Pate Cheesecake

Two things My Jewish friends love are cheesecake and liver, here they are both in one. Remeber chicken does not give milk, so theoretically this would be kosher by default.

Pate Cheesecake
1 cup croutons, crushed
3 tablespoons butter, melted
1 package unflavored gelatin
1/2 cup cold water
2 (8-ounce) packages cream cheese, room temperature
1 (8-ounce) package liver sausage
1/4 cup mayonnaise
2 tablespoons grated onion
1 tablespoon prepared mustard
1/4 cup lemon juice
3 tablespoons chopped pimiento
Assorted crackers

• Preheat oven to 350 degrees F.
• In a medium bowl, combine crushed croutons and butter.
• Press onto the bottom of a 10-inch springform pan.
• Bake 8 to 10 minutes or until light brown.
• Remove from oven and let cool.
• In a small saucepan, soften gelatin in cold water.
• Over low heat, stir until gelatin is dissolved.
• Remove from heat and set aside.
• In a large bowl, combine cream cheese, liver sausage, and mayonnaise; mixing until well blended.
• Gradually add soften gelatin.
• Stir in onion, mustard, lemon juice, and pimiento.
• Spread mixture over baked crust in the springform pan.
• Cover with plastic wrap and press gently to pack mixture.
• Refrigerate several hours or overnight until firm.
• To serve, uncover, remove pan sides, and invert onto serving plate.
• Serve with assorted crackers.

Clay Pot Cheesecake

This is a novel idea, I have never thought to drip my curds in a clay pot. I may have to try this. I bet this would be a good candidate for an herbed cheesecake..

Clay Pot Cheesecake
makes 2 Cheesecakes


2 lbs dry curd cottage cheese
3/4 cup soft butter
1 1/2 cups white sugar
4 egg yolks, plus
1 whole egg
3/4 cup whipping cream
1/2 teaspoon salt
1 teaspoon pure vanilla extract

• Press dry curds through a metal sieve using a heavy duty wooden spoon.
• Cream butter, vanilla and sugar, then combine with cheese.
• Beat egg yolks and egg together, blend into cheese/butter mixture, and stir in remaining ingredients.
• Line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth.
• Fill containers with cheese mixture, pressing firmly.
• Cover with dampened cheese cloth and small plate with a heavy weight on top.
• Place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better).
• Unmold each cake, removing all cheese cloths.
• Replace in fridge until ready to serve.
• Decorate with strawberries cut in half just before serving, if desired.

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.

Lighter Pumpkin Cheesecake

Lighter Pumpkin Cheesecake
10 servings 10 slices
2½ hours 40 min prep
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages fat free cream cheese
1 teaspoon vanilla extract
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

• Preheat oven to 350 degrees F.
• Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
• Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste (Keep it crumbly).
• Put foil partway up the outside part of an 8-inch springform pan.
• Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
• You don't want the crust to form all of the way up the back of each slice of cheesecake.
• Bake the crust for 5 minutes, then set aside until you are ready to fill it.
• In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla.
• Mix with an electric mixer until smooth.
• Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
• Pour the filling into the pan.
• Bake for 60-70 minutes (The top will turn a bit darker at this point).
• Remove from the oven and allow the cheesecake to cool.
• When the cheesecake has come to room temperature, put it into the refrigerator.
• When the cheesecake has chilled, remove the pan sides and cut the cake into 10 equal pieces.
• Serve with a generous portion of whipped cream on top.

Crescent Roll Crust Cheesecake

Crescent Roll Crust Cheesecake

8 crescent rolls
3 (8 ounce) packages cream cheese, softened
8 ounces sour cream
1 cup sugar
1 teaspoon vanilla
6 eggs

• Press crescents into 13x9 pan on bottom and sides.
• Put cream cheese in bowl, pour in sour cream and mix with mixer.
• Put in sugar and mix, then vanilla and mix.
• Add eggs one at a time, mixing after each addition.
• Pour mixture over crescents.
• Cook at 325 degrees for about 45 minutes.
• Sprinkle top with cinnamon.

Easy Chocolate Crust Cheesecake

Easy Chocolate Crust Cheesecake
8 servings 1 pie
1 hour 20 min prep
2 (8 ounce) packages cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 premade chocolate crumb crust

• Mix together cream cheese, sugar and vanilla.
  add eggs, mix together until no lumps.
• pour in premade pie crust.
• Bake at 350 for 40 minutes.

Carrot Cake Cheesecake

Carrot Cake Cheesecake
12 servings
1½ hours 20 min prep
CHEESECAKE
16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
CARROT CAKE
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
To make cheesecake,

• In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
• Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
• Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
• Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
• Stir in drained pineapple, carrots, coconut and walnuts.
• Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
• Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
• Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble.
• Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
• Cool to room temperature, then refrigerate.
• When cake is cold, prepare Pineapple Cream Cheese Frosting.
• In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
• Beat until smooth and of spreading consistency.
• Frost top of cheesecake.
• Refrigerate 3 to 4 hours before serving.