In a food processor process cookies till fine. Add
butter process till moist. Press into bottom of
9-inch springform pan. In bowl, beat cream cheese and
almond paste on high. Beat in 1 cup sugar till
fluffy. Add eggs and sour cream, beating on low. Pour
into crust. Bake at 325 1 hour until center is nearly
set. Cool 15 minutes; loosen crust from sides of pan.
Cool 30 more minutes. Remove from pan and chill 4-6
hours.
Rasberry sauce: Thaw 12 oz. pkg. unsweetened
raspberries. Blend berries in a blender till smooth.
Press through iieve to remove seeds. In saucepan
combine raspberries, 1/2 cup sugar and 1 teaspoon
lemon juice. Heat till sugar dissolves; pour into
container and chill before using.
CAPPUCCINO CHEESECAKE
2 pkgs. cream cheese, softened
1 cup sugar
3 tablespoons flour
4 eggs
1 cup sour cream
1 tablespoon instant espresso or coffee
1/4 teaspoon cinnamon
1/4 cup boiling water
Crust: 1 1/2 cups finely chopped nuts
2 tablespoons sugar
3 tablespoons butter, melted
Heat oven to 325. Dissolve instant coffee and
cinnamon in water. Set aside to cool. Mix nuts, sugar
and butter; press into bottom of a 9-inch springform
pan. Bake for 10 minutes, remove and set aside.
Increase oven to 450. Beat cream cheese, sugar and
flour at medium speed till blended. Add eggs one at a
time, mixing after each. Blend in sour cream.
Add cooled coffee mixture to cream cheese mixture and
blend. Pour over crust. Bake for 10 minutes and then
reduce oven temperature to 250. Continue baking for 1
hour. Turn off oven and let cool inside for 1 hour.
Remove and cool. Refrigerate at least 3 hours.
Garnish: whipped cream, and choc. covered espresso
beans.
RUM RAISIN CHEESECAKE
2 pkgs crm cheese
1 cup old fashioned oats, uncooked
1/4 cup chopped nuts
3 tablespoons brown sugar, packed
3 tablespoons butter melted
1/3 cup granulated sugar
1/4 cup flour
2 large eggs
1/2 cup sour cream
3 tablespoons Rum
2 tablespoons butter
1/3 cup brown sugar, packed
1/3 cup raisins
1/4 cup chopped nuts
2 tablespoons old fashioned oats, uncooked
Combine oats, nuts, brown sugar and butter; press
onto bottom of 9-inch springform pan.
Bake at 350 for 15 minutes. Combine cream cheese,
granulated sugar and 2 tablespoons flour, mixing at
medium speed till blended. Add eggs one at a time,
mixing after each. Blend in sour cream and Rum; mix
well. Pour over crust. Cut butter or margarine into
combined remaining flour and brown sugar till mixture
resembles coarse crumbs. Stir in raisins nuts and
oats. Sprinkle over cream cheese mixture. Bake at 350
for 50 minutes. Remove from oven, loosen cake from
rim of pan; cool before removing rim of pan. Chill.
FUDGE TRUFFLE CHEESECAKE
2 cups (12 oz. pkg) of semi-sweet choc.chips
3 pkgs. cream cheese, softened
1 14 oz. can sweetened condensed milk
4 eggs
2 teaspoons vanilla
one prepared chocolate cookie crumb crust
Heat oven to 300. In saucepan, over low heat, melt
chips, stirring constantly. In bowl, beat cream
cheese till fluffy. Beat in milk till smooth. Add
melted chips and remaining ingredients. Pour into
prepared crust. Bake 65 minutes, until center is set.
COCONUT-RICOTTA CHEESECAKE
1 3/4 cups flaked coconut
1 tablespoon butter, softened
2 cups ricotta cheese
1 8 oz. pkg. cream cheese, softened
1/4 teaspoon coconut extract or vanilla
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
3 eggs
1/4 cup milk
1 8 oz. carton sour cream
1 tablespoon sugar
Toast 1 cup coconut in a 350 oven for 10-12 minutes,
stirring occasionally. Reserve 1/4 cup of the toasted
coconut for topping. Grease bottom and sides of an
8-inch springform pan with softened butter. Press
remaining toasted coconut on the bottom of pan. Press
untoasted coconut up sides of pan.
For filling: beat ricotta cheese, cream cheese and
coconut extract till fluffy. Combine 1 cup sugar,the
flour and salt. Stir into cream cheese mixture. Add
eggs, all at once, beating at low speed just till
combined. Stir in milk. Turn into crust-lined pan.
Bake in a 375 oven 45 minutes or till center appears
set.
Meanwhile, combine the sour cream and the 1
tablespoon sugar. Spread atop baked cheescake. Cool.
Chill; garnish with the reserved toasted coconut.
BAILEY'S IRISH CREAM CHEESECAKE
Crust:
10 whole graham crackers, broken into pieces
1 1/4 cup pecans (about 5 oz.)
1/4 cup sugar
6 tablespoons 3/4 stick unsalted butter,melted
Filling:
1 1/2 pounds cream cheese, room temperature
3/4 cup sugar
3 large eggs
1/3 cup Baileys Original Irish Cream Liqueur
1 teaspoon vanilla extract
3 ounces white chocolate, broken into pieces
Topping:
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ounces white chocolate, grated
24 pecan halves
For crust: preheat oven to 325. Lightly butter a 9'
springform pan with 2 3/4 inch high sides. Finely
grind graham crackers, pecans and sugar in processor.
Add butter and blend. Press crumbs onto bottom and 2"
up sides of prepared pan. Chill 20 minutes.
For filling: beat cream cheese and sugar in bowl with
mixer till smooth. Whisk eggs, Baileys and vanilla in
bowl till blended. Beat egg mixture into cream cheese
mixture. Finely chop white chocolate in processor.
Add to cream cheese mixture. Transfer filling to
crust-lined pan. Bake till edges of filling are
puffed and dry looking and center is just set, about
65 minutes. Cool on rack.
For Topping: Mix sour cream and powdered sugar in
bowl. Spread topping onto cooled cake. Refrigerate
until well chilled, about 5 hours. Sprinkle grated
chocolate over cake. Place pecan halves around edge
and serve.
ALMOND CREAM CHEESE CAKE
1/2 cup sliced almonds, toasted
2 1/2 pounds cream cheese, softened
1 cup + 2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons grated lemon zest
1/3 cup fresh lemon juice
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate, coarsely
chopped
3 ounces bittersweet chocolate, melted
Preheat oven 325. Butter a 9-inch round cake pan and
line the bottom and sides with almonds. With electric
mixer on low, beat cream cheese until soft and
smooth. With mixer running add sugar, cinnamon, lemon
zest, and juice, beating well. Add eggs one at a
time. Add vanilla, fold in chopped chocolate evenly.
Pour batter into a lined cake pan. Place inside a
larger pan and pour in boiling water until it rises
halfway up the sides of the cake pan. Bake 45 minutes
till center feels firm.
Cool on rack, refrigerate 3 hours. To unmold place
pan over a low burner about 2 minutes. Invert onto
platter, then invert again (the nuts should be on the
bottom). Two hours before serving, top with melted
chocolate; drizzle over top in a free-form pattern.
Keep refrigerated.
CHOCOLATE COVERED WHITE CHOCOLATE
CHEESECAKE
1 1/2 cups chocolate cookie crumbs
3 tablespoons butter, melted
3 pkgs. cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
3 eggs
1/2 pound white chocolate, melted
1 cup heavy cream
2 tablespoons butter
2 tablespoons granulated sugar
12 ounces semi-sweet chocolate chips
Heat oven to 350.
Mix crumbs and butter and press onto bottom of 9-inch
springform pan. Bake 10 minutes. Beat cream cheese,
sugar and vanilla until well blended. Add eggs, one
at a time, add melted white chocolate and blend; pour
over pie crust. Bake 40 minutes, turn off oven and
let cake cool inside oven. Loosen cake from rim of
pan and cool completely. Chill 4 hours, move rim.
Heat heavy cream, butter, and sugar over medium heat.
Stir to dissolve sugar then bring to boil. Put
chocolate chips into bowl and pour boiling cream
mixture over it and let stand for a few minutes. Stir
until smooth and cool. Cover sides and top of
cheesecake with the ganache. Chill 2 hours.
