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Crustless Cheesecake St. Pierre Recipe

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

INGREDIENTS

  1. 2cupscottage cheese
  2. 1tablespoonmilk
  3. 2 (8 ounce) blockscream cheese
  4. 1 1/2cupssugar
  5. 4eggs
  6. 1 1/2teaspoonslemon juice
  7. 1tablespoonvanilla
  8. 3tablespoonsflour
  9. 3tablespoonscornstarch
  10. 1/2lbbutter, softened
  11. 2cupssour cream
  12. 2cupsfresh fruit, your choice of flavor or1 (10ounce)canpie filling, your choice of flavor

DIRECTIONS

  1. Pre-heat oven to 350 degrees F.
  2. Place cottage cheese and milk in blender.Liquify until smooth and shiny.Remove to large mixing bowl or standing mixer and cream with the cream cheese.When well creamed, gradually add sugar 1/2 cup at a time, mixing well after each addition.
  3. Add eggs one at a time, beating well after each addition.Add lemon juice and vanilla to batter and beat well.Supposedly, one cannot “over-beat” this cake.
  4. Add softened, not melted, butter, beat well.Add sour cream, beat well.
  5. Pour into a well greased 9-inch spring-form pan.
  6. Bake one hour at 325 Degrees F.Turn oven off and allow cake to remain inside over one hour more.DO NOT OPEN THE OVEN DOOR.Cake may rise above pan sides during first hour, but will settle during second hour.
  7. Cool on a wire rack before removing cake from pan.Add topping as desired.Refrigerate before slicing, or, top each slice with fresh or prepared fruit.

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Easy Bisquick Cheesecake Squares (Crustless) Recipe

October 18th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 (8 ounce)packagescream cheese, softened(can use lower fat, but don’t use non-fat)
  2. 1cupsugar
  3. 2eggs
  4. 1/2cupplain yogurt
  5. 2teaspoonsvanilla extract
  6. 1teaspoonlemon juice
  7. 1/2cupBisquickor baking mix
  8. Topping

  9. 1cupsour cream(I also sub. plain yogurt)
  10. 2tablespoonssugar
  11. 2teaspoonsvanilla extract
  12. fresh fruit, but delicious (optional)

DIRECTIONS

  1. In a mixing bowl, beat cream cheese and sugar.
  2. Add eggs, yogurt, vanilla,Bisquick, and lemon juice.
  3. Mix just until smooth.
  4. Pour into a greased 9-inch square baking dish.
  5. Bake at 350 degrees for 25-30 minutes or until center is nearly set.
  6. Place on a wire rack while preparing topping.
  7. In a bowl, combine sour cream, sugar, and vanilla until smooth.
  8. Carefully spread over cheesecake.
  9. Bake for 4 minutes (topping will not brown or set).
  10. cool on a wire rack for 1 hour.
  11. Refrigerate until completely cooled.
  12. Garnish with fresh fruit if desired.

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Cheesecake Toffee Drops Recipe

October 15th, 2014 by alice  Tags: , , | Print This Post Print This Post

Cheesecake Toffee Drops Recipe

INGREDIENTS

  1. 1 1/3cupsall-purpose flour
  2. 1/2teaspoonbaking soda
  3. 1/4teaspoonsalt
  4. 1cup firmly packedlight brown sugar
  5. 8tablespoonscream cheese, at room temperature
  6. 4tablespoonsunsalted butter, at room temperature
  7. 1egg
  8. 1teaspoonvanilla extract
  9. 1cup choppedchocolate-covered english toffee bars(such as Heath or Skor)

DIRECTIONS

  1. Place rack in center of oven and preheat oven to 300 degrees.
  2. Set aside an ungreased baking sheet.
  3. Place flour,baking soda and salt in a small bowl and whisk to blend well.
  4. Place brown sugar, cream cheese and butter in a medium sized mixing bowl and beat with a hand-held electric mixer on medium speed until dough is lighter in texture, about 20 seconds.
  5. Add egg and vanilla, mix briefly to blend.
  6. Scrape down sides of bowl and add flour mixture.
  7. Beat on low speed just until dry ingredients are blended inches.
  8. Stir in chocolate-covered toffee with a wooden spoon.
  9. Drop cookie batter by rounded tablespoons into twenty-four mounds onto baking sheet, spacing them 1-1/2 to 2 inches apart.
  10. Bake until cookies appear dry and are golden, up to 20-25 minutes.
  11. While cookies are baking, lay waxed paper on wire rack.
  12. Remove baking sheet from oven and immediately transfer cookies to waxed paper.
  13. Let cookies cool completely.

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Orange Bliss Cheesecake Recipe

October 10th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupchocolate wafer crumbs
  2. 3tablespoonsbutteror margarine, melted
  3. 1/2cuporange juice
  4. 1 (1/4 ounce)envelopeunflavored gelatin
  5. 3 (8 ounce)packagesPhiladelphia Cream cheese, softened
  6. 3/4cupsugar
  7. 1cupwhipping cream, whipped
  8. 1tablespoonorange zest
  9. thinly slicedorange wedges, for garnish
  10. mini chocolate chips(to garnish)

DIRECTIONS

  1. Combine chocolate wafer crumbs and butter and press onto the bottom of an ungreased 9 inch springform pan.
  2. Bake crust at 350 degrees for 10 minutes.
  3. Set aside to cool.
  4. In a small saucepan, combine orange juice and gelatin; let stand for 5 minutes.
  5. Cook and stir over low heat until the gelatin dissolves.
  6. Cool mixture for 10 minutes.
  7. Meanwhile, in a large mixing bowl, beat cream cheese and sugar until light and fluffy.
  8. Gradually add in gelatin mixture.
  9. Beat on low speed until well mixed.
  10. Chill about 3-5 minutes until partially set, (watch carefully because mixture will set up quickly).
  11. Gently fold in the whipped cream and orange peel.
  12. Spoon into the crust and chill for at least 6 hours or overnight.
  13. Just before serving, run a knife around edge of pan to loosen cheesecake.
  14. Remove sides of pan.
  15. Garnish with thinly sliced orange wedges and mini chocolate chips/ Slice a large seedless orange into about 1/4 inch slices/ Cut larger slices into quarters and use to decorate outer edge of top of cheesecake/ Sprinkle mini chocolate chips over top of dessert.

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Chocolate Brownie Cheesecake Recipe

October 5th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 8ounceschocolate, broken into small pieces(at least 75% cocoa solids)
  2. 4ouncesmargarine
  3. 7ounceswhite chocolate
  4. 3mediumeggs
  5. 4ouncescaster sugar
  6. 2ouncesself raising flour
  7. 7ouncescream cheese
  8. 1 (2 ounce)bagMaltesers
  9. 1 (2 ounce)bagmarshmallows, cut in half

DIRECTIONS

  1. Preheat the oven to Gas 2 (150 deg c).
  2. Grease and line a 20cm (8 in) roud, loose bottom tin.
  3. Melt 4 oz of plain chocolate and the margarine ina bolw over a pan of barely simmering water.
  4. Melt 4 oz white chocolate.
  5. Allow to cool slightly.
  6. Whisk together 2 eggs and sugar in a bowl.
  7. Beat in the cooked chocolate mixture until smooth.
  8. fold in the flour and pour into the prepared tin.
  9. In another bowl, whisk together the cream cheese and the remaining egg until smooth.
  10. Beat in the melted white chocolate, then spoon into the tin on top of the brownie mixture.
  11. Using a skewer, carefully swirl the two mixutres to create a marbled effect.
  12. Bake in the oven for 50 to 55 mins, until just set.
  13. Run a knife around the tin, allow to cool slightly, then remove from tin.
  14. when completely cool remove the greaseproof paper from the base.
  15. Melt the remaining chocolate and spread a little of each over the cheesecake (reserving a little).
  16. Decorate with the marshmallows and maltezers.
  17. drizzle the remaining chocolate on top of this.

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