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Apr 8th, 2025, 12:27pm
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Topic: Favorite Cheese cake Recipes of mine not healthy (Read 757 times) |
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Kitch
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Favorite Cheese cake Recipes of mine not healthy
« on: Jan 29th, 2006, 4:01am » |
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Autumn Cheese cake
INGREDIENTS:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples - peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.
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Kitch
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Re: Favorite Cheese cake Recipes of mine not healt
« Reply #1 on: Jan 29th, 2006, 4:01am » |
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Lime Cheese Cake
INGREDIENTS:
1 cup sifted all-purpose flour
1/4 cup white sugar
1 tablespoon grated lime zest
1/2 cup butter, softened
1 egg yolk, beaten
1 teaspoon fresh lime juice
5 (8 ounce) packages cream cheese, softened
1 cup fresh lime juice
1 teaspoon vanilla extract
1 1/2 cups white sugar
1/2 cup all-purpose flour
1 teaspoon salt
6 eggs
8 slices lime
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DIRECTIONS:
To Make The Crust: Combine 1 cup sifted flour, 1/4 cup white sugar, and butter or margarine with a pastry blender to make coarse crumbs. With a fork, mix in the lime peel, egg yolk, and 1 teaspoon lime juice. Dough will have a paste-like consistency. Cover the bottom and sides of a 9 inch springform pan with the crust mixture. Bake in a preheated 400 degrees F (205 degrees F) oven until slightly brown, about 6 to 8 minutes.
In a large bowl combine the cream cheese, 1 cup lime juice, vanilla extract, 1 1/2 cup white sugar, 1/2 cup flour, salt, and eggs. Beat until smooth. Pour filling into the dough lined pan
Bake in a preheated 450 degrees F (230 degrees C) oven for 12 minutes. Reduce heat to 300 degrees F (150 degrees C), and bake until center of the cheesecake doesn't wiggle when the pan is gently shaken (about 1 hour). Remove cake from oven and cool.
Release spring on the outside rim after 1 hour of cooling time, but do not remove the sides. Loosening the spring will help to prevent the cake from cracking. If you remove the rim, the cake will not hold its shape. Chill the cake several hours before serving. Cake develops better flavor if chilled overnight.
To Garnish: Separate the featherleaf fern down the middle rib to give tiny "fernettes." Arrange on top of the cheesecake with the point of each "fernette" towards the outside edge of the cake. Arrange lime slices in the center of the ferns, reserving one slice for the top of the alternating slices.
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Kitch
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Re: Favorite Cheese cake Recipes of mine not healt
« Reply #2 on: Jan 29th, 2006, 4:02am » |
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Fruit Filled Cheese cake
INGREDIENTS:
1 cup all-purpose flour
1 cup quick cooking oats
1/2 teaspoon baking powder
2/3 cup packed brown sugar
1/2 cup butter
1 cup fruit preserves
1/2 cup confectioners' sugar
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 (8 ounce) package cream cheese
2 cups frozen whipped topping, thawed
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In medium bowl, combine flour, oats, baking powder, sugar and butter. Mix until crumbly.
Reserve 1 cup crumb mixture, set aside. With remaining crumbs, pat onto bottom and sides of 9 inch pie pan.
Spread fruit preserves over unbaked crust and top with reserved crumb mixture.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Cool.
In a large bowl, combine cream cheese, vanilla, milk and confectioners sugar. Blend until smooth. Fold in the whipped topping. Spoon into baked pie crust. Store in refrigerator.
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Kitch
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Re: Favorite Cheese cake Recipes of mine not healt
« Reply #3 on: Jan 29th, 2006, 4:02am » |
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Lemon Flavored Cheese cake
INGREDIENTS:
2 tablespoons graham cracker crumbs
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 eggs
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon zest
2/3 cup apricot preserves
2 tablespoons water
4 cups fresh strawberries
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DIRECTIONS:
Sprinkle the bottom of a lightly greased 9 inch springform pan with the graham cracker crumbs.
Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla extract ,and lemon rind. Pour batter into the pan.
Bake in a preheated 325 degrees F (165 degrees C) for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Combine apricot preserves and water in a small saucepan. Heat thoroughly, stirring occasionally. Arrange strawberries on top of the cheesecake. Spoon preserves mixture over strawberries. Chill.
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Kitch
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Re: Favorite Cheese cake Recipes of mine not healt
« Reply #4 on: Jan 29th, 2006, 4:03am » |
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Chocolate chocolate Cheese Cake
1 1/2 cup chocolate wafer crumbs
3 tablespoons butter, melted
3 ounces semi sweet chocolate chips
32 ounces cream cheese, softened
1 1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 large eggs
8 ounces sour cream
2 teaspoons vanilla
1 1/2 cup heavy cream
12 ounces semi sweet chocolate
8 ounces white chocolate
Preheat oven to 350 degreese. Grease 9" springform pan. In bowl, mix chocolate wafer crumbs & butter; firmly press onto bottom of pan. Bake 12-15 minutes. Remove crust from oven & sprinkle with chocolate pieces. Let stand until soft then spread over crust. Refrigerate while preparing filling.
In large bowl, beat cream cheese until light in small bowl, mix sugar, cornstarch & salt. Slowly beat into cream cheese until blended. With mixer at low sped, gradually beat in eggs, sour cream, vanilla & one cup heavy cream until blended & smooth. Divide batter evenly into two 4-8 cup measuring cups or containers with pouring spout. In small saucepan over low heat, melt 8 oz semi sweet chocolate. In another small pan over very low heat, melt the white chocolate. Stir melted semi sweet chocolate into matter in one measuring cup & stir melted white chocolate into batter in 2nd measuring cup.
To create "zebra" design pour half of dark batter into springform pan. Holding white batter about 2 feet above pan, pour about half of batter. Pouring from this height will cause batter in center of cake to be pushed toward edge of pan, forming zebra design. Repeat procedure three times, decreasing the amounts of batter each time & pouring from high above pan only into center, ending with white batter. Top of cake should look like a series of concentric circles.
Bake cheesecake 30 minutes. Reduce heat to 225 degrees and bake 1 hour and 45 minutes longer or until center is set. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run spatula around edge of cheesecake to loosen. Cool cake on wire rack. Refrigerate cake at least 6 hours or until well chilled.
GLAZE: In a 1 quart pan over medium heat, heat remaining 1/2 cup heavy cream until small bubbles form around edge of pan. Remove from heat. Stir in remaining 4 squares semi-sweet chocolate until smooth. Cool glaze 10 minutes. meanwhile, carefully remove cake from pan to cake plate, with spatula, spead glaze over top & side. Refrigerate 30-45 minutes until glaze is set.
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