APPLE CARDAMOM CHEESECAKE

APPLE CARDAMOM CHEESECAKE
Makes 12 servings.
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
3/4 teaspoon ground cardamom
1/3 cup butter, melted

glazed apples:
4 (about 2 pounds) medium cooking apples, peeled and cored
1/4 cup sugar
1/4 cup butter
3/4 teaspoon ground cardamom

cheese filling:
2 packages (8 ounces) cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon peel
4 eggs

• Crust: Mix all ingredients.
• Press firmly on bottom and 1 inch up the sides of 9-inch springform pan.
• Set aside.
• Glazed Apples: Cut apples into 16ths.
• In large skillet, combine apples with remaining ingredients.
• Cook until apples begin to caramelize, turning often.
• Arrange over bottom of crust.
• Cheese Filling: Beat cream cheese until fluffy.
• Gradually beat in sugar, vanilla, and lemon peel.
• Beat in eggs, one at a time. Pour over apples.
  Bake in preheated 325°F oven 60-70 minutes, or until lightly browned.
• Turn oven off and allow cheesecake to remain in oven 1 hour with door slightly ajar.
• Cool in pan.
• Chill.

Coconut Lime Cheesecake

Coconut Lime Cheesecake
1 cup angel flake coconut
2 tbsp flour
2 tbsp butter, melted
1 envelope unflavored gelatin
1/4 cup water
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
1 tsp grated lime peel
1/4 cup lime juice
few drops green food coloring
1 tub (8 oz) whipped topping, thawed (or use whipped cream)

• Mix coconut, flour, and butter.
• Press firmly onto bottom of 9-inch spring-form pan.
• Bake at 350 deg. F. for 12-15 minutes, or until very lightly browned.
• Soften gelatin in water in small saucepan
• let stand 1 minute.
• Cook on low heat for 5 minutes, or until gelatin is dissolved, stirring occasionally.
• Beat cream cheese and sugar with electric mixer on medium until well blended.
• Add dissolved gelatin, lime peel, juice, and food coloring; mix well.
• Gently stir in whipped topping; pour over crust.
• Refrigerate several hours or until firm.
• When ready to serve, run knife or metal spatula around rim of pan to loosen the cake; remove rim of pan.
• Serves 12

SUGAR FREE CHEESECAKE

SUGAR FREE CHEESECAKE
22 oz cream cheese
1 1/4 cups sour cream
28 packets of Equal or Splenda
4 eggs
2 tbsp cornstarch
2 tsp vanilla
2 tsp fresh lime juice
zest of one lime

• Combine all ingredients in mixer.
• Mix for 3 or 4 minutes, until very well blended.
• Pour into an 8 x 10 Pyrex dish (2 1/2 quarts), and bake at 325 deg. F. for 40 minutes, or until center is a bit jiggly, but done.

APPLE CHEESECAKE

APPLE CHEESECAKE
1/3 cup sugar
1/3 cup margarine or butter
1 tablespoon shortening
1/4 teaspoon vanilla
1 cup all-purpose flour
1/8 teaspoon salt
4 cups peeled, cored, and sliced cooking apples (Granny Smith or Golden Delicious)
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 teaspoon ground cinnamon
1/4 cup sliced almonds
1/3 cup sugar

• In a medium mixing bowl beat the 1/3 cup sugar, margarine or butter, shortening, and 1/4 teaspoon vanilla on medium speed of an electric mixer until combined.
• Blend in flour and salt until crumbly.
• Pat onto the bottom of a 9-inch spring-form pan.
• Set aside.
• Place apple slices in a single layer in a shallow baking pan.
• Cover with foil.
• Bake in a 400 degree F oven for 15 minutes.
• Meanwhile, for filling, in a large mixing bowl beat the cream cheese, the 1/2 cup sugar, and the 1/2 teaspoon vanilla with an electric mixer until fluffy.
• Add the eggs, beating on low speed just until combined.
• Pour into dough-lined pan.
• Arrange warm apple slices atop filling.
• Combine the 1/3 cup sugar and the cinnamon.
• Sprinkle filling with sugar mixture and the almonds.
• Bake in a 400 degree F oven for 40 minutes or until golden and filling is set; cool.
• Remove sides and place cheesecake on a serving plate.
• Cover; chill 4 to 24 hours before serving.
• Makes 12 servings.

ARKANSAS CHEESECAKE

ARKANSAS CHEESECAKE

1 egg -- separated
1/2 cup skim milk
1 package gelatin powder
1/8 teaspoon salt
1 tablespoon sugar
1 1/2 cups cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla
6 tablespoons cool whip
2 medium graham crackers -- crushed
1 dash cinnamon
1 dash nutmeg

• liquify cottage cheese and cream in blender until VERY smooth
• Set aside.
• Put egg yolk in top of double boiler beat well and add milk.
• Add gelatin & salt.
• Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes)
• Remove from heat, add sugar
• Cool.
• Add cottage cheese, lemon juice and vanilla to cooled mixture.
• Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
• Beat egg white until stiff.
• Fold egg white and cool-whip together into mixture.
• Pour into graham crust.
• Or pour into pie plate and top with crumb topping

Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg.

MINI CHERRY CHEESECAKES

MINI CHERRY CHEESECAKES
24 vanilla wafers
24 baking cups
2 8-oz. packages cream cheese, softened
1 egg
8 oz. sour cream
1/3 cup sugar
1 tsp. almond extract
2 tsp. vanilla extract
1 can cherry pie filling

• Place 1 vanilla wafer at the bottom of each baking cup.
• Combine cream cheese, egg, sour cream, sugar and almond and vanilla extracts in a large bowl and beat until smooth.
• Pour mixture into baking cups 2/3 full.
• Bake for 20 - 25 minutes in a 350 degree oven.
• Allow to cool, and then place 1 Tbsp. pie filling on each mini cheesecake.

PEANUT BUTTER-CHOCOLATE CHEESECAKES

PEANUT BUTTER-CHOCOLATE CHEESECAKES

3/4 cup finely crushed chocolate wafers
2 tablespoons melted butter (no substitutes)
1 tablespoon sugar
12 chocolate kisses
2 8-ounce packages cream cheese, softened
1/3 cup sugar2 eggs
1/2 teaspoon vanilla
1/2 cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 teaspoon shortening

• Heat oven to 325 degree F.
• Line twelve 2-1/2-inch muffin cups with foil liners.
• Combine crushed wafers, melted butter, and the 1 tablespoon sugar in a small bowl.
• Divide among lined cups; press into bottoms.
• Place one chocolate kiss, point up, in each cup.
• Beat cream cheese and 1/3 cup sugar in a medium mixing bowl with an electric mixer until smooth.
• Beat in eggs and vanilla just until blended.
• Beat in peanut butter.
• Carefully spoon about 1/4 cup mixture over kiss in each cup, making sure to keep the kiss centered on bottom of cup (cups will be full).
• Bake about 25 minutes or until filling is set.
• Cool for 30 minutes in the pan on a wire rack.
• Heat chocolate pieces and shortening in a small saucepan over low heat, stirring constantly, until melted and smooth.
• Remove cheesecakes from foil cups.
• Drizzle melted chocolate over cheesecakes.
• Chill 1 hour or until chocolate is set.
• Makes 12 servings.

Make-Ahead Tip: Cover and chill up to 36 hours. Or, to freeze, do not remove from cups. Freeze up to 1 month. Let thaw in the refrigerator; drizzle with chocolate.

Appetizer Cheesecake

Appetizer Cheesecake

1 (6 ounce) box cheese crackers, crushed
2 cups sour cream
1 medium green pepper
10-12 green olives (1/2 c.)
1 small onion, quartered
1 stalk celery (1-inch pieces)
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1 teaspoon salt
1/4 teaspoon paprika

• Layer half of cracker mixture (crackers and sour cream, may have to add some butter to bind) in bottom of 9-inch spring pan.
• Blend all other ingredients in blender; pour into pan.
• Refrigerate at least 24 hours.
• Top with remaining crumbs.
• Garnish with olive slices, pimiento and parsley.
• Serve with an assortment of crackers.

Strawberry Cheesecake

Strawberry Cheesecake

Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine or butter, melted

Filling
19 ounces cream cheese, softened
1 cup sugar
2 teaspoons lemons, rind of, grated
1/4 teaspoon vanilla
3 eggs

Glaze
1 cup strawberries, mashed
1 cup sugar
3 tablespoons cornstarch
1/3 cup water

• Pre-heat oven to 350 degrees
• Crust: stir together graham cracker crumbs and sugar.
• Mix in butter thoroughly and press into a 9" springform pan.
• Bake 10 minutes.
• Cool
• Reduce oven temperature to 300 degrees
• Filling: beat cream cheese in large mixing bowl.
• Gradually add sugar, beating until fluffy.
• Add lemon peel and vanilla
• Beat in eggs one at a time.
• Pour into shell.
• Bake 1 hour or until center is firm.
• Cool to room temperature and then spread with the strawberry glaze.
• Chill 3 hours.
• Glaze: blend sugar and cornstarch together in a small saucepan.
• Stir in water and strawberries.
• Cook, stirring constantly, until the mixture thickens and boils
• Boil and stir for 1 minute.
• Cool thoroughly before spreading over cheesecake.
  

BERRY MARBLE CHEESECAKE

BERRY MARBLE CHEESECAKE

1/3 cup crushed graham crackers (about 5 squares)
1/2 teaspoon ground cinnamon
3 8-ounce packages nonfat cream cheese
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel (optional)
1/2 cup refrigerated or frozen egg product, thawed, (or eggs to equal 1/2 cup)
1/4 cup milk
1/2 cup sour cream
1/4 cup seedless red raspberry preserves

• Preheat oven to 375 degree F.
• For crust, stir together crushed graham crackers and cinnamon in a medium mixing bowl.
• Sprinkle onto bottom and 1 inch up sides of a well-greased 8- or 9-inch spring-form pan.
• Set pan aside.
• For filling, combine cream cheese, sugar, flour, vanilla, and, if desired, lemon peel in a large mixing bowl.
• Beat with an electric mixer on medium speed until combined.
• Add the refrigerated or thawed egg product all at once, beating on low speed just until combined (do not over-beat).
• Stir in milk.
  Pour filling into crust-lined pan.
• Place spring-form pan in a shallow baking pan.
• Bake in the preheated oven for 45 to 50 minutes for an 8-inch pan or 35 to 40 minutes for a 9-inch pan, or until center appears nearly set when gently shaken.
• Cool in spring-form pan on a wire rack for 15 minutes.
• Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more.
• Remove sides of pan; cool 1 hour.
• Cover and chill at least 4 hours or up to 24 hours.
• Top with nonfat sour cream and spoon on seedless red raspberry preserves; swirl with a spoon.

Makes 12 to 16 servings.

CHEESECAKE SQUARES

CHEESECAKE SQUARES

1 envelope unflavored gelatin
1 cup whipping cream
16 oz softened cream cheese
1/2 cup sugar
1 tsp vanilla extract
1 Tbsp unsweetened cocoa
1 cup unsweetened flaked coconut
1/4 cup softened butter
1/4 cup ground almonds

• Combine coconut, butter and almond and press into 8 inch baking pan and chill.
• Use a blender with a 5 cup capacity to mix ingredients:
• Heat 1/2 of the cream until it is about to boil.
• Sprinkle gelatin on remaining cream [cold] and let stand 3 minutes.
• Add hot cream and blend at low speed until gelatin is dissolved, about 2 minutes
• Add cream cheese, sugar and vanilla, and blend at high speed.
• Pour all but 1/2 cup over coconut crust in baking pan.
• Add cocoa to last 1/2 cup and blend then spoon over cheesecake.
• Chill until set firm.
• Yield: 8 servings.

Note: You may wish to swirl the chocolate layer gently with a knife to marble it with the cheesecake before chilling or you can leave it as two layers.

BROWNIE SWIRL CHEESECAKE

BROWNIE SWIRL CHEESECAKE

8 ounces (1 pk) brownie mix
1/2 cup sugar
2 large eggs
16 ounces cream cheese -- softened
1 teaspoon vanilla
1 cup milk chocolate chips -- melted

• Grease bottom of 9-inch spring form pan.
• Prepare basic brownie mix as directed on package; pour batter evenly into spring form pan.
• Bake at 350 degrees F. for 15 minutes.
• Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Pour over brownie layer.
• Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marbled affect.
• Bake at 350 degrees F., 35 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Garnish with whipped cream, if desired.

LEMONADE CHEESECAKE

LEMONADE CHEESECAKE
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 tsp. Crystal Light Lemonade Flavor Soft Drink Mix
1/4 cup cold milk
1 tub (8 oz.) Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)

• Beat cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth.
• Gradually add milk, mixing until well blended.
• Gently stir in whipped topping.
• Spoon into crust.
• Refrigerate 4 hours or until firm.
• Garnish with fruit, if desired.

ORANGE CHIFFON CHEESECAKE

ORANGE CHIFFON CHEESECAKE
Crust:
2 cups graham cracker crumbs
1 stick butter or margarine – melted (1/2 cup)

Filling:
1 cup orange juice
1 envelope unflavored gelatin
12 ounces cream cheese -- softened
1 cup part-skim ricotta cheese
1/2 cup sugar
1 packet whipped topping mix
1/2 cup milk
2 medium oranges -- peeled, seeded and chopped (about 1 cup chopped orange segments)
1 orange -- peeled and sectioned for garnish

• Spray a 9-inch spring-form pan with nonstick vegetable spray.
• Blend crust ingredients thoroughly and press over bottom and halfway up sides of pan.
• Bake in preheated 350F oven 8 to 10 minutes or until set.
• Cool.
• Pour orange juice into a small saucepan.
• Sprinkle gelatin over orange juice and let soften 1 minute.
• Heat, stirring constantly, until gelatin dissolves (about 3 minutes).
• Blend cream cheese and ricotta in a large bowl until smooth; stir in sugar.
• Add gelatin mixture to cheese mixture; blend until smooth.
• Prepare whipped topping according to package directions, substituting milk for water.
• Fold whipped topping into cheese mixture.
• Stir in chopped oranges.
• Spoon into prepared crust and spread evenly. Chill 6 hours or overnight.
• Garnish with orange sections if desired.

Yield: 16 servings.

SAVORY LEMON HERB CHEESECAKE APPETIZER WITH JALAPENO AND LIME MARGUERITE

SAVORY LEMON HERB CHEESECAKE APPETIZER WITH JALAPENO AND LIME MARGUERITE
SALMON

Salmon cure
6 ounce fillet of salmon (Cure salmon three days before using)
1/4 cup granulated sugar
1/4 cup kosher salt
1/2 fresh jalapeno pepper, diced
Zest of three limes and the juice
Zest of one orange

Cheesecake ingredients:
1/4 pound cream cheese
1/4 pound goat cheese
1/4 pound boursin au poivre cheese
1/2 tablespoon each of finely chopped dill, chives and fresh chervil
1 egg yolk plus 1 whole egg
Zest of two lemons
2 baking potatoes, peeled and sliced paper thin
12 sprigs of fresh chervil and 12 pieces of chives, two to four inches for garnish

• Mix sugar, Kosher salt, jalapeno, zests and juice together.
• Place the salmon on a wire rack and pack it with the mixture.
• Refrigerate uncovered for three days.
• Remove from refrigerator and wipe off the mixture.
• Slice as thin as possible. Put aside and make cheesecake.
• Preheat oven to 375 degrees
• Whip cheeses, egg yolk, whole egg and zest together.
• Grease a 12-muffin tin or two six-muffin tins with vegetable spray and line the potato slices in each muffin round.
• Bake for two to three minutes, until potatoes brown slightly.
• Fill the muffin pans with the cheese mixture.
• Place pans in a pan of water and bake at 375 degrees for approximately 15 minutes.
• Remove from oven and chill.
• Pop the cheesecakes out of the muffin pan.
• Bake potato side up in a 375-degree oven for four minutes to warm.
• Plate the cakes potato side up.
• Top each with a rosette of the salmon and a teaspoon of tomato salsa.
• Garnish with a sprig of fresh chevril and chives standing crisscross against the cheesecake.

Savory Blue Cheesecake

Savory Blue Cheesecake

CAKE FILLING
2 tablespoons butter
1/2 cup dry bread crumbs
2 teaspoons fresh Mexican mint marigold chopped
1-1/2 pounds cream cheese at room temperature 1
2 ounces bleu cheese, at room temperature
1-1/2 cups sour cream 4 eggs 1
/2 cup finely chopped yellow onion
2 cloves garlic, mashed
1/8 teaspoon freshly ground white pepper
1/2 teaspoon dry mustard
2 tablespoons fresh Spanish or Greek oregano, chopped
2 tablespoons fresh rosemary, chopped

TOPPING
2 cups sour cream
2 tablespoons chopped parsley
2 tablespoons chopped chives

• Preheat oven to 300 degrees.
• Rub generously with butter the sides and bottom of a 10-inch spring-form pan.
• Combine bread crumbs and marigold, evenly coating buttered surfaces with mixture. Set aside.
• Beat cheeses at low speed with electric mixer until well blended, about 2 minutes.
• Scrape sides of bowl and add sour cream; beat at medium speed for one minute.
• Add eggs one at a time, beating well after each addition.
• Beat in the onion, garlic, pepper, mustard and herbs.
• Pour batter into prepared pan and bake for about 1-1/2 hours or until set in center.
• Combine topping ingredients.
• When cake is almost set, remove from oven and let stand 5-20 minutes.
• Spread topping over cake; return to oven for 3-5 minutes or until the sour cream is set.
• Cool on wire rack for 1-1/2 to 2 hours before removing from pan.
• Chill thoroughly, preferable overnight.
• Remove from refrigerator about 30 minutes before serving.

Herb & Wheat Beer Cheesecake

Herb & Wheat Beer Cheesecake

1 1/4 C flour, civided
2 tsp salt, divided
1 T plus 2 tsp fresh tarragon, chopped
1/2 tsp grated lemon zest
6 T butter cut into T size
3/4 C + 3 T wheat beer
3 8 oz packages cream cheese softened
5 oz goat cheese, softened
1/2 tsp pepper
5 lg eggs
1/2 C Pamesan cheese, grated
3 T fresh dill
3 T prepared pesto
2 T chopped chives
2 T lemon juice

• Spray an 8 in spring form pan with cooking spray
• In a food processor combine 1 cup flour, 1/2 tsp salt, 2 tsp tarragon and lemon zest, pulse tmbine
• Add butter, pulse until butter is the size of peas
• In a small bowl, mix 3 T wheat beer with yolk of one egg, whip lightly,
• Add to food processor
• Pulse until mixture is crumbly
• Press in the bottom and up the sides of prepared pan
• Place pan in freezer
• Preheat oven to 425* F
• In a large bowl put cream cheese, goat cheese, 1/4 cup flour, 1 1/2 tsp salt and pepper beat with electric mixer until smooth
• Beat in 4 remaining eggs, and white of other egg, Parmesan cheese, dill, pesto, and chives,
• Stir in remainig 3/4 C wheat beer and lemon juice
• Remove pan from freezer pour filling into crust
• Bake cheesecake 20 minutes, reduce heat to 325*F
• Bake an additional 40-45 minutes until otp is lightly golden and filling is set
• Remove cheesecake from Oven
• Cool on wire rack
• Refrigerate over night, remove from pan
• Transfer to serving plate
• Garnish with fresh dill
• Serve with crackers

Cheesecake with Roasted Strawberries

Cheesecake with Roasted Strawberries

1 1/2 cups crushed graham crackers
1/4 cup sugar
1/4 cup melted margarine
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup eggs (2 large or 3 medium)
3/4 teaspoon vanilla extract
1 (16 ounce) container sour cream
1/2 cup sugar
1 teaspoon vanilla
roasted strawberries (recipe follows)

• Combine graham cracker crumbs, 1/4 cup sugar and melted margarine.
• Press into bottom of 9" springform pan.
• Combine softened cream cheese, 1/2 cup sugar, eggs and 3/4 teaspoon vanilla.
• Blend until smooth and pour over crust.
• Bake at 375 degrees for 20 minutes.
• Cool 10 minutes.
• Meanwhile, combine sour cream, 1/2 cup sugar and 1 teaspoon vanilla.
• Blend well.
• Spread over cream cheese layer and bake for 10 minutes at 475 degrees.
• Cool at least 5 hours or overnight in refrigerator.
• Cut cheesecake into 8 pieces
• Top with roasted strawberries and whipped topping.

ROASTED STRAWBERRIES
1 tablespoon unsalted butter
3 tablespoons granulated sugar
16 strawberries, whole
1 cup heavy cream -- chilled
2 tablespoons amaretto
mint leaves for garnish

• Preheat the oven to 450 degrees F.
• In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the oven 2 to 3 minutes.
• Watch carefully so that it does not burn.
• Remove the skillet from the oven and stir in 2 tablespoons of the sugar; the mixture will be grainy.
• Add the berries, tossing to coat them.
• in a single layer.
• Roast, stirring and turning once or twice, until the berries just begin to soften and the sugar melts, about 5 minutes.
• Gently roll the roasted berries in the pan syup to coat, then let them cool for about 5 minutes in the skillet.
• Meanwhile, whip the cream with the amaretto and the remaining granulated sugar just until soft peaks form.
• Divide the cream among each cheesecake piece.
• Arrange the lukewarm berries in the cream, pointed ends up.
• Using a teaspoon, dribble the pan syrup over the cream.
• garnish with fresh mint leaves

Pizza Cheesecake

Pizza Cheesecake
1 cup seasoned bread crumbs
1/4 cup melted butter
1 package cream cheese -- (8 ounces) softened
1 cup ricotta cheese
2 eggs
1/2 teaspoon garlic powder
2 teaspoons dried Italian seasoning
1/8 teaspoon anise seed
3/4 cup finely shredded mozzarella cheese
1/3 cup minced pepperoni
1/2 cup very thinly sliced plum tomatoes
1/2 cup thinly sliced bell peppers
1/4 cup crushed pineapple

• Preheat oven to 350F
• In a small bowl, combine bread crumbs and melted butter.
• Press into a 9-inch springform pan and bake for 10 minutes.
• Remove crust from oven, set aside.
• Reduce oven to 325F
• In a medium bowl, cream together cream cheese and ricotta.
• Beat in eggs, one at a time.
• Stir in spices, 1/2 cup of mozzarella cheese and pepperoni.
• Beat just to combine and pour cheese filling onto prepared crust.
• Bake until set, about 45 minutes.
• Remove from oven and top with tomatoes, bell peppers, pineapple, and remaining 1/4 cup mozzarella cheese.
• Bake until cheese melts, about 8 minutes.
• Remove from oven and cool on rack.

NY Cheesecake

NY Cheesecake

5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
3/4 teaspoon grated fresh lemon rind
3/4 teaspoon grated orange rind
3/4 teaspoon salt
6 large eggs
1/2 cup heavy cream
1/4 teaspoon vanilla
Crust
1/2 cup graham cracker crumbs
1 tablespoon sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

• Grease 10" springform pan.
• Mix crust ingredients and toss on sides and bottom of pan.
• Beat together the cream cheese, sugar, flour, lemon rind, orange rind, salt and eggs- adding eggs one-at-a-time and beating after each addition.
• Add heavy cream and vanilla.
• Bake at 325 degrees for 1 hour.
• Keep checking till top is cracked and fairly dry- usually takes another 10 to 20 minutes.
• Cool
• Refrigerate ovenight

Pecan Crust Cheesecake

Pecan Crust Cheesecake

Crust
1 cup graham cracker crumbs
1/4 cup butter
1/2 cup sugar
1/2 cup chopped pecans

Filling;
2 (8 ounce) packages cream cheese
1 (14 ounce) can condensed milk
3 eggs
1/2 cup sugar
1/2 cup lemon juice
1 teaspoon salt
1 teaspoon vanilla

Topping
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup sugar

• Mix crust ingredients and press on bottom and 1 inch up sides of a 9" spring form pan.
• Mix filling and pour into crust.
• Bake @ 300 degrees F for 55 minutes.
• While cheesecake is baking; beat until smooth topping ingredients.
• Take cheesecake from oven and spread topping on top, return to oven for 5 minutes.
• Set on counter until completely cool.
• Refrigerate overnight.

Hot Pepper Jelly Cheesecake

Hot Pepper Jelly Cheesecake
1/4 cup pine nuts
8 ounces cream cheese -- at room temperature
1 cup hot pepper jelly -- preferably red
2 cloves garlic -- finely minced
1/4 cup fresh cilantro -- chopped
5 ounces sharp cheddar cheese -- grated
sliced bread -- crackers

• Preheat oven to 325F.
• Place the pine nuts on a baking sheet and toast in the oven untilgolden, about 8 minutes. Set aside.
• Place cream cheese, 1/2 cup of the jelly, garlic, cilantro andcheddar cheese in a food processor. Process until evenly blended.
• Line the bottom of a 7-inch springform pan with parchment paper.
• Spray the sides of the pan with nonstick spray.
• Add the cheese mixture.
• Refrigerate at least 2 hours.
• Spread the remaining jelly evenly across the top surface and sprinkle the pine nuts on top.
• The recipe can be completed to this point up to24 hours before serving.
• To serve, carefully remove the sides of the pan. Transfer cheesecake to a serving plate.
• Serve chilled with sliced bread, crackers or veggies.

Water Bath Cheesecake

Water Bath Cheesecake

5 1/2 ounces graham cracker crumbs (1/2 cup)
6 tablespoons butter
1 tablespoon sugar
20 ounces cream cheese, softened
6 tablespoons sugar
3 eggs
3 egg yolks
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla
3/4 cup sour cream
1 tablespoon sugar
1/4 teaspoon vanilla

• Preheat oven to 350.
• Line outside of a 9 inch springform pan with double layer of aluminum foil (to prevent leaks).
• Mix graham cracker crumbs, sugar and butter.
• Press into bottom of the springform pan.
• In large bowl, mix cream cheese and sugar.
• Beat well.
• Stir in eggs and egg yolks.
• Stir in lemon juice and vanilla.
• Pour cheese mixture over graham cracker crust.
• Set springform pan in a large roasting pan.
• Pour hot water into the roasting pan so it comes about halfway up the side of the springform pan.
• Place in oven and bake for 50 minutes.
• Mix sour cream, sugar and vanilla and spread over baked cheesecake.
• Bake for 10 more minutes.
• Remove from oven and cool.
• Refrigerate until chilled.
• Remove sides of springform pan.

Pate Cheesecake

Two things My Jewish friends love are cheesecake and liver, here they are both in one. Remeber chicken does not give milk, so theoretically this would be kosher by default.

Pate Cheesecake
1 cup croutons, crushed
3 tablespoons butter, melted
1 package unflavored gelatin
1/2 cup cold water
2 (8-ounce) packages cream cheese, room temperature
1 (8-ounce) package liver sausage
1/4 cup mayonnaise
2 tablespoons grated onion
1 tablespoon prepared mustard
1/4 cup lemon juice
3 tablespoons chopped pimiento
Assorted crackers

• Preheat oven to 350 degrees F.
• In a medium bowl, combine crushed croutons and butter.
• Press onto the bottom of a 10-inch springform pan.
• Bake 8 to 10 minutes or until light brown.
• Remove from oven and let cool.
• In a small saucepan, soften gelatin in cold water.
• Over low heat, stir until gelatin is dissolved.
• Remove from heat and set aside.
• In a large bowl, combine cream cheese, liver sausage, and mayonnaise; mixing until well blended.
• Gradually add soften gelatin.
• Stir in onion, mustard, lemon juice, and pimiento.
• Spread mixture over baked crust in the springform pan.
• Cover with plastic wrap and press gently to pack mixture.
• Refrigerate several hours or overnight until firm.
• To serve, uncover, remove pan sides, and invert onto serving plate.
• Serve with assorted crackers.

Clay Pot Cheesecake

This is a novel idea, I have never thought to drip my curds in a clay pot. I may have to try this. I bet this would be a good candidate for an herbed cheesecake..

Clay Pot Cheesecake
makes 2 Cheesecakes


2 lbs dry curd cottage cheese
3/4 cup soft butter
1 1/2 cups white sugar
4 egg yolks, plus
1 whole egg
3/4 cup whipping cream
1/2 teaspoon salt
1 teaspoon pure vanilla extract

• Press dry curds through a metal sieve using a heavy duty wooden spoon.
• Cream butter, vanilla and sugar, then combine with cheese.
• Beat egg yolks and egg together, blend into cheese/butter mixture, and stir in remaining ingredients.
• Line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth.
• Fill containers with cheese mixture, pressing firmly.
• Cover with dampened cheese cloth and small plate with a heavy weight on top.
• Place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better).
• Unmold each cake, removing all cheese cloths.
• Replace in fridge until ready to serve.
• Decorate with strawberries cut in half just before serving, if desired.

Plain Cheesecake

Plain Cheesecake
9 servings
1 hour 8 min prep
1 9-inch square pan
2 (8 ounce) packages cream cheese
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
16 ounces sour cream
9 tablespoons sugar
1 teaspoon vanilla

• Beat cream cheese, sugar, eggs and vanilla until smooth.
• Put in greased 9-inch pan.
• Place in 350 oven for 30 minutes Take out and let rest 15 minutes
• Mix sour cream, sugar and vanilla Pour on top of cheesecake.
• Bake 10 more minutes.
• Top with fruit pie filling, if desired.

Lighter Pumpkin Cheesecake

Lighter Pumpkin Cheesecake
10 servings 10 slices
2½ hours 40 min prep
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages fat free cream cheese
1 teaspoon vanilla extract
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 tablespoon 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 cup 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 (The top will turn a bit darker at this point).
• Remove from the oven and allow the cheesecake to cool.
• When the cheesecake has come to room temperature, put it into the refrigerator.
• When the cheesecake has chilled, remove the pan sides and cut the cake into 10 equal pieces.
• Serve with a generous portion of whipped cream on top.

Crescent Roll Crust Cheesecake

Crescent Roll Crust Cheesecake

8 crescent rolls
3 (8 ounce) packages cream cheese, softened
8 ounces sour cream
1 cup sugar
1 teaspoon vanilla
6 eggs

• Press crescents into 13x9 pan on bottom and sides.
• Put cream cheese in bowl, pour in sour cream and mix with mixer.
• Put in sugar and mix, then vanilla and mix.
• Add eggs one at a time, mixing after each addition.
• Pour mixture over crescents.
• Cook at 325 degrees for about 45 minutes.
• Sprinkle top with cinnamon.

Easy Chocolate Crust Cheesecake

Easy Chocolate Crust Cheesecake
8 servings 1 pie
1 hour 20 min prep
2 (8 ounce) packages cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 premade chocolate crumb crust

• Mix together cream cheese, sugar and vanilla.
  add eggs, mix together until no lumps.
• pour in premade pie crust.
• Bake at 350 for 40 minutes.

Carrot Cake Cheesecake

Carrot Cake Cheesecake
12 servings
1½ hours 20 min prep
CHEESECAKE
16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
CARROT CAKE
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
To make cheesecake,

• In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
• Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
• Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
• Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
• Stir in drained pineapple, carrots, coconut and walnuts.
• Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
• Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
• Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble.
• Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
• Cool to room temperature, then refrigerate.
• When cake is cold, prepare Pineapple Cream Cheese Frosting.
• In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
• Beat until smooth and of spreading consistency.
• Frost top of cheesecake.
• Refrigerate 3 to 4 hours before serving.

Individual Goat Cheese Cheesecakes

Individual Goat Cheese Cheesecakes
1/2 cup fresh bread crumbs
1/2 cup finely ground walnuts
1 tablespoon butter, melted
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper. divided
4 ounces cream cheese, room temperature
5 ounces soft goat cheese
1 egg, beaten lightly
I tablespoon chopped fresh chives, plus additional chives for garnish
1 teaspoon finely diced red bell pepper, for garnish

• Preheat the oven to 350 degrees F. Butter eighteen 1/8 cup mini-muffin cups.
• In a medium bowl, combine the bread crumbs, ground walnuts, butter, 1/4 teaspoon of the salt, and 1/4 teaspoon; stir until thoroughly combined.
• Spoon a heaping teaspoon of the walnut mixture into each muffin cup and press down into the bottom of the cups.
• With an electric mixer, beat the cream cheese until light and fluffy.
• Add the goat cheese; beat until creamy. Add the egg and beat until well combined.
• Add the chives, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Divide the goat cheese mixture between the muffin cups and smooth the tops.
• Top the cheesecakes with the diced red peppers.
• Bake approximately 15 minutes or until puffed.
• Remove from oven and let cool on a rack for 5 minutes; unmold.
• Garnish with chives and serve warm.
• Makes 6 servings.