Ultimate Strawberry Cheesecake

Ultimate Strawberry Cheesecake

Ingredients:
1-1/4 cups Graham Cracker crumbs (fine)
1 pound Cottage Cheese, small curd
16 ounces Softened Cream Cheese
1-1/2 cups Sugar
4 Eggs
1/2 cup Cornstarch
2 Tablespoons Lemon juice
1/2 cup Butter or butter
1 pint Dairy Sour cream

Glaze:

1 Tablespoon Cornstarch
1/4 cup Water
1/3 cup Light Corn Syrup
1/4 cup Crushed Strawberries
1 teaspoon Lemon juice
1 dash Red food coloring (if desired)

Directions:

1. 
   Grease 9-inch spring form pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides.
2. Into a large bowl, mash cottage cheese through sieve; add cream cheese.
3. Beat on high setting with electric mixer until well blended.
4. Beat in sugar, then 2 eggs.
5. Reduce speed to slow.
6. Beat in cornstarch, lemon juice and vanilla, then butter or butter and sour cream until smooth.
7. Pour into prepared pan. Bake in 325°F oven for 70 minutes or until firm around the edge.
8. Turn oven off. Let cake stand in oven for 2 hours.
9. Take out and chill.
10. Remove side of pan.
11. If desired, cover with Strawberry glaze.
12. Freezes well.
13. Mix cornstarch, water and light corn syrup until smooth.
14. Add strawberries. Bring to a boil for 1 minute. Strain.
15. Stir in lemon juice and, if desired, a drop of red food coloring.
16. Cool slightly, then cover top with glaze. Makes 12 servings.
    

Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Ingredients:
1/4 cup granulated sugar
1 tablespoon butter
1 tablespoon egg white
1 1/3 cups chocolate graham cracker crumbs (about 16 crackers)
Vegetable cooking spray
3 tablespoons dark rum
3 (1-ounce) squares semisweet chocolate
1/4 cup chocolate syrup
8 oz. cream cheese, softened
8 oz. Neufchatel cheese, softened
1 cup granulated sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup sour cream
1 tablespoon sugar
2 teaspoons unsweetened cocoa
Chocolate curls for garnish, (optional)

Instructions:

1. Preheat oven to 350 degrees F (180 C).
2. Place first 3 ingredients in a bowl; beat at medium speed of a mixer until blended.
3. Add crumbs; stir well.
4. Firmly press mixture into bottom and 1 inch up sides of an 8-inch springform pan coated with cooking spray.
5. Bake at 350 degrees F (180 C) for 10 minutes; let cool on a wire rack.
6. Combine rum and chocolate squares in the top of a double boiler.
7. Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Remove from heat; add chocolate syrup, stirring until smooth.
8. Preheat oven to 300 degrees F (150 C).
9. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth.
10. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt; beat until smooth.
11. Add rum mixture; beat at low speed until well-blended.
12. Add eggs, 1 at a time, beating well after each addition.
13. Pour cheese mixture into prepared pan; bake at 300 degrees F (150 C) for 40 minutes or until almost set.
14. Combine sour cream, 1 tablespoon sugar, and 2 teaspoons cocoa; stir well.
15. Turn oven off, and spread sour cream mixture over cheesecake.
16. Let cheesecake stand for 45 minutes in oven with door closed.
17. Remove cheesecake from oven, and let cool to room temperature.
18. Cover and chill at least 8 hours.
19. Garnish with chocolate curls, if desired. Makes 12 servings.
    

Tempting Trifle Cheesecake

TEMPTING TRIFLE CHEESECAKE

Ingredients:
1-1/2 cup Soft Coconut Macaroons-crumbled
24 ounces Cream Cheese, Softened
3/4 cup Sugar
4 Large Eggs
1/2 cup Whipping cream
1/2 cup Sour Cream
2 Tablespoons Sweet Sherry
1 teaspoon Vanilla
10 ounces Red Raspberry Preserves
1/2 cup Whipping Cream, Whipped
Toasted Slivered Almonds

Directions:

1. Press crumbs onto bottom of greased 9-inch spring form pan.
2. Bake at 325°F for 15 minutes.
3. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended.
4. Add eggs, one at a time, mixing well after each addition.
5. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust.
6. Bake at 325°F for 1 hour and 10 minutes.
7. Loosen cake from rim of pan; cool before removing rim of pan.
8. Chill.
9. Heat preserves in saucepan over low heat until melted.
10. Strain to remove seeds.
11. Spoon over cheesecake, spreading to edges.
12. Dollop with whipped cream; top with almonds.
    

Makes 10 servings.

Strawberry Cheesecake

Strawberry Cheesecake

Ingredients:
1-1/2 cups Graham crackers
2 Tablespoons Sugar
3 Tablespoons Butter or butter; melted
19 ounces Cream cheese; softened
1 cup Sugar
2 teaspoons Lemon peel; grated
1/4 teaspoon Vanilla
3 Eggs
1 cup Mashed strawberries
1 cup Sugar
3 Tablespoons Cornstarch
1/3 cup Water

Directions:

1. Pre-heat oven to 350°F
2. Stir together graham cracker crumbs and sugar.
3. Mix in butter thoroughly and press into a 9-inch spring form pan.
4. Bake 10 minutes. Cool.
5. Reduce oven temperature to 300 F
6. Beat cream cheese in a large mixing bowl.
7. Gradually add sugar, beating until fluffy.
8. Add lemon peel and vanilla.
9. Beat in eggs one at a time.
10. Pour into shell.
11. Bake 1 hour or until center is firm.
12. Cool to room temperature and then spread with the strawberry glaze.
13. Chill 3 hours.
14. Blend sugar and cornstarch together in a small saucepan.
15. Stir in water and strawberries.
16. Cook, stirring constantly, until the mixture thickens and boils.
17. Boil and stir for 1 minute.
18. Cool thoroughly before spreading over cheesecake.

Makes 12 servings.

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.