Westphalian Cheesecake

Westphalia is a provence of Germany. I had to look it up :)

Westphalian Cheesecake

1-1/2 cups cottage cheese, small curd
1/4 cup sugar. granulated
4 each eggs; large, separated
1/2 teaspoon vanilla extract
8 ounces cream cheese
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.

Spanish Cheesecake

Spanish Cheesecake

1 pound cream cheese
1-1/2 cups sugar, granulated
2 each eggs, large
1/2 teaspoon cinnamon, ground
1 teaspoon lemon rind, grated
1/4 cup unbleached flour
1/2 teaspoon salt
Confectioners sugar
3 tablespoon butter

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, cream the cheese, 1 T of the butter and the sugar.
• Do not beat.
• Stir in the eggs, one at a time, beating well after each addition.
• Add the cinnamon, lemon rind, flour, and salt; blend well.
• Butter the pan with the remaining 2 T of butter, using your fingers to spread the butter completely.
• Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees,
• then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes.
• The knife should come out clean.
• Cool the cake to room temperature, then sprinkle with confectioners' sugar.

Caramelized Onion & Chevre Cheesecake

Caramelized Onion & Chevre Cheesecake

1 slice light rye bread
3 oz. walnuts
2 oz. butter
12 oz. mild yellow onion (1 large)
2 oz. vegetable oil
1 lb. cream cheese
1/2 lb. chevre cheese
3 eggs
2 cloves garlic
2 sprigs thyme

salt and white pepper, to taste

• Remove crust from the rye bread and dry in a 200°F oven.
• Crumble into breadcrumbs.
  Toast walnuts in a 325°F oven for about 20 minutes.
• Once cool, chop nuts finely and toss with breadcrumbs.
• Butter a 9-inch springform pan and coat the inside with the crumb mixture.
  
• Peel and thinly slice onions.
• Heat oil in a sauté pan.
• Cook onions over medium heat stirring constantly until the onions turn a rich caramel brown color.
• Allow onions to cool.
  
• In a mixing bowl, combine the cream cheese and chevre cheese together until smooth.
• Do not overwhip the cheese or the cake will crack.
• Add eggs, one at a time, mixing each egg into the cheese mixture until thoroughly incorporated.
  
• Mince the garlic and thyme and stir into the cheese mixture.
• Season with salt and pepper.
• Pour cheesecake mixture into the prepared pan and arrange the onions on top.
• Bake approximately 75 minutes in a 310°F oven.
• When cooled slightly, remove the sides of the pan and cut the cake into portions.
• Serve warm with crackers, chips, or fresh vegetables.

Lemon Swirl Cheesecake

Lemon Swirl Cheesecake

16 ounces cream cheese
1/2 cup granulated sugar
1/2 teaspoon pure lemon extract
2 eggs
1 (9-inch) graham cracker crust
1 (15 ounce) can lemon pie filling, divided
Mint leaves or lemon twists (optional)
Whipped cream

• Mix together cream cheese, sugar and lemon extract until smooth and creamy.
• Add eggs and mix well.
• Pour into prepared crust.
• Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife.
• Bake at 350 degrees F for 40 minutes or until center is set.
• Cool to room temperature and refrigerate.
• Garnish with mint leaves or lemon twists if desired.
  
• Serve with remaining pie filling and whipped cream.

Kalamata Olive Cheesecake

Kalamata Olive Cheesecake

1 1/4 cups Italian-seasoned breadcrumbs
1/2 cup very finely chopped pecans
1/3 cup butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened1
(8-ounce) carton sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg1 egg yolk
1/2 cup kalamata olives, pitted and sliced or chopped
1 tablespoon chopped fresh rosemary
Garnishes: fresh rosemary sprigs, kalamata olives

• Combine first 3 ingredients; stir well.
• Press crumb mixture firmly into a lightly greased, foil-lined 9" square pan.
• Bake at 350° for 12 minutes.
• Set aside to cool.
• Beat cream cheese, sour cream, flour, and seasonings at medium speed of an electric mixer until smooth.
• Add egg and egg yolk, one at a time, beating just until blended.
• Stir in sliced olives and chopped rosemary; pour filling into baked crust.
• Bake at 350° for 20 minutes or just until firm.
• Cool to room temperature on a wire rack.
• Cover and chill.
• To serve, lift foil out of pan, and cut cheesecake into squares.

Crawdad Cheesecake with Caramelized Onions

One of my most favortie summer activities used to be catching crawdads in the local creek. I found this recipe and it brought me back to the time I was a skinned knee, toe head with pigtails & freckles. You could probably substitute lobster for the crawdad, but where is the fun in that? Enjoy :)

Crawdad Cheesecake with Caramelized Onions

1 cup dried breadcrumbs
2 tsp. butter
2 cups chopped onions
1 cup finely chopped red and yellow peppers
1 tsp. chopped garlic
2 lbs. cream cheese
6 large eggs
3/4 cup heavy whipping cream
1/4 cup green onion
1 tsp. salt
2 tsp. Louisiana Hot Sauce
1 tsp. chopped dill
1/2 tsp. chopped thyme
1 lb. cooked crawfish

• Mix breadcrumbs and butter.
• Form a crust in a 9 1/2-inch springform pan.
• Bake for ten minutes or until golden brown.
• Sauté onion in butter until caramelized.
• Add peppers, garlic, green onion, dill, thyme, and crawfish.
• Cook until tender then allow to cool.
• Process cream cheese until smooth.
• Add one egg at a time then add heavy cream.
• Mix in sautéed vegetables, seasoning, and Louisiana Hot Sauce.
• Pour into crust and spread evenly.
• Bake at 350° until cheese sets, about one hour.
• Place baked cheesecake in refrigerator over night and serve chilled.

Goat Cheese Tartlets with Caramelized Onion and Figs

Goat Cheese Tartlets with Caramelized Onion and Figs

Caramelized Onions:
1 tablespoon extra-virgin olive oil
1 large sweet yellow onion, halved and thinly sliced
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper, to taste

Almond Crust:
2 cups whole-wheat bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
4 tablespoons unsalted butter, melted
1/4 cup almonds, blanched and finely chopped
Salt and freshly ground black pepper, to taste

Cheesecake Filling:
12 ounces fresh goat cheese, softened1
2 ounces cream cheese, softened
Zest of 1 lemon, grated
4 large eggs
1 cup heavy cream
12 fresh figs, quartered

• Preheat the oven to 450° F.
• To caramelize the onions, heat the oil in a large sauté pan over medium heat.
• Add the onions and thyme.
• Season with salt and pepper.
• Stir until the onions are coated.
• Continue cooking, stirring only occasionally, until the onions are a deep amber color.
• Remove from the pan and set aside to cool.
  
• To make the crust, combine bread crumbs, cheese, butter and almonds in a medium bowl of a food processor until combined.
• Season with salt and pepper.
  
• For the filling, in a seperate bowl, blend the cheeses until smooth.
• Add the zest and the eggs, one at a time, blending until smooth again.
• Then add the heavy cream, blending until smooth.
  
• Grease mini muffin cups and place in a 24-cup mini muffin pan.
• Press a tablespoon on the crumb mixture evenly into each cup, and then fill two-thirds of the way up with the cheese batter.
• Distribute the caramelized onions evenly atop the filling.
• Transfer the pan to the oven and immediately reduce the heat to 350 degrees.
• Bake until the filling has set, 15 to 20 minutes.
• Serve slightly warm or at room temperature with figs.

Yogurt Cheesecake with Caramelized Onions

Yogurt Cheesecake with Caramelized Onions

1 (32-ounce) carton plain yogurt
1/2 cup (4 ounces) block-style cream cheese, softened
1 cup ricotta cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
Dash of freshly ground black pepper
2 1/2 tablespoons butter, chilled and cut into small pieces
1/4 cup ice water
Cooking spray

Onions:
1 teaspoon butter
8 cups sliced onion (about 1 1/2 pounds)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme

• To prepare filling, place colander in a 2-quart glass measure or medium bowl.
• Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
• Spoon yogurt into colander.
• Cover loosely with plastic wrap; refrigerate 12 hours.
• Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid.
• Place cream cheese in a bowl; beat with a mixer at medium speed until smooth.
• Add the yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk.
• Beat at low speed just until blended.
  
• Preheat oven to 350º.
  
• To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
• Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined.
• Add 2 1/2 tablespoons butter; pulse 4 times or until mixture resembles coarse meal.
• With processor on, add ice water through food chute, processing just until moist (do not form a ball).
• Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray.
• Bake at 350º for 15 minutes or until lightly browned.
• Cool on a wire rack.
  
• To prepare onions, while crust bakes melt 1 teaspoon butter in a large nonstick skillet over medium heat.
• Add the onion; cook 15 minutes, stirring occasionally.
• Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Cover and cook 25 minutes or until browned and tender, stirring occasionally.
• Stir in thyme.
  
• Spread the yogurt mixture into prepared crust.
• Bake at 350º for 35 minutes or until almost set.
• Cool on a wire rack. (Cheesecake will continue to set as it cools.)
• Serve at room temperature.
• Cut cheesecake into wedges, and serve with onions.
• Serve with crackers or toasted baguette slices.

Smoked Salmon And Onion Cheesecake

Smoked Salmon And Onion Cheesecake

5 T Parmesan Cheese - fresh grated
28 oz Cream cheese - room temp.
2 T Bread crumbs - fine dry
4 Eggs - large
3 T Butter
1/2 C Whipping cream
1 C Onions - chopped
1/2 lb smoked salmon - chopped
1 C Green pepper - chopped
1/2 C Gruyere cheese - grated

• Preheat oven to 300 degrees.
• Butter 8" diameter springform pan with 2 1/2" sides.
• Mix 2 tablespoons Parmesan with bread crumbs.
• Sprinkle into prepared pan.
• Turn pan coating with crumb mixture.
• Wrap foil around bottom and 2" up the side of pan.
• Melt butter in a heave skillet over medium heat.
• Add onion and bell pepper and saute until tender, about 5 minutes.
• Cool.
• Using an electric mixer, beat the cream cheese, eggs, and cream in a large bowl.
• Fold in the onion mix, salmon, Gruyere and remaining 3 tablespoons Parmesan.
• Season with salt and pepper.
• Pour batter into prepared pan.
• Place cheesecake in a large baking pan.
• Add enough boiling water to the large pan to come 2" up the side of the cheesecake.
• Bake until firm to touch, about 1 hour 40 minutes.
• Remove cheesecake from water bath.
• Turn oven off.
• Return cheesecake to oven and let stand 1 hour.
• Transfer cake to rack and cool at least 2 hours.
• Serve slightly warm or at room temp.

Lemon Chiffon Cheesecake

Lemon Chiffon Cheesecake
1 graham cracker crust
1 cup chopped pecans
4 Tbsp. butter, melted
3 (8 oz.) pkg. cream cheese
1 cup sugar
4 eggs
1 can prepared lemon pie filling
8 oz. sour cream
1 tsp. lemon zest
Fresh raspberries & blueberries

• Crumble the pie crust into a mixing bowl and combine with pecans and butter.
• Press into a springform pan and bake at 350 degrees for 5 minutes.
• In a bowl, combine the cream cheese and sugar and beatuntil fluffy.
• Add eggs one at a time.
• Reserve 1/2 cup of the lemon pie filling and add the rest to the cream cheese mixture along with the sour cream and lemon zest.
• Blend and pour into crust.
• Bake at350 degrees for 60 to 70 minutes, adding a pan of water to the oven to minimize cracking.
• Remove cheesecake from the oven; run a knife gently around the sides of the pan.
• Cool and refrigerate covered overnight.
• Before serving, spread reserved 1/2 cup lemon pie filling over top of cheesecake.
• Serve with fresh berries.

Sweet Potato Cheesecake

Sweet Potato Cheesecake

Graham Cracker-Pecan Crust:
2 cups graham cracker crumbs fine
1/2 cup butter melted
1/4 cup pecans finely chopped
Filling:
24 ounces cream cheese softened
1 cup granulated sugar
4 large eggs3 egg yolks
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ginger
1 cup whipping cream
1-1/2 cups sweet potatoes, mashed

• Preheat oven to 425 degrees F.
  
• Combine crust ingredients well and press into a 10-inch springform pan.
  
• Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon and ginger.
• Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined.
• Pour the filling into the prepared crust.
  
• Bake at 425 degrees F for 15 minutes; reduce heat to 275 degrees F and bake 1 hour more.
• Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.
  
• Serve with sweetened whipped cream or caramel topping.

Tiny Cherry Cheesecakes

Tiny Cherry Cheesecakes

1 cup all-purpose flour
1/3 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter
2 tablespoons cold water
FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 egg, lightly beaten
1 can (21 ounces) cherry or strawberry pie filling

• In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly.
• Gradually add water, tossing with a fork until dough forms a ball.
• Shape into 24 balls.
• Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.
• In a large mixing bowl, beat cream cheese and sugar until smooth.
• Beat in milk and vanilla.
• Add egg; beat on low just until combined.
• Spoon about 1 tablespoonful into each cup.
• Bake at 325° for 15-18 minutes or until set.
• Cool on a wire rack for 30 minutes.
• Carefully remove from pans to cool completely.
• Top with pie filling.
• Store in the refrigerator.

Coffee Cheesecake

Coffee Cheesecake

CRUST:
1/2 C graham cracker crumbs
1/2 C chocolate cooking crumbs
1/2 C ground hazelnuts
3 T sugar
1/4 C butter melted

FILLING:
3 8 oz pk cream cheese
1 C sugar
3 T flour
1 tsp vanilla
3 eggs, slightly beaten
1/4 C coffee liqueur or cooled espresso

• Preheat oven to 375 F
• grease bottom & sides of 8 in spring form pan
• in small bowl combine cracker crumbs, cookie crumbs, hazelnuts, & 3 T sugar
• stir in melted butter
• press mixture in bottom and 2 inches up side of pan
• in large bowl combine cream cheese, 1 cup sugar, flour, & vanilla
• Beat with electric mixer on medium speed until smooth
• stir in eggs and liqueur
• pour mixture into crust lined pan
• place pan in shallow baking pan
• bake for 45-50 minutes or until center is nearly set
• cool on wire rack for 30 minutes
• remove side of pan
• cool cheesecake
• cover & chill overnight

Taco Cheesecake

Taco Cheesecake

3 teaspoons cornmeal
3 packages (8 ounces each) cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup (4 ounces) shredded pepper Jack cheese
1 cup (4 ounces) chopped green chilies, drained
1/2 cup chopped ripe olives
TOPPING:1 cup (8 ounces) sour cream
1/4 cup sliced ripe olives
1/4 cup sliced green onions
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced
Assorted crackers

• Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside.
• In mixing bowl, beat cream cheese until smooth.
• Add the taco seasoning, sour cream and salsa.
• Stir in the eggs, pepper Jack cheese and chilies.
• Fold in olives.
• Pour over cornmeal.
• Place pan on a baking sheet.
• Bake at 350° for 30-35 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour.
• Refrigerate overnight.
• Remove sides of pan.
• Spread sour cream over top and sides of cheesecake.
• Arrange olives, onions, tomato slices and jalapeno slices on top.
• Serve with crackers.
• Yield: 18-20 servings.

STRAWBERRY CHEESECAKE IN A GLASS

STRAWBERRY CHEESECAKE IN A GLASS

1 pint basket strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons sugar
8 ounces light cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons sugar
1 cup light whipped topping
1 cup graham cracker crumbs

• In bowl, toss strawberries with jelly; cover and set aside.
• In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in whipped topping.
• Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce stemmed glasses;
• top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.
• Serve immediately or cover and refrigerate up to 6 hours.
• Makes 4 servings

Santa Fe Cheesecake

Santa Fe Cheesecake

1 cup crushed tortilla chips
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 eggs, lightly beaten
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies, drained
1 cup (8 ounces) sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onions
1/3 cup chopped tomato

• In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan.
• Place on a baking sheet.
• Bake at 325° for 15 minutes.
• In a large mixing bowl, beat the cream cheese and eggs on low speed just until combined.
• Stir in Monterey Jack cheese and chilies; pour over crust.
• Bake for 30-35 minutes or until center is almost set.
• Place pan on a wire rack. Spread sour cream over cheesecake.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour.
• Refrigerate overnight.
• Remove sides of pan just before serving.
• Garnish with yellow pepper, onions and tomato.
• Refrigerate leftovers.
• Yield: 16-20 servings.

Savory Vegetable Cheesecake

Savory Vegetable Cheesecake

3 cups grated zucchini
3 tablespoons butter
1 cup minced onion
3 cloves garlic, crushed
1/2 teaspoon salt
1 cup grated carrot
3 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup freshly minced parsley
1 tablespoon lemon juice
3 cups ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
4 large eggs
fresh ground black pepper
2 medium tomatoes, halved, then sliced
3-4 tablespoons breadcrumbs

• Preheat oven to 375 degrees F.
• Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
• Put the grated zucchini into a colander.
• Salt lightly, and let it set about 15 minutes, then squeeze out any excess moisture.
• Saute the onions in butter with a 1/2 tsp salt.
• When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
• Keep stirring and cook over medium heat for about 8 minutes.
• Remove from the heat and stir in the parsley and lemon.
• Beat the cheeses and eggs together until well blended.
• When the cheese and egg mixture is nice and fluffy, fold in the veggies.
• Season to taste with black pepper.
• Pour the mixture into the springform pan.
• Bake uncovered for 30 minutes,
• remove from oven.
• Dredge slaced in the breadcrumbs and decorate the top of the cheesecake with them in a spiral pattern.
• Reduce the oven heat to 350 degrees, and bake another 30 minutes.
• Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
• Take the cheesecake out of the oven and let it cool about 10 more minutes before cutting and serving.

Lovely Lavender Cheesecake

I love herbs, this one sounds like a nice addition to an herbal tea party.

Lovely Lavender Cheesecake

2 (8 ounces) packages cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 prepared graham cracker crust
1-2 tablespoon lavender flowers

• 
  Whip cream cheese with eggs and sugar and vanilla.
• Add 1 to 2 tbl lavender buds and pour into the crust.
• Bake 350 dgrees F 40 minutes.
• Cool and refrigerate.

Lemon 7-up Strawberry Cheesecake

Lemon 7-up Strawberry Cheesecake

Crust:
2 cups Graham cracker crumbs
1/2 cup powdered sugar
1/2 cup butter; melted
1 tsp. cinnamon

Filling:
1 pkg. unflavored gelatin
1 1/2 cup lemon lime soda; divided
1 small box lemon pudding & pie filling; not instant
6 tbl. sugar
2 eggs; beaten
3/4 cup water
11 oz. cream cheese; softened

Strawberry Glaze:
1/2 cup strawberry jelly; melted
Fresh strawberries

• Crust:Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
• Press onto bottom and partway up sides of buttered 9" springform pan; chill.
• Filling: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes.
• In a saucepan combine pie filling, sugar, beaten eggs and water.
• Blend well.
• Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat.
• Stir in softened gelatin; cool 3 minutes.
• Add 1/2 cup of this warm mixture to softened cream cheese; mash together.
• Mix together with remaining 7-up mixture and stir until well blended.
• Turn into chilled crust and chill for at least 8 hours.
• Remove from pan and add topping.
• Topping: Brush top of chilled cheesecake with melted jelly.
• Arrange strawberries on top

Appetizer Cheesecakes

PESTO CHEESECAKE
Crust:
2 Tbsp butter, softened
1/4 cup fine dry breadcrumbs
2 Tbsp freshly grated Parmesan cheese

Filling:
2 (8 oz) pkg cream cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp cayenne
3 eggs
1/2 cup pesto sauce
1/4 cup pine nuts

Garnish
fresh basil leaves

• Preheat the oven to 325 degrees F.
• Generously rub the bottom and sides of a spring form pan with the softened butter.
• Coat the buttered pan with a mixture of the breadcrumbs and 2 Tbsp grated Parmesan cheese.
• Set aside.
• Using an electric mixer, beat the cream cheese, ricotta, grated Parmesan cheese, salt, and pepper in a large bowl until smooth and light.
• Add the eggs, one at a time, beating well after each addition.
• Transfer 1/2 of the cheese mixture to another bowl.
• Add the pesto sauce to the remaining half and mix well.
• Pour the pesto-cheese mixture into the prepared pan.
• Smooth the top and carefully spoon the plain cheese mixture over the pesto layer.
• Smooth top and sprinkle with pine nuts.
• Bake at 325 degrees F. about 45 minutes or until center no longer moves when pan is moved.
• Cool to room temperature on a wire rack.
• Cover tightly and refrigerate overnight.
• When ready to serve, place on a serving dish, garnish with fresh basil leaves, and surround with crackers.

Variations:
Substitute the pesto sauce and pine nuts with:

SALMON & DILL CHEESECAKE:
1 cup well drained cooked fresh or canned salmon and 2 Tbsp well chopped fresh dill.

SPINACH & ONIONS CHEESECAKE:
3/4 cup well drained cooked spinach and 1/2 cup diced onions with 4 cloves garlic that have been sauteed in 2 Tbsp olive oil.

BROCCOLI CHEESECAKE:
1 cup well drained cooked chopped broccoli.

GREEN ONION CHEESECAKE:
1 cup thinly sliced green onions that have been sauteed for a few minutes in 2 Tbsp olive oil.

MARINATED MUSHROOM CHEESECAKE:
1 cup finely chopped marinated mushrooms that have been well drained.

FAVORITE HERBS CHEESECAKE:
Substitute any other herbs in the above recipes.

FETA CHEESE & SPINACH CHEESECAKE:
3/4 cup well drained and cooked spinach and 3/4 cup crumbled feta cheese.

CHUTNEY & PEANUT CHEESECAKE:
1/2 cup chutney and 1/2 cup finely chopped toasted peanuts. Serve with extra chutney as topping.

MEXICAN GREEN OLIVE CHEESECAKE:
1 pkg taco seasoning and 3/4 cup coarsely chopped, well-drained stuffed green olives. Top each serving with salsa as topping.

MARINATED ARTICHOKE CHEESECAKE:
1 cup coarsely chopped marinated artichokes and 1/2 cup grated Parmesan cheese.

WALDORF CHEESECAKE:
1/2 cup each diced celery, apples, and coarsely chopped walnuts.

SUN-DRIED TOMATO & GREEN ONION CHEESECAKE SQUARES

SUN-DRIED TOMATO & GREEN ONION CHEESECAKE SQUARES

Crust:
1 1/4 cups flour
6 Tbsp butter, chilled and cut into 6 pieces
1 egg

Filling:
2 (8 oz) pkgs cream cheese
3 eggs
6 garlic cloves, crushed
1/2 tsp dried oregano, crumbled (or 2 tsp fresh)
1/4 tsp salt
1/2 tsp coarse grind black pepper
1 cup sour cream
1/2 cup finely chopped green onions
1/2 cup drained oil-packed sun-dried tomatoes, chopped

Garnish:oil from the sun-dried tomatoes
tender green onion tips, finely chopped

• Preheat the oven to 350 degrees F.
• Blend the flour and butter by pulsing in the processor until the mixture resembles coarse meal.
• Add the egg and process until the dough clumps together.
• Press into a 13x9 inch pan (very thin).
• Bake 10 minutes (the dough may crack) and then cool.
• Beat the cream cheese until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the garlic, oregano, salt, pepper, and sour cream.
• Fold in the green onions and sun-dried tomatoes.
• Pour into the prepared crust and bake at 350 degrees F. for 20 minutes.
• Cool to room temperature and then refrigerate overnight.
• When ready to serve, cut into 12 squares and garnish with a drizzle of sun-dried tomato oil and a pinch of chopped green onion tips.

Chili and Chicken Cheesecake

Chili and Chicken Cheesecake

2 teaspoons chicken-flavored bouillon granules
1 tablespoon hot water
24 ounces cream cheese, softened
1 1/2 teaspoon chili powder
1/2 teaspoon hot sauce
1 teaspoon garlic powder
salt and pepper to taste
2 large eggs
1 cup finely chopped cooked chicken
1 can chopped green chiles -- (4.5-ounce size) drained
shredded Mexican cheese -- optional
sliced green onions -- optional

• Dissolve bouillon granules in hot water.
• Set aside.
• Beat cream cheese at high speed of an electric mixer until creamy.
• Add chili powder, garlic powder, salt and pepper.
• Beat well.
• Add eggs, one at a time, beating well after each addition.
• Add bouillon mixture.
• Beat well.
• Stir in chicken and chiles.
• Spoon mixture into a lightly greased 9-inch springform pan.
• Bake at 300 for 45 minutes.
• Turn oven off and partially open oven door; leave cheesecake in over 1 hour.
• Remove cheesecake from oven, and let stand 15 minutes.
• Place cheesecake on a serving platter.
• Carefully remove sides of springform pan.
• If desired, top cheesecake with shredded cheese and sliced green onions.
• Serve cheesecake warm or cold with tortilla chips.
  

To serve cheesecake chilled, remove from oven and let cool to room temperature on a wire rack. Cover and chill several hours. Carefully remove sides of springform pan when ready to serve.

Guaca-Salsa Cheesecake

Guaca-Salsa Cheesecake

2 8-ounce packages cream cheese
2 cups shredded Monterey Jack cheese or Colby-Monterey Jack cheese blend
1 8-ounce carton dairy sour cream
3 eggs
1 cup thick salsa
1 4-ounce can diced green chile peppers, drained
1 8-ounce carton dairy sour cream
1 medium tomato, seeded, peeled and chopped
Guacamole (recipe follows)
Snipped fresh cilantro or parsley
Tortilla chips or large corn chips

• Let cream cheese stand at room temperature for 30 minutes to soften.
• In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
• Add the Monterey Jack cheese and 8 ounces sour cream; beat until combined.
• Add the eggs all at once, beating on low speed until mixture is just combined.
• Stir in salsa and chile peppers.
• Pour filling into a 9-inch spring form pan.
• Place pan in a shallow baking pan.
• Bake the cheesecake in a 350 degree F oven for 35 to 40 minutes or until center of cheesecake appears nearly set when shaken.
• Place pan on a wire rack.
• Dollop remaining carton of sour cream over top of hot cheesecake; let stand about 1 minute to soften, then carefully spread over top.
• Cool cheesecake thoroughly.
• Cover and refrigerate cheesecake for 4 to 24 hours before serving.
• To serve, remove the sides of the pan.
• Dollop the top outside edge of the cheesecake with guacamole.
• Sprinkle cheesecake with chopped tomato.
• Garnish with cilantro, if you like.
• Serve with remaining guacamole, & tortilla chips.
• Makes 20 servings.

Guacamole

3 avocados
1 roma tomato
1/2 bell pepper
2 T sour cream
1/2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp crushed chile pepper
salt & pepper to taste

Add all ingredients into food processor and chop until smooth and creamy, You may need to add a a little more sour cream.

Salsa Cheesecake

I am really having fun finding savory cheesecake recipes. It doesn't look like I'll be baking any soon though since cream cheese is $2 a box! I'll have to make some more yogurt cheese.

Salsa Cheesecake

2 tablespoons butter -- melted
1/2 cup fine dry bread crumbs -- divided
12 ounces cream cheese -- softened
4 ounces roquefort cheese -- crumbled
1 cup Parmesan cheese -- grated
8 ounces sour cream
1/2 cup salsa
2 tablespoons flour
4 large eggs
1 tablespoon fresh cilantro -- chopped
1 tablespoon fresh parsley -- minced

• Brush bottom and side of 9 inch springform pan with butter.
• Sprinkle with 1/4 cup breadcrumbs.
• Beat cream cheese and Roquefort in large mixing bowl until creamy.
• Add Parmesan cheese and next 3 ingredients beating until blended.
• Add eggs, one at a time, beating until yellow disappears.
• Pour mixture into prepared pan.
• Sprinkle with remaining 1/4 cup bread crumbs.
• Sprinkle with chopped cilantro and parsley.
• Bake at 300 degrees for 1 hour and 5 minutes or until almost set.
• Turn off oven.
• Partially open oven door, and let cheesecake cool in oven for 1 hour.
• Let cool completely in pan on wire rack.
• Carefully remove sides of springform pan.
• Serve at room temperature, or cover and chill thoroughly.
• Garnish with salsa & cilantro if desired.
• Serve with assorted crackers & chips.

Orange & Chili Pepper Cheesecake

This one really looks good. I can't wait until I can afford the ingredients to bake one.

Orange & Chili Pepper Cheesecake

CRUST:
Puff Pastry
Melted Butter

FILLING:
3/4 C Ricotta Cheese
3 lg eggs
1/8 cup sugar
1 orange washed & thinly sliced
2 T Candied orange peel diced - reserve some for top
1 T red pepper flakes
1 T marmalade

• Preheat oven to 375F
• Line the pastry dough in 8 in spring form pan, brush with butter, continue until you have 4 layers, cut to fit pan, cover, keep in the fridge while you preparing the filling
• Push the ricotta through a fine sieve twice. Stir in sugar, two eggs and diced orange peels and 1 tsp.
• Pour the mixture into the dough, arrange some fresh orange slices and remaining red pepper on top.
• Bake in 375F oven for 10 minutes, then lower to 350F until the top feel slightly firm, about another 15 minutes.
• Cool cake on a rack.
• When the cake is warm to touch, brush with warmed marmalade and arrange more orange peels on top.

Neapolitan Vegetable Cheesecake

Neapolitan Vegetable Cheesecake

3 cups packed coarsely grated zucchini
1 teaspoon salt, divided
1 onion, chopped
1 Tablespoon butter or margarine
1 cup coarsely grated carrots
3 Tablespoons all-purpose flour
3 cloves garlic, finely minced
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 cup packed chopped fresh parsley
1-1/2 Tablespoons lemon juice
4 eggs, slightly beaten
3 cups ricotta cheese
One 8-ounce package mozzarella cheese, grated
3/4 cut grated Parmesan cheese, divided
salt and freshly ground pepper to taste
1/3 cup fine, dry bread crumbs, divided
4 plum tomatoes, thinly sliced
One 2-ounce can anchovy fillets, drained and rolled

• Combine zucchini and 1/2 teaspoon salt; stir well.
• Let stand 15 minutes; drain.
• Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl, and set aside.
• Combine 1/2 teaspoon salt, onion, and butter in a large skillet; saute 3 to 4 minutes.
• Add zucchini, carrots, flour, garlic, basil, and oregano.
• Cook over medium heat 5 to 6 minutes.
• Remove from heat; add parsley and lemon juice.
• Combine eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese in a large mixing bowl; beat well.
• Add vegetable mixture and salt and pepper to taste; stir until well blended.
• Sprinkle 1 tablespoon bread crumbs over the bottom of a greased 10-inch springform pan.
• Pour vegetable mixture into pan.
• Bake at 375 degrees for 30 minutes.
• Remove from oven.
• Dredge plum tomato slices in remaining bread crumbs.
• Garnish cheesecake with tomato slices and rolled anchovies.
• Sprinkle with remaining Parmesan cheese.
• Reduce heat to 350 degrees, and bake 30 minutes.
• Turn off oven, and open door; let cheesecake cool in oven 15 minutes.
• Remove from oven; cool on a wire rack 10 minutes.

Cheesecake

Cheesecake


1 graham cracker crust
1 (8 ounce) package cream cheese
3/4 cup sugar, divided
2 eggs
2 teaspoons vanilla, divided
1 (8 ounce) carton sour cream

• Mix softened cream cheese and 1/2 cup sugar together.
• Blend eggs in, one at a time.
• Add 1 tsp vanilla to cream cheese mixture and blend thoroughly.
• Pour into pie shell and bake at 250° for 1 hour and 10 minutes.
• With about 10 minutes left for the cheesecake in the oven, mix sour cream, 1/4 cup sugar, and 1 teaspoon vanilla in bowl.
• When cheesecake is done in oven, let set for about 5 minutes then smooth sour cream mixture over the top of the baked pie.
• Bake for an additional 10 minutes at 250°.
• Cool
• Refridgerate over night

Havarti and Tomato Cheesecake

Havarti and Tomato Cheesecake

1 1/4 cup buttery crackers -- crushed
3 tablespoons butter -- melted
24 ounces cream cheese -- softened
1/4 cup heavy whipping cream
3 large eggs
1 1/2 cup Havarti cheese -- shredded
1/2 cup sun-dried tomatoes oil-packed sliced & drained
1 tablespoon oil from sun-dried tomatoes
8 medium green onions -- sliced

• Heat oven to 375F degrees.
• Mix crumbs and butter until well blended.
• Press evenly in bottom of springform pan, lO inches x 3 inches high. Bake about 10 minutes or until golden brown.
• Reduce oven temperature to 325F.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth.
• Add whipping cream, eggs and tomato liquid; beat until creamy.
• Stir in Havarti cheese, tomatoes and onions until well blended.
• Spoon evenly over crust in pan.
  Bake 40 to 45 minutes or until center is set.
• Run knife around edge of cheesecake to loosen.
• Cool completely at room temperature.
• Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Remove side of pan.
• To serve, cut cheesecake into thin wedges.

Herbed Gorgonzola Cheesecake

Gorgonzola cheese is a very soft light cheese which tastes like a cross of Munster and Mozarella.

Herbed Gorgonzola Cheesecake

4 8 ounce packages cream cheese, softened
3 eggs
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons chopped fresh tarragon
1 teaspoon chopped fresh dill
1 teaspoon dried onion flakes
8 ounces gorgonzola cheese, crumbled

• In a large mixer bowl, beat the cream cheese on medium high for 3 minutes.
• Add the eggs one at a time, blending between each addition.
• Mix in the lemon juice, salt, tarragon, dill and onion flakes.
• With a rubber spatula, fold the gorgonzola cheese into the mixture with a rubber spatula.
• Pour the batter into the bottom of a 9 inch springform pan lined with parchment paper.
• Bake in 350F preheated oven for 50 to 65 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on a rack for 2 hours.
• Cover with plastic wrap and refrigerate for at least two hours before serving.
• Serve warm or cold with crackers or party toasts.
• To serve as a warm appetizer, wrap the cheesecake in foil and place in a preheated 350F oven for 10 minutes to heat through.
• Do not microwave; it will toughen the cheesecake.

Pumpkin Cheesecake

Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
Preheat oven to 350 degrees F.

• Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
• Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
• Put foil partway up the outside part of an 8-inch springform pan.
• Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
• You don't want the crust to form all of the way up the back of each slice of cheesecake.
• Bake the crust for 5 minutes, then set aside until you are ready to fill it.
• In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
• Mix with an electric mixer until smooth.
• Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
• Pour the filling into the pan.
• Bake for 60-70 minutes.
• Remove from the oven and allow the cheesecake to cool.
• chill
  When the cheesecake has chilled, remove the pan sides and serve.

Lemon Shortbread Goat Cheese Cheesecake

This one sounds really good....

Lemon Shortbread Cheesecake

Ingredients:
7 ounces shortbread cookies
2 tablespoons plus 1 tsp. finely grated fresh lemon zest (from about 3 lemons), divided
1 cup sugar, divided
12 ounces fresh, chevre goat cheese
10 ounce cream cheese
1 1/2 tablespoons fresh lemon juice, divided
1 teaspoon finely grated fresh orange zest
1/2 cup sour cream1 teaspoon vanilla
2 eggs
8 to 10 medium strawberries, stemmed

• Preheat oven to 325°.
• Crumble cookies into a food processor and pulse until finely ground.
• In a medium bowl, toss 2 tbsp. lemon zest with 1 1/2 tbsp. sugar.
• Add cookie crumbs and mix well.
• Butter sides of an 8-in. spring form pan with removable rim and press cookie mixture into bottom; bake 15 minutes.
• Remove from oven and let cool in pan.
• Lower temperature to 275°.
• In standing mixer fitted with paddle attachment, or food processor, beat goat cheese and cream cheese until light and fluffy.
• Add remaining lemon zest, 1 tbsp. lemon juice, the orange zest, 3/4 cup sugar, the sour cream, and the vanilla; beat well.
• Scrape bowl and add eggs; beat well.
• Pour batter onto crust and bake about 1 hour, or until set on the sides but still quite jiggly in the center and only slightly sticky.
• Turn oven off, crack oven door, and let cake cool in oven 2 hours.
• Remove and let cool completely; then chill, covered, at least 2 hours and up to overnight.
• Run a thin knife between cake and rim of pan and remove rim.
• Thinly slice strawberries, then toss with remaining 2 1/2 tbsp. sugar and lemon juice.
• Arrange on cake.

Chocolate Caramel Cheesecake

Not too keen on nuts, but nothing but chocolate beats caramel. :)

Chocolate Caramel Cheesecake

2 cups crushed vanilla wafers
6 T butter, melted
1 14 oz package caramels
1 5 oz can evaporated milk
1 cup chopped pecans, toasted
2 8 oz packages cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semisweet chocolate chips melted, slightly cooled
Caramel ice cream topping
Whipped cream

• Preheat oven to 350*F
• In medium bowl combine crushed wafers and butter
• Press into bottom and about 2 inches up the side of a 9 in spring form pan
• Bake for 10 minutes, cool
• In medium saucepan, combine caramels and evaporated milk
• stir over low heat until smooth, pour into crust
• Sprinkle with pecans, chill
• In large bowl combine cream cheese, sugar, and vanilla
• Beat with electric mixer on medium speed until combined
• Add eggs all at once, beat on low speed just until combined
• Stir in melted chocolate,
• pour mix over caramel
• bake for about 40 minutes or until nearly set,
• Cool on Wire rack for 15 minutes,
• Loosen crust from side of pan. cool
• Cover and chill, 12 hrs at least
• Remove sides before serving
• let stand at room temp for 20-25 minutes before serving with caramel sauce and whipped cream and chopped pecans, if desired

Grilled Portobello and Roasted Garlic Cheesecake

Grilled Portobello and Roasted Garlic Cheesecake

1 (9-inch) disk focaccia bread
2 large portobello mushrooms
1 tomato, sliced
1 1/2 pounds cream cheese, softened
3 large eggs1 (16 ounce) container sour cream
2 tablespoons cornstarch
1/2 cup roasted garlic cloves, see below
1 cup balsamic vinegar,

optional toppings:
Toasted pine nuts,
Chopped basil,
Grated fresh parmesan cheese,

• Roast garlic. Remove skins from 2-3 heads of garlic (enough to make 1/2 cup) and wrap cloves in tinfoil.
• Place in a 375 degrees F oven.
• Bake about 45 minutes.
• Remove when golden brown and smash into a paste. Set aside until ready to use.
• Heat oven to 350 degrees F. Brush focaccia with olive oil; season. Bake until crisp. Don’t turn off oven. Place in bottom of 9-inch springform pan. Heat grill.
  Slice portobellos from top to bottom.
• Brush with olive oil, season and grill.
• Place on inner rim of pan.
• Beat cream cheese with salt until smooth; add eggs and blend.
• In separate bowl, whisk sour cream and cornstarch.
• Add to cheese mixture; fold well.
• Season with salt and pepper.
• Fold in garlic.
• Fill pan until 1/4 inch from top.
• Rap to knock out bubbles.
• Top with sliced tomato.
• Bake at 350 degrees F until firm, about 25 minutes.
• Optional: Drizzle with balsamic vinegar syrup. Garnish plate with toasted pine nuts, chopped basil and grated parmesan cheese.
  

For balsamic vinegar syrup, place 1 cup balsamic vinegar in pot over high heat and cook until it reduces to the consistency of a fairly thick syrup, about 15 minutes.
Yield: Serves 12

Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake


CRUST:
1/4 cup butter, melted
3/4 cup graham cracker crumbs
1/2 cup crispy crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon


FILLING:
1 cup whipping cream, un-whipped
24 ounces cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups pumpkin puree
3/4 teaspoon cinnamon
3/4 teaspoon ginger powder
3/8 teaspoon cloves
1/3 cup pecan halves

• 
  Set oven to 350 degrees (300 degrees for convection-bake oven).


• Prepare a 10-inch spring form pan.


• To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.


• Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.


• Press the mixture into the bottom of the pan.


• For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.


• In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.


• Add in eggs one at a time and beat the mixture until fluffy.


• Stir in pumpkin puree, ginger, cinnamon and cloves.


• Remove the whipped cream from the refrigerator and lightly whisk to re blend.


• Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.


• Pour the mixture into prepared crust.


• Wrap one continuous sheet of heavy foil around the spring form pan then press firmly against the pan.


• Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.


• Bake for 60-70 minutes.


• Cool the cheesecake to room temperature, then chill for at least 5 hours or until the cake is thoroughly chilled.


• Remove the sides of the spring form pan.


• Just before serving place the pecan halves on top of the cheesecake in a ring around the edges.
  

Country Vegetable Cheesecake

This one is in protest to the tomato Salmonella scare. I have yet to see the prices of tomatoes drop, even though it wasn't the tomatoes after all!

Country Vegetable Cheesecake

3 cups packed coarsely grated zucchini
1 teaspoon salt, divided
1 onion, chopped
1 tablespoon butter or margarine
1 cup coarsely grated carrots
3 tablespoons all-purpose flour
3 cloves garlic, finely minced
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 cup packed chopped fresh parsley
1 1/2 tablespoons lemon juice
4 eggs, slightly beaten
3 cups ricotta cheese
8 ounces mozzarella cheese, grated
3/4 cup grated Parmesan cheese, dividedS
alt and freshly-ground pepper to taste1
/3 cup fine, dry breadcrumbs, divided
4 plum tomatoes, thinly sliced
1 (2 ounce) can anchovy fillets, drained and rolled (optional)

• Combine zucchini and 1/2 teaspoon salt; stir well. Let stand 15 minutes; drain.
• Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl, and set aside.
• Combine 1/2 teaspoon salt, onion, and butter in a large skillet; saute 3 to 4 minutes.
• Add zucchini, carrots, flour, garlic, basil and oregano.
• Cook over medium heat 5 to 6 minutes. Remove from heat; add parsley and lemon juice.
• Combine eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese in a large mixing bowl; beat well.
• Add vegetable mixture and salt and pepper to taste; stir until well blended.
• Sprinkle 1 tablespoon breadcrumbs over the bottom of a greased 10 inch springform pan.
• Pour vegetable mixture into pan.
• Bake at 375 degrees F for 30 minutes. Remove from oven.
• Dredge plum tomato slices in remaining breadcrumbs. Garnish cheesecake with tomato slices and rolled anchovies, if desired.
• Sprinkle with remaining Parmesan cheese. Reduce heat to 350 degrees F, and bake 30 minutes.
• Turn off oven, and open door; let cheesecake cool in oven 15 minutes.
• Remove from oven; cool on a wire rack 10 minutes.

Cheesecake

Cheesecake

Graham cracker crumbs
24 ounces cream cheese
4 egg whites
1 cup sugar
1 teaspoon vanilla

• Cream the cream cheese well.
• Beat 4 egg whites until stiff, adding 1 cup sugar slowly.
• Combine and add 1 tsp vanilla.
• Pour into well greased springform pan with graham cracker crumbs scattered in the bottom.
• Bake at 350 degrees for 25 (I mean it, 25) minutes.
• Cool before removing.

IRISH CREAM AND CHOCOLATE CHEESECAKE

IRISH CREAM AND CHOCOLATE CHEESECAKE
Crust:
1 2/3 c Chocolate wafers; crushed
1/3 c Butter; melted
Filling:
2 pkg Gelatin, unflavored
1/4 tsp Salt
1 Tbsp Coffee, instant
2 c Milk
4 Egg; separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet

• Crust: In bowl, combine wafers and butter.
• Press into 13 x 9 inch glass baking dish.
• Refrigerate.
• Filling: In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved.
• Reduce heat.
• Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan.
• Cook, stirring frequently, until mixture thickens slightly, 4 to 5 minutes.
• Remove from heat and add liqueur.
• Using an electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth.
• Slowly blend coffee mixture into cream cheese.
• Chill, stirring occasionally, until consistency of raw egg whites, about 1 to 1-1/2 hours.
• Meanwhile, melt chocolate in double boiler over hot water.
• Let cool.
• Beat egg whites until soft peaks form.
• Gradually add remaining sugar and beat until stiff peaks form.
• Gently fold egg whites into coffee mixture.
• Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate.
• Using large spoon, alternately spoon two mixtures over chocolate crust.
• Use knife to swirl chocolate through coffee mixture.
• Refrigerate until firm, at least 6 hours.
• Serves 12.

CARROT and RAISIN CHEESECAKE

CARROT and RAISIN CHEESECAKE
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine -- melted
3 (8oz) packages cream cheese -- softened
1/2 cup sugar
1/2 cup flour
4 eggs
1/4 cup orange juice
1 cup finely shredded carrots
1/4 cup raisins
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons orange juice
Dash salt
2 1/2 cups sifted powdered sugar
1/4 cup raisins

• Combine crumbs, 3 tablespoons sugar, cinnamon, and 3 tablespoons butter; press onto the bottom of 9-inch spring form pan.
• Bake at 325 degrees F. for 10 minutes.
• Combine 2-1/2 packages softened cream cheese, 1/2 cup sugar, and 1/4 cup flour, mixing with electric mixer until well blended.
• Blend in eggs and 1/4 cup orange juice.
• Add remaining flour, carrots, 1/4 cup raisins, nutmeg and ginger; mix well.
• Pour over crust.
• Bake at 450 degrees F. for 10 minutes; reduce heat to 250 degrees F. and continue baking for 55 minutes.
• Loosen cake from rim of pan.
• Cool; remove rim.
• Combine remaining softened cream cheese, 2 tablespoons orange juice, and salt, mixing until well blended.
• Gradually add powdered sugar, mixing well after each addition.
• Pour over cheesecake.
• Garnish with raisins.
• Yield 12 servings.

ORANGE POPPYSEED CHEESECAKE

ORANGE POPPYSEED CHEESECAKE
3/4 cup graham cracker crumbs
3/4 cup almonds -- ground
1 tablespoon sugar
1/4 cup butter or margarine -- melted
2 (8 oz) packages cream cheese -- softened
1 cup sugar
4 eggs
1 teaspoon grated orange peel
3 tablespoons all-purpose flour
1/4 cup orange juice
3/4 cup whipping cream
2 tablespoons poppy seeds
2 eggs
3/4 cup sugar
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1/4 cup lemon juice
2 tablespoons orange juice
2 tablespoons butter

• Combine graham cracker crumbs, ground almonds, 1 tablespoon sugar, and 1/4 cup melted butter; press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
• Bake at 350 degrees F. for 8 minutes.
• Cool.
• In a large bowl, using an electric mixer, beat cream cheese and sugar until very smooth.
• Beat in eggs, one at a time, until just blended.
• Beat in 1 teaspoon orange rind, 3 tablespoons flour, 1/4 cup orange juice, 3/4 cup whipping cream, and 2 tablespoons poppyseeds.
• Pour into pan.
• Bake at 450 degrees F. for 10 minutes, then reduce heat to 250 degrees F. and continue baking 35 to 45 minutes or until center is just set.
• Remove from oven and run a knife around the rim to prevent cracking.
• Cool thoroughly at room temperature.
• Chill overnight.
• In a small saucepan, whisk 2 eggs until foamy.
• Combine with 3/4 cup sugar, 1 teaspoon orange rind, 1 teaspoon lemon rind, 1/4 cup lemon juice, 2 tablespoons orange juice, and 2 tablespoons butter in saucepan.
• Cook over low heat, stirring constantly, until smooth and thickened.
• Cool.
• Just before serving, spread evenly over cheesecake.
• Garnish with poppyseeds, lemon or orange slices.
• Yield: 12 servings.

RED, WHITE and BLUEBERRY CHEESECAKE PIE

RED, WHITE and BLUEBERRY CHEESECAKE PIE
Makes 8-10 servings
8 sheets (about 13" x14" each) thawed frozen phyllo dough
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)

1. Grease a 9" pie plate.
2. Set aside.
3. Preheat oven to 425°.F.
4. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter.
5. Top with another phyllo sheet, continue to make 8 layers, brushing butter between each layer.
6. Using kitchen scissors or a sharp knife, cut the layers into one 12-13 inch circle.
7. Carefully press circle into the prepared pie plate, gently fan edges.
8. Bake until edges are just golden, about 6-8 minutes.
9. Cool slightly on a wire rack.
10. Reduce oven temperature to 350° F.
11. In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer until light and fluffy.
12. Add eggs and beat until well combined.
13. Fold in 1 cup of the blueberries.
14. Pour mixture into prepared crust.
15. Bake until set, about 40-50 minutes.
16. To prevent over browning of crust, gently cover with aluminum foil during the last 25 minutes of baking.
17. Cool completely on a rack.
18. In a small bowl, beat jelly until smooth.
19. Spread over cheese filling.
20. Arrange remaining blueberries on top in star shape.
21. Garnish with whipped cream, if desired.

Tomato Chutney Cheesecake

Tomato Chutney Cheesecake

2 c shredded Cheddar cheese
4 or 5 green onions, finely sliced
4 (8-oz.) packages cream cheese, softened & divided
Cornbread crackers
1/2 tsp ground red pepper
1 to 2 Tbsp. milk
2/3 c red tomato chutney (recipe follows)
Garnishes: sliced fresh chives or green onions, cherry tomato halves
Assorted raw vegetables

• Beat 3 packages cream cheese, Cheddar cheese, & red pepper at medium speed with an electric mixer until mixed & smooth.
• Stir in green onions.
• Spread half of cream cheese mixture into an 8-inch round cake pan lined with plastic wrap; spread top this with tomato chutney, leaving a 1/2-inch border of cream cheese around outside edge.
• Spread remaining cream cheese mixture over chutney & cream cheese border.
• Cover up & chill at least 8 hrs or up to 24 hrs.
• Invert cheesecake onto a serving platter; remove plastic wrap.
• Stir together 1 Tbsp. milk & remaining 1 package cream cheese, stirring until spreading consistency & adding extra milk, if needed.
• Frost top & sides of cheesecake.
• Serve with vegetables & crackers.
• Garnish, if desired.

Red Tomato Chutney

3 large onions, finely sliced .
1 1/2 tbsps plain flour .
1 lb sugar .
1 tbsp English mustard powder .
1/2 pint malt vinegar .
salt .
1 tbsp curry powder .
1 tsp cayenne pepper (optional) .
2 lbs tomatoes, peeled & sliced

• Place the sliced tomatoes & onion In a large-ish dish or colander & cover with salt.
• Leave for a few hrs to drain off the liquid.
• Put the tomatoes & onions in a saucepan & add three quarters of the malt vinegar & boil for five mins.
• Stir in the sugar.
• Meanwhile mix the flour, curry power & cayenne pepper, mustard powder, if using, into a smooth paste with the remaining malt vinegar.
• Add the paste to the pan & let simmer carefully for one to one & a half hrs.
• To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
• Seal in warm jars.
• The finished chutney should be mellow for at least 6-8 weeks before eating.

CRUSTLESS CHOCOLATE CHEESECAKE

CRUSTLESS CHOCOLATE CHEESECAKE
16 oz cream cheese, softened
3 eggs1 cup sour cream
1/2 cup sugar
1 Tbsp. vanilla extract
1 pkg Jell-O Chocolate Pudding

• Preheat oven to 350F.
• Place all ingredients in a bowl; blend for 15 minutes. (Or use food processor, mixer or blender and alter time as appropriate to mix completely.)
• Pour mixture into 9 inch non-stick pie pan.
• Bake 1 hour.
• Turn off oven; allow cake to remain in oven 1 additional hour.
• Refrigerate until chilled, then cut and serve.
• Store, covered with plastic wrap, in refrigerator for up to 4 days.

Cheesecake

Cheesecake Recipe


33 graham cracker squares, crumbled
4 ounces unsalted butter, melted, plus additional for brushing the pan
1 tablespoon sugar
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 egg yolks
1/3 cup heavy cream

• 
  Preheat oven to 300 degree F.
• Brush some of the melted butter around a 9 by 3 inch cake pan.
• Adhere parchment to the bottom and the sides.
• In a small bowl,combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar.
• Press 2/3 of the mixture into the bottom of the parchment lined pan.
• Place remaining crumbs on a sheet pan and bake both the crust and remaining mixture for 10 minutes.
• Reserve the additional crumb for sides.
• In a mixer with a paddle attachment, beat sour cream for 10 seconds.
• Add the cream cheese and sugar and mix on low for 30 seconds.
• Scrape the bowl.
• In a separate container, combine vanilla, eggs, yolks and heavy cream, with the mixer on medium.
• Slowly pour the liquid mixture in.
• When half of it is incorporated ,stop and scrape.
• Continue adding the mixture until the rest of the ingredients are incorporated.
• Once completely combined , pour into the cooled crust.
• Shake the pan a little to get rid of all the bubbles.
• This will prevent any cracks.
• Lower temperature to 250 degree F.
• Place cheese cake into a preheated water bath, in the oven for 1 hour .
• Turn the oven off and open the door for one minute.
• Close the door for one more hour with the oven turned off.
• Remove cheese cake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
• When ready to serve, place the entire cake pan into a hot water bath for about 15 minutes
• Unmold onto an cake round or serving dish.
• Take the remaining graham cracker mixture and press onto the side of the cake.
• To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

PEPPER CHEESECAKE

PEPPER CHEESECAKE

2 (8 oz.) cream cheese, softened
2 c. sharp Cheddar cheese, grated
1 pkg. taco seasoning
3 eggs
1 (16 oz.) sour cream
1 (4 oz.) green chilies, chopped
1/2 c. sweet red pepper, diced
1/2 c. salsa2 avocados, prepared guacamole
Garnishes: Fresh tomatoes, ripe olives

• Combine cream cheese, Cheddar cheese and taco seasoning; beat well at high speed.
• Add eggs, one at a time, beating well after each addition.
• Stir in half of sour cream.
• Fold in chilies and red pepper.
• Pour mixture into greased 10 inch springform pan.
• Bake at 350 degrees for 35 minutes or until set.
• Combine remaining half of sour cream and salsa.
• Spread evenly over cheesecake.
• Bake an additional 5 minutes.
• Let cool in pan on a wire rack; cover and chill for at least 8 hours.
• To serve: Carefully remove sides of springform pan.
• Spread with guacamole.
• Garnish, if desired.
• Serve with tortilla chips.
• Makes one 10 inch cheesecake.

Orange Butterscotch Cheesecake

Orange Butterscotch Cheesecake

1 1/4 c. old fashioned or quick oats; uncooked
1/4 c. packed brown sugar
2 Tbsp. flour
1/4 c. margarine, melted
3 -8oz. packages cream cheese, softened
3/4 c. granulated sugar
2 tsp. grated orange peel
1 tsp. vanilla
4 eggs
1/2 c. packed brown sugar
1/3 c. light corn syrup
1/4 c. margarine melted
1 tsp. vanilla

• Combine oats, brown sugar, flour and margarine.


• Press into bottom of 9-in. springform pan.


• Bake at 350 for 15 mins.


• Combine cream cheese, sugar, peel and vanilla.


• Mix at medium speed until well blended.


• Add eggs, one at a time, mixing well after each addition.


• Pour over crust.


• Bake at 325 for 1 hour 5 mins.


• Chill before removing pan.


• Combine brown sugar, corn syrup and margarine in saucepan.


• Bring to boil, stirring constantly.


• Remove from heat, stir in vanilla.


• Chill until slightly thickened and spoon over cheesecake.

HOLLYWOOD CHEESECAKE

HOLLYWOOD CHEESECAKE

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine -- melted
16 ounces cream cheese
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
2 eggs -- separated
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

• Combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring form pan.
• Bake at 325 degrees F. for 10 minutes.
• Combine softened cream cheese, 1/2 cup sugar, lemon juice, rind, and vanilla, mixing with electric mixer until well blended.
• Blend in egg yolks.
• Fold in stiffly beaten egg whites; pour over crust.
• Bake at 300 degrees F. for 45 minutes.
• Combine sour cream 2 tablespoons sugar, and vanilla; carefully spread over cheesecake.
• Continue baking 10 minutes.
• Loosen cake from rim of pan.
• Cool; remove rim.
• Chill.

UPSIDE DOWN NO BAKE ORANGE CHEESECAKE

UPSIDE DOWN NO BAKE ORANGE CHEESECAKE
2 envelopes Unflavored Gelatin
2 cups unsweetened Orange Juice (divided)
1 1/4 cup Granulated Sugar (divided)
2 cups fresh Orange sections
4 (8-oz.) packages Cream Cheese, softened
2 tsp. Orange Zest, grated
1 cup Whipping Cream, whipped
1 cup Chocolate Wafer Crumbs
2 Tbs. Butter or Margarine, melted

• Soften one envelope of unflavored gelatin in 1 1/2 cups of unsweetened orange juice in a small saucepan over a low heat setting.
• Add one cup of the sugar, and stir until dissolved.
• Refrigerate the mixture in the saucepan until it is slightly thickened, but not set.
• Arrange the orange sections on the bottom of a 9-inch spring form pan.
• Pour the orange-gelatin mixture over the orange sections; chill until thickened again but not set.
• Soften the second envelope of unflavored gelatin in 1/2 cup of unsweetened orange juice in a saucepan with the remaining 1/4 cup of sugar, stirring over low heat until dissolved.
• Combine the cream cheese with the orange zest, mixing at medium speed with an electric mixer until well blended, light and fluffy, about 10 minutes, yes, 10.
• Gradually add the gelatin mixture to the beaten cream cheese, mixing until well blended.
• Chill until slightly thickened.
• Whip the cream and fold into the cheesecake mixture.
• Refrigerate while you prepare the crust.
• Combine chocolate cookie crumbs with the melted butter or margarine.
• Sprinkle over the chilled cheesecake, then lightly press the mixture into the bottom of the cake.
• Refrigerate, covered, until it's time to serve dessert.
• To serve, loosen the rim of the spring form pan and invert the cheesecake onto a serving plate.
• Gently remove the rim of the pan, then pull off the pan bottom.
• Slice to serve.
  

Ricotta Cheesecake

Ricotta Cheesecake


1/4 C fine dry bread crumbs
2 15 oz cartons ricotta cheese
3/4 C sugar
1/4 C milk
2 T flour
4 egg yolks
1/4 C golden raisins
2 T diced candied orange or lemon peel
1 tsp finely grated lemon peel
4 egg whites

• Preheat oven to 350 F
• Butter bottom & sides of an 8 in spring form pan
• sprinkle bread crumbs over side to coat shake remaining crumbs over bottom
• in large bowl combine ricotta, sugar, milk, & flour
• Beat with electric mixer until smooth
• add egg yolks all at once, beat on low speed until just combined
• stir in raisins, candied orange peel and lemon zest
• in anothr bowl beat egg whites until stiff peaks form
• fold beaten whites into ricotta mixture
• spoon into prepared pan
• place pan in shallow baking pan
• bake about 70 minutes or until center appears nearly set when gently shaken
• cool on wire rack for 15 minutes
• loosen cheesecake
• cool for 30 minutes
• remove side of pan
• cool
• cover and chill overnight
  

COPY CAT RED LOBSTERS CHEESECAKE

COPY CAT RED LOBSTERS CHEESECAKE
Crust
1 pkg. Lorna Doone cookies - (10 oz) -- crushed
1/4 lb. butter -- melted
1/4 c, sugar
1 envelope unflavored gelatin
Filling
16 oz. cream cheese
8 oz, sour cream
2 eggs
2 T. butter
2 T. cornstarch
1 c. sugar
1 t .vanilla
Crushed cookie crumbs -- for garnish

• Crust: Mix crumbs with butter, sugar, and gelatin.
• Pat out evenly over bottom of a greased 9-inch spring form pan.
• Bake at 350 degrees for exactly 8 minutes.
• Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla.
• When filling is perfectly smooth and creamy, pour into crust.
• Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean.
• Cool 20 minutes before cutting.
• Sprinkle top with cookie crumbs.
  

Boston Cream Cheesecake

Boston Cream Cheesecake

1 -9 oz. package yellow cake mix.
2 -8 oz. packages cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/3 c. sour cream
2 Tbsp. cold water
2 -1 oz. squares unsweetened chocolate
3 Tbsp. margarine
1 c. powdered sugar
1 tsp. vanilla

• Grease bottom of a 9 in. springform pan.
• Prepare cake mix as directed on package.
• Pour batter evenly into pan.
• Bake at 350 for 20 minutes.
• Combine cream cheese, sugar and vanilla.
• Mix at medium speed until blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream and pour over cake layer.
• Bake at 350 for 35 minutes.
• Chill before removing rim.
• Bring water to boil, remove from heat.
• Melt chocolate with margarine over low heat, stirring until smooth.
• Remove from heat.
• Add water and remaining ingredients; stir well.
• Spread over cheesecake.
• Chill several hours.
  

Lattice Cherry Cheesecake

Lattice Cherry Cheesecake
1 -20 oz. package refrigerated sugar cookies
2 -8 oz. packages cream cheese, softened
1 c. sour cream
3/4 c. sugar
1/4 tsp. almond extract
3 eggs
1 -21 oz. can cherry pie filling

• Slice dough into 1/8 in. slices.
• Arrange slices, slightly over lapping on bottom and sides of a greased 9 in. springform pan.
• With lightly floured fingers seal edges to form crust.
• Combine cream cheese, sour cream, sugar and extract.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Reserve 1/4 batter; chill.
• Pour remaining batter over crust.
• Bake at 350 for 1 hour and 10 minutes.
• Increase oven temperature to 450.
• Spoon cherry pie filling over cheesecake.
• Spoon reserved batter over pie filling in criss-crossed pattern to form lattice design.
• Bake at 450 for 10 minutes.
• Chill before removing rim.

Luscious White Chocolate Cheesecake

Luscious White Chocolate Cheesecake

1 1/2 C (18) crushed creme filled chocolate cookies
3 Tbsp. margarine, melted
3 -8 oz. packages cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
3 eggs
1/2 lb. white chocolate, melted

• Combine crumbs and margarine.
• Press into bottom of 9 in. springform pan.
• Bake at 350 for 10 minutes.
• Combine cream cheese, sugar and vanilla.
• Mix at mediun speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in white chocolate, mix well.
• Pour over crust.
• Bake at 350 for 40 minutes.
• Chill before removing rim.
• Garnish with apricot rose and some small leaves if desired.
  

To make apricot rose:

• Place 6 dried apricot halves between 2 sheets of wax paper.
• Roll flat with rolling pin.
• Shape 1 apricot into a cone; arrange remaining apricots around cone to form rose.
• Loosen outer apricots slightly to "open" rose.
• Secure bottom of rose with wooden picks.
• Freeze for 20 minutes.
• Cut off bottom to form flat base.
• Remove picks; brush rose with 2 tsp. corn syrup.

Cappuccino Cheesecake

Cappuccino Cheesecake

1 1/2 c. finely chopped nuts
2 Tbsp. sugar
3 Tbsp. margarine, melted
4 -8 oz. packages cream cheese, softened
1 c. sugar
3 Tbsp. flour
4 eggs
1 c. sour cream
1/4 c. cold water
1 Tbsp. instant coffee granules
1/4 tsp. cinnamon

• Combine nuts, sugar and margarine.
• Press onto bottom of 9 in. springform pan.
• Bake at 325 for 10 minutes.
• Combine cream cheese, sugar and flour.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream.
• Bring water to a boil.
• Add coffee granules and cinnamon, stir until well dissolved.
• Cool; gradually add to cream cheese mixture, mixing until well blended.
• Bake at 450 for 10 minutes.
• Reduce oven temperature to 250 and bake for 1 hour.
• Chill before removing rim.

Regal Cranberry Cheesecake

Regal Cranberry Cheesecake
1 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted
3 -8 oz. packages cream cheese, softened
3/4 c. sugar
2 Tbsp. flour
2 tsp. vanilla
3 eggs
1 c. sour cream
1 c. cranberry orange sauce, chilled

• Combine crumbs, sugar and magarine.
• Press into bottom of 9 in. springform pan.
• Bake at 325 for 10 minutes.
• Combine cream cheese, sugar, flour and vanilla.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream, pour over crust.
• Bake at 450 for 10 minutes.
• Reduce oven temperature to 250 and continue baking for 30 minutes.
• Chill before removing rim.
• Spoon cranberry sauce over cheesecake.

Chocolate Velvet Cheesecake

Chocolate Velvet Cheesecake

Crust:
1 c. vanilla wafer crumbs
1/2 c. chopped pecans
3 Tbsp. granulated sugar
1/4 c. margarine, melted

Filling:
2 -8 oz. packages cream cheese, softened
1/2 c. packed brown sugar
2 eggs
1 -6 oz. package semi-sweet chocolate pieces, melted
3 Tbsp. almond flavored liqueur

Topping:
2 c. sour cream
2 Tbsp. granulated sugar

• Combine crust ingredients.
• Press into bottom of 9 in. springform pan.
• Bake at 325 for 10 minutes.
• Combine cream cheese and brown sugar.
• Mix at medium speed 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 for 35 minutes.
• Increase oven temperature to 425.
• Combine sour cream and sugar; spread carefully over cheesecake.
• Bake at 425 for 10 minutes.
• Chill before removing rim.
• Garnish with chocolate leaves.
• To make chocolate leaves:
• Wash and dry lemon, grape, or rose leaves.
• Brush with melted chocolate; chill.
• Carefully peel back leaves from chocolate.
• Liqueur variation:

Substitute 2 Tbsp. milk and 1/4 tsp. almond extract for almond flavored liqueur.

Heavenly Dessert Cheesecake

Heavenly Dessert Cheesecake
1 Tbsp. graham wafer crumbs
1 c. low fat cottage cheese
2 -8 oz. packages cream cheese, softened
2/3 c. sugar
2 Tbsp. flour
3 eggs
2 Tbsp. skim milk
1/4 tsp. almond or vanilla extract

• Lightly grease the bottom of a 9 in. springform pan.
• Dust bottom with crumbs, remove excess.
• Process cottage cheese in a blender or food processor on high speed, until smooth.
• In large bowl combine cottage cheese, cream 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 for 45-50 minutes until center almost set.
• Center of cheesecake will look soft, but will firm while cooling.
• Chill before removing rim.
• Garnish with berries and fresh mint.

Brownie Swirl Cheesecake

Brownie Swirl Cheesecake
1 -8 oz. package brownie mix
2 -8 oz. packages cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1 c. milk chocolate pieces melted

• Grease bottom of 9 in. springform pan.
• Prepare brownie mix as directed on package.
• Pour batter into pan and bake at 350 for 15 minutes.
• Combine cream cheese, sugar and vanilla.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Pour over brownie layer.
• Spoon melted chocolate over cream cheese mixture.
• Cut through batter with a knife several times, for marbled effect.
• Bake at 350 for 35 minutes.
• Chill before removing rim.

Sun-Sational Cheesecake

Sun-Sational Cheesecake

CRUST:

1 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted

FILLING:

3 -8 oz. packages cream cheese, softened
1 c. sugar
3 Tbsp. flour
2 Tbsp. lemon juice
1 Tbsp. grated lemon
/2 tsp. vanilla
4 eggs (1 separated)

TOPPING:

3/4 c. sugar
2 Tbsp. corn starch
1/2 c. cold water
1/4 c. lemon juice

• Combine ingredients and press into bottom of 9 in. springform pan. Bake at 325 for 10 mins.
• Combine cream cheese, flour, juice, peel and vanilla.
• Mix at medium speed until well blended.
• Add 3 eggs, one at a time, mixing well after each addition.
• Beat in remaining egg white, reserving yolk for glaze.
• Pour over crust.
• Bake at 450 for 10 minutes.
• Reduce oven temperature to 250; continue baking 30 minutes.
• Chill before removing rim.
• Combine sugar and corn starch in saucepan.
• Stir in water and juice.
• Cook stirring constantly until clear and thickened.
• Beat reserved egg yolk in small boil.
• Add a small amount of the hot mixture.
• Return this to mixture in saucepan.
• Cook for 3 minutes stirring constantly.
• Cool slightly, then spoon over cheesecake and chill.

Black Forest Cheesecake Delight

Black Forest Cheesecake Delight
1 c. chocolate wafer crumbs
3 Tbsp. margarine, melted
2 -8 oz. packages cream cheese, softened
2/3 c. sugar
2 eggs
1 -6 oz. package semi-sweet chocolate pieces, melted
1/4 tsp. almond extract
1 -21 oz. can cherry pie filling
Whipped topping

• Combine crumbs and margarine.
• Press onto bottom of 9 in. springform pan.
• Bake at 350 for 10 minutes.
• Combine cream cheese and sugar.
• Mix at medium speed 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 for 45 minutes.
• Chill before removing rim.
• Top cheesecake with pie filling and garnish with whipped topping, just before serving.

MINI CHEESECAKES

MINI CHEESECAKES

Nonstick spray coating
1/3 cup crushed vanilla wafers (8 wafers)
1-1/2 8-ounce tubs fat-free cream cheese, softened (12 ounces total)
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 cup frozen egg product, thawed
3/4 cup red raspberries; blueberries; sliced, peeled kiwifruit; sliced strawberries; sliced, pitted plums, and/or orange sections

• Spray 10 muffin cups with nonstick coating.
• Sprinkle bottom and sides of each cup with about 1 teaspoon of the crushed vanilla wafers.
• Set pan aside.
• In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth.
• Add sugar, flour, and vanilla.
• Beat on medium speed until smooth.
• Add egg product and beat on low speed just until combined.
• Divide evenly among the muffin cups.
• Bake in a 325 degree F. oven for 18 to 20 minutes or until set.
• Cool in pan on a wire rack for 5 minutes.
• Cover and chill for 4 to 24 hours.
• Remove cheesecakes from the muffin cups.
• Just before serving, top cheesecakes with fresh fruit.
• Servings: 10

Simple Cheesecake

Simple Cheesecake

1 graham cracker pie crust
16 ounces cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs

• Preheat oven 325 degrees.
• Don't microwave the cream cheese. Leave out to soften.
• First, dump the cream cheese in mixing bowl, dump both eggs and mix.
• Then put the sugar and vanilla extract in the mix.
• Mix the cheesecake batter until smooth.
• Pour batter into the graham cracker crust.
• Place into oven for 30 to 50 minutes. When the center is almost set.
• Refrigerate over night.

COCONUT CHEESECAKE

COCONUT CHEESECAKE
2 (8 oz) pkgs cream cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 premade 9-inch graham cracker crust
1 cup frozen whipped topping, thawed
1/2 cup toasted shredded coconut

• Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of electric mixer until blended;
• add eggs.
• Mix until blended; pour into crust.
• Bake at 350 degrees F. for 40 minutes or until center is almost set.
• Cool.
• Refrigerate 3 hour or overnight.
• Top with thawed frozen whipped topping and toasted coconut.

CREAMY ORANGE CHEESECAKE

CREAMY ORANGE CHEESECAKE

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine -- melted
1 envelope unflavored gelatin
1/4 cup cold water
2 8 oz containers cream cheese -- (soft style)
3/4 cup orange juice
7 ounces marshmallow cream

• Combine crumbs, sugar, and butter; press onto bottom of 9-inch spring-form pan.
• Bake at 325 degrees F. for 10 minutes.
• Cool.
• Soften gelatin in cold water; stir over low heat until dissolved.
• Gradually add to cream cheese, mixing with electric mixer until well blended.
• Blend in orange juice and marshmallow cream; chill until slightly thickened.
• Pour into crust; chill until firm.

APPLE CHEESECAKE

APPLE CHEESECAKE
2 envelopes unflavored gelatin
1/3 cup cold water
1-3/4 cups apple juice
1/2 cup sugar
3 egg yolks, beaten
3 (8 oz) pkgs cream cheese, softened
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup whipping cream, whipped
Topping:
1/2 cup chopped dry roasted peanuts
2 tbs butter or margarine
1 cup applesauce
1/3 cup firmly packed brown sugar
1/4 tsp ground cinnamon

• In a small bowl, soften gelatin in water; let stand for two minutes.
• In a saucepan, over medium heat, cook and stir apple juice, sugar, egg yolks, and gelatin mixture until gelatin is dissolved.
• Cool to room temperature.
• In a large mixing bowl, beat the cream cheese, cinnamon, and nutmeg until smooth.
• Gradually beat in gelatin mixture until smooth.
• Chill until slightly thickened, about 20 minutes.
• Fold in cream.
• Pour into an ungreased 9-inch springform pan.
• Chill 4 hours or overnight.
• In a saucepan over medium heat, brown peanuts in butter for 2 minutes.
• Add applesauce, brown sugar, and cinnamon; cook and stir for 5 minutes.
• Cool.
• Spread over top of cheesecake.
• Serves 12

SOUTHWEST CHEESECAKE

SOUTHWEST CHEESECAKE

1 cup finely crushed tortilla chips
3 tablespoons butter or margarine, melted
2 packages (8 ounces ea) cream cheese, softened
1 packet taco seasoning
2 eggs
1 package shredded Colby/Monterey Jack cheese
1 can (4 ounce) chopped green chilies, drained
1 cup sour cream
1 cup chopped bell pepper
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices

• Heat oven to 350 degrees.
• Stir in chips and butter in small bowl; press into 9-inch spring form pan.
• Bake 15 minutes.
• Beat cream cheese and eggs in large mixing bowl at medium speed until well blended.
• Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.
• Spread sour cream over cheesecake.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Refrigerate until ready to serve at least 30 minutes.
• Top with remaining ingredients just before serving.
• Optional: add 1/2 packet of taco seasoning with the cheese and chilies if you want a bit more spice.

LEMON CHEESECAKE

LEMON CHEESECAKE
3/4 C graham cracker crumbs
2 T sugar
1 T ground cinnamon
1 T butter or margarine, softened
5 (8 oz) pkgs cream cheese, softened
1-2/3 C sugar
5 eggs
1/8 tsp salt
1-1/2 tsp vanilla extract
1/4 C lemon juice

• Combine first 3 ingredients, stir well and set aside.
• Grease bottom and sides of a 10-inch springform pan with butter.
• Add crumb mixture; tilt pan to coat sides and bottom.
• Chill.
• Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1-2/3 cups sugar, beating well at high speed.
• Add eggs, one at a time, beating well after each addition.
• Stir in salt, vanilla, and lemon juice; pour mixture into prepared crust.
• Bake at 300 degrees F. for 1 hour and 20 minutes. (Center may be soft but will set when chilled.)
• Cool on a wire rack; cover and chill 8 hours.
• 10 servings.

CHOCOLATE ALMOND CHEESECAKE

CHOCOLATE ALMOND CHEESECAKE

1-1/2 cups chocolate wafer crumbs
1 cup slivered almonds, toasted and chopped
1/3 cup sugar
1/3 cup butter or margarine, softened
3 (8 oz) pkg cream cheese, softened
1 cup sugar
1/4 cup amaretto or other almond flavored liqueur
1 tsp almond extract
1 tsp vanilla extract
4 large eggs
1 (16 oz) carton sour cream
1 tbs sugar
1 tsp vanilla extract
1/2 cup slivered almonds, toasted

• Combine first 4 ingredients; firmly press onto bottom and 1 inch up sides of a 9-inch spring form pan.
• Set aside.
• Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well.
• Add liqueur, almond extract, and 1 tsp vanilla; beat well.
• Add eggs, one at a time, beating after each addition. Pour into prepared crust.
• Bake at 375 degrees F. for 50 minutes; remove from oven, and let stand 5 minutes (center will be soft).
• Combine sour cream, 1 tbs sugar, and 1 tsp vanilla; spread evenly on cheesecake.
• Bake at 500 degrees F. for 5 minutes.
• Remove to a wire rack; let cool completely.
• Cover and chill 8 hours.
• Before serving, remove sides of pan, and press 1/2 cup slivered almonds around top edge of cheesecake.
• 10 to 12 servings.

LAYERED VEGETABLE CHEESECAKE

LAYERED VEGETABLE CHEESECAKE

1-1/3 cups dry breadcrumbs
1/3 cup butter or margarine, melted
2 (8 oz) pkgs Neufchatel cheese, softened
2 large eggs
1/3 cup all-purpose flour
8 oz sour cream
1/4 cup minced onion
1/4 tsp salt
1/4 tsp ground white pepper
3/4 cup shredded carrot
3/4 cup diced green pepper
3/4 cup diced sweet red pepper
Cucumber dill sauce
Cucumber Dill Sauce:
8 oz plain yogurt
1/3 cup mayonnaise
1/2 cup chopped, unpeeled cucumber
1/4 tsp salt
1/4 tsp dried whole dillweed

• Combine breadcrumbs and butter; press on bottom and 1 inch up sides of a 9-inch spring form pan.
• Set aside.
• Beat cheese at high speed of an electric mixer until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add flour and next four ingredients; beat until blended.
• Pour about 1/4 of cream cheese mixture into prepared pan; sprinkle with carrot.
• Top with 1/3 remaining cream cheese mixture; sprinkle with green pepper.
• Top with 1/2 of remaining cream cheese mixture; top with red pepper.
• Top with remaining cream cheese mixture.
• Bake at 300 degrees F. for 1 hour or until set.
• Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour.
• Remove from oven and let cool completely.
• Cover and chill.
• Combine all ingredients of Cucumber dill sauce, stirring well.
• Cover and chill.
• Serve cheesecake with Cucumber dill sauce.
• Yield: 6 to 8 servings.

COCONUT CHEESECAKE

I am not a big fan of coconut, but some people love it.

COCONUT CHEESECAKE

2 (8 oz) pkgs cream cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 prepackaged 9-inch graham cracker crust
1 cup frozen whipped topping, thawed
1/2 cup toasted shredded coconut

• Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of electric mixer until blended; add eggs.
• Mix until blended; pour into crust.
• Bake at 350 degrees F. for 40 minutes or until center is almost set.
• Cool.
• Refrigerate 3 hour or overnight.
• Top with thawed frozen whipped topping and toasted coconut.

WHITE CHOCOLATE CHEESECAKE

WHITE CHOCOLATE CHEESECAKE

2- 8 0z. packages cream cheese softened
1 cup melted white chocolate
2 eggs well beaten
3/4 cup sugar
2 cups sour cream
2 tsp. vanilla
1/2 tsp. almond extract
1 9 inch deep dish graham cracker pie crust

• Combine cream cheese, sugar, eggs, vanilla and almond extract together and beat until smooth, add sour cream and blend.
• Pour into pie crust and bake at 375 degrees for 35 minutes or until set.
• cool
• chill overnight

EASY FUDGE TRUFFLE CHEESECAKE

EASY FUDGE TRUFFLE CHEESECAKE
Chocolate Crumb Crust (recipes follow)
2 cups (a 12ounce package) semi-sweet chocolate chips
3 packages (8-ounces each) cream cheese, softened
1 (14-ounce) can sweetened condensed (NOT evaporated milk)
4 eggs
2 teaspoons vanilla extract

• Heat oven to 300 degrees.
• Prepare Chocolate Crumb Crust; set aside.
• In a heavy pan, over very low heat, melt chocolate, stirring constantly.
• In large mixer bowl, beat cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• Add melted chocolate and remaining ingredients, mix well.
• Pour into prepared pan.
• Bake 1 hour and 5 minutes or until center is set.
• Cool; chill. Refrigerate leftovers.

Chocolate Crumb Crust:

• In medium bowl, combine 1 1/2 cups crushed vanilla wafers, 1/2 cup powdered sugar, 1/2 cup cocoa and 1/3 cup melted butter.
• Press firmly on bottom of 9-inch spring form pan.
• OR for a less sweet crust, combine 1 1/2 cups crushed chocolate wafers with 1/3 cup melted butter and press firmly on bottom of 9-inch spring form pan.

SUGAR-FREE CHEESECAKE

SUGAR-FREE CHEESECAKE

1 package (8 ounces) cream cheese, softened
1 1/3 cups milk
1 package (4 serving size) sugar-free vanilla instant pudding
fresh strawberries or blueberries
one prepared Graham Cracker pie crust

• Beat cream cheese until smooth.
• Slowly add milk, beating until creamy.
• Add pudding mix; beat until smooth and thickened.
• Pour half of mixture into graham cracker pie shell (or plain pie pan if preferred).
• Place a layer of fresh fruit on top of this mixture (if using strawberries chop the berries - if using blueberries, place whole berries on mixture).
• Pour the other half of the mixture on top of the fruit, completely covering the fruit.
• Top with whole fresh fruit.
• Refrigerate.

Oreo Cheesecake

Oreo Cheesecake
12 servings
1¾ hours 30 min prep
1 1/2 cups Oreo cookie crumbs (about 18 cookies finely chopped)
2 tablespoons melted butter
1 1/2 lbs cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
7 coarsely chopped Oreo cookies, for the top of cheese cake

• Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan.
• Cover bottom and 1/2 inch up the sides with crumbs.
• Refrigerate for 15 minutes.
• Beat cream cheese until light and fluffy.
• Keep mixer on a low setting during the mixing and beating process.
• Add sugar gradually and continue beating cream cheese until mixed through.
• Add eggs one at a time and continue to beat until blended.
• Stir vanilla, salt and flour into cream cheese and egg mixture.
• Add the sour cream.
• Turn off the mixer and gently fold in the 5 coarsely chopped Oreo cookies.
• Pour mixture into springform pan; top with the 7 remaining coarsely chopped cookies.
• Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 75 minutes.
• Turn off the oven, prop the door open several inches and let the cheesecake stay in the oven for one hour.
• Cool on wire rack.
• Refrigerate overnight.

CHOCOLATE MINT MERINGUE CHEESECAKE

CHOCOLATE MINT MERINGUE CHEESECAKE

1 cup chocolate wafer crumbs
3 T margarine, melted
2 T sugar
24 oz cream cheese, softened
2/3 cups sugar
3 large eggs
1 cup mint chocolate chips, melted
1 tsp vanilla extract
3 large egg whites
7 oz marshmallow creme

• Combine crumbs, margarine and 2 tbs sugar; press onto bottom of 9-inch spring form pan.
• Bake at 350 degrees F. for 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 melted mint chocolate and vanilla; pour over crust.
• Bake at 350 degrees F. for 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 ofcheesecake to seal.
• Bake at 450 degrees F. for 3 to 4 minutes or until lightly browned.

TRIPLE CHOCOLATE AND VANILLA CHEESECAKE

TRIPLE CHOCOLATE AND VANILLA CHEESECAKE

1 1/2 cups crushed creme filled chocolate sandwich cookies (about 18 cookies)
3 T margarine or butter, melted
4 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
4 eggs
1/3 cup unsifted flour
1 T vanilla
2 (1 ounce) squares semi-sweet chocolate, melted
Chocolate Glaze (recipe below)

• Preheat oven to 350 degrees.
• Combine crumbs and margarine; press firmly on bottom of 9 inch springform pan.
• In large mixer bowl, beat cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• Add eggs, flour and vanilla; mix well.
• Divide batter in half.
• Add melted chocolate to one half of batter; mix well.
• Pour into prepared pan.
• Top evenly with vanilla batter.
• Bake 50 to 55 minutes or until center springs back when lightly touched.
• Cool.
• Top with Chocolate Glaze.
• Chill.
• Refrigerate leftovers.
  

Chocolate Glaze:
In small saucepan, over low heat, melt 2 (1 ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. (Makes about 1/2 cup.) Glaze can be doubled.

Pumpkin Cheesecake

Pumpkin Cheesecake

1 package (11.1 oz.) No-bake cheesecake mix
1/3 cup margarine
2 T sugar
3/4 cup milk
3/4 cup canned or cooked pumpkin
1 tsp Cinnamon
1/4 teaspoon Cloves
whipped topping
additional cinnamon, optional

• Set aside filling mix packet from cheesecake.
• Combine the contents of the crust mix packet with margarine and sugar.
• Press onto the bottom and up the sides of a 9 inch pie plate.
• Refrigerate for 10 minutes.
• Meanwhile, in a mixing bowl, combine contents of filling packet, milk, pumpkin, cinnamon, and cloves.
• Beat on medium speed for 3 minutes.
• Pour into the crust.
• Chill at least 1 hour.
• Garnish with whipped topping and sprinkle with cinnamon if desired.