May 16th, 2008 by alice
Tags: Bars, Cheesecake, Swirl
INGREDIENTS
-
Crust
- 3/4cupbutter, softened
- 1cupconfectioners’ sugar
- 1/2teaspoonsalt
- 1 1/2cupsall-purpose flour
-
Filling
- 4ounceswhite baking chocolate
- 1cupfrozen unsweetened raspberries, thawed
- 2 (8 ounce)packagescream cheese, softened
- 1/2cupgranulated sugar
- 2largeeggs
- 1/2cupsour cream
- 1teaspoonvanilla extract
- 2tablespoonsall-purpose flour
- 1/4teaspoon liquidred food coloring
- 1/4teaspoonraspberry extract
DIRECTIONS
- Heat oven to 350 degrees.
- You’ll need a 13×9-inch baking pan lined with foil (let foil extend about 2 inches above pan at both ends).
- For crust, beat butter in medium bowl until creamy.
- Add confectioners’ sugar and salt; beat 1 minute until light and fluffy.
- Gradually beat in flour just until blended.
- With fingers, press evenly over bottom of pan.
- Bake 18 minutes or until golden.
- Place pan on wire rack; let cool.
- Filling: Melt chocolate in small bowl in microwave as package directs.
- Cool to room temperature.
- With a rubber spatula, press raspberries through a fine strainer set over medium bowl (you should have 1/4 cup puree); discard seeds.
- Beat cream cheese and sugar in large bowl until creamy.
- Beat in eggs, 1 at a time.
- Beat in sour cream and vanilla extract, then flour just until blended.
- Stir in 1 cup batter, the food color and raspberry extract into raspberry puree; remove and reserve 1/2 cup.
- Stir melted white chocolate into remaining batter.
- Pour 1 1/2 cups white batter over crust; top with spoonfuls of remaining raspberry mixture, then remaining white batter to cover.
- Top with small dollops reserved raspberry mixture.
- Drag a toothpick through dollops and white batter to marbleize.
- Bake 32-35 minutes until slightly puffed and set.
- Cool completely in pan on wire rack, then refrigerate at least 1 hour until firm.
- To serve, holding foil by ends, lift to cutting board. Cut in 4 equal rows lengthwise and 8 crosswise.
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May 4th, 2008 by alice
Tags: Cheesecake, Glazed, Strawberry
INGREDIENTS
-
Crust ingredients
- 1 1/2cups crushedgraham cracker crumbs
- 1/3cupbutter, melted
- 1/3cupsugar
-
Filling ingredients
- 1 1/4lbscream cheese, softened
- 3/4cupsugar
- 3/4teaspoonlemon rind, grated
- 3/4teaspoonorange rind, grated
- 1 1/2tablespoonsall-purpose flour, sifted
- 3eggs, room temperature
- 1wholeegg yolk
- 2tablespoonsheavy cream
- 1/2teaspoonvanilla extract
-
Topping ingredients
- 4 1/4cupsfresh strawberries, washed and hulled
- 3/4cupsugar
- 1/4cupcold water
- 1/8teaspoonsalt(necessary)
- 1 1/2tablespoonscornstarch
- 1teaspoonunsalted butter, softened
- 1/8teaspoonred food coloring
DIRECTIONS
- Preheat oven to temperature 350°F.
- Mix crust ingredients together and press into pie pan. Bake at 350 degrees for 8 to 10 minutes; set aside.
- Reduce oven temperature to temperature 250°F.
- Beat cream cheese in a bowl with an electric mixer until soft. Add 3/4 cup sugar, lemon rind, orange rind and 1-1/2 Tbs. flour. Mix thoroughly. Add eggs and yolk one at a time, beating after each addition until just incorporated. Beat cream and vanilla. Pour into crust and bake about 65 minutes until edges are firm and center jiggles slightly when pan is moved. Transfer to a wire rack to cool.
- Purée 1 cup strawberries in a food processor or blender. Press through a strainer. Combine strawberry purée, 3/4 cup sugar, cold water, salt and cornstarch in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat and stir in 1 teaspoons butter and food coloring. Cool slightly. Arrange whole berries over top of cheesecake. Serve glaze over cheesecake.
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April 30th, 2008 by alice
Tags: Bake, Cheesecake, Strawberry
INGREDIENTS
-
Base
- 1 (250 g)packetplain sweet biscuits(I use Arnotts Nice Biscuits)
- 125gbutter(melted)
-
Filling
- 250gcream cheese
- 4tablespoonsicing sugar
- 300mlcream(whipping cream)
-
Topping
- 1 3/4cupswater
- 2tablespoonscornflour
- 1cupsugar
- 1 (85 g)packetstrawberry jelly crystals
- 1 (400 g) punnetstrawberries
DIRECTIONS
- For the base, crumb the biscuits using a food processor and add the melted butter.
- Reserving 1/3 cup press remaining mix into a 9×13 dish. I like to use a glass dish to show off the layers.
- For the filling, beat cream cheese and sugar together.
- Whip the cream until soft peak stage and then fold into cream cheese mixture.
- Spread over the base and place in fridge to chill.
- For the topping, put the cornflour, water and sugar in a saucepan and boil until thickened.
- Stir in the jelly crystals until all are dissolved.
- Chill until cold and starting to set.
- Slice strawberries and add to chilled jelly.
- Spoon over the filling as evenly as possible.
- Sprinkle the reserved 1/3 cup crumb mix over the top.
- Refrigerate until jelly has set and you are ready to serve.
- Cut into squares and remove carefully. I use a fish slice to do this.
- Serve with some whipped cream on the side or on top of each square if desired.
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April 20th, 2008 by alice
Tags: Cheesecake, Cool, Courtesy, Fluffy, Step, Whip
INGREDIENTS
- 1 (8 ounce)packagePhiladelphia Cream cheese(softened)
- 1/3cupsugar
- 3cups thawedCool Whip Topping
- 1 preparedgraham cracker crumb crust
DIRECTIONS
- Beat cream cheese and sugar in a large bowl with an electric mixer on high speed until smooth.
- Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate 3hrs or until firm.
- Garnish with fruit of your choice or leave plain with a dollop of cool whip on top.
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April 13th, 2008 by alice
Tags: Cheesecake, Chocolate, Turtle
INGREDIENTS
- 1 (14 ounce)packagecaramels
- 1 (5 ounce)canevaporated milk
- 1 1/4cups choppedpecans, divided
- 1chocolate crumb crust
- 1 (3 ounce)packagecream cheese, softened
- 1/2cupsour cream
- 1/4cupmilk
- 1 (4 ounce)packageinstant chocolate pudding mix
- 1/2cupfudge sauce
DIRECTIONS
- Place caramels and evaporated milk in a heavy saucepan. Heat over medium low, stirring continually; until smooth, about five minutes. Stir in 1 cup chopped pecans. Pour into nine inch piecrust.
- Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.
- Pour pudding mixture over caramel layer, covering evenly. Chill loosely covered, until set, about 15 minutes.
- Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top layer of cake with remaining pecans. Chill, loosely covered, until serving time.
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