Lemon 7-up Strawberry Cheesecake

Lemon 7-up Strawberry Cheesecake

Crust:
2 cups Graham cracker crumbs
1/2 cup powdered sugar
1/2 cup butter; melted
1 tsp. cinnamon

Filling:
1 pkg. unflavored gelatin
1 1/2 cup lemon lime soda; divided
1 small box lemon pudding & pie filling; not instant
6 tbl. sugar
2 eggs; beaten
3/4 cup water
11 oz. cream cheese; softened

Strawberry Glaze:
1/2 cup strawberry jelly; melted
Fresh strawberries

• Crust:Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
• Press onto bottom and partway up sides of buttered 9" springform pan; chill.
• Filling: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes.
• In a saucepan combine pie filling, sugar, beaten eggs and water.
• Blend well.
• Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat.
• Stir in softened gelatin; cool 3 minutes.
• Add 1/2 cup of this warm mixture to softened cream cheese; mash together.
• Mix together with remaining 7-up mixture and stir until well blended.
• Turn into chilled crust and chill for at least 8 hours.
• Remove from pan and add topping.
• Topping: Brush top of chilled cheesecake with melted jelly.
• Arrange strawberries on top

Appetizer Cheesecakes

PESTO CHEESECAKE
Crust:
2 Tbsp butter, softened
1/4 cup fine dry breadcrumbs
2 Tbsp freshly grated Parmesan cheese

Filling:
2 (8 oz) pkg cream cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp cayenne
3 eggs
1/2 cup pesto sauce
1/4 cup pine nuts

Garnish
fresh basil leaves

• Preheat the oven to 325 degrees F.
• Generously rub the bottom and sides of a spring form pan with the softened butter.
• Coat the buttered pan with a mixture of the breadcrumbs and 2 Tbsp grated Parmesan cheese.
• Set aside.
• Using an electric mixer, beat the cream cheese, ricotta, grated Parmesan cheese, salt, and pepper in a large bowl until smooth and light.
• Add the eggs, one at a time, beating well after each addition.
• Transfer 1/2 of the cheese mixture to another bowl.
• Add the pesto sauce to the remaining half and mix well.
• Pour the pesto-cheese mixture into the prepared pan.
• Smooth the top and carefully spoon the plain cheese mixture over the pesto layer.
• Smooth top and sprinkle with pine nuts.
• Bake at 325 degrees F. about 45 minutes or until center no longer moves when pan is moved.
• Cool to room temperature on a wire rack.
• Cover tightly and refrigerate overnight.
• When ready to serve, place on a serving dish, garnish with fresh basil leaves, and surround with crackers.

Variations:
Substitute the pesto sauce and pine nuts with:

SALMON & DILL CHEESECAKE:
1 cup well drained cooked fresh or canned salmon and 2 Tbsp well chopped fresh dill.

SPINACH & ONIONS CHEESECAKE:
3/4 cup well drained cooked spinach and 1/2 cup diced onions with 4 cloves garlic that have been sauteed in 2 Tbsp olive oil.

BROCCOLI CHEESECAKE:
1 cup well drained cooked chopped broccoli.

GREEN ONION CHEESECAKE:
1 cup thinly sliced green onions that have been sauteed for a few minutes in 2 Tbsp olive oil.

MARINATED MUSHROOM CHEESECAKE:
1 cup finely chopped marinated mushrooms that have been well drained.

FAVORITE HERBS CHEESECAKE:
Substitute any other herbs in the above recipes.

FETA CHEESE & SPINACH CHEESECAKE:
3/4 cup well drained and cooked spinach and 3/4 cup crumbled feta cheese.

CHUTNEY & PEANUT CHEESECAKE:
1/2 cup chutney and 1/2 cup finely chopped toasted peanuts. Serve with extra chutney as topping.

MEXICAN GREEN OLIVE CHEESECAKE:
1 pkg taco seasoning and 3/4 cup coarsely chopped, well-drained stuffed green olives. Top each serving with salsa as topping.

MARINATED ARTICHOKE CHEESECAKE:
1 cup coarsely chopped marinated artichokes and 1/2 cup grated Parmesan cheese.

WALDORF CHEESECAKE:
1/2 cup each diced celery, apples, and coarsely chopped walnuts.

SUN-DRIED TOMATO & GREEN ONION CHEESECAKE SQUARES

SUN-DRIED TOMATO & GREEN ONION CHEESECAKE SQUARES

Crust:
1 1/4 cups flour
6 Tbsp butter, chilled and cut into 6 pieces
1 egg

Filling:
2 (8 oz) pkgs cream cheese
3 eggs
6 garlic cloves, crushed
1/2 tsp dried oregano, crumbled (or 2 tsp fresh)
1/4 tsp salt
1/2 tsp coarse grind black pepper
1 cup sour cream
1/2 cup finely chopped green onions
1/2 cup drained oil-packed sun-dried tomatoes, chopped

Garnish:oil from the sun-dried tomatoes
tender green onion tips, finely chopped

• Preheat the oven to 350 degrees F.
• Blend the flour and butter by pulsing in the processor until the mixture resembles coarse meal.
• Add the egg and process until the dough clumps together.
• Press into a 13x9 inch pan (very thin).
• Bake 10 minutes (the dough may crack) and then cool.
• Beat the cream cheese until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the garlic, oregano, salt, pepper, and sour cream.
• Fold in the green onions and sun-dried tomatoes.
• Pour into the prepared crust and bake at 350 degrees F. for 20 minutes.
• Cool to room temperature and then refrigerate overnight.
• When ready to serve, cut into 12 squares and garnish with a drizzle of sun-dried tomato oil and a pinch of chopped green onion tips.

Chili and Chicken Cheesecake

Chili and Chicken Cheesecake

2 teaspoons chicken-flavored bouillon granules
1 tablespoon hot water
24 ounces cream cheese, softened
1 1/2 teaspoon chili powder
1/2 teaspoon hot sauce
1 teaspoon garlic powder
salt and pepper to taste
2 large eggs
1 cup finely chopped cooked chicken
1 can chopped green chiles -- (4.5-ounce size) drained
shredded Mexican cheese -- optional
sliced green onions -- optional

• Dissolve bouillon granules in hot water.
• Set aside.
• Beat cream cheese at high speed of an electric mixer until creamy.
• Add chili powder, garlic powder, salt and pepper.
• Beat well.
• Add eggs, one at a time, beating well after each addition.
• Add bouillon mixture.
• Beat well.
• Stir in chicken and chiles.
• Spoon mixture into a lightly greased 9-inch springform pan.
• Bake at 300 for 45 minutes.
• Turn oven off and partially open oven door; leave cheesecake in over 1 hour.
• Remove cheesecake from oven, and let stand 15 minutes.
• Place cheesecake on a serving platter.
• Carefully remove sides of springform pan.
• If desired, top cheesecake with shredded cheese and sliced green onions.
• Serve cheesecake warm or cold with tortilla chips.
  

To serve cheesecake chilled, remove from oven and let cool to room temperature on a wire rack. Cover and chill several hours. Carefully remove sides of springform pan when ready to serve.

Guaca-Salsa Cheesecake

Guaca-Salsa Cheesecake

2 8-ounce packages cream cheese
2 cups shredded Monterey Jack cheese or Colby-Monterey Jack cheese blend
1 8-ounce carton dairy sour cream
3 eggs
1 cup thick salsa
1 4-ounce can diced green chile peppers, drained
1 8-ounce carton dairy sour cream
1 medium tomato, seeded, peeled and chopped
Guacamole (recipe follows)
Snipped fresh cilantro or parsley
Tortilla chips or large corn chips

• Let cream cheese stand at room temperature for 30 minutes to soften.
• In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
• Add the Monterey Jack cheese and 8 ounces sour cream; beat until combined.
• Add the eggs all at once, beating on low speed until mixture is just combined.
• Stir in salsa and chile peppers.
• Pour filling into a 9-inch spring form pan.
• Place pan in a shallow baking pan.
• Bake the cheesecake in a 350 degree F oven for 35 to 40 minutes or until center of cheesecake appears nearly set when shaken.
• Place pan on a wire rack.
• Dollop remaining carton of sour cream over top of hot cheesecake; let stand about 1 minute to soften, then carefully spread over top.
• Cool cheesecake thoroughly.
• Cover and refrigerate cheesecake for 4 to 24 hours before serving.
• To serve, remove the sides of the pan.
• Dollop the top outside edge of the cheesecake with guacamole.
• Sprinkle cheesecake with chopped tomato.
• Garnish with cilantro, if you like.
• Serve with remaining guacamole, & tortilla chips.
• Makes 20 servings.

Guacamole

3 avocados
1 roma tomato
1/2 bell pepper
2 T sour cream
1/2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp crushed chile pepper
salt & pepper to taste

Add all ingredients into food processor and chop until smooth and creamy, You may need to add a a little more sour cream.

Salsa Cheesecake

I am really having fun finding savory cheesecake recipes. It doesn't look like I'll be baking any soon though since cream cheese is $2 a box! I'll have to make some more yogurt cheese.

Salsa Cheesecake

2 tablespoons butter -- melted
1/2 cup fine dry bread crumbs -- divided
12 ounces cream cheese -- softened
4 ounces roquefort cheese -- crumbled
1 cup Parmesan cheese -- grated
8 ounces sour cream
1/2 cup salsa
2 tablespoons flour
4 large eggs
1 tablespoon fresh cilantro -- chopped
1 tablespoon fresh parsley -- minced

• Brush bottom and side of 9 inch springform pan with butter.
• Sprinkle with 1/4 cup breadcrumbs.
• Beat cream cheese and Roquefort in large mixing bowl until creamy.
• Add Parmesan cheese and next 3 ingredients beating until blended.
• Add eggs, one at a time, beating until yellow disappears.
• Pour mixture into prepared pan.
• Sprinkle with remaining 1/4 cup bread crumbs.
• Sprinkle with chopped cilantro and parsley.
• Bake at 300 degrees for 1 hour and 5 minutes or until almost set.
• Turn off oven.
• Partially open oven door, and let cheesecake cool in oven for 1 hour.
• Let cool completely in pan on wire rack.
• Carefully remove sides of springform pan.
• Serve at room temperature, or cover and chill thoroughly.
• Garnish with salsa & cilantro if desired.
• Serve with assorted crackers & chips.

Orange & Chili Pepper Cheesecake

This one really looks good. I can't wait until I can afford the ingredients to bake one.

Orange & Chili Pepper Cheesecake

CRUST:
Puff Pastry
Melted Butter

FILLING:
3/4 C Ricotta Cheese
3 lg eggs
1/8 cup sugar
1 orange washed & thinly sliced
2 T Candied orange peel diced - reserve some for top
1 T red pepper flakes
1 T marmalade

• Preheat oven to 375F
• Line the pastry dough in 8 in spring form pan, brush with butter, continue until you have 4 layers, cut to fit pan, cover, keep in the fridge while you preparing the filling
• Push the ricotta through a fine sieve twice. Stir in sugar, two eggs and diced orange peels and 1 tsp.
• Pour the mixture into the dough, arrange some fresh orange slices and remaining red pepper on top.
• Bake in 375F oven for 10 minutes, then lower to 350F until the top feel slightly firm, about another 15 minutes.
• Cool cake on a rack.
• When the cake is warm to touch, brush with warmed marmalade and arrange more orange peels on top.