ORANGE CROCK POT CHEESECAKE

ORANGE CROCK POT CHEESECAKE

Crust:
3/4 C. cookie or graham cracker crumbs
2 T. granulated sugar
3 T. melted butter

Filling:
16 oz. cream cheese (regular or lite)
2/3 C. granulated sugar
2 eggs
1 egg yolk
1/4 C. frozen orange juice concentrate, thawed
1 tsp. orange or lemon zest or dried grated rind
1 T. all-purpose flour
1/2 tsp. vanilla extract

• Combine crumbs with sugar; mix in melted butter until well moistened.
• Pat into a 7-inch spring-form pan.
  
• In a medium bowl, cream together the cream cheese and sugar.
• Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer.
• Beat in orange juice, zest, flour, and vanilla.
• Beat for another 2 minutes.
• Pour batter into prepared crust; place on a rack or aluminum foil ring in a crock-pot (so it doesn't rest on the bottom of the pot).
• Cover and cook on HIGH for 2 1/2 to 3 hours.
• Turn off and leave for 1 to 2 hours, until cool enough to remove.
  
• Cool completely and remove the sides of the pan.
• Chill before serving, and store leftovers in the refrigerator.

Goat Cheese and Pine Nut Cheesecake with Cranberry Haroset

I found this recipe while looking for Haroset recipes. A wonderful sounding recipe, my son loves cranberries, this sounds like it would be a hit!

Goat Cheese and Pine Nut Cheesecake with Cranberry Haroset

CRUST
6 tablespoons matzo meal
¼ cup ground pine nuts
2 tablespoons butter or margarine, melted
2 tablespoons freshly grated parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
FILLING
1 tablespoon water
6 ounces cream cheese, room temperature
5 ounces goat cheese
1 large egg, beaten
1 ½ teaspoons dried dill
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground pepper
About ½ cup cranberry haroset (see below)

• Preheat oven to 350 degrees. Lightly grease 1 8 in spring form pan
• Combine all the crust ingredients in a bowl, add 1 tablespoon water, and mix thoroughly.
• Spoon 1 teaspoon of the crust mixture into pan press down firmly.
• Beat cream cheese and goat cheese together in an electric mixer on medium speed until thoroughly combined.
• Scrape the bowl and beat in the egg, dill, cumin, salt and pepper.
• Divide the cheese mixture evenly among the prepared cups, about 1 heaping tablespoon each, and smooth the tops.
• Bake on center oven rack until the cheesecake is rounded and puffy, about 30-45 minutes. Allow it to cool in the pan on a wire rack for 10 minutes. Run a thin knife around edge if needed and carefully loosen pan.
• Garnish each slice with a dollop of cranberry haroset
• Serve warm or at room temperature.

For the Haroset:

1 small Granny Smith apple, peeled, cored and finely chopped
1 small pear, peeled, cored and finely chopped
½ cup sweetened dried cranberries
¼ cup pitted dates, chopped
¼ cup golden raisins
½ cup sweet red wine
2 tablespoons honey
1 tablespoon fresh lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ cup pine nuts, toasted and ground
¼ cup slivered almonds, toasted and ground

Combine the apple, pear, cranberries, dates, raisins, wine, honey, lemon juice, cinnamon and ginger in a medium-size saucepan. Bring to a boil, reduce the heat, cover and simmer, stirring occasionally, until the fruits are very soft and the liquid is reduced, about 1 hour.
Cool mixture to room temperature. The mixture can be prepared a day or two ahead to this point and refrigerated. To serve, bring the mixture to room temperature and add pine nuts and almonds.

Paskha (Russian Cheesecake)

This very unusual cheesecake is a traditional Russian Easter dish. To make paskha, you will need a large flower pot at least an 8 in standard pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.

Paskha (Russian Cheesecake)

6 cups Farmers Cheese or large curd cottage cheese
6 Egg Yolks, Large
1 1/2 cups Confectioners' Sugar
1 1/2 cups Heavy Cream
1/2 cup Candied Fruits
1/2 cup Raisins, Seedless
1/2 cup Almonds; Toasted, & Slivered
1/2 teaspoon Lemon Rind, Grated
1/2 pound Butter, not Margarine
3 teaspoons Vanilla Extract

SABAYON SAUCE
2 Egg Yolks, Large
1/4 cup Madeira
1/2 teaspoon Lemon Rind, Grated
3 tablespoons Confectioners' Sugar
1 tablespoon Lemon Juice
1 tablespoon Rum, Light

• Press the Farmers' cheese through a sieve.
• Combine the cheese with the egg yolks, beating in 1 yolk at a time.
• Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens.
• Remove from the heat before it begins to boil.
• Stir in the fruits, almonds, and lemon rind.
• Cool.
• Cream together the butter and the vanilla, then stir into the cooled cheese mixture.
• Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot.
• Fill the pot with the cheese mixture and cover with the flap.
• Put a weight on the top and place in the refrigerator for 2 to 3 days.
• The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it.
• When drained, carefully unmold the cake with a knife.
• Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce.
• Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler.
• Cook and continue beating until the mixture thickens.
• Stir in the lemon juice and the rum, then chill briefly.
• Pour the sauce over the cheesecake and serve.

CHIMPANZEE CHEESECAKE

CHIMPANZEE CHEESECAKE

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tbsp butter, melted

Filling:
1 lb. cream cheese
1/4 cup granulated sugar
2 tsp. lemon juice
4 large eggs
1 cup sour cream
1 cup mashed bananas (approx. 3 bananas)

• Preheat oven to 350 F.
  
• Place the crumbs in a mixing bowl and add the sugar and butter.
• Blend well.
• Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch spring-form pan.
• Smooth the crumb mixture along the bottom to an even thickness.
• Bake 10 minutes.
• Cool before filling.
  
• In a large mixing bowl, beat the cream cheese, sugar and lemon juice together.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the sour cream and the mashed bananas and blend well until very smooth.
• Pour the mixture into the prepared crust.
• Bake for 1 hour.
  
• Cool in the oven, with the door propped open, until the cake is at room temperature.
• Chill until serving time.

PUMPKIN FRANGELICO CHEESECAKE

PUMPKIN FRANGELICO CHEESECAKE

Crust:
1-1/2 cups ground gingersnaps
2 tablespoons sugar
2 tablespoons melted butter
1/4 cup chopped hazelnuts

Filling:
3 8-ounce packages cream cheese
3/4 cup sugar
4 eggs
2 cups sour cream
1/2 cup Frangelico liqueur
4 tablespoons melted butter
3/4 cup pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon allspice
1 teaspoon vanilla

Topping:
1 cup sour cream
2 tablespoons Frangelico

• Crust: Combine gingersnap crumbs with sugar and butter, blend thoroughly.
• Line bottom of 9-inch spring-form pan with crumbs.
• Sprinkle crust with hazelnut crumbs.
• Chill while preparing other ingredients.
  
• Filling: In a mixer bowl, beat cream cheese and sugar until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Blend first cup of sour cream, the 1/2-cup Frangelico, the 4 tablespoons butter and the vanilla.
• Pour into prepared crust.
  
• Bake at 325 degrees for 65 minutes or just until set.
• Turn off oven and let cake remain in cooling oven for 1/2 hour.
  
• Topping: Stir together sour cream and Frangelico, spread over cheesecake.
• Return to oven for 3 minutes.
• Cool, then cover and chill.

LEMON BERRY CHEESECAKE

LEMON BERRY CHEESECAKE

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 1/2 teaspoons lemon extract
1/4 cup confectioners' sugar
1 9-inch prepared graham cracker crust
2 pints seasonal berries, such as blueberries, blackberries, raspberries, strawberries

• Beat together cream cheese, sour cream, lemon extract, and sugar with an electric mixer until smooth.
• Spoon and smooth mixture over graham cracker crust, then refrigerate until firm, at least 2 hours.
• Arrange berries on top of pie.

OREO CHEESECAKE

OREO CHEESECAKE

2 cups Oreo cookie crumbs (about 20 cookies)
2 tablespoons butter, melted
1/4 cup brown sugar
2 lbs. cream cheese, softened
1-1/4 cups sugar
1/3-cup pareve (non-dairy) whip (or whipping cream)
2 tablespoons flour
1-teaspoon vanilla
4 eggs
2 cups coarsely crumbled Oreos
1 lb. sour cream¼ cup sugar
1-teaspoon vanilla
1/3-cup pareve [non-dairy] whip (or whipping cream)
1-1/4 cups semisweet chocolate chips

• Preheat oven to 325 degrees.
• Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch spring-form pan.
• Bake for 10 minutes and set aside.
• Beat cream cheese until creamy.
• Gradually add 1-1/4 cups sugar, beating well.
• Add 1/3-cup pareve whip, flour and 1 teaspoon vanilla.
• Mix well. Add eggs one at time, beating well after every addition.
• Pour 3-1/2 cups of this batter into prepared crust.
• Top with crumbled cookies.
• Pour remaining batter over cookies.
• Bake for 1 hour and 15 minutes.
• Combine sour cream, remaining 1/4 cup sugar and 1 teaspoon vanilla.
• Spread over cheesecake.
• Bake for 7 more minutes.
• Turn oven off and leave cheesecake in with door close for 45 minutes.
• Remove from oven and cool completely on a wire rack.
• Cover and chill 8 hours.
• Remove sides of pan.
• Combine 1/3-cup pareve whip with chocolate chips in a small saucepan.
• Stir over low heat until chocolate melts.
• Stir in teaspoon vanilla and remove from heat.
• Carefully spread mixture over cheesecake allowing it to drip down the sides.
• Chill.