INGREDIENTS:
1 c Graham cracker crumbs
3 tb Sugar
2 tb Margarine, melted
3 pk Fat-free Cream Cheese (8oz)
3/4 c Sugar
2 tb Flour
3 tb Lemon juice
3 tb Cholesterol-free egg product
1 ct Non-fat lemon yogurt
Lite whipped topping
1 cn Cherry pie filling
PROCESS:
Heat oven to 350 degrees F.Combine graham cracker crumbs, sugar and margarine; mix well. Pat onto bottom of 9"or 10"springform pan. Set aside. Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust.
Loosely place aluminum foil over springform pan. Bake at 350 degrees F 60 to 70 minutes or until center of cake is set. Gently run tip of nife between cake and edge of pan. Cool to room temperature before removing from pan. Chill. Served topped with cherry pie filling and whipped topping.
Holiday Delight Cheesecake
Vanilla Chocolate Cheesecake
INGREDIENTS:
16 oz Vanilla low fat yogurt
30 oz Part-skim ricotta cheese
1/2 c Chocolate wafer crumbs (about 10 wafers)
2 Egg whites
3/4 c Sugar
1/2 c Cocoa powder
2 tb Flour
2 ts Vanilla
Non dairy whipped topping
Strawberry halves
PROCESS:
Line two collanders with paper toweling. Place yogurt in one and ricotta cheese in the other. Place in refrigerator for 24 hours. Preheat oven to 325 deg f.Sprinkle crumbs on bottom of a 9"springform pan. In the bowl of a food processor -puree the ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips). Add drained yogurt, egg whites, sugar, cocoa, flour and vanilla. Puree for 3 minutes. Spoon the cheese mixture over the crumbs. Bake for 50 minutes or until edges are set. Turn off oven; open door slightly. Leave cheese cake in oven for 1 hour or overnight until cold. Garnish. Makes 16 servings.
Aunt Franny's Cheesecake
INGREDIENTS:
3 pk Cream cheese
5 Eggs
1 1/2 pt Sour cream
1 1/2 ts Vanilla
3 tb Sugar
1 c Granulated sugar
1 1/2 ts Vanilla
1/2 c Sugar
1 1/2 c Graham cracker crumbs
1/4 c Margarine
PROCESS:
Crust:1 1/2 c.graham cracker crumbs, 3 T.sugar, 1/4 cup margarine. Mix and pour in 13x9x2 pan.
Filling: Cream cheese, add eggs, one at a time; mix thoroughly. Add 1 cup sugar and and 1 1/2 t.vanilla. Pour over graham cracker crust. Bake at 300 for one hour. Cool for 5 minutes.
Topping: Mix 1 1/2 pts.sour cream, 1/2 c sugar ,and 1 1/2 t.vanilla together. Pour over baked cheesecake. Bake an additional 5 minutes in oven, set overnight. Serve cherry pie filling as topping on the side. Cherries might be too rich for some people so this enables anyone who wants them to add them individually.
Very Blueberry Cheesecake
INGREDIENTS:
1 1/2 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz Cream Cheese, Softened
1 tb Lemon Juice
1 ts Grated Lemon Peel
7 oz (1 jr)Marshmallow Creme
3 c Frozen Whipped Topping (thaw)
2 c Blueberries Frozen or Fresh
PROCESS:
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel.
A Brief History Of Cheesecake
Turns out, youd have to search back pretty far to find a time when the Earth was cheesecake free. In fact, way back in 776 BC, long before the first Cheesecake Factory opened, the Greeks are said to have served cheesecake to the athletes at the first Olympic games. The Romans soon caught on and spread the divine taste of cheesecake throughout Europe. From there it was only a matter of time before European immigrants brought their cherished cheesecake recipes to America. It seems that every region of the globe has embraced cheesecake in one form or another, adapting the recipe to local tastes and adding local flavors. In America, cheesecakes are typically made with a cream cheese base, but even here we vary the recipe by region. New York cheesecake is famous for its ultra-smooth texture and decadently rich flavor- achieved by adding extra egg yolks and a hint of lemon - and youll find other regional variations from Chicago-style to Pennsylvania Dutch. Many American bakers add sour cream for a creamy cheesecake that can be frozen without compromising taste or texture. Italian cheesecakes generally use ricotta cheese, which makes them drier than their American cousins. The French prefer Neufchatel cheese and often add gelatin for a light and airy consistency. The Greeks might use ricotta, mizithra, farmers, feta, Swiss, or a combination of cheeses, while the Germans typically rely on cottage cheese or quark. The Japanese incorporate cornstarch and whipped egg whites into their cheesecakes for a more custard-like effect, and Ive even heard you can find cheesecake in vending machines in Japan. Now why didnt I think of that? Youd be hard pressed to find a culture that doesnt - or didnt - enjoy a good cheesecake. Culinary historians cite cheesecake recipes dating back to the first century AD, with additional recipes floating around from the centuries that followed. Youll find every imaginable flavor and topping in todays cheesecake recipes, but the basic premise, baking creamy cheese with wheat and sweetener, has stood the test of time. And lets not forget savory cheesecakes featuring blue cheese, garlic, seafood, chiles, and other tasty cheese-friendly flavors, or vegan versions of cheesecake-like desserts made with tofu. With so many varieties, youd need a lot more than a "Cheesecake of the Month" club to sample them all! Clearly, cheesecake has lived long and continues to prosper. Whether its a birthday cake, anniversary treat, or just a "Make-Everyday-Special" indulgence, cheesecake is an ancient delight that will never go out of style! Cheesecake aficionado Nick Watson believes that researching the history of cheesecake is a great way to perfect your own cheesecake recipe. Find the perfect birthday cake with a cheesecake!
By Brittney Foster
About the Author
Chocolate Cheesecake
INGREDIENTS:
1/2 8 1/2-oz package chocolate wafers
1 tb Butter, softened
4 8-oz packages cream cheese, softened
1/2 c Sugar
2 tb Cornstarch
4 lg Eggs
1 tb Vanilla
3 1-oz squares semisweet chocolate, melted & cooled
1 8-oz container sour cream
PROCESS:
Heat oven to 300 degrees F. Crush chocolate wafers in food processor or in plastic bag with rolling pin. Add butter and process or nead into crumbs. Pat into bottom of an oiled 9-inch spring-form pan. Bake 10 minutes.In the large bowl of an electric mixer, beat cream cheese until fluffy. Stir together sugar and cornstarch. Beat into cream cheese mixture. Add eggs to mixture one at a time, beating after each addition. Fold in vanilla, chocolate, and sour cream until uniformly combined. Turn cheesecake mixture into hot, crumb-lined pan. Carefully return to oven. Bake until center of cake seems to be almost set when the pan is gently tapped-about 1 hour. Turn off oven and allow cake to sit in oven 1 hour longer. Remove pan from oven; cool to room temperature. Cover without touching surface of cake. Place in refrigerator overnight. To serve, loosen cake from side of pan with a spatula. Remove side of pan. Place cake on serving platter. Decorate with whipped cream, if desired.
Cheesecake Cupcakes
INGREDIENTS:
3 pk 8 oz Cream Cheese
1 c Sugar
1 tb Vanilla
3 Eggs
1 c Sour cream
Custard Cups
PROCESS:
Leave cream cheese out to soften. Beat until smooth with sugar and vanilla. Add eggs, one at a time, beating on high. Fold in sour cream. Will make more than what a 9"graham cracker crust will hold, so fill it to the brim, and then bake the remainder in custard cup(s). Bake at 350F for 30-35 minutes, or until crust is golden brown and toothpick comes out clean.
Amaretto Mousse Cheesecake
INGREDIENTS:
2 c Graham crac er crumbs
1/2 c Butter or margarine,melted
1 Envelope unflavored Gelatin
1/2 c Cold Water*
3 pk (8 oz each)cream cheese,softened
1 1/4 c Sugar
1 cn (5 oz)evaporated mil
1 ts Lemon juice
1/3 c Amaretto liqueur
1 ts Vanilla extract
3/4 c Whipping or heavy cream,whipped
PROCESS:
Combine graham cracker crumbs with butter.Press onto bottom and up sides of 9-inch springform pan;chill. In small saucepan sprinkle gelatin over cold water. Let stand 1 minute. Stir over low heat till completely dissolved, about 3 minutes; set aside. In large bowl of electric mixer, beat cream cheese with sugar till fluffy, about 2 minutes. Gradually add evaporated mil and lemon; beat at medium-high speed till mixture is very fluffy, about 2 minutes. Gradually beat in gelatin mixture, liqueur and vanilla thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight. Garnish with chocolate sauce and berries. *Substitution; Omit amaretto liqueur. Increase water to 3/4 cup, add 1/2 teaspoon almond extract with vanilla. Gradually add evaporated mil and lemon juice; beat at medium-high speed till mixture is very fluffy, about 2 minute. Gradually beat in gelatin gelatin mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight. Garnish with chocolate sauce and berries.
Amaretto Cheesecake with Apricot Glaze
INGREDIENTS:
Crust:
1 c Graham Wafer Crumbs
1/2 c Almonds,chopped toasted,unblanched
2 tb Sugar
1/4 c Butter,melted
Filling:
4 pk Cream Cheese(250g),softened
1 c Sugar
3 tb Flour
4 ea Eggs
1 c Sour Cream
1/4 c Amaretto di Saronno liqueur
Glaze:
1/2 c Apricot Jam
1 tb Amaretto di Saronno liqueur
PROCESS:
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 450 degree F oven 10 minutes. Reduce oven temperature to 250 degrees F; continue ba ing 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.
No Bake Jello Cheesecake
INGREDIENTS:
1 pk (3 oz.)lemon jello
1 c Boiling water
2 pk (8 oz.)cream cheese
1/2 c Sugar
1 ts Vanilla
1 Envelope Dream Whip instant topping mix
CRUST
1 1/2 c Graham crumbs
1/3 c Sugar
6 tb Melted butter
PROCESS:
CRUST:Combine graham cracker crumbs, sugar and butter; set aside 1/4 cup for topping. Press remaining crumb mixture on bottom and sides and up to 1 1/2 inches in a 7x11x2-inch pan; set aside. Dissolve lemon jello in small bowl with boiling water; chill until slightly thick. Beat cream cheese, sugar and vanilla until fluffy. Beat in gelatin. Prepare whipped topping according to package directions. Fold into cream cheese mixture. Pour into prepared pan; sprinkle with remaining crumbs. Chill 3 to 4 hours before serving.
