Cheesecake

Cheesecake

Graham cracker crumbs
24 ounces cream cheese
4 egg whites
1 cup sugar
1 teaspoon vanilla

• Cream the cream cheese well.
• Beat 4 egg whites until stiff, adding 1 cup sugar slowly.
• Combine and add 1 tsp vanilla.
• Pour into well greased springform pan with graham cracker crumbs scattered in the bottom.
• Bake at 350 degrees for 25 (I mean it, 25) minutes.
• Cool before removing.

IRISH CREAM AND CHOCOLATE CHEESECAKE

IRISH CREAM AND CHOCOLATE CHEESECAKE
Crust:
1 2/3 c Chocolate wafers; crushed
1/3 c Butter; melted
Filling:
2 pkg Gelatin, unflavored
1/4 tsp Salt
1 Tbsp Coffee, instant
2 c Milk
4 Egg; separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet

• Crust: In bowl, combine wafers and butter.
• Press into 13 x 9 inch glass baking dish.
• Refrigerate.
• Filling: In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved.
• Reduce heat.
• Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan.
• Cook, stirring frequently, until mixture thickens slightly, 4 to 5 minutes.
• Remove from heat and add liqueur.
• Using an electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth.
• Slowly blend coffee mixture into cream cheese.
• Chill, stirring occasionally, until consistency of raw egg whites, about 1 to 1-1/2 hours.
• Meanwhile, melt chocolate in double boiler over hot water.
• Let cool.
• Beat egg whites until soft peaks form.
• Gradually add remaining sugar and beat until stiff peaks form.
• Gently fold egg whites into coffee mixture.
• Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate.
• Using large spoon, alternately spoon two mixtures over chocolate crust.
• Use knife to swirl chocolate through coffee mixture.
• Refrigerate until firm, at least 6 hours.
• Serves 12.

CARROT and RAISIN CHEESECAKE

CARROT and RAISIN CHEESECAKE
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine -- melted
3 (8oz) packages cream cheese -- softened
1/2 cup sugar
1/2 cup flour
4 eggs
1/4 cup orange juice
1 cup finely shredded carrots
1/4 cup raisins
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons orange juice
Dash salt
2 1/2 cups sifted powdered sugar
1/4 cup raisins

• Combine crumbs, 3 tablespoons sugar, cinnamon, and 3 tablespoons butter; press onto the bottom of 9-inch spring form pan.
• Bake at 325 degrees F. for 10 minutes.
• Combine 2-1/2 packages softened cream cheese, 1/2 cup sugar, and 1/4 cup flour, mixing with electric mixer until well blended.
• Blend in eggs and 1/4 cup orange juice.
• Add remaining flour, carrots, 1/4 cup raisins, nutmeg and ginger; mix well.
• Pour over crust.
• Bake at 450 degrees F. for 10 minutes; reduce heat to 250 degrees F. and continue baking for 55 minutes.
• Loosen cake from rim of pan.
• Cool; remove rim.
• Combine remaining softened cream cheese, 2 tablespoons orange juice, and salt, mixing until well blended.
• Gradually add powdered sugar, mixing well after each addition.
• Pour over cheesecake.
• Garnish with raisins.
• Yield 12 servings.

ORANGE POPPYSEED CHEESECAKE

ORANGE POPPYSEED CHEESECAKE
3/4 cup graham cracker crumbs
3/4 cup almonds -- ground
1 tablespoon sugar
1/4 cup butter or margarine -- melted
2 (8 oz) packages cream cheese -- softened
1 cup sugar
4 eggs
1 teaspoon grated orange peel
3 tablespoons all-purpose flour
1/4 cup orange juice
3/4 cup whipping cream
2 tablespoons poppy seeds
2 eggs
3/4 cup sugar
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1/4 cup lemon juice
2 tablespoons orange juice
2 tablespoons butter

• Combine graham cracker crumbs, ground almonds, 1 tablespoon sugar, and 1/4 cup melted butter; press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
• Bake at 350 degrees F. for 8 minutes.
• Cool.
• In a large bowl, using an electric mixer, beat cream cheese and sugar until very smooth.
• Beat in eggs, one at a time, until just blended.
• Beat in 1 teaspoon orange rind, 3 tablespoons flour, 1/4 cup orange juice, 3/4 cup whipping cream, and 2 tablespoons poppyseeds.
• Pour into pan.
• Bake at 450 degrees F. for 10 minutes, then reduce heat to 250 degrees F. and continue baking 35 to 45 minutes or until center is just set.
• Remove from oven and run a knife around the rim to prevent cracking.
• Cool thoroughly at room temperature.
• Chill overnight.
• In a small saucepan, whisk 2 eggs until foamy.
• Combine with 3/4 cup sugar, 1 teaspoon orange rind, 1 teaspoon lemon rind, 1/4 cup lemon juice, 2 tablespoons orange juice, and 2 tablespoons butter in saucepan.
• Cook over low heat, stirring constantly, until smooth and thickened.
• Cool.
• Just before serving, spread evenly over cheesecake.
• Garnish with poppyseeds, lemon or orange slices.
• Yield: 12 servings.

RED, WHITE and BLUEBERRY CHEESECAKE PIE

RED, WHITE and BLUEBERRY CHEESECAKE PIE
Makes 8-10 servings
8 sheets (about 13" x14" each) thawed frozen phyllo dough
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)

1. Grease a 9" pie plate.
2. Set aside.
3. Preheat oven to 425°.F.
4. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter.
5. Top with another phyllo sheet, continue to make 8 layers, brushing butter between each layer.
6. Using kitchen scissors or a sharp knife, cut the layers into one 12-13 inch circle.
7. Carefully press circle into the prepared pie plate, gently fan edges.
8. Bake until edges are just golden, about 6-8 minutes.
9. Cool slightly on a wire rack.
10. Reduce oven temperature to 350° F.
11. In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer until light and fluffy.
12. Add eggs and beat until well combined.
13. Fold in 1 cup of the blueberries.
14. Pour mixture into prepared crust.
15. Bake until set, about 40-50 minutes.
16. To prevent over browning of crust, gently cover with aluminum foil during the last 25 minutes of baking.
17. Cool completely on a rack.
18. In a small bowl, beat jelly until smooth.
19. Spread over cheese filling.
20. Arrange remaining blueberries on top in star shape.
21. Garnish with whipped cream, if desired.

Tomato Chutney Cheesecake

Tomato Chutney Cheesecake

2 c shredded Cheddar cheese
4 or 5 green onions, finely sliced
4 (8-oz.) packages cream cheese, softened & divided
Cornbread crackers
1/2 tsp ground red pepper
1 to 2 Tbsp. milk
2/3 c red tomato chutney (recipe follows)
Garnishes: sliced fresh chives or green onions, cherry tomato halves
Assorted raw vegetables

• Beat 3 packages cream cheese, Cheddar cheese, & red pepper at medium speed with an electric mixer until mixed & smooth.
• Stir in green onions.
• Spread half of cream cheese mixture into an 8-inch round cake pan lined with plastic wrap; spread top this with tomato chutney, leaving a 1/2-inch border of cream cheese around outside edge.
• Spread remaining cream cheese mixture over chutney & cream cheese border.
• Cover up & chill at least 8 hrs or up to 24 hrs.
• Invert cheesecake onto a serving platter; remove plastic wrap.
• Stir together 1 Tbsp. milk & remaining 1 package cream cheese, stirring until spreading consistency & adding extra milk, if needed.
• Frost top & sides of cheesecake.
• Serve with vegetables & crackers.
• Garnish, if desired.

Red Tomato Chutney

3 large onions, finely sliced .
1 1/2 tbsps plain flour .
1 lb sugar .
1 tbsp English mustard powder .
1/2 pint malt vinegar .
salt .
1 tbsp curry powder .
1 tsp cayenne pepper (optional) .
2 lbs tomatoes, peeled & sliced

• Place the sliced tomatoes & onion In a large-ish dish or colander & cover with salt.
• Leave for a few hrs to drain off the liquid.
• Put the tomatoes & onions in a saucepan & add three quarters of the malt vinegar & boil for five mins.
• Stir in the sugar.
• Meanwhile mix the flour, curry power & cayenne pepper, mustard powder, if using, into a smooth paste with the remaining malt vinegar.
• Add the paste to the pan & let simmer carefully for one to one & a half hrs.
• To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
• Seal in warm jars.
• The finished chutney should be mellow for at least 6-8 weeks before eating.

CRUSTLESS CHOCOLATE CHEESECAKE

CRUSTLESS CHOCOLATE CHEESECAKE
16 oz cream cheese, softened
3 eggs1 cup sour cream
1/2 cup sugar
1 Tbsp. vanilla extract
1 pkg Jell-O Chocolate Pudding

• Preheat oven to 350F.
• Place all ingredients in a bowl; blend for 15 minutes. (Or use food processor, mixer or blender and alter time as appropriate to mix completely.)
• Pour mixture into 9 inch non-stick pie pan.
• Bake 1 hour.
• Turn off oven; allow cake to remain in oven 1 additional hour.
• Refrigerate until chilled, then cut and serve.
• Store, covered with plastic wrap, in refrigerator for up to 4 days.