Easy No
Bake Cheesecake Recipe
1 c Sugar
1 tb Vanilla
8 oz Cream cheese
1 c Sour cream
8 oz Cool Whip
2 Graham
2 cn Cherry pie filling
Pie crusts
Mix sugar, vanilla and cream cheese together. Stir in sour cream, then mix
it slowly in blender. Add the Cool Whip. Spread the cheese mixture evenly in
graham pie crusts, thenspread pie filling on top. Chill approximately 2 hours
before serving.
Amaretto
Chocolate Cheesecake Recipe
CRUST
7 oz Amaretti (Amaretti are Italian
almond-flavored wafer cookies.)
2 tb Granulated sugar
5 tb Sweet butter
1 oz Chocolate, unsweetened -(1 square)
FILLING
6 oz Chocolate, semisweet
7 oz Amaretti
4 oz Almond paste
1/3 c Amaretto liqueur
1/4 c Sugar, granulated
1 1/2 lb Cream cheese -(room temperature)
4 lg Eggs
1/2 c Heavy cream
MAKE CRUST: Butter the sides only (not
the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind
the Amaretti very fine in a food processor or blender. Mix with sugar in a
mixing bowl. Melt the chocolate and butter in the top of a double boiler,
stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar
and mix thoroughly. (Don't wash the double boiler; you'll be using it again in
a minute.) Turn the mixture into the prepared pan. With your fingers,
distribute it evenly over the bottom and press it down into a very firm,
compact layer. Refrigerate while you prepare the filling.
MAKE FILLING: Adjust rack 1/3 up from the
bottom of the oven and preheat to 350 degrees F. Partially melt chocolate in
the top of a double boiler, then uncover and stir until completely melted.
Remove the top of the double boiler and set aside to cool. Break the Amaretti
coarsely into a bowl and set aside. Cut the almond paste into small pieces, and
beat on low speed with an electric mixer, while gradually adding the Amaretto
liqueur. Beat until thoroughly mixed and set aside.
Beat the cream cheese with an electric mixer until smooth. Add the sugar and
beat until smooth again. Add the almond paste-Amaretto mixture and beat until
thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs
one at a time, beating at low speed until they are incorporated after each
addition. Add the heavy cream and beat until smooth. Add the coarsely broken
Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the
mixture over the bottom crust. Rotate the pan gently to level the batter.
(Don't worry if the mixture comes almost to the top; it won't run over.) Bake
45 minutes.
It will seem soft and not done, but don't bake any more; it will become firm
when chilled. The top of the cake is supposed to look bumpy because of the
large chunks of Amaretti. Let cool completely at room temperature, then
carefully remove the sides of the pan and refrigerate the cake (still on the
bottom of the pan) for 4 to 6 hours, or overnight.
Cherry
Cheesecake Recipe
1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325F, 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until
well blended. Add eggs, one at a time mixing well after each addition. Blend in
vanilla; pour over crust.
Bake at 450F, 10 minutes. Reduce oven temperatur to 250F., continue baking 25
to 30 minutes or until set. Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Top with pie fillirg just before serving.
Easy
Elegant No-Bake Cheesecake Recipe
CRUST
1 1/4 c Graham cracker crumbs
1/3 c Butter -- melted
2 tb Sugar
CHEESECAKE
1 Envelope gelatin
2/3 c Water
16 oz Cream cheese -- softened
12 oz Semisweet chocolate chips -- Melted and cooled
14 oz Sweetened condensed milk
1 c Whipping cream -- whipped
For Crust: Mix crumbs, butter and sugar
together in 9-inch springform pan; press firmly onto bottom.
For Cheesecake: Sprinkle gelatin over water
in small saucepan. Let stand for 1 min. Stir over low heat just until gelatin
dissolves. Remove from heat. Beat cream cheese with chocolate in large mixer
bowl until fluffy. Gradually beat in condensed milk. Stir in gelatin mixture.
fold in whipped cream. Pour into prepared pan. Chill about 3 hours or until
set. Run spatula around edge before removing.
New York
Style Cheesecake Recipe
ZWEIBACK CRUST
1 1/4 c Crushed Zweiback crumbs
3 tb Melted butter
1 tb Sugar
CAKE
2 lb Cream cheese
1 1/3 c Sugar
4 Eggs
2 tb All-purpose flour
2 ts Grated lemon zest
1/3 c Heavy cream
Crust:In a bowl, mix together the
crumbs, butter, and sugar and press into the bottom and partly up the sides of
a 9 or 10 inch springform pan. Bake in a preheated 325F for 8 minutes or until
lightly browned. Let cool.
Cake:In a mixer, combine the cheese and
sugar until blended. Add eggs and blend untik smooth. Mix in flour, lemon zest,
and cream. Pour into crust lined pan. Bake in a preheated 400F oven for 10
minutes; reduce temperature to 250F and continue baking 35 to 40 minutes longer
or until just barely set. Turn off the oven, leave the door ajar, and let cool
in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into
wedges.
Pumpkin
Cheesecake Recipe
CRUST
3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg
FILLING
1 c Cream cheese (1/2 lb or 250g)
1/4 c Sugar
1 lg Egg
2/3 c Pumpkin, cooked or canned
3/4 ts Cinnamon
1/4 ts Cloves
GARNISH
Whipped cream or topping
In a small bowl, combine graham wafers, spices and melted butter. Mix
together and press into 8x8" pan lined with tinfoil. Place cream cheese in
large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar
then egg.
Blend dry ingredients together and beat into cream cheese mixture. Beat in
pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until
filling is just set. Cool on a wire rack for one hour, then refrigerate until
serving time. Garnish with whipped cream or topping just before serving. Serve
like a pie or in smaller squares.
Mango
Cheesecake Recipe
CRUST
1 1/2 c Crushed graham crackers
1/2 c Desiccated coconut
1 1/2 ts Cinnamon
2 1/2 tb Sugar
2/3 c Melted butter
FILLING
2 1/2 tbsp. gelatin
1 1/4 tbsp. grated lemon rind
2 tb. lemon juice
1/2 c. boiling water
1/2 c. sugar
3 egg yolks
3/4 lb. cream cheese
1 lb. mashed mango pulp
1/2 c. cold water
1 1/2 c. sour cream
2/3 c. cream
Mix the crushed graham crackers, along with other Crust ingredients. Chill
until ready to use.
Put the gelatin, lemon rind, lemon juice and boiling water in an electric
blender and whirl for about 30 seconds. Add the sugar, egg yolks and softened
cream cheese. Whirl on high speed for another 30 seconds. Add the mango pulp
(keep some aside for the top of the cake), cold water and sour cream. Blend
until all the ingredients are well mixed. Pour into the prepared crust and
chill until firm.
Whip the cream and gelatin fold in the reserved mango pulp. Spread over the
cake and serve.
Key
Lime Cheesecake Recipe
CRUST
1 1/2 c Graham cracker crumbs
2 tb Sugar
1/4 c Unsalted butter, melted And cooled
FILLING
2 1/2 8-oz packages cream cheese, Softened
3/4 c Sugar
1 c Sour cream
3 tb Flour
3 Large eggs
3/4 c Fresh lime juice
1 ts Vanilla
1 dr Green food colouring
Whipped cream for garnish
Lime slices for garnish
Mint sprigs for garnish
CRUST: In a bowl, stir together the
crumbs and sugar and stir the butter in well. Pat the mixture evenly onto the
bottom and 1/2 inch up the sides of a buttered 10-inch springform pan. Bake the
crust in the centre of a preheated 375F oven for 8 minutes. Transfer the pan to
a rack and set aside to cool.
FILLING: In a bowl with an electric mixer
beat together the cream cheese and the sugar until the mixture is smooth; beat
in the sour cream and flour, then add the eggs 1 at a time, beating well after
each addition. Add the lime juice, vanilla, and food colouring and beat until
mixture is smooth. Pour the filling over the crust. Bake the cheesecake at 375F
for 15 minutes, reduce the temperature to 250F and bake for 50 to 55 minutes
more, or until the centre is barely set. (it will continue to set as it cools)
Let the cheesecake cool on a rack, and chill it, covered, overnight. Remove the
cheesecake from the pan and transfer it to a cake stand. With a pastry bag
fitted with a decorative tip, pipe the whipped cream into rosettes on the cake.
Garnish with the mint sprigs and lime slices.
