ORANGE POPPYSEED CHEESECAKE

ORANGE POPPYSEED CHEESECAKE
3/4 cup graham cracker crumbs
3/4 cup almonds -- ground
1 tablespoon sugar
1/4 cup butter or margarine -- melted
2 (8 oz) packages cream cheese -- softened
1 cup sugar
4 eggs
1 teaspoon grated orange peel
3 tablespoons all-purpose flour
1/4 cup orange juice
3/4 cup whipping cream
2 tablespoons poppy seeds
2 eggs
3/4 cup sugar
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1/4 cup lemon juice
2 tablespoons orange juice
2 tablespoons butter

• Combine graham cracker crumbs, ground almonds, 1 tablespoon sugar, and 1/4 cup melted butter; press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
• Bake at 350 degrees F. for 8 minutes.
• Cool.
• In a large bowl, using an electric mixer, beat cream cheese and sugar until very smooth.
• Beat in eggs, one at a time, until just blended.
• Beat in 1 teaspoon orange rind, 3 tablespoons flour, 1/4 cup orange juice, 3/4 cup whipping cream, and 2 tablespoons poppyseeds.
• Pour into pan.
• Bake at 450 degrees F. for 10 minutes, then reduce heat to 250 degrees F. and continue baking 35 to 45 minutes or until center is just set.
• Remove from oven and run a knife around the rim to prevent cracking.
• Cool thoroughly at room temperature.
• Chill overnight.
• In a small saucepan, whisk 2 eggs until foamy.
• Combine with 3/4 cup sugar, 1 teaspoon orange rind, 1 teaspoon lemon rind, 1/4 cup lemon juice, 2 tablespoons orange juice, and 2 tablespoons butter in saucepan.
• Cook over low heat, stirring constantly, until smooth and thickened.
• Cool.
• Just before serving, spread evenly over cheesecake.
• Garnish with poppyseeds, lemon or orange slices.
• Yield: 12 servings.

RED, WHITE and BLUEBERRY CHEESECAKE PIE

RED, WHITE and BLUEBERRY CHEESECAKE PIE
Makes 8-10 servings
8 sheets (about 13" x14" each) thawed frozen phyllo dough
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)

1. Grease a 9" pie plate.
2. Set aside.
3. Preheat oven to 425°.F.
4. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter.
5. Top with another phyllo sheet, continue to make 8 layers, brushing butter between each layer.
6. Using kitchen scissors or a sharp knife, cut the layers into one 12-13 inch circle.
7. Carefully press circle into the prepared pie plate, gently fan edges.
8. Bake until edges are just golden, about 6-8 minutes.
9. Cool slightly on a wire rack.
10. Reduce oven temperature to 350° F.
11. In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer until light and fluffy.
12. Add eggs and beat until well combined.
13. Fold in 1 cup of the blueberries.
14. Pour mixture into prepared crust.
15. Bake until set, about 40-50 minutes.
16. To prevent over browning of crust, gently cover with aluminum foil during the last 25 minutes of baking.
17. Cool completely on a rack.
18. In a small bowl, beat jelly until smooth.
19. Spread over cheese filling.
20. Arrange remaining blueberries on top in star shape.
21. Garnish with whipped cream, if desired.

Tomato Chutney Cheesecake

Tomato Chutney Cheesecake

2 c shredded Cheddar cheese
4 or 5 green onions, finely sliced
4 (8-oz.) packages cream cheese, softened & divided
Cornbread crackers
1/2 tsp ground red pepper
1 to 2 Tbsp. milk
2/3 c red tomato chutney (recipe follows)
Garnishes: sliced fresh chives or green onions, cherry tomato halves
Assorted raw vegetables

• Beat 3 packages cream cheese, Cheddar cheese, & red pepper at medium speed with an electric mixer until mixed & smooth.
• Stir in green onions.
• Spread half of cream cheese mixture into an 8-inch round cake pan lined with plastic wrap; spread top this with tomato chutney, leaving a 1/2-inch border of cream cheese around outside edge.
• Spread remaining cream cheese mixture over chutney & cream cheese border.
• Cover up & chill at least 8 hrs or up to 24 hrs.
• Invert cheesecake onto a serving platter; remove plastic wrap.
• Stir together 1 Tbsp. milk & remaining 1 package cream cheese, stirring until spreading consistency & adding extra milk, if needed.
• Frost top & sides of cheesecake.
• Serve with vegetables & crackers.
• Garnish, if desired.

Red Tomato Chutney

3 large onions, finely sliced .
1 1/2 tbsps plain flour .
1 lb sugar .
1 tbsp English mustard powder .
1/2 pint malt vinegar .
salt .
1 tbsp curry powder .
1 tsp cayenne pepper (optional) .
2 lbs tomatoes, peeled & sliced

• Place the sliced tomatoes & onion In a large-ish dish or colander & cover with salt.
• Leave for a few hrs to drain off the liquid.
• Put the tomatoes & onions in a saucepan & add three quarters of the malt vinegar & boil for five mins.
• Stir in the sugar.
• Meanwhile mix the flour, curry power & cayenne pepper, mustard powder, if using, into a smooth paste with the remaining malt vinegar.
• Add the paste to the pan & let simmer carefully for one to one & a half hrs.
• To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
• Seal in warm jars.
• The finished chutney should be mellow for at least 6-8 weeks before eating.

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.