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Savory Crab Cheesecake Recipe

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

INGREDIENTS

  1. CRUST

  2. 1/2cupItalian breadcrumbs
  3. 1/4cupparmesan cheese, shredded
  4. 2tablespoonsbutter, melted
  5. FILLING

  6. 20ouncescream cheese, softened
  7. 1/2cupheavy cream
  8. 1tablespoonseafood cocktail sauce
  9. 1 1/2teaspoons driedcreole seasoning
  10. 1teaspoonsugar
  11. 1teaspoonworcestershire sauce
  12. 1/2teaspoonground mustard
  13. 1/2teaspoonred pepper sauce
  14. 2green onions, finely chopped
  15. 1/8teaspooncayenne pepper
  16. 4eggs
  17. 1 (6 ounce)canlump crabmeat, drained

DIRECTIONS

  1. Heat oven to 350┬░FIn small bowl, mix crust ingredients.Press mixture in bottom of ungreased springform pan.Bake 5-9 minutes (until light golden brown).
  2. Meanwhile, in large bowl, beat filling ingredients except eggs and crabmeat on medium speed until well blended.Add eggs, 1 at a time, beating well after each.Stir in crabmeat.Pour filling over crust.Bake an additional 40-50 minutes (use 9″ pan).Cool for 30 minutes.
  3. With a knife, loosen edges of cheesecake.Cool an additional 30 minutes.Refrigerate at least 2 hours before serving.
  4. Serve with cocktail sauce and crackers.

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Blue Ribbon Apple Butter Cheesecake Bars Recipe

February 5th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupunsalted butter, slightly softened
  2. 1/4cuppure maple syrup
  3. 1/4teaspoonsalt
  4. 1 1/3cupsall-purpose white flour
  5. 1cupapple butter
  6. CREAM CHEESE LAYER

  7. 1 (8 ounce)packagecream cheese, softened chunked
  8. 1 (3 ounce)packagecream cheese, softened cut chunks
  9. 1largeegg
  10. 2teaspoonsvanilla extract
  11. 1/2teaspoonground cinnamon, for topping

DIRECTIONS

  1. Preheat oven to 350*.
  2. Grease a 9×13″ baking pan or coat with nonstick spray.
  3. In a large bowl, with electric mixer on medium speed, beat together the butter, maple syrup and salt until lightened and fluffy, about 2 minutes.
  4. Beat or stir the flour into the butter mixture just until evenly incorporated.
  5. Firmly press the dough into the pan.
  6. Lay a sheet of wax paper over the dough, then press it out to the edges until flat and smooth on top.Peel off and discard the paper. Using a fork, prick the dough all over.
  7. Bake in the upper third of the oven for 17-21 minutes or until tinged with brown at the edges.
  8. Transfer the pan to a wire rack and let cool briefly.
  9. Using a table knife, spread the apple butter evenly over the dough.
  10. CREAM CHEESE LAYER.
  11. In a food processor, process the cream, maple syrup, egg and vanilla until well blended and completely smooth, about 30 seconds, stopping and scraping down the bowl sides several times or beat in bowl of electric mixer on low speed, the cream cheese, until very smooth, add the maple syrup, egg and vanilla and continue beating until well blended.
  12. Pour the cream-cheese mixture over the apple butter, rap the pan or generously shake it to spread the cream cheese mixture out to the edges.
  13. Bake in upper third of oven for 25-30 minutes or until the cream cheese layer is beginning to brown and appears barely set when the pan is jiggled.
  14. Transfer the pan to a wire rack and let stand until cooled.Sift the cinnamon over the top.
  15. Refrigerate until chilled and firm, about 1 hour.
  16. Using a large sharp knife, cut the slab into 18 bars, wipe the knife clean between cuts.
  17. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month — If freezing, leave slab whole, then cut into bars when partially thawed.

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Lemon Cheesecake Tassies Recipe

January 27th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. DOUGH

  2. 3/4cupall-purpose white flour
  3. 2tablespoonsall-purpose white flour
  4. 5tablespoons coldunsalted butter, cut into chunks
  5. 1largeegg yolk
  6. 1/2teaspoonvanilla extract
  7. 2 1/2tablespoonssugar
  8. 1/2teaspoon finely gratedlemons, zest of
  9. 1pinchsalt
  10. FILLING

  11. 1 (8 ounce)packagecream cheese, slightly softened, cut into chunks
  12. 1/3cupsugar
  13. 1largeegg
  14. 1 1/4teaspoons finely gratedlemons, zest of
  15. 2teaspoonsfresh lemon juice
  16. 1/2teaspoonvanilla extract
  17. 2tablespoonsseedless raspberry preserves

DIRECTIONS

  1. DOUGH:.
  2. Lightly grease 24 mini muffin cups.
  3. in a food processor, combine the flour and butter.
  4. Process in an off/on pulses until mixture is the consistency of fine crumbs.
  5. In a small bowl, beat together the egg yolk, vanilla, sugar, lemon zest and salt until well blended.Pour the egg yolk mixture over the flour mixture and process in off/on pulses until just evenly incorporated and smooth.do not overprocess.divide the dough into quarters.
  6. Divide each quarter into 6 equal portions.Shape the portions into balls with lightly greased hands.
  7. Flatten each ball slightly.Place each ball in a muffin cup; press down in the center so dough fits cup snugly and is slightly concave.
  8. Set the muffin tins on a baking sheet.Preheat oven to 350 — *.
  9. Bake in the upper third of the oven for 16-19 minutes, or until lightly browned all over and slightly darker at the edges.
  10. Transfer the baking sheet with the muffin pans to wire racks.
  11. FILLING:.
  12. in a food processor, process the cream cheese, sugar, egg, lemon zest, lemon juice and vanilla until well blended and completely smooth.
  13. Transfer the filling to a 2 cup measure with a spout.
  14. Pour the filling over the baking dough rounds, dividing it evenly among the muffin cups.bake in the upper third of the oven for 10-12 minutes or until the filling is set and just beginning to color at the edges.Add more 1/4 tsp jam or preserves to the center of each tassie and continue baking until the filling is puffed and slightly tinged with color.4-5 minutes more.
  15. Transfer the muffin pans to wire racks. Let stand until completely cooled.Refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.filli.

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Blueberry Swirl Cheesecake Recipe

January 22nd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 220gfresh blueberries
  2. 1/2cupsugar
  3. 85gshortbread cookies(cookies)
  4. 1/2cupalmond meal
  5. 45gbutter
  6. 600gcream cheese
  7. 3/4cupsour cream
  8. 2eggs
  9. 1cupcaster sugar
  10. 1teaspoonvanilla extract

DIRECTIONS

  1. Process berries in a food processor and press through a sieve (you should have about 1/2 cup puree).
  2. Place the puree & sugar in a saucepan over medium heat, stir until sugar is dissolved, rapidly simmer for 8 minutes or until thick.
  3. Set aside to cool.
  4. BASE.
  5. Process the biscuits (cookies)in a food processor until crushed and the almond meal & butter, process until combined.
  6. Grease a 22cm (9 in ) springform tin and line the base with non-stick baking paper.Press the crumb mixture over the base and refrigerate.
  7. Preheat over to 140 deg (280 F).
  8. FILLING.
  9. To make the filling, process the cream cheese in a food processor until smooth, add the sour cream, eggs, sugar and vanilla, process until combined & smooth.
  10. Pour cream cheese mixture over the base.
  11. Drizzle the blueberry mixture over and using a butter knife gently swirl the mixture just through the top of the cream cheese mixture.
  12. Bake for 1 hour or until set.
  13. Refrigerate and serve cold.

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Diebetic Cheesecake Recipe

January 20th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupboiling water
  2. 1 (2 g)packagegelatin
  3. 2/3cupcottage cheese
  4. 1/4cupevaporated skim milk
  5. 1 (2 g)packageartificial sweetener
  6. 2tablespoonslemon juice
  7. 1/2cupcrushed pineapple
  8. TOPPING

  9. 1slicebread
  10. 1 (2 g)packageartificial sweetener
  11. 1/2teaspooncoconut extract

DIRECTIONS

  1. Mix water and gelatin in blender.
  2. Add cottage cheese, milk, sweetener and lemon juice.Blend til smooth.
  3. Add crushed pineapple.
  4. Blend.
  5. Pour into 8 inch pan.
  6. TOPPING:.
  7. Mix all ingredients in blender.
  8. Sprinkle over filling and refrigerate 24 hours.

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