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Lemon Cheesecake
* comparable amount of dairy sour cream may be substituted.
Note: Vanilla sugar is made by placing a piece of vanilla bean in a canister of sugar. Let it remain buried in the sugar several days or until it perfumes and flavors the sugar. Also lovely to use over fresh fruit in season.
Combine crumbs, butter and 2 tbsp sugar; press into bottom and sides of greased 8" springform pan, reserving about 1/4 cup of mixture for topping. Beat egg yolks well; gradually, beat in 1/4 cup vanilla sugar, cream cheese, 2 1/2 tbsp lemon juice and lemon rind. Beat egg whites until stiff but not dry; fold into cream mixture. Stir in raisins or currants. Pile mixture into crust. Bake in preheated 300 degree oven for 50 minutes or until filling begins to brown on top. Whip cream, add remaining lemon juice to sour it. Or use sour cream. Add remaining vanilla sugar to cream. Spoon mixture over top; scatter remaining crumbs over that. Bake 5 to 10 minutes longer. Chill well until serving time. Makes one 8" cake.
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Marble Cheesecake
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.
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Minature Cheesecakes
NOTE: Garinishes can include fresh fruit, or strawberry or apricot preserves.
Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving.
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Oreo Cheesecake
Crust: Process oreos and butter in food processor, press into springfoam pan. (No size stated). 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.(Ha!). Before serving, remove sides of pan. Serve chilled.
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Orange Cheesecake
Press Graham Cracker Crust mixture into a 10-inch springform pan. Bake at 375 degrees for 8 minutes; cool. Drain mandarin oranges, reserving 1/2 cup liquid. Combine mandarin oranges and Cointreau; stir gently. Set aside, stirring occasionally. Combine cream cheese, orange rind, and flavorings in a large mixing bowl; beat at high speed of an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Pour filling into prepared pan. Bake at 350 degrees for 50 minutes or until cheesecake is almost set. Turn oven off, and partially open oven door; leave cake in oven 30 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. Drain mandarin orange mixture, reserving Cointreau. Arrange mandarin oranges on top of cheesecake. Combine reserved mandarin orange liquid, reserved Cointreau, orange juice, and cornstarch in a saucepan; stir well. Cook over medium heat 5 minutes or until thickened; cool slightly. Spoon glaze over top of cheesecake; chill. Yield: 10 to 12 servings.
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Category:
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