MasterCook export: chcake 
 "No Bake" Cookie Crumble Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes No Bake
 Amount Measure Ingredient -- Preparation Method
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1Env Gelatin -- plain
 1/2 C Mini-Chocolate Chips
 1/4 C Cold Milk
1 Graham Cracker Pie Crust, 9 Inch
1C Milk -- heated to boiling
28-Oz Pkgs Cream Cheese
1C Cookie Crumbs
 1/2 C Sugar
1 tsp Vanilla Extract
In blender, sprinkle gelatin over cold milk; let stand 2 min.
Add hot milk and process at low until dissolved, about 2 min.
Add cream cheese, sugar and vanilla and process until blended.
Arrange chocolate in bottom of crust.
Pour in gelatin mixture; sprinkle with crushed cookies.
Chill until firm, about 2 hrs.
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 15 Min Lemon Cheesecake
Recipe By : 
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes Fruits
 Amount Measure Ingredient -- Preparation Method
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 -41 
-----CRUST-----
 1/3 cup Powdered sugar
 1/2 cup Butter/oleo -- melted
1 1/2 cups Graham cracker crumbs
-----FILLING-----
8 ounces Cream cheese
1 package Instant lemon pudding
2 cups Milk
Mix sugar; crumbs, and oleo. Bake as for crumb crust. 
Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. 
Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. 
Do not over beat. Pour into cooled crust. Chill
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 3-Step Cheesecake Recipe
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Easy
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 16 ounces Cream cheese -- softened *
 1/2 cup Sugar
 1/2 teaspoon Vanilla
2 Eggs
 1/2 cup semisweet chocolate chips
Graham cracker crust
*You can substitute "light" cream cheese. 
Beat cream cheese, sugar and vanilla at medium speed until well blended. 
Blend in 2 eggs. Stir in chocolate chips then pour batter into graham cracker pie crust. 
(you may sprinkle 1/4 c mini semi-sweet chocolate chips on top if you desire) 
Bake at 350F for 40 min, or until center is almost set. Cool. 
For best results refrigerate for 3 hours. 
Source: TV Guide clipping 
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7-Up Lemon Cheesecake with Strawberry Glaze
Recipe By : Patti Anderson
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Strawberry
 Amount Measure Ingredient -- Preparation Method
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-----CRUMB CRUST-----
2c Graham cracker crumbs
 1/2 c Butter -- melted
 1/2 c Powdered sugar
1 tsp Cinnamon
-----7-UP FILLING-----
1pkg Unflavored gelatin
6tbsp Sugar
1 1/2 c 7-up -- divided
2 Eggs -- beaten
1smLemon pudding & pie filling
 3/4 c Water -- not instant
-----STRAWBERRY GLAZE-----
 1/2 c Strawberry jelly -- melted
unsweetened frozen -- thawed
Fresh strawberries -=OR=-
whole strawberries
CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
Press onto bottom and partway up sides of buttered 9" spring form pan; chill. 
 FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. 
In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. 
Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; 
remove from heat. 
Stir in softened gelatin; cool 3 minutes. 
Add 1/2 cup of this warm mixture to softened cream cheese; mash together. 
Mix together with remaining 7-up mixture and stir until well blended. 
Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping. 
 TOPPING: Brush top of chilled cheesecake with melted jelly. 
Arrange strawberries upright on cake and spoon any remaining melted jelly over them.
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Almond Praline Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
 3/4 Cup Graham Cracker Crumbs
 1/2 Cup Slivered Almonds -- toasted & chop fine
 1/4 Cup Brown Sugar -- firmly packed
 1/4 Cup Unsalted Butter -- melted
-----Cake-----
 24 ounces Cream Cheese -- softened
 14Oz. Can Condensed Milk
3 Eggs
1 teaspoonAlmond Extract
-----Topping-----
 1/3 Cup Dark Brown Sugar -- firmly packed
 1/3 Cup Whipping Cream
 1/2 Cup Slivered Almonds -- chopped & toasted
Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press
firmly on bottom of 9-inch spring form pan.
In a large mixer bowl, beat
cream cheese until fluffy. Gradually beat in condensed milk until
smooth.
Add eggs and extract. Pour into pan. Bake at 425 for 10
minutes, then at 300 for one hour.
Top with Almond Praline Topping and chill.
Almond Praline Topping: 
In a small saucepan, combine sugar and cream. Cook and stir until sugar
dissolves.Simmer 5 minutes or until thickened. Remove from heat; stir
in almonds. 
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 ALOHA CHEESECAKE
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Vanilla Wafer Crumbs
 1/4 cup Margarine -- Melted
 16 ounces Cream Cheese -- Softened
 1/3 cup Sugar
2 tablespoonsMilk
2LargeEggs
 1/2 cup Macadamia Nuts -- Toasted
8 1/2 ounces Crushed Pineapple -- Drained
1Med Kiwi Peeled -- Sliced
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. 
Bake at 350 degrees F., 10 minutes. 
Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer 
until well blended. 
Add eggs, one at a time, mixing well after each addition. 
Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. 
Loosen cake from rim of pan; cool before removing rim of pan. Chill. 
Before serving, top with fruit. 
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Amaretto Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1/2 cup Whole almonds
1poundCream cheese
 3/4 cup Sugar
3 Eggs
1 teaspoon Vanilla extract
2 tablespoonsAmaretto
 3/4 cup Sour cream
Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes 
or until lightly toasted.Let cool and finely chop. 
With an electric mixer, beat cheese and sugar until smooth. 
Mix in eggs, vanilla, Amaretto and sour cream. 
Reserve 2 tablespoons of nuts, and stir in remaining nuts. 
Pour batter into a greased 9-inch spring form pan. Sprinkle reserved nuts over the top. 
Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set.
Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. 
To serve, remove pan sides and cut into wedges.
Cheesecake: 31 Fantastic RecipesLou Seibert Pappas 
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 Amaretto Cheesecake with Raspberry Sauce
Recipe By : The Toronto Star, February 3, 1993
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Base-----
 1/4 cup butter
2 cups almonds -- chopped
2 tablespoonsgranulated sugar
-----Filling-----
 12ounces cream cheese -- softened
 1/2 cup granulated sugar
3 eggs
1 cup sour cream
2 tablespoonsAmaretto
 1/2 teaspoon Vanilla
 1/2 teaspoonalmond extract
-----Sauce-----
3 cups raspberries, frozen -- unsweetened, thawed
2 tablespoonsAmaretto
Sugar
Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep
pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in
almonds and sugar until evenly coated with butter. Press into bottom and sides
of dish. Microwave at high 2 to 3 minutes or until firm. 
If necessary, rotate dish during cooking. 
Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. 
Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond
extract. Beat until smooth. Pour into baked crust. 
Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until
cheesecake is almost set in center. Rotate dish partway through cooking, if
necessary. 
Cool on counter top to room temperature, then cover and refrigerate until
serving time. 
Sauce: Reserve some whole raspberries for garnish. Puree remaining
raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or
almond liqueur into puree. Add sugar to taste.
To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on
sauce. Garnish with reserved berries.
Makes 6 to 8 servings. 
If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds 
for the crust. 
 Use a food processor and pulse to chop nuts to an even
consistency, rather than a fine powder. Also, you could substitute strawberries
for the raspberries. To omit liqueur, increase almond extract in the filling to
1 teaspoon and use just a drop in the raspberry puree. 
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 AMARETTO CHOCOLATE CHEESECAKE
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
7 ounces Amaretti (see note)
1ounceChocolate -- unsweetened
2 tablespoonsGranulated sugar
 -1 square)
5tablespoonsSweet butter
-----FILLING-----
6ounces Chocolate -- semisweet
1 1/2 pounds Cream cheese
7 ounces Amaretti
temperature)
4ounces Almond paste
4 large eggs
 1/3 C Amaretto liqueur
 1/2 C Heavy cream
 1/4 C Sugar -- granulated
MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan 
(about 2 1/2 to 3 inches deep).
Grind the Amaretti very fine in a food processor or blender.Mix with sugar in a mixing bowl. 
 Melt the chocolate and butter in the top of a double boiler, stirring occasionally.
Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. 
(Don't wash the double boiler; you'll be using it again in a minute.) 
 Turn the mixture into the prepared pan.
With your fingers, distribute it evenly over the bottom and press it down into a very firm, 
compact layer.
Refrigerate while you prepare the filling. 
 MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees F. 
Partially melt chocolate in the top of a double boiler, 
then uncover and stir until completely melted. 
Remove the top of the double boiler and set aside to cool. 
 Break the Amaretti coarsely into a bowl and set aside.
Cut the almond paste into small pieces, and beat on low speed with an electric mixer, 
while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside. 
 Beat the cream cheese with an electric mixer until smooth.
Add the sugar and beat until smooth again. 
Add the almond paste-Amaretto mixture and beat until thoroughly mixed. 
Add the melted chocolate and beat well again. 
Add the eggs one at a time, beating at low speed until they are incorporated after each addition. 
Add the heavy cream and beat until smooth. 
Add the coarsely broken Amaretti and stir gently only to mix. 
 Turn into the prepared pan, pouring the mixture over the bottom crust. 
Rotate the pan gently to level the batter. 
(Don't worry if the mixture comes almost to the top; it won't run over.) 
 Bake 45 minutes.
It will seem soft and not done, but don't bake any more; it will become firm when chilled. 
The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. 
Let cool completely at room temperature, then carefully remove the sides of the pan 
and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight. 
 NOTES:
 * This is adapted from Maida Heatter's "Book of Great Chocolate Desserts," (Knopf 1980).
It won me a blue ribbon at the Martha's Vineyard Agricultural Exhibition and Fair in 1983. 
If you ever find yourself in front of a firing squad, this makes an unbeatable last request. 
 * Amaretti are Italian almond-flavored wafer cookies.
They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. 
You can also buy Amarettini, which are the same flavor but much smaller 
and not individually wrapped. 
Since you're going to grind some of the wafers and break the others into chunks, 
it doesn't matter which size you start with. 
One brand is Amaretti di Saronna, Lazzaroni & Co. 
 * This is an expensive cake, both in terms of the cost of the ingredients ($15-$20) 
and the number of calories. 
 : Difficulty: moderate to hard. 
: Time: 30 minutes preparation, 45 minutes baking, overnight cooling. 
: Precision: measure ingredients carefully. 
 : Jan Wolitzky : AT&T Bell Laboratories, Murray Hill, New Jersey, USA : ihnp4!mhuxd!wolit 
 : Copyright (C) 1986 USENET Community Trust
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Amaretto Hazelnut Macaroon Cheesecake
Recipe By : paris@gene.com (Ken Paris)
Serving Size : 1 Preparation Time :0:30
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Hazelnut crust-----
1 cup hazelnuts -- roast 10 min at 350
3 egg whites
2 teaspoons vanilla
2 cups powdered sugar
 1/2 cup sugar
 1/8 teaspoonsalt
-----Filling-----
 1/2 cup amaretto
3teaspoons gelatin -- unflavored
2 teaspoons vanilla
1 1/2 pounds cream cheese
 3/4 cup sugar
2 tablespoonslemon juice
1 teaspoonlemon zest
2 cups cream
Hazelnut macaroon:
heat oven to 350. grease 10 inch spring form pan. line with parchment 
(DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !). grease parchment. 
line a cookie sheet with greased parchment
whisk together eggs and vanilla. remove as much skin from the hazelnuts as is convenient. 
chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. 
add both powdered and regular sugar. pulse a few times to combine. 
with processor running, pour in egg mixture. process for 15 sec until smooth
reserve 1/2 - 1/3 cup batter. pour remaining into spring form, smooth with spatula. 
pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
bake crust 25-30 min., disk 20-25 min. cool on wire rack
chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto 
(DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)
carefully remove crust (VERY CAREFULLY). 
replace bottom of spring form with foil wrapped cardboard circle. replace crust
amaretto cheesecake filling:
sprinkle gelatin over 1/4 cp amaretto, let stand 5 min. 
heat in sauce pan with hot (not boiling) water stirring for 4 min.. 
leave in hot water to stay warm
beat cream cheese in mixer for 1 min. add lemon juice and zest, mix. beat cream to soft peaks.
fold 1/3 cream into cream cheese. fold in remaining whipped cream. 
fold in soaked macaroon disk bits
scrape into prepared pan, cover with plastic wrap. refrigerate at least 3 hrs. 
(preferably overnight)
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Amaretto Mousse Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:30
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Graham Cracker crumbs
 1/2 cup Butter -- melted
1envelopegelatin -- unflavored
 1/2 cup Cold Water
 24 ounces cream cheese
1 1/4 cups Sugar
5ounces evaporated milk -- 1 can
1 teaspoonLemon Juice
 1/3 cup Amaretto
1 teaspoon Vanilla Extract
 3/4 cup Whipping Cream -- whipped
 Combine graham cracker crumbs with butter. Press onto bottom and sides
of 9-inch spring form pan; chill. In small saucepan sprinkle gelatin over cold water; 
let stand one minute. Stir over low heat until completely dissolved, about three minutes; 
set aside. In large bowl of electric mixer, beat cream cheese with sugar until
fluffy, about 2 minutes. Gradually add evaporated milk and lemon juice;
beat at medium-high speed until mixture is very fluffy, about 2 minutes. 
Gradually beat in gelatin mixture, liqueur and vanilla until thoroughly
blended; fold in whipping cream. Pour into crust; chill 8 hours or overnight. 
Garnish with chocolate sauce and berries.
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Amaretto Peach Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Margarine
1 each Large Egg
 24 ounces Cream Cheese -- Softened
3 tablespoons Unbleached All-purpose Flour
 16 ounces Canned Peach Halves *
 1/3 cup Sugar
 3/4 cup Unbleached All-purpose Flour
 3/4 cup Sugar
3each Large Eggs
 1/4 cup Almond Flavored Liqueur
*Peach halves should be drained, and then pureed.
Combine margarine and sugar until light and fluffy. Blend in egg.Add flour; mix well. 
Spread dough onto bottom of 9-inch spring form pan. Bake at 450 degrees F., 10 minutes.
 Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer 
until well blended. Add eggs, one at a time, mixing well after each addition. 
Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. 
Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. 
Loosen cake from rim of pan; cool before removing rim of pan. Chill. 
Garnish with additional peach slices and sliced almonds, if desired.
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AMBROSIA CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Flaked coconut
 1/4 cup Chopped almonds
2 tablespoonsButter or marg. -- melted
 24 ounces Cream cheese -- softened
 1/2 cup Sugar
 1/4 cup All-purpose flour
2 teaspoons Grated orange peel
1 teaspoon Vanilla extract
 1/2 cup Apricot nectar
 1/2 cup Cream of coconut
4 Large eggs
8 ounces Crushed pineapple -- drained
Sliced assorted fruits*
2 teaspoons Shortening -- melted
 1/4 cup Semisweet-chocolate pieces**
 1/4 cup White-chocolate pieces**
*Note: Suggested fruits: bananas, seedless green and red grapes, kiwi fruit, 
canned mandarin-orange slices, strawberries, etc.) **Chocolate pieces should be melted. 
1. Day before serving: Preheat oven to 350 degrees. 
In medium bowl, combine coconut, almonds and butter; mix well. 
Press mixture into bottom of 9-inch spring form pan. Bake until golden, about 15 minutes. Cool. 
2. In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, 
orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. 
Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. 
Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight. 
3. Just before serving, arrange fruit over top of cake. 
Stir one teaspoon melted shortening into each of melted semisweet and white chocolates 
until blended. Place each mixture in a separate small pastry bag fitted with small plain tip; 
pipe over fruit. Posted by DOROTHY CROSS, Prodigy ID# TMPJ72B.
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 AMERICANA PEANUT CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cross TMPJ72B
 3/4 cup Chopped roasted peanuts -- div
2 tablespoonsChopped roasted peanuts -- div
1 cup Graham cracker crumbs
 1/3 cup Butter or margarine -- melted
 2/3 cup Creamy peanut butter
4packages(3 ounces each) cream cheese -- softened
1 Can (14 ozs) sweetened condensed
 1/3 cup Lemon juice
1 teaspoon Vanilla extract
1 package (4 ozs) frozen whipped toppi -- thawed
In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; 
mix well. Press crumb mixture into bottom and 1" up sides of 9-inch spring form pan. 
Refrigerate crust 20 minutes or until set. In large bowl with electric mixer at medium speed, 
beat softened cream cheese and peanut butter until fluffy. 
Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. 
Fold in whipped topping. 
Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. 
Refrigerate 2 to 3 hours, or until well chilled. Source: Great Holiday Baking (Woman's Day) 
Reformatted by: CYGNUS, HCPM52C
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 ANNIE MAE'S LEMONY CHEESE CAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2packagesGelatin -- unflavored
 1/2 cup Water -- cold
3 Eggs -- separated
1 cup Sugar
 1/2 cup Milk
1dash Salt
2 teaspoons Lemon rind -- grated
3tablespoonsLemon juice
4 cups Cottage cheese
1 cup Cream
-----GRAHAM CRACKER CRUSTS-----
2 cups Graham cracker crumbs
 1/2 cup Sugar
 1/2 cup Melted butter
-----LEMON TOPPING-----
2 Egg yolks
 3/4 cup Sugar
3tablespoonsButter
1 teaspoonLemon rind -- grated
2 tablespoonsLemon juice
1 1/2 tablespoons corn starch
3tablespoonsWater
1. Sprinkle gelatin over cold water and allow to stand until softened.
Combine egg yolks, sugar, milk, and salt in top half of a double boiler and cook over 
shimmering water, stirring frequently until custard thickens and coats the spoon.
2. Place lemon rind, lemon juice, and cottage cheese in container of electric blender 
and blend until smooth. Combine with cooled custard and blend well. 
Chill until mixture begins to thicken.
3. Beat egg whites and cream separately until stiff; fold into cottage cheese mixture. 
Pour into 2 Graham Cracker Crusts and chill until firm. 
Spread with lemon custard topping before serving.
*** GRAHAM CRACKER CRUSTS ***
1. Preheat oven to 300'F.
2. Combine all ingredients in a large bowl. 
Press mixture evenly across bottom and sides of 2 8-9" pie pans and 
bake in preheated oven for 5-10 minutes. Chill well before filling.
*** LEMON TOPPING FOR CHEESE CAKE ***
Combine egg yolks, sugar, butter rind, and lemon juice in top half of a double boiler. 
Cook over simmering water until quite thick, then cool slightly. 
Mix cornstarch with water and stir into lemon mixture.
Cool before spreading on cheese cakes.
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Apple Cheesecake Elegante
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Apples
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LORELI AGUDA WSKD49A-----
1 package Cheesecake mix -- 10 1/2 oz.
 1/4 cup Sugar
 1/4 cup Butter or margarine -- melted
 1/3 cup Walnuts -- ground or finely
					
1 1/2 cups Cold milk
2 cups Canned applesauce
 1/2 teaspoonGrated lemon rind
2 tablespoonsLemon juice
 1/4 cup Brown sugar
2 tablespoonsButter or margarine
 1/2 teaspoonCinnamon
 1/2 teaspoonNutmeg
 1/4 teaspoonMace
CRUST: To make crust, empty envelope of graham cracker crust from mix into a bowl. 
Add 1/4 cup sugar, 1/4 cup melted butter or margarine and nuts. Mix until thoroughly combined. 
Press mixture firmly against sides and bottom of an 8 inch pie plate. 
Refrigerate 5 minutes or bake in 375~ oven for 8 minutes. Cool. 
FILLING: Pour milk into a small mixing bowl. 
Add contents of cheesecake filling envelope from mix, 1/2 cup applesauce, and grated lemon rind.
Beat at low speed with electric mixer until blended. Beat at medium speed 3 minutes longer.
Pour into prepared crust; chill at least 1 hour. 
TOPPING: Combine 1 1/2 cups applesauce and remaining ingredients in saucepan; 
simmer for 20 minutes. To serve, top wedges of cake with spiced applesauce topping. 
Topping may be served warm or cold.
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 Apricot Cheesecake (No Bake)
Recipe By : Knox Gelatin Company
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes No Bake
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 17 ounces apricot halves -- drain, reserve juice
1envelopegelatin -- unflavored
 1/3 cup Sugar
 16 ounces cream cheese
1 teaspoon Vanilla extract
1 pie crust, chocolate wafer
In blender or food processor, puree 10 apricot halves with reserved
syrup; heat to boiling. Meanwhile, in large bowl, mix unflavored gelatin with sugar; add hot
liquid and stir until gelatin is completely dissolved, about 5 minutes. 
With electric mixer, beat in cream cheese and vanilla until smooth; let
stand 10 minutes. Pour into prepared crust; chill until firm. Garnish
with remaining apricot halves, sliced and, if desired, whipping cream.
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Arkansas Cheesecake
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Low-Fat/Low-Cal
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg -- separated
 1/2 cup Skim milk
1 package Gelatin
 1/8 teaspoonSalt
1 tablespoon Sugar substitute
1 1/2 cups Cottage cheese
1 tablespoon Lemon juice
1 teaspoon Vanilla
6 tablespoonsCool Whip Lite®
Take cottage cheese and cream in blender until very SMOOTH (this is the hard part). Set aside. 
Put egg yolk in top of double boiler beat well and add milk. Add gelatin & salt. 
Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) 
Remove from heat, add sugar substitute. Cool. 
Add cottage cheese, lemon juice and vanilla to cooled mixture. 
Chill, stirring occasionally, until mixture mounds when dropped from a spoon. 
Beat egg white until stiff. Fold egg white and cool-whip together into mixture. 
Pour into graham crust. Or pour into pie plate and top with crumb topping.
 Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg.
 Calories (without topping or crust): 442 (Whole Pie!) Calories 
with Keebler Graham Crust: 1402 (per serving 175 7gr fat)
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 Australian Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : FruitsCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 cups Graham Cracker Crumbs
6 tablespoonsButter; Melted -- *
 1/4 cup Sugar -- Granulated
-----CHEESECAKE-----
1poundCream Cheese
 1/2 cup Sugar -- Granulated
3each Eggs; Large -- Separated
 1/4 cup Unbleached Flour
1 teaspoonLemon Rind -- Grated
2 teaspoons Lemon Juice
1 teaspoon Vanilla Extract
 1/2 cup Heavy Cream
2 tablespoonsPassion Fruit -- **
*Use sweet cream butter and DO NOT substitute margarine. 
** Make the passion fruit pulp from fresh passion fruits or substitute your favorite jam, 
or it can be left plain.
NOTE: Pre-baked crusts are much crisper than the chilled ones and this can be important 
if you want a crisp crust.
 CRUST:
 If you are pre-baking the shell, preheat the oven to 350 degrees F. 
Place the crumbs in a mixing bowl and add the butter and sugar blending well.
Press the crumb mixture into the bottom and up the sides of an 8-inch spring form pan. 
Smooth the mixture to form an even layer on the bottom and sides. 
Bake the crust in the oven for 10 minutes and let cool to room temperature before filling.
 NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set 
but is not recommended in this recipe.
 CHEESECAKE:
 Preheat the oven to 300 degrees F. 
In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. 
Add the egg yolks, one at a time, beating well after each. 
Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. 
Whip the cream until stiff in a medium mixing bowl. Set aside. 
In another mixing bowl, beat the egg whites until they form stiff peaks, 
then fold them into the cheese mixture. Fold in the reserved whipped cream. 
Stir in the passion fruit pulp then pour the mixture into the prepared crust 
and bake for 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill.
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Austrian Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Fruits
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
Shortbread
-----CHEESECAKE-----
2 cups Cottage or Farmer Cheese
 1/2 cup Sugar -- Granulated
5 Eggs; Large -- Separated
 1/2 cup Milk
 1/2 teaspoonLemon Rind -- Grated
1 teaspoon Vanilla Extract
 3/4 cup Unbleached Flour -- Sifted
 1/4 cup Confectioners' Sugar
3tablespoonsGolden Raisins -- Finely Chopped
Preheat the oven to 300 degrees F. Press the cheese through a sieve. 
In a large mixing bowl, beat together the cheese and sugar until light. 
Add the egg yolks, one at a time, beating well after each addition, then add the milk, 
lemon rind, and vanilla. Stir in the flour and blend until smooth.
In another large mixing bowl, beat the egg whites until they form soft peaks, 
then gradually add the confectioners' sugar beating until they form stiff peaks. 
Fold the whites into the cheese mixture. Gently stir in the raisin bits, 
then pour the mixture into the prepared crust. 
Bake for 55 minutes or until the center appears firm. 
Let the cake cool in the oven for 15 minutes, then allow to cool to room temperature.
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 Autumn Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Apples
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
 1/2 teaspoonCinnamon
 16 ounces Cream Cheese -- Softened
2 each Large Eggs
4 cups Thinly Sliced Peeled Apples
 1/2 teaspoonCinnamon
3 tablespoons Sugar
 1/4 cup Margarine -- Melted
 1/2 cup Sugar
 1/2 teaspoon Vanilla
 1/3 cup Sugar
 1/4 cup Chopped Pecans
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch spring form pan. 
Bake at 350 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. 
Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust.
Toss apples with combined sugar and cinnamon. 
Spoon apple mixture over cream cheese layer; sprinkle with pecans. 
Bake at 350 degrees F., 1 hour and 10 minutes. 
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
VARIATION:
 Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed.
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 Autumn Cheesecake (Spiced Pumpkin)
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Pumpkin
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 3/4 Cup Graham Cracker Crumbs -- --Or--
 3/4 Cup Vanilla Wafer Crumbs
 1/2 Cup Walnuts -- ground
6 tablespoonsMelted Butter
2Pounds Cream Cheese -- softened
1 1/2 Cups Sugar
 1/3 Cup Flour
2 teaspoons Cinnamon
1 teaspoonNutmeg
 1/2 teaspoon ground Cloves
 1/4 teaspoon ground Allspice
6LargeEggs
1 1/2 Cups Pumpkin Puree -- (14 1/2 oz.)
Whipped Cream
 Prepare 9" spring form pan (butter sides and bottom). Combine graham
 or vanilla wafer crumbs, walnuts, melted butter and press up sides
 and on bottom of pan. Chill. In large bowl, beat cream cheese until
 light. Gradually add sugar, flour and spices. Beat in eggs, 1 at a
 time, blending well. Add pumpkin puree and blend well. Pour batter
 into chilled pan and bake in center of oven at 325 F for 90 minutes.
 Turn off heat and let cake stand for 30 min. with door open. Cool
 on rack and then chill for 2 hours for about 2 hours.
 Serve with whipped cream.
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 BAILEY'S CHOCOLATE-CHIP CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
2 cups Graham cracker crumbs
 1/4 cup Sugar
6 tablespoonsButter -- melted
-----FILLING-----
2 1/4 pounds Cream cheese -- room temp.
1 2/3 cups Sugar
5 Eggs -- room temperature
1 cup Bailey's Irish Cream
1 tablespoon Vanilla extract
1 cup Semisweet chocolate chips
-----COFFEE CREAM-----
1 cup Chilled whipping cream
2 tablespoonsSugar
1 teaspoonInstant coffee powder
Chocolate curls as garnish
For Crust: Preheat oven to 325~. Coat a 9 inch spring form pan with vegetable cooking spray. 
Combine crumbs and sugar in pan. Stir in butter. 
Press mixture into bottom and 1 inch up the sides of the pan.
Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325~. 
For Filling: Beat cream cheese until smooth with and electric mixer. 
Gradually add sugar, then eggs one at a time, then Bailey's and finally the vanilla. 
Sprinkle half of the chocolate chips over crust. Spoon in filling. 
Sprinkle with remaining chocolate chips. 
Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes. 
Cool cake completely in refrigerator. 
For Cream: Beat cream, sugar and coffee powder until peaks form. 
Spread mixture over cooled cake. Garnish with chocolate curls.
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Bailey's Irish Cream Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:30
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
 10 graham crackers -- break up
1 1/4 cups pecans
 1/4 cup sugar
6 tablespoonsunsalted butter -- melted
-----Filling-----
1 1/2 pounds cream cheese -- room temperature
 3/4 cup sugar
3largeeggs
 1/3 cup Bailey's Irish Cream
1 teaspoon Vanilla extract
3ounces white chocolate -- imported
-----Topping-----
1 1/2 cups sour cream
 1/4 cup powdered sugar
1 1/2 ounces white chocolate -- grated
 24 pecan halves
Break the white chocolate into pieces.
 For crust: Preheat oven to 325F. Lightly butter 9-inch
diameter spring form pan with 2 3/4-inch-high sides. Finely
grind graham crackers, pecans and sugar in processor. Add
butter and blend, using on/off turns. Press crumbs onto
bottom and 2 inches up sides of prepared pan. Refrigerate
20 minutes.
 For filling: Using electric mixer, beat cream cheese and
sugar in large bowl until smooth. Whisk eggs, Baileys and
vanilla in medium bowl until just blended. Beat egg mixture
into cream cheese mixture. Finely chop white chocolate in
processor using on/off turns. Add to cream cheese mixture.
 Transfer filling to crust-lined pan. Bake until edges of
filling are puffed and dry looking and center is just set,
about 50 minutes. Cool on rack.
 For topping: Mix sour cream and powdered sugar in small
bowl. Spread topping onto cooled cake. Refrigerate until
well chilled, about 6 hours. (Can be prepared 1 day ahead.)
 Sprinkle grated chocolate over cake. Place pecans around
edge and serve.
Note: I've fixed the cake with and without the topping, and
I prefer it without the topping. As a suggestion, prepare
the topping, but serve it on the side.
Charissa Aclin
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 Bailey's Marbled Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
4TablespoonsUnsalted Butter -- melted
 1/4 Cup Sugar
 1/4 Cup Cocoa
1 package Graham Crackers -- ground fine
-----Filling-----
 24 ounces Cream Cheese -- softened
 3/4 Cup Sugar
3 Eggs
 3/4 Cup Bailey's Irish Cream
2 Semisweet Chocolate Squares -- melted
Combine butter, sugar and cocoa powder. Stir in crumbs. Press evenly
over bottom of greased 9-inch spring form pan and bake at 350 for 10
minutes. Cool pan and grease sides.
Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs,
one at a time. Blend in Bailey s. Pour about 1/3 mixture into a bowl
and stir in melted chocolate. Pour half of plain mixture into prepared
pan. Drizzle with half the chocolate mixture. Repeat layers. Make a
marbled design by gently swirling batter with a knife. Bake 10 minutes
at 450, then 55 minutes at 250.
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 Baked Vanilla Cheesecake
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PASTRY-----
1 2/3 cups All-purpose flour
 1/2 cup Butter -- cut in small pieces
2 tablespoonsSugar
4tablespoonsIce water
1 each Pinch of salt
1 tablespoon Butter -- (add to above)
1 each Egg
-----FILLING-----
1 1/2 pounds Cream cheese
1 1/4 cups Sugar
 1/4 cup Cornstarch
 1/2 cup Milk
 1/4 cup Oil
3each Eggs -- separated
5each Drops vanilla extract
Sift flour and salt into a large bowl. 
Using a pastry blender or 2 knives, cut in butter until evenly distributed 
and mixture resembles bread crumbs. 
With a fork, lightly mix in sugar, egg and enough ice water to make a dough. 
Press into a ball and wrap in foil or plastic wrap.
Refrigerate for 30 minutes.
Preheat oven to 350f. 
On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. 
Place dough in tin without stretching.
** FILLING **
Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl 
until smooth. Beat egg whites until stiff; fold into cream cheese mixture. 
Pour into pastry shell. 
Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. 
Turn off oven. Let cheesecake cool in oven with door open slightly. 
Remove cooled cheesecake from tin and serve.
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 Banana Nut Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Bananas
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Chocolate Wafer Crumbs
 16 ounces Cream Cheese Softened
 1/2 cup Mashed Ripe Bananas
 1/4 cup Chopped Walnuts
1 tablespoon Margarine
 1/4 cup Margarine -- Melted
 1/2 cup Sugar
2 each Large Eggs
 1/3 cup Milk Chocolate Chips
2 tablespoonsWater
Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. 
Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer 
until well blended. Add eggs, one at a time, mixing well after each addition. 
Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. 
Loosen cake from rim; cool before removing rim of pan.
Melt chocolate pieces and margarine with water over low heat, stirring until smooth. 
Drizzle over cheesecake. Chill.
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 Bill's Cheesecake with Sour Cream
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham cracker crumbs
 1/4 cup Flour -- sifted
 1/2 cup Almonds -- ground
5 Eggs -- separated
 1/4 cup Butter -- melted
2 tablespoonsLemon juice
1 1/2 pounds Cream cheese
1 teaspoon Vanilla extract -- room temperature 
1 1/4 cups Sugar
1 cup Sour cream
1 teaspoonSalt
Mix together the crumbs, nuts, and melted butter. 
Pack onto the bottom of a greased 10-inch spring form pan. Chill 30 minutes.
 Beat together the cheese, 1 cup of the sugar, and the salt. 
Add the flour and egg yolks, one at a time, beating until very smooth. 
Beat in the lemon juice, vanilla, almond extract and sour cream.
 Beat the egg whites until soft peaks form, 
then gradually beat in the remaining sugar until stiff but not dry; 
fold into the cheese mixture.
Slowly pour into the prepared chilled spring form pan.
 Bake in a preheated 325 degree F. oven 1 1/4 hours. 
Open the oven door, turn off the oven, and leave the cake to cool for 1 hour. 
Remove from oven and finish cooling on a cake rack, 
then chill at least an hour before removing the sides of the pan. Serves 10 - 12.
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 Black Forest Cheesecake
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup oatmeal -- uncooked
1 cup Quaker 100% Natural Cereal -- crushed to 3/4cup
 1/3 cup butter or margarine -- melted
 1/4 cup brown sugar -- firmly packed
 16 ounces cream cheese -- softened
 2/3 cup granulated sugar
1 teaspoon Vanilla
2 eggs
1 cup semisweet chocolate chips -- melted
 1/4 cup whipping cream
 21ounces cherry pie filling
Heat oven to 350F. Grease 9" springform pan. Combine first four
ingredients. Press onto bottom and sides of pan. Bake 15 min. Cool.
Beat cream cheese, granulated sugar and vanilla at med speed of electric
mixer until fluffy. Add eggs, one at a time, beating well after each.
Stir in chocolate and cream. Pour into crust. Bake 1 hour or until
center is almost set. Cool completely; remove rim. Chill. Spread pie
filling over top. Serve with whipped cream, if desired.
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Black Forest Cheesecake Delight
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Chocolate Wafer Crumbs
 16 ounces Cream Cheese Softened
2 each Large Eggs
 1/4 teaspoonAlmond Extract
Frozen Whipped Topping Thawed
3 tablespoons Margarine -- Melted
 2/3 cup Sugar
6ounces Semi-sweet Chocolate Chips *
 21ounces Cherry Pie Filling (1 Cn)
* Chocolate Chips should be melted.
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes.
 Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. 
Add eggs, one at a time, mixing well after each addition. 
Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. 
Loosen cake from rim of pan; cool before removing rim of pan. Chill. 
Top cheesecake with pie filling and whipped topping just before serving.
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 BLACK SWAN CHEESECAKE
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18" Oreo Cookie Pie Crust
2 1/2 ozButter
 10 1/2 ozWhite chocolate
2 1/2 ozSugar
 12ozCream cheese
1 tsp Vanilla extract
In a mixer, cream together butter and sugar for approximately 2 minutes. 
Add cream cheese and vanilla and continue creaming for approximately 10 minutes. 
While creaming, set up a double boiler and slowly temper chocolate to melt. 
When completely melted, add into cream cheese mixture and mix until incorporated. 
Pour the mixture into the pie shell and smooth out top. 
Place in the refrigerator for at least 2 hours or until set. 
Cut into eighths and serve with your favorite fruit sauce. 
(From The Black Swan Restaurant at the Grand Cypress Villas)
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 Blender Cheesecake
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 16 ounces Cream Cheese -- * see note
1Pint Sour Cream
2 Eggs
 1/2 Cup Sugar
2 teaspoons Vanilla
2 tablespoonsMelted Butter
2 Graham Cracker Crusts
Put every thing except cream cheese in a blender at high speed and mix well.
Add cheese in a little at a time and mix well, repeating until all cheese is
mixed in.
Bake at 325 degrees Fahrenheit for 30 to 40 minutes.
* TO MAKE A CREAM CHEESE SUBSTITUTE:
strain the whey out of plain yogurt by placing the yogurt in a strainer and
allowing to drain overnight in the fridge. Use the remaining mixture as cream
cheese.
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 Blue Ribbon Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:30
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups graham cracker crumbs
1stickbutter -- melted
3 tablespoons Sugar
 24 ounces cream cheese -- room temp
1 cup sugar
3 eggs -- room temp
 1/2 cup butter -- melted, cooled
 1/8 teaspoonorange extract
Grated orange peel for garnish
Combine crumbs, butter and sugar. 
Press mixture evenly onto bottom and sides of a 9 inch springform pan.
Preheat oven to 450F. Beat together cream cheese and sugar until light and fluffy. 
Add eggs, 1 at a time, beating after each addition. Blend in butter and orange extract. 
Turn mixture into pan and bake 15 minutes. Cool.
Refrigerate at least 12 hours before serving. Remove sides of pan. 
Garnish with grated orange peel. Serve chilled.
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 Blueberry and White Chocolate Cheese Pie
Recipe By : Herald Journal, Logan, UT (Used by Permission)
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 FruitsPies & Pastries
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE CRUST
1 cup Hazelnuts -- Roasted/Ground
 1/2 Cup Brown Sugar
4TablespoonsButter -- Melted
FOR THE FILLING
4ounces White Chocolate -- finely grated
8 ounces Cream Cheese -- softened
 1/4 cup Sour Cream
FOR THE TOPPING
2 cups Blueberries
 1/4 cup Sugar
FOR GARNISH
Zest of One Lemon
White Chocolate Shavings
Line bottom of a 9-inch tart pan with parchment paper. 
Mix crust ingredients and press into pan bottom and slightly up the sides. Chill.
Melt white chocolate in double boiler over hot but not boiling water. Stir constantly. 
In a separate bowl, whip cream cheese for 3 minutes. 
Add the melted white chocolate; beat for another minute. 
Add sour cream; beat until very smooth. 
Using a star tip and pastry bag, pipe filling to the crust in concentric circles, 
starting in the center. Fill entire crust; chill until firm.
For the topping: Rinse fresh blueberries and toss with the 1/4 cup sugar. 
Heap the blueberries on top of the filling. 
Garnish with lemon zest and white chocolate shavings.
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Blueberry Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham cracker crumbs
3 tablespoons Sugar
3 tablespoons Margarine -- melted
3packagesCream cheese (8 oz.)
 3/4 cup Sugar
3 Eggs
1 teaspoon Vanilla
1 Can Blueberry pie filling 21 oz.
Combine crumbs, 3 tablespoons of sugar and margarine. Press into bottom of a 9 inch pan. 
Bake at 325 degrees for 10 minutes. 
Combine cream cheese and 3/4 cup sugar at medium speed until well blended. 
Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Pour over crust.
Bake at 325 degrees for 40 minutes. 
Loosen cake from rim of pan, cool before removing rim of pan. Chill. 
Top with pie filling before serving.
Randy Rigg
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 BLUEBERRY CHEESECAKE MACADAMIA
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
-----CRUST-----
3 1/2 ounces Macadamias -- crush in blender
1 cup Flour
 1/4 cup Brown sugar -- pack firmly
 1/2 cup Sweet butter -- softened
-----1ST LAYER-----
 24 ounces Cream cheese -- softened
1 teaspoon Vanilla
1 cup Sugar
4 Eggs -- room temp
-----2ND LAYER-----
1 cup Sour cream
2 tablespoonsSugar
 1/2 teaspoon Vanilla
-----TOPPING-----
2 cups Fresh blueberries
1 tablespoon Cornstarch
3tablespoonsWater -- cold
CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. 
Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350~.
1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; 
beat at high speed with electric mixer until blended and smooth, about 4 minutes. 
Pour over crust. Bake at 350~ for 40 minutes until set (not completely firm). 
Remove from oven; cool 10 minutes.
2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of cheesecake. 
Bake at 350~ for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving.
TOPPING: Mix cornstarch with cold water to form smooth paste. 
Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. 
Cool 1 hour then refrigerate.
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 Bo's Chocolate Chip Cheesecake
Recipe By : Daniel P. Faigin System Development Corporation, Santa Monic
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 700g cream cheese -- broken into pieces
4 eggs -- separated
 30mlvanilla extract (do not use artificial van
 250mlsour cream
 50g brown sugar -- or to taste
 450g chocolate chips
 450g graham cracker crumbs
 125g butter -- melted.
1. Preheat the oven to 160 degrees C .
2. Prepare the batter: place the egg yolks in a food processor for 5 seconds, 
then add the cream cheese and beat until smooth. 
Add the brown sugar and vanilla and process for several minutes, 
or until the batter is very smooth. Add the sour cream, then beat the egg whites 
and fold into the cheese mixture. Set aside.
3. Prepare the crust: soften butter and combine with graham cracker crumbs. 
Mix until fully blended, e.g. they will form a ball when squeezed in your hand or by a spoon. 
Pat the crust into the sides and bottom of a springform pan about 22 cm in diameter.
4. Spread a generous layer of chips on the bottom of the pan, 
and then pour the batter into the pan. 
Add another generous layer of chips to the top of the cake.
5. Place the filled pan into the preheated oven. 
Baking time will vary from about 30 minutes to 2 hours. 
Cooking time depends on whether you want a soft, gooey ``New York'' style cheesecake (shorter) 
to a fluffy " souffleé "-like cheesecake (longer). The longer you cook it, the fluffier it gets.
6. When the cake starts to rise like a souffleé, start checking to see if it is done. 
It will just about double in volume, and should not flow over the sides of the pan. 
If the cake shimmers like Jello when shaken, it is done. 
Alternatively, if a knife inserted comes out clean, the cake is overcooked: 
the knife should be very lightly coated with batter.
Difficulty : easy to moderate.
Precision : measure the ingredients.
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Brownie Bottom Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----IRWIN E.SOLOMON JJGF65A-----
-----PHILLY.INQUIRER-----
-----FOR THE BROWNIE BOTTOM-----
8tablespoonsButter or margarine -- 1 stick
4 Squares (1 oz. each)
Unsweetened baking chocolate
1 1/2 cups Sugar
2 Eggs
 1/4 cup Milk
1 teaspoon Vanilla
1 cup Flour
 1/2 teaspoonSalt
-----FOR THE TOPPING-----
3packagesCream cheese -- softened 8 oz.
Each
 3/4 cup Sugar
1 teaspoon Vanilla
3 Eggs
 1/2 cup Sour cream
Heat oven to 325 deg. Lightly grease and flour a 9" springform pan. Set aside.
Prepare the cake: Melt butter and chocolate in 3 qt.
heavy saucepan over low heat, stirring constantly; remove from heat and cool mixture to lukewarm.
Add sugar and eggs, one at a time, mixing well after each addition. Blend in milk and vanilla.
Stir in combined flour and salt, mixing just until blended.
Spoon into prepared springform pan, spreading evenly. Bake 25 minutes.
Remove cake from oven while you prepare the topping.
Prepare the topping: Beat cream cheese and vanilla at medium speed with electric mixer 
until well blended. Add eggs, one at a time, mixing well after each addition.
Blend in the sour cream; pour over brownie bottom (filling will almost come to top of pan).
Bake 55 to 60 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Let cake stand 30 minutes at room temperature before serving.
Makes 12 servings...
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Brownie Marble Cheesecake
Recipe By : Anita A. Matejka
Serving Size : 10 Preparation Time :0:15
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8ozs brownie mix
 16ozs fat-free cream cheese -- softened
1c granulated sugar
2tsps vanilla
2 egg whites -- whipped
1c chocolate chips -- melted
Preheat oven at 350. Prepare a 9" pie pan with cooking spray and flour;
set aside. To prepare brownie mix, follow directions on box. Pour batter
evenly into prepared pan. Bake for 10 minutes. Meanwhile, in a mixing
bowl, combine cream cheese, sugar, vanilla, and egg whites. Pour over
brownie layer. Spoon melted chocolate over cream cheese mixture. Cut
through chocolate mixture and cheese mixture several times to achieve a
marble effect. Bake for 35 minutes or until center is set.
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 Brownie Swirl Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces (1 Pk) Brownie Mix
 1/2 cup Sugar
2 each Large Eggs
 16 ounces Cream Cheese -- Softened
1 teaspoon Vanilla
1 cup Milk Chocolate Chips -- Melted
Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; 
pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes.
 Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer 
until well blended. Add eggs, one at a time, mixing well after each addition. 
Pour over brownie layer. Spoon chocolate over cream cheese mixture, 
cut through cheese and chocolate mixture several time to achieve a marble effect. 
Bake at 350 degrees F., 35 minutes. 
Loosen cake from rim of pan; cool before removing rim of pan. Chill. 
Garnish with whipped cream, if desired.
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 Butterscotch Almond Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Nuts Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 cup Unbleached flour
 1/3 cup Sugar
 1/4 cup Almonds -- toasted
 1/4 teaspoonSalt
7tablespoonsUnsalted butter -- chilled and
Cut into pieces
1 Egg yolk
 1/4 teaspoonAlmond extract
-----FILLING-----
4 8oz packages cream cheese
At room temperature
1 1/2 cups Sugar
 1/4 cup Scotch whisky
1 tablespoon Vanilla extract
4 large eggs
2 cups Sour cream
-----BUTTERSCOTCH TOPPING-----
2 cups Sugar
 2/3 cup Plus 1 T scotch whisky
 2/3 cup Whipping cream
 1/4 cup Unsalted butter
 3/4 cup Toasted almonds -- very
Coarsely chopped
Sweetened whipped cream
Crust: Preheat oven to 350F. 
Line the bottom of a 9-inch springform, pan with 3-inch high sides, with foil. 
Butter and flour foil. Blend first 4 ingredients in processor until nuts are finely chopped. 
Add butter, yolk and extract and blend until mixture begins to gather together. 
Press onto bottom (not sides) of prepared pan. Bake until golden, about 25 minutes.
Transfer to rack, cool 10 minutes. Release cake pan sides from crust.
Gently turn out crust onto rack, peel off foil and cool. 
Place crust back into pan and reattach pan sides. Maintain oven temperature.
 Filling: Using electric mixer, beat cream cheese, 1 1/4 cups sugar, 
Scotch and vanilla in a large bowl until well blended. Add eggs, one at a time, 
beating just until combined. Pour into crust-lined pan. Bake cheesecake until set at edges, 
but center 3-inch area still moves slightly when pan is shaken, about 50 minutes. 
Place on rack and cool 10 minutes.
 Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. 
Bake 10 minutes. Transfer cheesecake to rack and cool 10 minutes. 
Run small sharp knife around top edge of pan to loosen cake.
Chill overnight. (Can be made 2 days ahead) 
 Topping: Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium heat 
until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, 
occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan. 
Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir
in 1 tablespoon Scotch. Let stand until cool, but still pourable, about 2 hours. 
Mix in 1/2 cup almonds 
 Spoon all but 1/2 cup butterscotch topping over cheesecake (remove remainder for another use) 
Sprinkle with remaining 1/4 cup chopped almonds.
Refrigerate up to 1 hour.
 Run sharp knife around pan sides to loosen cake. Release pan sides. 
Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake.
Bon Appetite Magazine May 1993
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 BUTTERSCOTCH CHEESECAKE
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rebecca Stinnett-MXXM06B
-----CRUST-----
 1/2 cup Butter -- soft
1 cup Flour(-1tbsp)
1 tablespoon Confectioner's sugar
 1/2 cup Fine chopped pecans
-----CHEESE FILLING-----
8 ounces Cream cheese -- softened
1 cup Confectioner's sugar
2pintsWhipping cream -- whipped
-----BUTTERSCOTCH FILLING-----
2packagesButterscotch pudding
3 cups Milk
-----TOPPING-----
2pintsWhipping cream -- whipped
1 tablespoon Sugar
Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a difference) 
Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15 minutes. Cool.
Cheese filling: Mix together cream cheese and sugar.
Add whipped whipping cream or cool whip (9oz).Mix thoroughly. Spread on cooled crust. 
Chill in fridge.
Butterscotch filling: Cook pudding mix with milk, cool, spread on set chilled cheese layer. 
Chill in refrigerator.
Topping: Whip whipping cream until foamy and add sugar.
whip until light peaks form.( or use 1 9-oz container of cool whip.
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 CAFE AU LAIT CHEESECAKE
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dorothy Cross- TMPJ72B
-----CRUST-----
2 cups Butter cookie crumbs
 1/4 cup Sugar
6 tablespoonsSweet butter -- soft
-----FILLING-----
3tablespoonsUnflavored gelatin
 1/2 cup Cold water
3 Eggs -- separated
 1/2 cup Sugar
 1/2 cup Light cream
1 1/2 pounds Cream cheese -- softened
1 teaspoon Vanilla
1 cup Heavy cream
2 teaspoons Coffee liqueur
2 tablespoonsInstant coffee -- dissolved in
3tablespoonsHot water
Use a 10 inch springform pan.
CRUST:
In a medium-sided bowl, combine the butter cookie crumbs, sugar and butter. 
Blend well with fingers, fork or pastry blender. 
Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. 
Chill in the freezer or fridge for about 30 minutes.
FILLING:
Soften the gelatin in the cold water.
In a small saucepan, combine the egg yolks and sugar and gradually stir in the light cream. 
cook the mixture over medium heat, stirring, until it coats a metal spoon. 
Remove from the heat and stir in the softened gelatin.
Beat the cream cheese until very smooth and creamy, then add the vanilla 
and continue to beat until very smooth and creamy. 
Add the gelatin mixture to the cheese mixture and beat until smooth.
Chill in the refrigerator for 30 minutes or until the mixture is set.
In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, 
then fold both into the cream cheese mixture.
In a small saucepan, heat the instant coffee dissolved in water, and the coffee liqueur, 
stirring until smooth. Add the coffee mixture to the cheese mixture and beat 
until very smooth and creamy.
Pour into the chilled springform pan and refrigerate for 3 hours, 
or until cake is set and firm. Carefully remove the sides of the springform pan, 
transfer cake to a serving dish, and serve.
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 Candy Cane Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups Chocolate Cookie Crumbs
2 tablespoonsSugar
 1/4 cup Butter or margarine
1 1/2 cups Sour Cream
 1/2 cup Sugar
3 Eggs
1 tablespoon Flour
2 teaspoons Vanilla
 1/4 teaspoonPeppermint extract
3 8oz packages of Cream Cheese
2 tablespoonsButter
 2/3 cup Crushed peppermint candy
Preheat oven to 325F. Combine first 3 ingredients and press into a 9-inch springform pan. 
 Blend sour cream, sugar, eggs, flour and both extracts until smooth. 
Add cream cheese and 2 T butter. Stir in crushed candy.
 Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm. 
Allow to cool (top may crack) and refrigerate overnight. Remove from pan and serve.
 Top with sweetened whip cream and garnish with candy cane if desired.
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 Cappuccino Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Finely Chopped Nuts
3 tablespoons Margarine -- Melted
1 cup Sugar
4 each Large Eggs
1 tablespoon Instant Coffee Granules
 1/4 cup Boiling water
2 tablespoonsSugar
 32ounces Cream Cheese -- Softened
3 tablespoons Unbleached All-purpose Flour
1 cup Sour Cream
 1/4 teaspoonCinnamon
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. 
Bake at 325 degrees F., 10 minutes.
 Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer 
until well blended. Add eggs, one at a time, mixing well after each addition. 
Blend in sour cream. Dissolve coffee granules and cinnamon in water. 
Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. 
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking
 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 
Garnish with whipped cream and whole coffee beans if desired.
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 Cappuccino Chocolate Cheesecake
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Chocolate wafers -- crushed
 1/8 teaspoonCinnamon
1 package Light cream cheese (8 oz)
1 cup Sugar
1 cup Unsweetened cocoa powder
1 teaspoonCocoa powder for garnish
2 1/2 cups Sour cream
2 Eggs
2 tablespoonsCoffee liqueur
1 teaspoon Vanilla
Preheat oven to 350F. Stir together wafer crumbs and cinnamon. 
Pat into bottom of 9-inch springform pan.
 Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder.
Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanilla. Turn into prepared pan. 
Bake for 30 minutes or until set.
 Spread remaining sour cream evenly over top. Return to oven 1 minute to glaze top. 
Cool to room temperature, then chill thoroughly, covered.
Remove from springform pan. Just before serving, dust top with cocoa powder.
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 Carrot 'N' Raisin Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : American Cakes
 Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1c graham cracker crumbs
3tbsp Granulated Sugar
3tbsp Margarine -- Melted
 24ozCream Cheese -- Softened
 1/2 c Granulated Sugar
 1/2 c All-Purpose Flour -- unbleached
4 large eggs
 1/4 c orange juice -- unsweetened
1c carrot -- finely shredded
 1/4 c Raisins
 1/2 tsp Ground Nutmeg
 1/4 tsp Ground Ginger
1tbsp orange juice -- unsweetened
1c Powdered Sugar -- sifted
Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch 
springform pan. Bake at 325 degrees F., 10 minutes.
Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on 
electric mixer until well blended. Blend in eggs and juice.
Add combined remaining flour, carrots, raisins, and spices; mix well. Pour over crust. 
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., 
continue baking for 55 minutes more. Loosen cake from rim of pan; 
cool before removing rim of pan. Chill.
Combine remaining cream cheese and juice, mixing until well blended.
Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. 
Garnish with additional raisins and finely shredded carrots, if desired.
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 Carrot And Raisin Cheesecake
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 cup Graham Cracker Crumbs
3 tablespoons Sugar
 1/2 TeaspoonCinnamon
3TablespoonsButter -- melted
-----Filling-----
 24 ounces Cream Cheese -- softened & divided
 1/2 Cup Sugar
 1/2 Cup Flour -- divided
4 Eggs
 1/4 Cup Orange Juice
1 cup Carrots -- finely shredded
 1/4 Cup Raisins
 1/2 TeaspoonNutmeg
 1/4 TeaspoonGinger
-----Topping-----
1 tablespoon Orange Juice
1 cup Powdered Sugar -- sifted
Heat over to 325F.
Mix crumbs, sugar, cinnamon, and butter and press onto the bottom of
a 9-inch springform pan. Bake for 10 minutes.
Increase oven to 450F.
Beat 2 1/2 packages cream cheese, sugar, and 1/4 cup flour at medium
speed until well blended. Add eggs, one at a time, mixing well after each
addition. Mix in juice.
Combine remaining flour, carrots, raisins and spices. Add to cream cheese
mixture. Mix well. Pour over crust.
Bake 10 minutes. Reduce oven to 250F and continue baking for 40 minutes.
Turn off oven and let cake cool in oven for at least 1 hour. Remove from
oven and loosen cake from sides of pan. When completely cooled,
refrigerate for at least 2 hours, preferably over night.
Beat remaining 1/2 package of cream cheese and juice until well blended.
Gradually add powdered sugar, mixing until well blended. Spread over top
of cheesecake. Garnish with additional raisins and finely shredded carrots.
(What I like best about this is that I can pretend that this is
actually good for me. [grin])
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 Carrot Cake Cheesecake
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 cup Graham Cracker Crumbs
3Tbsps. Sugar
 1/2 Tsp Ground Cinnamon
3Tbsps. Butter
-----Filling-----
 24 ounces Cream Cheese -- softened & divided
 1/2 Cup Sugar
 1/2 Cup Flour -- divided
4 Eggs
 1/4 Cup Orange Juice
1 cup Carrots -- finely shredded
 1/4 Cup Raisins
 1/2 Tsp. Ground Nutmeg
 1/4 Tsp. Ground Ginger
-----Topping-----
1Tbsp.Orange Juice
1 cup Powdered Sugar -- sifted
Heat oven to 325 F.
Mix crumbs, sugar, cinnamon, and butter and press onto bottom of
a 9-inch springform pan. Bake for 10 minutes.
Increase oven temperature to 450 F.
Beat 2 1/2 packages cream cheese, sugar, and 1/4 cup flour at
medium speed until well blended. Add eggs, 1 at a time, mixing
well after each addition. Blend in juice.
Add combined remaining flour, carrots, raisins, and spices and
mix well. Pour over crust.
Bake for 10 minutes and then reduce oven temperature to 250 F
and continue baking for 55 minutes. Turn off oven and let cheesecake
cool for one hour inside cooling oven. Loosen cake from rim of pan.
Let cool completely and then refrigerate.
Beat remaining 1/2 package cream cheese and juice until well blended.
Gradually add powdered sugar, mixing until well blended. Spread
over top of cheesecake.
Garnish with additional raisins and orange zest or shredded carrot,
if desired.
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CHAMBORD CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Della Masia-TXBG93A
1 cup Chocolate wafer or graham cr
2 tablespoonsSugar
3tablespoonsMelted butter or margarine
 19ounces Cream cheese -- softened
1 cup Sugar
 1/4 teaspoon Vanilla
3 Eggs
 1/2 cup Seedless raspberry jam
2-4 T raspberry liqueur Heat oven to 350. Mix crumbs, 2 T. sugar and the butter together. 
Press into bottom of 9" springform pan. Bake 10 minutes; cool.
Heat oven to 300. Beat cream cheese in large mixer bowl. 
Add l c. sugar gradually, beating until fluffy.
Add vanilla, jam, and liqueur. Beat in eggs 1 at a time. Pour over crumb mixture.
Bake until center is firm, about l hour. Cool to room temperature. 
Refrigerate at least 3 hours but no longer than 10 days. 
Loosen edge of cheesecake with knife before removing side of pan.
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 CHEESECAKE
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST:-----
2C Graham cracker crumbs
2 tablespoonsSugar -- white
6 tablespoonsButter -- melted
 1/2 teaspoonCinnamon -- ground
-----CAKE FILLING:-----
1 1/2 pounds Cream cheese
 1/4 C Lemon juice
 3/4 C Sugar
2 teaspoons Lemon rind -- grated
3 Eggs
2 teaspoons Vanilla
-----TOPPING:-----
2C Sour cream
1 teaspoon Vanilla
3 tablespoons Sugar
-----GLAZE:-----
 1/2 C Sugar
 1/3 C Lemon juice
1 1/2 teaspoons Cornstarch
1 Egg yolk -- WELL BEATEN
 1/4 teaspoonSalt
1 tablespoon Butter
 3/4 C Water
Preheat oven to 350 degrees F. Combine crust ingredients. 
Press crust on bottom and sides of buttered 10-inch springform pan. Bake 5 minutes and cool.
 Beat cheese until soft. Add sugar and blend well. 
Add eggs, one at a time, beating well after each. 
Mix in the lemon rind and the vanilla, and add to the mixture. 
Pour into the pre-baked crust and bake 35 minutes.
 Combine topping ingredients, spread on top of cheesecake, and return to oven immediately. 
Bake 10-12 minutes and remove from oven.
 Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick.
Add about 1 T of butter. 
Cool and spread this glaze on the cake before the glaze thickens too much.
 NOTES:
 * Legendary cheesecake -- This is from a dessert-chef friend of a regular-chef friend 
and apparently won some award. 
I've had cheesecakes that I think are more impressive (including one I can make), 
but I think I'm something of a cheesecake connoisseur. If I want to blow people's socks off,
 this is the one I cook. I think that every time I've served it to a new group, 
at least one person has said "That was the best cheesecake I've ever had." 
 * Some pointers: this is the traditional crust, 
but I often use a more floury-baked-pie-crust-like one. It's not too critical. 
The magic to getting the texture perfect is in how you beat the cheese. 
I use a kitchen aid, work slowly, scrape the bowl often, 
and ALWAYS USE ROOM TEMPERATURE EVERYTHING. Using cold cream cheese guarantees lumps. 
Don't beat too hard before putting in the sugar, but make sure it's even and fluffy 
before the eggs go in. Then again, don't over-beat. It takes practice.
 * I've been known to make it with no sugar or vanilla in the topping, 
and I think it's more interesting. but the contrast between the layers may confuse 
those accustomed to restaurant cheesecakes.
 * The glaze is easy as glazes go, but treat it properly. 
In particular, stir constantly until it's thick, but don't stir hard or 
you'll break down the starch.
 : Difficulty: rather difficult (timing is critical.) : Time: 1 hour.
: Precision: measure carefully.
:
: Rob Pike, research!rob : AT&T Bell Laboratories, Murray Hill, NJ 
 : Copyright (C) 1986 USENET Community Trust
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CHEESECAKE (Belgian)
Recipe By : 
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
2C Rolled oats (do not
 2/3 C Brown sugar -- use instant oatmeal 
steel-cut oats)
room temperature)
-----FILLING-----
 11ounces Cream cheese
 3/4 C Cottage cheese -- (at room temperature
3 Eggs
1 teaspoon Vanilla extract
Preheat oven to 350 degrees F. Mix crust ingredients with your hands until well blended. 
Put the mixture in a 9-inch springform pan and form a crust, 
pushing it about 1 1/2 inches up the sides of the pan. 
Bake the crust about 10 minutes at 350 degrees F. and let it cool.
 Beat (or mix) the filling ingredients, at very high speed, for seven minutes. 
The mixture must be very smooth. Put the filling in the baked crust. 
You may want to re-form the crust slightly first.
 Bake for 35-40 minutes at 350 degrees F. The cheesecake is done when the filling is firm, 
but not dark (burned) on top. Let it cool, then chill it.
 NOTES:
 * A moist cheesecake with a wonderful crust -- A college friend gave me this recipe,
 oh so many moons ago. It comes from his parents, and may have roots in Belgium. 
It is very different from the typical New-York-style dry cheesecake. Yield: Serves 6-8.
 : Difficulty: easy.
: Time: 20 minutes preparation, 40 minutes baking.
: Precision: measure carefully.
 : Alan M. Marcum : Sun Microsystems, Mountain View, California : sun!nescorna!marcum 
 : Copyright (C) 1986 USENET Community Trust
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