Luscious White Chocolate Cheesecake

Luscious White Chocolate Cheesecake

1 1/2 C (18) crushed creme filled chocolate cookies
3 Tbsp. margarine, melted
3 -8 oz. packages cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
3 eggs
1/2 lb. white chocolate, melted

• Combine crumbs and margarine.
• Press into bottom of 9 in. springform pan.
• Bake at 350 for 10 minutes.
• Combine cream cheese, sugar and vanilla.
• Mix at mediun speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in white chocolate, mix well.
• Pour over crust.
• Bake at 350 for 40 minutes.
• Chill before removing rim.
• Garnish with apricot rose and some small leaves if desired.
  

To make apricot rose:

• Place 6 dried apricot halves between 2 sheets of wax paper.
• Roll flat with rolling pin.
• Shape 1 apricot into a cone; arrange remaining apricots around cone to form rose.
• Loosen outer apricots slightly to "open" rose.
• Secure bottom of rose with wooden picks.
• Freeze for 20 minutes.
• Cut off bottom to form flat base.
• Remove picks; brush rose with 2 tsp. corn syrup.

Cappuccino Cheesecake

Cappuccino Cheesecake

1 1/2 c. finely chopped nuts
2 Tbsp. sugar
3 Tbsp. margarine, melted
4 -8 oz. packages cream cheese, softened
1 c. sugar
3 Tbsp. flour
4 eggs
1 c. sour cream
1/4 c. cold water
1 Tbsp. instant coffee granules
1/4 tsp. cinnamon

• Combine nuts, sugar and margarine.
• Press onto bottom of 9 in. springform pan.
• Bake at 325 for 10 minutes.
• Combine cream cheese, sugar and flour.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream.
• Bring water to a boil.
• Add coffee granules and cinnamon, stir until well dissolved.
• Cool; gradually add to cream cheese mixture, mixing until well blended.
• Bake at 450 for 10 minutes.
• Reduce oven temperature to 250 and bake for 1 hour.
• Chill before removing rim.

Regal Cranberry Cheesecake

Regal Cranberry Cheesecake
1 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted
3 -8 oz. packages cream cheese, softened
3/4 c. sugar
2 Tbsp. flour
2 tsp. vanilla
3 eggs
1 c. sour cream
1 c. cranberry orange sauce, chilled

• Combine crumbs, sugar and magarine.
• Press into bottom of 9 in. springform pan.
• Bake at 325 for 10 minutes.
• Combine cream cheese, sugar, flour and vanilla.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream, pour over crust.
• Bake at 450 for 10 minutes.
• Reduce oven temperature to 250 and continue baking for 30 minutes.
• Chill before removing rim.
• Spoon cranberry sauce over cheesecake.

Chocolate Velvet Cheesecake

Chocolate Velvet Cheesecake

Crust:
1 c. vanilla wafer crumbs
1/2 c. chopped pecans
3 Tbsp. granulated sugar
1/4 c. margarine, melted

Filling:
2 -8 oz. packages cream cheese, softened
1/2 c. packed brown sugar
2 eggs
1 -6 oz. package semi-sweet chocolate pieces, melted
3 Tbsp. almond flavored liqueur

Topping:
2 c. sour cream
2 Tbsp. granulated sugar

• Combine crust ingredients.
• Press into bottom of 9 in. springform pan.
• Bake at 325 for 10 minutes.
• Combine cream cheese and brown sugar.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in chocolate and liqueur; pour over crust.
• Bake at 325 for 35 minutes.
• Increase oven temperature to 425.
• Combine sour cream and sugar; spread carefully over cheesecake.
• Bake at 425 for 10 minutes.
• Chill before removing rim.
• Garnish with chocolate leaves.
• To make chocolate leaves:
• Wash and dry lemon, grape, or rose leaves.
• Brush with melted chocolate; chill.
• Carefully peel back leaves from chocolate.
• Liqueur variation:

Substitute 2 Tbsp. milk and 1/4 tsp. almond extract for almond flavored liqueur.

Heavenly Dessert Cheesecake

Heavenly Dessert Cheesecake
1 Tbsp. graham wafer crumbs
1 c. low fat cottage cheese
2 -8 oz. packages cream cheese, softened
2/3 c. sugar
2 Tbsp. flour
3 eggs
2 Tbsp. skim milk
1/4 tsp. almond or vanilla extract

• Lightly grease the bottom of a 9 in. springform pan.
• Dust bottom with crumbs, remove excess.
• Process cottage cheese in a blender or food processor on high speed, until smooth.
• In large bowl combine cottage cheese, cream cheese, sugar and flour.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in milk and extract; pour into pan.
• Bake at 325 for 45-50 minutes until center almost set.
• Center of cheesecake will look soft, but will firm while cooling.
• Chill before removing rim.
• Garnish with berries and fresh mint.

Brownie Swirl Cheesecake

Brownie Swirl Cheesecake
1 -8 oz. package brownie mix
2 -8 oz. packages cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1 c. milk chocolate pieces melted

• Grease bottom of 9 in. springform pan.
• Prepare brownie mix as directed on package.
• Pour batter into pan and bake at 350 for 15 minutes.
• Combine cream cheese, sugar and vanilla.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Pour over brownie layer.
• Spoon melted chocolate over cream cheese mixture.
• Cut through batter with a knife several times, for marbled effect.
• Bake at 350 for 35 minutes.
• Chill before removing rim.

Sun-Sational Cheesecake

Sun-Sational Cheesecake

CRUST:

1 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted

FILLING:

3 -8 oz. packages cream cheese, softened
1 c. sugar
3 Tbsp. flour
2 Tbsp. lemon juice
1 Tbsp. grated lemon
/2 tsp. vanilla
4 eggs (1 separated)

TOPPING:

3/4 c. sugar
2 Tbsp. corn starch
1/2 c. cold water
1/4 c. lemon juice

• Combine ingredients and press into bottom of 9 in. springform pan. Bake at 325 for 10 mins.
• Combine cream cheese, flour, juice, peel and vanilla.
• Mix at medium speed until well blended.
• Add 3 eggs, one at a time, mixing well after each addition.
• Beat in remaining egg white, reserving yolk for glaze.
• Pour over crust.
• Bake at 450 for 10 minutes.
• Reduce oven temperature to 250; continue baking 30 minutes.
• Chill before removing rim.
• Combine sugar and corn starch in saucepan.
• Stir in water and juice.
• Cook stirring constantly until clear and thickened.
• Beat reserved egg yolk in small boil.
• Add a small amount of the hot mixture.
• Return this to mixture in saucepan.
• Cook for 3 minutes stirring constantly.
• Cool slightly, then spoon over cheesecake and chill.