Recipe: TALK TKL 9-30-97 - 22 Cheesecake Recipes

TALK TKL - A Zillion Recipes (62) For Cheesecake

PART 3 (of 3)
Dutch Cheesecake
Pumpkin Frangelico Cheesecake
Amaretto Peach Cheesecake
Decadent Chocolate Amaretto Cheesecake
Mini Almond Cheesecakes
Creamy Baked Amaretto Cheesecake
Chocolate Turtle Cheesecake
Sunny Berry Cheesecake
Bailey's Marbled Cheesecake
Banana And Passionfruit Cheesecake
Praline Cheesecake
Mocha Chocolate Chip Cheesecake
Chocolate Cappucino Cheesecake
Butter Pecan Cheesecake
Goblet Cheesecake
Chocolate Cappucino Cheesecake
Knock You Naked Cheesecake
Blueberry And White Chocolate Cheese Pie
Orange Poppyseed Cheesecake W/Lemon Glaze
Texas Cheesecake With Blue Corn Tortilla Chips
Chocolate Mint Cheesecake
Lemon Cheesecake W/Gingersnap Crust

Betsy, NY (10:08:28 pm) :
From: jopete@atlas.odyssee.net
To: mm-recipes@idiscover.net
Title: Dutch Cheesecake
Categories: Cheesecakes
Yield: 10 servings
2 lg Eggs, Separated
2 ts Confectioners' Sugar
1/3 c Light Cream Or Half & Half
1 ts Lemon Juice
1/3 c Raisins, Golden
1/4 c Confectioners' Sugar, PLUS
1 1/2 c Gouda Cheese, Grated
1/4 c Flour
1 ts Lemon Rind, Grated
NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350'F. In a
large mixing bowl, beat together the egg yolks and 1/4 cup of the
confectioners' sugar until well blended, about 5 minutes. Beat in the
cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg
whites until frothy, then gradually add the remaining confectioners' sugar
and continue to beat until the whites form stiff peaks. Fold the egg whites
into the cheese mixture. Pour the cheese mixture into the prepared crust and
bake for 45 minutes. Cool to room temperature, then chill before serving.
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Betsy, NY (10:17:58 pm) :
From: waring@ima.infomail.com (Sam Waring)
Newsgroups: rec.food.recipes

Title: PUMPKIN FRANGELICO CHEESECAKE
Categories: Desserts
Yield: 10 servings
MMMMM---------------------------CRUST--------------------------------
24 Gingersnaps
1/2 c Butter; melted
3 T Sugar
MMMMM--------------------------FILLING-------------------------------
16 oz Cream cheese; softened
16 oz Pumpkin puree
5 Eggs
3/4 c Sugar, brown
1/2 c Frangelico liqueur
3/4 ts Cinnamon, ground
1/2 ts Ginger, ground
1/4 ts Nutmeg, ground
1/8 ts Cloves, ground
1 ts Vanilla extract
MMMMM--------------------------TOPPING-------------------------------
2 c Sour cream
1/4 c Sugar, granulated
1/4 c Frangelico liqueur
10 Hazelnuts, whole
Combine ginger snaps and sugar in food processor and process until
fine. With machine running, add melted butter and process until
crumbly. Pat into bottom of 9-inch springform pan. Freeze for 20
minutes. In food processor or by hand, beat cream cheese, pumpkin,
eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and
vanilla until completely smooth. Pour into prepared crust and bake
at 350F for 45 minutes. Meanwhile, whisk together the sour cream,
sugar and Frangelico for topping. Carefully pour over top of hot
cake, smoothing with a spatula. Bake for 10-15 minutes longer or
until edges begin to bubble. Remove from oven, cool completely and
refrigerate overnight. To serve, run a small knife around the edge
of the cake and then release the spring form. Transfer to serving
platter. Decorate with whipped cream and whole hazelnuts. Leave cake
at room temperature for 45 minutes before serving to improve flavour.
From David Wood Dessert Book
Calgary Sun, Monday, October 30, 1990
per Fred Towner
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Betsy, NY (10:24:19 pm) :
From: jopete@atlas.odyssee.net
Date: Tue, 16 Jan 1996 18:41:00 -0500

Title: Amaretto Peach Cheesecake
Categories: Cheesecakes
Yield: 10 servings
3 tb Margarine
1 lg Egg
24 oz Cream cheese, softened
3 tb Unbleached all-purpose flour
16 oz Canned peach halves
1/3 c Sugar
3/4 c Unbleached all-purpose flour
3/4 c Sugar
3 lg Eggs
1/4 c Almond flavored liqueur
Peach halves should be drained, and then pureed. Combine margarine and sugar
until light and fluffy. Blend in egg. Add flour, mix well. Spread dough into
bottom of 9-inch springform pan. Bake at 450'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. Add
peaches and liqueur. Mix well. Pour over crust. Bake at 450'F., 10 minutes.
Reduce oven temperature to 250'F.. Continue baking 65 minutes. Loosen cake
from rim of pan. Cool before removing rim of pan. Chill. Garnish with
additional peach slices and sliced almonds, if desired.
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DECADENT CHOCOLATE AMARETTO CHEESECAKE

FOR THE CRUST:
1/4 cup butter
1 cup graham cracker crumbs
1/4 cup unsweetened cocoa powder
2 tablespoons sugar

FOR THE FILLING:
8 ounces semisweet chocolate
2 packages (8 ounces each) cream cheese
1/2 cup sugar
3 large eggs
8 ounces sour cream
1 teaspoon vanilla
1 teaspoon almond extract
1/3 cup amaretto liqueur

Preheat the oven to 300 degrees.

TO MAKE THE CRUST:
Melt the butter and combine with other crust ingredients. Press the mixture into the bottom and 1 inch up the sides of a 10-inch springform pan.

TO MAKE THE FILLING:
Melt the chocolate and set it aside to cool. Soften the cream cheese and beat it with the sugar until the mixture is smooth.

Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, melted chocolate, vanilla, almond extract, and amaretto. Turn the mixture into the crust.

Bake for 1 hour. Turn the oven off and let the cheesecake cool in the oven for 1 hour. Remove to a rack and allow to cool completely; then cover loosely and chill for at least 12 hours.

Makes 1 (10-inch) cheesecake
Source: The Everything Christmas Recipes Mini Book by Adams Media
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Bill, DC (10:28:20 pm) : Here is a mini cheesecake recipe, but not with
vanilla wafers.
* Exported from MasterCook *
Mini Almond Cheesecakes
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Low-Fat/Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Thackeray
3/4 cup Almonds -- ground
1 tablespoon Margarine -- melted
1 Envelope unflavored gelatin
1/4 cup Cold water
12 ounces Light cream cheese
3/4 cup Skim milk
1/2 cup Sugar -- OR 12 pkgs sugar sub
1/4 teaspoon Almond extract
3 cups Fresh peach slices -- peeled
Stir together almonds and margarine in small bowl. Press mixture evenly onto
bottoms of 12 paper-lined baking cups (muffin tins). Soften gelatin in water
in small saucepan; stir over low heat until dissolved. Beat cream cheese
milk, sugar and almond extract in large mixing bowl at medium speed with
electric mixer until well blended. Stir in gelatin. Pour into baking cups;
freeze until firm.
Place peaches in food processor or blender container; process until smooth.
Spoon peach puree onto individual plates.
Remove cheesecakes from freezer 10 minutes before serving. Peel off paper.
Invert cheesecakes onto plates. Garnish with additional peach slices,
raspberries and fresh mint leaves, if desired.
Note: For a sweeter peach puree, add sugar to taste.
Calories: 175 Source: No Guilt Desserts
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Crabby, VA (10:29:44 pm) : Creamy Baked Amaretto Cheesecake
Grahacker Crust
2 (8 oz) pkgs. cream chees, softened
1 can eagle Brand Amarettdensed Milk
2 tsp. vanilla
3 eggs
Beat cheese til fluffy. Gradually beat in Eagle Brand until smoothe. Add
eggs and vanilla, mix well.
Pour in to prepared pan. Bake 45-50 min.. Cool chill. Refirgerate leftovers.
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Betsy, NY (10:29:48 pm) :
Here's one for you Jasper
Aloha Cheesecake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Vanilla Wafer Crumbs
1/4 cup Margarine -- Melted
16 ounces Cream Cheese -- Softened
1/3 cup Sugar
2 tablespoons Milk
2 each Large Eggs
1/2 cup Macadamia Nuts -- Toasted
8 1/2 ounces Crushed Pineapple -- Drained
1 each Med Kiwi Peeled -- Sliced
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk,
mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well well after each addition. Stir in
nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek
from rim of pan; cool before removing rim of pan. Chill. Before serving,
top with fruit.
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Betsy, NY (10:31:02 pm) :
Chocolate Turtle Cheesecake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Vanilla Wafer Crumbs
6 tablespoons Margarine -- Melted
14 ounces Carmels ( 1 bag)
5 ounces (1 cn) Evaporated Milk
1 cup Chopped Pecans -- Toasted
16 ounces Cream Cheese -- Softened
1/2 cup Sugar
1 teaspoon Vanilla
2 each Large Eggs
1/2 cup Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.
~------------------------------------------------------
~------------------ Combine crumbs and margarine, press onto bottom and
sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1
1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring
frequently, until smooth. Pour over crust. Top with pecans. Combine cream
cheese, sugar and vanila, mixing at medium speed on electric mixer until
well blended. Add eggs, one at a time, mixing well after each addition.
Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with whipped cream, additional chopped nuts and maraschino
cherries, if desired.
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Kim,LA (10:31:24 pm) : SUNNY BERRY CHEESECAKE
Crust:
2/3 cup rolled oats
1 cup sunflower seeds, unsalted and roasted
1/3 cup brown sugar
1 cup graham cracker crumbs
1/2 cup butter or margarine, melted
Blueberry Layer:
1 (8 ounce) package cream cheese
2/3 cup ricotta cheese
3/4 cup sugar
1/2 cup sour cream
3 eggs
2 tablespoons blueberry jam
1 tablespoon flour
1 cup fresh blueberries
Lemon Layer:
1 (8 ounce) package cream cheese
2/3 cup ricotta cheese
3/4 cup sugar
1/3 cup sour cream
2 eggs
Zest of half a lemon
Juice of half a lemon
1/4 teaspoon lemon extract
1 tablespoon flour
Yellow food coloring, if desired
Top Decoration:
1/2 pint sour cream, sweetened
1 (15 ounce) can lemon pie filling or lemon curd
Fresh blueberries
Preheat the oven to 325 degrees. To make crust. chop oats and sunflower
seeds in food processor. Mix with brown sugar, graham cracker crumbs and
melted butter and press into the bottom and sides of a greased 10-inch
springform pan. Bake for 5 minutes and let cool to room temperature.
For blueberry layer, mix cheeses together until thoroughly creamed. Add the
sugar and mix completely. Add sour cream and one egg at a time while gently
mixing. Add blueberry jam and flour to the mixture. Carefully fold in whole
blueberries and pour into the prepared crust.
For lemon layer, mix cheeses together until thoroughly creamed. Add the
sugar and mix completely. Add sour cream and one egg at a time while gently
mixing. Add lemon ingredients, flour and yellow food coloring (if desired).
Gently pour on top of the blueberry layer.
Bake at 325 degrees for approximately 1 hour until the top is slightly
puffed around the edges and dull in appearance. Turn the oven off, open door
and let the cheesecake cool in oven for 1 hour. Cool an additional hour on
the counter top, then refrigerate for at least 4 hours. Decorate top with
sweetened sour cream, fresh blueberries and lemon curd to create a sunflower
pattern.
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Betsy, NY (10:33:22 pm) :
From: Illusion annam@odyssey.ody.com
Newsgroups: rec.food.recipes
Bailey's Marbled Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
4 Tablespoons Unsalted Butter -- melted
1/4 Cup Sugar
1/4 Cup Cocoa
1 Package Graham Crackers -- ground fine
-----Filling-----
24 Ounces Cream Cheese -- softened
3/4 Cup Sugar
3 Eggs
3/4 Cup Bailey's Irish Cream
2 Semisweet Chocolate Squares -- melted
Combine butter, sugar and cocoa powder. Stir in crumbs. Press evenly
over bottom of greased 9-inch springform pan and bake at 350 for 10
minutes. Cool pan and grease sides.
Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs,
one at a time. Blend in Bailey s. Pour about 1/3 mixture into a bowl
and stir in melted chocolate. Pour half of plain mixture into prepared
pan. Drizzle with half the chocolate mixture. Repeat layers. Make a
marbled design by gently swirling batter with a knife. Bake 10 minutes
at 450, then 55 minutes at 250.
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Kim,LA (10:33:55 pm) : BANANA AND PASSIONFRUIT CHEESECAKE
Crust:
8 ounce plain sweet crackers, crushed
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 ounce butter, melted
Filling:
4 teaspoons gelatin
1/2 cup water
8 ounce cream cheese
1 cup sugar
grated peel of 1 lemon
1/4 cup lemon juice
1 2/3 cups evaporated milk, chilled
1 banana, for serving
lemon juice, extra for serving
passionfruit Topping, for serving
Combine all of the crust ingredients in a bowl and press into the sides and
base of a greased 8 inch springform pan.
To make the filling, put the gelatin in the water and stir over hot water to
dissolve. Set aside to cool. Beat the cream cheese and sugar together until
smooth. Add the lemon peel and juice, and the dissolved gelatin. Combine
well. Refrigerate until partially set.
Whip the evaporated milk in a chilled bowl until soft peaks form. Add to the
cream cheese mixture. Pour the mixture into the crust. Refrigerate overnight
or until set.
To serve, decorate with slices of banana that have been brushed with the
extra lemon juice and pour over the Passionfruit Topping.
Passionfruit topping:
1/2 cup lemon juice
pulp of 2 passionfruit
2 tablespoons sugar
3 teaspoons cornstarch
Put the lemon juice, passionfruit pulp and sugar into a saucepan and bring
to simmering point. Mix the cornstarch with a small amount of water to make
a paste and add to the saucepan. Continue cooking over a low heat, stirring
constantly, until the mixture thickens. Cool and refrigerate.
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angel, LA. (10:35:09 pm) : Praline Cheesecake
Recipe from: Chef John Folse
Preparation time: 1 1/2 hrs.
Serving: 1-10 inch cake
FOR CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 Tablespoons melted butter
Combine cracker crumbs and sugar. Drizzle melted butter into the mixture to
moisten. Using your fingertips, press the graham cracker mixture into bottom
of a ten inch round springform pan. Place the pan in the refrigerator for
fifteen minutes or until crust is firm to the touch.
FOR CHEESECAKE:
1 1/2 pounds cream cheese
1/4 cup heavy whipping cream
4 medium eggs
1 cup sugar
1/2 tsp praline extract
1 oz. prline liqueur
1 tsp vanilla
1/2 cup chopped pecans
Preheat oven to 300 degrees. In a large mixing bowl, combine softened cream
cheese and heavy whipping cream. Blend well to remove all lumps from the
cream cheese. This can be done in a blender or with a hand held mixer. Add
one egg at a time, whipping completely before the next one is added.
Continue until all are incorporated. Add sugar, a little at a time, while
continuing to whip. Add the three flavorings, blending well after each is
added, then fold in chopped pecans. Remove crust from the refrigeratore and
pour batter into the baking pan. Rotate pan until atter mixture flattens
out. Place in preheated oven and bake approximately one hour or until firm
to the touch. The cake may be topped with sour cream topping made by
combining one pound of sour cream, four tablespoons of sugar and 1/2
teaspoon of vanilla. Blend all together well until creamy. Add to the top of
the slightly cooled cheesecake and place in 400 degree oven for 5 minutes.
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Betsy, NY (10:48:38 pm) :
From: waring@ima.infomail.com (Sam Waring)
Newsgroups: rec.food.recipes
Title: MOCHA CHOCOLATE CHIP CHEESECAKE
Categories: Desserts, Chocolate
Yield: 10 servings
2 1/4 c Graham cracker crumbs
12 oz Little Bits chocolate chips*
2 1/3 c Butter; melted & cooled
1/2 c Milk
4 ts Instant coffee
1 pk Unflavored gelatin
16 oz Cream cheese; softened
14 oz Sweetened condensed milk
2 c Heavy cream; whipped
1 c Chocolate chips *
* Chocolate chips should be the Little Bits chocolate Chips and they
: are to be divided into 2 separate cups. Set aside.
In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate
chips and butter, mix well. Pat firmly into 9-inch springform pan,
covering bottom and 2 1/2-inches up sides. Set aside.
In small saucepan, combine milk and instant coffee, sprinkle gelatin on
top. Set aside for 1 minute. Cook over low heat, stirring constantly
until gelatin and coffee dissolve. Set aside. In large bowl, beat cream
cheese until creamy. Beat in sweetened condensed milk and gelatin mixture.
Fold in whipped cream and remaining 1 cup of little bits chocolate chips.
Pour into prepared pan. Chill until firm (about 2 hours).
Run knife around edge of cake to separate from pan, remove rim.
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Betsy, NY (10:50:06 pm) :
From: waring@ima.infomail.com (Sam Waring)
Newsgroups: rec.food.recipes
Title: CHOCOLATE CAPPUCINO CHEESECAKE
Categories: Desserts, Chocolate
Yield: 10 servings
24 oz Cream cheese; room temp
1 c Sugar, white
3 lg Eggs
8 oz Chocolate, semi-sweet
2 T Whipping cream
1 c Sour cream
1/4 ts Salt
2 ts Espresso, instant; dissolved
-in 1/4 cup hot water
1/4 c Coffee liqueur
2 ts Vanilla extract
1 c Whipping cream
2 T Sugar, confectioners
2 T Coffee liqueur
***CHOCOLATE CRUST:****
Combine 1 cup chocolate wafer crumbs, 1/4 cup soften butter, 2 Tbsp.
sugar and 1/4 tsp. cinnamon; Mix well. Press mixture into buttered
springform pan.
***DIRECTIONS:*****
1. Prepare crust. Set aside.
2. Beat cream cheese until smooth. Gradually add sugar, mixing until
well blended. Add eggs, one at a time. Beat at low speed until very
smooth.
3. Melt chocolate with cream over boiling water, stir until smooth.
Blend well with cheese mixture. Add sour cream,salt,coffee liqueur
and vanilla; beat until smooth.
4. Turn into pan. Bake in center of oven at 350 F for 45 minutes or
until sides are puffed. Center will be soft but will firm up when
chilled. Turn off oven;leave door ajar. Allow cake to cool in oven
for 45 minutes. Cover. Chill for 12 hours.
5. Whip cream. Flavor with sugar and liqueur. Garnish with mounds of
whipped cream and chocolate leaves.
****CHOCOLATE LEAVES*****
Brush real leaves on one side with melted chocolate. Freeze until firm.
Peel off leaves. Freeze until needed.
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angel, LA. (10:51:51 pm) : Butter Pecan Cheesecake
(Napped with a Caramel Sauce)
Toast one cup of finely chopped pecans in 1/4 cup butter until lightly
brown. Add 1/2 cup sugar and heat with pecans until caramelized. Add a very
small amound of caream and stir it in so that the caramel wil not harden,
and heat. Allow to cool.
Mix together 1/2 stick of butter (at room temperature), 1/4 cup sugar and 1
1/2 cups graham cracker crumbs. Press mixture on the Bottom and a fourth of
the way up the sides of a spring form pan.
Filling:
1 1/2 pounds Philadephia Cream Cheese (at room temperature)
1 cup sugar
4 eggs
2 teaspoons almond flavoring
Beat cream cheese well, add sugar and beat thoroughly. Add eggs, one at a
time, beating extremely well after each. Add almond flavoring. Gently fold
in the butter pecan mixture, and carefully pour the entire amount into the
graham cracker crust. Bake at 375 degrees for 25 to 30 minutes, cool for 5
minutes and spread on a topping make of 1 1/2 cups sour cream mixed with 2
tablespoons sugar and 1 tablespoon vanilla flavoring. Bake at 400 for 5
minutes. Refrigerate overnight. Serve by pouring a thin layer of caramel
sauce into a shallow dessert plate and placing a piece of the cheesecake in
the center of the sauce.
To make the caramel sauce, put a cup of sugar ina a heavy bottomed pan and
swirl it over ver low heat. Do not stir. It will melt slowly and make a
clear golden syrup that will set off the cheesecake beautifully.
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(10:54:41 pm) : GOBLET CHEESECAKE
12 oz. cream cheese
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 cup graham crumbs, about 7 crackers
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
With a food processor, beat until smooth, cream cheese, sour cream, sugar
and vanilla. Cover and refrigerate.
Meanwhile, crush enough graham crackers. Pour crumbs into a 10-12 inch
frying pan and cook, stirring, over medium heat until crumbs begin to smell
toasted and darken slightly, 3-4 minutes. Stir in cinnamon and butter, cut
into small pieces. Stir until butter melts. Remove from heat; let stand to
cool slightly. Spoon crumb mixture equal into 4 glasses with or without
stems. Pat crumbs up along one side of glass. Beat chilled cream cheese
mixture until creamy, and carefully spoon into glasses without disturbing
the crumbs. Serve, or cover and chill as long as overnight. Makes 4
servings.
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Betsy, NY (10:55:07 pm) :
From: waring@ima.infomail.com (Sam Waring)
Newsgroups: rec.food.recipes
Title: CHOCOLATE CAPPUCINO CHEESECAKE
Categories: Desserts, Chocolate
Yield: 10 servings
24 oz Cream cheese; room temp
1 c Sugar, white
3 lg Eggs
8 oz Chocolate, semi-sweet
2 T Whipping cream
1 c Sour cream
1/4 ts Salt
2 ts Espresso, instant; dissolved
-in 1/4 cup hot water
1/4 c Coffee liqueur
2 ts Vanilla extract
1 c Whipping cream
2 T Sugar, confectioners
2 T Coffee liqueur
***CHOCOLATE CRUST:****
Combine 1 cup chocolate wafer crumbs, 1/4 cup soften butter, 2 Tbsp.
sugar and 1/4 tsp. cinnamon; Mix well. Press mixture into buttered
springform pan.
***DIRECTIONS:*****
1. Prepare crust. Set aside.
2. Beat cream cheese until smooth. Gradually add sugar, mixing until
well blended. Add eggs, one at a time. Beat at low speed until very
smooth.
3. Melt chocolate with cream over boiling water, stir until smooth.
Blend well with cheese mixture. Add sour cream,salt,coffee liqueur
and vanilla; beat until smooth.
4. Turn into pan. Bake in center of oven at 350 F for 45 minutes or
until sides are puffed. Center will be soft but will firm up when
chilled. Turn off oven;leave door ajar. Allow cake to cool in oven
for 45 minutes. Cover. Chill for 12 hours.
5. Whip cream. Flavor with sugar and liqueur. Garnish with mounds of
whipped cream and chocolate leaves.
****CHOCOLATE LEAVES*****
Brush real leaves on one side with melted chocolate. Freeze until firm.
Peel off leaves. Freeze until needed.
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(10:56:00 pm) : KNOCK YOU NAKED CHEESECAKE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 1/4 Cups Graham Cracker Crumbs
1/4 Cup Melted Butter
14 ounces Caramels
5 Ounces Evaporated Milk
1 Cup Peanuts -- chopped
16 Ounces Cream Cheese
1/2 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
3/4 Cup Semisweet Chocolate
-- melted
Combine graham cracker crumbs and melted
butter. Press crumb mixture evenly on bottom
and 1 inch up sides of a 9-inch springform
pan. Bake at 350 for 6 to 8 minutes. Cool
Combine caramels and milk in heavy saucepan.
Cook over low heat until melted, stirring
often. Pour over graham cracker crust.
Sprinkle pecans evenly over caramel layer and
set aside. Beat cream cheese at high speed
with electric mixer until light and fluffy.
Gradually add sugar, mixing well. Add eggs
one at a time, beating well after each
addition. Stir in vanilla and melted
chocolate, beat until blended. Pour over
pecan layer. Bake at 350 for 30 mins. Remove
from oven and run knife around edge of pan to
release sides. Let cool to room temperature.
Cover and chill 8 hours.
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Betsy, NY (10:56:45 pm) :
Blueberry and White Chocolate Cheese Pie
Recipe By : Herald Journal, Logan, UT (Used by Permission)
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE CRUST
1 Cup Hazelnuts -- Roasted/Ground
1/2 Cup Brown Sugar
4 Tablespoons Butter -- Melted
FOR THE FILLING
4 Ounces White Chocolate -- finely grated
8 Ounces Cream Cheese -- Softened
1/4 Cup Sour Cream
FOR THE TOPPING
2 Cups Blueberries -- Fresh
1/4 Cup Sugar
FOR THE GARNISH
Zest of One Lemon
White Chocolate Shavings
Line bottom of a 9-inch tart pan with parchment paper. Mix crust
ingredients and press into pan bottom and slightly up the sides. Chill.
Melt white chocolate in double boiler over hot but not boiling water.
Stir constantly. In a separate bowl, whip cream cheese for 3 minutes.
Add the melted white chocolate; beat for another minute. Add sour cream;
beat until very smooth. Using a star tip and pastry bag, pipe filling to
the crust in concentric circles, starting in the center. Fill entire
crust; chill until firm.
For the topping: Rinse fresh blueberries and toss with the 1/4 cup
sugar. Heap the blueberries on top of the filling. Garnish with lemon
zest and white chocolate shavings.
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(10:57:05 pm) : Orange Poppyseed Cheesecake w/Lemon Glaze:
crust- 3/4 C graham wafer crumbs
3/4 C ground almonds
1 Tbsp sugar
1/4 C butter, melted
Combine ingredients, press mixture onto
bottom & 1.5 inches up the sides of a 9 inch
springform cake pan.Bake 350F for 8 min.Cool
filling- 2 pkgs. cream cheese (light is ok)
1 C sugar
4 eggs
1 tsp grated orange rind
3 Tbsp all purpose flour
1/4 C orange juice (approx.1 orange)
3/4 whipping cream
2 Tbsp poppyseeds
In a large bowl, using an electric mixer,
beat cream cheese & sugar until very smooth.
Beat in eggs, one at a time, until just
blended. Beat in remaining filling ingred.
Pour into pan. Bake at 450F for 10 min., then
reduce heat to 250F & continue baking 35-45
min. or until center is just set. Remove from
oven & run a knife around the rim of pan to
prevent cracking. Cool thoroughly at room
temperature. Chill overnight.
glaze- 2 eggs
3/4 C sugar
1 tsp grated orange rind
1 tsp grated lemon rind
1/4 C lemon juice
2 Tbsp orange juice
2 Tbsp butter
In a small saucepan whisk egges until foamy.
Combine with sugar, rind, juices & butter in
saucepan. Cook over low heat, stirring
constantly until smooth & thickened. Cool.
Just before serving, spread evenly over
cheesecake. Decorate with poppyseeds, lemon
or orange slices.
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(10:58:24 pm) : TEXAS CHEESECAKE WITH BLUE CORN TORTILLA CHIPS
2/3 cup finely crushed tortilla chips
2 tablespoon margarine, melted
1 cup cottage cheese
3-8 ounce packages cream cheese, softened
4 eggs
2 1/2 cup shredded sharp cheddar cheese
1-4 ounce can green chilies, drained
1-8 ounce carton. sour cream
1-8 ounce carton. jalapeno cheddar dip
1 cup chopped tomatoes, for garnish
1/2 cup chopped green onions, for garnish
1/2 cup sliced ripe olives, for garnish
Preheat oven to 325 F (160 C). Combine chips and margarine; (I
sometimes do more than the 2/3 cup crumbs) press onto bottom
of 9" springform pan. Bake for 15 minutes.
Place cottage cheese in food processor or blender container;
process until smooth. In large bowl of electric mixer,
combine cottage cheese and cream cheese, mixing at medium
speed until well blended. Add eggs, 1 at a time, mixing well
after each addition. Blend in cheddar cheese and chilies.
Pour mixture over baked crust. Return to oven and bake 1 hour
or until set in center.
Combine the sour cream and cheddar dip; mix thoroughly.
Spread mixture over hot cheesecake; return to oven and
continue baking for 10 minutes. Cool for 30 minutes in oven,
remove, cool completely before refrigerating. To serve, loosen
rim of pan. Top cheesecake with a ring of tomatoes, green
onions and black olives. Surround with blue corn tortilla chips.
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(10:59:58 pm) : Chocolate Mint Cheesecake
Crust:
1 3/4 C chocolate wafer crumbs
1/4 C melted butter of margarine
Combine and press into bottom 2" up sides
of a 9" springform pan.
Filling:
3 pkgs. cream cheese softened
3/4 C sugar
3 eggs
1/3 C creme de menthe liqueur
or 3/4 tsp. mint extract with 10
drops green food colouring.
3 squares Bakers White Chocolate
melted.
Heat oven to 325 F.Beat cream cheese and
sugar until very smooth.Beat in eggs one
at a time until just blended.Beat in
liqueur and melted chocolate.Pour over
prepared crust and bake for 50 minutes or
until centre is just set.Remove from oven
and run a knife around the edges to
loosen.Cool at room temperature and chill
overnight.
Frosted Mint Curls:
1 frosted mint chocolate bar(can be bought
at Fannie Farmer in U.S. or a Laura Secord
in Canada)
Make curls by running a vegetable peeler
along the narrow edge of the bar.Place
on top of the cooled cheesecake.
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(11:02:17 pm) : Recipe: Lemon Cheesecake w/Gingersnap Crust
CRUST
20 vanilla wafer cookies
10 gingersnap cookies
3 tablespoons sugar
1 tablespoon grated lemon peel
1/4 cup unsalted butter, meletd
FILLING
1 tablespoon plus 3/4 teaspoon unflavored
gleatin
1/4 cup cold water
peel from 2 lemons, removed with vegetable peeler
1 1-inch piece fresh ginger, peeled
3/4 cup plus 2 tablespoons sugar
generous pinch of salt
3 large egg yolks
3/4 cup milk (do not use lowfat or nanfat)
12 ounces cream cheese, room temp.
1/3 cup fresh lemon juice
1 1/2 cups chilled whipping cream
Lemon Curd (see recipe)
For crust: Position rach in center of
oven and preheat to 350. Lightly oil
9-inch diameter springform pan. Finely
grind vanilla wafers and gingersnaps
with sugar and lemon peel in processor.
Add butter and blend well. Sprinkle
crumbs over bottom crust. Bake until
golden brown, 12 minutes. Cool.
For filling: Sprinkle gelatin over cold
water in small bowl. Let stand 10 minutes
to soften. Mince lemon peel and
ginger with sugar and salt in processor
until lemon peel and ginger are as fine
as sugar. Add yolks and blend until
light and fluffy. Scald milk in heavy med.
saucepan. With processor running
add milk through feed tube and
blend well. Return mixture to saucepan.
Stir over medium-low heat until
mixture thickens and leaves path on
back of spoon when finger is drawn
across, about 12 minutes; do not boil.
Add gelatin mixture to cistard and stir
until dissolved. Strain into bowl, pressing
on solids with back of spoon. Refrigerate
until thicken but not set,
stirring often, about 20 minutes.
Blend cream cheese and lemon juice
in processor until smooth. Add custard
and blend until smooth. Pour into
large bowl. Whip cream in medium
bowl to soft peaks. Gently fold into filling
Pour half of filling over crust.
Spoon half of curd by tablespoonfuls
over filling. Swirl mixture together using
tip of knife. Pour remaiming filling
over. Spoon remaining curd over by
tablesponfuls. Swril mixture together
using tip of knife. Refrigerate cheese cake
at least 4 hours or overnight.
Run knife around sides of cake. Release
pan sides. Garnish with mint.
LEMON CURD
1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon grated lemon peel
1/2 cup fresh lemon juice
3 large egg yolks
6 tablespoon unsalted butter
Sprinkle gelatin over water in small cup.
Let stand 10 minutes to soften.
Mince lemon peel with sugar in processor
until lemon peel is as fine as sugar.
Transfer to heavy small saucepan.
Mix in lemon juice and yolks, then butter.
Stir over medium heat until very thick
about 5 minutes, do not boil.
Pour into bowl. Add gelatin and stir to dissolve .
cool completely, stirring frequently,
about 1 hour.
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END OF FILE - PART 2 (of 3)
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