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.

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.

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.

Basic Creamy Cheesecake

Basic Creamy Cheesecake
Makes one 9-inch cake

Ingredients:
1 (9-inch) prepared graham cracker crust
16 ounces cream cheese
2 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat softened cream cheese slightly.
3. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy.
4. Pour mixture into crust.
5. Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes.
6. Let cheesecake cool then top with cherry or blueberry pie filling, if desired.
7. Refrigerate for at least 8 hours before serving.

Ultimate Strawberry Cheesecake

Ultimate Strawberry Cheesecake

Ingredients:
1-1/4 cups Graham Cracker crumbs (fine)
1 pound Cottage Cheese, small curd
16 ounces Softened Cream Cheese
1-1/2 cups Sugar
4 Eggs
1/2 cup Cornstarch
2 Tablespoons Lemon juice
1/2 cup Butter or butter
1 pint Dairy Sour cream

Glaze:

1 Tablespoon Cornstarch
1/4 cup Water
1/3 cup Light Corn Syrup
1/4 cup Crushed Strawberries
1 teaspoon Lemon juice
1 dash Red food coloring (if desired)

Directions:

1. 
   Grease 9-inch spring form pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides.
2. Into a large bowl, mash cottage cheese through sieve; add cream cheese.
3. Beat on high setting with electric mixer until well blended.
4. Beat in sugar, then 2 eggs.
5. Reduce speed to slow.
6. Beat in cornstarch, lemon juice and vanilla, then butter or butter and sour cream until smooth.
7. Pour into prepared pan. Bake in 325°F oven for 70 minutes or until firm around the edge.
8. Turn oven off. Let cake stand in oven for 2 hours.
9. Take out and chill.
10. Remove side of pan.
11. If desired, cover with Strawberry glaze.
12. Freezes well.
13. Mix cornstarch, water and light corn syrup until smooth.
14. Add strawberries. Bring to a boil for 1 minute. Strain.
15. Stir in lemon juice and, if desired, a drop of red food coloring.
16. Cool slightly, then cover top with glaze. Makes 12 servings.
    

Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Ingredients:
1/4 cup granulated sugar
1 tablespoon butter
1 tablespoon egg white
1 1/3 cups chocolate graham cracker crumbs (about 16 crackers)
Vegetable cooking spray
3 tablespoons dark rum
3 (1-ounce) squares semisweet chocolate
1/4 cup chocolate syrup
8 oz. cream cheese, softened
8 oz. Neufchatel cheese, softened
1 cup granulated sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup sour cream
1 tablespoon sugar
2 teaspoons unsweetened cocoa
Chocolate curls for garnish, (optional)

Instructions:

1. Preheat oven to 350 degrees F (180 C).
2. Place first 3 ingredients in a bowl; beat at medium speed of a mixer until blended.
3. Add crumbs; stir well.
4. Firmly press mixture into bottom and 1 inch up sides of an 8-inch springform pan coated with cooking spray.
5. Bake at 350 degrees F (180 C) for 10 minutes; let cool on a wire rack.
6. Combine rum and chocolate squares in the top of a double boiler.
7. Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Remove from heat; add chocolate syrup, stirring until smooth.
8. Preheat oven to 300 degrees F (150 C).
9. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth.
10. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt; beat until smooth.
11. Add rum mixture; beat at low speed until well-blended.
12. Add eggs, 1 at a time, beating well after each addition.
13. Pour cheese mixture into prepared pan; bake at 300 degrees F (150 C) for 40 minutes or until almost set.
14. Combine sour cream, 1 tablespoon sugar, and 2 teaspoons cocoa; stir well.
15. Turn oven off, and spread sour cream mixture over cheesecake.
16. Let cheesecake stand for 45 minutes in oven with door closed.
17. Remove cheesecake from oven, and let cool to room temperature.
18. Cover and chill at least 8 hours.
19. Garnish with chocolate curls, if desired. Makes 12 servings.
    

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.