Orange & Chili Pepper Cheesecake

This one really looks good. I can't wait until I can afford the ingredients to bake one.

Orange & Chili Pepper Cheesecake

CRUST:
Puff Pastry
Melted Butter

FILLING:
3/4 C Ricotta Cheese
3 lg eggs
1/8 cup sugar
1 orange washed & thinly sliced
2 T Candied orange peel diced - reserve some for top
1 T red pepper flakes
1 T marmalade

• Preheat oven to 375F
• Line the pastry dough in 8 in spring form pan, brush with butter, continue until you have 4 layers, cut to fit pan, cover, keep in the fridge while you preparing the filling
• Push the ricotta through a fine sieve twice. Stir in sugar, two eggs and diced orange peels and 1 tsp.
• Pour the mixture into the dough, arrange some fresh orange slices and remaining red pepper on top.
• Bake in 375F oven for 10 minutes, then lower to 350F until the top feel slightly firm, about another 15 minutes.
• Cool cake on a rack.
• When the cake is warm to touch, brush with warmed marmalade and arrange more orange peels on top.

Neapolitan Vegetable Cheesecake

Neapolitan 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
One 8-ounce package mozzarella cheese, grated
3/4 cut grated Parmesan cheese, divided
salt and freshly ground pepper to taste
1/3 cup fine, dry bread crumbs, divided
4 plum tomatoes, thinly sliced
One 2-ounce can anchovy fillets, drained and rolled

• 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 bread crumbs over the bottom of a greased 10-inch springform pan.
• Pour vegetable mixture into pan.
• Bake at 375 degrees for 30 minutes.
• Remove from oven.
• Dredge plum tomato slices in remaining bread crumbs.
• Garnish cheesecake with tomato slices and rolled anchovies.
• Sprinkle with remaining Parmesan cheese.
• Reduce heat to 350 degrees, 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.

Cheesecake

Cheesecake


1 graham cracker crust
1 (8 ounce) package cream cheese
3/4 cup sugar, divided
2 eggs
2 teaspoons vanilla, divided
1 (8 ounce) carton sour cream

• Mix softened cream cheese and 1/2 cup sugar together.
• Blend eggs in, one at a time.
• Add 1 tsp vanilla to cream cheese mixture and blend thoroughly.
• Pour into pie shell and bake at 250° for 1 hour and 10 minutes.
• With about 10 minutes left for the cheesecake in the oven, mix sour cream, 1/4 cup sugar, and 1 teaspoon vanilla in bowl.
• When cheesecake is done in oven, let set for about 5 minutes then smooth sour cream mixture over the top of the baked pie.
• Bake for an additional 10 minutes at 250°.
• Cool
• Refridgerate over night

Havarti and Tomato Cheesecake

Havarti and Tomato Cheesecake

1 1/4 cup buttery crackers -- crushed
3 tablespoons butter -- melted
24 ounces cream cheese -- softened
1/4 cup heavy whipping cream
3 large eggs
1 1/2 cup Havarti cheese -- shredded
1/2 cup sun-dried tomatoes oil-packed sliced & drained
1 tablespoon oil from sun-dried tomatoes
8 medium green onions -- sliced

• Heat oven to 375F degrees.
• Mix crumbs and butter until well blended.
• Press evenly in bottom of springform pan, lO inches x 3 inches high. Bake about 10 minutes or until golden brown.
• Reduce oven temperature to 325F.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth.
• Add whipping cream, eggs and tomato liquid; beat until creamy.
• Stir in Havarti cheese, tomatoes and onions until well blended.
• Spoon evenly over crust in pan.
  Bake 40 to 45 minutes or until center is set.
• Run knife around edge of cheesecake to loosen.
• Cool completely at room temperature.
• Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Remove side of pan.
• To serve, cut cheesecake into thin wedges.

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.