Love Making Tips - Sweets and desserts | Cheesecakes - [1] [2]

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Grand Slam Cheesecake

Dissolve gelatin in boiling water. Chill until slightly thickened. Mix graham cracker crumbs and margarine, line bottom and sides of 9x13x2 inch baking dish - reserve part of crumbs. Cream together cheese, sugar, and vanilla. Add gelatin, lemon juice, and yellow food coloring. Beat until well blended. Fold into stiffly whipped milk substitute. Pour into crust, sprinkle with remaining crumbs. Chill thoroughly. Cut into squares and serve. May be garnished with fruit. Serves 16-20. You may freeze half of this recipe and enjoy it later. VARIATION* Instead of stiffly whippeng Milnot first, just chill Milnot and whip it with jello and cheese mixtures. Mix well on medium speed of mixer.
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No Bake Cookie Crumble

In blender, sprinkle gelatine over cold milk; let stand 2 min. Add hot milk and process at low until dissolved, about 2 min. Add cream cheese, sugar and vanilla and process until blended. Arrange chocolate in bottom of crust. Pour in gelatine mixture; sprinkle with crushed cookies. Chill until firm, about 2 hrs.
Ingredients   |   Category: Cheesecakes
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Wake Up And Smell The Coffee Cheesecake

Preheat oven to 375F.
Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.
Reduce oven temperature to 300F. Combine first amount sugar, flour, and cornstarch in a small bowl. Set aside.
Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and first amount egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended. Add vanilla and beat again.
Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.
In separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form. Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.
Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour. Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.
Makes 12 servings. PER SERVING: 203 calories, 5.4 g fat, 30.9 g carbohydrate, 9.8 g protein, 309 mg sodium, 28 mg cholesterol CALORIES FROM FAT: 23%

Ingredients   |   Category: Cheesecakes
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15 Min Lemon Cheesecake

Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill.
Ingredients   |   Category: Cheesecakes
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3 Step Cheesecake

Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well-blended. Pour into crust. Bake at 350'F. for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight, Makes 8 servings.
NOTE: You can also use lighter Neufchatel-type cheese.
Variations: For chocolate, melt four squares of semi-sweet baking chocolate; add after eggs and mix until blended. For candy version, sprinkle 1 cup of chopped candy bars on top of cake before baking. For pumpkin, add 1/2 cup canned pumpkin, 1/2 teaspoons ground cinnamon and a dash each of nutmeg and cloves in the first step. Then add eggs and proceed as directed.

Ingredients   |   Category: Cheesecakes
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7 Up Lemon Cheesecake With Strawberry Glaze

CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill.
FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping.
TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange strawberried upright on cake and spoon any remaining melted jelly over them.

Ingredients   |   Category: Cheesecakes
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8 Minute Cheesecake

Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries if desired.
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Absolutely Delicious Cheesecake

Mix sugar, vanilla and cream cheese together. Stir in sour cream, then mix it slowly in blender. Add the Cool Whip. Spread the cheese mixture evenly in graham pie crusts, thenspread pie filling on top. Chill approximately 2 hours before serving.
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A Masterpiece Cheesecake

Mix well and pat into greased 9" spring form pan (grease bottom of pan only). Place in refrigerator while making filling.
Filling: 1 lb. cream cheese 3 eggs 1/2 C. sugar
Beat well and pour into pie crust. Bake in 350° oven for 20 minutes ONLY. Remove and cool. Cake may be decorated with any variety of fruits, canned or in season. You can be most innovative with this recipe, using coffee, almonds or pumpkin and spices, etc., as the spirit moves you.

Ingredients   |   Category: Cheesecakes
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Almond Crunch Pumpkin Cheesecake

In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarine; press on bottom and 2-inches up side of 9-inch springform pan; set aside. In large bowl, with electric mixer at medium speed, beat cream cheese and remaining 2/3 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice. Pour into prepared crust. Bake at 350 degrees F for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or until golden brown. Chill at least 4 hours before serving. Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved. Stir in Sliced Almonds and flaked coconut.
Ingredients   |   Category: Cheesecakes
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Almond Praline Cheesecake

Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 9-inch springform pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 425 for 10 minutes, then at 300 for one hour. Top with Almond Praline Topping and chill.
Almond Praline Topping: In a small saucepan, combine sugar and cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds.

Ingredients   |   Category: Cheesecakes
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Aloha Cheesecake

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.
Ingredients   |   Category: Cheesecakes
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Amaretto Cheesecake

Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts. Pour batter into a greased 9-inch springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges.
Ingredients   |   Category: Cheesecakes
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Amaretto Cheesecake Delite

In a small bowl, combine all ingredients for the crust. Press evenly into the bottom of a 9-inch springform pan.
Using an electric mixer, combine tofu and cream cheese until smooth. Add EQUAL or sugar and mix thoroughly. Add egg whites and whole eggs to ingredients and continue to mix until well blended. Add Amaretto and vanilla. Pour over crust in springform pan or divide batter into two prepared pie crusts. Bake at 300 F for 1 hour in the springform pan or 40 minutes for the two prepared crusts.
Heat two tablespoons of sugar in a non-stick pan until sugar turns a golden brown. Toss almonds in sugar to coat. Remove almonds and allow to cool on wax paper. Break apart when cooled and arrange almonds around edge of cake. Refrigerate. Serves 16.
*1/2 cup chocolate cookie crumbs can also be sprinkled around the outside of the cheesecake for a different taste combination.

Ingredients   |   Category: Cheesecakes
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Amaretto Cheesecake With Apricot Glaze

CRUST: Combine ingredients; press onto bottom of a 9-inch springform pan. Set aside.
FILLING: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined.Blend in sour cream and liqueur; pour over crust. Bake in 450F oven 10 minutes. Reduce oven temperature to 250F; continue baking for 1 hour. Run knife around rim of pan ; cool on wire rack. Chill.
GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before removing sides of pan. Garnish if desired. Makes 10-12 servings.

Ingredients   |   Category: Cheesecakes
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Amaretto Cheesecake With Raspberry Sauce

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.
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.
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.
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.

Ingredients   |   Category: Cheesecakes
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Amaretto Chocolate Cheesecake

MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl.
Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.)
Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.
MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool.
Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside.
Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix.
Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.)
Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.

Ingredients   |   Category: Cheesecakes
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Amaretto Hazelnut Macaroon Cheesecake

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)
Ingredients   |   Category: Cheesecakes
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Ambrosia Cheesecake

*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.
Ingredients   |   Category: Cheesecakes
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Americana Peanut Cheesecake

In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1" up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set. In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled.
Ingredients   |   Category: Cheesecakes
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