Cheesecake

[chef21]

Anyone have any favorite cheesecake recipes?

[Minal Foodie]

Hi,

I have this Blueberry and Cream Cheese Cake recipe.

Ingredients:
For the cheese cake-
1 cup chocolate biscuits or cracker crumbs,
2 tbsp fine white sugar,
1/4 cup melted butter,
1 cup condensed milk,
125 gms blueberry jam,
75 gms cream Cheese,
15 ml lemon juice,
150ml cream,
1 tsp Gelatin,

For garnishing-
Blueberry Jam as per taste,
Whipped cream as per taste.

Other-
Cake mould.

Method:
Crush the biscuits into coarse powderor use cracker crumbs. Mix this with melted butter and sugar. Spread them into the cake mould. Take a bowl, add condensed milk, blueberry jam, cheese, lemon juice and whisk well to form a smooth batter. Beat the cream using a blender till it is soft and fluffy, for around 10 minutes. Now fold the cream to the batter till cream is mixed well to the batter. Mix gelatin in 1/2 cup water in a saucepan and heat it for 2-3 minutes. Dissolve the gelatin completely and then remove from flame and let it cool at room temperature. Once the gelatin mixture has cooled add it to the batter and mix properly.* Take out the cake mould from the oven and spread the batter over the biscuit layer, use a knife to level the batter at the top. Now refrigerate the cake for 2 hours. When done, remove from refrigerator, unmould it carefully. Now spread blueberry jam on the top and then a layer of cream on top of it.

*If the gelatin mixture is not cool before it is added to the batter, then cream in the batter would curdle.

This recipe is available at: http://foodatarian.com/2008/04/27/blueberry-and-cream-cheese-cake

Regards,
Minal
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http://foodatarian.com
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[chef21]

Sounds delish.

Here is a White Chocolate Strawberry Cheesecake with a Graham Cracker Crust recipe
mmm
Crust:
2 cups crumbs, HONEY MAID Graham Cracker
4 Tbsp butter or margarine
1/4 cup sugar
Cheesecake Batter:
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 tsp. vanilla
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
Batter Flavorings:
1/2 cup preserves strawberry
Mix-In's and Toppings:
2 squares, coarsely chopped, mixed into batter and 2 squares, melted and drizzled on top BAKER'S Premium White Baking Chocolate
CRUST: Preheat oven to 325°F. Mix Crust ingredients; press onto bottom of 9-inch springform pan. Bake 10 min.
BATTER: Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Mix in Batter Flavorings. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in Mix-Ins. Pour over crust.
TOPPINGS: Add Toppings.
BAKING: Bake 60 min or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool completely. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.
from creamcheese.com

[Big Daddy's House]

I might try one of these recipes soon.

[mentos]

Here is a recipe from iCookeryBook (http://icookerybook.com) software, hope you will like it

Peach-Raspberry Pie

Whole-wheat pastry flour makes our healthy pie crust a winner, especially when it's filled with the tart-sweet combination of peaches and raspberries.

* Crust:
o 1 1/4 cups whole-wheat pastry flour (see Ingredient note)
o 1 1/4 cups all-purpose flour
o 2 tablespoons sugar, plus 1 teaspoon for sprinkling
o 1/2 teaspoon salt
o 2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
o 4 tablespoons cold unsalted butter, cut into small pieces
o 4 tablespoons reduced-fat sour cream
o 3 tablespoons canola oil
o 4 tablespoons ice water
o 1 egg white, lightly beaten, for brushing
* Filling:
o 6 cups sliced peeled peaches (6-8 medium, ripe but firm; see Tip)
o 1 cup fresh or frozen raspberries
o 2/3 cup sugar
o 1 tablespoon lemon juice
o 3 tablespoons cornstarch

Method:

To prepare crust: Whisk whole-wheat pastry flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for 1 hour.

To prepare filling: Meanwhile, combine peaches, raspberries, sugar and lemon juice in a large bowl; toss well to coat. Let stand for 5 minutes. Transfer the fruit mixture to a colander set over a medium bowl and let drain for 30 minutes. Pour the collected juice into a small saucepan. Return the fruit to the large bowl. Bring the juice to a boil over high heat and cook, gently swirling the pan, until reduced, syrupy and slightly darkened in color, 3 to 4 minutes. Add the syrup to the reserved fruit along with cornstarch; gently toss until the cornstarch is completely dissolved.

To assemble & bake pie: Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 375°F.

Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan by 1 inch. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 12-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Trim the top crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers (see photo, right). Brush the top and edge with egg white and sprinkle with 1 teaspoon sugar. Cut 6 steam vents in the top crust.

Bake the pie on the center rack until the crust is golden brown and the fruit is bubbling, 50 to 60 minutes. Let cool on a wire rack for at least 1 1/2 hours before serving.

Peaches that are ripe but still firm bake up perfectly tender while still holding their shape. To peel, dip peaches in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.Ingredient note: Milled from soft wheat, whole-wheat pastry flour contains less gluten than regular whole-wheat flour. It helps ensure a tender result in baked goods while providing the nutritional benefits of whole grains. It is available in natural-foods stores and large supermarkets. Store it in an airtight container in the refrigerator or freezer.

[Big Daddy's House]

Sounds good!!

[om omer]

Hi,
I have just registered in a Forum,but I like Cheesecake so much with any Ingredients.

[Mama]

I have a key lime cheesecake recipe on my website that gets rave reviews everytime I make it. I'm told it's better than The Cheesecake Factory!

Here's the recipe:

Key Lime Cheesecake Recipe


For the Crust:

1 1/2 cup of graham cracker crumbs
2 tablespoons of sugar
1/4 cup of melted butter

For The Filling:

3 - 8 ounce packages of cream cheese, softened to room temperature
3/4 cup of sugar
1 cup of sour cream
3 tablespoons of all-purpose flour
4 eggs
1/3 cup of key lime juice (about 12 to 15 key limes)
1 tablespoon of key lime rind
1 teaspoon of vanilla extract


Extract the juice of enough key limes to equal 1/3 of a cup (you can use a bottled key lime juice if you don't have access to fresh key limes). Zest enough key limes to equal 1 tablespoon of zest (zest is just the green part of the skin. Don't use the white part, it is bitter) or you can use regular lime zest (again, if you don't have access to key limes). Set aside.


Preheat oven to 375 degrees F. Butter a 10 inch springform pan.


In a medium size bowl, combine the graham cracker crumbs and sugar. Add the melted butter and mix well. Pat the mixture into the bottom of the springform pan an about 1/2 inch up the side. Bake in the preheated oven for 5 minutes. Remove from oven and set aside.


In a large bowl, mix together the cream cheese and sugar. Beat with an electric mixer until smooth. Add the sour cream and flour. When mixture is smooth add the eggs, one at a time. Mixing well after each addition. Add the vanilla extract. Add the key lime juice and the zest. Mix well.


Pour the cheesecake batter into the springform pan. Bake at 375 degrees F for 15 minutes. Turn the oven down to 250 degrees F (don't remove the cheesecake from the oven). Continue baking for another 50 minutes.


Remove from oven and cool on a wire rack. Cover with plastic wrap and refrigerate overnight. Take the cheesecake out of the fridge and remove the outer ring of the springform pan.


Garnish with fresh whipped cream and key lime zest. You can use cool whip but fresh is so easy to make and tastes so much better!


To make fresh whipped cream:

2 cups of whipping cream
3 tablespoons of sugar
1 teaspoon of vanilla


In a large bowl, whip all of the ingredients together until stiff peaks form. This will only take a few minutes. Be careful not to over beat it the cream will turn to butter!

I hope you enjoy this key lime cheesecake recipe!

You'll find step-by-step pictures on my website that's listed in my signature.

[Liketobake]

Mama that cheesecake looks devine, I must give it a try one of these days...:p:p:p

[chef21]

Key Lime sounds like heaven!
thanks for the recipe Mama :)
here's one that is amazing from CreamCheese.com
hope you all like it :)
Brownie Cheesecake
http://www.kraftfoods.com/images/recipe_images/Easy_Brownie_Bottom_Cheesecake.jpg
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
2 squares BAKER'S Semi-Sweet Chocolate

PREHEAT oven to 325°F.
Spray 13x9-inch baking pan with cooking spray.
Prepare brownie batter as directed on package; pour into prepared pan.
Bake 25 min. or until top of brownie is shiny and center is almost set.

MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with electric
mixer on medium speed until well blended. Add sour cream; mix well.
Add eggs, one at a time, mixing on low speed after each addition just until blended.
Gently pour over brownie layer in pan. (Filling will come almost to top of pan.)

BAKE 40 min. or until center is almost set.
Run knife or metal spatula around rim of pan to loosen side of dessert from pan; cool.
Refrigerate at least 4 hours or overnight.

MELT chocolate as directed on package; drizzle over cheesecake.
Refrigerate 15 min. or until chocolate is firm.
Cut cheesecake into 16 pieces to serve.
Store any leftover cheesecake in refrigerator.

[Atomizer]

Oh my goodness that brownie cheesecake looks wonderful, I am trying it very very soon. I am drooling just looking at the picture. Thank you

[mastercooker]

Hi,

I have this Godiva Chocolate Cheescake recipe.

Ingredients:

Chocolate Wafer Crust:
1 1/4 cups chocolate wafer crumbs
5 tablespoons butter, melted

Filling:
12 ounces dark chocolate, coarsely chopped
16 ounces neufchatel cheese, softened
1 cup granulated sugar
4 large eggs, at room temperature
1/4 teaspoon salt
1/2 cup brewed coffee (hot)
2 teaspoons vanilla extract

Whipped Cream Topping:
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Garnish:
dark chocolate, grated (optional)
chocolate-covered coffee beans (optional)


Directions:

1. Make the chocolate crust:.
2. Preheat oven to 325°F.
3. Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
4. Mix together cookie crumbs and melted butter in bowl until combined.
5. Press mixture into bottom of prepared pan.
6. Refrigerate crust while preparing filling.
7. Make the filling:.
8. Place chocolate in microwave-safe bowl.
9. Microwave on medium (50% power) for 1 minute. Stir.
10. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
11. Beat cream cheese in mixing bowl until creamy, using electric mixer at low speed.
12. Gradually add sugar and beat until blended.
13. Add eggs, one at a time, beating after each addition.
14. Dissolve salt in hot coffee.
15. At low speed, slowly beat in the coffee.
16. Beat in vanilla and melted chocolate until blended.
17. Pour mixture over crust.
18. Place cheesecake in roasting pan.
19. Pour boiling water into roasting pan so that the water comes halfway up the side of the springform pan.
20. Bake for 60 to 70 minutes or until center is firm.
21. Leave cheesecake in the oven and turn off the oven.
22. Prop oven door open and allow cheesecake to cool in the oven for 1 hour.
23. Remove cheesecake from roasting pan.
24. Cool cheesecake in the pan on wire rack.
25. When cheesecake is cooled, cover pan with aluminum foil and refrigerate at least 6 hours or overnight.
26. Make the whipped cream topping:.
27. Loosen edge of cheesecake with a knife. Remove side of springform pan.
28. Beat cream, sugar and vanilla in mixing bowl until stiff peaks form, using electric mixer at medium speed.
29. Reserve 1 cup whipped cream for garnish.
30. Spread remaining cream over top of cheesecake.
31. Sprinkle with grated chocolate.
32. Fill a pastry bag fitted with a large closed star tip (such as Ateco #5) with reserved whipped cream.
33. Pipe a border of rosettes around edge of cheesecake.
34. Decorate with chocolate coffee beans.
35. Cut cheesecake into wedges.

This recipe is availabe at: http://www.recipezaar.com/Godiva-Chocolate-Cheesecake-296186

Enjoy your Godiva Chocolate Cheescake!