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Low Fat Cheesecake Recipe

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

INGREDIENTS

  1. 1cupreduced-fat graham cracker crumbs
  2. 2tablespoonsflour
  3. 1tablespooncornstarch
  4. 1/2cuplow-fat vanilla yogurtor lemon low fat yogurt
  5. 4 (8 ounce)packagesfat free cream cheese, softened
  6. 1cupsugar
  7. 4eggs
  8. 2teaspoonslemon juice
  9. 1/2teaspoon gratedlemons, rind of
  10. 1 1/2teaspoonsvanilla extract
  11. 8ounceslow-fat sour cream
  12. 2tablespoonssugar

DIRECTIONS

  1. Spray spring form pan with spray butter or vegetable oil cooking spray.
  2. Sprinkle graham cracker crumbs on bottom of spring form pan.
  3. Preheat oven to 375 degrees.
  4. Using low speed mixer, combine yogurt, flour, and cornstarch.
  5. Add cream cheese.
  6. When mixed well, increase speed and add sugar, eggs, lemon juice, peel, and vanilla.
  7. Beat well.
  8. Pour over crumbs in pan.
  9. Bake 5 min at 375 for 5 minutes.
  10. Reduce heat to 300 degrees and bake 45 minute Turn oven off but leave cake in oven to cool.
  11. While cooling, mix sour cream and sugar.
  12. After cake has cooled, spread sour cream mixture on top.
  13. Return to oven to set sour cream.
  14. Refrigerate overnight before serving.

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Cheesecake Boo-Raj Recipe

March 17th, 2014 by alice  Tags: , , | Print This Post Print This Post

Cheesecake Boo-Raj Recipe

INGREDIENTS

  1. Crust

  2. 4cupsgraham crackers, ground into crumbs(2 celophane packages)
  3. 1cuppecans, chopped finely(feel free to omit these or replace with some other kind of nut, macadamea, almond, etc)
  4. 2/3cupbrown sugar
  5. 2teaspoonscinnamon(you can skip if you want a more “pure, basic” cheesecake)
  6. 1cupbutter, melted
  7. Filling

  8. 3lbs softenedcream cheese
  9. 1cupsugar
  10. 4teaspoonsfresh lemon juice
  11. 2teaspoonspure vanilla extract
  12. 6eggs
  13. Topping

  14. 16ouncessour cream
  15. 2tablespoonssugar
  16. 1tablespoonvanilla extract

DIRECTIONS

  1. Use a 12″ spring form pan- I’ve used a 10″ pan, but had a little filling left over.
  2. Preheat oven to 350.
  3. Combine graham crackers, butter, brown sugar, and pecans until nice and crumbly (I use a food processor).
  4. Press into the springform pan, use a metal measuring cup to flatten bottom and build up the sides of the crust as close to the top edge of the pan as possible.
  5. In Kitchenaid or other stand mixer, whip soft cream cheese (must be soft and smooth or you will have ghastly chunks in the finished product), sugar, lemon juice and vanilla.
  6. Beat in eggs one at a time until well blended.
  7. Place cheesecake pan on top of a rimmed baking sheet to keep melted butter from running into your oven.
  8. Pour filling into crust (If there is a little filling left over, just pour it into another cake pan and bake a small cake”for sampling”).
  9. Bake until the cheesecake has just begun to crack and is not jiggly, about 70 minutes- check at 45-50 minutes and keep an eye on it.
  10. Remove from oven and allow to cool several minutes.
  11. Keep oven heat at 350.
  12. Combine topping ingredients and pour over warm cake, tilt to cover to edges.
  13. Return to oven for 20 minutes.
  14. Remove from oven and cool to room temperature.
  15. Chill in refrigerator 4 to 5 hours.
  16. Serve.

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Buttermilk Cheesecake 1972 Recipe

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

INGREDIENTS

  1. Crust

  2. 1/2cup room tempbutter
  3. 1 1/2cups crushedgraham wafer crumbs
  4. 1/2cupyellow cornmeal(medium or coarse)
  5. 2tablespoonsgranulated sugar
  6. Filling

  7. 24ouncescream cheese
  8. 1/2cup room temperaturebutter
  9. 1cupgranulated sugar
  10. 1-2lemon, zest of, of
  11. 3/4cup dairy freshbuttermilk
  12. 1teaspoonpure vanilla extract
  13. 4largeeggs

DIRECTIONS

  1. Crust:.
  2. Melt butter and add all other ingredients to make a crumb mixture.
  3. Butter a 9 inch spring pan and pat in the crumbs forming a shell.
  4. Bake for ten minutes at 350 degrees.
  5. Remove from oven and set aside.
  6. Filling:.
  7. Cream the butter with the cream cheese and zest of lemon.
  8. Beat well until nice and smooth.
  9. Add the buttermilk and vanilla, again beat well and smooth.
  10. Add eggs one at a time, incorporating each on well, but do not overbeat.
  11. Again will specify do not over beat.
  12. Pour into the prebaked crust and set into oven.
  13. Bake at 350 for 25 minutes.
  14. Bake then reducing heat to 300 and bake 25 more minutes.
  15. Reduce heat down again to 200 degrees and finish baking until just slightly jiggly in centre, this is about another 20 to 25 minutes.
  16. Can also place a small pot of water in the back corner of oven, or place in a water bath if desired.
  17. I usually dry bake all my cheesecakes, but this recipe allows for all types of baking.
  18. Remove and let cool to room temp on a rack for at least three hours.
  19. Then refrigerate and chill.

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Strawberry Cheesecake Bars Recipe

March 9th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (18 1/2 ounce)packagestrawberry cake mix with pudding(I like Duncan Hines Moist Deluxe Strawberry Supreme)
  2. 1cup choppedpecans, toasted(I toast for about 7 minutes at 325)
  3. 3/4cupbutter, melted
  4. 2 (8 ounce)packagescream cheese, softened
  5. 1cupsugar
  6. 1teaspoonvanilla extract
  7. 1/2cupstrawberry jam(I like the seedless)

DIRECTIONS

  1. Preheat oven to 325°.
  2. In a medium bowl, combine cake mix and pecans.
  3. Drizzle melted butter over mixture; stir until well blended.
  4. Press mixture into bottom of a greased 9×13 baking pan.
  5. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
  6. Spread cream cheese mixture over crust.
  7. “Nuke” jam for about 45 seconds until thinned.
  8. Spoon over cream cheese mixture.
  9. Use a fork to swirl over cream cheese.
  10. I bake for 25 minutes or until edges begin to brown lightly.
  11. Do not over-bake or your crust will become a rock.
  12. Cool in pan for about 30 minutes.
  13. Cover and chill for about 2 hours.
  14. Personal note- When I want them to look fancy, I trim about ½ inch off all sides although the crust is my favorite part.

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Raspberry Cheesecake Squares Recipe

March 2nd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 150gplain sweet biscuits
  2. 90gbutter
  3. 2tablespoonsgelatin
  4. 1/3hot water
  5. 2 (250 g)packagescream cheese
  6. 1/4caster sugar
  7. 2 (200 g)containersberry yogurt
  8. 150gfresh raspberriesor frozen raspberries
  9. 1tablespoonicing sugar

DIRECTIONS

  1. COMBINE biscuits that are finely crumbed and melted Butter until well combined.
  2. Press into a greased and lined 20 x 30 cm Baking pan and chill for at last 1/2 hour.
  3. DISSOLVE gelatine and 1/3 HOT water.
  4. COMBINE softened Cream Cheese with Caster Sugar, Yoghurt, Gelatine and Raspberries.
  5. Pour mixture over base of pan and chill until set.
  6. Cut into sqaures; serves dusted with Icing Sugar and a Raspberry.
  7. NOTE: When dissolving Gelatine, MIX well and ALLOW to cool.
  8. Servings might be different depending on size you slice it!

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