Torte al formaggio
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CHEESECAKES 2

 

 

Title: Chocolate Cappucino Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

  • 1 c Chocolate wafer crumbs
  • 1/4 c Softened butter
  • 2 tb Sugar
  • 1/4 ts Cinnamon
  • 24 oz Cream cheese; room temp
  • 1 c Sugar
  • 3 lg Eggs
  • 8 oz Semi-sweet chocolate
  • 2 tb Whipping cream
  • 1 c Sour cream

1/4 ts Salt

2 ts Instant espresso coffee

Dissolved in 1/4 cup hot

-water

1/4 c Coffee liqueur

2 ts Vanilla extract

1 c Whipping cream

2 tb Powdered sugar

2 tb Coffee liqueur

Combine chocolate wafer crumbs, butter, sugar and cinnamon, mixing well. Butter sides and bottom of 8-inch springform pan. Press crumb mixture into pan. Set aside. Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt chocolate with cream over boiling water, stirring until smooth. Add to cheese mixture, blending well. Add sour cream, salt, coffee, liqueur, and vanilla, beating until smooth. Turn into prepared pan. Bake in center of oven at 350F for 45 minutes, or until sides are puffed. Center will be soft but will firm up with chilled. Turn oven off; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover and chill for 12 hours. Remove sides of pan. Whip cream with powdered sugar and liqueur. Garnish cake with mounds of whipped cream and chocolate leaves or chocolate espresso beans (optional).

 

Title: Chocolate Caramel Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

  • 2 c Vanilla wafer crumbs
  • 7 tb Butter; melted
  • 14 oz Caramels
  • 5 oz Evaporated milk
  • 1 c Chopped pecans
  • 16 oz Cream cheese; softened
  • 1/2 c Sugar
  • 2 Eggs
  • 1/2 c Semi-sweet chocolate chips
  • --- melted
  • 1 ts Vanilla
Mix crumbs and butter. Press onto bottom and sides of 9-inch springform pan. Bake at 350F for 10 minutes. Microwave caramels and milk on high 4 to 5 minutes or until melted, stirring every minute. Alternately melt in bowl over simmering water or in double boiler, stirring occasionally. Pour over crust. Top with pecans. Beat cream cheese and sugar at medium until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted chocolate and vanilla. Pour over pecans. Place pan on a cookie sheet. Bake at 325F for 40 minutes. Turn off oven and let cake cool in oven for 1 hour. Remove from oven and loosen cake from rim of pan. Cool completely before removing rim of pan. Refrigerate. I garnish this with whipped cream and caramel sauce.

Title: Chocolate Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

  • 2 1/4 c Graham cracker crumbs
  • 1/4 c Sugar
  • 1/2 c Butter or margarine; melted
  • 24 oz Cream cheese
  • 1 tb Flour
  • 1 1/2 c Sugar
  • 4 Eggs
  • 1 c Cocoa

Mix Graham Cracker crumbs, sugar and butter, and press to bottom and sides of 10 or 10-1/2 inch Springform Pan. Warm cream cheese to room temperature. In large bowl, with electric mixer on low to medium speed, beat cheese, flour and sugar until smooth. With mixer at low, add cocoa. Turn mixer to medium, and beat in eggs one-at-a-time. Pour batter into crust. Bake at 350 for 40-45 minutes, until firm at center. Leave in pan, and cool on wire rack. Refrigerate at least 3 hours. Loosen from sides of pan with knife, and remove from pan. Decorate with shaved semi-sweet chocolate and/or fresh mint sprigs.

Title: Chocolate Chip Cheesecake Supreme

Categories: Cheesecakes, Chocolate

Yield: 10 servings

  • 1 c Chocolate wafer crumbs
  • 3 tb Margarine; melted
  • 24 oz Cream cheese; softened
  • 3/4 c Sugar
  • 1/4 c Unbleached all-purpose flour
  • 3 lg Eggs
  • 1/2 c Sour cream
  • 1 ts Vanilla
  • 1 c Mini semi-sweet chips
Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350F for 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350F for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. Makes 10 servings.

Title: Chocolate Chip Pumpkin Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

Chocolate cookie crust:=* see note

  • 1 c Vanilla wafer crumbs (about-30 Wafers; crushed)
  • 1/4 c Hershey's cocoa
  • 1/4 c Powdered sugar
  • 1/4 c Butter or margarine; melted
  • 3 pk Cream cheese; (8 oz. each)

Softened

  • 1 c Sugar
  • 3 tb All-purpose flour
  • 1 ts Pumpkin pie spice
  • 1 c Canned pumpkin
  • 4 Eggs
  • 1 1/2 c Mini chips semi-sweet chocolate

Chocolate leaves; **

Recipe by: www.hersheys.com

Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400 F. In large mixer bowl, beat cream cheese, sugar, flour and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended. Stir insmall chocolate chips; pour batter into prepared crust. Bake 10 minutes. Reduce oven temperature to 250F; continue baking 50 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. Prepare and garnish with CHOCOLATE LEAVES, if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings. * CHOCOLATE COOKIE CRUST: Heat oven to 350 F. In medium bowl, stir together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or margarine. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly ** CHOCOLATE LEAVES: Thoroughly wash and dry several non-toxic leaves. In small microwave-safe bowl, place 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. With small soft-bristled pastry brush, brush melted chocolate on backs of leaves. (Avoid getting chocolate on leaf front; removal may be difficult when chocolate hardens.) Place on wax paper-covered cookie sheet; refrigerate until very firm. Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.JmHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Title: Chocolate Coconut Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

  • 1 c Crumbs; * see note
  • 3 tb Sugar
  • 3 tb Butter; melted
  • 2 Unsweetened baking chocolate= 1-oz squares
  • 2 tb Butter
  • 16 oz Cream cheese; softened
  • 1 1/4 c Sugar
  • 1/4 ts Salt
  • 5 Eggs
  • 1 1/3 c Coconut flakes
  • 1 c Sour cream
  • 2 tb Sugar
  • 2 tb Brandy
* (I like the chocolate wafers with this) Mix crumbs, sugar, and butter together. Press onto bottom of 9-inch springform pan. Bake at 350F for 10 minutes. Melt chocolate and butter over low heat, stirring until smooth. Cool. Beat cream cheese, sugar and salt at medium until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut. Pour over crust. Bake at 350 for 50 minutes. Reduce oven to 300F. Mix sour cream, sugar, and brandy together. Carefully spread over cheesecake. Bake 10 minutes. Loosen cake from rim of pan. Completely cool before removing rim. Refrigerate. I garnish this with toasted coconut flakes.

Title: Chocolate Covered Chocolate Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

  • 1 1/2 c Chocolate cookie crumbs
  • 3 tb Butter; melted
  • 24 oz Cream cheese; softened
  • 1/2 c Sugar
  • 1 ts Vanilla
  • 3 Eggs
  • 1/2 lb Chocolate; melted
  • 1 c Heavy cream
  • 2 tb Butter
  • 2 tb Granulated sugar
  • 12 oz Semisweet chocolate Broken into small pieces Or semisweet chocolate bits

Heat oven to 350F.

Mix crumbs and butter and press onto bottom of 9-inch springform pan. Bake for 10 minutes. Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted chocolate and pour over crust. Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim of pan and cool completely. Chill for at least 4 hours. Remove rim. Heat heavy cream, butter, and sugar in a heavy saucepan over medium-high heat. Stir to dissolve sugar crystals and then bring to a boil. Put chocolate pieces into a stainless steel bowl and pour boiling cream mixture over it and let stand for a few minutes. Stir until smooth and cool. Cover the sides and top of cheesecake with the ganache, smooth, and chill at least 2 hours to set.

Title: Chocolate Mini Cheesecakes

Categories: Cheesecakes, Chocolate

Yield: 1 servings

Chocolate crumb crust:

=(recipe follows)

1/2 c Hershey's cocoa

1/4 c Butter or margarine; melted

24 oz Cream cheese; softened

14 oz Sweetened condensed milk

=(not evaporated milk)

3 Eggs

2 ts Vanilla extract

Chocolate glaze:

= (recipe follows)

Recipe by: www.hersheys.com

Heat oven to 300 F. Line muffin cups (2-1/2 inches in

diameter) with paper bake cups or spray with vegetable

cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB

CRUST mixture onto bottom of each cup. Stir together cocoa

and 1/4 cup butter. Beat cream cheese until fluffy. Beat in

cocoa mixture. Gradually beat in sweetened condensed milk.

Beat in eggs and vanilla. Fill muffin cups with batter.

Bake 35 minutes or until set. Cool 15 minutes; remove from

pan to wire rack. Cool completely. Refrigerate. Before

serving, spread with CHOCOLATE GLAZE. Allow to set. Serve

at room temperature. About 24 mini cheesecakes.

CHOCOLATE CRUMB CRUST:

In medium bowl, stir together 1-1/2 cups vanilla wafer

crumbs, 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons

powdered sugar and 6 tablespoons melted butter or margarine.

CHOCOLATE GLAZE:

In medium saucepan over low heat, melt 2 cups (12-oz. pkg.)

HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.)

whipping cream and 1 teaspoon vanilla extract. Stir until

smooth. Use immediately. About 2 cups glaze.

* If vegetable cooking spray is used, cool baked

cheesecakes. Freeze 15 minutes; remove with narrow

spatula.JMHershey's is a registered trademark of Hershey

Foods Corporation. Recipe may be reprinted courtesy of the

Hershey Kitchens.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Raspberry Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

Crust:

1 1/2 c Graham wafer crumbs

1/4 c Granulated sugar

1/4 c Cocoa

1/2 c Crisco shortening; melted

Filling:

24 oz Cream cheese; softened

3/4 c Granulated sugar

3 Eggs

1/4 c Granulated sugar

1/4 c Cocoa

1 tb Crisco shortening; melted

1 ts Vanilla

3/4 c Raspberry jam

1/4 c All-purpose flour

Sauce: (optional)

1/4 c Granulated sugar

2 tb Cornstarch

10 oz Frozen raspberries

= in light syrup; thawed

1. Preheat oven to 350F (180C).

2. Combine all ingredients, mix well.

3. Press mixture firmly into bottom and 1-inch up the side

of a 9-inch springform pan. Bake for 10 minutes. Remove

from oven and chill.

Filling:

1. Increase oven temperature to 425F ( 220C).

2. Beat cream cheese, 3/4 cup sugar and eggs on medium

speed until creamy.

3. In a small bowl, beat 1/4 cup (50 mL) sugar, cocoa,

melted shortening, vanilla and 1-1/2 cups cheese mixture

until smooth.

4. Add jam and flour to remaining cheese mixture. Spread

half of raspberry mixture in crust. Dollop half of

chocolate mixture on top. Repeat with remaining two

mixtures. Swirl gently with knife to marble.

5. Bake at 425F (220C) for 10 minutes, then reduce heat

to 250F (120C) and bake 45 to 55 minutes, or just until

set.

6. Remove from oven and run knife around edge to loosen

from pan. Cool completely. Remove rim. Serve with Raspberry

sauce.

Sauce: Combine all ingredients in sauce pan. Heat,

stirring constantly, until mixture come to a boil and

thickens. Cool, press through a sieve to remove seeds.

about 12 servings. Freezing: Excellent

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---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate-Glazed Baileys Irish Cream Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 12 servings

Crust:

6 Graham crackers

1/4 c Unsalted butter; melted

Filling:

24 oz Cream cheese; room temp

7 tb Sugar

1 tb All purpose flour

2 lg Eggs

1/4 c Plus 2 tablespoons sour crea

-m

1/4 c Plus 2 tablespoons baileys

Original irish cream liqueur

1 ts Vanilla extract

Glaze:

1/2 c Whipping cream

9 oz Semisweet chocolate; chopped

Chocolate curls; (optional)

Recipe by: CLIFFORD ADKINS (LLRS08A)

For Crust: Preheat oven to 35. Finely grind graham

crackers in processor. Add butter and blend until

combined. Press crust mixture onto bottom (not sides) of

9-inch-diameter spring form pan. Bake crust until golden

about 8 minutes. Transfer crust to rack. Maintain oven

temp.

For filling: Using electric mixer, beat cream cheese

and sugar in large bowl until smooth. Beat in flour. Add

eggs 1 at a time, beating just until combined. Mix in

remaining ingredients. Pour filling into crust. Bake 10

min. Reduce oven temperature to 250. Bake about 40 min.

longer. Cool cake in a pan on racke 10 min. Loosen cake.

Cool. Chill overnight.

For Glaze:Bring cream to simmer in heavy med.

saucepan.Reduce heat to low. Add chopped choc. and stir

until melted and smooth. Cool glaze to lukewarm. Pour

glaze over cake after releasing cake from pan. Refrigerate

until glaze sets, about 30 minutes. 12 servings CLIFFORD

ADKINS (LLRS08A)

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---------- Recipe via Meal-Master (tm) v8.05

Title: Cocoa Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

16 oz Cream cheese; softened

3/4 c Plus 2 tablespoons sugar; di

-vided

1/2 c Hershey's cocoa

2 ts Vanilla extract; divided

2 Eggs

8 oz Dairy sour cream

Graham crust (recipe

-follows)

Fresh fruit; sliced

Recipe by: www.hersheys.com

Heat oven to 375 degrees Fahrenheit. In large mixer

bowl, beat cream cheese, 3/4 cup sugar, cocoa and 1

teaspoon vanilla until well blended. Add eggs; blend well.

Pour batter into prepared Graham Crust. Bake 20 minutes.

Remove from oven; cool 15 minutes. Increase oven

temperature to 425 degrees Fahrenheit.

In small bowl, stir together sour cream, remaining 2

tablespoons sugar and remaining 1 teaspoon vanilla until

smooth; spread evenly over top of cheesecake. Bake 10

minutes; remove from oven. Loosen cheesecake from side of

pan; cool to room temperature. Refrigerate several hours or

overnight; remove side of pan. Garnish with fresh fruit.

Cover; refrigerate leftover cheesecake. 10 to 12 servings.

Graham Crust: In bowl, combine 1 1/2 cups graham cracker

crumbs, 1/3 cup sugar, and 1/3 cup melted butter or

margarine. Press mixture onto bottom and halfway up side of

9-inch springform pan.

Variation:

Chocolate Lover's Cheesecake: Prepare batter as directed

above; stir 1 cup Hershey's Semi-Sweet Chocolate Chips into

batter before pouring into crust. Bake and serve as

directed. JMHershey's is a registered trademark of Hershey

Foods Corporation. Recipe may be reprinted courtesy of the

Hershey Kitchens.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Creamy Chocolate Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

1 c Finely crushed pretzels

=salted or unsalted

1 tb Sugar

1/3 c Butter or margarine; melted

16 oz Cream cheese; softened

1 c Sugar

1/3 c Hershey's european style

-cocoa

2 Eggs

8 oz Dairy sour cream

2 ts Vanilla extract

Recipe by: www.hersheys.com

Heat oven to 350 degrees Fahrenheit. In medium bowl, stir

together crushed pretzels, 1 tablespoon sugar and butter.

Press mixture onto bottom of 9-inch springform pan. Bake 8

minutes; cool slightly. In large mixer bowl, beat cream

cheese until smooth and creamy. Gradually beat in 1 cup

sugar and cocoa. Add eggs, one at a time, beating well

after each addition. Stir in sour cream and vanilla; blend

well. Pour batter over crust. Bake 35 minutes. Turn off

oven; leave cheesecake in oven 20 minutes without opening

door. Remove from oven. With knife, loosen cake from side

of pan. Cool completely; remove side of pan. Cover;

refrigerate. Garnish as desired. Cover; refrigerate

leftover cheesecake. 10 to 12 servings.

Creamy Chocolate Cheesecake Squares:

Double ingredients above for pretzel crust. Press mixture

firmly on bottom of buttered 13x9x2-inch baking pan. Bake

as directed. Prepare cheesecake using recipe above. Bake 35

minutes or until edges are set (edges may crack slightly).

Remove from oven. Cool completely in pan on wire rack.

Cover; refrigerate. JMHershey's is a registered trademark

of Hershey Foods Corporation. Recipe may be reprinted

courtesy of the Hershey Kitchens.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Dark Chocolate and Pumpkin Cheesecake-Part 1

Categories: Cheesecakes, Chocolate

Yield: 1 servings

Chocolate cookie crust:

1 c Pecan pieces

6 Deep dark chocolate fudge

Cookies/ (recipe follows)

1 ts Unslated butter; melted

Chocolate cheesecake:

8 oz Semisweet chocolate

Broken in 1/2-oz pieces

1/4 c Brewed coffee; full strength

3/4 lb Cream cheese; softened

3/4 c Granulated sugar

1/2 ts Salt

3 Eggs

1 ts Vanilla

Pumpkin cheesecake -

2 ts Unsalted butter; melted

1 lb Cream cheese

3/4 Granulated sugar

2 tb All-purpose flour

1/2 ts Salt

3 Eggs

1 ts Vanilla

1 c Pumpkin puree

1/4 ts Ground cinnamon

1/4 ts Ground allspice

1/8 ts Ground cloves

Semisweet chocolate ganache

--

1 c Heavy cream

2 tb Unslated butter

2 tb Granulated sugar

12 oz Semisweet chocolate

Broken into 1/2-oz pieces

See parts 2 and 3

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---------- Recipe via Meal-Master (tm) v8.05

Title: Dark Chocolate and Pumpkin Cheesecake-Part 2

Categories: Cheesecakes, Chocolate

Yield: 1 servings

See parts 1 and 3

Preheat oven to 325F. Toast the pecan pieces on a baking

sheet in pre-heated oven for 6 to 8 minutes. Remove form

the oven and allow to cool to room temperature. Lower oven

temperature to 300 F. In a food processor fitted with

metal blade, chop the cookies and the pecans until they are

crumbs (yield about 2 cups of crumbs), about 20 to 30

seconds. Set aside.

Coat the bottom of a 9"x3" springform pan with 1 tsp.

melted butter. Use hands to press 1 cup of crumbs to a

uniform level and thickness on the butter bottom of pan.

Set aside.

To prepare the chocolate cheesecake, heat 1 inch of

water in the bottom half of a double boiler over

medium-high heat. Place the semisweet chocolate and coffee

in the top half of the double boiler. Tightly coverthe top

with film wrap and allow to heat for 6 to 8 minutes.

Remove from heat and stir until smooth.

Place 3/4 pound softened cream cheese, 3/4 cup sugar,

and 1/2 tsp. salt in a bowl of an electric mixer fitted

with a paddle. Beat on low for 1 minute and on medium for

2 minutes. Scrape down bowl. Add 3 eggs, oneat a time,

beating on high for 20 seconds and scraping down the bowl

after each addition. Then beat mixture for 1 minute more

on high. Add 1 tsp. vanilla and beat on medium for 15

seconds. Add the melted chocolate mixture and beat on

medium for 30 seconds. Remove bowl from the mixer. Use a

rubber spatula to finish mixing the batter until it is

smooth and thoroughly combined. Pour cheesecake mixture

into the prepared springform pan, spreading evenly. Keep

at room temperature while preparing pumpkin cheesecake

batter.

To prepare pumpkin cheesecake, coat the inside of a

9"x1 1/2" cake pan with 1 tsp. butter. Line the pan with

an 8-inch square of parchment paper. Coat the parchment

paper with the remaining teaspoon of butter. Set aside

until needed.

Place 1 pound of softened cream cheese, 3/4 cup sugar,

the flour, and 1/2 tsp. salt in the bowl of electric mixer

fitted with a paddle. Beat on low for 1 minute and on

medium for 2 minutes. Scrape down sides of bowl,then beat

on medium for 2 more minutes and on high for 3 minutes.

Scrape down bowl. Add 3 eggs, one at a time, beating on

high for 20 seconds and scraping down bowl after each

addition. Add 1 tsp. vanilla and beat onmedium for 15

seconds, then beat on high for 2 more minutes. Add the

pumpkin puree, cinnamon, allspice, and cloves, then beat on

medium for 30 seconds. Remove the bowl from the mixer.

Use a rubber spatula to finishmixing the batter until it is

smooth and thoroughly combined. Pour the pumpkin

cheesecake mixture into the prepared cake pan, spreading

evenly.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Dark Chocolate and Pumpkin Cheesecake-Part 3

Categories: Cheesecakes, Chocolate

Yield: 1 servings

See parts 1 and 2

Recipe by: Marcel Desaulniers.

Place a 9"x1 1/2" cake pan partially filled with 4 cups

of hot water on the bottom rack of the 300 F oven (the

bottom rack should be at least 3 inches below the center

rack). Place both cheesecakes on the center rack of the

oven and bake for 1 hour and 10 minutes, until the internal

temperature of the cheesecake fillings reaches 170 degrees

F. Turn off the oven and allow the cheesecakes to remain

in the oven for an additional 20 minutes. Remove form the

oven and cool at room temperature for 20 minutes.

Refrigerate the chocolate cheesecake for 1hour, but keep

pumpkin cheesecake at room temperature (do not remove

either cake from pan.

To prepare the ganache, heat the heavy cream, butter,

and sugar in a 2 1/2-quart saucepan over medium-high heat.

When hot, stir to dissolve sugar. Bring the mixture to a

boil. Place the chocolate in a stainless steel bowl. Pour

the boiling cream over the chocolate and allow to stand for

5 minutes. Stir until smooth. Allow to cool to room

temperature.

Pour 1 cup of the semi-sweet chocolate ganache over the

top of the chilled chocolate cheesecake. Spread evenly

over the top of the cake. Invert the pumpkin cheesecake

onto the layer of ganache. Gently press down on the cake

to set in place. Wrap the entire springform pan with film

wrap and refrigerate for 3 hours.

The cheesecake can now be released from the springform.

Remove film wrap and wrap a damp, hot towel around the

sides of the pan (the towel should be large enough to

completely wrap around and cove the sides of the pan) and

hold around the pan form 1 minute. Carefully release and

remove the springform pan. Using a cake spatula, smooth

the sides of the cake with 2 to 3 Tbsps. of the ganache.

Spread the remaining ganache evenlyacross the top of the

cake. press remaining cookie/pecan crumbs into the sides

of the cake, coating evenly. Refrigerate for at least 30

minutes before cutting and serving.

Heat the blade of the serrated slicer under hot water

before cutting and run it under hot water after making each

slice. (In the notes section of the recipe called The

Chef's Touch, Marcel suggests the following: For an extra

special touch, decorate the top of the uncut cake with sour

cream and brown sugar: whisk together in a stainless steel

bowl 3/4 cup sour cream and 1 Tbsps. light brown sugar.

Pour the mixture onto the center area of the cake. Using a

spatula, spread the sour cream to within 2 inches of the

outside edge of the top of the cake. Now for the final

touch, evenly space 12 pecan halves 1/2 inch from the outer

edge of the top. refrigerate for an hour before cutting

and serving.) This is complicated and time-intensive, but

it is really and truly worth the work and can easily be

done a little at a time over a few days. This has been my

special Thanksgiving and Christmas dessert ever since.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Candied Ginger Cheesecake

Categories: Cheesecakes

Yield: 14 servings

Vegetable cooking spray

12 Gingersnap cookies; crushed

24 oz Cottage cheese (1% low fat)

16 oz Light process cream cheese

1 c Sugar

2 tb Brandy

2 Eggs

2 tb Crystallized gingerroot;

-chopped

4 Egg whites

1/8 ts Cream of tartar

Crystallized gingerroot

-strips

Coat the bottom of a 10-inch springform pan with cooking

spray. Sprinkle with the gingersnap crumbs, and set aside.

Position knife blade in food processor bowl. Add the

cottage cheese and cream cheese, and process until smooth.

Add 3/4 cup sugar, brandy, whole eggs, chopped gingerroot

and process until smooth. Pour into a large bowl and set

aside.

Beat egg whites (at room temperature) and cream of tartar

at high speed of an electric mixer until foamy. Gradually

add remaining 1/4 cup sugar, 1 tablespoon at a time,

beating until stiff peaks form. Gently stir one-fourth of

egg white mixture into cottage cheese mixture. Gently fold

in remaining egg white mixture.

Pour into prepared pan. Bake at 325F for 50 minutes or

until almost set. Remove from oven, and cool 15 minutes.

Cover and chill at least 8 hours. Garnish with gingerroot

strips. Makes 14 servings.

Calories per serving: 199 Fat grams per serving: 7.3

Cholesterol per serving: 51

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---------- Recipe via Meal-Master (tm) v8.05

Title: Marbled Pumpkin Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 12 Servings

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

1 1/4 c Graham Cracker crumbs

2 tb Granulated sugar

1/4 c Butter; or margarine, melted

2 c Semi-sweet Chocolate

-mini-morsels, divided.

---------------------------------CHEESECAKE---------------------------------

3 pk Cream Cheese; (8 ozs. each)

-softened

1 c Granulated sugar

1/4 c Light brown sugar; packed

1 3/4 c Pumpkin; solid pack

-(16 0z. can)

4 lg Eggs

1/2 c Evaporated Milk; undiluted

1/4 c Cornstarch

3/4 ts Cinnamon

1/8 ts Nutmeg

FOR CRUST: In medium bowl, combine graham cracker

crumbs, sugar and butter. Press onto bottom of greased

10-inch springform pan; sprinkle with 1 cup chocolate

morsels.

FOR CHEESECAKE: In small, heavy saucepan over low

heat, melt remaining morsels, stirring constantly

until smooth. In large mixer bowl, beat cream cheese,

granulated sugar and brown sugar. Beat in pumpkin.

Beat in eggs and evaporated milk. Beat in cornstarch,

cinnamon and nutmeg.

Remove 1 cup pumpkin batter; stir into melted

chocolate. Pour remainder of pumpkin batter into

springform pan. Pour chocolate mixture over top; swirl.

Bake in preheated 325 degree oven for 60 minutes,or

until edge of filling is set. Turn oven off; allow

cheesecake to stand in oven for 30 minutes, Remove

from oven; cool completely. Cover; chill for several

hours.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Reese's Peanut Butter Cup Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

-----crust-----

1 1/2 pk Graham crackers; crushed

5 tb Butter; melted

1/3 c Sugar

-----cake-----

32 oz Cream cheese softened in

Micro 2 mins

1 c Sugar

5 Eggs/jumbo; shelled

Warmed micro for 25 secs

1/4 c Cornstarch

1 ts Vanilla

1/2 c Whipping cream

8 Reese's peanut butter cups

Chopped into med size pcs.

Crust: Mix and pat into a 10" springform pan.

Cake: Cream the cheese until light. Add sugar and beat

some more. Add eggs one at a time and beat after each. Mix

in cream, vanilla & cornstarch. Stir in candy. Pour into

crust and bake at 350 for 1 hour until outside edge is firm

and middle is still soft. Keep a pan of water in the bottom

of the oven). When the cake comes out of the oven, run a

knife around the edge. Cool for several hours then top with

more chopped Reese's and drizzle with melted chocolate.

Optional: Add 1 cup chopped peanuts to the crust or even

add 1/2 cup peanut butter to the cake (after the eggs &

before the cream).

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---------- Recipe via Meal-Master (tm) v8.05

Title: Pine Nut and Orange Cheesecake

Categories: Desserts, Cheesecakes

Yield: 10 servings

For dough:

2 1/2 c All-purpose flour

1/2 c Granulated sugar

1 ds Salt

1 c Cold butter (2 sticks)

; cut in small pieces

2 ts Grated orange rind (orange

-portion

Of

Peel)

1 lg Egg; beaten

For filling:

1 lb Cottage cheese

1 lb Cream cheese

3/4 c Granulated sugar

2 lg Eggs

2 lg Egg yolks

1/2 c Whipping cream

5 ts Grated orange rind

For topping:

1/3 c Pine nuts

Recipe by: St. Louis Post-Dispatch 3/31/97

To prepare dough: Briefly process flour, sugar and salt in

food processor to blend. Scatter butter pieces over

mixture. Using on/off turns, process until mixture

resembles coarse meal. Sprinkle with grated rind. Pour egg

evenly over mixture and process with on/off turns, scraping

down occasionally, until dough forms sticky crumbs. Do not

allow mixture to come together in a ball.

Sprinkle 2/3 of crumbs (about 3 cups) evenly in lightly

buttered 9-inch springform pan. Freeze remaining crumbs.

With floured hands, press crumbs in pan together and pat

them 2 inches up side of pan. Chill lined pan in freezer.

Meanwhile, prepare filling: Preheat oven to 350 degrees.

Press cottage cheese through a strainer. Beat cream cheese

with sugar until smooth. Beat in eggs and yolks, one by

one. Stir in cottage cheese, cream and orange rind.

Pour filling into prepared pan. Remove crumbs from freezer.

Crumble mixture between your fingers and sprinkle on top of

filling. Sprinkle with pine nuts. Pat very gently so

topping adheres to filling.

Set springform pan on baking sheet. Bake about 1 hour and

15 minutes or until set. If topping is not brown enough,

broil about 30 seconds, checking every few seconds, until

golden brown. Let cool completely. Refrigerate at least 2

hours before serving. Serve cold.

Yield: 10 servings.

By Faye Levy.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Light Lemon Cheesecake with Strawberries

Categories: Desserts, Cheesecakes

Yield: 8 servings

1/4 c Grape nuts cereal

1 1/4 c Plus 3 1/2 tablespoons granu

-lated

Sugar; divided

12 oz Reduced-fat cream cheese;

-softened

2 lg Eggs; separated

1 ts Vanilla

1/4 ts Salt

16 oz Low-fat lemon yogurt

1/2 c All-purpose flour

1 pt Strawberries; hulled and

-halved

(if large)

Recipe by: St. Louis Post-Dispatch 3/24/97

Preheat oven to 300 degrees. Coat a 9-inch springform pan

with nonstick cooking spray or lightly brush with vegetable

oil.

In a food processor, combine cereal and 1 1/2 tablespoons

sugar. Process until fine crumbs form. Place crumb mixture

in prepared pan; tilt and rotate the pan to coat the bottom

and sides with crumbs. Tap the pan on the counter so that

the crumbs are evenly distributed. Set aside.

In a large mixing bowl, beat cream cheese with an electric

mixer until smooth. Add 1 1/4 cups sugar, egg yolks,

vanilla and salt. Beat until smooth. With mixer at low

speed, gradually add yogurt and flour, beating until

smooth. (Alternately, you can blend all ingredients in a

food processor.)In a large clean mixing bowl and with clean

beaters, beat egg whites until soft peaks form. Gradually

add remaining 2 tablespoons sugar, whipping until stiff but

not dry peaks form. With a rubber spatula, fold the beaten

whites into the cream cheese mixture.

Turn batter into prepared pan. Bake for 50 to 60 minutes or

until the cheesecake is puffed and the top is pale golden

and dry to the touch. Turn off the oven and leave the

cheesecake inside with the door closed for 30 minutes.

Remove the cheesecake from the oven and let cool completely

on a wire rack. Remove the springform pan sides.

Refrigerate, loosely covered with plastic wrap, for at

least 4 hours or up to 2 days.

Shortly before serving, arrange strawberries over the

cheesecake.

Yield: 8 servings.

By Tina Danze.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Kahlua Cheesecakes

Categories: Desserts, Cheesecakes

Yield: 12 servings

1 pk Refrigerated cookie dough

-(18-oz)

; (about half)

Butter

1 pk Cream cheese; (8-oz)

-softened

3/4 c Ricotta cheese

2 Eggs

1/2 c Granulated sugar

1 tb All-purpose flour

1 tb Cornstarch

2 tb Coffee-flavored liqueur

-(such as

Kahlua)

1/2 ts Vanilla

Kahlua whipped cream; (see

-recipe)

Recipe by: St. Louis Post-Dispatch 3/3/97

For garnish (select one): chocolate-covered coffee beans,

chocolate mini chips, toffee bits, or a light sprinkle of

ground cinnamon, sifted instant coffee granules or

unsweetened cocoa powderFor easier handling, place cookie

dough in freezer for about 10 minutes before cutting.

Generously butter 12 ramekins (at least 1/2 cup capacity)

or small custard cups. Cut 12 slices of cookie dough about

3/8-inch thick; press one slice into the bottom of each

ramekin or cup. Arrange cups on a heavy baking sheet and

set aside.

Preheat oven to 325 degrees. In a large mixer bowl, combine

cream cheese, ricotta, eggs, sugar, flour, cornstarch,

liqueur and vanilla; beat at medium speed until very

smooth. Divide evenly among dough-lined cups; bake 20

minutes or until almost set. Cool; refrigerate until

serving time. Before serving, top with Kahlua whipped cream

and the garnish of your choice.

Yield: 12 servings.

By Jack and Mary Billings.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Fudge Truffle Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

12 oz Semi-sweet chocolate chips

24 oz Cream cheese; softened

14 oz Sweetened condensed milk

=(not evaporated milk)

4 Eggs

2 ts Vanilla extract

Chocolate crumb crust:

= (recipe follows)

Recipe by: www.hersheys.com

Heat oven to 300;F. In microwave-safe bowl, place

chocolate chips. Microwave at HIGH (100%) 1-1/2 minutes;

stir. If necessary, microwave at HIGH an additional 15

seconds at a time, stirring after each heating, just until

chips are melted when stirred. In large bowl, beat cream

cheese until fluffy. Gradually beat in sweetened condensed

milk until smooth. Add melted chips, eggs and vanilla; mix

well. Pour into prepared CHOCOLATE CRUMB CRUST. Bake 1 hour

and 5 minutes or until center is set. Remove from oven to

wire rack. With knife, loosen cake from side of pan. Cool

completely; remove side of pan. Refrigerate several hours

before serving. Garnish as desired. Cover; refrigerate

leftover cheesecake. 10 to 12 servings.

CHOCOLATE CRUMB CRUST:

In medium bowl, stir together 1-1/2 cups vanilla wafer

crumbs, 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and

1/3 cup melted butter or margarine. Press firmly onto

bottom of 9-inch springform pan. JMHershey's is a

registered trademark of Hershey Foods Corporation. This

recipe may be reprinted (with attribution) courtesy of the

Hershey Kitchens.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Marble Cheesecake/hershey's

Categories: Cheesecakes, Chocolate

Yield: 1 servings

24 oz Cream cheese; softened

1 c Sugar; divided

1/2 c Dairy sour cream

2 1/2 ts Vanilla extract; divided

3 tb All-purpose flour

3 Eggs

1/4 c Hershey's cocoa

1 tb Vegetable oil

Chocolate crumb crust:

= (recipe follows)

Recipe by: www.hersheys.com

Prepare Chocolate Crumb Crust. Heat oven to 450 degrees

Fahrenheit. In large mixer bowl, beat cream cheese, 3/4 cup

sugar, sour cream and 2 teaspoons vanilla until smooth.

Gradually add flour, blending well. Add eggs, one at a

time, beating well after each addition; set aside. Stir

together cocoa and remaining 1/4 cup sugar. Add oil,

remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream

cheese mixture; blend well. Spoon plain and chocolate

batters alternately over prepared Chocolate Crumb Crust,

ending with spoonfuls of chocolate on top; gently swirl

with spatula or knife for marbled effect. Bake 10 minutes.

Reduce oven temperature to 250 degrees Fahrenheit; continue

baking 30 minutes. Turn off oven; leave cheesecake in oven

30 minutes without opening door. Remove from oven. Loosen

cheesecake from side of pan; cool to room temperature.

Refrigerate several hours or overnight; remove side of pan.

Cover; refrigerate leftover cheesecake. 10 to 12 servings.

Chocolate Crumb Crust:

Heat oven to 350 degrees Fahrenheit. In bowl, stir together

1-1/4 cups vanilla wafer crumbs (about 40 wafers), 1/3 cup

powdered sugar and 1/3 cup Hershey's Cocoa; blend in 1/4

cup (1/2 stick) butter or margarine, melted. Press mixture

onto bottom and 1/2 inch up side of 9-inch springform pan.

Bake 8 minutes; cool completely. 9-inch springform pan.

Bake 8 minutes; cool.JMHershey's is a registered trademark

of Hershey Foods Corporation. Recipe may be reprinted

courtesy of the Hershey Kitchens.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Mocha-Chip Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

2 1/4 c Graham cracker crumbs

12 oz Mini chocolate chips

2/3 c Butter; melted

1/2 c Milk

4 ts Freeze-dried coffee

1 pk Unflavored gelatin

16 oz Cream cheese; softened

14 oz Sweetened evaporated milk

2 c Heavy cream; whipped

In bowl, combine graham cracker crumbs, butter and 1 cup

of the mini-chocolate chips; mix well. Pat into 9-inch

springform pan, covering bottom and up 2-1/2 inches on

sides; set aside.

In saucepan, combine milk and coffee; sprinkle gelatin

on top. Set aside for 1 minute. Cook over low heat,

stirring constantly until gelatin and coffee dissolve. Set

aside.

In large bowl, beat cream cheese until creamy. Beat in

sweetened condensed milk (NOT evaporated milk) and gelatin

mixture. Fold in remaining mini-chocolate chips and

whipped cream; pour into prepared pan. Chill; remove rim.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Peanut Butter Cheesecake Squares

Categories: Cookies, Chocolate, Cheesecakes

Yield: 1 servings

Base:

1/2 c Graham cracker crumbs

3 tb Granulated sugar

1/4 c Golden crisco shortening;

-melted

1 tb Milk

Filling:

4 oz Cream cheese; softened

1/4 c Creamy peanut butter

1/4 c Granulated sugar

1/4 c Milk

1 Egg

L/2 cup chopped peanuts

Drizzle:

1/4 c Semi-sweet chocolate chips

1 ts Golden crisco shortening

1. Heat oven to 350F (180C).

2. For base, combine crumbs and 3 tablespoons (45 mL) sugar

in small bowl. Combine melted Golden Crisco Shortening and

one tablespoon milk. Stir into crumbs. Press lightly into 8

x 8 x 2-inch (2 L) pan. Bake at 350F (180C) for 20 to 22

minutes.

3. For filling, beat cream cheese and peanut butter in

small bowl at medium speed of electric mixer until well

blended. Add 1/4 cup (50 mL) sugar, 1/4 cup (50 mL) milk

and egg. Beat well. Stir in chopped nuts. Spread over baked

crust. Return to oven. Bake 20 to 22 minutes, or until set.

4. For drizzle, melt chocolate chips and Golden Crisco

Shortening on very low heat or at 50% (MEDIUM) power in

microwave. Stir to combine. Drizzle from end of spoon back

and forth over top. Chill. Cut into 2 x 2-inch (5 cm x 5

cm) squares. Cover. Store in refrigerator. Makes 16

squares.

Hint: Graham cracker crumbs can be made using a food

processor or rolling pin. Store extra crumbs in tightly

covered container.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Trimmed Down Chocoberry Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 14 servings

1/2 c Graham cracker crumbs

1 tb Butter or margarine; melted

1 c Nonfat cottage cheese

8 oz Neufchatel cheese; softened

1 c Sugar

1/3 c Dutch process cocoa

10 oz Frozen strawberries in syrup

Thawed and drained

1/3 c Frozen egg substitute;

-thawed

Strawberries; for topping

Whipped topping; for topping

Heat oven to 325 degrees F. Stir together graham

cracker crumbs and melted butter or margarine; press onto

bottom of 8-inch springform pan. In food processor, place

cottage cheese; process until smooth. Add cream cheese,

sugar, cocoa and strawberries and process until smooth.

Stir in egg substitute. Pour gently onto graham mixture in

pan. Bake 55 to 60 minutes or just until almost set in

center. Cool completely in pan on wire rack.

Refrigerate; serve cold, topped with whipped topping and

strawberries. Serves 14. Calories: 152, Fat: 6 grams per

serving.

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---------- Recipe via Meal-Master (tm) v8.05

Title: White Chocolate Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

1 1/2 c Crushed chocolate sandwich

= cookie (about 18)

3 tb Butter; melted

32 oz Cream cheese; softened

3/4 c Sugar

1/2 ts Vanilla extract

4 Eggs

1/2 lb White chocolate; melted

Mix crumbs, and butter together and press onto bottom of

9-inch springform pan. Bake at 350F for 10 minutes.

Beat cream cheese, sugar, and vanilla at medium until

well blended. Add eggs, one at a time, mixing well after

each addition. Blend in white chocolate. Pour over crust

Bake at 325F for 40 minutes. Turn off oven and let

cheesecake cool in oven for 1 hour. Cool completely and

refrigerate.

I garnish this with chocolate leaves.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Choco-Lato Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

1 1/2 c Chocolate wafers

1/3 c Butter; melted

1/2 tb Granulated sugar

2 Sweet chocolate

-- (1 oz each)

16 oz Cream cheese

4 Eggs

1/2 c Sugar

A dash salt

Chocolate cookies; for

-garnish

Mint leaves; for garnish

Preheat oven to 375 degrees. Combine melted butter,

cookie crumbs and sugar well. Press crumb mixture into

bottom of an 8-inch round spring form pan. Melt chocolate

in baggie on stove top by submerging it into hot water, or

buy already melted. Micro-cook cream cheese on a plate at

medium-high to soften. Combine cream cheese, melted

chocolate, eggs, sugar and salt thoroughly. Pour mixture

over prebaked crust.

Bake until center of dish is almost set. Refrigerate or

stick in freezer until ready to serve. Approximately 23

minutes. FOOD IN A FLASH SHOW#FF2092

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---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Cheesecake Pie

Categories: Pies, Chocolate, Cheesecakes

Yield: 1 servings

8 oz Cream cheese; softened

1 c Powdered sugar

1 ts Vanilla extract

1 c Semisweet chocolate chips;

-melted

2 c Whipped topping ( thawed)

1 Premade deep dish pie crust

-*

1/2 c Caramel topping

1/2 c Toasted pecan halves

* (from freezer section in supermarket), baked

Combine cream cheese, powdered sugar and vanilla. Stir

in melted chocolate chips. Mix well. Fold in whipped

topping. Spoon cream cheese mixture into pie crust. Spread

caramel topping evenly over top of pie. Arrange pecan

halves on top. Chill a few hours before serving.

THE DESSERT SHOW SHOW#DS3237

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---------- Recipe via Meal-Master (tm) v8.05

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