Orange Upside-Down Cheesecake

May be a bit of work but sounds really good.
ORANGE UPSIDE-DOWN CHEESECAKE

1 Envelope Unflavored Gelatin
1-1/2 cups Unsweetened Orange Juice
1/4 cup Sugar
2 cups Orange Section
1 Envelope Unflavored Gelatin
1/2 cup Unsweetened Orange Juice
24 ounces Cream Cheese, Softened
1 cup Sugar
2 teaspoons Grated Orange Peel
1 cup Whipping Cream, Whipped
1 cup Vanilla wafer crumbs
1/2 teaspoon Cinnamon
3 Tablespoon Butter, Melted

1. Soften Gelatin in juice.
2. Add sugar; stir over low heat until dissolved.
3. Chill until slightly thickened, but not set.
4. Arrange orange sections on bottom of 9-inch spring form pan.
5. Pour gelatin mixture over oranges; chill until thickened again but not set.
6. Soften gelatin in juice; stir over low heat until dissolved.
7. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended.
8. Gradually add gelatin mixture, mixing until well blended.
9. Chill until slightly thickened; fold in whipped cream.
10. Pour over oranges, chill.
11. Combine crumbs, cinnamon and butter; gently press onto top of cake.
12. Chill.
13. Loosen from rim of pan; invert onto serving plate.
14. Remove rim of pan.

Makes 10 servings.
VARIATION:
Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.

Orange Butterscotch Cheesecake

This really sound good!

ORANGE BUTTERSCOTCH CHEESECAKE

1-1/4 cups Old Fashioned Oats Uncooked
1/4 cup Butter, Melted
1/4 cup Packed Brown Sugar
2 Tablespoons Unbleached All-purpose Flour
24 ounces Cream Cheese, Softened
3/4 cup Granulated Sugar
2 teaspoons Grated Orange Peel
1 teaspoons Vanilla
4 Large Eggs
1/2 cup Packed Brown Sugar
1/3 cup Light Corn Syrup
1/4 cup Butter Melted
1 teaspoon Vanilla

1. Combine oats, butter, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350°F for 15 minutes
2. Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition; pour over crust.
4. Bake at 325°F for 1 hour and 5 minutes.
5. Loosen cake from rim of pan.
6. Chill.
7. Combine brown sugar, corn syrup and butter in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla.
8. Chill until slightly thickened.
9. Spoon over cheesecake.
10. Garnish with orange slice and fresh mint, if desired.
    

Makes 10 servings.

Mocha Chocolate Chip Cheesecake

MOCHA CHOCOLATE CHIP CHEESECAKE

Ingredients:

2-1/4 cups Graham Cracker Crumbs
12 ounces Semi Sweet Chocolate Chips *
2-1/3 cups Butter, melted **
1/2 cup Milk
4 teaspoons Instant Coffee
1 Envelope Unflavored Gelatin
16 ounces Cream Cheese, Softened
14 ounces Sweetened Condensed Milk
2 cups Heavy Cream, Whipped
1 cup Chocolate Chips *
* Chocolate chips should be the Little Bits chocolate Chips and they are to be divided into 2 separate cups. Set aside.
** Butter is to be melted and then cooled to room temperature.

Directions:

1. In large bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well.
2. Pat firmly into 9-inch springform pan, covering bottom and 2-1/2-inches up sides.
3. Set aside.
4. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top.
5. Set aside for 1 minute.
6. Cook over low heat, stirring constantly until gelatin and coffee dissolve.
7. Set aside.
8. In large bowl, beat cream cheese until creamy.
9. Beat in sweetened condensed milk and gelatin mixture.
10. Fold in whipped cream and remaining 1 cup of little bits chocolate chips.
11. Pour into prepared pan.
12. Chill until firm (about 2 hours).
13. Run knife around edge of cake to separate from pan, remove rim.
    

Makes one 9-inch Cheesecake - 10 servings.

Chocolate Yogurt Cheesecake

This was an experiment. I was looking for a recipe that called for chocolate syrup in the cheesecake, instead of cocoa. I didn't find one, but did find a recipe which added cocoa and sugar to a graham cracker crumb crust. I didn't have enough graham crackers so I improvised. I added some of my daughter's ginger bread house ;)

Chocolate Yogurt Cheesecake

Ingredients:

Crust:

1-1/2 package cinnamon graham crackers

1/2 cup crushed ginger bread cookies

2 T sugar

2 heaping T cocoa powder

2 T margarine

Cheesecake:

2 8 oz packages cream cheese

1-1/2 cup homemade yogurt cheese, (1 quart of yogurt drained over night)

1/2 cup plain homemade yogurt

1/2 cup sugar

1/4 cup chocolate syrup

3 eggs

2 tsp vanilla extract

Topping (optional):

1/2 cup yogurt

1/8 cup chocolate syrup

1 can cherry pie filling

Crust:

1. mix cookies and graham crackers in food processor, pulse until fine.
2. Mix in margarine, cocoa, and sugar
3. pulse until mixed well
4. press into the bottom of a 10 in spring form pan
5. bake at 350* for 8 minutes.
6. cool on wire rack

Cheesecake:

1. put chocolate syrup, eggs, sugar, vanilla, and yogurt in food processor and pulse until mixed.
2. add cream cheese, 4 oz at a time, pulse between additions
3. add yogurt cheese and pulse lightly
4. pour over crust
5. Drizzle syrup over top and marble it in
6. bake at 325* until set about 45 minutes

Topping:

1. mix chocolate syrup and yogurt until well blended then pour over cheesecake
2. cool cheesecake at least 3 hours
3. run knife along edge of cake then loosen spring form
4. Serve with cherry pie filling and whipped cream on top

It turned out really good, I was surprised and it was photogenic also.

yum!

Rocky Road Cheesecake

A very easy, no/low bake cheesecake. It sounds good.

Rocky Road Cheesecake

1 cup Chocolate Wafer Crumbs
3 Tablespoons Butter, Melted
1 Envelope Unflavored Gelatin
1/4 cup Cold Water
16 ounces Soft Cream Cheese
3/4 cup Sugar
1/3 cup Cocoa
1/2 teaspoon Vanilla
2 cups Mini Marshmallows
1 cup Whipping Cream, Whipped
1/2 cup Chopped Nuts

1. Combine crumbs and butter; press onto bottom of 9-inch spring form pan. Bake at 350°F for 10 minutes.
2. Soften gelatin in water; stir over low heat until dissolved.
3. Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended.
4. Gradually add gelatin, mixing until blended.
5. Fold in remaining ingredients; pour over crust.
6. Chill until firm.

Makes 10 servings.

Fudge Truffle Cheesecake

This one really looks good. A little bit of trivia a true truffle is a fungus which grows under ground in France. Specially trained pigs are used to find them. The pig begins to rut when it finds a truffle, the handler then pushes the pig out of the way before Porky ends up eating all the truffles. They are then collected and used in desserts, and are highly expensive. Most people nowadays will never nor have ever tasted a true truffle. I think I could happily live without having had the experience ;)

Fudge Truffle Cheesecake
Makes 14 servings

Ingredients:
1 1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a large mixing bowl, mix together crushed vanilla wafers, powdered sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch spring form pan.
3. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4. In a large bowl, (using an electric blender) beat cream cheese until fluffy.
5. Gradually beat in condensed milk until smooth.
6. Add melted chocolate, eggs, and vanilla.
7. Beat on a low speed until the ingredients are thoroughly blended.
8. Pour the filling into the prepared crust.
9. Bake at 300 degrees F (150 degrees C) for 55 minutes.
10. The cake will seem under baked in the center, but will continue to cook after you remove it from the oven.

How To Make Yogurt Cheese II

The most amazing thing is making cheese. I never thought I would ever try it. When I had goats, the thought of goat milk anything was too disgusting to comprehend. Now, I regret not having a goat. I am also looking for a source of milk, which will be hard, since it's winter and people are drying up their does. Anyway, here are some pictures of the cheesecake I made using mostly yogurt I made and surprisingly it turned out pretty good, I'll post the recipe when I'm done.
Last night I had to make a mad dash to Walmart to get cheesecloth, the cheesecloth I found would not hold a butterfly in place, much less cheese, so I improvised and found some flower sack dish towels, 6 for $5. This is what the yogurt looks like after putting it in the strainer with the cloth.

I doubled them up and poured the yogurt into the strainer, this time I trebled the cloth. I also bought a new strainer, because my jelly colander did not have it's legs any more, I wish I knew what happened to them, another thing you wish you had after throwing it out.

You can see after about ten hours the cheese is starting to form. It has a pull on the cloth and has sunk about an inch. It's not done yet, but it's well on it's way. I can't wait to try flavoring it and using it on bagels. A few more hours and it should be ready to refrigerate and serve. There is quite a bit of loss of cheese, but that can't be helped. So far there have been about two cups of whey drain off.

The whey looks a bit watery, but you can see the fat globules still in the liquid. this can be pulled with lemon juice, but I think I'll give it to the cats again. I know I must have one cat which isn't a freak. I figured out that my cats are not finicky, but are royalty waiting for the food tester to tell them it's safe to eat. Handful will not eat anything that hasn't been on someones plate unless it comes from a can. She would live happily as an inside cat if I'd let her. She was named Handful because she fit in the palm of my hand for over 8 months. I had to bottle feed her, because she was so small. She sure has spunk, for one so little, even at almost two, she is the size of a six month old kitten.

The cheesecake turned out pretty good, it cooked well and very few cracks. I was surprised at how well it did. The last two cheesecakes I made flopped, because I misread the recipe and added 8 oz more cream cheese than the recipe and did not compromise with the cooking temp or time. Both times the cake slid off the plate, the cats really love cheesecake, that's for sure. After an hour in the oven and three in the fridge, this is what my cheesecake looks like, I added a bit of whipped cream around the edges to make it more aesthetically pleasing.


Here it is all cut up, it was lovely and cut really well. It did not break or anything. With as runny as the batter was, I was surprised when it held up as well as it did. Now to the recipe. I used the "Creamy Citrus Cheesecake" recipe and pretty much doubled the recipe for a 10 in spring form pan.

I made yogurt cheese from a half gallon of home made yogurt. It took 24 hours to get cream cheese consistency.

Modified Creamy Citrus Cheesecake
Ingredients:

2 packages of cinnamon graham crackers crushed (not sure how many that is, but two of those little wrapped plastic packages from the box)
4 T margarine, melted
6 eggs
1 cup granulated sugar
1/2 cup orange juice
6 teaspoon vanilla, divided
1 (8 ounce) packages cream cheese softened
yogurt cheese from half gallon of yogurt, dripped for 24 hours (estimation of 3 cups)
1 cup plain, lemon, or vanilla yogurt, divided
4 T powdered sugar

1. Preheat oven to 325* F.


2. In a bowl combine graham cracker crumbs and margarine, press into bottom of 10 in spring form pan, bake 6 minutes, chill.


3. In blender, combine eggs, granulated sugar, 4 tsp vanilla, and juice, cut cream cheese into chunks, add to mixture and process until smooth, slightly pulse in yogurt cheese. (you don't want to chop up the cheese too fine)


4. Pour into crust.


5. Bake at 325* for 70-80 minutes or until set.


6. Combine remaining yogurt, vanilla, and powdered sugar, spread over hot cheesecake,


7. Loosen side of pan, cool on wire rack, chill before serving.