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.

Blueberry Cheesecake Trifle

Not a true cheesecake, but sounds yummy nonetheless. The original recipe calls for sugar free stuff, but I changed it. It sound really easy.

Blueberry Cheesecake Trifle

1 pint freshly washed blueberries
2 (8 ounce) packages cream cheese
1 package lemon gelatin
2 (8 ounce) containers Cool Whip
8 ounces angel food cake, cubed (1/2 of a round cake or a whole loaf-shaped)

Beat together the 2 pkgs of cream cheese and the lemon jello.
Lightly beat in 1 container of CoolWhip.
Layer 1/2 of the angel food cake cubes on the bottom of a trifle bowl.
Top with 1/2 the cream cheese mixture, 1/2 the blueberries, and 1/2 of the CoolWhip.
Repeat, reserving a few blueberries for garnishing on the top.
Let it sit for a few hours before serving.

Brownie Pumpkin Cheesecake

Brownie Pumpkin Cheesecake

Ingredients:

1 (1 lb) box dark chocolate fudge brownie mix
1/4 cup water (or as called for on mix box)
1/2 cup vegetable oil (or as called for on mix box)
3 eggs (or as called for on mix box)
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar 1/2 cup canned pumpkin
2 eggs 1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup semi-sweet chocolate chips, melted

Directions:

1. Heat oven to 350 degrees F.
2. Spray 10" springform pan with cooking spray.
3. Make brownie batter as directed on box for basic recipe; spread in pan.
4. Bake 24 to 28 minutes.
5. Meanwhile in a large bowl beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy.
6. Beat in pumpkin until well blended.
7. On low speed, beat in eggs 1 at a time, just until combined.
8. Stir in vanilla and pumpkin pie spice.
9. Reserve 1/2 cup of filling in small bowl.
10. Pour remaining filling over baked brownie base.
11. Stir melted chocolate in reserved filling; place chocolate in large resealable plastic bag.
12. Seal bag; cut off 1 corner of the bag.
13. Pipe filling onto cheesecake to make swirls or shapes as desired.
14. Bake 40-45 mins or until center is almost set.
15. Cool 30 minutes
16. Run knife around edge of pan to loosen cake.
17. Cool 30 mins longer.
18. Refrigerate at least 2 hours before serving.
19. Refrigerate leftovers.

Boston Cream Cheesecake

Boston Cream Cheesecake

Ingredients:

1 (18 ounce) box yellow cake mix
3 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla, divided
3/4 cup sour cream 3 eggs
2 ounces unsweetened chocolate squares
3 tablespoons milk
2 tablespoons butter or margarine
1 cup powdered sugar

Directions:

1. Grease bottom of 9-inch springform pan.
2. Prepare cake batter as directed on package; pour into prepared pan.
3. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.)
4. Cool.
5. Beat cream cheese, granulated sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended.
6. Add sour cream; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
8. Pour over cake layer in pan.
9. Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
10. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.Place chocolate, milk and butter in medium microwavable bowl.
11. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute.
12. Stir until chocolate is completely melted.
13. Add powdered sugar and remaining 1 teaspoon vanilla; mix well.
14. Spread over cooled cheesecake.
15. Refrigerate 4 hours or overnight.

Strawberry Vanilla Cheesecake

Strawberry Vanilla Cheesecake

Ingredients:
2 cups graham crackers, crushed
1/2 teaspoon cinnamon
2 tablespoons sugar
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
3 cups strawberries (fresh or frozen)
1 tablespoon lemon juice
1/4 cup sugar (omit if using sweetened, frozen berries)
1 tablespoon cornstarch
2-3 drops red food coloring
1 cup berries (fresh or individually frozen, cleaned and hulled use whole or if preferred, cut into smaller pieces)

Directions:

1. Crush the graham crackers.
2. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan.
3. Press the mixture into a crust across the bottom of the pan and up the sides.
4. Put the crust in the refrigerator to set up while you prepare the filling and the topping.
5. Make the topping.
6. Puree the strawberries in a blender with the lemon juice.
7. You should have about 1 1/2 cups of purée.
8. If you would like to remove the seeds, run the puree through a sieve.
9. Place the puree in a small saucepan.
10. Add the sugar, food coloring, and cornstarch.
11. Cook over medium heart, stirring often, until thickened and bubbly.
12. Set aside to cool.
13. Preheat the oven to 325 degrees.
14. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes.
15. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth.
16. Do not over beat.
17. Pour one half of the cream cheese filling into the crust.
18. Spoon about 2/3’s of the strawberry sauce onto the filling then spoon the remaining cream cheese over the strawberry sauce.
19. Refrigerate the remaining sauce.
20. Bake for 40 to 45 minutes or until almost set (the top just starts to turn golden and the center of the cake is just barely jiggly.)
21. Let the cake cool in the pan on a wire rack for ten minutes.
22. Run a knife around the edge of the pan to loosen.
23. Remove the ring and let the cheesecake cool completely.
24. Refrigerate for several hours.
25. To serve, stir the berries into the remaining sauce and spoon over the cheesecake.

Best Lemon Sour Cream Cheesecake

Best Lemon Sour Cream Cheesecake

Ingredients:
Crust:
2 1/4 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
Filling:
3 (8 ounce) packages cream cheese, softened 8 hours
3 eggs
3/4 cup sugar
3 tablespoons lemon juice, strained
2 tablespoons flour
2 teaspoons vanilla extract, divided
1 teaspoon lemon zest, finely grated
1 pint sour cream
3 tablespoons sugar
Glaze:
1/2 cup sugar
4 teaspoons cornstarch
1/2 cup water
2 tablespoons lemon juice

Directions:

1. Preheat oven to 350°F.
2. Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
3. Press into bottom of an 11 to 12-inch spring form pan.
4. Bake for 5 minutes.
5. Let cool; refrigerate until needed.
6. Using an electric mixer, beat cream cheese at high speed until completely smooth.
7. Add eggs one at a time, beating until smooth after each addition.
8. Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
9. Stir in lemon zest.
10. Pour into crust; bake at 350°F for 35 minutes.
11. Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
12. Remove cake from oven, and gently spread sour cream mixture on top.
13. Return to oven and bake for another 12 minutes.
14. Cool on rack for 30 minutes.
15. Refrigerate until topping is cool, but not completely chilled.
16. Combine all glaze ingredients and blend until smooth.
17. Bring to a boil, stirring constantly until thickened (3 minutes).
18. Chill until cool, but not set.
19. Spread on top of cheesecake.
20. Chill overnight.

Apple Pie Cheesecake

Apple Pie Cheesecake

Ingredients:
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup melted butter
1/4 cup finely chopped pecans (optional)
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 large eggs
3/4 teaspoon vanilla extract
2 1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
8 tablespoons caramel topping
whipped cream
4 tablespoons chopped pecans

Directions:

1. Preheat oven to 350 degrees.
2. Lightly grease a 9 or 10-inch springform pan.
3. Combine the first six ingredients and press into the bottom of the prepared springform pan.
4. Bake for 10 minutes and cool on a wire rack.
5. In a large mixing bowl beat the cream cheese and sugar until smooth.
6. Add the eggs and beat on low until just combined.
7. Stir in vanilla.
8. Evenly pour over the baked crust.
9. Toss the apples with lemon juice, sugar, cinnamon and carefully spoon over the cream cheese mixture.
10. Bake for 55 to 60 minutes or until center is almost set.
11. Remove from oven and cool on a wire rack for 10 minutes.
12. Carefully run a knife around the edge of cheesecake to loosen.
13. Drizzle with 4 T of the caramel topping.
14. Continue to cool for 1 hour.
15. Place in the fridge overnight.
16. Remove sides from the pan.
17. Just before serving garnish with whipping cream, chopped pecans and the remaining caramel.
    

Almond Cheesecake

Almond Cheesecake

Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1 teaspoon almond extract or 2 teaspoons vanilla

Directions:

1. Preheat oven to 300.
2. Combine graham crackers crumbs, sugar and butter.
3. Press into springform pan.
4. Beat cheese until fluffy in food processor.
5. Gradually beat in milk.
6. Add eggs and almond extract, mix well.
7. Pour into prepared pan.
8. Bake 45- 50 minutes.
9. Cool and chill.
10. Serve plain or with your favorite topping.
    

Brie Cheesecake with Raspberry Sauce

Brie Cheesecake with Raspberry Sauce

Ingredients:
12 ounces cream cheese, softened
5 ounces ripe brie cheese, rind removed, room temp
5 ounces ripe triple cream brie, rind removed, room temp
3/4 cup sugar
5 eggs
1/2 cup sugar
1 box frozen sweetened raspberries
2 tablespoons Grand Marnier

Directions:

1. Preheat oven to 350 F.
2. Lightly butter a 9 1/2 inch springform pan.
3. Cut a piece of wax paper or parchment to fit base of pan.
4. Butter it and line bottom of pan with this.
5. Put a piece of foil over outside of pan from the bottom in case the bottom seal is not tight.
6. Cheesecake: In a food processor, combine cheeses with 3/4 cup sugar.
7. Process until mixture liquifies, scraping down sides of the bowl.
8. Add eggs and remaining sugar and continue to process until very smooth.
9. Pour into prepared pan.
10. Set pan in a larger ovenproof pan and add enough hot water to reach halfway up the sides of the springform pan.
11. Bake 45 minutes, turn oven off, leave in an additional 15 minutes, then remove from oven and take out of water bath.
12. Cool.
13. Cover with saran wrap and refrigerate overnight.
14. To serve, remove pan sides and invert onto serving platter.
15. Smooth top, if necessary.
16. Serve with raspberry sauce on the side.
17. Raspberry sauce: Thaw raspberries.
18. Puree in blender.
19. Press through fine strainer to remove seeds.
20. Mix in Grand Marnier.

4 Cheese Cheesecake

4 Cheese Cheesecake

Ingredients:
8 ounces ricotta cheese, drained
8 ounces baker cheese (can substitute Farmer's cheese, pot cheese, or cottage cheese)
8 ounces cream cheese, softened
8 ounces mascarpone cheese, drained if wet
1/2 cup sweet unsalted butter, melted
1 cup sugar
4 eggs
1 medium lemon, juice of
1 teaspoon pure vanilla extract (good quality)
3 tablespoons flour (all-purpose)
3 tablespoons cornstarch
16 ounces sour cream
1 1/2 cups very finely crushed zwieback crackers or graham cracker crumbs, approximately
topping of sliced fresh fruit or pie filling or fruit, glaze (optional)

Directions:

1. Preheat oven to 350°F.
2. Thoroughly butter the bottom and sides of a 9x3-inch (12 cup) springform pan.
3. Dust pan well with fine Zwieback crumbs, pressing any remaining crumbs into the bottom of the pan and about 1/2 to 1 inch up the sides; set aside.
4. Sift flour and corn starch together into a small bowl or cup, and set aside.
5. In a small bowl, beat eggs and sugar together until thick and sugar is dissolved, set side.
6. Mix together ricotta and baker's cheese, place into a fine sieve and using a wooden spoon, force the cheeses through the sieve into a large bowl.
7. With mixer on medium speed, beat cheeses for about 2 minutes or until creamy.
8. Add cream cheese, and beat on low speed for about 1 minute, or until well blended.
9. Add mascarpone, and beat by hand with a wooden spoon or spatula until well blended.
10. Add melted butter, mixing by hand until well blended.
11. Add egg/sugar mixture, mixing by hand until well blended.
12. Add flour/corn starch mixture, stirring until thoroughly incorporated.
13. Add lemon juice and vanilla, stir until well blended.
14. Fold sour cream into cheesecake batter.
15. Tap bowl of batter on counter several times to get any bubbles in the batter to the top.
16. If necessary, run the spatula through the batter to break up any air bubbles.
17. Slowly pour the batter into prepared pan, lightly tap pan on counter to remove any remaining bubbles.
18. Place cheesecake on middle rack in oven and bake at 350°F for 50 to 60 minutes.
19. Turn off oven, and let cheesecake sit undisturbed (do not open oven door), 60 minutes longer.
20. Remove from oven and continue to cool on wire rack.
21. When completely cooled, cover and refrigerate for at least 2 hours before serving.
22. When ready to serve, run a thin bladed knife or icing spatula between the cake and sides of pan to loosen cake from the sides.
23. Remove the side of the springform pan, leaving the cake on the pan base/bottom to serve.
24. (Optional) Cake may be topped with fresh fruit, pie filling or your favorite fruit glaze.
    

Brownie Caramel Cheesecake

this really sounds yummy :)

Brownie Caramel Cheesecake

Ingredients:
1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease the bottom of a 9 inch springform pan.
3. In a small bowl, mix together brownie mix, 1 egg and water.
4. Spread into the greased pan.
5. Bake for 25 minutes.
6. Melt the caramels with the evaporated milk over low heat in a heavy saucepan.
7. Stir often, and heat until mixture has a smooth consistency.
8. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
9. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
10. Add eggs one at a time, beating well after each addition.
11. Pour cream cheese mixture over caramel mixture.
12. Bake cheesecake for 40 minutes.
13. Chill in pan.
14. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan.
15. Heat reserved caramel mixture, and spoon over cheesecake.
16. Drizzle with the chocolate topping.

Fruity Yogurt Cheesecake

Fruity Yogurt Cheesecake

Ingredients :
2 containers (32 oz. each) low-fat
vanilla yogurt
1 c. confectioners' sugar

CRUST:
3/4 c. graham cracker crumbs
2 tbsp. butter or margarine, melted
1 tbsp. granulated sugar

TOPPING:
2 ripe peaches, sliced thin
3 tbsp. apricot preserves
1/2 pt. fresh raspberries

Directions :

1. Strain yogurt into cheese.
2. Mix crust ingredients in a bowl.
3. Press evenly over bottom of an ungreased 8 or 9 inch springform pan.
4. Cover and refrigerate until firm, at least 1 hour.
5. Mix yogurt cheese and confectioners' sugar in a bowl.
6. Spoon into chilled crust.
7. Smooth surface with a rubber spatula.
8. Cover and chill at least 2 hours, overnight if possible.
9. Run a knife between cheesecake and pan sides to loosen.
10. Remove pan sides.
11. Arrange peach slices on top in a circle around the edge.
12. Melt preserves and brush over peaches.
13. Mound raspberries in the center.
14. Serve immediately, or cover and refrigerate up to 1 day.
    

Makes 8 servings.

California Cheesecake

California Cheesecake

CRUST:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1 1/4 teaspoons cinnamon
6 tablespoons butter, melted

FILLING:
1 pound cottage cheese, large or small curd
2/3 cup sugar
2 eggs
1 teaspoon vanilla

TOPPING:
1 pint sour cream
2 tablespoons sugar
1 teaspoon vanilla

Directions:

1. For crust, mix all ingredients and press evenly over bottom and sides
   of 9-inch cake pan.
2. For filling, beat cottage cheese thoroughly, gradually
   adding sugar.
3. Add eggs one at a time, beating well after each.
4. Beat in vanilla.
5. Pour into crust and bake at 350 degrees 25 minutes, or until set.
6. Make topping while cake is baking.
7. Whip the sour cream enough to make fluffy.
8. Stir in sugar and vanilla and spread over top of baked cheesecake.
9. Increase oven temperature to 500 degrees, and return cake to oven for 5 minutes.
   

Italian Cheesecake

Italian Cheesecake
Makes 12 servings

Ingredients:
12 graham crackers (2 1/2" squares)
3 cups part-skim ricotta cheese
1/2 cup nonfat cream cheese
1/2 cup granulated sugar
1/4 cup cornstarch
2 teaspoons grated lemon zest
4 eggs
1 1/2 tablespoons dark rum
2 teaspoons vanilla extract

Directions:

1. Preheat the oven to 300o F.
2. Spray an 8" springform pan with nonstick cooking spray.
3. In a gallon-size sealable plastic bag, crush the graham crackers to fine crumbs.
4. Sprinkle the crumbs into the bottom of the prepared pan and pat down evenly.
5. In a food processor, combine the ricotta and cream cheeses; sift the sugar and cornstarch onto cheese mixture and add the zest.
6. Process about 20 seconds more, until smooth. In a small bowl, combine the eggs, rum and vanilla.
7. With the food processor running, add the egg mixture.
8. Process about 10 seconds, until combined, scraping down the sides of the bowl as needed.
9. Pour the batter into the prepared pan.
10. Bake 1 1/2-2 hours, until golden and puffed and a knife inserted in the center comes out clean.
11. Cool on a wire rack in the pan 1 hour.
12. Run a sharp knife around the inside of the pan to release the cheesecake.
13. Remove the ring; cool 1 hour more.
14. Wrap in foil and refrigerate overnight.
15. Cut into 8 equal slices and serve.
    

Chocolate Eruption Cheesecake

Chocolate Eruption Cheesecake

Bottom Crust:
1 1/4 cups chocolate cookie crumbs or fine brownie crumbs
1/4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted

Filling:
2 1/2 pounds cream cheese, softened
1?2 cup sugar, superfine if available
One 14-ounce can condensed milk
5 large eggs
1/3 cup light cream
2 tablespoons flour
1 tablespoon pure vanilla extract
Pinch salt
1 1/2 cups white chocolate, coarsely chopped
1 cup semi-sweet chocolate chips or coarsely chopped chocolate
2 cup coarsely chopped Snickers or Turtle candy bar
1 cup coarsely cut chunks of brownie, homemade or prepared from a mix
1/2 cup dulce de leche or caramel sundae sauce, see recipe below

Garnish:
1/4 cup each, melted white, semi-sweet, and milk chocolate
Chocolate shavings
Confectioner's sugar

1. Preheat oven to 325F degrees.
2. Line a baking sheet with parchment paper.
3. Spray a 10 inch springform pan with non-stick cooking spray.
4. Line the bottom and sides of the pans with parchment paper, cut to fit, allowing
   the side pieces to extend a bit over top of pan to make a collar.
5. Mix the crust ingredients together and press into the pan.
6. In a mixer, cream the cheese with the sugar until smooth.
7. Add in the condensed milk and blend in the eggs, cream, flour, vanilla, and the
   pinch of salt until smooth, about 5 minutes on slowest speed, scraping
   bottom of the mixing bowl often to make sure batter does not stick in
   well of bowl.
8. Remove one-third of batter and mix it with the white chocolate.
9. Pour this into the cheesecake pan.
10. Fold in the remaining ingredients, except the dulce or caramel sauce, into the cheesecake batter.
11. Mix gently by hand so as not to break up the brownie chunks too much.
12. Fold half the batter into the pan on top of the white chocolate cheesecake batter and
    then drop dollops of half the dulce or caramel sauce all over.
13. Top with remaining batter and then remaining dulce or caramel sauce.
14. Stir with a knife very briefly.
15. Pan will be very full.
16. Place cheesecake on the baking sheet and bake until set about 45-55 minutes.
17. Cool in oven an hour and then in fridge overnight.
18. Remove from pan and set on a serving plate.
19. Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side.
20. On top of melted chocolate, garnish with large chocolate shavings and
    dust with confectioners' sugar.
    

Dulce de leche
5 cups whole milk
1-1?2 cups sugar
1 vanilla bean, split
1 teaspoon baking soda
• Place the milk in a large, heavy saucepan over medium-high heat.
Bring to a boil and allow skin to form on top. Do not stir. The skin
will thicken and puff up. Reduce heat to medium and remove the skin.
• Increase heat to medium-high and repeat the process 3 times. Add
the sugar and vanilla bean, and stir until the sugar has melted,
about 2 minutes. Reduce heat to low and stir in the baking soda.
Simmer milk, stirring often, but taking care not to break the film
of cooked milk forming, on the inside of the pan. Simmer, skimming
the foam (not skin) until reduced by half, about 1 hour.
• Reduce the heat to very low and simmer for another 3-1?2 hours,
stirring and skimming foam occasionally. The mixture will brown as
it cooks.
• Strain the completely cooked mixture through a sieve into a bowl,
cover and refrigerate.

Lemon-Yogurt Cheesecake

Lemon-Yogurt Cheesecake

Crust:
1 cup graham-cracker crumbs
1/2 cup gingersnap crumbs
1/3 cup crushed walnuts
1/3 cup canola or corn oil
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

Cheesecake:
2 cups yogurt cheese (see Tip)
8 ounces low-fat cream cheese, softened
4 eggs at room temperature, well beaten
1 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon grated lemon peel
1 cup low-fat yogurt (8 ounces)

Mixed Fruit Topping:
4 tablespoons plus 1 teaspoon honey
2 tablespoons cornstarch
1 cup fresh blueberries
1 cup fresh cherries, pitted
12 strawberries, quartered lengthwise

Directions:

1. Butter and chill a 9-inch spring-form pan.
2. Mix all ingredients together.
3. Press into the bottom and 1 1/2 inches up the sides of the pan.
4. Chill at least 15 minutes.
5. Preheat oven to 300°F.
7. Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and peel with an electric mixer.
8. Stir in yogurt.
9. Spoon mixture carefully into the crust-lined pan.
10. Bake for 1 hour and 20 minutes, or until the center sets.
11. Cool in the over with the door ajar for 1 hour.
12. Refrigerate 3 hours or more and unmold.
13. Combine 2 tablespoon honey and 1 tablespoon cornstarch in small saucepan.
14. Blend well, add blueberries and boil gently 2 to 3 minutes until mixture clears.
15. Remove from heat and cool.
16. In a separate saucepan, prepare cherries in the same manner, with the remaining 1 tablespoon cornstarch and 2 tablespoons honey.
17. Spread a layer of cherries around the outside edge of cheesecake.
18. Spread blueberries over the rest of the cheesecake, leaving a circle in the center of cake bare.
19. Arrange strawberries in a flower pattern in the center and brush lightly with 1 teaspoon honey.

Cappuccino Chocolate Swirl Cheesecake

Cappuccino Chocolate Swirl Cheesecake
Serves 8–10
Crust:
1 cup chocolate graham crackers
1/4 cup butter, softened
Filling:
4 8-ounce packages cream cheese, softened at room temperature
1 cup sugar
4 eggs
1 cup sour cream
2 teaspoons vanilla extract
12 ounces semi sweet chocolate, chopped
1/2 cup heavy whipping cream
1/3 cup very strong coffee or instant espresso, dissolved in water
1/4 cup Kahlua or chocolate liqueur (optional)

Directions:

1. Place crackers in a food processor and pulse until ground.
2. Add butter, mix well then press mixture into a 8-inch springform pan, covering the bottom and up the sides about 1 inch.
3. Set aside and preheat oven to 350°F.
4. In a large mixing bowl, blend cream cheese and sugar until smooth.
5. Add eggs, one at a time, scraping down sides of bowl frequently, until smooth.
6. Add sour cream and vanilla extract; blend well.
7. Divide cheesecake mixture into two bowls.
8. Melt chocolate and whipping cream over double boiler, stirring until smooth.
9. Let cook slightly and add to half the cheesecake mixture.
10. Add coffee and liqueur to other half.
11. Pour half the chocolate cheesecake mixture in the pan, then pour in half the coffee, repeat with remaining cheesecake batter, and then drag a knife through the pan to swirl the two colors.
12. Bake for 1 to 1 1/4 hours or until cheesecake begins to puff.
13. Remove from oven, let cool at room temperature, then refrigerate overnight before serving.
    

Brownie Bottom Cheesecake

Brownie Bottom Cheesecake

Ingredients:
1 (10 ounce) package brownie mix, any variety (8x8 inch pan size)
3 (8 ounce) packages Philadelphia Cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
3 eggs

Directions:

1. Prepare and bake brownie mix as directed on package for 8 inch square pan in well greased 9 inch springform pan.
2. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
3. Blend in sour cream.
4. Add eggs, mixing on low speed just until blended.
5. Bake at 325 for 60 to 65 minutes or until center is almost set if using a silver springform pan. (bake at 300 for 60-65 minutes or until center is almost set if using a dark nonstick springform pan.)
6. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
7. Refrigerate 4 hours or overnight.
   
   

Golden Raisin Cheesecake

Golden Raisin Cheesecake
Makes 1 - 9 inch cheesecake

Ingredients:
1 (6-ounce) package crushed zwieback toast
1/2 cup finely chopped almonds
1 cup white sugar
1/4 cup olive oil
1-1/2 pounds cottage cheese, creamed
1/4 cup sifted all-purpose flour
1/8 teaspoon salt
6 eggs, separated
1 cup sour cream
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup golden raisins

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease a 9 inch spring form pan with olive oil, and dust with zwieback crumbs.
3. In a large bowl, combine remaining zwieback crumbs, 1/4 cup white sugar, almonds, and olive oil.
4. Press into the bottom of the prepared pan. Bake for
   7 minutes.
5. Cool.
6. Process cottage cheese in food processor until smooth, or press through a fine sieve.
7. In a mixing bowl, combine cottage cheese, 1/2 cup white sugar, flour, salt, egg yolks, sour cream, lemon peel and juice.
8. Beat at medium speed, scraping the bowl often, until smooth and well blended.
9. In a clean mixing bowl, beat the egg whites until foamy.
10. Gradually add the remaining 1/4 cup white sugar, and continue beating until stiff peaks form.
11. Fold into the cheese mixture.
12. Fold in the raisins.
13. Spread batter evenly into the crust.
14. Bake for 90 minutes.
15. Cool in the pan.

Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

Makes 8 servings

Ingredients:
2 (8-ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
1 (9-inch) prepared graham cracker crust

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine cream cheese, sugar and vanilla until well blended.
3. Using an electric mixer blend in eggs on medium speed. Do not over beat.
4. Remove one cup of batter and set aside.
5. Add pumpkin and spices to the batter and stir gently.
6. Pour the 1 cup of the reserved batter into the pie crust then gently pour the pumpkin batter over the top.
7. Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until center is almost set.
8. Cool then refrigerate for 3 hours or overnight.
9. Top with whipped topping before serving.