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Almond Cheesecake With Raspberries Recipe

August 4th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/4cupsgraham cracker crumbs
  2. 1/3cupbutter, melted
  3. 1/4cupsugar
  4. 16ouncescream cheese, softened
  5. 16ouncesvanilla frosting
  6. 1tablespoonlemon juice
  7. 1tablespoon gratedfresh lemon rind
  8. 3cupsCool Whip, thawed
  9. 1cupraspberries

DIRECTIONS

  1. Stir together the crumbs, butter and sugar in a small bowl.press onto bottom and 1/2″ up sides of 9″ springform pan.Chill –
  2. Beat cream cheese, frosting,juice and peel in a large mixing bowl at medium speed with electric mixer until well blended.
  3. Fold in whipped topping, pour over crust.
  4. Chill until firm.
  5. Arrange raspberries over the top befoe serving.

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No Bake Peach Babycake Cheesecake Recipe

August 4th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. CRUST

  2. 1/3cupmargarine
  3. 1cupgraham cracker crumbs
  4. BATTER

  5. 1ounce knoxunflavored gelatin
  6. 1/4cupwarm water
  7. 8ouncescream cheese
  8. 1/2cupsugar
  9. 1/4cupsour cream
  10. 1/2cup pureedpeaches
  11. 1/4cuppeach schnapps

DIRECTIONS

  1. Prepare crust ingredients in a small bowl.press into bottom and up sides of a 3″ can.Chill in the refrigerator while preparing the cheesecake batter –
  2. BATTER:.
  3. soften gelatin in warm water for 5 minutes, stir to dissolve, add sour cream, cream cheese, and sugar, blend well.
  4. Add remaining ingredients and pour equal amounts into prepared cans.
  5. Chill till firm — 3-4 hours.or overnight.
  6. Invert onto serving plates, crumb side down.
  7. It helps to runs a smooth knife around inside of can before inverting it onto a plate.then I place another plate on top and invert it so the crumb side is down.
  8. I like to garnish this with fresh peaches when they are in season.

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Coconut Cream Cheesecake Recipe

August 4th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. CRUST

  2. 2/3cupall-purpose flour
  3. 4teaspoonssugar
  4. 2egg yolks, room temperature
  5. 1/2teaspoonalmond extract
  6. 2teaspoonsfresh lemon juice
  7. 1/4cupcream of coconut
  8. toastedcoconut
  9. 5tablespoonsbutter, chilled
  10. 1teaspoonbutter, chilled
  11. COCONUT FILLING

  12. 20ouncescream cheese, room temperature
  13. 1 1/2cupssugar
  14. 4eggs, room temperature
  15. 2 1/2tablespoonscoconut liqueur, your favorite
  16. 1/2teaspoonvanilla
  17. 1cupsour cream
  18. 1/2teaspooncoconut liqueur, your favorite
  19. 2 1/2cupsfresh coconut, grated
  20. 1cupwhipping cream

DIRECTIONS

  1. Puree 2 1/2 cups fresh coconut with hot whipping cream — set aside.
  2. Preheat oven to 325* — Butter the bottom of a 10″ springform pan.Blend flour, sugar and butter till mixture begins to gather together — press evenly into bottom of prepared pan.
  3. Bake till golden.about 25 minutes.
  4. cool on rack while doing filling;.
  5. FILLING:.
  6. use mixer on low beat cream cheese with sugar till blended.mix in cooled coconut mixture.
  7. Blend in egg and egg yolks, one at a time, mix in 2 1/2 tbls coconut liquer.lemon juice, vanilla and almond extract, pour into prepared crust –
  8. Return to oven and bake till sides of cake are dry and center do not shake (1 hour).
  9. Let cool 35 minutes on rack.
  10. Mix sour cream, cream of coconut and remaining coconut liquer, spread on cake.
  11. Bake 10 minutes to set topping.
  12. Cool on rack — chill 4 hours.
  13. Sprinkle chopped coconut around edges.

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Blueberry Lemon Surprise Babycake Cheesecake Recipe

August 4th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. CRUST

  2. 1/3cupmargarine
  3. 1cupvanilla wafer crumbs
  4. BATTER

  5. 8ouncescream cheese, softened
  6. 1tablespoonlemon juice
  7. 1/4cupsour cream
  8. 3/4cup meltedwhite chocolate
  9. 1tablespoon gratedfresh lemon rind
  10. 2/3cupblueberry pie filling

DIRECTIONS

  1. Prepare crust by rubbing softened margarine inside and on bottom of can.Press crumbs on sides and in bottom of can.Chill while preparing batter.
  2. BATTER:.
  3. Beat cream cheese till smooth, add sour cream and egg, beat well.
  4. Quickly blend in melted chocolate, batter may stiffen while chocolate cools –
  5. Pour equal amounts of batter into each prepared can.
  6. Bake at 325* for 25-30 minutes.check with flats of fingernails.edges should be semi-set and center jiggly –
  7. Remove from oven and let cool 1 hour.
  8. Run knife around inside edges of can and invert onto saucer.and then invert onto serving plates.
  9. Garnish with fresh blueberries and lemon slice.

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Turtle Walk Babycake Cheesecake..no Bake Recipe

August 4th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. CRUST

  2. 1/3cupmargarine, softened
  3. 1cupchocolate cookie crumbs
  4. BATTER

  5. 1/4cup softcaramel candies
  6. 1/2cupsemi-sweet chocolate chips
  7. 1/4cupcocoa powder
  8. 1cup finely groundpecans
  9. 1ounce knoxunflavored gelatin
  10. 1/4cupwarm water
  11. 8ouncescream cheese, softened
  12. 1/4cupsour cream
  13. 1/2cupsugar

DIRECTIONS

  1. Run inside and bottom of can.press crumbs of your choice down sides and bottom with additional crumb in bottom of can.
  2. chill while preparing the batter.
  3. BATTER.
  4. Stir caramel candies and chocolate bits over low heat till melted.
  5. Add pecans, keep warm.
  6. Soften gelatin in warm water for 5 minutes.Stir to completely dissolve.
  7. Mix gelatin, sour cream, cream cheese till well blended.
  8. Mix in coco powder and mix 1/2 cup of cream cheese mixture into choc/caramel mixture and spoon into pans to make bottom layer.
  9. Spoon remaining cream cheese mixture on top of this mixture and chill till firm.
  10. Run smooth knife around inside edges of cans and invert them onto saucers.
  11. Invert them onto serving plates drizzled with caramel topping and chocolate syrup — chocolate curls are nice for a special occasion — .

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