1 1/2 c Chocolate wafer crumbs
1/3 c Heavy cream
1 c Blanched almonds, lightly toasted and chopped
1/2 c Amaretto
2 ts Vanilla
1/3 c Sugar
4 Eggs
6 tb Butter, softened
2 c Sour cream
24 oz Cream cheese, softened
1 tb Sugar
1 c Sugar
1 c Blanched almonds, lightly
Preheat oven to 375.
Combine crumbs, almonds, sugar and butter.
Pat mixtur on bottom and sides of a 10 inch springform pan. cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla.
Beat in eggs, 1 at a beating well after each addition.
Beat mixture until light.
Pour into crumb lined pan.
Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean.
Let stand on rack 5 minutes.
Combine sour cream, 1 t vanilla, and sugar.
Mix well and spread evenly ove cake.
Bake for 5 more minutes.
Place on rack and let cool completely. cove lightly with wax paper and let chill overnight. When ready to serve, remove sides from pan and garnish with toasted almonds around outer edge and on to of cake.
Wednesday, July 25
Amaretto Peach Cheesecake
3 tb Margarine
1/3 c Sugar
1 Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 tb Unbleached All-purpose Flour
3 Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur
* Peach halves should be drained, and then pureed.
Combine margarine and sugar until light and fluffy.
Blend in egg.
Add flour; mix well.
Spread dough 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.
1/3 c Sugar
1 Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 tb Unbleached All-purpose Flour
3 Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur
* Peach halves should be drained, and then pureed.
Combine margarine and sugar until light and fluffy.
Blend in egg.
Add flour; mix well.
Spread dough 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.
Almond Amaretto Cheesecake
Crust:
1/4 c Sugar
1/4 c Almonds, toasted
1 c Unsifted all-purpose flour
Pinch salt
1/2 c Unsalt butter
1 lg Egg yolk
1/4 ts Almond extract
Filling:
5 pk Cream cheese, softened 8-oz each
1 2/3 c Sugar
2 ts Grated lemon zest
5 lg Eggs plus 2 yolks
1/4 c Heavy cream
3 tb Amaretto liqueur
1 tb All-purpose flour
Strawberries for garnish
Make Crust:
Lightly greased 9-inch springform pan. In food processor, process sugar and almonds until nuts are finely ground.
Add flour and salt; pulse to blend.
Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs.
Add egg yolk and almond extract; pulse just until dough holds together.
Press dough into prepare pan to line bottom and 2 inch up sides.
Refrigerate 1 hour.
Preheat oven to 400.
Bake crust 8 minutes or just until golden.
Place on wire rack; let stand stand until cool.
Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy.
Gradually beat in sugar; beat 3 minutes or until mixture is blended and smooth. Beat in lemon zest.
At medium speed, beat in eggs and yolks, on at a time, beating just until blended after each addition.
At low speed, beat in heavy cream and liqueur.
Beat in flour just until blended.
Increase oven temperature to 500.
Pour filling into cooled crust in pan. Bake 12 minutes.
Reduce oven temperature to 200.
Bake cheesecake 1 hour longer, cover loosely with foil if top browns too quickly.
Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon.
Place cake on cooling rack.
Let stand until room temperature.
Cover; chill 6 hours or overnight.
To serve, run knife around edges of pan to loosen cake.
Remove pan sides.
Place cake on serving dish.
Garnish with strawberries.
Before cutting each slice, dip knife in cold water.
1/4 c Sugar
1/4 c Almonds, toasted
1 c Unsifted all-purpose flour
Pinch salt
1/2 c Unsalt butter
1 lg Egg yolk
1/4 ts Almond extract
Filling:
5 pk Cream cheese, softened 8-oz each
1 2/3 c Sugar
2 ts Grated lemon zest
5 lg Eggs plus 2 yolks
1/4 c Heavy cream
3 tb Amaretto liqueur
1 tb All-purpose flour
Strawberries for garnish
Make Crust:
Lightly greased 9-inch springform pan. In food processor, process sugar and almonds until nuts are finely ground.
Add flour and salt; pulse to blend.
Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs.
Add egg yolk and almond extract; pulse just until dough holds together.
Press dough into prepare pan to line bottom and 2 inch up sides.
Refrigerate 1 hour.
Preheat oven to 400.
Bake crust 8 minutes or just until golden.
Place on wire rack; let stand stand until cool.
Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy.
Gradually beat in sugar; beat 3 minutes or until mixture is blended and smooth. Beat in lemon zest.
At medium speed, beat in eggs and yolks, on at a time, beating just until blended after each addition.
At low speed, beat in heavy cream and liqueur.
Beat in flour just until blended.
Increase oven temperature to 500.
Pour filling into cooled crust in pan. Bake 12 minutes.
Reduce oven temperature to 200.
Bake cheesecake 1 hour longer, cover loosely with foil if top browns too quickly.
Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon.
Place cake on cooling rack.
Let stand until room temperature.
Cover; chill 6 hours or overnight.
To serve, run knife around edges of pan to loosen cake.
Remove pan sides.
Place cake on serving dish.
Garnish with strawberries.
Before cutting each slice, dip knife in cold water.
Tuesday, March 13
Cappucino Chocolate Cheesecake
1 1/4 c Chocolate wafers, crushed
1/8 ts Cinnamon
1 pk Light cream cheese (8 oz)
1 c Sugar
1 c Unsweetened cocoa powder
1 ts Cocoa powder for garnish
2 1/2 c Sour cream
2 Eggs
2 tb Coffee liqueur
1 ts Vanilla
Preheat oven to 350 degrees F. Stir together wafer crumbs and cinnamon.
Pat into bottom of 9- inch springform pan.
Beat cream cheese until light and fluffy.
Beat in sugar and cocoa powder.
Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanilla.
Turn into prepared pan.
Bake for 30 minutes or until set.
Spread remaining sour cream evenly over top.
Return to oven 1 minute to glaze top. Cool to room
temperature, then chill thoroughly, covered.
Remove from springform pan.
Just before serving, dust top with cocoa powder.
1/8 ts Cinnamon
1 pk Light cream cheese (8 oz)
1 c Sugar
1 c Unsweetened cocoa powder
1 ts Cocoa powder for garnish
2 1/2 c Sour cream
2 Eggs
2 tb Coffee liqueur
1 ts Vanilla
Preheat oven to 350 degrees F. Stir together wafer crumbs and cinnamon.
Pat into bottom of 9- inch springform pan.
Beat cream cheese until light and fluffy.
Beat in sugar and cocoa powder.
Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanilla.
Turn into prepared pan.
Bake for 30 minutes or until set.
Spread remaining sour cream evenly over top.
Return to oven 1 minute to glaze top. Cool to room
temperature, then chill thoroughly, covered.
Remove from springform pan.
Just before serving, dust top with cocoa powder.
Black Forest Mini Cheesecakes
24 Vanilla wafer cookies
16 oz Cream cheese; softened
1 1/4 c Sugar
1/3 c Hershey's Cocoa
2 tb All-purpose flour
3 Eggs
8 oz Dairy sour cream
1/2 ts Almond extract
Canned cherry pie filling chilled
Sour Cream Topping
8 oz Dairy sour cream 2 tb Sugar 1 ts Vanilla extract
Heat oven to 325 degrees F. Line muffin cups (2-1/2 inches in diameter), with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful sour cream Topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.
Sour Cream Topping: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved.
16 oz Cream cheese; softened
1 1/4 c Sugar
1/3 c Hershey's Cocoa
2 tb All-purpose flour
3 Eggs
8 oz Dairy sour cream
1/2 ts Almond extract
Canned cherry pie filling chilled
Sour Cream Topping
8 oz Dairy sour cream 2 tb Sugar 1 ts Vanilla extract
Heat oven to 325 degrees F. Line muffin cups (2-1/2 inches in diameter), with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful sour cream Topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.
Sour Cream Topping: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved.
Cherry Cheesecake
Cheesecake:
2/3 c Cottage cheese Artificial sweetener; equal to 6 tb. sugar 1 tb Lemon; rind grated 1/2 ts Vanilla 2 Eggs; separated 1/4 c Evaporated skim milk 1/3 c Instant non-fat dry milk
Cherry Topping:
1 c Sweet cherries; pitted 1/4 c Cherry flavored beverage; dietetic Artificial sweetener; to taste ¼ ts Cherry extract
Cheesecake: Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl. In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350 degrees F.
Topping: In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add extract, spread over baked cheesecake and return to oven 5 minutes more.
2/3 c Cottage cheese Artificial sweetener; equal to 6 tb. sugar 1 tb Lemon; rind grated 1/2 ts Vanilla 2 Eggs; separated 1/4 c Evaporated skim milk 1/3 c Instant non-fat dry milk
Cherry Topping:
1 c Sweet cherries; pitted 1/4 c Cherry flavored beverage; dietetic Artificial sweetener; to taste ¼ ts Cherry extract
Cheesecake: Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl. In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350 degrees F.
Topping: In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add extract, spread over baked cheesecake and return to oven 5 minutes more.
Diabetic Cheesecake
6 Plain graham wafers - 2 1/2 x 2 1/2 inches each
1 1/2 tb Margarine, melted
1 tb Granulated gelatin
1/2 c Cold water
1/3 c Boiling water
1/2 ts Grated lemon rind
1/2 c Fresh lemon juice
Sugar substitute equivalent to 1/4 cup sugar
2 tb Water
2 c (16 oz) cream-style cottage cheese 4% fat
1/2 ts Lemon extract
4 lg Strawberries
Prepare an 8" x 8" x 2" cake pan with vegetable pan-coating; set aside.
Make fine crumbs, with graham crackers (1/2 cup) and mix thoroughly with melted margarine; set aside.
Soak gelatin in cold water.
Combine boiling water and lemon rind; add to gelatin; add lemon juice and sweetener, stirring until completely dissolved.
Chill until it is the consistency of unbeaten egg whites.
Put 2 tablespoons water, cottage cheese, and lemon extract into a blender or food processor and cover; turn to high speed for 10-15 seconds.
Add partially set gelatin mixture; turnto high speed 15 seconds or until well blended. Pour into prepared pan.
Sprinkle graham cracker crumbs evenly over top.
Wash, hull, and dry strawberries. Slice in halves lengthwise.
Arrange on top of cake so that, when cut into eight servings (4 by 2 inches), each will have a strawberry garnish in center.
Chill several hours, until set.
1 1/2 tb Margarine, melted
1 tb Granulated gelatin
1/2 c Cold water
1/3 c Boiling water
1/2 ts Grated lemon rind
1/2 c Fresh lemon juice
Sugar substitute equivalent to 1/4 cup sugar
2 tb Water
2 c (16 oz) cream-style cottage cheese 4% fat
1/2 ts Lemon extract
4 lg Strawberries
Prepare an 8" x 8" x 2" cake pan with vegetable pan-coating; set aside.
Make fine crumbs, with graham crackers (1/2 cup) and mix thoroughly with melted margarine; set aside.
Soak gelatin in cold water.
Combine boiling water and lemon rind; add to gelatin; add lemon juice and sweetener, stirring until completely dissolved.
Chill until it is the consistency of unbeaten egg whites.
Put 2 tablespoons water, cottage cheese, and lemon extract into a blender or food processor and cover; turn to high speed for 10-15 seconds.
Add partially set gelatin mixture; turnto high speed 15 seconds or until well blended. Pour into prepared pan.
Sprinkle graham cracker crumbs evenly over top.
Wash, hull, and dry strawberries. Slice in halves lengthwise.
Arrange on top of cake so that, when cut into eight servings (4 by 2 inches), each will have a strawberry garnish in center.
Chill several hours, until set.
Cappuccino Cheesecake Pie with Pecan Sauce
1 10" pie crust
Filling:
3 pk (8 oz) cream cheese; softened
1 3/4 c Firmly packed dark brown sugar
4 Eggs
2 tb Strong coffee
Sauce:
1 c Firmly packed dark brown sugar
1 c Whipping cream
1/2 c Butter
1/4 c Strong coffee
2 tb Coffee-flavored liqueur or strong coffee
1 c Pecan halves
Heat oven to 350 degrees F.
In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth. Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust.
Bake at 350 degrees F for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours.
Sauce: In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in 1 cup pecan halves. To serve, pour warm sauce over each serving. Garnish with whipped cream and pecan halves.
Filling:
3 pk (8 oz) cream cheese; softened
1 3/4 c Firmly packed dark brown sugar
4 Eggs
2 tb Strong coffee
Sauce:
1 c Firmly packed dark brown sugar
1 c Whipping cream
1/2 c Butter
1/4 c Strong coffee
2 tb Coffee-flavored liqueur or strong coffee
1 c Pecan halves
Heat oven to 350 degrees F.
In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth. Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust.
Bake at 350 degrees F for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours.
Sauce: In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in 1 cup pecan halves. To serve, pour warm sauce over each serving. Garnish with whipped cream and pecan halves.
Banana Cream Cheesecake
1 Yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pk (3-oz) instant vanilla pudding
2 c Milk
3 Or 4 bananas
1 lg Container Cool Whip
1 c Chopped nuts
Beat cream cheese until creamy.
Add milk, gradually; add pudding, beating until well mixed.
Pour over cooled cake.
Slice the bananas over cake.
Cover with Cool Whip and top with nuts.
8 oz Cream cheese, room temperature
1 pk (3-oz) instant vanilla pudding
2 c Milk
3 Or 4 bananas
1 lg Container Cool Whip
1 c Chopped nuts
Beat cream cheese until creamy.
Add milk, gradually; add pudding, beating until well mixed.
Pour over cooled cake.
Slice the bananas over cake.
Cover with Cool Whip and top with nuts.
Chocolate Velvet Cheesecake
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream sheese and brown 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 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.
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream sheese and brown 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 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.
Tuesday, November 28
Cherry Cheesecake
1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. 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.
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. 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.
Chocolate Cherry Cheesecake
8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)
In large bowl, combine chocolate wafer crumbs and butter.
Pat firmly into 9-inch spring form pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F.
Combine over hot (not boiling) water, chocolate chips and heavy cream.
Stir until morsels are melted and mixture is smooth.
Set aside. In large bowl, combine cream cheese and sugar, beating until creamy.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture, cherry liqueur, and vanilla, mix until blended.
Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.
Turn oven off. Let stand in oven with door ajar 1 hour.
Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge.
Decorate edge with whipped cream, if desired.
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)
In large bowl, combine chocolate wafer crumbs and butter.
Pat firmly into 9-inch spring form pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F.
Combine over hot (not boiling) water, chocolate chips and heavy cream.
Stir until morsels are melted and mixture is smooth.
Set aside. In large bowl, combine cream cheese and sugar, beating until creamy.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture, cherry liqueur, and vanilla, mix until blended.
Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.
Turn oven off. Let stand in oven with door ajar 1 hour.
Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge.
Decorate edge with whipped cream, if desired.
Chocolate Orange Supreme Cheesecake
1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. Chips Melted
2 tb Orange Flavored Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan.
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 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 batters over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. Chips Melted
2 tb Orange Flavored Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan.
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 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 batters over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Cappuccino Cheesecake
1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c 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.
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c 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.
Chocolate Raspberry Cheesecake
1 1/2 c Crème-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed.
** This 6 ozs of Chocolate chips should be melted and cooled slightly.
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
Add Red Raspberry preserves; mix well.
Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
Bake at 325 degrees F., 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth.
Spread over cheesecake.
Chill. Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed.
** This 6 ozs of Chocolate chips should be melted and cooled slightly.
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
Add Red Raspberry preserves; mix well.
Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
Bake at 325 degrees F., 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth.
Spread over cheesecake.
Chill. Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
Thursday, October 19
Coconut Chocolate Cheesecake Recipe
1 c Grham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
2 oz Unsweetened Baking Chocolate
2 tb Margarine
16 oz Cream Cheese, Softened
1 1/4 c Sugar
1/4 ts Salt
5 ea Large Eggs
1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream
2 tb Sugar
2 tb 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 blended.
Add eggs, one at a time, mixing well after each addition.
Blend 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.
3 tb Sugar
3 tb Margarine, Melted
2 oz Unsweetened Baking Chocolate
2 tb Margarine
16 oz Cream Cheese, Softened
1 1/4 c Sugar
1/4 ts Salt
5 ea Large Eggs
1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream
2 tb Sugar
2 tb 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 blended.
Add eggs, one at a time, mixing well after each addition.
Blend 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.
Chocolate Turtle Cheesecake Recipe
2 c Vanilla Wafer Crumbs
6 tb Margarine, Melted
14 oz Carmels ( 1 bag)
5 oz (1 cn) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan.
Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth.
Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with
whipped cream, additional chopped nuts and maraschino cherries, if desired.
6 tb Margarine, Melted
14 oz Carmels ( 1 bag)
5 oz (1 cn) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan.
Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth.
Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with
whipped cream, additional chopped nuts and maraschino cherries, if desired.
Chocolate Chip Cheesecake Supreme Recipe
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips
Combine crumbs and magarine; press onto bottom of 9-inch springform pan.
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.
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips
Combine crumbs and magarine; press onto bottom of 9-inch springform pan.
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.
Friday, October 13
Black Forest Cheesecake Delight Recipe
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
16 oz Cream Cheese Softened
2/3 c Sugar
2 Large Eggs
6 oz Semi-sweet Chocolate Chips, melted
1/4 ts Almond Extract
21 oz Cherry Pie Filling (1 Cn)
Frozen Whipped ToppingThawed
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.
3 tb Margarine, Melted
16 oz Cream Cheese Softened
2/3 c Sugar
2 Large Eggs
6 oz Semi-sweet Chocolate Chips, melted
1/4 ts Almond Extract
21 oz Cherry Pie Filling (1 Cn)
Frozen Whipped ToppingThawed
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.
Chocolate Chip Cheesecake Recipe
Crust Bottom:
2 c Graham cracker crumbs
1/4 c Sugar
6 tb Butter, melted
Cake:
2 1/4 lb Cream Cheese
1 2/3 c Sugar
5 Eggs
1 c Bailey's Irish Cream
1 tb Vanilla Extract
1 c Semisweet Chocolate Chips
Topping:
1 c Whipping Cream
2 tb Sugar
1 ts Instant Coffee Powder
Garnish:
Chocolate curls
Preheat oven to 325 degrees.
Coat a 9" springform pan with nonstick vegetable spray.
Combine crumbs and 1/4 cup of sugar in the pan and stir in the melted butter.
Press mixture into bottom and 1 inch up the sides of the pan.
Bake until light brown, about 7 minutes.
In a food processor, beat cream cheese, add 1-2/3 cup sugar and eggs and mix.
Blend in Bailey's and vanilla.
Sprinkle half of the chocolate chips over crust and spoon in filling.
Sprinkle with remaining chocolate chips.
Bake cake until puffed, springy in center and golden brown, about 1 hour and 20 minutes.
Cool cake completely. Beat whipping cream, 2 tablespoons sugar and coffee powder until peaks form.
Spread mixture over cooled cake and garnish with chocolate curls.
Serves 12 to 15.
2 c Graham cracker crumbs
1/4 c Sugar
6 tb Butter, melted
Cake:
2 1/4 lb Cream Cheese
1 2/3 c Sugar
5 Eggs
1 c Bailey's Irish Cream
1 tb Vanilla Extract
1 c Semisweet Chocolate Chips
Topping:
1 c Whipping Cream
2 tb Sugar
1 ts Instant Coffee Powder
Garnish:
Chocolate curls
Preheat oven to 325 degrees.
Coat a 9" springform pan with nonstick vegetable spray.
Combine crumbs and 1/4 cup of sugar in the pan and stir in the melted butter.
Press mixture into bottom and 1 inch up the sides of the pan.
Bake until light brown, about 7 minutes.
In a food processor, beat cream cheese, add 1-2/3 cup sugar and eggs and mix.
Blend in Bailey's and vanilla.
Sprinkle half of the chocolate chips over crust and spoon in filling.
Sprinkle with remaining chocolate chips.
Bake cake until puffed, springy in center and golden brown, about 1 hour and 20 minutes.
Cool cake completely. Beat whipping cream, 2 tablespoons sugar and coffee powder until peaks form.
Spread mixture over cooled cake and garnish with chocolate curls.
Serves 12 to 15.
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