CHEESECAKE ANYONE?
A delicious guilty pleasure for a lot of people;
Cheesecake is one of the most common desserts today. I know when I’m out
on a date; two very important questions always come to mind: Do they have
dessert? And if so, do they have Cheesecake? I absolutely love it, and I know
others do as well, so I’ve decided to share some of the BEST Cheesecake recipes I know. You will
love them!
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~STRAWBERRY
MARBLED~ (good recipe for a date, the ladies love it ;))
10 ounces frozen strawberries -- thawed
1 1/2 teaspoons cornstarch
Red food coloring -- optional
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine -- melted
24 ounces cream cheese -- softened
14 ounces sweetened condensed milk
3 eggs
1/4 cup lemon juice
In blender container, combine strawberries and cornstarch; blend until
smooth. In heavy saucepan, over med. heat, cook and stir until thickened.
Add food coloring, if desired. Reserve 1/3 cup sauce; cool. Chill remaining
sauce.
Preheat oven to 300 degrees.
Combine crumbs, sugar and butter; press onto bottom of 9" spring form pan. In
mixer bowl beat cream cheese until fluffy. Gradually beat in milk until
smooth. Add eggs and lemon juice; mix well. Spoon half the batter into pan.
Spoon half the reserved strawberry sauce in small amounts over batter.
Repeat, ending with sauce. With a knife, cut through batter to marble.
Bake 50 min. or until center is set. Cool. Chill. Remove side of pan. Serve
with chilled strawberry sauce. Refrigerate leftovers.
-Better Homes and Gardens-
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~OREO~ (Kids favorite!)
25 Oreo cookies
4 tablespoons butter melted
32 ounces cream cheese room temp
1 1/2 cups sugar divided
2 tablespoons flour, all-purpose
4 large eggs room temp.
3 each egg yolks room temp.
1/3 cup heavy whipping cream
2 teaspoons vanilla extract divided
1 3/4 cups sandwich cookies crushed, about 15 ea
2 cups sour cream
Crust: Process Oreos and butter in food processor, press into
spring foam pan.
Filling: Beat cream cheese; add 1 1/4 c sugar, beat 3 minutes.
Mix in flour. While beating, add eggs and yolks, mixing until smooth.
Beat in whipping cream and 1 t vanilla. Pour 1/2 into crust.
Sprinkle Oreos; add all remaining ingredients for filling.
Place pan in 425-degree oven for 15 minutes.
Reduce heat to 225-degrees and bake for 50 minutes.
Remove from oven; turn oven temperature to 350- degrees.
Stir sour cream, 1/4 c sugar and 1 tsp. vanilla together, spread over cake, bake 7 minutes.
Remove from oven; cool to room temperature in draft- free
place.
Cover and refrigerate overnight or up to 3 days.
Before serving, remove sides of pan.
Serve chilled.
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~SNICKERS CHEESECAKE~ (guaranteed to put a smile on your face!)
Crust
1 cup chocolate chips
24 chocolate wafer cookies
(about 1 1/2 cups), finely ground
1/4 cup butter, melted
2 tablespoons dry roasted peanuts, chopped
1 tablespoon sugar
Preheat oven to 350 degrees F. Coat a 9-inch spring form pan with cooking spray.
Wrap outside of pan with foil. In bowl set over pot of hot water melt chocolate; keep warm. Combine remaining ingredients.
Press into bottom and 1/2 inch up sides of pan; refrigerate 10 minutes. Bake 5 minutes; cool.
3/4 cup granulated sugar
24 ounces cream cheese (at room temperature)
3 tablespoons flour
3 eggs
2 egg yolks
1 cup sour cream
6 (2 ounce) Snickers bars, cut into 1/4-inch slices
In bowl with mixer at medium speed beat cream cheese until fluffy.
Beat in flour and remaining sugar until combined.
Beat in eggs and yolks, one at a time. Pour half of mixture into another bowl.
With mixer on medium speed beat 1/4 cup of the sour cream and reserved chocolate into batter in bowl. Beat remaining sour cream into remaining batter.
Pour white batter into crust; arrange 2/3 of Snicker slices over top.
Pour chocolate batter over.
Place in baking pan on oven rack; fill pan with water. Bake 55 minutes.
Turn oven off; let stand in oven 1 hour. Remove from water; remove foil.
Cool on rack 30 minutes; cool completely in refrigerator 3 hours or overnight.
Top with remaining Snickers.
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~PEPPERMINT~(Santa's favorite!)
1 1/4 cups chocolate wafer cookie or sandwich cookie crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 teaspoons peppermint extract
2 cups heavy cream, whipped
Red food coloring (optional)
Fudge ice cream topping (optional)
Combine cookie crumbs and sugar. Add butter; mix well. Press firmly on bottom and part way up sides of wax paper 9-inch spring form pan. Chill.
In mixing bowl, beat cream cheese with electric mixer on low until fluffy. Gradually beat in the condensed milk. Stir in extract and food coloring, (optional); mix well. Fold in whipped cream. Pour filling into pan. Cover; freeze 6 hours or until firm. Garnish with topping. Store leftovers covered in freezer
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Cheesecake overload?
Here's a few more….
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>
~EXOTIC MANGO~(The
mood setter…)
8 ounces graham
crackers
3 tablespoons dark
brown sugar
1/2 cup butter,
softened and cut into pieces
4 small mangoes (to
make approximately 2 cups puree)
1 1/2 pound cream
cheese
1 cup superfine sugar
6 large eggs
1/2 lime, juiced
Place graham crackers
in the bowl of a food processor and process until they are fine crumbs. Add
dark brown sugar and butter. Process until mixture clumps together. Press
mixture evenly into bottom of a 9-inch spring form pan and refrigerate while
preparing filling. A little oil on your fingers helps to keep the crust from
sticking.
Heat
oven to 325° degrees and bring a kettle of water to boil. Peel and cut
flesh from mangoes and puree in food processor until smooth. Add cream cheese
and process until smooth. Add superfine sugar, and with motor running, add eggs
one at a time through the processor's feed tube. Add lime juice, and process
until blended.
Place
spring form pan on a double layer of strong foil. Crimp edges up around pan to
make a waterproof nest. Place foil-covered pan in a deep roasting pan. Pour
filling into pan and pour boiling water into roasting pan to come about halfway
up sides of cake pan. Bake until filling is set and wobbles slightly in the
center, about 1 hour and 45 minutes.
Remove
spring form pan from water bath. Discard foil and place pan on a cooling rack.
Let cool and refrigerate overnight. Remove from pan and place on a serving
platter before slicing. Serve and enjoy your Mango Cheesecake.
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~COCONUT MACAROON~ (Birthday blast!)
1 cup flaked coconut -- toasted
1/2 cup ground pecans
2 tablespoons butter or margarine -- melted
24 ounces cream cheese -- softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2 teaspoon vanilla extract
1/3 cup sugar
2/3 cup flaked coconut -- toasted
In a small bowl combine 1 cup toasted coconut, ground pecans and
butter. Press
onto bottom of 9" spring-form pan. Set aside. In a large bowl beat
cream cheese
with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon
vanilla and almond extract. Beat until fluffy. Add 3 whole eggs; beat on low
speed just until combined. Pour into crust-lined pan. Bake 350 degrees for 35
min. (won't be done). Meanwhile, in a small mixing bowl beat egg white
and
remaining vanilla with an
electric mixer until soft peaks form (tips curl);
gradually beat in the 1/3 cup
sugar until stiff peaks form. Fold in 2/3 cup
toasted coconut. Carefully spread
atop partially baked cheesecake. Return to
oven and bake 20 min. more. Cool on wire rack for 15 min. Loosen side of
cheesecake from pan. Cool 30 min. more; remove side of pan. Cool completely.
Cover and chill at least 4 hours before serving. Enjoy!
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~TRADITIONAL~(Last
but not least)
1 1/2 cups graham
cracker crumbs
1/3 cup butter,
melted
1/4 cup granulated
sugar
3 (8-ounce) packages
cream cheese, softened
1 (14-ounce) can
NESTLÉ® CARNATION® Sweetened Condensed Milk
4 large eggs
1/4 cup all-purpose
flour
2 tablespoons lemon
juice
1 tablespoon grated
lemon peel
1 cup (8-ounces) sour
cream
Preheat oven to
350°F (175°C).
For Crust: Combine
graham cracker crumbs, butter and sugar in small bowl. Press onto bottom and
1-inch up side of ungreased 9-inch spring form pan.
Bake for 6 to 8
minutes. Cool on wire rack for 10 minutes.
For Cheesecake: Beat
cream cheese and sweetened condensed milk in large mixer bowl. Beat in eggs,
flour, lemon juice and lemon peel. Pour into crust.
Bake for 50 minutes.
Remove from oven; spread with sour cream. Return to oven and bake for another
10 minutes or until edge is set but center still moves slightly.
Cool completely in
pan on wire rack. Refrigerate for several hours or overnight. Garnish with
fruit topping, if desired, Enjoy!
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Now after all these new recipes, I hope
you all can bake!
♥ !ENJOY! ♥
LisaGutierrez@empirecollege.com