Ricotta Cheesecake

Ricotta Cheesecake


1/4 C fine dry bread crumbs
2 15 oz cartons ricotta cheese
3/4 C sugar
1/4 C milk
2 T flour
4 egg yolks
1/4 C golden raisins
2 T diced candied orange or lemon peel
1 tsp finely grated lemon peel
4 egg whites

• Preheat oven to 350 F
• Butter bottom & sides of an 8 in spring form pan
• sprinkle bread crumbs over side to coat shake remaining crumbs over bottom
• in large bowl combine ricotta, sugar, milk, & flour
• Beat with electric mixer until smooth
• add egg yolks all at once, beat on low speed until just combined
• stir in raisins, candied orange peel and lemon zest
• in anothr bowl beat egg whites until stiff peaks form
• fold beaten whites into ricotta mixture
• spoon into prepared pan
• place pan in shallow baking pan
• bake about 70 minutes or until center appears nearly set when gently shaken
• cool on wire rack for 15 minutes
• loosen cheesecake
• cool for 30 minutes
• remove side of pan
• cool
• cover and chill overnight
  

COPY CAT RED LOBSTERS CHEESECAKE

COPY CAT RED LOBSTERS CHEESECAKE
Crust
1 pkg. Lorna Doone cookies - (10 oz) -- crushed
1/4 lb. butter -- melted
1/4 c, sugar
1 envelope unflavored gelatin
Filling
16 oz. cream cheese
8 oz, sour cream
2 eggs
2 T. butter
2 T. cornstarch
1 c. sugar
1 t .vanilla
Crushed cookie crumbs -- for garnish

• Crust: Mix crumbs with butter, sugar, and gelatin.
• Pat out evenly over bottom of a greased 9-inch spring form pan.
• Bake at 350 degrees for exactly 8 minutes.
• Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla.
• When filling is perfectly smooth and creamy, pour into crust.
• Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean.
• Cool 20 minutes before cutting.
• Sprinkle top with cookie crumbs.
  

Boston Cream Cheesecake

Boston Cream Cheesecake

1 -9 oz. package yellow cake mix.
2 -8 oz. packages cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/3 c. sour cream
2 Tbsp. cold water
2 -1 oz. squares unsweetened chocolate
3 Tbsp. margarine
1 c. powdered sugar
1 tsp. vanilla

• Grease bottom of a 9 in. springform pan.
• Prepare cake mix as directed on package.
• Pour batter evenly into pan.
• Bake at 350 for 20 minutes.
• Combine cream cheese, sugar and vanilla.
• Mix at medium speed until blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream and pour over cake layer.
• Bake at 350 for 35 minutes.
• Chill before removing rim.
• Bring water to boil, remove from heat.
• Melt chocolate with margarine over low heat, stirring until smooth.
• Remove from heat.
• Add water and remaining ingredients; stir well.
• Spread over cheesecake.
• Chill several hours.
  

Lattice Cherry Cheesecake

Lattice Cherry Cheesecake
1 -20 oz. package refrigerated sugar cookies
2 -8 oz. packages cream cheese, softened
1 c. sour cream
3/4 c. sugar
1/4 tsp. almond extract
3 eggs
1 -21 oz. can cherry pie filling

• Slice dough into 1/8 in. slices.
• Arrange slices, slightly over lapping on bottom and sides of a greased 9 in. springform pan.
• With lightly floured fingers seal edges to form crust.
• Combine cream cheese, sour cream, sugar and extract.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Reserve 1/4 batter; chill.
• Pour remaining batter over crust.
• Bake at 350 for 1 hour and 10 minutes.
• Increase oven temperature to 450.
• Spoon cherry pie filling over cheesecake.
• Spoon reserved batter over pie filling in criss-crossed pattern to form lattice design.
• Bake at 450 for 10 minutes.
• Chill before removing rim.

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.