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Cheesecake Recipes
Copyright 2015
ISBN: 978-1517723804
Sarah Bakewell
Pineapple Cheesecake 71
Key Lime Cheesecake I 72
PHILLY Cheesecake Brownies 73
Low-Fat Orange Dream Cheesecake 74
NILLA Praline Cheesecake 75
Amaretto Cheesecake I 76
Daniels Favorite Cheesecake 77
Strawberry Cheesecake Quesadillas 78
Heavenly Chipped Chocolate and Hazelnut Cheesecake 79
Cheesecake Brownies 80
Chocolate Caramel Nut Cheesecake 81
German Chocolate Cheesecake 82
Tiramisu Cheesecake 83
Fudge Truffle Cheesecake 84
Rich and Creamy Cheesecake Squares 85
Cranberry Mocha Cheesecake 86
PHILADELPHIA Peaches N Cream No-Bake Cheesecake 87
Chocolate Mint Cheesecake Bars 88
Mocha Blanca Cheesecake 89
Blueberry Cheesecake 90
Mini Cheesecakes 91
Rhubarb Cheesecake 92
Moist Cheesecake 93
Pumpkin Cheesecake II 94
Chocolate Chip Cheesecake Brownies 95
No Bake Cheesecake II 96
Raspberry Cheesecake Pie 97
Guinness and Chocolate Cheesecake 98
Lemon Blueberry Cheesecake 99
Little Mickeys Favorite Cheesecake 100
Herb Cheesecake 101
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To make the topping, place 1 cup blueberries and sugar in
a saucepan; cook over medium heat until berries begin to
break, 6-8 minutes. While still hot, strain the berries
through a sieve or cheesecloth placed over a bowl,
reserving the juice. Discard berry pulp. Allow the juice to
cool.
Mix remaining 2 cups blueberries and lemon juice
together in a large bowl. Stir in the strained blueberry
juice. Just before serving, pour the blueberry topping
over the cheesecake.
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At serving time, beat remaining 1/2 cup whipping cream
and powdered sugar until stiff, then garnish cheesecake
with small rosettes of whipped cream.
Refrigerate leftover cheesecake.
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Put all the raisins in a small bowl, and pour hot water
over them. Set the bowl aside.
Heat 1/4 cup white sugar with 2 tablespoons water in a
small saucepan over medium-high heat. Boil the
mixture until the bubbles rise to the surface in a random
pattern. This indicates that the water has nearly
evaporated, and that the sugar is beginning to cook.
With a small spoon, drop a bit of the sugar into a bowl
filled
with ice water. If the sugar dissolves immediately,
continue cooking the sugar mixture. Remove from heat
when the sugar dropped into the water can be rolled
between your fingers into a ball.
Begin beating the egg whites with an electric mixer on
high speed. Pour the sugar syrup down the side of the
bowl in a thin, steady stream. When all the sugar has
been incorporated, decrease mixer speed to medium.
Continue beating until the egg whites are glossy, have
formed stiff peaks, and have cooled to room temperature
about 10 minutes. Increase the speed to high, and beat
the meringue for 1 minute more.
Puree the yogurt, cream cheese, cottage cheese, vanilla
extract, and 1/4 cup white sugar in a food processor or
blender. Scrape the cheese mixture into a large bowl.
Pour the milk into a small saucepan. Sprinkle the gelatin
over the milk. Let it stand until the gelatin softens, about
5 minutes. Heat the milk over a medium heat, stirring
until the gelatin is dissolved. Stir the milk into the cheese
mixture. Mix about 1/3 of the meringue into the cheese
mixture to lighten it. Gently fold in the rest of the
meringue.
Line an 8 inch cake pan with plastic wrap. Drain the
Directions
Directions
Directions
Directions
Directions
Directions
Directions
Directions
Directions
Directions
Put all the raisins in a small bowl, and pour hot water
over them. Set the bowl aside.
Heat 1/4 cup white sugar with 2 tablespoons water in a
small saucepan over medium-high heat. Boil the
mixture until the bubbles rise to the surface in a random
pattern. This indicates that the water has nearly
evaporated, and that the sugar is beginning to cook.
With a small spoon, drop a bit of the sugar into a bowl
filled
with ice water. If the sugar dissolves immediately,
continue cooking the sugar mixture. Remove from heat
when the sugar dropped into the water can be rolled
between your fingers into a ball.
Begin beating the egg whites with an electric mixer on
high speed. Pour the sugar syrup down the side of the
bowl in a thin, steady stream. When all the sugar has
been incorporated, decrease mixer speed to medium.
Continue beating until the egg whites are glossy, have
formed stiff peaks, and have cooled to room temperature
about 10 minutes. Increase the speed to high, and beat
the meringue for 1 minute more.
Puree the yogurt, cream cheese, cottage cheese, vanilla
extract, and 1/4 cup white sugar in a food processor or
blender. Scrape the cheese mixture into a large bowl.
Pour the milk into a small saucepan. Sprinkle the gelatin
over the milk. Let it stand until the gelatin softens, about
5 minutes. Heat the milk over a medium heat, stirring
until the gelatin is dissolved. Stir the milk into the cheese
mixture. Mix about 1/3 of the meringue into the cheese
mixture to lighten it. Gently fold in the rest of the
meringue.
Line an 8 inch cake pan with plastic wrap. Drain the
Directions
Directions
Prepare mango coulis by pureeing the mango with sugar
until smooth. If too thick, add a teaspoon of water at a
time, using just enough to make pourable. Drizzle over
cheesecake when plated.
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