RASPBERRY CHEESECAKE

RASPBERRY CHEESECAKE

1 cup finely crushed graham crackers (about 14 crackers)
1/4 cup finely chopped almonds
3/4 cup granulated sugar
4 tablespoons all-purpose flour
2 tablespoons margarine or butter, melted
3 8-ounce packages cream cheese, softened
1/4 cup raspberry liqueur
1 tablespoon vanilla
2 eggs
1 8-ounce container plain yogurt or raspberry yogurt
1 8-ounce container raspberry yogurt
Fresh raspberries and/or blackberries
Sifted powdered sugar (optional)

• For crust, combine crushed crackers, almonds, 1/4 cup of the granulated sugar, 2 tablespoons of the flour, and the margarine or butter.
• Press onto the bottom of a 9-inch spring-form pan.
• Set aside.
• In a medium mixing bowl combine the remaining granulated sugar, remaining flour, the cream cheese, liqueur, and vanilla.
• Beat with an electric mixer until fluffy.
• Add eggs and yogurt, beating on low speed just until combined.
• Do not over-beat.
• Pour into pan.
• Place spring-form pan in a shallow baking pan in oven.
• Bake in a 375 degree F. oven for 50 to 55 minutes or until center appears nearly set when gently shaken.
• Cool 15 minutes.
• Loosen cake from side of pan.
• Cool 30 minutes.
• Remove side of pan; cool for 1 hour.
• Chill at least 4 hours.
• To serve, arrange berries atop cake.
• Dust with powdered sugar, if desired.
• Makes 12 servings.

APPLE CARDAMOM CHEESECAKE

APPLE CARDAMOM CHEESECAKE
Makes 12 servings.
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
3/4 teaspoon ground cardamom
1/3 cup butter, melted

glazed apples:
4 (about 2 pounds) medium cooking apples, peeled and cored
1/4 cup sugar
1/4 cup butter
3/4 teaspoon ground cardamom

cheese filling:
2 packages (8 ounces) cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon peel
4 eggs

• Crust: Mix all ingredients.
• Press firmly on bottom and 1 inch up the sides of 9-inch springform pan.
• Set aside.
• Glazed Apples: Cut apples into 16ths.
• In large skillet, combine apples with remaining ingredients.
• Cook until apples begin to caramelize, turning often.
• Arrange over bottom of crust.
• Cheese Filling: Beat cream cheese until fluffy.
• Gradually beat in sugar, vanilla, and lemon peel.
• Beat in eggs, one at a time. Pour over apples.
  Bake in preheated 325°F oven 60-70 minutes, or until lightly browned.
• Turn oven off and allow cheesecake to remain in oven 1 hour with door slightly ajar.
• Cool in pan.
• Chill.

Coconut Lime Cheesecake

Coconut Lime Cheesecake
1 cup angel flake coconut
2 tbsp flour
2 tbsp butter, melted
1 envelope unflavored gelatin
1/4 cup water
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
1 tsp grated lime peel
1/4 cup lime juice
few drops green food coloring
1 tub (8 oz) whipped topping, thawed (or use whipped cream)

• Mix coconut, flour, and butter.
• Press firmly onto bottom of 9-inch spring-form pan.
• Bake at 350 deg. F. for 12-15 minutes, or until very lightly browned.
• Soften gelatin in water in small saucepan
• let stand 1 minute.
• Cook on low heat for 5 minutes, or until gelatin is dissolved, stirring occasionally.
• Beat cream cheese and sugar with electric mixer on medium until well blended.
• Add dissolved gelatin, lime peel, juice, and food coloring; mix well.
• Gently stir in whipped topping; pour over crust.
• Refrigerate several hours or until firm.
• When ready to serve, run knife or metal spatula around rim of pan to loosen the cake; remove rim of pan.
• Serves 12

SUGAR FREE CHEESECAKE

SUGAR FREE CHEESECAKE
22 oz cream cheese
1 1/4 cups sour cream
28 packets of Equal or Splenda
4 eggs
2 tbsp cornstarch
2 tsp vanilla
2 tsp fresh lime juice
zest of one lime

• Combine all ingredients in mixer.
• Mix for 3 or 4 minutes, until very well blended.
• Pour into an 8 x 10 Pyrex dish (2 1/2 quarts), and bake at 325 deg. F. for 40 minutes, or until center is a bit jiggly, but done.

APPLE CHEESECAKE

APPLE CHEESECAKE
1/3 cup sugar
1/3 cup margarine or butter
1 tablespoon shortening
1/4 teaspoon vanilla
1 cup all-purpose flour
1/8 teaspoon salt
4 cups peeled, cored, and sliced cooking apples (Granny Smith or Golden Delicious)
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 teaspoon ground cinnamon
1/4 cup sliced almonds
1/3 cup sugar

• In a medium mixing bowl beat the 1/3 cup sugar, margarine or butter, shortening, and 1/4 teaspoon vanilla on medium speed of an electric mixer until combined.
• Blend in flour and salt until crumbly.
• Pat onto the bottom of a 9-inch spring-form pan.
• Set aside.
• Place apple slices in a single layer in a shallow baking pan.
• Cover with foil.
• Bake in a 400 degree F oven for 15 minutes.
• Meanwhile, for filling, in a large mixing bowl beat the cream cheese, the 1/2 cup sugar, and the 1/2 teaspoon vanilla with an electric mixer until fluffy.
• Add the eggs, beating on low speed just until combined.
• Pour into dough-lined pan.
• Arrange warm apple slices atop filling.
• Combine the 1/3 cup sugar and the cinnamon.
• Sprinkle filling with sugar mixture and the almonds.
• Bake in a 400 degree F oven for 40 minutes or until golden and filling is set; cool.
• Remove sides and place cheesecake on a serving plate.
• Cover; chill 4 to 24 hours before serving.
• Makes 12 servings.

ARKANSAS CHEESECAKE

ARKANSAS CHEESECAKE

1 egg -- separated
1/2 cup skim milk
1 package gelatin powder
1/8 teaspoon salt
1 tablespoon sugar
1 1/2 cups cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla
6 tablespoons cool whip
2 medium graham crackers -- crushed
1 dash cinnamon
1 dash nutmeg

• liquify cottage cheese and cream in blender until VERY smooth
• Set aside.
• Put egg yolk in top of double boiler beat well and add milk.
• Add gelatin & salt.
• Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes)
• Remove from heat, add sugar
• Cool.
• Add cottage cheese, lemon juice and vanilla to cooled mixture.
• Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
• Beat egg white until stiff.
• Fold egg white and cool-whip together into mixture.
• Pour into graham crust.
• Or pour into pie plate and top with crumb topping

Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg.

MINI CHERRY CHEESECAKES

MINI CHERRY CHEESECAKES
24 vanilla wafers
24 baking cups
2 8-oz. packages cream cheese, softened
1 egg
8 oz. sour cream
1/3 cup sugar
1 tsp. almond extract
2 tsp. vanilla extract
1 can cherry pie filling

• Place 1 vanilla wafer at the bottom of each baking cup.
• Combine cream cheese, egg, sour cream, sugar and almond and vanilla extracts in a large bowl and beat until smooth.
• Pour mixture into baking cups 2/3 full.
• Bake for 20 - 25 minutes in a 350 degree oven.
• Allow to cool, and then place 1 Tbsp. pie filling on each mini cheesecake.