Cheesecake Recipes

* Exported from MasterCook *
Aloha Cheesecake
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Serving Size : 10 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 cup vanilla wafer crumbs
1/4 cup margarine -- melted
16 ounce cream cheese -- softened
1/3 cup sugar
2 tablespoon milk
2 large eggs
1/2 cup macadamia nuts -- toasted
8 1/2 ounce crushed pineapple -- drained
1 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 after each addition. Stir in nuts; pour over crust.
Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Before serving, top with fruit.
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Amaretto Peach Cheesecake
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3 tablespoons margarine
1/3 cup sugar
1 large egg
3/4 cup unbleached all-purpose flour
24 ounces cream cheese, softened
3/4 cup sugar
3 tablespoons unbleached all-purpose flour
3 large eggs
16 ounces canned peach halves *
1/4 cup 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 onto bottom of 9-inch springform pan. Bake
at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour;
mixing at medium speed on electric mixer until well blended. Add eggs,
one at a time, mixing well after each addition. Add peaches and liqueur;
mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce
oven temperature to 250 degrees 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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Australian Cheesecake
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***** none *****
Servings: 10
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Austrian Cheesecake
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***** none *****
Servings: 10
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Autumn Cheesecake
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1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup margarine, melted
1/2 cup sugar
2 large eggs
1/2 teaspoon vanilla
4 cups thinly sliced peeled apples
1/3 cup sugar
1/4 cup chopped pecans
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese
and sugar, mixing at medium speed on electric mixer, until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in
vanilla, pour over crust. Toss apples with combined sugar and cinnamon.
Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake
at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely
chopped pecans with crumbs for crust. Continue as directed.
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Bailey's Irish Cream Cheesecake
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vcdt13a
-----crust-----
1 1/2 package graham crackers -- crushed
6 butter -- melted
1/3 cup sugar
mix and pat into bottom and
springform pan
bake at 350 for 10 mins
filling
24 ounce cream cheese -- unwrapped
and softened in a microwave
on high
5 jumbo eggs separated
1 1/2 cup sugar
2 env. knox gelatin
3 cocoa
1/2 cup bailey's irish cream
1 pt. whipping cream
Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1
cup sugar. Add to gelatin mixture and cook over med. heat. stirring
constantly until mixture thickens and bubbles. Cool. Beat cheese in large
bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and
beat some more. Slowly add gelatin mixture an blend well. Beat egg whites
until soft peaks form. Add remaining 1/2 cup sugar and continue beating
until stiff peaks form. Fold into cheese mixture. Whip cream and fold into
cheese mixture. Pour into crust and refrigerated several hours or
overnight.
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Baked Vanilla Cheesecake
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-----------pastry-----------
1 2/3 cups all-purpose flour
1 pinch salt
1/2 cup butter, cut in small pieces
1 tablespoon butter; (add to above)
2 tablespoons sugar
1 egg
4 tablespoons ice water
----------filling-----------
1 1/2 pounds cream cheese
1/4 cup oil
1 1/4 cups sugar
3 eggs; separated
1/4 cup cornstarch
5 drops vanilla extract
1/2 cup milk
Sift flour and salt into a large bowl. Using a pastry blender or 2
knives,cut in butter until evenly distributed and mixture resembles
breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water
to make a dough. Press into a ball and wrap in foil or plastic wrap.
Refrigerate for 30 minutes. Preheat oven to 350F. On a floured surface,
roll out dough to fit a 10-in flan tin with a removable bottom. Place
dough in tin without stretching. ** FILLING ** Beat cream cheese, oil,
sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until
smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour
into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted
in center comes out clean. Turn off oven. Let cheesecake cool in oven with
door open slightly. Remove cooled cheesecake from tin and serve.
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Banana Nut Cheesecake
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1 cup chocolate wafer crumbs
16 ounces cream cheese softened
1/2 cup sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water
Combine crumbs and margarine; press onto the bottom of a 9-inch springform
pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and
banana, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Stir in walnuts,
pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from
rim;cool before removing rim of pan. Melt chocolate pieces and margarine
with water over low heat, stirring until smooth. Drizzle over cheesecake.
Chill.
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Black Forest Cheesecake Delight
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3 tablespoon margarine -- melted
16 ounce cream cheese softened
2/3 cup sugar
2 large eggs
6 ounce semi-sweet chocolate chips *
1/4 teaspoon almond extract
21 ounce cherry pie filling (1 cn)
frozen whipped toppingthawed
* Chocolate Chips should be melted.
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing
at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in chocolate and extract;
pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim
of pan; cool before removing rim of pan. Chill. Top cheesecake with pie
filling and whipped topping just before serving.
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Blueberry Cheesecake Macadamia
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-----patti - vdrj67a-----
-----crust-----
3 1/2 ounce macadamias -- crush in blender
1 cup flour
1/4 cup brown sugar -- pack firmly
1/2 cup sweet butter -- softened
-----1st layer-----
1 teaspoon vanilla
1 cup sugar
4 eggs -- room temp
-----2nd layer-----
1 cup sour cream
2 tablespoon sugar
-----topping-----
2 cup fresh blueberries
1 tablespoon cornstarch
3 tablespoon water -- cold
CRUST: Combine crust ingredients. Mix well; press onto bottom of 10"
springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven
temperature to 350~. 1ST LAYER: Crumble cheese in large bowl. Add 1 tsp
vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer
until blended and smooth, about 4 minutes. Pour over crust. Bake at 350~
for 40 minutes until set (not completely firm). Remove from oven; cool 10
minutes. 2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread
over top of cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry
topping over top. Refrigerate before serving. TOPPING: Mix cornstarch with
cold water to form smooth paste. Stir in blueberries; cook until
thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.
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Brownie Swirl Cheesecake
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8 ounces (1 pk) brownie mix
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
1 cup milk chocolate chips, melted
Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as

directed on package; pour batter evenly into springform pan. Bake at 350
degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Pour over brownie layer. Spoon
chocolate over cream cheese mixture, cut through cheese and chocolate
mixture several time to achieve a marble effect. Bake at 350 degrees F.,
35 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream, if desired.
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Butterscotch Cheesecake
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rebecca stinnett-mxxm06b
-----crust-----
1/2 cup butter -- soft
1 cup flour(-1tbsp)
1 tablespoon confectioner's sugar
1/2 cup fine chopped pecans
-----cheese filling-----
1 cup confectioner's sugar
2 pint whipping cream -- whipped
-----butterscotch filling-----
2 package butterscotch pudding
3 cup milk
-----topping-----
2 pint whipping cream -- whipped
1 tablespoon sugar
Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a
difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15
minutes. Cool. Cheese filling: Mix together cream cheese and sugar. Add
whipped whipping cream or cool whip (9oz).Mix thoroughly. Spread on cooled
crust. Chill in fridge. Butterscotch filling: Cook pudding mix with milk,
cool, spread on set chilled cheese layer. Chill in refrigerator. Topping:
Whip whipping cream until foamy and add sugar. whip until light peaks
form.( or use 1 9-oz container of cool whip.
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Cafe Au Lait Cheesecake
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dorothy cross- tmpj72b
-----crust-----
2 cup butter cookie crumbs
1/4 cup sugar
6 tablespoon sweet buuter -- soft
-----filling-----
3 tablespoon unflavored gelatin
1/2 cup cold water
3 eggs -- separated
1/2 cup sugar
1/2 cup light cream
1 1/2 pound cream cheese -- softened
1 teaspoon vanilla
1 cup heavy cream
2 teaspoon coffee liquer
2 tablespoon instant coffee -- dissolved in
3 tablespoon hot water
Use a 10 inch springform pan. CRUST: In a medium-sided bowl, combine the

butter cookie crumbs, sugar and butter. Blend well with fingers, fork or
pastry blender. Press or pat the mixture onto the bottom and sides of a
well-buttered springform pan. Chill in the freezer or fridge for about 30
minutes. FILLING: Soften the gelatin in the cold water. In a small
saucepan, combine the egg yolks and sugar and gradually stir in the light
cream. cook the mixture over medium heat, stirring, until it coats a metal
spoon. Remove from the heat and stir in the softened gelatin. Beat the
cream cheese until very smooth and creamy, then add the vanilla and
continue to beat until very smooth and creamy. Add the gelatin mixture to
the cheese mixture and beat until smooth. Chill in the refrigerator for 30
minutes or until the mixture is set. In separate small mixing bowls, whip
the heavy cream and beat the egg whites until stiff, then fold both into
the cream cheese mixture. In a small saucepan, heat the instant coffee
dissolved in water, and the coffee liqueur, stirring until smooth. Add the
coffee mixture to the cheese mixture and beat until very smooth and
creamy. Pour into the chilled springform pan and refrigerate for 3 hours,
or until cake is set and firm. Carefully remove the sides of the
springform pan, transfer cake to a serving dish, and serve.
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Cappuccino Cheesecake
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1 1/2 cups finely chopped nuts
2 tablespoons sugar
3 tablespoons margarine, melted
1 cup sugar
4 large eggs
1 cup sour cream
1 tablespoon instant coffee granules
1/4 cup boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese,
sugar, and flour, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition. Blend
in sour cream. Dissolve coffee granules and cinnamon in water. Cool;
gradually add to cream cheese mixture, mixing until well blended. Pour
over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature
to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan;
cool before removing rim of pan. Chill. Garnish with whipped cream and
whole coffee beans if desired.
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Carrot 'n' Raisin Cheesecake
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3 tablespoons granulated sugar
1/2 cup granulated sugar
4 large eggs
1/4 cup unsweetened orange juice
1 cup finely shredded carrot
1/4 cup raisins
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon unsweetened orange juice
1 cup sifted powdered sugar
Combine crumbs, granulated sugar, cinnamon and margarine, press onto

bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine 20 ozs cream cheese, granulated sugar and 1/4 C flour, mixing at
medium speed on electric mixer until well blended. Blend in eggs and
juice. Add combined remaining flour, carrots, raisins, and spices; mix
well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven
temperature to 250 degrees F., continue baking for 55 minutes more.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Combine remaining cream cheese and juice, mixing until well blended.
Gradually add powdered sugar, mixing until well blended. Spread over top
of cheesecake. Garnish with additional raisins and finely shredded
carrots, if desired.
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Chambord Cheesecake
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della masia-txbg93a
1 cup chocolate wafer or graham cr
2 tablespoon sugar
3 tablespoon melted butter or margarine
1 cup sugar
3 eggs
1/2 cup seedless raspberry jam
2-4 T raspberry liqueur Heat oven to 350. Mix crumbs, 2 T. sugar and the
butter together. Press into bottom of 9" springform pan. Bake 10 minutes;
cool. Heat oven to 300. Beat cream cheese in large mixer bowl. Add 1 C.
sugar gradually, beating until fluffy. Add vanilla, jam, and liqueur. Beat
in eggs 1 at a time. Pour over crumb mixture. Bake until center is firm,
about 1 hour. Cool to room temperature. Refrigerate at least 3 hours but
no longer than 10 days. Loosen edge of cheesecake with knife before
removing side of pan.
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Cheesecake Hints
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rita taule (btvc62a)
Hi Claudia: Here is a compilation of some "research" I did. I had to -

'cause I hate to tell you this - but; I get a perfect cheesecake every
time, so other than the corn starch I was stumped. Here are some things I
came across: 1. Wrapping the pan with foil keeps it watertight. 2. If you
grease the sides of the pan first, the surface will not crack when the
cake starts to shrink on cooling. (It always shrinks a little). 3. Chill
thoroughly before unmolding. In fact, I make my cheesecakes one day ahead
of serving and leave it in the springform till I'm ready to use. 4. The
water bath pan must NOT be higher than the springform pan or it will slow
down baking. Also, put no more than 1" of water in pan. 5. Check oven
temperature for accuracy. 6. When done, turn oven off, DO NOT OPEN DOOR,
let sit for one hour. Then remove, place on a rack, and let cool to room
temperature (about 1 hour). Cover with plastic wrap and refrigerate
overnight. 7. Use 1 Tbl cornstarch per 2 (8 oz) packages of cream cheese.
Use Phila delphia brand cream cheese. It is the best and works EVERY
time. 8. IMPORTANT: Use the egg size specified. If none is specified, use
large (not jumbo or extra-large).
Well, Claudia, this is all I can think of. I hope some of these hints
will be useful to you. There's nothing greater than a fabulous cheesecake.
(Except, of course, maybe a flan) :) That's my favorite! Let me know
what you think. Reetz formatted by Elaine Radis
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Cheeseless Cheesecake
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4 eggs -- separated
1 teaspoon lemon peel
1 1/2 cup sweetened condensed milk
1/3 cup lemon juice
1/2 teaspoon nutmeg
2/3 cup zweiback crumbs
1 teaspoon vanilla
2 tablespoon butter -- melted
Beat egg yolks and combine with condensed milk. Add lemon rind, juice,
vanilla and nutmeg. Blend well. Fold in stiffly beaten egg whites. Set
aside. Combine melted butter and zweiback crumbs. Sprinkle butter 8-inch
square or 9-inch round cake pan with half the crumbs. Pour in reserved
filling mixture and sprinkle with remaining crumbs. Bake at 325 F for 30
minutes. Turn off heat;let cool for one hour in oven with door closed.
Makes 8 servings.
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Cherry Cheesecake
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3 tablespoons sugar
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
21 ounces cherry pie filling (1 cn)
Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing
at medium speed on electric mixer until well blended. Add eggs, one at a
time mixing well after each addition. Blend in vanilla; pour over crust.
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250
degrees F., continue baking 25 to 30 minutes or until set. Loosen cake
from rim of pan; cool before removing rim of pan. Chill. Top with pie
filling just before serving.
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Chocoholic's Quick-Fix Cheesecake
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-----may cause addiction-----
1 1/2 cup chocolate wafers -- crushed
1/3 cup butter -- melted
8 ounce cream cheese
1/2 cup sugar
1 teaspoon vanilla
2 eggs -- separated
6 ounce chocolate chips -- melted
1 cup heavy cream
Preheat oven to 325 F. Mix wafers and butter together. Press into bottom
of springform pan. Bake for 10 minutes. Mix softened cream cheese, 1/4 cup
of sugar and vanilla. Add 2 beaten egg yolks and melted chocolate bits.
Beat egg whites until stiff peaks form. Gradually add remaining sugar. Add
to chocolate mixture. Whip heavy cream and fold into mixture. Pour over
crumb crush and freeze. decorate with additional whipped cream, if
desired. From Connecticut Cooks Favorite Recipes from the Nutmeg State.
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Chocolate Cheesecake-Kcbx-Tv (Audra Mccoy)
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-----crust-----
22 oreo cookies -- cream centers
removed
1/3 cup butter or margarine
-----filling-----
2/3 cup sugar
2 large eggs
1/2 cup amaretto liquer
-----topping-----
2 ounce semisweet baking chocolate
2 large eggs
sugar to taste
toasted almonds
milk to consistancy
chocolate curls
CRUST: Crush cookies in blender, food processor, or roller. Melt butter or

margarine, mix with crushed cookies. Mixture should be crumbly. Press into
9" pie plate. FILLING: Mix first 3 ingredients. When smooth, blend in
Amaretto. Pour into cookie crust. Bake at 300 F for 50 Minutes. TOPPING:
Melt chocolate and blend with sour cream. Sweetened to taste. Slowly add
milk to pouring consistency. Spread on top of cooled cheesecake. chill.
Top with toasted almonds, some dyed with red food coloring, and chocolate
curls. ** From KCBX-TV (PBS)-fall fund raising drive winner.
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Chocolate Chip Cheesecake Supreme
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3/4 cup sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup mini semisweet chips
Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour,
mixing at medium speed on electric mixer until well blended. Add eggs,
one at a time, mixing well after each addition. Blend in sour cream and
vanilla. Stir in chocolate chips and pour into crust. Bake at 350
degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if
desired.
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Chocolate Marble Praline Cheesecake
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-----crust-----
1 package dh golden sugar cookie mix
1 egg
1/2 cup finely chopped pecans*
-----filling-----
1 1/4 cup frimly packed brown sugar
2 tablespoon flour
3 package (8oz) cream cheese -- softened
3 eggs -- lightly beaten
1 1/2 teaspoon vanilla
1 ounce unsweetened chocolate -- melted
25 pecan halves
caramel flavor topping(opt.)
* For added flavor,toast pecans before chopping. Spread pecans in single

layer on baking sheet. Toast in 350 F oven for 3-5 minutes or until
fragrant. Cool completely. 1. Preheat oven to 350 F. 2. FOR CRUST: combine
cookie mix, contents of buttery flavor packet from Mix, 1 egg and chopped
pecans in large bowl. Stir until thoroughly blended. Press mixture into
bottom of ungreased 9-inch springform pan. Bake at 350 F for 20-22 minutes
or until edge is light brown and center is set. Remove from oven. 3. FOR
FILLING: Combine brown sugar and flour in small bowl; set aside. Place
cream cheese in large bowl. Beat at low speed with electric mixer, adding
brown sugar mixture gradually. Remove one cup of batter to small bowl, add
melted chocolate. Pour remaining plain batter onto warm crust. Drop
spoonfuls of chocolate batter over plain batter. Run knife through batters
to marble. Arrange pecan halves around top edge. Bake at 350 F for 45-55
minutes or until set. Loosen cake from sides of pan with knife or spatula.
Co ol completely on rack. Refrigerate 2 hours or until ready to serve. 4.
To serve, remove sides of pan. Glaze top of cheesecake with store bought
caramel flavor topping. Cut into slices and serve with additional caramel
flavor topping, if desired. From Duncan Hines-- Favorite Brand Name
Recipes-- Fabulous Fall Baking.
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Chocolate Mint Meringue Cheesecake
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2 tablespoons sugar
2/3 cup sugar
3 large eggs
1 cup mint chocolate chips, melted
1 teaspoon vanilla
3 large egg whites
7 ounces marshmallow creme (1 jr)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in mint
chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50
minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Beat egg whites until soft peaks form. Gradually add marshmallow
creme, beating until stiff peaks form. Carefully spread over top of
cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until
lightly browned.
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Chocolate Orange Supreme Cheesecake
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3/4 cup sugar
4 large eggs
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup semi-sweet choc. chipsmelted
2 tablespoon orange flavord liqueur
1/2 teaspoon grated orange peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch

springform pan. Bake at 325 degrees F., 10 minutes. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
in sour cream and vanilla. Blend chocolate into 3 cups batter; blend
liqueur and pell into remaining batter. Pour chocolate batter over crust.
Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees
F. Spoon remaining batter over chocolate batter continue baking 30
minutes more. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.
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Chocolate Turtle Cheesecake
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2 cups vanilla wafer crumbs
14 ounces caramels ( 1 bag)
5 ounces (1 cn) evaporated milk
1 cup chopped pecans, toasted
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup semi-sweet chocolate chips *
* Chocolate chips should be melted.

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----- Combine crumbs and margarine, press onto bottom and sides of 9-inch
springform pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart
heavy saucepan, melt caramels with milk over low heat, stirring
frequently, until smooth. Pour over crust. Top with pecans. Combine
cream cheese, sugar and vanilla, 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.,
Chill. Garnish with whipped cream, additional chopped nuts and maraschino
cherries, if desired.
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Chocolate Velvet Cheesecake
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1/2 cup brown sugar, packed
2 large eggs
6 ounces semi-sweet chips, melted
3 tablespoons almond flavored liqueur
2 cups sour cream
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom
of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine
cream cheese and brown sugar, mixing at medium speed on electric mixer
addition. Blend in chocolate and liqueur; pour over crust. Bake at 325
degrees F., 35 minutes. Increase oven temperature to 425 degrees F.
Combine sour cream and granulated sugar; carefully spread over cheesecake.
Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons
milk and 1/4 teaspoon almond extract for almond flavored liqueur.
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Cioccolata Cheesecake
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dorothy cross-tmpj72b
2 pound ricotta cheese
1/4 cup heavy cream
4 eggs
1/4 cup llight rum
1 teaspoon chocolate flavoring
3 tablespoon unsweetened cocoa
3/4 cup sugar
1 1/2 teaspoon confectioner's sugar
In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate
flavoring, cocoa and sugar until very smooth and creamy. Pour the mixture
into a well-buttered 9-inch springform pan and bake in a preheated 44 F
oven for 30 minutes, then reduce the temperature to 325 F and continue to
bake for another hour, or until golden brown. Transfer to a wire rack and
allow to cool completely. When completely cooled, remove the sides of the
springform pan and decorate the top of the cake with the confectioner's
sugar. Either refrigerate or serve immediately.
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Cocoa-Nut Meringue Cheesecake
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7 ounces (1 pk) flaked coconut *
1/3 cup sugar
3 tablespoons cocoa
2 tablespoons water
1 teaspoon vanilla
3 large eggs, separated
1 dash salt
7 ounces (1 jr) marshmallow creme
* Coconut should be flaked and toasted.

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----- Combine coconut, pecans, and margarine, press onto bottom of 9-inch
springform pan. Combine cream cheese, sugar, cocoa, water and vanilla,
mixing at medium speed on electric mixer until well blended. Blend in egg
yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake
from rim of pan, cool before removing rim of pan. Beat egg whites and salt
until foamy, gradually add marshmallow creme, beating until stiff peaks
form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge.
Carefully spread marshmallow creme mixture over top of cheesecake to seal.
Bake at 350 degrees F., 15 minutes. Cool.
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Coconut Choco Cheesecake
Recipe By :
Categories :
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3 tablespoons sugar
2 ounces unsweetened baking chocolate
1 1/4 cups sugar
1/4 teaspoon salt
5 large eggs
1 1/3 cups flaked coconut (3.5 oz can)
1 cup sour cream
2 tablespoons sugar
2 tablespoons brandy
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and
margarine over low heat; stirring until smooth. Combine cream cheese,
sugar and salt; mixing at medium speed on electric mixer until well
in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F.,
55 to 60 minutes or until set. Combine sour cream, sugar and brandy;
spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill.
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Cookies And Cream Cheesecake
Recipe By :
Categories :
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2 cup cream-filled cookies *
6 tablespoon margarine -- softened
1 package unflavored gelatin
1/4 cup cold water
8 ounce cream cheese softened
1/2 cup sugar
3/4 cup milk
1 cup whipping cream -- whipped
1 1/4 cup creme-filled cookies **
* The cookies (24) should be chocolate cream filled cookies and be to as

fine as can be done. ** These cookies should be chocolate cream filled
cookies and should be coarsely chopped. Combine cookie crumbs and
margarine; press onto bottom of 9-inch springform pan. Soften gelatin in
water; stir over low heat until dissolved. Combine cream cheese and sugar,
mixing at medium speed on an electric mixer until well blended Gradually
add gelatin mixture and milk, mixing until well blended. Chill until
mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaining cream cheese mixture over crust. Top
with cookies and reserved cream cheese mixture. Chill until firm.
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Cranberry Cheesecake With Walnut Crust
Recipe By :
Categories :
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1 1/2 cup graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup (1 stick) butter -- melted
1 can (16 oz.) whole cranberry
sauce
3 package (8 oz. each) cream cheese
softened
1/4 cup flour
3 eggs
8 ounce dairy sour cream
2 teaspoon vanilla extract
Preheat oven to 325 degrees. In a small bowl combine crumbs, walnuts and
butter. In the bottom of a 9-inch spring-form pan firmly press crumb
mixture. Bake until golden, 5 to 6 minutes; remove from oven; coo
slightly. Spread with cranberry sauce; set aside. Reduce oven temperature
to 300 degrees. In the large bowl of an electric mixer beat cream cheese,
sugar and flour until smooth. Beat in eggs, sour cream and vanilla until
well blended; spread evenly over cranberry sauce. Bake until a knife
inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn
off oven; leave cheesecake in oven with door ajar until top is firm to the
touch, about 30 minutes. Cool on a wire rack, about 1 hour. Cover and
refrigerate until cold, about 4 hours. Just before serving, remove
cheesecake from pan to a serving plate. Garnish with sugared cranberries,
kiwi slices and mint leaves, if desired.
NOTE: To make sugared cranberries: In a small bowl place a small amount

of white corn syrup. Add fresh cranberries, a few at a time, turning to
coat; then place in a bowl of granulated sugar. Using a fork, remove
cranberries from sugar and place on a plate until ready to use.
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Creamy Chilled Cheesecake
Recipe By :
Categories :
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1/4 cup sugar
1 env. unflavored gelatin
1/4 cup cold water
1/2 cup sugar
3/4 cup milk
1/4 cup lemon juice
1 cup whipping cream, whipped
strawberry halves
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring-
form pan. Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Chill until slightly thickened; fold in whipped
cream. Pour over crust; chill until firm. Top with strawberries before
serving.
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Crumb-Nut Cheesecake Crust
Recipe By :
Categories :
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5 ounce pecans (approx.)
3/4 cup vanilla wafer crumbs
1/4 cup confectioners sugar
1/4 cup melted butter
Chop nuts very finely in food grinder or food processor (a salad shooter
works great, put through twice.) Should have 1 cup of ground nuts. Cookies
should also be chopped very finely. Combine crumbs, chopped nuts and
sugar, and mix thoroughly; drizzle with melted butter and mix lightly.
Press onto bottom and 1 1/2 inches up side of springform pan. Note 1:
Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type
of dry, unfilled, unfrosted cookies may be used for the crumbs. Chocolate
snaps are good too.
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Czechoslovakian Cheesecake
Recipe By :
Categories :
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-----crust-----
sweet yeast -- see recipe # 23
-----cheesecake-----
2 cup cottage cheese
1/4 cup butter -- no margarine
1 cup sugar -- granulated
2 eggs; large -- separated
1 tablespoon cornstarch
3 tablespoon milk or heavy cream
1 tablespoon rum -- dark
1/2 teaspoon lemon rind -- grated
1/3 cup raisins
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, combine the butter, sugar, and
the egg yolks. Beat until foamy, then add the cornstarch, milk, rum,
cheese, lemon rind and raisins blending well. Beat the egg whites until
they from soft peaks, then gently fold them into the cheese mixture. Pour
the mixture into the prepared crust and bake for 50 minutes, or until the
edges are golden brown. Cool and serve at room temperature.
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D'best Cheesecake
Recipe By :
Categories :
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sallie kratz
3/4 cup butter
1 1/4 cup all purpose flour -- + 3 T
2 cup sugar -- divided
1 egg yolk
lemon peel -- grated fresh
from 2 lemons
5 package cream cheese -- 8 oz size
5 eggs
1/4 cup whipping cream
1 tablespoon orange peel; grated -- fresh
1/4 teaspoon salt
1 cup sour cream for garnish
In small bowl with mixer at low speed, beat butter, 1 1/4 C flour, 1/4 C
sugar, 1 egg yolk and half of the lemon peel until dough is well mixed.
Refrigerate, covered, for 1 hour. Preheat oven to 400-degrees. Press 1/3
of dough into bottom of 10-inch springform pan. Bake 8 minutes; allow to
cool. Turn oven to 475-degrees. In large bowl with mixer at medium speed,
beat cream cheese just until smooth; slowly beat in 1 3/4 C sugar until
smooth. With mixer at low speed, beat in 3 T flour and remaining
ingredients. except sour cream. At high speed beat 5 minutes. Press rest
of dough around side of springform pan to within 1-inch of top, do not
bake now. Pour cheese mixture into pan; bake 12 minutes. Turn oven to
300-degrees; bake 35 minutes. Turn off oven; leave in oven 30 minutes.
remove; cool in pan on rack. Chill. To serve: Remove side of pan. With
large spatula, loosen cake from plate. Spread top of cheesecake with cour
cream to garnish...
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Daiquiri Cheesecake
Recipe By :
Categories :
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-----crust-----
1 1/2 package graham crackers -- crushed
6 butter -- melted
1/3 cup sugar
-----filling-----
5 jumbo eggs -- separated
2/3 cup sugar
2 env. knox gelatin
1/2 cup light rum
2/3 cup fresh lime juice
1 1/2 teaspoon fresh grated lime peel
1 1/2 teaspoon fresh grated lemon peel
1 pint whipping cream
1/2 cup powdered sugar
Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F
for 10 minutes. Soften gelatin in small saucepan with 3/4 cup water. Stir
egg yolks into sugar. Add to gelatin mixture with lime juice, rum and
rinds and cook over med. heat. stirring constantly until mixture thickens
and bubbles. Cool. Beat cheese in large bowl until light and fluffy.
Slowly add gelatin mixture and blend well. Beat egg whites until soft
peaks form. Add powdered sugar and continue beating until stiff peaks
form. Fold into cheese mixture. Whip cream and fold into cheese mixture.
Pour into crust and refrigerated several hours or overnight.
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Dark Chocolate Cheesecake
Recipe By :
Categories :
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vanilla cookie crust (see
index)
5 squares simisweet chocolate
3 package (8-oz each) cream
cheese -- softened
3/4 cup sugar
3 whole -- smilin' eggs
1 teaspoon vanilla
1 cup dairy sour cream
IS IT CHEESECAKE, OR IS IT FUDGE? 1. Prepare Vanilla Cookie Crust: press

mixture evenly onto bottom and 2 inches up side of a buttered 9-inch
springform pan. 2. Melt chocolate over hot, not boiling, water; cool. 3.
Preheat oven to very slow (275~). 4. Beat cream cheese, sugar, eggs and
vanilla in a large bowl with electric mixer until smooth. Stir in cooled
melted chocolate and sour cream until blended. Pour into prepared pan. 5.
Bake in preheated very slow oven (275~) for 1 hour and 45 minutes. Turn
off heat; let cake cool in oven with door ajar. Remove from oven to wire
rack; cool to room temperature; refrigerate. Garnish with whipped cream
and chocolate curls, if you wish.
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Deluxe Cheesecake
Recipe By :
Categories :
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-----liz jones-----
-----pastry-----
1 1/4 cup flour -- all-purpose
3/4 cup butter -- softened-1 1/2 stick
1/4 cup sugar
1 egg yolk -- large
grated peel of 1 sm lemon
-----filling-----
5 package cream cheese;softened -- ea 8oz
1 3/4 cup sugar
5 eggs -- large
1/4 cup milk
3 tablespoon flour -- all-purpose
2 egg yolks -- large
grated peel of 1 sm lemon
1. First prepare pastry dough: In large bowl, with mixer at low speed,
beat flour, butter, sugar, egg yolk and grated lemon peel until well
mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1
hour. 2. Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of
10" x 2 1/2" springform pan; keep remaining dough refrigerated. 3. Bake
crust 8 minutes or until golden; cool in pan on wire rack. Turn oven
control to 475-degrees. 4. While crust is cooling, prepare filling: In
large bowl, with mixer at medium speed, beat cream cheese just until
smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add
eggs, milk, flour, egg yolks amd lemon peel; beat 5 minutes, occasionally
scraping bowl. 5. Press remaining dough around sides of pan to within
1-inch of top. Pour cream cheese mixture into crust. 6. Bake cheesecake 12
minutes. Turn oven control to 300-degrees; bake 35 minutes longer. Turn
off oven; let cheesecake remain in oven 30 minutes. 7. Remove cheesecake
from oven; cool comp letelty in pan on wire rack. Cover and refrigerate at
least 4 hours or until well chilled. 8. When cheesecake is firm, with
spatula, loosen pan side from cheesecake and remove loosen cake from pan
bottom; slide onto serving plate... Adapted from March 1992, Good
Housekeeping...
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Double Chocolate Cheesecake
Recipe By :
Categories :
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dorothy cross-tmpj72b
1 1/2 cup fine crushed chocolate wafer
3 package (8oz) cream cheese -- soft
1 1/2 cup sugar
4 ounce semisweet chocolate*
2 tablespoon flour
1 teaspoon vanilla
4 eggs
1/4 cup milk
1/4 cup vanilla-flavored pieces*
1 ounce semisweet chocolate
2 teaspoon shortening
*Melted then cooled. For Crust: Stir together crushed wafers and butter.
Press mixture, evenly over the bottom and 1-3/4 inches up sides of a
9-inch springform pan. Place the pan in a shallow baking pan. For Filling:
In a large bowl, beat cream cheese, sugar, the 4 squares of melted
chocolate, flour and vanilla until well mixed. Add eggs all at once, the
beat with an electric mixer on low speed just until mixed. DO NOT
OVERBEAT! Stir in milk. Pour filling into the crust. Bake in a 350 F Oven
about 45 minutes or until center appears nearly set when gently shaken.
Cool on a wire rack 5 to 10 minutes. Remove sides of pan. Cover and chill
for 4-24 hours. For a star design, pipe melted vanilla-flavored pieces
into stars atop cheesecake. In a small saucepan melt the 1 square of
chocolate and shortening over low heat, pipe into stars. Chill until
chocolate is set. Serves 12 Nutrition information per serving: 524
calories, 34 grams fat, 147 mg cholesterol, 369 mg sodium.
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Dr. Ruth's Almost As Good As Sex Cheesecake
Recipe By :
Categories :
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-----crust-----
5 ounce graham cracker crumbs
3 tablespoon sugar
-----filling-----
1/2 cup sugar
1 pinch salt
2 eggs -- large
3 tablespoon chambord liqueur(blackberry)
-----topping-----
8 ounce sour cream
1 tablespoon sugar
1 tablespoon chambord liqueur
1 cup raspberries -- fresh
Preheat oven to 350. To prepare crust, mix graham cracker crumbs, sugar
and butter. Press mixture firmly into bottom of 9" springform pan. To make
filling, mix cream cheese, sugar, vanilla, and salt at medium speed with
electric mixer. Add eggs, and mix until well blended. Using a fork, gently
fold Chambord into batter. Pour mixture into crust. Bake for approximately
40 minutes or until golden brown. Loosen cake from rim of pan. Let cool
and remove rim of pan. To prepare topping, mix sour cream, sugar, vanilla,
and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or
until firm. Top with fresh raspberries just before serving.
Source:
"jo ferry"
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Dutch Cheesecake
Recipe By :
Categories :
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-----crust-----
shortbread -- see recipe # 22
1/4 cup confectioners' sugar -- plus
2 teaspoon confectioners' sugar
1 1/2 cup gouda cheese -- grated
1/3 cup light cream or half & half
1/4 cup unbleached flour
1 teaspoon lemon juice
1 teaspoon lemon rind -- grated
1/3 cup raisins -- golden
NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350
degrees 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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Festive Irish Cream Cheesecake

Recipe By :
Categories :
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1/4 cup sugar
1/2 cup cold water
1 cup sugar
2 tablespoons cocoa
2 tablespoons bourbon
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of
9-inch springform pan. Soften gelatin in water, stir over low heat until
dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring
constantly, over low heat, 3 minutes. Combine cream cheese and cocoa,
mixing at medium speed on electric mixer until well blended. Gradually
add gelatin mixture and bourbon, mixing until well blended. Chill until
thickened, but not set. Beat egg whites until foamy; gradually adding the
remaining sugar, beating until stiff peaks form. Fold egg whites and
whipped cream into cheese mixture and pour over crust. Chill until firm.
Garnish with chocolate curls and small silver candy balls, if desired.
VARIATION: Substitute 2 T cold coffee for bourbon.
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Finnish Curd Cake
Recipe By :
Categories :
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-----crust-----
2 tablespoon butter -- *
2/3 cup bread crumbs -- dry **
-----cake-----
1 1/2 teaspoon baking powder
1 cup unbleached flour -- sifted
2 eggs -- large
1/2 cup brown sugar
1 teaspoon cinnamon -- ground
1 teaspoon cardamom -- ground
1/2 teaspoon ginger -- ground
1 teaspoon orange rind -- grated
1/2 cup butter, melted -- *
* Use Sweet Cream Butter In this recipe. ** Note: This recipe can
vary depending on the type of pan you use.
~------------------------------------------------------ ~-----------------
Butter the baking dish, pie pan, or springform pan until generously
coated. Sprinkle the crumbs as needed into the pan, then turn the pan
around and shake gently, distributing the crumbs along the sides as well.
The crumbs should completely coat the inside of the pan. Chill briefly to
set the crumbs and then fill with the desired filling. CAKE: Preheat the
oven to 325 degrees F. Sift together the flour and baking powder and set
aside. Press the cottage cheese through a sieve. In a large mixing bowl,
beat the eggs and the sugar until they are frothy. Add the spices and
fruit rinds. Add the cottage cheese and blend all the ingredients well.
Stir in the butter, then add the dry mixture, mixing well. Pour the
mixture into the prepared crust and bake for 1 hour. NOTE: Again this is
more like a quick bread, and you can increase the sugar if you like as
this is not particularly sweet.
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Florida Bay Snickers Cheesecake
Recipe By :
Categories :
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1 9" unbaked pie shell
1 1/2 pound cream cheese -- cubed
1 1/4 cup sugar
1 teaspoon vanilla
3 eggs -- divided
6 snickers bars -- regular size
2 ounce caramels
1 tablespoon whipping cream
2 ounce semisweet chocolate morsels
3 tablespoon whipping cream
peanuts -- chopped for garnish
Using a 9" pie shell, remove fluted rim (reserve for another use) and
place pie shell in bottom of 9" springform pan. Bake in 350 F oven until
golden brown. Allow pan to cool, grease sides of pan; set aside. In a
mixing bowl, place cream cheese, sugar, vanilla, and 1 egg. With flat
beater, mix until smooth. Scrape down sides of bowl with spatula and add 2
eggs. Mix until smooth and completely blended. Cut each Snickers candy
bars length-wise once, then cut crosswise into 14 to 16 pieces. Fold
Snickers chunks into cream cheese batter with rubber spatula. Pour batter
into prepared crust in spring-form pan. Bake in 275 F oven for 2 hours.
cool completely in refrigerator. Remove from springform pan and place on
service plate. Melt caramels with 1 Tb whipping cream in microwave oven.
Remove from microwave and blend completely with whisk. Spread caramel on
top of cheesecake to within 1" of edge. Melt semisweet chocolate morsels
with 3 Tb of whipping cream in microwave oven for 30 seconds on high
setting. Remove fr om microwave, blend completely with whisk. Spread on
top of cheesecake over caramel to 1/2" of edge. Sprinkle top of cheesecake
with chopped peanuts.
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Fluffy Pineapple Cheesecake
Recipe By :
Categories :
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drnd29a
2 package lady fingers (unfilled)
2 package cream cheese (8 oz size)
1 20 ounce can crushed pineapple
1/4 cup sugar
16 ounce cool whip
Line bottom and sides of 9 1/2 inch spring form pan with both packages of
lady fingers. Put Cream cheese, sugar and 1/2 can pineapple in bowl and
mix with electric mixer about 1 1/2 minutes. Add rest of pineapple and mix
well. Fold in all of Cool Whip. Pour entire ingredients over lady fingers.
Refrigerate 5 or 6 hours before serving. NOTE: This takes just a few
minutes to put together and needs no cooking.
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Frangelico Cheese Cake
Recipe By :
Categories :
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4 8 oz. pkges. cream cheese
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup frangelico
graham cracker crust
Blend all ingredients well. Pour into pie crust or a graham cracker crust
pressed into a spring form. Preheat oven to 350 deg. and bake 40 -50 min.
Chill before serving. Pamphlet
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French Cheesecake
Recipe By :
Categories :
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-----crust-----
shortbread
1 pound cream cheese
1/2 pound french cheese -- *
1/3 cup sugar -- granulated
1 tablespoon unbleached flour
1/4 cup sour cream
1/4 cup heavy cream
1 teaspoon real vanilla extract
1 tablespoon confectioners' sugar
NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS
* Use the Soft Double Creme French Cheese in this recipe.
~------------------------------------------------------ ~-----------------
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the cream cheese and the double creme, then add the sugar and flour and
beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy
cream and vanilla. Beat the egg whites until they are frothy, then
gradually add the confectioners' sugar and beat until the whites form
stiff peaks. Fold the whites into the cheese mixture. Pour the mixture
into the prepared crust and bake for 45 minutes, or until the center is
firm. Cool to room temperature, then chill before serving.
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Frozen Chocolate Cheesecake Torte
Recipe By :
Categories :
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1 cup chocolate wafer cookie crumb
1 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
3 ounce unsweetened chocolate -- melt
1 1/2 cup heavy cream -- whipped
Preheat oven to 350 F. In a small bowl, combine crumbs and butter;mix

well. Press firmly into bottom of a 9-inch springform pan. Bake 10
Minutes. In a medium bowl, combine cream cheese, sugar, vanilla and salt.
Beat with electric mixer on medium speed until smooth. Add chocolate and
beat 2 minutes. Fold in whipped cream. Stir in pecans. Turn into baked
crust, spreading evenly. Freeze eight hours or longer, until firm. Cover
tightly and store in freezer. Remove from freezer 1/2 hour before serving
for ease in cutting. From 365 Great Chocolate Desserts.
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Gala Apricot Cheesecake
Recipe By :
Categories :
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2 1/4 cups quick oats, uncooked
1/3 cup cold water
2 tablespoons brandy
1/2 cup dried apricots, fine chop
10 ounces (1 jr) apricot preserves
1 tablespoon brandy
Combine oats, brown sugar, flour and margarine, press onto bottom of
9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften
gelatin in water; stir over low heat until dissolved. Combine Cream
Cheese and granulated sugar, mixing at medium speed on electric mixer
until well blended. Gradually add gelatin and brandy to cream cheese
mixture mixing until well blended. Chill until slightly thickened; fold
in apricots and whipped cream. Pour into crust; chill until firm. Heat
combined preserves and brandy over low heat; cool. Spoon over cheese-
cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese
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German Kasekuchen
Recipe By :
Categories :
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-----crust-----
4 tablespoon butter -- no margarine
1 egg -- large
1 teaspoon baking powder
3 cup cottage cheese -- 1 1/2 lbs
1/2 cup cornstarch
1 teaspoon baking soda
1 cup sugar -- granulated
4 eggs -- large
1/2 teaspoon lemon rind -- grated
1/2 teaspoon vanilla extract -- real only
1 cup sour cream
1 cup raisins
CRUST: In a large mixing bowl, blend all the ingredients, cutting in the
butter and working the mixture with your hands until it is well mixed and
workable. Divide the dough into 2 equal portions. Use one half to line
the bottom of a greased 9-inch springform pan, the other half to line the
sides of the pan. Either roll out the dough or press it in with your
fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees
F. Press the cottage cheese through a sieve. Combine the cornstarch and
the baking powder and set aside. In a large mixing bowl, combine the
cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until
very smooth. Add the dry mixture to the cheese and blend well. Stir in
the sour cream and raisins. Pour the cheese mixture into the prepared
crust and bake for one hour, or until done. The center will remain soft.
Turn off the oven and prop the door open. Allow the cake to cool to room
temperature. Serve at room temperature as well.
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Gery's Cheesecake
Recipe By :
Categories :
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-----lisa crawley tspn00b-----
-----filling-----
1 pound cream cheese
1 cup sugar
5 eggs
1/4 teaspoon salt
-----topping-----
1 pint sour cream
1/2 cup sugar
1 teaspoon vanilla
sweetened berries optional
-----crust-----
1 graham cracker-deep-dish
Filling: Combine cheese and sugar and mix thoroughly. Add eggs one at a
time, beating after each addition. Beat in salt and vanilla. Turn into
prepared graham cracker crust. Bake 1 hour in preheated 325 oven. Topping:
Combine sour cream, sugar and vanilla. Spread over top of cream cheese
mixture. Return to oven for 5 minutes. Remove and place to chill. Serve
plain or with berries. Makes one deep-dish pie. I have doubled this and
placed in a 11 x 8. Works beautifully. (Prepare crust by using boxed
crushed graham cracker crumbs mixed with butter and press into dish) FROM:
GERY DORONY, cousin to Lisa Crawley TSPN00B. NOTE: YIELD=1 deep dish plus
a couple individual custard cups or it WILL overflow, ASK ROBBIE! <G>
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Ghirardelli Bittersweet Chocolate Cheesecake
Recipe By :
Categories :
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mari bugar-tkms83e
-----crust-----
1/4 cup butter
1 package oreos
2 1/2 cup sugar
43 ounce cream cheese(yes -- 43!)
5 eggs
32 ounce ghirardelli bittersweet
chocolate(not semisweet!)
20 ounce sour cream
1 tablespoon vanilla
2 tablespoon bailey's irish cream
2 tablespoon ghirardelli ground chocolate
if unavailable -- use cocoa
CRUST: Mix in food processor. Press into 13 inch springform pan. Set
aside. CHEESECAKE: Melt chocolate in double boiler, stirring frequently.
Set aside. Beat cream cheese with hand mixer until smooth. Gradually add
sugar. Beat until smooth. Add one egg at a time, beating after each egg.
Fold in sour cream, melted chocolate, ground chocolate, vanilla and
Bailey's. Stir until even consistency. Pour into crust. Bake at 350 F
until set, approximately 2 hours for 13". chill thoroughly. Serves 46 This
is ungodly rich. Serve in very small wedges. even heavy eaters can't eat
much at once, and I have seen a lot of this get thrown away because the
person couldn't finish. Don't substitute semi-=sweet chocolate or milk
chocolate for the bittersweet.
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Ginger Honey Cheesecake
Recipe By :
Categories :
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nancy berry (cwbj78a)
-----crust-----
1 cup fine graham cracker crumbs
(about 8 full crackers)
1 tablespoon sugar
1/4 cup unsalted butter -- cold
cut into 1/4 inch pieces
-----filling-----
1 pound cream cheese -- at room temp.
1/2 cup honey
1/2 cup sugar
2 large eggs -- at room temp.
1 1/4 cup sour cream
1 tablespoon fresh lemon juice
1 1/2 teaspoon vanilla extract
2/3 cup golden raisins
finely minced
1 tablespoon candied ginger -- or more
(to taste) finely minced
Here's the recipe you wanted from Ken Haedrich's Home For the Holidays
cookbook. Butter the sides only of an 8-in. springform pan. Make the crust
by mixing the cracker crumbs and 1 T. sugar in a bowl. Add the butter and
rub it in until all of the crumbs are dampened by the fat. Distribute the
crumbs loosely but evenly in the pan and press them in ; pushing them
slightly up the sides. Cover and chill while you make the filling; preheat
the oven to 350 degrees F. Using an electric mixer, cream the cream
cheese, honey, and sugar until light and fluffy. Beat in the eggs one at a
time, then add the remaining ingredients and continue to beat until evenly
blended; use the greater amount of ginger if you want a pronounced ginger
flavor, the lesser amount for a subtle effect. Scrape the filling into the
pan and bake for 1 hour and 15 minutes. Cool the cake thoroughly on a
rack--it will take several hours--then cover, still in the pan, and
refrigerate for 12 hours before unmolding and slicing.
Note: Ken Haedrich writes, "I have played around some with baking
cheesecakes in a water bath, curious to see if it made any difference in
the final cake. It seems to improve the texture a little bit, making it
creamier. And I'm not sure if this is just a coincidence, but my water
bath cakes don't split on top after they come out of the oven, perhaps
Formatted by Elaine Radis
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Graham Cracker Cheesecake Crust
Recipe By :
Categories :
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1/3 cup sugar
om ine all ingredients. press
i
1 m nd
halfway up side of 9 inch springform pan. Bake at 350 degrees for 8 to 10

minutes; cool and fill.
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Heath Bar Mocha Cheesecake
Recipe By :
Categories :
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8 heath english toffee bars -- 1.4 oz size
-----crust-----
9 ounces chocolate wafer cookies
3 tablespoons butter -- melted
-----filling-----
1 1/3 cups heavy cream
5 tablespoons instant coffee crystals
24 ounces cream cheese -- softened
1 cup sugar
4 eggs
1 tablespoon vanilla extract
-----topping-----
12 ounces milk chocolate chips
Preheat oven to 325:. Coarsely chop 4 Heath bars. Finely chop remaining 4
bars. Reserve separately. CRUST: IN a food processor, grind cookies into
fine crumbs. Add melted butter and process until mixed. Press into bottom
and about 1" up sides of a 9 1/2" springform pan. Sprinkle coarsely
chopped Heat bars over crust. Refrigerate while preparing filling.
FILLING: In a 1-cup glass measure, combine 1/2 cup cream and coffee
crystals. Heat in a microwave oven on HIGH 40-60 seconds, or until coffee
dissolves when stirred. Refrigerate until cool, about 15 minutes. IN a
large bowl, beat together cream cheese and sugar with an electric mixer on
medium speed until smooth, 1-2 minutes. Beat in 1/2 cup cream, eggs, and
vanilla until well mixed, 1-2 minutes. With mixer on low speed, beat in
chilled coffee-cream mixture; continue beating 5 minutes. Turn into
prepared crust. Bake 1 hour and 15-20 minutes, or until cheesecake looks
set around edges and center still jiggles slightly. Let cake cool; then
refrigerate. TOPPING: When cake is cool, in top of a double boiler, heat
together chocolate chips and remaining 1/3 cup cream, stirring often,
until melted and smooth. Let cool in refrigerator until slightly
thickened. Spread topping over cheesecake. Sprinkle finely chopped candy
bars on top. Refrigerate until chocolate layer is set and cake is well
chilled, 6 hours. Run a knife around edge of pan to loosen cake and remove
springform side of pan.
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Heavenly Chocolate Cheesecake
Recipe By :
Categories :
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2 cup vanilla wafers -- fine crush
1 cup ground toasted almonds
1/2 cup sugar
12 ounce milk chocolate chips
1/2 cup milk
1 package env. unflavored gelatin
1/2 cup sour cream
1/2 cup heavy cream -- whipped
garnishes *
* Garnishes to include whipped cream and chocolate shavings (optional). In

large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2
inches up the sides. Set aside. Melt over hot (not boiling) water milk
chocolate chips; stir until smooth. Set aside. Pour milk into small
saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low
heat, stirring constantly until gelatin dissolves. Set aside. In large
bowl, combine cream cheese, sour cream, and melted chocolate chips; beat
until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped
cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife
around edge of cake to separate from pan; remove rim. Garnish with whipped
cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake
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Heavenly Dessert Cheesecake

Recipe By :
Categories :
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1 tablespoon graham cracker crumbs
1 cup low fat cottage cheese
16 ounces nufchatel cheese
2/3 cup sugar
2 tablespoons skim milk
1/4 cup almond extract
NOTE: Neufchatel Cheese should be LIGHT Philly brand Neufchatel Cheese

and it should be softened.
Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs.

Dust bottom; remove excess crumbs. Put cottage cheese in blender
container Cover; process on high speed until smooth. In large mixing bowl
of electric mixer, combine cottage cheese, neufchatel cheese, sugar and
flour. Mix at medium speed until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in milk and extract; pour into
pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost
set. (Center of cheesecake appears to be soft, but firms upon cooling.)
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top
with fresh slices of strawberries or blueberries, if desired. VARIATION:
Prepare pan as directed; omit blender method. Place cottage cheese in
large bowl of electric mixer; beat cottage cheese at high speed until
smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed
until well blended. Continue as directed.
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Holiday Eggnog Cheesecake
Recipe By :
Categories :
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1/4 cup sugar
1/4 cup cold water
1/4 cup sugar
1 cup eggnog
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch
springform pan. Soften gelatin in water; stir over low heat until
dissolved. Combine cream cheese and sugar, at medium speed on electric
mixer until well blended. Gradually add gelatin and eggnog, mixing until
blended. Chill until slightly thickened; fold in whipped cream. Pour
over crust; chill until firm. VARIATION: Increase sugar to 1/3 C.
Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract.
Continue as directed.
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How To Bake A Perfect Cheesecake
Recipe By :
Categories :
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-----rita taule btvc62a-----
-----tips from rita-----
1. Wrapping the pan with foil keeps it watertight.
2. If you grease the sides of the pan first, the surface will not crack
when the cake starts to shrink on cooling. (It always shrinks a little).
3. Chill thoroughly before unmolding. In fact, I make my cheesecakes one

day ahead of serving and leave it in the springform till I'm ready to use
it.
4. The water bath pan must NOT be higher than the springform pan or it
will slow down baking. Also, put no more than 1" of water in the pan.
5. Check oven temperature for accuracy.
6. When cheesecake is done, turn oven off, DO NOT OPEN DOOR, let sit for
1 hour. Then remove, place on a rack, and let cool to room temperature
(about 1 hour). Cover with plastic wrap and refrigerate overnight.
7. Use 1 Tablespoon cornstarch per 2 (8 oz) packages of cream cheese.

Use Philadelphia brand cream cheese. It is the best and works EVERY time.
8. IMPORTANT: Use the egg size specified. If none is specified, use
large (not jumbo or extra-large) size.
Reetz says if all of these tips are followed, you should have a fabulous,
non-falling cheesecake. She had to research all of this great information
because as she says "cause I hate to tell you this - but, I get a perfect
cheesecake every time." And I don't doubt that for a minute, Reetz. Liz
Jones
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Hungarian Cheesecake
Recipe By :
Categories :
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-----crust-----
1 1/2 cup unbleached flour -- sifted
1 teaspoon baking powder
4 tablespoon sweet butter -- no margarine
2 egg yolks; large -- *
1/8 teaspoon salt
1 tablespoon lemon juice
cold water -- **
4 eggs -- large
1 cup sour cream
1 cup crushed pineapple -- drained
1/2 cup raisins
* Lightly beat the egg yolks. ** Use only as much cold water as
needed. (3 to 4 TBLS)
~------------------------------------------------------ ~-----------------
Sift together the flour and baking powder, set aside. Cream the butter in
a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing
well. Add the dry mixture, then using your fingers, work the dough into a
smooth consistency. Add the cold water as necessary to work the dough.
Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the
dough to fit the greased bottom of a 9-inch springform pan and place the
dough in the bottom. Use the excess to line the sides of the pan. Chill.
CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese
through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until
well blended. Add the cottage cheese and beat, then stir in the lemon
rind and the sour cream. Separate the remaining egg, saving the yolk for
another recipe, and brush the crust with the white. Com bine the pineapple
and raisins in a bowl, then spread the mixture evenly on the prepared
crust. Pour the cheese mixture on the top of the fruit mixture. Bake for
10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and
bake for about another 35 minutes. Cool to room temperature, then chill.
Serve chilled.
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Impossible Cheesecake
Recipe By :
Categories :
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3/4 cup sugar
1/2 cup Bisquick. baking mix
2 eggs
16 ounces cream cheese -- cut in 1-inch cubes
2 teaspoons vanilla
1/2 teaspoon lemon peel -- grated
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla
Heat oven to 350 degrees.
Grease 9" pie plate.
Place 3/4 cup sugar, baking mix, eggs, cream cheese, 2 tsp. vanilla and
lemon peel in blender container. Blend on high speed, stopping blender
occasionally to stir, until smooth about 3 minutes.
Pour into pie plate.
Bake just until puffed and center is dry, about 30 minutes. (Do not
overbake).
Mix sour cream, 2 Tbsp. sugar and 2 Tsp. vanilla. Spread carefully over
top of cake, cool.
Refrigerate until chilled, at least 3 hours.
Serve with sweetened strawberries if desired.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d by Barb on 4/7/98
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Impossible Chocolate Cheesecake
Recipe By : Southern Living Cooking School Cookbook, Fall, 1982

Categories :
-------- ------------ --------------------------------
2 Cream cheese packages -- see *
3/4 cup Sugar
2/3 cup Bisquick baking mix
2 Eggs
2 Semisweet chocolate -- see **
2 tablespoons Kahula -- see ***
1 teaspoon Vanilla extract
1/2 teaspoon Almond extract
***CHOCOLATE TOPPING***
1 Sour cream -- 8-oz carton
1 ounce Semisweet chocolate square
2 tablespoons Sugar
1 tablespoon Kahula
1 teaspoon Vanilla extract
* 8-oz packages, cubed and softened
** 2 1-oz squares, melted
*** Or any other coffee-flavored liqueur.
Mix all ingredients except chocolate topping in a mixer; beat at HIGH

speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie
plate.
Bake at 350 degrees for 25 minutes or until puffed with a dry center. Cool
5 minutes; carefully spread chocolate topping on top of cheesecake.
Chill 3 hours before serving.
YIELD: One 9-inch pie.
CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook

over low heat, stirring constantly, until chocolate melts. Remove from
heat, and stir in Kahlua and vanilla; cool.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d by Barb on 4/7/98
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Irresistible Company Cheesecake
Recipe By :
Categories :
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-----crust-----
1 package duncan hines chocolate chip
cookie mix
1 egg
-----filling-----
3 package (8oz) cream cheese -- softened
3/4 cup sugar
2 tablespoon flour
3 eggs -- lightly beaten
1 teaspoon vanilla
strawberries(fresh)-garnish
3 tablespoon duncan hines chocolate layer
cake frosting
mint leaves -- for garnish
1. Preheat oven to 350 F 2. FOR CRUST: Combine cookie mix, contents of

buttery flavor packet from Mix and 1 egg in large bowl. Stir until
thoroughly blended. Press into bottom of ungreased 9" springform pan (see
tip). Bake at 350 F for 17-20 minutes or until set and edge is light
brown. remove from oven. INCREASE OVEN TEMPERATURE TO 450 F. 3. FOR
FILLING: Place cream cheese in large bowl. Beat at low speed with electric
mixer; add sugar and flour gradually. Add beaten egg and vanilla extract,
mixing ONLY until incorporated. Pour filling onto warm crust. Bake at 450
F for 10 minutes. REDUCE OVEN TEMPERATURE TO 250 F. Bake for 28-33 minutes
longer or until cheesecake is set. Loosen cake from sides of pan with
knife or spatula. Cool completely on cooling rack. Refrigerate for 2 hours
or until ready to serve. 4. To serve, remove sides of pan. Garnish with
strawberry halves around edge of cheesecake. Heat Chocolate frosting until
thin, drizzle over strawberry halves. Garnish with mint leaves, if
desired. TIP: If your springform pan no longer seals tightly, cover the
outside bottom and sides of pan with aluminum foil before using.
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Italian Cheesecake
Recipe By :
Categories :
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8 ounce mascarpone( or cream cheese)
1 1/2 pound part-skim ricotta cheese
3 egg yolks -- lightly beaten
1/2 cup sugar
2 tablespoon cognac or brandy
2 9" prepared crumb pie crusts
Cream the cheeses together, add egg yolks, sugar, cognac and vanilla. Pour
into prepared pie crusts .Bake at 375 F for 30 minutes or until tester
inserted in center comes out clean. Makes 2 pies. Note: Amaretto,
frangelica or other liqueurs may be substituted for the cognac. For a
plain cheesecake, use only the vanilla. Chopped pecans or other nuts may
be added. From the Dallas Morning News, by Waltrina Stovall. Formatted by
Marge Nemeth.
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Joni "A"S Cheesecake
Recipe By :
Categories :
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-----joni's ssmw41a-----
graham cracker crumbs
1 pound small curd cottage cheese
16 ounce cream cheese(2 pkgs)
1 1/2 cup sugar
4 eggs
1 pint sour cream
1/3 cup corn starch
1 teaspoon vanilla
1/2 cup melted butter or margerine
Grease 9 inch spring form pan and dust with graham cracker crumbs. sieve
cottage cheese into bowl, add soft cream cheese and beat on high speed
until well blended and creamy. Beating at high speed add sugar, then eggs,
Reduce to med speed and add corn starch, lemon and vanilla. Beat until
well Blended. Add melted butter(or marg) and sour cream. Beat until
smooth. Pour into Pan. Bake in 325 degree oven about 1 hour and 10
minutes. Or until firm around edges. Turn off oven and let cake stay in
oven for 2 hours. Remove and cool completely on wire rake. Chill before
removing side of pan. Good Luck and Enjoy from Joni in S.Jersey
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Junior's Cheesecake
Recipe By :
Categories :
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2 tablespoon unsalted butter
graham crackers
7/8 cup sugar
3 tablespoon cornstarch -- sifted
30 ounce cream cheese -- at room temp.
1 extra-large egg
1/2 cup heavy cream
Liberally grease the side and bottom of an 8-inch springform pan with the
butter. Crush to powder enough graham crackers to lightly coat the bottom.
Coat the bottom with the cracker crumbs and refrigerate the pan until
ready to use. Mix the sugar with the cornstarch. Add the cream cheese and
stir to blend well; stir in the egg and blend again. Add the heavy cream,
a little at a time, and mix. Stir in the vanilla. Spoon batter into
prepared pan. Preheat the oven to 450 degrees F. Bake for approximately 40
to 45 minutes, until the top is golden brown. Transfer the cheesecake to a
rack and let it cool for 3 hours. Makes 1 8-inch cheesecake. Developed by
baker Eigel Peterson in 1950. From "The Brooklyn Cookbook" by Lyn
Stallworth and Rod Kennedy, Jr. Formatted for MM by Karen Adler FNGP13B.
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Kahlua Fantasy Chocolate Cheesecake
Recipe By :
Categories :
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linda gross-hxvh61a
-----chocolate crumb crust-----
1 1/3 cup chocolate wafer crumbs
1/4 cup softened butter
1 tablespoon granulated sugar
1 1/2 cup semi-sweet choc. pieces
1/4 cup kahlua
2 tablespoon butter
2 lg. eggs -- beaten
1/4 teaspoon salt
1 cup sour cream
2 8 oz. pkgs. cream cheese*
*Soften cream cheese, and cut in pieces. Prepare chocolate crumb crust and
press firmly in a 9" springform pan. Preheat oven to 350 deg.. In a small
saucepan, over med. heat, melt choc. with Kahlua and butter. Stir until
smooth. Set aside. In bowl, combine eggs, sugar and salt. Add sour cream;
blend well. Add cream cheese to egg mixture; beat until smooth. Gradually
blend in choc. mixture. Turn into prepared crust. Bake 35 min. or until
filling is barely set in center. Turn off heat, and let stand in oven for
15 min. with door open. Then take out of oven and let stand at room temp.
1 hr. Refrigerate several hrs. or overnight. You can garnish with whipped
cream and choc. shavings.
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Lattice Cherry Cheesecake
Recipe By :
Categories :
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1 package (20 oz) cookie mix
1 cup sour cream
3/4 cup sugar
3 large eggs
21 ounces (1 cn) cherry pie filling
NOTE: Cookie mix should be refrigerated Sugar Cookie dough from the
dairy.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices,
slightly overlapping, on bottom and sides of greased 9-inch springform
pan. With floured fingers, seal edges to form crust. Combine cream
cheese, sour cream, sugar and extract, mixing at medium speed on electric
mixer, until well blended. Add eggs, one at a time, mixing well after
each addition. Reserve 1/4 cup batter and chill. Pour remaining batter
over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven
temperature to 450 degrees F. Spoon pie filling over cheesecake. Spoon
reserved batter over pie filling forming a lattice design. Bake at 450
degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch
springform pan. Prepare as directed except for baking. Bake at 350
degrees F., 40 minutes. Increase oven temperature to 450 degrees F.
Continue as directed.
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Lemon Delight Cheesecake
Recipe By :
Categories :
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1 1/2 cups graham cracker crumbs
1/4 cup sugar
1 env. unflovored gelatin
1/3 cup cold water
1/3 cup lemon juice
1/2 cup sugar
1 teaspoon lemon peel -- grated
Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining
onto bottom of 9-inch springform pan. Soften gelatine in water, stir over
low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel;
cook, stirring constantly, over medium heat, 5 minutes. Gradually add to
cream cheese, mixing at medium speed on electric mixer until well blended.
Beat egg whites, until foamy; gradually add remaining sugar beating until
stiff peaks form. Fold into cream cheese mixture; pour over crust. Top
with reserved crumbs; chill until firm.
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Lenny's Cheesecake (Len Loves Sin)
Recipe By :
Categories :
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frances nossen (swtk50b)
4 8 oz pkgs cream cheese -- or 5
(store brand -- not philly)
2 cup sugar
1 teaspoon real vanilla
6 eggs -- beaten
10 ounce sour cream
So here's the recipe for a crustless cheesecake given to me by my friend

of about 30 years; Len Simon.
Soften cream cheese and beat until SMOOTH. (I 'defrost' it in the

nuker.) Add the sugar and vanilla and beat well. Add the eggs and sour
cream. Pour batter into a buttered 10" round, 2" deep cake pan (or
comparable springform). Place pan in another pan of water about 1/2" deep
(I use my broiler pan) and bake @ 350 for 45 - 60 minutes or until top
begins to turn a light toast color. The cake will not be set. Remove from
oven and cool, then refrigerate for about 2 hours. If you have used a
springform pan, you can remove the cake and serve. I use the cake pan, so
I freeze the cake in the pan. To de-pan, I turn a stove burner to high and
move the pan around on the burner for about 45 seconds. Then I invert it
over a plate. If the cake does not fall out of the pan, I give it another
turn on the burner for about 10 seconds and try again. Sometimes, tapping
the inverted pan on the bottom hastens the process. I then either wrap the
cake and replace in freezer for later use or let it continue to defrost in
the fri dge.
AH, I guess these instructions are too detailed for you, but someone else
may need them. Anyway, this is a very basic, creamy cake...good served
with canned toppings, fresh fruit, sauce of your choice, etc. It serves 10
to 16 people, depending on how many of them are watching their weight or
cholesterol. Can be re-frozen. I like it as is, but my uncle has added
hazelnuts to the batter. Who knows Formatted by Elaine Radis
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Lime Delicious Cheesecake
Recipe By :
Categories :
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1 1/4 cup zwieback toast crumbs
2 tablespoon sugar
1/4 cup cold water
1/4 cup lime juice
3 large eggs -- separated
1/2 cup sugar
1 1/2 teaspoon grated lime peel
16 ounce light neufchatel cheese -- soft
2 cup thawed whipped topping
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in
water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 C
sugar and peel; cook, stirring constantly, over medium heat 5 minutes.
Cool. Gradually add gelatin mixture to the softened Light Neufchatel
cheese, mixing at medium speed on electric mixer, until well blended. Stir
in a few drops of green food coloring, if desired. Beat egg whites until
foamy; gradually add remaining sugar, beating until stiff peaks form Fold
egg whites and whipped topping into neufchatel cheese mixture, pour over
crust. Chill until firm. Garnish with additional lime peel, if desired.
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Londonderry Cheesecake
Recipe By :
Categories :
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1 1/2 cup all-purpose flour
sugar
grated lemon peel
1/2 cup butter or margarine
4 egg yolks
vanilla extract
4 (8 oz) pkgs cream cheese
1 cup very sharp cheddar cheese
finely shredded
4 eggs
1/4 cup beer
1/4 cup heavy cream
1/2 teaspoon grated orange peel
Early in the day: 1. In a medium bowl, combine flour, 6 tablespoons

sugar, and 1 teaspoon grated lemon peel. With pastry blender or two knives
used scissor fashion, cut in butter or margarine until mixture resembles
coarse crumbs. With a fork, stir in 2 egg yolks and 1/2 teaspoon vanilla
to form a very stiff dough. Chill 30 minutes. Preheat oven to 425 degrees,
F. 2. Press one third of the chilled dough evenly into the bottom of a 9
inch springform pan. Bake 8 - 10 minutes until golden brown. Cool. Press
rest of dough around sides of pan to within 1 inch of top. Do not bake. 3.
In a large bowl, with mixer at high speed, beat cream cheese until smooth'
gradually add Cheddar cheese, beating until well blended - about 5
minutes. Occasionally scrape bowl with rubber spatula. 4. At medium speed,
gradually beat in 1/2 teaspoon grated lemon peel, 1/2 teaspoon vanilla, 1
3/4 cups sugar, 2 egg yolks, and remaining ingredients until blended. Beat
5 minutes, occasionally scraping bowl. 5. Pour mixture into crust. Bake 10
minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer
or until top is firm when lightly pressed with a finger. 6. Cool in pan on
wire rack. Cake will sink in center, leaving cracks around crust. With
spatula, loosen pan side and remove. Loosen cake from pan bottom; slide
onto plate; chill. Makes about 12 servings.
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Marble Cheesecake
Recipe By :
Categories :
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3 tablespoons sugar
3/4 cup sugar
1 teaspoon vanilla
3 large eggs
1 1 ounce squa unsweeted chocolate -- melted
Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring-
form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese,
sugar and vanilla, beating at medium speed on electric mixer until well
chocolate into 1 cup batter. Spoon plain and chocolate batters
alternately over crust; cutting through batters with knife several times
for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven
temperature to 250 degrees F.; continue baking 30 additional minutes.
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Miniature Cheesecakes
Recipe By :
Categories :
-------- ------------ --------------------------------
1/3 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon margarine, melted
1/4 cup sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1 large egg
NOTE: Garnishes can include fresh fruit, or strawberry or apricot

preserves.
Combine crumbs, sugar and margarine. Press rounded measuring Tablespoons-

ful of crumb mixture onto bottom of each of six paper-lined muffing cups.
Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice,
peel and vanilla, mixing at medium speed on electric mixer until well
blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake
at 325 degrees F., 25 minutes. Cool before removing from pan. Chill.
Top with garnishes just before serving. MAKE AHEAD: Wrap chilled
cheesecakes individually in plastic wrap; freeze. Let stand at room
temperature 40 minutes before garnishing and serving.
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Mocha Chocolate Chip Cheesecake
Recipe By :
Categories :
-------- ------------ --------------------------------
2 1/4 cups graham cracker crumbs
12 ounces semi sweet chocolate chips -- mini sized
2 1/3 cups butter; melted -- cooled
1/2 cup milk
4 teaspoons instant coffee
16 ounces cream cheese -- softened
14 ounces sweetened condensed milk
2 cups heavy cream -- whipped
1 cup chocolate chips
In bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips
and butter, mix well. Pat firmly into 9" springform pan, covering bottom
and 2 1/2" 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. Makes 1 9" Cheesecake.
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New Zealand Kiwi Cheesecake
Recipe By :
Categories :
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***** none *****
Servings: 10
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Northwest Cheesecake Supreme
Recipe By :
Categories :
-------- ------------ --------------------------------
3 tablespoons sugar
1 cup sugar
4 large eggs
1 cup sour cream
21 ounces (1 can) cherry pie filling
Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring
form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar
and flour, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in sour
cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes.
Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen
cake from rim of pan; cool before remolding rim of pan. Chill. Top with
pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely
chopped nuts and 2 T sugar for graham cracker crumbs and sugar.
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Orange Cheesecake And Strawberries
Recipe By :
Categories :
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-----best recipe magazine-april-----
-----the light touch cookbook-----
-----crust-----
1 cup finely crushed vanilla wafer
1 1/2 teaspoon ground cinnamon
1 tablespoon egg white
vegetable-oil cooking spray
16 ounce low-fat cottage cheese
8 ounce neufchatel cheese -- room temp*
1/3 cup sugar
1 tablespoon flour
2 tablespoon orange juice
1 1/2 teaspoon grated orange zest
1 teaspoon vanilla
1 lg navel orange -- sectioned
membranes removed
1 pint ripe strawberries -- slice thin
Preheat oven to 350 F. Combine the vanilla wafer and cinnamon in a bowl.
In a separate bowl, whisk the egg white until foamy, blend it into the
crumbs with a fork. Spray a 9-inch springform pan with a vegetable-oil
cooking spray. press the crumbs in an even layer in the bottom of the
prepared pan. Bake 10 minutes. Cool. reduce the oven temperature to 300 F.
In the bowl of a food processor, combine the cottage cheese, cream cheese,
sugar, flour, orange juice, orange zest and vanilla extract until very
smooth. Spoon into the prepared crust and smooth the top with a rubber
spatula. Bake until set in the center, about 35-40 minutes. Cool in the
pan. Refrigerate until cold. Loosen the sides of the cake with a small
rubber spatula and remove the pan rim. Combine the orange sections and
strawberries. Cut the cheesecake into thin wedges and spoon some fruit on
each serving. Makes 12 servings with 137 calories per serving.
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Orange Upside-Down Cheesecake
Recipe By :
Categories :
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1 1/2 cups unsweetened orange juice
1/4 cup sugar
2 cups orange section
1/2 cup unsweetened orange juice
1 cup sugar
2 teaspoons grated orange peel
Soften Gelatin in juice. Add sugar; stir over low heat until dissolved.
Chill until slightly thickened, but not set. Arrange orange sections on
bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill
until thickened again but not set. Soften gelatin in juice; stir over low
heat until dissolved. Combine cream cheese, sugar and peel, mixing at
medium speed on electric mixer until well blended. Gradually add gelatin
mixture, mixing until well blended. Chill until slightly thickened; fold
in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and
margarine; gently press onto top of cake. Chill. Loosen from rim of pan;
invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon.
Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla
wafer crumbs.
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Orange-Butterscotch Cheesecake
Recipe By :
Categories :
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1 1/4 cup old fashioned oats uncooked
1/4 cup packed brown sugar
2 tablespoon unbleached all-purpose flour
2 teaspoon grated orange peel
1 teaspoon vanilla
4 large eggs
1/2 cup packed brown sugar
1/3 cup light corn syrup
1/4 cup margarine melted
1 teaspoon vanilla
Combine oats, margarine, brown sugar and flour; press into bottom of
9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream
cheese, granulated sugar, peel and vanilla, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5
minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn
syrup and margarine in saucepan; bring to boil, stirring constantly.
Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon
over cheesecake. Garnish with orange slice and fresh mint, if desired.
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Oreo Cheesecake
Recipe By :
Categories :
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-----crust-----
25 oreos
4 tablespoon butter melted
-----filling-----
1 1/4 cup sugar
2 tablespoon flour
4 eggs room temp
3 egg yolks room temp
1 teaspoon vanilla
1 3/4 cup oreos -- crushed approx 15
-----topping-----
1/4 cup sugar
2 cup sour cream
1 teaspoon vanilla
Beat cram cheese, add 1-1/4 C sugar, beat 3 mins. Mix in flour, while
beating, add eggs and yolks, mixing until smooth. Beat in whipping cream
and 1 t vanilla. Pour 1/2 into crust. Sprinkle Oreos, add rest of filling.
Place pan in 425 oven for 15 mins. Reduce heat to 225 and bake for 50 mins
Remove from oven, turn oven temp to 350. Stir sour cream, 1/4 C sugar and
1 t vanilla together, spread over cake, bake 7 mins more. Remove from
oven, cool to room temp in draft-free place. Cover and refrigerate
overnight or up to 3 days. Before serving remove sides of pan. Serve
chilled.
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Original "Philly" Cheesecake
Recipe By :
Categories :
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3/4 cup sugar
1 1/2 teaspoon grated lemnon peel
1 teaspoon vanilla
3 large eggs -- separated
Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, juice,
peel and vanilla, mixing at medium speed on electric mixer until well
blended. Add egg yolks, one at a time, mixing well after each addition.
Beat egg whites until stiff peaks form; fold into cream cheese mixture.
Pour over crust. Bake at 300 degrees F., 45 minutes. Loosen cake from rim
of pan; cool before removing rim of pan. Chill. Top with cherry pie
filling or fresh fruit, if desired.
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Paradise Pumpkin Cheesecake
Recipe By :
Categories :
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-----crust-----
1/2 cup nuts -- finely chopped
1/2 teaspoon ginger
-----cheese layer-----
1/4 cup sugar
1 egg
-----pumpkin layer-----
16 ounce pumpkin -- canned
5 ounce evaporated milk
1/2 cup sugar
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
-----topping-----
1/3 cup margarine
1 cup brown sugar
1 cup walnuts -- chopped
Combine all crust ingredients. Press into bottom of 9" springform pan.
Combine all cheese layer ingredients. Pour over crust. Combine all pumpkin
layer ingredients. Pour over cream cheese layer. Bake at 325~ for 1 1/2
hours or until set. Combine topping ingredients. Pour over top and put
back in oven. Bake 5 to 10 minutes. 16 servings.
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Peach Cheesecake
Recipe By :
Categories :
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-----crust-----
1 1/2 cup vanilla crumbs
1/4 cup granulated
1/4 cup finely chopped pecans
6 tablespoon sweet butter -- softened
-----filling-----
1 1/2 pound creamed cottage cheese
2 eggs
1 teaspoon vanilla extract
1/2 cup light cream
2 cup canned peaches
drained and crushed
-----topping-----
1 tablespoon granulated sugar
1 cup canned sliced peaches
drained
Pan: 9" springform pan Crust: In a medium-size bowl, combine the vanilla
wafer crumbs, sugar, chopped pecans, and butter. Blend well with fingers,
fork, or pastry blender. Press or pat the mixture onto the bottom and
sides of a well-buttered springform pan. Chill in the freezer for 15
minutes. Filling: In a large bowl, beat the cottage cheese, sugar, and
eggs until smooth. Add the vanilla and light cream and continue to beat
until smooth and fairly thick. Gently fold in the crushed peaches. Pour
the mixture into the chilled pan. Place the springform pan inside of a
larger pan containing 1 inch of water and bake in a preheated 325 degree
oven for 1-1/2 hours. Transfer the cake to a wire rack and allow to cool
for 30 minutes. Topping: In a small mixing bowl, beat the sour cream and
sugar until smooth. Spread the mixture evenly over the top of the cake and
bake in a preheated 350 degree oven for 5 minutes. Transfer the cake to a
wire rack and let cool completely. Remove the sides of the springform pan
and decor ate the top of the cake with the sliced peaches. Refrigerate
overnight. Remove the cake from the refrigerator 2 hours before serving.
From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C
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Peppermint Cheesecake
Recipe By :
Categories :
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1/4 cup cold water
16 ounces soft philly cream cheese
1/2 cup sugar
1/2 cup milk
1/4 cup crushed peppermint candy
3 ounces milk chocolate candy
NOTE: Milk chocolate should be milk chocolate candy bars and they should
be finely chopped.
Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir
over low heat until dissolved. Combine cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Gradually add gelatin,
milk and peppermint candy, mixing until blended, chill until slightly
thickened but not set. Fold in whipped cream and chocolate. Pour over
crust. Chill until firm. Garnish with additional whipped cream combined
with crushed peppermint candies, if desired.
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Praline Cheesecake
Recipe By :
Categories :
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3 tablespoon sugar
3/4 cup dark brown sugar -- packed
2 tablespoon unbleached all-purpose flour
3 large eggs
2 teaspoon vanilla
1/2 cup pecans -- finely chopped
granishes *
* Garnish include Maple Syrup and Pecan halves.

~------------------------------------------------------ ~-------------
~---- Combine crumbs, granulated sugar and margarine; press onto bottom of
9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream
cheese, brown sugar and flour, mixing at medium speed on electric mixer
addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake
at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.,
and continue baking an additional 30 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill. Brush with maple syrup; top with
pecan halves.
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Praline Cheesecake 2
Recipe By :
Categories :
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3 tablespoons sugar
3/4 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla
1/2 cup pecans, finely chopped
maple syrup
NOTE: Garnish include Maple Syrup and Pecan halves.
Combine crumbs, granulated sugar and margarine; press onto bottom of

9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream
cheese, brown sugar and flour, mixing at medium speed on electric mixer
addition. Blend in vanilla; stir in chopped pecans. Pour over crust.
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250
degrees F., and continue baking an additional 30 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill. Brush with maple
syrup; top with pecan halves.
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Pumpkin Cognac Cheesecake

Recipe By :
Categories :
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-----irwin e.solomon jjgf65a-----
-----philly.inquirer-----
-----marilynn marter-----
-----for the crust-----
1 1/2 cup finely crushed graham
cracker crumbs
1/4 cup almonds -- ground
2 tablespoon sugar
1/2 teaspoon ginger -- ground
6 tablespoon unsalted butter -- melted
-----for the filling-----
2 pound cream cheese -- softened
1 1/4 cup sugar
3 tablespoon cognac
3 tablespoon maple syrup
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 lg eggs -- at room temperature
1/4 cup heavy cream
1 cup canned pumpkin
-----for the topping-----
3 tablespoon sugar
1 tablespoon cognac
1 tablespoon maple syrup
1/2 cup sliced almonds -- toasted for
garnish
Generously grease a 10" springform pan with vegetable shortening.. To

prepare the crust,thoroughly combine crumbs,ground almonds,sugar,
ginger,cinnamon,and melted butter..Press firmly into bottom of the greased
springform pan. Set aside. Heat oven to 250 deg.. To prepare filling,beat
softened cream cheese smooth in mixer. Gradually add the sugar,beating
until light and fluffy. Add cognac,maple syrup,ginger,cinnamon and nut
meg. Blend well. Add eggs one at a time. Beat well after each addition.Add
cream and pumpkin.Mix well.Pour filling into unbaked crust,and smooth the
top.Bake for two hours,until soft but firm.Shake pan slightly.Cake should
not wiggle.Remove and let cool on a rack for 30 minutes.After 20
minutes,heat oven to 350 deg. To prepare topping.combine sour
cream,sugar,cognac and maple syrup.Mix thoroughly.Spread topping on cooled
cheesecake.Return assembled cheesecake to oven for 7 minutes.Remove and
let cheesecake cool on a rack for at least 4 hours at room temperature
before removing sides of springform pan. Garnish outer edge of cake with
toasted almond slices.To serve,slice cheesecake with warm knife.Makes 12
or more servings..... Your Link To The Philly.Inquirer Irwin
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Pumpkin Marble Cheesecake
Recipe By :
Categories :
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2 1/4 cup gingersnap crumbs
3/4 cup finely chopped pecans
1 1/8 cup sugar
4 1/2 eggs
1 1/2 cup canned pumpkin
1 1/8 teaspoon cinnamon
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches
up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Reserve 1 c batter, chill. Add remaining sugar,
pumpkin and spices to remaining batter; mix well. Alternately layer
pumpkin and cream cheese batters over crust. Cut through batters with
knife several times for marble effect. Bake at 350 degrees F., 55 minutes.
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Raspberry Cheesecake
Recipe By :
Categories :
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3 tablespoon sugar
10 ounce frozen raspberries -- thawed
1/4 cup cold water
1/2 cup sugar
1 tablespoon grand marnier
1 cup whipping cream -- whipped
Combine crumbs, sugar and butter and press into bottom of 9-inch
springform pan. Bake at 350 F for 10 minutes. Cool. Drain raspberries,
reserving juice. Combine juice, water and gelatin in saucepan and let
stand for 5 minutes. Cook and stir over low heat until gelatin dissolves.
Remove and cool for 10 minutes. Beat cream cheese and sugar on medium
speed until blended. Add raspberries, Grand Marnier, and gelatin mixture.
Beat on low speed until blended. chill in bowl until partially set. Gently
fold whipped cream into mixture and spoon into springform pan. Chill 6-14
hours. Run knife around edge of pan to loosen. remove sides. Top with
fresh raspberries and additional whipped cream if desired. Makes 10
servings.
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Rhubarb Cheesecake
Recipe By :
Categories :
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4 cream cheese -- 8 oz pkg
1 cup sugar
4 large eggs
2 tablespoons flour
1 1/2 cups rhubarb sauce -- thickened*
* Rhubarb Sauce
Heat oven to 325:F. Lightly grease a 9" springform pan. In a large bowl;
with electric mixer, beat the softened cream cheese and sugar until
fluffy. Beat in eggs, one at a time, beating after each addition. Fold in
flour and lemon rind until well combined.. Stir in 1/2 cup of the rhubarb
sauce. Turn into greased pan Bake cake until center is just set-about 1
hour. Turn off oven and allow cake to stay in oven 1 hour longer
Refrigerate cake until ready to serve-4 hours to over night. Loosen edges
and remove sides of pan.Place cake on serving plate and top with remaining
rhubarb sauce.
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Ricotta Cheese Cake
Recipe By :
Categories :
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miriam korn fwjf32a
3 pound ricotta -- drained
2 cup sugar
1/2 cup flour -- sifted
graham cracker crumbs
8 egg yolks
1 grated rind of lemon
1 teaspoon vanilla
1/2 cup cream (optional) -- whipped
8 egg whites
Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks,
beating after each addition. Beat in flour, lemon rind and vanilla. Beat
egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into
ricotta mixture and turn into a 12" spring form pan which has been
well-buttered and sprinkled with graham cracker crumbs. Bake in a
preheated 425 degree oven for the first 10 minutes; lower temperature to
350 degrees and bake for 1 hour. Turn off heat and allow to cool in oven
with door closed. Freezes well. Dust with powdered sugar when served.
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Rocky Road Cheesecake
Recipe By :
Categories :
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1/4 cup cold water
16 ounces soft cream cheese
3/4 cup sugar
1/3 cup cocoa
2 cups mini marshmallows
1/2 cup almonds
Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low
heat until dissolved. Combine cream cheese, sugar, cocoa and vanilla,
mixing at medium speed on electric mixer until well blended. Gradually add
gelatin, mixing until blended. Fold in remaining ingredients; pour over
crust. Chill until firm.
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Rum Raisin Cheesecake
Recipe By :
Categories :
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1 cup old fashioned oats, uncooked
1/4 cup chopped nuts
3 tablespoons brown sugar, packed
2 large eggs
1/2 cup sour cream
3 tablespoons rum
1/3 cup raisins
1/4 cup chopped nuts
2 tablespoons old fashioned oats, uncooked
Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese,
granulated sugar and 2 T flour, mixing at medium speed on electric mixer
addition. Blend in sour cream and rum; mix well. Pour over crust. Cut
margarine into combined remaining flour and brown sugar until mixture
resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over
cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake
from rim of pan; cool before removing rim of pan.
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Savory Spinach Cheesecake
Recipe By :
Categories :
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denise bradshaw bdgm08b
1/2 cup bread crumbs
1 teaspoon parmesan cheese -- grated
1 sm onion -- chopped
vegetable oil
1/4 pound fresh mushrooms -- sliced thin
1 1/2 pound cream cheese
4 eggs
1/2 teaspoon nutmeg
1/4 cup light cream
1/4 cup beer
1 pound fresh spinach -- washed
Combine bread crumbs, butter & parmesan; press into an 8" springform pan.
Bake @350 degrees for 10 min. until lightly browned. Remove from oven;
lower oven temp. to 300. In a skillet saute onion until translucent. Add
mushrooms & cook until they "sweat." Cool. Cream cheese, eggs, nutmeg,
light cream & beer together until light and fluffy. Steam, drain & chop
spinach coarsely. Squeeze in paper towels to remove excess liquid.
Carefully fold mushroom mixture & spinach into cheese mixture. Pour into
prepared crust & bake for 1 1/2 hours. Turn off oven; set door slightly
ajar; and allow cake to cool for 2 hours in oven. Refrigerate for at least
3 hours before removing from pan. From "Brew Cuisine"
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Southwest Appetizer Cheesecake
Recipe By :
Categories :
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shirley ferguson -- mhrh24b
8 ounce ricotta cheese
8 ounce cheddar cheese -- shredded
1 package taco seasoning mix
8 ounce sour cream -- can use light
3 eggs
1 can green chilies, diced -- drained
1/2 cup red bell pepper -- diced
-----topping-----
3/4 cup salsa -- med. or hot
scallions -- chopped
parsley -- chopped
Beat cream cheese, ricotta and cheddar cheese with taco seasoning. Add
sour cream. Beat in eggs one at a time, blending well after each addition.
Fold in chilies and red pepper. Pour into greased 9-inch springform pan.
Bake at 350~ for 50 minutes or until center of cake is firm. Cool on wire
rack for 30 minutes. Refrigerate several hours or overnight. Just before
serving spread salsa over top of cake and garnish with parsley and
scallions. Serve with chips or crackers. Freezes well. **If you do not
have ricotta, you can substitute an additional 8 oz. cream cheese. I have
also topped this with William Sonoma's Geronimo peppers; (in addition to
the toppings mentioned). Made for a very festive look. Unfortunately, I
haven't been able to find these anywhere else.
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Strawberry Cheesecake
Recipe By :
Categories :
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-----------crust------------
1 1/2 cups graham crakers
2 tablespoons sugar
3 tablespoons butter -- melted
----------filling-----------
19 ounces cream cheese; softened
1 cup sugar
2 teaspoons lemon peel; grated
3 eggs
-----------glaze------------
1 cup mashed strawberries
1 cup sugar
3 tablespoons cornstarch
1/3 cup water
Pre-heat oven to 350F. CRUST: Stir together graham cracker crumbs and
sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake
10 minutes. Cool. Reduce oven temperature to 300F. FILLING: Beat cream
cheese in a large mixing bowl. Gradually add sugar, beating until fluffy.
Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell.
Bake 1 hour or until center is firm. Cool to room temperature and then
spread with the strawberry glaze. Chill 3 hours.
GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in

water and strawberries. Cook, stirring constantly, until the mixture
thickens and boils. Boil and stir for 1 minute. Cool thoroughly before
spreading over cheesecake.
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Sun-Sational Cheesecake
Recipe By :
Categories :
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3 tablespoons sugar
24 ounces cream cheese,softened
1 cup sugar
2 tablespoons lemon juice
1 tablespoon grated lemon peel
4 large eggs (1 separated)
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1/4 cup lemon juice
Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring-
form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese,
sugar, flour, juice, peel and vanilla, mixing at medium speed on electric
mixer until well blended. Add three eggs, one at a time, mixing well
after each addition. Beat in remaining egg white, reserve yolk for glaze.
Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven
temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Combine sugar and
cornstarch in saucepan; stir in water and juice. Cook, stirring
constantly, until clear and thickened. Add small amount of hot mixture to
slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring
constantly. Cool slightly. Spoon over cheesecake, chill.
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Sweet Yeast Crust
Recipe By :
Categories :
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1 tablespoon active dry yeast -- 1 pk.
1/4 cup water; warm -- 110-115 deg. f.
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter
1 egg; large -- lightly beaten
Lightly grease the baking pan. Dissolve the yeast in the warm water. In a
large mixing bowl, mix the flour, sugar and salt until well blended. In a
saucepan, heat the milk and butter, then cool to lukewarm. Add the warm
milk and the yeast mixture to the dry ingredients, then add the egg. Blend
well to form a moist soft dough. Knead lightly until the dough is soft and
smooth. Return the dough to a clean greased bowl and cover with a damp
towel. Set the dough in a warm place to rise. Let rise for 1 hour or
until doubled in size. When the dough is ready, punch it down and pat it
into a thin layer. Place the layer into the bottom of the pan folding the
excess dough up the sides of the pan making it as smooth as possible.
Allow the dough to rise again, in the pan until it is doubled, bout 30 to
45 minutes. When the dough is double the crust is ready to be filled.
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Tempting Trifle Cheesecake
Recipe By :
Categories :
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1 1/2 cups soft coconut macaroons
3/4 cup sugar
4 large eggs
1/2 cup sour cream
2 tablespoons sweet sherry
1 teaspoon vanilla
10 ounces red raspberry preserves
1/2 cup whipping cream, whipped
toasted slivered almonds
Soft coconut macaroon cookies crumbs.
Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325
degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium
speed on electric mixture until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in sour cream, whipping cream,
sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and
Chill. Heat preserves in saucepan over low heat until melted. Strain to
remove seeds. Spoon over cheesecake, spreading to edges. Dollop with
whipped cream; top with almonds.
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The Ultimate Cheesecake
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup sugar
5 package softened cream cheese(8oz)
1 3/4 cup sugar
3 tablespoon flour
2 teaspoon lemon peel
1 1/2 teaspoon orange peel
5 large eggs
2 egg yolks
1/4 cup heavy cream
3/4 cup sour cream
1 ripe mango
1/4 cup sugar
1 package frozen raspberries -- lt syrup
1 kiwifruit,pared -- sliced
1/4 cup fresh raspberries
Preheat oven to 450 F. Make crust-With fork, toss graham cracker crumbs
with butter and sugar until moistened. Transfer to 9-inch springform pan.
Evenly press onto pan, sides and bottom. Bake until golden, 5 minutes.
Cool Heat oven to 450 F.Make filling- In large bowl, at high speed, beat
cream cheese with sugar, flour, peels and vanilla until blended. At medium
speed, beat in eggs and yolk, one at a time, scraping bowl occasionally.
Beat in heavy cream. Pour mixture in prepared pan. Bake 10 minutes. Lower
temperature to 300 F. Bake 1 hour, 10 minutes. Filling mixture will be
loose but will set on standing. Cool cake on wire rack 2 hours. With
spatula, spread sour cream over top of cake to within 1/2 inch of edge.
Refrigerate 3 hours or overnight. Pare mango, slice flesh from pit. Cut
enough slices into small triangles to make 1/4 cup. Place remaining in
food processor. Add sugar. Process until pureed. Pour into small bowl. In
clean food processor, puree raspberries with their syrup. Pour through
sieve place d on saucepan. Stir in cornstarch. Bring to boiling, simmer 1
minute(stirring)until thick and clear. Pour into small bowl. Cover,
refrigerate til cold Remove cake from pan, place on serving dish. Spoon
mango and raspberry sauces over top of cake. Garnish with mango, kiwifruit
and fresh raspberries. Pass remaining fruit sauces.
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Vandermint Cheesecake
Recipe By :
Categories :
-------- ------------ --------------------------------
choc. crumb pie crust
1 8 oz. pkge cream cheese
3/4 cup vandermint
1/2 cup milk
1 sm. pkge.instant choc.pudd.
Mix everything together. Spoon into pie crust. Chill. Top with whipped
cream if desired. Pamphlet
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Very Blueberry Cheesecake
Recipe By :
Categories :
-------- ------------ --------------------------------
1 1/2 cups vanilla wafer crumbs
1/4 cup cold water
1 teaspoon grated lemon peel
7 ounces (1 jr) marshmallow creme
3 cups frozen whipped topping(thaw)
2 cups blueberries frozen or fresh
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Chill. Soften gelatin in water, stir over low heat until dissolved.
Gradually add gelatin to cream cheese, mixing at medium speed on electric
mixer until well blended. Blend in juice and peel. Beat in marshmallow
creme; fold in whipped topping. Puree blueberries; fold into cream cheese
mixture. Chill until firm. Garnish with additional frozen whipped
topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese
for cream cheese. Substitute strawberry slices for blueberries Substitute
raspberries for blueberries
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Very Smooth Cheesecake
Recipe By :
Categories :
-------- ------------ --------------------------------
3 tablespoons sugar
1 env unflavored gelatin
1/4 cup cold water
1/2 cup sugar
10 ounces frozen strawberries, thawed
milk
Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir
over low heat until dissolved. Combine cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Drain strawberries,
reserving liquid. Add enough milk to liquid or measure 1 cup. Gradually
add combined milk mixture and gelatin to cream cheese, mixing until well
blended. Chill until slightly thickened. Fold in whipped cream and
strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1
Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and
2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.
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Vidalia Cheesecake
Recipe By :
Categories :
-------- ------------ --------------------------------
6 bacon slices -- diced
1 onion, vidalia, large
chopped
1 garlic clove -- minced
15 ounce ricotta -- light
1/2 cup half & half
2 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper -- cayenne
2 eggs
1/2 cup scallion -- slice thin
IN 10 INCH SKILLET, COOK BACON TIL CRISP, REMOVE & DRAIN ON PAPER TOWELS.
COOK ONIONS AND GARLIC IN DRIPPINGS UNTIL TENDER. DISCARD DRIPPINGS AND
DRAIN VEGGIES IN STRAINER. COMBINE CHEESE, HALF&HALF, FLOUR, SALT, AND
PEPPER. BLEND UNTIL SMOOTH. ADD EGGS, ONE AT A TIME, BLEND UNTIL SMOOTH.
RESERVE 3 TBS OF THE BACON FOR GARNISH...STIR REMAINING BACON AND COOKED
VEGGIES MIXTURE INTO THE CHEESE MIXTURE. LIGHTLY GREASE SIDES OF AN 8 OR
9" SPRINGFORM. POUR BATTER INTO PAN. BAKE 40 MIN @ 350 OR UNTIL CENTER IS
JUST SET. REMOVE TO WIRE COOLING RACK AND COOL TO ROOM TEMPERATURE.
GARNISH WITH REMAINING BACON AND SERVE WITH ASSORTED CRACKERS. CAN ALSO
USE AS HORS D'. Recipe from Bland Farms pamphlet.
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Washington Cheesecake
Recipe By :
Categories :
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-----crust-----
1/4 cup sugar
1/4 cup touch of butter spread
-----filling-----
3/4 cup sugar
2 tablespoon flour
3 eggs
2 tablespoon milk
1 teaspoon vanilla
-----topping-----
2 tablespoon almond-flavored liqueur(opt)
1 21 ounce can cherry pie filling
CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press onto
bottom of 9-inch springform pan. Bake 10 minutes.
FILLING: Increase oven temperature to 450. Beat cream cheese, sugar and
flour at medium speed with electric mixer until well blended. Add eggs,
one at a time, mixing well after each addition. Blend in milk and vanilla;
pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees;
continue baking 30 to 35 minutes or until set. loosen cake from rim of
pan; cool before removing rim of pan. Refrigerate.
From the Official U.S. Olympic Training Table Cookbook Formatted by Rose
Capoccia drnd29a
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Westphalian Cheesecake
Recipe By :
Categories :
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-----crust-----
shortbread
1 1/2 cup cottage cheese -- small curd
1/2 teaspoon vanilla extract
8 ounce cream cheese -- 1 pk.
1 teaspoon cornstarch
6 tablespoon butter
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, cream the butter with the sugar, do not
beat, then add the egg yolks and vanilla. Blend until the mixture is light
and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend
well. In another mixing bowl, beat the egg whites until they form stiff
peaks; then fold them into the cheese batter. Pour the mixture into the
prepared crust and bake for about 1 hour or until the top is a golden
brown. Leave the cake in the oven to cool for 2 hours then chill.
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White Chocolate Raspberry Cheesecake
Recipe By :
Categories :
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-----crust-----
2 cup plain dry bread crumbs
1/2 cup butter
1 teaspoon cinnamon
1/2 cup sugar
-----filling-----
2 pound room temperature cream chees
1 cup sugar
5 jumbo eggs
6 ounce melted white chocolate
1 pint raspberries
1/4 cup cornstarch
-----topping-----
2 tablespoon rum -- optional
1 pint raspberries
1/2 cup water
1/2 cup sugar
1/4 cup cornstarch
For crust: Put pecans in small bowl with butter and microwave on high 1
1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add
butter and nuts and mix well. Pat onto bottom and sides.
For filling: Beat cream cheese until light. Add sugar and beat until
light and fluffy. Add eggs one at a time; beating after each. Add
remaining ingredients except berries and mix well. Pour into pan. Drop
berries on top and push down with fork so that batter covers them. Bake at
350 for 1 1/2 hours in which a pan of water has been placed on the bottom
rack. Remove from oven and run knife around the edge to loosen from pan
and prevent a cracked cake when cooling. For topping: 1 pint raspberries
1/2 cup water 1/2 cup sugar 1/4 cup cornstarch 2 Tbl rum (optional) Stir
sugar and cornstarch WELL in saucepan. Add berries and water and cook over
medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I
refrigerate the cake for a day first, then put topping on just before
serving). This recipes is from Ann Raisler.
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Cheesecake Recipes

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Amaretto Peach Cheesecake

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Bailey's Irish Cream Cheesecake

* Exported from MasterCook *

Baked Vanilla Cheesecake

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Banana Nut Cheesecake

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Black Forest Cheesecake Delight

* Chocolate Chips should be melted.

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Blueberry Cheesecake Macadamia

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Brownie Swirl Cheesecake

Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as

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* Exported from MasterCook *

Cafe Au Lait Cheesecake

Use a 10 inch springform pan. CRUST: In a medium-sided bowl, combine the

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* Exported from MasterCook *

Carrot 'n' Raisin Cheesecake

Combine crumbs, granulated sugar, cinnamon and margarine, press onto

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* Exported from MasterCook *

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Chocoholic's Quick-Fix Cheesecake

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Chocolate Cheesecake-Kcbx-Tv (Audra Mccoy)

CRUST: Crush cookies in blender, food processor, or roller. Melt butter or

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Chocolate Chip Cheesecake Supreme

* Exported from MasterCook *

Chocolate Marble Praline Cheesecake

* For added flavor,toast pecans before chopping. Spread pecans in single

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Chocolate Mint Meringue Cheesecake

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Chocolate Orange Supreme Cheesecake

Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch

* Exported from MasterCook *

Chocolate Turtle Cheesecake

* Chocolate chips should be melted.

* Exported from MasterCook *

Chocolate Velvet Cheesecake

* Exported from MasterCook *

* Exported from MasterCook *

Cocoa-Nut Meringue Cheesecake

* Coconut should be flaked and toasted.

* Exported from MasterCook *

Coconut Choco Cheesecake

* Exported from MasterCook *

Cookies And Cream Cheesecake

* The cookies (24) should be chocolate cream filled cookies and be to as

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Cranberry Cheesecake With Walnut Crust

NOTE: To make sugared cranberries: In a small bowl place a small amount