Sei sulla pagina 1di 1227

Supreme

Cheesecake Recipes









Copyright 2015
ISBN: 978-1517723804

Sarah Bakewell

All rights reserved. No part of this publication may be


reproduced, stored in a retrieval system or transmitted,
in any form or by any means, electronic, mechanical,
photocopying, recording or otherwise,
without the prior permission of the copyright holder

Good For You Cheesecake 1


Cheesecake Dessert Squares 2
Gianduja Chocolate Cheesecake 3
Pumpkin Cheesecake Pie 4
Toffee Bar Cheesecake 5
Cheesecake Pops 6
Master Recipe for Rich and Creamy Cheesecake 7
Fluffy Cheesecake Dessert 8
Chocolate Cheesecake II 9
No Bake Lemon Cheesecake 10
Nickies Apple-Pecan Cheesecake 11
Saffron and Cointreau Cheesecake on Gingerbread 12
Low-Fat Tropical Dream Cheesecake 13
Deep-Dish Cheesecake Coffee Cake 14
Berry Cheesecake Muffins 15
Very Berry Cheesecake 16
Minty Middle Cheesecake 17
Double Layer Pumpkin Cheesecake 18
Banana Split Cheesecake 19
PHILLY Caramel Cheesecake Bars 20
New York Cheesecake I 21
Neapolitan Cheesecake 22
Mini Apricot Cheesecakes 23
Maple Pumpkin Cheesecake 24
Basic Cheesecake 25
OREO Cheesecake Bites 26
Chocolate Turtle Cheesecake 27
Avocado Lime Cheesecake 28
Blue Cheese Cheesecake 29
Authentic German Cheesecake 30

PHILADELPHIA 3-STEP Mini Cheesecake Baskets 31


White Chocolate Cheesecake with White Chocolate Brandy Sauce 32
Vanilla Bean Cheesecake 33
Raspberry Cheesecake Stuffed French Toast 34
Italian Cream Cheese and Ricotta Cheesecake 35

Rhubarb Berry Cheesecake Pie 36


Chocolate-Berry No-Bake Cheesecake 37
Chocolate Cappuccino Cheesecake 38
Amys Marvelous Marbled Cheesecake 39
Mocha Cheesecake Brownie Bars 40
New York Cheesecake 41
10 Pound Cheesecake 42
Lemon Souffle Cheesecake with Blueberry Topping 43
Fluffy Cheesecake Dessert 44
Lemon Ricotta Cheesecake Squares 45
Cheesecake 46
Strawberry Swirl Cheesecake Bars 47
Italian Ricotta Cheesecake 48
Mississippi Mud Cheesecake 49
Raspberry Cheesecake 50
Triple Chocolate and Vanilla Cheesecake 51
Cheesecake Supreme 52
Cheesecake Ice Cream 53
Mandarin Orange Cheesecake 54
Chocolate Turtle Cheesecake 55
Lemon Poppy Seed Cheesecake 56
Vegan Cheesecake 57
OREO Mini PHILLY Cheesecakes 58
Chocolate Cheesecake Bars 59
Rhubarb Cheesecake Pie 60
Pecan Cheesecake 61
Lemon Cheesecake Dessert 62
Rhubarb Cheesecake 63
Apple Cheesecake 64
Cherry Swirled Cheesecake 65
Lemon Cheesecake Squares 66

Apricot Cheesecake Bars 67


Donnas Famous Cheesecake 68
Cheesecake Dessert 69
Easy Sour Cream Cheesecake 70

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

Canada Day Nanaimo Bar Cheesecake 102


Chocolate Cherry Cheesecake 103
Cherry Cheesecake 104
PHILLY Lemon Cheesecake 105

Chocolate Cheesecake IV 106


Italian Cheesecake II 107
Cranberry Cheesecake 108
Mini Cheesecakes 109
Brownie Cheesecake Bars 110
No Bake Cheesecake I 111
Caramel Pecan Cheesecake 112
Amaretto Cheesecake II 113
Santa Fe Cheesecake 114
Chocolate Cheesecake I 115
Double-Decker OREO Cheesecake 116
Chocolate Turtle Cheesecake I 117
Berry Cheesecake Parfaits 118
Grandmothers Cheesecake 119
No-Bake Cheesecake 120
Fruit In Crust Cheesecake 121
Pumpkin Cheesecake Squares 122
Pumpkin Mousse Cheesecake 123
Mini Cheesecake Bites 124
Black Forest Cheesecakes 125
Candy Cane Cheesecake 126
Crustless Almond Cheesecake 127
Cheesecake Dreams 128
Cheesecake Topped Brownies 129
Strawberry Cheesecake Muffins 130
Marbled New York-Style Cheesecake 131
Orange Chocolate Swirl Cheesecake 132
Sun-Dried Tomato Cheesecake Squares 133
Rhubarb Cheesecake Dream Bars 134
Leftover Turkey Cheesecake 135
PHILADELPHIA 3-STEP Key Lime Cheesecake 136

Lime Kissed Cheesecake 137


Swirled Pumpkin and Cream Cheese Cheesecake 138
Sour Cream-Topped Cheesecake 139
Nutella Cheesecake 140

Macaroon Cheesecake 141


Creamy Baked Cheesecake 142
White Chocolate Raspberry Cheesecake 143
Chocolate Kahlua Cheesecake 144
Green Tea Cheesecake 145
Five Star Cheesecake 146
Sweet Potato Cheesecake 147
Pumpkin Cheesecake Bars 148
Chocolate Mint Cheesecake 149
Chocolate Cheesecake III 150
Caramel Macchiato Cheesecake 151
PHILADELPHIA New York Cheesecake 152
Eggnog Cheesecake II 153
Chocolate Chip Cheesecake I 154
German Cheesecake 155
Rocky Road No-Bake Cheesecake 156
Carrot Cheesecake with Crumb Crust 157
White Chocolate Cherry Pecan Cheesecake 158
PHILADELPHIA 3-STEP Lemon Cheesecake Bars 159
Black n White Cheesecake Bars 160
TOBLERONE-Topped Caramel Cheesecake 161
Cheesecake Cranberry Bars 162
Cheesecake Diamonds 163
Chocolate Mocha Cheesecake 164
Old Glory Cheesecake Bars 165
Honey Vanilla Cheesecake with Gingersnap Crust 166
Southwest Appetizer Cheesecake 167
Frozen Peanut Butter Cheesecake 168
Autumn Cheesecake 169
Raisin Cheesecake 170
Kims Eggnog Cheesecake 171

Irish Cream Chocolate Cheesecake 172


Frosted Chocolate Chip Cheesecake 173
Spiderweb Pumpkin Cheesecake 174
Bookbinders Fabulous Cheesecake 175

White Chocolate Blueberry Cheesecake 176


Chocolate Berry Cheesecake 177
Pumpkin Cheesecake Dessert 178
Chocolate Caramel Cheesecake 179
Ancient Roman Cheesecake (Savillum) 180
Frozen Raspberry Swirl Cheesecake Squares 181
Fourth of July Cheesecake 182
Chocolate Cheesecake V 183
Ladyfinger Cheesecake 184
Peters Cheesecake 185
Lemon Cheesecake 186
Fruity Cheesecake 187
PHILADELPHIA New York Cheesecake 188
Italian Cheesecake Cookies 189
Banana Cream Cheesecake 190
Rocky Road Cheesecake 191
Sweet Potato Cheesecake 192
Clarke Cheesecake Pie 193
Chocolate Cheesecake 194
Marys Cheesecake 195
Cherry Cheesecake Dessert 196
Artichoke and Sun-Dried Tomato Cheesecakes 197
Layered Hazelnut Cheesecake 198
Sopapilla Cheesecake Pie 199
Italian Cheesecake 200
Herbed Cheesecake 201
Rum and Chocolate Cheesecake 202
Pineapple Cheesecake 203
Key Lime Cheesecakes with Raspberry Swirls 204
Eggnog Cheesecake III 205
Pineapple Cheesecake Squares 206

Two Step Creamy Cheesecake 207


Easy Cheesecake Pie 208
Pumpkin Cheesecake in a Gingersnap Crust 209
Cheesecake Cupcakes 210

Peach Cheesecake 211


Mocha Mint Cheesecake Brownies 212
No-Fuss Cinnamon Cheesecake 213
Persimmon Cheesecake 214
Boysenberry Cashew Cheesecake Ice Cream 215
Chocolate Chip Cheesecake 216
Peanut Butter and Jelly Cheesecake 217
Sugar Free Mocha Cheesecake 218
Omas Cottage Cheesecake 219
Fluffy Two Step Cheesecake II 220
Easy PHILLY OREO Cheesecake 221
Wave Your Flag Cheesecake 222
PHILADELPHIA Strawberry Fields No-Bake Cheesecake 223
Shrimp Scampi Cheesecake Appetizer 224
Cool Lemon Cheesecake 225
Pumpkin Cheesecake Bars 226
Perfect Cheesecake Everytime 227
Fruit Filled Cheesecake 228
No Guilt Cheesecake 229
Citrus Cheesecake 230
Frozen Mocha Cheesecake Loaf 231
Mini Cheesecakes III 232
Carrot Cheesecake Bars 233
Fluffy Two Step Cheesecake I 234
Frozen Strawberry Cheesecake Sandwich Cookies 235
Pumpkin Cheesecake I 236
Blueberry Shortbread Cheesecake 237
Savory Swiss Cheesecake 238
Royal Raspberry Cheesecake 239
Miniature Cheesecakes 240
Best No-Bake Cheesecake 241

Banana Cheesecake with Caramel Sauce 242


Amaretto Mousse Cheesecake 243
Light Cheesecake 244
Tofu Cheesecake 245

The Best Unbaked Cherry Cheesecake Ever 246


Mini Cheesecakes II 247
Layered Pineapple-Lemon Cheesecake Pie 248
Cheesecake Cookie Cups 249
Easy Pineapple Cheesecake 250
Fudge Truffle Cheesecake 251
Strawberry Cheesecake 252
Blue Cheese Cheesecake 253
Pumpkin Cheesecake I 254
Trini Mango Cheesecake 255
Chilled Cranberry Cheesecake 256
Frozen Raspberry Cheesecakes 257
Rich Chocolate Cheesecake 258
Cherry Chocolate Brownie Cheesecake 259
Chocolate Turtle Cheesecake II 260
Creamy Cheesecake 261
PHILADELPHIA Pumpkin Swirl Cheesecake 262
Eggnog Cheesecake I 263
Elegant Rhubarb Cheesecake 264
Chantals New York Cheesecake 265
Sopapilla Cheesecake 266
Peach Cheesecake Bars 267
PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake 268
Marbled Pumpkin Cheesecake 269
Lauries Amaretto Mousse Cheesecake 270
Chocolate Turtle Cheesecake 271
Chocolate Lovers Cheesecake 272
Coffee Liquor Chocolate Cheesecake 273
Pumpkin Cheesecake II 274
Lite Cheesecake 275
Chocolate Almond Marble Cheesecake 276

Pumpkin Cheesecake Bars 277


Lemon Pudding Cheesecake 278
Carrot Cheesecake Muffins 279
Fluffy 2-Step Cheesecake Minis 280

Turtle Cheesecake 281


Apple Danish Cheesecake 282
Raspberry Supreme Cheesecake 283
PHILLY Neapolitan Cheesecake 284
Crunchy Cheesecake Bars 285
Chocolate Mousse Cheesecake 286
Mini Raspberry PHILLY Cheesecakes 287
Irish Cream Cheesecake 288
Apple Cinnamon Cheesecake by EAGLE BRAND 289
Ghirardelli Chocolate Chip Cheesecake 290
Peanut Butter-n-Jam Cheesecake 291
Isoldes German Cheesecake 292
Cherry Almond Cheesecake 293
Libbys Pumpkin Cheesecake 294
Very, Very, Very Good Cheesecake 295
Pumpkin Butter Cheesecake 296
Easy Lemon Cheesecake 297
PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake 298
Pumpkin Pecan Cheesecake 299
Blueberry Cheesecake Ice Cream 300
Pineapple Cheesecake Squares 301
Golden Raisin Cheesecake 302
Lemon Cheesecake 303
Cheesecake Chewies 304
PHILADELPHIA New York Cheesecake 305
Frozen Peppermint Cheesecake 306
Best Ever Cheesecake 307
Merediths Cheesecake 308
Chocolate Bliss Cheesecake 309
Durian Puree Cheesecake 310
New York Cheesecake III 311

Key Lime Cheesecake II 312


White Chocolate and Passion Fruit Cheesecake 313
Frozen Lite Chocolate Cheesecake Pie 314
Brownie Caramel Cheesecake 315

Best Cheesecake on Earth 316


PHILLY Sugar Shack Maple Walnut Cheesecake 317
Passover Cheesecake With Strawberry Sauce 318
Walnut Cheesecake Cookies 319
Toffee Chunk Cheesecake 320
Rich Cheesecake Bars 321
Pecan Cheesecake 322
Cheesecake Dip 323
Chocolate Lovers Cheesecake 324
Banana-Cream Cheesecake 325
PHILLY Chocolate Turtle Cheesecake 326
Pumpkin Layer Cheesecake 327
Red, White, and Blueberry Cheesecake Pie 328
Raisin Cheesecake 329
Perfectly Simple Pumpkin Cheesecake 330
Cheesecake 331
Lemonade Cheesecake 332
Blueberry Cheesecake Pie 333
Passover Chocolate Cheesecake 334
Company Cheesecake 335
Strawberry Cheesecake Pie 336
Layered Strawberry Cheesecake Bowl 337
Pumpkin Cheesecake 338
Colby Cheesecake 339
Coconut-Lime Cheesecake with Mango Coulis 340
Kiwi Pineapple Cheesecake 341
Beverly Hills Cheesecake 342
Brownie Chocolate Chip Cheesecake 343
Double Layer Pumpkin Cheesecake 344
Chocolate Cheesecake Milkshake 345
Pineapple Cheesecake 346

Chunky Cheesecake Brownies 347


Marbled Cheesecake Bars 348
Joeys Cheesecake 349
Lime Cheesecake Pie 350

PHILADELPHIA Vanilla Mousse Cheesecake 351


Heavenly Chipped Chocolate and Hazelnut Cheesecake 352
Philly Cheesecake 353
Low-Fat Lemon Souffle Cheesecake 354
Berry Swirl Cheesecake 355
Raspberry Mousse Cheesecake 356
Cheesecake Bars 357
Marbled Chocolate Cheesecake Bars 358
Japanese Cheesecake 359
TOLL HOUSE Chocolate Cheesecake 360
New York Cheesecake II 361
Orange Chocolate Cheesecake 362
Cinnamon Cherry Cheesecake Squares 363
Fruity Frozen PHILLY Cheesecake 364
Moms Cheesecake 365
Chocolate Chip Cheesecake II 366
Easy Mandarin Orange Cheesecake 367
Sopapilla Cheesecake Dessert 368
Chocolate Mousse Cheesecake 369
Pumpkin Toffee Cheesecake 370
Caramel Apple Cheesecake 371
PHILADELPHIA Key Lime Cheesecake 372
Praline Cheesecake 373
Swiss Cheesecake 374
Cakey Cheesecake 375
Low-Carb Chocolate Swirl Cheesecake 376
Baked Cheesecake Squares 377
Caramel Apple Cheesecake 378
Chocolate Cookie Cheesecake 379
Orange Dream PHILLY Cheesecake 380
Old Fashioned German Cheesecake 381

Pumpkin Cheesecake I 382


Mini Cheesecakes I 383
Daiquiri Chiffon Cheesecake with Pretzel Crust 384
Christmas Cheesecake 385

PHILADELPHIA Fruit Smoothie No-Bake Cheesecake 386


Caramel Fudge Cheesecake 387
Cherry Cheesecake Pie 388
Erics Best New York Style Cheesecake 389
Pumpkin Cheesecake II 390
Orange-Chocolate Twist Cheesecake 391
Chocolate Chip Cookie Dough Cheesecake 392
Sicilian Ricotta Cheesecake 393
Sicilian Cheesecake 394
Killer Cheesecake 395
Spiderweb Cheesecake 396
Chocolate Caramel Cheesecake 397
Green Tea Mousse Cheesecake 398
Caramel Raisin Cheesecake 399
Smoked Salmon Cheesecake 400
Amaretto Cheesecake III 401
Chocolate Cheesecake 402
Pumpkin Pecan Cheesecake 403
Strawberry Cheesecake Martini 404
Maple Pumpkin Cheesecake 405
Pumpkin Pecan Cheesecake 406
Low Carb Cheesecake 407
Eggnog Cheesecake 408
Cheesecake Praline Squares 409

Directions

Preheat oven to 300 degrees F (150 degrees C.) Butter a 9


inch springform pan. Lay one sheet of phyllo dough in
the pan. Tuck it into the pan and let the edges overhang
the rim. Brush with butter and layer a second sheet of
phyllo. Butter this sheet. Continue until you have used all
four sheets of phyllo. End with butter. Use as little butter
as possible. Cover the phyllo-filled pan with a damp
cloth.

In the top of a double boiler, heat gianduia chocolate and
unsweetened chocolate, stirring occasionally, until
chocolate is melted and smooth. Remove from heat and
allow to cool to lukewarm.

In a large bowl, beat the mascarpone cheese until smooth.
When no lumps remain, begin to beat in the sugar a little
at a time. Beat in the egg yolks one at a time
incorporating each yolk completely before adding the
next. Finally beat in the melted and cooled chocolates
and the liqueur.

Beat the egg whites until they just get stiff. Do not over
beat. Fold 1/3 of the egg whites into the cheese mixture,
then quickly fold in the remaining whites until no streaks
remain. Be careful not to deflate the whites as much as
possible. Pour the filling into the phyllo-lined pan. Tuck
the edges of the phyllo into the pan making a bit of a
rim.

Bake in the preheated oven for 45 to 60 minutes, or until
filling is set. It will still seem a little loose in the center.
When the cake appears done, turn off the oven, prop open
the oven door with a wooden spoon and let the cake
remain in the oven for another hour. Then place the cake
in the refrigerator until completely chilled.

Directions

Adjust oven rack to middle position, and heat oven to


325 degrees. Brush interior of a 9-inch springform pan
with butter. Add crumbs of choice and tilt pan in all
directions to evenly coat, or line pan sides with
ladyfingers. Tear off two long strips of heavy-duty foil,
overlap in a cross pattern, and set the pan in the middle.
Bring up sides, crimping around exterior top of the pan
and forming a tight seal. Set it in a roasting pan large
enough to hold it.

Beat cream cheese with an electric mixer until smooth.
Gradually add sugar and beat on medium speed until
fully incorporated.
Scrape down bowl sides and beat again until smooth.
Add eggs, one at a time, scraping down bowl after each
addition to ensure a creamy batter. Slowly beat in vanilla,
then cream and sour cream. (Meanwhile, bring tea kettle
of water to a boil, then turn off heat.)

Pour batter into prepared pan. Set the roasting pan on
oven rack and pour in enough boiling water to come
halfway up the side of the springform pan. Bake until
cake perimeter is set but center still jiggles, about 40
minutes (some flavor variations will take longer).
Turn off heat and leave oven door ajar; let cheesecake sit
in oven so the residual heat continues to cook it, about 30
minutes.

Remove pan from water; set on a wire rack. Let cool to
room temperature. Cover and refrigerate until wellchilled, about 3 hours (can be refrigerated up to 4 days).
Run a sharp knife around the edge of the pan, loosen the
spring siding and serve.

Directions

Preheat oven to 350 degrees F ( 175 degrees C). Lightly


grease a 9 inch springform pan.

In a small bowl, mix together 1 1/2 cups chocolate wafer
crumbs, 2 tablespoons sugar, and melted butter. Press
onto the bottom and 1 1/2 inch up the sides of the
prepared 9 inch springform pan. Bake
at 350 degrees F (175 degrees C) for 10 minutes. Allow
to cool. Reduce oven temperature to 325 degrees F (165
degrees C).

To Make Filling: In a small saucepan, heat 1/4 cup
whipping cream and 1/4 cup chocolate chips, stirring
constantly, until chips are melted. Remove from heat.

In a large mixing bowl, beat cream cheese and 1 cup of
sugar until smooth. Add cocoa and beat well. Add eggs
and beat on low until just blended. Stir in 1 teaspoon
vanilla and reserved chocolate mixture until blended.
Pour over crust. Bake at 325 degrees F (165 degrees C)
for 45 to 50 minutes or until center is almost set.

To Make Topping: In a small saucepan, heat 1/4 cup
whipping cream and 1 teaspoon vanilla until just before
boiling. Stir constantly and be careful not to boil over.
Have 1 1/2 cups chocolate chips ready in a small bowl.
Pour in the hot cream and stir with a spoon until smooth.
Spread over baked cheesecake and refrigerate
overnight.

Directions

In a medium bowl, stir together vanilla wafer crumbs


and butter. Press the mixture into the bottom and 1 3/4
inch up the sides of an 8 inch springform pan. Set
aside.

In a large bowl, stir together cream cheese, 3/4 cup
sugar, flour, and vanilla. Beat with an electric mixer on
low speed until smooth. Set aside. Place cottage cheese
in a blender or food processor.
Blend until smooth. Stir into cream cheese mixture. Stir
in the 1/4 cup cherry brandy. Beat in eggs on low speed
just till combined. You do not want do incorporate too
much air into the batter.

Preheat the oven to 375 degrees F (190 degrees C). Pour
half of the cheese mixture into the crust-lined pan. Spread
1 cup of the fruit on top. Top with remaining cheese
mixture and 1/2 cup of the fruit.
Place in a shallow baking pan in the preheated oven.

Bake for 40 to 45 minutes or till center appears nearly set
when shaken. Cool on a wire rack for 15 minutes. Loosen
sides. Cool completely on wire rack. Cover and chill for
at least 4 hours, or until ready to serve.

For topping, in a medium bowl combine remaining 2
cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon
sugar. Cover and chill for up to 2 hours. To serve, cut
cheesecake into wedges. Top each serving with fruit
topping.

Directions

Preheat oven to 400 degrees F (205 degrees C).



For the crust, mix flour, cocoa, and 3 tablespoons sugar
together in a bowl. Stir in oil and water until well
blended. Press dough into the bottom and up the sides of
a well-greased 8 inch springform cake pan.

Place baking chocolate and 4 tablespoons sugar in a
microwave safe bowl. Microwave for 1 minute, stir, and
continue heating until chocolate is completely melted.
Add butter, and heat for another 30 seconds. Stir, and
spread over bottom of the crust. Refrigerate or freeze
crust while preparing filling.

In a large bowl, beat cream cheese to soften. Add white
chocolate syrup and flour, and stir until well blended.
Add one egg at a time until all are just incorporated into
the mixture. Set aside.

Pour 1/2 cup of filling into a small bowl, and stir in mint
jelly. Pour half of original filling into prepared pan,
spreading evenly over crust. Pour in mint filling,
spreading as evenly as possible without blending into
bottom layer, then top with remaining filling.

Bake cake in the preheated oven at 400 degrees F (205
degrees C) for 10 minutes. Reduce heat to 200 degrees F
(95 degrees C), and continue baking for another 30
minutes. When done baking, open oven door and allow
cake to cool completely to prevent cracking, about 3
hours. Cover and refrigerate until ready to serve.

Directions

Preheat the oven to 350 degrees F (175 degrees C). In a


small bowl, mix together the chocolate cookie crumbs
and melted butter. Press into the bottom of a 9 inch
springform pan. Bake for 8 minutes, and set aside to
cool.

For the white filling, melt white chocolate in a metal
bowl over simmering water, or a glass bowl in the
microwave, stirring occasionally until smooth. In a
medium bowl, mix together 1 package of cream cheese
and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2
teaspoon of vanilla until blended. Mix white chocolate
into the batter. Set aside.

In another bowl, mix together 1 package of cream
cheese and 1/4 cup sugar until smooth. Mix in 1 egg and
1/4 teaspoon of vanilla until blended. Melt semisweet
chocolate in a metal bowl over simmering water, or a
glass bowl in the microwave, stirring occasionally until
smooth. Mix semisweet chocolate into the batter. Set
aside.

In yet another bowl, mix together 1 package cream
cheese and 1/4 cup sugar until smooth. Mix in 1 egg and
1/2 teaspoon of strawberry extract until blended. Mash
or puree strawberries, and stir into the batter.

Preheat the oven to 400 degrees F (200 degrees C). Layer
each flavor of cheesecake batter over the prepared crust,
or drop spoonfuls of each in, and swirl them together, but
do not mix.

Bake for 10 minutes in the preheated oven, then reduce
the temperature to 300 degrees F (150 degrees C), and
continue baking for 50 minutes, or until center is nearly
set when jiggled. Remove from the oven, run a knife
around the edge to loosen, and let cool completely.

Refrigerate until chilled before removing from the pan.


This may be served as is, or topped with preserves,
ganache, or decorated as desired.

Directions

Preheat oven to 300 degrees F (150 degrees C), and


lightly butter a 10 inch springform pan.

Place the sandwich cookies into a plastic bag, and crush
with a rolling pin. Pour the crumbs into a bowl, and mix
with the scraped seeds of 1 vanilla bean. Drizzle the
crumbs with melted butter and stir to combine. Press the
crumb mixture firmly into the bottom and up the sides of
the springform pan, and set aside.

Place the softened cream cheese and sugar into the
work bowl of an electric mixer, and beat for about 3
minutes on Medium speed, until the mixture is smooth.
Beat in the eggs one at a time, incorporating each egg
before adding the next one. Add the scraped seeds of 2
vanilla beans, the vanilla extract, sour cream, and heavy
cream, and beat on Medium-High speed for about 1
minute, until the mixture is blended and smooth.

Pour the mixture into the cookie crumb crust, leaving
about 2 inches of space from the top of the pan for the
cake to expand as it bakes.

Place a baking dish onto the bottom rack of the
preheated oven, and fill it halfway with boiling water.
Place the cheesecake onto the middle rack, above the
pan of boiling water, and bake until a small knife inserted
into the middle of the cheesecake comes out clean, about
1 hour and 20 minutes.

Turn the oven off and let the cheesecake cool down
inside the oven for 1 hour. Cover the cheesecake with
plastic wrap, then aluminum foil, and refrigerate at least 4
hours or overnight before serving.

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter


one 9 or 10 inch springform pan.

Combine the chocolate wafer crumbs, softened butter, 2
tablespoons white sugar, and the cinnamon. Mix well
and press mixture into the buttered springform pan, set
aside.

In a medium sized bowl beat the softened cream cheese
until smooth. Gradually add 1 cup white sugar mixing
until well blended. Add eggs, one at a time. Beat at low
speed until very smooth.

Melt the 8 ounces semisweet chocolate with 2
tablespoons whipping cream in a pan or bowl set over
boiling water, stir until smooth.

Add chocolate mixture to cream cheese mixture and
blend well. Stir in sour cream, salt, coffee, 1/4 cup
coffee liqueur, and vanilla; beat until smooth. Pour
mixture into prepared pan.

Bake in the center of oven at 350 degrees F (175 degrees
C) for 45 minutes. Center will be soft but will firm up
when chilled. Do not over bake. Leave cake in oven with
the heat turned off and the door ajar for 45 minutes.
Remove cake from oven and chill for 12 hours. Just
before serving top cake with mounds of flavored
whipped cream and garnish with chocolate leaves.
Yields 16 servings.

To Make Flavored Whipped Cream: Beat whipping
cream until soft peaks form, then beat in confectioners
sugar and 2 tablespoons coffee liqueur.

To Make Chocolate Leaves: Melt 1 ounce semisweet

chocolate in a pan or bowl set over boiling water, stir


until smooth. Brush real non- toxic plant leaves (such as
orange leaves) on one side with melted chocolate. Freeze
until firm and then peel off leaves. Freeze chocolate
leaves until needed.

Directions

First make the brownie crust. Begin by melting butter


in medium saucepan over low heat. Add 2 ounces
chopped chocolate to the butter; stir until chocolate
melts, and remove from heat. Whisk in 1/3 cup flour,
1/3 cup sugar, 1 large egg, 1/2 teaspoon vanilla extract,
and pinch of salt. Spread batter in thin layer on bottom
of greased and floured 8 x 8 x 2 inch pan.

Bake at 350 degrees F (175 degrees C) until tester
toothpick inserted into center comes out with only moist
crumbs attached, about 10 minutes. Cool.

Next make the filling. In a small saucepan, stir cream and
coffee powder over medium-high heat until coffee
powder dissolves.
Cool.

Beat cream cheese and 2/3 cup sugar in large bowl until
light and fluffy. Beat in 1 egg and yolk. Add 1/4 cup
sour cream, 1 tablespoon flour, 1/2 teaspoon vanilla, and
the coffee mixture; beat until smooth. Stir in chocolate
chips. Spoon filling evenly over brownie crust.

Reduce oven temperature to 325 degrees F (165 degrees
C). Bake about 35 minutes, or until filling puffs slightly
around the edges and center is set. Cool completely on
rack. Cover pan with foil, and chill overnight.

Now make the topping. In a small saucepan, stir 1 cup
sour cream and confectioners sugar over low heat until
sugar dissolves; do not boil. Spread topping evenly over
filling. Cool slightly. Cover and chill until topping sets,
at least 2 hours. Cut dessert into 24 bars.
Serve cold.

Directions

Preheat oven to 350 degrees F (175 degrees C).


Lightly grease 9 inch springform pan. Cut an 18 inch
square of aluminum foil, and wrap around the outside
bottom of the pan.

To make the crust, mix the graham cracker crumbs and
brown sugar together in a bowl. Stir in the melted
butter until thoroughly blended. Press the mixture evenly
into the bottom of the prepared pan.

Bake in preheated oven until golden brown, about 8
minutes. Remove pan from oven and cool on a rack.

To make the filling, place the cream cheese in a mixing
bowl; beat until creamy, about 2 minutes. Continue
beating while gradually adding 1 cup sugar. Beat until
sugar is thoroughly blended. Beat in the egg yolks, one
at a time, scraping the sides of the bowl after each
addition. Mix in the lemon zest, lemon juice, vanilla, and
sour cream until well blended.

Beat the egg whites in a clean bowl until soft peaks
form. Continue beating while gradually adding 1/3 cup
sugar in a slow stream, until stiff peaks form. Do not
overbeat. Gently fold 1/3 of the meringue into the cream
cheese mixture. Repeat twice more with remaining
meringue, mixing carefully to not deflate the egg whites,
until no meringue streaks remain. Pour the filling into the
prepared pan, and place in a large baking pan. Pour hot
(not boiling) water into the baking pan up to 1 inch on the
sides of the springform pan.

Bake in preheated oven until the top is almost set, 50-55
minutes. Turn off the heat, prop the oven door open
about 2 inches, and allow cake to rest in the oven until
completely set, about 1 hour longer. Refrigerate at least 4
hours, or overnight before serving.


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.

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease


a 9-inch springform pan with cooking spray.

Mix together the animal cracker crumbs, 3/4 cup sugar,
and 1 tablespoon instant coffee granules in a bowl. Pour
in the melted butter and mix until evenly moistened.
Press into the prepared springform pan and set aside.

To make the filling, combine 1 1/2 cups sugar, the cocoa
powder, 2 teaspoons instant coffee, and the cornstarch in
the bowl of an electric mixer; stir until blended. Add the
softened cream cheese and beat until the sugar mixture
has been incorporated and no lumps of cream cheese
remain. Beat in the eggs, one at a time, adding the vanilla
extract with the last egg. Fold in 1/2 cup of chopped
pecans, then pour into the prepared crust.

Bake in the preheated oven for 15 minutes; reduce heat to
200 degrees F (95 degrees C) and continue baking 2
hours. Turn off the oven, and let the cheesecake stand in
the oven for 2 hours more before opening the door.
Remove and cool to room temperature.

Once the cheesecake has cooled, melt the chocolate chips
and milk in a small saucepan over low heat. Remove the
cheesecake from
the springform pan, and spread the marshmallow cream
evenly over the top. Spread or drizzle the chocolate over
the marshmallow cream and sprinkle 1/4 cup of chopped
pecans overtop. Chill completely before serving.

Directions

Using a blender or a food processor, finely chop 1/3 cup


semisweet chocolate chips. Place in a small mixing
bowl. Add vanilla wafer crumbs, ground hazelnuts, 2
tablespoons white sugar, and melted butter or margarine.
Mix until well combined. Press onto the bottom and up
the sides of a 9 inch springform pan. Bake in a preheated
300 degrees F (150 degrees C) oven for 15 minutes.
Cool.

In a large bowl, beat the cream cheese until fluffy.
Gradually add 1 cup white sugar; mix well. Add the eggs
and 3 tablespoons liqueur. Mix until well blended.
Coarsely chop 1 cup of the semisweet chocolate chips,
and add to the cream cheese mixture. Stir. Pour batter
into the cooled crust.

Bake at in a preheated 350 degrees F (175 degrees C)
oven for 1 hour. Let cake cool for 1 hour. Remove outer
ring from pan. Then let cool completely.

Melt 2/3 cup semisweet chocolate chips over hot (not
boiling) water.
Stir until smooth. Dip 13 hazelnuts into the chocolate,
covering one-half of each nut. Shake off the excess
chocolate. Place on a waxed-paper lined plate. Chill
until set.

To the remaining melted chocolate, add sour cream. Mix
well. Stir in 1 tablespoon liqueur. Spread glaze on top of
the cooled cheesecake. Garnish with chocolate dipped
hazelnuts.

Directions

Combine cookie crumbs and butter; press onto the


bottom and about 2 in. up the sides of a greased 9-in.
springform pan; set aside. In a mixing bowl, beat cream
cheese until smooth. Combine sugar and flour; add to
cream cheese and mix well. Add eggs; beat on low
speed just until combined.

In a small bowl, dissolve coffee in water; add cream and
cinnamon. Stir into the cream cheese mixture just until
blended. Pour over crust. Place pan on a baking sheet.
Bake at 350 degrees F for 50-55 minutes or until center is
almost set. Cool on a wire rack for 10 minutes. Carefully
run a knife around edge of pan to loosen; cool 1 hour
longer.

In a large saucepan, bring cornstarch and cranberry sauce
to a boil. Cook and stir for 2 minutes or until thickened.
Cool. In a small mixing bowl, beat cream and vanilla
until soft peaks form. Gradually add confectioners sugar,
beating until stiff peaks form. Spread over the
cheesecake. Refrigerate for 20 minutes or until set.

Carefully spread 1 cup of cranberry mixture to within 1
in. of edge; cover and refrigerate remaining cranberry
mixture. Refrigerate cheesecake overnight. Just before
serving, remove sides of pan. Serve with the remaining
cranberry mixture.

Directions

To Make Crust: Combine the crumbs, 2 tablespoons


melted butter or margarine, 1 tablespoon sugar, and 1
tablespoon cocoa with a fork. Press into bottom of a 9
inch springform pan. Wrap the pan bottom in aluminum
foil. Refrigerate while preparing the filling.

To Make Filling: Grate the semisweet chocolate, and put
it into the top of a double boiler. Place over hot water.
When almost melted, remove from heat and stir until
completely melted. Chocolate can also be melted in a
microwave, stirring frequently.

Combine the cream cheese and the sugar; mix with an
electric mixer until well blended.

Dissolve the coffee powder in the coffee liqueur. Add the
coffee mixture and the chocolate to the cream cheese
mixture. Blend well.

Add the eggs one at a time, mixing until just blended
after each egg. Pour the filling into the crust, smoothing
the top.
Place the pan in a large baking pan, pour boiling water
into the baking pan until it comes 1/2 way up the sides of
the spring form pan.

Bake in a preheated 350 degree F (175 degree C) oven
for 1 hour.

Remove the pan from the oven, and remove the
springform pan from the water bath. Discard the water.

To Make Topping: Stir together the sour cream, 2

tablespoons sugar, 1 teaspoon coffee liqueur and 1


teaspoon of cocoa. Spread over the top of the hot
cheesecake. Put back in the oven for 5 minutes.

Refrigerate at least 4 hours, if possible overnight.

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare a


9 inch springform pan with butter.

Combine the crushed cookies, butter, 2 tablespoons
sugar, and cocoa in a small bowl; mix; press into the
bottom of the prepared springform pan.

Place the cream cheese in a large bowl and beat with an
electric mixer set to low speed until smooth. While
beating, slowly add 1 cup sugar and then the eggs, one at
a time. Continue beating until smooth.

Combine the chocolate chips and heavy cream in a
microwave-safe bowl. Heat in the microwave until the
chocolate is completely melted, stirring every 30
seconds. Beat the chocolate into the
cream cheese mixture. Add the sour cream, salt, beer,
and vanilla; blend until smooth. Pour the mixture over
the crust. Place the pan into a large, deep baking dish.
Fill the dish with water to cover the bottom half of the
springform pan.

Bake the cheesecake in the water bath in the preheated
oven for 45 minutes; turn oven off; leave the cheesecake
in the oven with oven door slightly ajar another 45
minutes; remove from oven. Run a knife along the edge
of the cheesecake to loosen from pan. Chill in refrigerator
at least 4 hours.

Melt the semisweet chocolate in a small bowl using the
microwave. Make chocolate clovers by dropping 3 small
drops of melted chocolate close to one another on
waxed paper. Drag a toothpick from between two dots
outward to make the stem; chill until hardened. Arrange
the chocolate clovers on top of the chilled cheesecake for
decoration.

Directions

In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1


teaspoon lemon peel, and 1 teaspoon orange peel. Split a
1-inch piece of vanilla bean; scrape seeds into flour
mixture. Cut in butter until mixture resembles course
crumbs. Add 1 egg yolk; stir until all flour is moistened.
Gather dough into ball, wrap in wax paper, and
refrigerate for 1 hour and 30 minutes.

Lightly butter a 9 inch springform pan. Roll dough on
lightly floured surface to 1/8 inch thick; trim to a 10
inch circle. Reserve pastry trimmings. Press pastry
circle into bottom and 1/2 inch up sides of a 9 inch
buttered springform pan. Refrigerate 1 hour.

Preheat oven to 400 degrees F (200 degrees C). Bake
crust for 20 minutes, until lightly browned. Cool on wire
rack.

Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour,
1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange
peel in large mixer on medium speed until light and
fluffy, about 10 minutes. Split a 1 inch piece of vanilla
bean and scrape seeds into cream cheese mixture. Beat in
5 eggs and 2 egg yolks, 1 at a time, on medium speed.
Stir in cream.

Increase oven temperature to 500 degrees F (260
degrees C). Roll out reserved pastry trimmings on
lightly floured board; cut into strips 2 inches wide. Pat
strips up side of pan, pressing dough lightly to baked
crust. Pour filling into crust. Bake 15 minutes.

Reduce oven temperature to 200 degrees F (95 degrees
C). DO NOT OPEN OVEN DOOR! Bake until
cheesecake is firm in center, about 50 minutes. Turn off
oven; leave cheesecake in oven with door slightly open
for 1 hour. Remove from oven, and cool completely on

wire rack. Refrigerate at least 2 hours.

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly


grease a 9 inch springform pan.

Combine the cookie crumbs and 3 tablespoons sugar in a
bowl. Drizzle the melted butter into the mixture while
stirring until evenly moistened. Press the mixture into the
bottom of the prepared pan.

Bake in preheated oven until set, about 10 minutes; set
aside to cool. Reduce oven temperature to 300 degrees F
(150 degrees C).

Combine the cream cheese, flour, and salt in a large
bowl. Beat with an electric hand mixer on lowest speed
until smooth and fluffy. Add the 1 3/4 cup sugar, sour
cream, and 1 1/2 teaspoon vanilla and beat until
incorporated. Stir in the eggs one at a time, stopping and
scraping down the sides of the bowl between each one.

Divide the mixture evenly into two separate bowls. In
one bowl, stir in 1 teaspoon vanilla. In the other bowl,
add the peppermint extract and the red food coloring and
mix until you get a reddish-pink color. Add more
coloring as needed. Alternate layers of 1 cup each of the
white and pink onto the cooled pie crust until all the
filling is used.

Bake in the preheated oven until the filling is mostly set
with the center jiggling slightly when the pan is shaken
and the edges are slightly puffed, 60 to 70 minutes.

Sprinkle the crushed candies evenly over the cheesecake
and gently press into the top. Allow to cool on a rack to
room temperature. Cover and refrigerate overnight
before serving.

Directions

To Make The Crust: Combine 1 cup sifted flour, 1/4 cup


white
sugar, and butter or margarine with a pastry blender to
make coarse crumbs. With a fork, mix in the lime peel,
egg yolk, and 1 teaspoon lime juice. Dough will have a
paste-like consistency. Cover the bottom and sides of a 9
inch springform pan with the crust mixture. Bake in a
preheated 400 degrees F (205 degrees F) oven until
slightly brown, about 6 to 8 minutes.

In a large bowl combine the cream cheese, 1 cup lime
juice, vanilla extract, 1 1/2 cup white sugar, 1/2 cup
flour, salt, and eggs. Beat until smooth. Pour filling into
the dough lined pan

Bake in a preheated 450 degrees F (230 degrees C) oven
for 12 minutes. Reduce heat to 300 degrees F (150
degrees C), and bake until center of the cheesecake
doesnt wiggle when the pan is gently shaken (about 1
hour). Remove cake from oven and cool.

Release spring on the outside rim after 1 hour of
cooling time, but do not remove the sides. Loosening
the spring will help to prevent the cake from cracking.
If you remove the rim, the cake will not hold its shape.
Chill the cake several hours before serving. Cake
develops better flavor if chilled overnight.

To Garnish: Separate the featherleaf fern down the
middle rib to give tiny fernettes. Arrange on top of
the cheesecake with the point of each fernette
towards the outside edge of the cake.
Arrange lime slices in the center of the ferns, reserving
one slice for the top of the alternating slices.

Directions

Preheat oven to 350 degrees F.



First prepare Chocolate Crumb Crust: In a small bowl,
combine the wafer crumbs, cocoa and powdered sugar.
Stir in melted butter or margarine. Press mixture on
bottom of pan and bake for 8 minutes. Set aside.

Next prepare cheesecake filling: Turn oven temperature
to 400 degrees F. In small microwave safe bowl, place
3/4 cup chocolate chunks. Microwave on HIGH for one
minute; stir. If necessary, microwave at HIGH an
additional 15 seconds at a time, stirring after each
heating, just until chunks are melted when stirred.

Add 1/4 cup whipping cream and stir until well blended.
Stir in 1/4 cup Kahlua and set aside.

In large mixer bowl, beat cream cheese and sugar until
fluffy. Add cocoa and beat well until blended. Add eggs,
one at a time, beating well after each addition. Stir in
vanilla and reserved chocolate mixture, blending well.
Pour over prepared crust and bake for 10 minutes.
Decrease oven temperature to 275 degrees F and
continue baking for 45 minutes.

Remove from oven to cooling rack, loosening cake from
rim of pan. Cool completely and remove spring form rim.

In a small microwave safe bowl, place remaining 1 cup
chocolate chunks and microwave on HIGH 1 minute,
then stir. If necessary, microwave at HIGH an additional
15 seconds at a time, stirring until chunks are melted.
Stir in 1/4 cup whipping cream and blend well. Stir in
remaining 2 tablespoons Kahlua, blending well. Spread
on top of cheesecake and refrigerate for about 6 hours or
overnight.


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.

Directions

Preheat oven to 350 degrees F (175 degrees C).



To Make Crust: In a medium bowl, stir together 1 cup
flour, 1/4 cup sugar, 1 1/2 teaspoons lemon zest and 1
1/2 teaspoons orange zest. Cut in butter until mixture
resembles coarse crumbs; stir in coconut. Mix together
egg yolk and water; stir into flour mixture.
Form dough into ball.

Press slightly less than half the mixture onto the bottom
of a 9 inch springform pan with the sides removed. Place
on shallow baking sheet and bake for 15 minutes or until
lightly browned. Let cool.
Attach sides onto pan and press remaining mixture all the
way up the sides of the pan; set aside.

To Make Filling: In a large bowl, combine cream cheese,
3/4 cup sugar, 3 tablespoons flour, 1 tablespoon lemon
zest, 1 tablespoon orange zest, cinnamon and nutmeg.
Beat until smooth. Blend in sweet potatoes and eggs. Stir
in heavy cream. Pour mixture into prepared crust. Place
pan in a shallow baking sheet.

Bake in preheated oven for 65 to 70 minutes or until
center of the pie is nearly set.

Cool in pan on wire rack for 15 minutes. Using a small
spatula or knife, loosen the crust from the sides of the
pan; cool for an additional 30 minutes. Remove sides of
the pan and allow pie to cool completely. Cover and
refrigerate for at least 4 hours before serving.

Directions

Preheat oven to 350 degrees F (175 degrees C).



In a food processor or blender, crush the gingersnaps
with the 2 tablespoons sugar. Add the egg white and
process long enough to moisten the mixture. Press the
crumbs into the bottom and up the sides of an 8 or 9 inch
springform pan to form a thin layer.

If the crumbs are too sticky, use a sheet of waxed paper
between the crust and your fingers to press the crumbs
into place. Bake 10 - 12 minutes until the crust is brown
and firm to the touch. Remove from the oven. If the crust
slides down the side of the pan, use a rubber spatula or
the back of a spoon to press it in place.

Reduce oven heat to 300 degrees F (150 degrees C). Fill
an oven- proof dish with about 1 inch of warm water and
place it at the back of the oven to provide steam for the
cheesecake while it bakes.

Clean the food processor or blender. Add the cream
cheese, cottage cheese, ricotta cheese and cornstarch.
Blend until the mixture is smooth. Add the honey, vanilla
and blend again. Add the egg substitute, blending until
the mixture is smooth and even colored. Pour into the
prepared crust.

Bake 20 minutes on the lower rack of the oven. Reduce
oven temperature to 250 degrees F (120 degrees C) and
bake 60 minutes longer or until the sides are set and the
center is fluid but not sloshing.

Turn off the oven and allow the cake to cool 1 hour in the
oven. Remove and cool to room temperature. Chill
covered overnight before slicing. The cake will continue
to set in the refrigerator so dont worry if the center

doesnt appear to be firm when you remove it from the


oven.

If desired, serve the cheesecake with a sauce made from
thawed frozen strawberries or raspberries. Place the
berries in a food processor or blender and puree until
smooth. Add sugar (or sugar substitute) to taste, if
desired.

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

raisins, and scatter them in the bottom of the pan. Then


pour the cheesecake batter into the lined pan. Chill for 4
hours. To turn out the cheesecake, invert a serving plate
on top of the pan. Turn both
over together. Lift away the pan, peel off the plastic wrap,
and slice for serving.

Directions

Combine wafer crumbs and butter; press onto the


bottom and 1 in. up the sides of a greased 10-in.
springform pan. Set aside. In a mixing bowl, beat cream
cheese and sugars until smooth. Add eggs; beat on low
speed just until combined. Whisk in pumpkin,
cornstarch, vanilla and pumpkin pie spice just until
blended. Pour
into crust. Place on a baking sheet. Bake at 350 degrees F
for 60-65 minutes or until center is almost set. Cool on a
wire rack for 10 minutes.

Combine topping ingredients; spread over filling. Bake at
350 degrees F for 6 minutes. Cool on a wire rack for 10
minute. Carefully run a knife around the edge of pan to
loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan; set aside.

For spiderwebs, draw six 3-in. x 2-in. half circles on two
sheets of parchment paper on top; tape both securely to
work surface. In a saucepan, bring the sugar, cream of
tartar and water to a boil over medium heat. Boil, without
stirring, until mixture turns a light amber color and candy
thermometer reads 350 degrees F. Immediately remove
from the heat and stir. Cool, stirring occasionally, for 1015 minutes or until hot sugar mixture falls off a metal
spoon in a fine thread.

Using a spoon or meat fork, carefully drizzle syrup over
half-circle outlines and inside the outlines to form
spiderwebs; reheat syrup if needed. Cool completely.
Place melted chocolate in a resealable plastic bag; cut a
small hole in a corner of bag. Pipe 1-in. spiders onto
parchment or foil; cool completely. With remaining
melted chocolate, pipe two or three dots on each web;
attach spiders.

Remove sides of springform pan. Cut cheesecake; place a

web on top of each slice and remaining spiders on the


side. Refrigerate leftovers.

Directions

Preheat oven to 275 degrees F (135 degrees C). Make the


crust: In a food processor, blend together the graham
cracker crumbs, almonds and sugar until the almonds are
ground fine. Pour in the melted butter and caramel while
processing, until mixture is combined. Press the mixture
onto the bottom, and half way up the side of a 10 inch
springform pan.

Make the filling: In a metal bowl over a pan of barely
simmering water, melt the white chocolate, stirring until
smooth. Remove from heat and set aside. In a large bowl,
beat the cream cheese and 3/4 cup sugar until smooth.
Beat in the eggs and the egg yolks, one at a time. Beat in
the flour and the vanilla and blend in the melted white
chocolate slowly, beating until the filling is well
combined. Pour filling into crust.

Bake in the middle of preheated oven for 1 hour. Then
turn off the heat, and crack the oven door an inch, letting
the cheesecake cool in the oven to room temperature.
Cover loosely and refrigerate overnight before removing
from pan.

Make the topping: In a saucepan, combine 1/2 cup sugar
and cornstarch. Stir in water and blueberries. Bring to a
boil, then simmer for 10 minutes, stirring occasionally.
Press through a fine sieve. Stir in lemon juice, allow to
cool, and store in a glass jar.

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly


coat a 10- inch springform pan with nonstick cooking
spray.

Combine the graham cracker crumbs with the cocoa
powder and 1 cup sugar. Toss with melted butter. Press
into the bottom and 1 to 2-inches up the sides of the
prepared springform pan.

Bring 2 cups sugar and the water to a boil in a large,
heavy- bottomed pot. Reduce heat to medium-low, and
continue to cook without stirring until the mixture has
turned a deep, golden color, 30 to 45 minutes. Remove
from the heat, and carefully pour in the heavy cream (the
mixture will bubble vigorously). Return the caramel to
the stove over low heat, and stir until completely
liquefied. Stir in the chocolate until melted, then stir in
the sour cream. Remove from heat and set aside.

Beat the cream cheese until fluffy in an electric mixer.
Add caramel mixture, and blend well, scraping the sides
of the bowl occasionally. Add eggs, one at a time,
scraping the bowl after each addition. Add the vanilla
with the last egg. Mix until well incorporated, then pour
mixture into prepared pan.

Place pan into a hot water bath with the water coming
half way up the sides of the springform pan. Bake in
the center of the preheated oven until the center has set,
about 1 hour 15 minutes. The cheesecake is done when
the middle 3 or 4 inches are still a little wobbly. Chill
completely before serving.

Directions

Preheat oven to 375 degrees F (190 degrees C).


Thoroughly grease a 7x11x2 inch baking pan, and set
aside.

Stir together the graham cracker crumbs, melted butter,
and sugar in a bowl until well blended. Press the mixture
into the bottom of the prepared pan.

Bake the graham cracker crust in preheated oven until
golden, about 8 minutes.

In a separate bowl, beat the egg yolks on high speed until
thick and lemon colored. Add the softened cream cheese,
sugar, and salt.
Beginning on low speed and increasing to high, beat until
smooth.

Place the egg whites in a large bowl, and beat until stiff
peaks form. Gently fold the egg whites into the cream
cheese mixture.

Place the heavy cream in a bowl, and beat until stiff.
Gently fold the whipped cream into the cream cheese
mixture.

Place the raspberries in a blender. Cover, and blend on
low speed until berries soften. Swirl half the berries into
the cream cheese mixture. Spread the cream cheese
mixture evenly over the crust.

Spoon the remaining raspberries on top of the cream
cheese mixture. Use a knife to swirl the berries into the
cream cheese, making a red and white swirl pattern.

Cover the pan tightly with foil or freezer wrap. Place in

freezer for at least 3 hours. When ready to serve, let


stand 30 minutes before cutting into squares.

Directions

Preheat the oven to 350 degrees F (175 degrees C).


Grease the sides of a 9 inch springform pan. In a medium
bowl, mix together the vanilla wafer crumbs, ground
walnuts, and melted butter. Press into the bottom of the
prepared pan.

In a large bowl, stir cream cheese to soften. Mix together
1 1/8 cup sugar and flour; stir into the cream cheese
until smooth. Stir in eggs, one at a time, mixing until
well blended after each one. Stir in sour cream, mashed
banana, banana liqueur, and 1 1/2 teaspoons of vanilla.
Pour over the crust in the springform pan.

Cover the bottom of the outside of the cheesecake pan
with aluminum foil to prevent water from the water bath
from seeping in. Place springform pan inside a larger pan.
Place the whole thing into the preheated oven, and fill
the outer pan with hot water.

Bake for 45 minutes in the preheated oven. After the time
is up, turn the oven off, but leave door closed. Leave
cheesecake in the unopened oven for 1 hour. Before
removing from the water bath.
Run a knife around the outer edge of the cake to keep it
from shrinking away from the center and cracking. Let
cool to room temperature, then refrigerate until chilled,
at least 3 hours, or overnight.

In a small bowl, sprinkle the unflavored gelatin over the
cold water, and set aside to soften. Heat milk in a small
saucepan over medium-low heat until hot but not
boiling. Meanwhile, whisk together 1/3 cup sugar and
egg yolks until smooth and frothy.
Whisk about 1/3 of the hot milk into the egg yolk
mixture, then pour the yolk mixture into the pan with the
remaining milk. Cook over low heat, stirring constantly
with a spatula, making sure that the mixture does not

burn on the bottom, until it is thick enough to coat the


back of a metal spoon. Remove from the heat. Stir the
softened gelatin into the hot pastry cream until
dissolved, then stir in vanilla. Pour into a bowl, place a
sheet of plastic wrap directly on the surface, and
refrigerate until cooled, about 1 hour.

When the pastry cream is cooled, whip heavy cream just
past soft peaks. Stir pastry cream to soften, then fold in
the whipped cream. Place vanilla wafers on top of the
cooled cheesecake, then spread the vanilla cream over the
entire top. Chill until serving. Run a wet knife around the
outer edge of the cake before removing the sides for a
cleaner look.

Directions

Preheat oven to 450 degrees F (230 degrees C). Butter a


9 inch springform pan. In a small bowl, whisk together
egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon
peel and 1/4 teaspoon vanilla. In the bowl of a food
processor, combine flour and 1/3 cup sugar. Add butter
and process until coarse crumbs form. With machine
running, add yolk mixture and blend until moist clumps
form. Press dough onto bottom and 1 1/2 inches up sides
of prepared pan. Freeze crust 10 minutes.

Brush crust lightly with egg white. Bake until crust is
pale golden, about 15 minutes. Cool on rack while
preparing filling. Reduce oven temperature to 350
degrees F (175 degrees C).

In a large bowl, beat cream cheese and 1 2/3 cups sugar
until smooth. Beat in cornstarch, 1 tablespoon lemon
juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest
and 1/2 teaspoon vanilla. Beat in eggs one at a time, then
stir in sour cream. Pour filling into crust.

Bake in the preheated oven for 55 to 60 minutes, or until
puffed and cracked around edges and center moves only
slightly when pan is gently shaken. Allow to cool to
room temperature, then refrigerate overnight.

In a saucepan over medium heat, boil marmalade and 2
teaspoons lemon juice until slightly reduced, about 2
minutes. Spread warm glaze on top of cake. Chill cake 10
minutes. Remove pan sides and transfer cake to serving
plate.

Directions

Combine graham cracker crumbs, sugar and butter. Press


onto the bottom of an ungreased 9-in. springform pan.
Refrigerate for 30 minutes. In a blender or food
processor, combine strawberries and cornstarch; cover
and process until smooth. Pour into a saucepan; bring to
a boil. Boil and stir for 2 minutes. Set aside 1/3 cup
strawberry sauce; cool. Cover and refrigerate remaining
sauce for serving. In a mixing bowl, beat cream cheese
until light and fluffy.
Gradually beat in milk. Add lemon juice; mix well. Add
eggs, beat on low just until combined. Pour half of the
cream cheese mixture over crust. Drop half of the
reserved strawberry mixture by 1/2 teaspoonfuls onto
cream cheese layer. Carefully spoon remaining cream
cheese mixture over sauce. Drop remaining strawberry
sauce by 1/2 teaspoonfuls on top. With a knife, cut
through top layer only to swirl strawberry sauce. Bake at
300 degrees F for 45-50 minutes or until center is almost
set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen;
cool 1 hour longer. Refrigerate overnight. Remove
side of pan. Thin chilled strawberry sauce with water
if desired; serve with cheesecake. Store in the
refrigerator.

Directions

Preheat oven to 400 degrees F (205 degrees C).



To Make Dough Crust: Combine 1 cup of the flour, 1/4
cup of the sugar and 1 teaspoon grated lemon peel. Cut in
the butter or margarine until the mixture resembles
coarse crumbs. Stir in the beaten egg yolk and 1/4
teaspoon vanilla. Pat 1/3 of the dough into the bottom of
one 9 inch springform pan with the sides removed.
Bake at 400 degrees F (205 degrees C) for 6 minutes. Let
cool then butter sides of pan and attach to bottom. Pat
the remaining dough evenly on the sides to a height of 2
inches.

To Make Filling: Preheat oven to 500 degrees F (260
degree C). Stir cream cheese to soften, then beat until
fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon grated
lemon peel.

Mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the
remaining sugar together. Gradually blend this mixture
into the cream cheese mixture. Add the eggs and the egg
yolk one at a time, beating well after each one. Gently stir
in the heavy cream. Pour batter into the prepared crust.

Bake at 500 degrees F (260 degrees C) for 5 to 8 minutes
or until top edge of crust is golden. Reduce heat to 200
degrees F (100 degrees C) and continue baking for 1
hour. Remove cake from oven and cool in pan for at least
3 hours. Remove sides of pan to serve.

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease an


8 inch springform pan with 1 tablespoon melted butter.

In a medium bowl, mix together biscuit crumbs and 4
tablespoons melted butter. Press into the bottom of
springform pan, and smooth with the back of a spoon; set
aside in the refrigerator to firm up.

Place the chocolate in a heatproof bowl. Heat half-andhalf to a simmer in a small saucepan; pour over white
chocolate. Set aside for 1 minute, then stir until smooth;
set aside.

In a large bowl, beat cream cheese until smooth. Mix in
mascarpone cheese, sugar, and egg yolks. Stir in white
chocolate mixture and 1/2 cup passion fruit pulp. In a
large glass or metal mixing bowl, beat egg whites until
soft peaks form. Fold 1/3 of the whites into the batter
very thoroughly, then quickly fold in remaining whites
until no streaks remain. Pour batter into prepared pan.
Place the cake pan on a baking sheet

Bake for 1 1/4 hours in the preheated oven, or until just
set in the center when shaken lightly. Turn off the oven,
and leave the cheesecake in the oven with the door ajar
for 2 to 3 hours, or until cool. Refrigerate for at least 2
hours.

Before serving, remove from pan, and let stand at room
temperature for 30 minutes. Dust with confectioners
sugar, and serve with pulp from 6 passion fruit.

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

raisins, and scatter them in the bottom of the pan. Then


pour the cheesecake batter into the lined pan. Chill for 4
hours. To turn out the cheesecake, invert a serving plate
on top of the pan. Turn both
over together. Lift away the pan, peel off the plastic wrap,
and slice for serving.

Directions

Adjust oven rack to middle position and heat oven to 375


degrees.

Heat butter and sugar in a saucepan until butter melts.
Meanwhile, line the bottom of a 9-by-13-inch baking
pan with a 12-by-20-inch sheet of foil so it hangs over
the long sides of the pan (youll use this as a handle to
pull the cooked dessert from the pan). Arrange graham
crackers over foil-lined pan bottom, cutting the final few
with a knife so theyll fit snugly. Pour butter mixture
over crackers; spread with knife to cover. Bake until
butter-sugar mixture starts to harden, about 7 minutes.
Remove from oven. Reduce temperature to 300 degrees.

As crust bakes, heat pumpkin, 1 1/4 cups brown sugar
and spices in a medium pan over medium-high heat until
mixture is sputtery hot. Process eggs on high speed in a
blender. Transfer pumpkin to a pourable container. With
blender running, slowly add pumpkin mixture; puree
until smooth. Add cream cheese, one block at a time;
puree until smooth. Pour mixture over crust; bake until
set, about 35 minutes.

Meanwhile, mix sour cream, remaining 1/2 cup brown
sugar and vanilla. Remove cheesecake from oven. Pour
sour cream mixture evenly over top; carefully spread so
top is completely covered.
Return to oven. Bake to set topping, about 5 minutes
longer. Cool to room temperature, then refrigerate (can
be made up to 2 days ahead).

To serve, run a knife around the pan perimeter to loosen
cake. Use foil handles to pull cake from pan. Cut into
squares (up to 15) and garnish with optional pecans.

Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly


grease a 9- inch springform pan.

Combine the coconut, gingersnap cookies, and melted
butter in a bowl; mix until evenly moistened. Press the
cookie mixture into the bottom and slightly up the sides
of the prepared pan.

Bake the crust in the preheated oven until browned and
set, about 10 minutes. Set aside to cool.

Reduce oven heat to 300 degrees F (150 degrees C).

Beat the softened cream cheese in mixer bowl until
smooth. With beater set to medium-low, slowly pour the
condensed milk into the bowl, mixing only until just
blended, stopping to scrape the sides of the bowl as
necessary. Add the eggs, individually, allowing the first
to blend into the mixture before adding the second;
again, scrape the sides of the bowl as necessary.

Pour about half of the cream cheese batter into a separate
bowl. Stir the lime juice and lime zest into the portion in
the new bowl; pour the batter over the crust in the
springform pan, smoothing into an even layer.

Stir the coconut extract through the remaining cream
cheese batter; pour over the lime-flavored batter in the
springfom pan, smoothing into an even layer.

Bake in the preheated oven until the top of the
cheesecake springs back when gently pressed, about 45
minutes. Turn oven heat off, but leave cheesecake inside
with oven door slightly ajar until the oven cools
completely. Refrigerate until completely chilled.


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.

Directions

In a bowl, combine the wafer crumbs and the sugar; stir


in the butter. press onto the bottom and 2 in. up the sides
of a greased 9- in. springform pan. Bake at 350 degrees
F for 8 minutes. Cool on a wire rack; refrigerate for 30
minutes.

Meanwhile, drain pineapple, reserving 1/2 cup juice
(discard remaining juice or save for another use). In a
small saucepan, sprinkle gelatin over reserved juice; let
stand for 1 minute. Cook over low heat, stirring until
gelatin is completely dissolved. Cool to room
temperature, about 10 minutes.

In a mixing bowl, beat cream cheese, ricotta cheese and
confectioners sugar until smooth; gradually add gelatin
mixture, orange peel and vanilla. beat on low speed until
well mixed. Spoon half into crust. Cut four pineapple
rings in half; arrange in a spoke fashion over filling.
Evenly spoon remaining filling over pineapple.
Refrigerate for 6 hours or overnight.

Beat marmalade until soft and spreadable; brush 6
tablespoons on top of cheesecake. Cut remaining
pineapple rings in half; arrange over marmalade. Place
kiwi slices between pineapple rings. brush with
remaining marmalade. Just before serving, run a knife
around edge of pan to loosen. Remove sides of pan.
Refrigerate leftovers.

Directions

Using a blender or a food processor, finely chop 1/3 cup


semisweet chocolate chips. Place in a small mixing
bowl. Add vanilla wafer crumbs, ground hazelnuts, 2
tablespoons white sugar, and melted butter or margarine.
Mix until well combined. Press onto the bottom and up
the sides of a 9 inch springform pan. Bake in a preheated
300 degrees F (150 degrees C) oven for 15 minutes.
Cool.

In a large bowl, beat the cream cheese until fluffy.
Gradually add 1 cup white sugar; mix well. Add the eggs
and 3 tablespoons liqueur. Mix until well blended.
Coarsely chop 1 cup of the semisweet chocolate chips,
and add to the cream cheese mixture. Stir. Pour batter
into the cooled crust.

Bake at in a preheated 350 degrees F (175 degrees C)
oven for 1 hour. Let cake cool for 1 hour. Remove outer
ring from pan. Then let cool completely.

Melt 2/3 cup semisweet chocolate chips over hot (not
boiling) water.
Stir until smooth. Dip 13 hazelnuts into the chocolate,
covering one-half of each nut. Shake off the excess
chocolate. Place on a waxed-paper lined plate. Chill
until set.

To the remaining melted chocolate, add sour cream. Mix
well. Stir in 1 tablespoon liqueur. Spread glaze on top of
the cooled cheesecake. Garnish with chocolate dipped
hazelnuts.

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line


the bottom of a 9 inch round cake pan cake pan with
parchment paper.

Warm the cream cheese and milk in a small saucepan
over
medium-low heat. Cook, stirring occasionally, until
cream cheese is melted. Remove from the heat and set
aside.

In a medium bowl, beat egg yolks and half of the sugar
until light and fluffy using an electric mixer. Fold the
cream cheese mixture into the yolks. Sift in the flour and
cornstarch, and stir until blended.

In a separate bowl, using clean beaters, whip egg whites
with cream of tartar until they can hold a soft peak.
Gradually sprinkle in the remaining sugar and continue
whipping to stiff peaks. Fold egg whites into the cream
cheese mixture. Pour into the prepared cake pan. Place
the pan on a baking sheet with sides.

Place the baking sheet with the cheesecake into the oven,
and pour water into the baking sheet until it is half way
full. Bake for 20 minutes in the preheated oven, then
reduce the heat to 300 degrees F (150 degrees C).
Continue to bake for 15 more minutes. Let the cake cool
before removing from the pan.

Run a knife around the outer edge of the cake pan, and
invert onto
a plate to remove the cake. Peel off the parchment paper
and invert onto a serving plate so the top of the cake is on
top again.

Directions

For crust combine graham cracker crumbs, sugar, ground


nuts, cinnamon and melted butter. Press onto bottom
and part way up sides of a 9 inch springform pan. Chill
crust while preparing filling.

Preheat oven to 350 degrees F (175 degrees C).

For filling, beat cottage cheese in small mixing bowl on
high speed of mixer until almost smooth about 5
minutes. Set aside. Beat cream cheese in large mixing
bowl until light and fluffy. Beat in Swiss cheese and
cottage cheese until well-blended - about 3 minutes - on
medium speed of mixer. Beat in sugar, extracts and salt.
Beat in egg yolks, one at a time, beating well after each
addition. Gradually blend in flour. Beat egg whites until
soft peaks form. Gently fold into cheese mixture.
Spoon into crust.

Bake 60 - 65 minutes or until center is set.

Turn oven heat off. Open oven door and let cake cool in
oven. It is normal for the cake to sink slightly in center.
Refrigerate several hours or overnight. Place cake on
serving plate. Carefully remove sides of pan.

For glaze place pears (apples can be used) in a decorative
pattern on top of cheesecake. Heat currant jelly in small
saucepan over low heat, stirring constantly, until melted.
Spoon small amount over pear slices. Refrigerate glazed
cake at least one hour. To serve, reheat jelly and spoon a
small amount over each piece.

Directions

Combine 2 cups cookie crumbs, melted butter, brown


sugar, and cinnamon in a medium bowl; firmly press
mixture evenly onto bottom and 1 inch up sides of a 10inch springform pan. Bake at 350 degrees F (175
degrees C) for 5 minutes; set aside.

In a large bowl, beat cream cheese until smooth.
Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping
cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at
a time, beating after each addition.
Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups
cookie pieces; pour in remaining batter.

Bake at 350 degrees F (175 degrees C) for 45 minutes.
Remove cake from oven. Combine sour cream, 1/4 cup
sugar, and 1 teaspoon vanilla; spread evenly on
cheesecake. Continue baking for 7 minutes. Turn oven
off and leave in oven 30 minutes. Remove cheesecake,
and let cool completely on a wire rack.

Combine 1 cup whipping cream and chocolate chips in a
saucepan; stir over low heat until chocolate melts, and
then stir in 1 teaspoon vanilla. Pour mixture over
cheesecake while still warm. Refrigerate until serving
time. Should be at least 8 hours for refrigerator time,
remove about 1/2 hour to 1 hour before serving, remove
ring from springform pan, decorate to choice and get out
your fork!

Directions

Preheat oven to 350 degrees F (175 degrees C).



Mix the cookie crumbs, 1/2 cup sugar, and melted butter
together in a bowl. Press mixture evenly into the bottom
of 9 inch springform pan.

Melt 1/2 cup chocolate chips in a pan over low heat while
stirring constantly. Set aside.

Beat the cream cheese, sugar, and cornstarch together in
a mixing bowl until smooth. Slowly beat in the eggs and
egg yolk, one at a time, until thoroughly blended. Stir in
the orange juice concentrate, orange extract, orange zest,
orange food coloring, if desired, and vanilla. Reserve 1
cup of the cream cheese mixture and set aside. Pour the
remaining mixture over the prepared crust. Stir the
melted chocolate chips into the reserved 1 cup cream
cheese mixture. Pour the chocolate mixture into the
orange filling, and swirl with a knife.

Bake in preheated oven for 15 minutes. Lower heat to
225 degrees F (105 degrees C), and bake until center
springs bake when touched, 75 to 85 minutes. Turn the
oven off, and open the oven door; allow cheesecake to
cool in the oven at least 30 minutes.
Remove from the oven and refrigerate, uncovered, for at
least 8 hours, or overnight.

Remove the cheesecake from the springform pan by
running a knife around the inside edge. Release the side
of the pan and lift off. Run a knife under the bottom of
the cheesecake and carefully slide onto a serving plate.

To make the pecan-chocolate topping, melt 1/4 cup
chocolate chips in a pan over low heat while stirring
constantly. Remove from heat, and stir in the corn syrup

and sour cream until smooth and evenly blended.


Drizzle over the top of the cheesecake. Garnish with
pecans.

To make the orange topping, stir the cornstarch and water
together in a small dish to make a smooth syrup. Place the
sugar and orange juice in a pan, and bring to a boil over
medium-high heat. Reduce heat to medium, and stir in the
cornstarch mixture; cook until thick and clear. Cool
slightly, and drizzle over the top of the cheesecake.

Directions

Preheat oven to 350 degrees F (175 degrees C).



Mix the chocolate wafer cookie crumbs with 2
tablespoons of the white sugar, and the melted butter.
Press firmly into the bottom and 1/2 inch up the sides of
one 9 inch springform pan. Bake at 350 degrees F (175
degrees C) for about 8 minutes.

To Make Cookie Dough: In a bowl beat 1/4 cup butter
or margarine with the brown sugar and 1/4 cup of the
white sugar. Stir in the water and 1 teaspoon of the
vanilla. Beat in the flour and the semisweet chocolate
chips. Stir until combined.

To Make Cheesecake: In a food processor or with a
mixer beat 1 cup of the white sugar, and all the cream
cheese. Add 1 cup of the sour cream, the eggs, and 1
teaspoon of the vanilla. Mix well and pour into prepared
crust.

Drop cookie dough in 2 tablespoon portions evenly over
the top of the cake, pushing dough beneath the surface.
Bake at 350 degrees F (175 degrees C) for about 40
minutes. Cake will jiggle slightly in center. Spread
topping over hot cake. Let cake cool than chill in a
refrigerator until cold, at least 4 hours.

To Make Topping: Mix the remaining 1 cup sour cream,
1 teaspoon vanilla, and the 2 teaspoons white sugar until
smooth. Spread over hot cake.

Cheesecake Praline Squares Page 409

Potrebbero piacerti anche