Key Lime Cheesecake

Key Lime Cheesecake
Makes one 9-inch Cheesecake

Ingredients:

Crust:
2 Cups Graham Cracker Crumbs
3 Tablespoons Sugar
6 Tablespoons Unsalted Butter, melted
Filling:
24 Ounces Cream Cheese, at room temperature
¼ Cup Sour Cream, at room temperature
1 Cup Sugar
3 Large Eggs, at room temperature
3 Tablespoons Key Lime Juice
2 Tablespoons Lime Zest
1½ Teaspoon Key Lime Extract
Whipped Cream:
1 Cup Heavy Cream, chilled
2 Tablespoons Sugar
1 Tablespoons Lime Zest
Preheat oven to 325 ˚F.

How to Make Key Lime Cheesecake

Combine the graham cracker crumbs, sugar and butter until moistened and resembles the texture of wet sand. Pour into a 9-inch springform pan and press crumbs into the bottom of the pan and about one inch up the sides. Bake for 8-10 minutes until golden and cool to room temperature.
Using a standing mixer fitted with the paddle attachment, whip the cream cheese and sour cream until its light and fluffy. Gradually mix in the sugar.  Mix in the eggs one at a time, beating well after each addition.  Add the lime juice, lime extract and zest until well combined.  Pour the filling over the cooled crust.
Place the pan on the middle rack of the oven with a pan half full of hot water on the bottom rack of the oven. Bake for 50-60 minutes or until the center is set. Turn off the oven and allow the cake to sit in the oven with the door propped open for about 30 minutes. (To prop the oven door, I use a wooden handled spoon to keep it ajar a few inches). Remove from the oven and transfer to a wire rack.  Allow the cake to cool for an additional 30 minutes.  Wrap well with plastic film and foil. Refrigerate for at least 8 hours. Carefully remove the sides of the pan by running a hot knife around the outside of the cake.
When you are ready to serve, prepare the whipped cream. Using a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency. Add in the zest and whip until combined.
Pipe the whipped cream on top of the cheesecake and garnish with additional lime slices and zest.
Enjoy!




Recipe/Image found on Culinary Chronicles website: http://theculinarychronicles.com/category/dessertspastries/
They have an assortment of delicious recipes you might want to check out.

No Bake Lemon Cheesecake

 

Ingredients

• 200g digestive biscuits (I used sweetmeal)
• 100g butter
• 200g cream cheese
• 150ml double cream
• 75g icing sugar
• juice of 1 lemon (or 2 if you really like lemon)

How to make No Bake Lemon Cheesecake

I adore this dessert. It's SO easy and tastes delicious. You can add your own twist too by adding ginger or trying different fruits and juices.

1. Put all the biscuits into a food bag, hold the end and crush the biscuits with the end of a rolling pin or something similar. Alternately, grind with the back of a large wooden spoon in a mixing bowl.
2. When you have lots of small crumbs in a mixing bowl, add the butter. I find melting it before helps this stage a lot.
3. Mix the base mixture together, to create a moist biscuit base.
4. Fill an 8" cake tin or something similar with the mixture, and press down with the back of a spoon, and leave in the fridge to set.
5. Add the cream cheese to the double cream in a mixing bowl and whisk until you have a thick, creamy mixture.
6. Add the icing sugar and lemon juice and anything else you wish to add, and mix in until smooth and thick.
7. Add on top of the biscuit base, and spread evenly.
8. Leave to set in the fridge for a few hours until the topping has set.
9. Enjoy!

Pumpkin Cheesecake to die for

Ingredients

* 1 1/2 cups crushed gingersnap bickies/cookies (the ginger crust makes ALL the difference)
* 1/2 cup shredded or flaked coconut
* 1/3 cup butter, melted
* 2 (8 ounce) packages cream cheese, softened
* 1/4 cup sugar or sugar substitute (for diabetics)
* 1 teaspoon vanilla extract
* 3 eggs
* 1 cup cooked mashed pumpkin - butternut is great or    Kent or Jap or QLD blue - whatever's on hand (dont use the tinned muck!  Boil yer own!)
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg

How to make Pumpkin Cheesecake to Die (or kill) For

   1. Preheat oven to 175.C (350.F). In a medium bowl, mix together the crushed gingersnap bickies, coconut and butter. Press into the bottom, and about 1 inch up the sides of a 9" pan. (I use a quiche dish.) Bake crust 10-15 minutes in the preheated oven. Set aside to cool.  Try to resist the urge to overcook.
   2. In a medium bowl, mix together the cream cheese, sugar or sugar substitute and vanilla just until smooth. Keep mixing, adding eggs one at a time, blending well after each. Then add the pumpkin and spices.
   3. Spread it into the cooled crust.  Resist lowering face into mix for a taste.
   4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours (overnight is best) before serving.

Serve w/ thickened blobs of cream (why stop now?) and strong coffee.  PERFECT for Thanksgiving, Aussie Style.

 

Pumpkin Cheesecake

 

Ingredients

Filling

• 600 g cream cheese
• 3/4 cup sugar
• 3 Tbsp brown sugar
• 3 eggs
• pinch of nugmeg
• 1/4 cup of flour
• 1 cup pureed pumpkin (boil and dump in the blender)
• 1 tsp cinnamon
• 1 tsp rum
• 1/4 cup whole cream
• 1/2 tsp vanilla

Crust

• butter
• graham crackers

How to make Pumpkin Cheesecake

This is a modified version of my dad's holiday pumpkin cheesecake. He used to make it around Thanksgiving and Christmas for parties or just for us. It's a wonderful combination of pumpkin pie and cheesecake.
To modify it I've added my beloved rum and some brown sugar to complement the pumpkin, cinnamon, nutmeg trio. I also decided to add some cream and vanilla after consulting a few other cheesecake recipes. It's not too sweet and has that rich, creamy New York-style cheesecake taste.

1. Crush the graham crackers and mix with butter in the cake pan to create the crust. Let it sit in the refrigerator for an hour.
2. Cream the cheese with the sugars with an electric mixer or by hand if you'd like the exercise. It should be creamy and fluffy.
3. Add the eggs one by one folding well into the mixture. After the eggs have been mixed in, add the rum, cream, and vanilla.
4. In a separate bowl sift flour with cinnamon, nutmeg. Mix in the pumpkin puree.
5. Add the pumpkin mixture to the cream cheese mixture and stir together until smooth.
6. Pour the mixture into your cake pan and set in a shallow pan filled with water. The water should come up to less than half of the cake pan. Place in an oven that's been preheated to 180 degrees C (350 degrees F)
7. Bake until a knife comes out clean. Let sit until it comes to room temperature and store in the refrigerator. Let sit at room temperature 30 minutes before serving.

Bananas~Foster Cheesecake

 

Ingredients

CHEESECAKE:

• 1 lb cream cheese
• 2 tbsp cornstarch
• 1/2 cup sugar
• 2 eggs
• 2 bananas, frozen and thawed (you could use mashed bananas instead)
• 1 oz rum

CARAMEL:

• 2 tbsp butter
• 1/4 cup brown sugar
• 1/4 cup rum
• nutmeg and cinnamon to taste

2 9-inch graham cracker crusts

How to make Bananas Foster Cheesecake

This Thanksgiving, I put myself in charge of dessert.  Besides the traditional pumpkin and apple pies, I wanted to make something different, as one member of our family doesn't like traditional fall pie spices.  Last year she ate chocolate cream pie from a mix.  Well, I couldn't have that again.

This one was mostly born out of the fact that I had leftover bananas in my freezer.  Combine that with caramel and booze, and you have bananas foster.  Throw cheesecake into the mix ... well, now you're unstoppable.

1. For the cheesecake:  Cream the cream cheese, cornstarch and sugar together with an electric mixer until fully combined.  Add the eggs one at a time, waiting until the first one is fully incorporated before you add the other.  Throw in the bananas and the rum and blend until incorporated.  If you still have some banana chunks left, that's OK.  Pour the batter into the pie crusts and move to the freezer for 10-15 minutes.
2. For the caramel:  Put the butter and brown sugar into a heavy skillet over medium-low heat.  Add nutmeg to taste (I probably used 1/4 teaspoon) and cook and stir until it starts to bubble and the water is fully incorporated.  Turn off the heat, pour on the rum, and flame CAREFULLY with a long-stemmed lighter.  Return the caramel to the heat, and sprinkle over just a dash of cinnamon while the flames are still burning.  (It makes pretty sparkles!)  Cook just until the flames die down, then remove from heat.
3. Get your chilled cheesecakes out of the freezer and drizzle half the caramel onto each.  Using a knife, make swirly patterns with the caramel in the top of the cake.  Don't stir too much -- you don't want to incorporate everything, you want the swirl.
4. Bake in a 325 degree oven for 45-50 minutes.  Turn the heat off and let the cheesecakes stand in the oven for another hour.  Cool, then refrigerate before serving.

Pumpkin Cinnamon Cheesecake

 

Ingredients

1 medium pie pumpkin, acorn squash or butternut squash
1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
½ cup agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 tablespoon cinnamon
¼ teaspoon celtic sea salt

How to make Pumpkin Cinnamon Cheesecake

1. Fill the bottom of a baking dish with a little less than ¼ inch of water
2. Cut pumpkin in half, remove seeds, and place face down in baking dish
3. Roast pumpkin in the oven for 45-55 minutes until soft
4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups
5. In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes
6. Process in cinnamon and salt
7. Pour batter into a 9-inch tart pan
8. Bake at 350° for 45-50 minutes, until firm
9. Remove from oven, cool and serve

Yummy Creamcheese cake

 

Ingredients

• 250g malg biscuits
• 150g butter
• 2tbsp gelentin
• 2cup boil water
• 50g gelly mix
• 500g fresh cream
• 500g cream cheese
• 1/2 cup sugar
  
  

  How to make yuuuuuuuuuumy cream cheese cake

  
  warning, this will turn out to be a HUGE cake if u follow the exact amount listed, do reduce the amount or do a trial to get the size u desire.
  1* break the biscuit into very fine pieces, add melted butter, press firm on it then fridge it.
  2* melt the gelly mix with 1 cup boil water, add gelatine and the other cup of hot water.
  3* beat up the fresh cream to the normal fresh cream status and add cream cheese with sugar.
  4* mix 2 into 3 with its cooled.
  5* pour the mix into the fridged biscuit bottom.
  p.s. i left out the biscuit bottom part cos i got no buuter, but its still good. but just remember to put saran wrap of something before pouring the mix, so its easy to take it out.
  p.s. can make it into a normal size cake (say 8 inch), or small ones like i did.
  p.s. can use flavoured gelly mix like strawberry, and can add fresh strawberry into the mix so flavour up the cake.
  

Simple Cream Cheesecake

Ingredients

for the base:
2 eggs
1 egg white
2 tbsp sugar
3 tbsp flour
1tsp baking powder
1/2 tsp vanilla
1 tbsp melted butter

for sugar syrup;- boil to dissolve
2 tbsp sugar
2 tbsp water

1 tsp gelatin
1tbsp water

200gm cream cheese
100gm sour cream
1 tbsp lemon juice

1/2 cup thick cream
1/4 cup sugar

for deco:
1/4 cup whipped cream
1 tsp sugar

How to make Simple cream cheese cake

1. For the base: whisk eggs and sugar till thicken , add flour and baking powder. Stir in vanilla and melted butter.
2. Bake in the oven at 180 C for 20 mins. Cool.
3. Using  few cake  cutters ,cut few rounds on the cake.
4. Brush each cake with sugar syrup.
5. Whisk cream cheese and sour cream till soft, Add lemon juice, then gelatin water.
6.Whisk the thick cream till thick and add sugar. Mix to cream cheese mixture.
7. Spoon cream in the mold with the cake base. Chill till firm.
8. Remove cake cutter and place on a serving plate, decorate with whipped cream. and fruit syrup at the base if desire.

The Best Chocolate Cheesecake

 

 Ingredients

For the base:

• 1 1/2 cups chocolate chip cookies (or chocolate digestive biscuits if you have them)
• 1/4 cup butter
• 1 tablespoon light brown sugar
• 1 tablespoon cocoa powder

For the top:

• 3 1/4 cups really good dark chocolate (broken into small pieces)
• 1 cup finely ground white sugar
• 1 cup heavy cream
• 2 tubs soft cream cheese (8 oz tubs)

How to Make The Best Chocolate Cheesecake

In a food processor, grind the chocolate chip cookies to course crumbs. Then add the butter, brown sugar and cocoa powder and pulse a few times until combined.

Add this mixture to a 9 inch round spring form cake pan and press it firmly into the bottom of the pan until you're left with a flat, compressed surface.

Place the pan in the refrigerator.

Fill 1/3 of a medium sized sauce pan with water and heat on the stove until the water begins to simmer, then turn the heat to medium/low.

Place a heat proof bowl on top of the pan and add the broken up chocolate.

When the chocolate has melted add the sugar and stir well, then add the heavy cream.

Let this all melt together and then take the bowl off the heat.

Add the softened cream cheese to the bowl of chocolate and whisk this well with an electric mixer.

Pour this mixture on top of the base of the cake pan and smooth out on top with a spatula. Refrigerate the cheesecake for at least 3 hours until set.

When the cheesecake is ready to be served, run a knife around the whole cake, then un-clip the spring form pan gently and remove the top.

I like to take the cheesecake out of the refrigerator 20 minutes before serving, so that it slightly softens.

When the cheesecake is ready to be served, run a knife around the whole cake, then un-clip the spring form pan gently and remove the top.

 

The American Dream New York Cheesecake

 

Ingredients

Cake dough: butter for the pan or grease-proof paper, 40 g almonds or walnuts or hazelnuts (mix if you like), 60 g butter, 85 g wholemeal rusk/zwieback, 40 g sugar,
Cheese filling: 1,4 g cream cheese, 360 g sugar, 50 g sour cream, 30 g flour, 1 orange and 1 lemon (the zests), 1 tbsp. lemon juice, 2 tsp. vanilla essence, 2 egg yolks, 5 eggs (medium size),
Glaze:
200 g sour cream, 20 g sugar
Topping: fruit, fruit mousse

How to make The American Dream: New York Cheesecake

Grease a springform pan with smooth butter. Roast the nuts in a pan without any oil, leave them to cool down, and chop them in a food processor.
Melt the butter. Chop the rusk in the food processor and mix it with sugar, the nuts and the melted butter. Coat the bottom of the pan with this mixture evenly, apply a foil and press on with your fingers. Remove the foil.
Preheat your oven to 135 degrees C with air circulation (fan assisted/convection oven).
Stir the cheese creamy and add sugar, sour cream, flour, lemon- and orange zests, lemon juice and vanilla essence one thing at a time. Stir in the eggs and egg yolks one by one.
Fill this batter into the pan and smooth down. Insert the pan on the bottommost grid of your oven.
Bake it for 20 min., then remove it from the oven. Loosen the batter's border round the pan by using a thin knife. Leave the form outside the oven for about 20 min., then carry on baking it for about 110 min. now. The interruption makes the cheesecake more even. Keep its color light by covering the pan with an oiled baking foil after 50 min. and rotate the pan on the grid if your oven doesn't keep the temperature evenly.
After the second baking period remove the cake from the oven and let it rest for 20 min. Increase the temperature to 160 degrees C with air circulation (fan assisted/convection oven).
Mix sour cream and sugar, pour over the cake, smooth down and bake it for another 15 to 20 min. Then remove from the oven and leave it to cool down in the springform pan. Chill it in the fridge until the following day.
Befor serving heat the pan's bottom on a hoptplate for just a few seconds. This makes it easier to let it slide on to a serving plate.
Finaly the New York Cheesecake will be covered with fresh fruit and will be served with a fruit mousse.

New York Cheesecake~ 2

 

Ingredients

The Ingredients

• 35g flour
• 30g corn starch
• 1 teaspoon baking powder
• 1 dash salt
• 3 big eggs, seperate
• 70g sugar
• 1 teaspoon vanille sugar
• 1 teaspoon lemon peel
• 45g butter, melt
• 25g sugar (2 tablespoons)

Filling

• 900g cream cheese (Philadelphia), room temperature
• 320g sugar
• 30g corn starch
• 1 teaspoon vanille sugar
• 2 big eggs
• 175ml cream Ingredients for Cherry-Topping
• 280g pitted cherrys - frozen (not more than 4 tablespoons of juice)
• 100g sugar
• 1 1/2 tablespoons corn starch
• dash salt

How to make New York Cheesecake

Today (17th february) is the 19th birthday of my good friend Jo!! :-) ... So... of course we wanted to surprise him and bake him a delicious cake!! Laura (my best girlfriend) and I know that he loves the New York Cheesecake of Starbucks! So.. here I have the recipe of "Junior's of Brooklyn New York Cheesecake". Junior's is a company on the Flatbush Avenue in Brooklyn. They send their Cheesecake to all USA-states -- overnight! But who needs one from them if you can do your own one!! I think the cake tastes reeeeally delicious.. amazing.. and ya.. .better than by Starbucks! :-) So.. Happy Birthday Jo....
Thin Sponge Cake Layer For Cheesecake

1. Preheat your oven to 180°C and butter a spring form and dredge it with flour.
2. Mix flour, corn starch, baking powder and salt in a bowl.
3. Stir the yolk with a mixer 3 minutes. Add during mixing the sugar (70g) and and go on with stiring for about 5 minutes. Add vanille sugar and lemon peel.
4. Sift the flour-mix and mix it till you can't see any white flour-spots. Add the butter and stir it again.
5. Whisk the egg white stiff with a dash salt in a clean bowl. Then add the sugar (25g - 2 tablespoons) slowly. Go on with stiring. Take ca. 1/3 of the eggwhite and mix it with the flour-mix. Then fold in the the 2/3 of the egg white. Attention --- don't overact... it doesn't matter if you can see some egg-white-spots!
6. Give the dough carefully to the spring form. Bake it just as long, that if you touch the middle of the cake you can feel that the dough "jumps" bake to the form. In all NOT longer than 10 minutes! Let it cool down in your kitchen and make the filling. Don't take it out of the spring form. Wrap the spring form with 2 slices of tin foil and caulking it.

The Cream Cheese Filling

1. Give 1/4 of the cream cheese, 1/3 of sugar and the corn starch in a bowl. Stir with a electronic mixer for 3 minutes. Then add the rest of the cream cheese.
2. Add the sugar and vanille sugar and mix it on the highest level. Add the eggs - one at time. Then the cream. Mix it just for a short time!!! Don't overact - just till the cream is stirred.
3. Give the cheese creme-mix carefully to the spring form. (Take the foil away). Put the spring form in a bigger form and fill this one with 3 cm of hot water. Bake it for 60 min. (Till the cake wiggle barely.)
4. (Cool down for 60minutes) - Cover in polythene foil and let it cool for 4 hours or overnight.
5. 4 hours later or on the next morning you can take the cake out of the spring form.

Cherry Topping
If you want you can make a delicious topping! In this case we decided to make just a "round frame" .. so we had the possibility to write something in the middle of the cake!
Give all to a pan and cook it. Cook it for 1-2 minutes till the sauce is thicker. Cool it down for a minute and decorate the cake with this!

Christmas Cheesecake

 

Ingredients

• 1 kg of cottage cheese, grounded
• 1 cup of sugar
• 8 eggs
• 1 package of vanilla pudding
• 1/2 cup of raisins
• 150 grams of dark chocolate
• 1/2 cup of almonds

How to make Christmas cheese cake

1. Grind egg yolks with sugar for fluffy mixture.
2. Combine cottage cheese with yolks & sugar mixture, add vanilla pudding (powder to add extra light texture to cheese cake).
3. Whip egg whites and add to cheese mixture, mix gently add raisins.
4. Pour into baking tray.
5. Bake about 1 hour in preheated oven, 180 C degrees.
6. Cool cheese cake.
7. Melt chocolate, smear over the cheese cake and garish with almonds.

New York Lemon Cheesecake

 

Ingredients

6 chocolate cookies, crushed (about 1 cup)
3 Tbsp.  sugar
3 Tbsp. butter or margarine, melted
5 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp.  flour
1 Tbsp. vanilla
1 cup  Sour Cream
4 eggs
1 -1/2 tsp lemon zest
2 tbsp lemon juice

How to make New York Lemon Cheese cake

1.Heat oven to 325°F.

2.Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.

3.Meanwhile, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
4.Add  lemon zest and  juice to cream cheese batter before pouring over crust.
How to Bake in Springform Pan
Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan and increasing the baking time to 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. (Note: If using a dark nonstick springform pan, reduce oven temperature to 325ºF.)

Originally shared by Marianne49 at: http://www.nibbledish.com/people/marianne49/recipes/new-york-lemon-cheese-cake ...you can find more of her recipes there.

Lattace Lemon Cheesecake

 

Ingredients

• 250 grams of Butter softened
• 500 grams of Philadelphia Cream Cheese softened
• Juice of one large Lemon, or two small Lemons
• 1 tablespoon of Gelatin
• 3 tablespoon of Boiling Water
• 1 cup of Caster Sugar
• 1 teaspoon of Vanilla Bean Paste
• 2 packets of Lattace Biscuits or Similar ( puff pastry biscuit)

How to make Lattace Lemon Cheesecake Slice

Blend butter in a free standing mixer and blend on high until light and creamy. Add cream cheese and blend again on high till all smooth and creamy. Add gelatin to the boiling water and allow to dissolve and cool slightly. While beating on a low speed add the sugar, lemon juice, vanilla bean paste and dissolved gelatin. Once combined, turn the speed up to medium and keep beating until light and fluffy. Line a large slice pan or baking tray with grease proof paper. Line one packet of biscuits in the tray. Pour over the cream cheese filling and smooth out flat. Then line the second packet of biscuit on top of the filling. Place in the refrigerator for a minimum of 2 hours or until set. Then cut into squares. Which if you place them symmetrically, then each biscuit is it's own little sandwich. These are gorgeous and get eaten very quickly. Very rich and very decadent, but worth every fat molecule in them.

Limoncello Cheesecake

 

Ingredients

• 8 oz biscotti (I used vanilla)
• 6 tablespoons melted butter
• 2-3 tablespoons grated lemon zest
• 1 (12-ounce) container whole milk ricotta (at room temperature)
• 2 (8-ounce) packages cream cheese (at room temperature)
• 1 1/4 cups sugar
• 1/2 cup limoncello liqueur*, store bought or homemade, recipe here
• 2 teaspoons vanilla extract
• 4 large eggs, at room temperature

How to make Limoncello Cheesecake Squares

Go here for more pics.
Preheat the oven to 350F. Spray the bottom of a 9 x 9 by 2-inch pan with nonstick cooking spray. Grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the pan. Bake til the crust is golden, approx 15 minutes. Cool.

Blend the ricotta in a mixing bowl with a hand mixer. Add cream cheese and sugar and mix well. Mix in the limoncello, vanilla, and 2 tablespoons of lemon zest. Add the eggs one at a time, and mix just until blended.

Pour the cheese mixture over the crust in the pan. Place the baking pan in a larger glass pan. Add enough hot water into the larger pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firmer when it is cold).

Cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve! YUM!
Serve with a chilled glass of limoncello after a nice Italian meal.

 

Apple Cheesecake

 

Ingredients

1 1/4 c. flour
1/4 c. sugar
1 tsp. vanilla
1/4 lb. butter
1 tsp. lemon rind
1 egg yolk

FILLING:

2 (8 oz.) pkts. cream cheese
1/2 c. sugar
2 lg. eggs
1 tsp. vanilla

TOPPING:

1/2 c. sugar
5 c. finely chopped apples
1 tsp. cinnamon

How to make Apple cheesecake pie

1.Using hand mixer, mix well. Spread into bottom and sides of springform pan.

2.Cream sugar and cheese. Add vanilla, then add eggs one at a time. Add the egg white from the egg used in the crust. Combine. Pour into the pastry lined pan.

3.Mix sugar, cinnamon and toss apples in sugar mix until evenly coated. Spoon apples over cheese layer. Sprinkle generously with almonds. Bake at 400 degrees for 12 minutes. Reduce the heat to 375 degrees and bake for 30 minutes more. All ingredients should be at room temperature. Push pastry to within 1/2 inch at top of the pan.

(Originally shared here: http://www.nibbledish.com/people/marianne49/recipes/apple-cheesecake-pie
by Marianne49)

Pecan Caramel Cheesecake

 

Ingredients

2 boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake
3/4 cup butter, melted
1/4 cup granulated sugar
2 tablespoons water
2 1/2 cups cold whole milk
1 cup butterscotch caramel sauce, Mrs. Richardson's
1 cup pecans, toasted, chopped
1/2 cup golden brown sugar, packed

How to make Pecan Caramel Cheesecake

Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping. Press remaining crumb mixture onto bottom of prepared pan (not up sides).
Combine 2 packages of cheesecake filling and cold milk in another large bowl. Beat for 3 minutes, or until smooth and thick. Fold 1/2 cup of caramel sauce into cheesecake mixture. Pour mixture into crust-lined springform pan.
Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. Sprinkle atop cheesecake.
Refrigerate cake at least 5 hours, or until set. Run warm knife around pan sides to loosen cake; remove pan sides. Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce.
Serve cold.

Mini Layered Cheesecake

 

Ingredients

Crust

• 1 1/2 cups of Graham Wafer Crust

• 3/8 cup of Butter melted

Layer 1

• 1-lb White Cream Cheese (room temperature)

• 2/3 cup Granulated Sugar

• 3 Eggs (extra large or large)

• 1 tbsp of Vanilla Extract

Layer 2

• 1/2 pint (250 ml) Sour Cream

• 1/4 cup Sugar

• Fruit Topping or Icing  or chocolate shavings (optional - ie. Strawberry, Blueberry, Mango)

How to make Cheesecake

Graham Wafer Crust

Thoroughly combine 1 and a half cups of graham wafer crumbs with butter.  Pat over bottom and sides of 10"    glass pie plate.

Cheesecake

layer 1
Using electric mixer, beat cream cheese until smooth.  Beat in 2/3 cup of sugar, then the eggs, one at a time, beating well after adding each.  Next add vanilla.
Turn filling into pie plate lined with crust.
Bake at 300 F for 30-35 minutes.  Remove from oven and cool for 5 minutes.
layer 2
Beat sour cream with 1/4 cup of sugar and spread over cheesecake.  Return to oven for 5 minutes.  Cool, then spread with fruit topping, icing, or even chocolate shavings for a lovely finished dessert if desired.

Ricotta Cheesecake

Ingredients

1 cup walnut pieces-toasted
10 tbsp butter
2/3 cup sugar
5 eggs, separated
zest of 1 orange
2/3 ricotta cheese
6 tbsp flour

For topping:
1/4 cup apricot jam
2 tbsp brandy
2 oz unsweetened chocolate, coarsely grated

How to make Ricotta cheesecake

1. Cream butter and 1/2 cup sugar. Add the egg yolk, orange zest,ricotta , flour and walnuts. Mix well.
2. Whisk egg white with remain sugar till stiff.
3. Carefully fold in half of the white into butter mixture and blend light with metal spoon and then add the other half and blend again. Not too much.
4. Pour into a greased spring-form tin and bake at preheated (375 F) for 30 mins. Let cake cool in the tin before turning out.
5. Transfer cake to serving plate , And top with Apricot jam mixture and then sprinkle chocolate curls and extra chopped walnuts if desire.

Note : for topping, heat jam with 1 tbsp water and brandy.

(This recipe originally shared on Nibbledish.com courtesy of Marianne49.  You can check her other recipes out here: http://www.nibbledish.com/people/marianne49/recipes/ricotta-cheesecake#blogthis_toggle )

Passionfruit Cheesecake

 

Ingredients

Cream cheese 1.25 lb
Sugar 7 oz
Corn starch 1 1/2 tablespoons
Lemon Zest 2 1/2 tablespoons
Vanilla extract 1 teaspoon
Salt 1 teaspoon
Eggs 4 oz Egg yolks 1.5 oz
Heavy cream 2 oz
Milk 1 oz
Lemon Juice 0.25 oz
Crust: 
4 oz any cookie
1 oz sugar
2 oz melted butter.

See Note at bottom*

How to make Passionfruit Cheesecake with Chocolate Graham Cracker

1. Line the bottom of a 10 inch pan with a parchment paper and spray cooking oil or butter the sides of the pan. Coat the sides with a thin layer of graham cracker crust and a thick layer about half an to three quarter inch of cookie crust at the bottom. Preheat the oven to 400F.  
2. Put the cream cheese in the mixing bowl with the paddle attachment, mix at low speed until it is smooth and lump free.  
3. Add sugar, cornstarch, lemon zest, vanilla, and salt gradually into the mixer. Blend until smooth and even. Occasionally, stop the mixer and scrap the sides of the bowl and mix. It can get really messy now. 
4. Add the eggs, a little at a time until each addition is well blended. Continue adding until all is well mixed. 
5. Now, add all the diary products and lemon juice, while the machine is still in low speed. Be patient! 
6. Strain the mixture with a china cap strainer. Fill the pans and up to 3/4 full. Take a larger pan and or deep baking tray to make a water bath/ bain marie. Place the cheesecake pans on the deep tray, place it in the oven, and pour water into the pan (yes, while your trays are halfway in the oven, to avoid spilling water). 
7. Lower the temperature to 350F and bake until set. It takes about 50 minutes to an hour. Its a good wait. 

To unmold the cheesecake. Simply place the cheesecake in the cooler for an hour or more if you can, overnight. 
Hit the bottom and the sides of the pan with your palm. Invert the cake on a flat plate/cardboard/cutting board (if you like it ghetto style) with a layer of cling wrap, place a plate on the bottom of the cake and flip it again.

 Note** Add passionfruit to taste...Can use - raspberry, banana, strawberry or even blackberry puree in place of passionfruit.

Blueberry Cheesecake

 

Ingredients

Make a standard cheesecake base using Digestive or Ginger biscuits and butter.
600 gm  Pasteurized Eggs
560 gm  Sugar
1400 gm Cream Cheese
1pc Fresh Vanilla Pod
3 pc  Lemons- In Juice and Zest
20 pc  Gelatin Leaves
1700 ml Cream
Blueberries

How to make Blueberry Cheesecake

Whisk eggs and sugar together over a bain marie to a thick sabayon
Dissolve soaked gelatin in cold water

Add to eggs

Cool mixture

Add softened cream cheese, seeds from the vanilla pod, lemon juice and zest.

Fold in semi-whipped cream

Fold in blueberries

Set into moulds and chill for a couple of hours.

Serve and garnish as required