Cheesecake Recipe

2009-07-10T05:18:00.000-07:00

Flake Cheesecake

Yield: 8 Servings

Ingredients

4 oz butter
8 oz digestive biscuits
12 oz cream cheese
3 oz castor sugar
100 gm cadbury's bournville chocolate
1/4 pint) milk
1 tb gelatine
2 lg oranges
1/2 pt double cream
6 cadbury's flake from the 99 pack

1 loose (8 inch) based cake tin, base; lined

Instructions

Melt the butter, stir in the finely crushed biscuits, then press half the mixture into the ungreased tin; chill. Cream the cheese and sugar together. Melt the chocolate in the milk then cool slightly before mixing into the cheese mixture, with the gelatine disolved in 2 tablespoons of boiling water. Finely grate the rind of 1 orange then segment both; reserve 8 segments, chop into the mixture with half the lightly whipped cream. Pour into the tin and leave to set. When set, carefully press the remaining biscuit mixture onto the cheesecake and chill.

Gently turn cheesecake out onto a plate. Spread top with whipped cream. Decorate edge with thin pieces of Flake and orange segments in the centre.

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Cheesecake Pumpkin Recipe

2009-07-08T05:07:00.000-07:00

Pumpkin Cheesecake recipe

Ingredients

Crust: 1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons butter or margarine, melted

Filling: 2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 (16 ounce) can pumpkin
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs

Topping: 2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 pecan halves

How to Prepare :

Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill. For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 degrees F for 50 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.

Source : freerecipes.co.nz

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Chocolate Cheesecake Recipe

2009-07-07T05:05:00.000-07:00

Chocolate Mint Meringue Cheesecake

Ingredients

(10 servings)

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jr)

Instructions

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 peakes form. Gradually add marshmallow creme, beating until stiff peakes 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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Recipe For Cheesecake

2009-06-10T04:57:00.000-07:00

Chocolate Velvet Cheesecake

Cheesecake is one of the most popular desserts around today. A simple Google search on "cheesecake" returns over 1.6 million results. Isn't that astounding? What is it about cheesecake that generates such a following? To be honest, I have no idea, but it's been going on for a long time. The earliest known cheesecake recipe is from the 14th century, and cheesy concoctions were popular in ancient Rome. Who are we to fight a tradition with so long a history?

So I thought I'd do my part to satisfy the global hunger for cheesecake data with this Chocolate Velvet Cheesecake recipe. Enjoy it, cheesecake lovers, wherever you are.

Ingredients:

1 c Vanilla Wafer Crumbs

1/2 c Chopped Pecans

3 tb Granulated Sugar

1/4 c Margarine, Melted

16 oz Cream Cheese, Softened

1/2 c Brown Sugar, Packed

2 ea Large Eggs

6 oz Semi-sweet Chips, Melted

3 tb Almond Flavored Liqueur

2 c Sour Cream

2 tb Granulated Sugar

Method:

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 in 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.

Note: You may freely publish the above recipe in any way you wish, as long as the author's name and links are left intact.

Pete Cullen runs the website easy-cheesecake-recipes.com (and others). Please visit easy-cheesecake-recipes.com for more info.

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Strawberry Cheesecake Recipe

2009-06-08T04:50:00.000-07:00

Strawberry Cheesecake

Yield: 12 Servings

Ingredients

CRUST
1 1/2 c graham crakers
2 tb sugar
3 tb butter or margarine; melted

FILLING
19 oz cream cheese; softened
1 c sugar
2 ts lemon peel; grated
1/4 ts vanilla
3 eggs

GLAZE

1 c mashed strawberries
1 c sugar
3 tb cornstarch
1/3 c water

Instructions

CRUST: Pre-heat oven to 350f. 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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Lemon Cheesecake Recipe

2009-06-06T04:47:00.000-07:00

Lemon Cheesecake Souffle

Yield: 12 Servings

Ingredients

1 tb butter, or margarine
1/2 c almond biscotti crumbs
15 oz low-fat ricotta cheese
1 c plain nonfat yogurt
3/4 c sugar
1/4 c all-purpose flour
1 tb grated lemon peel
1/4 c fresh lemon juice
1 ts vanilla
1/2 ts salt
2 lg eggs, separated plus
2 lg egg whites
1 tb cherry liqueur, or
-maraschino cherr; y juice
1/8 ts cream of tartar
1 sliced strawberries

Instructions

1. Lightly butter bottom and sides of a 2 1/2- to 3-quart souffle dish. Coat with biscotti crumbs, leaving any loose crumbs in bottom of dish.

2. To a bowl, add ricotta, yogurt, 1/2 cup sugar, flour, lemon peel and juice, vanilla, salt, 2 yolks, and liqueur. With mixer, blend until smooth.

3. In another bowl, with clean beaters, beat the 4 egg whites and cream of tartar on high speed until soft peaks form; gradually add remaining 1/4 cup sugar, continuing to beat until sugar is thoroughly incorporated. Gently fold whites into ricotta mixture.

4. Pour into prepared dish; bake in a 350 [degrees] oven until center is firm and top is golden brown, about 45 minutes. Spoon warm souffle into bowls; top with berries.

"A family favorite handed down from Gemma Sciabica's mother, this cheesecake souffle has all the flavor of traditional cheesecake but a lot less cholesterol and fat. When we tested it, the cake rose out of the cheesecake pan, so we put the mixture into a souffle dish."

Everything about Cheesecake Recipe.

New York Cheesecake Recipe

2009-05-27T04:45:00.000-07:00

New York Cheesecake

Yield: 12 Servings

Ingredients

1 1/4 c graham cracker crumbs
1/4 c sugar
2 tb butter; melted
40 oz cream cheese; softened
1 1/2 c sugar
3 tb flour
1 pn salt
1 1/2 ts lemon juice
1 ts vanilla
5 eggs
2 egg yolks
1/4 c whipping cream
1 fresh fruit; optional
1 strawberry jelly; melted,
-optional

Instructions

Combine crumbs, 1/4 cup sugar, and butter; press into the bottom of a buttered 10-inch springform pan. Chill. Beat cream cheese at high speed of an electric mixer until light and fluffy. Add 1-1/2 cups sugar, flour; salt, lemon juice, and vanilla; beat 5 minutes. Add eggs and yolks, one at a time, beating after each addition. Add cream; mix well. Pour batter into prepared pan. Bake at 425 degrees for 10 minutes; reduce temperature to 250 degrees, bake 1 hour and 15 minutes or until set. DO NOT open oven door during baking time. Cool 1 hour; cover and chill at least 8 hours. Garnish with fresh fruit glazed with melted jelly, if desired.

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Bake Cheesecake Recipe

2009-05-25T04:42:00.000-07:00

How To Bake A Perfect Cheesecake

Yield: 1 Serving

Ingredients

Instructions

1. Wrapping the pan with foil keeps it watertight.

2. If you grease the sides of the pan first, the surface will not crack when the cake starts to shrink on cooling. (It always shrinks a little).

3. Chill thoroughly before unmolding. In fact, I make my cheesecakes one day ahead of serving and leave it in the springform till I'm ready to use it.

4. The water bath pan must NOT be higher than the springform pan or it will slow down baking. Also, put no more than 1" of water in the pan.

5. Check oven temperature for accuracy.

6. When cheesecake is done, turn oven off, DO NOT OPEN DOOR, let sit for 1 hour. Then remove, place on a rack, and let cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight.

7. Use 1 Tablespoon cornstarch per 2 (8 oz) packages of cream cheese. Use Philadelphia brand cream cheese. It is the best and works EVERY time.

8. IMPORTANT: Use the egg size specified. If none is specified, use large (not jumbo or extra-large) size.

Reetz says if all of these tips are followed, you should have a fabulous, non-falling cheesecake. She had to research all of this great information because as she says "cause I hate to tell you this - but, I get a perfect cheesecake every time." And I don't doubt that for a minute, Reetz. Liz Jones

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Easy Cheesecake Recipe

2009-05-20T04:40:00.000-07:00

Easy Cheesecake

Yield: 8 Servings

Ingredients

2 c cottage cheese, 1% fat
3/4 c frozen egg substitute
1 thawed
1/2 c light cream cheese
1/2 c sugar
1/4 ts vanilla extract
1/3 c vanilla yogurt, lowfat
1 tb sugar
1/8 ts lemon juice

Instructions

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, 3.1 g fat, 19% calories from fat)

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No Bake Cheesecake Recipe

2009-05-17T04:39:00.000-07:00

No-Bake Cheesecake

Yield: 6 Servings

Ingredients

1 pie crust
1 pk cream cheese (8oz) softened
1/3 c sugar
1 c sour cream (1/2 pint)
2 ts vanilla
8 oz frozen whipped topping thaw
6 strawberries for garnish

Instructions

Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped toping (8oz). Blend well and spoon into crust. Chill until set, at least 4 hours.

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Cream Cheesecake Recipe

2009-05-16T04:38:00.000-07:00

Creamy Baked Cheesecake

Yield: 6 Servings

Ingredients

1 for mm by tpbk88a
1 1/2 c graham cracker crumbs
1/4 c sugar
1/3 c margarine; or butter; melted
16 oz softened cream cheese
14 oz eagle swt.condnsd.milk; can
1 evaporated milk!)
3 eggs
1/4 c real lemon lemon juice
8 oz sour cream at room temp
21 oz cheery pie filling; cold

Instructions

Preheat oven to 300 degrees. Combine crumbs, sugar, and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Real Lemon, mix well. Pour into prepared pan. Bake 50-55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool, Chill. Top with pie filling. Refrigerate leftovers.

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Baked Cheesecake Recipe

2009-05-15T04:35:00.000-07:00

Baked Vanilla Cheesecake

Yield: 8 Servings

Ingredients

2 tb Sugar
1 Egg
4 tb Ice water

1 1/2 lb Cream cheese
1/4 c Oil
1 1/4 c Sugar
3 Eggs; separated

1 2/3 c All-purpose flour
1 Pinch salt
1/2 c Butter; cut in small pieces
1 tb Butter; (add to above)
1/4 c Cornstarch
5 Drops vanilla extract
1/2 c Milk

Instructions

Sift flour and salt into a large bowl. Using a pastry blender or 2 knives; cut in butter until evenly distributed and mixture resembles breadcrumbs. 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.

Per serving: 1027 Calories (kcal); 62g Total Fat; (53% calories from fat); 13g Protein; 108g Carbohydrate; 251mg Cholesterol; 543mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 5 1/2 Other Carbohydrates

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Best Cheesecake Recipe

2009-05-05T04:24:00.000-07:00

The Best Ever Cheesecake

Ingredients

20 ounces cream cheese (2 1/2- 8 ounce packages)
1 3/4 cups granulated sugar
2 teaspoons pure vanilla extract
3 eggs
3 tablespoons cornstarch
1 pint heavy whipping cream
1/2 teaspoon salt
2 tablespoons lemon juice (I like to use fresh)

Directions

1. Cream together cheese, sugar, and vanilla.

2. dd eggs, one at a time. Mix well.

3. Add cornstarch, whipping cream and salt.

4. Mix on high speed for 3 minutes.

5. Add lemon juice.

6. Pour into prepared 10 inch crust in springform pan.

7. Bake 1 hour 15 minutes in a 350 degree oven.

8. Allow to cool in oven with door ajar for 1 hour.

9. Remove and cool on rack until cheesecake reaches room temperature.

10. Chill 12 hours before removing from pan.

11. Top with desired fruit.

Source : http://www.recipezaar.com/The-Best-Ever-Cheesecake-115634

Everything about Cheesecake Recipe.

Blueberry Cheesecake Recipe

2009-04-18T04:19:00.000-07:00

Blueberry Dessert (Cheesecake)

Yield: 12 Servings

Ingredients

16 graham crackers; crushed
1/4 c melted butter
1/2 c sugar
2 lg eggs; beaten
8 oz cream cheese; softened
1 ts vanilla extract
1/2 c sugar
1 cn blueberries with juice; can
1/4 c sugar
1/4 c water
2 tb cornstarch
1 tb lemon juice
Whipped cream; optional

Instructions

fyi can contains 2-1/2 cups Combine crumbs, butter and 1/2 cup sugar. Mix well and press into the bottom of a buttered 9x13 inch pan. Set oven temperature to 330 degrees F (confirming, three-hundred-thirty degrees) Beat eggs with softened cream cheese. Add vanilla and 1/2 cup sugar. When well blended, spread on top of crust. Bake for 15 minutes. Drain blueberries. Pour juice in a saucepan with 1/4 cup water, 1/4 cup sugar, the cornstarch, and lemon juice. Cook until thick. Remove from heat. Add berries to the sauce and spread over baked mixture. Chill in refrigerator for 24 hours. Thickens as it chills. Can be frozen. Serve with whipped cream if desired. Serves 8 to 10 people according to R. Hexum, Rochester, MN.

(The source is one of those collections of "recipes from famous people and
of famous (popular) recipes." It's a promotional booklet published by
Breakthru Marketing Service Inc. and distributed by a local realtor.)

Per serving (excluding unknown items): 236 Calories; 12g Fat (45% calories from fat); 3g Protein; 30g Carbohydrate; 61mg Cholesterol; 160mg Sodium

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Mini Cheesecake Recipe

2009-04-16T04:16:00.000-07:00

Mini Chip Cheesecake Cookies

Yield: 5 Dozen

Ingredients

1 1/3 c graham cracker crumbs
1/3 c sugar
1/4 c unsweetened cocoa powder
1/3 c butter
2 c semisweet chocolate mini
1 chips
3 pk cream cheese, softened (8 oz
1 each)
1 cn sweetened condensed milk
1 (14 oz can)
3 eggs
2 ts vanilla extract

Instructions

Combine the graham cracker crumbs, sugar, cocoa powder and butter until well blended. Press even amounts of the mixture onto the bottoms of lightly buttered mini muffin tins. Melt one cup of the chips and set aside to cool. In a mixer, beat the cheese until fluffy. Gradually beat in the condensed milk and melted chocolate and stir until smooth. Add the eggs and vanilla and mix in thoroughly. Spoon the batter into the prepared cups. Top with remaining chips. Bake in preheated 300 degree oven for about 15 to 20 minutes or until set. Let cool and refrigerate.

Everything about Cheesecake Recipe.

Cheesecake Recipe Oreo

2009-04-14T04:08:00.000-07:00

Ole Mammy'S Original Oreo Cheesecake

Yield: 10 Servings

Ingredients

1 pk (1/2 lb.) oreo cookies; divided
1/3 c low fat margarine; melted
3/4 c sugar
3 pk (8 oz. each) fat-free cream cheese; softened
1 cn (14 oz.) light condensed milk; (not evaporated milk)
3 eggs
3 ts vanilla extract
1 ts nutmeg
1/2 ts lemon juice
1/4 c cream de cacao; (optional)

Instructions

Heat oven to 300øF. In bowl, crush 10 cookies.

Cover bottom of 9-inch pan with crushed cookies. pour melted margarine over cookies and press evenly with fork. In large bowl, beat cream cheese and sugar until fluffy. Gradually add condensed milk, beating until smooth. Add eggs and remaining ingredients. Stir in 5 crushed cookies. Mix well into cheese mixture. Pour into prepared pan.

Bake one hour. Turn oven off, allow to cool in oven 1 hour. Remove from oven. Cool to room temperature. Refrigerate before serving.

Source: Egg Recipe Contest Winners leaflet by Georgia Egg Commission

NOTE: May use ready made chocolate crumb crust

Nutritional analysis per serving: calories 209, protein 11 g, carbohydrates 26 g, fat 6 g (2 g saturated, 4 g unsaturated), cholesterol 69 mg, sodium 409 mg, calcium 62 mg.

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Raspberry Cheesecake Recipe

2009-04-12T03:32:00.000-07:00

Raspberry - Fig Breakfast Bar Recipe (And Fig Puree)

Yield: 36 Servings

Ingredients

FIG PUREE
1 1/2 c california dried figs (coarsely c; hopped)
1 c water
2 tb honey

BREAKFAST BAR RECIPE
4 1/2 c flour
3 ts baking powder
3 c brown sugar
4 1/2 c oats
1/2 c butter or margarine softened
1 1/2 c fig puree
8 oz raspberry jam

Instructions

FIG PUREE: Combine figs, water and honey in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until softened. Using knife blade in food processor bowl; add fig mixture. Process 10 seconds or until smooth.

Preheat oven to 250 F. Mix all ingredients except jam. Form into "crumbs". Press half of mixture into pan sprayed with PAM. Spread jam on crumb crust. Form top layer with remaining mixture. Bake 50-60 minutes.

Nutritional Information: Calories 163, Fat 4.77 g, Protein 2.32 g, Calcium 22 mg, Fiber 1.06 g, Iron 1.1 mg, Potassium 82.7 mg, Sodium 64.8 mg

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White Chocolate Cheesecake Recipe

2009-03-27T02:31:00.000-07:00

Best Ever White Chocolate Cheesecake

Yield: 1 Serving

Ingredients

crust:
1 1/4 c shortbread crumbs
1/4 c ground almonds
2 tb sugar
1/8 ts almond extract
3 tb melted butter
filling:
6 oz white chocolate-chopped
3 8oz pkg cream cheese; soft
8 oz Light cream cheese; soft
5 lg eggs; room temperature
3/4 c sugar
3 tb flour
1 ts vanilla
1/4 ts almond extract

Instructions

Mix ingredients for the crust and press into the bottom of a springform pan. Bake at 400 for 5-6 min. Remove from oven and cool.

When cool, grease the sides of the pan lightly. Melt and cool the chocolate.

Mix together cream cheeses, then add eggs, one at a time. Mix in sugar, flour, vanilla, and almond extract. Stir 1 c of mixture into the chocolate, then mix all. Pour into the pan and bake at 325 for 40 min.

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Cherry Cheesecake Recipe

2009-03-15T17:50:00.000-07:00

Cherry Cheesecake

Yield: 2 Servings

Ingredients

CHEESECAKE
2/3 c cottage cheese
1 artificial sweetener; equal to 6 tb. sugar
1 tb lemon; rind grated
1/2 ts vanilla
2 eggs; separated
1/4 c evaporated skim milk
1/3 c instant non-fat dry milk

CHERRY TOPPING
1 c sweet cherries; pitted
1/4 c cherry flavored beverage; dietetic
1 artificial sweetener; to taste
1/4 ts cherry extract

Instructions

CHEESECAKE: Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl. In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40
minutes at 350.

TOPPING: In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add extract, spread over baked cheesecake and return to oven 5 minutes more.

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Simple Cheesecake Recipe

2009-03-12T17:47:00.000-07:00

Simple Cheesecake

Yield: 8 Servings

Ingredients

125 g plain sweet biscuits; crushed
60 g butter; melted
3 ts gelatin
2 tb hot water
250 g cream cheese; softened
400 g Nestle Sweetened Condensed Milk
1/4 c lemon juice
1/2 c cream
cinnamon

Instructions

Combine biscuits and butter, press into base of a 20 cm springform pan, refrigerate. Sprinkle gelatin over hot water, cool. Beat cream cheese until smooth, add Nestle Sweetened Condensed Milk, beat until combined. Add lemon juice and cream, beat well. Spoon evenly over prepared crumbcrust, sprinkle well with cinnamon, refrigerate until set.

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Cheesecake Recipe Style

2009-03-11T17:41:00.000-07:00

Cheesecake Cooking Styles

At one time, while athletes in Ancient Greece began competitive events at the Olympic Games, making pieces of cheesecake began, which essentially comprised three staples: cheese, wheat flour and sweetening. They beat each of the units jointly till it arrived at a pasty consistency. They baked the assortment, chilled and dished it out to supply athletes with the vitality they needed to compete. This represented the birth of the cheesecake.

The Roman Empire then captured Greece and adopted the glorious treat and scattered it throughout Europe and whatever districts they invaded. Since then, the basic cheese, flour and sweetener, superseding whatever ingredients were indigenous to the country that embraced the cheesecake recipe. Ricotta and mascarpone by the Italians, Neufchatel by the French people, quark cheese by the Germans and cream cheese by the American natives substituted the familiar white Greek cheese. In time, this significant event in culinary history sealed the way for many different trends in producing the cheesecake.

The European Cheesecake

The Europeans represented the first to embrace the cheesecake recipe. They were as well the first to go for various versions in the conventional cheesecake. There are many nations who have also based their personal expressive style on making cheesecakes and they include Italy, France, United Kingdom, and New Zealand.

First, the United Kingdom and New Zealand cheesecake is alike. Their cheesecakes are broadly speaking cold desserts using neither baking nor cooking. Creating cheesecakes, those nations used fragmented digestive biscuits mixed with butter and compressed into a dish to build a bottom layer. They used fillings or toppings, which in the main consist of sugar, cheese, cream, milk and gelatin blended collectively.

In Italy, there are two ways of making cheesecakes, the Roman and Italian style. Roman style cheesecakes use ricotta-like cheese and honey blended with flour and traditionally formed into loaves. There are also more recipes that involve bay leaves, applying these to preserve the treat. Today, baking Roman style cheesecakes is still popular in Italian areas, which upheld the culinary traditions after the downfall of Rome.

But then, Italian style cheesecakes are the modern-day variations of the Roman cheesecake. These cheesecakes use either mascarpone or ricotta cheese and substitute honey with sugar. They also excluded using bay leaves and passed on other new-age ingredients, like: barley flakes and vanilla extract. Commonly, this cheesecake is drier in comparison to American style cheesecakes and often presented with tiny scraps of crystallized fruit.

A light cheesecake is the principal description of French cheesecakes. These cakes have gelatin as the Chief holding ingredient and are mostly only 3 to 5 centimeters tall. This cheesecake accomplishes its light flavor and texture from the Neufchatel cheese. To a greater extent, discovering French cheesecakes out-of-doors in marketplaces at the South of France and good pastry shops in Paris is the best way to find them.

The American Cheesecake

In the United States, cheesecakes normally depend on cream cheese instead of the French Neufchatel. Among the commonest cheesecakes in America is the New York style cheesecake. Setting up this method a delicatessen uses cream cheese, dense cream, eggs, and egg yolks ready to add a fluid consistency and fullness.

New York style cheesecakes are likewise recognized as Jewish style and are baked in a particular 13 to 15 centimeter tall spring form pan. There are as well additional recipes of the cheesecake that employ lemon and cottage cheese for clear-cut flavor and texture.

Cheesecake recipes made easy - for beginners and seasoned cooks - find your favorite cheesecake recipe right now at cheese-cake-recipes.info

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Vanilla Cheesecake Recipe

2009-03-10T17:39:00.000-07:00

Honey Vanilla Cheesecake

Yield: 16 Servings

Ingredients

FILLING
4 oz reduced-fat cream cheese
16 oz low-fat cottage cheese
1 c fat-free ricotta cheese
2 tb cornstarch
1 c honey
1 tb vanilla extract
1 c fat-free egg substitute
1 pureed raspberries, or-strawberrie; s, if desired
1 sugar (as topping, if-desired)
1 gingersnap crust (below)

GINGERSNAP CRUST
32 old fashioned crisp-gingersnap coo; kies, crus
2 tb sugar
1 egg white

Instructions

CHEESECAKE In a food processor or blender, blend until smooth cream cheese, cottage cheese, ricotta cheese, and cornstarch. Add honey and vanilla extract and blend again. Add egg substitute and blend until mixture is smooth. Pour into prepared crust (see below). Bake 20 minutes at 300 degrees then reduce oven temperature to 250 degrees and bake 60 minutes longer or until sides are set and center is fluid but not sloshing. Turn off oven and allow cake to cool 1 hour in oven. Remove and cool to room temperature. Chill, covered, overnight before slicing. Serve topped with pureed strawberries or raspberries, adding bit a sugar, if desired. Makes 16 servings.

GINGERSNAP CRUST Combine thoroughly in food processor or blender gingersnap cookies and sugar. Add egg white, blending until mixture is moisened. Press mixture on bottom and up sides of 8- or 9-inch springform pan. Bake at 350 degrees for 10 to 12 minutes. Remove crust from oven. Reduce heat to 300 degrees. Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes.

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Cheesecake Pie Recipe

2009-03-09T17:32:00.000-07:00

Pumpkin Pie Cheesecake

Ingredients

Crust:
2 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons granulated sugar

Filling:
2 packages (8 ounces each) cream cheese, softened
3/4 cup firmly packed light brown sugar
3 eggs
1 can (15 ounces) pumpkin
1 tablespoon flour
2 teaspoons McCormick Pure Vanilla Extract
1 1/2 teaspoons McCormick Pumpkin Pie Spice
Whipped cream (optional)

Directions

1. Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
2. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.
3. Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
4. Refrigerate 4 hours or overnight. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired.

Nutrition Information

per serving
Calories: 327
Fat: 19 g
Carbohydrates: 33 g
Cholesterol: 100 mg
Sodium: 272 mg
Fiber: 2 g
Protein: 6 g

Source : http://www.mccormick.com/Recipes/Desserts/Pumpkin-Pie-Cheesecake.aspx

Everything about Cheesecake Recipe.

Lime Cheesecake Recipe

2009-02-05T17:13:00.000-08:00

Key Lime Cheesecake

Yield: 10 Servings

Ingredients

CRUST
1 c graham cracker crumbs
3 tb sugar
3 tb butter; melted

Instructions

FILLING
3 pk (8-oz) cream cheese
1 c sugar
3 tb flour
3 tb key lime juice
1 tb grated lime peel
1/2 ts vanilla
3 eggs
1 egg white

TOPPING
3/4 c sugar
2 tb cornstarch
1/2 c cold water
1/2 c key lime juice
1 egg yolk

Heat oven to 350F. Mix crumbs, sugar, and butter and press into bottom of a 9-inch springform pan. Bake 10 minutes. Beat cream cheese, sugar, flour, juice, peel, and vanilla at medium until well blended. Add the 3 whole eggs and the egg white, 1 at a time, mixing well after each addition. Pour over crust. Bake 40 minutes. Turn off oven and let cake cool as the oven cools down. Loosen cake from rim of pan. Cool completely before removing rim.

Mix sugar and cornstarch in saucepan. Gradually stir in water and juice. Bring to a boil over medium heat, stirring constantly. Boil 1 minute until clear and thickened, stirring constantly. Add small amount of hot mixture to slightly beaten egg yolk. Return mixture to saucepan and cook 3 minutes, stirring constantly. Cool slightly. Spoon topping over cheesecake and refrigerate at least 2 hours. Garnish with paper-thin slices of lime

NOTE: I use regular lime peel and slices since I have no source for fresh key limes. If you do, all the better. I get the key lime juice from the King Arthur catalog.

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Turtle Cheesecake Recipe

2009-02-03T17:07:00.000-08:00

Turtle Cheesecake

Yield: 16 Servings

Ingredients

6 tb reduced calorie margarine
1 1/2 c graham cracker crumbs
2 pk unflavored gelatin
16 oz fat-free cream cheese
2 c 1% low-fat cottage cheese
1 c sugar
1 1/2 ts vanilla
8 oz reduced fat nondairy whipped toppin; g, thawed
1/4 c prepared fat-free caramel topping
1/4 c prepared fat-free hot fudge topping
1/4 c chopped pecans

Instructions

I used light cream cheese in place of the fat-free but feel that the consistency would be the same either way.

I used the low-fat cottage cheese as called for, but results probably would be about the same with the fat-free (sometimes the fat-free makes a recipe gummy so I'm skeptical of trying it on a new recipe).

I substituted half the sugar for fructose and will be experimenting with the other diabetic sweeteners, my husband being a type II diabetic.

Preheat oven to 350 degrees F. Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs. Press crumb mixture firmly onto botton of 10-inch springform pan. Bake 10 minutes. Cool.

Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly.

In food processor or blender combine cream cheese, cottage cheese, sugar and vanilla; process until smooth. VERY IMPORTANT!!!!! (From my own experience you'll have a mess on your hands and everywhere else if you don't use a food processor rather than the blender. The ingredients are MUCH too thick for a blender to handle; it blended perfectly when I switched to the small food processor attachment on my Oster.) Add gelatin mixture; process until well blended. Fold in whipped topping. Pour into prepared crust. Refrigerate 4 hours or until set.

Loosen cake from rim of pan. Remove side of pan from cake. Drizzle caramel and hot fudge sauce over cheesecake (sort of horizontal lines drizzled all the way across the cake). Sprinkle pecans evenly over top of cake before serving.

NUTRITIONAL INFO: Exchanges per serving: 2 Starch/Bread, 1/2 Lean Meat, 1 Fat. Calories: 232 (take into account any substitutions you make); % calories from fat - 26; total fat 7g, saturated 1g; sodium 444 mg; carbohydrate 32g; dietary fiber 1g.

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