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Turtle Cheesecake Des Amis Recipe

July 31st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 30Oreo cookiesor chocolate graham crackers, can be used
  2. 6tablespoonsbutter
  3. 1 (14 ounce)bagcaramel candies
  4. 1 (5 ounce)canevaporated milk
  5. 2cups choppedpecans
  6. 1 1/2lbscream cheese, softened
  7. 1/2cupsour cream
  8. 4largeeggs
  9. 1/2cupsugar
  10. 2tablespoonsvanilla
  11. 1/2cupsemi-sweet chocolate chips

DIRECTIONS

  1. For the evaporated milk, cream cheese, and sour cream I’ve used the “lite” and it didn’t change the taste, just lightened the pounds!
  2. Preheat oven to 350.
  3. Spray a 9-inch springform pan with vegetable spray.
  4. In food processor chop cookies or graham cracker to a fine crumb, pour in butter and turn out into springform pan pressing with fingertips to form crust.
  5. In microwave oven safe bowl combine caramels and evaporated milk cook on high at 2 minutes intervals stirring until smooth and creamy (caution will be very hot!).
  6. Allow caramel topping to cool and thicken for 10 minutes.
  7. Pour half of caramel mixture over cookie crust and garnish with 1/2 of the chopped pecans.
  8. In large mixing bowl combine softened cream cheese and sour cream until creamy.
  9. Add eggs and sugar and continue to blend until bater is smooth.
  10. Stir vanilla into cream cheese mixture then pour into springform pan.
  11. Bake cake 45 minutes to 1 hour or until toothpick inserted into the center comes out clean.
  12. Remove from pan and allow cake to cool for approximately 30 minutes.
  13. Top cake with chocolate chips, remaining caramel and garnish with pecans.
  14. Hide cake in refrigerator overnight to set!

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Creamy, Dreamy Lowfat Cheesecake Recipe

July 30th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 2cupsgraham cracker crumbs, finely crushed
  3. 1/2cupapplesauce
  4. 2teaspoons meltedbutter
  5. Cheesecake

  6. 2 (8 ounce)packageslow-fat cream cheese
  7. 4egg whites
  8. 1egg
  9. 2tablespoonssteviaor Splenda sugar substitute
  10. 2tablespoonsraw sugar
  11. 1teaspoonvanilla
  12. Topping

  13. 16ouncesnonfat plain yogurt
  14. 1teaspoonvanilla
  15. 9tablespoonsraw sugar

DIRECTIONS

  1. Place Graham crackers in a gallon sized bag and crush with a rolling pin.
  2. Measure out in a bowl, add applesauce and melted butter.
  3. Press into a 9-inch pan.
  4. Beat cream cheese, egg whites, egg, stevia, raw sugar and vanilla.
  5. Pour on top of graham cracker crust and place in oven.
  6. Bake at 350 for 30 minutes.
  7. Meanwhile, mix yogurt, vanilla and sugar in a bowl and set aside.
  8. Take cheesecake base out of oven and let stand for 10 minutes.
  9. Before pouring topping on cheesecake, beat it again to thoroughly blend raw sugar, it will have dissolved by now.
  10. Bake for 10 minutes more.
  11. If you use a springform pan with this recipe, make sure you have a cookie sheet under the pan to catch occasional drips from the topping.
  12. This cake is very rich.
  13. A little goes a long, long way!
  14. Enjoy!

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Creme Brulee Cheesecake Recipe

July 23rd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 48ouncescream cheese, softened
  2. 1/2cupgranulated sugar
  3. 6tablespoonslow-fat sour cream
  4. 6eggs
  5. 3/4cupheavy cream
  6. 4teaspoonsorange rind
  7. 3cupsvanilla wafer crumbs
  8. 3/4cupunsalted butter, melted
  9. 6tablespoonsbrown sugar
  10. 3/4cupgranulated sugar(for topping)
  11. boiling water(for baking)
  12. strawberries, to garnish
  13. raspberries, to garnish
  14. blueberries, to garnish

DIRECTIONS

  1. In a bowl beat together the cream cheese, ½ cup of sugar and sour cream on medium speed until smooth.
  2. Add the eggs, heavy cream and orange peel; beat until smooth.
  3. In another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar.
  4. With fingers pat the wafer mixture into a springform pan; top the wafer mixture with the cheese mixture.
  5. Place pan into a larger pan and add boiling water to cover halfway up sides of springform pan.
  6. Bake at 325°F about 40 minutes until set.
  7. Remove the springform pan from water very carefully and let cool 30 minutes at room temperature.
  8. Refrigerate for at least 4 hours.
  9. At serving time, slowly unmold the cake from the pan, sprinkle with the ¾ cup sugar and broil under broiler until sugar melts and browns (be careful not to burn the sugar).
  10. Place cheesecake on a serving platter and surround with fresh strawberries, raspberries and blueberries.

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Southwestern Cheesecake Recipe

July 22nd, 2014 by alice  Tags: , | Print This Post Print This Post

Southwestern Cheesecake Recipe

INGREDIENTS

  1. 1cup finely crushedtortilla chips
  2. 2tablespoonsmargarine, melted
  3. 2 (8 ounce)packagescream cheese, softened
  4. 2eggs
  5. 1 (8 ounce)package shreddedcolby-monterey jack cheese
  6. 1 (4 ounce)can choppedgreen chilies, drained
  7. 1cupsour cream
  8. 1cup choppedyellow bell peppersor orange bell peppers or red bell peppers(or a combo of all 3)
  9. 1/2cup choppedgreen onions
  10. 1/4cup slicedblack olives
  11. 1/3cupchopped tomatoes

DIRECTIONS

  1. Preheat oven to 325.
  2. Stir together chips and margarine and press into a 9-inch springform pan.
  3. Bake for 15 minutes.
  4. Beatg cream cheese and eggs in large bowl at medium speed until well blended.
  5. Stir in the co-jack cheese and the chilis and pour over crust.
  6. Bake for 30 minutes.
  7. Cool completely.
  8. Spread sour cream over cheese cake and sprinkle on toppings.
  9. Chill 1-2 hours.
  10. Remove from cake pan after chilling.
  11. Let sit out to”soften” a little or you’ll break your tortilla chips!
  12. before serving.
  13. Serve on platter surrounded by tortilla chips and celery sticks.

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Blueberry Cheesecake Muffins Recipe

July 20th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupsall-purpose flour
  2. 1/3cupsugar, plus
  3. 2-3tablespoonssugar(depending on sweetness of the berries)
  4. 3teaspoonsbaking powder
  5. 1/2teaspoonsalt
  6. 1/2teaspoonalmond extract
  7. 1/4cup meltedbutter
  8. 1/3cupplain yogurt
  9. 1/2teaspoonvanilla extract
  10. 2/3cupricotta cheese
  11. 2eggs
  12. 1cupblueberries(I like canned/frozen wild blueberries)

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Grease 8-10 muffins tins (I always make mini muffins).
  3. In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
  4. In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, and eggs.
  5. Add to flour mixture.
  6. Carefully fold in the blueberries.
  7. Batter wil be soft and lumpy.
  8. Fill the muffin cups 2/3 full and bake 20 minutes.

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