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Sunday, September 4th, 2005
10:59 am - * Labor Day Blueberry Cheesecake Bars *


Blueberry Cheesecake Bars

6 Tbsp. butter, melted
2 cups HONEY MAID Graham Cracker Crumbs
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 jar (10 oz.) blueberry jam or preserves
1 cup blueberries

PREHEAT oven to 350°F. Mix butter and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir jam in jar until softened; spread evenly onto crust. Sprinkle with blueberries; top evenly with the cream cheese mixture.
BAKE 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.

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Saturday, September 3rd, 2005
11:49 am - * Pumpkin Cheesecake *


Pumpkin Cheesecake

The Filling
2 lbs. cream cheese or Neufchatel
1-1/4 cups sugar
3 tablespoons maple syrup
3 tablespoons amaretto (if you do not have any, just add 3 more tablespoons maple syrup)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
4 eggs
3 tablespoons sour cream
1/2 cups puréed pumpkin or canned pumpkin
Slowly mix the cream cheese with the sugar and spices, add the maple syrup and amaretto. Then add the sour cream and the eggs, one at a time, waiting to add the next egg after each one has been incorporated into the batter. Lastly, add the pumpkin. Pour the batter into a container and cover. Put in the refrigerator overnight or at least one hour.

The Crust
1/2 cup gingersnap crumbs (or vanilla wafers)
1/3 cup ground pecans
3/4 stick butter, melted
Combine all the ingredients and press into a cheesecake (springform) pan, completely covering the bottom of the pan. Make sure there are no empty spots. Bake in a 425-degree oven for about 8 minutes. Lower the oven temperature to 300 degrees. Remove and add batter to cheesecake pan. Cover the entire pan and water bath with aluminum foil. Bake about one and a half hours or until 165 degrees internally.
When the cheesecake is done, let it cool in the water bath for about 30 minutes, then remove and place on a towel to remove any excess water. When the bottom is dry, put the pan in the refrigerator overnight.

When you are ready to serve, you can top the cheesecake with a mixture of one-half cup sour cream, 1 tablespoon vanilla, 2 tablespoons sugar, and 1/2 teaspoon ground cinnamon. Mix it well and spread on the top of the cheesecake.

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Wednesday, August 31st, 2005
7:36 pm - Mini Cheesecakes


Hi! I was so excited to find this community because my husband is a nut for cheesecake. I prefer plain with a fruit sauce, but am constantly looking for something special to make for gifts and various occassions.

My brother was married a couple of years ago and I was asked to make mini cheesecakes for the reception. I had made numerous cheesecakes, but to make them small and offer a variety was fun. I made 200 of them the night before and it proved to be rather simple. Here's how I did it:

First, I took a very basic cheesecake recipe and multiplied it by 10. The original recipe called for

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon vanilla extract
  • 1 egg
  • Because I believe that the crust is a necessity in cheesecakes, I made a simple graham cracker crust mixture. I used cooking spray on muffin pans and carefully formed the crusts in the pans instead of using muffin cups.

  • 1/3 cup graham cracker crumbs
  • 1 tablespoon white sugar
  • 1 tablespoon margarine, melted
  • I portioned out some of the cheesecake mixture and added cocoa to some, chocolate chips to another portion, peanut butter chips to another, and left a large portion plain. I then filled the crusts and baked for about 20-25 minutes at 350. To add more variety, I topped many of the minis with 1 of the following:

    • Cherry
    • Strawberry
    • Blueberry
    • Shaved chocolate
    • Chocolate chip or peanut butter chip
    • Melted chocolate or peanut butter

    They were a hit and looked wonderful on tiered serving trays!

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    Wednesday, August 24th, 2005
    6:20 pm - * Mini Raspberry Cheesecake Cupcakes *


    Mini Raspberry Cheesecake Cupcakes

    Makes 12 cupcakes

    1 ox (11.1 ounces) No Bake Real Cheesecake, Jell-O®
    5 tablespoons butter, melted, Land O’ Lakes®
    1 1/2 cups cold whole milk
    12 teaspoons red raspberry preserves, stirred to loosen, Smucker’s®

    12 fresh raspberries
    sliced almonds, toasted, Blue Diamond®

    Prep time: 10 minutes
    Chilling time: 1 hour


    Line one 12-cup cupcake pan with paper liners.
    Using wooden spoon, mix packaged graham cracker crumbs with butter in medium bowl.
    Divide crumb mixture among liners.
    Press crumbs to form even layer.
    Beat packaged cheesecake filling and milk in large bowl until thick and fluffy, about 2 minutes.
    Spoon batter equally among prepared crusts; spread to smooth tops.
    Spoon 1 teaspoon preserves atop each cheesecake.
    Using offset spatula, spread preserves evenly over cheesecakes.
    Chill 1 hour or until set.
    Decorate with raspberries and almonds.

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    Monday, August 22nd, 2005


    I know this isn't cheesecake, but it's still amazing!

    Chocolate cake, chocolate ganache, and chocolate mousse team up with fruit in this incredible dessert. Begin making the cake one day ahead. Enjoy the extra mousse later.

    2 3/4 cups cake flour
    1 cup unsweetened cocoa powder
    2 teaspoons baking soda
    3/4 teaspoon salt
    1/2 teaspoon baking powder
    2 3/4 cups sugar
    4 large eggs
    2 large egg yolks
    1 cup vegetable oil
    1 cup sour cream
    1 tablespoon vanilla extract
    3/4 cup miniature semisweet chocolate chips
    3 cups whipping cream
    1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
    4 1/3 cups chilled heavy whipping cream
    1/2 cup light corn syrup
    1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
    Assembly and serving
    2/3 cup seedless raspberry jam
    1 15 3/4x11 3/4-inch transfer sheet with gold-thread design*
    3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
    3 1/2-pint baskets raspberries
    1/2 pound cherries
    1 1-pint basket small strawberries
    1 1/2-pint basket blueberries
    1 1/2-pint basket blackberries

    *Transfer sheets, or "transfers," are sturdy but flexible plastic sheets coated with a mixture of cocoa butter and food coloring and etched with repetitive designs, such as golden swirls.

    Here's how they work in this recipe: First, melted chocolate is spread over the sheets. After the chocolate has been chilled until firm, the plastic sheets are peeled away, leaving an edible design on the chocolate's surface.
    Transfer sheets are available at some cake- and candy-supply stores or by mail from Beryl's Cake Decorating; call 800-488-2749.

    Make cake: Position rack in center of oven and preheat to 350°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each).
    Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight.

    Make ganache: Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.)

    Make mousse: Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

    Assemble and serve cake: Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch tart pan bottom or 9-inch cardboard round. Place another layer, cut side up, on clean baking sheet. Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes

    If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally. Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula, gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on tart pan bottom. Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using long offset spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface. Transfer cake on tart pan bottom to platter.

    Turn 1 large baking sheet upside down on work surface. Arrange two 20-inch-long pieces of foil on work surface. Cut two 4 1/2-inch-wide by 15 3/4-inch-long strips from transfer sheet. Lay 1 transfer sheet strip, rough-textured design facing up, onto each sheet of foil. Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). Remove bowl from over water.

    Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 transfer sheet strip. Using long offset spatula, spread chocolate evenly over transfer strip, covering completely (chocolate will run over sides of strip). Lift edge of chocolate-coated strip with tip of knife. Slide hands between transfer strip and foil, lift entire transfer strip and place it, chocolate side up, on inverted baking sheet. Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes. Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake). Coat remaining transfer strip with chocolate, transfer to inverted baking sheet; chill until set but still flexible. Arrange 1 end of second strip against (but not overlapping) 1 end of first strip. Press second strip to seal chocolate to side of cake (both strips will just encircle cake). Refrigerate cake until chocolate strips are firm, about 30 minutes. Carefully peel transfer paper off chocolate strips. Chill cake at least 3 hours and up to 1 day. Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be assembled up to 8 hours ahead.)

    Makes 20 servings.

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    Saturday, August 20th, 2005
    1:03 pm - * White Chocolate Cheesecake *


    White Chocolate Cheesecake

    Biscuit Bottom:
    8 digestive biscuits
    2-3 oz. melted butter
    1 lb 2 oz. white chocolate (chopped)
    1 lb 12 oz. cream cheese
    6 eggs
    1 cup granulated sugar
    ½ cup heavy cream
    3 oz bitter chocolate (chopped)
    ½ oz unsalted butter
    1 Tbsp granulated sugar
    1/3 cup heavy cream
    one 9" spring for baking pan


    Biscuit Bottom:
    Put biscuits into food processor and pulse for 30 seconds. Sift the crumbs into a bowl and add the melted butter to make the crumbs slightly moist. Put the crumbs into the bottom of the baking pan and using a plastic scraper, flatten until even. Put aside until later.

    White Chocolate Mixture:
    Put the chocolate and cream into bowl over a pot of simmering water until chocolate melts, stirring occasionally. Put aside until ready to use.

    Put the cream cheese and sugar into a mixing bowl and using the paddle, mix on speed 3 until creamy. Add the eggs two at a time.
    Stop the mixer and scrape down the sides of the bowl. Add the chocolate and cream mixture. Mix for about 1 minute.
    Put the filling into the biscuit base and bake in the middle of the oven at 250ºF (120ºC / ½ gas mark) for about 3 hours with a pan of boiling water on the bottom shelf.
    Remove from oven, cool and refrigerate for 24 hours.

    Put all the ingredients into a bowl over a bain marie to melt the chocolate and butter, and dissolve the sugar. Allow to cool.
    Pour on to the top of the cheese cake and spread evenly. Put into refrigerator for the chocolate mixture to set.

    Cut and serve. by Chef Paul Owens

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    12:58 pm - * Hershey's Special Dark Chocolate Layered Cheesecake *


    Hershey's Special Dark Chocolate Layered Cheesecake

    1 1/2 cups vanilla wafer crumbs
    1/2 cup powdered sugar
    1/4 cup HERSHEY®'S Cocoa
    1/4 cup melted butter or margarine
    3 packages cream cheese, softened (8 ounce)
    3/4 cup sugar
    4 eggs
    1/4 cup heavy cream
    2 teaspoons vanilla extract
    1/4 teaspoon salt
    2 cups HERSHEY®'S SPECIAL DARK Chocolate Chips, divided
    1/2 teaspoon shortening (do not use butter, margarine, spreads or oil)

    1. Heat oven to 350 degrees F. Prepare CHOCOLATE CRUMB CRUST: Stir together 1 1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1 1/2 inches up sides of 9-inch springform pan.
    2. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.
    3. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at HIGH (100%) 1 1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.
    4. Gradually blend 1 1/2 cups cheesecake batter into melted chocolate. Remove 2 cups chocolate mixture; spread in bottom of prepared crust.
    5. Blend additional 2 cups cheesecake batter into remaining chocolate mixture; spread 2 cups mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.
    6. Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.
    7. Place reserved chocolate chips and shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Cover; refrigerate leftover cheesecake.

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    12:54 pm - * Carrot 'N Raisin Cheesecake *


    Carrot 'N Raisin Cheesecake

    cup HONEY MAID Graham Cracker Crumbs
    3 Tbsp. granulated sugar
    1/2 tsp. ground cinnamon
    3 Tbsp. butter or margarine, melted
    3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
    1/2 cup granulated sugar
    1/2 cup flour, divided
    4 eggs
    1/4 cup orange juice
    1 cup finely shredded carrots
    1/4 cup raisins
    1/2 tsp. ground nutmeg
    1/4 tsp. ground ginger
    1 Tbsp. orange juice
    1 cup sifted powdered sugar

    PREHEAT oven to 325°F if using a 9-inch silver springform pan (or to 300°F if using a 9-inch dark nonstick springform pan). Mix crumbs, 3 Tbsp. granulated sugar, cinnamon and butter; press firmly onto bottom of pan. Bake 10 minutes.
    BEAT 2-1/2 pkg. of the cream cheese, 1/2 cup granulated sugar and 1/4 cup of the flour in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add 1/4 cup juice; mix well. Combine remaining 1/4 cup flour, the carrots, raisins and spices. Add to cream cheese mixture; beat just until blended. Pour over crust.
    BAKE 45 to 50 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Beat remaining 1/2 pkg. cream cheese and 1 Tbsp. juice until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Store leftover cheesecake in refrigerator.

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    Friday, August 19th, 2005
    11:48 am - * Caramel Cheesecake *


    Caramel Cheesecake

    * 450g Dulce De Leche Original
    150g ginger snap biscuits
    50g unsalted butter, melted
    500g ricotta cheese
    3 large eggs
    100g caster sugar
    200g 8% fat fromage frais
    50g walnuts or pecans to decorate

    1. Heat the oven to 150C/300F/Gas Mark 2
    2. Lightly butter a 20cm springform tin, line the base with non-stick parchment.
    3. Put the biscuits into a polythene bag and crush with a rolling pin. Stir into the melted butter and mix well. Tip the biscuits into the lined tin and press evenly over the base.
    4. Put the ricotta cheese, eggs, sugar, fromage frias and 4 heaped dessert spoons of dulce de leche, banoffee toffee into a bowl and beat until very smooth.
    5. Pour the mixture over the biscuit base and place into the oven for 1 hour. Turn off the oven and allow the cheesecake to cool slowly in the oven.
    6. Decorate with the walnuts or pecan

    current mood: good

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    Thursday, August 18th, 2005
    5:42 pm - * Pineapple Cheesecake *


    Pineapple Cheesecake

    1 cup finely crushed NILLA Wafers
    3 Tbsp. butter or margarine, melted
    1/2 tsp. ground cinnamon
    1 envelope KNOX Unflavored Gelatine
    1 can (8 oz.) crushed pineapple, drained, liquid reserved
    3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    3/4 cup sugar
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

    MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside.
    SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine mixture, mixing until blended. Refrigerate until slightly thickened.
    ADD pineapple and whipped topping to gelatine mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.

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    5:33 pm - * Snickers Cheesecake *


    Snickers Cheesecake

    Graham Cracker Crust:
    4 C. graham crackers
    1/4 T. cinnamon
    1 t. nutmeg
    1/2 C. sugar
    1/2 C. butter, softened

    Caramel sauce:
    1 1/4 C. sugar
    1/2 C. water
    1 1/4 T. salted butter

    1 3/4 lbs. cream cheese
    5 oz. sugar
    1/2 t. vanilla extract
    1/4 C. flour, sifted
    3 egg yolks
    3 egg whites, whipped
    3 frozen Snickers bars or 9 fun-sized bars (chopped while frozen)

    To make crust, mix all dry ingredients, then add softened butter. Press mixture into a 9-inch cheesecake pan.
    Make sauce by cooking on medium heat sugar and water until caramelized. Add butter. Spread mixture on bottom of graham-cracker crust while hot.
    Make cake by mixing cream cheese until soft. Add sugar and vanilla. Stir in flour. Add egg yolks. Mix all until smooth. Fold in whipped egg whites and chopped candy. Add to graham-cracker crust and bake for 2 hours at 290°F. Refrigerate overnight or at least 6 hours.

    current mood: moody

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    Wednesday, August 17th, 2005
    9:24 am - * Orange Cheesecake *


    Orange Cheesecake

    A refreshing orange-flavored chilled cheesecake.

    Crust Ingredients:
    1 cup graham cracker crumbs
    1/3 cup LAND O LAKES® Butter, melted
    1/4 cup granulated sugar

    Filling Ingredients:
    1 cup orange juice
    1/4 cup water
    2 (1/4-ounce) envelopes unflavored gelatin
    1 1/2 cups granulated sugar
    5 large eggs, slightly beaten
    1 tablespoon grated orange peel
    1/2 cup LAND O LAKES® Butter, softened
    2 (8-ounce) packages cream cheese, softened
    1/2 cup whipping cream

    Garnish Ingredients:
    Sweetened whipped cream, if desired
    Orange slices, if desired
    Mint leaves, if desired
    Stir together all crust ingredients in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Set aside.
    Combine orange juice and water in 2-quart saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Add sugar, eggs and orange peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil (7 to 8 minutes). (DO NOT BOIL.) Set aside.
    Combine 1/2 cup butter and cream cheese in large mixer bowl. Beat at medium speed, gradually adding hot orange mixture and scraping bowl often, until well mixed (1 to 2 minutes). Refrigerate, stirring occasionally, until cool (about 45 minutes).
    Beat 1/2 cup chilled whipping cream in chilled small mixer bowl at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Gently stir into orange mixture. Pour into prepared crust. Cover; refrigerate until firm (3 to 4 hours).
    Loosen sides of cheesecake from pan by running knife around inside of pan. Garnish top of cheesecake with whipped cream, orange slices and mint leaves, if desired. Store refrigerated.

    current mood: chipper

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    Monday, August 15th, 2005
    10:20 am - * Healthy Strawberry Cheesecake *


    Healthy Strawberry Cheesecake

    2 9-inch graham cracker pie shells
    1 1/2 pounds light soft silken tofu
    1/4 cup fresh lemon juice
    1/2 cup honey
    2 teaspoons vanilla flavoring
    1/4 cup olive oil

    Preheat oven to 350ö F. Bake and cool the two 9-inch graham cracker pie shells. Blend all ingredients in a food processor or blender until smooth and creamy. Let set for 15 minutes in refrigerator. Pour this mixture into the baked pie shells, and bake approximately 25 minutes or until cracks start to appear on the surface. Serve well chilled, topped with fresh or frozen fruit topping.

    Fruit Topping
    4 cups fresh or frozen strawberries or other favorite fruit (blueberries, peaches)
    1 12-ounce can frozen white grape-raspberry juice concentrate
    1 heaping tablespoon cornstarch

    Pour fruit juice and cornstarch into a small pot. Heat until thickened, stirring constantly. Remove from heat and let cool. Add fruit and stir. Use as a topping for cheesecakes, pancakes, and waffles.
    Note: One can of frozen apple juice concentrate, cornstarch, and coriander to taste makes a great tasting fruit-juice sweetened apple pie. Use it in your favorite recipe in place of refined white sugar.

    current mood: happy

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    Wednesday, August 10th, 2005
    11:16 am - * Fluffy Cheesecake*


    Fluffy Cheesecake

    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1/3 cup sugar
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
    1 HONEY MAID Graham Pie Crust (6 oz.)

    BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Gently stir in whipped topping. Spoon into crust.
    REFRIGERATE 3 hours or until set. Garnish as desired.

    current mood: pleased

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    Tuesday, August 9th, 2005
    8:44 am - * Coffee Cheesecake Pie *


    Coffee Cheesecake Pie

    2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1/2 cup sugar
    2 eggs
    1/3 cup freshly brewed strong MAXWELL HOUSE Coffee, any variety, at room temperature
    1 OREO Pie Crust (6 oz.)
    1 square BAKER'S Semi-Sweet Baking Chocolate, melted
    Coffee-Caramel Sauce

    PREHEAT oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs and coffee; mix just until blended.

    POUR into crust.

    BAKE 35 to 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight. Drizzle chocolate over top of pie. Serve with Coffee Caramel Sauce. Garnish with fresh raspberries and chocolate leaves, if desired.

    (comment on this)

    8:33 am - * Irish Coffee Cheesecake *


    Irish Coffee Cheesecake

    For the Crust:
    16 tbsp. (2 sticks) cold unsalted butter, cut into small pieces
    1/2 cup granulated sugar
    1 1/4 cups all-purpose flour
    1/4 cup rice flour
    1/2 cup cocoa powder
    Large pinch of salt

    For the Cheesecake:
    1 1/2 lb. (three 8 oz. packages) cream cheese, at room temperature
    1 cup granulated sugar
    4 eggs
    1 lb. sour cream
    1/3 cup Irish Whiskey or Bailey's Irish Cream
    2 tbsp. instant espresso powder

    For the Caramel Glaze: (Optional)
    1/2 cup firmly packed dark brown sugar
    2 tbsp. Irish Whiskey or Bailey's Irish Cream, (optional)
    8 tbsp. (1 stick) unsalted butter
    1/4 cup heavy cream

    Garnish: (Optional)
    Cocoa powder for dusting
    Whipped Cream
    Ready made store-bought chocolate syrup

    To make the crust:
    In the bowl of an electric mixer fitted with the flat beater, combine the butter, granulated sugar, all-purpose flour, rice flour, cocoa powder and salt. Mix on low speed until the dough comes together. Roll out the dough into a 9-inch round. Pat the dough into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes or as long as overnight.

    Preheat an oven to 300°F (150 degrees C)
    Bake the crust for 30 minutes. Let cool completely.

    To make the cheesecake:
    Have a pot of hot water ready. In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth. Add the granulated sugar and beat until smooth. Add the eggs 1 at a time, beating well after each addition. Stir in the sour cream, the espresso powder, the Irish whiskey (or Bailey's Irish Cream, if using), and mix until smooth.

    Spread the batter evenly over the crust. Place the springform pan in a large roasting or baking pan, then place on the oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 1 1/4 to 1 1/2 hours. To test for doneness, gently shake the pan; the cheesecake should be set from the center to the edges but not dry.
    Transfer the pan to a wire rack and let cool for 30 minutes, then refrigerate until chilled throughout, about 1 hour.

    To make the caramel glaze:
    In a small, heavy saucepan over low heat, combine the brown sugar, butter and cream. Heat until the sugar dissolves, then increase the heat to high and bring to a boil. Reduce the heat to medium and cook, stirring constantly, until thick and smooth, add the Irish whiskey (or Bailey's Irish Cream, if using). Let cool to room temperature.

    When ready to serve, remove the cheesecake from the refrigerator and transfer to a large serving plate. Cut with a hot, dry knife.

    Caramel Glaze and Garnish: (Optional)
    Drizzle slices with the caramel glaze and chocolate syrup and dust slices with cocoa powder. Serve with a dollop of whipped cream.

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    Monday, August 8th, 2005
    1:52 pm - * Springform Pan *


    Springform Pan

    A round pan, with tall, straight sides that are removable. The removable sides aid in removing cakes that would otherwise be difficult to remove, such as cheesecakes and tortes.

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    1:46 pm - * Baked Oreo Italian Cheesecake *


    Baked Oreo Italian Cheesecake

    Ingredients (serves 10)
    128g pkt Chocolate Crème Oreo cookies, processed into crumbs

    ½ cup dried mixed fruit
    2 tablespoons Marsala

    750g PHILADELPHIA Cream Cheese, softened at room temperature
    ½ cup sugar
    1 tablespoon orange juice
    2 teaspoons grated orange rind
    2 teaspoons vanilla
    3 eggs, lightly beaten
    2 tablespoons sour cream
    1 tablespoon flour
    100g dark chocolate melts, melted
    30g flaked almonds

    HEAT gently the dried fruit and marsala for 3 minutes until plump, cool

    2 PRESS crumbs into the base of a lined 20cm spring form pan.

    3 BEAT the Philly until smooth add the sugar, orange juice, rind and vanilla and beat gently until smooth. Add the eggs, cream and flour and beat until combined. Fold through the mixed fruit. Pour into the prepared pan. Swirl through the melted chocolate and top with the almonds. Bake at 160°C for 1hour and 10 minutes. Let cool in the oven before serving.

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    1:40 pm - * Reese's Chocolate Peanut Butter Cheesecake *


    Reese's Chocolate Peanut Butter Cheesecake

    1-1/4 cups graham cracker crumbs
    1/3 cup plus 1/4 cup sugar
    1/3 cup HERSHEY'®S Cocoa
    1/3 cup butter or margarine, melted
    3 packages (8 ounces each) cream cheese, softened
    1 can (14 ounces) sweetened condensed milk (not evaporated milk)
    1-2/3 cup (10-ounce package) REESE'S® Peanut Butter Chips, melted
    4 eggs
    2 teaspoons vanilla extract
    Chocolate Drizzle (recipe follows)
    Whipped topping
    HERSHEY'S MINI KISSES Milk Chocolates

    1. Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press onto bottom of 9-inch springform pan.

    2. Beat cream cheese and remaining 1/4 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.

    3. Bake 60 to 70 minutes or until center is almost set. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Refrigerate until cold. Garnish with Chocolate Drizzle, whipped topping and chocolate pieces. Store, covered, in refrigerator.

    Chocolate Drizzle Melt 2 tablespoons butter in small saucepan over low heat; add 2 tablespoons HERSHEY'®S Cocoa and 2 tablespoons water. Cook and stir until slightly thickened. Do not boil. Cool slightly. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. Makes about 3/4 cup
    Tip If desired, spoon drizzle into small heavy seal-top plastic bag. With scissors, make small diagonal cut in bottom corner of bag. Squeeze drizzle over top of cake.

    current mood: creative

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    Sunday, August 7th, 2005
    7:55 pm - * White Chocolate-Coconut Cheesecake With Chocolate Macadamia Nut Crust *


    White Chocolate-Coconut Cheesecake With Chocolate Macadamia Nut Crust

    Chocolate Macadamia Nut Crust:
    1 cup chocolate wafer crumbs
    1/2 cup macadamia nuts, coarsely ground
    1/4 cup sweetened coconut, lightly toasted
    5 tablespoons butter, melted

    Coconut Topping:
    1/2 cup sweetened coconut, lightly toasted
    3 tablespoons all-purpose flour
    1/2 teaspoon salt
    2 tablespoons butter, cut into pieces

    1 cup milk
    3/4 cup sweetened coconut, lightly toasted
    3 packages (8 ounces each) cream cheese, softened
    3/4 cup granulated sugar
    2 tablespoons cornstarch
    3 large eggs, at room temperature
    1 teaspoon vanilla extract
    2 teaspoons dark rum
    4 bars (1.5 ounces each) Godiva Solid Ivory, chopped

    1/2 cup chocolate wafer crumbs
    Confectioners' sugar
    Godiva Solid Ivory, cut into curls (optional)

    Make the chocolate macadamia nut crust:

    Preheat oven to 350°F.

    Mix together cookie crumbs, macadamia nuts and coconut in bowl. Add butter and mix well. Press mixture in bottom of 9-inch springform pan.

    Bake for 10 to 12 minutes until the crust is puffy and bounces back when gently pressed with a finger. Cool on a wire rack.

    Bake for 10 to 12 minutes or until no imprint remains when touched lightly with finger. Cool in pan on wire rack. When cooled, wrap the bottom of springform pan, using two large sheets of heavy-duty aluminum foil.

    Prepare the coconut topping:
    Mix together coconut, flour and salt in bowl. Add butter and mix until crumbly. Refrigerate until needed.

    Make the filling:

    Reduce oven temperature to 325°F.

    Combine milk and toasted coconut in saucepan. Heat to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and cover. Let steep for 30 minutes. Pour mixture through a strainer, pressing the solids to extract all the liquid, making 3/4 cup.

    Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed. Add sugar and beat until blended. Add cornstarch and beat well. Add eggs, one at a time, beating well after each addition. Gradually beat in reserved coconut milk, vanilla and rum. Pour mixture into prepared pan and sprinkle with solid ivory chunks. Sprinkle coconut topping over center of cheesecake, leaving 1-inch border around rim of cheesecake. Place cheesecake in roasting pan. Pour boiling water into roasting pan so that water comes halfway up side of springform pan.

    Bake 70 to 80 minutes or until edge is puffy and center quivers. Turn off oven and leave cheesecake in oven for 30 minutes more. Prop oven door open.

    Remove cheesecake from roasting pan. Loosen cheesecake around edge using a small knife. (This will prevent top from cracking.) Cool completely in pan on wire rack. Refrigerate uncovered for 8 hours or overnight.

    Garnish the cheesecake:
    Remove side of springform pan. Gently press cookie crumbs onto side of cheesecake. Dust top with confectioners' sugar and decorate with chocolate curls, if desired.

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