Torte al formaggio
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CHEESECAKES 1

 

 

 

Title: Cappuccino Cheesecake Squares

Categories: Cookies, Cookies, Cheesecakes

Yield: 1 Recipe

-----------------------------------CRUST-----------------------------------

1 1/2 Stick butter; softened

-(3/4 cup)

1/2 c Confectioners1 sugar

1 1/2 c All-purpose flour

----------------------------------FILLING----------------------------------

2 pk Cream cheese; softened

-(8 oz ea)

2/3 c Sugar

2 lg Eggs

1 tb Instant coffee posder

1 tb Coffee liqueur or brewed

-coffee

1 ts Vanilla extract

Chocolate coffe beans; opt'l

Heat oven to 350 degree F. Line a 13x9-inch baking pan with foil, letting ends extend above pan. Crust: Beat butter and confectioners' sugar in a medium bowl with an electric mixer until blended. With mixer on low speed, gradually add flour. Beat until blended. Press dough evenly over bottom of prepared pan. Bake 15 to 20 minutes until light golden. Remove pan to wire rack. Filling: Beat cream cheese in a medium bowl with an electric mixer until smooth. Add sugar and beat until blended. Beat in eggs one at a time until smooth. Remove 1 1/2 cups to a small bowl. Mix coffee powder and liqueur in a cup, let stand 5 minutes, then stir until coffee dissolves. Add coffee mixture to one bowl of batter, stirring until blended. Stir vanilla into other bowl. Spoon tablespoonfuls cheesecake mixture over crust, alternating coffee and vanilla-flavored. Run a thin knife through mixtures for a marbleized effect. Bake 25 to 30 minutes or until puffed around the edges and set. Cool completely in pan on a wire rack. Cover and refrigerate 4 hours or overnight. Remove from pan by lifting foil at ends to cutting board. With a sharp knive, cut into 1-inch squares. Top each square with a chocolate coffee beans if desired. Source: Woman's Day, November 1996. Formatted by Mary Wilson (BWVB02B).

Title: Southwest Appetizer Cheesecake

Categories: Desserts, Appetizers, Bakery, Cheesecakes

Yield: 1 Servings

  • -Shirley Ferguson, mhrh24b
  • 8 oz Cream cheese; softened
  • 8 oz Ricotta cheese
  • 8 oz Cheddar cheese; shredded
  • 1 pk Taco seasoning mix
  • 8 oz Sour cream; can use light
  • 3 Eggs
  • 1 cn Green chilies; diced,drained
  • 1/2 c Red bell pepper; diced

----------------------------------TOPPING----------------------------------

  • 3/4 c Salsa; med. or hot
  • Scallions; chopped
  • Parsley; chopped
Beat cream cheese, recotta and cheddar cheese with taco seasoning. Add sour cream. Beat in eggs one at a time, blending well after each addition. Fold in chilies and red pepper. Pour into greased 9-inch springform pan. Bake at 350~ for 50 minutes or until center of cake is firm. Cool on wire rack for 30 minutes. Refrigerate several hours or overnight. Just before serving spread salsa over top of cake and garnish with parsley and scallions. Serve with chips or crackers. Freezes well.

**If you do not have ricotta, you can substitute an additional 8 oz. cream cheese. I have also topped this with William Sonoma's Geronimo peppers; (in addition to the toppings mentioned). Made for a very festive look. Unfortunately, I haven't been able to find these anywhere else.

Title: Smoked Salmon Cheesecake

Categories: Appetizers, Desserts, Bakery, Cheesecakes

Yield: 16 Servings

  • 1 3/4 lb Cream cheese
  • 4 lg Eggs
  • 1/3 c Heavy cream
  • 3 tb Butter
  • 1/3 c Fine bread crumbs
  • 1/4 c Plus 3 tb grated parmesan ch
  • 1/2 c Chopped onion
  • 1/2 c Chopped green pepper
  • 1/3 lb Smoked salmon
  • 1/2 c Grated swiss cheese
  • Salt and pepper
Place cream cheese, eggs and cream in bowl of electric mixer and beat until smooth. Butter a springform cake pan. Combine breadcrumbs and 1/4 cup grated parmesan. Shake crumbs around bottom and sides until coated. Cook onions and peppers in butter. Cut salmon into small pieces. Preheat oven to 350. Stir salmon, Swiss cheese and remaining 3 tablespoons parmesan cheese and sauteed onion and green pepper into cheesecake mixture. Add salt and pepper to taste. Pour batter into prepared pan and shake gently to level mixture. Set pan in a slightly larger pan and pour boiling water into larger pan to a depth of 2 inches. Bake for 1 hour and 40 minutes. At the end of this time, turn off oven and allow cake to sit in the oven 1 hour. Lift cake out of its water bath and place on a rack to cool for at least 2 hours before unmolding. Remove sides of pan and cut cake into small wedges. Serve on lettuce with garnish of lemon wedge, cherry tomato and a sprig of fresh dill. Makes 16 servings. Source: The Sugar Mill Hotel Cookbook; A Caribbean Cooking Adventure

Title: Herb Appetizer Cheesecake

Categories: Appetizers, Cheese/eggs, Cheesecakes

Yield: 16 Servings

  • 1 c Bread crumbs
  • 1/2 c Margarine
  • 1/4 c Olive oil
  • 2 c Basil leaves, fresh
  • 1/2 ts Salt
  • 1 cl Garlic; cut in half
  • 16 oz Cream cheese; softened
  • 1 c Ricotta cheese
  • 3 Eggs
  • 1/2 c Parmesan cheese; grated
  • 1/2 c Pine nuts
Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Bake at 350 for 10 minutes. Place oil, basil, salt and garlic in blender container. Cover; process on high speed until smooth. Combine basil mixture, cream cheese and ricotta cheese, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in parmesan cheese; pour over crust. Top with pine nuts. Bake at 325 for 1 hour and 15 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Serve warm or at room temperature. Garnish with tomato rose and fresh basil, if desired. Chill any remaining cheesecake.

VARIATION: Substitute 1 cup chopped parsley and 1 tablespoon dried basil leaves for fresh basil. Source: Favorite Recipes by Philadelphia Cream Cheese Formatted by: Debbie Holland, Recipe Club, January, 1995

Title: Pumpkin Cheesecake

Categories: Desserts, Bakery, Cheesecakes

Yield: 6 Servings

  • 1 1/2 c Graham cracker crumbs
  • 3 tb Plus 1 cup Sugar
  • 1 ts Ground ginger
  • 6 tb Unsalted butter; melted
  • 1 1/2 lb Cream cheese; room temp
  • 1 3/4 c Pumpkin puree; room temp
  • 1 ts Finely grated orange zest
  • 1 tb Ground cinnamon
  • 1/2 ts Ground cloves
  • 1/2 ts Ground nutmeg
  • 6 Eggs; lightly beaten

The cream cheese, pumpkin puree and eggs must be at room temperature before mixing. Preheat oven to 325F. Position a rack in the middle of the oven. Cover the outside (bottom and sides) of a 9-inch springform pan with heavy-duty aluminum foil, shiny side out (this helps the cheesecake to cook slowly and evenly). Butter the inside of the pan and set aside. In a bowl stir together the cracker crumbs, the 3 tablespoons sugar, and the ginger. Stir and toss while gradually adding the melted butter. Continue to stir and toss while gradually adding the melted butter. Continue to stir and toss until well mixed. Press the crumb mixture evenly over the inside of the pan to reach 1 3/4 to 2 inches up the sides. Chill for 30 minutes. Place the cream cheese in a large bowl. Using an electric mixer set on medium speed, beat until light and fluffy, 2 to 3 minutes. Slowly add the 1 cup of sugar while continuously beating; occasionally scrape down the bowl sides. Add the pumpkin, orange zest, cinnamon, cloves, and nutmeg and beat until smooth. Add the eggs, a little at a time, beating well after each addition and scraping down the bowl sides. Using a rubber spatula stir slowly to dispel some of the bubbles. Pour the batter in the prepared pan and smooth the surface. Bake until the top is lightly puffed all over, 60 to 70 minutes. The center may be slightly underset; it will firm up during cooling. Cool on a wire rack, then remove the foil and pan sides and refrigerate overnight. Before serving, you may want to carefully slip the chilled cake onto a large, flat serving plate if you have one. Use confectioners' sugar to stencil leaf or other designs on top, if you like. Slice the cheesecake while it is still well chilled. Serves 6 to 8 with leftovers.
NOTE: May be prepared the day before serving. Source: Thanksgiving &
Christmas; by Chuck William's; Williams-Sonoma Kitchen Library; Copyright, 1993. Trade ISBN 0-7835-0258-3. Meal Master by: Nancy Filbert; Prodigy ID - LRCE87A. Sept, 1996.

Title: Cappuccino Chocolate Cheesecake

Categories: Cheesecakes, Bakery

Yield: 12 To 16

  • 1 1/4 c Chocolate wafers; crush, 20
  • -wafers
  • 1/8 ts Ground cinnamon
  • 8 oz Light cream cheese
  • 1 c Sugar
  • 1 c Unsweetened cocoa powder,
  • -plus more for garnish
  • 1/2 c Frozen nonfat egg
  • -substitute; thaw,
  • -equivalent to 2 eggs
  • 2 1/2 c Nonfat sour cream substitute
  • 2 tb Coffee liqueur
  • 1 ts Vanilla
Preheat oven to 325~. Stir together wafer crumbs and cinnamon. Pat into bottom of 9" springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute, coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30 minutes, or until set. Spread remaining 1/2 cup sour cream substitute evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder in decorative pattern, if desired. Source: Cooking Right, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.

Title: Fromage Blanc Cheesecake

Categories: Cheesecakes, Bakery

Yield: 10 Servings

CRUST

  • 3/4 c Graham cracker crumbs
  • 3/4 c White chocolate; chop
  • 3/4 c Toasted almond brittle
  • 1/4 c Butter; melt

FILLING

  • 1 c Sugar; divide
  • 1 lb Fromage Blanc
  • 3 Sheets gelatin; soften cool
  • -water
  • 6 Yolks
  • 1 1/2 c Heavy cream; whip to stiff
  • -peaks

STRAWBERRY MINT SALSA

  • 2 pt Strawberries
  • 8 oz Strawberry puree
  • 1 Lime; juice of
  • 2 Leaves fresh mint; julienne

CRUST-Combine first four ingredients until well coated with butter. Press into bottom of molds. FILLING-Chill. Combine 1 cup sugar and fromage blanc in large bowl, whisk over a hot water bath until sugar has dissolved. Squeeze all water out of gelatin sheets and add to warm fromage mixture, stir until gelatin has dissolved. Cool slightly over a water bath until slightly thickened. Whip yolks in mixer with second cup of sugar until thick and pale, fold into fromage mixture. Fold in whipped cream. Fill 4" ring molds, smooth tops and chill until set. Serve with STRAWBERRY MINT SALSA-Cut off strawberry tops and cut up. Toss into strawberry puree then add lime juice. Wrap and refrigerate. To serve, spoon salsa on plate and sprinkle with mint. Source: Bakers' Dozen, Gale Gand, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.

Title: Classic Cheesecake (Mf)

Categories: Desserts, Bakery, Cheesecakes

Yield: 12 servings

  • 2 c Graham cracker crumbs
  • 1/4 c Confectioners' sugar
  • 6 tb Butter (6-8t); melted
  • 1 lb Cottage cheese
  • 1 pt Sour cream
  • 8 oz Softened cream cheese
  • 3 lg Eggs; lightly beaten
  • 1 c Sugar
  • 1/4 c Flour
  • 1 ts Vanilla
  • 1 cn Cherry pie filling; optional
Recipe by: MONDAY TO FRIDAY SHOW #MF6764 Preheat the oven to 300 degrees. Butter a 12 inch springform pan. Mix the pulverized graham crackers, sugar and melted butter and pat this dough into the bottom of the springform pan. Bake for 15 minutes or until set, remove and cool before filling. Raise the temperature to 350 degrees. With an electric mixer beat the cottage cheese, sour cream, cream cheese, eggs, sugar, flour and vanilla. Beat for 10 minutes; batter will be very thin. Pour over crust and bake for 40 minutes. Turn off oven but leave cake in for an additional 30 minutes. Do not open oven door. Remove cake from oven then cool cake for 2 hours. When cool, run a thin metal spatula around edge of cake. Loosen and remove sides of springform pan. Note that, when cooling, cheesecake will develop a large crack across the top. Slide cake onto plate. If you wish, top with pie filling or serve a wedge of cake with fresh berries. Yield: 12 to 16 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Title: Margarita Cheesecake

Categories: Cheesecakes, Bakery

Yield: 10 servings

  • 1 1/4 c Vanilla wafer cookie crumbs
  • 1/4 c Unsalted butter; melted
  • 3 pk Cream cheese; (8 oz) room
  • 2 c Sour cream
  • 1 1/4 c Sugar
  • 3 tb Grand marnier
  • 3 tb Gold tequila
  • 3 tb Lime juice; freshly squeezed
  • 2 ts Grated lime peel
  • 4 lg Eggs
  • 1 Lime slices (garnish)

Recipe by: TOO HOT TAMALES SHOW #TH6307 Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9inchdiameter springform pan with 2 3/4inch high sides. Refrigerate while preparing filling. Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition. Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices. Yield: 10 to 12 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/25/96 show

Title: Baked Vanilla Cheesecake

Categories: Cheesecakes, Bakery

Yield: 8 Servings

-----------------------------------PASTRY-----------------------------------

  • 1 2/3 c Flour, all purpose
  • 1 pn Salt
  • 1/2 c Butter; cut in small pieces
  • 1 tb Butter; (add to above)
  • 2 tb Sugar
  • 1 Egg
  • 4 tb Water, ice

----------------------------------FILLING----------------------------------

  • 1 1/2 lb Cheese, cream
  • 1/4 c Oil
  • 1 1/4 c Sugar
  • 3 Eggs; separated
  • 1/4 c Cornstarch
  • 5 dr Vanilla
  • 1/2 c Milk
** PASTRY SHELL: Sift flour and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350øF. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching.

** FILLING: Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.

Title: Strawberry Cheesecake

Categories: Cheesecakes, Bakery

Yield: 12 Servings

-----------------------------------CRUST-----------------------------------

  • 1 1/2 c Graham cracker crumbs
  • 2 tb Sugar
  • 3 tb Margarine or butter; melted

----------------------------------FILLING----------------------------------

  • 19 oz Cheese, cream; softened
  • 1 c Sugar
  • 2 ts Lemon peel; grated
  • 1/4 ts Vanilla
  • 3 Eggs

-----------------------------------GLAZE-----------------------------------

  • 1 c Strawberries; mashed
  • 1 c Sugar
  • 3 tb Cornstarch
  • 1/3 c Water
  • Pre-heat oven to 350øF.
CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300øF.

FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.

GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.

Title: Chocolate Cherry Cheesecake

Categories: Cheesecakes, Bakery

Yield: 16 Servings

  • 8 1/2 oz Chocolate Wafers; crush fine
  • 1/2 c Butter; Melted
  • 12 oz Chocolate chips, semi-sweet
  • 1 1/2 c Cream, heavy
  • 16 oz Cheese, cream; Softened
  • 1/4 c Sugar
  • 4 lg Eggs
  • 3/4 c Cherry Flavored Liqueur
  • 1 ts Vanilla
  • 1 lb Cherry Pie Filling
  • 1/2 c Cream, heavy; whipped (opt.)
In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325ø F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325ø F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge uncovered. Decorate edge with whipped cream, if desired.

Title: Pineapple Cheesecake

Categories: Cheesecakes

Yield: 12 servings

  • 1/2 c Granola, nonfat; or lowfat
  • 16 oz Lowfat cottage cheese
  • 8 oz Light cream cheese; softened
  • 1/4 c All-purpose flour; plus
  • 2 tb All-purpose flour
  • 1 1/4 c Sugar
  • 1/4 ts Salt
  • 4 Egg whites
  • 1 ts Vanilla extract
  • 1 c Crushed pineapple in juice

Preheat oven to 325 degrees; coat an 8-inch springform pan with nonstick cooking spray. Whirl granola in a food processor until slightly ground; spread in the pan. Process cottage cheese and cream cheese in a food processor until smooth. Add flour, sugar, salt, egg whites and vanilla extract; whirl until well blended. Stir in pineapple. Pour into prepared pan; place pan on a baking sheet. Bake for 1 hour. Turn off oven; let cheesecake stand in the oven, with the door slightly open, for 1 hour. Remove pan to rack to cool completely. Gently loosen cake from the sides of the pan; remove sides of pan.

Title: Country Life Tofu Cheesecake

Categories: Desserts, Vegetables, Bakery, Cheesecakes

Yield: 8 servings

-----crust-----

  • 5 c Finely ground granola
  • 1/4 lb Soy margarine

-----filling-----

  • 1 c Soymilk; -or-
  • 1/2 c Refined soy oil
  • 1 c -dry soyagen and
  • 1 tb Vanilla extract
  • 1 c -water
  • 1 ts Almond extract
  • 20 oz Tofu
  • 2 ts Arrowroot powder
  • 1/2 c Dry fructose

-----topping-----

  • 3/4 c Apple juice concentrate
  • 6 c Fresh strawberries
  • 3 tb Arrowroot powder

Blend granola and margarine together in bowl. Spread in oiled pie plate and bake at 350F for 5 min. Blend filling ingredients in blender until smooth. Pour into pie crust. Bake at 350F for 20 min. Mix 1/2 c of juice concentrate with arrowroot. Simmer strawberries with 1/4 c of juice concentrate. Add arrowroot mixture and simmer for 15 min more. Pour topping over cheesecake and cool before slicing. From "The Vegetarian Times Cookbook." Posted by Theresa Merkling.

Title: Pumpkin Cheesecake Pie

Categories: Pies, Cheesecakes

Yield: 8 servings

-----c-----

  • 1 c Graham cracker crumbs
  • 1/2 c Ground pecans
  • 2 tb Sugar
  • 1/8 ts Ginger
  • 1/4 c Butter or margarine; melted

-----f-----

  • 3/4 c Brown sugar; firmly packed
  • 1 pk 8 oz. pkg. cream cheese
  • 1 cn 16 oz. can pumpkin pie filli
  • 1/2 c Heavy cream
  • 1 ts Cinnamon
  • 1/2 ts Ginger
  • 1/2 ts Salt
  • 1/4 ts Nutmeg
  • 1/4 ts Clove
  • Dash black pepper
  • 3 Eggs

-----g-----

  • Pecan halves
  • Sweetened whipped cream

Title: Pumpkin Cheesecake Pie/lowfat

Categories: Pies, Cheesecakes

Yield: 10 servings

  • 1 c Gingersnap cookie crumbs
  • 1 tb Brown sugar
  • 3 tb Margarine; melted
  • 1 Envelope unflavored gelatin
  • 1/4 c Skim milk; cold
  • 1/2 c Skim milk; boiling
  • 16 oz Can pumpkin
  • 8 oz Lite cream cheese; softened
  • 3/4 c Brown sugar; packed
  • 1 ts Vanilla extract
  • 1 ts Ground cinnamon
  • 1/2 ts Salt
  • 1/8 ts Ground cloves
  • 1 c Lite froz whip topping; thaw
In 9-in pie plate, combine gingersnap crumbs and 1 tb brown sugar. Drizzle with melted margarine. Pat crumbs into bottom and up side of pie plate to make crust; set aside. In blender, sprinkle unflavored gelatin over cold milk; let stand 2 min. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 min. Add pumpkin, cream cheese, 3/4 c brown sugar, vanilla, cinnamon, salt and cloves. Process at high speed until thoroughly blended, scraping sides frequently, about 5 min. Pour into prepared crust. Chill until firm, about 3 hours. Top with whipped topping. yummy! Source: No Guilt Desserts

Title: Pumpkin Pie Cheesecake

Categories: Pies, Cheesecakes

Yield: 12 servings

  • 3 tb Butter or margarine; melted
  • 8 oz Cream cheese; softened
  • 1 cn Sweetened condensed milk
  • 16 oz Solid-pack pumpkin
  • 2 ts Pumpkin pie spice
  • 1/2 ts Salt
  • 1 ts Vanilla extract
  • 2 Eggs; beaten
Preheat oven to 350~. Grease 9" pie plate. In small bowl, combine crumbs and butter; press firmly on bottom of prepared pie plate. In large bowl, with electric mixer at medium speed, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, pie spice, salt and vanilla; mix well. Stir in eggs. Pour mixture into prepared crust. Bake 50-55 minutes, or until center is set. Cool in pan on wire rack. Refrigerate 2 hours, or until chilled. Source: Holiday Baking - Woman's Day Magazine - Volume IV, Number 4. Dottie Cross - tmpj72b. MM: Patti - vdrj67a.

Title: Impossible Chocolate Kaluha Cheesecake

Categories: Impossibles, Cheesecakes

Yield: 1 servings

  • 16 oz Cream cheese; soft; cubed
  • 3/4 c Sugar
  • 2/3 c Bisquick baking mix
  • 2 Eggs
  • 2 oz Semisweet chocolate; melted
  • 2 tb Kaluha
  • 1 ts Vanilla extract
  • 1/2 ts Almond extract

-----topping-----

  • 8 oz Sour cream
  • 1 oz Semisweet chocolate square
  • 2 tb Sugar
  • 1 tb Kaluha
  • 1 ts Vanilla extract
Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350~ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool.

Title: Easy Cheesecake (Red Lobster)

Categories: Copycat, Cheesecakes

Yield: 1 servings

Crust:

  • 10 oz Lorna doone cookies; crush
  • 1/4 lb Butter; melted
  • 1/4 c Sugar
  • 1 Knox unflavored gelatin

Filling:

  • 16 oz Cream cheese; room temp
  • 8 oz Sour cream
  • 2 lg Eggs
  • 2 tb Butter
  • 2 tb Cornstarch
  • 1 c Sugar
  • 1 ts Vanilla
  • Crushed cookie crumbs

CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam. Bake at 350~ exactly 8 minutes.

FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When the filling is perfectly smooth and creamy pour into crust. Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs. Source: Gloria Pitzer's Secret Recipes Newletter.

Title: Red Lobster Easy Cheesecake

Categories: Copycat, Cheesecakes

Yield: 1 servings

Crust:

  • 10 oz Lorna doone cookies; crushed
  • 1/4 lb Butter; melted
  • 1/4 c Sugar
  • 1 Knox unflavored gelatin
  • Filling:
  • 16 oz Cream cheese; room temp
  • 8 oz Sour cream
  • 2 lg Eggs
  • 2 tb Butter
  • 2 tb Cornstarch
  • 1 c Sugar
  • 1 ts Vanilla
  • Crushed cookie crumbs

CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam. Bake at 350~ exactly 8 minutes.

FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When the filling is perfectly smooth and creamy pour into crust. Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs. Source: Gloria Pitzer's Secret Recipes Newletter.

Title: Sara Lee Original Cream Cheesecake

Categories: Copycat, Cheesecakes

Yield: 1 servings

Crust:

  • 1 1/2 c Fine graham cracker crumbs
  • 1/4 c Granulated sugar
  • 1/2 c Butter; softened

Filling:

  • 1 lb Cream cheese
  • 1 c Sour cream
  • 2 tb Cornstarch
  • 1 c Granulated sugar
  • 2 tb Butter; softened
  • 1 ts Vanilla extract; or flavor
  • Topping:
  • 3/4 c Sour cream
  • 1/4 c Powdered sugar

Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min., or until the edges are slightly brown. Reduce oven to 350 F. For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has disolved. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1 hr. For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.

Title: Sara Lee's Cheesecake

Categories: Copycat, Cheesecakes

Yield: 8 servings

Crust:

  • 1/4 lb Butter or margarine
  • 10 oz Sugar cookies
  • =roll to crumbs
  • 1 pk Unflavored gelatin
  • 1/4 c Sugar

Filling:

  • 16 oz Cream cheese; softened
  • 8 oz Sour cream
  • 2 tb Butter
  • 2 tb Corn starch
  • 2 lg Eggs
  • 1 c Sugar
  • 1 ts Vanilla
Preheat oven to 350~. Place butter in 9" square pan in the oven until butter melts. Combine crumbs with gelatin and sugar. Remove 1/4 c crumbs to use as garnish. Stir remaining crumb mixture into the melted butter in the pan, patting mixture evenly over bottom of pan. Bake exactly 8 minutes. Mix until light and fluffy cream cheese and sour cream. Beat in butter, corn starch, eggs, sugar and vanilla. As soon as crust is baked, put out oven rack without removing pan and pour filling directly over hot crust. Sprinkle top with reserved crumb mixture and return to bake at 350~ for 30 to 35 minutes or until knife inserted comes out clean. DO NOT OVERBAKE. Let cool 30 minutes before cutting.

Title: Black and White Cheesecake Bars

Categories: Cookies, Cheesecakes

Yield: 24 servings

Crust:

  • 12 oz Chocolate chips
  • 1/2 c Butter
  • 2 c Graham cracker crumbs

Filling:

  • 8 oz Cream cheese; softened
  • 1 cn Sweetened condensed milk
  • 1 Egg
  • 1 ts Vanilla
Recipe by: Carol McGee<MRS GEE@aol.com> Preheat oven to 325 F. In a medium saucepan, over Very Low heat or in Microwave on Power 6 melt the chocolate chips and butter. Stir until smooth. Stir in the graham cracker crumbs. Reserve 1/4 cup of crumb mixture and press rest in a 13x9" baking pan. In a large bowl with electric mixer, beat cream cheese until smooth. Gradually beat in the condensed milk, then the egg and vanilla. Pour the mixture over prepared crust. Sprinkle with reserved crumbs and bake at 325 f. for 25-35 minutes until set. Cool completely to room temperature on a wrie rack, then refrigerate for 2 hours or longer. Cut into 24 squares.

Title: Brownie Cheesecake Bars

Categories: Cookies, Brownies, Cheesecakes

Yield: 30 servings

  • 1 1/2 c All-purpose flour
  • 1 1/2 c Sugar
  • 2/3 c Butter or margarine; melted
  • 2/3 c Cocoa
  • 3 Eggs; divided
  • 1/2 c Milk
  • 3 ts Vanilla extract; divided
  • 1/2 ts Baking powder
  • 1 c Chopped nuts; optional
  • 8 oz Cream cheese; soft
  • 2 tb Butter or margarine
  • 1 tb Cornstarch
  • 1 cn Sweetened condensed milk

Heat oven to 350 degrees. Grease 13 x 9-inch baking pan. In mixer bowl. beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended. Stir in nuts. Spread into pan. In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator.

Title: Pecan-Cheesecake Squares

Categories: Cookies, Cheesecakes

Yield: 36 servings

  • 1 c All-purpose flour
  • 1/3 c Butter or margarine;
  • -softened
  • 1/4 c Packed brown sugar
  • 8 oz Cream cheese; softened
  • 1/3 c Packed brown sugar
  • 1 Egg
  • 2 ts Milk
  • 1/2 ts Vanilla
  • 1/4 c Pecans; finely chopped

Recipe by: CHRISTMAS COOKBOOK Heat oven to 350 degrees. Mix flour, margarine and 1/4 cup brown sugar; press in ungreased baking pan, 8x8x2". Bake 10 min. Beat remaining ingredients except pecans in small mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 1 minute. Spread over baked layer; sprinkle with pecans. Bake until edges are light brown, about 25 min. Cool; refrigerate at least 2 hours. Cut into 1-1/4" squares. Store in refrigerator. About 3 dozen squares. Cherry-Cheesecake Squares: Substitute 1/4 cup granulated sugar for the 1/3 cup brown sugar and stir 1/3 cup cut up candied cherries into cheese mixture before pouring over baked layer.

Title: Raspberry Cheesecake Cookie Pizza

Categories: Cookies, Cheesecakes

Yield: 16 servings

  • 3/4 c Butter or margarine
  • 3/4 c Sugar
  • 1 Egg yolk
  • 1 ts Vanilla
  • 1 1/2 c All-purpose flour
  • 8 oz Cream cheese; softened
  • 1 Egg
  • 1 tb Sugar
  • 1/3 c Seedless raspberry preserves
  • 1/4 c Sliced almonds; toasted

Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat till combined. Beat in egg yolk and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake in a 350~F oven about 25 minutes or till golden. Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator. Makes 12 to 16 servings Source: BH&G Christmas Cookies 1995.

Title: Rum Raisin Cheesecake Bars

Categories: Cookies, Cheesecakes

Yield: 12 servings

  • 1/3 c Margarine; softened
  • 1/3 c Brown sugar; firmly packed
  • 1 c Flour
  • 1/2 c Nuts; chopped
  • 8 oz Cream cheese; softened
  • 1/4 c Sugar
  • 1 Egg
  • 3 tb Rum
  • 1/2 c Raisins
Recipe by: Pat Dwigans
To make the crust cream together the butter and brown sugar. Stir in the
flour, and add the nuts. Press into a 8-9 inch square pan. Reserving some of the crumbs to use as a topping. Bake at 350 for 10-12 minutes; cool. With a mixer beat the cream cheese until fluffy. Add the sugar, egg and rum, beat well. Then stir in the raisins. Spread the mixture over the cooked crust, then sprinkle with the remaining crumbs. Bake in a 350 oven for about 20 -25 min Makes 9-12 servings

Title: Cheesecake Bars

Categories: Cookies, Cheesecakes

Yield: 32 servings

  • 1/3 c Butter or margarine;
  • -softened
  • 1/3 c Firmly packed brown sugar
  • 1 c All-purpose flour
  • 1/2 c Chopped pecans
  • 8 oz Cream cheese; softened
  • 1/4 c Granulated sugar
  • 1 Egg
  • 2 ts Milk
  • 1 tb Lemon juice
  • 1/2 ts Vanilla

Recipe by: Martha White Southern Sampler

Preheat oven to 350. Cream butter and brown sugar together in mixing bowl until light and fluffy. Stir in flour and pecans. Reserve 1 cup of this crumb mixture for topping. Press remaining crumb mixture into bottom of an ungreased 8-inch square baking pan. Bake for 12 to 15 minutes. Cool on wire rack. Beat cream cheese and sugar together in mixing bowl. Add egg, milk, lemon juice, and vanilla; beat until smooth. Spread cream cheese mixture over cooled crust. Bake for 25 to 30 minutes or until light golden brown. Cool in pan on wire rack. Cut into 2x1-inch bars. Store in refrigerator.

Title: Cheesecake Cookies

Categories: Cookies, Cheesecakes

Yield: 16 servings

  • 5 tb Butter; softened
  • 1/3 c Brown sugar; packed
  • 1 c Flour
  • 1/2 c Sugar
  • 8 oz Cream cheese; softened
  • 1 Egg
  • 2 tb Milk
  • 1 tb Lemon juice
  • 1/2 ts Vanilla
Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve.

Title: Cheesecake Cooky Bars

Categories: Cookies, Cheesecakes

Yield: 1 servings

  • 3 Chocolate chip cookie dough
  • = (3 rolls)
  • 24 oz Cream cheese
  • 3 Eggs
  • 1 1/2 c Sugar
  • 1 1/2 ts Vanilla

Preheat oven to 350 degrees. Lightly spray an 11 X 15-inch pan with cooking spray. Slice 1 and 1/2 rolls of cookie dough into the bottom of pan and press in. Mix cream cheese eggs, sugar and vanilla until smooth. Pour over cookie dough. Slice remaining cookie dough over top. Bake for 50 to 60 minutes or until set. Cool completely and refrigerate. Slice into bars. Sherry Lacroix

Title: Cheesecake Squares

Categories: Cookies, Cheesecakes

Yield: 1 servings

  • 1/2 c Butter
  • 1 c Flour
  • 1/2 c Nuts; chopped
  • 1 Egg
  • 1 tb Lemon juice
  • 1/3 c Brown sugar
  • 1/4 c Sugar
  • 1 8 oz. cream cheese; room
  • -temp.
  • 2 tb Milk
  • 1/2 ts Vanilla extract

Recipe by: Sue Klapper - KCXJ08A

Cream butter with brown sugar, add flour and nuts. Blend to make mixture that resembles coarse crumbs. Reserve 1 cup for topping. Press remaining mixture into greased 8 x 8 pan. Bake at 350 deg. for 12 minutes or until lightly brown. Blend sugar with cream cheese until smooth. Add remaining ingredients and mix well. Spread mixture over hot baked crust and sprinkle with the reserve crumb mixture. Bake at 350 deg about 25 minutes. Cut into squares and refrigerate.

Title: Chocolate Cheesecake Bars

Categories: Cookies, Cheesecakes

Yield: 90 servings

  • 12 oz Chocolate chips
  • 1/3 c Butter or margarine
  • 2 c Graham cracker crumbs
  • 1 c Walnuts or pecans; chopped
  • 3/4 c Sugar
  • 1/3 c Boiling water
  • 1/4 c Butter or margarine
  • 1 c Nonfat dry milk powder
  • 1 pk Cream cheese
  • 1 Egg
  • 1 ts Vanilla

Combine chocolate chips and 1/3 cup margarine in medium bowl. Microwave for 3 minutes to melt. Add graham cracker crumbs and nuts, if desired. Mix well. Grease a 9x13 pan. Press half the mixture into the pan. Reserve the remaining mixture. In saucepan, combine sugar and water. Bring to a boil. Stir until the sugar is dissolved. Add 1/4 cup margarine. Place dry milk in medium bowl. Beat in sugar-butter mixture. Beat 1 minute until smooth. Beat in cream cheese, egg, and vanilla until mixture is smooth and creamy. Pour into crumb lined pan. Top with reserved crumb mixture. Bake at 350 for 25 to 30 minutes or until toothpick inserted near the center comes out clean. Cool to room temperature. Chill before cutting into bars.

Title: Bulls Eye Cheesecake- Part 1

Categories: Cheesecakes, Chocolate

Yield: 1 servings

  • 32 oz Cream cheese; room temp
  • 1/4 c Sour cream
  • 1 ts Vanilla
  • 1/4 ts Almond extract
  • 1/4 ts Salt
  • 4 lg Eggs
  • 2/3 c Sugar
  • 2/3 c Dark brown sugar
  • 1 ts Powdered (not granulated)
  • Instant coffee
  • 2 ts Unsweetened cocoa powder
  • 1/4 c Graham cracker crumbs
Adjust rack 1/3 up from bottom of oven & preheat to 350. Carefully butter 8x3" cheesecake pan all the way up to the rim & including inside rim itself or cake will stick to rim as it rises & will therefore not rise evenly. Will also need a large pan (for hot water) to place cake pan in while baking; the larger pan must not be as deep as the cheesecake pan, & it must be wide enough so it will not touch the sides of cake pan. Set aside. In large bowl of electric mixer beat cheese until soft & smooth, frequently scraping sides of bowl with rubber spatula & beaters themselves with finger to be sure cheese is uniformly smooth. Beat in sour cream, then vanilla & almond extracts, salt & then eggs, one at a time, scraping bowl occasionally & beating after each addition until incorporated. Remove bowl from mixer. You will have 6 cups of mixture. Place half (3 cups) in another bowl that is large enough to allow you to stir in it. Add sugar to one bowl & brown sugar to the other. With rubber spatula for each bowl stir ingredients for 1 minute until sugar has dissolved & mixtures have thinned out.

Title: Bulls Eye Cheesecake- Part 2

Categories: Cheesecakes, Chocolate

Yield: 1 servings

See part 1

To dark mixture, add instant coffee & through a fine strainer, the cocoa. Stir until coffee & cocoa haved issolved & there are no visible specks of either. Now to form design. You have a scant 4 cups of each mixture. The two will be placed alternately in pan. Each segment will be scant 1 cup of mixture. Use two 1 cup glass measuring cups, one for the dark & one for the light. It does not matter which color you use first. Pour either directly into middle of the prepared pan. It will spread out by itself to cover bottom of pan. Then pour same of the other mixture directly into middle of the first. This will spread out by itself also. Then use first color again, right in the middle. Continue until you have used all of both batters or four additions of each mixture. Now, handle pan very carefully in order not to disturb design. Place cake pan in larger pan & pour hot water into larger pan about 1 1/2" deep. If the larger pan is aluminum add about 1 tsp. cream of tartar to hot water to keep pan for discoloring. Carefully transfer to oven & bake 1 1/2 hours. Then remove cake pan from hot water & set aside to cool. During baking the top of the cake will darken to a rich honey color & will rise up to & sometimes above the top of the pan; during cooling it will sink down to its original level. When bottom of cake has reached room temperature the cake is ready to be unmolded. Dip bottom of pan in wide fry pan of boiling water for 10-15 seconds before unmolding. After dipping bottom of pan in water, dry pan, cover it with flat plate or board, carefully hold cake pan & board firmly together & turn them over. If cake doesn't slip out of pan easily, bang pan & platter or board against work surface. Remove pan. Sprinkle crumbs over cake ( this will become bottom & crumbs will keep it from sticking to plate) cover with serving plate, turn it all over again, leaving cake right side up. Refrigerate. Will slice best if you dip a knife into a deep pitcher of very hot water before making each cut. The hotter the water, the better. From theservs@gate.net (Thomas E. Haug)

Title: Caramel Chocolate Chip Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

  • 3/4 c Quick rolled oats
  • 3/4 c Chopped walnuts or pecans
  • 3/4 c Light brown sugar
  • 1/2 ts Ground cinnamon
  • 1/4 c Butter or margarine; melted
  • 24 oz Cream cheese
  • 1/3 c Dark brown sugar
  • 1/3 c Dark corn syrup
  • 5 ts Cornstarch
  • 3 Eggs
  • 1 Egg yolk
  • 1 1/2 ts Vanilla extract
  • 1 c Chocolate chips
In a medium bowl, stir together the oats, nuts, brown sugar and cinnamon. Add melted butter and stir until well combined. Press evenly into the bottom of a greased 9-inch springform pan. Bake at 350F for 18-20 minutes or until light brown. Set aside to cool. In a large bowl, combine cream cheese, brown sugar, corn syrup and corn starch. Beat with mixer until smooth. Add eggs, and egg yolk, one at time, beating well after each addition. Stir in vanilla extract. Pour mixture over crust. Bake at 350F for 15 minutes. Lower the temperature to 225F and bake for 40 minutes. Sprinkle the chocolate chips over top of cake and bake for 35 minutes or until the top no longer looks wet or shiny. Remove cake from oven and run a knife around the inside edge of pan. Turn oven off; return the cake to the oven for an additional hour. Chill, uncovered overnight.
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