Goat Cheese Torta

No a Cheesecake, but it sounds good.

Goat Cheese Torta
2 (8-ounce) packages cream cheese, room temperature
8 ounces goat cheese, room temperature
2 cloves garlic, minced
4 teaspoons chopped fresh oregano or 1 1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1/4 cup prepared pesto
1/2 cup sun-dried tomatoes (packed in olive oil)
1 to 2 tablespoons toasted slivered almonds
Fresh oregano or parsley sprig
Stone-ground wheat cracker or thinly sliced baguette bread

• Line a 9-inch springform pan with clear plastic wrap.
• In a food processor or a large bowl, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
• Spread 1/3 of the cheese mixture onto the bottom of prepared pan.
• Top with pesto, spreading evenly. Layer with another 1/3 of the cheese mixture.
• Drain sun-dried tomatoes, reserving one tomato for garnish.
• Cut remaining sun-dried tomatoes into small pieces; spread evenly over cheese mixture in pan.
• Top with remaining cheese mixture.
• Cover with plastic wrap and press gently to pack cheese.
• Refrigerate several hours or overnight.
• Uncover and invert onto a serving plate.
• Cut reserved sun-dried tomato into thin slices.
• Garnish torta with tomato, almonds, and oregano or parsley.
• Serve with crackers or baguette bread.
  

NOTE: This can be made 5 days in advance and refrigerated, or it can be frozen up to 2 months.
Makes 12 to 16 servings.

Oreo Cookie Cheesecake

Yet another Oreo cheesecake..

Oreo Cookie Cheesecake

2 tablespoons melted butter or margarine
1 1/2 cups Oreo cookie crumbs
1 1/2 lbs cream cheese, room temperature
1 cup granulated sugar
5 eggs, room temperature
1 cup sour cream, room temperature
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt
15 Oreo cookies, coarsely chopped, divided

• Combine butter and cookie crumbs; press evenly into the bottom of a greased 10-inch springform pan; set aside.



• Beat cream cheese with an electric mixer until light and fluffy.



• Beat in sugar, then eggs.



• Stir in sour cream, flour, vanilla, and salt.



• Gently stir in 5 chopped cookies.



• Pour mixture into springform pan; top with remaining chopped cookies.



• Bake on the top rack of a 325 degree oven for 75 minutes.



• Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour.



• Refrigerate overnight.
  

Notes: All ingredients should be at room temperature before preparing for best results.

Coconut Macaroon Cheesecake

Coconut Macaroon Cheesecake

CRUST:
1 cup toasted coconut
1/2 cup ground almonds
2 T Butter

FILLING:
3 8 oz packages cream cheese
1/2 cup sugar
2 T amaretto or 1/2 tsp almond extract
3 eggs
2/3 cup toasted coconut

TOPPING:
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 T sugar
1/3 cup flaked coconut
1 oz semisweet chocolate, chopped
1 tsp shortning

• Preheat oven to 350 * F
• In a small bowl combine 1 cup toasted coconut, ground almonds and melted butter
• Press mixture onto bottom of a 9 in spring form pan
• In a large bowl, combine cream cheese, 1/2 cup sugar, and amaretto or almond extract
• Beat until smooth
• Add whole eggs all at once, beat on low until combined,
• pour over crust
• Place pan in shallow baking pan
• Bake 40 minutes
• Sprinkle with 2/3 cup toasted coconut
• In a large glass bowl combine egg whites, vanilla, and cream of tartar
• Beat on high until soft peaks form
• Slowly beat in 6 T sugar, one T at a time until stiff peaks form
• Spread over cheesecake within 1 inch of edge
• sprinkle with 1/3 coconut
• Bake an additional 12-15 minutes or until lightly browned
• cool on wire rack for 15 minutes, loosen cheesecake and cool an additional 30 minutes before removing side.
• Cover and chill for 12-24 hours
• Before serving combine shocolate and shortning cook on low until melted, stirring constantly
• Drizzle over cheesecake
• Let set before serving

Savory Herbed Cheesecake

Savory Herbed Cheesecake

CRUST:
4 oz. grated Parmigiano-Reggiano cheese
1 C. dried bread crumbs
1/2 t. minced fresh rosemary
1/3 C. unsalted butter, melted

FILLING:
10 cloves garlic, unpeeled
1/3 C. extra-virgin olive oil
1 1/2 lbs. cream cheese, softened
8 oz. creme fraiche or sour cream (1 cup)
3 eggs
3 T. all-purpose flour
1 t. salt, plus extra to taste
2 T. minced fresh flat-leaf (Italian) parsley
1 T. minced fresh chervil
1 T. minced fresh basil
1 T. minced fresh oregano
1 T. minced fresh sage
1/3 C. finely diced red bell pepper
1/3 C. finely diced carrot Freshly ground black pepper to taste
2 egg whites, at room temperature
Additional herbs and/or vegetables, for decoration

• Mix Parmigiano-Reggiano, bread crumbs, rosemary and butter in a small bowl.
• Press the mixture into the bottom and up the sides of a 9-inch springform pan.
• Refrigerate while you make the filling.
• Preheat the oven to 350°F.
• Place the unpeeled cloves of garlic in a small ovenproof dish and drizzle with the olive oil.
• Bake, uncovered, for 10 to 15 minutes, or until soft when tested with the tip of a knife.
• Remove and set aside to cool slightly.
• Reduce the oven temperature to 325 degrees.
• Squeeze the roasted garlic out of the skins and mash or chop the garlic, along with the olive oil, to a puree.
• Combine the garlic puree, cream cheese, creme fraiche, whole eggs, flour and salt in the work bowl of a food processor fitted with a steel blade.
• Process for 2 minutes.
• Add the parsley, chervil, basil, oregano and sage and process for 1 minute.
• Pour the cream cheese mixture into a large bowl.
• Stir in the red bell pepper and carrot.
• Season with salt and pepper to taste.
• In a clean bowl, beat the egg whites until soft peaks form.
• Blend a spoonful of egg whites into the cream cheese mixture, then gently fold in the remaining egg whites.
• Pour the cheesecake batter into the chilled crust.
• Line a baking pan with foil and set the springform pan on top of the foil (to catch any drips).
• Place the cheesecake in the oven and bake for about 45 minutes.
• When done, the cake will have risen and the center will be almost set.
• Turn the oven off and allow the cheesecake to remain in the oven for 1 hour longer, without opening the door.
• Don't worry if the cake is cracked.
• Remove the cheesecake and set it on a rack to cool for 1 1/2 hours.
• Remove the outer ring of the springform pan.
• Loosen the cheesecake from the bottom of the pan, using a knife, and slide it onto a serving plate.
• Refrigerate overnight.
• Remove the cheesecake from the refrigerator at least 2 hours before serving and allow it to come to room temperature.
• If desired, decorate the top of the cheesecake using herbs and/or vegetables.
  

Lemon Cheesecake

Lemon Cheesecake

CRUST:
1/3 cup margarine, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar

FILLING:
1 (8 ounce) package cream cheese, softened
12 ounces heavy cream
1/4 cup lemon juice
3 eggs, beaten 1 (3 ounce) package lemon pudding mix (not instant)
1/2 cup sugar
zest of 1 lemon

• Prepare crust and press into a springform pan.
• Beat creamcheese until fluffy.
• Add sugar until well mixed.Beat in cream.
• Beat in eggs one at a time and lemon juice.
• Pour into prepared pan.
• Bake at 300F for 60-75 minute
• Top with cherrries or favorite jam after cooling for at least 4-5 hours.

Blueberry Cheesecake Trifle

Not a true cheesecake, but sounds yummy nonetheless. The original recipe calls for sugar free stuff, but I changed it. It sound really easy.

Blueberry Cheesecake Trifle

1 pint freshly washed blueberries
2 (8 ounce) packages cream cheese
1 package lemon gelatin
2 (8 ounce) containers Cool Whip
8 ounces angel food cake, cubed (1/2 of a round cake or a whole loaf-shaped)

Beat together the 2 pkgs of cream cheese and the lemon jello.
Lightly beat in 1 container of CoolWhip.
Layer 1/2 of the angel food cake cubes on the bottom of a trifle bowl.
Top with 1/2 the cream cheese mixture, 1/2 the blueberries, and 1/2 of the CoolWhip.
Repeat, reserving a few blueberries for garnishing on the top.
Let it sit for a few hours before serving.

Orangesickle Cheesecake

Orangesickle Cheesecake

Crust:
2 cups flour (all purpose)
1/2 cup sugar
2 teaspoons orange zest
2 large egg yolks
1/2 teaspoon vanilla
1 cup butter, softened

Filling:
2 1/2 lbs cream cheese
1 3/4 cups sugar
1 tablespoon orange zest
1 teaspoon vanilla
3 tablespoons flour
1/4 teaspoon salt
4 large eggs
2 egg yolks
1/4 cup unsweetened orange juice concentrate

Topping:
1 cup sour cream
1/2 teaspoon vanilla
1/4 cup unsweetened orange juice concentrate
1/2 cup sugar

• Cream together butter and sugar, add yolks, zest, vanilla and then the flour.
• Press into bottom and sides of 10 in spring form pan.
• Bake 8 minutes at 400 degrees, let cool.
• Beat cheese, sugar, vanilla for 1 minute or until combined.
• Add concentrate, flour, salt and zest.
• Beat eggs and yolks in one at a time.
• Do not over beat.
• Pour filling into pan.
• Bake at 300 degrees for 3 hours.