Herb & Wheat Beer Cheesecake

Herb & Wheat Beer Cheesecake

1 1/4 C flour, civided
2 tsp salt, divided
1 T plus 2 tsp fresh tarragon, chopped
1/2 tsp grated lemon zest
6 T butter cut into T size
3/4 C + 3 T wheat beer
3 8 oz packages cream cheese softened
5 oz goat cheese, softened
1/2 tsp pepper
5 lg eggs
1/2 C Pamesan cheese, grated
3 T fresh dill
3 T prepared pesto
2 T chopped chives
2 T lemon juice

• Spray an 8 in spring form pan with cooking spray
• In a food processor combine 1 cup flour, 1/2 tsp salt, 2 tsp tarragon and lemon zest, pulse tmbine
• Add butter, pulse until butter is the size of peas
• In a small bowl, mix 3 T wheat beer with yolk of one egg, whip lightly,
• Add to food processor
• Pulse until mixture is crumbly
• Press in the bottom and up the sides of prepared pan
• Place pan in freezer
• Preheat oven to 425* F
• In a large bowl put cream cheese, goat cheese, 1/4 cup flour, 1 1/2 tsp salt and pepper beat with electric mixer until smooth
• Beat in 4 remaining eggs, and white of other egg, Parmesan cheese, dill, pesto, and chives,
• Stir in remainig 3/4 C wheat beer and lemon juice
• Remove pan from freezer pour filling into crust
• Bake cheesecake 20 minutes, reduce heat to 325*F
• Bake an additional 40-45 minutes until otp is lightly golden and filling is set
• Remove cheesecake from Oven
• Cool on wire rack
• Refrigerate over night, remove from pan
• Transfer to serving plate
• Garnish with fresh dill
• Serve with crackers

Cheesecake with Roasted Strawberries

Cheesecake with Roasted Strawberries

1 1/2 cups crushed graham crackers
1/4 cup sugar
1/4 cup melted margarine
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup eggs (2 large or 3 medium)
3/4 teaspoon vanilla extract
1 (16 ounce) container sour cream
1/2 cup sugar
1 teaspoon vanilla
roasted strawberries (recipe follows)

• Combine graham cracker crumbs, 1/4 cup sugar and melted margarine.
• Press into bottom of 9" springform pan.
• Combine softened cream cheese, 1/2 cup sugar, eggs and 3/4 teaspoon vanilla.
• Blend until smooth and pour over crust.
• Bake at 375 degrees for 20 minutes.
• Cool 10 minutes.
• Meanwhile, combine sour cream, 1/2 cup sugar and 1 teaspoon vanilla.
• Blend well.
• Spread over cream cheese layer and bake for 10 minutes at 475 degrees.
• Cool at least 5 hours or overnight in refrigerator.
• Cut cheesecake into 8 pieces
• Top with roasted strawberries and whipped topping.

ROASTED STRAWBERRIES
1 tablespoon unsalted butter
3 tablespoons granulated sugar
16 strawberries, whole
1 cup heavy cream -- chilled
2 tablespoons amaretto
mint leaves for garnish

• Preheat the oven to 450 degrees F.
• In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the oven 2 to 3 minutes.
• Watch carefully so that it does not burn.
• Remove the skillet from the oven and stir in 2 tablespoons of the sugar; the mixture will be grainy.
• Add the berries, tossing to coat them.
• in a single layer.
• Roast, stirring and turning once or twice, until the berries just begin to soften and the sugar melts, about 5 minutes.
• Gently roll the roasted berries in the pan syup to coat, then let them cool for about 5 minutes in the skillet.
• Meanwhile, whip the cream with the amaretto and the remaining granulated sugar just until soft peaks form.
• Divide the cream among each cheesecake piece.
• Arrange the lukewarm berries in the cream, pointed ends up.
• Using a teaspoon, dribble the pan syrup over the cream.
• garnish with fresh mint leaves

Pizza Cheesecake

Pizza Cheesecake
1 cup seasoned bread crumbs
1/4 cup melted butter
1 package cream cheese -- (8 ounces) softened
1 cup ricotta cheese
2 eggs
1/2 teaspoon garlic powder
2 teaspoons dried Italian seasoning
1/8 teaspoon anise seed
3/4 cup finely shredded mozzarella cheese
1/3 cup minced pepperoni
1/2 cup very thinly sliced plum tomatoes
1/2 cup thinly sliced bell peppers
1/4 cup crushed pineapple

• Preheat oven to 350F
• In a small bowl, combine bread crumbs and melted butter.
• Press into a 9-inch springform pan and bake for 10 minutes.
• Remove crust from oven, set aside.
• Reduce oven to 325F
• In a medium bowl, cream together cream cheese and ricotta.
• Beat in eggs, one at a time.
• Stir in spices, 1/2 cup of mozzarella cheese and pepperoni.
• Beat just to combine and pour cheese filling onto prepared crust.
• Bake until set, about 45 minutes.
• Remove from oven and top with tomatoes, bell peppers, pineapple, and remaining 1/4 cup mozzarella cheese.
• Bake until cheese melts, about 8 minutes.
• Remove from oven and cool on rack.

NY Cheesecake

NY Cheesecake

5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
3/4 teaspoon grated fresh lemon rind
3/4 teaspoon grated orange rind
3/4 teaspoon salt
6 large eggs
1/2 cup heavy cream
1/4 teaspoon vanilla
Crust
1/2 cup graham cracker crumbs
1 tablespoon sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

• Grease 10" springform pan.
• Mix crust ingredients and toss on sides and bottom of pan.
• Beat together the cream cheese, sugar, flour, lemon rind, orange rind, salt and eggs- adding eggs one-at-a-time and beating after each addition.
• Add heavy cream and vanilla.
• Bake at 325 degrees for 1 hour.
• Keep checking till top is cracked and fairly dry- usually takes another 10 to 20 minutes.
• Cool
• Refrigerate ovenight

Pecan Crust Cheesecake

Pecan Crust Cheesecake

Crust
1 cup graham cracker crumbs
1/4 cup butter
1/2 cup sugar
1/2 cup chopped pecans

Filling;
2 (8 ounce) packages cream cheese
1 (14 ounce) can condensed milk
3 eggs
1/2 cup sugar
1/2 cup lemon juice
1 teaspoon salt
1 teaspoon vanilla

Topping
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup sugar

• Mix crust ingredients and press on bottom and 1 inch up sides of a 9" spring form pan.
• Mix filling and pour into crust.
• Bake @ 300 degrees F for 55 minutes.
• While cheesecake is baking; beat until smooth topping ingredients.
• Take cheesecake from oven and spread topping on top, return to oven for 5 minutes.
• Set on counter until completely cool.
• Refrigerate overnight.

Hot Pepper Jelly Cheesecake

Hot Pepper Jelly Cheesecake
1/4 cup pine nuts
8 ounces cream cheese -- at room temperature
1 cup hot pepper jelly -- preferably red
2 cloves garlic -- finely minced
1/4 cup fresh cilantro -- chopped
5 ounces sharp cheddar cheese -- grated
sliced bread -- crackers

• Preheat oven to 325F.
• Place the pine nuts on a baking sheet and toast in the oven untilgolden, about 8 minutes. Set aside.
• Place cream cheese, 1/2 cup of the jelly, garlic, cilantro andcheddar cheese in a food processor. Process until evenly blended.
• Line the bottom of a 7-inch springform pan with parchment paper.
• Spray the sides of the pan with nonstick spray.
• Add the cheese mixture.
• Refrigerate at least 2 hours.
• Spread the remaining jelly evenly across the top surface and sprinkle the pine nuts on top.
• The recipe can be completed to this point up to24 hours before serving.
• To serve, carefully remove the sides of the pan. Transfer cheesecake to a serving plate.
• Serve chilled with sliced bread, crackers or veggies.

Water Bath Cheesecake

Water Bath Cheesecake

5 1/2 ounces graham cracker crumbs (1/2 cup)
6 tablespoons butter
1 tablespoon sugar
20 ounces cream cheese, softened
6 tablespoons sugar
3 eggs
3 egg yolks
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla
3/4 cup sour cream
1 tablespoon sugar
1/4 teaspoon vanilla

• Preheat oven to 350.
• Line outside of a 9 inch springform pan with double layer of aluminum foil (to prevent leaks).
• Mix graham cracker crumbs, sugar and butter.
• Press into bottom of the springform pan.
• In large bowl, mix cream cheese and sugar.
• Beat well.
• Stir in eggs and egg yolks.
• Stir in lemon juice and vanilla.
• Pour cheese mixture over graham cracker crust.
• Set springform pan in a large roasting pan.
• Pour hot water into the roasting pan so it comes about halfway up the side of the springform pan.
• Place in oven and bake for 50 minutes.
• Mix sour cream, sugar and vanilla and spread over baked cheesecake.
• Bake for 10 more minutes.
• Remove from oven and cool.
• Refrigerate until chilled.
• Remove sides of springform pan.