How To Make Yogurt

Another ingredient in a lot of cheesecakes is yogurt. Since we've made goat cheese, let's try something a bit harder, yogurt. It's not too much harder, it just needs a constant temperature to set correctly. During the winter months, this may be a bit harder than summer months. Let's try it anyway, shall we?

You will need a double boiler, or a large pot with a smaller pot to sit inside it. A candy thermometer, a wire whisk or metal spoon, containers to put the yogurt in to thicken, an igloo type of cooler, or heating pad to keep the temperature steady, or a gas pilot light.

Ingredients:
1 8oz container of plain cultured yogurt
8 cups milk (goat, cow, 2%, whole, skim, whatever)
2 cups cream (optional)
2 T powdered milk (optional) - this helps thicken the yogurt

Directions:

1. Sterilize all containers, spoons and pots.
2. put enough water in the larger pot for the smaller pot to have water half way up the sides.
3. Bring the water to a boil.
4. pour milk, powdered milk, and cream into the smaller pot, then place it in the boiling water.
5. Put the thermometer in the milk and stir continually until the milk reached about 180* F, do not let the milk boil.
6. Keep the milk at 180* for two to three minutes, then kill the heat.
7. Place pan in sink of cold water and let it cool until it reaches between 105* and 110* F
8. Stir the yogurt until it is smooth and liquid, then add it to your milk.
9. stir until it is well incorporated into the milk.
10. Pour the yogurt mixture in sterilized containers and place on pilot light, heating pad, oven, or cooler (If using cooler, pour warm tap water around the jars)
11. cover and leave alone for about 6 hours.
12. your yogurt should be thickened now and can be put in the fridge. Yogurt will keep for about 2-3 weeks in the fridge.

Now you're ready to make yogurt cheesecake, or even yogurt cheese. Enjoy and happy cheesing!

Pick Your Fruit!

Many kinds of fruit are used in cheesecakes, Some of them probably shouldn't. To me, banana does not sound good as a cheesecake additive, however to other's it might.
I love cheesecakes with a hint of lemon or other citrus. Strawberries and cherries are also wonderful in cheesecake. My favorite of the berries though is cranberry. yum!


Here is a listing of fruit I've seen in cheesecakes, take your pick and enjoy.

Citrus: It adds just a hint of something, if too much is added, it will bake the cheesecake coagulate though.

Peaches: Always a favorite during the summer months. Use lemon juice and sugar to prevent browning.

Blueberries: Not as tart as raspberries or blackberries, but still adds a unique taste.

Blackberries & Raspberries: Wonderful for summertime or anytime. Seeds could be a problem for people with dentures or cavities.

Strawberries: One of the all time favorites for toppings.

Cherries: The traditional topping for a New York cheesecake.

Apricots: My grandfather's favorite fruit, care must be made to prevent browning of fruit.

Kiwi: My son loves these fuzzy things, once again seeds could be a problem. Make sure they are ripe, otherwise they are way too tart.

Bananas: Go well with kiwi. Not a favorite of mine though, could be good with peanut butter, though.

Apples: Do nothing for the smoothness of the cheesecake, but if you use the right kind could add a bit of zip to your cake.

Grapes & Raisins: They add a nice flavor. Raisins go well with nuts and other dried fruit.

Cranberries: I love cranberries. My son has been known to eat whole cans of cranberry sauce in one setting. These are excellent in cheesecake if sweetened enough.

Pineapple: A sweet addition to any cheesecake, fresh or canned.

Chocolate Peppermint Cheesecake

One of my favorite things about the holidays is peppermint ice cream. I love mint chocolate ice cream almost as much as I love Coldstones' cheesecake ice cream, (but that's something to be enjoyed when you're by yourself and you can indulge in a whole bucket for yourself.) Anyway, mint ice cream is just about one of the best Christmas treats, especially the peppermint ice cream. These recipes are reminisce of peppermint ice cream, and you don't have to wait until Christmas to have them ;)

Chocolate Peppermint Cheesecake
Ingredients:
1 c. graham cracker crumbs
3 T melted butter
3 T sugar
3 8-oz pkg. cream cheese
3 eggs
4 1-oz squares white baking chocolate
3/4 c. sugar
1/2 c. crushed candy canes
whipped topping
red and green sugar (optional)

Directions:

1. Mix graham cracker crumbs, 3 T sugar and melted butter together to make crust.
2. Press mixture into bottom of 10″ spring form pan. Bake crust at 325°F for 10 minutes.
3. Cool.
4. Mix cream cheese and 3/4 c. sugar until just blended. Add eggs, one at a time, mixing after each until blended.
5. Melt white chocolate in double boiler and stir into cream cheese mixture. Gently fold in crushed candy canes.
6. Pour mixture over cooled crust.
7. Bake 45-50 minutes at 325°F or until center is almost set.
8. Cool completely, then refrigerate for (at least) 4 hours.
9. When ready to serve, spread a thin layer of whipped topping on top of cheesecake and sprinkle with more crushed candy canes and red and green sugar.

Peppermint Cheesecake
Ingredients:

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
1 envelope unflavored gelatin
1/4 cup water, cold
16 ounces cream cheese
1/2 cup sugar
1/2 cup milk
1/4 cup peppermint candies, Crushed
1 cup whipping cream, whipped
3 ounces milk chocolate candy bars, finely chopped

Directions:

1. Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
2. Bake at 350 degrees F., 10 minutes.
3. Cool.
4. Soften gelatin in water; stir over low heat until dissolved.
5. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
6. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.
7. Fold in whipped cream and chocolate.
8. Pour over crust.
9. Chill until firm.
10. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

Chocolate Mint Meringue Cheesecake

Ingredients:
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
2 tablespoons sugar
24 ounces cream cheese, softened
2/3 cups sugar
3 large eggs
1 cup mint chocolate chips, melted
1 teaspoon vanilla extract
3 large egg whites
7 ounces marshmallow creme

Directions:

1. Combine crumbs, margarine and 2 tbsp sugar; press onto bottom of 9-inch spring-form pan. Bake at 350° F. for 10 minutes.
2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition.
4. Blend in melted mint chocolate and vanilla; pour over crust.
5. Bake at 350° F. for 50 minutes.
6. Loosen cake from rim of pan; cool before removing rim of pan.
7. Chill.
8. Beat egg whites until soft peaks form.
9. Gradually add marshmallow creme, beating until stiff peaks form.
10. Carefully spread over top of cheese- cake to seal.
11. Bake at 450° F. for 3 to 4 minutes or until lightly browned. Yield: about 10 servings.
    

Mint Chocolate Candy Cheesecake

Ingredients:

1 cup chocolate wafer crumbs
3 T butter, melted
3 packages (8-ounces each) cream cheese, soften
2/3 cup sugar
3 eggs
1 package (6-ounces) semi-sweet chocolate
1/2 cup chopped Andes mint candies
1/2 cup sour cream
1 teaspoon vanilla

Directions:
BASE:

1. Combine crumbs and butter; press onto bottom of 9-inch spring form pan.
2. Bake at 350°F for 10 minutes.

BODY:

1. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
2. Add eggs, one at a time, mixing well after each addition.
3. Blend in chocolate, mint wafers, sour cream and vanilla; pour over crust.
4. Bake at 350°F for 50 minutes.
5. Loosen cake from rim of pan; cool before removing rim of pan.
6. Chill.
7. Garnish with additional mint candies, if desired.

Makes 6 servings