Title: Very Smooth Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 1 ea Env Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 10 oz Frozen Strawberries, Thawed 1 x Milk 1 c Whipping Cream, Whipped Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. Title: Heavenly Dessert Cheesecake Categories: Desserts Cakes Low-cal Servings: 10 1 T Graham Cracker Crumbs 1 c Low Fat Cottage Cheese 16 oz Nufchatel Cheese* 2/3 c Sugar 2 T Unbleached All-purpose Flour 2 T Skim Milk 1/4 c Almond Extract * Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed. Subject: OVO-LACTO: Red, White, and Blue Cheesecake Here is a recipe for berry cheesecake. You can substitute strawberries for raspberries. 12 oz fat free cottage cheese 1/3 cup low-fat vanilla yogurt 3 tbsp honey 3 egg yolks (or 1/2 cup no-cholesterol substitute) 4 egg whites pinch of salt Filling: 1 cup white grape juice optional: low calorie sweetener or a few drops to taste 1 1/2 cups washed fresh blueberries 3/4 cup washed, hulled sliced fresh strawberries Combine cheese, yogurt, honey and egg yolks (or substitute) in food processor or blender and process completely smooth. Combine egg whites and salt in an electric mixing bowl and beat stiff. Pour the cheese mixture into egg whites and gently but thoroughly fold together. Spoon mixture into a non-stick 9-inch round cake pan or springform pan that has been liberally sprayed with cooking spray. Bake in a preheated 350 degree oven 45 minutes. Remove from oven and cool, then chill. Cake sinks in the middle to form a depression for fruit filling. Remove the cake from pan before filling. To prepare filling: While the cheesecake is baking, simmer white grape juice in an uncovered saucepan until reduced by half. Remove from heat and allow to cool, add sweetener to taste. When the cake is cookl, arrange blueberries in the center surrounded by a ring of sliced strawberries. Spoon the white grape glaze over the fruit. Refrigerate and chill thoroughly. Yields 9 servings about 110 calories each. You could substitute white Chardonnay or other white wine for part of the grape juice if so inclined. CHOCOLATE PEANUT BUTTER TORTE ============================= Ingredients: ------------ 1 C graham cracker crumbs 1/4 C brown sugar, firmly packed 1/4 C unsalted butter, melted Instructions: ------------- Combine crumbs, brown sugar, and butter. Press into a 9 inch springform pan. 2 C creamy peanut butter 2 C sugar 2 8-oz packages cream cheese 2 T butter, melted t t. vanilla extract 1 1/2 C heavy cream, whipped In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours. 3/4 C semi-sweet chocolate pieces 3 T. butter 1/4 C sour cream 1/2 t. vanilla 1 1/2 C sifted powdered sugar Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand till smooth and of spreading consistancy. Spread over filling. Chill until firm. Title: Creamy Chilled Cheesecake Categories: Cakes, Desserts Yield: 8 servings 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 3/4 c Milk 1/4 c Lemon Juice 1 c Shipping Cream, Whipped 1 x Strawberry Halves Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving. Subject: COLLECTION: Cheese Cake Recipes: (Section 1/5) Lines: 988 Cheese Cake Recipes: The master (read HUGE!!!) list (Section 1/5) 8/30/94 This section contains the following recipes: AMARETTO CHEESECAKE (arielle@taronga.com) AMARETTO CHEESECAKE WITH RASPBERRY SAUCE (christi@meaddata.com) AMARETTO HAZELNUT MACAROON CHEESECAKE (paris@gene.com) AMBROSIA CHEESECAKE (sirredhawk@aol.com) BAILEYS CHOCOLATE CHIP CHEESECAKE (arielle@taronga.com) BANANA NUT CHEESECAKE (sirredhawk@aol.com) BASIC CHEESECAKE (1) (morrissey@stsci.edu) BASIC CHEESECAKE (2) (arielle@taronga.com) BLACK FOREST CHEESECAKE (1) (arielle@taronga.com) BLACK FOREST CHEESECAKE (2) (sirredhawk@aol.com) BLUE RIBBON CHEESECAKE (arielle@taronga.com) BROWNIE SWIRL CHEESECAKE (sirredhawk@aol.com) CHEESECAKE SUPREME (arielle@taronga.com) CHERRY CHEESECAKE DELIGHT (LO-FAT) (lee.ward@corpsoft.com) CHOCOLATE AMARETTO CHEESECAKE (sirredhawk@aol.com) CHOCOLATE CARAMEL PECAN CHEESECAKE (1) (morrissey@stsci.edu) CHOCOLATE CARAMEL PECAN CHEESECAKE (2) (dhiggs@magnus.acs.ohio-state.edu) CHOCOLATE CHEESECAKE (1) (arielle@taronga.com) CHOCOLATE CHEESECAKE (2) (arielle@taronga.com) CHOCOLATE CHEESECAKE (3) (smudd@vstn1.math.uoknor.edu) CHOCOLATE CHERRY CHEESECAKE (sirredhawk@aol.com) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) AMARETTO CHEESECAKE =================== Ingredients: ------------ Hazelnut crust: --------------- 1 cup roasted hazelnuts (350F for 10 minutes) 3 egg whites 2 tsp vanilla 2 cup powdered sugar 1/2 cup sugar 1/8 tsp salt Amaretto Cream Cheese Filling: ------------------------------ 1/2 cup amaretto 3 tsp unflavored gelatin 2 tsp vanilla 1 1/2 lbs cream cheese 3/4 cup sugar 2 tbs lemon juice 1 tsp lemon zest 2 cups cream Instructions: ------------- Hazelnut Macaroon: ------------------ Heat oven to 350. Grease 10 inch springform pan and line with greased parchment (not waxed paper). Line a cookie sheet with greased parchment. Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as you can and process them with one cup of the powdered sugar for 30 seconds. Add both sugars and process briefly to combine. With processer running, pour in egg mixture and process for 15 seconds or until smooth. Reserve 1/2 to 1/3 cup of the batter. Pour remaining batter into the springform pan and smooth with spatula. Pour reserved batter onto the cookie sheet and spread out into a 7-8 inch disk. Bake crust 25-30 minutes; disk 20-25 minutes. Cool on a wire rack. Chop up the disk into 1/8 inch pieces and soak in 1/4 cup amaretto (but do not soak for more than 15 minutes). Amaretto cheesecake filling: ---------------------------- Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min. Leave in hot water to stay warm. Beat cream cheese with mixer for 1 minute. Add lemon juice and zest. Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream and soaked macaroon bits. Pour into prepared pan, cover with plastic wrap. Refrigerate at least 3 hours or preferably overnight. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: christi@meaddata.com (Christi Wilson) AMARETTO CHEESECAKE WITH RASPBERRY SAUCE ======================================== Base: 1/4 cup butter 2 cups chopped almonds 2 tbsp granulated sugar Filling: 12 oz (375 g) cream cheese, softened 1/2 cup granulated sugar 3 eggs 1 cup sour cream 2 tbsp Amaretto or other almond liqueur 1/2 tsp vanilla 1/2 tsp almond extract Sauce: 3 cups frozen unsweetened raspberries, thawed 2 tbsp Amaretto or other almond liqueur Sugar Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at high 2 to 3 minutes or until firm. If necessary, rotate dish during cooking. Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust. Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in centre. Rotate dish partway through cooking, if necessary. Cool on countertop to room temperature, then cover and refrigerate until serving time. Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste. To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries. Makes 6 to 8 servings. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree. The Toronto Star, February 3, 1993 %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: paris@gene.com (Ken Paris) AMARETTO HAZELNUT MACAROON CHEESECAKE ===================================== Hazelnut crust 1 cp roasted hazelnuts (350 for 10 mn.) 3 egg whites 2 tsp vanilla 2 cps powdered sugar 1/2 cp sugar 1/8 tsp salt ameretto cream cheese filling 1/2 cp ameretto 3 tsp unflavored geletin 2 tsp vanilla 1 1/2 lbs cream cheese 3/4 cp sugar 2 tbs lemon juice 1 tsp lemon zest 2 cps cream hazelnut macaroon: heat oven to 350 grease 10 inch springform pan line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !) grease parchment line a cookie sheet with greased parchment whisk together eggs and vanilla remove as much skin from the hazelnuts as is convenient chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. add both powdered and regular sugar pulse a few times to combine with processer running, pour in egg mixture process for 15 sec until smooth reserve 1/2 - 1/3 cup batter pour remaining into springform, smooth with spatula pour reserved batter onto cookie sheet, spread in a 7-8 inch disk bake crust 25-30 min., disk 20-25 min. cool on wire rack chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !) carefully remove crust (VERY CAREFULLY) replace bottom of springform with foil wrapped cardboard circle replace crust amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let stand 5 min. heat in sauce pan with hot (not boiling) water stirring for 4 min. leave in hot water to stay warm beat cream cheese in mixer for 1 min. add lemon juice and zest, mix beat cream to soft peaks fold 1/3 cream into cream cheese fold in remaining whipped cream fold in soaked macaroon disk bits scrape into prepared pan, cover with plastic wrap refridgerate at least 3 hrs. (preferably overnight) decorate as you see fit %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) AMBROSIA CHEESECAKE =================== 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. Posted by DOROTHY CROSS, Prodigy ID# TMPJ72B. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) BAILEYS CHOCOLATE CHIP CHEESECAKE ================================= Ingredients: ------------ Crust: ------ 2 cups graham cracker crumbs 1/4 cup sugar 6 T (3/4 stick) butter, melted Filling: -------- 2 1/4 lbs cream cheese, room temperature 1 2/3 cups sugar 5 eggs, room temperature 1 cup Baileys Irish Cream 1 T. vanilla extract 1 cup semisweet chocolate chips Coffee Cream: ------------- 1 cup chilled whipping cream 2 T. sugar 1 t. instant coffee powder chocolate curls Instructions: ------------- For crust: Preheat oven to 325F. Coat 9" diameter springform pan with nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1" up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325F. For filling: Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat eggs in one at a time. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely. For cream: Beat cream, sugar, and coffee powder until peaks form. Spread mixture over cooled cake. Garnish cake with chocolate curls. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) BANANA NUT CHEESECAKE ===================== Yield: 10 servings 1 c Chocolate Wafer Crumbs 1/4 c Margarine, Melted 16 oz Cream Cheese Softened 1/2 c Sugar 1/2 c Mashed Ripe Bananas 2 ea Large Eggs 1/4 c Chopped Walnuts 1/3 c Milk Chocolate Chips 1 T Margarine 2 T Water Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) BASIC CHEESECAKE (1) ==================== Ingredients: ------------ 1 cup graham cracker crumbs 3 tblsp sugar 3 tblsp butter or margerine, melted 4 8-ounce packages cream cheese, softened 1 cup sugar 3 tblsp flour 4 eggs 1 cup sour cream 1 tblsp vanilla Instructions: ------------- Heat oven to 350F. For Crust: Mix crumbs, 3 tbsp. sugar, and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes For Filling: Beat cream cheese, sugar, and flour at medium speed with mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour over prepared crust. Bake 1 hour and 10 minutes. Turn off oven and prop door open and let cheesecake sit in oven until oven has cooled. Lossen cake from rim of pan. Can be topped with fruits or whipped cream as desired. (I think it tastes best when refrigerated over night.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) BASIC CHEESECAKE (2) ==================== Ingredients: ------------ 2.5 lbs of cream cheese at room temp 1 3/4 granulated sugar 3 Tblsp all-purpose flour Zest of 1 lemon Zest of 1 orange 1/4 tsp vanilla extract 5 eggs 2 additional egg yokes 1/4 cup whipping cream 9-inch springform pan lined generously with butter and patted with graham cracker crumbs Instructions: ------------- Heat oven to 500 degrees. Prepare springform pan. With and electric beater, mix the cheese, sugar, flour, orange and lemon zests and vanilla until smooth. Add the eggs and yokes, beating in one at a time, and finally the cream. Pour the mixture into the prepared springform pan and bake for 10 minutes or until the top of the cake turns golden brown. Reduce oven temperature to 200-225 and bake for one hour longer. Remove cake from oven and cool on a rack until it reaches room temperature. Then release the sides of the pan. Do not remove the bottom of the pan. Place cake on a platter. Top with fruit or glaze, if desired, and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) BLACK FOREST CHEESECAKE (1) =========================== Ingredients: ------------ Cherry Topping: --------------- 1 pound frozen unsweetened cherries, thawed 1/4 cup kirsch 1/4 cup (about) Morello cherry syrup or sour cherry syrup Chocolate Crust: --------------- - 8 1/2 oz chocolate wafer cookies 6 tbls (3/4 stick) well-chilled butter, cut into 1/2-inch pieces Chocolate Filling: ------------------ 1 1/2 cups whipping cream 12 ounces semisweet chocolate, coarsely chopped 16 ounces cream cheese, room temperature 3/4 cup sugar 4 eggs, room temperature 1 tsp vanilla 1 cup whipping cream, well-chilled (I use heavy whipping cream.) 2 tblsp sugar 1 tblsp kirsch Chocolate curls (optional) Instructions: ------------- For topping: Soak undrained cherries and kirsch in small bowl 6 hours. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid. Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.) For crust: Generously butter 9-inch springform pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes. For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes. Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days. Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Spoon into center of cake. Top with chocolate curls if desired. (Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) BLACK FOREST CHEESECAKE (2) =========================== Yield: 10 servings 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 16 oz Cream Cheese Softened 2/3 c Sugar 2 ea Large Eggs 6 oz Semi-sweet Chocolate Chips * 1/4 t 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) BLUE RIBBON CHEESECAKE ====================== Ingredients: ------------ 1 1/2 cups graham cracker crumbs 1 butter, melted 3 tblsp sugar 3 8-ounce packages cream cheese, room temp 1 cup sugar 3 eggs, room temp 1/2 cup butter, melted and cooled 1/8 tsp orange extract Grated orange peel for garnish Instructions: ------------- Combine crumbs, butter and sugar. Press mixture evenly onto bottom and sides of a 9 inch springform pan. Preheat oven to 450F. Beat together cream cheese and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Blend in butter and orange extract. Turn mixture into pan and bake 15 minutes. Cool. Refrigerate at least 12 hours before serving. Remove sides of pan. Garnish with grated orange peel. Serve chilled. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: starman@crash.amigans.gen.nz (Robin Halligan) CHEESE CAKE WITHOUT CHEESE ========================== Base: ----- 2 packets of plain biscuits crushed 1 oz butter melted Mix butter and biscuits pat in to sponge roll tin, put in hot oven and bake about 10 minutes let cool. Filling: -------- 1 carton cream beaten 1 tin sweetened condensed milk 1/2-2/3 cup of lemon juice Mix Milk and lemon juice beat until it changes and becomes thick. Fold together with the beaten cream. Put in fridge for about 4 hours then eat! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) BROWNIE SWIRL CHEESECAKE ======================== Yield: 10 servings 8 oz (1 Pk) Brownie Mix 16 oz Cream Cheese, Softened 1/2 c Sugar 1 t Vanilla 2 ea Large Eggs 1 c Milk Chocolate Chips, Melted Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. 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. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHEESECAKE SUPREME ================== Ingredients: ------------ 3/4 cup all purpose flour 3 tblsp sugar 1 tsp grated lemon peel 6 tblsp butter 1 slighly beaten egg yolk 1/2 tsp vanilla 3 8-ounce pkg cream cheese, softened 1 cup sugar 2 tblsp all-purpose flour 1/4 tsp salt 2 eggs 1 egg yolk 1/4 cup milk Cherry Sauce Instructions: ------------- To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring- form pan (with sides removed). Bake in a 400F oven for 7 minutes or till golden. Cool. Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside. For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla till fluffy. Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to 300F; bake 50 to 55 minutes more or till center appears set and a knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce. Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: lee.ward@corpsoft.com (Lee Ward) CHERRY CHEESECAKE DELIGHT (LO-FAT) ================================== Fat 0.1g Cholesterol 0g Calories 63/sweet n lo,or 82 with sugar Carbs 18g Sodium 85mg Carbs with sweet n lo instead of sugar 13g... CRUST... 2 CUPS Crushed Snackwells brand Fat Free Cinnamon Snacks[about 1 1/2 boxes... 3 TBS sugar or 1 1/2 TBS sugar + 1 1/2 Packets sweet n lo 3-4 TBS LIQUID BUTTER BUDS {Butter Buds come in a powder form for sprinkling on Corn etc AND they come in foil packs you mix with 4 oz of water to make an excellent Butter Substitute thats FAT FREE and excells in cooking... FILLING. 8 Oz Philadelphia Brand FAT FREE CREAM CHEESE. 1/2 cup sugar or 1/4 cup sugar+3 pckts sweet n lo 2 Egg Beaters [1/2 cup} 1 TSP lemon juice 1 TSP vanilla. 3 TBS flour TOPPING 1 21 oz can of Regular or lite Cherry pie filling,,if using lite ADD 1 pack Sweet n Lo and 1 TSP almond extract... 1 {1.3 oz} package of prepared DREAM WHIP {about 2 cups}.. 2 TBS GRAPE NUTS cereal.... Yield...Serves 24 RECIPE... Press the Graham Cracker Mixture,after well blended,into Bottom of 9.5 X 13 Inch Casserole dish thats been sprayed with NONFAT cookin spray...Beat all the Filling Ingredients together until smooth. Bake at 350 degrees for 20-30 minutes,Insert knife till it comes out clean,,Cool. Spread Cherry Pie Filling over top. top with Dream whip,Sprinkle grape nuts on top.. Lee Ward %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) CHOCOLATE AMARETTO CHEESECAKE ============================= Yield: 12 servings 1 1/2 c Chocolate wafer crumbs 1/3 c Heavy cream 1 c Blanched almonds, lightly 1/2 c Amaretto 1 x Toasted and chopped 2 t Vanilla 1/3 c Sugar 4 ea Eggs 6 T Butter, softened 2 c Sour cream 24 oz Cream cheese, softened 1 T Sugar 1 c Sugar 1 c Blanched almonds, lightly 1 x - toasted and chopped Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixtur on bottom and sides of a 10 inch springform pan. cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a beating well after each addition. Beat mixture until light. Pour into cru lined pan. Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly ove cake. Bake for 5 more minutes. Place on rack and let cool completely. cove lightly with wax paper and let chill overnight. When ready to serve, remov sides from pan and garnish with toasted almonds around outer edge and on to of cake. Hope this fills the bill. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrissey@stsci.edu (Mostly Harmless) CHOCOLATE CARAMEL PECAN CHEESECAKE 2 cups cookie crumbs 6 Tbsp. butter or margerine 1 bag (14 oz) caramels 1 can (15 oz) evaporated milk 1 cup chopped pecans 2 pkg. (8 oz each) cream cheese, softened 1/2 cup sugar 2 eggs 1/2 cup semi-sweet chocolate chips, melted 1 tsp. vanilla Preheat oven to 350F Mix crumbs and butter, press onto bottom and sides of 9-inch springform pan. Bake 10 minutes. Microwave caramels and milk in small bowl on high for 4 - 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans. Beat cream cheese and sugar until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla. Pour over pecans. Place pan on cookie sheet. Bake 45 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Keep refrigerated. Garnish with whipped cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: D Keith Higgs CHOCOLATE CARAMEL PECAN CHEESECAKE Crust: 2 Cups Vanilla waver crumbs 6 Tbl Margarine or butter, melted Filling: 24 KRAFT Caramels (about 7 ounces) 1/4 cup Evaporated milk 1 cup toasted, chopped pecans 16 oz. PHILADELPHIA BRAND Cream Cheese, softened 1/2 cup sugar 1 tsp vanilla 2 eggs 6 sq. BAKER'S Semi-Sweet Chocolate, melted Heat oven to 350 deg. F. Combine crumbs and margarine in 9-inch springform pan until well mixed. Press onto bottom and 1 1/4 inches up sides of pan. Bake for 10 minutes. Microwave caramels and evaporated milk in large microwavable bowl on HIGH 1 1/2 minutes. Stir; microwave 1 minute longer. Stir until caramels are completely melted and smooth. Pour into crust. Top with pecans. Beat cream cheese, sugar and vanilla until well blended. Add eggs, beat well. Mix in chocolate; pour over pecans. Bake for 40 minutes or until firm. Cool on wire rack. Cover; refrigerate. Garnish as desired. Makes 12 to 16 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE CHEESECAKE (1) ======================== Ingredients: ------------ 3/4 cups finely crushed graham cracker crumbs 1 tblsp sugar 2 tblsp butter, melted 1 pkg chocolate pudding and pie filling 3/4 cup sugar 1 cup milk 1 square Baker's unsweetened chocolate 3 8 ounce package cream cheese, softened 3 egg yolks 2 tsp vanilla 1/4 tsp salt 3 egg whites 1 cup sour cream Instructions: ------------- Combine graham cracker crumbs, sugar and melted butter. Press on bottom and sides of a greased 0 inch springform pan. Combine pudding mix, sugar and milk in saucepan. Add chocolate. cook and stire over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with waxed paper and set aside. Beat cream cheese until fluffy. Beat in yolks, vanilla, salt and pudding. Fold in egg whites. (Odd. Says nothing about beating the egg whites first. Hm. Well, I would.) Pour over crumbs in pan. Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched. Cool 4 hours. Spread top with sour cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE CHEESECAKE (2) ======================== 12 servings (more like 16, very rich) Ingredients: ------------ Filling: -------- Nonstick vegetables oil spray ** 2 1/2 lbs cream cheese, room temp. (very soft) 1 3/4 cup sugar 1 cup unsweetened cocoa powder, sifted 3 large eggs, room temp 1/2 cup whipping cream 2 Tbs coffee liqueur 1 1/2 Tbs Frangelico (hazelnut liqueur) 1 tsp vanilla extract Chocolate Glaze: ---------------- 1/4 cup coffee liqueur 1/4 cup Frangelico 2 Tbs dark rum 12 oz bittersweet chocolate (not unsweetened) or semisweet chocolate, chopped 1/4 cup whipping cream 1/4 cup (1/2 stick) unsalted butter Instructions: ------------- For filling: Position rack in center of oven and preheat to 300F. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with waxed paper. Spray paper with nonstick vegetable spray. Using electric mixer, beat cream cheese and sugar in large bowl on low speed until smooth. Gradually mix in cocoa. Beat in eggs, 1 at a time. Gradually add cream, coffee liqueur, Frangelico and vanilla and beat until mixture is smooth. Transfer filling to prepared pan. Bake until outer 3 inches of cake puff and center is gently set but moist looking, about 1 hour 30 minutes. Cool on rack. Cover and refrigerate until cake is well chilled, at least 6 hours. (can be prepared 1 day ahead) For Glaze: Boil coffee liqueur, Frangelico and rum in heavy medium saucepan until reduced to 1/4 cup, about 3 mintues. Reduce heat to low and add chocolate, cream, and butter. Stir until mixture is smooth. Cool until mixture is thick but still pourable, stirring occasionally, about 45 minutes. Using small sharp knife, cut around pan sides to loosen cake. Release and remove pan sides. Pour chocolate glaze over cake. Spread smoothly over top and sides covering completely. Chill until chocolate is is firm, at least 2 hours. Invert cake onto serving platter. Peel off paper. Smooth top. Using warm knife, cut into wedges and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: smudd@vstn1.math.uoknor.edu (stephanie) CHOCOLATE CHEESECAKE (3) ======================== This recipe is from the Williams-Sonoma Autumn 1993 catalog. 6 oz. bittersweet chocolate 1/4 cup rum 1 1b. cream cheese 3/4 cup extra fine sugar 1/2 cup sour cream 1 Tbs. vanilla extract 4 extra large eggs Prepare graham cracker crust, press into base and sides of 9" spring form pan and refrigerate. Melt 6 oz. bittersweet chocolate with 1/4 cup rum over low heat, set aside. Beat 1 lb. cream cheese until fluffy. Gradualy beat in 3/4 cup extra fine sugar, 1/2 cup sour cream and 1 Tbs. vanilla extract. Add 4 extra large eggs, one at a time. Mix well, place bowl over hot water and stir until smooth. Pour 10oz. of batter into another bowl, set aside. Mix remaining batter with chocolate, stir over hot water until smooth. Take springform pan from refrigator, fill with chocolate batter. Gently pour plain batter over the top and make swirls in the batter with fork. Bake at 325 for 50 min. Cool to room temperature, remove rim and refrigerate overnight. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) CHOCOLATE CHERRY CHEESECAKE =========================== Yield: 16 servings 8 1/2 oz Chocolate Wafers; crush fine 1/2 c Butter; Melted 12 oz Chocolate chips, semi-sweet 1 1/2 c Cream, heavy 16 oz Cheese, cream; Softened 1/4 c Sugar 4 lg Eggs 3/4 c Cherry Flavored Liqueur 1 ts Vanilla 1 lb Cherry Pie Filling 1/2 c Cream, heavy; whipped (opt.) In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325x 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 325x 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 uncovered. Decorate edge with whipped cream, if desired. Lines: 983 Cheese Cake Recipes: The master (read HUGE!!!) list (Section 2/5) 8/30/94 This section contains the following recipes: CHOCOLATE CHIP CHEESECAKE DIP (sirredhawk@aol.com) CHOCOLATE CHIP CHEESECAKE SUPREME (sirredhawk@aol.com) CHOCOLATE COVERED WHITE CHOCOLATE CHEESECAKE (morrissey@stsci.edu) CHOCOLATE LOVER'S CHEESECAKE (syokim@pafosu1.hq.af.mil) CHOCOLATE-LOVER'S CHEESECAKE (arielle@taronga.com) CHOCOLATE MINT MERINGUE CHEESECAKE (sirredhawk@aol.com) CHOCOLATE ORANGE SUPREME CHEESECAKE (morrissey@stsci.edu) CHOCOLATE RASPBERRY CHEESECAKE (sirredhawk@aol.com) CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE (1) (bowler@eisner.decus.org) CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE (2) (christi@meaddata.com) CHOCOLATE RUM ESPRESSO CHEESECAKE (ai376@cleveland.Freenet.Edu) CHOCOLATE TURTLE CHEESECAKE (sirredhawk@aol.com) COCONUT CHOCO CHEESECAKE (sirredhawk@aol.com) COCONUT-RICOTTA CHEESECAKE (arielle@taronga.com) COOL AND CREAMY CHEESECAKE (morrissey@stsci.edu) DOLE'S PINA COLADA CHEESECAKE (morrison@eng.auburn.edu) FELICE'S CHEESECAKE (medina@rocky.Tymnet.COM) FUDGE TRUFFLE CHEESECAKE (stephanie.gieg@cld9.com) GINGERBREAD CHEESECAKE SWIRL (arielle@taronga.com) GRANDMA'S CHEESECAKE (sirredhawk@aol.com) HEAVENLY CHOCOLATE CHEESECAKE (sirredhawk@aol.com) HONEY CINNAMON CHEESECAKE (vwebb@massey.ac.nz) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) CHOCOLATE CHIP CHEESECAKE DIP ================================= Yield: 6 servings 1/2 c Raisins 1 tb Brandy 2 c Cream Cheese; Softened 1/2 c Whipping Cream 1/2 t Vanilla Extract 1/4 c Dark Brown Sugar 1 t Cinnamon; Ground 1/2 c Mini Chocolate Chips 1 x Cinnamon; Ground -------------------GARNISH------------- Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) CHOCOLATE CHIP CHEESECAKE SUPREME ================================= Yield: 10 servings 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 1/4 c Unbleached All-Purpose Flour 3 ea Large Eggs 1/2 c Sour Cream 1 t Vanilla 1 c Mini Semi-sweet Chips Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 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. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrissey@stsci.edu (Mostly Harmless) CHOCOLATE COVERED WHITE CHOCOLATE CHEESECAKE ============================================ 1 1/2 cups chocolate cookie crumbs 3 Tbsp. butter, melted 3 pkgs. (8 ounces each) cream cheese, softened 1/2 cup sugar 1 tsp. vanilla 3 eggs 1/2 lb. white chocolate, melted 1 cup heavy cream 2 Tbsp. butter 2 Tbsp. granulated sugar 12 ounces semisweet chocolate, broken into small pieces (or semisweet chocolate bits) Heat oven to 350F. Mix crumbs and butter and press onto bottom of 9-inch springform pan. Bake for 10 minutes. Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted white chocolate and pour over crust. Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim of pan and cool completely. Chill for at least 4 hours. Remove rim. Heat heavy cream, butter, and sugar in a heavy saucepan over medium-high heat. Stir to disolve sugar crystals and then bring to a boil. Put choclate pieces into a stainless steel bowl and pour boiling cream mixute over it and let stand for a few minutes. Stir until smooth and cool. Cover the sides and top of cheesecake with the ganache, smooth, and chill at least 2 hours to set. Janet Morrissey "Mostly Harmless" %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: syokim@pafosu1.hq.af.mil (Sherry Yokim) CHOCOLATE LOVER'S CHEESECAKE ============================ Ingredients: ------------ 1 1/2 cups graham cracker crumbs 1/3 cup sugar 1/3 cup melted margarine or butter 2 8oz packages cream cheese, softened 1/2 cup cocoa 3/4 cup sugar 2 eggs 1 tsp vanilla 1 cup chocolate chips (6 oz) 8 oz sour cream 2 tblsp sugar 1 tsp vanilla Instructions: ------------- Preheat oven to 375F Combine graham cracker crumbs and sugar. Stir in melted margarine or butter. Press into the bottom and halfway up the sides of a 9 inch springform pan. Blend cream cheese, cocoa, sugar until light and fluffy. Beat in eggs and vanilla until smooth. Stir in chocolate chips. Pour into springform pan. Bake at 375F for 20 minutes. Let cheesecake cool in the pan on a wire rack for 15 minutes. Preheat oven to 425F. Blend sour cream, sugar, vanilla until smooth. Spread on top of chocolate portion of cake. Bake for 10 minutes. Cool on wire rack. Loosen cake from sides of pan with a knife or spatula. When cake is completely cool, remove sides of pan. Refrigerate before serving. Store leftovers in the refrigerator. * I almost burned out the motor on my cheap, hand held mixer trying to blend the cream cheese mixture. I found that it was better for me to use a wooden spoon on the cream cheese/cocoa/sugar and then use the mixer with the eggs. ** I'm quoting this from memory but we just made it 2 weekends in a row so I am confident that the measurements are correct. I'm pretty sure about the oven temperatures but I will double check and repost if they are incorrect. *** I know the person who made the request isn't looking for suggestions for toppings, but this is pretty good with cherries! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE-LOVER'S CHEESECAKE ============================ (12 servings) Insgredients: ------------- 1 1/2 cups finely crushed chocolate wafers 6 tblsp butter, melted 3 8-oz package cream cheese, softened 1 1/2 cups sugar 2 tblsp all purpose flour 1/8 tsp salt 4 eggs 4 squares (4 ounces) semisweet chocolate, melted 1/4 cup milk 1 tsp vanilla 1 square (1 ounce) semisweet chocolate 1 tsp butter For crust, in a bowl combine chocolate wafer crumbs and melted butter. Press crumb mixture firmly on bottom and 1 3/4 inches up sides of a 9-inch springform pan. For filling, in a large mixer bowl beat cream cheese till creamy. Combine sugar, flour and salt; stir into the cream cheese mixture. Add eggs all at once. Beat just till combined. DO NOT OVERBEAT. Stir in the 4 squares melted chocolate, moik and vanilla till combined. Turn into crumb-lined pan. Bake in a 325 oven for 60 minutes or till center appears set. Remove from oven; cool 15 minutes. Loosen sides of pan. Cover and chill at least 2 hours. In a small saucepan over low heat melt the 1 square semisweet chocolate and butter. Drizzle in lattice design atop cheesecake. Chill till chocolate is set. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) CHOCOLATE MINT MERINGUE CHEESECAKE ================================== Yield: 10 servings 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 2 T Sugar 24 oz Cream Cheese, Softened 2/3 c Sugar 3 ea Large Eggs 1 c Mint Chocolate Chips, Melted 1 t Vanilla 3 ea Large Egg Whites 7 oz Marshmallow Creme (1 Jr) Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form 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 mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) CHOCOLATE ORANGE SUPREME CHEESECAKE =================================== Ingredients: ------------ Crust: ------ 1 cup chocolate wafer crumbs 1/4 tsp ground cinnamon 3 tbsp butter or margarine, melted Filling: -------- 4 pkgs (8 oz.) cream cheese, softened 3/4 cup sugar 4 eggs 1/2 cup sour cream 1 tsp vanilla 1 cup semi-sweet chocolate chips (melted) 2 tbsp orange-flavored liqueur 1/2 tsp grated orange peel Instructions: ------------- Heat oven to 325 F. Mix crumbs, cinnamon, and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Increase oven temperature to 350 F. Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Separate batter into 2 equal parts. Blend chocolate into one part. Blend liqueur and peel into remaining part. Pour chocolate batter over crust. Bake 30 minutes. Reduce oven temperatue to 325 F. Spoon remaining batter over chocolate layer. Continue baking another 30 minutes. Turn off oven and prop open oven door; remove cheesecake when oven has cooled. Loosen cake from rim of pan; cool before removing rim of pan. I think cheesecake in general is best when chilled over night, but it is not necessary. When I made this this past weekend, I garnished it with dollops of fresh whipped cream and twisted slices of orange. Prep time: 25 minutes plus refrigeration. Baking time: 1 hour. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) CHOCOLATE RASPBERRY CHEESECAKE ============================== Yield: 10 servings 1 1/2 c Creme-filled Cookie Crumbs * 2 T Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 c Sugar 3 ea Large Eggs 1 c Sour Cream 1 t Vanilla 6 oz Semi-sweet Chocolate Chips** 1/3 c Strained Raspberry Preserves 6 oz Semi-sweet Chocolate Chips 1/4 c Whipping Cream * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: bowler@eisner.decus.org CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE (1) ========================================== Source: "365 great chocolate desserts" by Natalie Haughton Ingredients: ------------ 1 9 oz package chocolate wafer cookies 3 T butter melted 12 oz Semisweet choc chips 1 C heavy cream 3/4 C Raspberry jam 2 8 oz packages cream cheese, softened 3/4 C sugar 4 Eggs 2 t vanilla Instructions: ------------- Grind cookies to a fine powder, mix with the butter and press into the bottom and up the sides about an inch of a 9" springform pan (or 2 7" pans). Refrigerate while making the filling. Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes or until smooth. Stir every minute. Mix in the jam, stirring until disolved, let cool 10 minutes Mix the creamcheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg. Add the vanilla and the chocolateraspberry mixture. Mix well. Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges but still jiggles slightly in the centr. Cool and put in the fridge for at least 6 hours. We typically make it in the 7" pans and get 16 sinfully rich slices per cake %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: christi@meaddata.com (Christi Wilson) CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE (1) ========================================== 1 1/2 cups crushed chocolate sandwich cookies 2 tablespoons margarine, melted 4 pkgs. (8 ounces each) cream cheese, softened, divided 1 1/4 cups sugar 3 eggs 1 cup sour cream 1 teaspoon vanilla 1 pkg. (6 ounces) chocolate chips, melted and cooled 1/3 cup seedless raspberry preserves Topping: 1 pkg. (6 ounces) chocolate chips 1/4 cup whipping cream Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 3 packages cream cheese and the sugar, mixing at medium speed until well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and the melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded tablespoons of chocolate cream cheese batter over plain batter; do not swirl. Bake at 325 for 1 hour and 20 minutes. Loosen cake from rim of pan. Prepare Topping: Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with whipped topping, raspberries and mint leaves. Columbus Dispatch, June 23, 1993 %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ai376@cleveland.Freenet.Edu (Dorothy "Deva" Van Ark) Source: Maida Heatter's Best Dessert Book Ever CHOCOLATE RUM ESPRESSO CHEESECAKE ================================= Ingredients: ------------ Crust: ------ 20 amaretti macaroons or 3/4 c graham cracker crumbs 2 1/2 oz (1/2 c) blanched, toasted almonds or hazelnuts 2 tbs sugar 2 oz unsalted butter, melted 4 oz semisweet chocolate Filling: -------- 1 lb semi or bittersweet chocolate 1 1/2 c cream 3 tbs dutch process cocoa 3 tbs instant espresso powder (optional) 1 c sugar 1/2 c rum (or 3/4 to 1 c Frangelico or Irish cream) 4 large eggs, lightly beaten 2 lb cream cheese at room temperature Instructions: ------------- Adjust a rack one-third up from the bottom of the oven and preheat the oven to 375 degrees (F). Process the macaroons in a food processor or blender until they are about as fine as graham cracker crumbs. Transfer the crumbs to a mixing bowl and process the nuts and sugar together until rather fine. Mix the nuts with the macaroon crumbs. Add the melted butter and stir to moisten the crumbs evenly. Turn the crumb mixture into the bottom of a 9 inch springform pan. Spread the crumbs evenly over the bottom of the pan with your fingertips and then press down firmly to form a compact crust. Bake for 8 minutes then set aside to cool. When cool, set the pan in the freezer to chill the crust. Meanwhile, cut the chocolate into small pieces and place it in the top of a double broiler over warm water on low heat. Stir frequently until melted and smooth. Pour the melted chocolate over the chilled crust and quickly spread it with the bottom of a spoon til it covers the crust, stopping 1/4 inch away from the edge. Brush melted butter onto the sides of the pan and return to the freezer. Preheat the oven to 350 degrees. Cut the chocolate for the filling into small pieces and place them in the top of a double boiler over warm water on low heat. Let cook until almost completely melted and then stir until smooth. Remove from the double boiler and set aside. Scald 1/2 c of the cream over medium heat. When a skin forms on top of the cream, strain or sift in the cocoa and espresso powder. Whisk until smooth and cook for a few minutes, stirring constantly, until slightly thickened. Stir in the rum and the remaining cream and set aside. Beat the cream cheese til it is soft and fluffy, scraping the beaters once during the process. Add the sugar and beat, scraping the bowl occasionally, until the mixture is smooth. Add the chocolate and then the cream mixture while beating the mixture on low speed. Continue beating until completely smooth, scraping the bowl occasionally. Add the eggs and beat just til incorporated. Remove the pan from the freezer and wrap it in two layers of aluminum foil. Place the pan inside a larger, shallow pan. Pour the filling into the pan and rotate it gently to level the filling. Place the pan in the oven. Before closing the door, pour 1/2 to 1 inch of water into the larger pan. Bake the cheesecake for one hour (the cake will not be set all the way but will still move rather liquidly when moved). Turn off the oven and let the cake stand for an hour in the oven with the door open slightly. Remove the cake from the oven and remove the springform pan from the larger pan. Remove the foil and let the cheesecake sit until it has cooled to room temperature. Chill the cake, uncovered, overnight before cutting it. The cheesecake may be glazed with seedless fruit preserves that have been melted and then boiled to reduce slightly. Brush the glaze over the top and sides of the cake. Serve topped with whipped cream. Notes: ------ You can use any liquer you want in this recipe, just adjust the amount added according to how strong the flavor of the liquor is (I've even made this with Boggs cranberry liquer). I generally leave out the espresso powder as the flavor of the liquer and the chocolate go well by themselves. You may also want to leave out the alcohol and just use espresso powder to flavor it, if you do so, increase the amount of cream added to compensate for the reduction in liquid. When the recipe says to beat the cream cheese til light and fluffy, you'd better believe it means it, the longer you beat the cream cheese mixture, the creamier the cake will be. I generally do not use a glaze or whipped cream on this as I find the complex flavours of the ingredients stand for themselves. You can also leave out the chocolate that is poured on the crust though I usually do it as it adds a nice dimension and keeps the crust more crisp. As a final warning, if properly baked, this cheesecake literally cannot be cut the same day it is made. It must set up in the refrigerator overnight or it will be a sloppy mess. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) CHOCOLATE TURTLE CHEESECAKE =========================== Yield: 10 servings 2 c Vanilla Wafer Crumbs 6 T 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 t 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) COCONUT CHOCO CHEESECAKE ======================== Yield: 10 servings 1 c Grham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 2 oz Unsweetened Baking Chocolate 2 T Margarine 16 oz Cream Cheese, Softened 1 1/4 c Sugar 1/4 t Salt 5 ea Large Eggs 1 1/3 c Flaked Coconut (3.5 oz Can) 1 c Sour Cream 2 T Sugar 2 T Brandy Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) COCONUT-RICOTTA CHEESECAKE ========================== (12 servings) Ingredients: ------------ 1 3/4 cups flaked coconut 1 tblsp butter, softened 2 cups ricotta cheese 1 8-oz package cream cheese, softened 1/4 tsp coconut extract or vanilla 1 cup sugar 2 tblsp all purpose flour 1/8 tsp salt 3 eggs 1/4 cup milk 1 8-oz carton dairy sour cream 1 tblsp sugar Instructions: ------------- Toast 1 cup of the coconut in a 350 oven for 10 to 12 minutes, stirring occasionally. Reserve 1/4 cup of the toasted coconut for topping. Grease bottom and sides of an 8-inch springform pan with softened butter. Press remaining toasted coconut on the bottom of pan. Press untoasted coconut up sides of pan. For filling, beat the ricotta cheese, cream cheese and coconut extract till fluffy. Combine the 1 cup sugar, flour and salt. Stir into cream cheese mixture. Add eggs, all at once, beating at low speed just till combined. DO NOT OVERBEAT. Stir in milk. Turn into crust-lined pan. Bake in a 375 oven about 45 minutes or till center appears set. Meanwhile, combine the sour cream and the 1 tablespoon sugar. Spread atop baked cheesecake. Cool. Chill. Garnish with the reserved toasted coconut. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) Source: Philadelphia Brand Cream Cheese Cheesecakes cookbook COOL AND CREAMY CHEESECAKE ========================== Crust: ------ 1 cup graham cracker crumbs 1/4 cup sugar 1/4 cup (1/2 stick) butter or margerine, melted Filling: -------- 1 envelope unflavored gelatin 1/4 cup cold water 1 pkg. (8 oz.) cream cheese, softened 1/2 cup sugar 3/4 cup milk 1/4 cup lemon juice 1 cup whipping cream, whipped Crust: ------ Mix crumbs, sugar, and butter; press into bottom of a 9-inch springform pan. Filling: -------- Soften gelatin in water, stir over low heat until disolved. Beat cream cheese and sugar at medium speed with electric mixer until blended. Gradually add gelatin, milk, and juice. Refrigerate until slightly thickened. Fold in whipped cream. Pour over crust. Refrigerate until firm. (If desired, top with fruit just before serving.) Note: This is a basic refrigerator cheesecake. You can add fruit toppings, etc. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrison@eng.auburn.edu (Kelly Morrison) Source: 1986 Dole Packaged Foods Company, a division of Castle & Cooke, Inc. (copyrighted!) DOLE'S PINA COLADA CHEESECAKE ============================= Ingredients: ------------ Coconut Crust (see below) 2 envelopes unflavored gelatin Sugar 1 can (6 oz.) Dole Pineapple Juice 3 eggs, separated 3 packages (8 oz. each) cream cheese, softened 1/4 cup dark Jamaican Rum OR 2 tsp. rum extract 1/4 tsp coconut extract 1 can (20 oz.) Dole Crushed Pineapple 1 tbsp cornstarch Instructions: ------------- Prepare Coconut Crust (see below). Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low until gelatin dissolves (5 minutes). Remove from heat. Add yolks, one at a time, beat well after each. Cool slightly. Beat cream cheese until fluffy. Blend in gelatin mixture with rum and coconut extract. Chill quickly by setting mixture over bowl of ice water; stir until slightly thickened. Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight. In a saucepan, combine undrained pineapple with 2 tablespoons sugar and cornstarch. Cook, stirring until boils and thickens. Cool. Spoon over cheesecake. Serves 8 to 10. Coconut Crust ------------- Mix 1 1/2 cups vanilla wafer crumbs with 1 cup flaked coconut. Stir in 1/3 cup melted butter. Press in bottom and sides of 8 or 9-inch springform pan. Chill until ready to use. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: medina@rocky.Tymnet.COM (Brenda Medina) FELICE'S CHEESECAKE ======== ========== For two 9 inch pies: | For two 10 inch pies: ----------------------------------|------------------------------- Two 9 inch pyrex pie plates | Two 10 inch pyrex pie plates Three 8 oz. pkgs. cream cheese* | Four 8 oz. pkgs. cream cheese* 4 eggs | 6 eggs 1/8 tsp. salt | 1/4 tsp. salt 1 3/4 cups sugar | 2 cups sugar 3 tsp. vanilla extract | 3 1/2 tsp. vanilla extract 2 cups sour cream | 2 cups sour cream *If using neufchetel cheese, add an extra egg and increase the total baking time to 45 minutes, then test for doneness. Crust ingredients (for 9" or 10" recipe) ---------------------------------------- 3 cups graham cracker crumbs 2 cubes melted butter 5 1/2 OZ. ground blanched almonds Preheat oven to 350 degrees. Crust: ------ Combine the crust ingredients, spray both glass pyrex pie plates with non-stick coating of your choice. Evenly divide the mixture between the two plates. Pat in with high sides. Chill at least one hour. Filling: -------- Have all ingredients at room temperature. Let the unwrapped cream cheese soften in the bowl you're going to mix in. Cream the cheese with an electric mixer. Add the sugar a bit at a time, then add salt. Scrape down the beaters and the sides of the bowl. beat until fluffy; add eggs one at a time. Beat well. Add vanilla and blend well. Add sour cream and blend well. Don't overdo at this point. Divide this mixture evely into the two prepated pie plates. After the mixture has been poured, run your thumb around the inner pie plate outer crust edge to force some of the crust crumbs onto the filling. Bake both cheese cakes in the aformentioned pre-heated oven at 350 degrees for 30 minutes. Check for doneness when the 30 minutes are up. If the cheesecakes jiggle like set jello, and if they have started to rise on the sides, take out and cool. If not, bake an additional 10 minutes. After cooling, chill for at least 6 hours before serving. Optional: Top each pie with a can of pie filling (cherry, etc.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: stephanie.gieg@cld9.com (Stephanie Gieg) FUDGE TRUFFLE CHEESECAKE 2 cups (12 oz. pkg) Semi-sweet choc. chips 3 pkgs. (8 oz. ea.) cream cheese, softened 1 14oz. can sweetened condensed milk 4 eggs 2 tsps. vanilla 1 prepared chocolate cookie crumb crust Heat oven to 300. In heavy saucepan, over low heat, melt chips, stirring constantly. In large bowl, beat cream cheese till fluffy. Beat in milk until smooth. Add melted chips and remaining ingredients. Pour into prepared crust. Bake 1 hour and 5 minutes, until center is set. Yummm! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) GINGERBREAD CHEESECAKE SWIRL 1 lb. cream cheese, at room temperature 1/2 tsp. vanilla extract 4 eggs 1/2 cup plus 2 tablespoons granulated sugar 1/4 cup light unsulphured molasses 4 Tbl. butter, softened 1 tsp. ground ginger 1 tsp. cinnamon 1/4 tsp. freshly grated nutmeg 1/8 tsp. ground cloves 1/4 tsp. salt 1/2 cup light brown sugar 1 1/2 tsp. baking soda 1 cup all-purpose flour Preheat the oven to 350F. Butter a 9 inch springform pan. In a mixer bowl, beat the cream cheese on high speed until light and smooth, about 3 minutes. With the mixer on, beat in the vanilla. Add two of the eggs, 1 at a time, beating until thoroughly blended. Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes; set aside. In a medium saucepan, heat the molasses over low heat until bubbles begin to form around the sides. Remove from the heat and stir in the butter, 1 tablespoon at a time, until completely blended. Scrape the molasses into a medium bowl and stir in the ginger, cinnamon, nutmeg, cloves and salt. Add the brown sugar and beat with a wooden spoon until smooth. Let cool to room temperature. Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until well blended. Stir in the baking sode, then beat in the flour in 3 batches until completely incorporated. Using a tablespoon, drop half the gingerbread better in dollops into the prepared pan. Use one-fourth of the reserved cream cheese mixture to fill in the empty spaces. Dollop the remaining gingerbread batter on top of the cream cheese mounds. Fill in with another one-fourth of the cream cheese mixture. Swirl with the flat edge of a knife to marbelize the batters (be careful not to overmix). Smooth the remaining cream cheese mixture over the top. Bake in the middle of the oven for 50 minutes, or until the top of the cake begins to crack in the center. (The cake may be lumpy since the gingerbread rises and the cheesecake sinks). Let cool to room temperature. Remove the sides of the springform pan, cover and refrigerate. Serve chilled. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) GRANDMA'S CHEESECAKE ==================== Yield: 1 cake 1 lb Ricotta cheese 1 lb Cream cheese 1/2 c Butter;melted 1 c Sugar 4 ea Eggs 1 x Juice of 1 lemon 1 ts Salt 1 ts Vanilla 3 tb Flour 3 tb Cornstarch 1 pt Sour cream 1 x Zwieback crumbs;fine ------------------STRAWBERRY GLACE------------------ 1 pk Strawberry gelatin;( 3 oz.) 3/4 c Cold water 2 c Strawberries;fresh/sliced -sweetened 1 c Boiling water Mix cheeses well with beater. Add butter and eggs. Add remaining ingredients; fold in sour cream. Thoroughly grease 12-cup, 10-inch Bundt pan and dust with fine zwieback crumbs. Pour batter into pan and bake at 350' for one hour. Turn off oven and allow cheese-cake to remain in oven for one additional hour. Glaze with Strawberry Glace'. FOR GLAZE: Dissolve gelatin in boiling water. Add cold water. Cool until syrupy. Add strawberries and spoon over cheesecake. Source: Unusual Old World and American Recipes from Nordic Ware. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) HEAVENLY CHOCOLATE CHEESECAKE ============================= Yield: 10 servings 2 c Vanilla Wafers, Fine Crush 1 c Ground Toasted Almonds 1/2 c Butter, Melted 1/2 c Sugar 12 oz Milk Chocolate Chips 1/2 c Milk 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 1/2 c Sour Cream 1/2 t Almond Extract 1/2 c Heavy Cream, Whipped 1 x Garnishes * * Garnishes to include whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: vwebb@massey.ac.nz (V. Webb) HONEY CINNAMON CHEESECAKE ========================= Ingredients: ------------ 250 g digestives/graham crackers 100 g melted butter (not margarine) 400 g Quark 2 Tbsps raw sugar 1/2 cup liquid honey 2 eggs rind of one lemon, grated cinnamon Instructions: ------------- 1. Put digestives or graham crackers in a processor until they are crumbs. Add melted butter, mix briefly, then press into a 25cm flan dish. Chill until firm. 2. In a bowl beat eggs lightly with the quark. Add the sugar, honey and lemon rind. Pour into the crust and sprinkle generously with cinnamon. 3. Bake in a preheated oven for 50 minutes at 180 Celsius, or until firm. Serve at room temperature or chilled. Subject: COLLECTION: Cheese Cake Recipes: (Section 3/5) Lines: 983 Cheese Cake Recipes: The master (read HUGE!!!) list (Section 3/5) 8/30/94 This section contains the following recipes: IRISH CREAM AND CHOCOLATE CHEESECAKE (sirredhawk@aol.com) KAHLUA CHEESECAKE SURPRISE (louann@pern.Eng.Sun.COM) KEY LIME CHEESECAKE (morrissey@stsci.edu) KEY LIME CHEESECAKE PIE (arielle@taronga.com) KILLER CHEESECAKE (doug@tellabs.com) KOSHER FOR PASSOVER CHEESECAKE (sirredhawk@aol.com) LEMON-GLAZED CHEESECAKE (arielle@taronga.com) LIME CHEESECAKE (SUSANMC@nervm.nerdc.ufl.edu) LITTLE CHEESECAKES (SORT OF) (fogel@oasys.dt.navy.mil) LOW-FAT RASPBERRY CHEESECAKE (christi@meaddata.com) MARBLE CHEESECAKE (sirredhawk@aol.com) MARBLED CHOCOLATE CHEESECAKE (fpitt@cs.toronto.edu) MARBLED CHOCOLATE CHEESECAKE (LO CAL) (sirredhawk@aol.com) MARBLED DOUBLE CHOCOLATE CHEESECAKE SQUARES (sirredhawk@aol.com) MOCHA CHOCOLATE CHIP CHEESECAKE (sirredhawk@aol.com) NO BAKE CHEESECAKE (arielle@taronga.com) ORANGE CHEESECAKE (llburnet@lesley.b23b.ingr.com) OREO CHEESECAKE (arielle@taronga.com) PEANUT BUTTER AND JELLY CHEESECAKE (arielle@taronga.com) PECAN CHEESECAKE (llburnet@lesley.b23b.ingr.com) PECAN PUMPKIN CHEESECAKE (attmail@tpurcia) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) IRISH CREAM AND CHOCOLATE CHEESECAKE ==================================== Yield: 6 servings 1 2/3 c Crushed chocolate wafers -(200 gr package) 1/3 cup -butter, melted FILLING; 2 Envelopes unflavored gelatin 1/4 ts Salt 1 tb Instant coffee granules 2 c Milk 4 Eggs, separated 1/3 c Irish Cream liquer 1 lb Cream cheese 1/2 c Granulated sugar 4 oz Semisweet chocolate This can be made a day ahead, and it freezes well too. CRUST; CRUST; In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Refrigerate. FILLING; In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan. Cook, stirring frequently, until mixture thickens slightly, 4 - 5 minutes. Remove from heat and add liqueur. Using electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth. Slowly blend coffee mixture into cream cheese. Chill, stirring occasionally, until consistency of raw egg whites, about 1 - 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaing sugar and beat until stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through... (ED: where's the rest of this one?) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: louann@pern.Eng.Sun.COM (Lou Ann Smith) KAHLUA CHEESECAKE SURPRISE ========================== Ingredients: ------------ Zwieback Crust (recipe below) 2 envelopes unflavored gelatin 1/2 cup Kahlua 1/2 cup water 3 eggs separated 1/4 cup sugar 1/8 tsp salt 2 (8 oz.) packages cream cheese 1 cup whipping cream Shaved or curled semi-sweet chocolate Ingredients: ------------ Prepare Zwieback Crust. In top of double boiler, soften gelatin in Kahlua and water. Beat in egg yolks, sugar and salt. Cook over boiling water stirring constantly, until slightly thickened. Beat cheese until fluffy. Gradually beat in Kahlua mixture; cool. Beat egg whites until stiff but not dry. Beat cream stiff. Fold egg whites and cream into cheese mixture. Pour into prepared pan. Chill 4 to 5 hours, or overnight. Remove from refrigerator 15 minutes before serving. Decorate with shaved or curled chocolate. Makes 12 servings. (To add flavor, spoon a little Kahlua over each serving). Zwieback Crust: --------------- Blend 1 1/2 cups fine Zwieback crumbs, and 1/3 cup each sugar and melted butter together. Press firmly over bottom and halfway up sides of a 9-inch springform pan. Bake in a moderate oven (350 degrees F.) 8 to 10 minutes. Cool. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrissey@stsci.edu (Mostly Harmless) KEY LIME CHEESECAKE =================== Crust: 1 cup graham cracker crumbs 3 Tbsp. sugar 3 Tbsp. butter, melted Filling: 3 packages cream cheese (8 ounces each) 1 cup sugar 3 Tbsp. flour 3 Tbsp. key lime juice 1 Tbsp. grated lime peel * 1/2 tsp. vanilla 3 eggs 1 white Topping: 3/4 cup sugar 2 Tbsp. cornstarch 1/2 cup cold water 1/2 cup key lime juice 1 egg yolk Heat oven to 350F. Mix crumbs, sugar, and butter and press into bottom of a 9-inch springform pan. Bake 10 minutes. Beat cream cheese, sugar, flour, juice, peel, and vanilla at medium until well blended. Add the 3 whole eggs and the egg white, 1 at a time, mixing well after each addition. Pour over crust. Bake 40 minutes. Turn off oven and let cake cool as the oven cools down. Loosen cake from rim of pan. Cool completely before removing rim. Mix sugar and cornstarch in saucepan. Gradually stir in water and juice. Bring to a boil over medium heat, stirring constantly. Boil 1 minute until clear and thickened, stirring constantly. Add small amount of hot mixture to slightly beaten egg yolk. Return mixture to saucepan and cook 3 minutes, stirring constantly. Cool slightly. Spoon topping over cheesecake and refrigerate at least 2 hours. Garnish with paper-thin slices of lime * I use regular lime peel and slices since I have no source for fresh key limes. If you do, all the better. I get the key lime juice from the King Arthur catalog. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) KEY LIME CHEESECAKE PIE ======================= Ingredients: ------------ Crust: ------ 1/2 of 15-ounce package all ready pie crusts 1 tsp flour Filling: -------- 1 envelope Unflavored gelatin 1/2 cup lime juice 1 cup sugar 2 eggs, beaten 2 pkg (3 ounces each) cream cheese softened 1/4 cup (1/2 Stick) butter or margarine, softened 1 cup whipping cream 1 1/2 tsp grated lime peel Whipping cream, whipped, sweetened Lime slices Instructions: ------------- Prepare pie crust with flour according to package directions for unfilled one-crust pie using 9-inch pie pan (See Note). Generously prick crust with fork. Bake in preheated 450-degree oven 9 to 11 minutes or until lightly browned. Cool. To make filling, in small saucepan, soften gelatin in lime juice 5 minutes. Blend in sugar and eggs. Over medium heat, bring mixture to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly. In small bowl, combine cream cheese and butter; beat well. Pour in hot lime juice mixture; beat until smooth and well blended. Refrigerate until cool, about 45 minutes, stirring occasionally. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and lime peel. Spoon into cooled pie crust. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices. Store in refrigerator. Note: ----- To form starburst design, trim dough even with edge of pan. Cut dough at about 1/2-inch intervals all around edges, making each cut 1/2 inch long. Fold each square in half diagonally to form a triangle, pressing lightly into dough to seal. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: doug@tellabs.com (Doug David) KILLER CHEESECAKE ================= Ingredients: ------------ 2.5 lbs of cream cheese at room temp 1 3/4 granulated sugar 3 Tbs all-purpose flour Zest of 1 lemon Zest of 1 orange 1/4 tsp vanilla extract 5 eggs 2 additional egg yokes 1/4 cup whipping cream 9-inch springform pan lined generously with butter and patted with graham cracker crumbs Instructions: ------------- Heat oven to 500 degrees. Prepare springform pan. With and electric beater, mix the cheese, sugar, flour, orange and lemon zests and vanilla until smooth. Add the eggs and yokes, beating in one at a time, and finally the cream. Pour the mixture into the prepared springform pan and bake for 10 minutes or until the top of the cake turns golden brown. Reduce oven temperature to 200-225 and bake for one hour longer. Remove cake from oven and cool on a rack until it reaches room temperature. Then release the sides of the pan. Do not remove the bottom of the pan. Place cake on a platter. Top with fruit or glaze, if desired, and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) KOSHER FOR PASSOVER CHEESECAKE ============================== Yield: 12 servings -WENDY WILLIAMS (DNBP24B) -(This uses a 10" springform -----------------------CRUST------------------------ 1 Stick lightly salted butter 2 Chocolate macaroons -finely ground kosher -for Pesach ---------------------FILLING------------------- Crumbs 1/4 c Sugar. 2 lb Cream cheese; (rm temp) 1 1/2 c Sugar 1 1/2 tb Fresh lemon juice pn Salt 4 lg Eggs; (rm temp.) 1/2 c Brazil nuts; chopped --------------------SOUR CREAM GLAZE-------------------- 2 c Sour cream 1/4 c Sugar 1 ts Vanilla extract -little grated lemon zest - 2 tb Brazil nuts; chopped Crust: Melt butter and combine with crumbs and sugar in food processor or with a fork until blended. Press small amounts of mix all the way up sides of an ungreased springform and then press the remaining crumbs over bottom of springform. Filling: In mixer; whip cream cheese on highspeed for 5 minutes. Add sugar and beat for 2 min. more. Add lemon juice and salt and blend together thoroughly. Add the eggs, one at a time, keeping the mixer on the lowest speed (just until each egg has been incorporated into batter. Fold in Brazil nuts with a spatula. IF USING FOOD PROCESSOR: Put sugar in first. Cut each 8 oz. block of cream cheese into eight 1" cubes and add the first 8 cubes to bowl. Process using on-off pulse about 25 times and then add rest of cream cheese gradually, until mixture is smooth and creamy. When it looks perfect, blend non-stop for 20 seconds more and then blend in lemon juice and salt for 10 seconds. Crack eggs in a bowl, break them up slightly with a fork, and then add them to batter in processor bowl, and fold them lightly into batter with rubber spatula preventing them from sinking to bottom. Cut the eggs in batter by using on-off pulse 10 times. Scrape down sides with spatula and pulse on-off 5 times more. Fold in nuts with a rubber spatula. Pour batter into crust and bake at 350 for 55 minutes. Let cool for 10 minutes before you glaze. Topping: Combine evenly and smoothly over top of baked filling, sprinkle nuts around border, grate lemon zest into the center as decoration, and return to 350 degree oven for 10 minutes. Remove from oven and immediately place in refrigerator to cool to prevent cracks from forming in cake. HINT: Most cheesecakes can be kosher for Passover if you replace whatever crumbs are call for in crust with nuts or kosher cookie crumbs. Hope you enjoy! Wendy %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) LEMON-GLAZED CHEESECAKE ======================= Ingredients: ------------ 2 cups graham cracker crumbs 6 tblsp butter; melted 2 tblsp sugar 3 8-ounce packages cream cheese 3/4 cup sugar 3 eggs, room temperature 1/4 cup fresh lemon juice 2 tsp grated lemon rind 2 tsp vanilla 2 cups sour cream 3 tblsp sugar 1 tsp vanilla Lemon Glaze Curled lemon strip, large strawberry and mint leaves for garnish Instructions: ------------- Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press crust evenly onto bottom and sides of buttered 9 inch springform pan. Bake crust 5 minutes. Allow to cool. Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs one at a time, beating well after each addition. Mix in lemon juice, rind and vanilla. Blen well. turn into pan and bake 35 minutes. Meanwhile, blend sour cream and remaining sugar and vanilla. Remove cake from oven after baking 35 minutes. Gently spread sour cream mixture over top. Return to oven and bake 12 more minutes. Cool cheesecake on wire rack 30 minutes. Spread with slightly cooled lemon glaze (before glaze sets). Chill several hours or overnight before removing sides of pan. Lemon Glaze: ------------ 1/2 cup sugar 1 1/2 tblsp cornstarch 1/4 tsp salt 3/4 cup water 1/3 cup fresh lemon juice 1 egg yolk 1 tblsp butter 1 tsp grated lemon rind Instructions: ------------- In heavy 1-quart saucepan mix sugar, cornstarch and salt. Combine water, lemon juice and egg yolk and add to sugar mixture. Cook over low heat, stirring constantly, until mixture comes to a slow boil and thickens. Add butter and lemon rind. Allow to cool slightly, but spread on cheesecake before glaze sets. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% LIME CHEESECAKE ~From: SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh) Source: Sept '88 Chocolatier crust: 1/3 C sweetened flaked coconut 1/2 C sliced almonds 2 Tbs unsalted butter, softened cheese- 2 lbs cream cheese, softened cake 1 1/2 C sugar 4 large eggs at room temperature 2 Tbs vanilla extract 1 C sour cream at room temperature 1/3 C heavy (whipping) cream 4 tsp freshly grated lime zest 1/3 C freshly squeezed lime juice sauce 2 10-oz pkgs frozen red raspberries in light syrup, thawed 2 Tbs sugar 1 Tbs cornstarch Make the crust: preheat oven to 350. Spread coconut in an even layer on a baking sheet and bake 6 - 8 minutes, stirring 2 or 3 times, until the coconut is a golden brown. Transfer coconut to a bowl to stop the cooking process. Spread almonds in an even layer on the baking sheet and bake 10 - 12 minutes, shaking pan several times, until almonds are golden. Toss almonds with coconut. Generously butter the bottom and side of a 9 x 3 round cake pan. Pour coconut/almond mixture into pan and tilt pan to spread the mixture so that it covers the sides and bottom on the pan, pressing gently if needed. Make the cheesecake: In a large bowl, beat the cream cheese with an electric mixer at medium-high speed until smooth. While continuing to beat, gradually add sugar, beating until well-combined. One at a time, add the eggs. Beat in vanilla, sour cream and heavy cream one at a time, beating until smooth each time. Beat in lime juice and zest. (NOTE: I used key lime juice & zest ... seems to me I added more than 1/3 C of juice, too. I use the "add until it tastes good" method and like plenty of lime taste.) Gently pour batter into pan and bake 45 - 55 minutes, until the cheesecake has puffed nearly to the top of the pan and the edge is light brown. Remove from oven, set on wire rack for 2 1/2 to 3 hours, until completely cooled. Preheat oven to 350 again and bake cheesecake a second time for 20 - 30 minutes, until the cheesecake is set and the surface is golden brown. Place on wire rack to cool completely. Cover pan with plastic wrap and refrigerate for at least 8 hours. With the tip of a sharp knife, loosen the edge of the cheesecake and tap bottom of pan on counter to loosen. Invert cheesecake onto a plate and then reinvert onto a serving dish. Make sauce: In a food processor, process the rasberries and syrup until liquified. Strain through a fine meshed sieve into a bowl. Combine the sugar, cornstarch and a small amount of puree in a saucepan, whisking to make a paste. Stire in the remaining puree. Cook over medium hear, stirring constantly for 3 - 4 minutes, until the sauce thickens slightly and comes to a rolling boil. Remove pan from heat and transfer to non-aluminum bowl. Set the bowl over a bowl of ice water and stir for 5 - 10 minutes until chilled. Serve each slice of cheesecake with a spoonful of raspberry sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: fogel@oasys.dt.navy.mil (Brenda Fogel) Source: Southern Living Magazine LITTLE CHEESECAKES (SORT OF) ============================ Ingredients: ------------ 2 (8 oz) pkgs of cream cheese 1 cup of sugar 2 eggs 1 tsp vanilla 12 vanilla wafers Blueberry pie filling (personally I think any flavor would be fine) Muffin Tins Instructions: ------------- Beat cream cheese medium speed until fluffy. Add sugar. Then add eggs one at a time (make sure first is blended then drop in next one) make sure it is well blended. Stir in vanilla (I just kept the beater on for the whole thing). Place a vanilla wafer in each paperlined cup in a muffin pan. Spoon in mixture over wafers. Bake for 20 minutes at 350 degrees. Leave in muffin pan. Chill overnight. Then to serve drop about a tablespoon of pie filling on each. Enjoy!!!!! Note: ----- I used light cream cheese out of habit and I thought it tasted great (of course I still used sugar). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: christi@meaddata.com (Christi Wilson) LOW-FAT RASPBERRY CHEESECAKE ============================ Crust: 1 cups all-purpose or unbleached flour cup firmly packed brown sugar cup margarine or butter cup finely chopped walnuts Filling: 1 package (8 ounces) lite cream cheese, softened 1 teaspoon vanilla 1 jar (7 ounces) of marshmallow creme 1 container (8 ounces) of lite cool whip, thawed 1 pints fresh raspberries Glaze: 1 cups sugar cup cornstarch 2 cups water 1 package (3 ounces) 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. The Post Register, April 20, 1993 %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) MARBLE CHEESECAKE ================= Yield: 10 servings 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 1 t Vanilla 3 ea Large Eggs 1 oz Square Unsweeted Chocolate * * The 1 oz square of unsweetened Chocolate should be melted. Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Francois Pitt MARBLED CHOCOLATE CHEESECAKE ============================ Hi there all you chocolate fans!! Here's a very easy to make (and very tasty!) chocolate cheesecake which requires no baking. (I think it was originally from the magazine "Canadian Living", but I can't remember for sure...) CRUST 200 g (1 pckg.) chocolate wafers, crushed to crumbs and dust... :) 2/3 cup almonds, finely chopped 1/2 cup butter, melted Mix the wafers, almonds, and melted butter together and press firmly at the bottom of a 9 inch spring cake pan. Put in the refrigerator while preparing the cheese mixture. CHEESE PREPARATION 8 oz (8 squares) Baker's bittersweet or semi-sweet chocolate squares 4 oz Baker's bitter chocolate squares 750 g (3 pckgs.) cream cheese, light (Philadelphia brand works best) 1/2 cup white sugar 1 1/2 cups whipping cream (35%) 1 envelope unflavoured gelatin 3 tablespoons cold water In a double boiler, for which the water is hot but not boiling, put all the chocolate squares. While the chocolate is melting, cream the cheese and sugar in a large mixing bowl. Whip the whipping cream and add it delicately to the cheese mixture. Sprinkle the gelatin onto the water in a small pot and let it sit for one minute, then turn the heat on low and stir until the gelatin is dissolved. Add the gelatin to the cheese and cream. At this point in time, the chocolate should have finished melting completely. Put approximately one third of the cheese preparation in another bowl and add to it the melted chocolate, mixing well. Take the pan out of the refrigerator, and pour the cheese mixtures in the pan, alternating between the chocolate and the plain one. Use a knife to marble the cheese preparations. Put in the fridge for about three hours (until the cheese has solidified enough). Once you are ready to serve it, take the cake out of the pan by running a knife under hot water and passing it carefully along the edge of the pan. Enjoy!! (= Francois =) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) MARBLED CHOCOLATE CHEESECAKE (LO CAL) ===================================== Yield: 10 servings 2/3 c Skim milk 1/4 c Skim milk 1 ea Envelope unflavoured gelatin 6 T Sugar 2 ea Eggs, separated, room temp. 2 t Vanilla extract 12 oz Low fat cottage cheese 3 T Unsweetened cocoa ------------------CHOCOLATE CRUMB CRUST----------------- 1/2 c Vanilla wafer crumbs 1 T Unsweetened cocoa 1 1/2 T Butter or marg. melted In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) MARBLED DOUBLE CHOCOLATE CHEESECAKE SQUARES =========================================== Yield: 20 servings 1/2 c Butter, softened (1 stick) 1 c Sugar, divided 1/4 ts Salt 1 c A.P. flour 1/4 c Cocoa powder 2 pk Cream cheese(8oz),softened 2 Eggs 2 ts Vanilla extract or flavor 1/2 c Chocolate topping 1/4 c Chocolate chips, melted Heat oven to 350 F. Line 8" square baking pan with foil, extending edges over sides of pan. In a small mixing bowl, beat butter, 1/2 c. sugar and salt until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough is formed. Press dough onto bottom of prepared pan. Beat cream cheese and remaining 1./2 c. of sugar until smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1 cup batter with topping, stirring wntil well blended. Pour 1 c. of topping-flavored batter over dough. Stir melted chocolate into remaining flavored batter; set aside. Gently pour vanilla batter, 1/4 c. at a time, over flavored batter. Drop tablespoonsful of reserved flavored batter ovver top; gently swirl with knife or spatula for marbled effect. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack; refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish as desired. Yield: about 20 squares %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sirredhawk@aol.com (SirRedhawk) MOCHA CHOCOLATE CHIP CHEESECAKE =============================== Yield: 10 servings 2 1/4 c Graham Cracker Crumbs 12 oz Seimi Sweet Choc.Chips * 2 1/3 c Butter, melted ** 1/2 c Milk 4 t Instant Coffee 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 14 oz Sweetened Condensed Milk 2 c Heavy Cream, Whipped 1 c Chocolate Chips * * Cholcolate chips should be the Little Bits chocolate Chips and they ** Butter is to be melted and then cooled to room temperature. In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) NO BAKE CHEESECAKE ================== Ingredients: ------------ 2 eggs separated 1 cup milk 2 envelopes unflavoured gelatin 1 cup sugar 1/4 tsp salt 1 tsp grated lemon peel 3 cups creamed cottage cheese 1 tblsp lemon juice 1 tsp vanilla extract unbacked crumb crust 1 cup heavy cream chopped nuts or canned fruit for garnish Instructions: ------------- In small bowl, beat egg yolks with milk until mixed; in 2-quart saucepan, stir gelatin with sugar and salt. Stir yolk mixture into gelatin mixture. Cook over medium heat, stirring, until mixture thickens and coats spoon. Remove from heat; add lemon peel; cool. Into large bowl, press cottage cheese through sieve; add lemon juice and vanilla. Add gelatin mixture. Chill about 30 minutes, stirring until mixture mounds when dropped from spoon. Meanwhile, press half of crust mixture in bottom of 9-inch springform pan. In small bowl with mixer at high speed, beat egg whites just until stiff peaks form; spoon onto gelatin mixture. Beat cream until soft peak form; spoon onto egg whites; fold egg whites and cream into gelatin mixture. Pour gelatin mixture into prepared springform pan. Sprinkle top with remaining crumb mixture and refrigerate until firm. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: llburnet@lesley.b23b.ingr.com (Lesley Burnette) Source: Southern Living Magazine ORANGE CHEESECAKE 1 1/2 c. graham cracker crumbs 3 T. sugar 1/4 c. plus 2 T. butter, melted 1 t. Grand Marnier or other orange flavored liquer 3 (8 oz) packages cream cheese, softened 1 c. sugar 1 T. all purpose flour 3 eggs 2 T. butter, melted 1 T. Grand Marnier or other orange flavored liquer 1 (11-oz) can mandarin oranges, drained Combine first 4 ingredients, mixing well. Press into bottom and up sides of a 9 inch springform pan; set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 c. sugar and flour, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons butter and 1 tablespoon Grand Marnier. Spoon into prepared pan and bake at 375 for 30 minutes. Let cool to room termperature on a wire rack; refrigerate 12 hours. Remove sides of pan; garnish with mandarin oranges. Yield: 10 to 12 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) OREO CHEESECAKE =============== Ingredients: ------------ Crust: ------ 25 Oreos (2.5 cups crumbs) 4 Tblsp unsalted butter, melted Instructions: ------------- Preheat oven to 425F. Butter bottom and sides of springform pan. Break cookies and put into food processor fitted w/ metal blade. Process til crumbs. Add butter, mix til blended. Pour into pan; press evenly over bottom and 2/3 up sides. Refrigerate while preparing filling. Filling: -------- 32 oz cream cheese at room temp 1.25 cups sugar 2 Tblsp flour 4 large eggs at room temp 3 large egg yolks at room temp 1/3 cup whipping cream (feel those arteries clogging yet? wait--there's more!) 1 tsp vanilla 1.75 cups coarsely chopped Oreos (about 15 cookies) Instructions: ------------- Beat cream cheese in large bowl with electric mixer on medium until smooth. Scrape down sides. Add 1.25 cups sugar, beating until lite and fluffy, about 3 minutes, scraping down occasionally. Mix in flour. While beating continuously, add eggs & yolks; mix until smooth. Beat in cream and 1 t. vanilla til well blended. Pour 1/2 the batter into prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over; smooth with spatula. Some oreos may rise to the top. Put pan on baking sheet. Bake in 425F oven 15 minutes. Reduce oven temp to 225F and bake for additional 50 minutes or until set. Topping: -------- 1/4 cup sugar 1 tsp vanilla 2 cups sour cream Instructions: ------------- Remove cake from oven & increase temp to 350F. Stir together sour cream, vanilla, and sugar. Spread mixture evenly over cake top. Return to 350F oven and bake 7 minutes or til topping begins to set. Remove from oven; cool in draft-free place to room temp. Cover & refrigerate several hours or overnight. Can be refrigerated up to 3 days (if it lasts that long). Serves 10-12. Before serving, remove sides of springform. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PEANUT BUTTER AND JELLY CHEESECAKE ================================== (10 to 12 servings) Ingredients: ------------ 1 cup graham cracker crumbs 3 tbs sugar 2 tbs margarine Combine crumbs, sugar and margerine; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes. 2 8-ounce packages cream cheese, softened 1 cup sugar 1/2 cup chunk style peanut butter 3 tbs flour 4 eggs 1/2 cup milk 1/2 cup grape jelly Instructions: ------------- Combine cream cheese, sugar, peanut butter, and flour, mixing at medium speed on electric mixer until well blended. Batter will be very stiff.) Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450 for 10 minutes. Reduce oven temperature to 250; continue baking for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Stir jelly until smooth; drizzle over cheesecake in lattice design. Chill. Variation: ---------- Substitute 1 cup old fashioned or quick oats, uncooked, 1/4 cup chopped peanuts, and 3 tbs packed brown sugar for graham cracker crumbs and sugar in crust. I have made this without the jelly, and also with strawberry jelly. The jelly is more a matter of presentation, so it's up to you. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: llburnet@lesley.b23b.ingr.com (Lesley Burnette) Source: Southern Living Magazine PECAN CHEESECAKE 1 1/2 c. graham cracker crumbs 2 T. sugar 1/4 c. plus 2 T. butter, melted 5 (8-oz) packages cream cheese, softened 1 2/3 c. firmly packed light brown sugar 5 eggs 1 t. vanilla extract 1 c. chopped pecans Whipped cream (optional) Additional chopped pecans (optional) Pecan halves (optional) Combine first 3 ingredients, mixing well. Press into bottom of 10-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add brown sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and 1 cup chopped pecans. Spoon into prepared pan. Bake at 325 for 1 hour. Turn oven off; allow cheesecake to cool in oven 30 minutes. Let cool to room temperature; refrigerate 8 hours. Remove sides of springform pan. If desired, garnish with whipped cream, top with additional chopped pecans and pecan halves, and gently press additional chipped pecans onto sides of cake. Yield: 12 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: attmail@tpurcia (Tom Purcia) PECAN PUMPKIN CHEESE CAKE ========================= The following is from Gourmet Magazine a couple of years ago. I have made it numerous times and each time it comes out fantastic. Crust: 3/4 cups Grahm Cracker Crumbs 1/4 cup sugar 1/4 cup Melted butter 1/4 cup Light Brown Sugar 1/2 cup finely chopped pecans 1: Grease a 9in Spring Form pan 2: Combine ingredents and press into pan up about quater in. on side. Filling: 1 1/2 cup solid pumpkin 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 1/2 cup light brown sugar 2 tbl heavy cream 1 tbl cornstarch 1 tbl bourbon 3 8oz packs of Cream Cheese 1/2 cup sugar 1/2 tsp Salt 3 Eggs 1 tsp Vanilla 1: Preheat oven to 350 2: In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt and brown sugar. 3: In a bowl with an electric mixer cream together the cream cheese and sugar. Beat in cream, cornstarch, vanilla, and bourbon. 4: Combine pumpkin into cream cheese mixture. 5: Pour into crust and bake for 50 to 55 min. 6: Remove from oven and let stand 5 min. Topping: 2 cups Sour Cream 2 tbl sugar 1 tbl Bourbon 1: Combine all ingredents and spread over top. 2: Bake for 5 mins. 3: Remove and cool then chill thoroughly. 4: Decorate top with pecan halfs. Subject: COLLECTION: Cheese Cake Recipes: (Section 4/5) Lines: 907 Cheese Cake Recipes: The master (read HUGE!!!) list (Section 4/5) 8/30/94 This section contains the following recipes: PESTO CHEESECAKE (mctyreg@Baylor.edu) PINA COLADA CHEESECAKE (arielle@taronga.com) PISTACHIO CHEESECAKE (arielle@taronga.com) PUMPKIN CHEESECAKE (1) (arielle@taronga.com) PUMPKIN CHEESECAKE (2) (gwynn@utkvx4.utk.edu) PUMPKIN CHEESECAKE (3) (mark@megatek.uucp) PUMPKIN CHEESECAKE (4) (arielle@taronga.com) PUMPKIN CHEESECAKE (5) (hammond@odin.scd.ucar.edu) PUMPKIN CHEESECAKE (6) (gst3a@holmes.acc.virginia.edu) PUMPKIN CHEESECAKE TORTE (arielle@taronga.com) PUMPKIN CHEESECAKE WITH FRANGELICO (melissab@eng.sun.com) PUMPKIN MARBLE CHEESECAKE (1) (arielle@taronga.com) PUMPKIN MARBLE CHEESECAKE (2) (hodgesmp@ctrvax.vanderbilt.edu) PUMPKIN WALNUT CHEESECAKE (arielle@taronga.com) QUICK BASIC CHEESECAKE () RASPBERRY CHEESECAKE (1) (arielle@taronga.com) RASPBERRY CHEESECAKE (2) (christi@meaddata.com) RASPBERRY SWIRL CHEESECAKE (1) (arielle@taronga.com) RASPBERRY SWIRL CHEESECAKE (2) (christi@meaddata.com) RICH CHOCOLATE CHEESECAKE (llburnet@lesley.b23b.ingr.com) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mctyreg@Baylor.edu (George R. McTyre) PESTO CHEESECAKE ================ (a savory appetizer to go with crackers) 1 T. butter, room temperature 1/4 c. dry breadcrumbs 1/2 c. + 2 t. freshly grated Parmesan cheese, separated 2 8-ounce packages cream cheese 1 c. ricotta cheese 1/4 t. salt 1/8 t. cayenne pepper 3 large eggs 1/2 c. purchased pesto sauce (we use our own, but this is fine, too) 1/4 c. pine nuts Preheat oven to 325 degrees. Butter bottom and sides of a 9- inch springform pan. Mix breadcrumbs with 2 T. grated Parmesan. Coat pan with mixture. With an electric mixer, beat cream cheese, ricotta, remaining 1/2 c. Parmesan, salt and ceyenne pepper until light. Add eggs, one at a time, beating well after each addition. Transfer 1/2 of the mixture into a medium bowl. Mix the pesto with the remaining half. Pour the pesto mixture into the prepared pan. Smooth top. Carefully spoon plain mixture over top and smooth gently. Sprinkle with the pine nuts. Bake for about 45 minutes. Center should not move when pan is shaken. Cover tighly and refrigerate overnight. Lossen around edges with a knife and transfer to a serving platter. Serve with crackers. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PINA COLADA CHEESECAKE ====================== Ingredients: ------------ Filling: -------- 2 envelopes unflavoured gelatin 3/4 cup sugar 1 can pineapple juice (6 oz) 3 eggs, separated 3 large packages (8 oz) cream cheese 1/4 cup dark Jamaican rum 1/4 tsp coconut extract Topping: -------- 2 cans (8 oz) crushed pinapple in syrup 2 tblsp sugar 1 tblsp cornstarch Crust: ------ 1 1/2 cups vanilla wafer crumbs 1 cup flaked sweetened coconut 1/3 cup butter, melted Instructions: ------------- Crust: combine indredients. Mix well. Press mixture evenly over bottom and sides of an 8 or 9 inch pan. Chill. Filling: mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Let stand until gelatin has softened. Place over low heat; stir until gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mixtures into egg yolks. Let cool. In medium bowl, beat cream cheese until fluffly. Add to gelatin mixture; beat until well blended. Stir in rum and coconut extract. Refrigerate gelatin mixture to chill. Stir frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator. In large bowl, beat egg whites until foamy. While beating, add remining 1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks. Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight. Topping: combine ingredients in saucepan. Stir until cornstarch dissolves. Cook over medium heat, stirring, until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheesecake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PISTACHIO CHEESECAKE 1 1/2 lbs. cream cheese, at room temperature 1 1/4 cups plus 1 tablespoon sugar 3 whole eggs, at room termperature 1/4 cup finely chopped unsalted pistachio nuts 1 egg white 1/2 cup finely ground almonds 3 Tbls. apricot preserves Preheat the oven to 275F. Butter an 8 by 3 inch cheesecake pan or springform. Chill the pan for 5 minutes, then butter it again. If using a springform, wrap the outside with foil. In a large bowl, beat the cream cheese with an electric mixer on medium until it is very soft. Gradually beat in 1 1/4 cups of the sugar until the mixture is light and smooth, about 5 minutes. Beat in the whole eggs 1 at a time, beating well between each addition, until the mixture is smooth and thoroughly blended. Stir in the chopped pistachios. Turn the batter into the prepared pan and place it in a larger pan. Add enough warm water to the larger pan to reach about two-thirds of the way up the cake pan. Bake the cheesecake in the middle of the oven for 1 1/2 hours, or until set. Remove from the water bath and let the cake cool in the pan on a rack. Refrigerate until chilled, at least 4 hours or overnight. Preheat the oven to 500F. In a medium bowl, beat together the egg white, almonds and remaining 1 tablespoon sugar until well blended, about 1 minute. Unmold the cake onto a cookie sheet, wrapping a hot wet towel around the outside of the pan if necessary. Brush or spread the almond meringue over th top and sides of the cake and bake in the upper third of the oven until golden brown, about 3 minutes. Let cool. In a small heavy sacepan, warm the apricot preserves until melted. Press through a sieve and brtush all over the cake to glaze. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PUMPKIN CHEESECAKE (1) ====================== Ingredients: ------------ 2 Tbs butter, softened 1/3 c gingersnap crumbs 4 pkg (8 oz.) cream cheese, at room temp. 1 1/2 c firmly packed dark brown sugar 5 eggs 1/4 c all-purpose flour 1 tsp cinnamon 1 tsp allspice 1/4 tsp ground ginger 1/4 tsp salt 2 c pumpkin puree Maple syrup and walnut halves for garnish Instructions: ------------- Generously butter a 9 in. springform pan with the softened butter. Sprinkle gingersnap crumbs into the pan and shake to evenly coat the sides and bottom. In a large bowl, beat cream cheese until fluffy. Gradually beat in the brown sugar. Add the eggs, one at a time, mixing thoroughly after each. Sift in flour, cinnamon, allspice, ginger, and salt. Blend well. Beat in pumpkin puree and pour into the pan. Bake at 325oF for 1 1/2- 1 3/4 hr. Test center with a toothpick. Remove from oven and cool for 1 hr. Remove the ring and let the cake finish cooling to room temperature. Refrigerate, covered, until chilled. Serve peices drizzled with a little (2 tsp?) maple syrup and a couple of walnut halves for garnish. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: gwynn@utkvx4.utk.edu (Evans, Gwynne) PUMPKIN CHEESECAKE (2) ====================== Ingredients: ------------ 1/3 c margarine 1/3 c sugar 1 egg 1 1/4 c flour 2 (8 oz) pkgs cream cheese 3/4 c sugar 2 c fresh or canned pumpkin (I like fresh) 1 t cinnamon 1/4 t nutmeg Dash salt 2 eggs Instructions: ------------- Cream margarine, sugar until light and fluffy. Blend in egg. Add flour and mix well. Press dough on bottom & 2" high on sides of 9" springform pan or a high sided cake pan. Bake at 400F for 5 min. Reduce temperature to 350F. Combine softened cream cheese and sugar, mixing at medium speed on electric mixer till well blended. Blend in pumpkin, spices and salt. Mix well. Add eggs, one at a time, mixing well after each addition. Pour mixture into pastry lined pan; smooth surface to edge of crust. Bake at 350F for 50 min. Take knife and loosen cake from rim of pan. Cool before removing from pan. Chill. Garnish with whipped cream just before serving if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mark@megatek.uucp (Mark Thompson) PUMPKIN CHEESECAKE (3) ====================== This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine program- mer, and amazing cook. Ingredients: ------------ Pastry: ------- 1 cup flour 1/4 cup sugar 1 tsp vanilla 1 egg yolk 1/4 cup butter, softened Filling: -------- 2 1/2 lb packaged cream cheese, softened 3/4 cup packed light brown sugar 1 cup sugar 3 Tbsp flour 3/4 tsp ground allspice 3/4 tsp ground ginger 1/2 tsp ground cinnamon 1 lb canned pumpkin 2 egg yolks 5 eggs 1 tsp vanilla extract 1/4 cup heavy cream Instructions: ------------- Preheat the oven to 400 deg. F. Grease the bottom and sides of a 9 inch diameter 3 inch deep spring- form pan. Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within 1/2 inchcm" of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling. Increase the oven temperature to 475 deg. F. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream. Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 deg. F degrees and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PUMPKIN CHEESECAKE (4) ====================== (Serves 12) Ingredients: ------------ 1 1/2 cups crushed zwieback 3 tblsp sugar 1/4 cup butter, melted 2 8-oz packages cream cheese, softened 1 cup canned pumpkin 3/4 cup sugar 1 tsp vanilla 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp salt 4 eggs 1 cup light cream 1 cup dairy sour cream 2 tblsp sugar 1/2 tsp vanilla Instructions: ------------- For crust, combine crushed zwieback, 3 tablespoons sugar, and melted butter. Press into bottom and 2 inches up sides of 9-inch springform pan. Bake in a 325 oven for 5 minutes. For filling, in a large mixer bowl combine the softened cream cheese, pumpkin, the 3/4 cup sugar, the 1 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt. Beat till blended. Add eggs, beating with electric mixer on low speed just till blended. DO NOT OVERBEAT. Stir in the light cream. Turn into crust-lined pan. Bake in a 325 oven for 50 minutes. Combine the sour cream, the 2 tablespoons sugar and the 1/2 teaspoon vanilla; spread over cheesecake. Bake 5 minutes more. Chill. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: hammond@odin.scd.ucar.edu (Steve Hammond) PUMPKIN CHEESECAKE (5) ====================== Graham cracker crust 1 1/2 c. crumbs 1/4 c. sugar 8 oz melted margarine mix and press into bottom and sides 10" pie plate or 9" spring form bake at 350 for 10 min. 625 g of cream cheese (room temperature) 2/3 c, sugar 4 eggs 14 oz cooked or canned pumpkin 2 1/2 t. ginger 2 t. cinnamon 1/2 t. nutmeg 1/4 t. ground cloves 1/3 c. brandy cream cheese and sugar, beat in eggs 1 at a time, add pumpkin, spices and brandy mixing well. Spoon into crust and bake at 325 for 50 - 60 min. Best decorated with wiped cream and preserved ginger slices. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: "Georgia S. Taylor" PUMPKIN CHEESECAKE (6) ====================== Here is a wonderful pumpkin cheesecake recipe: Crust 1 1/2 Cup finely ground gingersnaps 3/4 Cups finely ground hazelnuts 3 T Brown Sugar 6 T Sweet Butter (melted) Filling 1 1/2 Pounds cream cheese at room Temperature 1 Cup packed brown sugar 1 1/2 Cups canned solid pack pumpkin 1/2 Cup whipping cream 1/3 Cup pure maple sugaar 1 T Vanilla extract 3/4 t Cinnamon 1/2 t Allspice 4 Large eggs Crust: Preheat oven to 325. Mix first 3 ingredients. Add melted butter. Press into bottom and 2 inches up sides of 9 inch spring form pan. Filling. With mixer, beat cream cheese and brown suger until fluffy. Beat in pumpkin. Add whipping cream, maple syrup, vanilla, cinnamon and allspice. Beat until smooth. Add eggs one at a time, beating until just combined. Pour batter into crust. Bake 1.5 hours or until center is set. Cool 30 minutes before removing from pan. Refrigerate overnight. This is so rich, it's almost like a drug. Enjoy (in small doses only!!) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PUMPKIN CHEESECAKE TORTE ======================== (makes 10 to 12 servings) Ingredients: ------------ Crust: ------ 1 1/2 c graham cracker crumbs 1/3 c butter or margarine, melted Filling: -------- 12 oz. cream cheese, softened 5 eggs, divided 1 1/4 c granulated sugar, divided 1 t vanilla extract 1 3/4 c solid pack pumpkin (16 oz can) 1/2 c milk 1 t ground cinnamon Topping: -------- 1 cup heavy cream, whipped slivered candied ginger(optional) Instructions: ------------- For crust: In medium bowl, combine graham cracker crumbs and butter. Spray 12x8x2-inch baking dish with non-stick cooking spray. Press crump mixture onto bottom of dish. For filling: In food processor or mixer bowl, combine cream cheese, 2 eggs, 1/2 cup sugar, and vanilla until smooth and well blended. Pour mixture over crust. Bake in preheated 350 degree F oven for 15 minutes. In medium bowl, stir together remaining eggs, remaining sugar, pumpkin, milk, and cinnamon until well blended. Carefully spoon pumpkin mixture evenly over cream cheese layer; smooth top. Return to 350 degree F oven; bake an additional 40 to 45 minutes, or until pumpkin is set. Cool and chill. For topping: Pipe or spoon whipped cream over top; garnish with slivered candied ginger if desired. Cut into squares to serve. May also be served as a frozen desert. Nutritional information per serving, 1/12 of recipe; calories 385; protein 7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg; potassium 210mg. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: melissab@eng.sun.com (Melissa Bruce) PUMPKIN CHEESECAKE WITH FRANGELICO ================================== Crust: 24 Gingersnaps 3 T. sugar 1/4 C. (1/2 stick) butter, melted Filling: 16 oz. cream cheese (room temperature) 1-16 oz. can solid pack, unsweetened, pumpkin 5 eggs 3/4 C. brown sugar 1/2 C. Frangelico (hazelnut liquer) 1 t. cinnamon 1 t. vanilla 1/2 t. ground ginger 1/4 t. nutmeg (freshly grated, if possible) 1/4 t. ground cloves Sour Cream Topping: 16 oz. sour cream 1/4 C. sugar 1/4 C. Frangelico Hazelnuts for garnish Crust: Grind gingersnaps and sugar in a food processor to fine crumbs. With machine running, slowly add butter. Press mixture into bottom of a 9 or 10" spring-form pan. Freeze for 15 minutes (can be prepared up to 3 days ahead). Filling: Position rack in center of oven and preheat to 350. Blend all filling ingredients in food processor until smooth, stopping once to scrape down sides of work bowl. Pour filling into crust-lined pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown (about 45 minutes); center will *not* be firm. Topping: Whisk together all ingredients. Without removing cake from oven, pour topping evenly over hot cake, starting at the edges. Spread evenly with a spoon or spatula. Continue baking until edges begin to bubble (about 10 minutes). Cool on rack and refrigerate at least 12 hours. (Can be prepared up to 2 days ahead). Run a sharp knife around edge of pan before removing the form. Press hazelnuts around top edge of cake for garnish. Serves 10 (more or less) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PUMPKIN MARBLE CHEESECAKE (1) ============================= This one is a Pumpkin Marble Cheesecake. It's from the Philadelphia Brand Cream Cheese Cheesecake Cookbook (I don't know the exact name). Ingredients: ------------ 1 1/2 cups gingersnap crumbs 1/2 cup finely chopped pecans 1/2 cup margarine Combine and press onto bottom and 1 1/2" up the sides of a 9" springform pan. Bake at 350 for 10 minutes. 2 8-oz pkg cream cheese, softened 3/4 cup sugar 1 tsp vanilla 3 eggs 1 cup pumpkin puree (canned or fresh) 3/4 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger Instructions: ------------- Combine cream cheese, 1/2 cup sugar, and vanilla. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup of batter. Add remaining sugar, pumpkin, and spices to batter and mix well. Spoon batters alternately over crust and cut through mbatters with knife to make marble effect. Bake at 350 for 55 minutes. Turn off oven and leave pan in oven while it cools down. Loosen cake from rim of pan. Chill. I like to garnish this with little mounds of whipped cream sprinkled with cinnamon. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: hodgesmp@ctrvax.vanderbilt.edu (HODGESMP) PUMPKIN MARBLE CHEESECAKE (2) ============================= Ingredients: ------------ 2 8-oz packages cream cheese, softened 1/2 cup cooked or canned pumpkin 1/2 cup sugar 1/2 tsp vanilla 1/2 tsp cinnamon dash cloves dash nutmeg 2 eggs 1 graham cracker crust 1/3 cup mini-semi-sweet chocolate chips Instructions: ------------- Sprinkle some of the chocolate morsels on the bottom of the pie crust (wide coverage, but not too many). Melt the rest in microwave. Mix cream cheese, pumpkin, sugar, vanilla and spices until well blended. Add eggs and mix well. Remove 1/3 cup of mixture and mix with melted chocolate. Pour rest of cheese mixture into crust. Spoon chocolate mixture on top and swirl with a table knife or spoon. Bake at 350 degrees for 40 minutes or until center is almost set. Refrigerate 3 hours or overnight. Garnish with whipped cream and chopped pecans OR chocolate shavings. Makes 8 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) PUMPKIN WALNUT CHEESECAKE ========================= Ingredients: ------------ 1 pkg (6 ounces) zwieback crackers, crushed (app. 1.5 cups) 1 cup sugar (divided as 1/4 cup and 3/4 cup) 3/4 cup firmly packed light brown sugar 6 tblsp butter, melted 3 pkg (8 ounces each) cream cheese, softened 5 eggs 1 can (16 ounces) pumpkin 1 3/4 tsp pumpkin pie spice 1/4 cup heavy cream For the topping you will need: ------------------------------ 6 tblsp butter, softened 1 cup firmly packed light brown sugar 1 cup coarsly chopped walnuts Instructions: ------------- Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325) for one hour and 35 minutes. While pie is baking, mix the topping ingredients, first the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes. Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe! :-) Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped cream and pecans. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Kitten of Distinction This cheesecake won't win any gourmet prizes, but it'll impress anyone who thought you couldn't cook. Plus, it's quick to make and easy to vary. Ingredients: 1 Oreo cookie crumb crust, available in the baking section Pat of butter or margarine 2 packages cream or neufchatel cheese 1/2 cup sugar 2 eggs 1/2 tsp vanilla 1/2 cup sour cream Juice of 1 lemon (optional) Directions: Rub the pat of butter over the prepared crust and bake it in a 350-degree oven for about 10 minutes. This will make the crust crispy. Soften the cream cheese by placing it in a microwave-safe mixing bowl and microwaving for about 30 seconds, or 15 per package. Mix the sugar into the softened cream cheese with an electric mixer. Blend the eggs and the rest of the ingredients into the cream cheese mixture. Pour the mixture into the crust and bake in a 350-degree oven for 40 minutes or until the center is almost set. Cool for 10 minutes, then pop it into your fridge to chill for 3 hours or overnight. This is the ideal -- but I've made the cheesecake and chilled it for 1 and a half hours and then brought it to a party, and it tasted fine. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) RASPBERRY CHEESECAKE (1) ======================== Ingredients: ------------ 3/4 cup all purpose flour 3 tblsp sugar 1 tsp finely shredded lemon peel 6 tblsp butter 1 slightly beaten egg yolk 1/2 tsp vanilla 3 8-ounce packages cream cheese, softened 1 cup sugar 2 tblsp all purpose flour 1/4 tsp salt 2 eggs 1 egg yolk 1/4 cup milk 3 cups fresh raspberries Raspberry Sauce Instructions: ------------- For crust, combine the 3/4 cup flour, 3 tablespoons sugar, and 1/2 teaspoon of the lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of a 9-inch springform pan (with sides removed). Bake in a 400F oven for 7 minutes or till golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches, set aside. For the filling, beat cream cheese, remaining lemon peel, and remaining vanilla till fluffy. Combine the 1 cup sugar, the 2 tablespoons flour, and salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk, beting at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to 300F; bake 50 to 55 minutes more or till the center is set. Cool for 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with raspberries and Raspberry Sauce. Raspberry Sauce --------------- 1 10-ounce package frozen raspberries, thawed 1 tblsp cornstarch 1/2 cup currant jelly Combine raspberries and cornstarch. Add jelly. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Strain and cool. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: christi@meaddata.com (Christi Wilson) RASPBERRY CHEESECAKE (2) ======================== Crust: 2 tablespoons sugar 1 1/4 cups crushed graham cracker crumbs 4 tablespoons softened butter or margarine First Layer: 3 8-ounce packages cream cheese 3 eggs 1 cup sugar 2 1/2 teaspoons vanilla Second Layer: 1 pint sour cream 3 tablespoons sugar 1 teaspoon vanilla Topping: 1 10-ounce package frozen raspberries 2 tablespoons sugar 1 tablespoon cornstarch Blend crushed graham crackers, sugar and soft butter or margarine and pat into bottom only of large, deep, spring-form pan. Preheat oven to 350 degrees. Mix together the cream cheese, eggs, sugar and vanilla until smooth and pour into pan. Bake 35 minutes. Refrigerate 30 minutes to stop cooking action. Mix together sour cream, sugar and vanilla until smooth and spread over cake. Bake 5 minutes at 350 degrees. Refrigerate until cool. To make topping, cook raspberries with sugar and cornstarch over medium heat, stirring until thickened. Cool and add to top of cake. Refrigerate. Lewiston Morning Tribune, 2/2/94 %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) RASPBERRY SWIRL CHEESECAKE (1) ============================== Ingredients: ------------ Crust: ------ 1 9 oz package chocolate wafer cookies, finely crushed 1/4 cup butter, melted 1/4 cup firmly packed dark brown sugar Filling: -------- 3 8 oz packaged cream cheese, softened 1 cup sugar 1 cup sour cream 3 eggs 2 tblsp lemon juice 3 tblsp flour 2 tsp vanilla extract 1 12 oz can raspberry dessert filling, strained Instructions: ------------- Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter and brown sugar. Press firmly on bottom and sides of a 9" springform pan. In large blowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add leomon juice, flour and vanilla, mix well. In medium bowl, stir 1/3 of the batter into strained raspberry filling Mix well. Pour remaining batter into prepared pan; using spoon, drop the raspberry filling into the plain batter. With knife, swirl filling into batter. Bake 1 hour or until center is set. Carefully loosen top of cheesecake from teh edge of pan with a tip. Cool. Chill. Remove sides of pan. Garnish as desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: christi@meaddata.com (Christi Wilson) RASPBERRY SWIRL CHEESECAKE (2) ============================== Crust: 2 cups chocolate wafer crumbs 1/4 cup sugar 1/4 cup melted butter Cheesecake: 1 pound Breakstone cream-style cottage cheese 1 pound cream cheese, softened 1 1/2 cups sugar 4 eggs, slightly beaten 1/3 cup cornstarch 1/2 cup melted butter or margarine 1 pint sour cream 1 tablespoon Grand Marnier (or other orange liqueur) 1 teaspoon almond extract Filling: 1/4 cup seedless raspberry preserves 1/4 teaspoon raspberry oil or extract 1 teaspoon cornstarch Crust: Combine all ingredients and pat into bottom and sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes and cool. Cheesecake: Sieve cottage cheese (or puree in blender until smooth). Pour into large mixing bowl. Add cream cheese. Beat with high speed of electric mixer until blended and creamy. Add sugar. On low speed, add cornstarch, Grand Marnier, eggs and almond extract. Beat until blended. Add melted butter and sour cream and blend at low speed. Filling: Measure out 3/4 cup cheesecake batter. Add raspberry preserves and flavoring. Mix well, then add cornstarch and mix again. Assembly: Pour some cheesecake into crust, spoon on half the raspberry mixture. Add remaining cheesecake mixture, then the remaining raspberry mixture. Cut through the batter with a knife or rubber spatula to create a marbling effect. Bake at 325 degrees for 1 hour and 10 minutes, or until firm around edges. Turn off oven; leave cake in oven for 2 hours. Remove and cool completely on wire rack. Chill, remove sides of pan. Decorate with chocolate leaves if desired. Serves 12. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: llburnet@lesley.b23b.ingr.com (Lesley Burnette) Source: Southern Living Magazine RICH CHOCOLATE CHEESECAKE 1 1/2 c. chocolate wafer crumbs 1/4 t. ground nutmeg 1/2 c. butter, melted 2 (8-oz) packages cream cheese, softened 3/4 c. sugar 3 eggs 1 (8-oz) carton commercial sour cream 6 (1-oz) squares semisweet chocolate, melted 1 T. plus 3/4 t. cocoa 1 1/2 t. vanilla extract 1/2 c. whipping cream, whipped Additional whipped cream (optional) Chocolate curls (optional) Almonds (optional) Maraschino cherries (optional) Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow cheesecake to cool in oven an additional 30 minutes. Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries. Yield: 10 to 12 servings. Subject: COLLECTION: Cheese Cake Recipes: (Section 5/5) Lines: 304 Cheese Cake Recipes: The master (read HUGE!!!) list (Section 5/5) 8/30/94 This section contains the following recipes: RICHER THAN SIN WHITE CHOCOLATE CHEESECAKE (jdnicoll@engrg.uwo.ca) SUGAR-FREE CHEESECAKE (mamiller@magnus.acs.ohio-state.edu) SUPER DOUBLE-CREAM CHEESECAKE (arielle@taronga.com) TURTLE CHEESECAKE (arielle@taronga.com) ULTIMATE PINEAPPLE CHEESECAKE (llburnet@lesley.b23b.ingr.com) WHITE CHOCOLATE CHEESECAKE (LACTO) (smithe@usa.red-cross.org) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jdnicoll@engrg.uwo.ca (James Nicoll + Jasmine) RICHER THAN SIN WHITE CHOCOLATE CHEESECAKE (jdnicoll@engrg.uwo.ca) [from jasmine, not James] -Crust- 440 mL 1.75 C graham wafer crumbs (approx. 16 wafers) 90 mL 6 T sweet butter melted & clarified (approx 0.75 stick)* 15 mL 1 T castor sugar 5 mL 1 t freshly grated nutmeg 5 mL 1 t sweet butter, softened* -Filling- 300 g 10 oz white "chocolate", broken up 125 mL 0.5 C heavy cream, at room temperature** 480 g 16 oz cream cheese, softened & cubed at room temperature (2pkgs) 4 4 fresh large eggs, separated, & at room temperature 20 mL 4 t pure vanilla extract 1 dash 1 dash salt -Topping- 180 g 6 oz white 'chocolate', broken up 65 mL 0.25 C heavy cream at room temperature** 30 mL 2 T light creme de cacao*** ----------------- Notes on ingredients: * I prefer President's Choice Normandy style sweet butter ** 35% or higher *** may be substituted for with 30 mL pure vanilla extract or 30 mL coconut extract ----------------- -Garnishes (optional)- *you may use one or any combination of the following* chopped nuts -- almonds, pistachios, or pecans fresh strawberries dried apricots white/dark/milk chocolate curls vanilla wafers desiccated coconut Appliances: 23 x 8 cm 9" x 3" springform pan a bowl or a food processor with metal blade double boiler electric mixer with both large & small bowls baking sheet -------------------------- Preparation: -Crust- -Butter springform pan with softened butter -Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor or bowl & process until well-mixed. -Press evenly over bottom & 2/3rds up sides of pan. Set aside. -Filling- Preheat oven to 150 C/gasmark 2 (I think)/300 F. -Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove from heat & let cool slightly. -In large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add egg-yolks one at a time, making sure to blend well, & stopping to scrape down sides of bowl after each addition. Add chocolate mixture, vanilla & salt. Beat at medium speed for two minutes. -Beat egg-whites in a separate mixing bowl, with electric mixer on low speed, until foamy. Beat on high until soft, rounded peaks form. -Fold egg-whites into chocolate mixture. -Pour into crust. -Place pan on baking sheet & bake at 150 C for 55 minutes. -The cake will rise & the top will wiggle slightly when shaken. Turn off heat & let cake stand in oven for one hour (It may sink). -Remove cake from oven & place on wire rack in a draft-free place & cool cake to room temperature. -Topping- -Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth. Stir in flavouring. -Pour topping over cool cake. -Cover with cello-wrap & refrigerate overnight. *This cake may be tightly covered & refrigerated up to three days. *It may be frozen in the pan, tightly covered with cello-wrap & aluminum-foil. Defrost wrapped cake in refrigerator overnight. -Three hours before serving, remove cake from refrigerator & remove side of springform. -Garnish if desired. Notes on Cake: I have done my best in converting measurements, please forgive any errors I find it unnecessary to add a garnish to the cake, the rich flavour is quite satisfying. *For fullest flavour, this cake must be served at room temperature.* Serves up to twelve people. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mamiller@magnus.acs.ohio-state.edu (Marilyn J Miller) SUGAR-FREE CHEESECAKE ===================== Ingredients: ------------ 1 pkg (8 oz.) Cream cheese, softened 1 1/3 cups milk 1 pkg (4 serving size) vanilla sugarfree pudding Fresh fruit (I like to use either strawberries or blueberries) 1 prepared graham cracker pie shell Beat cream cheese until smooth. Slowly add milk, beating until creamy. Add pudding mix; beat until smooth and thickened. Pour half of this mixture into the prepared pie shell. Spread a layer of fresh fruit on top of this (if you use strawberries, chop them into small pieces). Then spread remaining mixture on top of fruit. Top with whole fresh fruit. Refrigerate. Enjoy! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) SUPER DOUBLE-CREAM CHEESECAKE ============================= Ingredients: ------------ Crust: ------ 1 box (8 1/2 ounces) chocolate wafer cookies 1/4 cups sugar 1 tsp ground cinnamon pinch of salt 6 tblsp unsalted butter, melted Filling: -------- 3 large pkg (8 ounces each) cream cheese, softened 2/3 cup sugar 1/2 tsp salt 3 eggs 3 cups sour cream 1 tblsp fresh lemon juice 1 1/2 tblsp bourbon or dark rum 1 tsp vanilla extract 2 tblsp unsalted butter, melted Instructions: ------------- In a food processor or blender, grind the cookies into moderately fine- textured crumbs. Add the sugar, cinnamon and salt and process briefly to blend. Transfer to a bowl, pour the butter over the crumbs and toss with a fork to moisten evenly. Gently press the crumbs evenly over the bottom and sides of a 9 inch springform pan. Preheat the oven to 350F. In a food processor, combine the cream cheese, sugar, salt and eggs; blend until smooth, scraping down the sides of the container as necessary. Add the sour cream (see note), lemon juice, bourbon, vanilla and butter and blend. Pour the filling into the cookie-crumb shell and bake in the middle of the oven for 45 minutes. Turn off the oven, prop the oven door open slightly and allow the cake to rest in the oven for 1 hour. Cool on a rack and refrigerate for at least 8 hours. Note: ----- If the container of the food processor is not large enough, add only 1 cup of sour cream. Pour about half the mixture into a mixing bowl; add the remaining 2 cups of sour cream to the processor and blend. Combine both batches in the mixing bowl and stir to blend. This recipe recommends making it the day before to let the flavours meld. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) TURTLE CHEESECAKE ================= Ingredients: ------------ 2 cups vanilla wafer crumbs 6 tblsp melted butter 1 14-ounce bag caramel candies 1 5.3-ounce can evaporated milk 1 cup chopped toasted pecans 2 8-ounce packages cream cheese, softened 1/2 cup sugar 1 tsp vanilla 2 eggs 1/2 cup semisweet chocolate chips, melted Instructions: ------------- Combine crumbs and butter and press onto bottom of a 9-inch springform pan. Bake 10 minutes at 350 degrees. Melt caramels in milk in heavy 1 1/2 quart saucepan over low heat, stirring frequently until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla. Mix at medium speed with electric mixer until well-blended. Add eggs, one at a time, mixing well after each. Blend in chocolate. Pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: llburnet@lesley.b23b.ingr.com (Lesley Burnette) ULTIMATE PINEAPPLE CHEESECAKE ============================= Source: Southern Living Magazine 1 cup graham cracker crumbs 2 Tbsp. sugar 1/4 cup butter, melted 3 8oz pkg cream cheese, softened 1 cup sugar 4 eggs 1 Tbsp. vanilla 1/4 tsp. salt Combine crumbs, 2 T sugar, butter. Mix well, press in bottom of 9 inch springform pan. Beat cream cheese with mixer until fluffy. Gradually add 1 c. sugar, mixing well. Add eggs, one at a time, beating well. Stir in vanilla and salt. Bake at 350 for 50 minutes. Let cool to room temperature on rack. Refrigerate several hours. Yield: 10 to 12 servings. Pineapple Glaze 1 (8 3/4 oz) can crushed pinapple, undrained 1/2 c. sugar 3 T. cornstarch 1 beaten egg 1 T. butter Drain, reserve juice of pineapple. Add water to juice to make 1/2 cup. Mix sugar and cornstarch with juice. Cook over low heat until thick. Add egg, butter, cook 2 minutes. Cool and spread on cheesecake and refrigerate. Yield: 1 1/2 cups. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: smithe@usa.red-cross.org (Eric Smith) WHITE CHOCOLATE CHEESECAKE (LACTO) ================================== For all who have been searching for an eggless cheesecake. The cheesecake is quite versatile and I have played around with it quite a bit. White Chocolate Cheesecake 1 1/2 lbs Light Cream Cheese 2 cups Non-fat plain yogurt 1/2 cup Sucant 8 oz White Chocolate Chips 2 tsp Vanilla 1 lemon Zest Melt the white chocolate in a double boiler. At the same time mix the cream cheese, yogurt, sucant and vanilla. Add the melted chips, lemon zest and beat well for 5 min. Pour into graham cracker crust and bake @ 350 till firm (45m to 1 hr) chill before serving. Hints: The recipie originally called for sour cream instead of yogurt and apricot brandy instead of lemon zest and poundcake crumbs instead of graham crackers. I like the yogurt better, never tried the brandy and haven't found eggless poundcake. With the yogurt I've noticed that the cake will be a little soupy when you get it out of the oven and (ED: and what?...) Subject: Re: Strawberry Mini-Cheesecakes Lines: 45 Mini Cheesecakes 12 vanilla wafers 2 8oz pkgs cream cheese 1/2c sugar 1 tsp vanilla 2 eggs Line muffin tin with foil liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla, and sugar until well blended. Add eggs and mix well. Pour mixture over wafers-filling about 3/4 full. Bake 25min at 325. Top with fruit, preserves nuts or melted chocolate. (try melted chocolate with 1/2 of a strawberry in the center of each) Strawberry cheesecake 1 ready made grahm cracker crust 2 8oz pkgs cream cheese 2 eggs 1 tsp vanilla 1/2c sugar pint sour cream Mix with electric mixer cream cheese, vanilla, eggs, sugar, and sour cream until well blended. Pour into grahm cracker crust (don't over fill-you may have little bit excess mixture). Bake 25-35min at 325. Once cheesecake cooled top with topping below. HINT: If you place a pan of water on shelf under cheesecake in oven while baking-cheesecake won't crack-also don't over bake. Strawberry Topping Cut 1 pint fresh strawberries-cut off green tops. Place strawberries in bowl after rinsing well with cold water. Add 2 cups sugar to strawberries and 3tbsp water. Let sit mixing occasionally with spoon until sugar melts. Arrange strawberries upside down with tips facing up. Chill and serve. May also use mint leaves for garnish. Subject: Classic NY Cheesecake Lines: 73 Title: Classic NY Cheesecake Categories: Cakes, Desserts, Cheesecake, Brian Yield: 1 cake CRUST 16 ea Graham crackers 1/2 Stick butter, softened 1 tb Sugar FILLING 5 pk 8oz cream cheese, softened 1 3/4 c Sugar 3 tb All-purpose flour 1 ts Grated lemon peel 1/4 ts Salt 1/4 ts Vanilla 5 lg Eggs 2 lg Egg yolks 1/4 c Sour cream STRAWBERRY GLAZE 2 pt Strawberries 1 c Water 1/2 c Sugar 1 1/2 tb Cornstarch 3 dr Red food coloring Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. Subject: New York-Style Cheesecake Lines: 55 1 cup graham cracker crumbs (*) 3 Tbsp. sugar 3 Tbsp. butter, melted (*) 4 pkgs. (8 oz each) cream chesse, softened (*) 1 cup sugar 3 Tbsp. flour 4 eggs 1 cup sour cream (*) 1 Tbsp. vanilla (Topping of your choice) Preheat oven to 350 F. Mix crumbs, sugar, and butter. Press onto bottom of 9 or 10-inch spring-form pan Bake 10 minutes. Beat cream cheese, sugar, and flour at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour over crust. Bake 1 hour and 10 minutes. Turn oven off and let cake sit in oven with the door propped open until oven has cooled. Loosen cake from rim of pan. Rim can be removed when completely cooled. Best flavor is developed if refrigerated. * Any kind of crumbs can be used. I often use chocolate cookie crumbs rather than graham cracker crumbs. I've also used finely chopped nuts. You can use margerine instead of butter, but I always figure that when I make a cheesecake, it's special, so why cut corners on fat, calories, and, most especially, flavor. Many times I have added an additional partial package of cream cheese that I may have had on hand, and once I added a whole additional 8-oz package with no problem with the texture or taste. I have also added more sour cream than is called for since I always buy it by the pint. Anyway, play with this all you like, I've never had it come out bad. For my SO, I top it with cherry pie filling from a can. That's his favorite. I like it plain, myself, although I'll eat it with any topping. Subject: Polish Cheesecake Lines: 40 Polish Cheesecake Cookie Dough: 2 1/2 cups flour 2 tsps Baking powder 1/2 cup sugar 1/4 cup margarine 2 eggs, beaten 1/4 cup milk 1 can (21 ounces) pineapple pie filling, drained Mix flour, baking powder, sugar and margarine. Work as for pie dough. Then add beaten eggs and milk. Pat in pan which has been greased on bottom and sides. Cover dough with pineapple pie filling. Cheese Batter: 2 pounds cottage cheese 1 cup sour cream 3 eggs, beaten 3 tbsp melted butter 1/2 pound cream cheese 1 cup sugar 3 tbsp cornstarch 1 tsp vanilla or almond extract Beat all ingredients well. Pour over dough. Bake at 350 degrees for about one hour. Test with knife in center to see if done. Use 9x13 inch pan or 11x17 inch pan depending on how high you want the cake.