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.

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

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.

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.

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.

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.

Cream Cheesecake

Cream Cheese Cake
Ingredients:
1 1/4 cups zwieback crumbs
2 tablespoons sugar
2 tablespoons butter
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 8-ounce packages cream cheese
1 teaspoon vanilla
4 egg yolks, slightly beaten
1 cup light cream
1/4 teaspoon salt
4 egg whites, stiffly beaten

• Roll zwieback into crumbs and measure.
• Combine softened butter with sugar, then combine with crumbs and press into the bottom and against the sides of a 9 inch spring form pan.
• Blend 1/2 cup of sugar with flour, salt and cream cheese which has been softened at room temperature.
• Add vanilla and beaten egg yolks and beat well.
• Add cream and stir until blended.
• Add the 1/4 teaspoon salt to the egg whites and beat until stiff, but not dry.
• Fold gently but thoroughly through the cheese mixture and pour into the crumb-lined pan.
• Bake in a 325 degree oven, about 1 1/4 hours, or until a knife inserted in the center comes out clean.

Nut Crust Cheesecake

Nut Crust Cheesecake

Crust:
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
Filling:
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

• Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
• All above ingredients should be at room temperature before your begin.
• Start by beating the cream cheese until light and fluffy.
• Keep the mixer on a low setting throughout the beating and mixing process.
• Add the sugar a little at a time and continue beating until creamy.
• Add one egg at a time and beat after each egg.
• When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
• Add the sour cream last and beat well.
• Pour cream cheese into the spring pan.
• Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
• When time is up, prop open oven door and leave in oven for one hour.
• After one hour, remove from oven.
• Let cool enough before the cheesecake is put into the refrigerator for 24 hours.

Almond Flavored Cheesecake

Cheesecake Recipe

1 1/4 cups graham cracker crumbs
1 cup sugar, plus
6 tablespoons sugar (divided)
1/2 cup butter
24 ounces cream cheese
5 eggs
2 1/2 teaspoons almond flavoring (divided)
1 1/2 cups sour cream

• Combine 1 1/4 cups graham cracker crumbs with 1/2 cup sugar and 1/2 cup butter.
• Place in 9"x12" pan and pat down.
• Bake at 300 degrees for 15 minutes.
  Filling: Mix 24 oz. Cream cheese, 1/2 cup sugar, 1 1/2 tsp. and Almond flavoring.
• Add eggs one at a time.
• Pour over baked crust, bake for 1 hour at 300.
• Mix 1 1/2 cups sour cream with 1 tsp. Almond flavoring and 6 tbsp. Sugar (add 1 tbsp/ at a time).
• Bake at 300 for 15 minutes.

Blue Ribbon Creamy Cheesecake

Blue Ribbon Creamy Cheesecake
Ingredients:
12 to 14 graham crackers, crushed
1/2 cup butter, melted
4 packages (3 oz. each) cream cheese, softened
2 eggs, beaten
sugar
3 teaspoons vanilla
1/2 teaspoon lemon juice
1 cup sour cream

• Combine graham cracker crumbs and butter, mixing well. Press into pie pan to form crust.
• Combine cream cheese, eggs, 3/4 cup sugar, 2 teaspoons vanilla and lemon juice in bowl, mixing well.
• Pour into prepared crust.
• Bake at 350 degrees for 15 to 20 minutes.
• Cool for 10 minutes.
• Mix sour cream, 3 1/2 tablespoons sugar and 1 teaspoon vanilla in bowl.
• Spread evenly over top.
• Bake for 10 minutes longer.
• Chill for 5 hours.

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

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.

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.

Cheesecake

Cheesecake

Crust
1 1/2 cups graham crackers
1/4 cup sugar
1/2 cup melted butter

Filling
3 (8 ounce) packages cream cheese (softened)
1/8 teaspoon salt
4 eggs
1 teaspoon vanilla
1 1/2 cups sugar

Topping
1/4 cup sugar
1 teaspoon vanilla
16 ounces sour cream

• Mix crust ingredients together and press on bottem of spring pan and put into refridgerator.
• Blend cream cheese with sugar and salt. Beat till creamy.
• Add eggs one at a time beating after each.
• Add vanilla.
• Pour into crust.
• Bake at 350 degrees 45-50 minutes until light brown.
• When done let stand for 15 minutes.
• Combine topping ingredients and beat well.
• Spread on cooled cake and return to oven for 10 at 450 degrees.