CRUSTLESS CHOCOLATE CHEESECAKE

CRUSTLESS CHOCOLATE CHEESECAKE
16 oz cream cheese, softened
3 eggs1 cup sour cream
1/2 cup sugar
1 Tbsp. vanilla extract
1 pkg Jell-O Chocolate Pudding

• Preheat oven to 350F.
• Place all ingredients in a bowl; blend for 15 minutes. (Or use food processor, mixer or blender and alter time as appropriate to mix completely.)
• Pour mixture into 9 inch non-stick pie pan.
• Bake 1 hour.
• Turn off oven; allow cake to remain in oven 1 additional hour.
• Refrigerate until chilled, then cut and serve.
• Store, covered with plastic wrap, in refrigerator for up to 4 days.

Cheesecake

Cheesecake Recipe


33 graham cracker squares, crumbled
4 ounces unsalted butter, melted, plus additional for brushing the pan
1 tablespoon sugar
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 egg yolks
1/3 cup heavy cream

• 
  Preheat oven to 300 degree F.
• Brush some of the melted butter around a 9 by 3 inch cake pan.
• Adhere parchment to the bottom and the sides.
• In a small bowl,combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar.
• Press 2/3 of the mixture into the bottom of the parchment lined pan.
• Place remaining crumbs on a sheet pan and bake both the crust and remaining mixture for 10 minutes.
• Reserve the additional crumb for sides.
• In a mixer with a paddle attachment, beat sour cream for 10 seconds.
• Add the cream cheese and sugar and mix on low for 30 seconds.
• Scrape the bowl.
• In a separate container, combine vanilla, eggs, yolks and heavy cream, with the mixer on medium.
• Slowly pour the liquid mixture in.
• When half of it is incorporated ,stop and scrape.
• Continue adding the mixture until the rest of the ingredients are incorporated.
• Once completely combined , pour into the cooled crust.
• Shake the pan a little to get rid of all the bubbles.
• This will prevent any cracks.
• Lower temperature to 250 degree F.
• Place cheese cake into a preheated water bath, in the oven for 1 hour .
• Turn the oven off and open the door for one minute.
• Close the door for one more hour with the oven turned off.
• Remove cheese cake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
• When ready to serve, place the entire cake pan into a hot water bath for about 15 minutes
• Unmold onto an cake round or serving dish.
• Take the remaining graham cracker mixture and press onto the side of the cake.
• To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

PEPPER CHEESECAKE

PEPPER CHEESECAKE

2 (8 oz.) cream cheese, softened
2 c. sharp Cheddar cheese, grated
1 pkg. taco seasoning
3 eggs
1 (16 oz.) sour cream
1 (4 oz.) green chilies, chopped
1/2 c. sweet red pepper, diced
1/2 c. salsa2 avocados, prepared guacamole
Garnishes: Fresh tomatoes, ripe olives

• Combine cream cheese, Cheddar cheese and taco seasoning; beat well at high speed.
• Add eggs, one at a time, beating well after each addition.
• Stir in half of sour cream.
• Fold in chilies and red pepper.
• Pour mixture into greased 10 inch springform pan.
• Bake at 350 degrees for 35 minutes or until set.
• Combine remaining half of sour cream and salsa.
• Spread evenly over cheesecake.
• Bake an additional 5 minutes.
• Let cool in pan on a wire rack; cover and chill for at least 8 hours.
• To serve: Carefully remove sides of springform pan.
• Spread with guacamole.
• Garnish, if desired.
• Serve with tortilla chips.
• Makes one 10 inch cheesecake.

Orange Butterscotch Cheesecake

Orange Butterscotch Cheesecake

1 1/4 c. old fashioned or quick oats; uncooked
1/4 c. packed brown sugar
2 Tbsp. flour
1/4 c. margarine, melted
3 -8oz. packages cream cheese, softened
3/4 c. granulated sugar
2 tsp. grated orange peel
1 tsp. vanilla
4 eggs
1/2 c. packed brown sugar
1/3 c. light corn syrup
1/4 c. margarine melted
1 tsp. vanilla

• Combine oats, brown sugar, flour and margarine.


• Press into bottom of 9-in. springform pan.


• Bake at 350 for 15 mins.


• Combine cream cheese, sugar, peel and vanilla.


• Mix at medium speed until well blended.


• Add eggs, one at a time, mixing well after each addition.


• Pour over crust.


• Bake at 325 for 1 hour 5 mins.


• Chill before removing pan.


• Combine brown sugar, corn syrup and margarine in saucepan.


• Bring to boil, stirring constantly.


• Remove from heat, stir in vanilla.


• Chill until slightly thickened and spoon over cheesecake.

HOLLYWOOD CHEESECAKE

HOLLYWOOD CHEESECAKE

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine -- melted
16 ounces cream cheese
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
2 eggs -- separated
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

• Combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring form pan.
• Bake at 325 degrees F. for 10 minutes.
• Combine softened cream cheese, 1/2 cup sugar, lemon juice, rind, and vanilla, mixing with electric mixer until well blended.
• Blend in egg yolks.
• Fold in stiffly beaten egg whites; pour over crust.
• Bake at 300 degrees F. for 45 minutes.
• Combine sour cream 2 tablespoons sugar, and vanilla; carefully spread over cheesecake.
• Continue baking 10 minutes.
• Loosen cake from rim of pan.
• Cool; remove rim.
• Chill.

UPSIDE DOWN NO BAKE ORANGE CHEESECAKE

UPSIDE DOWN NO BAKE ORANGE CHEESECAKE
2 envelopes Unflavored Gelatin
2 cups unsweetened Orange Juice (divided)
1 1/4 cup Granulated Sugar (divided)
2 cups fresh Orange sections
4 (8-oz.) packages Cream Cheese, softened
2 tsp. Orange Zest, grated
1 cup Whipping Cream, whipped
1 cup Chocolate Wafer Crumbs
2 Tbs. Butter or Margarine, melted

• Soften one envelope of unflavored gelatin in 1 1/2 cups of unsweetened orange juice in a small saucepan over a low heat setting.
• Add one cup of the sugar, and stir until dissolved.
• Refrigerate the mixture in the saucepan until it is slightly thickened, but not set.
• Arrange the orange sections on the bottom of a 9-inch spring form pan.
• Pour the orange-gelatin mixture over the orange sections; chill until thickened again but not set.
• Soften the second envelope of unflavored gelatin in 1/2 cup of unsweetened orange juice in a saucepan with the remaining 1/4 cup of sugar, stirring over low heat until dissolved.
• Combine the cream cheese with the orange zest, mixing at medium speed with an electric mixer until well blended, light and fluffy, about 10 minutes, yes, 10.
• Gradually add the gelatin mixture to the beaten cream cheese, mixing until well blended.
• Chill until slightly thickened.
• Whip the cream and fold into the cheesecake mixture.
• Refrigerate while you prepare the crust.
• Combine chocolate cookie crumbs with the melted butter or margarine.
• Sprinkle over the chilled cheesecake, then lightly press the mixture into the bottom of the cake.
• Refrigerate, covered, until it's time to serve dessert.
• To serve, loosen the rim of the spring form pan and invert the cheesecake onto a serving plate.
• Gently remove the rim of the pan, then pull off the pan bottom.
• Slice to serve.
  

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