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.
    

Cranberry-Orange White Chocolate Cheesecake

Cranberry-Orange White Chocolate Cheesecake

Ingredients:

Shortbread Crust
1 1/2 cups flour
1/2 cup finely ground pecans
1/3 cup sugar
1 large egg, separated
1/2 cup butter, softened

Cranberry Glaze Filling
1 can whole berry cranberry sauce or 2 cups cranberry-orange relish
2 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon grated lemons, zest of
1 tablespoon lemon juice

White Chocolate Filling
1 1/2 cups fresh orange juice
3 inches orange rind, by 1 inch wide (no white part)
32 ounces cream cheese, softened
2/3 cup sugar
1 tablespoon grated orange zest
2 tablespoons cranberry liqueur (Crantasia Schnapps or Cranberry Bog)
8 ounces white chocolate, melted
4 eggs

Candied Orange Topping
4 cups water
2 cups sugar
3 seedless oranges, unpeeled,cut into paper-thin slices
Garnish
fresh whipped cream

Directions:

Shortbread Crust:

1. Preheat the oven to 400 degrees F.
2. Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together.
3. Form a small depression or well in the center of the mound.
4. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture.
5. Mix the ingredients thoroughly using your hands-there is no substitute for warm hands.
6. Shape the dough into a ball and wrap in plastic wrap.
7. Chill for at least 10 minutes.
8. Roll out the dough to a thickness of about 1/4-inch.
9. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle.
10. Place the circle inside a 9 inch springform pan.
11. Prick the crust several times with a fork to keep the crust from puffing up during the baking.
12. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
13. Allow to cool.
14. Using the leftover dough, line the sides of the springform pan.
15. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan.
16. Make sure that the side crust meets the bottom crust all the way around.
17. Brush the reserved egg white onto the shell, covering the bottom and sides.
18. This will seal the dough and keep it from becoming soggy.
19. Set aside until ready to use.

Cranberry Glaze Filling:

1. Mix the sugar and cornstarch together in a small saucepan.
2. Stir in the cranberry sauce.
3. Cook over medium heat, stirring constantly, until thick.
4. Stir in the lemon zest and lemon juice.
5. Set aside to cool slightly.
   

White Chocolate Filling:

1. Reset the oven to 350 degrees F.
2. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp- about 12 minutes.
3. Remove and discard the strip of orange peel and set aside the reduced orange juice.
4. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth.
5. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined.
6. Pour the cranberry glaze filling into the prepared crust, spreading evenly.
7. Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly- the center will not be set).
8. Move cheesecake to a wire rack and cool completely to room temperature.
9. Chill in the refrigerator overnight.
   

Candied Oranges Topping:

1. Cover a wire rack with waxed paper.
2. Set aside.
3. Combine the water and sugar in a heavy shallow wide skillet.
4. Stir over medium heat until the sugar dissolves.
5. Simmer 5 minutes longer.
6. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan.
7. Cook the oranges for one hour.
8. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer.
9. Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack.
10. Let dry 1 hour.
11. Boil the orange-sugar syrup until thick, about 6.
    minutes.
12. Loosen and remove the sides of the springform pan.
13. Set the cheesecake on a serving dish.
14. Overlap the candied orange slices around the top of the cheesecake.
15. Reheat the orange syrup, if necessary, and brush over the orange slices.
16. Drizzle any remainder over each serving.

Impossible Cheesecake

I have been looking for an impossible cheesecake recipe. I have been improvising, and none of them have turned out satisfactory. This one looks like it might work.

Impossible Cheesecake

2 eggs
3/4 cups granulated sugar
1/2 cup Bisquick
2 teaspoons vanilla extract
1/2 teaspoon lemon peel, grated
16 ounces cream cheese, cut into 1-inch cubes, then softened

• Grease pie pan and heat oven to 350 degrees F.
• Put all ingredients in a large bowl.
• Beat with electric mixer 2 minutes, scraping sides of bowl constantly, using high speed.
• Pour into greased pie pan.
• Bake just until puffed and center is dry, about 30 minutes.
• Do not overbake.
• Spread topping carefully over top.
• Cool; refrigerate at least 3 hours.
• Can serve plain or with fruit on top.
  

Topping:

1 cup sour cream
2 tablespoons granulated sugar
2 teaspoons vanilla extract

Mix together and spread on top of Impossible Cheesecake.

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.