Herbed Gorgonzola Cheesecake

Gorgonzola cheese is a very soft light cheese which tastes like a cross of Munster and Mozarella.

Herbed Gorgonzola Cheesecake

4 8 ounce packages cream cheese, softened
3 eggs
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons chopped fresh tarragon
1 teaspoon chopped fresh dill
1 teaspoon dried onion flakes
8 ounces gorgonzola cheese, crumbled

• In a large mixer bowl, beat the cream cheese on medium high for 3 minutes.
• Add the eggs one at a time, blending between each addition.
• Mix in the lemon juice, salt, tarragon, dill and onion flakes.
• With a rubber spatula, fold the gorgonzola cheese into the mixture with a rubber spatula.
• Pour the batter into the bottom of a 9 inch springform pan lined with parchment paper.
• Bake in 350F preheated oven for 50 to 65 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on a rack for 2 hours.
• Cover with plastic wrap and refrigerate for at least two hours before serving.
• Serve warm or cold with crackers or party toasts.
• To serve as a warm appetizer, wrap the cheesecake in foil and place in a preheated 350F oven for 10 minutes to heat through.
• Do not microwave; it will toughen the cheesecake.

Pumpkin Cheesecake

Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
Preheat oven to 350 degrees F.

• Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
• Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
• Put foil partway up the outside part of an 8-inch springform pan.
• Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
• You don't want the crust to form all of the way up the back of each slice of cheesecake.
• Bake the crust for 5 minutes, then set aside until you are ready to fill it.
• In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
• Mix with an electric mixer until smooth.
• Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
• Pour the filling into the pan.
• Bake for 60-70 minutes.
• Remove from the oven and allow the cheesecake to cool.
• chill
  When the cheesecake has chilled, remove the pan sides and serve.

Lemon Shortbread Goat Cheese Cheesecake

This one sounds really good....

Lemon Shortbread Cheesecake

Ingredients:
7 ounces shortbread cookies
2 tablespoons plus 1 tsp. finely grated fresh lemon zest (from about 3 lemons), divided
1 cup sugar, divided
12 ounces fresh, chevre goat cheese
10 ounce cream cheese
1 1/2 tablespoons fresh lemon juice, divided
1 teaspoon finely grated fresh orange zest
1/2 cup sour cream1 teaspoon vanilla
2 eggs
8 to 10 medium strawberries, stemmed

• Preheat oven to 325°.
• Crumble cookies into a food processor and pulse until finely ground.
• In a medium bowl, toss 2 tbsp. lemon zest with 1 1/2 tbsp. sugar.
• Add cookie crumbs and mix well.
• Butter sides of an 8-in. spring form pan with removable rim and press cookie mixture into bottom; bake 15 minutes.
• Remove from oven and let cool in pan.
• Lower temperature to 275°.
• In standing mixer fitted with paddle attachment, or food processor, beat goat cheese and cream cheese until light and fluffy.
• Add remaining lemon zest, 1 tbsp. lemon juice, the orange zest, 3/4 cup sugar, the sour cream, and the vanilla; beat well.
• Scrape bowl and add eggs; beat well.
• Pour batter onto crust and bake about 1 hour, or until set on the sides but still quite jiggly in the center and only slightly sticky.
• Turn oven off, crack oven door, and let cake cool in oven 2 hours.
• Remove and let cool completely; then chill, covered, at least 2 hours and up to overnight.
• Run a thin knife between cake and rim of pan and remove rim.
• Thinly slice strawberries, then toss with remaining 2 1/2 tbsp. sugar and lemon juice.
• Arrange on cake.

Chocolate Caramel Cheesecake

Not too keen on nuts, but nothing but chocolate beats caramel. :)

Chocolate Caramel Cheesecake

2 cups crushed vanilla wafers
6 T butter, melted
1 14 oz package caramels
1 5 oz can evaporated milk
1 cup chopped pecans, toasted
2 8 oz packages cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semisweet chocolate chips melted, slightly cooled
Caramel ice cream topping
Whipped cream

• Preheat oven to 350*F
• In medium bowl combine crushed wafers and butter
• Press into bottom and about 2 inches up the side of a 9 in spring form pan
• Bake for 10 minutes, cool
• In medium saucepan, combine caramels and evaporated milk
• stir over low heat until smooth, pour into crust
• Sprinkle with pecans, chill
• In large bowl combine cream cheese, sugar, and vanilla
• Beat with electric mixer on medium speed until combined
• Add eggs all at once, beat on low speed just until combined
• Stir in melted chocolate,
• pour mix over caramel
• bake for about 40 minutes or until nearly set,
• Cool on Wire rack for 15 minutes,
• Loosen crust from side of pan. cool
• Cover and chill, 12 hrs at least
• Remove sides before serving
• let stand at room temp for 20-25 minutes before serving with caramel sauce and whipped cream and chopped pecans, if desired

Grilled Portobello and Roasted Garlic Cheesecake

Grilled Portobello and Roasted Garlic Cheesecake

1 (9-inch) disk focaccia bread
2 large portobello mushrooms
1 tomato, sliced
1 1/2 pounds cream cheese, softened
3 large eggs1 (16 ounce) container sour cream
2 tablespoons cornstarch
1/2 cup roasted garlic cloves, see below
1 cup balsamic vinegar,

optional toppings:
Toasted pine nuts,
Chopped basil,
Grated fresh parmesan cheese,

• Roast garlic. Remove skins from 2-3 heads of garlic (enough to make 1/2 cup) and wrap cloves in tinfoil.
• Place in a 375 degrees F oven.
• Bake about 45 minutes.
• Remove when golden brown and smash into a paste. Set aside until ready to use.
• Heat oven to 350 degrees F. Brush focaccia with olive oil; season. Bake until crisp. Don’t turn off oven. Place in bottom of 9-inch springform pan. Heat grill.
  Slice portobellos from top to bottom.
• Brush with olive oil, season and grill.
• Place on inner rim of pan.
• Beat cream cheese with salt until smooth; add eggs and blend.
• In separate bowl, whisk sour cream and cornstarch.
• Add to cheese mixture; fold well.
• Season with salt and pepper.
• Fold in garlic.
• Fill pan until 1/4 inch from top.
• Rap to knock out bubbles.
• Top with sliced tomato.
• Bake at 350 degrees F until firm, about 25 minutes.
• Optional: Drizzle with balsamic vinegar syrup. Garnish plate with toasted pine nuts, chopped basil and grated parmesan cheese.
  

For balsamic vinegar syrup, place 1 cup balsamic vinegar in pot over high heat and cook until it reduces to the consistency of a fairly thick syrup, about 15 minutes.
Yield: Serves 12

Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake


CRUST:
1/4 cup butter, melted
3/4 cup graham cracker crumbs
1/2 cup crispy crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon


FILLING:
1 cup whipping cream, un-whipped
24 ounces cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups pumpkin puree
3/4 teaspoon cinnamon
3/4 teaspoon ginger powder
3/8 teaspoon cloves
1/3 cup pecan halves

• 
  Set oven to 350 degrees (300 degrees for convection-bake oven).


• Prepare a 10-inch spring form pan.


• To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.


• Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.


• Press the mixture into the bottom of the pan.


• For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.


• In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.


• Add in eggs one at a time and beat the mixture until fluffy.


• Stir in pumpkin puree, ginger, cinnamon and cloves.


• Remove the whipped cream from the refrigerator and lightly whisk to re blend.


• Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.


• Pour the mixture into prepared crust.


• Wrap one continuous sheet of heavy foil around the spring form pan then press firmly against the pan.


• Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.


• Bake for 60-70 minutes.


• Cool the cheesecake to room temperature, then chill for at least 5 hours or until the cake is thoroughly chilled.


• Remove the sides of the spring form pan.


• Just before serving place the pecan halves on top of the cheesecake in a ring around the edges.
  

Country Vegetable Cheesecake

This one is in protest to the tomato Salmonella scare. I have yet to see the prices of tomatoes drop, even though it wasn't the tomatoes after all!

Country Vegetable Cheesecake

3 cups packed coarsely grated zucchini
1 teaspoon salt, divided
1 onion, chopped
1 tablespoon butter or margarine
1 cup coarsely grated carrots
3 tablespoons all-purpose flour
3 cloves garlic, finely minced
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 cup packed chopped fresh parsley
1 1/2 tablespoons lemon juice
4 eggs, slightly beaten
3 cups ricotta cheese
8 ounces mozzarella cheese, grated
3/4 cup grated Parmesan cheese, dividedS
alt and freshly-ground pepper to taste1
/3 cup fine, dry breadcrumbs, divided
4 plum tomatoes, thinly sliced
1 (2 ounce) can anchovy fillets, drained and rolled (optional)

• Combine zucchini and 1/2 teaspoon salt; stir well. Let stand 15 minutes; drain.
• Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl, and set aside.
• Combine 1/2 teaspoon salt, onion, and butter in a large skillet; saute 3 to 4 minutes.
• Add zucchini, carrots, flour, garlic, basil and oregano.
• Cook over medium heat 5 to 6 minutes. Remove from heat; add parsley and lemon juice.
• Combine eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese in a large mixing bowl; beat well.
• Add vegetable mixture and salt and pepper to taste; stir until well blended.
• Sprinkle 1 tablespoon breadcrumbs over the bottom of a greased 10 inch springform pan.
• Pour vegetable mixture into pan.
• Bake at 375 degrees F for 30 minutes. Remove from oven.
• Dredge plum tomato slices in remaining breadcrumbs. Garnish cheesecake with tomato slices and rolled anchovies, if desired.
• Sprinkle with remaining Parmesan cheese. Reduce heat to 350 degrees F, and bake 30 minutes.
• Turn off oven, and open door; let cheesecake cool in oven 15 minutes.
• Remove from oven; cool on a wire rack 10 minutes.