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S’more Cheesecake Recipe

August 11th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2 1/4cupsgraham cracker crumbs(about 36 squares)
  2. 1/3cupsugar
  3. 1/2cupbutter or margarine, melted(NOTE; If the mixture seems dry when making any cheesecake I add addtional butter to ensure a moist r)
  4. For The Filling

  5. 2 (8 ounce)packagescream cheese, softened
  6. 1 (14 ounce)cansweetened condensed milk
  7. 2teaspoonsvanilla extract
  8. 3eggs
  9. 1cupminiature semisweet chocolate chips
  10. 1cupminiature marshmallows
  11. For The Toppng

  12. 1cupminiature marshmallows
  13. 1/2cupsemi-sweet chocolate chips
  14. 1tablespoonshortening

DIRECTIONS

  1. In a small bowl, combine cracker crumbs and sugar;stir in the butter.
  2. Press onto the bottom and 1-3/4 inches up the sides of a greased 10-inch Springform pan;set aside.
  3. In a mixing bowl,beat the cream cheese,milk and vanilla until smooth.
  4. Add eggs; beat on low until just combined.
  5. Stir in chocolate chips and marshmallows.
  6. Pour over crust.
  7. Bake at 325 degreees for 40-45 minutes or until center is almost set.
  8. Sprinkle with marshmallows.
  9. Bake 4-6 minutes longer or until marshmallows are puffed.
  10. Meanwhile, melt chocolate chips and shortening–this can be done in a small saucepan over low heat or in the microwave checking every thirty seconds or so-til smooth.
  11. Drizzle over marshmallows.
  12. Cool on a wire rack for 10 minutes.
  13. Carefully run a knife around the edge of the pan to loosen; cool for one hour longer.
  14. Refrigerate overnight.
  15. Remove sides of pan.

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Cherry Cheesecake Cake Recipe

August 1st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (18 ounce)boxyellow cake mix, set aside 1 cup of dry cake mix
  2. 2tablespoonsvegetable oil
  3. 2 (8 ounce)packagescream cheese, softened
  4. 1/2cupsugar
  5. 4eggs
  6. 1 1/2cupsmilk
  7. 3tablespoonslemon juice
  8. 1teaspoonvanilla
  9. 1 (21 ounce)cancherry pie filling

DIRECTIONS

  1. Stir together the remaining cake mix, (not the 1 cup reserved) 1 egg, and 2 T oil.
  2. Press this mixture into 9×13 cake pan on bottom and up the side 3/4 to top.
  3. Blend cheese and sugar.
  4. add 3 eggs and reserved 1 cup of cake mix.
  5. Beat 1 minute at med speed.
  6. Gradually add milk, juice, and vanilla.
  7. Mix until smooth.
  8. Pour into the crust.
  9. Bake at 300° for 45 to 55 minutes.
  10. COOL, when cool, top with cherry pie filling.
  11. Refridgerate and enjoy!

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Hungarian Cheesecake Recipe

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

INGREDIENTS

  1. Crust

  2. 1/4cupsugar
  3. 1 1/2cupsall-purpose flour
  4. 1/4teaspoonsalt
  5. 1egg yolk
  6. 1tablespoonlemon juice
  7. 1/2cupunsalted butter, softened
  8. Cheese filling

  9. 1 1/2lbsdry curd cottage cheese(or pressed)
  10. 1pinchsalt
  11. 1/4cupsugar
  12. 2tablespoonsall-purpose flour
  13. 2tablespoonscornstarch
  14. 1cupsour cream
  15. 1teaspoonvanilla extract
  16. 4eggs, plus
  17. 1egg yolk
  18. 1/2cupgolden raisins, plumped and chopped
  19. 1/2cupcrushed pineapple, drained well
  20. Topping

  21. confectioners’ sugar, for dusting(icing sugar)

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Grease generously a 9 inch springform pan or tart pan with a removable base.
  3. Crust: Combine sugar, flour and salt in a medium sized bowl.
  4. Make a well in the centre and stir in the egg yolk, lemon juice and butter.
  5. Mix with your fingertips until the dough is blended then pat into a flattened disc.
  6. Wrap the disc in plastic and chill for 10 minutes.
  7. Roll out half the dough to cover the pan base, patching any areas that tear.
  8. Prick the dough with a fork in several places and bake for 15 to 20 minutes until the crust is golden brown.
  9. Remove from the oven and allow to cool.
  10. Filling: Cream cottage cheese with the salt and sugar in a medium mixing bowl.
  11. Fold in the flour and cornstarch and blend well.
  12. Stir in the sour cream, vanilla, eggs and yolk.
  13. Fold in the raisins and pineapple.
  14. Spread the filling over the cooled crust.
  15. Roll the remaining dough into 12 pencil thin strips.
  16. Arrange the strips in a lattice pattern on top of the cake.
  17. Bake for 8 to 10 minutes until top is a light golden brown.
  18. Chill at least for several hours or overnight.
  19. Dust with confectioners sugar before serving.

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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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