High Voltage Shareware/high1.zip/high1/DIR22/REC0884.ZIP/REC0884.TXT

Text File | 1993-10-20 | 31KB | 851 lines

Newsgroups: rec.food.recipes
Path: nuchat!taronga!arielle
From: Ken Fricklas <[e-mail]>
Subject: Cheesecakes of the Net List (BIG!) 2/3
Message-ID: <[e-mail]>
Followup-To: poster
Keywords: dessert cheesecake list
Sender: [e-mail] (Stephanie da Silva)
Reply-To: [e-mail]
Organization: U S West Advanced Technologies
Date: Mon, 18 Oct 93 16:03:32 MDT
Approved: [e-mail]


Part 2 of 3: D-PI

DOLE'S PINA COLADA CHEESECAKE       ([e-mail])
FELICE'S CHEESECAKE                 ([e-mail])
FUDGE TRUFFLE CHEESECAKE            ([e-mail])
GINGERBREAD CHEESECAKE SWIRL        ([e-mail])
HONEY CINNAMON CHEESECAKE           ([e-mail])
KAHLUA CHEESECAKE SURPRISE          ([e-mail])
KEY LIME CHEESECAKE PIE             ([e-mail])
KILLER CHEESECAKE                   ([e-mail])
LEMON-GLAZED CHEESECAKE             ([e-mail])
LIME CHEESECAKE                     ([e-mail])
LITTLE CHEESECAKES (SORT OF)        ([e-mail])
NO BAKE CHEESECAKE                  ([e-mail])
ORANGE CHEESECAKE                   ([e-mail])
OREO CHEESECAKE                     ([e-mail])
PEANUT BUTTER AND JELLY CHEESECAKE  ([e-mail])
PECAN CHEESECAKE                    ([e-mail])
PINA COLADA CHEESECAKE              ([e-mail])
PISTACHIO CHEESECAKE                ([e-mail])

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [e-mail] (Kelly Morrison)

Source: 1986 Dole Packaged Foods Company, a division of Castle & Cooke,
Inc.  (copyrighted!)

DOLE'S PINA COLADA CHEESECAKE
=============================

Ingredients:
------------
Coconut Crust (see below)
2 envelopes  unflavored gelatin
Sugar
1 can        (6 oz.) Dole Pineapple Juice
3            eggs, separated
3 packages   (8 oz. each) cream cheese, softened
1/4 cup      dark Jamaican Rum OR 2 tsp. rum extract
1/4 tsp      coconut extract
1 can        (20 oz.) Dole Crushed Pineapple
1 tbsp       cornstarch

Instructions:
-------------
Prepare Coconut Crust (see below).

Mix gelatin and 1/2 cup sugar in saucepan.  Add pineapple juice.  Stand
1 minute.  Heat over low until gelatin dissolves (5 minutes).  Remove
from heat.  Add yolks, one at a time, beat well after each.  Cool
slightly.

Beat cream cheese until fluffy.  Blend in gelatin mixture with rum and
coconut extract.  Chill quickly by setting mixture over bowl of ice
water; stir until slightly thickened.

Beat egg whites until foamy.  Gradually add 1/4 cup sugar until stiff
peaks form.  Fold into gelatin.  Turn into prepared crust.  Refrigerate
overnight.

In a saucepan, combine undrained pineapple with 2 tablespoons sugar and
cornstarch.  Cook, stirring until boils and thickens.  Cool.  Spoon over
cheesecake.  Serves 8 to 10.

Coconut Crust
-------------
Mix 1 1/2 cups vanilla wafer crumbs with 1 cup flaked coconut.  Stir in
1/3 cup melted butter.  Press in bottom and sides of 8 or 9-inch
springform pan.  Chill until ready to use.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [e-mail] (Brenda Medina)

FELICE'S CHEESECAKE
======== ==========

For two 9 inch pies:         |    For two 10 inch pies:
----------------------------------|-------------------------------
Two 9 inch pyrex pie plates       | Two 10 inch pyrex pie plates
Three 8 oz. pkgs. cream cheese*   | Four 8 oz. pkgs. cream cheese*
4 eggs                            | 6 eggs
1/8 tsp. salt                     | 1/4 tsp. salt
1 3/4 cups sugar                  | 2 cups sugar
3 tsp. vanilla extract            | 3 1/2 tsp. vanilla extract
2 cups sour cream                 | 2 cups sour cream

*If using neufchetel cheese, add an extra egg and increase
the total baking time to 45 minutes, then test for doneness.

Crust ingredients (for 9" or 10" recipe)
----------------------------------------
3 cups graham cracker crumbs
2 cubes melted butter
5 1/2 OZ. ground blanched almonds

Preheat oven to 350 degrees.

Crust:
------
Combine the crust ingredients, spray both glass pyrex pie plates
with non-stick coating of your choice.  Evenly divide the mixture
between the two plates.  Pat in with high sides.  Chill at least
one hour.

Filling:
--------
Have all ingredients at room temperature.  Let the unwrapped
cream cheese soften in the bowl you're going to mix in.  Cream
the cheese with an electric mixer.  Add the sugar a bit at a time,
then add salt.  Scrape down the beaters and the sides of the bowl.
beat until fluffy; add eggs one at a time.  Beat well.  Add
vanilla and blend well.  Add sour cream and blend well.  Don't
overdo at this point.

Divide this mixture evely into the two prepated pie plates.
After the mixture has been poured, run your thumb around the
inner pie plate outer crust edge to force some of the crust
crumbs onto the filling.

Bake both cheese cakes in the aformentioned pre-heated oven at
350 degrees for 30 minutes.  Check for doneness when the 30
minutes are up.  If the cheesecakes jiggle like set jello, and
if they have started to rise on the sides, take out and cool.
If not, bake an additional 10 minutes.  After cooling, chill
for at least 6 hours before serving.

Optional: Top each pie with a can of pie filling (cherry, etc.)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [e-mail] (Stephanie Gieg)

FUDGE TRUFFLE CHEESECAKE

2 cups   (12 oz. pkg) Semi-sweet choc. chips
3 pkgs.  (8 oz. ea.) cream cheese, softened
1        14oz. can sweetened condensed milk
4        eggs
2 tsps.  vanilla
1        prepared chocolate cookie crumb crust

Heat oven to 300. In heavy saucepan, over low heat, melt chips, stirring
constantly. In large bowl, beat cream cheese till fluffy. Beat in milk
until smooth. Add melted chips and remaining ingredients.  Pour into
prepared crust.  Bake 1 hour and 5 minutes, until center is set.  Yummm!

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

GINGERBREAD CHEESECAKE SWIRL

1 lb.       cream cheese, at room temperature
1/2 tsp.    vanilla extract
4           eggs
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup     light unsulphured molasses
4 Tbl.      butter, softened
1 tsp.      ground ginger
1 tsp.      cinnamon
1/4 tsp.    freshly grated nutmeg
1/8 tsp.    ground cloves
1/4 tsp.    salt
1/2 cup     light brown sugar
1 1/2 tsp.  baking soda
1 cup       all-purpose flour

Preheat the oven to 350F.  Butter a 9 inch springform pan.  In a mixer
bowl, beat the cream cheese on high speed until light and smooth, about
3 minutes.  With the mixer on, beat in the vanilla.  Add two of the
eggs, 1 at a time, beating until thoroughly blended.  Gradually add the
granulated sugar and beat until the mixture is light and fluffy, about 3
minutes; set aside.

In a medium saucepan, heat the molasses over low heat until bubbles begin
to form around the sides.  Remove from the heat and stir in the butter, 1
tablespoon at a time, until completely blended.

Scrape the molasses into a medium bowl and stir in the ginger, cinnamon,
nutmeg, cloves and salt.  Add the brown sugar and beat with a wooden
spoon until smooth.  Let cool to room temperature.

Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until
well blended.  Stir in the baking sode, then beat in the flour in 3
batches until completely incorporated.

Using a tablespoon, drop half the gingerbread better in dollops into the
prepared pan.  Use one-fourth of the reserved cream cheese mixture to fill
in the empty spaces.  Dollop the remaining gingerbread batter on top of
the cream cheese mounds.  Fill in with another one-fourth of the cream
cheese mixture.  Swirl with the flat edge of a knife to marbelize the
batters (be careful not to overmix).  Smooth the remaining cream cheese
mixture over the top.

Bake in the middle of the oven for 50 minutes, or until the top of the
cake begins to crack in the center.  (The cake may be lumpy since the
gingerbread rises and the cheesecake sinks).  Let cool to room temperature.
Remove the sides of the springform pan, cover and refrigerate.  Serve
chilled.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (V. Webb)

HONEY CINNAMON CHEESECAKE
=========================

Ingredients:
------------
250 g     digestives/graham crackers
100 g     melted butter (not margarine)
400 g     Quark
2 Tbsps   raw sugar
1/2 cup   liquid honey
2         eggs
rind      of one lemon, grated
cinnamon

Instructions:
-------------
1.  Put digestives or graham crackers in a processor until they are
crumbs.  Add melted butter, mix briefly, then press into a 25cm flan
dish.  Chill until firm.

2.  In a bowl beat eggs lightly with the quark.  Add the sugar, honey
and lemon rind.  Pour into the crust and sprinkle generously with
cinnamon.

3.  Bake in a preheated oven for 50 minutes at 180 Celsius, or until
firm.

Serve at room temperature or chilled.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [e-mail] (Lou Ann Smith)

KAHLUA CHEESECAKE SURPRISE
==========================

Ingredients:
------------
Zwieback Crust (recipe below)
2 envelopes  unflavored gelatin
1/2 cup      Kahlua
1/2 cup      water
3            eggs separated
1/4 cup      sugar
1/8 tsp      salt
2            (8 oz.) packages cream cheese
1 cup        whipping cream
Shaved or curled semi-sweet chocolate

Ingredients:
------------
Prepare Zwieback Crust.  In top of double boiler, soften gelatin in
Kahlua and water.  Beat in egg yolks, sugar and salt.  Cook over boiling
water stirring constantly, until slightly thickened.  Beat cheese until
fluffy.  Gradually beat in Kahlua mixture; cool.  Beat egg whites until
stiff but not dry.  Beat cream stiff.  Fold egg whites and cream into
cheese mixture.  Pour into prepared pan.  Chill 4 to 5 hours, or
overnight.  Remove from refrigerator 15 minutes before serving.
Decorate with shaved or curled chocolate.  Makes 12 servings.  (To add
flavor, spoon a little Kahlua over each serving).

Zwieback Crust:
---------------
Blend 1 1/2 cups fine Zwieback crumbs, and 1/3 cup each sugar and melted
butter together.  Press firmly over bottom and halfway up sides of a
9-inch springform pan.  Bake in a moderate oven (350 degrees F.) 8 to 10
minutes.  Cool.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [e-mail] (Stephanie da Silva)

KEY LIME CHEESECAKE PIE
=======================

Ingredients:
------------

Crust:
------
1/2     of 15-ounce package all ready pie crusts
1 tsp   flour

Filling:
--------
1 envelope  Unflavored gelatin
1/2 cup     lime juice
1 cup       sugar
2           eggs, beaten
2 pkg       (3 ounces each) cream cheese softened
1/4 cup     (1/2 Stick) butter or margarine, softened
1 cup       whipping cream
1 1/2 tsp   grated lime peel
Whipping cream, whipped, sweetened
Lime slices

Instructions:
-------------
Prepare pie crust with flour according to package directions for
unfilled one-crust pie using 9-inch pie pan (See Note).  Generously
prick crust with fork.  Bake in preheated 450-degree oven 9 to 11
minutes or until lightly browned.  Cool.

To make filling, in small saucepan, soften gelatin in lime juice 5
minutes.  Blend in sugar and eggs.  Over medium heat, bring mixture to a
boil.  Reduce heat.  Boil gently 3 minutes, stirring constantly.

In small bowl, combine cream cheese and butter; beat well.  Pour in hot
lime juice mixture; beat until smooth and well blended.  Refrigerate
until cool, about 45 minutes, stirring occasionally.

In medium bowl, beat 1 cup whipping cream until stiff peaks form.  Fold
in cooled lime juice mixture and lime peel.  Spoon into cooled pie
crust.  Refrigerate until firm, about 2 hours.  Garnish with whipped
cream and lime slices.  Store in refrigerator.

Note:
-----
To form starburst design, trim dough even with edge of pan.  Cut dough
at about 1/2-inch intervals all around edges, making each cut 1/2 inch
long.  Fold each square in half diagonally to form a triangle, pressing
lightly into dough to seal.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Doug David)

KILLER CHEESECAKE
=================

Ingredients:
------------
2.5 lbs  of cream cheese at room temp
1 3/4    granulated sugar
3 Tbs    all-purpose flour
Zest     of 1 lemon
Zest     of 1 orange
1/4 tsp  vanilla extract
5        eggs
2        additional egg yokes
1/4 cup  whipping cream

9-inch springform pan lined generously with butter and patted
with graham cracker crumbs

Instructions:
-------------
Heat oven to 500 degrees.  Prepare springform pan.  With and electric
beater, mix the cheese, sugar, flour, orange and lemon zests and vanilla
until smooth.  Add the eggs and yokes, beating in one at a time, and
finally the cream.

Pour the mixture into the prepared springform pan and bake for 10
minutes or until the top of the cake turns golden brown.  Reduce oven
temperature to 200-225 and bake for one hour longer.

Remove cake from oven and cool on a rack until it reaches room
temperature.  Then release the sides of the pan.  Do not remove the
bottom of the pan.  Place cake on a platter.  Top with fruit or glaze,
if desired, and serve.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [e-mail] (Stephanie da Silva)

LEMON-GLAZED CHEESECAKE
=======================

Ingredients:
------------
2 cups   graham cracker crumbs
6 tblsp  butter; melted
2 tblsp  sugar
3        8-ounce packages cream cheese
3/4 cup  sugar
3        eggs, room temperature
1/4 cup  fresh lemon juice
2 tsp    grated lemon rind
2 tsp    vanilla
2 cups   sour cream
3 tblsp  sugar
1 tsp    vanilla
Lemon Glaze
Curled lemon strip, large strawberry and mint leaves for garnish

Instructions:
-------------
Preheat oven to 350F.  Combine first 3 ingredients thoroughly.  Press
crust evenly onto bottom and sides of buttered 9 inch springform pan.
Bake crust 5 minutes.  Allow to cool.

Beat cream cheese until soft.  Add sugar, blending thoroughly.  Add eggs
one at a time, beating well after each addition.  Mix in lemon juice,
rind and vanilla.  Blen well.  turn into pan and bake 35 minutes.

Meanwhile, blend sour cream and remaining sugar and vanilla.  Remove
cake from oven after baking 35 minutes.  Gently spread sour cream
mixture over top.  Return to oven and bake 12 more minutes.  Cool
cheesecake on wire rack 30 minutes.

Spread with slightly cooled lemon glaze (before glaze sets).  Chill
several hours or overnight before removing sides of pan.

Lemon Glaze:
------------
1/2 cup       sugar
1 1/2 tblsp   cornstarch
1/4 tsp       salt
3/4 cup       water
1/3 cup       fresh lemon juice
1             egg yolk
1 tblsp       butter
1 tsp         grated lemon rind

Instructions:
-------------
In heavy 1-quart saucepan mix sugar, cornstarch and salt.

Combine water, lemon juice and egg yolk and add to sugar mixture.  Cook
over low heat, stirring constantly, until mixture comes to a slow boil
and thickens.

Add butter and lemon rind.  Allow to cool slightly, but spread on
cheesecake before glaze sets.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
LIME CHEESECAKE

From: [e-mail] (Susan McIntosh)

Source: Sept '88 Chocolatier
crust:   1/3 C sweetened flaked coconut
1/2 C sliced almonds
2 Tbs unsalted butter, softened

cheese-  2 lbs cream cheese, softened
cake     1 1/2 C sugar
4 large eggs at room temperature
2 Tbs vanilla extract
1 C sour cream at room temperature
1/3 C heavy (whipping) cream
4 tsp freshly grated lime zest
1/3 C freshly squeezed lime juice

sauce    2 10-oz pkgs frozen red raspberries
in light syrup, thawed
2 Tbs sugar
1 Tbs cornstarch

Make the crust:  preheat oven to 350. Spread coconut in an even layer on
a baking sheet and bake 6 - 8 minutes, stirring 2 or 3 times, until the
coconut is a golden brown.  Transfer coconut to a bowl to stop the cooking
process.  Spread almonds in an even layer on the baking sheet and bake
10 - 12 minutes, shaking pan several times, until almonds are golden.  Toss
almonds with coconut.  Generously butter the bottom and side of a 9 x 3
round cake pan. Pour coconut/almond mixture into pan and tilt pan to spread
the mixture so that it covers the sides and bottom on the pan, pressing
gently if needed.

Make the cheesecake:  In a large bowl, beat the cream cheese with an electric
mixer at medium-high speed until smooth.  While continuing to beat, gradually
add sugar, beating until well-combined.  One at a time, add the eggs.  Beat in
vanilla, sour cream and heavy cream one at a time, beating until smooth each
time.  Beat in lime juice and zest.  (NOTE:  I used key lime juice & zest ...
seems to me I added more than 1/3 C of juice, too.  I use the "add until it
tastes good" method and like plenty of lime taste.)  Gently pour batter into
pan and bake 45 - 55 minutes, until the cheesecake has puffed nearly to the
top of the pan and the edge is light brown.  Remove from oven, set on wire
rack for 2 1/2 to 3 hours, until completely cooled.  Preheat oven to 350
again and bake cheesecake a second time for 20 - 30 minutes, until the
cheesecake is set and the surface is golden brown.  Place on wire rack to
cool completely.  Cover pan with plastic wrap and refrigerate for at least
8 hours.  With the tip of a sharp knife, loosen the edge of the cheesecake
and tap bottom of pan on counter to loosen.  Invert cheesecake onto a plate
and then reinvert onto a serving dish.

Make sauce:  In a food processor, process the rasberries and syrup until
liquified.  Strain through a fine meshed sieve into a bowl.  Combine the
sugar, cornstarch and a small amount of puree in a saucepan, whisking to
make a paste.  Stire in the remaining puree.  Cook over medium hear, stirring
constantly for 3 - 4 minutes, until the sauce thickens slightly and comes to
a rolling boil.  Remove pan from heat and transfer to non-aluminum bowl.
Set the bowl over a bowl of ice water and stir for 5 - 10 minutes until
chilled.

Serve each slice of cheesecake with a spoonful of raspberry sauce.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Brenda Fogel)

Source: Southern Living Magazine

LITTLE CHEESECAKES (SORT OF)
============================

Ingredients:
------------
2       (8 oz) pkgs of cream cheese
1 cup   of sugar
2       eggs
1 tsp   vanilla
12      vanilla wafers
Blueberry pie filling (personally  I think any flavor would be fine)
Muffin Tins

Instructions:
-------------
Beat cream cheese medium speed until fluffy.  Add sugar.  Then add eggs
one at a time (make sure first is blended then drop in next one) make
sure it is well blended.  Stir in vanilla (I just kept the beater on for
the whole thing).

Place a vanilla wafer in each paperlined cup in a muffin pan.  Spoon in
mixture over wafers.  Bake for 20 minutes at 350 degrees.  Leave in
muffin pan.  Chill overnight.  Then to serve drop about a tablespoon of
pie filling on each.  Enjoy!!!!!

Note:
-----
I used light cream cheese out of habit and I thought it tasted great
(of course I still used sugar).

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

NO BAKE CHEESECAKE
==================

Ingredients:
------------
2            eggs separated
1 cup        milk
2 envelopes  unflavoured gelatin
1 cup        sugar
1/4 tsp      salt
1 tsp        grated lemon peel
3 cups       creamed cottage cheese
1 tblsp      lemon juice
1 tsp        vanilla extract
unbacked crumb crust
1 cup        heavy cream
chopped nuts or canned fruit for garnish

Instructions:
-------------
In small bowl, beat egg yolks with milk until mixed; in 2-quart
saucepan, stir gelatin with sugar and salt.

Stir yolk mixture into gelatin mixture.  Cook over medium heat,
stirring, until mixture thickens and coats spoon.  Remove from heat; add
lemon peel; cool.  Into large bowl, press cottage cheese through sieve;
add lemon juice and vanilla.  Add gelatin mixture.  Chill about 30
minutes, stirring until mixture mounds when dropped from spoon.

Meanwhile, press half of crust mixture in bottom of 9-inch springform
pan.

In small bowl with mixer at high speed, beat egg whites just until stiff
peaks form; spoon onto gelatin mixture.  Beat cream until soft peak
form; spoon onto egg whites; fold egg whites and cream into gelatin
mixture.  Pour gelatin mixture into prepared springform pan.

Sprinkle top with remaining crumb mixture and refrigerate until firm.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [e-mail] (Lesley Burnette)

Source: Southern Living Magazine

ORANGE CHEESECAKE

1 1/2 c. graham cracker crumbs
3 T. sugar
1/4 c. plus 2 T. butter, melted
1 t. Grand Marnier or other orange flavored liquer
3 (8 oz) packages cream cheese, softened
1 c. sugar
1 T. all purpose flour
3 eggs
2 T. butter, melted
1 T. Grand Marnier or other orange flavored liquer
1 (11-oz) can mandarin oranges, drained

Combine first 4 ingredients, mixing well.  Press into bottom and up sides of
a 9 inch springform pan; set aside.  Beat cream cheese with electric mixer
until light and fluffy.  Gradually add 1 c. sugar and flour, mixing well.
Add eggs, one at a time, beating well after each addition.  Stir in 2
tablespoons butter and 1 tablespoon Grand Marnier.  Spoon into prepared pan
and bake at 375 for 30 minutes.  Let cool to room termperature on a wire rack;
refrigerate 12 hours.  Remove sides of pan; garnish with mandarin oranges.
Yield: 10 to 12 servings.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

OREO CHEESECAKE
===============

Ingredients:
------------

Crust:
------
25       Oreos (2.5 cups crumbs)
4 Tblsp  unsalted butter, melted

Instructions:
-------------
Preheat oven to 425F.  Butter bottom and sides of springform pan.  Break
cookies and put into food processor fitted w/ metal blade.  Process til
crumbs.  Add butter, mix til blended.  Pour into pan; press evenly over
bottom and 2/3 up sides.  Refrigerate while preparing filling.

Filling:
--------
32 oz      cream cheese at room temp
1.25 cups  sugar
2 Tblsp    flour
4          large eggs at room temp
3          large egg yolks at room temp
1/3 cup    whipping cream
(feel those arteries clogging yet? wait--there's more!)
1 tsp      vanilla
1.75 cups  coarsely chopped Oreos (about 15 cookies)

Instructions:
-------------
Beat cream cheese in large bowl with electric mixer on medium until
smooth.  Scrape down sides.  Add 1.25 cups sugar, beating until lite and
fluffy, about 3 minutes, scraping down occasionally.  Mix in flour.
While beating continuously, add eggs & yolks; mix until smooth.  Beat in
cream and 1 t.  vanilla til well blended.

Pour 1/2 the batter into prepared crust.  Sprinkle with chopped Oreos.
Pour remaining batter over; smooth with spatula.  Some oreos may rise to
the top.

Put pan on baking sheet.  Bake in 425F oven 15 minutes.  Reduce oven
temp to 225F and bake for additional 50 minutes or until set.

Topping:
--------
1/4 cup  sugar
1 tsp    vanilla
2 cups   sour cream

Instructions:
-------------
Remove cake from oven & increase temp to 350F.  Stir together sour
cream, vanilla, and sugar.  Spread mixture evenly over cake top.  Return
to 350F oven and bake 7 minutes or til topping begins to set.  Remove
from oven; cool in draft-free place to room temp.  Cover & refrigerate
several hours or overnight.

Can be refrigerated up to 3 days (if it lasts that long).  Serves 10-12.
Before serving, remove sides of springform.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

PEANUT BUTTER AND JELLY CHEESECAKE
==================================
(10 to 12 servings)

Ingredients:
------------
1 cup   graham cracker crumbs
3 tbs   sugar
2 tbs   margarine

Combine crumbs, sugar and margerine; press onto bottom of 9-inch
springform pan.  Bake at 325 for 10 minutes.

2        8-ounce packages cream cheese, softened
1 cup    sugar
1/2 cup  chunk style peanut butter
3 tbs    flour
4        eggs
1/2 cup  milk
1/2 cup  grape jelly

Instructions:
-------------
Combine cream cheese, sugar, peanut butter, and flour, mixing at medium
speed on electric mixer until well blended.  Batter will be very stiff.)
Add eggs, one at a time, mixing well after each addition.  Blend in
milk; pour over crust.  Bake at 450 for 10 minutes.  Reduce oven
temperature to 250; continue baking for 40 minutes.  Loosen cake from
rim of pan; cool before removing rim of pan.  Stir jelly until smooth;
drizzle over cheesecake in lattice design.  Chill.

Variation:
----------
Substitute 1 cup old fashioned or quick oats, uncooked, 1/4 cup chopped
peanuts, and 3 tbs packed brown sugar for graham cracker crumbs and
sugar in crust.

I have made this without the jelly, and also with strawberry jelly.  The
jelly is more a matter of presentation, so it's up to you.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [e-mail] (Lesley Burnette)

Source: Southern Living Magazine

PECAN CHEESECAKE

1 1/2 c. graham cracker crumbs
2 T. sugar
1/4 c. plus 2 T. butter, melted
5 (8-oz) packages cream cheese, softened
1 2/3 c. firmly packed light brown sugar
5 eggs
1 t. vanilla extract
1 c. chopped pecans
Whipped cream (optional)
Additional chopped pecans (optional)
Pecan halves (optional)

Combine first 3 ingredients, mixing well.  Press into bottom of 10-inch
springform pan; chill.  Beat cream cheese with electric mixer until light
and fluffy; gradually add brown sugar, mixing well.  Add eggs, one at a time,
beating well after each addition.  Stir in vanilla and 1 cup chopped pecans.
Spoon into prepared pan.  Bake at 325 for 1 hour.  Turn oven off; allow
cheesecake to cool in oven 30 minutes.  Let cool to room temperature;
refrigerate 8 hours.  Remove sides of springform pan.  If desired, garnish
with whipped cream, top with additional chopped pecans and pecan halves, and
gently press additional chipped pecans onto sides of cake.  Yield: 12 servings.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

PINA COLADA CHEESECAKE
======================

Ingredients:
------------

Filling:
--------
2 envelopes  unflavoured gelatin
3/4 cup      sugar
1 can        pineapple juice (6 oz)
3            eggs, separated
3            large packages (8 oz) cream cheese
1/4 cup      dark Jamaican rum
1/4 tsp      coconut extract

Topping:
--------
2 cans     (8 oz) crushed pinapple in syrup
2 tblsp    sugar
1 tblsp    cornstarch

Crust:
------
1 1/2 cups    vanilla wafer crumbs
1 cup         flaked sweetened coconut
1/3 cup       butter, melted

Instructions:
-------------
Crust: combine indredients.  Mix well.  Press mixture evenly over bottom
and sides of an 8 or 9 inch pan.  Chill.

Filling: mix gelatin and 1/2 cup sugar in saucepan.  Add pineapple
juice.  Let stand until gelatin has softened.  Place over low heat; stir
until gelatin dissolves.  Remove from heat.  In large bowl, beat egg
yolks well.  Gradually beat hot gelatin mixtures into egg yolks.  Let
cool.

In medium bowl, beat cream cheese until fluffly.  Add to gelatin
mixture; beat until well blended.  Stir in rum and coconut extract.
Refrigerate gelatin mixture to chill.  Stir frequently as mixture
thickens.  When gelatin mixture is consistency of unbeaten egg whites,
remove from refrigerator.

In large bowl, beat egg whites until foamy.  While beating, add remining
1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks.
Fold egg whites into thickened gelatin mixture.  Turn into prepared
crust.  Refrigerate for 6 hours or as long as overnight.

Topping: combine ingredients in saucepan.  Stir until cornstarch
dissolves.  Cook over medium heat, stirring, until sauce boils and
thickens slightly.  Chill.  Spoon sauce over top of cheesecake.

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From: [e-mail] (Stephanie da Silva)

PISTACHIO CHEESECAKE

1 1/2 lbs.  cream cheese, at room temperature
1 1/4 cups plus 1 tablespoon sugar
3           whole eggs, at room termperature
1/4 cup     finely chopped unsalted pistachio nuts
1           egg white
1/2 cup     finely ground almonds
3 Tbls.     apricot preserves

Preheat the oven to 275F.  Butter an 8 by 3 inch cheesecake pan or
springform.  Chill the pan for 5 minutes, then butter it again.  If
using a springform, wrap the outside with foil.

In a large bowl, beat the cream cheese with an electric mixer on
medium until it is very soft.  Gradually beat in 1 1/4 cups of the
sugar until the mixture is light and smooth, about 5 minutes.

Beat in the whole eggs 1 at a time, beating well between each addition,
until the mixture is smooth and thoroughly blended.  Stir in the
chopped pistachios.

Turn the batter into the prepared pan and place it in a larger pan.
Add enough warm water to the larger pan to reach about two-thirds of
the way up the cake pan.  Bake the cheesecake in the middle of the oven
for 1 1/2 hours, or until set.  Remove from the water bath and let the
cake cool in the pan on a rack.  Refrigerate until chilled, at least
4 hours or overnight.

Preheat the oven to 500F.  In a medium bowl, beat together the egg
white, almonds and remaining 1 tablespoon sugar until well blended,
about 1 minute.  Unmold the cake onto a cookie sheet, wrapping a hot
wet towel around the outside of the pan if necessary.  Brush or spread
the almond meringue over th top and sides of the cake and bake in the
upper third of the oven until golden brown, about 3 minutes.  Let cool.

In a small heavy sacepan, warm the apricot preserves until melted.  Press
through a sieve and brtush all over the cake to glaze.

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