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Mango Swirl Cheesecake (Light) Recipe

January 7th, 2016 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. Puree

  2. 1/2 ripemango, peeled and pitted
  3. Crust

  4. 1 3/4cupsgraham cracker crumbs
  5. 2tablespoonsgranulated sugar
  6. 3tablespoonswater
  7. 1tablespoonliquid honey
  8. 1tablespoonvegetable oil
  9. Filling

  10. 2cups2% fat cottage cheese
  11. 4ounceslight cream cheese, softened
  12. 1cupgranulated sugar
  13. 3/4cuplow-fat sour cream
  14. 1largeegg
  15. 2largeegg whites
  16. 1/4cupall-purpose flour
  17. 2teaspoons finely gratedorange rind
  18. 1 1/2teaspoonsvanilla

DIRECTIONS

  1. Preheat the over to 350°FSpray a 9 inch springform pan with vegetable spray.
  2. Make puree:in a food processor or blender, puree mango.Set it aside.
  3. Make crust:in a bowl, stir together graham crumbs, sugar, water, honey and oil until well mixed.Pat mixture onto the bottom and the side of the prepared pan.
  4. Make filling:in the clean bowl of a food processor, combine cottage cheese, cream cheese, sugar, sour cream, egg, egg whites, flour, orange rind and vanilla; puree until smooth.Pour the mixture into the crust.Dollop the pureed mango over top of the batter and use knife to swirl it around.
  5. Place a pan of hot water on the bottom rack of the over.Bake the cheesecake in the centre of the over for 55 to 60 minutes or until it is slightly loose at the centre.
  6. Run a knife around the edge of the cake.Let the pan cool on a wire rack until it is room temperature.Chill.

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Peppermint Cheesecake Bars Recipe

January 7th, 2016 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 2cupsOreo cookies
  3. Filling

  4. 1 (8 ounce)packagecream cheese, softened
  5. 3tablespoonsflour
  6. 1 (14 ounce)cansweetened condensed milk
  7. 1/2teaspoonpeppermint extract
  8. 2eggs
  9. 5-8drops red andgreen food coloring
  10. 2tablespoons crushedpeppermint candies

DIRECTIONS

  1. Heat oven to 325. In small bowl, combine crust ingredients; mix well. Press in bottom of ungreased 13x9x2. In medium bowl; beat cream cheesetill fluffy. Add flour; blend well. Add milk; beat till smooth. Add peppermint extract, eggs and desired amount of coloring; beat till well blended. Pour into crust-lined pan. Bake 25-30 minutes till center is set. Cut into bars; garnish with candy.

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The Frugal Gourmet’s New York Cheesecake Recipe

December 29th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupgraham cracker crumbs
  2. 3/4cupsugar
  3. 1/4cup meltedbutter, plus
  4. 2tablespoons meltedbutter
  5. 1 1/2cupssour cream
  6. 2eggs
  7. 2teaspoonsvanilla
  8. 1lbcream cheese, broken into small pieces

DIRECTIONS

  1. Preheat oven to 350°
  2. Mix together the cracker crumbs, ¼ cup sugar, and ¼ cup melted butter, and line the bottom of an 8- or 9-inch ungreased spring-form pan.
  3. Blend sour cream, ½ cup sugar, eggs, and vanilla in a blender for 1 minute. Add the cream cheese. Blend until smooth.
  4. Pour 2 tablespoons melted butter through the top of the machine. Blend and pour into the spring-form pan.
  5. Bake in the lower third of a 350° oven for 45 minutes.
  6. When baking is finished, turn oven on to broil. Broil the cheesecake until the top begins to show attractive spots of brown. Remove from oven.
  7. Refrigerate for 4 hours, preferably overnight, before cutting and serving.

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Marilyn’s Uncooked Chocolate Cheesecake Recipe

December 24th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. For base

  2. 4ouncesmalt biscuits(or plain sweet biscuits or cookies)
  3. 1 1/2ouncesbutter(melted)
  4. For filling

  5. 8ouncescream cheese
  6. 1/2cupsugar
  7. 1teaspoonvanilla
  8. 2eggs(separated)
  9. 300mlcream
  10. 4ouncesdark chocolate(melted)
  11. 2teaspoonsgelatin
  12. 1/4cuphot water

DIRECTIONS

  1. Crumb the biscuits in a food processer and add the melted butter. Mix well.
  2. Press into the base of an 8″ spring form tin and bake at 180′C for 10 minutesRemove from oven and allow to cool while making the filling.
  3. With an electric mixer beat egg whites with 1/4 cup sugar until peaks turn over when beater is lifted.
  4. In another bowl beat cream to soft peak stage.
  5. In a large bowl beat well the cream cheese with the remaining 1/4 cup sugar and the vanilla.
  6. Add the egg yolks & melted chocolate to the cream cheese mixture and mix well.
  7. Now fold in the egg white mixture with a metal spoon.
  8. Add the gelatine which has been disolved in the hot water and mix in carefully.
  9. Lastly fold in the whipped cream.
  10. Pour into the cooled crumb crust and allow to set for about 6-8hrs or overnight in fridge.
  11. Decorate with rosettes of whipped cream and chopped nuts or curls of chocolate.
  12. Once set this cheesecake can be frozen.

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Tunnel of Fudge Cheesecake Recipe

December 24th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1 1/4cupsgraham cracker crumbs
  3. 1/4cupsugar
  4. 1/3cup meltedbutter
  5. 1/2cup finely choppedpecans
  6. Cheesecake

  7. 5 (8 ounce)packagescream cheese
  8. 1 1/2cupssugar
  9. 5eggs
  10. 1/4cupflour
  11. 1/2teaspoonsalt
  12. 1/2cupcream
  13. 3ouncessemisweet chocolate
  14. 1/2cupmilk chocolate chips
  15. 1tablespoonvanilla

DIRECTIONS

  1. For crust, preheat oven to 400.Mix all ingredients and press into the bottom of a 9 inch spring form pan and bake 5 minutes.
  2. Bring all cheesecake ingredients to room temperature before starting.
  3. Beat cream cheese and sugar till fluffy and then add eggs one at a time Beat after each is added.
  4. Add flour cream and salt.
  5. Take out 2 cups of filling. In a small bowl melt chocolate, then mix w/ the 2 cups filling and set aside.
  6. In the remaining filling add vanilla.
  7. Place half of this mixture on top of crust.
  8. Take the chocolate mixture and drop by teaspoonfuls in a circle on top of the above.Be sure to leave the center clear of chocolate and also a 3 inch edge around crust.
  9. Carefully spoon remaining vanilla mixture over all covering the chocolate carefully so not to disturb ring but making a smooth top.
  10. Place in a glass pan with 2 cups of water and bake at 400° for 15 minutes. Bake another 50 minutes, lowering the oven temp 25 degrees every 10 minutes stopping at 300°. Let cool till room temp and then cover and refrigerate overnight.

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