Torte al formaggio
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CHEESECAKES 6

 

 

 

Title: Chocolate Truffle Raspberry Cheesecake

Categories: Cheesecakes, Chocolate, Cakes

Yield: 6 Servings

3 oz NUTS, toasted

9 oz CHOCOLATE WAFER COOKIES,

-crushed

1/3 c SUGAR

6 tb BUTTER, melted

Mix and pat into bottom and

-sides of 10" springform

-pan.

Set aside.

CAKE

40 oz CREAM CHEESE, unwrapped and

-softened in

Microwave 2 minutes on high

1 c SUGAR

5 JUMBO EGGS, shelled and

-warmed in microwave 25

Seconds

1/2 c CHAMBORD LIQUEUR

1 c RASPBERRY PRESERVES,

-strained so there

Are no seeds or fruit pieces

1 c FRESH RASPBERRIES, optional

1/4 c CORNSTARCH

1/2 c HEAVY CREAM

Beat cheese until light and

-fluffy. Add sugar and beat

Again. Add eggs one at a

-time,beating ater each.

-Stir in

Cream, cornstarch and

-liqueur.

Pour into pan and bake at

-375-degrees for 45 minutes.

-(Put

Pan of water on bottom rack

-while baking and

-preheating.)

Cake is done when edges are

-lightly brown and firm and

-cake

Is still soft in middle.

-Loosen edges from pan and

-let cool

2 Hours or so.

Spread raspberry preserves

-on top of cake. Make

-ganache and

Put in pastry bag. Pipe

-ganache around edges of bag

-using

Large star tip. Dot top of

-cake with fresh

-raspberries.

GANACHE

2 tb SUGAR

4 tb BUTTER (unsalted)

1 c GOURMET HEAVY WHIP WHIPPING

-CREAM

1 lb SEMISWEET CHOCOLATE

3 ts CHAMBORD LIQUEUR

** CRUST

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

Title: 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 remainding ingridients,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.

Typed for you by: Brigitte Sealing, Cyberealm BBS,

Watertown, NY 315-786-1120

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

Title: Hollywood Cheesecake Part 1

Categories: Cheesecakes, Cakes

Yield: 12 Servings

--------------------------IRWIN E.SOLOMON JJGF65A--------------------------

------------------------------PHILLY.INQUIRER------------------------------

-------------------------------FOR THE CRUST-------------------------------

1 c Graham cracker crumbs

3 tb Sugar

3 tb Butter or margarine,melted

------------------------------FOR THE FILLING------------------------------

2 pk Cream cheese;softened,8 oz.

Each

1/2 c Sugar

1 tb Lemon juice;fresh

1 ts Lemon peel;freshly grated or

2 ts Of peel,see note

1/2 ts Vanilla

2 Eggs;separated

------------------------------FOR THE TOPPING------------------------------

1 c Real sour cream

2 tb Sugar

1 ts Vanilla

----------------------------FOR THE DECORATIONS----------------------------

Fresh strawberries,whole or

Sliced

Fresh raspberries,hulled and

Served whole

Sprigs of fresh mint

Optional;Raspberry liqueur

Or strawberry syrup

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

Title: The Ultimate Cheesecake - Mccalls Cooking Sch

Categories: Cakes, Cheesecakes

Yield: 16 Servings

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

2 1/2 c Graham cracker crumbs

1/2 c Butter or margarine, melted

1/2 c Sugar

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

5 pk (8 oz size) cream cheese at

-room temperature

1 1/4 c Sugar

3 tb All-purpose flour

2 ts Grated lemon zest

1 1/2 ts Grated orange zest

1/4 ts Vanilla extract

5 lg Eggs

2 Egg yolks

1/4 c Heavy cream

1/4 c Sour cream

1 pk (10 oz) frozen raspberries

-in light syrup, thawed

2 ts Cornstarch

1 pk (10 oz) frozen peach slices

1/4 c Sugar

1 Kiwifruit, peeled & sliced

1 Ripe peach, peeled & sliced

1/4 c Fresh raspberries

Preheat oven to 375F. Make crust: In medium bowl,

using a fork, toss crumbs with butter and sugar until

moistened. Pour into 10" springform pan. With fork,

press mixture evenly over bottom and up side of pan.

Bake 5 minutes or until golden brown. Cool on wire

rack.

Increase oven temperature to 450F.

Make filling: In large bowl of electric mixer, at high

speed, beat cream cheese, sugar, flour, lemon zest,

orange zest and vanilla until blended. Beat in eggs

and egg yolks one at a time; beat until smooth,

scraping bowl with spatula occasionally. Beat in cream.

Pour filling into prepared pan. Bake 10 minutes.

Lower oven temperature to 250F. Bake 1 hour longer or

until center is set but not firm. Remove to rack; cool

2 hours. With back of spoon, spread sour cream evenly

over top of cake to within 1/2 inch of edge.

Refrigerate 3 hours or overnight.

In food processor, puree raspberries with their syrup;

pour through sieve placed over medium sized saucepan.

Discard seeds. Mix cornstarch with puree until

blended. Bring to boiling, stirring constantly; simmer

1 minute or until sauce is thickened and clear.

Pour raspberry sauce into small bowl. Cover and

refrigerate until cold. In clean food processor, puree

peach slices with 1/4 cup sugar until blended; pour

into small bowl; set aside. Remove cake from pan;

place on serving dish. Spoon raspberry sauce over sour

cream, covering half of surface. Spread peach puree on

other half.

Arrange kiwifruit and peach slices along the line

where the raspberry sauce meets the peach puree. Add

whole raspberries as desired. Cut cake into wedges to

serve. Pass remaining raspberry sauce and peach puree.

Variation: Add variety to recipes that call for graham

cracker crusts by mixing in the flavor of your

favorite cookie. In any graham cracker crust regipe,

use halt graham cracker crumbs and half chocolate,

vanilla or shortbread cookie crumbs for an interesting

version of an old favorite.

McCalls Cooking School/Desserts 2/Scanned & Fixed by

Diane P. and Gary G.

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

Title: Raspberry Mirror Cheesecake

Categories: Cakes, Cheese, Cheesecakes

Yield: 1 Cheesecake

1 1/4 c Chocolate wafer cookie crumb

1/3 c Butter, melted

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

8 oz Semisweet chocolate,

-coarsely chopped

2 c Cream cheese, softened

- 2x250 g pkgs

1 c Granulated sugar

3 Eggs

1 ts Vanilla

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

300 g Frozen raspberries, thawed

1/2 c Granulated sugar

1 1/2 ts Gelatin

1. Assemble 9-inch springform pan with base lip-side

down. stir cookie crumbs with butter until moistened;

with back of spoon, press evenly onto bottom of pan.

Centre pan on foil squar; press foil up to cover side

of pan. Bake in 325F 160C oven for 5 minutes. Set

aside.

2. filling: Meanwhile, in large bowl set over hot (not

boiling) water, melt chocolate; set aside and let cook

to room temperature. in separate bowl, beat cream

cheese with sugar for 2 minutes or until smooth and

light. Beat in eggs, 1 at a time, scraping down side

of bowl often. Beat in vanilla.

3. Stir half of the cream cheese mixture into cooled

chocolate; scrape onto baked crust. Gently pour

remaining cream cheese mixture evenly over top.

4. Set pan in larger pan; pour in enough hot water to

come 1 inch up sid eof pan. Bake in 325F 160C oven for

1 hour or just until no longer shiny and top does not

jiggle. Turn oven off. Let cool in oven for 1 hour.

Remove from oven and water; let cool to room

temperature. Refrigerate uncovered, until chilled.

5. Glaze: Meanwhile, press thawed raspberries through

fine sieve to make 3/4 cup juice. In saucepan, bring

juice and sugar to boil over medium-high heat; cook,

stirring, for 30 seconds or until dissolved. Whisk 1/4

cup into gelatin in bowl; let stand for 1 minute. Stir

in remaining raspberry mixture.

6. Refrigerate glaze, stirring often, for about 1 hour

or untilconsistency of liquid honey. Pour over chilled

cake, gently spreading with back of spoon to evenly

cover top. Refrigerate for 1 hour or until glaze is

set. Source: Canadian Living magazine {Jul 95]

[Cooking Lesson] Contibuted by: Taunya St. Pierre,

Perth, Ontario, Canada

[-=PAM=-] PA_Meadows@msn.com

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

Title: The Ultimate Cheesecake

Categories: Cheesecakes

Yield: 12 Servings

MARGE NEMETH (GNFK05B)

2 1/2 c Graham cracker crumbs

1/2 c Melted butter

1/2 c Sugar

5 pk Softened cream cheese(8oz)

1 3/4 c Sugar

3 tb Flour

2 ts Lemon peel

1 1/2 ts Orange peel

1/4 ts Vanilla

5 Large eggs

2 Egg yolks

1/4 c Heavy cream

3/4 c Sour cream

1 Ripe mango

1/4 c Sugar

1 pk Frozen raspberries,lt syrup

1 Kiwifruit,pared,sliced

1/4 c Fresh raspberries

Preheat oven to 450 F. Make crust-With fork, toss

graham cracker crumbs with butter and sugar until

moistened. Transfer to 9-inch springform pan. Evenly

press onto pan, sides and bottom. Bake until golden, 5

minutes. Cool Heat oven to 450 F.

Make filling- In large bowl, at high speed, beat

cream cheese with sugar, flour, peels and vanilla

until blended. At medium speed, beat in eggs and yolk,

one at a time, scraping bowl occasionally. Beat in

heavy cream. Pour mixture in prepared pan.

Bake 10 minutes. Lower temperature to 300 f. Bake 1

hour, 10 minutes. Filling mixture will be loose but

will set on standing. Cool cake on wire rack 2 hours.

With spatula, spread sour cream over top of cake to

within 1/2 inch of edge. Refrigerate 3 hours or

overnight. Pare mango, slice flesh from pit. Cut

enough slices into small triangles to make 1/4 cup.

Place remaining in food processor. Add sugar. Process

until pureed. Pour into small bowl.

In clean food processor, puree raspberries with their

syrup. Pour through sieve placed on saucepan. Stir in

cornstarch. Bring to boiling, simmer 1

minute(stirring)until thick and clear. Pour into small

bowl. Cover, refrigerate til cold Remove cake from

pan, place on serving dish. Spoon mango and raspberry

sauces over top of cake. Garnish with mango, kiwifruit

and fresh raspberries. Pass remaining fruit sauces.

Formatted by Marge Nemeth.

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

Title: White Chcocolate Raspberry Cheesecake

Categories: Cheesecakes, Chocolate, Fruits

Yield: 12 Servings

-RITA TAULE BTVC62A

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

2 c Bread crumbs; plain/dry

1/2 c Pecans; chopped

1/2 c Butter

1 ts Cinnamon

1/2 c Sugar

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

2 lb Cream cheese; softened

1 c Sugar

5 Eggs; xtra large

6 oz Chocolate; white; melted

1 pt Raspberries

1/2 c Whipping cream

1/4 c Cornstarch

1 tb Vanilla

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

1 pt Raspberries

1/2 c Water

1/2 c Sugar

1/4 c Cornstarch

2 tb Rum [opt]

Crust; Put pecans in swall bowl with butter and MW

on high for 1 1/2 minutes. Stir dry ingredients

together in 10-inch springform pan. Add butter and

nuts and mix well. Pat onto bottom and sides.

Filling:

Beat cream cheese until light. Add sugar and beat

until light and fluffy. Add eggs one at a time;

beating after each one. Add remaining ingredients

except berries and mix well. Pour into pan. Drop

berries on top and push down with fork so that batter

covers them. Bake at 350 for 1 1/2 hours in which a

pan of water has been placed on the bottom rack.

Remove from oven and run knife around the edge to

loosen from pan and prevent a cracked cake when

cooling. Topping: Stir sugar and cornstarch well in

saucepan. Add berries and water and cook over medium

heat until thick and bubbly. Stir in rum. Pour over

cooled cake. (I refrigerate the cake for a day first,

then put topping on just before serving).

Ann Raisler posted this originally. Then formatted by

Rita Taule.

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

Title: Dr. Ruth's Almost As Good As Sex Cheesecake

Categories: Cheesecakes, Fruits, Celebrity

Yield: 8 Slices

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

5 oz Graham cracker crumbs

3 tb Sugar

5 tb Butter; melted

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

16 oz Cream cheese; softened

1/2 c Sugar

1/2 ts Vanilla

pn Salt

2 lg Eggs

3 tb Chambord liqueur

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

8 oz Sour cream

1 tb Sugar

1/2 ts Vanilla

1 tb Chambord liqueur

1 c Raspberries; fresh

Preheat oven to 350~. To prepare crust, mix graham

cracker crumbs, sugar and butter. Press mixture firmly

into bottom of 9" springform pan. To make filling, mix

cream cheese, sugar, vanilla, and salt at medium speed

with electric mixer. Add eggs, and mix until well

blended. Using a fork, gently fold Chambord into

batter. Pour mixture into crust. Bake for

approximately 40 minutes or until golden brown. Loosen

cake from rim of pan. Let cool and remove rim of pan.

To prepare topping, mix sour cream, sugar, vanilla,

and Chambord and spread evenly over cheesecake.

Refrigerate for 4 hours or until firm. Top with fresh

raspberries just before serving.

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

Title: Chocolate Raspberry Cheesecake 2

Categories: Desserts, Cheesecakes

Yield: 10 Servings

1 1/2 c Oreo cookie crumbs, fine

32 oz Soft cream cheese

3 Large eggs

1 ts Vanilla

1/3 c Strained raspberry preserves

1/4 c Whipping cream

2 tb Melted butter

1 1/4 c Sugar

1 c Sour cream

6 oz Semisweet chocolate chips*

6 oz Semisweet chocolate chips

* This 6 oz of chocolate chips should be melted and

cooled slightly.

1. Combine crumbs and butter; press onto the bottom of

a 9" spring- form pan.

2. Combine 24 oz cream cheese and sugar, mixing on

medium speed until well blended. Blend in sour cream

and vanilla. Pour over crust.

3. Combine remaining 8 oz cream cheese and melted

chocolate; mix well.

Add red raspberry preserves; mix well. Drop rounded

measuring tablespoons full over the plain cheese

mixture; do not swirl.

4. Bake at 325F for 1 hour 25 minutes. Loosen cake

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

chocolate pieces and whipped cream over low heat

stirring until smooth. Spread over cheesecake.

Chill and garnish with additional whipped cream and

raspberries.

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

Title: Tempting Trifle Cheesecake *** Mm

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: Raspberry Chocolate Swirl Cheesecake

Categories: Cheesecakes, Chocolate

Yield: 1 Servings

Crust-----

1 1/4 c Vanilla Wafer Crumbs --

(about 40 wafers)

1/4 c Cocoa Powder

1/4 c Powdered Sugar

1/4 c Unsalted Butter -- melted

Filling-----

24 oz Cream Cheese -- softened

1 c Sugar -- divided

1 1/2 ts Vanilla -- divided

3 Eggs -- at room temperature

1/4 c Cocoa Powder

1 tb Vegetable Oil

2/3 c Red Raspberry Spread --

(seedless)

3 tb Flour

CRUST:

Preheat oven to 350. Combine crumbs, cocoa, and sugar

and stir in butter. Press mixture onto bottom of

9-inch springform pan. Bake 8-10 minutes and cool.

FILLING:

Preheat oven to 425.

Beat cream cheese, 3/4 cup sugar and 1 teaspoon

vanilla until smooth. Add eggs, beat until

well-blended. In small bowl, stir together cocoa and

remaining 1/4 cup sugar. Add oil, remaining 1/2

teaspoon vanilla and 1 1/2 cups cheese mixture; blend

well. Add raspberry spread and flour to remaining

cheese mixture and blend well. Pour half of raspberry

mixture into pan, dollop with about half of chocolate

mixture on top. Repeat with remaining mixture ending

with chocolate dollops on top. Gently swirl with

knife. Bake 10 minutes. Reduce oven temperature to

250 and continue baking for 55 minutes.

Recipe By :

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

Title: Cheesecake with Raspberry Sauce - Lite

Categories: Low calorie, Low fat, Pies & past, Cheesecakes

Yield: 12 Servings

1/4 c Graham Cracker Crumbs

500 ml Cottage Cheese, 2% Fat

500 g Cream Cheese - Fat Free

Philadelphia

1 c Sugar

2 tb Cornstarch

1 ts Vanilla Extract

1 ea Egg

2 ea Egg Whites

300 g Raspberries, Frozen --

Thawed

1 tb Cornstarch

1/2 c Jelly

Sprinkle graham crumbs evenly over bottom of lightly

greased 9 inch springform pan.

Puree well drained cottage cheese in processor until

smooth. Add cream cheese, cut into cubes and continue

processing until smooth. With processor on, gradually

add sugar, cornstarch and vanilla. Add egg and egg

whites, one at a time to cream cheese mixture; process

using on and off action until just blended; pour into

pan. Bake at 450 for 10 min.; reduce to 250 and bake

35 - 40 min. Cool.

Refrigerate overnight. Serve with Raspberry sauce.

Raspberry Sauce: Drain thawed,frozen raspberries,

reserving juice. Place berries in sieve; crush to

extract additional juice. Discard seeds. Whisk

cornstarch and heated jelly into juice. Cook sauce in

microwave on High until thickened (1-2 min).

Refrigerate until cool. Makes 1 1/4 cups.

Recipe By : Kraft

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

Title: Low Fat Raspberry Cheesecake

Categories: Cheesecakes

Yield: 15 Servings

Crust-----

1 c Flour, all-purpose

1 c Brown sugar -- firmly packed

1 c Margarine, imitation

1 c Walnuts -- finely chopped

Filling-----

8 oz Light cream cheese --

Softened

1 ts Vanilla

7 oz Marshmallow cream

8 oz Cool whip Lite® -- thawed

1 pt Fresh raspberries

Glaze-----

1 c Sugar

1 c Cornstarch

2 c Water

3 oz Sugar-free raspberry gelatin

Heat oven to 325 degrees. Lightly spoon flour into

measuring cup; level off.

In large bowl, combine flour and brown sugar; mix

well. Using fork or pastry

blender, cut in margarine until coarse crumbs form.

Stir in walnuts. Lightly

press mixture in ungreased 15x10x1-inch baking pan.

Bake at 325 degrees for 10

to 15 minutes or until light golden brown. Cool.

In large bowl, beat cream cheese and vanilla until

light and fluffy. Add marshmallow creme; beat just

until combined. Fold in whipped topping. Refrigerate

about one hour or until firm.

Sprinkle raspberries over top of cheese mixture. In

medium saucepan combine sugar, cornstarch and water;

mix well. Cook and stir over medium heat until mixture

thickens and becomes clear. Remove from heat; stir in

gelatin until dissolved. Cool glaze 20 to 30 minutes

or until lukewarm. Carefully spoon glaze over

raspberries. Refrigerate about one hour until firm.

Cut into squares. Store in refrigerator. Makes 25

servings.

Nutrient data per serving: 259 calories; 3 g protein;

40 g carbohydrates; 10

g fat; 8 mg cholesterol; 136 mg sodium.

Recipe By : The Post Register, April 20, 1993

From: Johnnye Tamaru

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

Title: Raspberry Ribbon Cheesecake

Categories: Cheesecakes

Yield: 12 Servings

2 c Chocolate wafer crumbs

1/3 c Butter or margarine --

Melted

3 tb Sugar

Raspberry Sauce:

2 1/2 c Fresh or frozen unsweetened

Raspberries --

Thawed

2/3 c Sugar

2 tb Cornstarch

2 ts Lemon juice

Filling/Topping:

3 8 oz pkgs cream cheese

-softened

1/2 c Sugar

2 tb All-purpose flour

1 ts Vanilla extract

2 Egg whites

1 c Whipping cream

2 tb Orange juice

1 1/2 c Fresh or frozen unsweetened

Raspberries --

Thawed

Combine the first three ingredients; press into bottom

and 1 1/2 in. up the sides of a greased 9-in.

springform pan. Chill 1 hour or until firm. Puree

raspberries in a blender or food processor. Press

through a sieve; discard seeds. Add water if

necessary to measure 1 cup. In a saucepan, combine

sugar and cornstarch. Stir in raspberry juice; bring

to a boil. Boil 2 minutes, stirring constantly. Remove

from heat; stir in lemon juice and set aside. In a

mixing bowl, beat cream chese, sugar, flour and

vanilla until fluffy. Add egg whites; beat on low

just until blended. Stir in cream. Pour half into

crust. Top with 3/4 c raspberry suace (cover and

refrigerate remaining sauce). Carefully spoon

remaining filling over sauce. Bake at 375 for 35-40

minutes or until center is nearly set. Remove from

oven; immediately run a knife around pan to loosen

crust. Cool on wire rack 1 hour. Refrigerate

overnight. Add orange juice to chilled raspberry

sauce; gently fold in raspberries. Spoon over

cheesecake.

Recipe By : Taste Of Home June/July '96

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

Title: Low-Fat Chocolate Raspberry Cheesecake

Categories: Desserts, Low-fat, Must-try, Posted-mm, Cheesecakes

Yield: 1 Servings

24 Plain chocolate wafer

Cookies (half of a 9 ounce

Box)

Nonfat cooking spray

2 (8 ounce) packages fat-free

Cream cheese

1 c Sugar

1 c Cocoa

1 ts Pure vanilla extract

3 tb Sugar-free seedless black

Raspberry preserves

1/2 c Fat free egg substitutes

1 (16 ounce) container

Fat-free sour cream

1/4 ts Salt

For Fruit Topping:

1 (10 ounce) box sweetened frozen raspberries, thawed

2 Tablespoons cornstarch

In a food processor or blender, grind the plain

chocolate wafers into fine crumbs. Generously coat a

8.1/2 inch or 9 inch springform pan with nonstick

cooking spray. Pour the crumbs into the pan and tilt

to coat the bottom and the sides evenly. Set aside.

Preheat oven to 350^F. With an electric mixer, beat

the fat-free cream cheese until soft. Add the sugar,

cocoa, vanilla extract and raspberry preserves and

continue beating until the ingredients are

incorporated. Add the egg substitutes, fat free sour

cream and salt and continue beating until no lumps

remain and mixture is smooth and liquid. You may have

to beat the mixture for several minutes to reach this

consistency.

Pour the batter into the prepared pan. Place in oven

and immediately reduce oven temperature to 300

degrees. Bake for one hour, or until center is set and

firm to the touch. Turn off oven and allow cheesecake

to stay in cooling oven for one hour longer. Remove

and cool completely. Refrigerate overnight before

serving.

To make the raspberry sauce, puree the raspberries in

a food processor or blender. Strain the pulp through a

tea strainer, pressing to remove all the seeds.

Discard seeds. Place the cornstarch in a saucepan and

stir in the raspberry juice. Bring to a boil, stirring

constantly until thickened. Remove from heat

immediately to prevent lumps from forming. Cool and

chill. Serve one tablespoon of sauce on top of each

slice of cheesecake.

Cake can also be frozen for two to three weeks before

serving. To serve, thaw for 2 days in the

refrigerator, then allow to come to room temperature

before slicing.

Makes 10 servings

Per serving, including raspberry sauce:

Calories 254 Fat 3.7 grams Cholesterol 11.3 milligrams

Sodium 405 milligrams

Source: Times-Picayune - January 5th 1995

From The Cookie Lady's Files - Genie

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

Title: Daiquiri Cheesecake

Categories: Cheesecakes, Alcohol

Yield: 12 Servings

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

1 1/2 pk Graham crackers, crushed

6 Butter, melted

1/3 c Sugar

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

24 oz Cream cheese, softened

5 Jumbo eggs, separated

2/3 c Sugar

2 Env. knox gelatin

1/2 c Light rum

2/3 c Fresh lime juice

1 1/2 ts Fresh grated lime peel

1 1/2 ts Fresh grated lemon peel

1 pt Whipping cream

1/2 c Powdered sugar

Mix crust ingredients and pat into bottom of springform pan. Bake at

350~F for 10 minutes. Soften gelatin in small saucepan with 3/4 cup

water. Stir egg yolks into sugar. Add to gelatin mixture with lime

juice, rum and rinds and cook over med. heat. stirring constantly

until mixture thickens and bubbles. Cool. Beat cheese in large bowl

until light and fluffy. Slowly add gelatin mixture and blend well.

Beat egg whites until soft peaks form. Add powdered sugar and

continue beating until stiff peaks form. Fold into cheese mixture.

Whip cream and fold into cheese mixture. Pour into crust and

refrigerated several hours or overnight.

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

Title: Gala Apricot Cheesecake

Categories: Cakes, Cheesecakes

Yield: 10 Servings

2 1/4 c Quick Oats, Uncooked

1/3 c Brown Sugar, Packed

3 tb Unbleached All-purpose Flour

1/3 c Margarine, Melted

1 ea Env. Unflavored Gelatin

1/3 c Cold Water

16 oz Cream Cheese, Softened

1/2 c Granulated Sugar

2 tb Brandy

1/2 c Dried Apricots, Fine Chop

1 c Whipping Cream, Whipped

10 oz (1 Jr) Apricot Preserves

1 tb Brandy

Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch

springform pan. Bake at 350 degrees F., 15 minutes. Cool

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

Cheese and granulated sugar, mixing at medium speed on electric mixer until

well blended. Gradually add gelatin and brandy to cream cheese mixture

mixing until well blended. Chill until slightly thickened; fold in

apricots and whipped cream. Pour into crust; chill until firm.

Heat combined preserves and brandy over low heat; cool. Spoon over cheese-

cake.

VARIATION:

Substitute Neufchatel cheese for Cream Cheese

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

Title: Ambrosia Cheesecake

Categories: Desserts, Cheesecakes

Yield: 12 Servings

1 1/2 c Flaked coconut

1/4 c Chopped almonds

2 tb Butter or marg.; melted

24 oz Cream cheese; softened

1/2 c Sugar

1/4 c All-purpose flour

2 ts Grated orange peel

1 ts Vanilla extract

1/2 c Apricot nectar

1/2 c Cream of coconut

4 Large eggs

8 oz Crushed pineapple, drained

Sliced assorted fruits*

2 ts Shortening; melted

1/4 c Semisweet-chocolate pieces**

1/4 c White-chocolate pieces**

*Note: Suggested fruits: bananas, seedless green and red grapes,

kiwifruit, canned mandarin-orange slices, strawberries, etc.)

**Chocolate pieces should be melted.

1. Day before serving: Preheat oven to 350 degrees. In medium bowl,

combine coconut, almonds and butter; mix well. Press mixture into bottom

of 9-inch springform pan. Bake until golden, about 15 minutes. Cool.

2. In large bowl of electric mixer, at high speed, beat cream cheese,

sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar

and cream of coconut. Beat in eggs, one at a time, until blended. Stir in

pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until

set. Cool in pan on wire rack; refrigerate overnight.

3. Just before serving, arrange fruit over top of cake. Stir one teaspoon

melted shortening into each of melted semisweet and white chocolates until

blended. Place each mixture in a separate small pastry bag fitted with

small plain tip; pipe over fruit.

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

Title: Apricot Nectar Cheesecake Tart

Categories: Cheesecakes

Yield: 14 Servings

15 oz Pkg Pillsbury

-Refrigerated Pie Crusts

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

1/4 oz Envelope unflavored

-gelatin

12 oz Can apricot nectar

1 c Whipping cream

11 oz Cream cheese, softened

1/2 c Sugar

1/4 ts Nutmeg

1 ts Vanilla

1 tb Lemon juice

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

1 tb Sugar

1 tb Flour

2 ts Amaretto OR ...

1/4 ts Almond extract (opt)

1/2 c Whipping cream (opt)

1 tb Powdered sugar (opt)

Heat oven to 450 degrees. Prepare pie crust according to

package directions for one-crust baked shell using 10" tart pan

with removable bottom or 9" pie pan. (Refrigerate remaining

crust for later use.) Place prepared crust in pan; Press in

bottom and up sides of pan. Trim edges if necessary. Bake for

9 to 11 minutes or until lightly browned. Cool completely. In

small saucepan, sprinkle gelatin over 1 c of the apricot nectar.

Cook over low hat, stirring until gelatin dissolves. Refrigerate

30 to 35 minutes until partially thickened. In small bowl, beat

1 c whipping cream until stiff peaks form. In large bowl,

combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until

smooth and creamy. Add lemon juice; blend well. Beat in apricot

mixture until well blended. Fold in whipped cream. Spread over

cooled baked crust; refrigerate 2 hours. In small saucepan,

combine 1 T sugar and flour. Gradually stir in remaining 1/2 c

apricot nectar. Cook over medium heat until mixture boils and

thickens, stirring constantly. Remove from heat; stir in

amaretto. Cool to room temperature. Pour over tart; spread

evenly. Refrigerate until topping is set, about 30 minutes. In

small bowl, beat 1/2 c whipping cream and powdered sugar until

stiff peaks form. Pipe or spoon around edge of tart. Store in

refrigerator.

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

Title: Very Blueberry Cheesecake

Categories: Cakes, Cheesecakes

Yield: 10 Servings

1 1/2 c Vanilla Wafer Crumbs

1/4 c Margarine, Melted

1 Env. Unflavored Gelatin

1/4 c Cold Water

16 oz Cream Cheese, Softened

1 tb Lemon Juice

1 ts Grated Lemon Peel

7 oz (1 jr) Marshmallow Creme

3 c Frozen Whipped Topping(thaw)

2 c Blueberries Frozen or Fresh

Combine crumbs and margarine, press onto bottom of 9-inch springform pan.

Chill.

Soften gelatin in water, stir over low heat until dissolved. Gradually

add gelatin to cream cheese, mixing at medium speed on electric mixer until

well blended. Blend in juice and peel. Beat in marshmallow creme; fold in

whipped topping. Puree blueberries; fold into cream cheese mixture. Chill

until firm. Garnish with additional frozen whipped topping, thawed, and

lemon peel.

VARIATIONS:

Substitute Neufchatel cheese for cream cheese.

Substitute strawberry slices for blueberries

Substitute raspberries for blueberries

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

Title: Blueberry Cheesecake

Categories: Desserts, Cheesecakes

Yield: 1 Servings

1 c Graham cracker crumbs

3 tb Sugar

3 tb Margarine, melted

3 pk Cream cheese (8 oz.)

3/4 c Sugar

3 Eggs

1 ts Vanilla

1 cn Blueberry pie filling 21 oz.

Combine crumbs, 3 tablespoons of sugar and margarine. Press into bottom of

a 9 inch pan. Bake at 325 degrees for 10 minutes. Combine cream cheese

and 3/4 cup sugar at medium speed until well blended. Add eggs, one at a

time, mixing well after each addition. Blend in vanilla. Pour over crust.

Bake at 325 degrees for 40 minutes. Loosen cake from rim of pan, cool

before removing rim of pan. Chill. Top with pie filling before serving.

Randy Rigg

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

Title: Butterscotch Almond Cheesecake

Categories: Cheesecakes, Cakes, Nuts

Yield: 12 Servings

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

1 c Unbleached flour

1/3 c Sugar

1/4 c Almonds; toasted

1/4 ts Salt

7 tb Unsalted butter; chilled and

Cut into pieces

1 Egg yolk

1/4 ts Almond extract

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

4 8oz packages cream cheese;

At room temperature

1 1/2 c Sugar

1/4 c Scotch whisky

1 tb Vanilla extract

4 lg Eggs

2 c Sour cream

----------------------------BUTTERSCOTCH TOPPING----------------------------

2 c Sugar

2/3 c Plus 1 T scotch whisky

2/3 c Whipping cream

1/4 c Unsalted butter

3/4 c Toasted almonds; very

Coarsely chopped

Sweetened whipped cream

Crust: Preheat oven to 350F. Line the bottom of a 9-inch springform, pan

with 3-inch high sides, with foil. Butter and flour foil. Blend first 4

ingredients in processor until nuts are finely chopped. Add butter, yolk

and extract and blend until mixture begins to gather together. Press onto

bottom (not sides) of prepared pan. Bake until golden, about 25 minutes.

Transfer to rack, cool 10 minutes. Release cake pan sides from crust.

Gently turn out crust onto rack, peel off foil and cool. Place crust back

into pan and reattach pan sides. Maintain oven temperature.

Filling: Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch

and vanilla in a large bowl until well blended. Add eggs, one at a time,

beating just until combined. Pour into crust-lined pan. Bake cheesecake

until set at edges, but centre 3-inch area still moves slightly when pan is

shaken, about 50 minutes. Place on rack and cool 10 minutes.

Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over

cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10

minutes. Run small sharp knife around top edge of pan to loosen cake.

Chill overnight. (Can be made 2 days ahead)

Topping: Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium

heat until sugar dissolves. Increase heat and boil without stirring until

syrup turns golden, occasionally brushing down sides of pan with pastry

brush dipped in water and swirling pan. Add 2/3 cup cream and butter

(mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1

tablespoon Scotch. Let stand until cool, but still pourable, about 2

hours. Mix in 1/2 cup almonds

Spoon all but 1/2 cup butterscotch topping over cheesecake (remove

remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds.

Refrigerate up to 1 hour.

Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon

cream into pastry bag fitted with star tip. Pipe cream over top edge of

cake.

Bon Appetit Magazine May 1993

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