Tempting Trifle Cheesecake

TEMPTING TRIFLE CHEESECAKE

Ingredients:
1-1/2 cup Soft Coconut Macaroons-crumbled
24 ounces Cream Cheese, Softened
3/4 cup Sugar
4 Large Eggs
1/2 cup Whipping cream
1/2 cup Sour Cream
2 Tablespoons Sweet Sherry
1 teaspoon Vanilla
10 ounces Red Raspberry Preserves
1/2 cup Whipping Cream, Whipped
Toasted Slivered Almonds

Directions:

1. Press crumbs onto bottom of greased 9-inch spring form pan.
2. Bake at 325°F for 15 minutes.
3. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended.
4. Add eggs, one at a time, mixing well after each addition.
5. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust.
6. Bake at 325°F for 1 hour and 10 minutes.
7. Loosen cake from rim of pan; cool before removing rim of pan.
8. Chill.
9. Heat preserves in saucepan over low heat until melted.
10. Strain to remove seeds.
11. Spoon over cheesecake, spreading to edges.
12. Dollop with whipped cream; top with almonds.
    

Makes 10 servings.

Strawberry Cheesecake

Strawberry Cheesecake

Ingredients:
1-1/2 cups Graham crackers
2 Tablespoons Sugar
3 Tablespoons Butter or butter; melted
19 ounces Cream cheese; softened
1 cup Sugar
2 teaspoons Lemon peel; grated
1/4 teaspoon Vanilla
3 Eggs
1 cup Mashed strawberries
1 cup Sugar
3 Tablespoons Cornstarch
1/3 cup Water

Directions:

1. Pre-heat oven to 350°F
2. Stir together graham cracker crumbs and sugar.
3. Mix in butter thoroughly and press into a 9-inch spring form pan.
4. Bake 10 minutes. Cool.
5. Reduce oven temperature to 300 F
6. Beat cream cheese in a large mixing bowl.
7. Gradually add sugar, beating until fluffy.
8. Add lemon peel and vanilla.
9. Beat in eggs one at a time.
10. Pour into shell.
11. Bake 1 hour or until center is firm.
12. Cool to room temperature and then spread with the strawberry glaze.
13. Chill 3 hours.
14. Blend sugar and cornstarch together in a small saucepan.
15. Stir in water and strawberries.
16. Cook, stirring constantly, until the mixture thickens and boils.
17. Boil and stir for 1 minute.
18. Cool thoroughly before spreading over cheesecake.

Makes 12 servings.

Orange Upside-Down Cheesecake

May be a bit of work but sounds really good.
ORANGE UPSIDE-DOWN CHEESECAKE

1 Envelope Unflavored Gelatin
1-1/2 cups Unsweetened Orange Juice
1/4 cup Sugar
2 cups Orange Section
1 Envelope Unflavored Gelatin
1/2 cup Unsweetened Orange Juice
24 ounces Cream Cheese, Softened
1 cup Sugar
2 teaspoons Grated Orange Peel
1 cup Whipping Cream, Whipped
1 cup Vanilla wafer crumbs
1/2 teaspoon Cinnamon
3 Tablespoon Butter, Melted

1. Soften Gelatin in juice.
2. Add sugar; stir over low heat until dissolved.
3. Chill until slightly thickened, but not set.
4. Arrange orange sections on bottom of 9-inch spring form pan.
5. Pour gelatin mixture over oranges; chill until thickened again but not set.
6. Soften gelatin in juice; stir over low heat until dissolved.
7. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended.
8. Gradually add gelatin mixture, mixing until well blended.
9. Chill until slightly thickened; fold in whipped cream.
10. Pour over oranges, chill.
11. Combine crumbs, cinnamon and butter; gently press onto top of cake.
12. Chill.
13. Loosen from rim of pan; invert onto serving plate.
14. Remove rim of pan.

Makes 10 servings.
VARIATION:
Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.

Orange Butterscotch Cheesecake

This really sound good!

ORANGE BUTTERSCOTCH CHEESECAKE

1-1/4 cups Old Fashioned Oats Uncooked
1/4 cup Butter, Melted
1/4 cup Packed Brown Sugar
2 Tablespoons Unbleached All-purpose Flour
24 ounces Cream Cheese, Softened
3/4 cup Granulated Sugar
2 teaspoons Grated Orange Peel
1 teaspoons Vanilla
4 Large Eggs
1/2 cup Packed Brown Sugar
1/3 cup Light Corn Syrup
1/4 cup Butter Melted
1 teaspoon Vanilla

1. Combine oats, butter, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350°F for 15 minutes
2. Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition; pour over crust.
4. Bake at 325°F for 1 hour and 5 minutes.
5. Loosen cake from rim of pan.
6. Chill.
7. Combine brown sugar, corn syrup and butter in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla.
8. Chill until slightly thickened.
9. Spoon over cheesecake.
10. Garnish with orange slice and fresh mint, if desired.
    

Makes 10 servings.

Mocha Chocolate Chip Cheesecake

MOCHA CHOCOLATE CHIP CHEESECAKE

Ingredients:

2-1/4 cups Graham Cracker Crumbs
12 ounces Semi Sweet Chocolate Chips *
2-1/3 cups Butter, melted **
1/2 cup Milk
4 teaspoons Instant Coffee
1 Envelope Unflavored Gelatin
16 ounces Cream Cheese, Softened
14 ounces Sweetened Condensed Milk
2 cups Heavy Cream, Whipped
1 cup Chocolate Chips *
* Chocolate chips should be the Little Bits chocolate Chips and they are to be divided into 2 separate cups. Set aside.
** Butter is to be melted and then cooled to room temperature.

Directions:

1. In large bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well.
2. Pat firmly into 9-inch springform pan, covering bottom and 2-1/2-inches up sides.
3. Set aside.
4. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top.
5. Set aside for 1 minute.
6. Cook over low heat, stirring constantly until gelatin and coffee dissolve.
7. Set aside.
8. In large bowl, beat cream cheese until creamy.
9. Beat in sweetened condensed milk and gelatin mixture.
10. Fold in whipped cream and remaining 1 cup of little bits chocolate chips.
11. Pour into prepared pan.
12. Chill until firm (about 2 hours).
13. Run knife around edge of cake to separate from pan, remove rim.
    

Makes one 9-inch Cheesecake - 10 servings.

Chocolate Yogurt Cheesecake

This was an experiment. I was looking for a recipe that called for chocolate syrup in the cheesecake, instead of cocoa. I didn't find one, but did find a recipe which added cocoa and sugar to a graham cracker crumb crust. I didn't have enough graham crackers so I improvised. I added some of my daughter's ginger bread house ;)

Chocolate Yogurt Cheesecake

Ingredients:

Crust:

1-1/2 package cinnamon graham crackers

1/2 cup crushed ginger bread cookies

2 T sugar

2 heaping T cocoa powder

2 T margarine

Cheesecake:

2 8 oz packages cream cheese

1-1/2 cup homemade yogurt cheese, (1 quart of yogurt drained over night)

1/2 cup plain homemade yogurt

1/2 cup sugar

1/4 cup chocolate syrup

3 eggs

2 tsp vanilla extract

Topping (optional):

1/2 cup yogurt

1/8 cup chocolate syrup

1 can cherry pie filling

Crust:

1. mix cookies and graham crackers in food processor, pulse until fine.
2. Mix in margarine, cocoa, and sugar
3. pulse until mixed well
4. press into the bottom of a 10 in spring form pan
5. bake at 350* for 8 minutes.
6. cool on wire rack

Cheesecake:

1. put chocolate syrup, eggs, sugar, vanilla, and yogurt in food processor and pulse until mixed.
2. add cream cheese, 4 oz at a time, pulse between additions
3. add yogurt cheese and pulse lightly
4. pour over crust
5. Drizzle syrup over top and marble it in
6. bake at 325* until set about 45 minutes

Topping:

1. mix chocolate syrup and yogurt until well blended then pour over cheesecake
2. cool cheesecake at least 3 hours
3. run knife along edge of cake then loosen spring form
4. Serve with cherry pie filling and whipped cream on top

It turned out really good, I was surprised and it was photogenic also.

yum!

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.