Cheesecakes
from mikki's collection
A quick index to the Cheesecakes to be found here:
White Chocolate-Cranberry Cheesecake Combine first 6 ingredients in saucepan; simmer 'til berries lose their shape and mixture thickens slightly (about 8 minutes). Blend in food processor 'til smooth; strain, then cool.
Filling : Heat oven to 450 degrees F. Beat cheese and sugar, beat in eggs, then melted chocolate. Pour half of filling into 9" springform pan, drop half of cranberry mixture on filling by spoonfuls, spacing evenly. Swirl with sharp knife. Pour remaining filling over top, and then more spoonfuls of cranberry mixture. Swirl again. Bake 10 minutes, reduce heat to 250 degrees F, and bake for another 40 minutes. Run knife around edge of pan to prevent cracking. Chill overnight.Return to Index
Blueberry Cheesecake
16 crushed Graham crackers
1 cup sugar
2 eggs
1 1/2 cups blueberries (canned)
1/4 cup butter
1/4 cup melted butter
1 8-oz pkg. cream cheese
2 Tbsp cornstarch Mix graham crackers, butter and 1/2 cup sugar. Press into 8x12 inch loaf pan. Cream the cream cheese; add eggs and 1/2 cup sugar; blend well. Pour mixture over graham crackers. Bake at 350 degrees F for 15 minutes. Cool. Drain berries. Heat juice from berries; add cornstarch which has been softened in 1/4 cup water. Cook until thick and smooth, stirring constantly. Add blueberries. Cool, then pour blueberry mixture over cheese mixture. Chill. Serve with whipped cream.
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I am pleased to include this addition to my cheesecake collection, kindly sent
to me by Dawn (she found this in the April 1996 issue of Cooking Light Magazine)
Caramel Apple Cheesecake
So that the yogourt has ample time to drain and become yogourt cheese, start the cheesecake a day ahead.
1 (32 ounce) carton vanilla low-fat yogourt
1/4 cup sugar
1 Tbsp margarine
1 egg white
1 1/4 cups graham cracker crumbs
(about 40 crackers)
1 tsp cinnamon
Vegetable cooking spray
1/4 cup firmly packed brown sugar
1/4 cup orange juice
3 cups cubed, peeled Golden Delicious apple (about 1 1/4 pounds)
1/2 cup sugar
3 Tbsp cornstarch
1 Tbsp vanilla extract
1/4 tsp salt
1 (8 ounce) block Neufchatel cheese, softened
1 (8 ounce) block non-fat cream cheese, softened
2 eggs
1/3 cup
fat-free caramel-flavoured sundae syrup
2 Tbsp of the same syrup for garnishing
Cinnamon sticks for garnish (optional)
Place colander in a large bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of bowl.
Spoon yogourt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogourt cheese into new bowl, discard liquid. Cover and refrigerate.
Pre-heat oven to 350 degrees. Combine 1/4 cup sugar, margarine, and egg white; beat at medium speed of a mixer until blended. Add crumbs and cinnamon; stir well.
Firmly press mixture into bottom and 1 1/2 inches up sides of a 9" springform pan coated with cooking spray. Bake at 350 degrees for 10 minutes; let cool on a
wire rack.
Turn oven down to 300 degrees. Combine brown sugar and orange juice in a large non-stick skillet; bring to a boil. Add apple; cook 8 minutes or 'til apple
is tender and liquid evaporates, stirring occasionally. Set aside. Combine yogourt cheese, 1/2 cup sugar, and next five ingredients, and beat at medium speed 'til smooth.
Add eggs, 1 at a time, beating well after each addition.
Spoon apple mixture into prepared crust. Pour cheese mixture over apples; top with 1/3 cup sundae syrup, and
swirl with knife to create a marbled effect. Bake at 300 degrees for one hour until almost set. Turn oven off; loosen cake from sides of pan with spatula or knife. Let
the cake stand in the oven, with door closed, for about 40 minutes. Remove from oven, let cool to room temperature. Cover and chill at least 8 hours.
Drizzle
remaining sundae syrup over top; garnish with cinnamon sticks, if desired.
Thank you, Dawn!
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Easter White Chocolate and Lime Cheesecake
2 pkgs (3oz/85g each) soft lady fingers, halved lengthwise
2 pkgs cream cheese
1 cup sugar
6 squares white chocolate, melted
1/4 cup lime juice
1 env. unflavored gelatin
2 tsp finely grated lime peel
1 cup whipping cream, whipped
strawberries and lime slices for garnish
Line bottom and sides of 8.5" springform pan with ladyfingers, round side
out. Beat cream cheese until smooth. Blend in sugar and chocolate. Sprinkle gelatin on top of lime
juice in a saucepan. Let stand 5 minutes. Stir over low heat until gelatin is dissolved. Blend warm
gelatin and lime peel into cheese mixture, then fold in whipped cream. Pour into prepared pan, and
chill at least 3 hours. Garnish with strawberries and lime slices.
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Black Forest Cheesecake
1 and 1/4 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
3 pkg's cream cheese, softened
1 can sweetened condensed milk
8 squares semi-sweet chocolate, melted and cooled
4 eggs
2 tsp vanilla
1 can cherry pie filling
Preheat oven to 300 degrees F.
Combine crumbs, butter and sugar; press into 9" springform pan. Beat cheese until fluffy; gradually
beat in milk, chocolate, eggs, and vanilla. Pour into prepared pan. Bake 65 minutes, until mostly
set, but not too brown. Let cool, then chill. Top with cherry pie filling, and garnish with whipped
cream and chocolate curls.
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Eggnog Cheesecake
Crust
1 cup graham cracker crumbs
1/4 cup sugar
1/4 tsp nutmeg
1/4 cup margarine
Cheesecake
1 env. unflavored gelatin
1/4 cup cold water
1 8oz pkg cream cheese
1/4 cup sugar
1 cup eggnog
1 200ml carton whipping cream
Combine melted margarine, crumbs, sugar, and nutmeg. Press into 9" springform pan.
Soften gelatin in water, then stir over low heat until dissolved. Combine cream cheese and sugar.
Gradually add gelatin and eggnog; mix well. Chill until slightly thickened. Whip the whipping cream
and fold into cheese mixture. Pour mixture over crust and let chill several hours.
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Chocolate Mousse Cheesecake
1 cup chocolate wafer crumbs, plus rest of box
1/4 cup melted butter
8oz cream cheese
2 beaten egg yolks
1/4 cup sugar
1 cup chocolate chips, melted
2 egg whites
1/4 cup sugar
1 cup whipped topping
Grease 9" springform pan. Combine crumbs and butter, spread in pan. Place wafers standing up
around outside edge, pressing into crumb base to hold. Bake at 350 degrees F for 10 minutes; let
cool. Blend cheese, egg yolks, 1/4 cup sugar and chocolate chips. Beat egg whites until foamy and
add 1/4 cup sugar. Beat until glossy. Fold into cream cheese mixture. Fold half of whipped topping
into chocolate mixture. Pour half of chocolate mixture into pan, sprinkle with remainder of chocolate
wafer crumbs, then add rest of mixture. Cover with remaining whipped topping. Cover with foil and
freeze.
Defrost up to 2 hours before serving.
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Apricot Brandy Cheesecake
2 cups crumbled soft macaroons
2 envelopes unflavored gelatin
1/2 cup sugar
1 cup apricot nectar
1/2 cup apricot brandy
1/4 cup lemon juice
4 egg yolks
2 pkg's cream
cheese, softened
4 egg whites
1/2 cup sugar
1 cup whipping cream, whipped
2 14oz cans
apricot halves
1/2 cup apricot brandy
2 Tbsp cornstarch Press macaroon crumbs into 9"
springform pan. In saucepan, combine gelatin, sugar, nectar, brandy and lemon juice. Whisk in egg
yolks. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes). Remove from
heat. Beat cheese until smooth. Gradually beat in egg mixture. Chill until slightly thickened. Beat
egg whites until soft peaks form, then gradually beat in sugar until stiff peaks form. Fold into
thickened gelatin, along with whipped cream. Pour into pan, let chill several hours until firm. Run
knife around edge of pan and remove ring. Cover top of cake with apricot halves. In small pot, combine
brandy and cornstarch. Cook and stir over medium heat until thickened and clear. Cool slightly, brush
or spoon over top of cake.
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There will more cheesecakes added as time allows...you can never have too many cheesecakes!
Anyone with unique cheesecake recipes,
feel free to e-mail me...I love to try new things!
New counter unexpectedly sprung on me Nov 12, 2000.
I am unhappy with Yahoo!
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