Brownie Cheesecake Recipe

Ingredients:

8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 Large Eggs
1 c Milk Chocolate Chips, Melted


Process:

Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on
package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 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. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.

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Cheesecake Raspberry Recipe

Ingredients:

1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream


Process:

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely
crushed.
** This 6 ozs of Chocolate chips should be melted and cooled slightly. Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.

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Diabetic Cheesecake Recipe

Ingredients:

6 Plain graham wafers - 2 1/2 x 2 1/2 inches each
1 1/2 tb Margarine, melted
1 tb Granulated gelatin
1/2 c Cold water
1/3 c Boiling water
1/2 ts Grated lemon rind
1/2 c Fresh lemon juice
Sugar substitute equivalent to 1/4 cup sugar
2 tb Water
2 c (16 oz) cream-style cottage cheese 4% fat
1/2 ts Lemon extract
4 lg Strawberries

Process:

Prepare an 8" x 8" x 2" cake pan with vegetable pan-coating; set aside. Make fine crumbs, with graham crackers (1/2 cup) and mix thoroughly with melted margarine; set aside. Soak gelatin in cold water. Combine boiling water and lemon rind; add to gelatin; add lemon juice and sweetener, stirring until completely dissolved. Chill until it is the consistency of unbeaten egg whites. Put 2 tablespoons water, cottage cheese, and lemon extract into a blender or food processor and cover; turn to high speed for 10-15 seconds. Add partially set gelatin mixture; turnto high speed 15 seconds or until well blended. Pour into prepared pan. Sprinkle graham cracker crumbs evenly over top. Wash, hull, and dry strawberries. Slice in halves lengthwise. Arrange on top of cake so that, when cut into eight servings (4 by 2 inches), each will have a strawberry garnish in center. Chill several hours, until set.

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Cheesecake Recipe Strawberry

Ingredients:

1 tb Cornstarch
2 tb Orange liqueur
1 Unsweetened strawberries; thawed
1/2 c Sugar
1/4 c Orange juice

Processes:

Dissolve cornstarch in orange liqueur. In pot over mdium heat combine remaining ingredients. Cook until berries are very soft, 10 minutes. Add cornstarch; cook, stirring constantly, until mixture just thickens, 3-4 munutes. Cool completely. Makes
16 servings.

For more cake recipes click Cake Recipes

Macadamia Nut Cheesecake

Ingredients:

Prepared chocolate pie crust
11 oz Cream cheese
3/4 c Sugar
1 ts Vanilla
Dash salt
3 Eggs
1/2 c Chopped macadamia nuts

Process:
Blend cream cheese, sugar, vanilla and salt. Add eggs one at a time. Sprinkle nuts
over pie crust. Pour filling on top. Set on baking sheet. Bake at 325 degrees for 35 to 40 minutes.

Chocolate Chip Cheesecake Supreme

Ingredients:

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All - Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips

Process:

Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 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. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen ca e from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.

Cookies and Cream Cheesecake

Ingredients:

2 c Cream-filled Cookies *
6 tb Margarine,Softened
1 ea Env.Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream,Whipped
1 1/4 c Creme-filled Cookies **

Process:

*The cookies (24)should be chocolate cream filled cookies and be to as fine as can
be done.
**These cookies should be chocolate cream filled cookies and should be
coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

Holiday Delight Cheesecake

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.

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

By Brittney Foster

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!

About the Author

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!

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.