Torte al formaggio
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CHEESECAKES 4

 

 

 

 

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.

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.

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.

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---------- 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.

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---------- 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.

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---------- 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)

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

Title: Chocolate Amaretto Cheesecake

Categories: Cakes, Cheesecakes

Yield: 12 servings

1 1/2 c Chocolate wafer crumbs

1/3 c Heavy cream

1 c Blanched almonds

1/2 c Amaretto

2 ts Vanilla

1/3 c Sugar

4 Eggs

6 tb Butter; softened

2 c Sour cream

24 oz Cream cheese; softened

1 tb Sugar

1 c Sugar

1 c Blanched almonds

* Blanched almonds should be lightly toasted and chopped.

Preheat oven to 375=F8F. Combine crumbs, almonds, sugar and butter. Pat

mixture on bottom and sides of a 10 inch springform pan. Cream together

the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in

eggs, 1 at a time, beating well after each addition. Beat mixture until

light. Pour into crust lined pan. Bake in middle of oven for 1-1/2 hours

or until top of cake cracks and knife inserted in middle comes out clean.

Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar.

Mix well and spread evenly over cake. Bake for 5 more minutes. Place on

rack and let cool completely. Cover lightly with wax paper and let chill

overnight. When ready to serve, remove sides from pan and garnish with

toasted almonds around outer edge and on top of cake.

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

Title: Chocolate-Amaretto Cheesecake (Lf)

Categories: Cheesecakes, Cakes

Yield: 12 servings

6 Chocolate wafers; finely

-crushed

1 1/2 c Cheese, cream; light process

-product

1 c Sugar

1 c Cheese, cottage 1%; low-fat

1/4 c +2 tb unsweetened cocoa

1/4 c Flour, all-purpose

1/4 c Amaretto

1 ts Vanilla

1/4 ts Salt

1 Eggs

2 tb Semisweet choc mini morsels

x Chocolate curls; *optional

Mmmmm---------------

----------per -- €

Serving------------

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

200 x *calories

6 3/4 x *gm protein

7 7/8 x *gm fat

26 1/8 x *gm carbo

36 x *mg chol

3/4 x *mg iron

293 x *mg sodium

59 x *mg calcium

Sprinkle chocolate wafer crumbs in bottom of a 7-inch+ springform

pan. Set aside. Position knife blade in food processor bowl; add

cream cheese and next 7 ingredients, processing until smooth. Add egg

and process just until blended. Fold in Chocolate morsels. Slowly

pour mixture over crumbs in pan. Bake at 300^F for 65 to 70 minutes

or until cheesecake is set. Let cool in pan on wire rack. Cover and

chill at least 8 hours. Remove sides of pan, and transfer cheesecake

to a serving platter. Garnish with chocolate curls*, if desired.

Yield: 12 servings

+You can substitute an 8-inch pan for this cheesecake recipe, if

desired. The larger cheesecake will require only 45 to 50 minutes

baking time.

*To make chocolate curls, melt 3 squares semisweet chocolate. Pour the

melted chocolate onto wax paper and spread to a 3-inch wide strip. Let

stand until cool but not firm. Pull a vegetable peeler across the

chocolate, and transfer curls to a plate. Store chocolate curls in

the freezer.

**Chocolate-Mint Cheesecake: Substitute 1/4 c creme de menthe for

amaretto. Yield: 12 Servings. 197 calories, 6.7gm protein, 7.1gm fat,

27.2gm carbo, 36mg chol, 0.8mg iron, 289mg sodium, 58mg calcium

From Light & Easy Cooking Collection Formatted for MM:dianeE

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

Title: Chocolate-Amaretto Cheesecake (Low-Fat)

Categories: Chocolate, Cakes, Cheesecakes

Yield: 12 servings

6 Chocolate wafers, finely

-crushed

1 1/2 c Light process cream cheese

1 c Sugar

1 c 1% low-fat cottage cheese

1/4 c Plus 2 tbl unsweetened cocoa

1/4 c All-purpose flour

1/4 c Amaretto

1 ts Vanilla extract

1/4 ts Salt

1 Egg

2 tb Semisweet choc. mini-morsels

Chocolate curls (optional)

Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan.

Set

aside. Position knife blade in food processor bowl; add cream cheese

and

next 7 ingredients, processing until smooth. Add egg and process just

until blended. Fold in chocolate morsels.

Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to

70

minutes or until cheesecake is set. Let cool in pan on wire rack.

Cover

and chill at least 8 hours. Remove sides of pan, and transfer

cheesecake

to a serving platter. Garnish with chocolate curls, if desired. Yield:

12 servings (about 200 calories per serving).

You can substitute an 8-inch pan for this cheesecake recipe, if desired.

The larger cheesecake will require only 45 to 50 minutes baking time.

Protein 6.8, fat 7.9, carbohydrate 26.1, cholesterol 36, iron 0.8,

sodium

293, calcium 59.

Chocolate-mint cheesecake; Substitute 1/4 cup creme de menthe for

amaretto. Yeild 12 servings (about 197 calories per serving.

Protein 6.7, fat 7.1, carbohydrate 27.2, cholesterol 36, iron 0.8,

sodium

289, calcium 58.

To make chocolate curls, melt 3 squares semisweet chocolate. Pour the

melted chocolate onto wax paper and spread to a 3-inch-wide strip. Let

stand until cool but not firm. Pull a vegetable peeler across the

chocolate, and transfer curls to a plate. Store chocolate curls in the

freezer.

Light & Easy Cooking Collection, 1990 Oxmoor House, Inc.

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

Title: Chocolate-Amaretto Cheesecake (Make Ahead)

Categories: Chocolate, Cheesecakes, Cakes

Yield: 1 servings

-you can substitute an

8 Inch pan for this cheesecake

-recipe, if desired.

-the larger cheesecake will

-require only 45 to 50

-minutes baking time.

6 chocolate wafers, finely crushed

1 1/2 cups light process cream cheese product 1 cup sugar

1 cup 1% low-fat cottage cheese

1/4 cup plus 2 tbsp unsweetened cocoa

1/4 cup all-purpose flour

1/4 cup amaretto

1 tsp vanilla extract

1/4 tsp salt

1 egg

2 tbsp semisweet chocolate mini-morsels chocolate curls

Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan.

Set aside. Position knife blade in food processor bowl; add cream

cheese and next 7 ingredients, processing until smooth. Add egg and

process just until blended. Fold in chocolate morsels.

Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70

minutes or until cheesecake is set. Let cool in pan on wire rack.

Cover and chill at least 8 hours. Remove sides of pan, and transfer

cheesecake to serving platter. Garnish with chocolate curls, if

desired. Yield: 12 servings (about 200 calories per serving).

CHOCOLATE MINT CHEESECAKE: Substitute 1/4 cup creme de menth

for amaretto. Yield: 12 servings (about 197 calories per

serving).

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

Title: Espresso Cheesecake

Categories: Cheesecakes, Cakes

Yield: 10 servings

Crust

1 1/2 c Hazelnuts; chop/husk/toasted

1/3 c Sugar

3 tb Unsalted butter; melted

1 tb Cocoa powder; unsweetened

1 c Fresh brewed espresso

24 oz Cream cheese; room t

-emperature

1 1/3 c Sugar

1 1/2 tb Cornstarch

1/4 ts Salt

3 lg Eggs; room temperature

3 lg Egg yolks; room temperature

1/3 c Half and half

1/4 c Fresh lemon juice

1 tb Coffee liqueur

1 1/2 ts Lemon peel; grated

1/2 ts Vanilla extract

Recipe by: Bon Appetit August 1989

Chocolate coffee bean candies -- optional

For Crust:

Preheat oven to 3250F. Wrap foil around bottom and up outsides of 9"

diameter springform pan. Mix all ingredients in a medium bowl until well

blended. Press crust into bottom and up sides of prepared pan. Bake 10

minutes. Cool on rack.

For filling:

Boil coffee in heavy small saucepan until reduced to 1/4 cup. Cool

completely. Using electric mixer, beat cream cheese, sugar, cornstarch and

salt in large bowl until smooth. Beat in eggs and yolks 1 at a time,

stopping occaisionally to scrape down sides of the bowl. Mix in espresso,

half and half, lemon juice, liqueur, lemon peel and vanilla. Pour filling

into crust. Let stand 15 minutes at room temperature.

Preheat oven to 3250F. Insert toothpick into any air bubbles that

appear on surface of cheesecake. Place cheesecake in large baking pan. Add

enough cold water to pan to come 3/4" up sides of cheesecake. Bake until

cake edges are set but center still moves slightly when pan is gently

shaken, approximately 1-1/2 hours.

Remove cheesecake from water bath. Discard foil. Transfer cake to

rack and cool. Cover and refrigerate until well chilled. (Can be prepared

2 days ahead.) Spoon whipped cream into pastry bag fitted with medium star

tip. Pipe rosettes of cream around top edge of cheesecake. Top each

rosette with coffee bean and serve.

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

Title: Espresso-Hazelnut Cheesecake

Categories: Cheesecakes, Cakes

Yield: 14 servings

8 1/2 oz Butter biscuit cookies

1/2 c Hazelnuts; toasted & husked

2 tb Sugar

1 ts Cinnamon; ground

5 tb Unsalted butter; melted

2 lb Cream cheese; room temp

1 1/4 c Sugar

4 lg Eggs

1 c Sour cream

1/2 c Whipping cream; chilled

2/3 c Whipping cream; chilled

3 tb Instant espresso powder

2 tb Water; warmed

2 ts Vanilla extract

3/4 c Hazelnuts, dry-roasted;

-coarsely chopped

Chocolate covered espresso

-beans

Recipe by: Bon Appetit Magazine

For crust: preheat oven to 350=B0F. Generously butter bottom and sides

of 9" diameter springform pan with 2 3/4" high sides. Wrap outside of pan

with double layer of foil. Finely grind cookies, hazelnuts, sugar and

cinnamon in processor. Add butter; process until moist clumps form.

Press crumb mixture onto bottom and up sides of pan. Chill while preparing

filling.

For filling: using electric mixer, beat cream cheese in large bowl until

smooth. Add sugar and beat until well blended. Add eggs 1 at a time,

beating just until blended and scraping down sides of bowl after each

addition. Beat in sour cream and 1/2 cup cream. Stir espresso powder

and 2 tblsp warm water in small bowl until powder dissolves. Add to

filling and beat until blended. Beat in vanilla. Stir in nuts.

Pour filling into prepared pan. Place pan in large baking pan. Pour

enough hot water into baking pan to come halfway up the sides of the

springform pan.

Bake cake until top is puffed and centre is almost set, about 1 1/4 hours.

Turn off oven; open door slightly . Let cake stand in oven with door

ajar 1 hour. Remove pan from water and transfer to rack. Cool. Wrap in

foil and chill overnight. (can be made 3 days in advance)

Run small knife around sides of pan to loosen cheesecake. Remove pan

sides.

Beat 2/3 cup cream until stiff peaks form, using a large star tipped bag,

pipe around top edge. Decorate with Espresso Beans.

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

Title: Olive Garden Apple Praline Cheesecake

Categories: Cheesecakes, Copycat, Dairy

Yield: 12 servings

-----waldine van geffen

-vghc42a-----

Crust

1 c Graham cracker crumbs

2 tb Sugar

2 tb Butter

Apple mix

1/4 c Butter

1/2 c Light brown sugar

2 lb Red delicious apples;

-peeled -- cored, dice 1/2"

1 ts Cinnamon

1/2 ts Nutmeg

1/2 ts Allspice

Praline topping

1 1/2 c Dark brown sugar

1/2 c Butter; softened

1 c Pecan pieces

Apple cheesecake

16 oz Cream cheese; softened

1/2 c Granulated sugar

3 lg Eggs

1 c Heavy whipping cream

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended.

Press into the bottom of a 9" springform pan. Set aside. APPLE MIX-In a

Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon,

nutmeg and allspice. Simmer over low heat until apples are soft, but

still hold their shape. Cool mixture to room temperature and reserve.

TOPPING-In a small bowl, mix all ingredients together with a fork until

well incorporated. Reserve. CHEESECAKE-In a large bowl with an electric

mixer cream together sugar and cream cheese on medium speed until light

and fluffy. Beat in the eggs one at a time until smooth. Add the cream

and continue beating until the mixture is thick and creamy. Gently stir

in the cooled apple mix by hand. Pour into the prepared spring form pan.

Spread praline topping over the top. Bake at 350~ for 1 hour and 20

minutes. Allow to cool to room temperature before removing the sides of

the pan. Refrigerate until ready to serve. Garnish with whipped cream.

Source: The Olive Garden.

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

Title: Olive Garden Chocolate Chip Cookie Dough Cheesecake

Categories: Cheesecakes, Copycat

Yield: 1 servings

-----waldine van geffen

-vghc42a-----

2 tb Margarine

2 1/2 c Chocolate cookie crumbs

2 lb Cream cheese; soft

1 c Sugar

4 Eggs

1 ts All-purpose flour

1 ts Vanilla

1 c Sour cream

1 lb Refrigerated chocolate chip

--- cookie dough

2 oz Chocolate chips

Toppings

1 pt Heavy whipping cream; whip

Chocolate chips

Chopped walnuts

Preheat oven to 325~. CRUST-Generously grease the bottom and sides of a

10" springform pan. Combine the margarine with the chocolate cookie

crumbs. Press onto the bottom and sides of the pan. FILLING-Using an

electric mixer on high speed, combine cream cheese, sugar, eggs and flour

and mix until smooth. Add vanilla and sour cream and mix just until

blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough

into golfball sized chunks and drop into batter. Sprinkle in chocolate

chips. Pour over remaining batter. Bake for 60 minutes. Turn off the

oven and open the door to the broil position. Allow cake to remain in

the oven 30 more minutes. Refrigerate until ready to serve. To serve,

remove the sides of the pan and top with fresh whipped cream. Sprinkle

with additional chocolate chips and chopped walnuts. Source: The Olive

Garden.

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

Title: Olive Garden Peaches 'n Cream Cheesecake

Categories: Cheesecakes, Copycat

Yield: 1 servings

-----waldine van geffen

-vghc42a-----

Sponge cake base

1 Egg

1/3 c Sugar

1/4 ts Vanilla

1/4 c All-purpose flour

1/4 ts Baking powder

1 pn Salt

2 tb Water

Filling

2 lb Cream cheese; softened

1 c Sugar

4 Eggs

1 ts All-purpose flour

1 ts Vanilla

1 c Sour cream

1/4 c Peach liqueur or peach;

-schnapps or reserved

Canned/fresh peaches

2 c Canned or firm peaches;

-ripe and fresh

Sliced; drained well

Topping

1 pt Whipping cream or equivalent

BASE-Preheat oven to 375~. Lightly grease base of 10" springform pan. Beat

whole egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes - to a

thick yellow foam. Mix in sugar on low speed until smooth. Add flour,

water, vanilla, baking powder and salt. Mix on low speed until fully

blended. Pour into springform pan, roll around until level. Bake 16 to 18

minutes on lowest oven rack. Cool to room temp. FILLING-Preheat oven to

325~. Mix cream cheese, sugar, eggs and flour with electric mixer on high

until smooth. Add vanilla, sour cream and peach flavoring and mix on

medium until a smooth thick consistency is obtained. Fold in peach slices

carefully - distribute evenly. Pour cheesecake filling onto cooled sponge

cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven

door to broil position and let cake remain 40 minutes. Cool to

refrigerated temperature. TOPPING-Top with fresh whipped cream or

equivalent and serve. STORE up to 2 days in the fridge. Source: The Olive

Garden.

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

Title: Olive Garden Raspberry Mousse Cheesecake

Categories: Cheesecakes, Copycat

Yield: 6 servings

-----waldine van geffen

-vghc42a-----

Raspberry mousse

1 1/2 ts Gelatin

1 1/2 tb Cold water

1/2 c Raspberry preserves

2 tb Sugar

1 c Heavy whipping cream

Filling

1 lb Cream cheese; softened

1/2 c Sugar

2 Eggs

1/2 ts Vanilla

1 9" chocolate crumb crust;

-prepared

FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla

with electric mixer on medium until thoroughly blended, about 3 to 4

minutes. Pour into prepared crust. Place on baking sheet and bake for 25

minutes. Cool to refrigerated temperature. MOUSSE-Sprinkle gelatin over

cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or

until gelatin is completely dissolved. (Or heat on stove with 1

additional tb of water.) Combine gelatin with preserves. Chill 10

minutes. CREAM-Whip cream until soft peaks form. Add 2 tb sugar and

continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped

cream for mousse and set aside. Refrigerate remainder of cream for

topping. Gently fold raspberry mixture into measured whipped cream. Spread

raspberry mousse on top of chilled cheesecake, mounding slightly in the

center. Chill 1 hour before serving. To serve, cut cheesecake into 6

servings and top each piece with a dloop of reserved whipped cream.

Source: The Olive Garden.

-----

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

Title: Tiramisu -Cheesecake

Categories: Cakes, Cheese/eggs, Italian, Cheesecakes

Yield: 12 servings

-dorothy cross (tmpj72b)

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

----------------crust-- -- ¥

2 tb Butter or margarine; melted

1/2 ts Instant espresso powder

1 c Vanilla-wafer crumbs

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

---------------filling- -- ¥

24 oz Cream cheese

-or neufchatel cheese room t

8 oz Mascarpone cheese

1 2/3 c Sugar

4 Lg eggs; room temp.

1 ts Vanilla extract

1 pn Salt

2 ts Instant espresso powder

1 tb Hot water

2 tb Brandy

1 oz Semisweet chocolate; grated

2 ts Unsweetened cocoa

Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan.

Stir in butter and espresso powder in small bowl until combined. Stir in

crumbs until crumbs are evenly moistened. Pat evenly over bottom of

prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly

cover outside bottom and sides or springform pan with heavy-duty foil.

Filling: Meanwhile, beat cream cheese and mascarpone in large mixer bowl

at medium-high speed until light and fluffy, 2 minutes. Gradually beat

in sugar, scraping down sides of bowl with rubber spatula, until

completely smooth, 3 minutes. Reduce speed to medium and beat in vanilla

and salt. Add eggs, one at a time, beating just until blended after each

addition. Pour 4 cups filling over crust in prepared pan and place in

large roasting pan. Dissolve espresso in hot water. Fold into remaining

filling with brandy and grated chocolate. Spoon mixture evenly over

filling in pan; smooth top with spatula. Place pan on oven rack. Pour

enough hot water into roasting pan to come 1" up side of springform pan.

Bake 1-1/4 hours or until center is just set. Remove cheesecake from

water bath. Cool completely on wire rack. Remove foil. Cover and

refrigerate overnight. Just before serving, run knife around edge of

pan; remove sides. Sprinkle lightly with cocoa. Makes 12 servings.

Reformatted by Joyce Alenskis XMXX58B

-----

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

Title: Torta Di Ricotta (Italian Style Cheesecake)

Categories: Cheesecakes, Italian

Yield: 10 servings

-----crust-----

1/2 c Butter

1 1/3 c Flour

1 Egg

-----batter-----

2 lb Ricotta cheese

1 1/2 c Sugar

1/4 c Flour; sifted

6 Eggs; separated

1 ts Vanilla extract

1/4 c Mixed candied fruit; chopped

Cut the butter into the flour until crumbly. Stir in egg and blend well.

Reserve about 1/2 cup of the mixture and pat the reamining crumbs

lightly into the bottom of a lightly greased 10” springform pan.

Beat the ricotta cheese until creamy. Beat in 1 cup of sugar, the

flour and the egg yolks one at a time, beating well after each

addition. Add the vanilla and candied fruit and blend thoroughly.

Beat the egg whites until stiff, adding the remaining sugar gradually.

Fold gently into the ricotta mixture. Pour the batter into the

prepared pan, sprinkle with reserved crumbs, and bake in a 325 F

oven for about 1 hour 30 minutes, or until firm. Let cool in the pan.

Serves 10 to 12.

-----

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

Title: Brandy Cheesecake

Categories: Cheesecakes

Yield: 8 servings

1 1/2 c Crushed plain vanilla

-cookies

1/4 c Ground almonds

4 tb Confectioners' sugar

1/3 c Melted butter

1 ts Cinnamon

2 1/2 tb Brandy

2 1/2 tbsp. gelatin 1/4 c. water 3 eggs, separated 3/4 c. milk 1 c. sugar

1 lb. cottage cheese 2 1/2 tbsp. lemon juice 2 1/2 tbsp. brandy 1 1/2 c.

cream Nutmeg Õ_ 1. Mix together the crushed cookies, ground almonds,

confectioners' sugar, melted butter, cinnamon and brandy. Press on the

bottom and sides of a 9 inch springform pan. Chill until ready to use.

2. Blend the gelatin with the water and allow to soak for 5 minutes.

3. Combine the egg yolks, milk and sugar in the top of a double boiler.

Mix well and put over simmering water. Cook, stirring constantly, until

mixture is thick.

4. Add the gelatin and stir until dissolved. Remove from heat.

5. Press the cheese through a strainer and beat with the lemon juice and

brandy. Mix into the cottage cheese mixture.

6. Beat the egg whites until stiff and whip the cream.

7. Fold both the egg whites and the cream into the cottage cheese

mixture.

8. Pour into the prepared crust and chill until set. Serves 8.

-----

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

Title: Chocolate-Cheesecake Brownies

Categories: Cookies, Brownies, Cheesecakes

Yield: 1 servings

4 oz Semisweet chocolate square

--- coarsely chopped

1/2 c Butter; softened

1 1/2 c Sugar

1 tb Sugar

1 ts Vanilla extract

4 lg Eggs

3/4 c Flour

1 1/2 tb Flour

1 pk Cream cheese(8oz); softened

Recipe by: Great American Home Baking

Preparation Time: 1:20

1. Preheat oven to 300 deg. Grease an 8 in. square baking pan.

2. In a small saucepan, heat chocolate and butter over low heat,

stirring constantly, until melted and smooth. Remove from heat.

3. Beat together 1 1/2 cups sugar, melted chocolate mixture, and 1/2

teaspoon vanilla at medium speed until blended. Beat in 3 eggs, 1 at

a time, beating well after each addition. At low speed, beat in 3/4

cup flour until blended and smooth.

4. In a separate bowl, beat together cream cheese, remaining flour,

remaining sugar, remaining egg, and remaining vanilla at medium speed

until blended and smooth.

5. Spread two-thirds of chocolate batter in prepared pan. Spread

cream cheese batter over chocolate batter. Drop remaining chocolate

batter in mounds on top. Run a knife through batter to create a

marble pattern.

6. Bake brownies until a toothpick inserted in the center comes out

almost clean, 50 min. Transfer pan to a wire rack to cool completely.

-----

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

Title: Citrus Cheesecake

Categories: Cheesecakes

Yield: 8 servings

1 1/2 c Crushed coconut cookies

2 1/2 tb Sugar

1/2 c Melted butter

1 1/4 tbsp. gelatin 1/4 c. water 3 eggs, separated 1/4 tsp. salt 1/2 c.

milk 1/2 c. sugar 1/2 c. brown sugar 4 tbsp. lemon juice 4 tbsp. orange

juice 4 tbsp. grapefruit juice 1 1/2 tbsp. grated lemon rind 1 lb. cream

cheese 1 1/2 tsp. vanilla 1 c. cream 1 1/2 tbsp. grated orange rind Õ_ 1.

Mix together the crushed cookies, sugar and melted butter. Press firmly

on the bottom and sides of a 9 inch springform pan. Chill until ready to

use.

2. Soak the gelatin in the water for 5 minutes.

3. Mix the egg yolks with the salt and milk in the top of a double

boiler.

Place over simmering water and cook, stirring constantly, until thick.

Remove from heat.

4. Add sugar, brown sugar and gelatin to the egg yolk mixture and stir

until the sugars and the gelatin are dissolved.

5. Add the juices and grated lemon rind. Cool until the mixture begins

to thicken.

6. Press the cream cheese through a strainer and beat with the vanilla

and cooled gelatin mixture until smooth.

7. Whip the cream and fold into the cream cheese mixture.

8. Beat the egg whites until they form soft peaks and fold into the

cheese mixture.

9. Pour into the prepared crust and sprinkle with grated orange rind.

Chill for several hours or overnight. Serves 8.

-----

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

Title: Coffee Cream Cheesecake

Categories: Cheesecakes

Yield: 8 servings

1 1/2 c Crushed coconut cookies

1/2 c Desiccated coconut

1/2 ts Nutmeg

1/2 c Melted butter

3 eggs, separated 1 c. milk 1/2 c. sugar 1 1/4 tbsp. gelatin 1/8 tsp. salt

1 1/4 tbsp. instant coffee powder 1 lb. cream cheese 1/3 c. sugar 2/3 c.

cream COFFEE CREAM: 2/3 c. cream 1 1/2 tsp. instant coffee powder 1

1/2 tsp. sugar 1. Mix together the crushed cookies, coconut, nutmeg

and melted butter. Firmly press on the bottom and sides of a 9 inch

springform pan. Chill until ready to use.

2. Lightly beat the egg yolks with the milk in a saucepan.

3. Mix in the sugar, gelatin and salt; heat until the sugar and gelatin

are dissolved. Remove from heat.

4. Stir in the instant coffee powder and cool.

5. Press the cream cheese through a strainer and beat with the gelatin

mixture until smooth.

6. Beat the egg whites until they form soft peaks. Slowly add the sugar

and continue to beat until stiff. Fold into the cheese mixture.

7. Whip the cream and gently fold into the mixture.

8. Pour into the prepared crust and chill until firm.

9. Mix together the cream, instant coffee powder and sugar. Chill for

at least 30 minutes, then beat until thick. Spread on the top of the

cheesecake and serve. Serves 8.

GuidaMacropolis