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Aunt Marlene’s Cheesecake With Cinnamon Graham Crust Recipe

July 13th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. crust

  2. 1 1/3cupsgraham cracker crumbs
  3. 1/4cupwalnuts, finely chopped
  4. 1/2teaspooncinnamon
  5. 1/2cupunsalted butter, melted
  6. filling

  7. 3eggs, well beaten
  8. 2 (8 ounce)packagescream cheese, room temperature
  9. 1cupsugar
  10. 1/4teaspoonsalt, not kosher salt
  11. 2teaspoonsvanilla extract
  12. 1/2teaspoonalmond extract
  13. 3cupssour cream(1 1/2 pints)
  14. 3tablespoonsflour
  15. Glaze

  16. 1pintfresh strawberries, hulled(or blueberries)
  17. 3/4cupwater
  18. 1/4cupwater
  19. 1 1/2tablespoonscornstarch
  20. 1/2cupsugar
  21. 1dashred food coloring, if using strawberries

DIRECTIONS

  1. Heat oven to 375 degrees and place oven rack in the middle of the oven.
  2. Throughly mix ingredients for crust.
  3. Press them into the bottom of a 9″ spring form pan (10″ ok too). Do sides too if you can.
  4. Chill the crust about one hour or more.
  5. Combine eggs, cream cheese, sugar, salt, flour, vanilla extract, almond extract and beat until smooth with an electric mixer atmedium speed.
  6. Now blend in sour cream. Don’t over beat the mixture as this causes air to get into the batter and causes cracks later.
  7. Pour this mixture into the crust and bake, on a middle oven rack about 60 minutes, until it sets. It will lightly brown and not jiggle much when moved. (I used a cookie sheet with some water in it and I put foil around the bottom of the spring form pan).Do not open the oven within the first 30 minutes of cooking.
  8. Let cake cool on a wire rack at room temperature completely, and then chill in the refrigerator for at least 5 hours.
  9. Invert the cake to serve, so that the crumbs are on the top.Serve like this or with the glaze on top or along side.
  10. For the Glaze: Cook the berries in 3/4 cup water until simmering.
  11. Mix cornstarch with 1/4 cup water and pour into berry mixture and add sugar.Bring to a boil, stir constantly, until thick and clear, a couple of minutes.Add the red food coloring if using strawberries.
  12. Chill the glaze and coat the top of the cake or serve along side the cake.

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Godiva White Chocolate Cheesecake Recipe

July 12th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespooninstant espresso powder
  2. 1tablespoonwater
  3. 1lbcream cheese
  4. 2cupsmascarpone cheese
  5. 1/3cupsugar
  6. 1cupGodiva original chocolate liqueur
  7. 4largeeggs
  8. 9ounceswhite chocolate(melted)
  9. raspberries, fresh
  10. mint leaves

DIRECTIONS

  1. Dissolve espresso in water and set aside.In a food processor or mixer,.
  2. combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso.
  3. until smooth.Add eggs one at a time, mixing well after each addition.
  4. Stir in white chocolate and pour into a 9-inch springform pan.Wrap.
  5. plastic film around the bottom and sides of the pan and bake in a water.
  6. bath in a preheated 350-degree oven for 45 minutes.Turn off oven and.
  7. let cheesecake cool in the oven for 1 hour.Remove to the refrigerator.
  8. until ready to serve; garnish with fresh raspberries and mint.
  9. NOTES : It does not say whether to preheat the water bath.I suspect.
  10. one should.

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Boston Cream Cheesecake Recipe

July 10th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (18 ounce)boxyellow cake mix
  2. 3 (8 ounce)packagescream cheese, softened
  3. 3/4cupgranulated sugar
  4. 2teaspoonsvanilla, divided
  5. 3/4cupsour cream
  6. 3eggs
  7. 2ouncesunsweetened chocolate squares
  8. 3tablespoonsmilk
  9. 2tablespoonsbutteror margarine
  10. 1cuppowdered sugar

DIRECTIONS

  1. Grease bottom of 9-inch springform pan. Prepare cake batter as directed on package; pour into prepared pan.
  2. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.
  3. Beat cream cheese, granulated sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended.
  4. Add sour cream; mix well.
  5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cake layer in pan.
  6. Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
  7. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  8. Place chocolate, milk and butter in medium microwavable bowl.
  9. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted.
  10. Add powdered sugar and remaining 1 teaspoon vanilla; mix well.
  11. Spread over cooled cheesecake.
  12. Refrigerate 4 hours or overnight.

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Cheesecake Recipe

July 9th, 2015 by alice  Tags: | Print This Post Print This Post

INGREDIENTS

  1. 2cupsgraham cracker crumbs
  2. 1/2cupsugar
  3. 1cuppecans, finely chopped
  4. 1/2cupmargarine, melted
  5. 3 (8 ounce)packagescream cheese, at room temp
  6. 3eggs
  7. 1 1/2cupssugar
  8. 1 (14 ounce)cansweetened condensed milk
  9. 16ouncessour cream

DIRECTIONS

  1. Combine first 4 ingredients and press into bottom of 9×4 spring form pan and set aside.
  2. Combine 1 cream cheese and 1 egg mix on low.Add rest of cream cheese and eggs.Increase speed to med.Add sugar and beat until light and fluffy.
  3. Pour into pan.Bake at 350 for 50-60 minutes or until top is lightly browned).
  4. Cool 10 minutes.
  5. Combine sour cream and condensed milk.Pour over cake.
  6. Bake an additional 10 minutes.
  7. Cool Completely.

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The Richest Creamiest Cheesecake Recipe

July 6th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. for the crust

  2. 1 1/2cupsgraham cracker crumbs
  3. 1/4cupsugar
  4. 4tablespoonsbutter, melted
  5. For the filling

  6. 1lbricotta cheese
  7. 1lbcream cheese
  8. 1 1/2cupsgranulated sugar
  9. 4eggs, slightly beaten
  10. 1teaspoonvanilla
  11. 1teaspoonlemon extract(not juice)
  12. 3tablespoonsall-purpose flour
  13. 3tablespoonscornstarch
  14. 1/2cupbutter, melted & cooled
  15. 2cupssour cream
  16. Topping

  17. 12ounces frozenberries, I like strawberries
  18. 1/4cupsugar
  19. 2tablespoonscornstarch
  20. 2-3dropsred food coloring

DIRECTIONS

  1. Preheat oven to 325 degrees. Mix graham cracker crumbs and sugar in bottom of 9 inch springform pan. Stir in melted butter until all crumbs are wet and can spread in a layer on bottom and up the sides of pan, may need to melt some more butter.
  2. Cream ricotta cheese and cream cheese in a large bowl with electric mixer. Add sugar, eggs, vanilla, and lemon extract. Mix well.
  3. Mix together flour and cornstarch and add to cheese mixture. Add melted butter and mix well. Fold in sour cream. Pour cheese mixture into prepared pan. Bake in preheated oven for one hour. Turn off heat but leave cake in closed oven for two more hours. IMPORTANT! Do Not Open Oven Door! I know you will be tempted but don’t do it! After three hours remove cake from oven and let cool completely.
  4. While cooling make filling. Defrost and drain berries, reserving juice. Add enough water to reserved juice to equal 1 cup. Combine all ingredients, except coloring, in small saucepan and cook over med-low heat until thick. Simmer 5 min and then add food coloring. cool 10 minute and spoon on top of cheesecake.
  5. Store in refrigerator till ready to serve.

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