Tag Archives: cheesecake

Four-Cheese Vanilla Bean Cheesecake

Ingredients

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
4 tablespoons butter, melted
1 (8-ounce) container mascarpone cheese, softened to room temperature
1 (6-ounce) log goat cheese, softened to room temperature
1 cup ricotta cheese
1 (8-ounce) package cream cheese, softened to room temperature
1-1/4 cup sugar
1 teaspoons pure vanilla extract
4 eggs
1 vanilla bean cut open lengthwise and seeds scraped

Directions

Preheat oven to 350 degrees. Stir together the graham cracker crumbs, light brown sugar, and the melted butter. Wrap the outside of a 9-inch springform pan with at least 2 1/2-inch sides in heavy foil. Place the crumbs in the pan and press on the bottom and about halfway up the sides of the pan. Bake for 10 minutes, then set aside on a wire rack to cool.

Reduce heat to 325 degrees. Beat all four cheeses on medium speed with a paddle attachment until soft and creamy. With the mixer running, slowly add the sugar until incorporated, about 3-4 minutes. Beat in the vanilla extract. Beat in the eggs, one by one until all the yellow has disappeared. Beat in the vanilla bean seeds. Pour the batter into the crust.

Place the springform pan in a larger roasting pan where it can sit flat and has some space around it. Pour boiling water into the roasting pan to a depth of about halfway up the sides of the springform pan. (Be careful not to pour water higher than the foil.) Place in oven and bake for 1 hour and 20-30 minutes or until set in the middle and light golden brown. Turn off oven and crack the door open with a wooden spoon and let the cheesecake sit in oven for 30 minutes. Carefully remove from oven and remove the foil from the cheesecake pan and let cool on wire rack to room temperature. Run a knife around edges to loosen the sides. Refrigerate for at least 5 hours or overnight before cutting.
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Chocolate Grasshopper Cheesecake

Ingredients

Crust:
30 fudge mint cookies, crushed (about 1 3/4 cups)
2 tablespoons butter or margarine, melted

Filling:
4 oz semisweet baking chocolate
3 packages (8 oz each) cream cheese, softened
1 cup sugar
4 eggs
1/3 cup green crème de menthe liqueur

Topping and Garnish, if desired:
Sweetened whipped cream
Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally

Directions

Heat oven to 300F.

Wrap foil around bottom and side of ungreased 9-inch springform pan.

In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.

In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.

In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.

Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan.

Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly.

Cool cheesecake in oven 1 hour.

Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.

To serve, remove side of pan.

Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.
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Strawberry Cheesecake Salad

Serves about 10

Ingredients

12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don’t add the milk)
3 (6 oz) strawberry yogurts (I used Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Directions

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder.

Let this set up in the fridge for at least an hour before serving.

Wash and slice strawberries.

You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving.

Keep refrigerated.
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Strawberry shortcake cheesecake

Ingredients

Bottom crust

22 Golden Oreos Crushed
5 Tbsp Melted butter

Filling

4 8oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp Pure Vanilla Extract
2 Large Eggs
3/4 Cup Heavy Whipping Cream
Jar of smuckers strawberry ice cream topping

Topping

12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin

Directions

Preheat oven to 350 degrees.

Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.

Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.

Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after each one.

Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.
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Blueberry Cheesecake Ice Cream

Ingredients

2 cups whole milk
3 cups heavy cream
1 1/2 cups granulated sugar
4 egg yolks
8 oz. cream cheese
6 cups blueberries, fresh or frozen (thawed)

Directions

Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.

Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.

Remove from the heat and whisk in the cream cheese until completely melted and incorporated.

Cool to room temperature then cover and refrigerate until cold.

Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.

Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours.

Serve in bowls or ice cream cones and enjoy!

Makes about 2 1/2 quarts
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Cheesecake Burritos

Ingredients

1 8 oz block of cream cheese, softened
4 Tbsp powdered sugar
1 tsp vanilla
1/2 tsp cinnamon (especially good if you decide to go with the apple topping)
4 flour tortillas (soft taco size, 6 or 8″)
1 pt strawberries, washed and sliced
1/4 cup granulated sugar
2 to 4 cups canola oil, for frying
*toothpicks, for securing
*additional mix of cinnamon and sugar, for sprinkling (about 1/4 cup sugar and 2 tsp cinnamon, mixed)

Directions

Mix sliced strawberries and 1/4 cup granulated sugar in a small bowl and set aside.

Pour oil in a deep sided fry pan and heat over med/high heat. (It takes about 8-10 minutes for it to be ready.)

While oil is heating, mix together the cream cheese, powdered sugar, and vanilla in a small mixing bowl. Mix by hand or with an electric mixer until creamy and all lumps are gone.

Stir in 1 tsp of cinnamon. (This is an optional ingredient, but adds a really nice touch. Especially if you use the apple topping.)

Warm up tortillas in the microwave for a few seconds, just to make them softer.

Spoon about 1/4 cup of cheesecake mix on to the middle of the tortilla. Fold and tuck to form a burrito, making sure filling stays inside.

Secure with 1-2 toothpicks along the seam.

Using tongs, place burritos (one at a time) into the oil, and lightly fry.

Remove from oil and let cool on paper towel.

Remove toothpicks, lightly sprinkle with mix of cinnamon and sugar, and top with strawberries. (The strawberries will have had enough time to macerate and make a really nice sauce.)

You can get REALLY decadent and add some chopped nuts and a drizzle of chocolate, maybe even some whipped cream.
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Apple Topping Ingredients

2-4 apples, halved and sliced
1/2 stick butter
1 Tbsp granulated sugar
1 tsp cinnamon

Directions

Place all ingredients in a small sauce pan and let simmer for about 10 minutes; just until it cooks down and apples are tender.

Proceed with recipe as listed above.
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Peanut Butter Cup Brownie Bottom Cheesecake

Peanut Brownie Crust

1 cup semi-sweet chocolate chips
1 cup peanut butter chip
6 tablespoons unsalted butter, melted
1 1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Cheesecake Filling

2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 tablespoon vanilla extract
6 peanut butter cups, cut into quarters

Decoration

6 peanut butter cups, cut carefully in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cup

Directions

Heat oven to 350F Grease 9-inch springform pan with butter.

Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.

Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).

Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325.

Cheesecake Filling: (makes extra) **

Beat cream cheese in bowl of electric mixer until smooth.

Add eggs, one at a time, beating well after each addition.

Add sugar, peanut butter and cream; mix until smooth.

Stir in vanilla.

Pour filling into prepared crust.

** If some batter is left over, either store or put in smaller springform pan.

Double-wrap springform pan with aluminum foil to prevent water seeping inches.

Place springform pan into a larger baking pan.

Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.

Remove from the oven and allow to cool on a wire rack for one hour.

Run a knife along the edge of the cake to loosen it from the pan somewhat.

Refrigerate for at least 4 hours before decorating.

Decoration – (makes a lot extra – try using it on individual slices after cutting).

Remove cake from pan and put on a pretty plate.

Bring whipping cream to boil in a small saucepan.

Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.

Drizzle over cake and then add peanut butter cup halves around the edge of the cake.
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