RICOTTA AMARETTO CHEESECAKE
Crust:
1 cup vanilla wafer crumbs (about 21 to 23 cookies)
1 tablespoon sugar
1/8 teaspoon almond extract
3 tablespoons butter
Filling:
15 ounces light ricotta cheese
8 ounces cream cheese
2/3 cup sugar
3 large eggs plus 1 egg yolk
1/4 cup Amaretto liqueur
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Combine crust ingredients well; pat into a 7-inch springform pan. Beat sugar into the cheeses; add eggs; beat for 2 to 3 minutes on medium speed of an electric hand-held mixer. Add remaining filling ingredients and beat about 2 minutes more. Pour into prepared crust. Place the cheesecake on a rack in the Crock Pot (or use a “ring” of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
CROCKPOT CREAMY ORANGE CHEESECAKE
Crust:
3/4 cup cookie or graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Filling:
16 ounces cream cheese (light)
2/3 cup sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest, or dried grated rind
1 tablespoon flour
1/2 teaspoon vanilla
-Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a
7-inch springform pan.
-In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk and
beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter into prepared crust; place on a rack or aluminum foil ring in the crockery cooker (so it doesn’t rest on the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool completely and remove the sides of the pan. Chill before serving, and store leftovers in the refrigerator.
MOM’S CHEESECAKE
–CRUST:–
1 1/2 c. vanilla wafer crumbs
2 tbsp. butter
Mix and press on bottom of 9 inch spring pan.
–FILLING:–
1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
4 eggs, separated
1 c. cream
Blend 1/2 cup sugar with flour, salt and cream cheese. Add vanilla. Add egg yolks, one at a time, mixing well after each yolk is added. Add cream, blend thoroughly. Fold in stiffly beaten egg whites. Pour mixture on top of crumbs. Bake at 325 degrees for 1 hour or until set in center. Cool before removing rim of pan.
QUICK & EASY CHEESECAKE
2 (8 oz.) cream cheese
3 lg. eggs
2/3 c. sugar
1/2 tsp. vanilla
8 oz. sour cream
3 tbsp. sugar
1 tsp. vanilla
Beat cream cheese (room temperature), eggs, 2/3 cup sugar and 1/2 teaspoon vanilla with mixer until smooth. Pour into well greased 9 inch pie plate. Bake 22 to 25 minutes at 350 degrees. Turn oven off. Cool cheesecake 5 minutes. Combine sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Spread over warm cheesecake and return to oven for 2 minutes. Cool and refrigerate.
DAD’S CHEESECAKE
–CRUST:–
2 c. all-purpose flour
1/4 c. sugar
Grated peel of 1/2 lemon
1 egg, beaten
2/3 c. butter, firm
Sift flour in large bowl. Add sugar and lemon peel. Cut in butter until crumbly. Add egg and work to form smooth dough. Refrigerate 30 minutes. Preheat oven to 475 degrees. Roll dough to 1/4 inch thickness. Press into 8 x 3 inch pan.
–FILLING:–
1 1/2 lb. cream cheese, softened
1 c. sour cream
2/3 c. sugar
2 tbsp. flour
5 egg yolks
3 egg whites
Finely grated peel and juice of lemon
and orange
1/2 tsp. vanilla
Beat cream cheese, sour cream, sugar, egg yolks and egg whites in large bowl. Stir in peel and juices and vanilla. Beat smooth. Spoon into crust. Bake 15 minutes at 475 degrees. Bake 50 more minutes at 275 degrees.
HOLLYWOOD CHEESECAKE
–CRUST:–
1 1/2 c. Zwieback crumbs
3 tbsp. butter
2 tbsp. sugar
–FILLING:–
1 lb. cream cheese
1/2 c. sugar
1/8 tsp. cinnamon
1/2 tsp. vanilla
1 tsp. grated lemon peel
1 tbsp. lemon juice
2 egg yolks
2 egg whites
–TOPPING:–
1 1/2 c. sour cream
1 1/2 tbsp. sugar
1 tsp. vanilla
Blend crumbs with butter and sugar. Press into bottom of 8 inch Pyrex cake dish. Bake at 300 degrees for 5 minutes and cool. Blend cheese with sugar, cinnamon, vanilla, lemon peel and juice. Add egg yolks, 1 at a time. Mix well. Beat egg whites well and fold into mixture lightly. Pour on top of crust and bake at 325 degrees until you see a crack or two on top of filling. Cool slightly and on top of cake, spread the sour cream topping. Return cake to oven for 10 minutes. Cool and refrigerate.
IMPOSSIBLE CHEESECAKE
3/4 c. sugar
2 eggs
2 tsp. vanilla
1/2 c. Bisquick
2 (8 oz.) pkgs. cream cheese, cut
into 1 inch cubes & softened
1/2 tsp. grated lemon peel
–CHEESECAKE TOPPING:–
1 c. sour cream
2 tsp. vanilla
2 tbsp. sugar
Heat oven to 350 degrees. Grease pie plate 9 x 1 1/4 inches. Place all ingredients except toppings in blender container. Blend on high speed (on & off) until smooth, about 3 minutes or beat in large bowl on high speed with mixer for 2 minutes. Pour into plate. Bake just until puffed and center is dry, 3 0 minutes (do not over bake). Spread cheesecake carefully over top. Cool for 3 hours before serving.
Chambord Cheesecake
1 cup chocolate wafer or graham cr
2 tablespoon sugar
3 tablespoon melted butter or margarine
19 ounce 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 1 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 1 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.
Cafe Au Lait Cheesecake
—–crust—–
2 cup butter cookie crumbs
1/4 cup sugar
6 tablespoon sweet buuter — soft
—–filling—–
3 tablespoon unflavored gelatin
1/2 cup cold water
3 eggs — separated
1/2 cup sugar
1/2 cup light cream
1 1/2 pound cream cheese — softened
1 teaspoon vanilla
1 cup heavy cream
2 teaspoon coffee liquer
2 tablespoon instant coffee — dissolved in
3 tablespoon hot 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.
Aloha Cheesecake
1 cup vanilla wafer crumbs
1/4 cup margarine — melted
16 ounce cream cheese — softened
1/3 cup sugar
2 tablespoon milk
2 large eggs
1/2 cup macadamia nuts — toasted
8 1/2 ounce crushed pineapple — drained
1 med kiwi peeled — sliced
Combine crumbs and margarine; press onto bottom of 9-inch springform 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.
CHEESECAKE
1 sm. pkg. lemon Jello
1 c. boiling water
3 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 tall can Milnot, whipped & chilled
3 c. graham cracker crumbs
2 tbsp. sugar
1/2 c. margarine, melted
Dissolve gelatin in boiling water. Add lemon juice, cool. Cream cheese with sugar and vanilla. Add gelatin mixture. Then fold in whipped Milnot. Mix crumbs and oleo together and 2 tablespoons sugar. Pat 2/3 of crumbs in bottom of a 9 x 13 x 2 inch pan. Add filling on top of crumbs. Sprinkle remaining crumbs on top.
CHEESECAKE WITH BLACKBERRY TOPPING
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter
1 tbsp. cinnamon
3 (8 oz.) pkgs. cream cheese
4 eggs
1 c. sugar
1/2 pt. sour cream
3 tbsp. sugar
1 tsp. vanilla
1 jar blackberry jam
1/2 pkg. blackberries, thawed
Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon, and butter. Press onto bottom of springform pan. Whip cream cheese. Add eggs, one at a time whipping after each addition. Gradually add sugar and whip. Pour over crust. Bake 45 minutes. Whip sour cream, sugar and vanilla. Pour on top of baked cake and bake for 10 more minutes. Remove and chill for at least 6 hours. When ready to serve, heat jam and blackberries. Pour hot over the cake slices.
Serves 8.
MOM’S CHEESECAKE WITH SOUR CREAM
1 lb. cream cheese
1/2 c. sugar
3 eggs
1 tsp. vanilla
1/8 lb. margarine
1 2/3 c. rolled graham crackers
2 tbsp. sugar
1 pt. sour cream
1/3 c. sugar
1 tsp. vanilla
1 can cherry pie filling
Cream cheese and sugar. Add eggs, one at a time. Add vanilla and mix well. Set aside. Melt margarine. Add graham crackers and sugar. Spread firmly in the bottom of a greased 8 x 10 inch Pyrex dish. Pour cream cheese mixture into crust and bake at 350 degrees for 20 minutes. Cool. Mix sour cream, sugar and vanilla. When cake is cool, spread over top and bake at 375 degrees for 10 minutes. When cool, top with cherry pie filling.
CHEESECAKE
–CRUST:–
1/3 c. powdered sugar
1 1/2 c. graham cracker crumbs
4 tbsp. butter or margarine
Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a spring form pan, packing firmly. 1 c. granulated sugar
3 (8 oz.) pkgs. cream cheese
1 generous tsp. vanilla flavoring
4 eggs
Pour above ingredients into spring form pan (the crust is as yet unbaked) and bake in preheated oven at 350 degrees for approximately 50 minutes. Do not turn off the oven. Remove the cheesecake and top with 1 pint commercial sour cream and return to the oven for another 5 minutes. Cool in spring form pan for a few minutes. Run a knife around the edge to loosen. Remove side of spring form pan and refrigerate.
Cheesecake with Berries
1/2 cup graham cracker crumbs
1 1/2 pounds farmer cheese or neuchafel cheese
1 cup sugar
1/2 cup (1 stick) butter, room temperature
4 eggs
3/4 cup sour cream
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 teaspoon grated lemon peel
Assorted berries
Powdered sugar
1. Preheat oven to 325 degrees F.
2. Butter bottom and sides of 9-inch-diameter springform pan.
3. Place cracker crumbs in pan.
4. Rotate pan to coat bottom and sides.
5. Blend cheese in processor until creamy.
6. Add sugar and butter and process until smooth.
7. Add eggs 1 at a time, processing until blended after each addition.
8. Add sour cream, vanilla, cornstarch and lemon peel; process until smooth.
9. Pour cheese mixture into graham cracker-lined pan.
10. Bake cheesecake until filling is set, about 1 hour 10 minutes.
11. Transfer to rack and cool completely. Chill 4 hours.
12. Cut around sides of pan to loosen cheesecake.
13. Remove pan sides.
14. Arrange berries over top of cheesecake.
15. Sift powdered sugar on top.
Makes: 10 servings.
Note: Can be prepared 1 day ahead. Cover; keep chilled.