Cheesecakes

Individual Cherry Cheesecake

2 pk Cream cheese - 8 oz each
3/4 c Sugar
2 Eggs
1 t. Lemon juice
1 t. Vanilla
12 Vanilla wafers
1 can Cherry pie filling
Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl. Place wafer in bottom of each of 12 cupcake papers (in cupcake tin). Spoon in cream cheese mixture 3/4 full. Bake in 375 degree oven for 15 minutes. Let cool. Top each with cherry pie filling and refrigerate for 1 hour or more.

7-Up Lemon Cheesecake with Strawberry Glaze

Crumb Crust:
2 c Graham cracker crumbs
1/2 c Powdered sugar
1/2 c Butter - melted
1 ts Cinnamon
7-Up Filling:
1 pk Unflavored gelatin
1 1/2 c 7-up; divided
1 sm Lemon pudding & pie filling, not instant
6 tb Sugar
2 Eggs; beaten
3/4 c Water
11 oz Cream cheese; softened
Strawberry Glaze:
1/2 c Strawberry jelly; melted
Fresh strawberries or unsweetened frozen, thawed 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.

Turtle Cheesecake

Crust:
2 cups crushed chocolate wafers
1/2 cup butter - melted
Cheesecake:
3 packages cream cheese - (8 ounces each)
1 cup sugar
2 tablespoons flour
6 large eggs
2 teaspoons lemon juice - freshly squeezed
1 teaspoon vanilla
1 cup sour cream
Topping:
1/2 cup pecan nuts - chopped
1/2 cup miniature chocolate chips
30 caramels
2-3 tablespoons milk
Preheat oven to 325.
Beat cream cheese, sugar, and flour until fluffy. Separate eggs, add egg yolk, lemon juice, vanilla, and sour cream, beating thoroughly until well blended. Beat the egg whites until soft peaks form and fold into cheese mixture. Pour into crust. Bake for 60 minutes, or until center of cake is firm. Tun off oven and leave in for another hour with door cracked. Cool to room temperature.
Cover top evenly with chocolate chips and pecans. Melt caramels and milk to make a thin topping. Cool slightly and pour over pecans and chocolate chips. Chill.

Creamy Nutella Cheesecake

Crust:
1 1/2 cups chocolate cookie crumbs
2 tablespoons granulated sugar
1/2 cup melted butter
Filling:
24 ounces cream cheese - softened 48 oz
1 cup granulated sugar
1/4 cup all-purpose flour 1/2 cup
1 teaspoon vanilla extract 2 tsp
2 egg yolks
1 whole egg
1/2 cup milk 1 cup
1 (13 ounce) jar Nutella 26 oz
Heat oven to 350 degrees F.
In a small mixing bowl, combine crust ingredients. Pat into the bottom of spring-form pan and bake for 10 minutes.
In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely.
Pour filling into spring-form pan. Reduce oven temperature to 300 degrees F. Place spring-form pan on a deep cookie sheet and then place in oven. Create a water bath by adding water to the outer cookie sheet, just enough to fill the pan halfway up the side of the spring-form pan. This will help buffer the heat from the bottom of the oven.
Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan, cool, and store in the refrigerator.
Makes about 12 slices.

Tiramisu Cheesecake

For the base:
10 oz chocolate chip digestives - crushed
4 oz unsalted butter - melted
For the filling:
9 oz mascarpone
4 oz Philadelphia cream cheese
7 fl oz double cream
3 eggs - separated
4 oz unrefined caster sugar
2 T Kahlúa or Tia Maria
4 level t. powdered gelatin
2 oz dark chocolate - melted
1 t. coffee granules
1 T Camp coffee essence or espresso coffee
9 in spring-form tin, lightly oiled
Mix together the biscuit crumbs and melted butter. Press into the tin and chill.
Place the mascarpone, cream cheese, double cream, egg yolks, sugar and 1 T Kahlúa in a large mixing bowl and whisk with an electric hand beater until you have achieved a smooth consistency.
Place 4 T cold water in a small bowl, sprinkle over the gelatin and leave until spongy, then heat it gently over a pan of simmering water until dissolved and clear. Leave to cool slightly, then whisk into the cheesecake mixture.
Whisk the egg whites until stiff and fold them into the cheesecake mixture. Spoon onto the base and chill while you melt the chocolate and coffee granules together. Use a heat-proof bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water, then stir in the coffee essence and remaining Kahlúa.
Pour over the top of the cheesecake and use the blade of a knife to create a swirl effect. Cover with cling-film and leave overnight in the fridge to set.

Chocolate Chip Cookie

Dough Cheesecake
Crust:
2 c. packed chocolate graham cracker crumbs
1/3 c. sugar
6 Tb. butter, melted and cooled
1 egg white - lightly beaten
Filling:
1 (16.5 oz.) roll chocolate chip cookie dough - room-temperature
4 (8 oz.) pkg. cream cheese - softened
1 1/2 c. sugar
5 large eggs
3 Tb. all-purpose flour
1 (8 oz.) carton sour cream
1 tsp. vanilla extract
Chocolate Ganache:
1/3 c. heavy whipping cream
1/4 c. sugar
1 Tb. light corn syrup
3/4 c. semisweet chocolate chips
Preheat oven to 300 degrees. Place a rimmed baking sheet on lower rack of oven. Fill halfway with water. In a small bowl, combine graham cracker crumbs, 1/3 cup sugar, butter, and egg white. Press firmly on bottom and up sides of a 9 1/2” spring-form pan. Bake for 10 minutes; set aside to cool.
Press cookie dough firmly onto bottom of cooled crust. In a large bowl, using an electric mixer, beat cream cheese and 1 1/2 cups sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add flour; beat just until combined. Stir in sour cream and vanilla. Pour cheesecake batter over cookie dough. Bake for 1 hour and 15 minutes; turn oven off. Leave in oven with door closed for 4 hours. Remove cheesecake from oven. Gently run a knife around edge of pan to release sides. Cool completely in pan on wire rack. Spoon Chocolate Ganache over top of cheesecake. Cover and chill 8 hours. Remove sides of pan to serve. Garnish with maraschino cherries and fresh mint, if desired.
For Ganache: In a small saucepan over medium heat, combine cream, sugar, and corn syrup, stirring until sugar dissolves. Stir in chocolate until melted and smooth. Cool slightly before use. Print this post