CHEESECAKE(21)
Source of Recipe
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List of Ingredients
Strawberry Refrigerator Cheesecake
Unbaked, fluffy and mousse like texture
1 package (3 ounce) strawberry gelatin*
1 Cup boiling water
12 oz cream cheese
1 cup sugar
2 tsp vanilla
2 cups heavy cream unwhipped
graham cracker or cookie crumbs
· Butter a 9 x 13 inch oblong pan and sprinkle bottom with cookie crumbs of
choice.
· Dissolve gelatin in boiling water and chill until partially set.
· Beat room temperature cream cheese with sugar until smooth and lump free.
Gradually beat in partially set gelatin. Whip the cream until stiff and fold
into cream cheese mixture until well blended.
· Pour mixture into prepared pan. Chill at least 4 to 6 hours or until
mixture is set.
· Cut into pieces to serve.
· lemon or lime gelatin also are good flavors.
Ruby's Cheesecake
Graham Cracker Crust
1 1/4 cup Graham Cracker Crumbs
3 tbsp Sugar
1/3 cup Melted Butter
· Put all ingredients into springform and mix together with a fork. then pat
it down on bottom and up sides of springform as evenly as possible.
Cheesecake
1 1/2 lbs Cream Cheese
1 tsp Vanilla
1 cup Sugar
4 Eggs
· Beat ingredients together and pour itno 9" springform pan that has been
lined with graham cracker crust.
· Bake 45 minutes at 350 degrees
· Cool 20 minutes (or less but at least 20 minutes or more has worked better
for me! The key is "somewhat cool"). Pour on top a mixture of 1 pint sour
cream, 1/2 cup sugar and l tsp. vanilla. Put back in oven and bake for 10 minutes.
· The bottom part of the cheesecake should not brown. If it does the oven is
probably too hot. The whole cake should appear white with a hint of yellow in
the bottom part of the cake, It will be verrrry creamy, but should not
separate or fall apart when you cut it. Keep refrigerated.
Cheesecake (16 oz Cr Cheese and 2 C. Sour Cream)
16 oz Cream cheese
2 Eggs
1 1/2 c C & H Powdered Sugar unsifted
1 ts Vanilla
2 c Dairy sour cream
1 Crumb crust (9-inch)
Soften cream cheese and beat until smooth. Add eggs, sugar and vanilla and
mix thoroughly until creamy smooth. Fold in sour cream. Pour into
prepared crumb crust. Bake in 250 F degree oven 30 minutes. Turn off
oven. Leave cake in oven 1 to 1-1/2 hours to cool. Serve cold.
Crumb Crust: Melt 1/4 cup butter in pie pan in oven. Add 1/4 cup C and H
Granulated Sugar and 16 graham crackers finely crushed. Mix and press
evenly over bottom and up side of pie pan.
CHEESECAKE (32 oz cream cheese & 1 cup Sour Cream)
1 c Graham Cracker Crumbs 3 tb Unbleached All-purpose
Flour
3 tb Sugar 4 ea Large
Eggs
3 tb Margarine, Melted 1 c Sour Cream
32 oz Cream Cheese, Softened 1 tb Vanilla
1 c Sugar 21 oz (1 can) Cherry Pie
Filling
Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring
form pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream and vanilla; pour over crust. Bake at 450
degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue
baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim
of pan. Chill. Top with pie filling just before serving.
VARIATION:
Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker
crumbs and sugar.
RESTAURANT STYLE CHEESECAKE
-----------------------------------CRUST-----------------------------------
1 c Flour
1/4 c Sugar
1 t Lemon rind
1/4 t Vanilla
1 Egg yolk
1/4 c Butter, softened
--------------------------------CAKE FILLING--------------------------------
2 1/2 lb Cream cheese
1 3/4 c Sugar
3 1/2 t Flour
1/2 t Orange rind
1/2 t Lemon rind
1/4 t Vanilla
5 Eggs
2 Egg yolks
1/4 c Cream
Mix crust ingredients; press into a baking pan. Bake 10 minutes at 400
degrees F.
Combine filling ingredients; mix well and pour into baked crust. Bake at
450 degrees F. for 10-12 minutes. Reduce to 200 degrees F. for 1 hour.
Categories: Cheesecakes
Yield: 8 servings
THREE STEP CHEESECAKE
2 pk Cheam cheese,softened (8oz)
1/2 c Sugar
1/2 t Vanilla
2 Eggs
1 Graham-cracker crust,9"
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.
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
ORIGINAL PHILLY CHEESECAKE
1 c Graham Cracker Crumbs
5 tb Lemon Juice
3 tb Margarine, Melted
1 1/2 ts Grated Lemnon Peel
24 oz Cream Cheese, Softened
1 ts Vanilla
3/4 c Sugar
3 ea Large Eggs, Separated
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10minutes.Combine cream cheese, sugar, juice, peel and
vanilla, mixing at medium speed on electric mixer until well blended. Add
egg yolks, one at a time, mixing well after each addition. Beat egg whites until
stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at
300 degrees F., 45 minutes. Loosen ckae from rim of pan; cool before
removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.
C HEESECAKE (2 # Cream cheese and Heavy Cream)
---------------------------ZWEIBACK CRUST-------------------------------
1 1/4 c Crushed Zweiback crumbs
3 tb Melted butter
1 tb Sugar
------------------------------------CAKE------------------------------------
2 lb Cream cheese
1 1/3 c Sugar
4 Eggs
2 tb All-purpose flour
2 ts Grated lemon zest
1/3 c Heavy cream
Crust: In a bowl, mix together the crumbs, butter, and sugar and press
into the bottom and partly up the sides of a 9 or 10 inch springform pan.
Bake in a preheated 325F for 8 minutes or until lightly browned. Let cool.
Cake: In a mixer, combine the cheese and sugar until blended. Add eggs and
blend untik smooth. Mix in flour, lemon zest, and cream. Pour into crust
lined pan. Bake in a preheated 400F oven for 10 minutes; reduce temperature
to 250F and continue baking 35 to 40 minutes longer 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.
NO BAKE CHEESECAKE
1 1/2 c Graham Cracker Crumbs 1/3 c Lemon Juice
1/4 c Sugar 3 ea Large
Eggs, Separated
1/2 c Margarine, Melted 1/2 c Sugar
1 ea Env. Unflovored Gelatin 1 ts Grated Lemon Peel
1/3 c Cold Water 16 oz Cream
Cheese, Softened*
Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining
onto bottom of 9-inch springform pan.
Soften gelatine in water, stir over low heat until dissolved. Add juice,
egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium
heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on
electric mixer unitl well blended. Beat egg whites, until foamy; gradually
add remaining sugar beating until stiff peaks form. Fold into cream cheese
mixture; pour over crust. Top with reserved crumbs; chill until firm.
NO-BAKE PEACH CHEESECAKE
Crust:
1/3 c. butter, melted
1 1/4 c. graham cracker crumbs
1/4 c. granulated sugar
Cream Cheese mixture:
1 (29 oz.) can peach halves, drained (reserving syrup) (fresh peaches can be
used)
1 envelope unflavored gelatin
2 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) condensed milk (not evaporated)
2 Tbsp. ReaLemon juice concentrate
1 (4oz.) carton whipping cream, whipped (or cool whip
Combine butter, cracker crumbs (reserving 2 tablespoons for garnish) and
sugar; press firmly on bottom of 9-inch spring-form pan. In small saucepan,
sprinkle gelatin over 1/2 cup syrup;(if using fresh peaches
can substitute sugar and water mixture) let stand 1 minute. Over low heat,
stir until dissolved.
Slice 2 peach halves for garnish; reserve. In blender, blend remaining
peaches until smooth;
combine with gelatin mixture; set aside. Beat cream cheese until fluffy.
Gradually beat in condensed milk until smooth. Stir in lemon juice concentrate and
peach mixture. Fold in whipped cream; pour into prepared pan. Chill 3 hours.
Garnish with reserved cracker crumbs and peach slices. Serves
Pumpkin Cheesecake (cut in half for pre made graham crust)
Crust
2 cups crushed graham crackers
Or 2 cups crushed vanilla cookies or Or crushed ginger snap cookies
1 1/2 tsp. cinnamon
1/3 cup melted butter
Filling
1 1/2 cup sugar
1/4 cup brown sugar
4 - 8 oz. packages cream cheese
3 T flour
2 tsp. cinnamon
1 1/4 tsp. ground (dried) ginger
1/4 tsp. ground cloves
1 15 oz. can pumpkin or equivalent fresh cooked pumpkin
4 eggs
1 T vanilla extract
1. Preheat oven to 325°.
2. Mix 1 1/2 tsp. cinnamon and crushed graham crackers or cookies together.
Add melted butter and mix until well blended.
3. Using fingers, press crust mixture into bottom and 2/3 of the way up the
sides of a 9 inch springform pan. Bake crust for about 6 minutes until set.
4. Mix the cream cheese and sugars together until smooth.
5. Stir together the flour and spices and mix this into the cream cheese
mixture.
6. Beat the eggs into the cream cheese mixture one at a time.
7. Beat in the pumpkin and vanilla.
8. Pour filling into the pre-baked crust and bake for about 1 1/2 hours or
until a cake tester comes out clean.
9. Cool completely, then cover and refrigerate for at least two hours (or
overnight) before serving. Cake can even be made two days in advance
Cranberry Marble Cheesecake
1 bag (12 oz.) fresh cranberries
3/4 C water
1/3 C sugar
1 1/4 C sugar
2 lbs. cream cheese, at room temperature
2 tsp. vanilla
4 eggs
1 pint sour cream, at room temp
Crust:
2 cups crushed graham crackers
1 1/2 tsp. cinnamon
1/3 cup melted butter
Preheat oven to 350° F.
Mix cinnamon and crushed graham crackers together. Add melted butter and mix
until well blended. Using fingers, press crust mixture into bottom and 2/3 of
the way up the sides of a 9 inch springform pan. Bake crust for about 6
minutes until set. Set aside.
In a medium saucepan, combine cranberries and water. Bring to a boil over
medium heat and cook, stirring occasionally, until the cranberries pop and the
mixture reduces to 1-1/4 cups, about 10 minutes. Remove from heat and stir in
1/3 cup sugar until dissolved. Pour the mixture through a coarse sieve to strain
and let the purée cool completely.
Reduce oven temperature to 300 F degrees.
In a large bowl, use an electric mixer to beat the cream cheese with the
remaining 1 1/4 cups sugar and the vanilla at until smooth. Beat in the eggs one
at a time, beating until just blended. Stir in the sour cream.
Spoon half the batter into the prepared pan. Drop 8-10 rounded teaspoons of
the cranberry puree (about 1/3 of the puree) randomly over the batter. Spoon
half of the remaining batter evenly over the first layer and dot with half of
the remaining puree. Repeat with the remaining batter and puree. Try to space
out the puree so one layer is not directly on top of the puree in another. Take
a blunt knife and gently swirl it through the batter to distribute the
cranberry puree, taking care not to disturb the crust.
Place the pan on a baking sheet and bake in the lower part of the oven for 1
hour. Turn the oven off and leave the cheesecake in the oven, without openiing
the door, for 1 hour longer. Transfer to a wire rack and let cool to room
temperature. Cover and chill overnight before serving.
NO BAKE CHEESECAKE WITH CARMEL
1-8oz philly cream cheese (softened)
1-8oz cool whip
1-8oz sour cream
1/4 cup of sugar
1-teasp vinilla
1-ready made pie crust (gram cracker)
Mix all, beat till sugar is disolved, layer in carmel, top with another layer
of mix, top with
carmel (for this reciepe you can use fat free products, refrige for 3 hours.
You can also use canned pie filling to top pie with. Trust me everyone will
love this, quick easy reciepe.
CHOCOLATE TURTLE CHEESECAKE
2 cups vanilla wafer crumbs
6 tablespoons margarine, melted
14 ounces caramels ( 1 bag)
5 ounces (1 cn) evaporated milk
1 cup chopped pecans, toasted
16 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup semi-sweet melted chocolate chips *
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan,
melt caramels with milk over low heat, stirring frequently, until smooth. Pour
over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing
at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in chocolate, pour over pecans.
Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts
and maraschino cherries, if desired.
LEMON CHEESECAKE
Graham crumbs in greased springform pan:
2 cups crumbs 4 T. margarine 3 T. sugar
Combine till creamy
3 Pkgs 8 oz each cream cheese
1 and 1 /2 cups sugar
add and blend well
4 eggs
2 level Tablespoons cornstarch
add:
grated rind of 1 lemon
juice of 1 lemon
can add lemon powder if desired
pour into the prepared springform pan and bake at 350 for 55 min or till
center is almost set. Remove from oven and add topping (below) and bake for 8
more min,
Topping:
2 cups sour cream (16 oz)
1 / 2 cup sugar
lemon juice or powder and grated rind.
LIME CHEESECAKE
Heat oven to 350F. Mix crumbs, sugar, and butter and press into bottom of a
9-inch springform pan.
Bake 10 min.
1 cup graham cracker crumbs
3 Tbsp. sugar
4 Tbsp. butter, melted
Beat cream cheese, sugar, flour, juice, peel, and vanilla at medium until
well blended. Add the 3 whole eggs and the egg white, 1 at a time, mixing well
after each addition. . Pour over crust. Bake 40 minutes. Turn off oven and let
cake cool as the oven cools down.
3 packages cream cheese (8 ounces each)
1 cup sugar
3 Tbsp. flour
1 / 2 Cup. key lime juice
1 Tbsp. grated lime peel
green coloring
1/2 tsp. vanilla
3 eggs and 1 white
Loosen cake from rim of pan. Cool completely before removing rim
3/4 cup sugar
2 Tbsp. Cornstarch
1/2 cup cold water
1/2 cup key lime juice
1 egg yolk
Mix sugar and cornstarch in saucepan. Gradually stir in water and juice.
Bring to a boil over medium heat, stirring constantly. Boil 1 minute until clear
and thickened, stirring constantly. Add small amount of hot mixture to slightly
beaten egg yolk. Return mixture to saucepan and cook 3 minutes, stirring
constantly. Cool slightly. Spoon topping over cheesecake and refrigerate at least
2 hours.
KEY LIME CHEESECAKE
To make Crust: In a bowl stir together the graham cracker crumbs and 2
tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and
1/2 inch up the side of a buttered 10 inch springform pan and bake the crust
in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan
to a rack and cool.
1 1/2 cups finely ground graham cracker crumbs
2 tablespoons white sugar
1/4 cup unsalted butter, melted
FILLING:
24 oz (3 pkgs) cream cheese, softened
1 cup white sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 eggs
1 / 2 cup key lime juice
3 / 4 pkg Lime Cool aid
1/2 cup frozen limeade concentrate, thawed
1 teaspoon vanilla extract
Directions
1. In a large bowl with an electric mixer, beat cream cheese and 3/4 cup
sugar until smooth, beat in the eggs, one at a time, beating well after each
addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture
until it is smooth.
2. Pour the filling over the crust. Bake the cheesecake in the preheated
oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and
bake for 50 to 55 minutes longer, or until center is barely set. Let the
cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake
from the pan and transfer it to a cake
Glaze
1/2 cup frozen limeade concentrate, thawed
4 teaspoons lime juice
1 tablespoon cornstarch
1 tablespoon honey
1 teaspoon finely shredded lime peel
In small saucepan, stir together limeade concentrate, lime juice, cornstarch, honey, and lime peel. Cook over medium heat and stir till thickened and bubbly. Cook and stir 2 more minutes. Pour over cheesecake.
Chill till serving time. Makes 12 to 18 slices.
KEY LIME CHEESECAKE (limeade)
GRAHAM CRACKER CRUST
Heat oven to 350F. Mix crumbs, sugar, and butter and press into bottom of a
9-inch springform pan.
Bake 10 min.
1 cup graham cracker crumbs
3 Tbsp. sugar
4 Tbsp. butter, melted
Filling
24 oz (3 packages) cream cheese (I use no-fat cream cheese)
3/4 cup sugar
5 tablespoons sour cream
5 Teaspoons flour
4 Extra Large eggs
1/2 cup frozen limeade concentrate, thawed
1/4 cup lime juice
1 teaspoons vanilla extract
In mixing bowl, combine cream cheese, cup sugar, sour cream, and flour. Add eggs, one at a time, beating well after each. Beat in limeade concentrate, lime juice, and vanilla extract. Pour over crust.
Bake at 350 F for 15 minutes. Lower temperature to 200 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
Glaze
1/2 cup frozen limeade concentrate, thawed
4 teaspoons lime juice
1 tablespoon cornstarch
1 tablespoon honey
1 teaspoon finely shredded lime peel
In small saucepan, stir together limeade concentrate, lime juice, cornstarch, honey, and lime peel. Cook over medium heat and stir till thickened and bubbly. Cook and stir 2 more minutes. Pour over cheesecake.
Chill till serving time. Makes 12 to 18 slices.
GOOEY CHEESE CAKE
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Mint leaves, for garnish
Whipped cream, for garnish
Filling:
1 (8-ounce) package cream cheese, softened
3 eggs
1 teaspoon vanilla
1/2 cup peanut butter
1 whole banana
8 tablespoons (1 stick) butter
1 (16-ounce) box powdered sugar
Preheat the oven to 350 degrees F.
Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling.
Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leaf and dollop of whipped cream
Recipe
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