Macadamia-Mocha Cheesecake

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Macadamia-Mocha Cheesecake (Cheese Cake)

Servings: 6


Ingredients:

3/4 c Macadamia nuts,salted
1/2 c Graham cracker crumbs
2 tb Butter or margarine,melted
1/2 c Sugar
1 pk Cream cheese (3 oz)
2 pk Cream cheese (8 oz)
4 Large egg yolks
3 tb Liqueur
1 t Vanilla
Whipped cream (opt)
Strawberries (opt)
Mint sprigs (opt)

LILIKOI SAUCE
1 1/4 c Passion fruit puree
1/3 c Sugar
1 tb Cornstarch

STRAWBERRY SAUCE
1/2 c Strawberries


Instructions:
1. In a blender, whirl 1/4 cup nuts until ground;
scrape into an 8" cake pan with removable rim. Add
cracker crumbs, butter, and 1 tablespoon sugar; mix
and press over pan bottom.
2. Chop remaining nuts. In a bowl, beat smoothly with
a mixer the remaining sugar, cream cheese, yolks,
liqueur, and vanilla; scrape bowl as needed. Mix in
chopped nuts.
3. Spread batter onto crust in pan. Bake in 325'F.
oven until cake jiggles only slightly when gently
shaken, about 40 minutes. Let cool on a rack, then
cover and chill until cold, at least 2 hours or up 1
day
4. Run a knife between cake and rim; remove rim. Spoon
2 tablespoons lilikoi sauce ont each dessert plate;
spoon strawberry sauce in dots onto lilikoi sauce.
Pull a knife tip through dots to make designs. Set
cake wedges on plates; garnish with cream, berries,
and min

LILIKOI SAUCE
1. To make passion fruit puree, cut 24 passion fruit
(about 2 pounds total) in half; scoop pulp and seeds
into a fine strainer over a bowl. Rub firmly to remove
all pulp from seeds; discard seeds.
2. In a 1 to 1 1/2 quart pan, mix sugar and
cornstarch; add puree. Stir over medium-high eat until
boiling, 4-5 minutes. Let cool; stir occasionally. If
made ahead, chill airtight up to 1 day.

STRAWBERRY SAUCE
In a blender, smoothly puree strawberries. Rub through
a fine strainer into a bowl; discard seeds. If made
ahead, chill airtight up to 1 day; stir to use.

German Chocolate Cheesecake

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German Chocolate Cheesecake (Cheese Cake)

Servings: 6


Ingredients:

-Crust:
2 c Chocolate wafer crumbs
2 tb Granulated sugar
4 tb (1/2 stick) sweet butter
-softened
-Filling:
1 1/2 lb Cream cheese; softened
2 tb Cornstarch
1 c Sour cream
1 ts Almond extract
1 c Heavy cream
8 oz Dark semisweet baking
-chocolate, cut into bits
4 Eggs; separated
3/4 c Granulated sugar
1/8 ts Cream of tartar
-Topping:
1 c Heavy cream, whipped
1 oz Semisweet baking chocolate,
-to make 6 curls, 2 inches
-long each




Instructions:
Crust: In a medium-size bowl, combine the chocolate wafer 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 refrigerator for about 30 minutes.

Filling: In a large bowl, beat the cream cheese, cornstarch, sour cream,
and almond extract until smooth. In a small saucepan, scald the heavy
cream, then remove from the heat and allow to cool for about 5 minutes. Add the chocolate bits and stir until the chocolate is completely melted. With a wire whisk, beat the mixture until it is cooled and light in texture. In
a large bowl, with a whisk beat the egg yolks and 1/2 cup of the sugar
until very thick and smooth. Add the chocolate mixture to the egg mixture
and beat until everything has been smoothly combined. Then add the cream cheese mixture to the chocolate mixture and beat again until very smooth.
In a separate bowl, beat the egg whites with the cream of tartar and the
remaining 1/4 cup sugar until the egg whites hold their peaks. Fold the egg
whites into the cheese mixture and pour the entire mixture into the chilled
shell. Place the springform pan inside of a larger pan containing 1 inch of
water and bake in a preheated 300 degree oven for 1-1/2 hours. Transfer to
a wire rack and allow to cool completely .

Topping: Prepare chocolate curls by melting the chocolate, spreading it
thinly on a sheet of wax paper, and refrigerating for 30 minutes. Then with
a flat knife scrape the chilled chocolate into curls and cut them into
2-inch- long sticks. Carefully remove the sides of the springform pan.,
Decorate by spreading the whipped cream evenly over the top of the cake and then adding the chocolate curls. Transfer the cake to a serving dish and serve.

Espresso Cheesecake

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Espresso Cheesecake (Cheese Cake)

Servings: 6


Ingredients:

1 1/2 c Hazelnuts; chop/husk/toasted
1/3 c Sugar
3 tb Unsalted butter; melted
1 tb Cocoa powder; unsweetened
1 c Fresh brewed espresso
24 oz Cream cheese; room temperature
1 1/3 c Sugar
1 1/2 tb Cornstarch
1/4 ts Salt
3 lg Eggs; room temperature
3 lg Egg yolks; room temperature
1/3 c Half and half
1/4 c Fresh lemon juice
1 tb Coffee liqueur
1 1/2 ts Lemon peel; grated
1/2 ts Vanilla extract





Instructions:
For Crust:
Preheat oven to 3250F. Wrap foil around bottom and up outsides of 9"
diameter springform pan. Mix all ingredients in a medium bowl until well
blended. Press crust into bottom and up sides of prepared pan. Bake 10
minutes. Cool on rack.
For filling:
Boil coffee in heavy small saucepan until reduced to 1/4 cup. Cool
completely. Using electric mixer, beat cream cheese, sugar, cornstarch and salt in large bowl until smooth. Beat in eggs and yolks 1 at a time,
stopping occaisionally to scrape down sides of the bowl. Mix in espresso,
half and half, lemon juice, liqueur, lemon peel and vanilla. Pour filling
into crust. Let stand 15 minutes at room temperature.
Preheat oven to 3250F. Insert toothpick into any air bubbles that
appear on surface of cheesecake. Place cheesecake in large baking pan. Add enough cold water to pan to come 3/4" up sides of cheesecake. Bake until cake edges are set but center still moves slightly when pan is gently
shaken, approximately 1-1/2 hours.
Remove cheesecake from water bath. Discard foil. Transfer cake to
rack and cool. Cover and refrigerate until well chilled. (Can be prepared
2 days ahead.) Spoon whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of cheesecake. Top each
rosette with coffee bean and serve.

Chocolate Almond Cheesecake

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Chocolate Almond Cheesecake (Cheese Cake)

Servings: 6


Ingredients:
24 oz Cream cheese
1 1/4 cups sugar
1/3 cup cocoa
1/2 cup dairy sour cream
3 eggs
2 tsp almond extract
1 tsp vanilla extract
Crumb Crust:
1 cup graham cracker crumbs
1/2 cup ground roasted almonds (unsalted)
1 tbsp sugar
3 tbsp butter or margarine



Instructions:
Heat over to 425F. In large mixer bowl, combine cream
cheese, sugar, cocoa, and sour cream, beat on medium speed until
smooth. Add eggs, vanilla and almond extracts. Pour into
prepared crust (bottom, no sides).
Bake 10 minutes. Reduce temperature to 250F, bake for 55
minutes or until cake is settled. Remove from oven to rack.
Loosen cake from pan with knife, leave sides intact. Cool
completely; several hours or overnight.
Garnish with whipped cream and almonds partially dipped in
chocolate.

Black Forest Cheesecake

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Black Forest Cheesecake (Cheese Cake)

Servings: 6


Ingredients:
Cherry Topping:
---------------
1 pound frozen unsweetened cherries, thawed
1/4 cup kirsch
1/4 cup (about) Morello cherry syrup or sour cherry syrup

Chocolate Crust:
--------------- -
8 1/2 oz chocolate wafer cookies
6 tbls (3/4 stick) well-chilled butter, cut into 1/2-inch pieces

Chocolate Filling:
------------------
1 1/2 cups whipping cream
12 ounces semisweet chocolate, coarsely chopped
16 ounces cream cheese, room temperature
3/4 cup sugar
4 eggs, room temperature
1 tsp vanilla
1 cup whipping cream, well-chilled (I use heavy whipping cream.)
2 tblsp sugar
1 tblsp kirsch
Chocolate curls (optional)

Instructions:
For topping: Soak undrained cherries and kirsch in small bowl 6 hours.

Thoroughly drain cherries in strainer set over medium bowl, shaking
occasionally, at least two hours. Reserve liquid.

Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Pour
6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for
filling). Halve cherries and add to skillet. Boil until syrup is
thickened and mixture resembles preserves, about 6 minutes. (Can be
prepared 2 days ahead. Chill.)

For crust: Generously butter 9-inch springform pan. Finely crush
cookies in processor, using on/off turns. Cut in butter until mixture
begins to gather together, using on/off turns. Press crumbs into bottom
of pan and up sides to 3/4 inch from top; there should be no cracks.
Refrigerate crust for at least 30 minutes.

For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with
chocolate in heavy medium saucepan over low heat until chocolate melts,
stirring constantly. Cool 10 minutes.

Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a
time until just combined. Beat in chocolate mixture, then remaining 10
tablespoons cherry liquid and vanilla. Pour into crust. Bake until
outer 2 inches of cake are firm but center still moves slightly, about 1
1/4 hours (top may crack). Cool completely on rack. Top pan with paper
towels and cover tightly with foil. Refrigerate 1 to 2 days.

Remove foil, paper towels and pan sides from cake. Spread cherry
topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar
and kirsch to peaks. Spoon into center of cake. Top with chocolate
curls if desired. (Can be prepared 2 hours ahead and refrigerated.) Let
stand at room temperature for 15 minutes before serving.

Coconut Choco Cheesecake

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Coconut Choco Cheesecake (Cheese Cake)

Servings: 10


Ingredients:
1 c Grham Cracker Crumbs
1/4 ts Salt
3 tb Sugar
5 ea Large Eggs
3 tb Margarine, Melted 1
1/3 c Flaked Coconut (3.5 oz Can)
2 oz Unsweetened Baking Chocolate
1 c Sour Cream
2 tb Margarine
2 tb Sugar
16 oz Cream Cheese, Softened
2 tb Brandy
1-1/4 c Sugar




Instructions:
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Cherry Cheesecake

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Cherry Cheesecake (Cheese Cake)

Servings: 10


Ingredients:
1 c Graham Cracker Crumbs
3/4 c Sugar
3 tb Sugar
3 ea Large Eggs
3 tb Margarine, Melted
1 ts Vanilla
24 oz Cream Cheese, Softened
21 oz Cherry Pie Filling (1 cn)




Instructions:
Combine crumbs and margarine; press onto bottom of 9-inch springform 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 vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.

Amaretto Peach Cheesecake

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Amaretto Peach Cheesecake (Cheese Cake)

Servings: 10


Ingredients:
3 tb Margarine
3/4 c Sugar
1/3 c Sugar
3 tb Unbleached All-purpose Flour
1 ea Large Egg
3 ea Large Eggs
3/4 c Unbleached All-purpose Flour
16 oz Canned Peach Halves *
24 oz Cream Cheese, Softened
1/4 c Almond Flavored Liqueur




Instructions:
* Peach halves should be drained, and then pureed. ~-------------------------------------------------------------------------- Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.

Marble Cheesecake

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Marble Cheesecake (Cheese Cake)

Servings: 10


Ingredients:
1 c Graham Cracker Crumbs
3/4 c Sugar
3 tb Sugar
1 ts Vanilla
3 tb Margarine, Melted
3 ea Large Eggs
24 oz Cream Cheese, Softened
1 oz Square Unsweeted Chocolate *




Instructions:
* The 1 oz square of unsweetened Chocolate should be melted. ~-------------------------------------------------------------------------- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chocolate Raspberry Cheesecake

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Chocolate Raspberry Cheesecake (Cheese Cake)

Servings: 10


Ingredients:
1 1/2 c Creme-filled Cookie Crumbs *
1 ts Vanilla
2 tb Margarine, Melted
6 oz Semi-sweet Chocolate Chips**
32 oz Cream Cheese, Softened
1/3 c Strained Raspberry Preserves
1 1/4 c Sugar
6 oz Semi-sweet Chocolate Chips
3 ea Large Eggs
1/4 c Whipping Cream
1 c Sour Cream




Instructions:
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . ~-------------------------------------------------------------------------- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.