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.
 - - - - - - - - - - - - - - - - - - 

 
 
 
 
 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.
 - - - - - - - - - - - - - - - - - - 

 
 
 
 
 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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 CHEESECAKE (Food Processor)
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST:-----
6ounces Zwieback cookies
1 teaspoonCinnamon
 3/4 C Sugar
 1/4 poundButter
-----CAKE FILLING:-----
1 1/2 pounds Cream cheese
4 Egg whites
1C Sugar
1 1/2 teaspoons Vanilla
-----TOPPING:-----
2C Sour cream
 1/3 C Almonds -- slivered
2 tablespoonsSugar
1 tablespoon Butter
 1/2 teaspoon Vanilla
Preheat oven to 375 degrees F. Use the steel blade of the food processor; 
drop the zwieback cookies into the processor, one at a time, and process until fine. 
Add the sugar and cinnamon. Melt butter and pour in. Process 2 seconds or 
until crumbs are moistened. Reserve3/4 cup of crumbs.
Press the rest into bottom and sides of a buttered 10-inch springform pan.
Bake 10 minutes. Refrigerate 30 minutes. Wash the food-processor bowl.
 Preheat oven to 350 degrees F. Cut the cheese into 1 oz pieces. 
Process with steel blade until smooth. In another bowl, beat the eggs until stiff.
Blend sugar into the egg whites and pour into processor bowl. 
Process with cream cheese until smooth. Add vanilla. Process for 2 seconds. 
Pour mixture into crust and bake for 25 minutes.
 Preheat oven to 475 degrees F. Mix together the sour cream, sugar and vanilla. 
Pour and spread over the top of cake. Sprinkle reserved crumbs to cover topping. 
Arrange slivered almonds over the crumbs. Bake for 7 minutes.
 Refrigerate overnight. The next morning open the springform pan and knock off excess crust. 
Enjoy.
 NOTES:
 * Food processor cheesecake -- This is reputedly the 1980 A&S Cheesecake contest award winner.
I have an nth generation copy of the recipe, but it is the best cheesecake I have tasted.
 : Difficulty: moderate. Precision is required.
: Time: 11/2 hours.
: Precision: measure carefully.
 : John Ioannidis : Columbia University, New York, USA : ji@columbia.edu 
 : Copyright (C) 1986 USENET Community Trust
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 CHEESECAKE (Restaurant-style)
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1C Flour
 1/4 teaspoon Vanilla
 1/4 C Sugar
1 Egg yolk
1 teaspoonLemon rind
 1/4 C Butter -- softened
-----CAKE FILLING-----
2 1/2 pounds Cream cheese
 1/4 teaspoon Vanilla
1 3/4 C Sugar
5 Eggs
3 1/2 teaspoons Flour
2 Egg yolks
 1/2 teaspoonOrange rind
 1/4 C Cream
 1/2 teaspoonLemon rind
Mix crust ingredients; press into a baking pan. Bake 10 minutes at 400 degrees F.
 Combine filling ingredients; mix well and pour into baked crust. 
Bake at 450 degrees F. for 10-12 minutes. Reduce to 200 degrees F. for 1 hour.
 NOTES:
 * (Restaurant-style) cheesecake.
 : Difficulty: easy to moderate.
: Time: 30 minutes preparation, 1 hour baking.
: Precision: measure the ingredients.
:
: Carol Orange, ucbvax!dagobah!orange : LucasFilm, San Rafael, CA 
 : Copyright (C) 1986 USENET Community Trust
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Cheesecake - Carol Orange
Recipe By : Carol Orange, ucbvax!dagobah!orange LucasFilm, San Rafael, C
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 100g flour
 50g sugar
5mllemon rind
1 1/2 mlvanilla
1 egg yolk
 50g softened butter
1kgcream cheese
 300g sugar
 20g flour
7mlorange rind
7mllemon rind
1 1/2 mlvanilla
5 eggs
2 egg yolks
 50mlcream
1. Mix crust ingredients; press into a baking pan. Bake 10 minutes at 200 degrees C .
2. Combine filling ingredients; mix well, and pour into baked crust.
3. Bake at 225 degrees C for 10-12 minutes.
4. Reduce to 100 degrees C for 1 hour.
Difficulty : easy to moderate.
Precision : measure the ingredients.
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 Cheesecake - Ioannidis
Recipe By : John Ioannidis Columbia University, New York, USA
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 200g Zwieback cookies
 150g sugar
5mlcinnamon
 100g butter
 700g cream cheese
 200g sugar
4 egg whites
7 1/2 mlvanilla
 500mlsour cream
 20mlsugar
2 1/2 mlvanilla
 40g slivered almonds
 15g butter
1. Preheat oven to 190 degrees C . Use the steel blade of the food processor; 
drop the zwieback cookies into the processor, one at a time, and process until fine. 
Add the sugar and cinnamon. Melt butter and pour in. 
Process 2 seconds or until crumbs are moistened. Reserve 3/4 cup of crumbs. 
Press the rest into bottom and sides of a buttered 25 cm springform pan. Bake 10 minutes. 
Refrigerate 30 minutes. Wash the food processor bowl.
2. Preheat oven to 175 degrees C . Cut the cheese into 30 g pieces. 
Process with steel blade until smooth. In another bowl, beat the eggs until stiff. 
Blend sugar into the egg whites and pour into processor bowl. 
Process with cream cheese until smooth. Add vanilla. Process for 2 seconds. 
Pour mixture into crust and bake for 25 minutes.
3. Preheat oven to 250 degrees C . Mix together the sour cream, sugar and vanilla. 
Pour and spread over the top of cake. Sprinkle reserved crumbs to cover topping. 
Arrange slivered almonds over the crumbs. Bake for 7 minutes.
4. Refrigerate overnight. The next morning open the springform pan and knock off excess crust
Author's Notes:
 This is reputedly the 1980 A&S Cheesecake contest award winner. 
I have an nth generation copy of the recipe, but it "is" the best cheesecake I have tasted.
 Enjoy.
Difficulty : moderate. Precision is required.
Precision : measure carefully.
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 Cheesecake - Pike
Recipe By : Rob Pike, research!rob AT&T Bell Laboratories, Murray Hill, 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 500g graham cracker crumbs
 100g melted butter
 20g white sugar
2 1/2 mlground cinnamon
 700g cream cheese
 150g sugar
3 eggs
 60mllemon juice
 10mlgrated lemon rind
 10mlvanilla
 500mlsour cream
 30g sugar
5mlvanilla
 100g sugar
 25mlcornstarch
1mlsalt
 170mlwater
 75mllemon juice
1 egg yolk -- WELL BEATEN.
 15g butter
1. Preheat oven to 175 degrees C . Combine crust ingredients. 
Press crust on bottom and sides of buttered 25 cm springform pan. Bake 5 minutes, and cool.
2. 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.
3. Combine topping ingredients, spread on top of cheesecake, and return to oven immediately. 
Bake 10-12 minutes and remove from oven.
4. Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick.
Add 15 g of butter. Cool, and spread this glaze on the cake before the glaze thickens too much.
Author's Notes:
 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 overbeat. 
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.)
Precision : measure carefully.
 - - - - - - - - - - - - - - - - - - 

 
 
 
 
 CHEESECAKE DIVINE
Recipe By : 
Serving Size : 4 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4ounces Pkg. cream cheese
2 Eggs -- beaten
 3/4 cup Sugar
2 teaspoons Vanilla
 1/2 teaspoonLemon juice
1 cup Sour cream
3 1/2 teaspoons Sugar
Dash vanilla
Dash lemon juice
Contributed to the echo by: Joann Pierce Cheesecake Divine Beat well and pour into graham crust.
Bake at 350 degrees for 15-20 minutes.
Remove and cool 5 minutes. Combine sour cream, sugar, vanilla and lemon juice. 
Pour on top of cream cheese mixture. Bake for 10 minutes. Chill for at least 5 hours. 
Serve with crushed berries if desired.
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 Cheesecake Supreme
Recipe By : 
Serving Size : 12 Preparation Time :0:30
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 3/4 cup all-purpose flour
3 tablespoons Sugar
1 teaspoonlemon peel -- grated
6 tablespoonsbutter
1 egg yolk -- slightly beaten
 1/2 teaspoon Vanilla
 24 ounces cream cheese -- softened
1 cup sugar
2 tablespoonsall-purpose flour
 1/4 teaspoonsalt
2 eggs
1 egg yolk
 1/4 cup milk
 3/4 cup sugar
2 tablespoons corn starch
 dash salt
 1/3 cup water
4 cups cherries
To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, 
and the 1/2 teaspoon of the lemon peel. Cut in butter till crumbly. 
Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. 
Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring- form pan (with sides removed). 
Bake in a 400F oven for 7 minutes or till golden. Cool.
Butter the sides of pan; attach to bottom. 
Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.
For the filling, in a large mixer bowl beat together the softened cream cheese, 
remaining lemon peel, and remaining vanilla till fluffy. Stir together the 1 cup sugar, 
the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture. 
Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. 
Stir in milk. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes. 
Reduce heat to 300F; bake 50 to 55 minutes more or till center appears set 
and a knife comes out clean. Cool 15 minutes. 
Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. 
Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce.
Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch, and dash salt. 
Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, 
thawed. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. 
Chill without stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.)
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 Cheesecake with Cranberry Jewel Topping
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Fruits
 CranberryToppings
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Vanilla wafers -- crushed
 1/4 cup Sugar
6 tablespoonsButter -- melted
-----FILLING-----
 1/2 cup Whipping cream
1 package Vanilla powder
1 1/2 pounds Cream cheese -- room temp.
1 cup Sugar
1 pinch Salt
4 large eggs
-----TOPPING-----
 12ounces Fresh or frozen cranberries
 3/4 cup Sugar
 1/2 cup Cranberry juice concentrate
 1/4 cup Water
Preheat oven to 350 F.
 CRUST: Wrap the bottom and outsides of 9-inch springform pan with aluminum foil. 
Lightly butter inside of pan and set aside.
 Combine cookie crumbs, sugar and butter. 
Press mixture onto bottom and halfway up sides of prepared springform pan. 
Bake for 10 minutes on center rack of preheated oven. Set aside, but do not turn off oven.
 FILLING: Using electric mixer, blend together all ingredients. 
Add eggs and mix just until well-combined. Pour filling into prepared crust.
 Bake until center is just set, about 50 minutes. 
Refrigerate cake immediately, and leave until thoroughly chilled(at least 6 hours or overnight).
 TOPPING: Combine all ingredients in heavy medium saucepan. 
Stir over medium heat until sugar is dissolved. 
Bring to a boil and continue cooking for 3 minutes. 
Strain mixture through a sieve set over a large bowl, 
pressing firmly with the back of a spoon to force as much of the liquid 
through sieve as possible. Spoon warm topping evenly over cold cake. 
Refrigerate until topping is set, at least 2 hours.
(Can be prepared 1 day before serving. Store covered in refrigerator.) 
 To serve, pipe rosettes of whipped cream around edges of cake.
Garnish with whole cranberries.
 Modified from a recipe in Bon Appetite (November 1994) 
Typed for you by Karen Mintzias
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 CHEESELESS CHEESECAKE
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs -- separated
1 teaspoonLemon peel
1 1/2 cups Sweetened condensed milk
 1/3 cup Lemon juice
 1/2 teaspoonNutmeg
 2/3 cup Zweiback crumbs
1 teaspoon Vanilla
2 tablespoonsButter -- melted
Beat egg yolks and combine with condensed milk. Add lemon rind, juice, vanilla and nutmeg. 
Blend well.
Fold in stiffly beaten egg whites. Set aside. Combine melted butter and zweiback crumbs. 
Sprinkle butter 8-inch square or 9-inch round cake pan with half the crumbs. 
Pour in reserved filling mixture and sprinkle with remaining crumbs. 
Bake at 325 F for 30 minutes.
Turn off heat; let cool for one hour in oven with door closed. Makes 8 servings.
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 Cherry Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
3 tablespoons Margarine -- Melted
 3/4 cup Sugar
1 teaspoon Vanilla
3 tablespoons Sugar
 24 ounces Cream Cheese -- Softened
3each Large Eggs
 21ounces Cherry Pie Filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 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. 
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., 
continue baking 25 to 30 minutes or until set. 
Loosen cake from rim of pan; cool before removing rim of pan. Chill. 
Top with pie filling just before serving.
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 Chimpanzee Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Fruits
 Bananas
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 cups Graham Cracker Crumbs
 1/4 cup Sugar -- Granulated
-----CHEESECAKE-----
1poundCream Cheese
 1/4 cup Sugar -- Granulated
2 teaspoons Lemon Juice
4 Eggs -- Large
1 cup Sour Cream
1 cup Bananas; Mashed -- *
6 tablespoonsButter -- Melted
* Approximately 3 medium bananas should yield the 1 cup of mashed ~------------------
~---------------- CRUST: Preheat the oven to 350 degrees F. 
Place the crumbs in a mixing bowl and add the butter and sugar. Blend well.
Press the crumb mixture onto the bottom and partly up the sides of a 
greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. 
Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling. 
CHEESECAKE: Preheat the oven to 350 degrees F. 
In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. 
Add the eggs, one at a time, beating well after each addition. Stir in the sour cream 
and the mashed bananas and blend well until very smooth. 
Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, 
with the door propped open, until the cake is at room temperature. Chill until serving time.
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 CHOCOHOLIC'S QUICK-FIX CHEESECAKE
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MAY CAUSE ADDICTION-----
1 1/2 cups Chocolate wafers -- crushed
 1/3 cup Butter -- melted
8 ounces Cream cheese
 1/2 cup Sugar
1 teaspoon Vanilla
2 Eggs -- separated
6ounces Chocolate chips -- melted
1 cup Heavy cream
Preheat oven to 325 F. Mix wafers and butter together.
Press into bottom of springform pan. Bake for 10 minutes. 
Mix softened cream cheese, 1/4 cup of sugar and vanilla. 
Add 2 beaten egg yolks and melted chocolate bits. Beat egg whites until stiff peaks form. 
Gradually add remaining sugar. Add to chocolate mixture. Whip heavy cream and fold into mixture.
Pour over crumb crush and freeze. decorate with additional whipped cream, if desired.
From Connecticut Cooks Favorite Recipes from the Nutmeg State.
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 Chocolate Amaretto Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Chocolate wafer crumbs
 1/3 cup Heavy cream
1 cup Blanched almonds -- lightly
 1/2 cup Amaretto
Toasted and chopped
2 teaspoons Vanilla
 1/3 cup Sugar
4 Eggs
6 tablespoonsButter -- softened
2 cups Sour cream
 24 ounces Cream cheese -- softened
1 tablespoon Sugar
1 cup Sugar
1 cup Blanched almonds -- lightly
 totoasted and chopped
Garnish: Preheat oven to 375. Combine crumbs, almonds, sugar and butter.
Pat mixture on bottom and sides of a 10 inch springform pan. 
Cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. 
Beat in eggs, 1 at a beating well after each addition. Beat mixture until light.
Pour into cru lined pan. 
Bake in middle of oven for 1 1/2 hours or until top of cake cra 
and knife inserted in middle comes out clean. Let stand on rack 5 minutes. 
Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly over cake. 
Bake for 5 more minutes. Place on rack and let cool completely. 
cover lightly with wax paper and let chill overnight. 
When ready to serve, remove sides from pan and garnish with toasted almonds 
around outer edge and on to of cake. Hope this fills the bill.
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 Chocolate Amaretto Cheesecake (Make Ahead)
Recipe By : 
Serving Size : 2 Preparation Time :0:00
Categories : ChocolateCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Chocolate wafers -- finely
					
1 1/2 cups Light process cream cheese -- product
1 cup Sugar
1 cup 1% low-fat cottage cheese
 1/4 cup Plus 2 tbsp unsweetened -- cocoa
 1/4 cup All-purpose flour
 1/4 cup Amaretto
1 teaspoon Vanilla extract
 1/4 teaspoonSalt
1 Egg
2 tablespoonsSemisweet chocolate -- mini-morsels
From: Light and Easy Cooking Collection, Oxmoor House 
 You can substitute an 8-inch pan for this cheesecake recipe, if desired. 
The larger cheesecake will require only 45 to 50 minutes baking time.
 chocolate curls 
 Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan.
Set aside. Position knife blade in food processor bowl; 
add cream cheese and next 7 ingredients, processing until smooth. 
Add egg and process just until blended. Fold in chocolate morsels.
 Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes or 
until cheesecake is set. Let cool in pan on wire rack.
Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake 
to serving platter. Garnish with chocolate curls, if desired. 
Yield: 12 servings (about 200 calories per serving).
 CHOCOLATE MINT CHEESECAKE: Substitute 1/4 cup creme de menthe for amaretto. 
Yield: 12 servings (about 197 calories per serving).
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 Chocolate Caramel Cheesecake
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 1/4 Cups Graham Cracker Crumbs
 1/4 Cup Melted Butter
-----Filling-----
1 package Caramels -- (14 oz. size)
5Ounces Evaporated Milk
1 cup Peanuts -- chopped
 16 ounces Cream Cheese
 1/2 Cup Sugar
2 Eggs
1 teaspoon Vanilla
 3/4 Cup Semisweet Chocolate -- melted
Graham Cracker Crust
Combine graham cracker crumbs and melted butter. Press crumb
mixture evenly on bottom and 1 inch up sides of a 9-inch
springform pan. Bake at 350 for 6 to 8 minutes. Cool Combine caramels and milk in 
heavy saucepan. Cook over low
heat until melted, stirring often. Pour over graham cracker crust.
Sprinkle pecans evenly over caramel layer and set aside.
Beat cream cheese at high speed with electric mixer until light and
fluffy. Gradually add sugar, mixing well. Add eggs one at a time,
beating well after each addition. Stir in vanilla and melted chocolate,
beat until blended. Pour over pecan layer.
Bake at 350 for 30 mins. Remove from oven and run knife around
edge of pan to release sides. Let cool to room temperature.
Cover and chill 8 hours.
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 Chocolate Caramel Pecan Cheesecake
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cookie Crumbs
6 tablespoonsButter Or Margerine
 14Oz. Bag Caramels
5Oz. Can Evaporated Milk
1 cup Pecans -- chopped
 16 ounces Cream Cheese -- softened
 1/2 Cup Sugar
2 Eggs
 1/2 Cup Semisweet Chocolate Chips -- melted
1 teaspoon Vanilla
Preheat oven to 350F
Mix crumbs and butter, press onto bottom and sides of 9-inch
springform pan. Bake 10 minutes.
Microwave caramels and milk in small bowl on high for
4 - 5 minutes or until melted, stirring every minute.
Pour over crust.
Top with pecans.
Beat cream cheese and sugar until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and vanilla.
Pour over pecans.
Place pan on cookie sheet.
Bake 45 minutes. Loosen cake from rim of pan, cool before removing
rim of pan. Keep refrigerated. Garnish with whipped cream.
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 Chocolate Cheesecake #1
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 1/2 ounces Chocolate Wafers -- Fine Crush
 1/2 cup Butter -- Melted
 12ounces Semi-sweet Chocolate Chips
1 1/2 cups Heavy cream
 16 ounces Cream Cheese -- Softened
 1/4 cup Sugar
4 each Large Eggs
1 teaspoon Vanilla Extract
 1/2 cup Heavy Cream Whipped (Opt.)
In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9-inch springform pan, 
covering bottom and 2 1/2 inches up sides. Chill.
Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and 
heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, 
combine cream cheese and sugar, beating until creamy. Add eggs, one at a time, 
beating well after each addition. Add chocolate mixture and vanilla, mix until blended. 
Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. 
Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. 
Decorate edge with whipped cream, if desired.
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 Chocolate Cheesecake #2
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : ChocolateCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 32ounces Cream cheese -- remove from wrappers
 -- in microwave 2 minute
1 1/4 cups Sugar
1 1/4 cups Chocolate chips -- melted
 1/4 cup Cornstarch
 1/2 cup Heavy cream
5 Jumbo eggs -- shelled and warmed
micro 25 secs.
2 teaspoons Vanilla or
 1/3 cup Amaretto -- topping
2 cups Sour cream
1 1/2 teaspoons Vanilla
 1/4 cup Sugar
If using amaretto you may want to add 1/2 cup chopped almonds to crust or cake as well).
 Heat oven to 300 with pan of water on bottom shelf.
 Cream cheese until light. Add sugar, chocolate and beat again. Add eggs one at a time, 
beating after each. Mix in cream, cornstarch and vanilla.
 Pour into crust and bake for 65-75 minutes until firm around edges and 
stiff somewhat soft in middle. Run a knife around the edge.
 TOPPING: Mix and pour over hot cheesecake. Put cake back in oven for 5 minutes. 
Cool cake completely. Drizzle with melted chocolate (and almonds if you opted for the amaretto).
 From: Sandee EvelandDate: 09-03-93
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 Chocolate Cheesecake #3
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : ChocolateCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 3/4 cup Graham cracker crumbs -- finely crushed
1 tablespoon Sugar
2 tablespoonsButter -- melted
1 package Chocolate pudding -- and pie filling
 3/4 cup Sugar
1 cup Milk
1 Square unsweetened -- chocolate
3 8 ounce package cream -- cheese,
					
3 Egg yolks
2 teaspoons Vanilla
 1/4 teaspoonSalt
3 Egg whites
1 cup Sour cream
Combine graham cracker crumbs, sugar and melted butter. 
Press on bottom and sides of a greased 0 inch springform pan. 
Combine pudding mix, sugar and milk in saucepan. 
Add chocolate. cook and stir over medium heat until mixture comes to a full boil. 
Remove from heat. Cover surface with waxed paper and set aside.
 Beat cream cheese until fluffy. Beat in yolks, vanilla, salt and pudding.
Fold in egg whites. (Odd. Says nothing about beating the egg whites first. Hm. 
Well, I would.) Pour over crumbs in pan. 
Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched.
Cool 4 hours. Spread top with sour cream. From: Sandee Eveland Date:
09-03-93
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 Chocolate Cheesecake #4
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
 1/3 Cup Butter Or Margarine
1 1/2 Cups Graham Cracker Crumbs -- * see note
 1/4 Cup Granulated Sugar
 1/4 Cup Cocoa
-----Filling-----
 24 ounces Cream Cheese -- softened
1 cup Granulated Sugar
4 Eggs
1 cup Sour Cream
2 cups Semisweet Chocolate Chips
 1/2 Cup Butter Or Margarine
* you can substitute 2 cups of chocolate wafer crumbs for
the graham cracker crumbs, sugar, and cocoa.
Crust: Melt butter in a saucepan. Stir in crumbs, sugar & cocoa (or
butter and chocolate crumbs). Mix well. Press into bottom & 3/4
inch up.
the sides of the ungreased 10-inch springform pan. Do not bake.
Filling: Beat cream cheese and sugar until blended. Add eggs, 1
at a time, beating after each addition. Mix in sour cream.
Combine chocolate chips and butter in sauce pan over low heat until
melted. Stir often. Add to cheese mixture. Pour into prepared pan.
Bake in 325 F oven for about 1 1/2 hours until center is firm. Cool
at room temperature, then chill. To serve, top with whipped cream &
shaved chocolate.
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 Chocolate Cheesecake #5
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chocolate Wafer Crust
1 package Semisweet chocolate morse
4packagesCream cheese -- softened
2 cups Sugar
4 Eggs
1 tablespoon Cocoa
2 teaspoons Vanilla extract
1 Carton sour cream
Whipped cream
Press Chocolate Wafer Crust mixture on bottom and 1/2 inch up the sides of a 10 inch springform 
pan. Pre-bake as directed. Place chocolate morsels in top of double boiler; 
bring water to a boil.
Reduce heat to low; cook until chocolate melts. Beat cream cheese at high speed with 
electric mixer until light and fluffy; gradually add sugar, mixing well after each addition. 
Stir in melted chocolate, cocoa, and vanilla; beat until blended. 
Stir in sour cream, blending well. Pour into prepared pan. 
Bake at 300degrees for 1 hour and 40 minutes.
Let cool to room temperature on wire rack; chill at least 8 hours.
Garnish with whipped cream. Yield 10-12 servings.
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Chocolate Cheesecake - Hue
Recipe By : Jonathan Hue LMSC-Mechanisms & Servo Systems, Sunnyvale, CA
Serving Size : 1 Preparation Time :0:00
Categories : ChocolateCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 200g chocolate wafers finely crushed.
 75g butter -- melted
 700g cream cheese -- at room temperature
 200g granulated sugar
 175g semisweet chocolate -- melted and cooled
 20g white flour
3 large eggs
 30mlheavy cream
 10mlvanilla
 250mlsour cream
 10mlvanilla
 20g granulated sugar
1. Preheat oven to 200 degrees C . Mix chocolate wafer crumbs and butter. 
Press firmly onto bottom and 5 cm up the sides of an ungreased, 25-cm springform pan.
2. Bake the crust for 10 minutes. Remove from oven and place on rack to cool. 
Reduce oven temperature to 150 degrees C .
3. Using an electric mixer, beat the cream cheese in a large bowl until it is smooth.
4. Add sugar, chocolate, and flour. Beat again, until the mixture is well blended and fluffy.
5. Add eggs, one at a time, beating again after each egg is added.
6. Beat in the cream and vanilla.
7. Pour mixture into the cooled crust. Place on middle rack in oven and bake 
for 60 to 65 minutes, until filling is set. Remove from oven and cool on rack.
8. Blend sour cream, vanilla, and sugar together until well mixed. 
Spread over top of cooled cheesecake. Chill several hours or overnight
Author's Notes:
 You may have seen this on the cover of a recent magazine when you were standing 
in the grocery line. It makes a very rich, truly decadent chocolate cheesecake. 
 A chocolate wafer is a crisp chocolate cookie about three inches in diameter 
and an eighth of an inch thick. If you can't find them, you can substitute any kind of 
dry crunchy chocolate-flavored cookie. You can make the crust and filling in a 
food processor if you have one. It makes it a lot easier.
Difficulty : moderate.
Precision : measure carefully.
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 CHOCOLATE CHEESECAKE-KCBX-TV (AUDRA MCCOY)
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Millie Othman-FHFG38A
-----CRUST-----
 22 Oreo cookies -- cream centers
Removed
 1/3 cup Butter or margarine
-----FILLING-----
 2/3 cup Sugar
2Largeeggs
 16 ounces Cream cheese
 1/2 cup Amaretto liqueur
-----TOPPING-----
2ounces Semisweet baking chocolate
2Largeeggs
Sugar to taste
Toasted almonds
Milk to consistency
Chocolate curls
CRUST: Crush cookies in blender, food processor, or roller. 
Melt butter or margarine, mix with crushed cookies. Mixture should be crumbly. 
Press into 9" pie plate. FILLING: Mix first 3 ingredients. When smooth, blend in Amaretto. 
Pour into cookie crust. Bake at 300 F for 50 Minutes. 
TOPPING: Melt chocolate and blend with sour cream. Sweetened to taste. 
Slowly add milk to pouring consistency. Spread on top of cooled cheesecake. chill. 
Top with toasted almonds, some dyed with red food coloring, and chocolate curls. 
** From KCBX-TV (PBS)-fall fund raising drive winner.
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 Chocolate Cherry Cheesecake
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 1/2 ounces Chocolate Wafers -- Fine Crush
 12ounces Semi-sweet Chocolate Chips
 16 ounces Cream Cheese -- Softened
4 each Large Eggs
1 teaspoon Vanilla Extract
 1/2 cup Heavy Cream Whipped (Opt.)
 1/2 cup Butter -- Melted
1 1/2 cups Heavy cream
 1/4 cup Sugar
 3/4 cup Cherry Flavored Liqueur
1poundCherry Pie Filling
In large bowl, combine chocolate wafer crumbs and butter. 
Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill.
Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips 
and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. 
In large bowl, combine cream cheese and sugar, beating until creamy. 
Add eggs, one at a time, beating well after each addition. 
Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. 
Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.
Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. 
Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. 
Decorate edge with whipped cream, if desired.
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 Chocolate Chip Cheesecake Supreme
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Chocolate Wafer Crumbs
 24 ounces Cream Cheese -- Softened
 1/4 cup Unbleached All-Purpose Flour
 1/2 cup Sour Cream
1 cup Mini Semi-sweet Chips
3 tablespoons Margarine -- Melted
 3/4 cup Sugar
3each Large Eggs
1 teaspoon Vanilla
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 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 and vanilla. Stir in chocolate chips and pour into crust. 
Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before 
removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.
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CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cross TMPJ72B
1 1/2 cups Finely crushed chocolate -- wafer cookie crumbs
 30cookies)
1 cup Sugar
 1/4 cup (1/8 lb.) melted butter -- or margarine
2packages(8 oz. each) cream -- cheese or neufchatel
into chunks
1 cup Regular or light sour cream
3 Large eggs
1 teaspoon Vanilla -- COOKIE DOUGH
(RECIPES FOLLOW)
Mix crumbs, 2 T sugar, and butter; press firmly over bottom and 1/2-inch up sides 
of a 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until 
slightly darker color, about 8 minutes.
In a food processor or with a mixer, whirl or beat remaining sugar with cheese. 
Add cream, eggs, and vanilla; mix well. Pour into crust. 
Drop cookie dough in 2- tablespoon portions evenly over cake; push dough beneath surface.
Bake in 350 oven until cake jiggles only slightly in center when gently shaken, 
about 40 minutes. Spread topping over hot cake. Let cake cool, then chill until cold, 
 at least 4 hours; serve or wrap airtight up to 2 days.
Serves 12 to 16.
COOKIE DOUGH: In a bowl, beat to blend 1/4 cup butter or margarine, 
1/4 cup firmly packed brown sugar, and 1/4 cup granulated sugar. 
Stir in 2 tablespoons water and 1 teaspoon vanilla. 
Beat in 1/2 cup all-purpose flour and 1 cup semisweet chocolate baking chips or chopped pieces.
 TOPPING: Mix 1 c regular or light (reduced-fat) sour cream, 2 teaspoons sugar, 
and 1 teaspoon vanilla.
 COMMENTS: Soft, creamy lumps of chocolate chip cookie dough, made without egg, 
are a tantalizing surprise in this smooth cheesecake. Its a dessert that indulges 
those addicted to nibbling cookies before they bake.
 Source: Sunset Magazine - ? month/1993 
 Reformatted for Meal Master by: CYGNUS, HCPM52C & CMINEAH
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Chocolate Covered White Chocolate Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chocolate wafer cookies -- crumbled
3tablespoonsbutter -- melted
 24 ounces cream cheese -- softened
 1/2 cup sugar
1 teaspoon Vanilla
3 eggs
 1/2 poundwhite chocolate -- melted
1 cup heavy cream
2 tablespoonsbutter
2 tablespoonsgranulated sugar
 12ounces semisweet chocolate -- broken into small pi
Heat oven to 350F.
 Mix crumbs and butter and press onto bottom of 9-inch springform
pan. Bake for 10 minutes.
 Beat cream cheese, sugar, and vanilla until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in
melted white chocolate and pour over crust.
 Bake 40 minutes, turn off oven and let cake cool inside the oven
as it cools down. Loosen cake from rim of pan and cool
completely. Chill for at least 4 hours. Remove rim.
 Heat heavy cream, butter, and sugar in a heavy saucepan over
medium-high heat. Stir to dissolve sugar crystals and then bring
to a boil. Put chocolate pieces into a stainless steel bowl and
pour boiling cream mixture over it and let stand for a few
minutes. Stir until smooth and cool.
 Cover the sides and top of cheesecake with the ganache, smooth,
and chill at least 2 hours to set.
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 Chocolate Decadence Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : ChocolateCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
8 ounces Bittersweet or semi-sweet
Chocolate
1poundCream cheese
 3/4 cup Sugar
4 Eggs
1 teaspoon Vanilla extract
1 1/2 cups Sour cream
-----WHIPPED CREAM TOPPING-----
 1/2 cup Heavy Cream
1 tablespoon Sugar
 1/4 cup Sour cream
1 tablespoon Kahlua
Chocolate curls for garnish
Place chocolate in the top of a double boiler and melt over hot water, 
or place in a microwaveable bowl and microwave on medium for 2 to 3 minutes or until melted. 
Let cool. In a mixer, place the cheese and sugar and mix until blended. 
Add eggs and vanilla and mix until smooth. Blend in chocolate and sour cream. 
Pour into a greased 9-inch springform pan. 
Bake in the middle of a preheated 300F oven for 35 minutes or until the outer edge is set 
and the inner center is still glossy. Turn off the oven, leave the door ajar, 
and let cool in the oven for 1 hour longer. Chill. When completely cooled, and ready to serve, 
remove pan sides.
 Prepare whipped cream topping; in a small bowl, whip cream until stiff peaks form 
and beat in sugar, sour cream and liqueur. Spoon in a ring around top of cheesecake 
and sprinkle with chocolate curls.
Cheesecake: 31 Fantastic RecipesLou Seibert Pappas
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 Chocolate Fantasy Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHOCOLATE COOKIE CRUST-----
 11 Chocolate sandwich cream -- cookies, crushed
3tablespoonsButter -- melted
-----TRIPLE CHOCOLATE FILLING-----
 19ounces Cream cheese
 2/3 cup Sugar
5 Eggs
 1/2 cup Sour cream
 1/2 cup Whipping cream
 1/3 cup Creme de cacao
1 1/4 teaspoons Vanilla extract
 10 ounces Semisweet chocolate -- melted
4ounces German sweet chocolate -- grated
CRUST: In a small bowl, stir together crushed cookies and melted butter until well combined. 
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
 FILLING: In a large bowl, combine cream cheese and sugar. 
Beat with an electric mixer until smooth. Add eggs, one at a time, 
beating well after each addition. Stir in sour cream, whipping cream, creme de cacao, 
and vanilla extract. Stir in melted semisweet chocolate and grated German chocolate. 
Pour the cream cheese mixture over the crust. Bake at 350 degrees F for 15 minutes. 
Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or 
until the center no longer looks wet or shiny.
Remove the cake from the oven and run a knife around the inside edge of the pan. 
Turn the oven off; return the cake to the oven for an additional 2 hours. 
Chill, uncovered, overnight.
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 Chocolate Marble Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crumb-nut Cheesecake Crust
3packagesSoftened Cream Cheese*
 3/4 cup Sugar
 1/2 cup Sour Cream
2 teaspoons Vanilla
3 Eggs
3teaspoons Flour
 1/4 cup Hershey's Cocoa
 1/4 cup Sugar
1 tablespoon Vegetable Oil
 1/2 teaspoon Vanilla
* 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream 
and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth.
Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. 
In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla 
and 1-1/2 cups of the cream cheese mixture; mix until well blended.
Alternately spoon plain and chocolate mixtures into prepared crust, 
ending with dollops of the chocolate on top; gently swirl with knife 
or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; 
without opening oven door, lower temperature to 250 degrees and 
continue cooking for 30 minutes more. Without opening oven door, 
turn off heat and let cheesecake sit in oven for 30 minutes. 
Remove from oven and loosen sides with knife.
Let cool and chill.
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 CHOCOLATE MARBLE PRALINE CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 package DH Golden Sugar Cookie Mix
1 Egg
 1/2 cup Finely chopped pecans*
-----FILLING-----
1 1/4 cups Firmly packed brown sugar
2 tablespoonsFlour
3packages(8oz) cream cheese -- softened
3 Eggs -- lightly beaten
1 1/2 teaspoons Vanilla
1ounceUnsweetened chocolate -- melted
 25 Pecan halves
Caramel flavor topping(opt.)
* For added flavor, toast pecans before chopping.
Spread pecans in single layer on baking sheet. 
Toast in 350 F oven for 3-5 minutes or until fragrant. Cool completely.
1. Preheat oven to 350 F.
2. FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix, 
1 egg and chopped pecans in large bowl. Stir until thoroughly blended. 
Press mixture into bottom of ungreased 9-inch springform pan. 
Bake at 350 F for 20-22 minutes or until edge is light brown and center is set. 
Remove from oven.
3. FOR FILLING: Combine brown sugar and flour in small bowl; set aside. 
Place cream cheese in large bowl.
Beat at low speed with electric mixer, adding brown sugar mixture gradually. 
Remove one cup of batter to small bowl, add melted chocolate. 
Pour remaining plain batter onto warm crust. 
Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marble. 
Arrange pecan halves around top edge.
Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan 
with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until ready to serve.
4. To serve, remove sides of pan. Glaze top of cheesecake with store bought 
caramel flavor topping.
Cut into slices and serve with additional caramel flavor topping, if desired.
From Duncan Hines-- Favorite Brand Name Recipes-- Fabulous Fall Baking.
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 Chocolate Mint Cheesecake Cups
Recipe By : Cooking Light, Guilt-Free Desserts
Serving Size : 24Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Mint
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 3/4 cup light cream cheese
 1/2 cup sugar
 1/2 cup cottage cheese, 1% fat
2 tablespoonsall-purpose flour
3tablespoonsunsweetened cocoa powder
3tablespoonscreme de menthe
 1/2 teaspoon Vanilla extract
 1/8 teaspoonsalt
1 egg
2 chocolate-covered mint wafers
 Preheat oven to 300 degrees; line two mini muffin pans with
paper liners. Place cream cheese, sugar, cottage cheese, flour,
cocoa, creme de menthe, vanilla extract, salt
and egg in a blender; cover and process until smooth. Spoon batter
evenly into prepared pans. Bake for 18 minutes. Cool in pans on wire
racks. Cover and chill for at least 2 hours. Pull a vegetable
peeler down the sides of the candies, making tiny shavings. Top
cheesecakes with shavings. (per cheesecake: 49 calories, 1.7g fat,
31% calories from fat)
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 Chocolate Mint Meringue Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Mint
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Chocolate Wafer Crumbs
2 tablespoonsSugar
 2/3 cup Sugar
1 cup Mint Chocolate Chips -- Melted
3each Large Egg Whites
3 tablespoons Margarine -- Melted
 24 ounces Cream Cheese -- Softened
3each Large Eggs
1 teaspoon Vanilla
7 ounces Marshmallow Creme (1 Jr)
Combine crumbs, margarine and sugar; 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 mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. 
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
 Beat egg whites until soft peaks form. Gradually add marshmallow creme, 
beating until stiff peaks form. Carefully spread over top of cheesecake to seal. 
Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
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 Chocolate Orange Cheesecake
Recipe By : morrissey@stsci.edu
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 cup chocolate wafer cookies -- crumbled
 1/4 teaspoon ground cinnamon
3tablespoonsbutter or margarine -- melted
-----Filling-----
 32ounces cream cheese -- softened
 3/4 cup sugar
4 eggs
 1/2 cup sour cream
1 teaspoon Vanilla
1 cup semisweet chocolate chips
2 tablespoonsorange-flavored liqueur
 1/2 teaspoonorange peel -- grated
Heat oven to 325 F.
Mix crumbs, cinnamon, and butter.
Press onto bottom of 9-inch springform pan.
Bake 10 minutes.
Increase oven temperature to 350 F.
Beat cream cheese and sugar at medium speed with electric mixer until well
blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla.
Separate batter into 2 equal parts.
Blend chocolate into one part.
Blend liqueur and peel into remaining part.
Pour chocolate batter over crust.
Bake 30 minutes.
Reduce oven temperate to 325 F.
Spoon remaining batter over chocolate layer.
Continue baking another 30 minutes.
Turn off oven and prop open oven door; remove cheesecake when oven has cooled.
Loosen cake from rim of pan.
I think cheesecake in general is best when chilled over night, but it is not
necessary.
(*) I've just recently found Oreo Cookie crumbs in a box. A great time
saver for the lazy.
Janet Morrissey
"Mostly Harmless"
morrissey@stsci.edu
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 3544 0

 
 
 
 
 Chocolate Orange Supreme Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Alcohol
 Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
2 cups Chocolate Wafer Crumbs
 1/4 TeaspoonCinnamon
4TablespoonsUnsalted Butter -- melted
-----Filling-----
 32Ounces Cream Cheese -- softened
 3/4 Cup Sugar
4 Eggs
 1/2 Cup Sour Cream
1 teaspoon Vanilla
1 cup Semisweet Chocolate Chips
2 tablespoonsGrand Marnier
1 teaspoonGrated Orange Peel
Preheat oven to 325.
Mix crumbs, cinnamon, and butter. Press onto the bottom of a 9-inch
springform pan and bake 10 minutes.
Increase oven temperature to 350. Beat cream cheese and sugar at medium
speed until well blended. Add eggs, one at a time, beating well after
each addition. Blend in sour cream and vanilla. Separate batter into 2
equal parts. Melt chocolate in double boiler and add it to one part.
Blend Grande Marnier and orange peel into remaining part. Pour chocolate
batter over crust and bake 30 minutes.
Reduce oven temperature to 325. Carefully spoon orange batter over
chocolate layer. Continue baking another 40 minutes. Turn off oven and
prop open oven door. Remove cheesecake when oven has cooled. Loosen
cake from rim of pan.
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Chocolate Peanut Butter Cup Cheesecake
Serving Size : 16Preparation Time :14:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chocolate / Peanut Graham Cracker Crust -- see
this cookbook
 32Ounces Cream Cheese -- softened
1 cup Sugar
4 Eggs
2 teaspoons Vanilla Extract
 1/2 Cup Semisweet Chocolate Chips -- finely chopped
1 cup Chocolate Fudge Syrup Or Topping
 1/2 Cup Blanched Peanuts -- coarsely chopped
4 Reese's Peanut Butter Cups -- cut in halves
 Preheat oven to 350 degrees.
In a large bowl beat the cream cheese, eggs, sugar, and vanilla
	extract on high speed until smooth and satiny.
Pour half into the prepared graham cracker crust.
Add the finely ground chocolate chips to the remaining mixture andblend well. 
	Pour on top of the first mixture already in the crust.
Bake for 50 minutes. Remove from the oven and cool. 
	Pour the chocolate fudge sauce over the top. 
	Place the cut peanut butter cups on edge in the sauce spaced evenly around the cheesecake.
	Sprinkle with chopped peanuts.
Refrigerate for 10 -12 hours before serving.
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Nutr. Assoc. : 0 0 0 0 0 1353 0 1075 0 0

 
 
 Chocolate Raspberry Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Creme-filled Cookie Crumbs *
 32ounces Cream Cheese -- Softened
3each Large Eggs
1 teaspoon Vanilla
 1/3 cup Strained Raspberry Preserves
 1/4 cup Whipping Cream
2 tablespoonsMargarine -- Melted
1 1/4 cups Sugar
1 cup Sour Cream
6ounces Semi-sweet Chocolate Chips**
6ounces Semi-sweet Chocolate Chips
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. 
** This 6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer 
until well blended. Add eggs, one at a time, beating well after each addition. 
Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed 
on electric mixer until well blended. Add Red Raspberry preserves; mix well. 
Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over 
plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. 
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth. 
Spread over cheesecake. Chill. Garnish with additional whipping cream, whipped, 
raspberries and fresh mint leaves, if desired.
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Chocolate Raspberry Truffle Cheesecake
Recipe By : Columbus Dispatch, June 23, 1993
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chocolate wafer cookies -- crushed
2 tablespoonsmargarine -- melted
 32ounces cream cheese -- softened, divided
1 1/4 cups sugar
3 eggs
1 cup sour cream
1 teaspoon Vanilla
6ounces chocolate chips -- melted and cooled
 1/3 cup raspberry jelly -- seedless
-----Topping-----
6ounces chocolate chips
 1/4 cup whipping cream
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. 
Combine 3 packages cream cheese and the sugar, mixing at medium speed until
well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over crust. 
Combine remaining cream cheese and the melted chocolate, mixing at medium
speed on electric mixer until well blended. Add preserves; mix well.
Drop rounded tablespoons of chocolate cream cheese batter over plain batter;
do not swirl. Bake at 325 for 1 hour and 20 minutes. Loosen cake from rim of
pan.
Prepare Topping: Melt chocolate chips and whipping cream over low heat,
stirring until smooth. Spread over cheesecake. Chill. Garnish with whipped
topping, raspberries and mint leaves.
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Chocolate Swirl Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Semi-sweet chocolate ships
1 1/4 cups Graham-cracker crumbs
 1/4 cup Butter -- melted
 3/4 cup Sugar
1 teaspoon Vanilla extract
 1/2 cup Sugar
2 tablespoonsSugar
2packagesCream cheese -- soft 8 oz size
 1/2 cup Sour cream
4 Eggs
1. Preheat oven to 325 degrees 
2. Combine over hot (not boiling) water, chocolate chips 
and 1/2 cup sugar; heat until chips melt and mixture is smooth. Remove from heat; set aside. 
3. In small bowl, combine graham-cracker crumbs, 2 tablespoons sugar and melted butter; 
mix well. Pat firmly into 9" springform pan, covering bottom and 1/2 inch up sides; set aside.
4. In large bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. 
Mix sour cream and vanilla extract. Add eggs, one at a time, beating well after each addition. 
Divide batter in half.
Stir melted chocolate mixture into first half. Pour into crumb-lined pan; 
cover with plain batter. With knife, swirl plain batter with chocolate batter to marbleize. 
5. Bake for 50 minutes or until only 2-3 inch circle in center will shake.
Cool at room temperature; refrigerate.
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 Chocolate Turtle Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : ChocolateCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Vanilla Wafer Crumbs
 14ounces Caramels ( 1 bag)
1 cup Chopped Pecans -- Toasted
 1/2 cup Sugar
2 Large Eggs
6 tablespoonsMargarine -- Melted
5ounces (1 cn) Evaporated Milk
 16 ounces Cream Cheese -- Softened
1 teaspoon Vanilla
 1/2 cup Semi-sweet Chocolate Chips *
* Chocolate chips should be melted. Combine crumbs and margarine, press onto bottom and 
sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes.
 In 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, 
until smooth. Pour over crust. Top with pecans.
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. 
Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. 
Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.
 posted on the cooking echo by Bud Cloyd
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 Chocolate Velvet Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Vanilla Wafer Crumbs
3tablespoonsGranulated Sugar
 16 ounces Cream Cheese -- Softened
2 each Large Eggs
3tablespoonsAlmond Flavored Liqueur
2 tablespoonsGranulated Sugar
 1/2 cup Chopped Pecans
 1/4 cup Margarine -- Melted
 1/2 cup Brown Sugar -- Packed
6ounces Semi-sweet Chips -- Melted
2 cups Sour Cream
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch 
springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese and brown 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 liqueur; pour over crust. Bake at 325 degrees F., 35 minutes.
 Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; 
carefully spread over cheesecake. Bake at 425 degrees F.
10 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
VARIATION:
Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.
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 Cinderella Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Brownies Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Brownie Crust-----
3Ounces Unsweetened Chocolate -- chopped
 1/4 Cup Unsalted Butter -- cut in small pieces
 1/2 Cup Flour
 1/8 TeaspoonBaking Powder
2 Eggs
1 cup Light Brown Sugar -- firmly packed
1 1/2 Teaspoons Vanilla
2Ounces Semisweet Chocolate -- finely chopped
-----Filling-----
8 ounces Cream Cheese -- softened
 1/2 Cup Light Brown Sugar -- firmly packed
3 Eggs
 1/2 Cup Sour Cream
1 1/3 Cups Creamy Peanut Butter
 1/4 Cup Flour
-----Topping-----
 3/4 Cup Sour Cream
3Teaspoons Sugar
For the crust:
Preheat oven to 350.
Grease a 9-inch springform pan. Dust with flour. Melt unsweetened
chocolate and butter in small saucepan over low heat. Cool. Beat eggs
and sugar in medium bowl until slowly dissolving ribbon forms when beater
are lifted, about 4 minutes. Beat in melted chocolate mixture, vanilla,
and chopped chocolate. Add flour and baking powder. Mix until just
blended--do not overbeat. Spread 1 cup brownie batter over bottom of pan.
Bake until firm, about 17 minutes. Cool baked crust in freezer for about
15 minutes. Maintain oven temperature.
For the filling:
Blend cream cheese and sugar until smooth. Add eggs and sour cream.
Add peanut butter and flour. Using small knife, spread remaining brownie
batter around the sides of the pan, sealing batter to bottom crust. Pour
in filling, which will not be as high as brownie batter. Bake until center
of cheesecake is gently set and brownie sides have fallen to form a ring
around the filling. (About 50 minutes)
For topping:
Blend sour cream and sugar. Spread on top of cheesecake to within 3/4
inch of edge. Bake cheesecake 3 more minutes.
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Cinnamon Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 cups Graham wafer crumbs
 1/2 cup Melted butter
 1/4 cup Sugar -- optional
-----FILLING-----
1poundCream cheese -- softened
 1/2 cup Sugar
3 Eggs
-----TOPPING-----
1 1/2 cups Sour cream
1 cup Sugar
1 teaspoon Vanilla extract
 1/2 teaspoonCinnamon -- or more
 1/2 cup Flaked and toasted almonds
Use un-blanched ones -- they are
Prettier
Crust: Mix together crust ingredients and press into the bottom of a 9-inch springform pan. 
Bake at 350F for 5 minutes.
 Filling: Beat cheese until fluffy. Add sugar, then beat in eggs until very smooth. 
Bake at 350F for about 20 minutes, or until firm in the center. (May take 30 minutes) 
 Topping: Mix sour cream, sugar, and vanilla. Spoon onto cake. Sprinkle with cinnamon,
and distribute nuts over the top. Bake at 350F for 10 minutes. Cool and refrigerate.
 **This cake is better made at least 1 day ahead** From the kitchen of Mrs. Karel Nordstr"m
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 CIOCCOLATA CHEESECAKE
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dorothy Cross-TMPJ72B
2pounds Ricotta cheese
 1/4 cup Heavy cream
4 Eggs
 1/4 cup Light rum
1 teaspoonChocolate flavoring
3tablespoonsUnsweetened cocoa
 3/4 cup Sugar
1 1/2 teaspoons Confectioner's sugar
In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate flavoring, 
cocoa and sugar until very smooth and creamy. Pour the mixture into a well-buttered 9-inch 
springform pan and bake in a preheated 44 F oven for 30 minutes, then reduce the temperature 
to 325 F and continue to bake for another hour, or until golden brown.
Transfer to a wire rack and allow to cool completely.
When completely cooled, remove the sides of the springform pan and decorate the top of the 
cake with the confectioner's sugar.
Either refrigerate or serve immediately.
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 Classic NY Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
 16 each Graham crackers
 1/2 Stick butter -- softened
1 tablespoon Sugar
-----FILLING-----
5packages8oz cream cheese -- softened
1 3/4 cups Sugar
3tablespoonsAll-purpose flour
1 teaspoonGrated lemon peel
 1/4 teaspoonSalt
 1/4 teaspoon Vanilla
5largeEggs
2largeEgg yolks
 1/4 cup Sour cream
-----STRAWBERRY GLAZE-----
2pintsStrawberries
1 cup Water
 1/2 cup Sugar
1 1/2 tablespoons corn starch
3dropsRed food coloring
Crust:
Add all ingredients into food processor. Blend well. Put in 10" springform pan. 
Press evenly on bottom and 1/2 up the sides.
 Filling:
Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth 
and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, 
lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, 
beating well after each addition. Scrape down sides once or twice.
Mix in sour cream; the mixture will be thin. Pour into crust lined pan.
 Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. 
Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles 
slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours 
or overnight.
 Remove sides of springform. Make desired glaze and spread evenly over top of cheesecake 
as directed. Refrigerate until serving.
 Strawberry Glaze:
Slice 1 cup of the berries and place in a medium sized saucepan with the water. 
Bring to a boil over moderate heat and cook for 2 minutes.
Push berries with spoon through a strainer placed over small bowl; scrape bottom 
of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. 
Bring to a boil over moderate heat, stirring constantly, until mixture thickens. 
Stir in food coloring. Cool to lukewarm.
 Slice remaining berries in half and arrange in concentric circles over top of cake. 
Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. 
Refrigerate until set, about 1 hour.
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 Cocoa-Nut Meringue Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces (1 pk) Flaked Coconut *
3 tablespoons Margarine -- Melted
 1/3 cup Sugar
2 tablespoonsWater
3each Large Eggs -- Separated
7 ounces (1 jr) Marshmallow Creme
 1/4 cup Chopped pecans
 16 ounces Cream Cheese -- Softened
3tablespoonsCocoa
1 teaspoon Vanilla
Dash salt
 1/2 cup Chopped Pecans
*Coconut should be flaked and toasted.
Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan.
 Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on 
electric mixer until well blended.Blend in egg yolks, pour over crust. 
Bake at 350 degrees F., 30 minutes. 
Loosen cake from rim of pan, cool before removing rim of pan.
 Beat egg whites and salt until foamy, gradually add marshmallow creme, 
beating until stiff peaks form. 
Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. 
Carefully spread marshmallow creme mixture over top of cheesecake to seal. 
Bake at 350 degrees F., 15 minutes. Cool.
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 Coconut Chocolate Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : ChocolateCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
3 tablespoons Sugar
3 tablespoons Margarine -- Melted
2ounces Unsweetened Baking Chocolate
2 tablespoonsMargarine
 16 ounces Cream Cheese -- Softened
1 1/4 cups Sugar
 1/4 teaspoonSalt
5 Large Eggs
1 1/3 cups Flaked Coconut (3.5 oz Can)
1 cup Sour Cream
2 tablespoonsSugar
2 tablespoonsBrandy
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. 
Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; 
stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on 
electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. 
Blend in chocolate mixture and coconut; pour over crust. 
Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; 
spread over cheesecake.
Bake at 300 degrees F., 5 minutes. 
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
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 Cookies And Cream Cheesecake
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cream-filled Cookies *
1 each Env. Unflavored Gelatin
8 ounces Cream Cheese Softened
 3/4 cup Milk
1 1/4 cups Creme-filled Cookies **
6 tablespoonsMargarine -- Softened
 1/4 cup Cold Water
 1/2 cup Sugar
1 cup Whipping Cream -- Whipped
*The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done.
** These cookies should be chocolate cream filled cookies and should be coarsely chopped.
Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan.
Soften gelatin in water; stir over low heat until dissolved. 
Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended 
Gradually add gelatin mixture and milk, mixing until well blended.
Chill until mixture is thickened but not set. Fold in whipped cream.
Reserve 1 1/2 C cream cheese mixture; pour remaining cream cheese mixture over crust. 
Top with cookies and reserved cream cheese mixture. Chill until firm.
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 Cranberry and White Chocolate Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : FruitsCheesecakes
 ChocolateCranberry
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
4ounces White chocolate -- chopped
2packages8-oz cream cheese
 3/4 cup Sugar
3 Eggs
2 teaspoons Vanilla
pn Salt 3 c Sour cream
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CRANBERRY CHEESECAKE WITH WALNUT CRUST
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Graham cracker crumbs
 1/2 cup Finely chopped walnuts
 1/4 cup (1 stick) butter -- melted
1 Can (16 oz.) whole cranberry
sauce
3packages(8 oz. each) cream cheese
softened
 3/4 cup Granulated sugar
 1/4 cup Flour
3 Eggs
8 ounces Dairy sour cream
2 teaspoons Vanilla extract
Preheat oven to 325 degrees. In a small bowl combine crumbs, walnuts and butter. 
In the bottom of a 9-inch spring-form pan firmly press crumb mixture. 
Bake until golden, 5 to 6 minutes; remove from oven; coo slightly. 
Spread with cranberry sauce; set aside.
Reduce oven temperature to 300 degrees. In the large bowl of an electric mixer beat 
cream cheese, sugar and flour until smooth. Beat in eggs, sour cream and vanilla 
until well blended; spread evenly over cranberry sauce. 
Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; 
turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, 
about 30 minutes. Cool on a wire rack, about 1 hour. Cover and refrigerate until cold, 
about 4 hours. Just before serving, remove cheesecake from pan to a serving plate. 
Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
 NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup. 
Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of 
granulated sugar. Using a fork, remove cranberries from sugar and place on a plate 
until ready to use.
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 Cream-cheese Mocha Cake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1/2 cup Strong coffee -- hot
 1/3 cup Cocoa
 1/2 cup Butter or margarine
1 cup Brown sugar
1 cup Granulated sugar
Egg yolks
1 teaspoonBaking soda
 1/2 cup Sour cream
2 cups All-purpose flour
Egg whites -- beaten stiffly
2 Batches of Cream-Cheese frosting.
-----CREAMCHEESE FROSTING 1 BATCH-----
3ounces Cream cheese -- softened
2 tablespoonsButter
 1/2 teaspoon Vanilla flavoring
1 3/4 cups Confectioners' sugar
Gradually add coffee to cocoa, stirring constantly; let stand until cool.
Cream butter and sugars until light and fluffy. Add egg yolks; beat until batter is thick. 
Add coffee-and-cocoa mixture. Dissolve soda in cream. Add alternately to sugar mixture with 
flour; beat well after each addition.
Fold in egg whites. Pour batter into two well- greased and floured 9 inch cake pans. 
Bake in 350F oven 35 - 40 minutes or until done. Remove from pans and cool. 
Prepare frosting as directed. Spread between cake layers; stack layers. 
Spread over sides and top of cake. Score top of cake to indicate serving pieces. 
Using a ribbon edge piping tip and frosting filled pastry bag, form a flower on each 
serving piece. CREAM CHEESE FROSTING:
Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar; beat until fluffy. 
Yields 1 cup.
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Creamy Chilled Cheesecake
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
 1/4 cup Margarine -- Melted
 1/4 cup Cold Water
 1/2 cup Sugar
 1/4 cup Lemon Juice
Strawberry Halves
 1/4 cup Sugar
1 each Env. Unflavored Gelatin
8 ounces Cream Cheese -- Softened
 3/4 cup Milk
1 cup Shipping Cream -- Whipped
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan.
 Soften gelatin in water; stir over low heat until dissolved. 
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. 
Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. 
Top with strawberries before serving.
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 Creme De Menthe Cheesecake Squares
Recipe By : 
Serving Size : 20Preparation Time :0:00
Categories : Bars Cheesecakes
 Alcohol
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
9Oz. Pckg. Chocolate Wafers -- crushed (1 3/4 cups)
 1/2 Cup Unsalted Butter -- melted
-----Filling-----
 16 ounces Cream Cheese -- softened
 1/2 Cup Sour Cream
4 Eggs
 2/3 Cup Sugar
 1/2 Cup Creme De Menthe
 1/4 TeaspoonMint Extract
-----Topping-----
4Ounces Semisweet Chocolate -- chopped
 1/2 Cup Sour Cream
Preheat oven to 350.
In medium bowl combine crust ingredients; mix well. Press on bottom of
ungreased 13 x 9 inch pan. Freeze crust while preparing filling.
In large bowl, combine all filling ingredients; beat on low speed until
smooth. Pour into crust-lined pan and bake for 30 to 35 minutes or until
knife inserted in center comes out clean. Cool.
Melt chocolate in double boiler. Cool 5 minutes; beat in sour cream.
Spread over warm cheesecake. Refrigerate 3 hours or until firm.
20 servings. Calories=300 Fat=20g
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Crumb-nut Cheesecake Crust
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5ounces Pecans (approx.)
 3/4 cup Vanilla Wafer Crumbs
 1/4 cup Confectioners Sugar
 1/4 cup Melted Butter
Chop nuts very finely in food grinder or food processor (a salad shooter works great, 
put through twice.) Should have 1 cup of ground nuts. 
Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, 
and mix thoroughly; drizzle with melted butter and mix lightly.
Press onto bottom and 1 1/2 inches up side of springform pan. 
Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. 
Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the
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Czechoslovakian Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Ethnic
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
Sweet Yeast
-----CHEESECAKE-----
2 cups Cottage Cheese
 1/4 cup Butter -- No Margarine
1 cup Sugar -- Granulated
2 Eggs; Large -- Separated
1 tablespoon Cornstarch
3tablespoonsMilk OR Heavy Cream
1 tablespoon Rum -- Dark
 1/2 teaspoonLemon Rind -- Grated
 1/3 cup Raisins
Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve and drain. 
In a large mixing bowl, combine the butter, sugar, and the egg yolks. 
Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins 
blending well. Beat the egg whites until they from soft peaks, 
then gently fold them into the cheese mixture. 
Pour the mixture into the prepared crust and bake for 50 minutes, 
or until the edges are golden brown. Cool and serve at room temperature.
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 D'BEST CHEESECAKE
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sallie Kratz
 3/4 cup Butter
1 1/4 cups All purpose flour -- + 3 T
2 cups Sugar -- divided
1 Egg yolk
Lemon peel -- grated fresh
from 2 lemons
5packagesCream cheese -- 8 oz size
5 Eggs
 1/4 cup Whipping cream
1 tablespoon Orange peel; grated -- fresh
 1/4 teaspoonSalt
1 cup Sour cream for garnish
In small bowl with mixer at low speed, beat butter, 1 1/4 c flour, 1/4 c sugar, 
1 egg yolk and half of the lemon peel until dough is well mixed.
Refrigerate, covered, for 1 hour. Preheat oven to 400-degrees. 
Press 1/3 of dough into bottom of 10-inch springform pan. Bake 8 minutes; allow to cool. 
Turn oven to 475-degrees. In large bowl with mixer at medium speed,
 beat cream cheese just until smooth; slowly beat in 1 3/4 c sugar until smooth.
With mixer at low speed, beat in 3 T flour and remaining ingredients. except sour cream. 
At high speed beat 5 minutes.
Press rest of dough around side of springform pan to within 1-inch of top, do not bake now. 
Pour cheese mixture into pan; bake 12 minutes. Turn oven to 300-degrees; bake 35 minutes. 
Turn off oven; leave in oven 30 minutes. remove; cool in pan on rack. Chill.
To serve: Remove side of pan. With large spatula, loosen cake from plate. 
Spread top of cheesecake with sour cream to garnish...
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Daiquiri Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Alcohol
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 packagesGraham crackers -- crushed
6 Butter -- melted
 1/3 cup Sugar
-----FILLING-----
 24 ounces Cream cheese -- softened
5 Jumbo eggs -- separated
 2/3 cup Sugar
2 Env. knox gelatin
 1/2 cup Light rum
 2/3 cup Fresh lime juice
1 1/2 teaspoons Fresh grated lime peel
1 1/2 teaspoons Fresh grated lemon peel
1pint Whipping cream
 1/2 cup Powdered sugar
Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F for 10 minutes. 
Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into sugar. 
Add to gelatin mixture with lime juice, rum and rinds and cook over med. heat. 
stirring constantly until mixture thickens and bubbles. Cool. 
Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well.
Beat egg whites until soft peaks form. 
Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture.
Whip cream and fold into cheese mixture. 
Pour into crust and refrigerated several hours or overnight.
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Dark Chocolate and Pumpkin Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : ChocolateCheesecakes
 Pumpkin
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHOCOLATE PECAN COOKIE CRUST-----
1 cup Pecan pieces
6 Deep dark chocolate fudge -- cookies*
1 teaspoonUnsalted butter -- melted
-----CHOCOLATE CHEESECAKE-----
8 ounces Semisweet chocolate -- broken
-oz pieces
 1/4 cup Brewed coffee
 3/4 poundCream cheese -- softened
 3/4 cup Granulated sugar
 1/2 teaspoonSalt
3 Eggs
1 teaspoonPure vanilla extract
-----PUMPKIN CHEESECAKE-----
2 teaspoons Unsalted butter -- melted
1poundCream cheese -- softened
 3/4 cup Granulated sugar
2 tablespoonsAll-purpose flower
 1/2 teaspoonSalt
3 Eggs
1 teaspoonPure vanilla extract
1 cup Pumpkin -- puree
 1/4 teaspoon ground cinnamon
 1/4 teaspoon ground allspice
 1/8 teaspoon ground cloves
-----SEMISWEET CHOCOLATE GANACHE-----
Preheat the oven to 325 degrees Fahrenheit. 
Toast the pecan pieces on a baking sheet in the preheated oven for 6-8 minutes. 
Remove from the oven and allow to cool to room temperature. 
Lower the oven temperature at 300 degrees Fahrenheit. 
In a food processor fitted with a metal blade, chop the cookies and the pecans 
until they are in crumbs (to yield 2 cups) about 20-30 seconds. Set aside until needed.
Coat the bottom of a 9-by 3-inch springform pan with 1 tsp melted butter. 
Use your hands to press l cup of crumbs to a uniform and level thickness on the 
buttered bottom of the pan. Set aside.
To prepare the chocolate cheesecake, heat l inch of water in the bottom half of a double 
boiler over medium-high heat. Place the semi-sweet chocolate and coffee in the top half 
of the double boiler (see page 139).
Tightly cover the top with film wrap and allow to heat for 6 to 8 minutes.
Remove from the heat and stir until smooth.
Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp salt in the bowl 
of an electric mixer fitted with a paddle. Beat on low for l minute and on medium for 2 minutes.
Scrape down the sides of the bowl, then beat on medium for 2 more minutes and 
on high for 2 minutes. Scrape down the bowl. Add 3 eggs , one at a time, 
beating on high for 20 seconds and scraping down the bowl after each addition. 
Then beat the mixture for 1 minute more on high. Add l teaspoon vanilla extract and 
beat on medium for l5 seconds. Add the melted chocolate mixture, then beat on medium 
for 30 seconds. Remove the bowl from the mixer. Use a rubber spatula to finish mixing 
the batter until it is smooth and thoroughly combined. 
Pour the cheese cake mixture into the prepared springform pan, spreading evenly.
Keep at room temperature while preparing the pumpkin cheesecake batter.
To prepare the pumpkin cheesecake, coat the inside of a 9-by 1 1/2 inch cake pan 
with l tsp butter. Line the pan with an 8 inch square of parchment paper. 
Coat the parchment paper with the remaining tsp butter.
Set aside until needed.
Place l pound softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp salt in the bowl 
of an electric mixer fitted with a paddle . Beat on low for l minute and on medium 
for 2 minutes. Scrape down the sides of the bowl, then beat on medium for 2 more minutes 
and on high for 3 minutes.
Scrape down the bowl. Add 3 eggs one at a time, beating on high for 20 seconds and 
scraping down the bowl after each addition. Add l tsp vanilla extract and beat on medium 
for l5 seconds, then beat for 2 more minutes on high. Add the pumpkin puree, cinnamon, 
allspice and cloves, then beat on medium for 30 seconds. Remove the bowl for the mixer. 
Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.
Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly.
Place a 9 by 1 1/2 inch cake pan partially filled with 4 cups of hot water on the bottom 
rack of the 300 degree oven (the bottom rack should be at least 3 inches below the center rack).
Place both cheesecakes on the center rack of the oven and bake for l hour and l0 minutes, 
until the internal temperature of the cheesecake fillings reaches l70 degrees. 
Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes.
Remove from the oven and cool at room temperature for 20 minutes. 
Refrigerate the chocolate cheesecake for l hour, but keep the pumpkin cheesecake at 
room temperature (do not remove either cake from the pan).
Pour l cup of Semisweet Chocolate Ganache over the top of the chilled chocolate cheesecake. 
Spread the ganache evenly over the top of the cake.
Invert the pumpkin cheesecake onto the layer of ganache. 
Gently press down on the cake to set in place. 
Wrap the entire springform pan with film wrap and refrigerate for 3 hours to set.
The cheesecake can now be released from the spring form pan. 
Remove the film wrap and wrap a damp, hot towel around the sides of the pan 
(the towel should be large enough to completely wrap around and cover the sides of the pan) 
and hold around the pan for about l min. Carefully release and remove the springform pan. 
Using a cake spatula, smooth the sides of the cake with 2 to 3 tablespoons ganache. 
Spread the remaining amount of ganache evenly across the top of the cake. 
Press the remaining cookie/pecan crumbs into the sides of the cake, coating evenly. 
Refrigerate for at least 30 minute before cutting and serving.
Heat the blade of the serrated slicer under hot water before cutting, and run it 
under hot water after making each slice. Place a piece of cheesecake in the center 
of each plate and serve. *Separate Recipe "Death By Chocolate" Kenan Books, 
Inc 15 West 26th Street New York By Marcel Desaulniers From Rizzoli International Publication, 
Inc. Posted by Ken Strei
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DARK CHOCOLATE CHEESECAKE
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : ChocolateCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vanilla cookie crust (see
Index)
5Squares semisweet chocolate
3packages(8-oz each) cream
Cheese -- softened
 3/4 cup Sugar
3Whole-- smilin' eggs
1 teaspoon Vanilla
1 cup Dairy sour cream
IS IT CHEESECAKE, OR IS IT FUDGE? 1. Prepare Vanilla Cookie Crust: 
press mixture evenly onto bottom and 2 inches up side of a buttered 9-inch springform pan.
2. Melt chocolate over hot, not boiling, water; cool.
3. Preheat oven to very slow (275~).
4. Beat cream cheese, sugar, eggs and vanilla in a large bowl with electric mixer until smooth. 
Stir in cooled melted chocolate and sour cream until blended.
Pour into prepared pan.
5. Bake in preheated very slow oven (275~) for 1 hour and 45 minutes. Turn off heat; 
let cake cool in oven with door ajar. Remove from oven to wire rack; cool to room temperature; 
refrigerate.
Garnish with whipped cream and chocolate curls, if you wish.
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 Deco's Raspberry Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : FruitsCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham cracker crumbs
 1/4 cup Melted butter or margarine
1 Env unflavored gelatin
 1/2 cup Sugar
1 cup Whipping cream -- whipped
3 tablespoons Sugar
 10 ounces Pkg frozen raspberries
8 ounces Pkg cream cheese -- softened
1 tablespoon Grand Marnier
For crust, in a small bowl, combine crumbs, 3 tbs sugar and melted butter.
Press onto the bottom of a 9-inch springform pan. Bake in a 350-F oven for 10 minutes. Cool. 
For the filling, drain raspberries, reserving juice. Set raspberries aside. 
In a small saucepan, combine reserved juice, 1/4 cup cold water and gelatin. 
Let stand for 5 minutes. Cook and stir over low heat till gelatin dissolves. Remove from heat. 
Cool for 10 minutes. In large mixer bowl, beat cream cheese and 1/2 cup sugar with 
electric mixer on medium speed till blended. Add reserved raspberries, Grand Marnier and 
raspberry-gelatin mixture. Beat on low speed till well blended. Chill till partially set 
(mixture will be the consistency of unbeaten egg whites). By hand, gently fold whipped cream 
into partially set raspberry mixture. Spoon into springform pan. Chill for 6 to 24 hours. 
Run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and 
additional whipped cream, if desired. From: Earl Shelsby Date: 25 Mar 94
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 DELUXE CHEESECAKE
Recipe By : 
Serving Size : 20Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LIZ JONES-----
-----PASTRY-----
1 1/4 cups Flour -- all-purpose
 3/4 cup Butter -- softened-1 1/2 stick
 1/4 cup Sugar
1 Egg yolk -- large
Grated peel of 1 sm lemon
-----FILLING-----
5packagesCream cheese; softened -- ea 8oz
1 3/4 cups Sugar
5 Eggs -- large
 1/4 cup Milk
3tablespoonsFlour -- all-purpose
2 Egg yolks -- large
Grated peel of 1 sm lemon
1. First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, butter, 
sugar, egg yolk and grated lemon peel until well mixed. Shape dough into ball; 
wrap with plastic wrap and refrigerate 1 hour.
2. Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of 10" x 2 1/2" springform pan; 
keep remaining dough refrigerated.
3. Bake crust 8 minutes or until golden; cool in pan on wire rack. 
Turn oven control to 475-degrees.
4. While crust is cooling, prepare filling: In large bowl, with mixer at medium speed, 
beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with 
rubber spatula. Add eggs, milk, flour, egg yolks and lemon peel; beat 5 minutes, 
occasionally scraping bowl.
5. Press remaining dough around sides of pan to within 1-inch of top. Pour cream cheese mixture
into crust.
6. Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35 minutes longer. 
Turn off oven; let cheesecake remain in oven 30 minutes.
7. Remove cheesecake from oven; cool completely in pan on wire rack. 
Cover and refrigerate at least 4 hours or until well chilled.
8. When cheesecake is firm, with spatula, loosen pan side from cheesecake and 
remove loosen cake from pan bottom; slide onto serving plate... 
Adapted from March 1992, Good Housekeeping...
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 Di Saronno Cheesecake
Recipe By : Di Saronno
Serving Size : 12 Preparation Time :0:00
Categories : Alcohol Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups graham cracker crumbs
 1/4 cup butter
 15ounces ricotta cheese
8 ounces cream cheese
4largeegg -- beaten
 1/2 cup sugar
 1/3 cup Di Saronno Amaretto
 1/4 teaspoonsalt
Combine crumbs and butter; press over bottom and sides of greased 9 inch spring-form pan. 
Chill. Preheat oven to 325F. Beat together ricotta and cream cheese until smooth. 
Add remaining ingredients; beat until smooth. Pour mixture into pan. 
Bake 1 hour and 15 minutes of until firm in middle. Cool 20-30 minutes in pan before removing. 
Cool completely before serving.
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Nutr. Assoc. : 0 0 0 0 0 0 2044 0

 
 
 
 
 Don Chaney's Cheesecake
Recipe By : Brian G. Gordon CAE Systems Division of Tektronix, Inc., San
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 90g butter -- melted
5mlcinnamon
 35g sugar
 180g graham cracker crumbs
 700g cream cheese -- at room temperature
3 large eggs -- at room temperature
 200g sugar
2 1/2 mlvanilla extract
 500mlsour cream
2 1/2 mlvanilla
 50mlsugar
1. Preheat oven to 190 degrees C .
2. Mix crust ingredients. Press into springform pan on bottom and sides.
3. Mix filling ingredients and pour into pan. Make sure all ingredients are room temperature.
4. Bake 30-35 minutes, or until slightly browned.
5. Remove cake from oven, and increase oven temperature to 260 degrees C . 
Mix topping ingredients, and gently spread on top of cake. 
Return cake to 260 degrees C oven for five mins.
6. Remove from oven, cool to room temperature, and chill overnight. Serve cold.
Author's Notes:
 This recipe is the original creation of a co-worker, Don Chaney. 
I consider myself a cheesecake gourmet, and I rate this recipe as 8.5 out of 10 
(However, there are no 10's). The recipe is so simple, I almost feel guilty serving it.
 Variations: Crush some walnuts into the crust. 
Pour a can of cherry or blueberry pie filling over the chilled cake, then chill again. 
Put of your favorite liqueur into the cake filling.
Difficulty : easy to moderate.
Precision : measure the ingredients.
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 DOUBLE CHOCOLATE CHEESECAKE
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dorothy Cross-TMPJ72B
1 1/2 cups Fine crushed chocolate wafer
 1/3 cup Butter -- melted
3packages(8oz) cream cheese -- soft
1 1/2 cups Sugar
4ounces Semisweet chocolate*
2 tablespoonsFlour
1 teaspoon Vanilla
4 Eggs
 1/4 cup Milk
 1/4 cup Vanilla-flavored pieces*
1ounceSemisweet chocolate
2 teaspoons Shortening
*Melted then cooled.
For Crust: Stir together crushed wafers and butter.
Press mixture, evenly over the bottom and 1-3/4 inches up sides of a 9-inch springform pan. 
Place the pan in a shallow baking pan.
For Filling: In a large bowl, beat cream cheese, sugar, the 4 squares of melted chocolate, 
flour and vanilla until well mixed. 
Add eggs all at once, the beat with an electric mixer on low speed just until mixed. 
DO NOT OVERBEAT! Stir in milk. Pour filling into the crust.
Bake in a 350 F Oven about 45 minutes or until center appears nearly set when gently shaken. 
Cool on a wire rack 5 to 10 minutes. Remove sides of pan. Cover and chill for 4-24 hours.
For a star design, pipe melted vanilla-flavored pieces into stars atop cheesecake. 
In a small saucepan melt the 1 square of chocolate and shortening over low heat, 
pipe into stars. Chill until chocolate is set.
Serves 12 Nutrition information per serving: 524 calories, 34 grams fat, 147 mg cholesterol, 
369 mg sodium.
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DR. RUTH'S ALMOST AS GOOD AS SEX CHEESECAKE
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Jo Ferry cmsj69b
-----CRUST-----
5ounces Graham cracker crumbs
3 tablespoons Sugar
5tablespoonsButter -- melted
-----FILLING-----
 16 ounces Cream cheese -- softened
 1/2 cup Sugar
 1/2 teaspoon Vanilla
1 pinch Salt
2 Eggs -- large
3tablespoonsChambord liqueur(blackberry)
-----TOPPING-----
8 ounces Sour cream
1 tablespoon Sugar
 1/2 teaspoon Vanilla
1 tablespoon Chambord liqueur
1 cup Raspberries -- fresh
Preheat oven to 350. To prepare crust, mix graham cracker crumbs, sugar and butter. 
Press mixture firmly into bottom of 9" springform pan. To make filling, mix cream cheese, 
sugar, vanilla, and salt at medium speed with electric mixer. 
Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. 
Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. 
Loosen cake from rim of pan. Let cool and remove rim of pan.
To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over 
cheesecake.
Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.
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 Dutch Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
Shortbread -- See Recipe # 22
-----CHEESECAKE-----
2 Eggs; Large -- Separated
2 teaspoons Confectioners' Sugar
 1/3 cup Light Cream Or Half & Half
1 teaspoonLemon Juice
 1/3 cup Raisins -- Golden
 1/4 cup Confectioners' Sugar -- PLUS
1 1/2 cups Gouda Cheese -- Grated
 1/4 cup Unbleached Flour
1 teaspoonLemon Rind -- Grated
NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. 
In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' 
sugar until well blended ~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, 
lemon rind and raisins. Beat the egg whites until frothy, 
then gradually add the remaining confectioners' sugar and continue to beat until 
the whites form stiff peaks. Fold the egg whites into the cheese mixture. 
Pour the cheese mixture into the prepared crust and bake for 45 minutes. 
Cool to room temperature, then chill before serving.
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 Easter White Chocolate and Lime Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Fruits
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6ounces Soft lady fingers
2packagesPhiladelphia cheese (2x250g)
1 cup Sugar
6 White chocolate squares
 1/4 cup Lime juice
1 Gelatin env. unflavored
2 teaspoons Lime peel -- fine grated
1 cup Whipping cream -- whipped
Strawberries
Lime slices
Melt chocolate. Halve lady fingers lengthwise. Line bottom and sides of an 8 1/2-inch 
springform pan with ladyfingers, rounded sides facing out. 
Beat cream cheese on lowest speed of electric mixer until smooth. 
blend in sugar and chocolate; mix well. Sprinkle gelatin on top of lime juice in saucepan. 
Let stand 5 minutes to soften. Stir mixture over low heat until gelatin is dissolved. 
Blend warm gelatin and lime peel into cheese mixture. Fold cheese mixture into whipped cream. 
Pour into pan. Chill at least 3 hours. Garnish with strawberries and lime slices.
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 Easy Cheesecake
Recipe By : Cooking Light, Guilt-Free Desserts
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Easy
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cottage cheese, 1% fat
 3/4 cup frozen egg substitute -- thawed
 1/2 cup light cream cheese
 1/2 cup sugar
 1/4 teaspoon Vanilla extract
 1/3 cup vanilla yogurt, low fat
1 tablespoon sugar
 1/8 teaspoonlemon juice
 Preheat oven to 300 degrees; coat a 9-inch pie plate with
nonstick cooking spray. Combine cottage cheese, egg substitute,
cream cheese, 1/2 cup sugar and vanilla extract in a blender
container; cover and process until smooth. Pour mixture into prepared
pan and bake for 35 minutes, or until edges are set. Combine yogurt,
1 tablespoon sugar and
lemon juice; stir well. Spread evenly over cheesecake. Bake for an
additional 5 minutes. Cool for 15 minutes. Cover and chill for at
least 2 hours. Garnish with mint leaves, if desired. (146 calories,
3.1g fat, 19% calories from fat)
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EATING WELL'S CHOCOLATE CHEESECAKE (1 of 2)
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cross TMPJ72B -- FILLING:
2ounces Semisweet chocolate
2 tablespoonsInstant coffee powder
2 16-oz. containers nonfat -- cottage cheese (4 cu
1 package (8 oz) low-fat cream cheese -- at room temp
1 1/2 cups Sugar
1 Large egg
2 Large egg whites
1 cup Low-fat sour cream
 3/4 cup Unsweetened cocoa powder
2 tablespoons corn starch
 1/8 teaspoonSalt
1 teaspoonPure vanilla extract
The crust ingredients and directions are in part 2 of this set.
 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
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EATING WELL'S CHOCOLATE CHEESECAKE (2 of 2)
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cross TMPJ72B -- CRUST:
4ounces Chocolate wafers
1 cup Grape-Nuts cereal
2 tablespoonsUnsweetened cocoa powder
2 tablespoonsSugar
3tablespoonsVegetable oil -- preferably canola oil
To make crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan with nonstick cooking 
spray. 
Place chocolate wafers, Grape-Nuts, cocoa and sugar in a food processor; using an on/off motion,
process until you have fine crumbs. 
Add oil and 3 Tbsp. water; process till the crumbs are moistened. Press the crumb mixture 
into the bottom and about 1-1/2 inches up the sides of the prepared pan. Set aside. 
To make filling: Melt chocolate in top of a double boiler over hot, not boiling, water or 
in a microwave oven at medium (50%) power. 
Let cool slightly. Dissolve instant coffee in 1 Tbsp. boiling water and set aside. 
Place cottage cheese in a strainer lined with a double thickness of cheesecloth. 
Gather up the cheesecloth and squeeze out moisture from cottage cheese. 
Put pressed cottage-cheese solids in a food processor and blend until smooth. 
Add cream cheese, sugar, egg, egg whites, sour cream, cocoa, cornstarch, salt, 
vanilla the melted chocolate and the dissolved coffee; process until smooth. 
Pour into the crust-lined pan. Bake for about 1 hour, or until firm around the edge 
but still shiny and slightly soft in the center. Run a knife around the pan to loosen edges. 
Let cool in the pan on a rack. Cover and refrigerate until well chilled, at least 8 hours or 
for up to 2 days. Remove sides. To facilitate cutting, dip a sharp knife in hot water and wipe 
dry before cutting each slice. Serves 16.
 COMMENTS: This cheesecake recipe is a new version of a 
 chocoholic's dream. It contains less than a third of the fat of the original recipe. 
The careful balance of flavorings achieves a very rich tasting cake.
 266 calories per serving: 9 grams fat, 231 mg sodium, 25 mg cholesterol. 
Source: Eating Well Magazine - May/June, 1993 
 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
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 Eggnog Cheesecake with Cinnamon Graham Cracker Crust
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Holidays
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Whole graham crackers
2 tablespoonsSugar
1 1/2 teaspoons Ground cinnamon
 1/4 cup Unsalted butter -- melted
-----FILLING-----
1 1/2 pounds Cream cheese -- room temp.
 3/4 cup Sugar
2 tablespoonsDark rum
1 tablespoon Brandy
1 teaspoon Vanilla extract
 1/2 teaspoon ground nutmeg
3largeEggs -- room temperature
-----TOPPING-----
1 1/2 cups Sour cream
1 1/2 tablespoonsSugar
 1/4 teaspoon Vanilla extract
1 teaspoon ground cinnamon
Cinnamon sticks
For Crust: Position rack in center of oven and preheat to 375 F.
Grind graham crackers, sugar and ground cinnamon in processor.
Transfer crumb mixture to medium bowl. Add butter and toss until evenly moistened. 
Press crumb mixture over bottom and 1-3/4 inches up sides of 9-inch-diameter springform 
pan with 2-3/4-inch-high sides.
Freeze crust until cold, about 10 minutes. Bake crust until beginning to brown, 
about 8 minutes. Transfer crust to rack and cool.
 For Filling: Beat cream cheese and sugar in large bowl of electric mixer until very smooth. 
Add dark rum, brandy, vanilla extract and ground nutmeg and beat to blend. Reduce speed to low.
Add eggs 1 at a time, beating after each addition until just blended. Spoon filling into crust.
Bake until filling is puffed, very light brown and softly set in center, about 45 minutes. 
Transfer cheesecake to rack and cool 30 minutes. (Center may fall slightly.) 
Increase oven temperature to 400 F.
 For Topping: In medium bowl whisk sour cream, sugar and vanilla extract to blend. 
Pour mixture gently over cheesecake, filling center depression, and spread evenly to edges. 
Bake until set, about 8 minutes. Transfer cheesecake to rack and cool. 
Cover and refrigerate overnight.
 Cut around sides of pan to loosen. Release pan sides. Sift ground cinnamon and nutmeg over 
cheesecake. Arrange cinnamon sticks in center and serve.
 * Source: Bon Appetite - December 1992 * Typed for you by Karen Mintzias
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Espresso Cheesecake
Recipe By : Bon Appetite August 1989
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 1/2 cups hazelnuts -- chop/husk/toasted
 1/3 cup sugar
3tablespoonsunsalted butter -- melted
1 tablespoon cocoa powder -- unsweetened
			Filling
1 cup fresh brewed espresso
 24ozcream cheese -- room temperature
1 1/3 cups sugar
1 1/2 tablespoons corn starch
 1/4 teaspoonsalt
3largeeggs -- room temperature
3largeegg yolks -- room temperature
 1/3 cup half and half
 1/4 cup fresh lemon juice
1 tablespoon coffee liqueur
1 1/2 teaspoons lemon peel -- grated
 1/2 teaspoon Vanilla extract
			whipped cream
			Chocolate coffee bean candies -- optional
For Crust:
 Preheat oven to 3250F. Wrap foil around bottom and up outsides of 9" diameter springform 
pan. Mix all ingredients in a medium bowl until well blended. Press crust into bottom and up 
sides of prepared pan. Bake 10 minutes. Cool on rack.
 For filling:
 Boil coffee in heavy small saucepan until reduced to 1/4 cup. Cool completely. 
Using electric mixer, beat cream cheese, sugar, cornstarch and salt in large bowl until 
smooth. Beat in eggs and yolks 1 at a time, stopping occasionally to scrape down sides 
of the bowl. Mix in espresso, half and half, lemon juice, liqueur, lemon peel and vanilla. 
Pour filling into crust. Let stand 15 minutes at room temperature.
 Preheat oven to 3250F. Insert toothpick into any air bubbles that appear on surface of 
cheesecake. Place cheesecake in large baking pan. Add enough cold water to pan to come 
3/4" up sides of cheesecake. Bake until cake edges are set but center still moves slightly 
when pan is gently shaken, approximately 1-1/2 hours.
 Remove cheesecake from water bath. Discard foil. Transfer cake to rack and cool. 
Cover and refrigerate until well chilled. (Can be prepared 2 days ahead.) Spoon whipped 
cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge 
of cheesecake. Top each rosette with coffee bean and serve.
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Fabulous Cheesecake
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Fruits
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Graham Cracker Crust-----
1 cup Graham Cracker Crumbs
 1/2 Cup Pecans -- Chopped
 1/4 Cup Butter -- Melted
1 teaspoonGranulated Sugar
-----Cheesecake-----
 16Oz. Cream Cheese -- softened
2 cups Cottage Cheese
1 1/2 Cups Granulated Sugar
4 Eggs -- slightly beaten
6 tablespoons corn starch
6 tablespoonsFlour
1 1/2 TablespoonsFresh Lemon Juice
1 teaspoon Vanilla
 1/2 Cup Butter -- melted & cooled
1Pint Sour Cream
-----Blueberry Glaze-----
1 cup Granulated Sugar
3 tablespoons corn starch
1 cup Reserved Blueberry Juice -- canned
 31Ounces Blueberries, Canned -- drained
Graham Cracker Crust:
Combine all ingredients and press into the bottom of a buttered 10-inch
spring-form pan.
Cheesecake:
Combine cream cheese and cottage cheese; beat until smooth and creamy.
Gradually add sugar, beating well. Add eggs and beat until well
mixed. Add cornstarch, flour, lemon juice and beat until smooth. Add
melted butter and sour cream, beating until smooth. Pour filling into
the graham cracker crust. Bake in preheated 325 Degree F. over for 1
hour and 10 minutes or until firm around the edges. Turn off oven.
Let cheesecake stand in oven 2 hours with door closed. Remove and let
cool completely. Remove from pan and chill. Top with Blueberry Glaze.
Chill again for 10 to 12 hours, if possible before serving.
Blueberry Glaze:
Combine sugar and cornstarch in a small saucepan. Blend thoroughly.
Gradually stir in blueberry juice. Crush 1/2 cup of drained blueberries
and add to sugar mixture in pan. Cook over medium heat, stirring
constantly until mixture thickens and boils. Continue to boil for
about 2 minutes or until mixture is clear. Cool. Arrange remaining
blueberries over top of thoroughly chilled cheesecake. Pour cooled
glaze over the blueberries. Chill.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2285 2285

 
 
 
 
 Favorite Cheesecake Squares
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1/4 cup Margarine
1 cup Unbleached All-purpose Flour
8 ounces Cream Cheese -- Softened
1 teaspoon Vanilla
 3/4 cup M&M Candies
 1/3 cup Packed Brown Sugar
 1/2 cup Chopped Walnuts
 1/4 cup Granulated Sugar
1 each Large Egg
NOTE: You can use any type of milk chocolate candies in place of the M&Ms.
Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. 
Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan.
Bake at 350 degrees F. 10 mins.
 Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer 
until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese 
mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. 
Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. 
Cool and cut in to 16 equal squares.
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 Festive Irish Cream Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
 1/4 cup Sugar
 1/4 cup Margarine -- melted
1 Env. Unflavored Gelatin
 1/2 cup Cold Water
1 cup Sugar
3 Large Eggs -- Separated
 16 ounces Cream Cheese -- Softened
2 tablespoonsCocoa
2 tablespoonsBourbon
1 cup Whipping Cream -- Whipped
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan.
Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and 
beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese 
and cocoa, mixing at medium speed on electric mixer until well blended.
Gradually add gelatin mixture and bourbon, mixing until well blended.
Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the 
remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into 
cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and 
small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon.
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 Festive Irish Cream Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
 1/4 cup Margarine -- melted
 1/2 cup Cold Water
3each Large Eggs -- Separated
2 tablespoonsCocoa
1 cup Whipping Cream -- Whipped
 1/4 cup Sugar
1 each Env. Unflavored Gelatin
1 cup Sugar
 16 ounces Cream Cheese -- Softened
2 tablespoonsBourbon
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan.
Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten
egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa,
mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture 
and bourbon, mixing until well blended. Chill until thickened, but not set.
Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks 
form. Fold egg whites and whipped cream into cheese mixture and pour over crust. 
Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired.
VARIATION:
 Substitute 2 T cold coffee for bourbon.
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 Finnish Curd Cake
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Cheese
 Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
2 tablespoonsButter -- *
 2/3 cup Bread Crumbs -- Dry **
-----CAKE-----
1 1/2 teaspoons Baking Powder
1 cup Unbleached Flour -- Sifted
1 cup Cottage Cheese
2 Eggs -- Large
 1/2 cup Brown Sugar
1 teaspoonCinnamon -- Ground
1 teaspoonCardamom -- Ground
 1/2 teaspoonGinger -- Ground
1 teaspoonOrange Rind -- Grated
1 teaspoonLemon Rind -- Grated
 1/2 cup Butter, Melted -- *
*Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary depending on the 
type of pan you use.
~------------------------------------------------------
~----------------- Butter the baking dish, pie pan, or springform pan until generously coated. 
Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, 
distributing the crumbs along the sides as well. The crumbs should completely coat the 
inside of the pan. Chill briefly to set the crumbs and then fill with the desired filling. 
CAKE: Preheat the oven to 325 degrees F. Sift together the flour and baking powder and set 
aside. Press the cottage cheese through a sieve. In a large mixing bowl, beat the eggs and 
the sugar until they are frothy. Add the spices and fruit rinds. Add the cottage cheese and 
blend all the ingredients well.
Stir in the butter, then add the dry mixture, mixing well. Pour the mixture into the prepared 
crust and bake for 1 hour. NOTE: Again this is more like a quick bread, and you can increase 
the sugar if you like as this is not particularly sweet.
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FLORIDA BAY SNICKERS CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rosalind Beck ggkf98a
19"Unbaked pie shell
1 1/2 pounds Cream cheese -- cubed
1 1/4 cups Sugar
1 teaspoon Vanilla
3 Eggs -- divided
6 Snickers bars -- regular size
2ounces Caramels
1 tablespoon Whipping cream
2ounces Semisweet chocolate morsels
3tablespoonsWhipping cream
Peanuts -- chopped for garnish
Using a 9" pie shell, remove fluted rim (reserve for another use) and place pie shell in bottom 
of 9" springform pan. Bake in 350 F oven until golden brown.
Allow pan to cool, grease sides of pan; set aside. In a mixing bowl, place cream cheese, sugar, 
vanilla, and 1 egg. With flat beater, mix until smooth. Scrape down sides of bowl with spatula 
and add 2 eggs. Mix until smooth and completely blended. Cut each Snickers candy bars 
length-wise once, then cut crosswise into 14 to 16 pieces. Fold Snickers chunks into 
cream cheese batter with rubber spatula. Pour batter into prepared crust in spring-form pan. 
Bake in 275 F oven for 2 hours. cool completely in refrigerator. Remove from springform pan 
and place on service plate. Melt caramels with 1 Tb whipping cream in microwave oven.
Remove from microwave and blend completely with whisk.
Spread caramel on top of cheesecake to within 1" of edge. Melt semisweet chocolate morsels 
with 3 Tb of whipping cream in microwave oven for 30 seconds on high setting. 
Remove from microwave, blend completely with whisk. Spread on top of cheesecake over caramel 
to 1/2" of edge. Sprinkle top of cheesecake with chopped peanuts.
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 FLUFFY PINEAPPLE CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Drnd29a
2packagesLady Fingers (unfilled)
2packagesCream cheese (8 oz size)
120 ounce Can Crushed Pineapple
 1/4 cup Sugar
 16 ounces Cool whip
Line bottom and sides of 9 1/2 inch spring form pan with both packages of lady fingers. 
Put Cream cheese, sugar and 1/2 can pineapple in bowl and mix with electric mixer 
about 1 1/2 minutes. Add rest of pineapple and mix well. Fold in all of Cool Whip. 
Pour entire ingredients over lady fingers. Refrigerate 5 or 6 hours before serving. 
NOTE: This takes just a few minutes to put together and needs no cooking.
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Fourth of July Cheesecake
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Vanilla wafer crumbs
4tablespoonsMargarine -- melted
3tablespoonsNutraSweet Spoonful
1 Envelope (1/4ounce)
Unflavored gelatin
1 cup Skim milk
2packages(8 ounces each) reduced fat
Cream cheese -- softened
1 package (3 ounces) reduced fat cream
Cheese -- softened
2 tablespoonsLemon juice
1 tablespoon Grated lemon rind
2 teaspoons Vanilla
 1/3 To 1/2 cup NutraSweet
Spoonful
1pint Blueberries
2pintsRaspberries
MIX CRUMBS, margarine and 3 tablespoons NutraSweet Spoonful in medium bowl; pat evenly on 
bottom of jelly roll pan, 15 x 10 inches.
 SPRINKLE GELATIN over milk in small saucepan; let stand 2 to 3 minutes.
Heat over medium low heat, stirring constantly, until gelatin is dissolved.
Cool to room temperature.
 BEAT CREAM CHEESE until fluffy in large bowl; gradually beat in milk mixture. 
Beat in lemon juice and rind, vanilla and 1/3 to 1/2, cup NutraSweet Spoonful. 
Pour mixture over crust; refrigerate until set, 3 to 4 hours. 
BEFORE SERVING, decorate to look like a flag, using the blueberries for the stars, 
the raspberries for the stripes.
Makes 16 servings.
A patriotic salute to classic cheesecake, this party-sized dessert is decked out 
with blueberry and raspberry stars and stripes.
 From "The NutraSweet Spoonful Recipe Collection", 1992.
 Reposted by Ken Strei
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 FRANGELICO CHEESE CAKE
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Linda gross-HXVH61A
48 oz.pkges. cream cheese
3 Eggs
 3/4 cup Sugar
1 teaspoon Vanilla
 1/2 cup Frangelico
Graham Cracker Crust
Blend all ingredients well. Pour into pie crust or a graham cracker crust pressed into a 
spring form.
Preheat oven to 350 deg. and bake 40 -50 min. Chill before serving. Pamphlet
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 French Cheesecake
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
Shortbread -- See Next Message
-----CHEESECAKE-----
1poundCream Cheese
 1/2 poundFrench Cheese -- *
 1/3 cup Sugar -- Granulated
1 tablespoon Unbleached Flour
4 each Eggs; Large -- Separated
 1/4 cup Sour Cream
 1/4 cup Heavy Cream
1 teaspoonReal Vanilla Extract
1 tablespoon Confectioners' Sugar
NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS YOU DON'T NEED IT!!! 
* Use the Soft Double Creme French Cheese in this recipe.
~---------------------------------------------------------------------
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese 
and the double creme, then add the sugar and flour and beat until thoroughly blended. 
Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until 
they are frothy, then gradually add the confectioners' sugar and beat until the whites 
form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the 
prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, 
then chill before serving.
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 FROZEN CHOCOLATE CHEESECAKE TORTE
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Chocolate wafer cookie crumb
4tablespoonsButter -- melted
8 ounces Cream cheese -- softened
1 cup Sugar
1 teaspoon Vanilla
 1/8 teaspoonSalt
3ounces Unsweetened chocolate -- melt
1 1/2 cups Heavy cream -- whipped
 3/4 cup Chopped pecans
Preheat oven to 350 F. In a small bowl, combine crumbs and butter; mix well. 
Press firmly into bottom of a 9-inch springform pan. Bake 10 Minutes. 
In a medium bowl, combine cream cheese, sugar, vanilla and salt.
Beat with electric mixer on medium speed until smooth.
Add chocolate and beat 2 minutes. Fold in whipped cream. Stir in pecans. 
Turn into baked crust, spreading evenly. Freeze eight hours or longer, until firm. 
Cover tightly and store in freezer. Remove from freezer 1/2 hour before serving for 
ease in cutting.
From 365 Great Chocolate Desserts.
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 Frozen Peppermint Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : American Cheesecakes
 Mint
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Chocolate wafer crumbs
 1/4 cup Sugar
 1/4 cup Butter or margarine
8 ounces Package cream cheese -- soft
 14ounces Can sweetened condensed milk
1 cup Crushed hard peppermint -- candy
3dropsLiquid red food coloring
2 cups Whipping cream -- whipped
Combine first three ingredients, firmly press onto bottom and 1 inch up sides of a 9 inch 
springform pan. Chill 
 Beat cream cheese at high speed with an electric mixer until fluffy.
Add condensed milk, peppermint candy, and food coloring. Beat Well.
 Fold in whipped cream. Pour into prepared pan.
 Cover and freeze until firm. Garnish with whipped cream, crushed and whole peppermint candy, 
if desired.
 Appeared in June 1994 issue of Southern Living Magazine.
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 Fudge Truffle Cheesecake #1
Recipe By : 
Serving Size : 12 Preparation Time :0:30
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 12ounces Semisweet chocolate chips
 24 ounces cream cheese -- softened
1 Can sweetened condensed milk
4 eggs
2 teaspoons vanilla
1 pie crust, chocolate wafer
Heat oven to 300. In heavy saucepan, over low heat, melt chips, stirring constantly. 
In large bowl, beat cream cheese till fluffy. Beat in milk until smooth. Add melted chips 
and remaining ingredients. Pour into prepared crust. Bake 1 hour and 5 minutes, 
until center is set. Yummm!
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 Fudge Truffle Cheesecake #2
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 1/2 Cups Chocolate Cookie Crumbs
4TablespoonsUnsalted Butter -- melted
3TablespoonsGranulated Sugar
-----Filling-----
 24 ounces Cream Cheese -- softened
1 cup Granulated Sugar
3LargeEggs
8 Semisweet Chocolate Squares -- melted & slightly co
1 teaspoon Vanilla Extract
Heat oven to 325 degrees. Line the bottom of your springform pan
with waxed paper (or do whatever you normally do to keep it from
sticking.)
For the crust, mix the oreos, melted butter, and sugar in a bowl.
Press the mixture onto the bottom of your pan.
For the filling, beat the cream cheese, sugar and vanilla until
blended. Add the eggs, one at a time, mixing after each addition
just until blended. Stir in the chocolate.
Pour the filling into the crust and bake for 60-65 minutes or until
center is almost set.
Note: I always put a pan of water in the oven with the cheesecake --
helps keep the oven moist so the cheesecake is less likely to crack.
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 FUDGE TRUFFLE CHEESECAKE #3
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : ChocolateGodiva
 Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CHOCOLATE CRUST:
1 cup CHOCOLATE WAFER COOKIE -- CRUMBS
4tablespoonsUNSALTED BUTTER -- MELTED
CHOCOLATE GANACHE:
2pounds BITTERSWEET CHOCOLATE -- FINELY CHOPPED
2 cups HEAVY CREAM
FILLING:
 1/4 cup CORNSTARCH
 1/2 cup HEAVY CREAM
2 tablespoonsVANILLA EXTRACT
1 1/2 pounds CREAM CHEESE -- SOFTENED
1 1/2 cups GRANULATED SUGAR
4 large eggs -- AT ROOM TEMP
TOPPING:
2ounces WHITE CHOCOLATE -- COARSELY
ASSEMBLY:
CONFECTIONERS' SUGAR (FOR -- DUSTING TRUFFLES)
COCOA POWDER
Make the chocolate crust:
Position a rack in the lower third of the oven and preheat to 325 F.
Remove the sides from a 10-by-3-inch springform pan. Trim a 10-inch cardboard
cake circle so that it fits snugly within the curved lip of the bottom of the
springform pan. Cover the circle with a piece of heavy-duty aluminum foil,
leaving a 2-inch overhang all around the edges Carefully attach the side of the pan so 
you do not tear the foil . Wrap the
foil overhang halfway up the outside of the pan. (Lining the bottom of the pan in this way 
will give the cheesecake an even flat base, making it easy to
remove from the pan.) In a small bowl, stir together the cookie crumbs and melted butter, 
stirring
until well combined. Press the mixture evenly over the bottom of the prepared
pan. Refrigerate the crust while you prepare the ganache and filling. 
 Make the ganache:
Place the chocolate in a medium bowl. In a small saucepan set over medium
heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate
and allow the mixture to stand for 30 seconds to melt the chocolate. Whisk
until smooth. Measure out 2 cups of the ganache for the cake filling and set
aside. Measure out 1 cup of the ganache for the chocolate truffles, cover and
refrigerate until firm enough to pipe. Cover the remaining ganache and set
aside at room temperature. 
 Make the filling:
Place the cornstarch in a small bowl. Gradually whisk in the cream and the
vanilla, and whisk until smooth.
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 FUDGE TRUFFLE CHEESECAKE #4
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : ChocolateGodiva
 Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 E *****
In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle
attachment, beat the cream cheese at low speed for 30 to 45 seconds, until
creamy. Gradually add the sugar in a steady stream and beat at medium speed
until blended. At low speed, one at a time, add the eggs, beating well after
each addition. Slowly beat in the reserved 2 cups of chocolate ganache. Beat
in the cornstarch mixture. Pour the filling into the prepared pan and, using a rubber 
spatula, smooth the top. 
 Bake the cheesecake for 1 hour and 15 minutes to 1 hour and 20 minutes, or
until the center is set. (There will probably be cracks in the top of the
cheesecake; they will shrink as the cheesecake cools and then will be covered
with the ganache frosting.) Turn off the oven. Prop open the oven door with a
wooden spoon and allow the cheesecake to cool in the oven for an hour. 
 Set the cheesecake in the pan on a wire rack and cool completely.
 Make the chocolate truffles:
Transfer the chilled 1 cup ganache to a pastry bag fitted with a 1/2-inch
plain tip (such as Ateco #6). Pipe l-inch mounds with pointed peaks onto a
clean baking sheet. Refrigerate or freeze the truffles for 15 to 20 minutes,
or until just firm enough to roll. 
 Sift a light dusting of confectioners' sugar over the truffles.
Lightly coat your palms and fingertips with confectioners' sugar. With your
fingertips, pinch a truffle into a round, then roll it gently between your
palms into a round ball. Place the truffle on the baking sheet, and form the
remaining truffles into rounds. Refrigerate or freeze for about 10 minutes,
just until firm. 
 Roll the truffles in sifted cocoa powder to coat. Refrigerate.
 Decorate the cheesecake:
Run a thin-bladed knife around the edge of the cheesecake to loosen it from
the side of the springform pan. Remove the side of the pan. Slide two metal
cake spatulas under the cheesecake and transfer it to a serving platter. 
 Using a metal cake spatula, spread the reserved room-temperature chocolate
ganache evenly over the top and sides of the cheesecake. Place the chocolate
truffles around the outside edge of the top of the cheesecake, spacing them
evenly. 
 Melt the white chocolate according to the instructions in the Chocolate Key.
Using a fork, drizzle/shake the warm white chocolate in a decorative zigzag
pattern over the top of the cheesecake. 
 Refrigerate the cheesecake for at least 6 hours, or overnight, before
serving. (The cheesecake can be prepared ahead and refrigerated for up to 5
days.) Remove the cheesecake from the refrigerator 30 minutes before serving.
With a sharp, thin-bladed knife, cut the cheesecake into 12 truffle-topped
slices, dipping the blade in hot water and wiping it dry after each slice.
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 Gala Apricot Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Quick Oats -- Uncooked
3 tablespoons Unbleached All-purpose Flour
1 each Env. Unflavored Gelatin
 16 ounces Cream Cheese -- Softened
2 tablespoonsBrandy
1 cup Whipping Cream -- Whipped
1 tablespoon Brandy
 1/3 cup Brown Sugar -- Packed
 1/3 cup Margarine -- Melted
 1/3 cup Cold Water
 1/2 cup Granulated Sugar
 1/2 cup Dried Apricots -- Fine Chop
 10 ounces (1 Jr) Apricot Preserves
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. 
Bake at 350 degrees F., 15 minutes. Cool 
 Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and 
granulated sugar, mixing at medium speed on electric mixer until well blended. 
Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. 
Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; 
chill until firm.
 Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake.
 VARIATION:
 Substitute Neufchatel cheese for Cream Cheese
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 German Kasekuchen
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes German
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
2 cups Unbleached Flour -- Sifted
4tablespoonsButter -- No Margarine
 1/2 cup Sugar -- Granulated
1 each Egg -- Large
1 teaspoonBaking Powder
-----CHEESECAKE-----
3 cups Cottage Cheese -- 1 1/2 lbs
 1/2 cup Cornstarch
1 teaspoonBaking soda
1 cup Sugar -- Granulated
4 each Eggs -- Large
 1/2 teaspoonLemon Rind -- Grated
 1/2 teaspoon Vanilla Extract -- Real only
1 cup Sour Cream
1 cup Raisins
CRUST:
 In a large mixing bowl, blend all the ingredients, cutting in the butter and working the 
mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal 
portions. Use one half to line the bottom of a greased 9-inch springform pan, the other 
half to line the sides of the pan. Either roll out the dough or press it in with your fingers.
Chill before filling.
 CHEESECAKE:
 Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. 
Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, 
combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. 
Beat until very smooth. Add the dry mixture to the cheese and blend well. 
Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust 
and bake for one hour, or until done. The center will remain soft. 
Turn off the oven and prop the door open. Allow the cake to cool to room temperature. 
Serve at room temperature as well.
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 GERY'S CHEESECAKE
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LISA CRAWLEY TSPN00B-----
-----FILLING-----
1poundCream cheese
1 cup Sugar
5 Eggs
 1/4 teaspoonSalt
1 1/2 teaspoons Vanilla
-----TOPPING-----
1pint Sour cream
 1/2 cup Sugar
1 teaspoon Vanilla
Sweetened berries optional
-----CRUST-----
1 Graham cracker-deep-dish
Filling: Combine cheese and sugar and mix thoroughly.
Add eggs one at a time, beating after each addition.
Beat in salt and vanilla. Turn into prepared graham cracker crust. Bake 1 hour in 
preheated 325 oven.
Topping: Combine sour cream, sugar and vanilla. Spread over top of cream cheese mixture. 
Return to oven for 5 minutes. Remove and place to chill.
Serve plain or with berries. Makes one deep-dish pie. I have doubled this and placed 
in a 11 x 8. Works beautifully. (Prepare crust by using boxed crushed graham cracker 
crumbs mixed with butter and press into dish) FROM: GERY DORONY, cousin to Lisa Crawley TSPN00B.
 NOTE: YIELD=1 deep dish plus a couple individual custard cups or it WILL overflow, 
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GHIRARDELLI BITTERSWEET CHOCOLATE CHEESECAKE
Recipe By : 
Serving Size : 46Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mari Bugar-TKMS83E
-----CRUST-----
 1/4 cup Butter
1 package Oreos
-----CHEESECAKE-----
2 1/2 cups Sugar
 43ounces Cream cheese(Yes -- 43!)
5 Eggs
 32ounces Ghirardelli bittersweet
chocolate(NOT SEMISWEET!)
 20ounces Sour cream
1 tablespoon Vanilla
2 tablespoonsBailey's Irish Cream
2 tablespoonsGhirardelli ground chocolate
If unavailable -- use cocoa
CRUST: Mix in food processor. Press into 13 inch springform pan. Set aside. 
CHEESECAKE: Melt chocolate in double boiler, stirring frequently. Set aside.
Beat cream cheese with hand mixer until smooth.
Gradually add sugar. Beat until smooth. Add one egg at a time, beating after each egg. 
Fold in sour cream, melted chocolate, ground chocolate, vanilla and Bailey's. 
Stir until even consistency. Pour into crust.
Bake at 350 F until set, approximately 2 hours for 13". chill thoroughly.
Serves 46 This is ungodly rich. Serve in very small wedges.
even heavy eaters can't eat much at once, and I have seen a lot of this get thrown away 
because the person couldn't finish.
Don't substitute semi-sweet chocolate or milk chocolate for the bittersweet.
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 GINGER HONEY CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
NANCY BERRY(CWBJ78A)
-----CRUST-----
1 cup Fine graham cracker crumbs
(about 8 full crackers)
1 tablespoon Sugar
 1/4 cup Unsalted butter -- cold
cut into 1/4 inch pieces
-----FILLING-----
1poundCream cheese -- at room temp.
 1/2 cup Honey
 1/2 cup Sugar
2Largeeggs -- at room temp.
1 1/4 cups Sour cream
1 tablespoon Fresh lemon juice
1 1/2 teaspoons Vanilla extract
 2/3 cup Golden raisins
finely minced
1 tablespoon Candied ginger -- OR MORE
(to taste) finely minced
Here's the recipe you wanted from Ken Haedrich's Home For the Holidays cookbook.
Butter the sides only of an 8-in. springform pan.
Make the crust by mixing the cracker crumbs and 1 T.
sugar in a bowl. Add the butter and rub it in until all of the crumbs are dampened by the fat.
 Distribute the crumbs loosely but evenly in the pan and press them in ; pushing them 
slightly up the sides. Cover and chill while you make the filling; preheat the oven 
to 350 degrees F. Using an electric mixer, cream the cream cheese, honey, and sugar 
until light and fluffy.
Beat in the eggs one at a time, then add the remaining ingredients and continue to 
beat until evenly blended; use the greater amount of ginger if you want a pronounced
ginger flavor, the lesser amount for a subtle effect. Scrape the filling into the pan and 
bake for 1 hour and 15 minutes. Cool the cake thoroughly on a rack--it will take several 
hours--then cover, still in the pan, and refrigerate for 12 hours before un-moulding and 
slicing.
 Note: Ken Haedrich writes, "I have played around some with baking cheesecakes in a 
water bath, curious to see if it made any difference in the final cake. It seems to 
improve the texture a little bit, making it creamier. And I'm not sure if this is just a 
coincidence, but my water bath cakes don't split on top after they come out of the oven, 
perhaps Formatted by Elaine Radis
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Graham Cracker Cheesecake Crust
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Pies & Pastries
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Graham Cracker Crumbs
 1/3 cup Sugar
 1/3 cup Melted Butter
inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill.
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Grandma's Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1poundRicotta cheese
1poundCream cheese
 1/2 cup Butter -- melted
1 cup Sugar
4 each Eggs
Juice of 1 lemon
1 teaspoonSalt
1 teaspoon Vanilla
3tablespoonsFlour
3 tablespoons corn starch
1pint Sour cream
Zwieback crumbs -- fine
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 GRASSHOPPER CHEESE CAKE
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Alcohol Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9-in springform pan
-----CHOCOLATE COOKIE CRUMB CRUST-----
1 1/2 cups Chocolate cookie crumbs
 1/4 cup Melted butter
 1/4 teaspoonCinnamon
-----CHEESE FILLING-----
1poundCream cheese -- at room temperature
1 cup Sugar
 1/3 cup Green creme de menthe
3tablespoonsCreme de cacao
2 tablespoonsFlour
 1/2 teaspoonSalt
6 Eggs -- separated
1 cup Sour cream
2ounces Semisweet chocolate -- grated to garnish
 thhe top of the cake
CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and 
cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the 
springform pan. Refrigerate and, while making the filling, preheat the oven to 325F.
 CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. 
Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, 
flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, 
and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup 
remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites 
into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, 
or until the cake has puffed and trembles just slightly when shaken. A wooden skewer 
inserted in the cake should come out almost clean, with just a trace of batter or moist 
crumbs on it. Don't over bake; it will settle and firm somewhat as it cools. Don't worry 
if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours.
Garnish the top with grated chocolate.
 MARION CUNNINGHAM 
 PRODIGY GUEST CHEFS COOKBOOK
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 Greek Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
Shortbread
-----CHEESECAKE-----
 1/2 poundFeta Cheese
 1/2 poundFarmers Or Ricotta Cheese
 1/2 poundSwiss Cheese; Mild -- *
 1/2 cup Honey
5each Eggs -- Large
-----TOPPING-----
2 tablespoonsHoney
1 teaspoonCinnamon -- Ground
* The Swiss Cheese should be very finely grated.
~--------------------------------------------------------------------- ~--
Preheat the oven to 325 degrees F. Press the feta and ricotta cheese through a sieve. 
In a large mixing bowl, beat together the cheeses and honey until smooth. Add the eggs, 
one at a time, beating well after each addition. Pour the mixture into the prepared crust. 
Prepare the topping.
Drizzle the honey over the cake, then dust with the cinnamon. Bake the cake for about 
55 minutes, or until set. Cool to room temperature, then chill.
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 Hazelnut Praline Cheesecake
Recipe By : Cooking Light, Guilt-Free Desserts
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Nuts
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1/4 cup Amaretti cookie crumbs
--about 28 small cookies
 1/2 cup hazelnuts
 1/2 cup sugar -- plus
2 tablespoonssugar -- divided
 1/4 cup water
2 1/2 cups cottage cheese, 1% fat
 12ounces light cream cheese
 1/2 cup brown sugar, packed
3tablespoonsFrangelico
6 egg whites -- room temperature
 1/2 teaspooncream of tartar
 Preheat oven to 325 degrees. Coat the bottom of a 10-inch
springform pan with cooking spray; sprinkle with cookie crumbs and
set aside. Place hazelnuts on a baking sheet and bake for 15
minutes. Turn nuts out onto a towel; roll up towel and rub off
skins. Place hazelnuts in a blender container; cover and process
until finely chopped. Combine 1/2 cup sugar and water in a small
saucepan; place over medium heat. Caramelize by stirring often until
sugar melts and is golden, about 12 minutes. Stir in hazelnuts.
Rapidly spread mixture onto a baking sheet coated with cooking spray.
 Cool completely. Break into small pieces; place in a blender
container. Cover and process until finely ground; set aside. Position knife blade in 
food processor bowl; add cottage cheese and
cream cheese, and process until smooth. Add brown sugar, Frangelico
and 4 egg whites; process just until smooth. Pour into a large bowl.
 Stir in hazelnut mixture, reserving 1/4 cup. Beat remaining 2 egg
whites and
cream of tartar at high speed until foamy. Gradually add remaining 2
tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks
form. Gently stir 1/4 of egg whites into cheese mixture; gently fold
in remaining egg whites. Pour into prepared pan. Bake for 35
minutes, or until almost set. Remove from oven and cool for 15
minutes.
 Cover and chill for at least 8 hours; top with reserved hazelnut
mixture. (218 calories, 8.7g fat, 36% calories from fat)
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 Heavenly Chocolate Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Vanilla Wafers -- Fine Crush
 1/2 cup Butter -- Melted
 12ounces Milk Chocolate Chips
1 each Env. Unflavored Gelatin
 1/2 cup Sour Cream
 1/2 cup Heavy Cream -- Whipped
1 cup Ground Toasted Almonds
 1/2 cup Sugar
 1/2 cup Milk
 16 ounces Cream Cheese -- Softened
 1/2 teaspoonAlmond Extract
Garnishes *
*Garnishes to include whipped cream and chocolate shavings (optional).
In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. 
Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. 
Set aside.
Melt over hot (not boiling) water milk chocolate chips; stir until smooth.
Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. 
Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, 
combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. 
Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. 
Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; 
remove rim. Garnish with whipped cream and chocolate shavings, if desired.
 Makes 1 9-inch Cheesecake
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 Heavenly Delight Cheesecake
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Graham Cracker Crumbs
1 cup Low Fat Cottage Cheese -- (1%-2%)
 16 ounces Neufchatel Cheese -- softened
 2/3 Cup Sugar
2 tablespoonsFlour
3 Eggs
2 tablespoonsSkim Milk
 1/4 teaspoon Vanilla Extract -- or almond extract
Heat oven to 325F.
Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs.
Dust bottom; remove excess crumbs.
Place cottage cheese in blender container, cover and blend at medium
until smooth.
Beat cottage cheese, neufchatel cheese, sugar and flour at medium
speed with electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in milk and extract. Pour into
prepared pan.
Bake 40 minutes until center is almost set and then turn oven off and let
cheesecake cool down with the oven. Loosen cake from rim if necessary.
Refrigerate at least 2 hours (over night is best).
This one's so low-fat that it won't weight the angels down.
To keep this light, serve with fresh fruit.
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 Heavenly Dessert Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Graham Cracker Crumbs
 16 ounces Neufchatel cheese -- see directions
2 tablespoonsAll-Purpose flour
 1/4 cup Almond Extract
1 cup Low fat cottage cheese
 2/3 cup Sugar
2 tablespoonsSkim Milk
* Neufchatel Cheese should be LIGHT Philly brand Neufachatel Cheese and it should be softened.
Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove 
excess crumbs. Put cottage cheese in blender container Cover; process on high speed until 
smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, 
sugar and flour.
Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each 
addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 
45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, 
but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Top with fresh slices of strawberries or blueberries, if desired.
 VARIATION:
 Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric 
mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour,
mixing at medium speed until well blended. Continue as directed.
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Heavenly Orange Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 1/2 Cups Chocolate Wafer Crumbs
4TablespoonsUnsalted Butter -- melted
-----Filling-----
1EnvelopeUnflavored Gelatin
 1/2 Cup Orange Juice
 24 ounces Cream Cheese -- softened
 3/4 Cup Sugar
1 cup Whipping Cream -- whipped
2 teaspoons Grated Orange Peel
Combine crumbs and butter. Press onto bottom of 9-inch springform pan
and bake at 350 for 10 minutes. Cool
Soften gelatin in juice; stir over low heat until dissolved. Combine
cream cheese and sugar. Gradually add gelatin mixture. Fold in whipped
cream and peel. Chill until firm
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Holiday Eggnog Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
 1/4 teaspoon ground Nutmeg
1 each Env. Unflavored Gelatin
8 ounces Cream Cheese -- Softened
1 cup Eggnog
 1/4 cup Sugar
 1/4 cup Margarine -- Melted
 1/4 cup Cold Water
 1/4 cup Sugar
1 cup Whipping Cream -- Whipped
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan.
 Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, 
at medium speed on electric mixer until well blended.
Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; 
fold in whipped cream. Pour over crust; chill until firm.
 VARIATION:
 Increase sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. 
Continue as directed.
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Hungarian Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 cups Unbleached Flour -- Sifted
1 teaspoonBaking Powder
4tablespoonsSweet Butter -- No Margarine
2 Egg Yolks; Large -- *
 1/8 teaspoonSalt
1 tablespoon Lemon Juice
Cold Water -- **
-----CHEESECAKE-----
2 cups Cottage Cheese
4 Eggs -- Large
 1/4 cup Sugar -- Granulated
1 teaspoonLemon Rind -- Grated
1 cup Sour Cream
1 cup Crushed Pineapple -- Drained
 1/2 cup Raisins
* Lightly beat the egg yolks. ** Use only as much cold water as needed.
(3 to 4 TBLS) ~-------------------------------------------------------------------------
Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, 
then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, 
then using your fingers, work the dough into a smooth consistency. Add the cold water 
as necessary to work the dough.
Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit 
the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the 
excess to line the sides of the pan. Chill.
CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. 
In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage 
cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining 
egg, saving the yolk for another recipe, and brush the crust with the white. 
Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared 
crust.
Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 
450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. 
Cool to room temperature, then chill. Serve chilled.
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Impossible Chocolate Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DEIDRE ANN PENROD FGGT98B-----
2 Cream cheese packages -- *
 3/4 cup Sugar
 2/3 cup Bisquick baking mix
2 Eggs
2 Semisweet chocolate -- **
2 tablespoonsKahula -- ***
1 teaspoon Vanilla extract
 1/2 teaspoonAlmond extract
-----CHOCOLATE TOPPING-----
1 Sour cream -- 8-oz carton
1ounceSemisweet chocolate square
2 tablespoonsSugar
1 tablespoon Kahula -- ***
1 teaspoon Vanilla extract
* 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any other 
coffee-flavored liqueur ~---------------- Mix all ingredients except chocolate 
topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a 
greased 9-inch pie plate.
Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully 
spread chocolate topping on top of cheesecake.
Chill 3 hours before serving. YIELD: One 9-inch pie. 
CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, 
stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; 
cool. SOURCE: Southern Living Cooking School Cookbook, Fall, 1982 From the cookbook 
 Uploaded by Deidre Ann Penrod on Prodigy Shared by Judi M. Phelps - The San Jose Kid.
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 Irish Cream And Chocolate Cheesecake
Recipe By : 
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes Alcohol
 Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups Crushed chocolate wafers -- (200 gr package) 1/3
melted
FILLING
2 Envelopes unflavored gelatin
 1/4 teaspoonSalt
1 tablespoon Instant coffee granules
2 cups Milk
4 Eggs -- separated
 1/3 cup Irish Cream liqueur
1poundCream cheese
 1/2 cup Granulated sugar
4ounces Semisweet chocolate
This can be made a day ahead, and it freezes well too.
 CRUST; 
 CRUST; In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. 
Refrigerate.
 FILLING; In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, 
over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little 
coffee mixture into egg yolks, then pour egg mixture back into saucepan. 
Cook, stirring frequently, until mixture thickens slightly, 4 - 5 minutes. 
Remove from heat and add liqueur. Using electric mixer or food processor, blend 
cream cheese and 1/4 cup of the sugar until smooth. Slowly blend coffee mixture 
into cream cheese. Chill, stirring occasionally, until consistency of raw egg whites, 
about 1 - 1-1/2 hours.
Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites 
until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. 
Gently fold egg whites into coffee mixture.
Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate.
Using large spoon, alternately spoon two mixtures over chocolate crust.
Use knife to swirl chocolate through
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 IRISH CURD CAKE
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : CheeseCheesecakes
 Cakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
Shortbread -- See Recipe # 22
-----CHEESECAKE-----
2 cups Cottage Cheese
3 tablespoons Sugar -- Granulated
1 tablespoon Butter -- Softened
 1/2 teaspoonLemon Rind -- Grated
 1/2 teaspoonLemon Juice
3 Eggs; Large -- *
-----SUGAR GLAZE-----
2 tablespoonsConfectioners' Sugar
2 tablespoonsButter -- Melted
2 tablespoonsUnbleached Flour
* September 2 of the eggs and leave 1 whole. Preheat the oven to 350 degrees F. 
Press the cottage cheese through a sieve. In a large mixing bowl, beat together the 
cheese, sugar, butter, lemon rind, lemon juice and 2 large egg yolks. 
Beat the 2 egg whites until they form stiff peaks and then blend them into the cheese mixture. 
Beat the remaining egg, then use it to paint the crust to prevent to prevent sogginess. 
Mix any remaining beaten egg with the sugar, butter and flour to make the glaze. 
Pour the cheese mixture into the prepared crust then pour the glaze over the top. 
Bake the cake for about 35 minutes, or until the top is golden. Cool to room temperature 
and serve.
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IRRESISTIBLE COMPANY CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 package Duncan Hines Chocolate Chip
Cookie Mix
1 Egg
-----FILLING-----
3packages(8oz) cream cheese -- softened
 3/4 cup Sugar
2 tablespoonsFlour
3 Eggs -- lightly beaten
1 teaspoon Vanilla
Strawberries(fresh)-garnish
3tablespoonsDuncan Hines Chocolate Layer
Cake Frosting
Mint leaves -- for garnish
1. Preheat oven to 350 F 2. FOR CRUST: Combine cookie mix, contents of buttery flavor packet 
from Mix and 1 egg in large bowl. Stir until thoroughly blended.
Press into bottom of ungreased 9" springform pan (see tip). Bake at 350 F for 17-20 minutes 
or until set and edge is light brown. remove from oven. INCREASE OVEN TEMPERATURE TO 450 F. 3. 
FOR FILLING: Place cream cheese in large bowl. Beat at low speed with electric mixer; 
add sugar and flour gradually. Add beaten egg and vanilla extract, mixing ONLY until 
incorporated.
Pour filling onto warm crust. Bake at 450 F for 10 minutes. 
REDUCE OVEN TEMPERATURE TO 250 F. Bake for 28-33 minutes longer or until cheesecake is set.
Loosen cake from sides of pan with knife or spatula.
Cool completely on cooling rack. Refrigerate for 2 hours or until ready to serve. 4. 
To serve, remove sides of pan. Garnish with strawberry halves around edge of cheesecake. 
Heat Chocolate frosting until thin, drizzle over strawberry halves. 
Garnish with mint leaves, if desired. TIP: If your springform pan no longer seals 
tightly, cover the outside bottom and sides of pan with aluminum foil before using.
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 ITALIAN CHEESECAKE
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : CheeseCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
Shortbread -- See Recipe # 22
Use Ameretto and Lemon Rind
-----CHEESECAKE-----
3 1/4 cups Ricotta Cheese -- 30 Oz
4 Eggs -- Large
 2/3 cup Sugar -- Granulated
 1/4 cup Unbleached Flour
 1/4 cup Ameretto Liqueur
3tablespoonsGolden Raisins
1 tablespoon Candied Orange Rind -- *
1 tablespoon Candied Lemon Rind -- *
* Finely Chop the fruit rinds. Preheat the oven to 325 degrees F.
Press the ricotta through a sieve. In a large mixing bowl, beat together the drained cheese, 
eggs, sugar, and flour. Stir in the liqueur, raisins and fruits. Pour the mixture into the 
prepared crust and bake for 1 hour. Remove the cake from the oven and cool to room temperature. 
Chill before serving.
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Japanese Cheesecake
80g Cream cheese, 60ml milk, 2 eggs white, 2 eggs yolk, 90g 
castor sugar, 3 tbsp plain flour, 1 1/2 tbsp cornflour, 1/3 tsp 
cream of tartar. Method is cook milk & cheese over low heat 
until cheese is melted, set aside. Beat the egg yolk with 
sugar and fold in the cheese mixture & sifted flour & cornflour 
and continue to beat by elec. mixer. On the hand I beat the egg 
white until stiff peak form & fold in cream of tartar(continue 
to beat). I fold the egg white into the egg yolk mixture.
I place tin in a baking 
tray which filled half full of water (the water in the baking 
tray was not pre-heated before hand). Baking temp. 180c for 20 
mins and reduce to 150c for 15 mins.

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JOHN NUNZIATA'S CHOCOLATE CHEESE CAKE
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Graham wafer crumbs
5tablespoonsButter - melted
2 tablespoonsSugar
2 tablespoonsChocolate - semi-sweetened
Grated
3 Eggs
1 teaspoon Vanilla
1 cup Sugar
3packagesCream cheese - 8-oz.
 12packagesChocolate - semisweet
squares
1 cup Sour cream
 3/4 cup Butter - melted
Whipped cream (optional)
Contributed to the echo by: Fred Towner Originally from: 
Calgary Sun - Monday, June 18, 1990 John Nunziata's Chocolate Cheese Cake 
 Combine first four ingredients and press into the bottom of a 8-inch springform pan. 
Beat eggs and sugar with electric beater until a pale mixture. Mix well. 
Melt chocolate in double boiler. Stir in sour cream, butter and vanilla. 
Add to cheese mixture and stir. Pour batter into pan. Bake at 325F for 2 hours or 
until center is firm.
Cool on wire rack. Remove from pan. Chill and serve with whipped cream.
 Serves 10.
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JONI "A"S CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----JONI'S SSMW41A-----
Graham cracker crumbs
1poundSmall curd cottage cheese
 16 ounces Cream cheese(2 pkgs)
1 1/2 cups Sugar
4 Eggs
1pint Sour cream
 1/3 cup Corn starch
2 tablespoonsLemon juice
1 teaspoon Vanilla
 1/2 cup Melted butter or margarine
Grease 9 inch spring form pan and dust with graham cracker crumbs. sieve cottage cheese 
into bowl, add soft cream cheese and beat on high speed until well blended and creamy. 
Beating at high speed add sugar, then eggs, Reduce to med speed and add corn starch, 
lemon and vanilla. Beat until well Blended. Add melted butter(or marg) and sour cream. 
Beat until smooth.
Pour into Pan. Bake in 325 degree oven about 1 hour and 10 minutes. Or until firm around 
edges. Turn off oven and let cake stay in oven for 2 hours. Remove and cool completely 
on wire rake. Chill before removing side of pan. Good Luck and Enjoy from Joni in S.Jersey
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JUNIOR'S CHEESECAKE
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoonsUnsalted butter
Graham crackers
 7/8 cup Sugar
3 tablespoons corn starch -- sifted
 30ounces Cream cheese -- at room temp.
1 Extra-large egg
 1/2 cup Heavy cream
 3/4 teaspoon Vanilla
Liberally grease the side and bottom of an 8-inch springform pan with the butter. 
Crush to powder enough graham crackers to lightly coat the bottom. Coat the bottom 
with the cracker crumbs and refrigerate the pan until ready to use. Mix the sugar 
with the cornstarch.
Add the cream cheese and stir to blend well; stir in the egg and blend again. 
Add the heavy cream, a little at a time, and mix. Stir in the vanilla. 
Spoon batter into prepared pan. Preheat the oven to 450 degrees F.
Bake for approximately 40 to 45 minutes, until the top is golden brown. 
Transfer the cheesecake to a rack and let it cool for 3 hours. Makes 1 8-inch cheesecake.
Developed by baker Eigel Peterson in 1950. From "The Brooklyn Cookbook" by 
Lyn Stallworth and Rod Kennedy, Jr. Formatted for MM by Karen Adler FNGP13B.
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 KAESEKUCHEN/ Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes German
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Cottage cheese
1 cup Sour cream
1 cup Sugar
4 Whole eggs
 1/2 Lemon -- grated peel
 1/4 teaspoon Vanilla
1 cup Raisins
 1/2 cup Cornstarch
1 teaspoonFlour
1 teaspoonBaking soda
 1/2 cup Almonds -- grated
CRUST
2 cups Flour
 1/4 poundButter
 1/2 cup Sugar
1 Egg
Pinch of salt
1 teaspoonBaking powder
The cheesecake you are referring to is quarkkuchen. To the best of my knowledge, 
the closest thing to "quark" would be pureed or strained cottage cheese.
Here's a recipe for you. Prepare dough and with it line bottom and sides of a greased 
cake tin. Strain cottage cheese, stir in cream.
Add sugar, eggs, grated lemon peel, vanilla, raisins and cornstarch.
Mix flour and baking soda and add. Pour batter into dough lining, top with grated 
almonds and bake in 375F oven for about 1 hour. When done, cool cake in a warm place. 
Do not chill. CRUST; Mix all ingredients and, on a bread board, knead to a supple dough. 
Roll out and use as instructed in above recipe. In view of the large butter content of 
this dough, it should be thoroughly cooled before baking.
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 KAHLUA FANTASY CHOCOLATE CHEESECAKE
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Linda Gross-HXVH61A
-----CHOCOLATE CRUMB CRUST-----
1 1/3 cups Chocolate wafer crumbs
 1/4 cup Softened butter
1 tablespoon Granulated sugar
-----CHEESECAKE-----
1 1/2 cups Semi-sweet choc. pieces
 1/4 cup Kahlua
2 tablespoonsButter
2Lg. eggs -- beaten
 1/3 cup Granulated sugar
 1/4 teaspoonSalt
1 cup Sour cream
28 oz. pkgs.cream cheese*
*Soften cream cheese, and cut in pieces.
Prepare chocolate crumb crust and press firmly in a 9" springform pan. 
Preheat oven to 350 deg..
In a small saucepan, over med. heat, melt choc. with Kahlua and butter. 
Stir until smooth. Set aside.
In bowl, combine eggs, sugar and salt. Add sour cream; blend well. 
Add cream cheese to egg mixture; beat until smooth. Gradually blend in choc. mixture. 
Turn into prepared crust.
Bake 35 min. or until filling is barely set in center.
Turn off heat, and let stand in oven for 15 min. with door open. 
Then take out of oven and let stand at room temp. 1 hr.
Refrigerate several hrs. or overnight. You can garnish with whipped cream and 
choc. shavings.
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Kahlua Milk Chocolate Cheesecake
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHEESECAKE-----:
1Poundcream cheese -- softened
1Poundgranulated sugar
1 cup sour cream
7Largewhole eggs
 1/2 Cup Kahlua
4Ounces good-quality milk chocolate, such as Godiv -- melted
-----CRUST-----:
3ounces good-quality milk chocolate
3tablespoonssweet butter
 1/4 cup ground hazelnuts
 1/4 cup crushed cornflakes
To prepare the cheesecake mixture: In a large mixing bowl with a paddle
attachment cream together the cream cheese, sugar, and sour cream,
scraping down the sides of the bowl often. In a medium-size bowl
combine the eggs and Kahlua, whisking them together. Once the cream
cheese mixture is softened and lump free, add the eggs in 3 parts,
scraping down the sides of the bowl after each addition. In another
medium-size bowl place the melted milk chocolate, then slowly whisk
in a little of the cheesecake mixture, whisking constantly to create
a smooth mixture. Add the milk chocolate mixture back into the
cheesecake mixture and stir until completely blended.
To bake the cheesecake: Preheat the oven to 300 F. Butter a round
springform pan. Pour the mixture into the teflon pan and place in
a water bath (a pan holding the cheesecake pan, filled halfway with
water). Bake the cheesecake until the center is solid, about 1 1/2
hours. Remove from the water bath and let the cake cool completely.
Then chill in the refrigerator.
To prepare the hazelnut crust: In a double boiler melt the milk
chocolate and butter and stir until completely dissolved. Remove
from the heat, and fold in the hazelnuts and cornflakes. Take the
cheesecake out of the refrigerator and pour the milk chocolate crust
on top. Place back in the refrigerator and allow to set overnight.
To serve: When ready to serve, remove the cheesecake from the
refrigerator and take it out of the springform pan. Invert the
cake onto a large serving plate so the crust is on the bottom and
serve
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NOTES : recipe is from Allen Susser's _New World Cuisine_

 
 
 
 
Key Lime Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : FruitsCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 cups Graham cracker crumbs
2 tablespoonsSugar
 1/4 cup Unsalted butter -- melted
And cooled
-----CAKE-----
2 1/2 8-oz packages cream cheese
Softened
 3/4 cup Sugar
1 cup Sour cream
3tablespoonsFlour
3 Large eggs
 3/4 cup Fresh lime juice
1 teaspoon Vanilla
1drop Green food coloring
Whipped cream for garnish
Lime slices for garnish
Mint sprigs for garnish
For the crust: In a bowl, stir together the crumbs and sugar and stir the butter in well. 
Pat the mixture evenly onto the bottom and 1/2 inch up the sides of a buttered 10-inch 
springform pan. Bake the crust in the center of a preheated 375F oven for 8 minutes. 
Transfer the pan to a rack and set aside to cool.
 For the cake: In a bowl with an electric mixer beat together the cream cheese and 
the sugar until the mixture is smooth; beat in the sour cream and flour, then add 
the eggs 1 at a time, beating well after each addition.
Add the lime juice, vanilla, and food coloring and beat until mixture is smooth. 
Pour the filling over the crust. Bake the cheesecake at 375F for 15 minutes, reduce 
the temperature to 250F and bake for 50 to 55 minutes more, or until the center is 
barely set. (it will continue to set as it cools) Let the cake cool on a rack, and 
chill it, covered, overnight.
 Remove the cheesecake from the pan and transfer it to a cake stand. With a pastry 
bag fitted with a decorative tip, pipe the whipped cream into rosettes on the cake. 
Garnish with the mint sprigs and lime slices.
 Gourmet Magazine August 1992
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 Key Lime Cheesecake With Raspberry Sauce
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Sauces
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 cup Shortbread Cookie Crumbs -- (15 cookies)
2 tbsp Butter -- melted
-----Filling-----
 24 ounces Cream Cheese -- softened
1 cup Sugar
3 Eggs
1Tbsp Grated Lime Peel -- (about 2 limes)
 1/4 Cup Lime Juice
-----Sauce-----
 10Oz Pkg Frozen Raspberries In Syrup -- thawed
1Tbsp Cornstarch
 1/3 Cup Red Currant Jelly
Combine cookie crumbs with butter and press into bottom of 9 inch
springform pan; refrigerate.
In large bowl, beat cream cheese until smooth; gradually beat in sugar.
Beat in eggs, one at a time, blending until smooth. Add remaining
filling ingredients, beating until smooth. Pour over prepared crust.
Bake at 325 F for 55 to 65 minutes or until set.
To minimize cracking, place a shallow pan half full of hot water on lower
rack during baking.
Turn oven off; let cheesecake stand in oven 30 minutes with door open at
least 4 inches.
Remove from oven; let stand 10 minutes. Remove sides of pan; cool to
room temperature on wire rack. Refrigerate overnight or up to three days.
For sauce, drain raspberries, reserving syrup. Add water to syrup to
make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch;
mix well. Add jelly; cook and stir over medium heat until thickened and
clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake
slices with sauce.
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Lattice Cherry Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package (20 oz) Cookie Mix *
1 cup Sour Cream
 1/4 teaspoonAlmond Extract
 21ounces (1 cn) Cherry Pie Filling
 16 ounces Cream Cheese -- Softened
 3/4 cup Sugar
3each Large Eggs
* Cookie mix should be refrigerated Sugar Cookie dough from the dairy case.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly 
overlapping, on bottom and sides of greased 9-inch springform pan.
With floured fingers, seal edges to form crust.
 Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on 
electric mixer, until well blended. Add eggs, one at a time, mixing well after 
each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. 
Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. 
Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a 
lattice design.
Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing 
rim of pan.
VARIATION:
 Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except 
for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. 
Continue as directed.
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 Lemon Cheesecake Bars
Recipe By : The Joy Of Cookies
Serving Size : 24Preparation Time :0:20
Categories : Bars Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c flour
 2/3 c powdered sugar -- sifted
 3/4 c margarine -- cold
18 oz pkgcream cheese -- softened
 2/3 c sugar
3 egg whites -- whipped
 1/3 c lemon juice -- at room temperature
 1/2 tsp vanilla
----Lemon Glaze----
2 1/2 c powdered sugar -- sifted
 1/2 tsp vanilla
1tbsp skim milk
4tbspslemon juice -- at room temperature
Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and flour. In
a mixing bowl, combine flour, powdered sugar, and salt. Use a pastry
blender to cut in margarine until mixture resembles coarse crumbs. Press
firmly over bottom of prepared pan. Bake 15 minutes. Cool 10 minutes
before topping with cheese mixture. In another mixing bowl, beat cream cheese
and sugar until smooth. Add egg whites one at a time, beating well after
each addition. Beat in lemon juice and vanilla. Pour over baked crust.
Bake for 22 to 28 minutes or until firm. To prepare Lemon Glaze, combine
powdered sugar, vanilla, and milk. Add enough lemon juice to make a thick.
smooth glaze. Pour glaze over cheesecake base; smooth surface. Cover and
refrigerate overnight before cutting. 
 
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 Lemon Delight Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Graham Cracker Crumbs
 1/2 cup Margarine -- Melted
 1/3 cup Cold Water
3each Large Eggs -- Separated
1 teaspoonGrated Lemon Peel
 1/4 cup Sugar
1 each Env. Unflavored Gelatin
 1/3 cup Lemon Juice
 1/2 cup Sugar
 16 ounces Cream Cheese -- Softened*
*Or use 2 8-oz containers of Philly soft cream cheese.
Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 
9-inch springform pan.
Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 
1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. 
Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended. 
Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. 
Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.
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 LEMON TOPPING FOR CHEESE CAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Toppings Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Egg yolks
 3/4 cup Sugar
3tablespoonsButter
1 teaspoonLemon rind -- grated
2 tablespoonsLemon juice
1 1/2 tablespoons corn starch
3tablespoonsWater
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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 Lemon-glazed Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups graham cracker crumbs
6 tablespoonsbutter -- melted
2 tablespoonssugar
 24 ounces cream cheese
 3/4 cup sugar
3 eggs -- room temperature
 1/4 cup lemon juice -- fresh
2 teaspoons lemon rind -- grated
2 teaspoons vanilla
2 cups sour cream
3 tablespoons Sugar
1 teaspoon Vanilla
Lemon Glaze
Curled lemon strip, large strawberry and mint leaves for garnish
Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press crust evenly onto 
bottom and sides of buttered 9 inch springform pan. Bake crust 5 minutes. Allow to cool.
Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs one at a time, 
beating well after each addition. Mix in lemon juice, rind and vanilla. Blend well. 
turn into pan and bake 35 minutes.
Meanwhile, blend sour cream and remaining sugar and vanilla. Remove cake from oven 
after baking 35 minutes. Gently spread sour cream mixture over top. Return to oven 
and bake 12 more minutes. Cool cheesecake on wire rack 30 minutes.
Spread with slightly cooled lemon glaze (before glaze sets). Chill several hours or 
overnight before removing sides of pan. [Note this recipe did not include recipe for 
Lemon Glaze]
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 Lemony Light Vineyard "Cheesecakes"
Recipe By : 
Serving Size : 6 Preparation Time :0:00
Categories : Low-Fat/Low-CalFruits
 Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Thackeray
1 package Unflavored gelatin
 1/2 cup Cold water
8 ounces Light cream cheese -- softened
1 cup Plain low-fat yogurt
 1/3 cup Sugar
1 tablespoon Grated lemon peel
1 tablespoon Lemon juice
 1/4 teaspoon Vanilla
4 Ice cubes
1 1/2 cups Seedless grapes -- halved
In small saucepan, sprinkle gelatin over cold water; let stand 1 min to soften. 
Warm over low heat to dissolve. Combine in blender softened gelatin, cream cheese, yogurt, 
sugar. lemon peel, lemon juice and vanilla.
Blend until smooth, scraping sides as needed. Add ice cubes; blend until smooth. 
Divide grapes between six (6 oz) custard cups or individual dessert dishes. 
Pour cheese mixture over each, dividing equally. Chill until set.
Garnish with additional grated lemon peel and grapes, if desired.
Calories: 97 Fat: 2 g Sodium: 141 mg Cholesterol: 6 mg Source: No Guilt Desserts
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 LENNY'S CHEESECAKE (LEN LOVES SIN)
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FRANCES NOSSEN(SWTK50B)
48 oz pkgs cream cheese -- or 5
(STORE brand -- not Philly)
2 cups Sugar
1 teaspoonREAL vanilla
6 Eggs -- beaten
 10 ounces Sour cream
So here's the recipe for a crustless cheesecake given to me by my friend of about 30 years; 
Len Simon.
 Soften cream cheese and beat until SMOOTH. (I 'defrost' it in the nuker.) Add the sugar 
and vanilla and beat well. Add the eggs and sour cream. Pour batter into a buttered 10" round, 
2" deep cake pan (or comparable springform). Place pan in another pan of water about 1/2" deep 
(I use my broiler pan) and bake @ 350 for 45 - 60 minutes or until top begins to turn a light 
toast color. The cake will not be set. Remove from oven and cool, then refrigerate for about
 2 hours. If you have used a springform pan, you can remove the cake and serve. I use the 
cake pan, so I freeze the cake in the pan. To de-pan, I turn a stove burner to high and 
move the pan around on the burner for about 45 seconds. Then I invert it over a plate.
If the cake does not fall out of the pan, I give it another turn on the burner for about
 10 seconds and try again. Sometimes, tapping the inverted pan on the bottom hastens the 
process. I then either wrap the cake and replace in freezer for later use or let it 
continue to defrost in the fridge.
 AH, I guess these instructions are too detailed for you, but someone else may need them. 
 Anyway, this is a very basic, creamy cake...good served with canned toppings, fresh fruit,
 sauce of your choice, etc. It serves 10 to 16 people, depending on how many of them are 
watching their weight or cholesterol. Can be re-frozen. I like it as is, but my uncle has 
added hazelnuts to the batter. Who knows 
 Formatted by Elaine Radis
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 Lime Cheesecake
Recipe By : Sept '88 Chocolatier
Serving Size : 12 Preparation Time :0:30
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----crust-----
 1/3 cup sweetened flaked coconut
 1/2 cup sliced almonds
2 tablespoonsunsalted butter -- softened
-----cake-----
2pounds cream cheese -- softened
1 1/2 cups sugar
4 large eggs -- room temperature
2 tablespoonsvanilla extract
1 cup sour cream -- room temperature
 1/3 cup whipping cream
4teaspoons lime zest -- fresh
 1/3 cup lime juice -- fresh squeezed
-----sauce-----
 20ounces raspberries -- in light syrup
2 tablespoonssugar
1 tablespoon cornstarch
Make the crust: preheat oven to 350. Spread coconut in an even layer on a baking sheet 
and bake 6 - 8 minutes, stirring 2 or 3 times, until the coconut is a golden brown. 
Transfer coconut to a bowl to stop the cooking process. Spread almonds in an even layer
on the baking sheet and bake 10 - 12 minutes, shaking pan several times, until almonds 
are golden. Toss almonds with coconut. Generously butter the bottom and side of a 9 x 3 
round cake pan. Pour coconut/almond mixture into pan and tilt pan to spread the mixture 
so that it covers the sides and bottom on the pan, pressing gently if needed.
 Make the cheesecake: In a large bowl, beat the cream cheese with an electric mixer at 
medium-high speed until smooth. While continuing to beat, gradually add sugar, beating 
until well-combined. One at a time, add the eggs. Beat in vanilla, sour cream and heavy 
cream one at a time, beating until smooth each time. Beat in lime juice and zest. 
(NOTE: I used key lime juice & zest ... seems to me I added more than 1/3 C of juice, too. 
 I use the "add until it tastes good" method and like plenty of lime taste.) 
Gently pour batter into pan and bake 45 - 55 minutes, until the cheesecake has puffed
 nearly to the top of the pan and the edge is light brown. Remove from oven, set on 
wire rack for 2 1/2 to 3 hours, until completely cooled. Preheat oven to 350 again 
and bake cheesecake a second time for 20 - 30 minutes, until the cheesecake is set and
 the surface is golden brown. Place on wire rack to cool completely. Cover pan with 
plastic wrap and refrigerate for at least 8 hours. With the tip of a sharp knife, 
loosen the edge of the cheesecake and tap bottom of pan on counter to loosen. 
Invert cheesecake onto a plate and then re-invert onto a serving dish.
 Make sauce: Thaw berries. In a food processor, process the raspberries and syrup 
until liquefied. Strain through a fine meshed sieve into a bowl. Combine the sugar, 
cornstarch and a small amount of puree in a saucepan, whisking to make a paste. 
Stir in the remaining puree. Cook over medium hear, stirring constantly for 3 - 4 minutes, 
until the sauce thickens slightly and comes to a rolling boil. Remove pan from heat and 
transfer to non-aluminum bowl. Set the bowl over a bowl of ice water and stir for 
5 - 10 minutes until
chilled. Serve each slice of cheesecake with a spoonful of raspberry sauce
From: SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh)
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Lime Delicious Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Zwieback Toast Crumbs
 1/3 cup Margarine -- Melted
 1/4 cup Cold Water
3each Large Eggs -- Separated
1 1/2 teaspoons Grated Lime Peel
2 cups Thawed Whipped Topping
2 tablespoonsSugar
1 each Env. Unflavored Gelatin
 1/4 cup Lime Juice
 1/2 cup Sugar
 16 ounces Light Neufchatel Cheese -- Soft
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. 
Bake at 325 degrees F., 10 minutes. Cool.
 Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks,
 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. 
Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium 
speed on electric mixer, until well blended. Stir in a few drops of green food coloring, 
if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until 
stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, 
pour over crust. Chill until firm. Garnish with additional lime peel, if desired.
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 Lindy's Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 cup Flour
1 teaspoonLemon zest
 1/2 cup Unsalted butter -- cut into bi
Filling:
1 3/4 cups Sugar
1 1/2 teaspoons Orange zest
 1/2 teaspoon Vanilla
2 Lg Egg yolks
2 Vanilla bean
 1/4 cup Sugar
1 Lg Egg yolk
 1/4 teaspoonSalt
2 1/2 pounds Cream cheese -- softened
3tablespoonsFlour
1 1/2 teaspoons Lemon zest
5 Lg Eggs
 1/4 cup Heavy cream
Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in flour, sugar, 
and zest. Add the egg yolk, butter, and salt.
Knead the mixture until it just forms a dough. Flatten dough into a round and chill it, 
wrapped in wax paper, for 1 hour. Remove sides of a 9-inch springform pan, oil bottom of 
pan lightly, and press some of the dough, 1/8-inch thick, on bottom of pan. Bake in the 
middle of a preheated 400f oven for 10-12 minutes or until it is golden, and chill it. 
Butter the sides of the pan, attach it to the bottom, and press the remaining dough, 
1/8-inch thick, to the side, sealing it to the bottom crust. In a bowl with an electric mixer, 
beat the cream cheese with the sugar, flour, zests, and vanilla until mixture is smooth. 
Beat in the eggs and egg yolks, one at a time, beating lightly after each addition. 
Stir in cream. Pour the filling into the prepared crust and bake in the middle of a 
preheated 550f oven for 12 minutes. Reduce heat to 200f and bake for 60 minutes more. 
Let cool in pan on a rack . Chill it overnight and them remove sides of pan.
from Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite
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 LONDONDERRY CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups All-purpose flour
Sugar
Grated lemon peel
 1/2 cup Butter or margarine
4 Egg yolks
Vanilla extract
4(8 oz) pkgscream cheese
1 cup Very sharp cheddar cheese
finely shredded
4 Eggs
 1/4 cup Beer
 1/4 cup Heavy cream
 1/2 teaspoonGrated orange peel
Early in the day: 1. In a medium bowl, combine flour, 6 tablespoons sugar, and 1 teaspoon 
grated lemon peel.
With pastry blender or two knives used scissor fashion, cut in butter or margarine until 
mixture resembles coarse crumbs. With a fork, stir in 2 egg yolks and 1/2 teaspoon 
vanilla to form a very stiff dough. Chill 30 minutes. Preheat oven to 425 degrees, F. 2. 
Press one third of the chilled dough evenly into the bottom of a 9 inch springform pan. 
Bake 8 - 10 minutes until golden brown. Cool. Press rest of dough around sides of pan to 
within 1 inch of top. Do not bake. 3. In a large bowl, with mixer at high speed, beat cream 
cheese until smooth' gradually add Cheddar cheese, beating until well blended - about 5 minutes.
Occasionally scrape bowl with rubber spatula. 4. At medium speed, gradually beat in 1/2 
teaspoon grated lemon peel, 1/2 teaspoon vanilla, 1 3/4 cups sugar, 2 egg yolks, and 
remaining ingredients until blended.
Beat 5 minutes, occasionally scraping bowl. 5. Pour mixture into crust. Bake 10 minutes. 
Turn oven control to 300F and bake 1 hour and 15 minutes longer or until top is firm when 
lightly pressed with a finger. 6.
Cool in pan on wire rack. Cake will sink in center, leaving cracks around crust. 
With spatula, loosen pan side and remove. Loosen cake from pan bottom; slide onto plate; 
chill. Makes about 12 servings.
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 Low cal cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Low-Fat/Low-CalCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Envelopes plain gelatin
6 tablespoonsSugar
 1/4 teaspoonSalt
3 Eggs -- separated
1 1/2 cups Skim milk
1 teaspoonGrated lemon rind
3 cups Creamed cottage cheese
1 tablespoon Lemon juice
1 teaspoon Vanilla
6 tablespoonsSugar
 1/3 cup Graham cracker crumbs
Mix together gelatin, 6 TBSP sugar, and salt in top of double boiler. Beat together egg 
yolks and milk; add to gelatin mixture. Place over boiling water and cook, stirring 
constantly until gelatin is dissolved and mixture thickens slightly (6 min app.) 
Remove from heat and stir in lemon rind.
Chill to unbeaten egg white consistency. While mixture is chilling, beat cottage cheese 
on high speed of electric mixer for 3 minutes (or press through sieve, or use food processor). 
Stir in lemon juice and vanilla.
Fold in gelatin mixture. Beat egg whites until stiff, but not dry.
Gradually add 6 TBSP sugar, and beat until very stiff. Fold gently into gelatin mixture. 
Turn into an 8 inch springform pan and sprinkle top with crumbs. Chill until firm. 
10-12 servings of approximately 125 calories per serving.
 From the files of: Melissa Mierau, Martensville, Sk
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 Low Cal Marbled Chocolate Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Low-Fat/Low-Cal
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 2/3 cup Skim milk
 1/4 cup Skim milk
1 Envelope un-flavoured gelatin
6 tablespoonsSugar
2 Eggs, separated -- room temp.
2 teaspoons Vanilla extract
 12ounces Low fat cottage cheese
3tablespoonsUnsweetened cocoa
-----CHOCOLATE CRUMB CRUST-----
 1/2 cup Vanilla wafer crumbs
1 tablespoon Unsweetened cocoa
1 1/2 tablespoonsButter or marg. melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. 
In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; 
let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. 
Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. 
Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for 
marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to 
blender container and blend until mixed. Pour chocolate mixture into large bowl. 
Chill, stirring occasionally, until mixture mounds when dropped from spoon. 
In small bowl with electric mixer at high speed, beat egg whites until foamy.
Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites 
into chocolate mixture; pour chocolate mixture into prepared crust.
Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently 
swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. 
Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir 
until evenly blended. Press mixture evenly on bottom of 9 in. springform pan.
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 Low Fat Raspberry Cheesecake
Recipe By : The Post Register, April 20, 1993
Serving Size : 15Preparation Time :0:00
Categories : Cheesecakes Low-Fat/Low-Cal
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 cup flour, all-purpose
1 cup brown sugar -- firmly packed
1 cup margarine, imitation
1 cup walnuts -- finely chopped
-----Filling-----
8 ounces light cream cheese -- softened
1 teaspoon Vanilla
7 ounces marshmallow cream
8 ounces cool whip Lite® -- thawed
1pint fresh raspberries
-----Glaze-----
1 cup sugar
1 cup cornstarch
2 cups water
3ounces sugar-free raspberry gelatin
Heat oven to 325 degrees. Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour and brown sugar; mix well. Using fork or pastry
blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightly
press mixture in ungreased 15x10x1-inch baking pan. Bake at 325 degrees for 10
to 15 minutes or until light golden brown. Cool.
In large bowl, beat cream cheese and vanilla until light and fluffy. Add
marshmallow creme; beat just until combined. Fold in whipped topping.
Refrigerate about one hour or until firm.
Sprinkle raspberries over top of cheese mixture. In medium saucepan combine
sugar, cornstarch and water; mix well. Cook and stir over medium heat until
mixture thickens and becomes clear. Remove from heat; stir in gelatin until
dissolved. Cool glaze 20 to 30 minutes or until lukewarm. Carefully spoon glaze
over raspberries. Refrigerate about one hour until firm. Cut into squares.
Store in refrigerator. Makes 25 servings.
Nutrient data per serving: 259 calories; 3 g protein; 40 g carbohydrates; 10
g fat; 8 mg cholesterol; 136 mg sodium.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3512

 
 
 
 
Marbled Double Chocolate Cheesecake Squares
Recipe By : 
Serving Size : 20Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1/2 cup Butter -- softened (1 stick)
1 cup Sugar -- divided
 1/4 teaspoonSalt
1 cup A.P. flour
 1/4 cup Cocoa powder
2packagesCream cheese(8oz) -- softened
2 Eggs
2 teaspoons Vanilla extract or flavor
 1/2 cup Chocolate topping
 1/4 cup Chocolate chips -- melted
Heat oven to 350 F. Line 8" square baking pan with foil, extending edges over sides of pan. 
 In a small mixing bowl, beat butter, 1/2 c. sugar and salt until smooth. Stir together 
flour and cocoa; gradually add to butter mixture, beating until soft dough is formed. 
Press dough onto bottom of prepared pan. Beat cream cheese and remaining 1./2 c. of sugar
 until smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1 cup batter with
 topping, stirring until well blended. Pour 1 c. of topping-flavored batter over dough. 
Stir melted chocolate into remaining flavored batter; set aside. Gently pour vanilla batter, 
1/4 c. at a time, over flavored batter. Drop tablespoonful of reserved flavored batter over 
top; gently swirl with knife or spatula for marbled effect. Bake 35 to 40 minutes or until 
cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack; 
refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish as desired.
 Yield: about 20 squares
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 Marble Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
3 tablespoons Margarine -- Melted
 3/4 cup Sugar
3each Large Eggs
3 tablespoons Sugar
 24 ounces Cream Cheese -- Softened
1 teaspoon Vanilla
1ounceSquare Unsweetened Chocolate *
* The 1 oz square of unsweetened Chocolate should be melted.
Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. 
Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until 
well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate 
into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting 
through batters with knife several times for the marble effect. Bake at 450 degrees F., 
10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
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 Marbled Cheesecake - Cooking Light
Recipe By : Cooking Light, Guilt-Free Desserts
Serving Size : 14Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Low-Fat/Low-Cal
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chocolate wafer cookies -- crushed
--1/4 cup crumbs
 24 ounces cottage cheese, low fat
 16 ounces light cream cheese
1 1/4 cups sugar -- divided
2 eggs
4 egg whites
1 teaspoon Vanilla extract
3tablespoonsunsweetened cocoa powder
Dark Chocolate Sauce:
2 teaspoons cornstarch
 1/4 cup water
 1/2 cup light corn syrup
 1/4 cup unsweetened cocoa powder
2 tablespoonspowdered sugar
 1/2 teaspoon Vanilla extract
 Preheat oven to 325 degrees; coat the bottom and sides of a
10-inch springform pan with nonstick cooking spray. Sprinkle cookie
crumbs in the bottom of the pan; set aside. Position knife blade in
food processor bowl; add cottage cheese and cream cheese, and process
until smooth. Add 1 cup sugar, whole eggs, egg whites and vanilla;
process just until smooth. Pour 3 cups into a bowl. Add cocoa and
1/4 cup sugar to remaining mixture in food processor; process just
until smooth. Spoon alternating mounds of cocoa mixture and plain
mixture into prepared pan; swirl with a knife to marble. Bake for 60
minutes, or until almost set. Turn oven off; remove cheesecake from
oven, and run a sharp knife around the edge of the cake; return to
oven and let stand for 1 hour with the door ajar. Cover and chill
for at
least 8 hours. Spoon Dark Chocolate Sauce onto plates; top with
cheesecake. (241 calories, 7.4g fat, 28% calories from
fat)For Dark Chocolate Sauce: Combine cornstarch and water
in a 1-quart glass measure; stir with a whisk until blended.
 Add corn syrup, cocoa and sugar; stir well. Microwave, uncovered,
at HIGH for 3 minutes, or until thickened and bubbly, stirring
halfway through cooking time. Stir in vanilla extract. Makes 1 cup.
 (per tablespoon: 38 calories, 0.2g fat, 4% calories from fat)
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Marbled Chocolate Cheesecake (Lo Cal)
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Low-Fat/Low-CalChocolate
 Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 2/3 cup Skim milk
 1/4 cup Skim milk
1 Envelope unflavoured gelatin
6 tablespoonsSugar
2 Eggs, separated -- room temp.
2 teaspoons Vanilla extract
 12ounces Low fat cottage cheese
3tablespoonsUnsweetened cocoa
-----CHOCOLATE CRUMB CRUST-----
 1/2 cup Vanilla wafer crumbs
1 tablespoon Unsweetened cocoa
1 1/2 tablespoonsButter or marg. melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. 
In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; 
let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. 
Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. 
Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use 
for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; 
add to blender container and blend until mixed. Pour chocolate mixture into large bowl. 
Chill, stirring occasionally, until mixture mounds when dropped from spoon. 
In small bowl with electric mixer at high speed, beat egg whites until foamy.
Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites 
into chocolate mixture; pour chocolate mixture into prepared crust.
Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently 
swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. 
Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir 
until evenly blended. Press mixture evenly on bottom of 9 in. springform pan. ~
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MARBLED PUMPKIN CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Cakes
 Pumpkin
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/4 cups Graham Cracker crumbs
2 tablespoonsGranulated sugar
 1/4 cup Butter or margarine -- melted
2 cups Semi-sweet Chocolate -- mini-morsels, divide
-----CHEESECAKE-----
3packagesCream Cheese -- (8 ozs. each)
					
1 cup Granulated sugar
 1/4 cup Light brown sugar -- packed
1 3/4 cups Pumpkin -- solid pack
 -16 0z. can)
4 large eggs
 1/2 cup Evaporated Milk -- undiluted
 1/4 cup Cornstarch
 3/4 teaspoonCinnamon
 1/8 teaspoonNutmeg
FOR CRUST: In medium bowl, combine graham cracker crumbs, sugar and butter. 
Press onto bottom of greased 10-inch springform pan; sprinkle with 1 cup chocolate morsels.
 FOR CHEESECAKE: In small, heavy saucepan over low heat, melt remaining morsels, 
stirring constantly until smooth. In large mixer bowl, beat cream cheese, granulated 
sugar and brown sugar. Beat in pumpkin.
Beat in eggs and evaporated milk. Beat in cornstarch, cinnamon and nutmeg.
 Remove 1 cup pumpkin batter; stir into melted chocolate. Pour remainder of pumpkin 
batter into springform pan. Pour chocolate mixture over top; swirl.
Bake in preheated 325 degree oven for 60 minutes, or until edge of filling is set. 
Turn oven off; allow cheesecake to stand in oven for 30 minutes, Remove from oven; 
cool completely. Cover; chill for several hours.
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Maxine's Milnot Cheesecake
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Lemon Jello
1 cup Boiling water
8 ounces Cream cheese
 1/2 cup Sugar
1 teaspoon Vanilla
1 Can Milnot -- whipped
3 1/2 cups Graham cracker crumbs
 2/3 cup Oleo -- melted
Dissolve jello in boiling water. Chill until slightly thickened.
Cream together cream cheese, sugar and vanilla. Add to jello and blend well. 
Fold in stiffly whipped Milnot.
Mix graham cracker crumbs and melted oleo together. Put on bottom and sides 
of 9 x 12-inch pan (save 1/2 cup for top). Add filling and sprinkle the 1/2 cup crumbs on top. 
Chill overnight. Garnish with fruit if desired. Freezes beautifully.
Pat Empson 05/25 09:49 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:02 AM 
 TO:PAT EMPSON(PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
R-MM-MIXED BAG
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 Mbld Dbl Choc Cheesecake Sq
Recipe By : 
Serving Size : 20Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1/2 cup Butter -- softened
1 cup Sugar -- divided
 1/4 teaspoonSalt
1 cup Flour -- all purpose
 1/2 cup Hershey's Chocolate Topping
 16 ounces Cream cheese -- softened
2 Eggs
2 teaspoons Vanilla extract
 1/4 cup Hershey Cocoa
 1/4 cup Semi-Sweet Chips -- melted
Heat oven to 350 degrees F. Line 8 or 9 inch square baking pan with foil, 
extending edges over side of pan. In a small mixing bowl, beat butter, 1/2 cup sugar 
and salt until smooth. Stir together flour and cocoa, gradually add butter to mixture, 
beating until soft dough is formed. Press dough onto bottom of prepared pan. 
Beat cream cheese and remaining 1/2 cup sugar until smooth. Add eggs and vanilla;
 blend well. In separate bowl, mix 1 cup batter with topping, stirring until well blended.
Pour 1 cup of topping-flavored batter over dough. Stir melted chocolate into remaining 
flavored batter; set aside. Gently pour vanilla batter, 1/4 cup at a time, over flavored
batter, Drop tablespoons of reserved flavored batter over top; gently swirl with knife or 
spatula for marbled effect.
Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. 
Cool completely in pan on wire rack refrigerate. To serve, lift from pan using foil edges; 
cut into squares. Garnish as desired. About 20 squares.
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MEMORIES OF WINNIPEG CREAMY CHEESECAKE
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
 3/4 cup Graham wafer crumbs
 1/3 cup Brown sugar
Grated peel of a lemon
 1/4 teaspoon ground cardamom
 1/3 cup Butter -- melted
-----FILLING-----
2pounds Cream cheese
4 Eggs
 3/4 cup Sugar
Juice of 1/2 lemon
1 teaspoon Vanilla
1. Preheat oven to 350F(180C) 2. Mix crust ingredients together and press into 
a 10-inch springform pan. 3. In a large bowl combine the ingredients for the filling. 
Beat thoroughly and pour over the crust. 4. Bake 35 minutes. When baking is complete, 
turn off oven, prop oven door open with folded tea towel and let cake stand in oven 
for about 1 hour. Refrigerate several hours before serving.
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Miniature Cheesecakes
Recipe By : 
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1/3 cup Graham Cracker Crumbs
1 tablespoon Margarine -- Melted
 1/4 cup Sugar
 1/2 teaspoonGrated Lemon Peel
1 each Large Egg
1 tablespoon Sugar
8 ounces Cream Cheese -- Softened
1 1/2 teaspoons Lemon Juice
 1/4 teaspoon Vanilla
Garnishes *
* Garnishes can include fresh fruit, or strawberry or apricot preserves.
Combine crumbs, sugar and margarine. Press rounded measuring Tablespoons-ful of crumb 
mixture onto bottom of each of six paper-lined muffing cups.
Bake at 325 degrees F., 5 minutes.
 Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric 
mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. 
Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. 
Top with garnishes just before serving.
 MAKE AHEAD:
 Wrap chilled cheesecakes individually in plastic wrap; freeze. Let stand at room 
temperature 40 minutes before garnishing and serving.
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 Mini Almond Cheesecakes
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Low-Fat/Low-Cal
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Thackeray
 3/4 cup Almonds -- ground
1 tablespoon Margarine -- melted
1 Envelope unflavored gelatin
 1/4 cup Cold water
 12ounces Light cream cheese
 3/4 cup Skim milk
 1/2 cup Sugar -- OR 12 pkgs sugar sub
 1/4 teaspoonAlmond extract
3 cups Fresh peach slices -- peeled
Stir together almonds and margarine in small bowl. Press mixture evenly onto bottoms 
of 12 paper-lined baking cups (muffin tins). Soften gelatin in water in small saucepan; 
stir over low heat until dissolved. Beat cream cheese milk, sugar and almond extract in 
large mixing bowl at medium speed with electric mixer until well blended. Stir in gelatin. 
Pour into baking cups; freeze until firm.
Place peaches in food processor or blender container; process until smooth. Spoon peach 
puree onto individual plates.
Remove cheesecakes from freezer 10 minutes before serving. Peel off paper.
Invert cheesecakes onto plates. Garnish with additional peach slices, raspberries and 
fresh mint leaves, if desired.
Note: For a sweeter peach puree, add sugar to taste.
Calories: 175 Source: No Guilt Desserts
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 Mini Cheesecakes
Recipe By : phill@mack.rt66.com (Patricia Hill)
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 12 Vanilla Wafers
28 Oz Pkgs Cream Cheese
 1/2 C Sugar
1 tsp Vanilla
2 Eggs
Line muffin tin with foil liners. Place 1 vanilla wafer in each liner. Mix cream cheese, 
vanilla, and sugar until well blended. Add eggs and
mix well. Pour mixture over wafers-filling about 3/4 full.
Bake 25min at 325. Top with fruit, preserves nuts or melted chocolate.
(try melted chocolate with 1/2 of a strawberry in the center of each)
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 Miniature Cheesecakes
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 10 Wafers
 1/3 cup Granulated sugar
2 teaspoons Fresh lemon juice
 1/2 teaspoon Vanilla
8 ounces Cream cheese
1 Egg
1 teaspoonGrated lemon rind
Preheat oven to 35 degrees F. Line muffin tins with paper baking cups.
Place vanilla wafer in each cup. Beat remaining ingredients together until light and fluffy. 
Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or 
whipped cream, nuts, fruit or shaved chocolate.
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Mocha Chocolate Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Graham Cracker Pie Crust, 9 Inch
8 ounces Semisweet Chocolate
 24 ounces Cream Cheese -- softened
 3/4 Cup Sugar
3 Eggs
3TablespoonsFlour
1 tablespoon Instant Coffee
1 teaspoon Vanilla
1 cup Heavy Cream
Bake crust in bottom of springform pan 8-10 minutes at 350. Cool crust
and grease sides of pan.
Preheat oven to 450.
Melt chocolate over low heat. Remove from heat and cool slightly. Cream
cheese and sugar together until light and fluffy. Beat in eggs and
flour. Dissolve coffee in 2 tablespoons hot water. Add the coffee,
melted chocolate, vanilla and cream to the cheese mixture and beat until
thoroughly blended. Pour mixture over crust. Bake for 12 minutes, turn
oven down to 300 and bake for one hour. Turn off the heat, crack the
door open and leave the cake in the oven for another hour. Remove from
oven and cool.
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Mocha Chocolate Chip Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Graham Cracker Crumbs
2 1/3 cups Butter -- melted **
4teaspoons Instant Coffee
 16 ounces Cream Cheese -- Softened
2 cups Heavy Cream -- Whipped
 12ounces Semi Sweet Choc. Chips *
 1/2 cup Milk
1 each Env. Unflavored Gelatin
 14ounces Sweetened Condensed Milk
1 cup Chocolate Chips *
* Chocolate chips should be the Little Bits chocolate Chips and they are to be divided 
into 2 separate cups. Set aside. ** Butter is to be melted and then cooled to room 
temperature.
In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, 
mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. 
Set aside.
In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside 
for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. 
Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed 
milk and gelatin mixture.
Fold in whipped cream and remaining 1 cup of little bits chocolate chips.
Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake 
to separate from pan, remove rim.
Makes 1 9-inch Cheesecake
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New York Cheesecake
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----ZWEIBACK CRUST-----
1 1/4 cups Crushed Zweiback crumbs
3tablespoonsMelted butter
1 tablespoon Sugar
-----CAKE-----
2pounds Cream cheese
1 1/3 cups Sugar
4 Eggs
2 tablespoonsAll-purpose flour
2 teaspoons Grated lemon zest
 1/3 cup Heavy cream
Crust: In a bowl, mix together the crumbs, butter, and sugar and press into the bottom 
and partly up the sides of a 9 or 10 inch springform pan.
Bake in a preheated 325F for 8 minutes or until lightly browned. Let cool.
 Cake: In a mixer, combine the cheese and sugar until blended. Add eggs and blend until 
smooth. Mix in flour, lemon zest, and cream. Pour into crust lined pan. Bake in a 
preheated 400F oven for 10 minutes; reduce temperature to 250F and continue 
baking 35 to 40 minutes longer 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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New York-Style Cheesecake
Recipe By : janetm@online.magnus1.com (Janet Morrissey)
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs -- * see note
3Tbsp.Sugar
3Tbsp.Butter, Melted -- ** see note
 32OzCream Cheese, Softened -- *** see note
1 cup Sugar
3Tbsp.Flour
4 Eggs
1 cup Sour Cream -- **** see note
1Tbsp.Vanilla
Topping Of Your Choice
Preheat oven to 350 F.
Mix crumbs, sugar, and butter.
Press onto bottom of 9 or 10-inch spring-form pan
Bake 10 minutes.
Beat cream cheese, sugar, and flour at medium speed until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla.
Pour over crust.
Bake 1 hour and 10 minutes. Turn oven off and let cake sit in oven with
the door propped open until oven has cooled.
Loosen cake from rim of pan. Rim can be removed when completely cooled.
Best flavor is developed if refrigerated.
* Any kind of crumbs can be used. I often use chocolate cookie
 crumbs rather than graham cracker crumbs. I've also used finely
 chopped nuts.
** You can use margarine instead of butter, but I always figure
 that when I make a cheesecake, it's special, so why cut corners
 on fat, calories, and, most especially, flavor.
*** Many times I have added an additional partial package of cream
 cheese that I may have had on hand, and once I added a whole
 additional 8-oz package with no problem with the texture or
 taste.
**** I have also added more sour cream than is called for since I
 always buy it by the pint.
Anyway, play with this all you like, I've never had it come out bad. For
my SO, I top it with cherry pie filling from a can. That's his favorite.
I like it plain, myself, although I'll eat it with any topping.
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Nutr. Assoc. : 0 0 0 473 0 0 0 0 0 0

 
 
 
 
 NEW ZEALAND KIWI CHEESECAKE
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
Servings: 10
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 No Bake Cheesecake
Recipe By : arielle@taronga.com (Stephanie da Silva)
Serving Size : 12 Preparation Time :0:30
Categories : Cheesecakes No Bake
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- separated
1 cup milk
2envelopes gelatin -- unflavored
1 cup sugar
 1/4 teaspoonsalt
1 teaspoonlemon peel -- grated
3 cups creamed cottage cheese
1 tablespoon lemon juice
1 teaspoon Vanilla extract
unbaked crumb crust
1 cup heavy cream
chopped nuts -- for garnish
In small bowl, beat egg yolks with milk until mixed; in 2-quart saucepan, stir gelatin 
with sugar and salt.
Stir yolk mixture into gelatin mixture. Cook over medium heat, stirring, until mixture 
thickens and coats spoon. Remove from heat; add lemon peel; cool. Into large bowl, 
press cottage cheese through sieve; add lemon juice and vanilla. Add gelatin mixture. 
Chill about 30 minutes, stirring until mixture mounds when dropped from spoon.
Meanwhile, press half of crust mixture in bottom of 9-inch springform pan.
In small bowl with mixer at high speed, beat egg whites just until stiff peaks form; 
spoon onto gelatin mixture. Beat cream until soft peak form; spoon onto egg whites; 
fold egg whites and cream into gelatin mixture. Pour gelatin mixture into prepared 
springform pan.
Sprinkle top with remaining crumb mixture and refrigerate until firm.
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 No Bake Chocolate Cheesecake
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Easy Cheesecakes
 ChocolateNo Bake
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Thackeray
1 1/2 cups Semi-sweet choco chips
 1/2 cup Sugar
1 package 8oz cream cheese -- softened
1 package 3oz cream cheese -- softened
 1/4 cup Butter or margarine -- softened
2 cups Frozen whipped topping -- thaw
1 6oz pkg graham cracker crust
In small microwave-safe bowl place chocolate chips. Microwave at high 1 to 1-1/2 min 
or until chips are melted and mixture is smooth when stirred. Set aside to cool. 
In large mixer bowl beat cream cheese, sugar and butter until smooth. On low speed 
blend in melted chocolate. Fold in whipped topping until blended; spoon cheese mixture 
into crust. Cover; chill until firm. Source: Back of the Box GourmetYou can garnish 
with whipped topping and some shaved chocolate.
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 Nofat Cheesecake:
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Low-Fat/Low-CalCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 8 ounce packages of fat free
Cream cheese
1 package Knox gelatin
 10 Packets of Equal brand
Sweetener or 1/2 cup sugar
1 teaspoon Vanilla
 1/2 teaspoonLemon juice
1 cup Water.
Boil 1/4 cup water in a pan, or in a glass measuring cup in the microwave.
Sprinkle gelatin on water. Wait 2 minutes, then stir to dissolve. Add 3/4 cup of 
water to make a full cup of water/gelatin.
 In a blender, or in a bowl with an electric mixer, combine the water/gelatin, the 
cream cheese, vanilla, lemon juice and sweetener. Mix thoroughly.
 Spray an 8" or 9" pie pan. Pour mixture in pan. Allow to set in the refrigerator 
for at least 2 hours before serving. Serves 8.
 TOPPING: (This is my mom Sophie's recipe for pie filling):
 3 cups berries (not strawberries) 5 - 10 packets of Equal Sweetener or 1/4 to 1/2 cup 
sugar 1 tablespoon of thickener (flour, or arrowroot, or corn or potato starch) 1/4 teaspoon 
cinnamon 1/4 teaspoon lemon juice 
 Put 1/2 of berries in a small pot (or microwave safe dish). Mix in thickener. 
Heat to a boil, stirring.
 Add sugar, cinnamon and lemon juice. Don't add Equal at this time. Stir as it 
cooks and thickens. Turn off heat. Add Equal, if you are using it.
Stir in remainder of berries. Do not cook further. Refrigerate if you like it 
cool, or use immediately if you want the berries warm.
 Spoon over cheesecake..
 Cheater Recipe:
 2 - 8 ounce packages of no fat cream cheese 1 package of Jello any flavor, sugar 
free or regular 1 teaspoon vanilla 
 Dissolve Jello into a cup of hot water.Stir for 2 minutes. Add a cup of cold 
water. Stir (this is the usual recipe for making Jello). With electric beaters or 
blender, combine this warm jello with the cream cheese and vanilla. Spray a pie 
plate and pour mixture in. Allow 4 hours to set.
Serves 8. You can use the topping described above.
Converted to MM by Donna Webster donna@webster.demon.co.uk
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 Northwest Cheesecake Supreme
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
3 tablespoons Margarine -- Melted
1 cup Sugar
4 each Large Eggs
1 tablespoon Vanilla
3 tablespoons Sugar
 32ounces Cream Cheese -- Softened
3 tablespoons Unbleached All-purpose Flour
1 cup Sour Cream
 21ounces (1 can) Cherry Pie Filling
Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form 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 and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. 
Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from 
rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before 
serving.
VARIATION:
 Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.
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 Nuts And Berries Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Alcohol
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
4TablespoonsUnsalted Butter -- melted
1 package Graham Crackers
 1/4 Cup Cocoa Powder
 1/4 Cup Sugar
-----Filling-----
 32Ounces Cream Cheese -- softened
 3/4 Cup Sugar
4 Eggs
 1/2 Cup Sour Cream
1 teaspoon Vanilla
3TablespoonsFrangelico
4TablespoonsChambord
3DropsRed Food Coloring -- (optional)
Process graham crackers into crumbs. Add rest of ingredients
onto bottom and sides of a greased 9-inch springform pan.
Preheat oven to 350.
Beat cream cheese and sugar until smooth. Add eggs one at a time,
beating well after each. Add sour cream and vanilla. Separate batter
into 2 equal parts. Add Frangelico to one part. Blend Chambord and food
coloring into remaining part. Pour Frangelico batter over crust and bake
30 minutes.
Reduce oven temperature to 325. Carefully spoon Chambord batter over
Frangelico layer. Continue baking another 40 minutes. Turn off oven and
prop open oven door. Remove cheesecake when oven has cooled. Loosen
cake from rim of pan.
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 Olive Garden Chocolate Chip Cookie Dough Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
2 tablespoonsMargarine
2 1/2 cups Chocolate cookie crumbs
2pounds Cream cheese -- soft
1 cup Sugar
4 Eggs
1 teaspoonAll-purpose flour
1 teaspoon Vanilla
1 cup Sour cream
1poundRefrigerated chocolate chip -- cookie dough
2ounces Chocolate chips
TOPPINGS
1pint Heavy whipping cream -- whip
Chocolate chips
Chopped walnuts
Preheat oven to 325~. CRUST-Generously grease the bottom and sides of a 10"
springform pan. Combine the margarine with the chocolate cookie crumbs.
 Press onto the bottom and sides of the pan. FILLING-Using an electric mixer
on high speed, combine cream cheese, sugar, eggs and flour and mix until
smooth. Add vanilla and sour cream and mix just until blended.
Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball
sized chunks and drop into batter.
Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60
minutes. Turn off the oven and open the door to the broil position. Allow
cake to remain in the oven 30 more minutes. Refrigerate until ready to
serve. To serve, remove the sides of the pan and top with fresh whipped
cream. Sprinkle with additional chocolate chips and chopped walnuts.
Source: The Olive Garden.
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 Olive Garden Raspberry Mousse Cheesecake
Recipe By : 
Serving Size : 6 Preparation Time :0:00
Categories : FruitsCheesecakes
 Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
RASPBERRY MOUSSE
1 1/2 teaspoons Gelatin
1 1/2 tablespoonsCold water
 1/2 cup Raspberry preserves
2 tablespoonsSugar
1 cup Heavy whipping cream
FILLING
1poundCream cheese -- softened
 1/2 cup Sugar
2 Eggs
 1/2 teaspoon Vanilla
1 9" chocolate crumb crust -- prepared
FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with
electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour
into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to
refrigerated temperature.
MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro
on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on
stove with 1 additional tb of water.) Combine gelatin with preserves. Chill
10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tb sugar and
continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped
cream for mousse and set aside. Refrigerate remainder of cream for topping.
Gently fold raspberry mixture into measured whipped cream. Spread raspberry
mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1
hour before serving. To serve, cut cheesecake into 6 servings and top each
piece with a dollop of reserved whipped cream. Source: The Olive Garden.
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 ORANGE CHEESECAKE
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Bananas Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 cup Soft whole-wheat bread crumbs
 1/4 cup Bran (natural)
 1/4 cup Brown sugar subs. SugarTwin
 1/2 teaspoon ground cinnamon
2 tablespoonsButter or margarine
FILLING
1 tablespoon Unflavored gelatin (1 pkg)
 1/3 cup Water
2 cups 2% cottage cheese
 1/3 cup Orange juice
1 teaspoonOrange rind
1smallBanana
2 tablespoonsWhite sugar subs. SugarTwin
1 teaspoonLemon juice
1smallOrange
8 Strawberries or grapes
CRUST Combine crumbs, bran, sweetener and cinnamon in a bowl. With fingers, rub in 
butter until mixture is crumbly. Press onto bottom of 7 or 8" springform pan.
 FILLING In small saucepan, sprinkle gelatin over water and let stand for about 5 minutes 
to soften. Place over low heat, stirring until gelatin dissolves. Let cool to room temperature.
 In food processor or blender, combine cottage cheese, orange juice, orange rind, banana, 
sweetener, lemon juice and dissolved gelatin. Puree until smooth (or mash cottage cheese 
and banana along with sweetener, juices and gelatin or press through sieve).
 Pour over prepared crust. Cover and chill in refrigerator 2-4 hours or until set.
 At serving time, remove side from pan. With wide metal lifter, slip cheesecake off bottom 
of pan onto serving plate or leave on base of springform pan.
 Peel orange, removing pith and thin membrane. Remove sections. Slice strawberries or grapes.
 Arrange on top of cheesecake along with orange slices. Makes 8 servings.
 1/8 cheesecake 1 Fruits & Vegetables Choice, 1 Protein Choice 12 g carbohydrate, 
10 g protein, 4 g fat 124 calories 
 Source: Diabetes Dialogue Nov 1989 Shared by Elizabeth Rodier
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 ORANGE CHEESECAKE AND STRAWBERRIES
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BEST RECIPE MAGAZINE-APRIL-----
-----THE LIGHT TOUCH COOKBOOK-----
-----CRUST-----
1 cup Finely crushed vanilla wafer
1 1/2 teaspoons Ground cinnamon
1 tablespoon Egg white
Vegetable-oil cooking spray
-----CHEESECAKE-----
 16 ounces Low-fat cottage cheese
8 ounces Neufchatel cheese -- room temp*
 1/3 cup Sugar
1 tablespoon Flour
2 tablespoonsOrange juice
1 1/2 teaspoons Grated orange zest
1 teaspoon Vanilla
1 LgNavel orange -- sectioned
membranes removed
1pint Ripe strawberries -- slice thin
Preheat oven to 350 F. Combine the vanilla wafer and cinnamon in a bowl. In a separate bowl, 
whisk the egg white until foamy, blend it into the crumbs with a fork. Spray a 9-inch 
springform pan with a vegetable-oil cooking spray. press the crumbs in an even layer 
in the bottom of the prepared pan. Bake 10 minutes. Cool. reduce the oven temperature 
to 300 F.
In the bowl of a food processor, combine the cottage cheese, cream cheese, sugar, flour, 
orange juice, orange zest and vanilla extract until very smooth. Spoon into the prepared 
crust and smooth the top with a rubber spatula. Bake until set in the center, about 35-40 
minutes. Cool in the pan.
Refrigerate until cold. Loosen the sides of the cake with a small rubber spatula and 
remove the pan rim.
Combine the orange sections and strawberries. Cut the cheesecake into thin wedges and 
spoon some fruit on each serving. Makes 12 servings with 137 calories per serving.
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 Orange Upside-down Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Env. Unflavored Gelatin
 1/4 cup Sugar
1 each Env. Unflavored Gelatin
 24 ounces Cream Cheese -- Softened
2 teaspoons Grated Orange Peel
1 cup Vanilla wafer crumbs
3 tablespoons Margarine -- Melted
1 1/2 cups Unsweetened Orange Juice
2 cups Orange Section
 1/2 cup Unsweetened Orange Juice
1 cup Sugar
1 cup Whipping Cream -- Whipped
 1/2 teaspoonCinnamon
Soften Gelatin in juice. Add sugar; stir over low heat until dissolved.
Chill until slightly thickened, but not set. Arrange orange sections on bottom 
of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened 
again but not set.
 Soften gelatin in juice; stir over low heat until dissolved. Combine cream cheese, 
sugar and peel, mixing at medium speed on electric mixer until well blended. 
Gradually add gelatin mixture, mixing until well blended. Chill until slightly 
thickened; fold in whipped cream. Pour over oranges, chill.
 Combine crumbs, cinnamon and margarine; gently press onto top of cake.
Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan.
 VARIATION:
 Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for 
vanilla wafer crumbs.
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 Orange-Butterscotch Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Old Fashioned Oats Uncooked
 1/4 cup Packed Brown Sugar
 24 ounces Cream Cheese -- Softened
2 teaspoons Grated Orange Peel
4 each Large Eggs
 1/3 cup Light Corn Syrup
1 teaspoon Vanilla
 1/4 cup Margarine -- Melted
2 tablespoonsUnbleached All-purpose Flour
 3/4 cup Granulated Sugar
1 teaspoon Vanilla
 1/2 cup Packed Brown Sugar
 1/4 cup Margarine Melted
Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. 
Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel 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 crust. Bake at 325 degrees, 1 hour and 
5 minutes. Loosen cake from rim of pan. Chill.
Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring 
constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. 
Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.
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 Orange-Chocolate Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 cup Chocolate Wafer Crumbs -- * see note
 1/4 Tsp. Ground Cinnamon
3Tbsp.Butter Or Margarine -- melted
-----Filling-----
 32Ounces Cream Cheese -- softened
 3/4 Cup Sugar
4 Eggs
 1/2 Cup Sour Cream
1 tsp. Vanilla
1 cup Semisweet Chocolate Chips
2 tbsp.Orange Liqueur
 1/2 Tsp. Grated Orange Peel
* I've just recently found Oreo Cookie crumbs in a box.
A great time saver for the lazy.
Heat oven to 325 F.
Mix crumbs, cinnamon, and butter.
Press onto bottom of 9-inch springform pan.
Bake 10 minutes.
Increase oven temperature to 350 F.
Beat cream cheese and sugar at medium speed with electric
mixer until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla.
Separate batter into 2 equal parts.
Blend chocolate into one part.
Blend liqueur and peel into remaining part.
Pour chocolate batter over crust.
Bake 30 minutes.
Reduce oven temperate to 325 F.
Spoon remaining batter over chocolate layer.
Continue baking another 30 minutes.
Turn off oven and prop open oven door; remove cheesecake
when oven has cooled. Loosen cake from rim of pan.
I think cheesecake in general is best when chilled over
night, but it is not necessary.
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 Orange-Poppy Seed Cheesecake
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Holidays
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 cups Grahm cracker crumbs
3 tablespoons Sugar
 1/2 teaspoonGinger (ground)
6 tablespoonsButter (or marg. -- melted)
-----FILLING-----
3packagesCream cheese (softened -- 8oz)
4 large eggs
1 1/4 cups Sugar
 1/2 cup Sour cream
2 tablespoonsPoppy seeds
1ounceOrange extract (1 bottle)
1 tablespoon Vanilla extract
 1/4 teaspoonGinger (ground)
Combine graham cracker crumbs, sugar and ginger in a small bowl. With a fork, 
stir in butter until crumble. Press crumb mixture onto bottom and 1 inch up 
sides of lightly greased 9 inch springform pan.
 With an electric mixer, beat cream cheese until fluffy. Add eggs, beating after 
each addition. Beat in sugar. Add remaining ingredients and beat until smooth.
 Pour cheese mixture into crust. Bake in 325 degree oven for 1 hr. and 15 minutes., 
or until lightly browned on top and almost set. Cool 1 to 2 hours. 
Cover and refrigerate overnight.
 To serve, remove pan sides from cheesecake. Garnish with whipped cream and orange slices. 
Cut into wedges.
 SOURCE: Pamphlet - McCormick/Schilling makes it Tasteful Typed for you by Nancy Coleman
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 Oreo Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
 25 Oreos
4TablespoonsUnsalted Butter -- melted
-----Filling-----
 32Ounces Cream Cheese -- softened
 3/4 Cup Sugar
2 tablespoonsFlour
4 Eggs -- at room temperature
 1/3 Cup Whipping Cream
1 teaspoon Vanilla
 15 Oreos -- coarsely chopped
CRUST:
Preheat oven to 425. Grease bottom and side of 9-inch springform pan.
Break cookies and put into food processor. Process until crumbs. Add
butter, mix until blended. Press evenly over bottom ad up 2/3 sides of
pan. Refrigerate pan while preparing filling.
FILLING:
Beat cream cheese until smooth. Add sugar, beating until light and
fluffy. Mix in flour. Add eggs, one at a time and beat until smooth.
Beat in cream and vanilla. Pour half the batter into prepared crust.
Sprinkle with chopped oreos. Pour remaining batter on top and smooth
with spatula. Put pan on baking sheet and bake at 425 for 15 minutes.
Reduce oven temperature to 225 and continue baking for another hour.
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 ORIGINAL "PHILLY" CHEESECAKE
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
3 tablespoons Margarine -- Melted
 24 ounces Cream Cheese -- Softened
 3/4 cup Sugar
5tablespoonsLemon Juice
1 1/2 teaspoons Grated Lemon Peel
1 teaspoon Vanilla
3LargeEggs -- Separated
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. 
Bake at 325 degrees F., 10minutes.
Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed 
on electric mixer until well blended. Add egg yolks, one at a time, mixing well 
after each addition. Beat egg whites until stiff peaks form; fold into cream cheese 
mixture. Pour over crust.
Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing 
rim of pan. Chill.
Top with cherry pie filling or fresh fruit, if desired.
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 Original "Philly" Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
 24 ounces Cream Cheese -- Softened
5tablespoonsLemon Juice
1 teaspoon Vanilla
3 tablespoons Margarine -- Melted
 3/4 cup Sugar
1 1/2 teaspoons Grated Lemon Peel
3each Large Eggs -- Separated
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10minutes.
 Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on 
electric mixer until well blended. Add egg yolks, one at a time, mixing well after 
each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. 
Pour over crust. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; 
cool before removing rim of pan.
Chill. Top with cherry pie filling or fresh fruit, if desired.
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 PARADISE PUMPKIN CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
-----CRUST-----
1 cup Graham cracker crumbs
 1/2 cup Nuts -- finely chopped
 1/4 cup Margarine -- melted
 1/2 teaspoonGinger
-----CHEESE LAYER-----
8 ounces Cream cheese
 1/4 cup Sugar
 1/2 teaspoon Vanilla
1 Egg
-----PUMPKIN LAYER-----
 16 ounces Pumpkin -- canned
5ounces Evaporated milk
 1/2 cup Sugar
2 Eggs
1 teaspoonCinnamon
 1/2 teaspoonGinger
 1/2 teaspoonNutmeg
 1/2 teaspoonSalt
-----TOPPING-----
 1/3 cup Margarine
1 cup Brown sugar
1 cup Walnuts -- chopped
Combine all crust ingredients. Press into bottom of 9" springform pan. 
Combine all cheese layer ingredients.
Pour over crust. Combine all pumpkin layer ingredients. Pour over cream cheese layer. 
Bake at 325~ for 1 1/2 hours or until set. Combine topping ingredients. 
Pour over top and put back in oven. Bake 5 to 10 minutes. 16 servings.
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 Paskha (Russian Cheesecake)
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Sauces
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
NONE
-----CHEESECAKE-----
6cups Farmers Cheese; 3 Lbs -- *
6 Egg Yolks -- Large
1 1/2 cups Confectioners' Sugar
1 1/2 cups Heavy Cream
 1/2 cup Candied Fruits
 1/2 cup Raisins -- Seedless
 1/2 cup Almonds; Toasted -- Slivered
 1/2 teaspoonLemon Rind -- Grated
 1/2 poundButter -- NO Margarine
3teaspoons Vanilla Extract
-----SABAYON SAUCE-----
2 Egg Yolks -- Large
 1/4 cup Madeira
 1/2 teaspoonLemon Rind -- Grated
3tablespoonsConfectioners' Sugar
1 tablespoon Lemon Juice
1 tablespoon Rum -- Light
* You can also use Large-Curd Cottage Cheese if the Farmers Cheese is ~-----------------
~----------------- NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER 
POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. 
Combine the cheese with the egg yolks, beating in 1 yolk at a time. 
Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, 
then add the cheese mixture and cook over low heat, stirring constantly,
 until the mixture thickens.
Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. 
Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. 
Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at 
the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and 
cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. 
The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. 
When drained, carefully unmould the cake with a knife. Remove the cheesecloth and smooth 
the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, 
Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until 
the mixture thickens. Stir in the lemon juice and the rum, then chill briefly.
Pour the sauce over the cheesecake and serve. NOTE: This very unusual cheesecake is a 
traditional Russian Easter dish. In the old days, the custom was to decorate it with 
paper flowers or religious emblems and have the priest come by and bless it. 
Back then, it was made in a special pyramid-shaped form, but you can make it in 
an ordinary red clay flower pot.
Visually, the effect is quite striking, and the drainage hole allows the excess 
whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. 
The paskha will keep in the refrigerator for several weeks, but be sure to make it at 
least three days in advance.
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Passover Cheese Cake
Recipe By : My files
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups matzo meal
 1/2 cup sugar
1 1/2 teaspoons cinnamon
 1/2 cup butter -- melted
4 eggs
1 1/2 tablespoonslemon juice
 1/8 teaspoonsalt
1 cup light cream
1 1/2 pounds cottage cheese
2 tablespoonspotato starch
2 teaspoons lemon rind -- grated
Combine first 4 ings. for crust. Set aside 3/4 cup, and press the rest on the
bottom and sides of a 9" spring form pan. Beat eggs t
ill light, beat in sugar. Add the rest, except lemon rind, and beat till
blended. Sieve. (Or do the whole thing in a blender or food processor.) Add rind. 
Pour over crust. Sprinkle with reserved crumbs.
Bake 1 hour at 350F. Turn off heat and open door slightly. Let cool in oven at 
least 1 hour. Chill and remove sides of pan.
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 Pastry Cheesecake Crust
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Pies & Pastries
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1/3 cup Softened Butter
 1/3 cup Sugar
1 Egg
1 1/4 cups Un-sifted Flour
mix well. Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan. 
Bake at 450 degrees for 5 minutes. Cool and fill.
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 PEACH CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 cups Vanilla crumbs
 1/4 cup Granulated
 1/4 cup Finely chopped pecans
6 tablespoonsSweet butter -- softened
-----FILLING-----
1 1/2 pounds Creamed cottage cheese
 1/2 cup Granulated sugar
2 Eggs
1 teaspoon Vanilla extract
 1/2 cup Light cream
2 cups Canned peaches
Drained and crushed
-----TOPPING-----
1 1/2 cups Sour cream
1 tablespoon Granulated sugar
1 cup Canned sliced peaches
Drained
Pan: 9" springform pan Crust: In a medium-size bowl, combine the vanilla wafer crumbs, 
sugar, chopped pecans, 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 for 15 minutes. Filling: In a large bowl, beat the cottage cheese, 
sugar, and eggs until smooth. Add the vanilla and light cream and continue to beat until 
smooth and fairly thick. Gently fold in the crushed peaches. Pour the mixture into the 
chilled pan. Place the springform pan inside of a larger pan containing 1 inch of water
 and bake in a preheated 325 degree oven for 1-1/2 hours. Transfer the cake to a wire 
rack and allow to cool for 30 minutes. Topping: In a small mixing bowl, beat the sour 
cream and sugar until smooth. Spread the mixture evenly over the top of the cake and 
bake in a preheated 350 degree oven for 5 minutes. Transfer the cake to a wire rack 
and let cool completely. Remove the sides of the springform pan and decorate the top 
of the cake with the sliced peaches. Refrigerate overnight. Remove the cake from the 
refrigerator 2 hours before serving. From: Dottie Cross TMPJ72B Reformatted for MM by 
CLM, HCPM52C
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 Peanut Butter Chocolate Chip Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
 25each Oreo cookies
 1/2 Stick butter -- melted
3ounces Chocolate chips
3ounces Peanut butter chips
3tablespoonsHeavy cream
-----FILLING-----
 12ounces Cream cheese -- softened
1 cup Sugar
1 cup Creamy peanut butter
5largeEggs
1 Egg white
 1/2 cup Sour cream
2 teaspoons Lemon juice
1 cup Mini chocolate chips
-----TOPPING-----
 3/4 cup Chocolate chips
1 cup Sour cream
 1/2 cup Sugar
Crust:
Place cookies in food processor fitted with metal blade and process into uniform crumbs. 
Add butter and mix until well combined. Or, mix crumbs and butter in bowl until blended. 
Pour into 10" springform pan. Press evenly over bottom and about 2/3 up sides. Set aside 
in refrigerator.
 Melt chocolate and peanut butter chips in top of double boiler over simmering water. 
Slowly add cream. Stir until smooth and chips are melted. Pour into the crust-lined pan 
and spread within 1/2" of the sides. Place back into the refrigerator until the filling 
is prepared.
 Filling:
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until mixture 
is light and fluffy, about 3 minutes, stopping to scrape down sides of bowl and beaters once
 or twice. Add peanut butter and mix until incorporated. Beat in eggs and egg white one at 
a time, stopping to scrape down sides of bowl and beaters several times. Add sour cream, 
lemon juice and chocolate chips and mix until incorporated. Pour into prepared pan.
 Place on baking sheet. Bake in a 325 degree oven 55 to 65 minutes or until sides are firm 
and center jiggles slightly. Remove to wire rack and cool in draft-free place 15 minutes. 
Increase oven temperature to 350 degrees.
 Topping:
While cake cools, melt chocolate chips in top of double boiler over simmering water. Remove 
from heat. Add sour cream and sugar, stirring until smooth. Spread evenly over top of cake. 
Bake in 350 degree oven for 10 minutes. Cool to room temperature. Cover with plastic wrap.
Refrigerate at least 6 hours or until chilled. Before serving, remove sides of springform.
 *NOTE* If desired, the cake may be refrigerated up to 3 days, pr frozen in springform 
pan covered with plastic wrap and foil. Defrost frozen cake in refrigerator overnight.
 - - - - - - - - - - - - - - - - - - 

 
 
 
 
 Peanut Butter Cup Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 cup Choc. wafer cookie crumbs
2 1/2 ounces Roasted unsalted peanuts -- - coarsely chopped
 1/4 cup Unsalted butter -- melted
2 tablespoonsGolden brown sugar -- - firmly packed
1 pinch Salt
-----FILLING-----
 24 ounces Cream cheese -- room temp.
1 1/2 cups Golden brown sugar -- - firmly packed
 1/2 cup Creamy peanut butter -- - do not use freshly
1 teaspoon Vanilla extract
4 large eggs
 1/4 cup Whipping cream
 10 ounces Reese's Peanut Butter Cups -- - cut into 3/4-inch 
-----TOPPING-----
2 cups Sour cream
 1/4 cup Sugar
1 teaspoon Vanilla extract
FOR CRUST: Position rack in center of oven and preheat to 350 F. 
Butter 9-inch-diameter springform pan with 2-3/4-inch-high sides. 
Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of 
salt in bowl until well combined. Press mixture evenly onto bottom and 1/2-inch up sides 
of pan. Bake until crust is set, about 8 minutes. Cool in pan on rack. 
Reduce oven temperature to 325 degrees F.
 FOR FILLING: Using electric mixer, beat room temperature cream cheese and brown 
sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat 
just until blended. Add eggs 1 at a time, beating just until blended after each addition. 
Add whipping cream and beat until smooth. Stir in peanut butter cup pieces.
 Pour filling into crust. Bake until sides of cake are set but center still moves slightly, 
about 55 minutes. Cool cake in pan on rack 10 minutes.
 FOR TOPPING: Blend sour cream, sugar and vanilla extract in medium bowl.
Carefully spoon topping over cheesecake. Return cheesecake to oven and bake 5 minutes.
 Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. 
Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.) 
Release pan sides. Let stand 20 minutes at room temperature before serving.
 * Source: Bon Appetite, June 1993 * Typed for you by Karen Mintzias
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 Peanut Butter Cup Cheesecake From Kaitlin Young
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 oz pkg chocolate cookie -- wafers
4tablespoonsButter -- melted
4 8 oz pks soft cream cheese
1 cup Sugar
4 Eggs
3tablespoonsFlour
 1/3 cup Milk
1 1/2 teaspoons Vanilla
6 1.8 oz pkgs peanut butter -- cups (2/pkg) chopped
1 cup Heavy cream -- whipped
1. Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. 
Add melted butter and process until well mixed. Press crumb mixture into bottom 
and two thirds up the sides of a 9" spring- form pan. Set aside.
 2. In a large bowl, beat together cream cheese and sugar with an electric mixer 
on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, 
beating well after each addition.
Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes.
 3. Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. 
Carefully pour cheesecake mixture over all; spread evenly.
 4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or 
until edges are set and cake jiggles only slightly in center.
 5. Let cheesecake cool at room temperature, then refrigerate until well chilled, 
about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. 
Shortly before serving garnish with whipped cream and sprinkle two remaining packages 
chopped peanut butter cups on top.
 Source: 365 Great Chocolate Dessert Recipes by Natalie Haughton
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 Pecan Cheesecake
Recipe By : Southern Living
Serving Size : 12 Preparation Time :0:30
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups graham cracker crumbs
3 tablespoons Sugar
 1/4 cup butter -- melted
2 tablespoonsbutter -- melted
 40ounces cream cheese -- softened
1 2/3 cups light brown sugar -- firmly packed
5 eggs
1 teaspoon Vanilla extract
1 cup pecans -- chopped
Whipped cream -- (optional)
Additional chopped pecans (optional)
Pecan halves (optional)
Combine first 3 ingredients, mixing well. Press into bottom of 10-inch springform pan; chill.
 Beat cream cheese with electric mixer until light and fluffy; gradually add brown sugar, 
mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla 
and 1 cup chopped pecans.Spoon into prepared pan. Bake at 325 for 1 hour. Turn oven off; 
allow cheesecake to cool in oven 30 minutes. Let cool to room temperature; 
refrigerate 8 hours. Remove sides of springform pan. If desired, garnish with 
whipped cream, top with additional chopped pecans and pecan halves, and gently 
press additional chipped pecans onto sides of cake. Yield: 12 servings.
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 Peppermint Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Mint
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Chocolate Wafer Crumbs
1 each Env. Unflavored Gelatin
 16 ounces SOFT Philly Cream Cheese
 1/2 cup Milk
1 cup Whipping Cream -- Whipped
3 tablespoons Margarine -- Melted
 1/4 cup Cold Water
 1/2 cup Sugar
 1/4 cup Crushed Peppermint Candy
3ounces Milk Chocolate Candy *
* Milk chocolate should be milk chocolate candy bars and they should be finely chopped.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Cool.
 Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese 
and sugar, mixing at medium speed on electric mixer until well blended. Gradually 
add gelatin, milk and peppermint candy, mixing until blended, chill until slightly 
thickened but not set. Fold in whipped cream and chocolate. Pour over crust. 
Chill until firm. Garnish with additional whipped cream combined with crushed 
peppermint candies, if desired.
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Philadelphia Okanagan Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : FruitsCheesecakes
 Apples
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Crushed ginger cookies
 1/2 cup Toasted pecans -- chopped fine
 1/4 cup Butter -- melted
3 8-oz packages cream cheese
Softened
1 cup Sugar
 1/2 teaspoonLemon juice
 1/2 teaspoon Vanilla extract
3 Eggs
2 Apples -- sliced and sprinkled
With sugar and cinnamon
 1/2 cup Apple jelly -- melted
Heat oven to 350F. Combine cookie crumbs, pecans and butter, press onto bottom 
and 2" up the sides of a 9" springform pan. Bake 10 minutes.
 With an electric mixer, beat cream cheese, sugar, lemon juice and vanilla until smooth. 
Beat in eggs one at a time, just until blended. Pour over crust. Top with apple slices 
in a pinwheel pattern. Bake 50 minutes or until set. Cool. Refrigerate overnight.
 Just before serving, spoon jelly over surface. Garnish as desired.
Canadian Living October 1993
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 Philly(R) 3-Step Cheesecake
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Quick And Easy Recipes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 16OzCream Cheese
2 Eggs
 1/2 Cup Sugar
1 9" Graham-Cracker Crumb Crust
 1/2 teaspoon Vanilla
Prep Time: 10 minutes Cooking Time: 40 minutes
1) Mix cream cheese, sugar, and vanilla at medium speed with
electric mixer until well blended. Add eggs and mix until
blended.
2) Pour into crust.
3) Bake at 350F for 40 minutes or until center is almost set.
Cool. Refrigerate 3 hours or overnight.
Serves 8
Variations:
Lemon: Stir 1 Tablespoon fresh lemon juice and 1/2 teaspoon
grated lemon peel into batter.
Chocolate Chip: Stir 1/2 cup mini semi-sweet chocolate chips
into batter. Sprinkle with additional 1/4 cup chips before
baking.
Pumpkin: Mix 1/2 cup canned pumpkin, 1/2 teaspoon ground
cinnamon, and one dash each ground cloves and nutmeg in
with cream cheese.
Candy Bar: Sprinkle with 1 cup chopped chocolate-covered
candy bars, any flavor (3-4 bars), before baking.
To order the Ultimate Philly(R) Cream Cheese Cheesecake Cookbook,
call 1-800-792-9200 and bill $2.95 to your Visa or MasterCard.
Offer expires 6/30/95 or while supplies last
 - - - - - - - - - - - - - - - - - - 
NOTES : My office-mate brought in bagels and cream cheese today, and on the
box of cream cheese are recipes for cheesecake, and an offer for a
cheesecake cookbook. I can't say I've ever tried this recipe, but
it looks easy

 
 
 
 
 Pina Colada Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:30
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Filling-----
2envelopes gelatin -- unflavored
 3/4 cup sugar
6ounces pineapple juice
3 eggs -- separated
 24 ounces cream cheese
 1/4 cup dark Jamaican rum
 1/4 teaspooncoconut extract
-----Topping-----
 16 ounces crushed pineapple in syrup
2 tablespoonssugar
1 tablespoon cornstarch
-----Crust-----
1 1/2 cups vanilla wafer crumbs
1 cup flaked sweetened coconut
 1/3 cup butter -- melted
Crust: combine ingredients. Mix well. Press mixture evenly over bottom and 
sides of an 8 or 9 inch pan. Chill.
Filling: mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. 
Let stand until gelatin has softened. Place over low heat; stir until gelatin dissolves. 
Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mixtures 
into egg yolks. Let cool.
In medium bowl, beat cream cheese until fluffy. Add to gelatin mixture; beat until well 
blended. Stir in rum and coconut extract. Refrigerate gelatin mixture to chill. Stir 
frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg 
whites, remove from refrigerator.
In large bowl, beat egg whites until foamy. While beating, add remaining 1/4 cup sugar, 
1 tablespoon at a time, until whites hold stiff peaks. Fold egg whites into thickened 
gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight.
Topping: combine ingredients in saucepan. Stir until cornstarch dissolves. 
Cook over medium heat, stirring, until sauce boils and thickens slightly. Chill. 
Spoon sauce over top of cheesecake.
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 Praline Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
3 tablespoons Margarine -- Melted
 3/4 cup Dark Brown Sugar -- Packed
3each Large Eggs
 1/2 cup Pecans -- Finely Chopped
3 tablespoons Sugar
 24 ounces Cream Cheese -- Softened
2 tablespoonsUnbleached All-purpose Flour
2 teaspoons Vanilla
Garnishes *
*Garnish include Maple Syrup and Pecan halves.
Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. 
Bake at 350 degrees F., 10 minutes.
 Combine cream cheese, brown 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 vanilla; stir in chopped pecans. Pour over crust. 
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and 
continue baking an additional 30 minutes. Loosen cake from rim of pan; cool before 
removing rim of pan. Chill. Brush with maple syrup; top with pecan halves.
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Pronto's phyllo-wrapped white chocolate cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1/2 poundWhite chocolate -- melted
1 1/2 pounds Cream cheese
1 1/4 cups Granulated sugar
1 1/2 teaspoons Grated orange or lemon rind
3 Eggs
 1/2 cup Cream plus 3 Tb
 1/2 teaspoon Vanilla
 12 Phyllo sheets
Melted butter
1. While chocolate melts in double boiler, use a mixer on low speed and blend cheese, 
sugar and orange or lemon rind until smooth. (Do not use low-fat cheese in this recipe) 
Beat in eggs one at a time, followed by cream and vanilla. 2. Add a little of the 
cheese mixture to the warmed chocolate, then stir this mixture into remaining cheese 
mixture. 3. Spoon mixture into a buttered 9-inch layer cake pan, lined with parchment paper.
Set in a pan, and pour in hot water until it reaches halfway up the pan.
Bake in a 350 F. oven, adding more water if needed, until set and lightly browned on top,
about 1 hour. 4. Remove from oven, let cool, and refrigerate for at least 4 hours. 
5.To serve, lightly brush each 8 - 12- inch square of phyllo pastry with melted butter. 
Gently remove each slice of cheesecake from pan. Wrap a sheet of prepared phyllo pastry 
around each piece, folding until cake is covered with three layers. Trim excess pastry.
6. Brush each dessert with additional melted butter. Place on a baking sheet and 
bake in a 350 R. oven for 10 minutes, or until phyllo begins to brown.
Transfer to dessert plates and decorate with fruit purees.
 Taken from the Toronto Daily Star's "Starweek" magazine, the recipe was printed in 
response to a reader's request for the cheesecake recipe from Pronto Ristorante. 
posted by Liz parkinson
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 PUMPKIN CHEESECAKE
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Pumpkin
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
 3/4 cup Graham wafer crumbs
3tablespoonsMelted butter or margarine
 1/4 teaspoonCinnamon
 1/4 teaspoonNutmeg
FILLING
1 cup Cream cheese (1/2 lb or 250g
 1/4 cup Sugar
1largeEgg
 2/3 cup Pumpkin -- cooked or canned
 3/4 teaspoonCinnamon
 1/4 teaspoonCloves
GARNISH
Whipped cream or topping
In a small bowl, combine graham wafers, spices and melted butter. 
Mix together and press into 8x8" pan lined with tinfoil.
 Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. 
Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. 
Beat in pumpkin.
 Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set. 
 Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped 
cream or topping just before serving. Serve like a pie or in smaller squares.
 Adapted from Lucerne folder from Safeway, Fall 1993 by Elizabeth Rodier Tested Oct 93 
using Graham Cracker Crust from Choice Cooking and Mock Whipped Cream from
Jean Anderson's Sin-Free Desserts reposted by Karen Mintzias in Intercook Apr 93.
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 Pumpkin Cheesecake Bars
Serving Size : 1 Preparation Time :0:00
Categories : Bars Cheesecakes
 Pumpkin
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Pound Cake Mix -- (16-ounce)
3 Eggs
2 tablespoonsMargarine Or Butter -- melted
4Teaspoons Pumpkin Pie Spice
8 ounces Cream Cheese, -- softened
114 Oz. Can Sweetened Condensed Milk -- (not evaporated milk
116-Oz. Can Pumpkin -- (about 2 cups)
 1/2 TeaspoonSalt
1 cup Nuts -- chopped
Preheat oven to 350F. In large mixer bowl, on low speed,
combine cake mix, 1 egg, margarine, and 2 teaspoons
pumpkin pie spice until crumbly. Press onto bottom of
15 x 10-inch jellyroll pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in condensed milk, then remaining 2 eggs,
pumpkin, remaining 2 teaspoons pumpkin pie spice and salt;
mix well. Pour over crust; sprinkle with nuts. Bake 30 to
35 minutes or until set. Cool. Chill; cut into bars. Store
in refrigerator. Makes 48 bars
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 PUMPKIN CHEESECAKE II
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Pumpkin
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PASTRY-----
1C Flour
1 Egg yolk
 1/4 C Sugar
 1/4 C Butter -- softened
1 teaspoon Vanilla
-----FILLING-----
2 1/2 pounds Cream cheese
 3/4 teaspoonGinger -- ground
1/2 t
 1/2 teaspoonCinnamon -- ground
 3/4 C Light brown sugar
1poundPumpkin -- canned
2
2 Egg yolks
1C Sugar
5 Eggs
3tablespoonsFlour
1 teaspoon Vanilla extract
 3/4 teaspoonAllspice -- ground
 1/4 C Cream -- heavy
MAKE PASTRY: Preheat the oven to 400 degrees F. Grease the bottom and sides of 
a 9-inch-diameter, 3-inch deep springform pan.
 Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter,
 egg yolk and extract. Work the dough (which will be very crumbly) with hands to 
complete the mixing. Evenly press the dough on the bottom and up the sides 
(to within about 1/2 inch of the top) of the springform pan. Bake in the preheated 
oven for 10 minutes, or until golden brown.
Remove and set aside to cool while preparing the filling.
 MAKE FILLING: Increase the oven temperature to 475 degrees F. Beat the cream 
cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices 
and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well 
after each addition. Add vanilla extract, beat in well. Stir in the cream.
 Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven 
door, reduce the oven temperature to 200 degrees F. and leave the cheesecake in the 
oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off 
the oven, but leave the cheesecake sitting inside (without opening the door) until the 
oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight.
 NOTES:
 * A holiday alternative to pumpkin pie -- This cheesecake has to be tried to be believed. 
It was developed by Karen Reynolds, a charming lady, fine programmer and amazing cook.
 : Difficulty: moderate.
: Time: 1 hour preparation, several hours baking.
: Precision: measure carefully.
 : Mark Thompson : Megatek Corporation, San Diego, California, USA : mark@megatek.uucp 
 : Copyright (C) 1986 USENET Community Trust
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 Pumpkin Cheesecake Pie
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Pies & PastriesCheesecakes
 Pumpkin
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
					
 1/2 cup Ground pecans
 1/8 teaspoonGinger -- ------------f-------
1 package 8 oz. pkg. cream cheese
 1/2 cup Heavy cream
 1/2 teaspoonGinger
 1/4 teaspoonNutmeg
Dash black pepper -- ------------g-------
Sweetened whipped cream
1 cup Graham cracker crumbs
2 tablespoonsSugar
 1/4 cup Butter or margarine -- melted
 3/4 cup Brown sugar -- firmly packed
1 cup 16 oz. can pumpkin pie filling
1 teaspoonCinnamon
 1/2 teaspoonSalt
 1/4 teaspoonClove
3 Eggs
Pecan halves
Crust: Filling:
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 Pumpkin Cheesecake with Frangelico
Recipe By : WCBANTA@american.edu (WC Banta)
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Pumpkin
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
 24 Gingersnaps
3 tablespoons Sugar
 1/4 cup butter -- melted
-----Filling-----
 16 ounces cream cheese -- at room temperature
 16 ounces pumpkin, canned -- solid pack, unsweetened
5 eggs
 3/4 cup brown sugar
 1/2 cup Frangelico -- hazelnut liqueur
1 teaspooncinnamon
1 teaspoon Vanilla
 1/2 teaspoon ground ginger
 1/4 teaspoonnutmeg -- freshly grated, if p
 1/4 teaspoon ground cloves
-----Sour Cream Topping-----
 16 ounces sour cream
 1/4 cup sugar
 1/4 cup Frangelico
Crust: Grind gingersnaps and sugar in a food processor to fine crumbs. With
machine running, slowly add butter. Press mixture into bottom of a 9 or 10"
spring-form pan. Freeze for 15 minutes (can be prepared up to 3 days ahead).
 Filling: Position rack in center of oven and preheat to 350. Blend all filling
ingredients in food processor until smooth, stopping once to scrape down sides
of work bowl. Pour filling into crust-lined pan. Bake until edges of cake
begin to pull away from sides of pan and cake begins to brown (about 45
minutes); center will *not* be firm.
 Topping: Whisk together all ingredients.
 Without removing cake from oven, pour topping evenly over hot cake, starting at
the edges. Spread evenly with a spoon or spatula. Continue baking until edges
begin to bubble (about 10 minutes). Cool on rack and refrigerate at least 12 ho
(Can be prepared up to 2 days ahead). Run a sharp knife around edge of
pan before removing the form. Press hazelnuts around top edge of cake for
garnish.
 Serves 10 (more or less)
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PUMPKIN COGNAC CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----IRWIN E.SOLOMON JJGF65A-----
-----PHILLY.INQUIRER-----
-----MARILYNN MARTER-----
-----FOR THE CRUST-----
1 1/2 cups Finely crushed graham
Cracker crumbs
 1/4 cup Almonds -- ground
2 tablespoonsSugar
 1/2 teaspoonGinger -- ground
 1/2 teaspoonCinnamon
6 tablespoonsUnsalted butter -- melted
-----FOR THE FILLING-----
2pounds Cream cheese -- softened
1 1/4 cups Sugar
3tablespoonsCognac
3tablespoonsMaple syrup
1 teaspoon ground ginger
1 teaspoonCinnamon
 1/2 teaspoonNutmeg
4lgEggs -- at room temperature
 1/4 cup Heavy cream
1 cup Canned pumpkin
-----FOR THE TOPPING-----
1 1/2 cups Sour cream
3 tablespoons Sugar
1 tablespoon Cognac
1 tablespoon Maple syrup
 1/2 cup Sliced almonds -- toasted for
Garnish
Generously grease a 10" springform pan with vegetable shortening..
To prepare the crust, thoroughly combine crumbs, ground almonds, sugar, ginger, 
cinnamon, and melted butter.. Press firmly into bottom of the greased springform pan. 
Set aside. Heat oven to 250 deg..
To prepare filling, beat softened cream cheese smooth in mixer. Gradually add the sugar, 
beating until light and fluffy. Add cognac, maple syrup, ginger, cinnamon and nutmeg. 
Blend well. Add eggs one at a time. Beat well after each addition. Add cream and pumpkin. 
Mix well. Pour filling into unbaked crust, and smooth the top. Bake for two hours, 
until soft but firm. Shake pan slightly. Cake should not wiggle. Remove and let cool 
on a rack for 30 minutes. After 20 minutes, heat oven to 350 deg.
To prepare topping. combine sour cream, sugar, cognac and maple syrup. Mix thoroughly. 
Spread topping on cooled cheesecake. Return assembled cheesecake to oven for 7 minutes. 
Remove and let cheesecake cool on a rack for at least 4 hours at room temperature before
removing sides of springform pan. Garnish outer edge of cake with toasted almond slices. 
To serve, slice cheesecake with warm knife. Makes 12 or more servings..... Your Link To 
The Philly. Inquirer Irwin
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Pumpkin Marble Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Pumpkin
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Gingersnap Crumbs
 1/3 cup Margarine -- Melted
 3/4 cup Sugar
3each Eggs
 3/4 teaspoonCinnamon
 1/2 cup Finely Chopped Pecans
 16 ounces Cream Cheese -- Softened
1 teaspoon Vanilla
1 cup Canned Pumpkin
 1/4 teaspoon ground Nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides 
of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.
 Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric 
mixer until well blended. Add eggs, one at a time, mixing well after each addition. 
Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; 
mix well. Alternately layer pumpkin and cream cheese batters over crust. 
Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 
55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
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 Pumpkin Swirl Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Pumpkin
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Vanilla wafer crumbs
1 teaspoon Vanilla
 1/4 cup Margarine -- melted
3 Eggs
 16 ounces Neufchatel Cheese -- softened
1 cup Canned pumpkin
 3/4 teaspoonCinnamon
 1/4 teaspoon ground nutmeg
 3/4 cup Sugar
Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan.
Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on 
electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. 
 Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to 
remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and 
half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter 
with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from 
rim of pan; cool before removing rim of pan. Chill. 10-12 servings.
From package of Light Philadelphia Brand Neufchatel Cheese.
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Raspberry Cheesecake
Recipe By : 
Serving Size : 16Preparation Time :0:00
Categories : Cheesecakes Fruits
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----ZWIEBACK CRUST-----
1 1/2 cups Crushed Zwieback
3 tablespoons Sugar
4tablespoonsButter -- melted
-----FILLING-----
 32ounces Cream cheese -- softened
1 3/4 cups Sugar
1 tablespoon All-purpose flour
3tablespoonsRaspberry liqueur
2 teaspoons Finely shredded orange peel
1 teaspoon Vanilla
4 large eggs
1 1/2 cups Raspberries
-----RASPBERRY SAUCE-----
 12ounces Raspberries (Thawed)
 1/2 cup Sugar
1 tablespoon Lemon juice
1 tablespoon Raspberry liqueur
Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a 10-inch springform 
pan. Bake in a 325 F oven for 5 minutes.
 For filling, in a large mixer bowl beat cream cheese, sugar, flour, raspberry liqueur, 
orange peel, and vanilla with electric mixer on low speed just till combined. Add eggs 
all at once. Beat just till combined.
Gently fold in raspberries by hand.
 Pour cream cheese mixture into crust-lined pan; set pan in a 15x10x1 inch backing ban. 
 Bake in a 325 F oven for 1 1/4 to 1 1/2 hours or till center appears set. Remove from 
oven. Cool on wire rack. Chill overnight or till serving time. Garnish with raspberries
 and min, if desired. Pass Raspberry Sauce.
 ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and melted butter.
 RASPBERRY SAUCE: In a blender or food processor container combine one ingredients. 
Cover and blend till smooth. Sieve to remove seeds. Makes 1 cup.
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 Raspberry Chocolate Swirl Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 1/4 Cups Vanilla Wafer Crumbs -- (about 40 wafers)
 1/4 Cup Cocoa Powder
 1/4 Cup Powdered Sugar
 1/4 Cup Unsalted Butter -- melted
-----Filling-----
 24 ounces Cream Cheese -- softened
1 cup Sugar -- divided
1 1/2 Teaspoons Vanilla -- divided
3 Eggs -- at room temperature
 1/4 Cup Cocoa Powder
1 tablespoon Vegetable Oil
 2/3 Cup Red Raspberry Spread -- (seedless)
3TablespoonsFlour
CRUST:
Preheat oven to 350. Combine crumbs, cocoa, and sugar and stir in
butter. Press mixture onto bottom of 9-inch springform pan. Bake
8-10 minutes and cool.
FILLING:
Preheat oven to 425.
Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth.
Add eggs, beat until well-blended. In small bowl, stir together cocoa
and remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and
1 1/2 cups cheese mixture; blend well. Add raspberry spread and flour to
remaining cheese mixture and blend well. Pour half of raspberry mixture
into pan, dollop with about half of chocolate mixture on top. Repeat
with remaining mixture ending with chocolate dollops on top. Gently
swirl with knife. Bake 10 minutes. Reduce oven temperature to 250 and
continue baking for 55 minutes.
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 Raspberry Cream Cheese Coffee Cake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 Cups Flour
 3/4 Cup Sugar
 3/4 Cup Unsalted Butter
 1/2 TeaspoonBaking Powder
 1/2 TeaspoonBaking Soda
 1/4 TeaspoonSalt
 3/4 Cup Sour Cream
1 teaspoonAlmond Extract
1 Egg
8 ounces Cream Cheese -- softened
 1/4 Cup Sugar
1 Egg
 3/4 Cup Raspberry Jam
 1/4 Cup Almonds -- sliced
Preheat oven to 350.
In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender,
cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of
crumbs. To remaining crumb mixture, add baking powder, baking soda,
salt, sour cream, almond extract, and 1 egg. Blend well. Spread batter
over bottom and 2 inches up sides of greased and floured 9-or 10-in.
springform pan (Batter should be about 1/4-inch thick on sides). In a
small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
Pour in batter-lined pan. Spoon jam over cream cheese mixture. In a
small bowl, combine reserved crumbs and sliced almonds. Sprinkle over
jam. Bake for 45-55 minutes
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Raspberry Swirl Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:30
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
9ounces chocolate wafer cookies
 1/4 cup butter -- melted
 1/4 cup dark brown sugar -- firmly packed
-----Filling-----
 24 ounces cream cheese -- softened
1 cup sugar
1 cup sour cream
3 eggs
2 tablespoonslemon juice
3tablespoons flour
2 teaspoons vanilla extract
 12ounces raspberry dessert filling -- strained
Finely crush chocolate wafers.
Preheat oven to 325F. In medium bowl, combine cookie crumbs, butter and brown sugar. 
Press firmly on bottom and sides of a 9" springform pan. In large bowl, beat cheese 
until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add 
lemon juice, flour and vanilla, mix well. In medium bowl, stir 1/3 of the batter 
into strained raspberry filling Mix well. Pour remaining batter into prepared pan; 
using spoon, drop the raspberry filling into the plain batter. With knife, swirl 
filling into batter. Bake 1 hour or until center is set. Carefully loosen top of 
cheesecake from the edge of pan with a tip. Cool. Chill. Remove sides of pan. 
Garnish as desired.
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 Raspberry Swirl Cheesecake 2
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
2 cups chocolate wafer cookies -- crumbled
 1/4 cup sugar
 1/4 cup butter -- melted
-----Cheesecake-----
1poundBreakstone cream-style cottage cheese
1poundcream cheese -- softened
1 1/2 cups sugar
4 eggs -- slightly beaten
 1/3 cup cornstarch
 1/2 cup butter or margarine -- melted
1pint sour cream
1 tablespoon Grand Marnier -- or other orange liquor
1 teaspoonalmond extract
-----Filling-----
 1/4 cup raspberry jam -- seedless
 1/4 teaspoonraspberry oil -- or extract
1 teaspoon Corn starch
Crust: Combine all ingredients and pat into bottom and sides of a 9-inch
springform pan. Bake at 350 degrees for 10 minutes and cool.
Cheesecake: Sieve cottage cheese (or puree in blender until smooth). Pour
into large mixing bowl. Add cream cheese. Beat with high speed of electric mixer
until blended and creamy. Add sugar. On low speed, add cornstarch, Grand
Marnier, eggs and almond extract. Beat until blended. Add melted butter and sour
cream and blend at low speed.
Filling: Measure out 3/4 cup cheesecake batter. Add raspberry preserves
and flavoring. Mix well, then add cornstarch and mix again.
Assembly: Pour some cheesecake into crust, spoon on half the raspberry
mixture. Add remaining cheesecake mixture, then the remaining raspberry
mixture. Cut through the batter with a knife or rubber spatula to create a
marbling effect. Bake at 325 degrees for 1 hour and 10 minutes, or until 
firm around edges.
Turn off oven; leave cake in oven for 2 hours. Remove and cool completely on
wire rack. Chill, remove sides of pan.
 Decorate with chocolate leaves if desired. Serves 12.
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Nutr. Assoc. : 0 0 0 0 0 2905 0 0 0 0 0 0 0 0 0 0 4267 0

 
 
 
 
 Ray's Super Easy Basic Cheesecake
Recipe By : Ray Rangel
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Easy
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 32ozricotta cheese -- softened
 24ozcream cheese -- softened
 2/3 cup sugar
3largeeggs -- beaten
1 teaspoon Vanilla
 1/2 box graham cracker crumbs
 1/4 poundbutter, unsalted -- softened
Crust:
In a large bowl: put graham cracker crumbs. Knead in 1/2 stick of butter. 
Press onto bottom of 9" prepared spring form pan. Chill for about 15 minutes 
before filling.
Filling:
Dust off the blender. Drop in 1 tub of ricotta (16 oz) 1 brick of cream 
cheese (12 oz), 1/2 tsp vanilla, 1/3 cup sugar, 2 eggs and 1/4 stick of butter. 
Blend until smooth. Pour GENTLY on top of crust. Repeat for second half of ingredients. 
Bake @ 325 NO HOTTER for about an hour and a quarter. Check frequently! It is done 
when center starts to firm up and sides begin to pull away from pan. Turn off the 
oven and allow to cool SLOWLY. Chill for at least 6 hours before serving.
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NOTES : This cheesecake is a base for any flavor cheesecake you might like to make. 
Remember that when you add fruit (berries etc.) you are also adding water, so add a 
some flour to correct for it (typically 2 tblspn for a cup of berries). Of course 
different fruits will have different water contents and you must allow of that.
You might want to use the bottom of the spring form pan as a guide to cut a piece 
of parchment (don't use waxed paper unless that's all you have). Placed on the bottom 
of the pan, it will allow you to slide the cheese cake off the pan after its been 
chilled. If you serve the cheese cake on the pan bottom, it will save it from scratches.
The instructions say to use a "prepared" pan. I "prepare" a cake pan by misting 
it with non-stick spray.
This cheese cake is not sweet. Add more sugar or serve with a sweet topping (my preference) 
if you like.
I have successfully substituted fat free ricotta and fat free cream cheese with GREAT success.
.-------------

 
 
 
 
 Red, White and Blue Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : FruitsCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
 28 Chocolate wafers -- ground
Fine -- about 1 1/2 cups cru
 1/2 cup Unsalted butter -- melted
-----FILLING-----
4 8-oz packages cream cheese
1 1/2 cups Sugar
2 tablespoonsFlour
5largeEggs
 1/2 cup Sour cream
1 teaspoonFreshly grated orange zest
1 teaspoonFreshly grated lemon zest
 1/2 teaspoonSalt
1 1/2 teaspoons Vanilla
-----GARNISH-----
1 1/2 cups Raspberries -- approx.
1 1/2 cups Blueberries -- approx.
For the crust: In a bowl stir together the cookie crumbs and the butter until the
mixture is combined well, and pat the mixture onto the bottom and 1/2 inch up the 
side of a 9 1/2 inch springform pan. Chill the crust for 30 minutes.
 For the Filling: Preheat the oven to 325F. In a bowl with an electric mixer beat 
cream cheese until it is light and fluffy. Add the sugar gradually, beating, and beat 
until the mixture is combined well. Beat in the flour, add the eggs, 1 at a time and 
beating after each addition, and beat in the sour cream, the zests, salt and vanilla, 
beating the filling until it is combined well.
 Pour the filling into the crust and bake the cheesecake in a foil lined shallow baking 
pan in the middle of the oven for 1 hour and 10 minutes. The cake will not be completely 
set; it will set as it cools. Turn the oven off and let the cake stand in the oven with 
the oven door propped open about 6 inches until it is cooled completely. Chill the 
cheesecake, covered, overnight.
 Remove the sides of the pan. Arrange the raspberries in a star shape on the top 
of the cake, and arrange the blueberries around them to cover the rest of the cake.
 Gourmet Magazine July 1993
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 Reese's Peanut Butter Cup Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 cup Cookie Crumbs -- (oreo)
1 cup Vanilla Wafer Crumbs
4TablespoonsUnsalted Butter -- melted
-----Filling-----
 32Ounces Cream Cheese -- softened
4 Eggs
2 tablespoonsFlour
 1/2 Cup Sour Cream
1 teaspoon Vanilla
 15 Reese's Cups -- chopped
Mix together and press onto bottom and sides of greased 9-inch springform
pan.
Preheat oven to 425.
Beat cream cheese and sugar until smooth. Add eggs one at a time,
beating well after each. Add flour, sour cream, and vanilla. Pour half
of batter in crust-lined pan. Sprinkle Reese_s on top. Pour remaining
batter over top. Bake at 425 for 15 minutes, then reduce heat to 225 and
bake for an hour.
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Rich Chocolate Cheesecake
Recipe By : Southern Living
Serving Size : 12 Preparation Time :0:30
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chocolate wafer crumbs
 1/4 teaspoon ground nutmeg
 1/2 cup butter -- melted
 24 ounces cream cheese -- softened
 3/4 cup sugar
3 eggs
8 ounces sour cream
6squares semisweet chocolate -- melted
1 tablespoon cocoa
 3/4 teaspooncocoa
1 1/2 teaspoons vanilla extract
 1/2 cup whipping cream -- whipped
Additional whipped cream (optional)
Chocolate curls (optional)
Almonds (optional)
Maraschino cherries (optional)
Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch 
springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; 
gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each 
addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. 
Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. 
Turn oven off; allow cheesecake to cool in oven an additional 30 minutes. 
Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, 
chocolate curls, almonds, and cherries. Yield: 10 to 12 servings.
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 Rich Cream Cheesecake
Recipe By : The Best of Baking by Wolter and Teubner - Page 41
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shortbread:
1 1/3 Cups All-Purpose Flour
8TablespoonsButter -- cut into small
 -- pieces
 1/4 Cup Sugar
1 tablespoon Sugar
1 Egg Yolk
Pinch Of Salt
 1/2 Lemon -- peel grated
Filling:
1 cup Milk
1 cup Granulated Sugar
Pinch Of Salt
1 Lemon -- peel grated
4 Egg Yolks
2PackagesUnflavored Gelatin
3TablespoonsWater
2 cups Whipping Cream
1PoundCream Cheese
Powdered Sugar
To make shortbread: Sift flour onto a clean working surface or into a large bowl. 
Dot with butter. Make a well in the center and add sugar, egg yolk, salt and lemon 
peel. Working from the center outwards, quickly knead all ingredients to a smooth 
dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 30 minutes. 
Preheat oven to 375~. Grease 2 baking sheets. Line sides of a 10-inch springform 
cake pan with a strip of waxed paper. On a floured surface, roll out dough to make 
two 10-inch rounds. Place on greased baking sheets. pierce 1 round all over with 
a fork to prevent it from rising unevenly during cooking. Bake 8 to 10 minutes or 
until golden brown. While still warm, cut round which was pierced with a fork into 
12 equal portions. Cool on a rack with other round.
To Make Filling: Put milk, sugar, salt, lemon peel and egg yolk into a double boiler. 
Heat gently, stirring constantly until smooth and slightly thickened. Remove lemon 
custard from heat and transfer to a medium bowl. In a small saucepan, dissolve gelatin 
in water over low heat. Stir into lemon custard; cool. Whip cream until stiff. Beat 
cream cheese to soften. When custard begins to set, stir in beaten cream cheese. Put 
mixture into a blender and process until smooth. Return to bowl and carefully fold in 
whipped cream.
Place uncut shortbread round in prepared springform pan. Spoon in cream cheese filling; 
smooth the surface. Arrange cut shortbread on top to form a round. Refrigerate until set. 
When completely set, remove cheesecake from pan and carefully peel away waxed paper. 
Sift powdered sugar over cake.
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NOTES : Cooks Tip: If desired, add fresh or frozen strawberries, raspberries or 
blueberries to the cream cheese mixture. Frozen fruit should be thawed, drained 
and sweetened to taste. If fresh fruit is used, wash, pat dry with paper towels 
and sprinkle with sugar. Let stand for a few minutes before adding to the mixture.

 
 
 
 
RICOTTA CHEESE CAKE
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Miriam Korn FWJF32A
3pounds Ricotta -- drained
2 cups Sugar
 1/2 cup Flour -- sifted
Graham cracker crumbs
8 Egg Yolks
1 Grated Rind of Lemon
1 teaspoon Vanilla
 1/2 cup Cream (optional) -- whipped
8 Egg Whites
Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating 
after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 
1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into 
a 12" spring form pan which has been well-buttered and sprinkled with graham cracker 
crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature 
to 350 degrees and bake for 1 hour. Turn off heat and allow to cool in oven with door 
closed. Freezes well. Dust with powdered sugar when served.
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 Rocky Road Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Chocolate Wafer Crumbs
1 each Env. Unflavored Gelatin
 16 ounces Soft Cream Cheese
 1/3 cup Cocoa
2 cups Mini Marshmallows
 1/2 cup Chopped Nuts
3 tablespoons Margarine -- Melted
 1/4 cup Cold Water
 3/4 cup Sugar
 1/2 teaspoon Vanilla
1 cup Whipping Cream -- Whipped
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat 
until dissolved. Combine cream cheese, sugar, cocoa and vanilla, mixing at medium 
speed on electric mixer until well blended. Gradually add gelatin, mixing until 
blended. Fold in remaining ingredients; pour over crust. Chill until firm.
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Rs Cheesecake
Recipe By : Alan M. Marcum Sun Microsystems, Mountain View, California
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 150g rolled oats (oatmeal, but do not use insta
 125g brown sugar
 125g unsalted butter (at room temperature)
 300g cream cheese (at room temperature)
 175g small-curd cottage cheese
3 eggs
5mlvanilla extract
1. Preheat oven to 175 degrees C .
2. Mix crust ingredients with your hands until well blended. Put the mixture in a 22-cm 
springform pan, and form a crust, pushing it about 3-4 cm up the sides of the pan.
3. Bake the crust about 10 minutes at 175 degrees C and let it cool.
4. Beat (or mix) the filling ingredients, at very high speed, for seven minutes. 
The mixture must be very smooth.
5. Put the filling in the baked crust. You may want to re-form the crust slightly first.
6. Bake for 35-40 minutes at 175 degrees C . The cheesecake is done when the filling is firm, 
but not dark (burned) on top. Let it cool, then chill it.
Author's Notes:
 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.
Difficulty : easy.
Precision : measure carefully.
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 Rum Raisin Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Old Fashioned Oats -- Uncooked
3 tablespoons Brown Sugar -- Packed
 16 ounces Cream Cheese -- Softened
 1/4 cup Unbleached All-purpose Flour
 1/2 cup Sour Cream
2 tablespoons Margarine
 1/3 cup Raisins
2 tablespoons Old Fashioned Oats -- Uncooked
 1/4 cup Chopped Nuts
3 tablespoons Margarine -- Melted
 1/3 cup Granulated Sugar
2 each Large Eggs
3 tablespoons Rum
 1/3 cup Brown Sugar -- Packed
 1/4 cup Chopped Nuts
Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. 
Bake at 350 degrees F., 15 minutes.
Combine cream cheese, granulated sugar and 2 T 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 and rum; mix well.
Pour over crust. Cut margarine into combined remaining flour and brown sugar until 
mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream 
cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; 
cool before removing rim of pan.
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 Rum-Glazed Apple Cheesecake
Recipe By : 
Serving Size : 14Preparation Time :0:00
Categories : Cheesecakes Alcohol
 Apples
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 1/2 cups Graham cracker crumbs
3 tablespoons Sugar
 1/4 cup Butter -- melted
FILLING:
2 packages Soft cream cheese(8oz ea)
 1/2 cup Sugar
2 each Eggs
 1/2 teaspoon Vanilla
TOPPING:
4 cups Peeled -- thinly sliced
apples
 1/2 teaspoonCinnamon
 1/2 cup Sugar
 1/2 cup Pecans -- chopped
GLAZE:
 1/3 cup Apple jelly
1 tablespoon Rum
Combine crumbs, sugar and butter. Press into bottom of 9 inch springform pan. 
Bake at 3250 degrees for 10 minutes. Combine cream cheese and sugar, mixing at 
medium speed until well blended. Add eggs, one at a time, mixing well after each addition. 
 Blend in vanilla; pour over crust. Toss apples with sugar and cinnamon.
Spoon apple mixture over cream cheese; sprinkle with pecans. Bake at 350 degrees for 1 hour 
and 10 minutes. Remove from oven. Heat apple jelly and rum together. 
Spoon over cheesecake; cool. Loosen cake from rim of pan and remove carefully. 
Chill cheesecake in refrigerator before serving.
 Recipe by Betty Kruse; as published in the Cedar Rapids Gazette 19Nov94
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SAVANNAH PEACH CHEESECAKE
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----JACK WENTZEL FDGG51B-----
-----CRUST-----
1 cup graham cracker crumbs
3 tablespoons Margarine
2 tablespoons Sugar
-----FILLING-----
1envelopegelatin -- unflavored
 1/2 cup Cold water
8 ounces Light cream cheese
3 tablespoons Sugar
 1/8 teaspoon ground ginger
 1/2 cup Skim milk
 16 ounces low fat yogurt with fruit -- peach flavor
-----TOPPING-----
2 Fresh peaches -- peeled, & sliced
1 tablespoon Lemon juice
CRUST: Stir together crumbs, margarine and 2 T sugar in small bowl; press onto 
bottom of 9-inch springform pan. Chill. FILLING: Soften gelatin in water in small 
saucepan; stir over low heat until dissolved. Blend cream cheese product, 3 T sugar 
and ginger in large mixing bowl at medium speed until well blended (electric mixer). 
Gradually add gelatin and milk; mix well. Chill until mixture is thickened but not set.
Fold in yogurt; pour over crust. Chill until firm.
About 6 hours. Carefully remove rim of pan just before serving. Toss together peach 
slices and lemon juice, drain. Arrange peaches on top of cheesecake.
Serves 8 - ha ha Only takes 1/2 hour to make.
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SAVORY SPINACH CHEESECAKE
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Denise Bradshaw BDGM08B
 1/2 cup Bread crumbs
1 tablespoon Butter -- melted
1 teaspoon Parmesan cheese -- grated
1sm Onion -- chopped
Vegetable oil
 1/4 pound Fresh mushrooms -- sliced thin
1 1/2 pounds Cream cheese
4 Eggs
 1/2 teaspoon Nutmeg
 1/4 cup Light cream
 1/4 cup Beer
1poundFresh spinach -- washed
Combine bread crumbs, butter & parmesan; press into an 8" springform pan. 
Bake @350 degrees for 10 min.
until lightly browned. Remove from oven; lower oven temp. to 300.
In a skillet sauteé onion until translucent. Add mushrooms & cook until they "sweat." 
Cool.
Cream cheese, eggs, nutmeg, light cream & beer together until light and fluffy.
Steam, drain & chop spinach coarsely. Squeeze in paper towels to remove excess liquid. 
Carefully fold mushroom mixture & spinach into cheese mixture. Pour into prepared 
crust & bake for 1 1/2 hours. Turn off oven; set door slightly ajar; and allow cake 
to cool for 2 hours in oven. Refrigerate for at least 3 hours before removing from pan.
From "Brew Cuisine"
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 SOUTHWEST APPETIZER CHEESECAKE
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shirley Ferguson -- mhrh24b
8 ounces Cream cheese -- softened
8 ounces Ricotta cheese
8 ounces Cheddar cheese -- shredded
1 package Taco seasoning mix
8 ounces Sour cream -- can use light
3 Eggs
1 Can Green chilies, diced -- drained
 1/2 cup Red bell pepper -- diced
-----TOPPING-----
 3/4 cup Salsa -- med. or hot
Scallions -- chopped
Parsley -- chopped
Beat cream cheese, ricotta and cheddar cheese with taco seasoning. Add sour cream. 
Beat in eggs one at a time, blending well after each addition. Fold in chilies and 
red pepper. Pour into greased 9-inch springform pan. Bake at 350~ for 50 minutes or 
until center of cake is firm. Cool on wire rack for 30 minutes. Refrigerate several 
hours or overnight. Just before serving spread salsa over top of cake and garnish 
with parsley and scallions. Serve with chips or crackers. Freezes well. **If you do 
not have ricotta, you can substitute an additional 8 oz. cream cheese. I have also 
topped this with William Sonoma's Geronimo peppers; (in addition to the toppings mentioned). 
Made for a very festive look.
Unfortunately, I haven't been able to find these anywhere else.
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 Spanish Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
None
-----CHEESECAKE-----
1poundCream Cheese
1 1/2 cups Sugar -- Granulated
2 Eggs -- Large
 1/2 teaspoonCinnamon -- Ground
1 teaspoonLemon Rind -- Grated
 1/4 cup Unbleached Flour
 1/2 teaspoonSalt
Confectioners' Sugar
3tablespoonsButter
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of
 the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well 
after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter 
the pan with the remaining 2 tb of butter, using your fingers to spread the butter 
completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, 
then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. 
The knife should come out clean. Cool the cake to room temperature, then sprinkle 
with confectioners' sugar.
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Strawberry Supreme Cheesecake Dip
Recipe By : jscales%dnet.lmgvax@dxi.nih.gov (Jon Scales)
Serving Size : 1 Preparation Time :0:00
Categories : Dips Fruits
 Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 16 ounces Cream Cheese -- softened
 1/2 Cup Fresh Or Frozen Strawberries
 1/4 Cup Sugar
 1/4 Cup Sour Cream
1 tablespoon Orange Liqueur
1 teaspoon Vanilla Extract
Process cream cheese, strawberries, sugar, sour cream, liqueur, and
vanilla in a blender or food processor until very smooth. Pour into bowl, cover, and 
chill at least 2 hours. Serve with your choice of dippers.
 - - - - - - - - - - - - - - - - - - 
NOTES : Mr. Scales states "I recently saw a request for fruit dip. Here is one from 
the Pittsburgh Post."
Nutr. Assoc. : 0 1436 0 0 0 0

 
 
 
 
 Strawberry Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Strawberry
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 cups Graham crackers
3 tablespoons Butter or margarine -- melted
2 tablespoons Sugar
-----FILLING-----
 19 ounces Cream cheese -- softened
2 teaspoons Lemon peel -- grated
3each Eggs
1 cup Sugar
 1/4 teaspoon Vanilla
-----GLAZE-----
1 cup Mashed strawberries
3 tablespoons corn starch
1 cup Sugar
 1/3 cup Water
Pre-heat oven to 350f.
CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and 
press into a 9" springform pan. Bake 10 minutes. Cool.
Reduce oven temperature to 300f.
FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating 
until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. 
Bake 1 hour or until center is firm. Cool to room temperature and then spread with the 
strawberry glaze. Chill 3 hours.
GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and 
strawberries. Cook, stirring constantly, until the mixture thickens and boils. 
Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
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 Strawberry Grand Marnier Cheesecake Dip
Recipe By : 
Serving Size : 6 Preparation Time :0:00
Categories : Dips Fruits
 Cheesecakes Strawberry
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1/2 cup Strawberries -- Crushed
 1/4 cup Walnuts -- Finely Chopped
 1/4 cup Dark Brown Sugar
 1/3 cup Grand Marnier Liqueur
1 cup Cream Cheese -- Softened
1 cup Sour Cream
Reserve 1 tablespoon each of the strawberries and walnuts for the garnish.
In a small bowl, mix the strawberries, brown sugar and liqueur. Set aside. 
Blend the cream cheese and sour cream until smooth. Add the strawberry mixture, 
blending well. Fold in the walnuts. Mound the reserved strawberries in the center 
and ring with the reserved walnuts.
Cover and chill.
 Makes about 3 1/2 cups of dip.
 SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks, 
Ladyfingers, Bananas
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 Strawberry-Amaretto Cheesecake
Recipe By : Cooking Light, Guilt-Free Desserts
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Strawberry
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1/4 cup Amaretti cookie crumbs
--about 28 small cookies
 24 ounces cottage cheese, 1% fat
 16 ounces light cream cheese
1 cup sugar -- divided
2 tablespoons amaretto
2 eggs
4 egg whites -- room temperature
 1/8 teaspooncream of tartar
2 3/4 cups fresh strawberries -- halved
1 tablespoon sugar
 Preheat oven to 325 degrees. Coat the bottom of a 10-inch
springform pan with cooking spray; sprinkle with cookie crumbs and
set aside. Position knife blade in food processor bowl; add cottage
cheese and cream cheese. Process until smooth. Add 3/4 cup sugar,
amaretto and whole
eggs; process just until smooth. Pour into a large bowl; set aside. Beat egg whites and 
cream of tartar at high speed until foamy. Gradually add remaining 1/4 cup sugar, 1
tablespoon at a time, beating until stiff peaks form. Gently stir 1/4
of egg whites into cheese mixture; gently fold in remaining egg
whites. Pour batter into prepared pan
and bake for 50 minutes. Remove from oven; cool for 15 minutes. Cover and chill for at 
least 8 hours. Combine 3/4
cup strawberries and 1 tablespoon sugar in a blender container; cover
and process until smooth. Arrange remaining 2 cups strawberries on
top of cheesecake. Drizzle
with strawberry glaze. (238 calories, 8.4g fat, 32% calories from
fat)
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 Sun-sational Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
3 tablespoons Margarine -- Melted
1 cup Sugar
2 tablespoons Lemon Juice
 1/2 teaspoon Vanilla
 3/4 cup Sugar
 1/2 cup Water
3 tablespoons Sugar
 24 ounces Cream Cheese -- Softened
3 tablespoons Unbleached All-purpose Flour
1 tablespoon Grated Lemon Peel
4 each Large Eggs (1 Separated)
2 tablespoons corn starch
 1/4 cup Lemon Juice
Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. 
Bake at 325 degrees F., 10 minutes.
Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed 
on electric mixer until well blended. Add three eggs, one at a time, mixing well 
after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. 
Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.;
 continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
 Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly,
 until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. 
Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. 
 Spoon over cheesecake, chill.
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 Super Double-Cream Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:30
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
8 1/2 ounces chocolate wafer cookies
 1/4 cup sugar
1 teaspoon ground cinnamon
 pinchsalt
6 tablespoons unsalted butter -- melted
-----Filling-----
 24 ounces cream cheese -- softened
 2/3 cup sugar
 1/2 teaspoon salt
3 eggs
3 cups sour cream
1 tablespoon lemon juice -- fresh
1 1/2 tablespoons bourbon -- or dark rum
1 teaspoon Vanilla extract
2 tablespoonsunsalted butter -- melted
In a food processor or blender, grind the cookies into moderately fine-textured crumbs. 
Add the sugar, cinnamon and salt and process briefly to blend. Transfer to a bowl, 
pour the butter over the crumbs and toss with a fork to moisten evenly. Gently press 
the crumbs evenly over the bottom and sides of a 9 inch springform pan.
Preheat the oven to 350F. In a food processor, combine the cream cheese, sugar, salt 
and eggs; blend until smooth, scraping down the sides of the container as necessary. 
Add the sour cream (see note), lemon juice, bourbon, vanilla and butter and blend.
Pour the filling into the cookie-crumb shell and bake in the middle of the oven 
for 45 minutes. Turn off the oven, prop the oven door open slightly and allow the 
cake to rest in the oven for 1 hour. Cool on a rack and refrigerate for at least 8 hours.
Note: If the container of the food processor is not large enough, add only 1 cup of sour 
cream. Pour about half the mixture into a mixing bowl; add the remaining 2 cups of sour 
cream to the processor and blend. Combine both batches in the mixing bowl and stir to blend.
(this recipe recommends making it the day before to let the flavors meld)
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 Sweet Potato Cheesecake
Recipe By : Sweet Potato Festival, Vardamon, Mississippi, 1994
Serving Size : 1 Preparation Time :0:00
Categories : American Southern
 Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 1/2 cups graham cracker crumbs
 1/4 cup granulated sugar
 1/3 cup butter or margarine -- melted
CHEESECAKE:
33 oz pkgs cream cheese -- softened
1 cup granulated sugar
 1/4 cup light brown sugar
1 3/4 cups sweet potatoes, mashed
2 eggs
 2/3 cup evaporated milk -- undiluted
2 tablespoons corn starch
 1/4 teaspoon ground cinnamon
 1/8 teaspoon ground nutmeg
TOPPING:
2 cups sour cream -- room temperature
 1/3 cup granulated sugar
1 teaspoon Vanilla extract
Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1
inch up on sides of 9 inch springform pan. Bake at 350 degrees for 6 to 8
minutes. Do not allow to brown. Remove from oven and cool. 
Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat in
sweet potatoes, eggs, and milk. Add cornstarch, cinnamon and nutmeg. Beat
well. Pour into crust. Bake at 350 degrees for 55 to 60 minutes or until
edge is set. 
Topping: Combine sour cream, sugar and vanilla. Spread over warm cheesecake. 
Return to 350 degree oven and bake 5 minutes. Cool on wire rack. Remove
side of pan and chill several hours or overnight.
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 Swiss Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
Shortbread -- See Below
-----CHEESECAKE-----
2 cups Cottage Cheese
1 cup Swiss Cheese -- Grated
6 tablespoons Butter -- Softened
3 tablespoons Unbleached Flour
3 tablespoons corn starch
 1/2 cup Sugar -- Granulated
6 each Egg Yolks -- Large
9 each Egg Whites -- Large
Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. 
In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, 
flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at 
low speed mixing well after each addition. In another large mixing bowl, beat the
 egg whites until they form stiff peaks and fold them gently into the cheese mixture. 
Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise 
above the top of the pan, then settle down again. Cool in the oven with the door 
propped open, then chill.
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Tagalong Cheesecake
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 Box GS Tagalong Cookies
CAKE:
2pounds Cream cheese
1 1/4 cups Sugar
2 tablespoonsFlour
4 Whole eggs
2 Egg yolks
 1/3 cup Cream
1 teaspoon Vanilla
1 1/3 cups Peanut butter
GLAZE:
8 ounces Semi sweet chocolate
1 cup Cream
1 teaspoon Vanilla
1 cup Chopped peanuts
CRUST: Crush cookies in food processor. Press crumbs into bottom of 10" spring form pan.
 CAKE: Preheat oven to 425F. Beat cream cheese until smooth. Add sugar, flour, 
whole eggs, egg yolks, cream and vanilla. Beat until very smooth, scraping sides 
frequently. Pour filling over cookie crust. Bake for 15 minutes at 425F. 
Reduce oven temperature to 225F and bake for 50 minutes.
Increase temperature to 350F and bake for 7 minutes. Place hot cake in 
refrigerator to cool overnight.
 GLAZE: Heat chocolate, cream and vanilla in microwave on high for 1-1/2 minutes. 
Whisk to blend completely. Place cake on serving plate. Ice top and sides of cake 
with glaze. Press chopped peanuts into sides for decoration.
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Tempting Trifle Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cakes American
 Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c coconut macaroons -- soft
 24 oz Cream Cheese -- Softened
 3/4 c Sugar
4 large eggs
 1/2 c Whipping cream
 1/2 c Sour Cream
2 tbsp Sweet Sherry
1 tsp Vanilla
 10 oz Raspberry jam
 1/2 c Whipping Cream -- Whipped
Toasted Slivered Almonds
* Soft coconut macaroon cookies crumbs.
Press crumbs onto bottom of greased 9-inch springform pan. 
Bake at 325 degrees F., 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixture until 
well blended. Add eggs, one at a time, mixing well after each addition. 
Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. 
Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; 
cool before removing rim of pan. Chill.
Heat preserves in saucepan over low heat until melted. Strain to remove seeds. 
Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds.
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 THE ULTIMATE CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Graham cracker crumbs
 1/2 cup Melted butter
 1/2 cup Sugar
5 packages Softened cream cheese(8oz)
1 3/4 cups Sugar
3 tablespoons Flour
2 teaspoons Lemon peel
1 1/2 teaspoons Orange peel
 1/4 teaspoon Vanilla
5 Large eggs
2 Egg yolks
 1/4 cup Heavy cream
 3/4 cup Sour cream
1 Ripe mango
 1/4 cup Sugar
1 package Frozen raspberries -- light syrup
1 Kiwifruit, pared -- sliced
 1/4 cup Fresh raspberries
Preheat oven to 450 F. Make crust-With fork, toss graham cracker crumbs with 
butter and sugar until moistened. Transfer to 9-inch springform pan. Evenly 
press onto pan, sides and bottom. Bake until golden, 5 minutes. Cool Heat oven 
to 450 F. Make filling- In large bowl, at high speed, beat cream cheese with sugar, 
flour, peels and vanilla until blended. At medium speed, beat in eggs and yolk, 
one at a time, scraping bowl occasionally. Beat in heavy cream. Pour mixture in 
prepared pan. Bake 10 minutes. Lower temperature to 300 F. Bake 1 hour, 10 minutes. 
Filling mixture will be loose but will set on standing. Cool cake on wire rack 2 hours. 
With spatula, spread sour cream over top of cake to within 1/2 inch of edge. 
Refrigerate 3 hours or overnight.
Pare mango, slice flesh from pit. Cut enough slices into small triangles to make 1/4 cup. 
Place remaining in food processor. Add sugar. Process until pureed.
Pour into small bowl. In clean food processor, puree raspberries with their syrup.
 Pour through sieve placed on saucepan. Stir in cornstarch. Bring to boiling, 
simmer 1 minute(stirring)until thick and clear. Pour into small bowl. Cover, 
refrigerate till cold Remove cake from pan, place on serving dish. Spoon mango 
and raspberry sauces over top of cake. Garnish with mango, kiwifruit and fresh 
raspberries. Pass remaining fruit sauces.
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TIRAMISU CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CROSS(TMPJ72B)
-----CRUST-----
2 tablespoons Butter or margarine -- melted
 1/2 teaspoon Instant espresso powder
1 cup Vanilla-wafer crumbs
-----FILLING-----
 24 ounces Cream cheese -- or Neufchatel cheese
8 ounces Mascarpone cheese
1 2/3 cups Sugar
4 Lg eggs -- Room Temp.
1 teaspoon Vanilla extract
1 pinch Salt
2 teaspoons Instant espresso powder
1 tablespoon Hot water
2 tablespoonsBrandy
1 ounce Semisweet chocolate -- grated
2 teaspoons Unsweetened cocoa
Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan.
Stir in butter and espresso powder in small bowl until combined. Stir in crumbs 
until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 
10 minutes. Cool on wire rack. Keep oven on.
Tightly cover outside bottom and sides or springform pan with heavy-duty foil. 
Filling: Meanwhile, beat cream cheese and mascarpone in large mixer bowl at 
medium-high speed until light and fluffy, 2 minutes. Gradually beat in sugar, 
scraping down sides of bowl with rubber spatula, until completely smooth, 3 minutes. 
Reduce speed to medium and beat in vanilla and salt. Add eggs, one at a time, 
beating just until blended after each addition. Pour 4 cups filling over crust 
in prepared pan and place in large roasting pan. Dissolve espresso in hot water. 
Fold into remaining filling with brandy and grated chocolate. Spoon mixture evenly 
over filling in pan; smooth top with spatula. Place pan on oven rack. Pour enough 
hot water into roasting pan to come 1" up side of springform pan. Bake 1-1/4 hours
 or until center is just set. Remove cheesecake from water bath. Cool completely 
on wire rack. Remove foil. Cover and refrigerate overnight. Just before serving, 
run knife around edge of pan; remove sides. Sprinkle lightly with cocoa. Makes 12 servings. 
Reformatted by Joyce Alenskis XMXX58B
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 Topfenkuchen
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes German
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Flour -- sift on pastry board
 1/2 cup Sugar
2 Egg yolks
1 cup Butter -- softened
2 teaspoons Lemon rind -- grated
1 1/2 cups Cottage cheese -- sieved
4 Egg yolks
2 teaspoons Lemon rind -- grated
 1/2 cup Sugar
2 tablespoonsFlour
4 Egg whites
 1/2 cup Raisins
 1/2 cup Almonds -- slivered/blanched
Make a well in the center of the flour and put into it the next four ingredients. 
Quickly work these ingredients into the flour to make a smooth dough, adding a bit 
more flour if needed, to facilitate handling. On a floured board, roll out the dough
 into a 11X17" rectangle. Line a baking sheet with the dough and bake it in a 
moderate oven (350 degrees F), for about 15 minutes, or until it is about half done.
Let it cool. Add the 4 egg yolks and lemon rind to the cottage cheese. Beat the egg 
whites until very stiff, gradually adding the sugar, beginning when they have 
slightly stiffened. Fold the beaten egg whites into the cheese and spread the 
cooled pastry shell with the cheese filling. Sprinkle the cake with the raisins
 and almonds.
Bake in a very slow oven (250 degrees F.) about 45 minutes. Let cool and cut into 
large squares.
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Torta Di Ricotta (Italian Style Cheesecake)
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Italian
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
 1/2 Cup Butter
1 1/3 Cups Flour
1 Egg
-----Batter-----
2Pounds Ricotta Cheese
1 1/2 Cups Sugar
 1/4 Cup Flour -- sifted
6 Eggs -- separated
1 teaspoon Vanilla Extract
 1/4 Cup Mixed Candied Fruit -- chopped
 Cut the butter into the flour until crumbly. Stir in egg and blend well.
 Reserve about 1/2 cup of the mixture and pat the remaining crumbs
 lightly into the bottom of a lightly greased 10" springform pan.
 Beat the ricotta cheese until creamy. Beat in 1 cup of sugar, the
 flour and the egg yolks one at a time, beating well after each
 addition. Add the vanilla and candied fruit and blend thoroughly.
 Beat the egg whites until stiff, adding the remaining sugar gradually.
 Fold gently into the ricotta mixture. Pour the batter into the
 prepared pan, sprinkle with reserved crumbs, and bake in a 325 F
 oven for about 1 hour 30 minutes, or until firm. Let cool in the pan.
 Serves 10 to 12.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2431

 
 
 
 
Ukrainian Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
Shortbread -- See Recipe # 22
-----CHEESECAKE-----
2 cups Cottage Cheese
3 Eggs; Large -- Separated
 1/2 cup Sugar -- Granulated
 1/2 cup Sour Cream
2 teaspoons Cornstarch
1 teaspoon Lemon Peel -- Grated
 1/2 cup Walnuts; Chopped -- (Optional)
Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve and 
drain. In a large mixing bowl, beat the egg yolks until light an foamy, then add 
the sugar slowly, continuing to beat until very light and smooth. Add the cottage 
cheese to the egg mixture, blending well, then add the sour cream, cornstarch, 
lemon rind, and walnuts (if desired). Stir until all ingredients are well blended 
and the mixture is smooth. In another large mixing bowl, beat the egg whites until 
they form soft peaks, then gently fold them into the batter. Pour the mixture into 
the prepared crust and bake for about 1 hour. Cool to room temperature before serving.
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 Ultimate Pineapple Cheesecake
Recipe By : Southern Living
Serving Size : 12 Preparation Time :0:30
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup graham cracker crumbs
2 tablespoonssugar
 1/4 cup butter -- melted
 24 ounces cream cheese -- softened
1 cup sugar
4 eggs
1 tablespoon vanilla
 1/4 teaspoonsalt
-----Pineapple Glaze-----
8 3/4 ounces crushed pineapple -- un-drained
 1/2 cup sugar
3 tablespoons corn starch
1 egg -- beaten
1 tablespoon butter
Combine crumbs, 2 T sugar, butter. Mix well, press in bottom of 9 inch springform pan. 
Beat cream cheese with mixer until fluffy. Gradually add 1 c. sugar, mixing well. 
Add eggs, one at a time, beating well. Stir in vanilla and salt. Bake at 350 
for 50 minutes. Let cool to room temperature on rack. Refrigerate several hours. 
Yield: 10 to 12 servings.
Pineapple Glaze:
Drain, reserve juice of pineapple. Add water to juice to make 1/2 cup.
Mix sugar and cornstarch with juice.
Cook over low heat until thick. Add egg, butter, 
cook 2 minutes. Cool and spread on cheesecake and refrigerate.
Yield: 1 1/2 cups.
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 Ultimate Strawberry Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : FruitsCheesecakes
 Strawberry
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Graham Cracker crumbs (fine)
1 pound Cottage Cheese -- small curd
 16 ounces Softened Cream Cheese
1 1/2 cups Sugar
Eggs
 1/2 cup Cornstarch
2 tablespoonsLemon juice
 1/2 cup Margarine or butter
1pint Dairy Sour cream
-----STRAWBERRY GLAZE-----
1 tablespoon Cornstarch
 1/4 cup Water
 1/3 cup Light Corn Syrup
 1/4 cup Crushed Strawberries
1 teaspoonLemon juice
1dash Red food coloring(if desired
Grease 9" springform pan; sprinkle with graham cracker crumbs,
 tilting pan to coat the sides.
Into a large bowl, mash cottage cheese through sieve;
add cream cheese.
Beat on high setting with electric mixer until well blended.
Beat in sugar, then 2 eggs.
Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla,
then margarine or butter and sour cream until smooth.
Pour into prepared pan. Bake in 325 deg F oven for 70 minutes
or until firm around the edge. Turn oven off.
Let cake stand in oven for 2 hours.
Take out and chill. Remove side of pan. If desired,
cover with Strawberry glaze. Freezes well.
STRAWBERRY GLAZE Mix cornstarch, water and light corn syrup
until smooth. Add strawberries.
Bring to a boil for 1 minute. Strain. Stir in lemon juice and,
if desired, a drop of red food coloring.
Cool slightly, then cover top with glaze.
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 VANDERMINT CHEESECAKE
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Choc. Crumb Pie Crust
18 oz.pkge cream cheese
 3/4 cup Vandermint
 1/2 cup Milk
1Sm. Pkge. instant choc.pudd.
Mix everything together. Spoon into pie crust.
Chill. Top with whipped cream if desired. Pamphlet
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Very Blueberry Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Vanilla Wafer Crumbs
1 each Env. Unflavored Gelatin
 16 ounces Cream Cheese -- Softened
1 teaspoonGrated Lemon Peel
3 cups Frozen Whipped Topping(thaw)
 1/4 cup Margarine -- Melted
 1/4 cup Cold Water
1 tablespoon Lemon Juice
7 ounces (1 jr) Marshmallow Creme
2 cups Blueberries Frozen or Fresh
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Chill.
 Soften gelatin in water, stir over low heat until dissolved. Gradually add 
gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. 
Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. 
Puree blueberries; fold into cream cheese mixture. Chill until firm. 
Garnish with additional frozen whipped topping, thawed, and lemon peel.
 VARIATIONS:
 Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for 
blueberries Substitute raspberries for blueberries
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 Very Light Cheesecake
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Evaporated Milk -- chilled
8 ounces Cream Cheese
1 cup Sugar
1 Lg. Pckg. Lemon Jello
1 cup Water
1 Graham Cracker Pie Crust, 9 Inch
Whip evaporated milk until peaks form.
Cream the cream cheese and sugar.
Mix jello with boiling water. Let cool.
Combine all ingredients and pour into a graham
cracker crust. I use a 9x13 dish.
NOTES:
If you're in the mood for a very light cheesecake, this is it.
It's very quick to make and makes for a dessert that you can
serve even after a big meal. Hope you enjoy it!
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 Very Smooth Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Graham Cracker Crumbs
3 tablespoons Margarine -- Melted
 1/4 cup Cold Water
 1/2 cup Sugar
Milk
3 tablespoons Sugar
1 each Env Unflavored Gelatin
8 ounces Cream Cheese -- Softened
 10 ounces Frozen Strawberries -- Thawed
1 cup Whipping Cream -- Whipped
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese 
and sugar, mixing at medium speed on electric mixer until well blended. 
Drain strawberries, reserving liquid. Add enough milk to liquid to measure 1 cup. 
Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. 
Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. 
Chill until firm.
VARIATION:
 Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar 
and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.
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 VIDALIA CHEESECAKE
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 BACON SLICES -- DICED
1 ONION, VIDALIA, LARGE
CHOPPED
1 GARLIC CLOVE -- MINCED
 15ounces RICOTTA -- LIGHT
 1/2 cup HALF & HALF
2 tablespoonsFLOUR
 1/2 teaspoonSALT
 1/4 teaspoonPEPPER -- CAYENNE
2 EGGS
 1/2 cup SCALLION -- SLICE THIN
IN 10 INCH SKILLET, COOK BACON TIL CRISP, REMOVE & DRAIN ON PAPER TOWELS. 
COOK ONIONS AND GARLIC IN DRIPPINGS UNTIL TENDER. DISCARD DRIPPINGS AND DRAIN 
VEGGIES IN STRAINER. COMBINE CHEESE, HALF&HALF, FLOUR, SALT, AND PEPPER. 
BLEND UNTIL SMOOTH. ADD EGGS, ONE AT A TIME, BLEND UNTIL SMOOTH. RESERVE 3 TBS OF 
THE BACON FOR GARNISH...STIR REMAINING BACON AND COOKED VEGGIES MIXTURE INTO 
THE CHEESE MIXTURE. LIGHTLY GREASE SIDES OF AN 8 OR 9" SPRINGFORM. 
POUR BATTER INTO PAN. BAKE 40 MIN @ 350 OR UNTIL CENTER IS JUST SET. 
REMOVE TO WIRE COOLING RACK AND COOL TO ROOM TEMPERATURE. GARNISH WITH REMAINING 
BACON AND SERVE WITH ASSORTED CRACKERS. CAN ALSO USE AS HORS D'.
Recipe from Bland Farms pamphlet.
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Warm Upside-Down Cheesecakes with Pineapple Sauce
Recipe By : 
Serving Size : 4 Preparation Time :0:00
Categories : FruitsCheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Unsalted butter
 1/4 cup Graham cracker crumbs
 3/4 cup Cream cheese -- softened (6oz)
 1/4 cup + 1 tsp sugar
 1/4 teaspoon Freshly grated lemon zest
 1/4 teaspoon Vanilla
1 Large egg
1 teaspoon Corn starch
 1/2 cup Drained canned crushed
Pineapple -- reserve 1 T juice
 1/2 cup Water
In small saucepan melt butter over moderate heat, stir in graham crumbs, 
and then divide mixture among 4 paper lines 1/2 cup muffin tins, pressing in 
to form a crust. Bake the crusts in the middle of a preheated 350F oven for 5 minutes, 
and then let cool on a rack for 5 minutes.
 In a bowl with an electric mixer, beat together the cream cheese, 1/4 cup of the sugar, 
the zest and the vanilla until the mixture is combined well.
Add the egg, and beat in until well combined, and divide the batter among the tins. 
Bake the cheesecakes in the middle of a preheated 350F oven for 20 minutes or until 
they are set, and let them cool on a rack for 10 minutes.
 While the cheesecakes are baking, in a small bowl dissolve the cornstarch in the 
reserved pineapple juice. In a small saucepan simmer the crushed pineapple with the 
water and remaining 1 tsp sugar for 5 minutes, or until the liquid is reduced to 
about 2 tablespoons. Stir the cornstarch mixture and stir it in to the pineapple mixture. 
Simmer the sauce, stirring, for 2 minutes, transfer it to a metal bowl set in a 
larger bowl of ice and cold water, and let it cool, stirring occasionally.
 Spoon the sauce onto 2 plates and invert the cheesecakes onto the sauce, 
discarding the paper.
 Gourmet Magazine
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 WASHINGTON CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ROSE CAPOCCIA(DRND29A)
-----CRUST-----
1 cup Graham cracker crumbs
 1/4 cup Sugar
 1/4 cup Touch of Butter Spread
-----FILLING-----
 24 ounces Cream Cheese -- softened
 3/4 cup Sugar
2 tablespoonsFlour
3 Eggs
2 tablespoons Milk
1 teaspoon Vanilla
-----TOPPING-----
2 tablespoons Almond-flavored liqueur(opt)
121 ounce Can Cherry Pie Filling
CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press onto 
bottom of 9-inch springform pan.
Bake 10 minutes.
 FILLING: Increase oven temperature to 450. Beat cream cheese, sugar and flour at 
medium speed with electric mixer until well blended. Add eggs, one at a time, 
mixing well after each addition. Blend in milk and vanilla; pour over crust. 
Bake 10 minutes. Reduce oven temperature to 250 degrees; continue 
baking 30 to 35 minutes or until set. loosen cake from rim of pan; cool before 
removing rim of pan. Refrigerate.
 From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a
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 Westphalian Cheesecake
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
Shortbread
-----CHEESECAKE-----
1 1/2 cups Cottage Cheese -- Small Curd
6 tablespoonsButter
 1/4 cup Sugar -- Granulated
4 each Eggs; Large -- Separated
 1/2 teaspoon Vanilla Extract
8 ounces Cream Cheese -- 1 Pk.
1 teaspoon Cornstarch
Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. 
In a large mixing bowl, cream the butter with the sugar, do not beat, then add 
the egg yolks and vanilla. Blend until the mixture is light and fluffy. 
Add the cream cheese, cottage cheese and cornstarch and blend well. 
In another mixing bowl, beat the egg whites until they form stiff peaks; 
then fold them into the cheese batter. Pour the mixture into the prepared crust 
and bake for about 1 hour or until the top is a golden brown. 
Leave the cake in the oven to cool for 2 hours then chill.
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White Chocolate Cheesecake
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2pounds Cream cheese
4 Eggs
1 cup Sugar
 12 ounces White chocolate
Soften the cream cheese in the microwave. Melt the chocolate in a double boiler. 
Be careful not to get any water at all in the white chocolate as it changes the 
consistency. Hershey's white chocolate bars can be used for the white chocolate. 
Add sugar and eggs to cream cheese and blend a bit. Blend in the chocolate. 
Pour the mixture into a graham cracker crust and bake for 20 minutes at 350 degrees. 
Let cool slightly in oven with heat off and door slightly ajar.
(Actually, this made two pies for us, so you might want to have two pie crusts on 
hand the first time you make it.)
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 White Chocolate Cheesecake -1
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 1/2 Cups Chocolate Cookie Crumbs
3 Tablespoons Butter -- melted
-----Filling-----
 24 Ounces Cream Cheese -- softened
 1/2 Cup Sugar
 1/2 Teaspoon Vanilla
3 Eggs
 1/2 Pound White Chocolate -- melted
heat oven to 350F.
Mix crumbs and butter and press onto bottom of a 9-inch springform pan.
Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla at medium until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in the white
chocolate. Pour over crust.
Bake for 35 minutes and turn oven off and let cool in oven for at least
an hour. Loosen cake from rim of pan and continue cooling. Refrigerate
for at least 2 hours (best if over night). I like to garnish this with
dollops of whipped cream and a sprinkling of crushed chocolate cookies.
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 White Chocolate Cheesecake With Raspberry Sauce
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Chocolate Cheesecakes
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
6ounces White chocolate chips
1 pound Cream cheese
 3/4 cup Sugar
3 Eggs
1 1/2 teaspoons Vanilla extract
 3/4 cup Sour cream
2 tablespoons Unsweetened cocoa
-----RASPBERRY SAUCE-----
2 1/2 cups Raspberries
Sugar to taste
Place chocolate in a double boiler and heat over hot water until it melts.
Stir to blend and let cool to room temperature.
 With an electric mixer, blend cheese and sugar until smooth. Mix in eggs, 
vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important to 
have the cheesecake ingredients and the melted chocolate close to the same 
temperature when they are combined so that they blend together smoothly. 
Pour into a greased 9-inch springform pan. 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 oven for 1 hour longer. Chill.
Just before serving, dust cocoa through a sieve making a ring around the cheesecake.
 Prepare raspberry sauce: Reserve 1/2 cup raspberries for garnish. 
In a blender, puree the remaining berries and push through a sieve. Stir in sugar to taste. 
To serve, spoon raspberry sauce on to desert plates. Remove pan sides of cheesecake 
and cut into wedges. Place on raspberry sauce and garnish with berries.
Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas
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 White Chocolate Mousse Cheesecake with Sun-Dried Cherries
Recipe By : 
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Cheese
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces White chocolate
3 teaspoons Gelatin powder
1 quart Soft whipping cream
8 ounces Sugar
2 pounds Cream cheese
4 ounces Caramel DeLites Cookies -- diced and crumbled
4 ounces Shortbread Cookies -- diced
crumbled
4 ounces Praline Royale Cookies -- diced and crumbled
6 ounces Sun-dried cherries
1ounceMelted butter
Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese and 
sugar in mixing bowl. Use medium speed for 10 minutes.
When mixture is soft and creamy add melted white chocolate and gelatin. Mix for 
two minutes. Add whipped cream and sun-dried cherries.
 To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread 
crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture 
over the first layer of cookies.. On top of that pour the Praline Royale mixture. 
Alternate the cheese and cookie layers.
 Makes 10 servings.
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 WHITE CHOCOLATE RASPBERRY CHEESECAKE
Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
RITA TAULE(BTVC62A)
-----CRUST-----
2 cups Plain dry bread crumbs
 1/2 cup Chopped pecans
 1/2 cup Butter
1 teaspoon Cinnamon
 1/2 cup Sugar
-----FILLING-----
2 pounds Room temperature cream cheese
1 cup Sugar
5 Jumbo eggs
6 ounces Melted white chocolate
1 pint Raspberries
 1/2 cup Whipping cream
 1/4 cup Cornstarch
1 tablespoon Vanilla
-----TOPPING-----
2 tablespoonsRum -- optional
1pint Raspberries
 1/2 cup water
 1/2 cup Sugar
 1/4 cup Cornstarch
For crust: Put pecans in small bowl with butter and microwave on high 1 1/2 minutes. 
Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. 
Pat onto bottom and sides.
 For filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. 
Add eggs one at a time; beating after each. Add remaining ingredients except berries 
and mix well. Pour into pan. Drop berries on top and push down with fork so that 
batter covers them. Bake at 350 for 1 1/2 hours in which a pan of water has been 
placed on the bottom rack.
Remove from oven and run knife around the edge to loosen from pan and prevent a 
cracked cake when cooling. For topping: 1 pint raspberries 1/2 cup water 1/2 cup 
sugar 1/4 cup cornstarch 2 Tbl rum (optional) Stir sugar and cornstarch WELL in saucepan. 
Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. 
Pour over cooled cake.
(I refrigerate the cake for a day first, then put topping on just before serving).
This recipes is from Ann Raisler.
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 White Chocolate Raspberry Cheesecake Santacafe
Recipe By : 
Serving Size : 1 Preparation Time :0:00
Categories : FruitsCheesecakes
 Chocolate
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
2 cups Graham cracker crumbs
1 cup Ground almonds
 1/4 cup Clarified butter in liquid
Form
-----FILLING-----
8 ounces Fine-quality white chocolate
4 8oz packages cream cheese
 1/2 cup +2 tablespoons sugar
4 large Eggs
2 large Egg yolks
2 tablespoons Flour
1 teaspoon Vanilla
2 pints Raspberries
Crust: Blend together the graham crumbs and the almonds, add the butter and 
combine mixture well. Press the mixture onto the bottom and two thirds up the 
sides of a 10-inch springform pan.
 Filling: In a double boiler melt the chocolate, stirring until it is smooth, 
and remove the bowl from the heat. In a large bowl with an electric mixer beat 
the cream cheese until it is light and fluffy; add the sugar and beat in the 
whole eggs and egg yolks, 1 at a time and beating well after each addition. 
Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, 
beating until the filling is well combined.
 Scatter the raspberries over the bottom of the crust, pour filling over them, 
and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or 
until top is firm to the touch. Let the cheesecake cool in the pan on a rack; 
chill, covered loosely, overnight. Remove side of pan to serve.
 Gourmet Magazine December 1992
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