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Reply
| | From:  Genie· (Original Message) | Sent: 10/8/2007 6:31 PM |
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Reply
| | | From: Genie· | Sent: 10/1/2008 3:10 AM |
Pecan Caramel Cheesecake
For crust:
7 5 by 2 1/2 inch graham crackers
1/2 cup coarsely chopped pecans, toasted and cooled
6 tablespoons unsalted butter, melted and cooled
For filling:
2 pounds cream cheese, softened
1 1/2 cups firmly packed light brown sugar
1/4 cup all purpose flour
4 large eggs
1/2 cup sour cream
2 teaspoons vanilla
1/2 teaspoon salt
For topping:
1 cup granulated sugar
1 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla
1 cup pecan halves, toasted lightly and cooled
In a food processor grind graham crackers and pecans fine and in a bowl stir together with butter. Press mixture into bottom of a 9 by 2 1/2 inch springform pan. Chill crust 30 minutes. Preheat oven to 325F.
Make filling: In a bowl with an electric mixer beat cream cheese until light and fluffy. Add brown sugar gradually, beating until combined well. Beat in flour and add eggs, 1 at a time, beating well after each addition. Add sour cream, vanilla, and salt, beating until combined well.
Pour filling into crust and bake in middle of oven 1 hour, or until edges are just set but middle trembles slightly. Cheesecake will continue to set as it cools. Turn off oven and cool cheesecake in oven with oven door propped open about 6 inches until cooled completely, about 2 hours.
Make topping: In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until melted. Cook sugar, swirling pan, until a deep caramel. Add remaining 1/2 cup sugar and cream and simmer, stirring occasionally, until caramel dissolves. Simmer mixture, without stirring, until it registers 225F. on a candy thermometer and remove from heat. Stir in butter and vanilla and cool to room temperature.
Pour topping over cheesecake, spreading evenly. Arrange pecans decoratively on top and chill cheesecake, covered, overnight. Remove side of pan.
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Reply
| | | From: Genie· | Sent: 10/1/2008 3:19 AM |
New York Cheesecake
1 crumb crust recipe, made with finely ground graham crackers, recipe follows
5 8 ounce packages cream cheese, softened
1 3/4 cups sugar 3 tablespoons all purpose flour
1 orange, zested
1 lemon, zested
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
Make crumb crust as directed below. Preheat oven to 550F.
Beat together cream cheese, sugar, flour and zests with an electric mixer until smooth. Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust; springform pan will be completely full and bake in a baking pan to catch drips in middle of oven 12 minutes, or until puffed. Reduce temperature to 200F and continue baking until cake is mostly firm, center will stay slightly wobbly when pan in gently shaken, about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 2 weeks.
Crumb crust:
1 1/2 cups finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
3/4 teaspoon salt
Stir together crust ingredients and press into bottom and 1 inch up side of a buttered 24 centimeter springform pan. Fill right away or chill up to 2 hours.
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Reply
| | | From: Genie· | Sent: 10/4/2008 8:50 PM |
| Apple Pie Cheesecake With Warm Caramel Sauce
Just like eating a caramel apple . . . gourmet style. Prep: 32 min.,
Cook: 1 hr., 15 min., Other: 8 hrs.
Ingredients
18 honey graham cracker sheets
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 large eggs
1 (8-ounce) container sour cream
1/2 teaspoon vanilla extract
1 (21-ounce) can apple pie filling
1/2 cup raisins
Caramel Sauce
Preparation
Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon
in a food processor until finely ground. Add butter; pulse 4 or 5
times or until blended. Press mixture into bottom and 1 inch up sides
of a 10-inch springform pan; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth.
Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream
cheese, beating just until blended.
Add eggs, 1 at a time, beating just until blended after each addition.
Add sour cream and vanilla, beating just until blended. Pour half of
batter into prepared crust.
Combine apple pie filling and raisins in a medium bowl; spoon evenly
over cheesecake layer. Pour remaining half of cheesecake batter over
fruit layer.
Bake at 325° for 1 hour and 15 minutes or until almost set. Remove
from oven; run a knife around edge of pan, and release sides. Cool
completely on a wire rack. Cover and chill 8 hours. Serve with warm
Caramel Sauce. Store in refrigerator.
Yield
Makes 16 servings
Sheryl Hall, Marriottsville, Maryland , Oxmoor House, JULY 2004
Southern Living Cook-Off Cookbook
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:43 AM |
Rhubarb Cheesecake 2 8 ounce packages light cream cheese
1/2 cup sugar
2 large eggs
1 tablespoon flour
1 teaspoon lemon rind, optional
3/4 cup rhubarb sauce:
4 stalks rhubarb, 3 tablespoons water, 1/4 cup sugar, 3 tablespoons Triple Sec, 1 tablespoon flour
Graham Cracker Crust:
1 stick butter
1 pack cinnamon grahams, finely ground
To make crust: Put graham crackers in a food processor and process until finely ground. Melt butter in microwave. Combine ingredients in a 9 inch springform pan. Press the crumbs evenly over the bottom. Bake the crust at 325F for about 10 minutes. Cool. To make rhubarb sauce: Chop 4 stalks rhubarb and put into a medium sized saucepan. Add about 3 tablespoons water and cook over low heat until very soft. Remove rhubarb from heat and mash the rhubarb. Add about 1/4 cup granulated sugar, 3 tablespoons Triple Sec and 1 tablespoon flour; Mix well. Put back on stove and stir until thickened. Cool.
To make topping: Combine 3/4 cup rhubarb sauce, 1 cup light sour cream and sugar if you desire a sweeter topping.
To make cheesecake: In a food processor combine cream cheese, sugar, eggs, flour, lemon rind and rhubarb sauce; blend until smooth. Pour over crust and bake about 50 minutes at 325F or until cake barely moves when shaken. Turn oven off and leave cake in oven another 10 minutes. Cool. When cheesecake is cool top with the rhubarb/sour cream mixture and refrigerate 2 hours. Serve with whip cream. | |
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Reply
| | | From: Genie· | Sent: 10/10/2008 2:51 AM |
| Oreo Cookie Cheese Cake
25 Oreo creme cookies
4 tbsp. melted unsalted butter
FILLING:
4 pkgs. (8 oz.) cream cheese, soft
1 1/4 c. plus 1/4 c. sugar
2 T. all-purpose flour
4 lg eggs, room temp.
3 lg egg yolks, room temp.
1/3 cup whipping cream
1 tsp plus 1 tsp vanilla
1 3/4 cup coarsely chopped Oreo's (about 15 cookies)
2 cup sour cream
Preheat oven to 425 degrees.
Butter 10 inch springform pan.
Crust: Break up cookies and place in food processor with metal blade; process until crumbs. Add butter, mix until blended, or mix cookie crumbs together in bowl. Put into springform pan. Press evenly over bottom and up sides. Refrigerate.
Filling:
Beat cream cheese in large bowl with electric mixer until smooth on medium speed. Scrape down sides. Add 1 1/4 cups sugar beating until light and fluffy (about 3 minutes). Mix in flour. While beating continuously add eggs and yolks. Mix until smooth. Beat in whipping cream and 1 teaspoon vanilla until blended. Pour 1/2 batter into prepared crust. Sprinkle with chopped Oreo's. Pour remaining batter over and smooth top with a spatula. Some of the Oreo's may rise to the top.
Place pan on baking sheet. Bake in 425 degree oven for 15 minutes. Reduce oven temperature to 225 degrees and bake for additional 50 minutes until set. Remove cake from oven and increase temperature to 350 degrees.
Stir together sour cream, remaining 1/4 cup sugar and 1 teaspoon vanilla in small bowl. Spread sour cream mixture over cake. Return to 350 degree oven and bake 6 minutes or until sour cream begins to set.
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Reply
| | | From: Genie· | Sent: 10/11/2008 4:15 AM |
Autumn Cheesecake 1 cup graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups thin peeled apple slices
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup chopped pecans
Combine crumbs, 3 tablespoons sugar, cinnamon and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
Combine cream cheese and 1/2 cup sugar, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla extract; pour over crust.
Toss apples with combined 1/3 cup sugar and cinnamon. Spoon apple mixture over cream cheese layer. Sprinkle with pecans. Bake at 350 degrees F for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Variation
Add 1/2 cup finely chopped pecans with crumbs for crust. Continue as directed. | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:03 AM |
Brownie Bottom Cheesecake
1/2 cup butter or margarine
4 squares unsweetened chocolate
2 1/4 cups sugar, divided
2 eggs
1/4 cup milk
2 teaspoon vanilla, divided
1 cup flour
1/2 teaspoon salt
3 8 ounce packages cream cheese, softened
3 eggs
1/2 cup sour cream
Melt butter and chocolate in 3 quart heavy saucepan on very low heat, stirring constantly; cool. Blend in 1 1/2 cups of the sugar. Add 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended. Blend in milk and 1 teaspoon of the vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9 inch spring form pan. Bake at 325F for 25 minutes. Mix cream cheese, remaining 3/4 cup sugar and 1 teaspoon vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over brownie bottom. Filling will almost come to top of pan. Bake at 325F for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving. Drizzle with assorted ice cream toppings, if desired. Makes 12 servings.
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Reply
| | | From: Genie· | Sent: 10/19/2008 6:56 PM |
| THREE LAYER CHEESECAKE
CRUST
1 cup flour
1/2 cup chopped nuts 6 tablespoons brown sugar
6 tablespoons softened butter
Combine ingredients in mixer and blend until smooth. Press into greased 9-inch springform pan.
Bake at 375° for 10 minutes and set aside.
CAKE:
2 pounds cream cheese, softened
1 teaspoon vanilla sugar
1 1/2 cups sugar
4 eggs
3/4 cup ground filberts
1/8 teaspoon almond extract
2 ounces bittersweet chocolate
Mix cream cheese until smooth, adding vanilla sugar, sugar, and eggs one at a time. Remove 2 cups cheese batter; mix with ground filberts and almond extract.
Pour onto crust and level with metal beveled spatula. Freeze for one hour.
Melt chocolate. Remove another 2 cups cheese mixture and add to melted chocolate.
Pour over filbert layer, leveling well. Freeze for 20 minutes.
Pour remaining cheese layer onto chocolate mixture. Half fill 10x13-inch aluminum pan with water.
Wrap bottom of springform pan with heavy-duty aluminum foil and place in water.
Bake at 350° for 2 hours. Let cool for another 2 hours in oven without opening door.
Refrigerate for at least 6 hours.
TOPPING
1 (3 1/2-ounce) bar white milk chocolate
1 1/2 teaspoons coffee (liquid) 3 teaspoons water
1 teaspoon light corn syrup
Melt all ingredients over low heat until dissolved. Remove sides of
springform pan. Pour topping over cake, allowing it to drizzle down sides.
Decorate with chocolate curls.
Note: To make vanilla sugar, bury two vanilla beans in one pound of granulated or confectioners sugar. Store sugar in an airtight container for about a week.
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Reply
| | | From: Genie· | Sent: 10/29/2008 2:55 AM |
| Cheesecake Factory's Pumpkin Ginger Cheesecake copycat
7¼ hours | 6 hours prep
SERVES 15
CRUST
1/4 cup butter, melted
3/4 cup graham cracker crumbs
1/2 cup crispy crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon
FILLING
1 cup whipping cream, unwhipped
24 ounces cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups pumpkin puree
3/4 teaspoon cinnamon
3/4 teaspoon ginger powder
3/8 teaspoon clove
1/3 cup pecan halves
Set oven to 350 degrees (300 degrees for convection-bake oven).
Prepare a 10-inch springform pan.
To make the crust; in a bowl place the melted butter with graham
cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix
with a fork until combined.
Line bottom and side with parchment paper or wax paper, then spray
with nonstick spray.
Press the mixture into the bottom of the pan.
For the filling; pour the whipping cream into a medium bowl and beat
just until soft peaks form; refrigerate until ready to use.
In a bowl beat the cream cheese with electric mixer until fluffy;
gradually add in sugar, beating well until combined.
Add in eggs one at a time and beat the mixture until fluffy.
Stir in pumpkin puree, ginger, cinnamon and cloves.
Remove the whipped cream from the refrigerator and lightly whisk to
reblend.
Using a spatula or a flat spoon fold in the whipped cream into the
cream cheese-pumpkin mixture.
Pour the mixture into preapred crust.
Wrap one continuous sheet of heavy foil around the springform pan
then press firmly against the pan.
Place the wrapped pan in a baking pan and fill with hot water to
halfway up the spring form pan.
Bake for 60-70 minutes.
Cool the cheesecake to room temperature, the chill for at least 5
hours or until the cake is thoroughly chilled.
Remove the sides of the springform pan.
Just before serving place the pecan halves on top of the cheescake in
a ring around the edges.
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:42 AM |
| Italian Cheesecake | | | Ingredients | - 1 1/2 pounds Ricotta
- 6 eggs - separated
- 1 1/2 cups sugar
- 3 Tablespoons flour
- 1 1/2 Tablespoons vanilla
- 1 cup heavy cream
- 1/2 cup milk
| | Preparation | | Prepare graham cracker crust in a 9" spring form pan. Beat all ingredients except egg whites. Beat whites until foamy, then blend with all of the other ingredients. Bake at 425 degrees for a half hour �?then turn oven to 350 degrees and bake for another hour �?turn off oven and keep in until cool. Serves 10-12. | | |
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