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Cheesecake Cookies Recipe

January 18th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1cupall-purpose flour
  2. 1/3cup packedbrown sugar
  3. 6tablespoonsbutteror margarine, softened
  4. 1 (8 ounce)packagecream cheese, softened
  5. 1/4cupgranulated sugar
  6. 1egg
  7. 2tablespoonsmilk
  8. 1/4teaspoon finely shreddedlemons, rind of
  9. 2tablespoonslemon juice
  10. 1/2teaspoonvanilla
  11. 2tablespoons choppedwalnuts

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. In large mixing bowl, combine flour and brown sugar.
  3. Cut in butter or margarine till mixture forms fine crumbs.
  4. Reserve 1 cup mixture for topping.
  5. Press remainder over bottom of 8x8x2 inch ungreased baking pan.
  6. Bake in 350 degree oven for 12 to 15 minutes or until lightly browned but not completely done.
  7. In mixer bowl, cream together cream cheese and granulated sugar thorougly.
  8. Add egg, milk, lemon peel, lemon juice and vanilla.
  9. Beat well.
  10. Spread batter over partially baked crust.
  11. Combine walnuts with reserved crumb mixture and sprinkle all over.
  12. Bake at 350 degrees for 20 to 25 minutes.
  13. Cool and cut into squares.
  14. Makes 16 cookies.

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Caramel Flan Cheesecake Recipe

January 17th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Caramel

  2. 1 1/2cupssugar
  3. 1/2cupwater
  4. 1tablespoonlemon juice
  5. Cheesecake Base

  6. 24ouncescream cheese, room temperature(1 lb. 8 oz.)
  7. 1 1/4cupssugar
  8. 1vanilla bean, split and scraped
  9. 1tablespoonorange zest
  10. 6eggs
  11. 1cupheavy cream

DIRECTIONS

  1. Caramel:
  2. In a heavy metal saucepot combine the sugar, water, and lemon juice. Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan. Set aside to cool completely while you make the cake.
  3. Cheesecake Base:
  4. Preheat the oven to 325 degrees F.
  5. In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth. Add the sugar, vanilla, and orange zest. Continue to mix for 2 minutes until smooth. Add the eggs, 1 at a time, and scrape down after each addition.
  6. On low speed slowly stream in the heavy cream. Scrape down every 30 seconds. Remove from bowl and pour out into prepared cool caramel pan.
  7. Bake in a hot water bath for 1 hour. When finished the cake will be slightly firm to the touch. Remove from the oven and place in the refrigerator. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance.
  8. Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off the cake and serve on its own or with berries.

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Cheesecake Dreams Recipe

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

INGREDIENTS

  1. 1/2cuplight brown sugar, firmly packed
  2. 1cupflour
  3. 1/2cup choppedwalnuts
  4. 1/3cupbutter, melted
  5. 1 (8 ounce)packagecream cheese, softened
  6. 1/4cupsugar
  7. 1egg
  8. 2tablespoonsmilk
  9. 1tablespoonlemon juice
  10. 1teaspoonvanilla

DIRECTIONS

  1. Preheat oven to 350ยบ.Grease 8×8 baking pan.
  2. In a smal bowl, mix first 3 ingredients.Stir in melted butter until well combined.Reserve 1/3 cup mixture.Pat the remaining mixture into pan.Bake 12 to 15 minutes.
  3. Beat cream cheese and sugar in mixer bowl at medium speed until smooth.Beat in remaining ingredients.Pour over baked crust, sprinkle on remaining crumbs.Bake 25 minutes until set.Cool on wire rack.
  4. When cool, cut into 2 inch squares.Cut each square in half diagonally.Store in refrigerator.

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Pine Nut Pesto Cheesecake Recipe

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

INGREDIENTS

  1. 1/2cupItalian breadcrumbs
  2. 2tablespoonsparmesan cheese
  3. 1tablespoon finely chopped toastedpine nuts
  4. 2tablespoons meltedbutter
  5. 2 (8 ounce)packagescream cheese, softened
  6. 1cupsour cream
  7. 1/2cupparmesan cheese
  8. 3eggs
  9. 1/4cup finely chopped toastedpine nuts
  10. 3tablespoonsfresh basil, chopped
  11. 2tablespoons slicedgreen onions
  12. 1/2teaspoongarlic powder
  13. 1/4teaspoonwhite pepper
  14. 1/4teaspoonsalt

DIRECTIONS

  1. Lightly grease a 9″ springform pan.
  2. Combine the first four ingredients; press into bottom of pan.
  3. In mixing bowl, beat cream cheese until smooth;beat in sour cream and parmesan until smooth.
  4. At low speed add eggs, then stir in remaining ingredients.
  5. Pour filling into crust-lined pan.
  6. Bake at 375 for 30-40 minutes or until set.
  7. Cool on wire rack.Refrigerate 3 hours or overnight.Remove sides of pan from cake.

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No-Bake Margarita Cheesecake Recipe

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

INGREDIENTS

  1. CRUST

  2. 1 1/2cupspretzels, finely crushed
  3. 1cupsugar
  4. 1/2cupbutter, melted
  5. FILLING

  6. 2 (8 ounce)packagescream cheese, softened
  7. 14ouncessweetened condensed milk
  8. 2tablespoonstequila
  9. 2tablespoonstriple sec
  10. 2limes, juice and zest of
  11. 2dropsgreen food coloring (optional)
  12. 1 (8 ounce)containerwhipped topping, thawed
  13. lime slices, for garnish

DIRECTIONS

  1. To make the crust:.
  2. Crush the pretzels in a food processor and combine the crumbs with the sugar and the melted butter. Press the mixture into a buttered 9-inch pie dish. Place the crust in the freezer.
  3. To make the filling:.
  4. In the bowl of an electric mixer, beat the softened cream cheese with the sweetened condensed milk until the mixture is smooth. Stir in tequila, triple sec, lime juice, lime zest and food coloring.
  5. Fold half of the whipped topping into the filling mixture and spoon into the prepared pie shell. Top with the remaining whipped topping and garnish with lime slices.
  6. Refrigerate the cheesecake 6 hours or overnight.

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