Cheesecakes
Black & White Cheesecake
1/2 c Marshmallow creme OR 3/4 c Milk; heated to boiling
1 c Mini-marshmallows
16 oz Cream Cheese, softened
9 oz Prepared Graham cracker crust
3/4 c Sugar
1/4 c Unsweetened cocoa powder
1 pk Unflavored gelatin
1 ts Vanilla (opt)
1/4 c Milk; cold
Spread marshmallow creme or scatter marshmallows over bottom of
prepared crust; set aside.
In blender, sprinkle unflavored gelatin over cold milk; let stand 2
minutes. Add hot milk; process at low speed until gelatin is completely
dissolved, about 2 minutes. Add cream cheese, sugar, cocoa powder
and vanilla; process at high speed until blended.
Gently pour into prepared crust and chill until firm, about 2 hours.
Cappuccino Chocolate Cheesecake
1 1/4 c Chocolate wafers, crushed
1/8 ts Cinnamon
1 pk Light cream cheese (8 oz)
1 c Sugar
1 c Unsweetened cocoa powder
1 ts Cocoa powder for garnish
2 1/2 c Sour cream
2 Eggs
2 tb Coffee liqueur
1 ts Vanilla
Preheat oven to 350 degrees F. 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.
Chocolate Almond Cheesecake
6 Chocolate wafers, finely crushed
1 1/2 c Light cream cheese
1 c Sugar
1 c 1% low-fat cottage cheese
1/4 c Plus 2 tbs unsweetened cocoa
1/4 c All-purpose flour
1 ts Vanilla extract
1/4 ts Salt
2 ts Almond flavoring
1 Egg
2 tb Semisweet chocolate mini-morsels
Chocolate leaves (optional)
Sprinkle chocolate wafer crumbs in the bottom of a 7 inch springform
pan. Set pan 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 degrees F. for 65
to 70 minutes or until cheese cake is set. Let cool in pan on wire rack.
Cover and chill at least 8 hours. Remove sides of pan, transfer cheese
cake to a serving platter. Garnish with chocolate leaves, if desired.
Chocolate Leaves: Melt chocolate in doubles boiler or microwave.
Using a non-poisonous leaf, brush on melted chocolate; place in
freezer for 2-3 hours. once hardened, peal leaf from the chocolate to
garnish.
Chocolate Amaretto Cheesecake
6 Chocolate wafers, crushed
1 1/2 c Light cream cheese
1 c Sugar
1 c Lowfat cottage cheese
6 tb Unsweetened cocoa
1/4 c Flour
1/4 c Amaretto
1 ts Vanilla
1/4 ts Salt
2 tb Mini chocolate chips
Chocolate curls (optional)
Sprinkle chocolate wafers over bottom of a 7″ springform pan. Set
aside. Position knife blade in food processor bowl; add cream cheese
add all other ingredients except for egg and chocolate chips. Blend
until smooth. add egg and blend just until mixed in. Fold in chocolate
chips and bake at 300 deg f for 65 to 70 minutes. Let cool in pan, on
wire rack. Cover and chill for at least 8 hours. Remove sides of pan
and transfer cake to serving platter. Garnish with chocolate curls if
desired. Makes 12 servings.
Chocolate Caramel Cheesecake
Crust:
2 c Low-fat graham cracker crumb
1/4 c Margarine; melted
Filling:
14 oz Caramel candy
5 oz Evaporated skim milk
16 oz Fat-free cream cheese
1/2 c Granulated sugar
1 ts Vanilla
2 Egg whites; whipped
1/2 c Semisweet chocolate chips
Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and
flour; set aside. To prepare crust, combine graham cracker crumbs
and margarine in a small mixing bowl. Press into prepared pan. Bake
for 10 minutes; set aside. In 1 1/2-quart heavy saucepan, melt
caramel candy with milk over low heat, stirring frequently, until
smooth. Pour over crust. To prepare remaining filling ingredients,
combine cream cheese, sugar, vanilla, egg whites, and chocolate
chips. Pour over crust. Bake for 40 minutes. Loosen cake from rim of
pan. Cool.
Chocolate Cheesecake
1 1/2 c Graham wafer crumbs
5 tb Butter – melted
2 tb Sugar
2 tb Chocolate – semi sweetened, grated
3 Eggs
1 ts Vanilla
1 c Sugar
3 pk Cream cheese – 8-oz.
12 pk Chocolate – semisweet, 1-oz. squares
1 c Sour cream
3/4 c Butter – melted
Whipped cream (optional)
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 325 degrees F for 2 hours or until center is firm. Cool on
wire rack. Remove from pan. Chill and serve with whipped cream.
Chocolate Cheesecake Pie
36 Vanilla wafers, in crumbs
1/3 c Confectioners’ sugar
1/3 c Cocoa
1/3 c Butter or margarine, melted
8 oz Cream cheese, softened
14 oz Condensed milk, sweetened
1 c Chocolate chips, semi-sweet
2 Eggs
1 1/2 ts Vanilla extract
Preheat oven to 350 degrees F. Combine crumbs, sugar, cocoa and
margarine; press firmly on bottom and up side to rim of 9″ pie plate.
In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened
condensed milk then melted chocolate chips. Add eggs and vanilla; mix
well. Pour into prepared crust. Bake 30-35 minutes or until center is
set. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Chocolate Chip Cheesecake
1 1/2 c Finely crushed creme-filled chocolate sandwich cookies
2 To 3 tablespoons margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 Eggs
2 ts Vanilla extract
1 c Mini chocolate chips
1 ts Flour
Preheat oven to 300 degrees. Combine crumbs 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. Beat in eggs and vanilla. Toss 1/2 cup chip s with flour; stir
into cheese mixture. Pour into prepared pan. Top with remaining chips.
Bake 55 minutes or until center is set. Cool. Chill. Refrigerate
leftovers.
Chocolate Mint Cheesecake Cups
3/4 c Light cream cheese
1/2 c Sugar
1/2 c Cottage cheese, 1% fat
2 tb All-purpose flour
3 tb Unsweetened cocoa powder
3 tb Creme de menthe
1/2 ts Vanilla extract
1/8 ts Salt
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.
Chocolate Orange Supreme Cheesecake
1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavored Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-
inch spring- form 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 sour cream and vanilla. Blend chocolate into 3 cups
batter; blend liqueur and pell into remaining batter. Pour chocolate
batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven
temperature to 325 degrees F. Spoon remaining batter over chocolate
batter continue baking 30 minutes more. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
Chocolate Velvet Cheesecake
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
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.
Impossible Chocolate Kaluha Cheesecake
16 oz Cream cheese; soft; cubed
3/4 c Sugar
2/3 c Bisquick baking mix
2 Eggs
2 oz Semisweet chocolate; melted
2 tb Kaluha
1 ts Vanilla extract
1/2 ts Almond extract
Topping:
8 oz Sour cream
1 oz Semisweet chocolate square
2 tb Sugar
1 tb Kaluha
1 ts Vanilla extract
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 degrees F 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.
Mint Chocolate Chip Cheesecake
1 1/2 c Crushed oreos
2 1/2 tb Melted butter
24 oz Cream cheese, softened
14 oz Sweetened condensed milk
3 Eggs
3/4 ts Mint extract
1/4 ts Green food coloring
1 c Mini-chocolate chips
1 ts Flour
Combine crumbs and butter and press on bottom of 9″ springform pan.
Beat cheese until fluffy. Gradually beat in milk until smooth. Add eggs,
extract and coloring. Toss 1/2 cup of the chips with flour to coat and
stir into cheese mixture. Pour into crust. Sprinkle remaining chips on
top. Bake at 300 degrees for 1 hour. Cool to room temperature and
chill thoroughly. Garnish as desired.
Raspberry Chocolate Cheesecake
1/8 c Graham cracker crumbs
1/8 c Sugar
2 lb Cream cheese; softened
2 1/2 c Sugar
4 Eggs
1 1/2 lb Semi-sweet chocolate
20 dr Raspberry candy concentrate;
9 In spring-form pan
Pre-heat the oven to 375 degrees.
For the crust: Lightly spray the spring-form pan with a non-stick spray
such as PAM. Mix graham crackers and sugar in a bowl and dust the
pan.
For the filling: Soften the cream cheese by microwaving in a bowl
approx. 30 seconds for every half-pound (2 – 2 1/2 minutes). Add two
eggs and mix with an electric mixer until well incorporated. Slowly add
the sugar; about 1/2 cup at a time until incorporated. Add the
remaining two eggs and mix until there are no more lumps and the
batter is smooth (about three minutes).
In a separate container melt the chocolate. This could be done in the
microwave. I prefer to melt it over the stove. The later method
requires a little more attention to the chocolate. Do not scorch the
bottom. Not only will the chocolate taste bitter but it’s not fun trying to
clean.
Add melted chocolate to the batter. Mix on high. While mixing, add the
candy concentrate with an eye-dropper. Experiment with this step. The
more concentrate you add, the stronger the flavor. You don’t want too
much, though. I have made cheesecake that tasted like cough syrup.
So, don’t over-do-it.
Pour the mixture in the spring-form pan and bake until the center is
set (The top of the cheesecake will be glossy while baking. When the
luster of the center begins to dull, it is ready.) The cheesecake may
still be “jiggly” (like jell-o).
Rich Chocolate Cheesecake
1 1/2 c Chocolate wafer crumbs
1/4 ts Ground nutmeg
1/2 c Butter — melted
24 oz Cream cheese — softened
3/4 c Sugar
3 Eggs
8 oz Sour cream
6 Squares semisweet chocolate melted
1 tb Cocoa
3/4 ts Cocoa
1 1/2 ts Vanilla extract
1/2 c 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.