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CHEESECAKES 2

 

 

Title: Chocolate Chip Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 10 servings

  • 1/2 c Sliced almonds; toasted
  • 2 1/2 lb Cream cheese; softened
  • 1 c Plus 2 tablespoons sugar
  • 1/2 ts Ground cinnamon
  • 1 1/2 ts Grated lemon zest
  • 1/3 c Fresh lemon juice
  • 3 Eggs
  • 1 1/2 ts Vanilla extract
  • 1 1/2 c Semisweet chocolate
  • Coarsely chopped

3 oz Bittersweet chocolate;

-melted

TOO HOT TAMALES SHOW #TH6175 AIR DATES: 1/23/96, 1/24/96,

1/27/96, 1/28/96 YIELD: 8 TO 10 SERVINGS

Preheat the oven to 325 degrees. Butter a 9 inch round

cake pan and line the bottom and sides with almonds.

With an electric mixer at low speed, beat cream cheese

until soft and smooth. With machine running, add sugar,

cinnamon, lemon zest, and juice, beating well between

additions. Add eggs, one at a time, beating well after

each addition. Beat in vanilla. To ensure even mixing, be

sure to scrape down the bowl between additions. Fold in

the chopped chocolate evenly. Pour batter into lined cake

pan. Tap it 3 or 4 times on the counter to eliminate air

pockets. Place inside a larger pan and pour in boiling

water until it rises halfway up the sides of the cake pan.

Bake about 45 minutes, until center feels firm when

pressed. Set aside to cool on a rack, then refrigerate 2

to 3 hours.

To unmold, place pan over a low burner about 2 minutes.

Invert onto a platter, then invert again (the nuts should

be on the bottom). The cake can be kept in the refrigerator

up to 2 days. At least two or up to eight hours before

serving, top with the melted chocolate: Dip your fingers or

a fork into the melted chocolate and drizzle over the

center in a freeform pattern. Refrigerate until serving

time.

Title: Chocolate Marble Cheesecake/tvfn-Part 1

Categories: Cheesecakes, Chocolate

Yield: 1 servings

  • 2 c Cottage cheese *
  • 8 oz Neufchatel cheese *
  • 3 Eggs
  • 1 c Plus 1 tablespoon sugar
  • 1 tb Vanilla extract
  • 1 1/2 ts Strained lemon juice
  • 1/4 ts Salt
  • 3 tb Unsweetened dutch processed-cocoa
  • 1/4 ts Instant coffee
  • Or espresso powder **
  • 3 tb Graham cracker crumbs; (3-to 4)
  • Or zwieback crumbs
  • Or crushed chocolate cookies

Special Equipment: 8 inch round pan with a solid bottom (no

springform), at least 2 inches deep. Ovenproof baking dish

or skillet, at least 11 inches in diameter and 2 inches

deep. 8 inch cardboard cake circle or pan bottom, optional*

(2 percent) low-fat small curd cottage cheese*"1/3 Less Fat

than Cream Cheese" Neufchatel Cheese (Kraft in the box is

good-don't buy the kind in the tub) Position rack in

lower third of oven and preheat to 350 degrees. Place a

round of parchment paper in the bottom of the cake pan, and

spray sides of pan with vegetable oil spray. Put water

kettle on to boil. Process the cottage cheese in a food

processor for 2 1/2 to 3 minutes or until silk smooth,

scraping the sides and bottom of the bowl once or twice as

necessary. Set aside.

SEE PART 2

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

Title: Chocolate Marble Cheesecake/tvfn-Part 2

Categories: Cheesecakes, Chocolate

Yield: 1 servings

See part 1

In a small microwave safe bowl, soften the Neufchatel

cheese in microwave on high for about 30 seconds. Or, warm

gently in the top of a double boiler. Stir until smooth.

Scrape into the processor. Add the eggs, 1 cupof the sugar,

vanilla, lemon juice, and salt. Pulse until incorporated

and perfectly smooth. Do not over process.

In a small bowl, whisk cocoa, coffee powder, and the

remaining tablespoon of sugar with 3 tablespoons water,

until smooth. Stir one cup of the cheesecake batter into

chocolate mixture. Set aside.

Pour the plain batter into the prepared pan. Pour the

chocolate batter in a wide ring leaving a bull's eye of

plain batter showing in the center and a border of plain

batter around the edges. Using a table knife or teaspoon,

use circular strokes to marble the batters until nicely but

not too completely mingled.

Slide oven rack part way out. Place cheesecake pan in

baking dish or skillet and set on oven rack. Carefully pour

boiling water around the pan to a depth of about 1 inch.

Slide oven rack in gently to avoid sloshing. Bake until

cheesecake has puffed and risen slightly and is just

beginning to shrink from the edges of the pan, about 40-45

minutes. Remove cheesecake from water bath and cool on a

rack. When completely cool, cover and chillfor at least 12

hours or up to 2 days before serving.

To unmold and serve: Cover the pan with tightly

stretched plastic wrap. Place a flat dish on top of

plastic. Invert pan and dish and rap pan gently until

cheesecake is released from pan. Remove pan and peel

parchment liner from bottom of cake. Place cake circle or

serving plate on the cake and carefully invert so that cake

is right side up. Remove plastic wrap. Press crumbs around

sides of cake. Cut with a sharp thin knife. Dip the knife

in hot water and wipe it dry between cuts. Yield: 10-12

servingsTips: The suave texture of this cheesecake relies

on ultra smooth cottage cheese. This requires a food

processor and at least 2 1/2-3 minutes of processing, no

cheating. Once the Neufchatel Cheese has been added, pulse

only enough to incorporate. Overprocessing thins the

batter. If you use nonfat cottage cheese instead of lowfat,

the results will not be nearly as good and you would save

only about .4 grams of fat per serving. It's not worth it.

** Alices uses Medaglio D'Oro or Cafe Salvador Brand

CHEF DU JOUR ALICE MEDRICH SHOW #DJ9150

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

Title: Chocolate Marbled Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

1/4 c Chocolate wafer cookie

-crumbs

1 cn Low-fat cottage cheese

=- (24 ozs)

16 oz Cream cheese; softened

1 1/4 c Sugar (divided)

2 Eggs

4 Egg whites

1 ts Vanilla extract

1/4 c Unsweetened cocoa

Chocolate sauce:

2 ts Cornstarch

1/4 c Water

1/2 c Light corn syrup

1/4 c Unsweetened cocoa

2 tb Powdered sugar

1 ts Vanilla extract

Preheat oven to 325. Coat bottom & sides of 10 inch

springform pan with nonstick cooking spray. Sprinkle bottom

with crumbs & set aside. Put cottage cheese & cream cheese

in food processor. Process until smooth. Add 1 cup sugar,

whole eggs, egg whites & vanilla. Process just until smooth.

Pour 3 cups batter into a separate bowl. Add cocoa & 1/4

cup sugar to mixture in processor. Process until well

mixed. Spoon alternating mounds of cocoa mixture & plain

mixture into springform pan. Swirl with a knife to make a

marbled pattern. Bake 1 hour or until almost set. Turn oven

off. Remove cheesecake from oven. Run a sharp knife around

edge of pan. Return cake to oven. Let stand 1 hour with

door ajar. Cover & chill 8 hours. Remove sides of pan.

Place on serving platter.

Sauce: in saucepan, mix together cornstarch & water. Stir

until well mixed. Add corn syrup, cocoa & sugar. Turn heat

to medium & stir until thickened & bubbly. Stir in vanilla

& let cool. To serve, spoon some sauce into bottom of

dessert plates. Place a slice of cheesecake on top. THE

DESSERT SHOW

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

Title: Chunky Chocolate Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

Crust:

1 c Chocolate cookie crumbs

2 tb Unsalted butter; softened

1/8 ts Salt

Filling:

16 oz Cream cheese

1 c White sugar

16 oz Sour cream

4 Eggs

1 tb Vanilla extract

9 oz Chopped semisweet

-- chocolate blocks

Preheat oven to 350. Mix together cookie crumbs,

butter, and salt. Press mixture into bottom of 9 inch

springform pan. Chill while making filling. Filling: with

electric mixer, beat together cream cheese and sugar. Blend

in sour cream. Add eggs and vanilla and blend until well

mixed and smooth. Stir in 1 cup chocolate chunks. Pour

filling into springform pan with chilled crust and smooth

top with spatula. Sprinkle top with remaining chocolate

chunks. Bake 30-40 minutes and turn off oven. Leave

cheesecake in over 1 hour. Remove from oven and chill until

firm, about 3-4 hours. Yield 1 9-inch cheesecake THE

DESSERT SHOW SHOW #DS3036

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

Title: Mexican-Chocolate and Mascarpone Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 servings

Crust:

2 oz Mexican chocolate

2 oz Semi-sweet chocolate

10 Double graham crackers

1 c Toasted whole almonds

2 ts Ground cinnamon

3 tb Brown sugar

1/4 c Unsalted butter

Filling:

1 tb Gelatin

1/4 c Cold water

1 1/2 lb Mascarpone cheese

1 1/2 lb Cream cheese

Three 8 oz packages;

-softened

1 c Sugar

2 tb Lemon juice

2 tb Vanilla extract

1 1/2 c Cream

Crust: Preheat oven to 400 degrees. Chop Mexican and

semi-sweet chocolates. In food processor, place chopped

chocolates, graham crackers and pecans. Process until fine

crumbs. Pour crumb mixture into springform pan and add

melted butter, cinnamon and brown sugar. Mix together in

pan. Press crumb mixture over bottom and up sides of pan.

Bake 10 minutes. Cool. Set aside.

Filling: Dissolve gelatin in water. Set aside to soften

for 5 minutes. Beat mascarpone and cream cheese on high

speed with electric mixer until fluffy. Slowly pour in

sugar while continuing to beat. Beat in lemon juice and

vanilla on medium speed. Quickly fold gelatin mixture into

cheese mixture. Whip cream to stiff peaks. Fold a scoop of

whipped cream into cheese mixture. Then fold in remaining

whipped cream. Pour into cooled crust. Cover with plastic

wrap. Chill 4 hours. Cut into wedges.

DESSERT SHOW SHOW#DS3220

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

Title: Raspberry Cheesecake Brownies

Categories: Chocolate, Brownies, Cheesecakes

Yield: 24 servings

For brownie batter:

4 oz Fine-quality bittersweet

=chocolate chopped

2 oz Unsweetened chocolate;

-chopped

1/2 c Unsalted butter

1 1/4 c Sugar

3 lg Eggs

1 1/2 ts Vanilla

3/4 ts Salt

3/4 c All-purpose flour

For cheesecake topping:

8 oz Cream cheese; softened

2/3 c Sugar

2 ts Fresh lemon juice

1 lg Egg

1/2 ts Vanilla

1/4 ts Salt

2 tb All-purpose flour

1 1/2 c Raspberries

1 tb Sugar

Confectioners' sugar

= for sprinkling

= brownies (if desired)

Preheat oven to 350 degrees, and butter and flour a 13

by 9-inch baking pan.

Make brownie batter: In a metal bowl set over a pan of

barely simmering water melt chocolate with butter stirring,

and cool. Whisk in sugar and eggs, 1 at a time, and whisk

in vanilla and salt. Whisk in flour until just combined and

spread batter evenly in prepared pan.

Make cheesecake topping: In a bowl with an electric

mixer cream together cream cheese and sugar until light and

fluffy and beat in lemon juice, egg, vanilla, and salt.

Beat in flour and spread mixture in an even layer over

batter. Scatter raspberries over topping and sprinkle

with sugar.

Bake brownies in middle of oven for 35 to 40 minutes,

or until top is puffed and pale golden and a tester comes

out with crumbs adhering to it. Cool brownies completely in

pan on a rack and chill, covered, at least 6 hours or

overnight. Cut brownies into bars and sprinkle with

confectioners' sugar. Serve brownies cold or at room

temperature. 24 brownies COOKING LIVE SHOW #CLE086

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

Title: Lemon Curd Cheesecake

Categories: Inn recipes, Cheesecakes

Yield: 1 servings

Filling:

16 oz Cream cheese

1 c Sugar

3 Eggs

Lemon juice from 2 lemons

1 1/2 ts Real vanilla

1/4 ts Salt

3 c Sour cream

Lemon curd:

4 Eggs

4 1/2 oz Sugar

Juice from 2.5 lemons

4 tb Unsalted butter

Crust: *

Cheesecake base:

1. Cream the sugar and cream cheese until sugar dissolves

and mixture is light and creamy. Add in the eggs one at a

time until incorporated.

2. Add in lemon juice, vanilla, salt and sour cream. Chill

base.

3. Make cheesecake crust with melted butter and leftover

muffins, graham cracker crumbs, etc.

4. Place chilled mixture in a spring-form pan and place in

a 275 degree oven for one hour and 15 minutes. Turn off

oven and leave cheesecake inside for an additional 30

minutes to set. Remove and chill. Top with lemon curd.

Lemon Curd:

1. Whip sugar and eggs together over low heat in a small

saucepan . . .

be sure to not let the mixture curdle.

2. Add lemon juice and butter and continue to mix over low

heat until mixture firms . . . chill and use for topping of

cheesecake.

* Crust:

1. Use old muffin scraps . . . we like to use lemon poppy

seed muffins from the day before . . . mix with some melted

butter and line the bottom of the spring form or round cake

pan.JM.

Chef Joseph Ascoli Cetacea restaurant at the Camden Harbour

Inn, Camden, Maine.

This recipe was adopted from The Cake Bible

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

Title: Key Lime Cheesecake

Categories: Desserts, Cheesecakes

Yield: 10 servings

1 1/2 c Chocolate wafer crumbs

1/2 c Plus 2 tablespoons granulate

-d sugar

-- divided

1/3 c Margarine; melted

1 Unflavored gelatin

1/4 c Lime juice

3 Eggs; separated (see note)

1 ts Grated lime rind (colored

-part of

Peel)

2 Soft cream cheese; (8-oz)

Few drops green food

-coloring

; optional

Recipe by: St. Louis Post-Dispatch 4/7/97

Preheat oven to 325 degrees.

Combine chocolate crumbs, 2 tablespoons sugar and

margarine. Press onto bottom of 9-inch springform pan. Bake

for 10 minutes. Let cool.

In a saucepan, soften gelatin in lime juice. Stir over low

heat until dissolved. Combine egg yolks, 1/4 cup sugar and

lime rind; add to saucepan. Cook over low heat 5 minutes,

stirring constantly. Let cool.

Gradually add cooled mixture to cream cheese, mixing with

electric mixer until well blended. Add food coloring. Set

aside.

Using a clean bowl and clean beaters, beat egg whites until

foamy; gradually add remaining 1/4 cup sugar, beating until

stiff peaks form. Fold into cream-cheese mixture. Pour over

crust; chill until firm.

Yield: 10 servings.

From "The Philadelphia Brand Cream Cheese Cookbook,"

published by Kraft in 1991.

Note: This recipe contains uncooked eggs, which may be

contaminated with salmonella and should be avoided by young

children, the elderly and anyone with immune system

deficiencies.

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

Title: Amaretto Cheesecake

Categories: Cheesecakes

Yield: 12 servings

1 Graham cracker crust

-(9-inch)

; see recipe for

24 oz Cream cheese; softened

1 c Sugar

4 Eggs

1/3 c Amaretto

1 1/2 c Commercial sour cream

2 tb Sugar

2 tb Amaretto

1/4 c Sliced almonds; toasted

Grated chocolate

Chocolate leaves

Strawberry halves

Recipe by: Southern Living

Preparation Time: 0:30

Press Graham Cracker Crust mixture firmly on bottom and 1/2

inch up the sides of a 9-inch springform pan. Beat cream

cheese at high speed of an electric mixer until light and

fluffy; gradually add 1 cup sugar, beating well. Add eggs,

one at a time, beating well after each addition. Stir in

1/3 cup amaretto; pour mixture into prepared pan. Bake at

375 degrees for 45 to 50 minutes or until mixture is set.

Combine sour cream, 2 tablespoons sugar, and 2 tablespoons

amaretto; stir well, and spoon over cheesecake. Bake at

500 degrees for 5 minutes. Let cool to room temperature on

a wire rack; chill. Garnish with almonds, grated

chocolate, chocolate leaves, and strawberry halves. Yield:

12 servings.

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Title: Little Phyllo Cheesecakes

Categories: Cheesecakes

Yield: 20 servings

8 Frozen phyllo pastry; thawed

1/2 c Butter or margarine; melted

3 pk Cream cheese (3-oz);

-softened

1/2 c Powdered sugar; sifted

1 1/2 ts Orange rind; grated

1 tb Orange juice

1/2 c Orange marmalade

2 ts Orange juice

Recipe by: Southern Living

Preparation Time: 0:45

Place one sheet of phyllo on a damp towel (keep remaining

phyllo covered). Lightly brush phyllo with melted butter.

Layer 3 more sheets phyllo on first sheet, brushing each

sheet with butter. Repeat to make another stack of 4

sheets phyllo. Cut each stack of phyllo into 3-inch

squares using kitchen shears. Brush miniature muffin cups

with melted butter. Place one square of layered phyllo

into each muffin cup, pressing gently in center to form a

pastry shell. Bake at 350 degrees for 8 to 10 minutes or

until golden.

Gently remove from pan, and let cool on wire racks. Combine

cream cheese, powdered sugar, orange rind, and 1 tablespoon

orange juice in a small mixing bowl; beat at high speed of

an electric mixer until blended and smooth. Spoon 1-1/2

teaspoons cream cheese mixture into each pastry shell.

Combine orange marmalade and 2 teaspoons orange juice; top

each cheesecake with 1/2 teaspoon orange marmalade mixture.

Yield: 40 pastries.

NOTE: Phyllo shells may be made up to 2 days in advance,

and stored in an airtight container. Fill shells up to 4

hours before serving, and keep chilled until ready to serve.

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Title: Miniature Cheesecakes

Categories: Cheesecakes

Yield: 24 servings

1/2 c Graham cracker crumbs

2 tb Butter or margarine; melted

8 oz Cream cheese; softened

1/4 c Sugar

1 Egg

1/2 ts Vanilla extract

2 tb Strawberry preserves

Recipe by: Southern Living

Preparation Time: 0:15

Combine graham cracker crumbs and butter, stirring well.

Line 1-3/4-inch muffin pans with miniature paper liners.

Spoon 1 teaspoon crumb mixture into each liner; gently

press into bottom. Beat cream cheese at high speed of an

electric mixer until light and fluffy; gradually add sugar,

and mix well. Add egg and vanilla, beating well. Spoon

mixture into liners. Bake at 350 degrees for 10 minutes.

Spoon about 1/4 teaspoon strawberry preserves over each

cheesecake. Chill thoroughly. Yield: 2 dozen.

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Title: Chocolate-Glazed Cheesecake

Categories: Cheesecakes

Yield: 10 servings

8 1/2 oz Chocolate wafer cookies;

-crushed

3/4 c Sugar; divided

1/4 c Butter or margarine; melted

16 oz Cream cheese; soften

-ed/divided

3 Eggs

1 ts Vanilla extract; divided

2 oz Semi sweet chocolate squares

Melted

1 1/3 c Sour cream; divided

1/3 c Dark brown sugar; firm packe

-d

1 tb All-purpose flour

1/4 c Pecans; chopped

5 oz Cream cheese; softened

1/4 ts Almond extract

Chocoate leaves (optional)

Chocolate glaze:

6 oz Semisweet chocolate squares

1/4 c Butter or margarine

3/4 c Powdered sugar; sifted

2 tb Water

1 ts Vanilla extract

Recipe by: Southern Living

Preparation Time: 0:30

Combine cookie crumbs, 1/4 cup sugar, and butter in a bowl;

blend well. Press on bottom and 2 inches up sides of a

9-inch springform pan. Set aside.

Combine 1 (8-ounce) package cream cheese and 1/4 cup sugar;

beat until fluffy. Add 1 egg and 1/4 teaspoon vanilla;

blend well. Stir in melted chocolate and 1/3 cup sour

cream. Spoon over chocolate crust.

Combine remaining (8-ounce) package cream cheese, brown

sugar, and flour; beat until fluffy. Add 1 egg and 1/2

teaspoon vanilla; blend well. Stir in pecans. Spoon

gently over chocolate layer.

Combine 5 ounces cream cheese and remaining 1/4 cup sugar;

beat until fluffy. Add remaining egg, and blend well.

Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla,

and almond extract. Spoon gently over pecan layer.

Bake at 325 degrees for 1 hour; turn oven off, and leave

cheesecake in oven 30 minutes; partially open door of oven,

and leave cheesecake in oven an additional 30 minutes. Let

cool to room temperature on a wire rack. Chill at least 8

hours. Remove from pan. Spread warm chocolate glaze over

cheesecake. Garnish with chocolate leaves, if desired.

Yield: 10 to 12 servings.

CHOCOLATE GLAZE Combine chocolate and butter in top of a

double boiler; bring water to a boil. Reduce heat to low;

cook, stirring occasionally, until chocolate melts. Remove

from heat; add remaining ingredients, stirring until

smooth. Spread over cheesecake while glaze is warm. Yield:

enough for one 9-inch cheesecake.

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

Title: Grandma's Pumpkin Cheesecake

Categories: Cheesecakes

Yield: 12 Servings

-ELAINE RADIS BGMB90B

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

1 c Graham cracker crumbs

1 tb Sugar

4 tb Butter; or margarine, melted

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

16 oz Cream cheese; softened

3/4 c Sugar

16 oz Pumpkin; 1 can

1 1/4 ts Ground cinnamon

1/2 ts Ground ginger

1/2 ts Ground nutmeg

1/4 ts -salt

2 Eggs

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

2 c Sour cream

2 tb Sugar

1 ts Vanilla extract

Pecan halves; 12 to 16

CRUST: Combine crust ingredients. Press into the

bottom of a 9" spring form pan; chill.

FILLING: Beat cream cheese and sugar in a large mixing

bowl until well blended. Beat in pumpkin, spices and

salt, add eggs one at a time, beating well after each.

Pour into crust and bake at 350 degrees for 50 minutes.

TOPPING: Meanwhile, for topping, combine sour cream,

sugar and vanilla. Spread over filling; return to oven

for 5 minutes. Cool on a rack and chill over night.

GARNISH: each slice with a pecan half.

SOURCE: TASTE OF HOME Magazine; October/November 1994

issue;

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

Title: Mini Cherry Cheesecakes

Categories: Cheesecakes

Yield: 12 Servings

1 c Vanilla wafer crumbs

3 tb Butter or margarine; melted

1 pk Cream cheese; softened, 8 oz

1 1/2 ts Vanilla

2 ts Lemon juice

1/3 c Sugar

1 Egg

***topping***

1 lb Pitted tart cherries; canned

1/2 c Sugar

2 tb Cornstarch

Red food coloring; optional

Recipe by: Sue Klapper

In a bowl, combine crumbs and butter. Press gently

into the bottom of 12 paper-lined muffin cups. In a

mixing bowl, combine cream cheese, vanilla, lemon

juice, sugar and egg; beat until smooth. Spoon into

crusts. Bake at 375 for 12 to 15 minutes or until set.

Cool completely. Drain cherries, reserving 1/2 cup

juice in a saucepan; discard remaining juice. To

juice, add cherries, sugar, cornstarch, and food

coloring if desired. Bring to a boil, stirring

occasionally; boil for 1 minute. Cool; spoon over

cheesecakes. Chill for at least 2 hours.

Source: Taste of Home; Feb./March 1995.

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

Title: Chocolate Almond Cheesecake

Categories: Cheesecakes

Yield: 12 Servings

1 1/4 c Graham cracker crumbs

1 1/2 c Sugar; divided

1/2 c Cocoa + 2 t.; divided

1/4 c Butter or margarine; melted

2 pk Cream cheese; softened, 8 oz

1 c Sour cream

3 Eggs

1 1/2 ts Almond extract; divided

1 c Heavy cream

1/4 c Confectioner's sugar

1/4 c Almonds; sliced, toasted

Recipe by: Sue Klapper Preparation Time: 0:50

Combine crumbs, 1/4 cup sugar, 2 T. cocoa, and butter;

mix well. Press into the bottom of a 9 inch springform

pan; chill. In a mixing bowl, beat the cream cheese,

sour cream and remaining sugar until smooth. Add eggs,

one at a time, beating well after each addition. Stir

in 1 teaspoon of extract and reamining cocoa. Pour

into crust. Bake at 350 for 45 to 50 minutes or until

the center is almost set. Cool completely. Refrigerate

at least 8 hours. In a mixing bowl, whip cream until

it mounds slightly. Add confectioners' sugar and

remaining extract; continue whipping until soft peaks

form. Spread evenly over cheesecake. Sprinkle with

almonds. Store in refrigerator.

Source: Taste of Home Magazine; June/July 1995.

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Title: Pumpkin Cheesecake 2

Categories: Cheesecakes

Yield: 16 Servings

***crust***

1 c Graham cracker crumbs

1 tb Sugar

4 tb Butter or margarine; melted

***filling***

2 pk Cream cheese; softened, 8 oz

-.

3/4 c Sugar

1 cn Pumpkin

1 1/4 ts Cinnamon

1/2 ts Ginger

1/2 ts Nutmeg

1/4 ts Salt

2 Eggs

***topping***

2 c Sour cream

2 tb Sugar

1 ts Vanilla

12 Pecan halves

Recipe by: Sue Klapper Preparation Time: 0:55 Combine

crust ingredients. Press into bottom of an 9 inch

springform pan; chill. For filling, beat cream cheese

and sugar in a large mixing bowl until well blended.

Beat in pumpkin, spices and salt. Add eggs, one at a

time, beating well after each. Pour into crust. Bake

at 350 for 50 minutes. Meanwhile, for topping, combine

sour cream, sugar and vanilla. Spread over filling;

return to the oven for 5 mintues. Cool on rack; chill

overnight. Garnish each slice with a pecan half.

Source: Taste of Home Magazine Oct./Nov. 1994

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Title: Cheesecake Brownies

Categories: Cakes, Brownies, Cheesecakes

Yield: 2 Dozen

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------

18 1/4 oz German chocolate cake mix

1 Egg; beat

1/2 c Butter or margarine; melt

1 c Nuts; chop

TOPPING

8 oz Cream cheese; soft

1 c Sugar

2 Eggs; beat

1 ts Vanilla extract

In a mixing bowl, combine cake mix, egg, butter and

nuts; mix well. Press into a greased 13x9 baking pan;

set aside. Combine topping ingredients in another bowl

and beat until smooth. Carefully spread over batter.

Bake at 350~ for 30 to 35 minutes or until golden

brown. Cool on a wire rack. Store in the fridge.

Source: Taste of Home.

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Title: Deluxe Cheesecake

Categories: Cheesecakes

Yield: 8 servings

1 Graham cracker crust

-(9-inch)

See recipe

24 oz Cream cheese; softened

1 c Sugar

3 Eggs

1/2 ts Vanilla extract

16 oz Commercial sour cream

3 tb Sugar

1/2 ts Vanilla extract

Recipe by: Southern Living

Preparation Time: 0:20

Press Graham Cracker Crust mixture into a 10-inch

springform pan; set aside. Beat cream cheese at high speed

of an electric mixer until light and fluffy; gradually add

1 cup sugar, beating well. Add eggs, one at a time,

beating well after each addition. Stir in 1/2 teaspoon

vanilla. Pour into prepared pan. Bake at 375 degrees for

35 minutes or until cheesecake is set. Beat sour cream at

medium speed of an electric mixer 2 minutes. Add 3

tablespoons sugar and 1/2 teaspoon vanilla; beat an

additional 1 minute. Spread over cheesecake. Bake at 500

degrees for 5 minutes. Let cool to room temperature on a

wire rack; chill at least 8 hours. Yield: 8 to 10

servings.

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

Title: Fruit-Glazed Cheesecake-Part 1

Categories: Cheesecakes

Yield: 10 servings

2 tb Graham cracker crumbs

16 oz Cream-style cottage cheese

16 oz Cream cheese; softened

1 1/2 c Sugar

4 Eggs; slightly beaten

16 oz Commercial sour cream

1/2 c Butter or margarine; melted

1/3 c Cornstarch

2 tb Lemon juice

1 ts Vanilla extract

2 c Whole strawberries;

-washed/hulled

Strawberry glaze

Or blueberry glaze

See part 2

Recipe by: Southern Living

Preparation Time: 0:20

Grease a 9-inch springform pan; dust with graham cracker

crumbs. Combine cheeses; beat at high speed of an electric

mixer until smooth. Gradually add sugar, beating well.

Add eggs, one at a time, beating well after each addition.

Add sour cream, butter, cornstarch, lemon juice, and

vanilla; beat at low speed until mixture is smooth. Pour

batter into prepared pan. Bake at 325 degrees for 1 hour

and 10 minutes. Turn oven off; leave cheesecake in oven 2

hours. Let cool to room temperature on a wire rack; cover

and chill at least 8 hours.

Arrange whole strawberries on top of cheesecake; drizzle

with Strawberry Glaze or Blueberry Glaze. Chill

thoroughly. Yield: 10 to 12 servings.

Recipe continues on Fruit-Glazed Cheesecake-Part 2.

-----

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

Title: Fruit-Glazed Cheesecake-Part 2

Categories: Cheesecakes

Yield: 10 servings

Strawberry glaze:

1 c Strawberries; washed/hulled

1/2 c Sugar

1 1/2 tb Cornstarch

2 tb Grand marnier

Or other orange liqueur

Blueberry glaze:

1/2 c Fresh blueberries

Washed/ drained

1/4 c Water

1/4 c Sugar

1/4 c Kirsch

1 1/2 tb Cornstarch

3 tb Water

Recipe by: Southern Living

Preparation Time: 0:20

STRAWBERRY GLAZE Mash strawberries. Combine strawberries,

sugar and cornstarch in a heavy saucepan; stir well. Cook

over medium heat until thick, stirring constantly. Stir in

Grand Marnier; cover and chill. Yield: 3/4 cup.

NOTE: If desired, Blueberry Glaze may be substituted for

the whole strawberries and Strawberry Glaze.

BLUEBERRY GLAZE Combine blueberries and 1/4 cup water in a

heavy saucepan; cook over medium heat, stirring constantly,

15 minutes or until berries are very soft. Press through a

sieve, and return to saucepan. Stir in sugar and kirsch;

cook over medium heat 10 minutes, stirring often, or until

slightly thickened. Dissolve cornstarch in 3 tablespoons

water; add to blueberry mixture. Cook, stirring constantly

until thickened. Cover and chill. Yield: 1 cup.

-----

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

Title: Orange Cheesecake

Categories: Cheesecakes

Yield: 10 servings

1 Graham cracker crust

-(9-inch)

=see recipe for crust

11 oz Mandarin oranges

1/4 c Cointreau

Or other orange flavored

-liqueur

32 oz Cream cheese; softened

2 tb Orange rind; fine grated

2 ts Orange extract

1 ts Vanilla extract

1 1/3 c Sugar

4 Eggs

1/2 c Orange juice

4 ts Cornstarch

Recipe by: Southern Living

Preparation Time: 0:20

Press Graham Cracker Crust mixture into a 10-inch

springform pan. Bake at 375 degrees for 8 minutes; cool.

Drain mandarin oranges, reserving 1/2 cup liquid. Combine

mandarin oranges and Cointreau; stir gently. Set aside,

stirring occasionally. Combine cream cheese, orange rind,

and flavorings in a large mixing bowl; beat at high speed

of an electric mixer until fluffy; gradually add sugar,

beating well. Add eggs, one at a time, beating well after

each addition.

Pour filling into prepared pan. Bake at 350 degrees for 50

minutes or until cheesecake is almost set. Turn oven off,

and partially open oven door; leave cake in oven 30

minutes. Let cool to room temperature on a wire rack;

chill at least 8 hours. Drain mandarin orange mixture,

reserving Cointreau. Arrange mandarin oranges on top of

cheesecake. Combine reserved mandarin orange liquid,

reserved Cointreau, orange juice, and cornstarch in a

saucepan; stir well. Cook over medium heat 5 minutes or

until thickened; cool slightly. Spoon glaze over top of

cheesecake; chill. Yield: 10 to 12 servings.

-----

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

Title: Rich Chocolate Cheesecake

Categories: Cheesecakes

Yield: 10 servings

1 Chocolate wafer crust

-(9-inch)

; see recipe for

12 oz Semisweet chocolate morsels

32 oz Cream cheese; softened

2 c Sugar

4 Eggs

1 tb Cocoa

2 ts Vanilla extract

16 oz Commercial sour cream

Whipped cream

Recipe by: Southern Living

Preparation Time: 0:20

Press Chocolate Wafer Crust mixture on bottom and 1/2 inch

up the sides of a 10-inch springform pan. Pre-bake as

crust recipe directs. Place chocolate morsels in top of a

double boiler; bring water to a boil. Reduce heat to low;

cook until chocolate melts. Beat cream cheese at high speed

of an electric mixer until light and fluffy; gradually add

sugar, mixing well. Add eggs, one at a time, beating well

after each addition. Stir in melted chocolate, cocoa, and

vanilla; beat until blended. Stir in sour cream, blending

well. Pour into prepared pan. Bake at 300 degrees for 1

hour and 40 minutes (center may be soft but will firm when

chilled). Let cool to room temperature on a wire rack;

chill at least 8 hours. Garnish each serving with whipped

cream. Yield: 10 to 12 servings.

-----

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

Title: Lime Cheesecake

Categories: Cheesecakes, S_living

Yield: 10 Servings

JUDY VOCELKA (NFXS18B)

-CRUST:

1 1/4 c Graham Cracker Crumbs

2 tb Sugar

1/4 c Butter; or margarine; melted

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

1 ts Lime Rind; grated

24 oz Cream Cheese; SOFTENED

3/4 c Sugar

3 Eggs

1 tb Lime rind; grated

1/4 c Key Lime Juice

1 ts Vanilla Extract

2 c Sour Cream

3 tb Sugar

1 Fresh Strawberries; optional

1 Lime slices; Optional

Combine crust ingredients and stir well. Press crumb

mixture evenly over bottom and up sides of a 9-inch

springform pan. Bake at 350 degrees for 5 to 6

minutes. Let cool.

Beat cream cheese until light and fluffy; gradually

add 3/4 cup sugar; beating well. Add eggs, one at a

time, beating well after each addition. Stir in lime

rind, juice and vanilla. Pour mixture into prepared

pan. Bake at 375 degrees for 45 minutes, or until set.

Combine sour cream and 3 tablespoons sugar; stir well

and spread evenly over cheesecake. Bake at 500 degrees

for 5 minutes. Let cool to room temperature on a wire

rack; chill at least 8 hours. To serve, carefully

remove sides of springform pan. If desired, garnish

with strawberries and lime slices. Yield: one 9-inch

cheesecake.

Recipe from Southern Living advertisement.

-----

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

Title: Chocolate-Raspberry Truffle Cheesecake

Categories: Chocolate, Fruits, Cheesecakes, S_living

Yield: 12 Servings

LIZ JONES (VXRF36B)

--------------------------------CRUMB CRUST--------------------------------

2 1/2 c Wafer crumbs; chocolate

1/3 c Butter or margarine; melted

1/2 c Sugar

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

8 oz Chocolate squares; semisweet

Cut into 1/2" cubes

1/4 c Coffee; hot & strong

8 oz Cream cheese; cut 1" cubes

8 oz Sour cream

1 c Sugar

2 Eggs

2 tb Cream; whipping

1 ts Vanilla

1/4 c Chambray/ raspberry liqueur

Raspberry Sauce *

Cream; whipped & mint sprigs

Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup

sugar; blend well. Press om bottom and 1 1/2 inches up

sides of a 9-inch springform pan. Set aside.

Filling: Position knife blade in food precessor bowl;

add chocolate cubes, and process until finely ground.

With food processor running, pour hot coffee through

food chute. Process until chocolate is melted and

smooth. Add cream cheese cubes and next 6 ingredients,

and process until mixture is smooth, stopping once to

scrape down sides of processor bowl. Pour mixture into

prepared crust, and bake at 350-degrees for 55

minutes. (Center will still be soft.) Let cheesecake

cool to room temperature on a wire rack. Cover and

chill at least 8 hours. Carefully remove sides of pan.

Place each serving on a pool of Raspberry Sauce.

Garnish if desired. Yield: 10 to 12 servings. *

Raspberry Sauce recipe follows separately.

Southern Living 1991 Annual Recipes by Carol Y.

Chastain, San Antonio, Texas. Formatted by Liz Jones

(vxrf36b)...

-----

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

Title: Debbie's White Chocolate Cheesecake

Categories: Cheesecakes, Cakes, S_living

Yield: 12 Servings

CRUST

3/4 c Almonds, ground

3/4 c Oatmeal, uncooked

3/4 c Graham cracker crumbs

1/4 c Sugar

1/4 c Margarine, + 2 TBS., melted

FILLING

16 oz Cream cheese, softened

1 c Sugar

16 oz Sour cream

1 ts Vanilla

8 oz White chocolate, melted

4 Egg whites

1/8 ts Cream of tartar

1 tb Powdered sugar

Combine first 5 ingredients in a medium bowl; blend

well. Press onto bottom and 2 inches up sides of a 10

inch springform pan. Bake at 350 degrees for 5

minutes. Cool on wire rack.

Combine cream cheese and 1 cup sugar in a large

mixing bowl; beat at medium speed of an electric mixer

until fluffy. Add sour cream and vanilla; mix well.

Stir in white chocolate.

Beat egg whites (at room temperature) in a large

bowl at high speed of an electric mixer until foamy;

add cream of tartar, beating until soft peaks form.

Fold egg whites into cream cheese mixture. Spoon

mixture into crumb crust. Bake at 325 degrees for 55

minutes; turn oven off. Leave cheesecake in oven 30

minutes; partially open door of oven and leave

cheesecake in oven an additional 30 minutes. Cool,

chill 8 hours. Remove from pan. Yield 10-12 servings.

............

Debbie Holland, November 14, 1988 First used for

Thanksgiving dinner. It is a time consuming recipe but

worth the trouble! Taken from Southern Living

magazine.

-----

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

Title: Amaretto & Ghirardelli Chocolate Chip Cheesecake

Categories: Chocolate, Cakes, Cheesecakes

Yield: 12 servings

--------------------

-----crust-------------

----------------------

1 c Ghirardelli semi-sweet

-chocolate chips

1 tb Butter, unsalted

1 1/4 c Vanilla wafer crumbs

1/4 c Nuts; finely chopped

3 tb Sugar, confectioners'

--------------------

---------------filling- -- €

--------------------

--------------

24 oz Cream cheese; softened

1 c Sugar

4 lg Egg; room temp

1/4 c Amaretto

2 tb Cornstarch

1 ts Vanilla extract

1 c Ghirardelli semi-sweet

-chocolate chips

--------------------

---------------topping- -- €

--------------------

--------------

2 c Sour cream; room temp

1/4 c Sugar

1 ts Amaretto

1/2 c Almonds, toasted sliced

Position a rack in the center of the oven and preheat to 375-F.

Lightly

butter the bottom and side of a 9 x 3" round springform pan. Trim a

9"

cardboard cake circle so that it fits snugly within the curved lip

of the

bottom of the springform pan. Cover the top of the cardboard lined

springform bottom with a piece of aluminum foil, leaving a 2"

overhang all

the way around the edge. Carefully attach the side of the springform

so as

not to tear the foil. Wrap the foil overhang halfway up the side of

the

springform pan. Lightly butter the foil covered bottom and side of

the

springform pan. In the top of a double boiler over hot, not

simmering,

water, melt the chocolate chips with the butter, stirring

frequently, until

smooth. Remove the top part of the double boiler from the bottom and

cool

the chocolate mixture until tepid. In a large bowl, stir together

the

crumbs, nuts and sugar until combined. Add the chocolate mixture and

using

a

fork, stir together the chocolate and crumbs, until combined. Press

the

mixture evenly into the bottom of the prepared pan, making sure that

the

crust extends 1" up the side of the pan. Set aside.

Make the filling:

In a large bowl, using a hand held electric mixer set at medium high

speed,

beat the cream cheese with the sugar for 2 to 3 minutes, or until

smooth.

One at a time, beat in the eggs, beating well after each addition.

Beat in

the liqueur, cornstarch and vanilla until smooth. Stir in the

chocolate

chips. Pour the cheesecake filling into the prepared pan and smooth

the

surface with a rubber spatula. Bake the cheesecake for 50 to 60

minutes, or

until a knife comes out clean when inserted near the center. Cool

for 5

minutes. Do not turn off the oven.

Make the topping:

In a large bowl, stir together the sour cream, sugar and liqueur

until

combined and spread it evenly over the surface of the cake. Bake for

5

minutes longer. Cool the cheesecake completely on a wire rack. Cover

with

plastic wrap and refrigerate overnight. Remove the side of the pan

and

sprinkle the top with the almonds.

-----

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

Title: Amaretto Cheesecake From Loren Martin

Categories: Cheesecakes, Cakes

Yield: 10 servings

1 1/2 c graham cracker crushed

1/2 Stick butter, melted

15 oz Ricotta cheese

8 oz Cream cheese

4 Eggs, lightly beaten

1/2 c Sugar

1/3 c Amaretto liquor

1 ts Vanilla

1/4 ts Salt

Great topped with strawberry jam. Combine crumbs of graham crackers and

butter; press over bottom and sides of greased 9 inch spring-form pan.

Chill. Preheat oven to 325. Beat together ricotta and cream cheese

until

smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until

firm

in middle. Cool 30 minutes in pan before removing. Cool completely

(preferrably in refrigerator overnight) before serving. Top with fresh

fruit, or jam.

-----

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

Title: Amaretto Cheesecake with Apricot Glaze

Categories: Cakes, Cheesecakes

Yield: 1 servings

--------------------

-----crust-------------

----------------------

1 c Graham wafer crumbs

1/2 c Almonds, chopped toasted

1 x -unblanched

2 tb Sugar

1/4 c Butter, melted

--------------------

---------------filling- -- €

--------------------

--------------

4 pk Cream cheese(250g), softened

1 c Sugar

3 tb Flour

4 Eggs

1 c Sour cream

1/4 c Amaretto di saronno liqueur

--------------------

----------------glaze-- -- €

--------------------

--------------

1/2 c Apricot jam

1 tb Amaretto di saronno liqueur

CRUST: Combine ingredients; press onto bottom of a 9-inch springform

pan.

Set aside.

FILLING: Combine cream cheese, sugar, and flour, mixing until well

blended. Add eggs, one at a time, mixing just until

combined.Blend in sour cream and liqueur; pour over crust. Bake

in 450F oven 10 minutes. Reduce oven temperature to 250F;

continue baking for 1 hour. Run knife around rim of pan ; cool

on

wire rack. Chill.

GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat

until

warm and smooth. Strain mixture and pour over cheesecake before

removing sides of pan. Garnish if desired. Makes 10-12

servings.

-----

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

Title: Amaretto Cheesecake with Raspberry Sauce

Categories: Cheesecakes, Cakes

Yield: 8 servings

-----base-----

1/4 c Butter

2 c Almonds; chopped

2 tb Granulated sugar

-----filling-----

12 oz Cream cheese; softened

1/2 c Granulated sugar

3 Eggs

1 c Sour cream

2 tb Amaretto

1/2 ts Vanilla

1/2 ts Almond extract

-----sauce-----

3 c Raspberries, frozen;

-unsweetened, thawed

2 tb Amaretto

Sugar

Recipe by: The Toronto Star, February 3, 1993

Base: In 9-inch microwavable quiche dish, shallow round baking dish or

deep

pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes.

Stir in

almonds and sugar until evenly coated with butter. Press into bottom and

sides

of dish. Microwave at high 2 to 3 minutes or until firm. If necessary,

rotate dish during cooking.

Filling: Beat cream cheese and sugar until light. Beat in eggs one at a

time.

Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and

almond

extract. Beat until smooth. Pour into baked crust.

Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or

until

cheesecake is almost set in centre. Rotate dish partway through cooking,

if

necessary.

Cool on countertop to room temperature, then cover and refrigerate

until

serving time.

Sauce: Reserve some whole raspberries for garnish. Puree remaining

raspberries. Push through sieve to remove seeds. Stir 2 tablespoons

Amaretto or

almond liqueur into puree. Add sugar to taste.

To serve, spoon some sauce on to dessert plates. Place slice of

cheesecake on

sauce. Garnish with reserved berries.

Makes 6 to 8 servings. If you prefer, use 1 cup graham cracker

crumbs with 1/2 cup finely chopped

almonds for the crust. Use a food processor and pulse to chop nuts to an

even

consistency, rather than a fine powder. Also, you could substitute

strawberries

for the raspberries. To omit liqueur, increase almond extract in the

filling to

1 teaspoon and use just a drop in the raspberry puree.

-----

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

Title: Amaretto Hazelnut Macaroon Cheesecake

Categories: Cheesecakes, Cakes

Yield: 1 servings

-----hazelnut crust-----

1 c Hazelnuts; roast 10 min at

-350

3 Egg whites

2 ts Vanilla

2 c Powdered sugar

1/2 c Sugar

1/8 ts Salt

-----filling-----

1/2 c Amaretto

3 ts Gelatin; unflavored

2 ts Vanilla

1 1/2 lb Cream cheese

3/4 c Sugar

2 tb Lemon juice

1 ts Lemon zest

2 c Cream

Recipe by: paris@gene.com (Ken Paris)

Preparation Time: 0:30

heat oven to 350. grease 10 inch springform pan. line with parchment (DO

NOT USE WAX PAPER AS IT STICKS HORRIBLY !). grease parchment. line a

cookie sheet with greased parchment

whisk together eggs and vanilla. remove as much skin from the hazelnuts

as is convenient. chop the nuts in a food processor with one cup of the

powdered sugar for 30 sec. add both powdered and regular sugar. pulse a

few times to combine. with processer running, pour in egg mixture.

process for 15 sec until smooth

reserve 1/2 - 1/3 cup batter. pour remaining into springform, smooth with

spatula. pour reserved batter onto cookie sheet, spread in a 7-8 inch

disk

bake crust 25-30 min., disk 20-25 min. cool on wire rack

chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO NOT

SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)

carefully remove crust (VERY CAREFULLY). replace bottom of springform

with foil wrapped cardboard circle. replace crust

amaretto cheesecake filling:

sprinkle gelatin over 1/4 cp amaretto, let stand 5 min. heat in sauce pan

with hot (not boiling) water stirring for 4 min.. leave in hot water to

stay warm

beat cream cheese in mixer for 1 min. add lemon juice and zest, mix. beat

cream to soft peaks. fold 1/3 cream into cream cheese. fold in remaining

whipped cream. fold in soaked macaroon disk bits

scrape into prepared pan, cover with plastic wrap. refridgerate at least

3 hrs. (preferably overnight)

-----

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

Title: Amaretto Peach Cheesecake

Categories: Cakes, Cheesecakes

Yield: 10 servings

3 tb Margarine

1 Large egg

24 oz Cream cheese, softened

3 tb Unbleached all-purpose flour

16 oz Canned peach halves *

1/3 c Sugar

3/4 c Unbleached all-purpose flour

3/4 c Sugar

3 Large eggs

1/4 c Almond flavored liqueur

* Peach halves should be drained, and then pureed. Combine

margarine and sugar until light and fluffy. Blend in egg. Add

flour; mix well. Spread dough onto bottom of 9-inch springform pan.

Bake at 450 degrees F., 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. Add peaches

and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10

minutes. Reduce oven temperature to 250 degrees F.; continue baking

65 minutes. Loosen cake from rim of pan; cool before removing rim of

pan. Chill. Garnish with additional peach slices and sliced almonds,

if desired.

-----

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

Title: Cafe Au Lait Blender Cheesecake

Categories: Italian, Cakes, Cheesecakes

Yield: 4 servings

6 Zwieback

1/2 ts Ground cinnamon

2 Unflavored gelatin

1/4 c Cold water

1/2 c Boiling water

3/4 c Brown sugar

1/2 ts Salt

3 c Cream style cottage cheese

4 ts Instant coffee powder

1 ts Vanilla

2 Low calorie whipped topping

-mix

Break zwieback into blender container, add cinnamon. Blend into crumbs.

Remove and set aside.

In 1 cup measure soften the gelatin in cold water. Add to blender

container along with the boiling water. Let stand until gelatin appears

to be dissolved, about 1-2 minutes. Add brown sugar and salt. Blend

until dissolved. Add cottage cheese, coffee powder and vanilla. Blend

until smooth.

In large mixer bowl prepare together the 2 envelopes of low calorie

whipped topping mix according to directions. Fold in cheese mixture.

Pour into 8 inch springform pan. Sprinkle zwieback crumbs over the top of

cheesecake. Chill for 2 1/2 to 3 hours. Remove sides of pan. Cut into

wedges. 12 servings. 177 calories per serving.

-----

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

Title: Cafe Au Lait Cheesecake

Categories: Cheesecakes, Cakes

Yield: 12 servings

1 3/4 c Finely crshed chocolate

-wafers -- about 30

1/3 c Margarine or butter; melted

2 oz Semisweet chocolate; chopped

2 tb Water

1 tb Instant espresso coffee

-powder or -- reg. coffee

Crystals

2 tb Coffee liqueur; or water

24 oz Cream cheese; softened

1 c Sugar

2 tb All-purpose flour

1 ts Vanilla

4 Eggs; slightly beaten

Recipe by: Better Homes and Gardens magazine, Feb.'95

Crust: in mixing bowl, combine crushed waters and melted margarine or

butter.

Press mixture evenly onto the bottom and 2 " up sides of an ungreased 8'

springform pan. Place the pan on a baking sheet. Chill until needed.

In a small saucepan combine the chocolate, water and instant espresso.

Cook

and stir over Low heat until chocolate starts to melts. Remove form heat.

Stir until smooth. Stir in liqueur or water and cool.

In a lg. mixer bowl, beat cream cheese, sugar, flour and vanill with

electric

mixer on Med. speed until smoth. Add eggs all at once, beating on Low

speed

just until mixed. DO NOT OVERBEAT.

Reservee 2 cups of the cream cheese mixture. Cover and chill. Stir cooled

chocolate-coffee mixture into the remaining cream cheese mixture, stirring

just until combined. Pour chocolate mixture into crust.

Bake in a 350 F. oven for 30 minutes or until sides are set (center will

be

soft). Remove reserved mixture form refrigerator 10 minutes before needed.

Gently pull out oven rack just far enough to reach the inside of the pan.

Carefully pour reserved mxture in a ring over the outside edge of the

chocolate mixture (where chocolate mixture is set. Gently spread evenly

over

entire surface. Bake cheesecake for 20-25 minutes more or until center

appears nearly set when gently shaken. Cool for 10 minutes on a wire rack.

Loosen sides of the cheesecake from the pan. Cool for 30 minutes. Remove

sides of pan. Cool completely.

Chill cheesecake for 4-24 hours before serving. Store any remaining

cheesecake, covered in the refrigerator for up to 3 days.

To Freeze: Place cooled cheesecake, uncovered in the freezer for 1 hour

until

firm. Remove bottom pan. Transfer cheesecake to a large freezer bag or

container. Seal, label and freeze up to 3 months. To serve, transfer

cheesecake to a platter and loosely cover. Thaw for 24 hours in the

refrigerator.

-----

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

Title: Cappuccino Cheesecake

Categories: Cakes, Cheesecakes

Yield: 10 servings

1 1/2 c Finely chopped nuts

3 tb Margarine, melted

1 c Sugar

4 Large eggs

1 tb Instant coffee granules

1/4 c Boiling water

2 tb Sugar

32 oz Cream cheese, softened

3 tb Unbleached all-purpose flour

1 c Sour cream

1/4 ts Cinnamon

Combine nuts, sugar, and margarine; press onto bottom of 9-inch

spring- form cake pan. Bake at 325 degrees F., 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. Dissolve coffee granules and

cinnamon in water. Cool; gradually add to cream cheese mixture,

mixing until well blended. Pour over crust. Bake at 450 degrees F.,

10 minutes. Reduce oven temperature to 250 degrees F.; continue

baking 1 hour. Loosen cake from rim of pan; cool before removing rim

of pan. Chill. Garnish with whipped cream and whole coffee beans if

desired.

GuidaMacropolis