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

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.

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.
  

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.

CREAMY BANANA CHEESECAKE

CREAMY BANANA CHEESECAKE

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups whipped topping
2 cups bananas, sliced
1 3/4 cup milk
1 - 3 oz. package instant banana pudding mix

• Combine cream cheese, vanilla and sugar and mix well.
• Stir in 1 cup whipped topping.
• Place 1 cup sliced bananas at the bottom of the piecrust.
• Spread cream cheese mixture over the bananas.
• Place remainder of bananas on top of the cream cheese mixture.
• Combine milk and pudding mix and stir until smooth.
• Add 1 cup whipped topping and mix well.
• Place this mixture over the bananas and chill for several hours before serving.

Paskha (Russian Cheesecake)

This very unusual cheesecake is a traditional Russian Easter dish. To make paskha, you will need a large flower pot at least an 8 in standard pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.

Paskha (Russian Cheesecake)

6 cups Farmers Cheese or large curd cottage cheese
6 Egg Yolks, Large
1 1/2 cups Confectioners' Sugar
1 1/2 cups Heavy Cream
1/2 cup Candied Fruits
1/2 cup Raisins, Seedless
1/2 cup Almonds; Toasted, & Slivered
1/2 teaspoon Lemon Rind, Grated
1/2 pound Butter, not Margarine
3 teaspoons Vanilla Extract

SABAYON SAUCE
2 Egg Yolks, Large
1/4 cup Madeira
1/2 teaspoon Lemon Rind, Grated
3 tablespoons Confectioners' Sugar
1 tablespoon Lemon Juice
1 tablespoon Rum, Light

• Press the Farmers' cheese through a sieve.
• Combine the cheese with the egg yolks, beating in 1 yolk at a time.
• Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens.
• Remove from the heat before it begins to boil.
• Stir in the fruits, almonds, and lemon rind.
• Cool.
• Cream together the butter and the vanilla, then stir into the cooled cheese mixture.
• Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot.
• Fill the pot with the cheese mixture and cover with the flap.
• Put a weight on the top and place in the refrigerator for 2 to 3 days.
• The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it.
• When drained, carefully unmold the cake with a knife.
• Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce.
• Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler.
• Cook and continue beating until the mixture thickens.
• Stir in the lemon juice and the rum, then chill briefly.
• Pour the sauce over the cheesecake and serve.

LEMON BERRY CHEESECAKE

LEMON BERRY CHEESECAKE

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 1/2 teaspoons lemon extract
1/4 cup confectioners' sugar
1 9-inch prepared graham cracker crust
2 pints seasonal berries, such as blueberries, blackberries, raspberries, strawberries

• Beat together cream cheese, sour cream, lemon extract, and sugar with an electric mixer until smooth.
• Spoon and smooth mixture over graham cracker crust, then refrigerate until firm, at least 2 hours.
• Arrange berries on top of pie.

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.

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.

Black-Bottomed Raspberry Cheesecake Pie

Black-Bottomed Raspberry Cheesecake Pie

1 (6 ounce) chocolate cookie pie crust
1 (3 ounce) package raspberry gelatin powder
1 1/4 cups boiling water
1 1/2 cups fresh raspberries
1 cup semi-sweet chocolate chips
1 ounce raspberry liqueur
1 (8 ounce) package cream cheese
1 cup powdered sugar

• Pour gelatin in a mixing bowl, add water and stir until completely dissolved.
• Stir in raspberries, refrigerate 1 hour or until slightly thickened.
• Put chocolate chips and liqueur in a micowave safe bowl, microwave on HIGH 30 seconds, stir and repeat until chocolate is melted.
• Spread chocolate over the cookie crumb crust.
• Put cream cheese in a bowl, beat until smooth, add sugar and beat until smooth and thick.
• Spread cream cheese over chocolate.
• Pour the slightly thickened gelatin over the cream cheese.
• Cover and chill at least 3 hours before serving.

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.

Cherry Yogurt Cheesecake

Cherry Yogurt Cheesecake

Ingredients :
2 c. plain yogurt - drained into cheese
1 c. chocolate cookie crumbs
2 tbsp. butter or margarine, melted
1/4 cup sugar
3 tbsp. orange juice
1 env. (1 tbsp.) plain gelatin
2 c. frozen dessert topping, thawed
1 tsp. grated orange peel
2 c. fresh sweet cherries, pitted

Directions :

1. Drain yogurt in strainer lined with coffee filter 6 hours or
   overnight.
2. Combine cookie crumbs and butter; press into 9 inch
   springform pan.
3. Set aside.
4. Discard whey from yogurt cheese.
5. Stir in sugar.
6. Combine orange juice and gelatin; heat until
   gelatin is melted.
7. Stir into yogurt mixture.
8. Fold in dessert topping and orange peel.
9. Arrange cherries over bottom of crust.
   Pour yogurt mixture over cherries.
10. Refrigerate until set.

Makes 8 servings.

Two Easy Cheesecakes

Easy Sour Cream Cheesecake
Makes one 9-inch pie

Ingredients:
1 (9-inch) prepared shortbread pie crust
2 (8-ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cream together cream cheese and sugar.
3. Add eggs one at time, blending well.
4. Add vanilla and sour cream.
5. Pour into shortbread crust.
6. Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes.
7. Or until top is lightly browned and cracked.
8. Let cool on counter, then place in refrigerator.
9. Serve chilled.
   

Easy Lemon Cheesecake:

Makes one 9-inch pie

Ingredients:
1 (9-inch) deep dish pie crust
1 (4.5-ounce) package cook and serve lemon pudding mix
1 (8-ounce) package cream cheese, softened
1/2 cup white sugar

Directions:

1. Prepare pudding mix according to package directions for pie filling.
2. When pudding begins to boil, turn heat to low and mix in cream cheese and sugar.
3. Stir until cream cheese is completely blended into mixture.
4. Pour mixture into crust.
5. Chill at least 1 hour before serving.

Rocky Road Cheesecake

A very easy, no/low bake cheesecake. It sounds good.

Rocky Road Cheesecake

1 cup Chocolate Wafer Crumbs
3 Tablespoons Butter, Melted
1 Envelope Unflavored Gelatin
1/4 cup Cold Water
16 ounces Soft Cream Cheese
3/4 cup Sugar
1/3 cup Cocoa
1/2 teaspoon Vanilla
2 cups Mini Marshmallows
1 cup Whipping Cream, Whipped
1/2 cup Chopped Nuts

1. Combine crumbs and butter; press onto bottom of 9-inch spring form pan. Bake at 350°F for 10 minutes.
2. Soften gelatin in water; stir over low heat until dissolved.
3. Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended.
4. Gradually add gelatin, mixing until blended.
5. Fold in remaining ingredients; pour over crust.
6. Chill until firm.

Makes 10 servings.

Fruit In Crust Cheesecake

An easy no bake cheesecake.

Fruit In Crust Cheesecake
Makes 1 - 9 inch pie pan
Instructions:
1 cup all-purpose flour
1 cup quick cooking oats
1/2 teaspoon baking powder
2/3 cup packed brown sugar
1/2 cup butter
1 cup fruit preserves
1/2 cup confectioners' sugar
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 (8 ounce) package cream cheese
2 cups frozen whipped topping, thawed

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In medium bowl, combine flour, oats, baking powder, sugar and butter. Mix until crumbly.
3. Reserve 1 cup crumb mixture, set aside.
4. With remaining crumbs, pat onto bottom and sides of 9 inch pie pan.
5. Spread fruit preserves over unbaked crust and top with reserved crumb mixture.
6. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown.
7. Cool.
8. In a large bowl, combine cream cheese, vanilla, milk and confectioners sugar.
9. Blend until smooth.
10. Fold in the whipped topping.
11. Spoon into baked pie crust.
12. Store in refrigerator.

Cranberry Eggnog Cheesecake

Cranberry Eggnog Cheesecake



Crust
1-1/2 cups Coconut bar cookies, crushed
6 tbl. butter, melted

Filling:
1 cup sugar, divided
2 envelopes unflavored gelatin
1/4 tsp. salt
4 eggs, separated
1-1/2 cups dairy eggnog
16 oz. cream cheese, softened
1 tbl. orange peel, grated
1 tsp. vanilla
1/2 tsp. cream of tartar
1 cup whipping cream
16 oz. Jellied cranberry sauce

• Crust:Preheat oven to 350*.
• Combine cookie crumbs and butter.
• Press onto bottom & part way up sides of 9-inch springform pan.
• Bake 8-10 min. or until golden.
• Cool completely
  
• Filling: Combine 1/2 cup sugar, gelatin & salt in a medium-sized heavy saucepan.
• Beat egg yolks slightly & and combine with eggnog; gradually stir into gelatin mixture.
• Cook over low to medium heat, stirring constantly, until gelatin is dissolved & thickened.
• Do not boil.
• Remove from heat & cool slightly.
• Beat cream cheese, orange peel & vanilla until fluffy.
• Stir in cooked mixture till well blended.
• Refrigerate until mixture mounds when dropped from a spoon.
• Beat egg whites and cream of tartar until frothy.
• Gradually beat in remaining 1/2 cup sugar; beat till stiff and glossy.
• Beat cream until stiff peaks form.
• Fold whites and whipped cream into the cream cheese mixture.
• Puree cranberry sauce in food processor or blender till smooth.
• Spoon 1/3 of cream cheese mixture into crust.
• Top with 1/3 cranberry puree.
• Swirl cranberry mixture into cream cheese mixture using a spatula.
• Repeat layers twice.
• Refrigerate Several hours or overnight.
• To serve:
• Place cake on serving plate.
• Loosen sides of cake with a spatula.
• Carefully remove sides of pan.
• Refrigerate until serving time.