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COOKING
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******************************
***** BAKLAVA CHEESECAKE *****
******************************
Categories: Cheesecake
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 x Cream Cheese Filling:
32 oz cream cheese, room temperature
1 cup honey
1/4 cup lemon juice - fresh
2 tsp vanilla
6 ea eggs, room temperature
1/3 cup butter, clarified
1 lb phyllo pastry shells
1 x Baklava Topping:
1/2 cup walnuts
1/3 cup almonds - blanched
1 tsp sugar
1 tsp cinnamon
1/2 cup butter, clarified
1/3 cup sugar
1/4 cup water
1 tsp lemon juice - fresh
1 ea cinnamon stick
1 tsp brandy, optional
DIRECTIONS ------------------------------------------------------------
Position rack in lower third of oven and preheat to 350 degrees. Beat
cream cheese in large bowl of electric mixer until light and fluffy.
Gradually, mix in honey, then lemon juice and vanilla. Beat in eggs
one at a time until just incorporated. Set aside.
Brush 10" springform pan with clarified butter. Arrange 1 phyla sheet
with long edge parallel to edge of surface (cover other sheets with
dampened towel). Brush left half of sheet with butter and fold right
half over. Brush top with butter. Place in prepared pan, buttered side
up, leaving a 5" overhang on one end. Cover with another dampened
towel. Butter and fold second sheet and arrange in pan, overlapping
first sheet by 3". Repeat with 4 more sheets, covering entire pan.
Wrap remaining phyllo in plastic and refrigerate.
Stir through filling and pour into crust. Cover filling with
overhanging ends of phyllo at edge of pan. Bake until pastry is light
brown and cake is firm to the touch, about 50 minutes. Remove pan
sides. Using toothpick, poke 12 holes in top of cake to allow heat to
escape. Cool completely on rack. Refrigerate 2 days to mellow
flavors, covering after the first day.
For topping, preheat oven to 350 degrees. Cover baking sheet with 2
pieces of parchment. Coarsely grind all nuts with 1 tbsp sugar and 1
tsp cinnamon. Stack 10 reserved phyllo pastry sheets on work surface.
Set rim of 10" springform pan atop pastry. Cut around inside of rim
through entire stack. Using a sharp knife, make 10 rounds. Cover with
damp towel. Set pan rim on prepared baking sheet. Brush parchment and
inside of pan rim with butter. Place 1 pastry round in pan rim and
brush with butter. Repeat with 4 more rounds. Spread nut mixture
evenly over pastry. Top with remaining 5 rounds, brushing each with
butter.
Using ruler as guide, cut pastry into 16 wedges with sharp knife.
Sprinkle lightly with water. Bake until crisp and golden, about 30
minutes.
Meanwhile, heat 1/2 cup sugar, water and lemon juice in heavy small
saucepan over low heat, swirling pan occasionally until sugar
dissolves. Add cinnamon stick, increase heat and boil until syrupy,
about 4 minutes. Remove from heat. When bubbles subside, stir in
brandy, if desired. Flatten pastry atop cake. Remove pan rim from
topping. Set topping on cake, using large spatula. Recut wedges.
Replace pan rim on cake. Pour on hot syrup. Cool 1 hour. Refrigerate 1
to 6 hours. Let cake stand at room temperature for 20 minutes before
serving.
*** Recipe Via Compu-Chef (tm). ***
*******************************
***** BLENDER CHEESE CAKE *****
*******************************
Categories: Cheesecake
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 2/3 cup graham cracker crumbs
1/2 cup butter, melted
1/2 cup water - boiling
1 ea 3 oz pkg lemon gelatin
2 tsp lemon juice
2 cup cottage cheese
1 ea 10 oz pkg frozen whipped topping, broken into piec
DIRECTIONS ------------------------------------------------------------
Combine cracker crumbs and butter; mix well. Press onto bottom of 7 x
11" pan. Set aside. Assemble blender. Pour boiling water into blender
container, add gelatin and process at beat until gelatin is dissolved.
Add lemon juice and 1 cup cottage cheese. Cover and process at liquefy
until smooth. Add remaining cottage cheese and process until smooth.
Pour into large mixer bowl. Add frozen topping and mix at # 3 until
smooth. Pour over graham cracker crust. Chill until set. (This is
ready for serving in minutes.)
Note: Flavor of gelatin may be varied. For an added treat, spread pie
filling over cheese cake after it has set. Refrigerate 1 hour. Serve.
If desired, 1 cup fresh fruit can be folded into the mixture before
pouring into crust.
*** Recipe Via Compu-Chef (tm). ***
**********************************
***** BOYSENBERRY CHEESECAKE *****
**********************************
Categories: Cheesecake
Calories per serving: Number of Servings: 12
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 1/2 cup graham crackers, rolled to crumbs (about 18)
1/4 cup sugar
5 tsp melted butter
24 oz cream cheese, softened
1/2 tsp grated lemon peel
1/4 tsp vanilla
1 cup sugar
2 tsp all-purpose flour
1/4 tsp salt
4 ea eggs
3/4 cup whipping cream
16 oz boysenberry preserves (about 1 1/3 cup)
DIRECTIONS ------------------------------------------------------------
Crust: Preheat oven to 350 degrees. Mix graham crackers, sugar and
butter and pat firmly into bottom and 1/3 up the sides of a 9"
springform pan. Bake for 20 minutes. Let it cool for 15 minutes.
Pie: Beat cream cheese until creamy; mix in lemon peel and vanilla. In
a separate bowl, combine sugar, flour and salt. Add, gradually, to the
cream cheese mixture. Add eggs, one at a time, beating after each
addition, just until blended. Stir in whipping cream. Pour all but 1/2
cup cheese filling into already baked crust. Mix 2 tbsp. preserves
with remaining 1/2 cup cheese filling. Slowly, drizzle back and forth
across the top of cheesecake. Using a blunt knife, gently, weave
through batter of cheesecake to make a ribbon pattern. Bake @ 350
degrees for 65 to 70 minutes. Remove from oven and let cool 30
minutes. Loosen sides with a spatula. Cool 2 to 3 minutes longer. Stir
remaining preserves and spread, evenly, over cheesecake. Refrigerate
overnight, if desired.
*** Recipe Via Compu-Chef (tm). ***
************************************
***** CARAMEL PECAN CHEESECAKE *****
************************************
Categories: Cheesecake
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup graham cracker crumbs
3/4 cup pecans - ground
1/4 cup sugar
1/4 cup butter - melted
12 oz cream cheese, softened
1/2 cup caramel topping
3 ea eggs
2 tsp milk
1/2 cup dairy sour cream
1/4 cup caramel topping
1 x pecan halves
DIRECTIONS ------------------------------------------------------------
In mixing bowl, combine graham cracker crumbs, pecans, sugar and
melted butter. Pat onto bottom and 1 1/2 inches up sides of 8"
springform pan. In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in the 1/2 cup caramel topping. Add eggs and milk. Beat
just until blended. Turn mixture into crust. Bake @ 350 degrees oven
for 40 - 45 minutes until center is set. Cool in pan 15 minutes.
Combine sour cream and remaining caramel topping. Spoon atop
cheesecake. Loosen sides of cheesecake from pan with spatula. Cool 30
minutes more. Remove sides of pan. Cool Chill. Garnish with pecan
halves before serving.
*** Recipe Via Compu-Chef (tm). ***
********************************
***** CHOCOLATE CHEESECAKE *****
********************************
Categories: Cheesecake
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup chocolate wafer crumbs
1/2 cup pecans, finely chopped
1/4 cup butter, melted
24 oz cream cheese, softened
1 cup sugar
4 ea eggs
8 oz semi-sweet chocolate, melted and cooled
2 tsp cocoa, sifted
2 tsp vanilla
2 cup sour cream
1/2 cup butter, melted
1 x Whipped cream
DIRECTIONS ------------------------------------------------------------
Cover outside of 10" springform pan with tinfoil. Combine wafer
crumbs, pecans and butter and press firmly onto bottom and sides of
pan. Chill. In mixing bowl, beat cream cheese until fluffy. Gradually
add sugar. Beat in eggs, 1 at a time, until blended. Stir in
chocolate, cocoa and vanilla. Mix well. Fold in sour cream and butter.
Preheat oven to 350 degrees. Bake 50 to 55 minutes until edges are
set. When cooled, refrigerate overnight. Top with whipped cream.
*** Recipe Via Compu-Chef (tm). ***
**************************************
***** CHOCOLATE CHUNK CHEESECAKE *****
**************************************
Categories: Cheesecake
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup creme-filled vanilla cookies - crushed
2 tsp margarine, melted
24 oz cream cheese, softened
1/2 cup brown sugar - packed
1 tsp vanilla extract
4 ea eggs
8 oz milk chocolate bar, chopped
DIRECTIONS ------------------------------------------------------------
Combine crumbs and margarine; press onto bottom of 9" springform pan.
Bake @ 350 degrees for 10 minutes.
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. Stir in candy; pour over crust. Bake @ 350
degrees for 45 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill; garnish with strawberry slices, additional
chocolate, melted and mint, if desired.
*** Recipe Via Compu-Chef (tm). ***
*****************************************
***** CHOCOLATE FESTIVAL CHEESECAKE *****
*****************************************
Categories: Cheesecake
Calories per serving: Number of Servings: 12
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 x Chocolate Crumb Crust:
1 1/4 cup vanilla wafer crumbs (about 40 wafers)
1/3 cup confectioners sugar
1/3 cup Hershey's cocoa
1/4 cup butter or margarine - melted
1 x Filling:
24 oz cream cheese, softened
1 1/4 cup sugar
1/4 cup Hershey's cocoa
1/2 cup sour cream
2 tsp vanilla extract
2 tsp flour
3 ea eggs
1 x chocolate curls
1 x Assorted fresh fruit, sliced and sweetened, if des
1 x Sweetened whipped cream or topping, if desired
DIRECTIONS ------------------------------------------------------------
Prepare Chocolate Crumb Crust: Heat oven to 350 degrees. In small
bowl, combine vanilla wafer crumbs, confectioners sugar and 1/3 cup
cocoa; blend in melted butter. Press mixture onto bottom and 1/2" up
side of 9" springform pan. Bake 8 to 10 minutes. Cool. Set aside.
Heat oven to 450 degrees. In large mixer bowl, combine cream cheese,
sugar, cocoa, sour cream and vanilla; beat on medium speed until
smooth. Add flour and eggs; beat well. Pour into prepared crust. Bake
10 minutes. Without opening oven, decrease temperature to 250 degrees;
continue baking 30 minutes. (Cheesecake may appear not set in middle).
Turn off oven; leave cheesecake in oven 30 minutes without opening
door. Remove from oven; loosen cake from rim of pan. Cool completely;
cover and refrigerate. garnish with chocolate curls or fresh fruit and
whipped cream, if desired.
*** Recipe Via Compu-Chef (tm). ***
*******************************************
***** CHOCOLATE STRAWBERRY CHEESECAKE *****
*******************************************
Categories: Cheesecake
Calories per serving: Number of Servings: 12
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
48 ea graham cracker squares, ground into crumbs
1/2 cup sugar
1 cup butter, melted
4 tsp Grand Marnier liqueur
1 tsp cinnamon
1 qt fresh strawberries, stems removed
1/2 cup confectioners sugar
4 tsp Grand Marnier liqueur
2 tsp cornstarch
2 tsp water
24 oz cream cheese, softened
3 ea eggs
3/4 cup sugar
1 1/2 cup sour cream
4 1/2 tsp flour
1 1/2 tsp vanilla
3 tsp Grand Mariner liqueur
2 oz unsweetened chocolate - squares
1 tsp butter
1 cup confectioners sugar - sifted
3 tsp water
1/2 cup whipped cream, chilled
2 tsp confectioners sugar
1 tsp Grand Marnier liqueur
DIRECTIONS ------------------------------------------------------------
CRUST: Combine graham cracker crumbs, sugar, butter, 4 tsp liqueur and
cinnamon, mix well and press onto bottom and sides of a greased 10"
springform pan. Chill. STRAWBERRY LAYER: Puree strawberries,
confectioners sugar and 4 tbsp liqueur in a blender and place in top
of a double boiler. Add cornstarch and water. Cook until thickened,
stirring constantly. Cool to room temperature and set aside.
CHEESECAKE: Cut cream cheese into small pieces and place in food
processor or blender with the 3 eggs, 3/4 cup sugar, 1 1/2 cup sour
cream, 4 1/2 tsp flour, 1 1/2 tsp vanilla and 3 tbsp liqueur. Blend
just until smooth. Pour not quite half the cheesecake mixture into
crust. Carefully spoon strawberry layer over cheesecake, covering
entirely, but not overlapping crust. Carefully pour rest of batter
over strawberry layer. Bake on cookie sheet at 350 degrees for 1 hour
and 10 to 15 minutes or until cake no longer shakes in center. Turn
off oven, leave door ajar and allow the cake to remain inside for 1
hour. Leave cake in pan, cover with plastic wrap and refrigerate
overnight. The following day, remove cake from pan and set aside.
CHOCOLATE GLAZE: Melt chocolate and 1 tsp butter in a double boiler.
Add 1 cup confectioners sugar and 3 tbsp water and mix well. Beat with
wire whisk until smooth. While chocolate is still warm, spoon evenly
over top of cheesecake and chill cake until glaze hardens. WHIPPED
CREAM: Place 1/2 cup whipped cream, 2 tbsp confectioners sugar and 1
tbsp liqueur in a chilled bowl. With chilled beaters, whip until
stiff. Spoon into pastry bag with small rosette tip and decorate
cheesecake. Serve cake with whole fresh strawberries.
*** Recipe Via Compu-Chef (tm). ***
**********************************
***** DIET CHERRY CHEESECAKE *****
**********************************
Categories: Cheesecake
Calories per serving: Number of Servings: 16
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 cup graham cracker crumbs
1 1/2 tsp cinnamon
1/2 cup low calorie margarine, melted
8 oz low calorie cream cheese
1 cup part skim milk ricotta cheese
2 tsp water
1 tsp orange juice
1 ea envelope unflavored gelatin
1 tsp strawberry extract
1/2 cup plus 2 tbsp sugar substitute (or 15 packets)
2 cup cherries - fresh, pitted and chopped
2 ea packets low calorie whipped topping
1 cup skim milk
DIRECTIONS ------------------------------------------------------------
Preheat oven to 350 degrees. Spray 9" springform pan with non-stick
vegetable spray. Blend crumbs, cinnamon and margarine and press over
bottom and half way up sides of pan. Bake for 10 minutes. Cool.
Blend cream cheese and ricotta cheese. Set aside. Combine water and
orange juice in a small pan. Sprinkle with gelatin. Let soften 1
minute. Heat, stirring constantly, until gelatin dissolves, about 3
minutes. Add gelatin mixture, strawberry extract and sugar substitute
to cheese mixture; blend until smooth. Fold in cherries.
Prepare whipped topping according to package directions, substituting
skim milk for water. Fold into cherry mixture. Pour into crust and
spread evenly. Chill 4 to 6 hours. 168 calories per serving.
*** Recipe Via Compu-Chef (tm). ***
**********************************************
***** EASY STRAWBERRY-APRICOT CHEESECAKE *****
**********************************************
Categories: Cheesecake
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup gingersnap crumbs
3 tsp butter, melted
1 cup dried apricots, simmered 1/2 hour in water to cove
1 ea peel of an orange - grated
24 oz cream cheese, at room temperature
3/4 cup granulated sugar
4 ea eggs - large
1/2 cup sour cream
1 x Fruit Topping:
3 cup strawberries - fresh
3 tsp granulated sugar
1 x additional fresh strawberries and mint sprigs, for
DIRECTIONS ------------------------------------------------------------
In small mixing bowl, toss gingersnap crumbs with melted butter. Press
crumbs over bottom and 1/2 to 1" up sides of buttered 8 or 9"
springform pan. Set pan aside. Puree drained apricots with orange peel
in food processor fitted with steel blade. Set apricot puree aside. In
large mixing bowl, beat together cream cheese and sugar until very
smooth and creamy. Beat in eggs, one by one, beating well after each
addition. With rubber spatula, gently fold in sour cream and apricot
puree until completely incorporated. Pour batter into prepared
springform pan.
Have oven preheated to 350 degrees. Bake cheesecake 50 minutes to 1
hour or until center of cheesecake is firm when touched lightly. Cool
cake on wire rack and then refrigerate until well chilled. Top with
Fruit Topping. Decorate with fresh strawberries and mint sprigs, if
desired, and serve.
Fruit Topping: Chop or roughly puree strawberries and mix with the
granulated sugar.
*** Recipe Via Compu-Chef (tm). ***
****************************
***** LEMON CHEESECAKE *****
****************************
Categories: Cheesecake
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 1/2 cup graham cracker crumbs
1/4 cup butter - melted
1/2 cup vanilla sugar (see note)
3 ea eggs - large, separated
8 oz cream cheese - softened
3 tsp lemon juice - fresh
1 x finely grated rind of 1 lemon
1/2 cup raisins or currants
1/2 cup heavy cream - whipped *
DIRECTIONS ------------------------------------------------------------
* 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.
*** Recipe Via Compu-Chef (tm). ***
*************************************************
***** MICROWAVE CHOCOLATE KAHLUA CHEESECAKE *****
*************************************************
Categories: Cheesecake
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
3 tsp margarine, melted
3 tsp sugar, divided
1 cup graham cracker crumbs
16 oz cream cheese
3/4 cup sugar
3 ea eggs
1/2 cup cocoa
1/4 cup Kahlua or other coffee liqueur
8 oz sour cream
1 tsp vanilla - clear
2 tsp hazelnuts or pecans - coarsely chopped
1 x Kahlua for garnish
DIRECTIONS ------------------------------------------------------------
Combine margarine, 1 tbsp sugar and graham cracker crumbs. Press on
the bottom of a 9" round glass or plastic layer cake pan; set aside.
Place unwrapped cream cheese in large glass mixer bowl. Microwave on
50 % (medium) 4 minutes or until softened. Beat with electric mixer.
Beat in 3/4 cup sugar; then eggs, cocoa and Kahlua. Beat until smooth.
Pour onto prepared crust.
Rotating twice during cooking, microwave on 70 % (medium high) 9 to 10
minutes or until center jiggles only slightly. Combine sour cream,
remaining 2 tbsp of sugar and vanilla. Pour on top of chocolate
mixture. Microwave on 70 % (medium high) 1 minute. Sprinkle with
hazelnuts; let cool and refrigerate.
*** Recipe Via Compu-Chef (tm). ***
****************************
***** MINI-CHEESECAKES *****
****************************
Categories: Cheesecake
Calories per serving: Number of Servings: 12
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
12 ea vanilla wafers
16 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 ea eggs
DIRECTIONS ------------------------------------------------------------
Line muffin tin with foil liners. Place one vanilla wafer in each
liner. Mix cream cheese, vanilla and sugar on medium speed until well
blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake
25 minutes @ 325 degrees. Remove from pan when cool. Chill. Top with
fruit, preserves, nuts or chocolate. Be creative!
*** Recipe Via Compu-Chef (tm). ***
*********************************
***** MINIATURE CHEESECAKES *****
*********************************
Categories: Cheesecake
Calories per serving: Number of Servings: 24
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
24 ea cupcake liners
1 tsp vanilla
24 ea vanilla wafers
20 oz blueberry, peach or sweet cherry filling - can
16 oz cream cheese, softened
3/4 cup sugar
2 ea eggs
1/2 cup nuts - sliced, optional
1 tsp lemon juice
DIRECTIONS ------------------------------------------------------------
Line cupcake pans with liners. Place a vanilla wafer in bottom of each
liner. In small bowl, beat cream cheese, sugar, eggs, lemon juice and
vanilla until light and fluffy.
Fill the liners 3/4 full with cheese mixture. Bake in preheated 375
degree oven for 15 to 20 minutes or until set. Top each with a
tablespoon full of filling and 1 tsp. of nuts. Chill.
*** Recipe Via Compu-Chef (tm). ***
*********************************
***** NEW YORK CHEESECAKE 1 *****
*********************************
Categories: Cheesecake
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 ea eggs
1 1/2 cup sour cream
2 tsp vanilla
16 oz cream cheese
2 tsp butter, divided
1 ea 9" graham cracker pie crust
DIRECTIONS ------------------------------------------------------------
In an electric blender, blend eggs, sour cream and vanilla until
creamy, about 1 minute. Add cream cheese and continue to blend, about
2 minutes. Add butter and blend thoroughly. Pour into prepared graham
cracker pie crust. Bake in 325 degree oven 45 minutes in a greased
springform baking pan.
*** Recipe Via Compu-Chef (tm). ***
*********************************
***** NEW YORK CHEESECAKE 2 *****
*********************************
Categories: Cheesecake
Calories per serving: Number of Servings: 16
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup graham cracker crumbs, about 4 double crackers
1/4 cup sugar
1/4 cup butter, melted
24 oz sour cream
16 oz cream cheese, softened
2 ea eggs - large
1/2 cup sugar
1 tsp vanilla
2 tsp lemon peel - grated
1 x fruit in season, optional
DIRECTIONS ------------------------------------------------------------
Prepare crust: Heat oven to 325 degrees. In 8 x 3" springform pan,
combine graham cracker crumbs and 1/4 cup sugar; stir in butter until
well blended. Press mixture firmly and evenly over bottom of pan; set
pan aside.
Prepare filling: In large bowl with electric mix medium speed, beat
sour cream, cream cheese, eggs, 1/2 cup sugar, vanilla and lemon peel
about 2 minutes until thoroughly blended and smooth. Pour mixture into
prepared pan; bake 45 minutes. Turn oven control to broil; broil cake,
about 4" from heat source, 2 minutes until top is golden, watching to
prevent over browning. Cool cake in pan on wire rack. Refrigerate at
least 4 hours or overnight. At serving time, remove sides of pan;
serve cake with seasonal fresh fruit, if desired.
*** Recipe Via Compu-Chef (tm). ***
*************************************
***** NEW YORK STYLE CHEESECAKE *****
*************************************
Categories: Cheesecake
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1/3 cup butter, melted
1 1/4 cup graham cracker crumbs
1/4 cup sugar
4 ea 8 oz pkg cream cheese, softened
1 ea 10 oz can condensed (not evaporated) milk
4 ea eggs
1/3 cup unsifted flour
1 tsp vanilla extract
DIRECTIONS ------------------------------------------------------------
Preheat oven to 300 degrees. Combine first 3 ingredients and press
firmly on bottom of a 9" springform pan. In a large bowl, beat cream
cheese until fluffy. Gradually, add condensed milk. Beat until smooth.
Add flour, eggs and vanilla. Mix well. Pour into prepared pan. Bake 1
hour or until lightly browned. Cool 2 hours. Chill 12 hours or
overnight. Garnish with fresh strawberries.
*** Recipe Via Compu-Chef (tm). ***
*********************************
***** PEACH CHEESECAKE CUPS *****
*********************************
Categories: Cheesecake
Calories per serving: Number of Servings: 24
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
24 ea vanilla wafers
24 oz cream cheese, softened
1 cup sugar
1/2 cup milk
2 ea eggs
1 tsp almond extract
1/4 tsp cinnamon - ground
1/2 cup peach, raspberry or strawberry preserves
DIRECTIONS ------------------------------------------------------------
Preheat oven to 325 degrees. In each of 24 paper muffin cups, place 1
vanilla wafer.
In large bowl, with electric mixer, add remaining ingredients except
preserves one at a time, beating well after each addition. Fill
prepared muffin cups 3/4 full. Bake 25 minutes(center will not appear
set). On wire racks, cool completely.
Top each cheesecake with 1 tsp preserves; cover and refrigerate 4
hours or overnight. To freeze, tightly wrap in plastic wrap, then
heavy duty foil. Before serving, thaw in refrigerator 30 minutes; top
with preserves.
*** Recipe Via Compu-Chef (tm). ***
************************************
***** PUMPKIN SWIRL CHEESECAKE *****
************************************
Categories: Cheesecake
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 cup vanilla wafer crumbs
1/4 cup margarine, melted
16 oz Neufchatel cheese, softened
3/4 cup sugar
1 tsp vanilla
3 ea eggs
1 cup pumpkin - canned
3/4 tsp cinnamon
1/4 tsp nutmeg - ground
DIRECTIONS ------------------------------------------------------------
Combine crumbs and margarine; press onto bottom and sides of 9"
springform pan. Combine Neufchatel cheese, 1/2 cup sugar and vanilla,
mixing at medium speed on electric mixer until well blended. Add eggs,
one at a time, mixing well after each addition. Reserve 1 cup
Neufchatel cheese mixture; add pumpkin, remaining sugar and spices to
remaining cheese mixture. Mix well. Layer half of pumpkin mixture and
half of cheese mixture over crust; repeat layers. Cut through batter
with knife several times for marble effect. Bake @ 350 degrees, 55
minutes. Loosen cake from rim of pan. Chill.
*** Recipe Via Compu-Chef (tm). ***
**************************************
***** REGAL CRANBERRY CHEESECAKE *****
**************************************
Categories: Cheesecake
Calories per serving: Number of Servings: 12
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup graham cracker crumbs
3/4 cup sugar
2 tsp flour
2 tsp vanilla
3 tsp sugar
3 tsp margarine, melted
3 ea eggs
1 cup sour cream
10 oz cranberry orange relish - frozen, thawed
24 oz cream cheese, softened
DIRECTIONS ------------------------------------------------------------
Combine crumbs, sugar and margarine; press onto bottom of 9"
springform pan. Bake @ 325 degrees for 10 minutes. Combine cream
cheese, sugar, flour 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 sour cream; pour over crust. Bake at 325
degrees for 55 minutes. Loosen cake from rim of pan. Cool before
removing rim of pan. Chill. Spoon relish over cheesecake. garnish with
whipped cream and orange peel.
*** Recipe Via Compu-Chef (tm). ***
****************************
***** SUPER CHEESECAKE *****
****************************
Categories: Cheesecake
Calories per serving: Number of Servings: 12
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup graham cracker crumbs
1/4 cup butter or margarine, melted
12 oz cream cheese, softened
2/3 cup sugar
3 ea eggs
11 oz condensed Cheddar cheese soup/sauce (can)
2 tsp lemon juice
1 tsp grated lemon peel
DIRECTIONS ------------------------------------------------------------
Mix crumbs and butter in a small bowl. Press, evenly, onto the bottom
of a 9" springform pan; set aside.
Beat cream cheese at medium speed of an electric mixer until smooth.
Alternately, add sugar and eggs, beating well after each addition.
Beat in soup, lemon juice and lemon peel. Pour over crust. Bake @ 350
degrees for 1 hour or until puffed around edges and set in center.
Cool completely in the pan on a wire rack. Chill before serving, at
least 4 hours. Garnish with sliced fresh or canned fruit, if desired.
*** Recipe Via Compu-Chef (tm). ***
***************************************
***** TRIPLE CHOCOLATE CHEESECAKE *****
***************************************
Categories: Cheesecake
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 x Chocolate Crumb Crust:
1 1/2 cup graham cracker crumbs
6 tsp butter, melted
1/4 cup sugar
2 tsp cocoa
1 x Chocolate Cheese Filling:
5 oz Cadbury milk chocolate
16 oz cream cheese
3/4 cup sugar
5 ea eggs
1 tsp vanilla
1 cup sour cream
1 x Chocolate Glaze:
6 oz semisweet chocolate
1/4 cup butter
3/4 cup powdered sugar
1 tsp vanilla
1/3 cup water
DIRECTIONS ------------------------------------------------------------
Crust: Preheat oven to 350 degrees. Place the crumbs in a mixing bowl.
Add sugar and cocoa. Stir together with a fork. Add butter, mix well.
Press crumb mixture evenly onto the bottom of a 10" springform pan
(lightly greased). Bake for 10 minutes. Cool.
Chocolate Cheese Filling: Preheat oven to 350 degrees. Melt chocolate
bar over hot water in a double boiler. Cream cheese well. Gradually,
add sugar. Add eggs, one at a time, beating well after each addition.
Beat in vanilla. Stir the melted chocolate and sour cream into the
prepared cream cheese mixture. Blend well. Pour into crust.
Bake for 35-40 minutes or until set. Turn off heat and prop the oven
door open. Let cake cool to room temperature.
Chocolate Glaze: Melt chocolate and butter in the top of a double
boiler. Remove from heat. Stir in sugar, vanilla and water. Blend
well. Spread over the cooled cake. Chill overnight.
*** Recipe Via Compu-Chef (tm). ***