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    Cheesecakes Galore!
    Cheesecakes Galore!
    Cheesecakes Galore!
    Ebook131 pages1 hour

    Cheesecakes Galore!

    By Henry Moline

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    About this ebook

    WARNING! The author of this cookbook will not be held responsible for any extreme and intense taste sensations or weight gains of any kind. The Author will only be held responsible for allowing his readers to experience the simplicity of making this elegant dessert.

    LanguageEnglish
    PublisherHenry Moline
    Release dateJul 10, 2012
    ISBN9781476105550
    Cheesecakes Galore!
    Author

    Henry Moline

    I have been in the culinary field for well over thirty-five years. I am employed as a cook for a local college and I am also self-employed as a Personal Chef, Caterer, and wedding cake baker.

    Read more from Henry Moline

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      Book preview

      Cheesecakes Galore! - Henry Moline

      Introduction

      Cheesecakes have been around for hundreds of years, in many different shapes, forms and flavors. It is the most sought after dessert and also the most complex of all desserts when making. With this cookbook, there are many recipes written so even the novice cook can understand and make with ease.

      I hope everyone enjoys this wonderful dessert, as much as I enjoy writing them in this cookbook.

      Almond Amaretto Cheesecake

      Crust:

      ½ c. pecans, crushed

      1 c. almonds, crushed

      ¼ c. butter

      ¼ c. sugar

      2 tsp. vanilla

      ¼ tsp. almond flavoring

      Mix together and mash into pan.

      Filling:

      2 – 8 oz. cream cheese

      1 tsp. vanilla

      ½ tsp. almond flavoring

      ½ c. amaretto flavored coffee creamer

      2/3 c. sugar

      Beat mixture until well blended. The longer you blend, the lighter it gets. Pour filling over crust and bake for 35-45 minutes at 350. May serve with almond flavored Cool Whip.

      Amaretto Hazelnut Macaroon Cheesecake

      Hazelnut crust

      1 c. Hazelnuts-roast 10 min. at 350

      3 Egg whites

      2 tsp. Vanilla

      2 c. Powdered sugar

      ½ c. Sugar

      1/8 tsp. Salt

      Filling

      ½ c. Amaretto

      3 tsp. Gelatin, unflavored

      2 tsp. Vanilla

      1 ½ lb. Cream cheese

      ¾ c. Sugar

      2 tbsp. Lemon juice

      1 tsp. Lemon zest

      2 c. Cream

      Hazelnut macaroon: heat oven to 350.

      Grease 10 inch springform pan.

      Line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY!). Grease parchment.

      Line a cookie sheet with greased parchment whisk together eggs and vanilla.

      Remove as much skin from the hazelnuts as is convenient.

      Chop the nuts in a food processor with one cup of the powdered sugar for 30 sec.

      Add both powdered and regular sugar.

      Pulse a few times to combine. With processor running, pour in egg mixture.

      Process for 15 sec until smooth reserve ½ - 1/3 cup batter.

      Pour remaining into springform, smooth with spatula.

      Pour reserved batter onto cookie sheet, spread in a 7-8 inch disk bake crust 25-30 min. cool on wire rack chop up the disk into 1/8 inch pieces and soak in ¼ Amaretto (DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY!) carefully remove crust (VERY CAREFULLY).

      Replace bottom of springform with foil wrapped cardboard circle.

      Replace crust Amaretto cheesecake filling: sprinkle gelatin over 1/4 cup Amaretto let stand 5 min.

      Heat in sauce pan with hot (not boiling) water stirring for 4 min. leave in hot water to stay warm beat cream cheese in mixer for 1 min.

      Add lemon juice and zest, mix. Beat cream to soft peaks.

      Fold 1/3 cream into cream cheese.

      Fold in remaining whipped cream.

      Fold in soaked macaroon disk bits scrape into prepared pan, cover with plastic wrap. Refrigerate at least 3 hrs. (Preferably overnight)

      Amaretto and Amaretti Chocolate Cheesecake

      1 ½ c. Amaretti

      2 tbsp. sugar

      1 oz unsweetened chocolate (1 square)

      5 tbsp. sweet butter

      FILLING

      6 oz. semisweet chocolate

      7 oz. Amaretti

      4 oz. almond paste

      1/3 c. Amaretto liqueur

      1 ½ lb. cream cheese at room temperature

      ¼ c. granulated sugar

      4 eggs (large or extra-large)

      ½ c. heavy cream

      CRUST Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 ½ - 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling. FILLING Adjust rack 1/3 up from the bottom of the oven and preheat to 350. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside. Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight. NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you’re going to grind some of the wafers and break the others into chunks, it doesn’t matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni & Co. This is an expensive cake, both in terms of the cost of the ingredients ($15-$20) and the number of calories. RATING Difficulty: moderate to hard. Time: 30 minutes preparation, 45minutes baking, and overnight cooling. Precision: measure ingredients carefully.

      Aloha Cheesecake

      1 c. vanilla wafers, crumbled

      ¼ c. Margarine, melted

      16 oz. Cream cheese, softened

      1/3 c. sugar

      2 tbsp. Milk

      2 large eggs

      ½ c. Macadamia nuts, toasted (optional)

      8 ½ oz. Crushed pineapple, drained

      1 kiwi, peeled and sliced

      Preheat oven to 350.

      Combine wafer crumbs and margarine, then press mixture onto bottom of springform pan. Bake for 10 minutes.

      Combine cream cheese, sugar and milk at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Stir in nuts; then pour over crust. Bake for 45 minutes. Loosen cake from rim of the pan, allowing it to cool completely before removing from pan. Chill. Before serving, top with the pineapple.

      Almond Coffee Cheesecake

      This is the perfect choice for an elegant dinner party. I hope you all enjoy this delicious cake.

      1 ¾ c. chocolate wafer cookies, crushed

      3 tbsp. almonds, chopped, toasted

      5-6 tbsp. butter, melted

      1 tsp. coffee, instant, strong

      24 oz. cream cheese, softened

      ¾ c. sugar, vanilla

      ¼ c. whipping cream

      5 tsp. cornstarch

      4 eggs, large fresh

      1 egg yolk

      ¼ c. Amaretto

      2 tbsp. Amaretto

      1 tsp. almond extract

      1 tsp. water, hot

      ¾ tsp. instant coffee, strong

      ¼ c. coffee liqueur, Kahula

      1 c. whipped cream, garnish

      ¼ c. almonds, toasted, sliced, garnish

      Chocolate Wafer Crust.

      In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed. Press the crumb mixture into the bottom of a greased 9" springform pan and set aside until needed.

      Almond Coffee Filling.

      Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth. Add the eggs and yolk, one at a time, beating well after each addition.

      Split the batter into two bowls equally. In one bowl add the amaretto and almond extract, mix well and set aside. Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending

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