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CHEESECAKES 7

 

 

 

Title: Chocolate Caramel Pecan Cheesecake

Categories: Cakes, Cheese, Cheesecakes

Yield: 6 Servings

------------------------------------BASE------------------------------------

  • 2 c Vanilla wafer crumbs
  • 6 tb Margarine, melted

------------------------------------BODY------------------------------------

  • 1 ea 14-ounce bag caramels
  • 1 cn 5-ounce evaporated milk
  • 1 c Chopped pecans, toasted
  • 2 pk 8-ounce cream cheese, soften
  • 1/2 c Sugar
  • 1 ts Vanilla
  • 2 ea Eggs
  • 1/2 c Semi-sweet chocolate pieces,

BASE: Combine crumbs and margarine; press onto bottom of 9-inch

springform pan. Bake at 350, 10 minutes.

BODY: In 1 1/2 quart heavy saucepan, melt caramels with milk over low

heat, stirring frequently, until smooth. Pour over crust. Top with

pecans. Combine cream cheese, sugar and vanilla, mixing at medium

speed on electric mixer until well blended. Add eggs, one at a time,

mixing well after each addition. Blend in chocolate; pour over

pecans. Bake at 350, 40 minutes. Loosen cake from rim of pan; cool

before removing rim of pan. Chill. Garnish with whipped cream and

additional finely chopped pecans, if desired.

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

Title: Caramel-Apple Sundae Cheesecake

Categories: Cakes, Cheese, Cheesecakes

Yield: 6 Servings

------------------------------------BASE------------------------------------

1/3 c Margarine

1/3 c Sugar

1 ea Egg

1 1/4 c Flour

------------------------------------BODY------------------------------------

2 pk 8-ounce cream cheese, soften

2/3 c Sugar

2 tb Flour

3 ea Eggs

1/2 c Sour cream

1 c Peeled chopped apple

3/4 ts Cinnamon

1/2 c Caramel topping

1/4 c Chopped pecans

BASE: Beat margarine and sugar until light and fluffy. Blend in egg.

Add flour; mix well. Spread dough onto bottom and sides of 9-inch

springform pan. Bake at 450, 10 minutes.

BODY: Combine cream cheese, 1/3 cup sugar and flour, mixing at

medium speed until well blended. Add eggs, one at a time, mixing

well after each addition. Blend in sour cream. Toss apples in

remaining sugar and cinnamon. Stir into cream cheese mixture. Pour

over crust. Swirl 1/4 cup caramel topping into cream cheese mixture.

Bake at 350, 1 hour. Loosen cake from rim of pan; cool before

removing rim of pan. Chill. Top with remaining caramel topping and

pecans.

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

Title: White Chocolate Mousse Cheesecake with Sun-Dried Cherries

Categories: Cheesecakes, Chocolate

Yield: 10 Servings

9 oz White chocolate

3 ts Gelatin powder

1 qt Soft whipping cream

8 oz Sugar

2 lb Cream cheese

4 oz Caramel DeLites Cookies,

-diced and crumbled

4 oz Shortbread Cookies, diced

-and crumbled

4 oz Praline Royale Cookies,

-diced and crumbled

6 oz Sun-dried cherries

1 oz Melted butter

Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream

cheese and sugar in mixing bowl. Use medium speed for 10 minutes.

When mixture is soft and creamy add melted white chocolate and

gelatin. Mix for two minutes. Add whipped cream and sundried cherries.

To assemble: Grease a 10-inch mold with butter and cover sides with

the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then

pour the cheesecake mixture over the first layer of cookies.. On top

of that pour the Praline Royale mixture. Alternate the cheese and

cookie layers.

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

Title: Caramel Apple Cheesecake

Categories: Cheesecakes

Yield: 6 Servings

1 1/2 pk GRAHAM CRACKERS, crushed

5 tb BUTTER, melted

1/2 c PECANS, chopped

1/3 c SUGAR

Mix and press into bottom

-and sides of 10" springform

-pan.

Bake at 350-degrees for 10

-minutes. Remove crust from

-oven

And place a pan of water in

-the bottom of the oven.

CAKE

32 oz CREAM CHEESE, unwrapped and

-warmed in

Microwave 2 minutes.

1 1/4 c SUGAR

1/4 c CORNSTARCH

5 JUMBO EGGS, out of shell and

-warmed in

Microwave 25 seconds.

1 c SOUR CREAM

2 c APPLE, chopped and peeled

1 1/2 ts APPLE PIE SPICE (or 1 tsp

-cinnamon and

1/2 ts Nutmeg)

1/2 c CARAMEL TOPPING (such as ice

-cream

** CRUST

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

Title: Chocolate Turele Cheesecake

Categories: Cheesecakes, Chocolate, Cakes

Yield: 6 Servings

2 c Vanilla wafer crumbs

6 tb Margarine, melted

14 oz Bag of Kraft Caramels

1 5 oz can evaporated milk

1 c Chopped pecans, toasted

2 8 oz pkgs cream cheese

-softened

1/2 c Sugar

1 ts Vanilla

2 Eggs

1/2 c Semi sweet chocolate pieces,

-melted

~Begin Recipe Export-

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

Title: Chocolate Turtle Cheesecake

Categories: Cakes, Cheesecakes

Yield: 10 Servings

2 c Vanilla Wafer Crumbs

6 tb Margarine, Melted

14 oz Carmels ( 1 bag)

5 oz (1 cn) Evaporated Milk

1 c Chopped Pecans, Toasted

16 oz Cream Cheese, Softened

1/2 c Sugar

1 ts Vanilla

2 ea Large Eggs

1/2 c Semi-sweet Chocolate Chips *

* Chocolate chips should be melted.

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

Combine crumbs and margarine, press onto bottom and sides of 9-inch spring-

form pan. Bake at 350 degrees F., 10 minutes.

In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat,

stirring frequently, until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanila, mixing at medium speed on electric

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

addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F.,

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

Chill. Garnish with whipped cream, additional chopped nuts and maraschino

cherries, if desired.

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

Title: Southwest Cheesecake

Categories: Appetizers, Mexican, Cheesecakes

Yield: 8 Servings

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

1 1/2 c Tortilla chips, finely

Crushed

1/3 c Butter, melted

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

1 lb Ground beef

16 oz Cream cheese

2 Eggs

2 c Cheddar cheese, shredded

1 cn Refried beans

4 oz Green chilies, chopped

1 tb Chili powder

1 tb Dried onion

1 tb Cilantro, chopped

1/2 ts Oregano

1 ts Garlic, chopped

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

1 1/2 c Sour cream

Green onions, chopped

Tomatoes, chopped

Red pepper, chopped

Black olives, chopped

Jalapeno, chopped, optional

Salsa

Crust: Heat oven to 325F. Stir 1 1/2 cups finely crushed tortilla

chips into 5 tbsp. melted butter. Press into bottom of 9-inch spring

form pan and bake for 15 minutes.

Filling: Beat with mixer, 2 - 8 oz. pkgs of cream cheese, 2 eggs and

seasonings. Add 2 cups of shredded cheddar cheese and 1 - 4 oz. can

chopped green chilies, drained.

Brown 1 lb. ground beef, drain. Mix with 1 can refried beans. Spread

cream cheese mixture over baked crust. Spread ground beef

mixture over cream cheese layer. Place pan back in oven for 30

minutes.

Topping: Spread sour cream over baked cheesecake and refrigerate 3

hours. Top with chopped green onions, tomoatoes, red or yellow bell

peppers, black olives, jalapeno peppers, optional and salsa. Unmold

and serve.

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

Title: Chocolate Cherry Cheesecake #1

Categories: Cakes, Cheesecakes

Yield: 16 Servings

8 1/2 oz Chocolate Wafers, Fine Crush

1/2 c Butter, Melted

12 oz Semi-sweet Chocolate Chips

1 1/2 c Heavy cream

16 oz Cream Cheese, Softened

1/4 c Sugar

4 ea Large Eggs

3/4 c Cherry Flavored Liqueur

1 ts Vanilla Extract

1 lb Cherry Pie Filling

1/2 c Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into

9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill.

Preheat oven to 325 degrees F. Combine over hot (not boiling) water,

chocolate chips and heavy cream. Stir until morsels are melted and

mixture is smooth. Set aside. In large bowl, combine cream cheese and

sugar, beating untl creamy. Add eggs, one at a time, beating well after

each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix

until blended. Pour into prepared crust._

Bake at 325 degrees F. for 60 minutes.Turn oven off. Let stand in oven

with door ajar 1 hour. Remove, cool completely. Chill 24 hours._

Spread cherry pie filling over top of cheesecake leaving 1-inch from the

edge. Decorate edge with whipped cream, if desired.

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

Title: Northwest Cheesecake Supreme

Categories: Cakes, Cheesecakes

Yield: 10 Servings

1 c Graham Cracker Crumbs

3 tb Sugar

3 tb Margarine, Melted

32 oz Cream Cheese, Softened

1 c Sugar

3 tb Unbleached All-purpose Flour

4 ea Large Eggs

1 c Sour Cream

1 tb Vanilla

21 oz (1 can) Cherry Pie Filling

Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring

form 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 and vanilla; pour over crust. Bake at 450

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

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

of pan. Chill. Top with pie filling just before serving.

VARIATION:

Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker

crumbs and sugar.

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

Title: Lattice Cherry Cheesecake

Categories: Cakes, Cheesecakes

Yield: 10 Servings

1 pk (20 oz) Cookie Mix *

16 oz Cream Cheese, Softened

1 c Sour Cream

3/4 c Sugar

1/4 ts Almond Extract

3 ea Large Eggs

21 oz (1 cn) Cherry Pie Filling

* Cookie mix should be refrigerated Sugar Cookie dough from the dairy

case.

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

Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices,

slightly overlapping, on bottom and sides of greased 9-inch springform

pan. With floured fingers, seal edges to form crust.

Combine cream cheese, sour cream, sugar and extract, mixing at medium speed

on electric mixer, until well blended. Add eggs, one at a time, mixing

well after each addition. Reserve 1/4 cup batter and chill. Pour

remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes

Increase oven temperature to 450 degrees F. Spoon pie filling over cheese-

cake. Spoon reserved batter over pie filling forming a lattice design.

Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool

before removing rim of pan.

VARIATION:

Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as

directed except for baking. Bake at 350 degrees F., 40 minutes. Increase

oven temperature to 450 degrees F. Continue as directed.

-----

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

Title: Cherry Cheesecake

Categories: Cakes, Cheesecakes

Yield: 10 Servings

1 c Graham Cracker Crumbs

3 tb Sugar

3 tb Margarine, Melted

24 oz Cream Cheese, Softened

3/4 c Sugar

3 ea Large Eggs

1 ts Vanilla

21 oz Cherry Pie Filling (1 cn)

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

Bake at 325 degrees F., 10 minutes.

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

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

addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10

minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to

30 minutes or until set. Loosen cake from rim of pan; cool before removing

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

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

Title: Black Forest Cheesecake Delight

Categories: Cakes, Cheesecakes

Yield: 10 Servings

1 c Chocolate Wafer Crumbs

3 tb Margarine, Melted

16 oz Cream Cheese Softened

2/3 c Sugar

2 ea Large Eggs

6 oz Semi-sweet Chocolate Chips *

1/4 ts Almond Extract

21 oz Cherry Pie Filling (1 Cn)

1 x Frozen Whipped ToppingThawed

* Chocolate Chips should be melted.

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

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

Bake at 350 degrees F., 10 minutes.

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

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

addition. Blend in chocolate and extract; pour over crust. Bake at 350

degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing

rim of pan. Chill. Top cheesecake with pie filling and whipped topping

just before serving.

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

Title: Individual Cherry Cheesecake

Categories: Desserts, Cheesecakes

Yield: 12 Servings

2 pk Creamcheese, 8oz each

3/4 c Sugar

2 Eggs

1 ts Lemon juice

1 ts Vanilla

12 Vanilla wafers

1 cn Cherry pie filling

Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.

Place wafer in bottom of each of 12 cupcake papers (in cupcake tin). Spoon

in cream cheese mixture 3/4 full.

Bake in 375 degree oven for 15 minutes. Let cool.

Top each with cherry pie filling and refrigerate for 1 hour or more.

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

Title: Cherry Crescent Cheesecake Cups

Categories: Cakes, Cheesecakes

Yield: 8 Servings

1 pk Cream cheese, 8 oz.

1 Egg

1 c Powdered sugar

1/4 c Chopped almonds

1 ts Almond extract

1 cn Crescent rolls , 8 oz.

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

1 c Cherry pie filling

2 tb Amaretto or cherry brandy

1 tb Margarine

Heat oven to 350F. Grease 8 muffin cups. In medium bowl, combine cream

cheese and egg until smooth. Add powdered sugar, almondds and extract; mix

well. Separate dough into 4 rectangles; firmly press perforation to seal.

Press or roll each rectangle into an 8x4-inch rectangle. Cut each in half

crosswise to form 8 squares. Press each square into bottom of prepared

muffin cup, leaving corners of each square extended over sides of cup.

Place about 1/4 cup cream cheese mixture in center of each square. Bring 4

corners of each square together in center of cup and firmly press points

together to seal. Bake at 350F for 18 to 23 minutes or until golden brown.

Immediately remove from muffin cups. In small saucepan, combine topping

ingredients; cook over low heat until bubbly and margarine melts. Serve

over warm desserts. Refrigerate leftovers. Makes 8 servings.

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

Title: Cherry Pecan Cheesecake

Categories: Cheesecakes

Yield: 6 Servings

2 c VANILLA WAFERS, crushed

1/3 c SUGAR

6 tb BUTTER, melted

Mix well and pat into 10"

-springform pan, set aside.

FILLING

2 lb CREAM CHEESE, unwrapped and

-warmed in

The microwave 2 minutes.

2 c SUGAR

2 pt SOUR CREAM

1 ts SALT

1/4 c CORNSTARCH

7 JUMBO EGGS, unshelled and

-warmed in the

Microwave for 30 seconds

1 1/2 c PECANS

1 c CHERRIES

** CRUST

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

Title: Cherry Cheesecake Ice Cream *

Categories: Ice cream, Cheesecakes

Yield: 1 Servings

------------------------------PATTI - VDRJ67A------------------------------

3 oz Cream cheese; softened

1 cn Sweetened condensed milk

2 c Half & half

2 c Whipping cream, unwhipped

1 tb Vanilla

1/2 ts Almond extract

17 oz Dark sweet cherries; pitted

- well drained -OR-

10 oz Maraschino cherries; drained

- chopped

In large mixer bowl, beat cream cheese until fluffy. Gradually add

sweetened condensed milk until smooth. Add remaining ingredients; mix well.

Pour into ice cream freezer container. Freeze according to manufacturer's

directions. Makes 1-1/2 quarts.

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

Title: Holiday Delight Cheesecake (Lo-Fat)

Categories: Desserts, Low-cal, Cheesecakes

Yield: 12 Servings

1 c Graham cracker crumbs

3 tb Sugar

2 tb Margarine, melted

3 pk Fat-free Cream Cheese (8oz)

3/4 c Sugar

2 tb Flour

3 tb Lemon juice

3 tb Cholesterol-free egg product

1 ct Non-fat lemon yogurt

Lite whipped topping

1 cn Cherry pie filling

1. Heat oven to 350øF. Combine graham cracker crumbs, sugar and

margarine; mix well. Pat onto bottom of 9" or 10" springform pan. Set

aside.

2. Beat cream cheese, sugar and flour together until light, fluffy and

smooth. Gradually add lemon juice and egg product; beat well. Add lemon

yogurt and mix thoroughly. Pour over prepared crust.

3. Loosely place aluminum foil over springform pan.

4. Bake at 350øF 60 to 70 minutes or until center of cake is set.

5. Gently run tip of knife between cake and edge of pan. Cool to room

temperature before removing from pan. Chill.

Served topped with cherry pie filling and whipped topping.

Per 1/12th serving:

Calories.....................216 Protein...................16g

Carbohydrates................30g Total Fat..................4g

Saturated Fat.................1g Cholesterol................9g

Sodium.....................542mg Fiber......................6g

% of Calories from Fat 17%

* * * * *

Comparison:

Per Serving

% Calories

Fat from Fat Cholesterol

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

This Cheesecake 4g 17% 9mg

Regular Cheesecake 26g 63% 120mg Source:

Healthy Choice and Redi Wip Lite (recipe from newspaper)

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

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

Title: Cherry Cheesecake Muffins

Categories: Muffins, Cheesecakes

Yield: 12 Servings

1/3 c Cream cheese

2 tb Icing sugar

1/3 c Butter, softened

2/3 c Packed brown sugar

1 ea Egg

1 ts Grated orange rind

2 c All-purpose flour

2 ts Baking powder

1/4 ts Salt

2/3 c Milk

1/3 c Whole cherry jam

2 tb Pecans, finely chopped

Optional

Blend cream cheese with icing sugar; set aside. Cream together

butter and brown sugar; beat in egg and orange rind. Combine flour,

baking powder and salt; add to creamed mixture alternately with milk,

stirring until just blended. Do not overmix.

Spoon into large greased muffin tins, filling halfway to top. Add 1

ts of the cream cheese mixture and 1 ts of the jam to each; top with

remaining batter. Sprinkle with nuts. Bake in 375 F over for 25-30

minutes or until firm to the touch. Remove immediately from tins.

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

Title: Sundried Tomato Cheesecake

Categories: Appetizers, Cheesecakes

Yield: 12 Servings

-IRIS ERLINGSDOTTIR BXSB81A

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

1 1/4 c Flour

6 ts Butter; chilled, in pieces

-(3/4 stick)

1 lg Egg

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

3/4 c Oil-packed sundried tomatoes

-(reserve oil)

5 cl Garlic

3 ts Fresh basil; or 1 tsp. dried

3 lg Eggs

16 oz Cream cheese; at room temp

-cut in pieces, (2 8oz pks)

1 c Sour cream

1/2 c Green onions; chopped

CRUST: Preheat oven to 350F. Blend ingredients for crust in food processor

until mixture is like coarse meal. Add egg and mix until dough just holds

together. Press dough on bottom of 9x12 baking dish, bake until golden, ca

10 min.

FILLING Mix tomatoes, one T reserved oil, garlic and basil in food

processor. Add cream cheese, blend smooth. Add sour cream, blend until just

mixed. Transfer to a bowl, stir in green onions.

Pour filling over crust, bake about 20-25 min, or until filling is puffed

and golden brown. Cool to room temperature. Cut in squares and serve. An

instant success at all parties Warmest regards, Iris in Topanga CA.

Posted on PRODIGY 6/94; formatted by Elaine Radis for Meal Master;

PRODIGY ID, BGMB90B' GEnie ID, E.RADIS.

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

Title: Lox and Cream Cheese Cheesecake

Categories: Appetizers, Jewish, Cheesecakes

Yield: 12 Servings

-DEBRA KUPERBERG NRPC58B

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

2 c Bread Crumbs; (I like using

-Jewish Rye Bread)

1/3 c Butter; melted

2 tb Parmeasan cheese; grated

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

3 tb Sweet butter

1 c Onion; finely chopped

32 oz Cream cheese; softened

4 Eggs; beaten

1/3 c Whipping cream

1/2 lb Lox; chopped

White pepper,

-salt to taste (optional)

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

8 oz Softened cream cheese

4 oz Sour cream

3 tb Fresh chives; minced

1 tb Fresh dill weed; minced

1/4 lb Lox; chopped

CRUST: Spray the bottom and insides of a 9" springform pan with Pam. Cover

the outsides and bottom of pan with 2 tight layers of foil. Mix the crust

mixture together, pour into pan, and press on bottom and up sides. Set

aside.

FILLING: Melt butter in a skillet. Add onions, and saute until tender. Set

aside. Using electric mixer, beat cream cheese, eggs, and cream until

well-blended. Fold in lox and onion mixture, and seasonings. Pour batter

into prepared pan. Place cheesecake in large baking pan. Add enough boiling

water to large pan to come up to the top of the crust. Bake in a pre-heated

300 degree oven until firm--about 1 hour 40 min. Remove cheesecake from

bath. Turn oven off. Return cheesecake to >> oven and let stand one hour.

Remove from oven--let cool on rack for two hours.

TOPPING: Using electric mixer, mix cheese and sour cream together until

blended. Stir in herbs. Sprinkle lox over cheesecake. Pour herb mixture

carefully over the lox. Refrigerate. >>> Prior to serving, remove foil.

Loosen sides of crust. Place pan on serving platter (I used a pedastal cake

platter), and remove sides. Decorate. (I've scattered some minced red

onion, parsley, and twists of lemon peel on top)

Hi! I've had lots of requests for the lox and cream-cheese cheesecake.

Sorry it's taken me a few days to get back to this. Enjoy! Debi in Calif.

Delectables by Debi Custom Catering

Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B;

GEnie, E.RADIS

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

Title: Cheesecake Dip

Categories: Appetizers, Dairy, Fruits, Cheesecakes

Yield: 2 Cups

-LINDA LATHROP (BVCH39B)

3 oz Cream cheese; softened

2 tb Sugar

3 tb Milk

2 c Coolwhip; (lite or reg.)

-thawed

1 ts Vanilla

Beat cheese, sugar & milk until well blended & smooth. Fold in whipped

topping & vanilla. Chill until serving. Makes 2 cups. Serve with chilled

fresh fruit: bing cherries, strawberries, grapes, etc. Also good for

dunking pretzels,cake cubes or fancy cookies.

This next salad is good--but you will need to increase proportions

accordingly.

Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B;

GEnie, E.RADIS

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

Title: Salsa Cheesecake

Categories: Appetizers, Cheesecakes

Yield: 8 Servings

-Bette Leland cgvh43b-

2 tb Butter; melted

1/2 c Whole wheat bread crumbs;

- fine

1 tb Dried dill

1 tb Dried basil

-FILLING-

3/4 lb Cream cheese

3/4 lb Roquefort cheese

1 c Sour cream

2 tb Flour

1 c Parmesan; grated

1/2 c Salsa

4 Eggs

Brush sides of an 8-inch springform pan with melted butter. Combine

bread crumbs with dill and basil and carefully coat pan with 1 cup of the

mixture. Tap out excess.

In mixer bowl, combine crema cheese and Roquefort on medium speed. Add

sour cream, flour, Parmesan and salsa, beating well between additions.

Scrape bowl, turn motor to high and add eggs one at a time. Beat well.

Pour batter into prepared pan and sprinkle top with remaininhg crumbs.

Carefully wrap bottom of pan with foil and set in a larger pan filled with

hot water. Bake 1 hour at 350 degrees. Cool in oven 1 hour with door ajar.

To serve, top slice of cheesecake with salsa. Serve warm or at room

temperature.

Bette...NM

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

Title: Cocktail Cheesecake

Categories: Appetizers, Dairy, Cheesecakes

Yield: 1 Servings

---------------------------BETTE LELAND (CGVH43B---------------------------

2 pk Cream cheese 8 oz. ea.;

Softened

1 Blue cheese 8 oz.;crumbled

2 1/2 c Sour cream; divided

1/8 ts White pepper

3 Eggs

1/2 c Finely chopped pecans

1/4 c Minced green onions

Red bell peppers or whole

Pimientos

Green onion tops

Crackers and cocktail rye

Bread

In large bowl of electric mixer, beat cream cheese and blue cheese together

until light and fluffy, about 5 minutes. Mix in one cup of the sour cream

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

Stir in nuts and onion until well combined. Pour mixture into a buttered 9"

spring-form pan. Bake @ 300~ for 60 - 70 minutes until knife inserted in

the center comes out clean. Remove from oven and let stand 5 minutes.

Spread remaining 1 1/2 C. sour cream over top and return to oven for 10

minutes. Remove from oven and cool completely on wire rack. When cool,

refrigerate for at least 3 hours or overnight. Remove sides of springform

pan and place cake and bottom of pan on serving platter. Decorate top with

red pepper or pimiento flowers. Use green onion tops to make stems and/or

leaves. Serve with crackers and cocktail rye bread. Makes 1 9" round

cheesecake. Formatted by Carol Kaplan ACGR23B Prodigy Food Forum

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

Title: Applesauce Cheesecake Squares

Categories: Cheesecakes

Yield: 24 Servings

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

2 1/2 c Graham cracker crumbs

1 c Pecans; chopped

1/2 c Butter; melted

1/2 c Brown sugar; packed

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

24 oz Cream cheese; softened

1 c Sugar

2 tb Flour

3 Eggs

1 c Applesauce

1/2 ts Cinnamon

1/4 ts Nutmeg

Combine all crust ingredients. Divide in half, press 1/2 in bottom of 9x13"

pan, save remainder for top. Combine cream cheese, sugar and flour, beat

until light and fluffy. Add eggs, one at a time, beating well after each

addition. Add remaining ingredients, beat until well blended. Pour into

crust lined pan, make sure it's level. Sprinkle remaining crust on top.

Bake for 45-60 minutes or until knife inserted comes out clean. To minimize

cracking, place shallow pan of water on rack below cake while cooking.

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

Title: Bavarian Apple Cheesecake *

Categories: Cheesecakes, Fruits

Yield: 12 Slices

------------------------------PATTI - VDRJ67A------------------------------

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

1/3 c Sugar

1/3 c Butter or margarine

1 tb Solid shortening

1/4 ts Vanilla

1 c Flour

1/8 ts Salt

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

4 c Apples; peeled, cored, slice

16 oz Cream cheese; softened

1/2 c Sugar

1/2 ts Vanilla

2 Eggs

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

1/3 c Sugar

1 ts Ground cinnamon

1/3 c Sliced almonds

In medium mixer bowl, beat sugar, margarine, shortening, and vanilla on

medium speed of electric mixer til combined. Blend in flour and salt until

crumbly. Pat onto the bottom of a 9" springform pan. Set aside. Place apple

slices in a single layer in a shallow baking pan. Cover with foil. Bake in

a 400~ oven for 15 minutes. Meanwhile, in a large mixer bowl, beat the

cream cheese, sugar and vanilla until fluffy. Add the eggs, all at once,

beating on low speed just until combined. Pour into dough-lined pan.

Arrange warm apple slices on top of filling. Combine the remaing sugar and

cinnamon. Sprinkle, with the almonds, on top of the warm apples. Bake, at

400~, for 40 minutes or until golden. Cool. Remove sides and place cake on

serving platter. Cover; chill 4-24 hours before serving.

-----

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

Title: Apple Cheesecake ***

Categories: Cheesecakes

Yield: 1 Servings

Ann Raisler (VCDT13A) 7/91

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

1 1/2 pk Graham crackers, crushed

1/2 c Finely chopped pecans

6 tb Butter, melted

1 ts Cinnamon

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

32 oz Cream cheese, softened in

Micro 2 mins

1 c Sugar

3 tb Apple brandy

1 1/2 ts Apple pie spice

1 ts Vanilla

5 Jumbo eggs, shelled & warmed

In micro 25 secs.

1 c Chunky applesauce

1/2 c Heavy cream

1/4 c Cornstarch

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

3/4 c Packed brown sugar

3/4 c Flour

1/3 c Butter, melted

1 ts Apple pie spice

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

Cake: Beat cheese until light and fluffy. Add sugar and beat again. Add

eggs one at a time, beating after each. Add remaining ingredients except

applesauce and mix well. Stir in applesauce. Pour into crust and bake at

350 for 1 hour, with a pan of water on oven bottom. Cake is done when edges

are firm & middle is soft. Run knife around edge to loosen. Top with crump

topping and return to oven for 10 minutes. Chill thoroughly.

Topping: Mix until crumbly and sprinkle on top of cake.

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

Title: Apple Cheesecake Elegante

Categories: Cheesecakes, Fruits

Yield: 8 Servings

----------------------------LORELI AGUDA WSKD49A----------------------------

1 pk Cheesecake mix, 10 1/2 oz.

1/4 c Sugar

1/4 c Butter or margarine, melted

1/3 c Walnuts, ground or finely

-chopped

1 1/2 c Cold milk

2 c Canned applesauce

1/2 ts Grated lemon rind

2 tb Lemon juice

1/4 c Brown sugar

2 tb Butter or margarine

1/2 ts Cinnamon

1/2 ts Nutmeg

1/4 ts Mace

CRUST: To make crust, empty envelope of graham cracker crust from mix into

a bowl. Add 1/4 cup sugar, 1/4 cup melted butter or margarine and nuts. Mix

until thoroughly combined. Press mixture firmly against sides and bottom of

an 8 inch pie plate. Refrigerate 5 minutes or bake in 375~ oven for 8

minutes. Cool.

FILLING: Pour milk into a small mixing bowl. Add contents of cheesecake

filling envelope from mix, 1/2 cup applesauce, and grated lemon rind. Beat

atlow speed with electric mixer until blended. Beat at medium speed 3

minutes longer. Pour into prepared crust; chill at least 1 hour. TOPPING:

Combine 1 1/2 cups applesauce and remaining ingredients in saucepan; simmer

for 20 minutes. To serve, top wedges of cake with spiced applesauce

topping. Topping may be served warm or cold.

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

Title: Apple-Cheddar Cheesecake

Categories: Cheesecakes, Low-cal

Yield: 10 Servings

8 Thin wafer cookies

-lemon or vanilla

3 Apples

-peeled, thinly sliced

1/4 ts Apple-pie spice

1/2 c Vanilla low-fat yogurt

2 pk Lo-cal ("light") cream chees

-8-oz ea; or Neufchtel

-cheese

3 Eggs

6 tb Extra-sharp Cheddar; shredde

3 tb Sugar

Sugar substitute

-to equal 5 tbsp sugar

Arrange the cookies in the bottom of a nonstick 9-inch cake pan in a single

layer, edges touching. Arrange the apples on top, and sprinkle with pie

spice. Combine remaining ingredients in a blender, cover, and blend smooth.

Spoon over apples.

Bake in a 350 oven for 45 minutes, until set. Serve warm or chilled

straight from the pan.

{190 calories per serving with low-fat cheese; 225 with Neufchtel}

COMPLETELY SUGAR-FREE VERSION: Replace wafers with sugar-free dietetic

cookies--available in health-food stores or the diet shelf of your

supermarket. Replace vanilla yogurt with plain low-fat yogurt. Omit sugar;

increase sugar substitute to equal 12 tablespoons or 3/4 cup. Add 2

teaspoons vanilla extract to the blender. Follow assembly and baking

directions in the preceding recipe.

SOURCE: Slim Gourmet Sweets & Treats (pg. 142)

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

Title: Taffy-Apple Cheesecake Pie

Categories: Pies, Cheesecakes

Yield: 10 Servings

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

2 tb Butter or margarine

1/2 c Firmly packed light brown su

4 md Apples; peeled, cored

-thinly sliced (about 5 cups

21 Caramels; unwrapped

1/4 c Half and half

8 oz Cream cheese; softened

1/2 c Firmly packed light brown su

1/2 ts Pumpkin pie spice

1 1/2 ts Vanilla

1 Egg

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

1 pk Pillsbury all-ready pie crus

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

1/2 c Milk chocolate chips; finely

3/4 c Pecans; finely chopped

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

8 oz Frozen whipped topping; thaw

1 ts Pumpkin pie spice

Recipe by: Pillsbuy 36th Bake-Off (1994) Preparation Time: 2:00 In large

skillet over medium-high heat, melt butter and 1/2 cup brown suga stirring

constantly. Add apples; cook and stir 12 to 15 minutes or until apples are

carmel in color and tender. Ser aside. Drain if neccessary.

In top of double boiler or in medium heavy saucepan over low heat, melt

caramels with half-and-half until mixture is smooth, stirring frequently. (

tip). Keep warm.

In small bowl, beat cream cheese and 1/2 cup brown sugar until light and

fluffy. Add 1/2 teaspoon pumpkin pie spice, vanilla and egg; beat until

blended.

Prepare pie crust according to package directions for one-crust filled pie

using 10-inch deep dish pie pan or 9-inch springform pan (refrigerate

remaining crust for a later use) Heat oven to 375' Fold half of caramel

mixture into cream cheese mixture. Add apple mixture to remaining caramel

mixtue; mix well. Spoon apple carame mixture into crust-lined pan. In small

bowl, combine topping ingredients; reserve 2 tablespoons mixture. Sprinkle

remaining mixture over apple mixtur Top with caramel cream cheese mixture,

Bake at 375' for 35 to 45 minutes or until deep golden brown and filling i

set. Cool completely. Refrigerate 30 minutes or until cold. Fold 1 teaspoo

pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie;

sprinkle with reserved 2 tablespoons topping. Store in refrigerator. Makes

to 10 servings.

Tip: to prepare caramel fillin in microwave, in small microwave-safe bowl,

combine caramels and half-and-half. Microwave on HIGH for 1 1/2 to 2 minute

stirring once halfway through cooking. Stir until smooth.

Nutrition Information: 1/10 pie: 560 cal, 6g protein, 64g carb, 2g fiber,

33g fat (3g poly, 17g sat), 62mg chol, 260mg sodium, 290 potasium. Dietary

excanges: 1 1/2 starch, 2 1/2 fruit, 6 1/2 fat

Printed in Pillsbury Classic Cookbook #157, March 1994

-----

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

Title: Cheesecake Breadring

Categories: Breads, Brunch, Cheesecakes

Yield: 10 Servings

1 pk Hot roll mix

8 pk Cream cheese; softened

1/4 c Sugar

1/2 c Sugar

1 Egg

1 tb Vanilla

1/2 c Sour cream

2 Eggs

6 tb Butter; melted

OVEN TEMP: 350 SOFTEN YEAAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE

THE MIX AND 1/4 CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER.

MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3

HOURS. TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE.

FIT INTO A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE

EDGES.(DOUGH WILL COVER THE CENTER HOLE.) BEAT CREAM CHEESE, SUGAR AND

VANILLA TILL SMOOTH. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH

ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES OVER THE TOP OF FILLING.

SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH COVERING THE CENTER HOME.

FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING, SEALING TO OUTER EDGES. LET

RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS. BAKE 35 TO 40 MINUTES OR UNTIL

WOODEN PICK INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN.

TURN OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE.

-----

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

Title: Griddle Cheesecakes (Pan) with Cranberry Sauc

Categories: Brunch, Cheesecakes

Yield: 8 Servings

2 c Low-fat cottage cheese

2 Eggs; or substitute

1/4 c Sugar

1 c Unbleached flour

1 ts Baking powder

1 Lemon zest; grated

-cranberry sauce-

1/2 c Sugar

1 tb Cornstarch

1 1/2 c Fresh orange juice

2 c Cranberries; fresh -=or=-

-frozen

CRANBERRY SAUCE: Combine the sugar and cornstarch in a heavy-bottomed

saucepan. Gradually pour in the orange juice; stirring constantly. Add the

cranberries and bring the mixture to a boil over medium heat; stirring

constantly.

Reduce the heat and simmer the mixture until all the cranberries have

burst; about 15 minutes. Puree the mixture in a FP or a blender. Set sauce

aside.

CHEESECAKES: 1. Puree the cottage cheese in the clean blender or FP. Add

the eggs and blend them into the puree. Transfer the mixture to a bowl and

add the sugar, flour and baking powder; stir in well. Beat just ling enough

to produce a smooth batter. Stir in the zest. 2. Heat a griddle or skillet

over medium heat until water dances on hot skillet. Drop batter by generous

Tablespoons and use the back of the spoon to spread the batter to a

thickness of about 1/4". Cook until top is covered with bubbles; about 3

minutes and then flip and cook them until the second sides are light-brown;

about 1 minute more. Keep warm. 3. Serve the griddle cheesecakes with the

cranberry sauce.

FRESH WAYS WITH BREAKFASTS & BRUNCHES; Time-Life Books

-----

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

Title: New York Cheesecake

Categories: Cakes, Cheesecakes

Yield: 10 Servings

-BELLE BESTOR DFPF73A

-----------------------------------PASTRY-----------------------------------

1 c Flour; sifterd

1/4 c Sugar

1 ts Lemon peel; finely grated

1 ts Orange peel; finely grated

1/2 c Butter

Egg yolk

1/4 ts Vanilla

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

2 1/2 lb Cream cheese

1 3/4 c Sugar

3 tb Flour

1 1/2 ts Lemon Peel; fine grated

1 1/2 ts Orange Peel; fine grated

1/4 ts Vanilla

5 Eggs

2 Egg yolks

1/4 c Cream

Combine flour and sugar, peels in large bowl. Cut in butter til texture of

coarse crumbs. Stir in yolk and vanilla to form a soft dough. Chill at

least 1 hour. 400F oven. Roll pastry on floured board to 1/8 in. thick Cut

out a 9 in circle; refrigerate the trimmings. Place the circle of dough

over the bottom of a greased 9 in springform pan. Bake until golden, about

20 minutes. Let cool. Filling: Beat cream cheese with the sugar, flour,

lemon and orange peel and vanilla with an electric mixer. Add eggs and

yolks, one at a time, beating thoroughly after each addition. Stir in the

cream. Increase oven temp to 550F. Grease sides of springform pan. Roll out

the reserved pastry trimmings and cut into strips 2 in. wide. Pat into

place against the sides of the pan, pressing an edge into the bottom crust.

Fill immediately with the cream cheese mix. Bake 12 minutes. euduce temp to

200F; bake 1 hour. Let cake cool on wire rack. Refirgerate for at least 2

hours before serving.

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

Title: Philly 3-Step Fruit Topped Cheesecake

Categories: Dairy, Cakes, Holiday, Cheesecakes

Yield: 9 Servings

16 oz Philly Cream Cheese, or

-Light Neufchatel Cheese,

-softened

1/2 c Sugar

1/2 ts Vanilla

2 Eggs

1 Graham cracker crumb crust

-(6 oz or 9"), prepared

2 c Sliced assorted fresh fruit

Mix cream cheese, sugar and vanilla with electric mixer on medium speed

until well blended. Add eggs; mix until blended. Pour into crust. Bake at

350^, 40 minutes or until center is almost set. Cool. Refrigerate 3 hours

or overnight. Top with fruit. 8-10 servings. Source: Kraft ad, Woman's

Day, 12/21/93. MM by Lyn

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

Title: San Francisco Honey and Spice Cheesecake

Categories: Cakes, Party, Cheesecakes

Yield: 8 Servings

-Dorothy Cross

-TMPJ72B@PRODIGY.COM

1 1/2 lb Cream cheese; softened

1/2 c Dark honey

3 Eggs

1 ts Vanilla extract

3 tb All-purpose flour, sifted

1 tb Cornstarch

1/2 c Heavy cream

1/2 ts Ground cloves

1 ts Allspice

1 tb Instant freeze-dried

-coffee, dissolved in

1 ts -hot water

1 1/2 ts Powdered sugar (optional)

1 c Heavy cream, whipped

-(optional)

In a large bowl, beat the cream cheese, honey, and eggs until very smooth.

Add the vanilla, flour and cornstarch and continue to beat until very

smooth. Add the heavy cream, cloves, and allspice and beat well. Add the

coffee paste to the cheese mixture and beat until very smooth. Pour into a

well-buttered 9 springform pan and bake in a preheated 325 degree oven for

1 hour. When done, turn off the oven and allow the cake to remain in the

closed oven for 20 minutes. Transfer to a wire rack and allow to cool

completely. Carefully remove the sides of the springform pan and transfer

the cake to a serving dish. If desired, decorate the top of the cake with

the powdered sugar or whipped cream and serve.

COMMENTS: The very moist and creamy filling is flavored with dark honey,

ground cloves, allspice, and freeze-dried coffee to make this a decidedly

special cheesecake. Topped with powdered sugar or whipped cream, it is a

delectable choice for special occasions.

Source: Cheesecake Madness Cookbook

Reformatted for Meal Master by: ElectraWoman, CMINEAH@OLDCOLO.COM

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

Title: German Chocolate Cheesecake

Categories: Cakes, Chocolate, Cheesecakes

Yield: 8 Servings

-Dorothy Cross

-TMPJ72B@PRODIGY.COM

-Crust:

2 c Chocolate wafer crumbs

2 tb Granulated sugar

4 tb (1/2 stick) sweet butter

-softened

-Filling:

1 1/2 lb Cream cheese; softened

2 tb Cornstarch

1 c Sour cream

1 ts Almond extract

1 c Heavy cream

8 oz Dark semisweet baking

-chocolate, cut into bits

4 Eggs; separated

3/4 c Granulated sugar

1/8 ts Cream of tartar

-Topping:

1 c Heavy cream, whipped

1 oz Semisweet baking chocolate,

-to make 6 curls, 2 inches

-long each

Crust: In a medium-size bowl, combine the chocolate wafer crumbs, sugar,

and butter. Blend well with fingers, fork, or pastry blender. Press or pat

the mixture onto the bottom and sides of a well-buttered springform pan.

Chill in the freezer or refrigerator for about 30 minutes.

Filling: In a large bowl, beat the cream cheese, cornstarch, sour cream,

and almond extract until smooth. In a small saucepan, scald the heavy

cream, then remove from the heat and allow to cool for about 5 minutes. Add

the chocolate bits and stir until the chocolate is completely melted. With

a wire whisk, beat the mixture until it is cooled and light in texture. In

a large bowl, with a whisk beat the egg yolks and 1/2 cup of the sugar

until very thick and smooth. Add the chocolate mixture to the egg mixture

and beat until everything has been smoothly combined. Then add the cream

cheese mixture to the chocolate mixture and beat again until very smooth.

In a separate bowl, beat the egg whites with the cream of tartar and the

remaining 1/4 cup sugar until the egg whites hold their peaks. Fold the egg

whites into the cheese mixture and pour the entire mixture into the chilled

shell. Place the springform pan inside of a larger pan containing 1 inch of

water and bake in a preheated 300 degree oven for 1-1/2 hours. Transfer to

a wire rack and allow to cool completely .

Topping: Prepare chocolate curls by melting the chocolate, spreading it

thinly on a sheet of wax paper, and refrigerating for 30 minutes. Then with

a flat knife scrape the chilled chocolate into curls and cut them into

2-inch- long sticks. Carefully remove the sides of the springform pan.,

Decorate by spreading the whipped cream evenly over the top of the cake and

then adding the chocolate curls. Transfer the cake to a serving dish and

serve.

COMMENT: This is a popular choice among chocolate lovers: an extra light

and creamy, dark chocolate cheesecake topped with fresh whipped cream and

chocolate curls (thin cigarette rolls). Serve this cake as the hearty

conclusion to an otherwise simple meal.

Source: Cheesecake Madness Cookbook

Reformatted for Meal Master by: ElectraWoman, CMINEAH@OLDCOLO.COM

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

Title: Peanut Butter Cheesecake

Categories: Cakes, Cheesecakes

Yield: 1 Servings

1 10" graham cracker crust in

-springform pan

2 c Peanut butter

1 lb Cream cheese, softened

2 tb Butter, melted

1/2 c Heavy cream, whipped

2 c Sugar

1 tb Vanilla

1 c Chocolate chips, melted

1 c Heavy cream, whipped

Beat cream cheese until smooth with paddle. Add peanut butter and sugar

and blend well. Add vanilla and butter an continue to blend well. Fold in

1/2 cup whipped cream. Place mixture into graham cracker crust. Refrigerate

overnight. After refrigeration, pour chocolate chips evenly over top and

let cool for 2 hours. Garnish with remaining whipped cream.

Source: The Summerhouse in Sarasota's Chef du Jour.

Posted on GEnie's Food & Wine RT by M.CARMAIN1 [Melinda] on 2/7/94

:: MM by QBTOMM and Sue Woodward

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

Title: Connola's Ricotta Cheesecake

Categories: Cakes, Cheesecakes

Yield: 8 Servings

2 lb Ricotta

1 1/3 c Sugar

1/3 c Flour

5 lg Egg Yolks

5 lg Egg Whites

1/3 c Heavy Cream

1 Lemon Rind; grated

1 ts Vanilla

1/2 ts Lemon Extract

Graham Cracker Crumbs

Butter

Beat ricotta, 1 cup sugar and egg yolks until smooth. Mix in flour, lemon

rind, lemon & vanilla extracts. In separate bowl, beat egg whites and 1/3

cup sugar until peaks form. Fold in whipped cream and beaten egg whites

into ricotta mixture. Butter an 8 1/2" spring pan and sprinkle w/graham

cracker crumbs. Pour misture into pan. Do NOT FILL TO TOP. Leave room for

cake expansion while cooking. Preheat oven 425~ and bake 10 min. Reduce

heat to 325~ and bake 1 hour. Turn off oven and let cake cool in oven with

door closed. Sprinkle w/conf sugar just before serving.

NOTES: Make sure to butter and crumb pan well to prevent sticking and

don't overfill the pan w/batter as it will spill over. Recipe for 12: When

doing conversion, make sure you use only 7 eggs, 1/2 c flour, 1 1/2 c sugar

and 3 lbs ricotta. Remember to load the mixture higher in the center of

the pan so that it doesn't sink so much.

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

Title: Cheesecake Cake

Categories: Cakes, Cheesecakes

Yield: 1 Servings

Cake:

1 pk White cake mix

1 c Sour cream

3 oz Cream cheese

3 Eggs

6 oz Lemonade, frozen concentrate

Glaze:

1 c Sour cream

1 c Powdered sugar

1 tb Lemon juice

Thaw lemonade. Mix cake ingredients with electric mixer until

moistened, then beat at high speed for 4 min. Pour into greased and floured

bundt pan. Bake 350 for 50-60 min.

When cool drizzle the glaze over top: Make glaze by mixing all the

glaze ingredients and beating until smooth.

Bette Leland

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

Title: Triple Chocolate and Vanilla Cheesecake

Categories: Cakes, Cheesecakes

Yield: 1 Cheesecake

1 1/2 c Finely crushed creme-filled

-chocolate sandwich cookies

-about 18 cookies

3 tb Margarine; or butter, melted

32 oz Cream cheese; softened

14 oz Sweetened condensed milk

4 Eggs

1/3 c Flour

1 tb Vanilla extract

2 oz Semi-sweet chocolate, melted

------------------------------CHOCOLATE GLAZE------------------------------

4 oz Semi-sweet chocolate

1/2 c Whipping cream

Preheat oven to 350. Combine crumbs and margarine; press firmly on bottom

of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth. Add eggs, flour,

and vanilla; mix well.

Divide batter in half. Add chocolate to one half of better; mix well.

Pour into prepared pan. Top evenly with vanilla batter.

Bake 50 minutes or until center springs back when lightly touched. Cool.

Top with Chocolate Glaze.

Chill. Refrigerate leftovers.

Chocolate Glaze: In small saucepan, over low heat, melt the chocolate in

the whipping cream. Cook and stir until thickened and smooth. Remove from

heat.

Spread over cheesecake.

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

Title: Chocolate Orange Cheesecake

Categories: Cakes, Cheesecakes

Yield: 6 Servings

----------------------------NORMA WRENN NPXR56B----------------------------

1 1/2 c Graham cracker crumbs

2 tb Plus 3/4 cup sugar

1 tb Pernigotti cocoa, plus

Additional for dusting top

1 ts Ground cinnamon

1/4 c Unsalted butter; melted

8 oz Bittersweet chocolate; chop

1/2 ts Orange oil

1 lb Cream cheese; room temp

1/2 c Sour cream

5 Eggs

Mix graham cracker crumbs with 2 tablespoons sugar, cocoa and cinnamon.

Gradually add melted butter, stirring until crumbs are evenly coated. Press

evenly into bottom and two-thirds up sides of buttered 9" springform pan

that has been covered outside with aluminum foil. Refrigerate until ready

to fill. Melt chocolate in double boiler; remove from heat. Place cream

cheese in bowl, beat on medium speed until smooth and fluffy, about 10

minutes. Beat in sour cream, 3/4 cup sugar and orange oil. Add eggs, one at

a time beating in between. Beat for 1-2 minutes more. Using rubber

spatula, gently stir in chocolate until blended. Stir slowly 1-2 minutes to

dispel bubbles. Pour batter into prepared pan. Bake in 350 degree oven

until puffed and no longer shiny, 35-40 minutes. Center will look wet but

will firm up when chilled. Transfer to wrie rack to cool. When cool, remove

foil and sides of pan. Cover and refrigerate until firm enough to cut

easily, 4-5 hours or overnight. Sift cocoa generously over cake before

serving. Serves 6-8. From Simple American Cooking, Williams-Sonoma A

Catalog for Cooks, Christmas 1994

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

Title: Mini Cheesecakes with Lemon Sauce

Categories: Cakes, Cheesecakes

Yield: 24 Servings

1 1/2 c Graham cracker crumbs

1/4 c Sugar

1/4 c Butter or margarine; melted

16 oz Cream cheese

1 cn Sweetened condensed milk; 14

3 Eggs

1/4 c Bottled lemon juice

8 oz Sour cream; at room temperat

-----golden lemon sauce-----

1/3 c Sugar

1/4 c Bottled lemon juice

2 ts Cornstarch

1 Egg yolk

1 Salt

1 tb Butter

1/2 c Water

-----yellow food coloring, o

Preheat oven to 300 degrees. Combine crumbs, sugar and margarine; press

equal portions onto bottoms of 24 lightly greased * or paper-lined muffin

cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in

sweetened condensed milk until smooth. Add eggs and bottled lemon juice:

mix well. Spoon equal amounts of mixture into each prepared cup. Bake 20

minutes, or until set. Spread tops with sour cream. Bake 5 minutes longer.

Cool. Chill. Serve with Golden Lemon Sauce. Refrigerate leftovers. SAUCE:

In small saucepan, combine sugar, cornstarch and dash of salt. Add water,

lemon juice and egg yolk; mix well. Over medium heat, cook and stir until

thickened. Remove from heat; stir in butter and yellow food coloring, if

desired. Cool. Chill. (Makes about 1 cup.) NOTE: * If greased muffin cups

are used, cool baked cheesecakes in pan. Freeze 15 minutes; remove with

narrow spatula.

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

Title: Eating Well's Chocolate Cheesecake (1 of 2)

Categories: Cakes, Cheesecakes

Yield: 16 Servings

-Dorothy Cross TMPJ72B

-FILLING:

2 oz Semisweet chocolate

2 tb Instant coffee powder

2 16-oz. containers nonfat

-cottage cheese (4 cups)

1 pk (8 oz) low-fat cream cheese;

-at room temp

1 1/2 c Sugar

1 Large egg

2 Large egg whites

1 c Low-fat sour cream

3/4 c Unsweetened cocoa powder

2 tb Cornstarch

1/8 ts Salt

1 ts Pure vanilla extract

The crust ingredients and directions are in part 2 of this set.

Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

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

Title: Eating Well's Chocolate Cheesecake (2 of 2)

Categories: Cakes, Cheesecakes

Yield: 16 Servings

-Dorothy Cross TMPJ72B

-CRUST:

4 oz Chocolate wafers

1 c Grape-Nuts cereal

2 tb Unsweetened cocoa powder

2 tb Sugar

3 tb Vegetable oil,

-preferably canola oil

To make crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan

with nonstick cooking spray. Place chocolate wafers, Grape-Nuts, cocoa and

sugar in a food processor; using an on/off motion, process until you have

fine crumbs. Add oil and 3 Tbsp. water; process till the crumbs are

moistened. Press the crumb mixture into the bottom and about 1-1/2 inches

up the sides of the prepared pan. Set aside. To make filling: Melt

chocoalte in top of a double boiler over hot, not boiling, water or in a

microwave oven at medium (50%) power. Let cool slightly. Dissolve instant

coffee in 1 Tbsp. boiling water and set aside. Place cottage cheese in a

strainer lined with a double thickness of cheesecloth. Gather up the

cheesecloth and squeeze out moisture from cottage cheese. Put pressed

cottage-cheese solids in a food processor and blend until smooth. Add cream

cheese, sugar, egg, egg whites, sour cream, cocoa, cornstarch, salt,

vanilla the melted chocolate and the dissolved coffee; process until

smooth. Pour into the crust-lined pan. Bake for about 1 hour, or until firm

around the edge but still shiny and slightly soft in the center. Run a

knife around the pan to loosen edges. Let cool in the pan on a rack. Cover

and refrigerate until well chilled, at least 8 hours or for up to 2 days.

Remove sides. To facilitate cutting, dip a sharp knife in hot water and

wipe dry before cutting each slice. Serves 16.

COMMENTS: This cheesecake recipe is a new version of a

chocoholic's dream. It contains less than a third of the fat of the

original recipe. The careful balance of flavorings achieves a very rich

tasting cake.

266 calories per serving: 9 grams fat, 231 mg sodium, 25 mg cholesterol.

Source: Eating Well Magazine - May/June, 1993

Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

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

Title: Chocolate-Amaretto Cheesecake - Gbdp78b

Categories: Cakes, Low-cal, Beverages, Cheesecakes

Yield: 12 Servings

6 Chocolate Wafers ,crushed

1 1/2 c Light Cream Cheese

1 c Sugar

1 c 1% Low-fat Cottage Cheese

1/4 c Unsweetened Cocoa

1/4 c Aii-purpose Flour

1/4 c Amaretto

1 ts Vanilla Extract

1/4 ts Salt

1 Egg

2 tb Cocoa

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 & the

next 7 ingredients ,processing until smooth. Add Egg & process just until

blended . Fold in Chocolate Morsels.

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

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

Cover & chill at least 8 hrs. Remove sides of pan ,& transfer cheesecak to

a serving platter .Garnish with chocolate curls if desired .(About 200

calories per serving !!!)

Protein-6.8 / Fat-7.9 /Carbohydrate-27.2 /Cholesterol-.36 /Iron-0.8 /Sodium

289 /Calcium 58 From the Light & Easy Cooking Collection-1990 Oxmoor House

Inc. A cake for Lovers !!!! John

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

Title: Chocolate Swirl Cheesecake

Categories: Cakes, Cheesecakes

Yield: 10 Servings

1 c Semi-sweet chocolate ships

1 1/4 c Graham-cracker crumbs

1/4 c Butter, melted

3/4 c Sugar

1 ts Vanilla extract

1/2 c Sugar

2 tb Sugar

2 pk Cream cheese, soft 8 oz size

1/2 c Sour cream

4 Eggs

1. Preheat oven to 325 degrees 2. Combine over hot (not boiling) water,

chocolate chips and 1/2 cup

sugar; heat until chips melt and mixture is smooth. Remove from heat;

set aside. 3. In small bowl, combine graham-cracker crumbs, 2

tablespoons sugar and

melted butter; mix well. Pat firmly into 9" springform pan, covering

bottom and 1//2 inch up sides; set aside. 4. In large bowl, beat cream

cheese until light and creamy. Gradually beat

in 3/4 cup sugar. Mix sour cream and vanilla extract. Add egge, one at

a time, beating well after each addition. Divide batter in half. Stir

melted chocolate mixture into first half. Pour into crumb-lined pan;

cover with plain batter. With knife, swirl plain batter with chocolate

batter to marbleize. 5. Bake for 50 minutes or until only 2-3 inch

circle in center will shake.

Cool at room temperatute; refrigerate.

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

Title: Sally Field's Cheesecake

Categories: Cheesecakes, Desserts, Celebrity

Yield: 12 Servings

-Mary Wilson BWVB02B

-----------------------------CRUST AND TOPPINGS-----------------------------

1 1/2 c Graham cracker; crushed

1/4 c Confectioner's sugar; sifted

6 tb Butter; melted

1 ts Cinnamon

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

1 c Sugar

1/4 c Whipping cream

2 lb Cream cheese

4 Egg yolks; beaten

3 tb Flour

1 ts Vanilla

1 ts Lemon rind; grated

4 Egg white

Preheat oven to 350 degrees. Mix together graham crackers,

confectioner's sugar, melted butter and cinnamon. Put aside about 1/3 of

the mixture. Line a deep 9-inch pie plate with rest of mixture, pressing

crust lightly onto the bottom and against the sides. Chill thoroughly.

Dissolve sugar in whipping cream. Add cream cheese, beaten egg yolks,

flour, vanilla, lemon rind.

In a separate bowl, whip egg whites until they're stiff but not dry. Fold

into cheese mixture. Fill pie shell and sprinkle reserved graham cracker

mixture over top. Bake about 1 hour at 350 degrees. Garnish with lemon

slices. Serve 12.

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

Title: Cheesecake Valerie Bertinelli's Way

Categories: Cheesecakes, Desserts, Celebrity

Yield: 12 Servings

-Mary Wilson BWVB02B

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

1 c All-purpose flour

1 Egg; beaten

4 tb Sugar

1/4 c Butter; melted

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

1 pk Cream cheese (8 oz)

1/2 c Sugar

1 Lemon; juice of

1 ts Vanilla extract

1 tb Flour

4 Eggs; beaten

2 c Milk

Cinnamon

Crust: Mix together all ingredients in a 9x9-inch baking pan. Pat bottom

and sides to make an even layer. Refrigerate while preparing filling.

Cream together cream cheese and sugar until fluffy. Add remaining

ingredient except cinnamon, beating well until ingredients are completely

blended. Pour over crust in pan. Sprinkle top with cinnamon.

Bake in preheated 350~F oven 1 hour. Turn oven off, leaving door open

halfway. Let cheesecake remain in oven 1/2 to 1 hour longer.

If desired, make cherry cheesecake version by adding contents of 1 small

can cherry pie filling in crust before adding filling. Bake as directed.

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

Title: Billy Ray Cyrus' Cheesecake Fruit Dip

Categories: Desserts, Celebrity, Dips, Cheesecakes

Yield: 3 Cups

-------------------------EYCM73A KAREN PHILLIPS-------------------------

8 oz Cream cheese; soft

1 tb Lemon juice

7 oz Jar marshmallow creme

2 tb Milk

Combine in bowl; mix well. Serve with fruit. This is especially good with

strawberries.

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