Torte al formaggio
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CHEESECAKES 5

 

 

 

Title: Cookies and Cream Cheesecake

Categories: Cheesecakes

Yield: 4 servings

2 c (24) crushed creme-filled ch

-ocolate cookie

6 tb Margarine; softened

1 Unflavored gelatin

1/4 c Cold water

1 (8 oz.) pkg. cream cheese;

-softened

1/2 c Sugar

3/4 c Milk

1 c Whipping cream; whipped

1 1/4 c (10) coarsely chopped creme-

-filled chocola

Combine cookie crumbs and margarine; press onto bottom and sides of 9

inch springform pan.

Soften gelatin in water; stir over low heat until dissolved. Combine

cream cheese and sugar, mixing at medium speed on electric mixer until

well blended.

Gradually add gelatin and milk, mixing until blended. Chill until mixture

is thickened but not set. Fold in whipped cream. Reserve 1 1/2 cups

cream cheese mixture; pour remaining cream cheese mixture over crust. Top

with cookies and reserved cream cheese mixture. Chill until firm. 8

servings.

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

Title: Cool Lemon Refrigerator Cheesecake

Categories: Cheesecakes

Yield: 8 servings

2 c Crushed plain vanilla

-cookies

1/2 c Melted butter

2 1/2 tb Sugar

1 1/2 ts Cinnamon

1 pkg. lemon gelatin 3/4 c. boiling water 2 tbsp. grated lemon rind 1/3 c.

lemon juice 1 can evaporated milk, chilled 1/2 lb. cream cheese 1 c. sugar

1 1/2 tsp. vanilla Õ_ 1. Mix crushed cookies, melted butter, sugar and

cinnamon. Press on bottom and sides of a 9 inch springform pan.

Refrigerate until ready for use.

2. Mix together the gelatin, boiling water, lemon rind and lemon juice.

Stir until the gelatin is dissolved. Cool slightly.

3. Beat the evaporated milk with a rotary or electric mixer until thick.

4. Beat cream cheese with sugar until soft and smooth. Add vanilla.

5. Add the beaten milk to the cheese mixture and fold in the gelatin

mixture.

6. Pour into the prepared crust and chill for several hours before

serving.

Serves 8.

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

Title: Divine Cafe Au Lait Cheesecake

Categories: Cheesecakes

Yield: 8 servings

1 1/2 c Crushed plain vanilla

-cookies

1/2 c Crushed chocolate cookies

1 ts Cinnamon

2/3 c Melted butter

1 1/4 tbsp. gelatin 1/4 c. water 1 lb. cottage cheese 1/2 c. brown sugar 1

1/4 tbsp. instant coffee powder 1 1/2 tsp. vanilla 2 eggs, separated 1/2

c. cream 1/4 c. sugar Whipped cream Nutmeg Õ_ 1. Mix together the

crushed cookies, cinnamon and melted butter. Firmly press 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. Place over hot water

and stir until dissolved.

3. Press the cottage cheese through a strainer, then beat in the brown

sugar, instant coffee, vanilla, egg yolks, cream and gelatin.

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

while continuing to beat until stiff. Fold into the cheese mixture.

5. Pour into the prepared crust and chill until set.

6. Serve with whipped cream spread on top and sprinkle with nutmeg.

Serves 8.

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

Title: Drambuie Cheesecake

Categories: Cheesecakes

Yield: 8 servings

1 1/2 c Crushed plain vanilla

-cookies

2 1/2 tb Sugar

1 ts Cinnamon

1/2 c Melted butter

1/2 lb. cottage cheese 1/2 lb. cream cheese 1 1/4 tbsp. gelatin 1/4 c.

water 1 tsp. grated lemon rind 4 tbsp. lemon juice 4 tbsp. Drambuie 2 egg

whites 1/2 c. sugar 1 1/2 c. cream Grated chocolate Õ_ 1. Mix together

the crushed cookies, sugar, cinnamon and melted butter. Firmly press on

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

use.

2. Press the cottage cheese and cream cheese through a strainer and beat

together.

3. Soak the gelatin in the water for 5 minutes. Place over hot water

and stir until dissolved.

4. Add the gelatin to the cheese mixture with the lemon rind, lemon

juice and Drambuie. Mix well.

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

and continue beating until stiff. Fold into the cheese mixture.

6. Whip the cream and fold into the mixture.

7. Pour into the prepared crust and chill overnight or until firm.

Serve decorated with grated chocolate. Serves 8.

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

Title: Easy Jello Cheesecake

Categories: Cheesecakes

Yield: 4 servings

1 1/2 c Crushed coconut cookies

1/2 c Desiccated coconut

1/2 c Melted butter

1 pkg. lemon Jello 1/2 c. boiling water 1/2 c. lemon juice 2 tsp. grated

lemon rind 1 tsp. vanilla 1 can sweetened condensed milk 1/2 c. cream

cheese Grated lemon rind to decorate Õ_ 1. Mix together the crushed

cookies, coconut and melted butter. Firmly press on the bottom and sides

of a 9 inch springform pan. Chill.

2. Mix the lemon Jello with the boiling water and stir until dissolved.

3. Add the lemon juice and lemon rind; mix well. Cool.

4. Beat the condensed milk with the vanilla until thick.

5. Soften the cream cheese and combine with the Jello mixture and the

beaten condensed milk. Blend thoroughly.

6. Pour into the prepared crust, sprinkle with grated lemon rind and

chill until firm. Serves 6-8.

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

Title: Fudge Cheesecake Bars

Categories: Cookies, Cheesecakes

Yield: 36 servings

-food's favorite

Cookies------------

-----------

4 Bars hershey's unsweetened

-baking chocolate, 1 oz ea

1 c Butter

2 1/2 c Sugar, divided

4 Eggs

1 ts Vanilla

2 c All-purpose flour

1 pk Cream cheese, softened, 8 oz

1 pk Hershey's hugs or hugs w/

-almonds, divided, 13 oz

Preheat the oven to 350 F. Place the baking chocolate and butter in a

large microwaveable bowl. Microwave on high for 2-2 1/2 mins, stirring

after each min, until chocolate and butter are completely melted.

Beat in 2 c sugar, 3 eggs, and the vanilla until blended. Stir in the

flour, then spread the batter into a greased 9" x 13" baking pan. On

a med-sized bowl, beat the cream cheese, the remaining 1/2 c sugar,

and the remaining egg. Remove the wrappers from 12 chocolate pieces;

coarsely chop, then stir into the cream cheese mixture. Drop by

dollops over the top of the chocolate batter. With a knife, swirl the

chocolate batter to the top to create a marbled effect. Bake for

35-40 mins or just until set. Cool completely in the pan on a wire

rack. Cut into bars. Remove the wrappers from the remaining chocolate

pieces and press them onto the tops of the bars. Cover and

refrigerate any leftover bars.

Note: The time required to melt the chocolate and butter will depend

on the wattage of your microwave. Check and stir mixture frequently,

just until melted.

Shared by Sherilyn Schamber

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

Title: Grapefruit Orange Cheesecake

Categories: Cheesecakes

Yield: 4 servings

2 c Crushed coconut cookies

2 ts Grated lemon rind

1/2 c Melted butter

2 grapefruit 3 oranges 3 eggs 2/3 c. sugar 1/8 tsp. salt 1/2 c. orange

juice 1 1/4 tbsp. gelatin 1/4 c. water 1 lb. cream cheese 1 1/4 tbsp.

lemon juice 2 tsp. grated orange rind 1 tsp. grated lemon rind 2/3 c.

cream 1. Mix together the crushed cookies, lemon rind and melted

butter. Firmly press on the bottom of a 9 inch springform pan.

2. Peel the grapefruit and the oranges and cut the segments into small

pieces.

3. Separate 2 eggs and combine the egg yolks, the remaining whole egg,

sugar, salt and 1 tablespoon of orange juice in the top of a double

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

the mixture thickens. Remove from heat.

4. Soak the gelatin in the water for 5 minutes. Stir into the warm

custard until dissolved.

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

orange juice, lemon juice and rinds until smooth. Beat into the custard.

6. Fold in the grapefruit and orange pieces.

7. Lightly whip the cream and beat the egg whites until they form soft

peaks. Fold the cream and egg whites into the cheese mixture.

8. Pour into the prepared springform pan and chill for several hours or

overnight.

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

Title: Jamocha Cheesecake

Categories: Cheesecakes

Yield: 4 servings

Nonstick cooking spray

15 Cookies

1 (15 oz.) part-skim ricotta

-cheese

1/4 c European-style unsweetened

-cocoa powder

1/4 c Sugar

1 Unflavored gelatin

1/2 c Double-strength coffee

3/4 c Skim milk

1 ts Vanilla extract

1 ts Rum extract

1 (8 oz.) nondairy whipped

-topping

1. Grease 8 inch springform pan with cooking spray. Crush all but 2

cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor,

blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin

and coffee; soak 1 minute. Heat over low heat until clear. Off heat,

stir in milk, extracts and cheese mixture. Place pan in bowl of ice and

water; stir until thickened. Fold in all but 1/2 cup topping; pour into

loaf pan.

Cover; chill at least 4 hours.

2. Remove pan side. Pat remaining cookie crumbs onto cake side.

Garnish with reserved topping and cookies. Makes 12 servings, 162

calories each.

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

Title: Layered Cheesecake Brownies

Categories: Squares, Cookies, Brownies, Cheesecakes

Yield: 12 servings

1/2 c Unsalted butter

1/2 c Sugar

2 Eggs

1 ts Pure vanilla extract

1/4 ts Salt

1/2 c Flour, all-purpose

2 tb Unsalted butter

1/2 c Sugar, granulated

1 tb Flour, all-purpose

2 Eggs

2 tb Sour cream

1 ts Vanilla

ÿÿÿÿÿÿÿ ea BROWNIE LAYER 8 oz semi-sweet

chocolate, m

ÿÿÿÿÿÿÿ ea CHEESECAKE LAYER 8 oz cream cheese

BROWNIE LAYER: Beat the butter in a bowl for 1 minute until smooth,

gradually beat in the sugar and then the eggs, one at a time. Add the

vanilla, salt and the melted chocolate. Quickly beat in the flour just

until blended. Scrape this mixture evenly into the prepared pan that

was

foil lined and sprayed with a non-stick spray. Freeze until you have

the

cheesecake mixture complete._

CHEESECAKE LAYER: Take the cream cheese and the butter and blend well.

Add the sugar and the flour and the eggs, beat until very fluffy, then

add

the sour cream and vanilla. Pour this over the top of the brownie

mixture. Place into the oven for 45 minutes._

_

When cooled top with a fresh berry sauce or a rich chocolate Ganache.

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

Title: Lemon Cheesecake Bars

Categories: Desserts, Cheesecakes

Yield: 24 servings

----crust-----

1 1/2 c Unbleached flour

2/3 c Powdered sugar; sifted

1/4 ts Salt

3/4 c Margarine; cold

----filling-----

1 pk Fat-free cream cheese; (8

-oz) softened

2/3 c Granulated sugar

3 Egg whites; whipped

1/3 c Lemon juice; at room

-temperature

1/2 ts Vanilla

----glaze----

2 1/2 c Powdered sugar; sifted

1/2 ts Vanilla

1 tb Skim milk; at room temperatu

-re

4 tb Lemon juice; at room

-temperature

Recipe by: The Joy Of Cookies

Preparation Time: 0:15

Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and flour.

In a mixing bowl, combine flour, 2/3 cup powdered sugar, and salt. Use a

pastry blender to cut in margarine until mixture resembles coarse crumbs.

Press firmly over bottom of prepared pan. Bake 15 minutes. Cool 10

minutes before topping with cheese mixture. To prepare filling, combine

cream cheese, 2/3 granulated sugar, egg whites, milk, lemon juice and

vanilla in another mixing bowl. Pour over baked crust. Bake for 22 to 28

minutes or until firm. Meanwhile, to prepare glaze, combine 2 1/2 cups

powdered sugar, vanilla, and milk. Add enough lemon juice to make a thick

smooth glaze. Pour glaze over cheesecake base; smooth surface. Cover and

refrigerate overnight before cutting.

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

Title: Meringue Topped Cheesecake

Categories: Cheesecakes

Yield: 8 servings

1 1/2 c Crushed plain vanilla

-cookies

2 1/2 tb Sugar

1 1/2 ts Cinnamon

1/2 c Melted butter

1/2 lb. cream cheese 1 can sweetened condensed milk 3 egg yolks 1 1/4

tbsp. grated lemon rind 4 tbsp. lemon juice Õ_ Õ_MERINGUE TOPPING:

3 egg whites 2/3 c. sugar Õ_ 1. Mix together the crushed cookies, sugar,

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

inch springform pan. Chill until ready to use.

2. Soften the cream cheese and beat in the condensed milk, lightly

beaten egg yolks, lemon rind and lemon juice.

3. Pour into the prepared crust.

4. Beat the egg whites until they form soft peaks. Slowly add half the

sugar and beat until stiff. Fold in the remaining sugar and spread over

the cheese filling.

5. Bake in a 400 degree oven for about 10 minutes or until the meringue

is golden brown. Cool. Serves 8.

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

Title: Quick Lemon Cheesecake

Categories: Cheesecakes

Yield: 4 servings

1 1/2 c Crushed plain vanilla

-cookies

1 ts Grated lemon rind

1 ts Cinnamon

1/2 c Melted butter

1 lb. cream cheese 1 c. sweetened condensed milk 1/2 c. lemon juice 2 tsp.

grated lemon rind 1 c. cream Whipped cream Grated lemon rind Glace

cherries Õ_ 1. Mix crushed cookies, lemon rind, cinnamon and melted

butter. Press on the bottom and sides of a 9 inch springform pan. Chill

until ready to use.

2. Soften the cream cheese, then beat together with the condensed milk,

lemon juice and lemon rind.

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

4. Pour into the prepared crust and chill for several hours or

overnight.

5. Serve decorated with whipped cream, lemon rind and glace cherries.

Serves 8.

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

Title: Strawberry Cheesecake with Pecan - Gingersnap Crust

Categories: Cheesecakes

Yield: 4 servings

1 c Gingersnap crumbs; about 20

-cookies

1/2 c Ground pecans (see note)

1/4 c Granulated sugar

6 tb Butter or margarine; melted

1/3 c. freshly squeezed orange juice 2 tbsp. freshly squeezed lemon juice

2 env. unflavored gelatin 2 pt. fresh, ripe strawberries, hulled 2 (8 oz.)

pkg. cream cheese, softened 1/2 c. granulated sugar 1 (8 oz.) container

strawberry flavored low-fat yogurt 2 tsp. vanilla extract 1 c. heavy cream

2 tbsp. strawberry preserves Õ_ Note: To grind pecans, place in food

processor or blender; using on/off motion, process until finely ground,

watching carefully to prevent nuts from becoming a paste.

Prepare Crust: Heat oven to 350 degrees. In 9 inch springform pan using

fork, combine gingersnap crumbs, pecans and 1/4 cup sugar; stir in melted

butter until thoroughly mixed. press mixture firmly and evenly over

bottom of pan; bake 10 minutes. Cool crust in pan on wire rack.

Prepare Filling: In small saucepan combine orange and lemon juices.

Sprinkle gelatin over juices; let stand 5 minutes to soften. Meanwhile,

slice enough strawberries to make 1 1/2 cups; set aside.

Set saucepan containing gelatin over medium-low heat; stir about 3

minutes until gelatin is completely dissolved. Remove from heat; keep

warm. In large bowl with electric mixer at medium speed, beat cream

cheese and 1/2 cup sugar about 5 minutes until light and fluffy. Add

yogurt and vanilla; beat until smooth and well blended. With motor

running, slowly pour in gelatin mixture; beat well to blend.

In small bowl, with mixer at high speed and using clean beaters, beat

cream until soft peaks form; using rubber spatula, fold gently but

thoroughly into cream cheese mixture. Fold in reserved sliced

strawberries. Pour mixture into prepared pan; refrigerate at least 4

hours until firm.

To serve: Run thin metal spatula or knife around the cheesecake to

loosen from sides of pan; remove sides of pan. Slice remaining

strawberries; arrange in circular pattern over top of cake. In small

saucepan over very low heat, stir preserves until warm. Remove from heat;

brush over strawberries. Makes 16 servings.

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

Title: Yogurt Cheesecake

Categories: Cheesecakes

Yield: 8 servings

1 1/2 c Crushed coconut cookies

1 1/2 ts Cinnamon

2 tb Sugar

1/2 c Melted butter

2 tbsp. gelatin 1/2 c. water 1 lb. cottage cheese 1 c. yogurt 3 eggs,

separated 2/3 c. sugar 1/8 tsp. salt 3 tsp. grated lemon rind 2 tbsp.

lemon juice 1/2 c. sugar 1 c. cream Õ_ 1. Mix together the crushed

cookies, cinnamon, sugar and melted butter. Firmly press on the bottom

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

2. Mix together the gelatin and water and allow to soak for 5 minutes.

3. Beat together the cottage cheese and yogurt. Set aside.

4. In the top of a double boiler, beat the egg yolks with the sugar,

salt and lemon rind. Put over simmering water and cook, stirring

constantly for 5 minutes.

5. Add the gelatin and stir until dissolved. Remove from heat and cool

slightly.

6. Stir in the cheese-yogurt mixture with the lemon juice.

7. Beat the egg whites until they form soft peaks, add the 1/2 cup sugar

and continue beating until stiff. Fold into the cheese-yogurt.

8. Whip the cream and fold into the mixture.

9. Pour into the prepared crust and chill overnight or for 8 hours.

Serves 8.

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

Title: Black Forest Mini Cheesecakes

Categories: Desserts, Cheesecakes

Yield: 24 Servings

24 Vanilla wafer cookies

16 oz Cream cheese; softened

1 1/4 c Sugar

1/3 c Hershey's Cocoa

2 tb All-purpose flour

3 Eggs

8 oz Dairy sour cream

1/2 ts Almond extract

Canned cherry pie filling

-- chilled

-----------------------------SOUR CREAM TOPPING-----------------------------

8 oz Dairy sour cream

2 tb Sugar

1 ts Vanilla extract

Heat oven to 325OF. Line muffin cups (2-1/2 inches in diameter), with

foil bake cups. Place one vanilla wafer (flat-side down) in bottom of

each cup. In large bowl, beat cream cheese until smooth. Add sugar,

cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and

almond extract. Fill each muffin cup almost full with batter. Bake 20 to

25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread

heaping teaspoonful SOUR CREAM TOPPING on each cup. Cool completely in

pan on wire rack; refrigerate. Just before serving, garnish with cherry

pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen

cheesecakes.

SOUR CREAM TOPPING: In small bowl, stir together 1 container (8 oz.)

dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract;

stir until sugar is dissolved.

[Hershey's is a registered trademark of Hershey Foods Corporation.]

[Recipe may be reprinted courtesy of the Hershey Kitchens.]

Meal-Master recipe format courtesy of Karen Mintzias

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

Title: German Chocolate Cheesecake Squares

Categories: Cookies, Cheesecakes

Yield: 36 Servings

1 pk Active dry yeast; 1/4 oz.

1/2 c Warm water

1/4 c Sugar

1/2 ts Salt

1 Egg

1/2 c Butter or margarine;

-softened

2 Flour FILLING-

19 oz Cream cheese; softened

1/3 c Baking cocoa

1 c Sugar

3 Eggs

2 ts Vanilla TOPPING-

1/2 c Sugar

1 Egg

1/2 c Evaporated milk

1/4 c Butter or margarine

1 ts Vanilla

2/3 c Flaked coconut

1/2 c Chopped pecans

In a large mixing bowl, dissolve yeast in water. Add sugar, salt, egg,

butter and 1 cup of the flour. Beat until smooth. Add enough remaining

flour to form a soft dough. Turn onto a floured board. Knead until smooth

and elastic, about 3-5 minutes. Place in a greased bowl, turning once to

grease top. Cover and let rest for 20 minutes. Punch dough down. Press into

the bottom and up the sides of a greased 15x10x1" baking pan. In a large

mixing bowl, beat cream cheese until smooth. Gradually add cocoa and sugar.

Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into

crust. Bake at 350 F. for 20-25 minutes or until crust is golden brown.

Cool. In a saucepan, combine first four topping ingredients. Cook over Low

heat until thick, about 8-10 minutes, stirring constantly. Remove from the

heat, stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at

least 1 hour. Store in refrigerator.

MC formatting by bobbi744@sojourn.com

~ - - - - - - - - - - - - - - - - -

NOTES : Submitted by: Jerry Minerich of Westminster, Co. His favorite

dessert recipe.

From novmom@juno.com (Angela [lynn] Gilliland)

From: novmom@juno.com (Angela [lynn] Gilliland)

Received: (from novmom@juno.com) by m10.boston.juno.com (queuemail)

id PiL07615; Wed, 23 Apr 1997 15:00:19 EDT

Return-path: novmom@juno.com

To: novmom@juno.com

Date: Wed, 23 Apr 1997 15:00:19 EDT

Subject: Gooey Brownies

Message-ID: <19970423.132958.5111.1.novmom@juno.com>

X-Status: Read

X-Mailer: Juno 1.15

X-Juno-Line-Breaks: 0-40

~-------- Begin forwarded message ----------

From: ShellyH <shelly@westol.com>

To: bakery-shoppe@chezrob.rpmdp.com

Gooey Brownies

Recipe By : Southern Living: posted by Shelly Hinzman

Serving Size : 1 Preparation Time :0:00

Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method

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

Title: Tempting Trifle Cheesecake

Categories: Cakes, Cheesecakes

Yield: 10 Servings

1 1/2 c Soft Coconut Macaroons*

24 oz Cream Cheese, Softened

3/4 c Sugar

4 ea Large Eggs

1/2 c Whipping cream

1/2 c Sour Cream

2 tb Sweet Sherry

1 ts Vanilla

10 oz Red Raspberry Preserves

1/2 c Whipping Cream, Whipped

1 x Toasted Slivered Almonds

* Soft coconut macroon cookies crumbs.

~------------------------------------------------------

~------------------ Press crumbs onto bottom of

greased 9-inch springform pan. Bake at 325 degrees

F., 15 minutes. Combine cream cheese and sugar, mixing

at medium speed on electric mixture until well

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

each addition. Blend in sour cream, whipping cream,

sherry and vanilla; pour over crust. Bake at 325

degrees F., 1 hour and 10 minutes. Loosen cake from

rim of pan; cool befroe removing rim of pan. Chill.

Heat preserves in saucepan over low heat until melted.

Strain to remove seeds. Spoon over cheesecake,

spreading to edges. Dollop with whipped cream; top

with almonds.

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

Title: Honey Vanilla Cheesecake

Categories: Pies, Cheese/eggs, Low-cal, Cheesecakes

Yield: 16 Servings

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

4 oz Reduced-fat cream cheese

16 oz Low-fat cottage cheese

1 c Fat-free ricotta cheese

2 tb Cornstarch

1 c Honey

1 tb Vanilla extract

1 c Fat-free egg substitute

Pureed raspberries, or

- strawberries, if desired

Sugar (as topping, if

- desired)

1 Gingersnap crust (below)

------------------------------GINGERSNAP CRUST------------------------------

32 Old Fashioned crisp

- gingersnap cookies,

- crushed

2 tb Sugar

1 Egg white

CHEESECAKE

In a food processor or blender, blend until smooth

cream cheese, cottage cheese, ricotta cheese, and

cornstarch. Add honey and vanilla extract and blend

again. Add egg substitute and blend until mixture is

smooth. Pour into prepared crust (see below). Bake

20 minutes at 300 degrees then reduce oven temperature

to 250 degrees and bake 60 minutes longer or until

sides are set and center is fluid but not sloshing.

Turn off oven and allow cake to cool 1 hour in oven.

Remove and cool to room temperature. Chill, covered,

overnight before slicing. Serve topped with pureed

strawberries or raspberries, adding bit a sugar, if

desired. Makes 16 servings.

GINGERSNAP CRUST

Combine thoroughly in food processor or blender

gingersnap cookies and sugar. Add egg white, blending

until mixture is moisened. Press mixture on bottom

and up sides of 8- or 9-inch springform pan. Bake at

350 degrees for 10 to 12 minutes. Remove crust from

oven. Reduce heat to 300 degrees. Fill an oven-proof

dish with about 1 inch of warm water and place it at

the back of the oven to provide steam for the

cheesecake while it bakes.

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

Title: Chocolate Rasberry Cheesecake

Categories: Cakes, Cheesecakes

Yield: 10 Servings

1 1/2 c Creme-filled Cookie Crumbs *

2 tb Margarine, Melted

32 oz Cream Cheese, Softened

1 1/4 c Sugar

3 Large Eggs

1 c Sour Cream

1 ts Vanilla

6 oz Semi-sweet Chocolate Chips**

1/3 c Strained Raspberry Preserves

6 oz Semi-sweet Chocolate Chips

1/4 c Whipping Cream

* Cookie crumbs should come from 18 Cream Filled

Cookies that have been finely crushed. ** This 6 ozs

of Chocolate chips should be melted and cooled

slightly .

Combine crumbs and margarine; press onto bottom of

9-inch springform pan. Combine 24 ozs of cream cheese

and sugar, mixing at medium speed on electric mixer

until well blended. Add eggs, one at a time, beating

well after each addition. Blend in sour cream and

vanilla; pour over crust. Combine remaining 8 ozs

cream cheese and melted chocolate, mixing at medium

speed on eletric mixer until well blended. Add Red

Raspberry preserves; mix well. Drop rounded measuring

tablespoonsfuls of chocolate cream cheese batter over

plain cream cheese batter, do not swirl. Bake at 325

degrees F., 1 hour and 25 minutes. Loosen cake from

rim of pan; cool before removing rim of pan. Melt

chocolate pieces and whipping cream over low heat

stirring until smooth. Spread over cheescake. Chill.

Garnish with additonal whipping cream, whipped,

raspberries and fresh mint leaves, if desired.

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

Title: Raspberry Cheesecake

Categories: Fruits, Cheesecakes, Christmas

Yield: 16 Servings

-------------------------------ZWIEBACK CRUST-------------------------------

1 1/2 c Crushed Zwieback

3 tb Sugar

4 tb Butter, melted

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

32 oz Cream cheese, softened

1 3/4 c Sugar

1 tb All-purpose flour

3 tb Raspberry liqueur

2 ts Finely shredded orange peel

1 ts Vanilla

4 lg Eggs

1 1/2 c Raspberries

------------------------------RASPBERRY SAUCE------------------------------

12 oz Raspberries (Thawed)

1/2 c Sugar

1 tb Lemon juice

1 tb Raspberry liqueur

Prepare Zwieback Crust. Press onto bottom and 2

inches up sides of a 10-inch springform pan. Bake in

a 325 F oven for 5 minutes.

For filling, in a large mixer bowl beat cream cheese,

sugar, flour, raspberry liqueur, orange peel, and

vanilla with electric mixer on low speed just till

combined. Add eggs all at once. Beat just till

combined. Gently fold in raspberries by hand.

Pour cream cheese mixture into crust-lined pan; set

pan in a 15x10x1 inch backing ban. Bake in a 325 F

oven for 1 1/4 to 1 1/2 hours or till center appears

set. Remove from oven. Cool on wire rack. Chill

overnight or till serving time. Garnish with

raspberries and min, if desired. Pass Raspberry Sauce.

ZWIEBACK CRUST: In a mixing bowl combine sugar,

zwieback and melted butter.

RASPBERRY SAUCE: In a blender or food processor

container combine one ingredients. Cover and blend

till smooth. Sieve to remove seeds. Makes 1 cup.

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

Title: Fourth of July Cheesecake

Categories: Cheesecakes

Yield: 16 Servings

3 c Vanilla wafer crumbs

4 tb Margarine, melted

3 tb NutraSweet Spoonful

1 Envelope (1/4ounce)

Unflavored gelatin

1 c Skim milk

2 pk (8 ounces each) reduced fat

Cream cheese, softened

1 pk (3 ounces) reduced fat cream

Cheese, softened

2 tb Lemon juice

1 tb Grated lemon rind

2 ts Vanilla

1/3 To 1/2 cup NutraSweet

Spoonful

1 pt Blueberries

2 pt Raspberries

MIX CRUMBS, margarine and 3 tablespoons NutraSweet

Spoonful in medium bowl; pat evenly on bottom of jelly

roll pan, 15 x 10 inches.

SPRINKLE GELATIN over milk in small saucepan; let

stand 2 to 3 minutes. Heat over medium low heat,

stirring constantly, until gelatin is dissolved. Cool

to room temperature.

BEAT CREAM CHEESE until fluffy in large bowl;

gradually beat in milk mixture. Beat in lemon juice

and rind, vanilla and 1/3 to 1/2, cup NutraSweet

Spoonful. Pour mixture over crust; refriger- ate until

set, 3 to 4 hours. BEFORE SERVING, decorate to look

like a flag, using the blueberries for the stars, the

raspberries for the stripes.

Makes 16 servings.

A patriotic salute to classic cheesecake, this

party-sized dessert is decked out with blueberry and

raspberry stars and stripes.

From "The NutraSweet Spoonful Recipe Collection",

1992.

Reposted by Ken Strei

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

Title: White Chocolate Cheesecake with Raspberry Sau

Categories: Cheesecakes, Cakes, Chocolate

Yield: 10 Servings

------------------------------------CAKE------------------------------------

6 oz White chocolate chips

1 lb Cream cheese

3/4 c Sugar

3 Eggs

1 1/2 ts Vanilla extract

3/4 c Sour cream

2 tb Unsweetened cocoa

------------------------------RASPBERRY SAUCE------------------------------

2 1/2 c Raspberries

Sugar to taste

Place chocolate in a double boiler and heat over hot

water until it melts. Stir to blend and let cool to

room temperature.

With an electric mixer, blend cheese and sugar until

smooth. Mix in eggs, vanilla, and sour cream. Stir in

melted chocolate. NOTE: it is important to have the

cheesecake ingredients and the melted chocolate close

to the same temperature when they are combined so that

they blend together smoothly. Pour into a greased

9-inch springform pan. Bake in the middle of a

preheated 325F oven for 25 minutes or until just

barely set. Turn off the oven, leave the door ajar,

and let cool in oven for 1 hour longer. Chill. Just

before serving, dust cocoa through a sieve making a

ring around the cheesecake.

Prepare raspberry sauce: Reserve 1/2 cup raspberries

for garnish. In a blender, puree the remaining berries

and push through a sieve. Stir in sugar to taste. To

serve, spoon raspberry sauce on to desert plates.

Remove pan sides of cheesecake and cut into wedges.

Place on raspberry sauce and garnish with berries.

Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas

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

Title: Red, White and Blue Cheesecake

Categories: Cakes, Cheesecakes, Fruits

Yield: 1 Cake

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

28 Chocolate wafers, ground

Fine, about 1 1/2 cups crumb

1/2 c Unsalted butter, melted

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

4 8-oz packages cream cheese

1 1/2 c Sugar

2 tb Flour

5 lg Eggs

1/2 c Sour cream

1 ts Freshly grated orange zest

1 ts Freshly grated lemon zest

1/2 ts Salt

1 1/2 ts Vanilla

----------------------------------GARNISH----------------------------------

1 1/2 c Raspberries, approx

1 1/2 c Blueberries, approx

For the crust: In a bowl stir together the cookie

crumbs and the butter until the mixture is combined

well, and pat the mixture onto the bottom and 1/2 inch

up the side of a 9 1/2 inch springform pan. Chill the

crust for 30 minutes.

For the Filling: Preheat the oven to 325F. In a bowl

with an electric mixer beat cream cheese until it is

light and fluffy. Add the sugar gradually, beating,

and beat until the mixture is combined well. Beat in

the flour, add the eggs, 1 at a time and beating after

each addition, and beat in the sour cream, the zests,

salt and vanilla, beating the filling until it is

combined well.

Pour the filling into the crust and bake the

cheesecake in a foil lined shallow baking pan in the

middle of the oven for 1 hour and 10 minutes. The cake

will not be completely set; it will set as it cools.

Turn the oven off and let the cake stand in the oven

with the oven door propped open about 6 inches until

it is cooled completely. Chill the cheesecake,

covered, overnight.

Remove the sides of the pan. Arrange the raspberries

in a star shape on the top of the cake, and arrange

the blueberries around them to cover the rest of the

cake.

Gourmet Magazine July 1993

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

Title: White Chocolate Raspberry Cheesecake Santacaf

Categories: Cakes, Cheesecakes, Fruits

Yield: 1 Cake

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

2 c Graham cracker crumbs

1 c Ground almonds

1/4 c Clarified butter in liquid

Form

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

8 oz Fine-quality white chocolate

4 8oz packages cream cheese

1/2 c +2 tablespoons sugar

4 lg Eggs

2 lg Egg yolks

2 tb Flour

1 ts Vanilla

2 pt Raspberries

Crust: Blend together the graham crumbs and the

almonds, add the butter and combine mixture well.

Press the mixture onto the bottom and two thirds up

the sides of a 10-inch springform pan.

Filling: In a double boiler melt the chocolate,

stirring until it is smooth, and remove the bowl from

the heat. In a large bowl with an electric mixer beat

the cream cheese until it is light and fluffy; add the

sugar and beat in the whole eggs and egg yolks, 1 at a

time and beating well after each addition. Beat in

the flour and the vanilla, and add the melted

chocolate in a slow stream, beating until the filling

is well combined.

Scatter the raspberries over the bottom of the crust,

pour filling over them, and bake the cheesecake in the

middle of a preheated 250F oven for 1 hour, or until

top is firm to the touch. Let the cheesecake cool in

the pan on a rack; chill, covered loosely, overnight.

Remove side of pan to serve.

Gourmet Magazine December 1992

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

Title: Deco's Raspberry Cheesecake

Categories: Cheesecakes, Fruits

Yield: 1 Servings

1 c Graham cracker crumbs

1/4 c Melted butter or margarine

1 Env unflavored gelatin

1/2 c Sugar

1 c Whipping cream, whipped

3 tb Sugar

10 oz Pkg frozen raspberries

8 oz Pkg cream cheese, softened

1 tb Grand Marnier

For crust, in a small bowl, combine crumbs, 3 tbs

sugar and melted butter. Press onto the bottom of a

9-inch springform pan. Bake in a 350-F oven for 10

minutes. Cool. For the filling, drain raspberries,

reserving juice. Set raspberries aside. In a small

saucepan, combine reserved juice, 1/4 cup cold water

and gelatin. Let stand for 5 minutes. Cook and stir

over low heat till gelatin dissolves. Remove from

heat. Cool for 10 minutes. In large mixer bowl, beat

cream cheese and 1/2 cup sugar with electric mixer on

medium speed till blended. Add reserved raspberries,

Grand Marnier and raspberry-gelatin mixture. Beat on

low speed till well blended. Chill till partially set

(mixture will be the consistency of unbeaten egg

whites). By hand, gently fold whipped cream into

partially set raspberry mixture. Spoon into springform

pan. Chill for 6 to 24 hours. Run knife around edge of

pan to loosen. Remove side of pan. Top with fresh

raspberries and additional whipped cream, if desired.

From: Earl Shelsby Date: 25 Mar 94

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

Title: Brigitte Sealing's Melba Cheesecake Pie

Categories: Pies, Cheesecakes

Yield: 6 Servings

1/4 c Butter

1 1/4 c Graham cracker crumbs

2 tb Sugar

1 cn 16 oz Sliced Peaches,drained

1 pk Cream cheese 8 oz

1/3 c Sugar

1/2 c Sour Cream

1 Egg

1/2 ts Almond Extract

1/3 c Raspberry Jam

Microwave butter in pieplate,covered,for 1/2-1 minute

on HIGH or until melted. Mix in crumbs and 2

tablespoons sugar;press onto bottom and sides of pie

plate. Microwave on High for 1 1/2 to 2 minutes or

until hot. Arrange peaches in crust. Microwave cheese

in glass bowl 1 minute on MEDIUM,or until soft.Blend

in remaining ingredients,except jam;pour over peaches.

Microwave at High 3 1/2 -4 1/2 minutes or until edges

are set,rotating once. Cool. Spoon jam on pie. or

until soft.

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

Title: Bless-Your-Heart Cheesecake

Categories: Desserts, Low-fat, Cheesecakes

Yield: 8 Servings

1 Envelope unflavored gelatin

1/2 c Non-fat milk

1 cn Low-fat cottage cheese *

1/2 c Sugar

1 ts Grated orange peel

1/4 ts Salt

3/4 c Graham cracker crumbs

2 tb Butter, melted

1 c Fresh strawberry halves

1 c Raspberries

1/4 c Red raspberry preserves **

1 tb Water

* 16-ounce container, 1-percent fat type ** seedless

NOTE: 2 cups strawberry halves can be substituted for

the 1 cup of

strawberry halves and the 1 cup of raspberries.

=======================================================

============== === In a small saucepan, sprinkle

gelatin over milk; set aside to soften, about 5

minutes. Place saucepan over very low heat; cook,

stirring constantly until gelatin is completely

dissolved, 3 to 5 minutes; remove from heat; cool

slightly. In food processor fitted with metal blade or

in blender, process cottage cheese, sugar, orange peel

and salt until smooth. With processor running, slowly

add gelatin mixture. Spoon mixture into a 9-inch (6

1/2-cup) heart-shaped baking pan or an 8 x 1 1/2-inch

round baking pan. In a small bowl, combine graham

cracker crumbs and butter; sprinkle over cheesecake

mixture. Cover and refrigerate until firm, 2 to 3

hours. To unmold, using a metal spatula or knife,

loosen edge around pan; quickly dip into warm water;

unmold onto a serving platter. Arrange strawberries

and raspberries in rows across cheesecake. In a small

saucepan, heat raspberry preserves and water until

melted; brush over berries. Refrigerate until

preserves are cold, about 30 minutes. (If a round pan

is used, arrange berries to resemble a heart.)

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

Title: White Chocolate Raspberry Cheesecake

Categories: Cheesecakes, Chocolate, Cakes

Yield: 6 Servings

1/2 Box NABISCO FAMOUS WAFERS,

-crushed

2 tb SUGAR

3 tb BUTTER, melted

Mix the crushed wafers with

-sugar and melted butter.

-Press

On bottom of 9" springform

-pan. Bake at 350-degrees

-for 8

Minutes. Let cool.

FILLING

2 1/2 lb CREAM CHEESE, cubed and room

-temperature

2 c SUGAR

1/4 c FLOUR

5 lg EGGS

1/3 c MILK

1/2 lb WHITE CHOCOLATE, melted

1 pt FRESH RASPBERRIES or 1 pkg.

-loose-

Packed, unsweetened frozen

-raspberries

(do not thaw)

Beat cream cheese, sugar and

-flour in large bowl with

-heavy

Duty mixer until very

-smooth. Beat in eggs, one

-at a time,

Only until blended. Stir in

-milk, then white chocolate,

-by

Hand.

Grease sides of prepared pan

-and pour in half of

-cheesecake

Mixer. Sprinkle with half of

-raspberries. Repeat with

Remaining cheesecake batter

-and raspberries, pressing

-the

Second layer of raspberries

-down into the batter so

-they

Don't dry out in the oven.

Bake at 375 degrees for 15

-minutes. Reduce heat to

-235-

Degrees and continue baking

-for 1 hour and 30 minutes

-or

Until done. Center will no

-longer be sticky but will

-not

Appear cooked. It will firm

-up upon cooling.

Let come to room temperature

-and refrigerate overnight.

Remove from pan.

TOPPING

1/2 c SEMI-SWEET CHOCOLATE CHIPS,

-melted

2 tb CRISCO SHORTENING

1/2 c HEAVY CREAM, whipped

1 tb POWDERED SUGAR

Note, there are two White Choc. Raspberry recipes,

they are both different...

WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST

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