LEMON BERRY CHEESECAKE

LEMON BERRY CHEESECAKE

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 1/2 teaspoons lemon extract
1/4 cup confectioners' sugar
1 9-inch prepared graham cracker crust
2 pints seasonal berries, such as blueberries, blackberries, raspberries, strawberries

• Beat together cream cheese, sour cream, lemon extract, and sugar with an electric mixer until smooth.
• Spoon and smooth mixture over graham cracker crust, then refrigerate until firm, at least 2 hours.
• Arrange berries on top of pie.

OREO CHEESECAKE

OREO CHEESECAKE

2 cups Oreo cookie crumbs (about 20 cookies)
2 tablespoons butter, melted
1/4 cup brown sugar
2 lbs. cream cheese, softened
1-1/4 cups sugar
1/3-cup pareve (non-dairy) whip (or whipping cream)
2 tablespoons flour
1-teaspoon vanilla
4 eggs
2 cups coarsely crumbled Oreos
1 lb. sour cream¼ cup sugar
1-teaspoon vanilla
1/3-cup pareve [non-dairy] whip (or whipping cream)
1-1/4 cups semisweet chocolate chips

• Preheat oven to 325 degrees.
• Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch spring-form pan.
• Bake for 10 minutes and set aside.
• Beat cream cheese until creamy.
• Gradually add 1-1/4 cups sugar, beating well.
• Add 1/3-cup pareve whip, flour and 1 teaspoon vanilla.
• Mix well. Add eggs one at time, beating well after every addition.
• Pour 3-1/2 cups of this batter into prepared crust.
• Top with crumbled cookies.
• Pour remaining batter over cookies.
• Bake for 1 hour and 15 minutes.
• Combine sour cream, remaining 1/4 cup sugar and 1 teaspoon vanilla.
• Spread over cheesecake.
• Bake for 7 more minutes.
• Turn oven off and leave cheesecake in with door close for 45 minutes.
• Remove from oven and cool completely on a wire rack.
• Cover and chill 8 hours.
• Remove sides of pan.
• Combine 1/3-cup pareve whip with chocolate chips in a small saucepan.
• Stir over low heat until chocolate melts.
• Stir in teaspoon vanilla and remove from heat.
• Carefully spread mixture over cheesecake allowing it to drip down the sides.
• Chill.

CHOCOLATE ROYALE CHEESECAKE

CHOCOLATE ROYALE CHEESECAKE

1-1/2 cups crushed Chocolate Sandwich Cookies (about 18 cookies)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) Semi-Sweet Baking Chocolate, melted, cooled slightly
1/4 cup hazelnut liqueur (optional)
4 eggs
1 Tbsp. sifted powdered sugar
1/3 cup mixed berries

• Preheat oven to 325°F if using a silver 9-inch spring-form pan (or to 300°F if using a dark nonstick spring-form pan).
• Mix crumbs and butter; press firmly onto bottom of pan.
• Bake 10 minutes.
• Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Add melted chocolate and liqueur; mix well.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Pour over crust.
• Bake 55 minutes to 1 hour or until center is almost set if using a silver spring-form pan. (Or, bake at 300°F for 1 hour to 1 hour 5 minutes or until center is almost set if using a dark nonstick spring-form pan.)
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.
• Top with powdered sugar and berries just before serving.
  

LEMON-GINGER CHEESECAKE BARS

LEMON-GINGER CHEESECAKE BARS

30 ginger snaps, finely crushed

2 pkg. (8 oz. each) Neufchatel Cheese, softened

2/3 cup sugar

Grated peel and juice from 1 medium lemon

2 eggs

2/3 cup apricot preserves

• Preheat oven to 350°F.
• Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside.
• Beat Neufchatel cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• Add lemon peel and juice; mix well.
• Add eggs, 1 at a time, mixing just until blended after each addition.
• Pour over crumbs in pan.
  
• Bake 25 minutes or until center is almost set; cool completely.
• Spread preserves evenly over cheesecake.
• Refrigerate at least 1 hour or until chilled.
• Cut into 24 bars to serve.
• Store leftover bars in refrigerator.
  
• For best results, chop any large pieces of fruit in the preserves before spreading over cheesecake.

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.

All Mine Cheesecake Bites

All Mine Cheesecake Bites

12 chocolate sandwich cookies cookies, tops separated from bottoms
2 (8 ounce) packages cream cheese
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup chocolate chips
2 teaspoons shortening

• Beat cream cheese, sugar, vanilla and eggs together until smooth
• Place a cookie with frosting side up in the bottom of a lined muffin cup.
• Top with cream cheese mixture.
• Top that with crushed cookie tops.
• Bake at 325° for 25 minutes.
• Remove from oven and cool.
• Melt shortening and chocolate chips until smooth.
• Drizzle over cooled cheesecakes.

CHOCOLATE MARBLE CHEESECAKE

CHOCOLATE MARBLE CHEESECAKE

Crust:
1 3/4 cups crushed graham cracker crumbs
1/4 cup finely ground walnuts
1/4 cup granulated sugar
1/2 cup melted butter

Filling:
2 pounds cream cheese (four 8-oz packages)
2 teaspoons vanilla
1 1/2 cups granulated sugar
6 eggs
2 cups half and half
2 squares unsweetened chocolate, melted and cooled

• Preheat oven to 450 °F (230 °C).
• Combine crust ingredients and blend.
  
• Grease sides of 9" - 10" spring-form pan.
  
• Press crumbs on bottom and up sides of pan to top.
  
• Reserve about three tablespoons of crumbs for topping.
  
• Beat cream cheese and vanilla together until fluffy.
  
• Gradually beat in sugar.
• Add eggs one at a time stirring until just blended.
• Stir in half and half.
• Gradually stir 3 cups of batter into cooled melted chocolate and blend.
• Pour plain batter into prepared pan.
• Gradually add chocolate mixture using zigzag motion.
• Batter will be very loose.
• Top with reserved crumbs.
• Bake 15 minutes to set batter.
• Reduce heat to 300 °F (150 °C) and bake 70 minutes longer.
• Remove from oven.
• Cool on rack one hour.
• Chill.
• Can be frozen.