
1 Envelope unflavoured gelatin
6 tablespoons Sugar
2 Eggs, separated -- room temp.
2 teaspoons Vanilla extract
12 ounces Low fat cottage cheese
3 tablespoons Unsweetened cocoa
-----CHOCOLATE CRUMB CRUST-----
1/2 cup Vanilla wafer crumbs
1 tablespoon Unsweetened cocoa
1 1/2 tablespoons Butter or marg. melted

In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set
aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold
skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend
at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium
speed until well mixed. Add cottage cheese; blend at high speed until
smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins
to thicken. Combine 1 T sugar and cocoa; add to blender container and blend
until mixed. Pour chocolate mixture into large bowl. Chill, stirring
occasionally, until mixture mounds when dropped from spoon. In small bowl
with electric mixer at high speed, beat egg whites until foamy.
Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten
whites into chocolate mixture; pour chocolate mixture into prepared crust.
Spoon large dollops of vanilla mixture over chocolate; with knife or
spatula, gently swirl to create marbled effect. Cover; refrigerate until
firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine
crumbs and cocoa; add butter and stir until evenly blended. Press mixture
evenly on bottom of 9 in. springform pan.

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Betsy, NY (9:50:34 pm) :
* Exported from MasterCook Mac *

Pronto's Phyllo-Wrapped White Chocolate Cheesecake

Recipe By : Toronto Daily Star's from Pronto Ristorante
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound White chocolate -- melted
1 1/2 pounds Cream cheese
1 1/4 cups Granulated sugar
1 1/2 teaspoons Grated orange or lemon rind
3 Eggs
1/2 cup Cream plus 3 Tb
1/2 teaspoon Vanilla
12 Phyllo sheets
Melted butter

1. While chocolate melts in double boiler, use a mixer on low speed and
blend
cheese, sugar and orange or lemon rind until smooth. (Do not use low-fat
cheese in this recipe) Beat in eggs one at a time, followed by cream and
vanilla. 2. Add a little of the cheese mixture to the warmed chocolate, then
stir this mixture into remaining cheese mixture. 3. Spoon mixture into a
buttered 9-inch layer cake pan, lined with parchment paper. Set in a pan,
and
pour in hot water until it reaches halfway up the pan. Bake ina 350 F. oven,
adding more water if needed, until set and lightly browned on top, about 1
hour. 4. Remove from oven, let cool, and refrigerate for at least 4 hours.
5.
To serve, lightly brush each 8 - 12- inch square of phyllo pastry with
melted
butter. Gently remove each slice of cheesecake from pan. Wrap a sheet of
prepared phyllo pastry around each piece, folding until cake is covered with
three layers. Trim excess pastry. 6. Brush each dessert with additional
melted butter. Place on a baking sheet and bake in a 350 R.
oven for 10 minutes, or until phyllo begins to brown.
Transfer to dessert plates and decorate with fruit purees.

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Betsy, NY (9:53:30 pm) :
From: aesop@peach.america.net
Newsgroups: rec.food.recipes

Chocolate-Glazed Triple Layer Cheesecake

1 (8 1/2 oz) pkg. chocolate wafer cookies, crushed (about 2 c.)
3/4 c. sugar, divided
1/4 c. + 1 T. butter, melted
2 (8 oz) pkgs. cream cheese, softened and divided
3 eggs, divided
1 tsp. vanilla, divided
2 (1 oz) sqs. semisweet chocolate, melted
1 1/3 c. sour cream, divided
1/3 c. dark brown sugar, firmly packed
1 T. flour, all-purpose
1/4 c. pecans, chopped
5 oz cream cheese, softened
1/4 tsp. almond extract
Chocolate glaze (recipe follows)
Chocolate leaves (optional)

Combine cookie crumbs, 1/4 c. sugar & butter in med. bowl; blend well.
Press into the bottom and 2" up sides of 9" springform pan. Set aside.
Combine 1 (8 oz) pkg. cream cheese & 1/4 sugar; beat until fluffy.
Add 1 egg and 1/4 tsp. vanilla; blend well. Stir in melted chocolate
and 1/3 c. sour cream. Spoon over chocolate crust. Combine remaining
8 oz pkg cream cheese, brown sugar and flour; beat until mixture is
fluffy. Add 1 egg and 1/2 tsp. vanilla; blend well. Stir in pecans.
Spoon gently over chocolate layer. Combine 5 oz cream cheese and
remaining 1/4 c. sugar; beat until fluffy. Add egg; blend well. Stir
in remaining 1 c. sour cream, 1/4 tsp. vanilla and almond extract.
Spoon gently over praline layer.

Bake at 325 degrees for 1 hour; turn off oven and leave cheesecake in
oven for 30 minutes; open door of oven and leave cheesecake in oven an
additional 30 minutes. Cool. Chill 8 hours. Remove from pan. Spread
warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if
desired. Yield: 10-12 servings.

Chocolate Glaze

6 (1 oz) sqs. semisweet chocolate
1/4 c. butter
3/4 c. powdered sugar, sifted
2 T. water
1 tsp. vanilla

Combine chocolate & butter in top of double boiler; cook until melted.
Remove from heat; stir in remaining ingredients. Stir until smooth.
Spread over cheesecake while glaze is warm. Yield: enough for one 9"
cheesecake.

These recipes are from the `86 Annual Recipes of Southern Living.
Recipe creator was Mrs. Randy Bryant from Franklin, VA.

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Bill, DC (9:56:34 pm) : * Exported from MasterCook *

Low Fat Raspberry Cheesecake

Recipe By : The Post Register, April 20, 1993
Serving Size : 15 Preparation Time :0:00
Categories : Cheesecakes Low-Fat/Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 cup flour, all-purpose
1 cup brown sugar -- firmly packed
1 cup margarine, imitation
1 cup walnuts -- finely chopped
-----Filling-----
8 ounces light cream cheese -- softened
1 teaspoon vanilla
7 ounces marshmallow cream
8 ounces cool whip Lite -- thawed
1 pint fresh raspberries
-----Glaze-----
1 cup sugar
1 cup cornstarch
2 cups water
3 ounces sugar-free raspberry gelatin

Heat oven to 325 degrees. Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour and brown sugar; mix well. Using fork or pastry
blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightly
press mixture in ungreased 15x10x1-inch baking pan. Bake at 325 degrees for
10
to 15 minutes or until light golden brown. Cool.

In large bowl, beat cream cheese and vanilla until light and fluffy. Add
marshmallow creme; beat just until combined. Fold in whipped topping.
Refrigerate about one hour or until firm.

Sprinkle raspberries over top of cheese mixture. In medium saucepan combine
sugar, cornstarch and water; mix well. Cook and stir over medium heat until
mixture thickens and becomes clear. Remove from heat; stir in gelatin until
dissolved. Cool glaze 20 to 30 minutes or until lukewarm. Carefully spoon
glaze
over raspberries. Refrigerate about one hour until firm. Cut into squares.
Store in refrigerator. Makes 25 servings.

Nutrient data per serving: 259 calories; 3 g protein; 40 g carbohydrates; 10
g fat; 8 mg cholesterol; 136 mg sodium.

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Nutr. Assoc. : 3512 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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Betsy, NY (9:58:56 pm) :
From: valance@omnifest.uwm.edu (Marsha J. Valance)
Newsgroups: rec.food.recipes

I got this recipe from Patricia Lidicker of Milwaukee.

Blue Cheese Cheesecake

Crust: 1 1/4 cups flour
6 tablespoons butter, chilled and cut into 6 pieces
1 egg

Filling: 3/4 cup crumbled blue cheese
1/4 lb. bacon, diced, cooked until crisp, crumbled
2 8oz packages cream cheese
3 eggs
1/4 tsp. salt
1/2 tsp. crushed black pepper
1 cup sour cream

Preheat oven to 350 degrees Fahrenheit.

Blend flour and butter to coarse meal. Add egg and stir until clumpy. Press
into 13"x9" cake pan (very thin). Bake 10 minutes (may crack) and cool.

Beat cream cheese smooth. Add eggs, one by one, beating well after each.
Stir in other ingredients. Pour into crust. Bake 20 minutes. Cool to room
temperature and chill overnight.

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Betsy, NY (10:02:00 pm) :
From: sporter@roux.com (Susan Moyers Porter)
Newsgroups: rec.food.recipes

Sweet Potato Cheesecake

Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

Filling
2 pounds sweet potatoes
3 8-ounce packages cream cheese, softened
3/4 cup plus 2 tablespoons sugar
1/3 cup sour cream
1/4 cup whipping cream
3 eggs

Topping
3/4 cup packed brown sugar
1/4 cup butter
1/4 cup whipping cream
1 cup chopped pecans

Preheat oven to 350^. Mix graham cracker crumbs, sugar and 1/4 cup melted
butter in bowl. Press mixture into bottom of 9-1/2" springform pan. Bake
10 minutes. Cool. Don't turn the oven off.

Put potatoes in baking dish and bake until knife inserted in center goes
through easily, about 1 hour. Don't turn oven off.

Cool sweet potatoes enough to handle; peel. Puree. Transfer 1-1/2 cups
of puree to large bowl. Add cream cheese, sugar, sour cream and cream and
beat beat until smooth. Add eggs, one at a time, blending well after
each. Pour filling into crust. Bake until tester inserted in center comes
out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with
door ajar.

For topping, stir sugar and butter in heavy small saucepan over low heat
until sugar dissolves. Increase heat and bring to a boil. Mix in cream,
then nuts. Pour hot topping over cheesecake. Refrigerate.

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Betsy, NY (10:04:54 pm) :
From: Sam Waring Sam.Waring@382-91-12.ima.infomail.com
Newsgroups: rec.food.recipes

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: BAKLAVA CHEESECAKE
Categories: Desserts
Yield: 10 servings

MMMMM--------------------CREAM CHEESE FILLING-------------------------
32 oz Cream cheese; room temp
1 c Honey
1/4 c Lemon juice; fresh
2 ts Vanilla
6 Eggs; room temperature
1/3 c Butter; clarified
1 lb Phyllo pastry shells

MMMMM----------------------BAKLAVA TOPPING---------------------------
1/2 c Walnuts
1/3 c Almonds; blanched
1 ts Sugar
1 ts Cinnamon
1/2 c Butter; clarified
1/3 c Sugar
1/4 c Water
1 ts Lemon juice; fresh
1 Cinnamon stick
1 ts Brandy; (opt)

Position rack in lower third of oven and preheat to 350 degrees. Beat
cream cheese in large bowl of electric mixer until light and fluffy.
Gradually, mix in honey, then lemon juice and vanilla. Beat in eggs
one at a time until just incorporated. Set aside.

Brush 10" springform pan with clarified butter. Arrange 1 phyllo
sheet with long edge parallel to edge of surface (cover other sheets
with dampened towel). Brush left half of sheet with butter and fold
right half over. Brush top with butter. Place in prepared pan,
buttered side up, leaving a 5" overhang on one end. Cover with
another dampened towel. Butter and fold second sheet and arrange in
pan, overlapping first sheet by 3". Repeat with 4 more sheets,
covering entire pan. Wrap remaining phyllo in plastic and refrigerate.

Stir through filling and pour into crust. Cover filling with
overhanging ends of phyllo at edge of pan. Bake until pastry is light
brown and cake is firm to the touch, about 50 minutes. Remove pan
sides. Using a toothpick, poke 12 holes in top of cake to allow heat
to escape. Cool completely on rack. Refrigerate 2 days to mellow
flavors, covering after the first day.

For topping, preheat oven to 350 degrees. Cover baking sheet with 2
pieces of parchment. Coarsely grind all nuts with 1 tbsp sugar and 1
tsp cinnamon. Stack 10 reserved phyllo pastry sheets on work surface.
Set rim of 10" springform pan atop pastry. Cut around inside of rim
through entire stack. Using a sharp knife, make 10 rounds. Cover with
damp towel.

Set pan rim on prepared baking sheet. Brush parchment and inside of
pan rim with butter. Place 1 pastry round in pan rim and brush with
butter. Repeat with 4 more rounds. Spread nut mixture evenly over
pastry. Top with remaining 5 rounds, brushing each with butter. Using
ruler as guide, cut pastry into 16 wedges with sharp knife. Sprinkle
lightly with water. Bake until crisp and golden, about 30 minutes.

Meanwhile, heat 1/2 cup sugar, water and lemon juice in heavy small
saucepan over low heat, swirling pan occasionally until sugar
dissolves. Add cinnamon stick, increase heat and boil until syrupy,
about 4 minutes. Remove from heat. When bubbles subside, stir in
brandy, if desired. Flatten pastry atop cake. Remove pan rim from
topping. Set topping on cake, using large spatula. Recut wedges.
Replace pan rim on cake. Pour on hot syrup. Cool 1 hour. Refrigerate
1 to 6 hours. Let cake stand at room temperature for 20 minutes
before serving.

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Betsy, NY (10:06:50 pm) :
From: jopete@atlas.odyssee.net
To: mm-recipes@idiscover.net

Title: Impossible Cheesecake
Categories: Pies/tarts, Desserts
Yield: 6 servings

3/4 c Milk
2 ts Vanilla
2 lg Eggs
1 c Sugar
1/2 c Bisquick
2 pk Cream cheese,
Softened and cubed
CHEESECAKE TOPPING:
1 c Sour cream
2 tb Sugar
2 ts Vanilla

Heat oven to 350'F. Grease a 9" pie plate. Beat milk, vanilla, eggs, sugar
and baking mix in blender on high. Add cream cheese. Cover and blend on high
2 min. Pour into pie plate. Bake 40-45 min. or until center is set; cool.
Mix Cheesecake topping, carefully spread over top. Serve with canned pie
filling or fresh fruit if desired. HIGH ALT: Bake 45-50 min. From: BISQUICK
RECIPE CLUB LISA CRAWLEY TSPN00B MMMMM Lawrence Kellie

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END OF FILE - PART 2 (of 3)

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