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Microwave Cheesecake Recipe

June 17th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cupbutteror margarine
  2. 1 1/4cupsgraham cracker crumbs
  3. 1/4cupsugar
  4. 2 (8 ounce)packagescream cheese, softened
  5. 1 (14 ounce)cansweetened condensed milk
  6. 3eggs
  7. 1/4cuplemon juice
  8. 1 (8 ounce)containersour cream, at room temperature

DIRECTIONS

  1. In a 10″ microwave-safe pie plate, melt butter (loosely covered) on 100% power (HIGH) for 1 minute.
  2. Add the crumbs and sugar, and mix well.
  3. Press crumb mixture on bottom of plate.
  4. Cook on 100% power (HIGH) for 1-1/2 minutes, rotating dish once.
  5. In a large microwave-safe bowl, beat cream cheese, then gradually beat in condensed milk until smooth.
  6. Add eggs and lemon juice, and mix well.
  7. Cook at 70% power (MEDIUM-HIGH) for 6 to 8 minutes, or until hot, stirring every 2 minutes.
  8. Pour into prepared crust, and cook on 50% power (MEDIUM) for 6 to 8 minutes, or until center is set, rotating the pie plate once.
  9. Top with sour cream.
  10. Cool, and chill for 3 hours.
  11. Serve as is, or optionally, top with fruit.
  12. Store cheesecake covered in refrigerator.

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Cappuccino-Fudge Cheesecake Recipe

June 15th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1 (9 ounce)boxchocolate wafer cookies
  3. 6ouncesbittersweet chocolate(not unsweetened)or semisweet chocolate, coarsely chopped
  4. 1/2cup packeddark brown sugar
  5. 1/8teaspoonground nutmeg
  6. 7tablespoons hot meltedunsalted butter
  7. Ganache

  8. 1 1/2cupswhipping cream
  9. 20ouncesbittersweet chocolate(not unsweetened)or semisweet chocolate, chopped
  10. 1/4cupKahluaor othercoffee-flavored liqueur
  11. Filling

  12. 4 (8 ounce)packagescream cheese, room temperature
  13. 1 1/3cupssugar
  14. 2tablespoonsall-purpose flour
  15. 2tablespoonsdark rum
  16. 2tablespoonsinstant espresso powderor instant coffee crystals
  17. 2tablespoons ground wholeespresso beans(medium-coarse grind)
  18. 1tablespoonvanilla extract
  19. 2teaspoons mild-flavoredlight molasses
  20. 4largeeggs
  21. Topping

  22. 1 1/2cupssour cream
  23. 1/3cupsugar
  24. 2teaspoonsvanilla extract

DIRECTIONS

  1. For crust:.
  2. Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
  3. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.
  4. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides.
  5. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
  6. For ganache:.
  7. Bring whipping cream to simmer in large saucepan.
  8. Remove from heat; add chocolate and Kahlúa.
  9. Whisk until chocolate is melted and ganache is smooth.
  10. Pour 2 cups ganache over bottom of crust.
  11. Freeze until ganache layer is firm, about 30 minutes.
  12. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
  13. For filling.
  14. Position rack in middle of oven and preheat to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until blended.
  15. Beat in flour.
  16. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture.
  17. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
  18. Pour filling over cold ganache in crust.
  19. Place cheesecake on rimmed baking sheet.
  20. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes.
  21. Transfer cheesecake to rack.
  22. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly).
  23. Maintain oven temperature.
  24. For topping:.
  25. Whisk sour cream, sugar, and vanilla in medium bowl to blend.
  26. Pour topping over hot cheesecake, spreading to cover filling completely.
  27. Bake until topping is set, about 10 minutes.
  28. Transfer cheesecake to rack.
  29. Refrigerate hot cheesecake on rack until cool, about 3 hours.
  30. Run small sharp knife between crust and pan sides to loosen cake; release pan sides.
  31. Transfer cheesecake to platter.
  32. Spoon reserved ganache into pastry bag fitted with small star tip.
  33. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart.
  34. Repeat in opposite direction, making lattice.
  35. Pipe rosettes of ganache around top edge of cake.
  36. Garnish with coffee beans, if desired.
  37. Chill until lattice is firm, at least 6 hours.
  38. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.).

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Sour Cream Cheesecake Fit for the Gods Recipe

June 11th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

Sour Cream Cheesecake Fit for the Gods Recipe

INGREDIENTS

  1. Crust

  2. 10graham crackers, crushed finely(sheets)
  3. 4tablespoonsbutter, melted
  4. 2tablespoonssugar (optional)
  5. Filling

  6. 16ouncescream cheese
  7. 1cupcottage cheese
  8. 1teaspoonlemon extract
  9. 1/2teaspoonvanilla extract
  10. 1/2teaspoonsalt
  11. 3eggs
  12. 1egg white
  13. 3/4cupsugar
  14. Topping

  15. 16ouncessour cream
  16. 3tablespoonssugar
  17. 1/2teaspoonlemon extract
  18. 1/2teaspoonvanilla extract

DIRECTIONS

  1. Mix ingredients for crust and press on bottom and sides of greased springform pan; bake for 10 minutes at 350 degrees and cool on wire rack.
  2. In blender, combine first five ingredients for filling until smooth; add eggs and egg white, and process until smooth.
  3. Add sugar a little bit at a time – combine just until blended.
  4. Pour filling into prepared crust and bake at 350 degrees for 50 minutes (until almost set in the center).
  5. Remove to wire rack and let sit for ten minutes; increase oven temperature to 450 degrees during this time.
  6. Whisk together topping ingredients and spread over cake; bake for 5 minutes at 450 degrees (until set at the edge).
  7. Remove cake to wire rack, cool completely, cover and refrigerate for 8 hours.

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Butterscotch Cheesecake Recipe

June 10th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1cupgraham cracker crumbs
  3. 2tablespoonsflour
  4. 2tablespoonsgranulated sugar
  5. 4tablespoonsunsalted butter, melted
  6. Filling

  7. 12ouncesbutterscotch chips
  8. 1/4cupheavy cream
  9. 16ouncescream cheese, softened
  10. 1/2cup firmly packedlight brown sugar
  11. 4largeeggs, at room temperature
  12. 1cupsour cream
  13. 2tablespoonsflour
  14. 1tablespoonvanilla extract
  15. Garnish

  16. 1 (8 ounce)jarcaramel topping, warmed
  17. 1 (8 ounce)packageturtle candies, chopped

DIRECTIONS

  1. Preheat oven to 325 degrees F.
  2. Lightly butter a springform pan.
  3. In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended.
  4. Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan.
  5. Bake for 15 minutes, then set the pan aside to cool.
  6. For the Filling: In the top of a double boiler that is set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth and creamy.
  7. Remove the pan from the heat.
  8. Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
  9. Add the eggs, 1 at a time, beating for 20 seconds after each addition.
  10. Scrape down the bowl.
  11. Then add the sour cream, flour, and vanilla and beat until smooth.
  12. Add the butterscotch mixture and beat on low speed until smooth.
  13. Scrape down the bowl.
  14. Pour the filling into the prepared pan and smooth the top.
  15. Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
  16. Place the cake in the middle rack of the oven and bake for 1 hour.
  17. Turn off the oven and leave the cake in the oven for 1 hour more with the door closed.
  18. Remove the cake from the oven and place it on a wire rack to cool to room temperature.
  19. Cover the cake with foil and refrigerate for at least 4 hours or overnight.
  20. Garnish: Drizzle half of the warm caramel sauce over the cake.
  21. Sprinkle the chopped Turtle candies evenly over the caramel.
  22. Drizzle the remaining caramel over the candies.
  23. To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
  24. Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.

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Easy Sugar Free Cheesecake Recipe

June 9th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1 1/4cupsgraham cracker crumbsor crumbledchocolate wafersor ginger snapsor vanilla wafers
  3. 3tablespoons meltedbutter
  4. Filling

  5. 8ouncescream cheese
  6. 16ounceslight cream cheese
  7. 1cupSplenda granular
  8. 2tablespoonsall-purpose flour
  9. 2teaspoonsvanilla
  10. 3eggs
  11. 1/4cupreduced-fat milk
  12. Additions

  13. 1-2teaspoonlemon flavoring, for lemon cheesecake or gratedlemons, rind of

DIRECTIONS

  1. Preheat oven to 400°F In medium bowl, mix crust ingredients together and then press into a 10 inch spring form pan.
  2. Bake in oven for 10 minutes and then remove and cool to room temperature.
  3. Reset oven to 325°F In large bowl, beat cream cheese, sugar substitute and flour together until well mixed and smooth.
  4. Add vanilla (and lemon extract or peel if desired).
  5. Mix.
  6. Add one egg at a time, beating well after each addition.
  7. Add milk and mix until smooth.
  8. Pour filling over crust and back 45-55 minutes or until slightly firm to the touch.
  9. Turn off oven, open oven door slightly and allow to cool in oven (this helps prevent cracking).
  10. After it had cooled for about 35- 40 minutes cover and refrigerate 4-6 hours.

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