CHEESECAKES

Sublime Cheesecakes......................................1
Baking Cheesecake..........................................2
Cutting Cheesecake.........................................3
Making Cheesecake Filling.............................4
Cherry Cheesecake..........................................6
Toasted Almond Cheesecake...........................6
Lemon Cheesecake-low fat.............................6
Sugar-Free Cheesecake....................................7
Mini Cheesecakes............................................7
Marbled Cheesecake Squares..........................7
Easy Sour Cream Cheesecake.........................8
Peach Cheesecake............................................8
OREO Cheesecake.......................................8
Cookies 'N Cream Cheesecake........................8
Chocolate Cheesecake.....................................9
Cheese Cake....................................................9
Cheese Cake without Crust..............................9
Cheeze Cake..................................................10
Boston Cream Cheesecake............................10
Yellow Cake...................................................10
Toblerone Cheesecake...................................11
Pumpkin Marble Cheesecake........................11
Baked Cheesecake (I)....................................11
Baked Cheesecake (2)....................................11
Pumpkin Cheesecake.....................................12
Mango Yoghurt Cheesecake..........................12
Chilled Strawberry Cheesecake.....................13
Chilled Oreo Cheesecake...............................13
No Crust Cheesecake.....................................14
Basic Low Carb Cheesecake.........................14
Basic Cheesecake..........................................14
Cheesecake....................................................15
No Crust Chocolate Marble Cheesecake.......15
Cheesecake....................................................15
Chantal's New York Cheesecake...................16
Creamy Cheesecake.......................................16
Irish Cream Chocolate Cheesecake...............16

Sublime Cheesecakes
Cheesecake is a dessert that can be dressed up or down in a multitude of ways. Recipes range in
complexity from the simplest three-ingredient filling poured into a store-bought graham cracker crust,
to the most painstaking triple-layer chocolate-amaretto-espresso cheesecake with homemade fudge
brownie crust. But no matter how you dress it, cheesecake is one of the most luxurious desserts
around, and is well worth a word or two of advice.
Baking Cheesecake
Cheesecakes tend to get overcooked. A cheesecake is done when the center is still wobbly. It looks
undercooked at this stage but it isn't. At this time simply leave the door of the oven closed, turn off the
heat and let the cheesecake cool for at least one hour. This helps prevent the cheesecake from
sinking in the center. After chilling the once wobbly center should firm up just fine and without the
unattractive cracks that overcooking causes.
Putting the cheese in cheesecake
There is one ingredient that all cheesecakes have: cream cheese. As obvious as this may be, the way
you treat the cream cheese has a serious impact on your final product. When buying cream cheese
for your cheesecake, make sure you buy the kind in a solid block, not the whipped cream cheese that
comes in a tub. Whipped cream cheese has already had a great deal of air whipped into it, and will
not give your cheesecake the texture you are looking for. It is also imperative that your cream cheese
1

CHEESECAKES
be at room temperature before you begin mixing it. Cold cream cheese is sure to result in lumpy
cheesecake. Using cold cream cheese will also lead to overbeating, since you will have to whip it for a
long, long time to make it smooth, and in the process, you will whip too much air into the cream
cheese. Also, unless the recipe instructions specifically note otherwise, you should beat the cream
cheese by itself until it's smooth and light before you add any of the other ingredients.
It's all about the texture
Eating cheesecake is a very sensual experience; texture is everything. Some recipes contain a small
amount of starch, such as flour or cornstarch. These recipes will result in a cheesecake whose texture
is slightly more firm and cakelike. These flour-containing cheesecakes can be baked directly on the
oven rack at moderate temperatures. Cheesecake recipes that do not contain flour are intended to be
delightfully smooth and silky. To achieve the proper texture, these cheesecakes must be baked in a
water bath at a lower temperature.
I have to give my cheesecake a bath?
Cheesecake can be a delicate thing; you want to bake it slowly and evenly without browning the top.
The most effective way to do this is to bake it in a water bath. This means that your cheesecake pan
is surrounded by water as it bakes, receiving the more gentle, even heat of the water rather than the
direct and uneven heat of the oven coils. To make a water bath, you set the cheesecake pan inside a
roasting pan on the oven rack, then pour boiling water into the roasting pan until the water is at least
halfway up the sides of the cheesecake pan (but NOT spilling over the top!).
Water bath pointers:

You should use a roasting pan that allows at least 2 inches of space between the edge of the
cheesecake pan and the edge of the roasting pan. For example, if your cheesecake pan is 9
inches in diameter, use a roasting pan that's at least 13 inches across.

Place a heavy dishtowel in the bottom of the roasting pan before you set the cheesecake in it.
This will protect the bottom of the cheesecake from receiving any direct heat from the oven
coils.

Finally, be sure you fill the bath with water that is already boiling (heat a pot-full on the
stovetop). If you don't start with boiling water, it will take a very long time for the water to get
hot in the oven, and will throw off your baking time.

Spring ahead
Most cheesecake recipes will call for a springform pan. A springform is a round, straight-sided pan
with a removable bottom. You detach the sides from the base by pulling a lever on the side of the pan.
Before you pour the filling into your springform pan, check to be absolutely sure that the base is
attached tightly and evenly to the sides; we don't want you to experience the heartbreak of opening
the oven to see your cheesecake oozing out the bottom of its pan. If you're baking your cheesecake
in a water bath, you should also take the precaution of tightly wrapping the bottom and sides of the
springform pan with aluminum foil, to be absolutely sure that water will not leak in through the bottom
of the pan.
Is it done yet?
Overbaking a cheesecake is one of the deadly sins of the kitchen. But it's also one of the most difficult
things to gauge correctly. Cheesecake is very coy and deceptive; when it's done, it never LOOKS
done. A properly cooked cheesecake will still have a wobbly 2 or 3 inch circle in the center. Removing
the cheesecake at this point, then chilling it overnight, will help you achieve the perfect silky texture
you're looking for. For this reason, it's essential to bake your cheesecake at least one day before you
plan to serve it. When a cheesecake forms cracks in the top of it's because the cheesecake has been
overbaked. However, once you remove the cheesecake from the oven, you can still try to thwart
cracking by running a thin knife blade carefully around the inside rim of the pan to loosen the cake
from the sides of the pan. To keep the sides of your cheesecake intact, you should do this one more
time before you un-clamp the springform pan, too.
Sweet Success
After you've completely cooled it in the refrigerator, you're ready to serve your masterpiece! To keep
2

CHEESECAKES
the sides of the cheesecake intact, you'll need to gently run a paring knife between the side of the
cake and the pan, being careful not to cut into the cake. Unlatch the clasp and remove the sides of
the pan. Then run a knife between the pan and the bottom of the cake, once more being careful not to
cut into the cake. If you want to transfer your cheesecake to a serving dish, slide the knife straight in
and lift the cake up about two inches. Quickly slide your hand under the cake with your fingers
spread, and transfer it to your dish. This trick can occasionally end in disaster, so you may prefer to
serve your cake on the pan bottom instead. Even if you leave your creamy creation on the pan, you
can still place it on a beautiful plate or platter, and, if you like, dress it up with a few sprigs of mint and
perhaps some fresh berries or chocolate curls. Now your cheesecake looks as good as it tastes;
serve it with pride.
Are you ready? It's time to put your newly acquired cheesecake expertise to the test!

Baking Cheesecake
The way a cheesecake is baked is the key to its perfection. The traditional method, passed down from
our ancestral chefs in Italy and France, is to bake cheesecakes in a water bath. This method bakes
the cake very gently so that it does not darken, curdle or crack. It does take a long time to do this, and
for best results, the cheesecake should be refrigerated overnight before removing it from the pan and
serving.
For professional looking cheesecakes, a springform pan is the best choice for baking because you will
be able to remove the cheesecake from the pan easily without flipping it over. If a springform pan is
not available, a pie pan, glass casserole dish, muffin tins, or any cake pan will work fine. When using
a pan other than a springform, be aware that the cheesecake must be served out of the pan it was
baked in, rather than neatly displayed on a serving plate. Preheat your oven to the temperature
recommended by the cheesecake recipe you are following.
1 To prevent water from seeping into the false-bottom of the springform pan, wrap
aluminum foil completely around the bottom and halfway up the sides of the pan.
Place the cheesecake into a jellyroll pan (or any baking pan with sides at least 1
inch tall) and place the pans into the oven. Fill the outer pan with water once the
pans are in the oven. Now the cheesecake is in its bath. Cheesecakes usually
bake for about 1 1/2 hours, making it sometimes necessary to refill the bath after
the first hour.
2 Because cheesecake is very soft it can be difficult to judge when it is done
cooking. One way to check for doneness is to take the cake's internal temperature
with a cooking thermometer . The ideal temperature for a cheesecake is around
160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into
the center of the cake and if it comes out clean, the cake is done. You may want to
turn off the oven and leave the cheesecake in the oven for an additional hour to
ensure that it sets completely, this is called "carryover cooking".
3 Once the cheesecake has been removed from the oven and preferably chilled
overnight, it will have pulled itself from the edges of the pan. Carefully run a small
knife around the edge of the pan, this will prevent pieces of cheesecake from
sticking to the pan when the outer ring is removed. Even in the cases where a pie
pan or glass casserole is used, running a knife around the exterior may ultimately
help when removing individual slices from the pan.
4 To remove the cake from a springform pan, begin by removing the foil from the
pan. Then, unclip the clasp at the side of the pan, watching for any areas that
may have been missed by the knife, and carefully lift the outer ring over the top
of the cake.

CHEESECAKES
5 You may want to smooth the sides with a hot, wet knife at this point or coat
the sides with any leftover graham cracker crumbs.

6 The cheesecake is now ready to be sliced and served.

Cutting Cheesecake
Although cutting cheesecake is quite straightforward, there are a few tricks to achieving perfect slices.
We've outlined a step-by-step process that, with a little practice, will yield even slices.
1 One trick to cutting cheesecake neatly is keeping the knife in use clean and
smooth. To do this, fill a tall container with hot tap water deep enough to cover
the blade of your knife. If no container is available, hold the knife under hot
tap water. Dip the knife into the hot water, then wipe it on a clean towel before
making every cut. The constant dipping and cleaning will prevent chunks of
cake from the previous slice from depositing on top of the next slice. Some
people prefer to cut cheesecake using cheese wire or dental floss, these
cutting tools will also work very well.
2 Depending on the size of your cake, you may choose to cut it into 12 or 16
slices. If cutting the cake into 12 even slices, begin by cutting the cake into
quarters, then cut each quarter into thirds

3 To yield 16 slices, cut the cake into quarters, cut each quarter in half, and
each half into a half. Depending on how long the knife you will use is, the first
slice made should either by cutting the cake completely in half, (or if the knife
is not long enough) by placing the knife's point at the center of the cake.
4 To simplify removal of the cake slices, run a knife or spatula along the
bottom of the cake between the crust and the pan before lifting the first slice
upward, outward and onto a serving plate.

5 If serving a plain cheesecake, you may want to garnish the slices

individually. Chocolate sauces or berry purees are always popular. We
placed a small amount of sour cream underneath the cake, and a dollop of
strawberry preserves on top. The sweet jam and the sour cream make a
delicious blend with the cheesecake.

Making Cheesecake Filling

Cheesecake is the perfect dessert for any time of year; it is smooth, satisfying and stylish.
Cheesecakes can be served plain, with fruit or with a sauce poured over them. There are an endless
variety of ways to flavor the batter, but the most traditional cheesecake is the New York-style
Cheesecake. The method for making flavored cheesecake batter is generally the same as the method
4

CHEESECAKES
for New York-style Cheesecake; we chose to illustrate this method with Chantal's New York
Cheesecake .
1 We used 4 (8 ounce) packages of cream cheese (room temperature), 1 1/2
cups white sugar, 1/4 cup all-purpose flour, 3/4 cups of milk, 4 eggs, 1 cup sour
cream and 1 tablespoon vanilla extract. Do not purchase spreadable cream
cheese, as spreadable cream cheese has been altered in ways that make the
cheese too smooth and aerated for cheesecakes.
2 Place the cream cheese in an electric mixer and blend on a slow speed;
cream the cheese until it is soft and contains no lumps. If no electric mixer is on
hand, use a wooden spoon to cream the cheese

3 Whisk the flour and sugar together to prevent flour lumps. If the recipe you
are following calls for additional dry ingredients, stir them into the sugar and
flour mixture as well (salt or cocoa powder, for example). Pour this mixture into
the cream cheese and scrape the bowl to prevent lumps from forming.
4 Pour the wet ingredients (including eggs) into the mixing bowl one at a time,
scraping down the bowl after each addition. The mixer should be set at a low
speed for the entirety of this process in an attempt to limit the amount of air
incorporated into the mixture.
5 If too much air is whipped into the mixture, the cheesecake will fall (sink in the
center) when baked and the texture will be grainy

6 The texture of the finished batter should be smooth and glossy. Carefully
remove the electric mixer's bowl from the mixer; being careful that the batter on
the paddle (that may contain lumps) does not get scraped into the smooth
filling.
7 Pour the batter into a springform pan lined with a crumb crust; or if you would
like to make mini cheesecakes, pour the batter into muffin tins lined with foil or
paper liners. To add candies, chocolates, or fruit into the cheesecake, fold the
goodies in with a spatula or wooden spoon before pouring the mixture into the
prepared pan.
8 The cheesecake is ready to bake. Read our article titled Sublime
Cheesecakes for more detailed information about cheesecake making and
baking.

CHEESECAKES
From: "denote2984"
<denote2984@y...>
Date: Wed Mar 10, 2004 5:19 am

Toasted Almond Cheesecake

Serves 12
Crust:)
cup graham cracker crumbs
cup slivered almonds, toasted &
chop fine
cup brown sugar, firmly packed
cup unsalted butter, melted

Cherry Cheesecake
What you need:
2 cups of graham crackers
2 cups of sugar
teaspoon of cinnamon
6 tablespoons of butter PLUS
another stick, melted
4 packages ( 8 ounces each) of
cream cheese, softened
cup of all purpose flour
cup of lemon juice
7 eggs slightly beaten
2 cups of heavy cream
cup of evaporated milk
2 teaspoons of vanilla extract
1 can ( 21 ounces) of cherry pie
filling
What you do:
On bottom rack of your oven, place a
13x9- inch pan filled halfway with
water. Preheat the oven to 325
degrees. In a medium bowl, combine
graham crackers , 1/2 cup of sugar,
cinnamon, and 6 tablespoons of
butter. In a ten inch springform pan,
press crumb mixture on the bottom
of the pan and halfway up the sides
of the pan.
In a large bowl, with an electric
beater, beat cream cheese and
remaining sugar for 3 minutes or
until smooth. Beat in remaining
butter , flour, and lemon juice.
Gradually beat in eggs, cream, milk,
and vanilla until smooth. Pour into
prepared pan and place on the
middle rack.
Bake the cheesecake for 1 hour.
Decrease the temperature to 300
degrees and bake an additional 30
minutes or until almost set in the
center. Turn off oven without
opening the door and let the cake
stay in the oven for another hour.
Cool on a wire rack. Cover and
refrigerate overnight. To serve top
with cherry pie filling.

Filling:)
24 ounces cream cheese, softened
14 oz can condensed milk
3 eggs
1 tsp. almond extract
Almond Topping:)
1/2 cup sliced almonds, toasted
1. Preheat oven to 425.
2. Combine graham crumbs, nuts,
sugar, and butter, press firmly on
bottom of 9-inch springform pan.
3. In a large mixer bowl, beat cream
cheese until fluffy. Gradually beat
in condensed milk until smooth.
Add eggs and extract. Pour into
pan.
4. Bake at 325 for one hour. Turn off
oven and leave inside for 1 hour.
Do not open oven door!!
5. Top with toasted almonds and chill
overnight.
From: "chekray" <chekray@y...>
Date: Sat Feb 14, 2004 12:11 am

Lemon Cheesecake-low fat

Cheesecake doesn't have to be
packed with fat to be good. This
delectable light cake is simple to
make, low-low-low in fat, and
delicious.
Servings: 8 slices
Zest of 1 lemon, chopped
3 egg whites
2/3 cup sugar
cup cornstarch
teaspoon vanilla
2- 2/3 cup low-fat (1%) cottage
cheese
8 low-fat 2-inch x 2-inch graham
crackers, to make 2/3 cup graham
cracker

From: "denote2984"
<denote2984@y...>
Date: Thu Mar 4, 2004 4:02 am

CHEESECAKES
1. Preheat oven to 325 degrees F.
and grease an 8-inch springform
or cheesecake pan with
margarine. You will also need an
ovenproof pan large enough to
hold the cheesecake pan.
2. Start to boil some water.
3. Place lemon zest, egg whites,
sugar, cornstarch, vanilla, and
cottage cheese in a blender and
blend until very, very smooth (no
lumps). Pour into pan.
4. Carefully pour boiling water into
large pan so it reaches about
halfway up the sides of the
springform pan.
5. Bake for 60 minutes or until
cheesecake is set and cake tester
comes out clean.
6. Remove from pan from water and
refrigerate cake in pan for at least
4 hours or overnight. It should be
really cold.
7. In a food processor, turn graham
crackers into 2/3 cup fine crumbs.
After cheesecake has been
refrigerated for 4 or more hours,
spread crumbs evenly over cake
surface and gently pat them down.
You may do this just before
serving. Before serving, carefully
run knife around edge of
springform pan and remove sides.

little bit of the crust to sprinkle on

the top.
From: "KakChek"
<kakchek57@y...>
Date: Mon Apr 19, 2004 8:25 am

Mini Cheesecakes
Makes 12 mini cheesecakes
12 chocolate wafer cookies
3/4 cup (175 mL) granulated sugar
1 lb. (500 g) cream cheese, softened
1 tsp (5 mL) vanilla
2 eggs
1 cup (250 mL) canned fruit pie
filling (peach, blueberry, cherry)
Preheat oven to 300 degrees F (150
degrees C)
12-cup muffin pan, lined with paper
baking cups
1. Place 1 chocolate wafer in the
bottom of each muffin cup. Trim
wafers to fit into bottom of cups,
if necessary.
2. In a large mixer bowl, on
medium speed, cream sugar and
cream cheese until smooth. Add
vanilla and then eggs, and beat
until smooth and well blended.
Spoon into muffin cups, over the
wafer, filling each cup about 3/4
full.
3. Bake in preheated oven for 20 to
25 minutes, or until set. Cool in
cups on a wire rack for about 20
minutes, and then remove
carefully and cool completely.
Store in refrigerator for up to 3
days. Just before serving, top
each cheesecake with a spoonful
of pie filling.

Calories per slice: 160 total; 10 fat; 3

sat-fat
From: adatuah
Date: Mon May 3, 2004 8:48 am

Sugar-Free Cheesecake
Filling:
2 (8 oz) Philadelphia Cream Cheese
(softened)
1 cup plain yogurt
cup honey
1 tsp. vanilla grate a rind of 1 lemon

From: ray
Date: Sun Apr 4, 2004 12:58 am

Crust:
2 cups crushed graham crackers
1 stick of butter
2 Tbsp. honey
tsp. cinnamon dash of nutmeg

Marbled Cheesecake Squares

"Cheesecake with a chocolate
marbled design is baked in a 9x13
inch pan and cut into squares."
Yields 1 - 9x13 inch pan.

Mix crust together and press into pie

plate. Add the above filling. Save a

1 cups graham cracker crumbs

7

CHEESECAKES
1/3 cup butter, melted
3 tablespoons white sugar

Easy Sour Cream Cheesecake

"This is a very creamy cheesecake.
It's delicious plain, or you may top
with fruit pie filling." Yields 1 - 9 inch
cheesecake.

3 (8 ounce) packages cream cheese,

softened
3/4 cup white sugar
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
1 teaspoons vanilla extract
teaspoon almond extract
3 eggs
cup Cocoa Powder
cup white sugar
teaspoon vanilla extract
1 tablespoon butter, melted

1 (9 inch) prepared shortbread pie

crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream
1.

Preheat oven to 325 degrees F

(165 degrees C).
2.
Cream together cream cheese
and sugar. Add eggs one at time,
blending well. Add vanilla and
sour cream. Pour into shortbread
crust.
3.
Bake for 60 to 70 minutes in
the preheated oven, or until cake
jiggles evenly across the top when
lightly shaken. Run a knife around
the outside edge, but leave the
cake in the pan. Let cool on
counter, then place in refrigerator.
Remove from pan when
completely chilled, and serve.

1. Heat oven to 450 F. Prepare

Graham Crumb Crust. In medium
bowl, stir together 1-1/2 cups
graham cracker crumbs, 1/3 cup
melted butter or margarine and 3
tablespoons sugar. Press mixture
onto bottom of 13x9x2-inch
baking pan.
2. In large bowl, beat cream cheese
and 3/4 cup sugar until well
blended. Gradually add flour;
beat until blended. Add sour
cream, 1-1/2 teaspoons vanilla,
almond extract and eggs; beat
until blended.
3. In medium bowl, stir together
cocoa and remaining 1/4 cup
sugar. Add 1-1/2 cups cream
cheese mixture and remaining
1/2 teaspoon vanilla; beat until
smooth. Stir in butter.
4. Pour vanilla mixture over
prepared crust. Drop spoonfuls
of chocolate mixture over top.
Using narrow spatula or knife,
swirl gently through mixtures to
marble.
5. Bake 10 minutes. Reduce oven
temperature to 300 F; continue
baking 40 minutes. Cool
completely in pan on wire rack.
Cover; refrigerate at least 6
hours. Cut into squares.
Refrigerate leftover dessert.
Makes 15 servings

Peach Cheesecake
CRUST
1 1/2 cup graham cracker crumbs,
finely crushed
2 tbsp. brown sugar
1/2 cup melted butter
FILLING
2 8 oz- package cream cheese
cup Granulated sugar
2 Eggs
1 teaspoon Vanilla extract
cup Light cream
2 cup Canned peaches
Drained and crushed
TOPPING
1 cup Sour cream
1 tablespoon Granulated sugar
1 cup Canned sliced peaches drained
Pan: 9" springform pan Crust: In a
medium-size bowl, combine the
graham cracker crumbs, sugar and
butter. Blend well with fingers, fork,
or pastry blender. Press or pat the

From: ray
Date: Sun Apr 4, 2004 12:52 am

CHEESECAKES
mixture onto the bottom of a wellbuttered springform pan.

top from overbrowning, tent with foil

during last 15 to 20 minutes of
baking). Cool on wire rack at room
temperature. Refrigerate at least 4
hours. Remove side from pan.

Chill in the freezer for 15 minutes.

Filling: In a large bowl, beat the
cream cheese, sugar, and eggs until
smooth. Add the vanilla and light
cream and continue to beat until
smooth and fairly thick. Gently fold
in the crushed peaches. Pour the
mixture into the chilled pan. Place
the springform pan inside of a larger
pan containing 1 inch of water and
bake in a preheated 325
degree oven for 1 to 1-1/2 hours.
Transfer the cake to a wire rack and
allow to cool for 30 minutes.
Topping: In a small mixing bowl, beat
the sour cream and sugar until
smooth. Spread the mixture evenly
over the top of the cake and
bake in a preheated 350 degree oven
for 5 minutes. Transfer the cake to a
wire rack and let cool completely.
Remove the sides of the springform
pan and decorate the top of the cake
with the sliced peaches. Refrigerate
overnight.

Cookies 'N Cream Cheesecake

Ingredients
1 cup crushed OREO Chocolate
Sandwich Cookies (about 12 cookies)
1 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA
Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
20 OREO Chocolate Sandwich
Cookies, quartered
Preparation
MIX crushed cookies and butter;
press onto bottom of 9-inch
springform pan.
Bake 325F for 10 minutes if using a
silver springform pan. (Bake at
300F for 10 minutes if using a dark
nonstick springform pan.)
BEAT cream cheese, sugar and
vanilla with electric mixer on
medium speed until well blended.
Add eggs, 1 at a time, mixing on low
speed after each addition just until
blended.
Gently stir in quartered cookies.
Pour over crust.
BAKE at 325F for 1 hour or until
center is almost set if using a silver
springform pan. (Bake at 300F for 1
hour or until center is almost set is
using a dark nonstick springform
pan.)
Run knife or metal spatula around
rim of pan to loosen cake; cool
before removing rim of pan.
Refrigerate 4 hours or overnight.
Garnish with additional cookies, if
desired.

OREO Cheesecake
Ingredients
1 pkg. (1 lb. 4 oz.) OREO Chocolate
Sandwich Cookies, divided
1/3 cup margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA
Cream Cheese, softened
cup sugar
4 eggs
1 cup Sour Cream
1 tsp. vanilla
Preparation
CRUSH 30 cookies finely and
coarsely chop remaining cookies; set
aside. Mix finely crushed cookie
crumbs and margarine in bowl. Press
on bottom and 2 inches up side of 9inch springform pan; set aside.
BEAT cream cheese and sugar in
bowl with electric mixer on medium
speed until creamy. Blend in eggs,
sour cream and vanilla; fold in
chopped cookies. Spread mixture
into prepared crust.
BAKE at 350F for 55 to 60 minutes
or until set. (If necessary to prevent

Tips
How To Press Crumbs into Pan for
Crust: Use bottom of straight-sided
glass to evenly press cookie crumb
mixture onto bottom of springform
pan.

CHEESECAKES
- cepat2 campurkan cairan tadi dgn
serbuk biskut, then masukkan ke dlm
acuan tekan sikit2
- bakar selama 5 minit

Chocolate Cheesecake
Ingredients
24 NABISCO FAMOUS Chocolate
Wafers, finely crushed (about 1-1/3
cups crumbs)
cup (1/2 stick) margarine or
butter, melted
2 pkg. (8 oz. each) PHILADELPHIA
Cream Cheese, softened
1 cups Sour Cream, divided
1 cup sugar
2 eggs
cup cocoa powder
2 Tbsp. flour
1 tsp. vanilla
cup powdered sugar

Bahagian Cheese :
1 bar Philadelphia cream cheese
4 biji telur
tin susu pekat manis
biji lemon jus ( 2 sudu besar )
- gunakan mixer, putar cheese, then
masukkan telur sebiji demi sebiji
- masukkan susu, sambil putar
- masukkan lemon jus
- tuangkan ke dlm acuan tadi ( atas
base )
- bakar selama 40-45 minit
- biarkan sejuk ke suhu bilik sebelum
masukkan ke dalam freezer.

Preparation
MIX cookie crumbs and margarine in
small bowl. Press on bottom of 8-inch
springform pan; set aside.
BEAT cream cheese in large bowl
with mixer on medium speed until
creamy.
Beat in 1/2 cup of the sour cream,
sugar and eggs until smooth.
Add cocoa, flour and vanilla to cream
cheese mixture, beating until well
blended and smooth.
Pour into prepared springform pan.
BAKE at 300F for 60 to 65 minutes
or until set.
Cool in pan on wire rack. Cover.
Refrigerate at least 4 hours.
BLEND sour cream and powdered
sugar.
Carefully remove side of pan from
cheesecake; place on serving platter.
Serve with sour cream sauce.

Cheese Cake without Crust

Bahan A:
250 gm Philadelphia Cream Cheese
buku butter
6 biji kuning telur
60 gm tepung jagung
1 tin nestle reduced cream atau
cawan whipping cream
1 sudu esen limau (jika suka)
Bahan B:
125 gm gula kastor
6 biji putih telur
Cara:
1) Pukul bahan B hingga betul-betul
kembang (putih)
2) Dalam bekas yang berasingan,
masukan kesemua bahan A dan
dipukul rata hingga adunan lembut.
3) Masukan bahan B dan kacau ratarata.
4) Bakar dalam oven secara 'Steam'
pada suhu 180C selama lebih kurang
1 jam.

Cheese Cake
Bahagian Base :
12 kpg biskut digestive
3-4 sudu besar butter
3 sudu besar gula

Cara steam:
1) Sediakan 2 bekas yang berlainan
saiz.
2) Isikan lebih kurang 1/2 cawan air
kedalam bekas yang lebih besar.
3) Masukan adunan kek kedalam
bekas yang kecil.
4) Masukan bekas yang kecil
kedalam bekas yang beisi air tadi

- hancurkan/blend biskut menjadi

serbuk
- cairkan butter ( guna api kecil ),
campurkan gula sekali ( cukup
sekadar kedua2nya cair )
- sediakan acuan ( sapu sedikit
butter supaya tak melekat )
10

CHEESECAKES
dan dibakar dalam oven. (ni
namanya hot water bath. mcm yg
diexplainkan tu loyang ada ada
cheesecke tu di letak dlm bekas
besar skit lepas tu tuang air panas
dlm bekas yg besar tadi tu.. caranye
biasanya jugak guna utk bakar
custard supaya dia tetap moist dan
tak burn. Ni pasal cheesecake ni
takde crust tu pasal buat cani. Kalau
cheesecake yg ada crust pun kekdg
buat cani jugak atau pun cuma letak
satu bekas berisi air panas dlm oven
tak payah
letak loyang berisi cheesecake tu
dlm dia tapi letak kat bhgn bwh oven
to create steam and moisture supaya
udara dlm oven tu tak keringkan kek
tu.)

3/4 cup granulated sugar

2 tsp. vanilla, divided
3 eggs
cup Sour Cream
2 squares Unsweetened Baking Chocolate
3 Tbsp. milk
2 Tbsp. butter or margarine
1 cup powdered sugar
Preparation
GREASE bottom of 9-inch springform pan. Prepare
cake mix as directed on package or prepare the
yellow cake recipe below
Pour batter evenly into springform pan. Bake at
325F for 25 minutes if using a silver springform
pan. (Bake at 300F for 20 minutes if using a dark
nonstick springform pan.) Cool.
BEAT cream cheese, granulated sugar and 1 tsp. of
the vanilla with electric mixer on medium speed
until well blended. Add eggs, 1 at a time, mixing on
low speed after each addition just until blended.
Blend in sour cream; pour over cake layer.

Cheeze Cake.
Cheeze cream:1. 250 gm Philadelphia Cheeze
cream
2. cup whipping cream
3. 75 gm sugar
4. 3 eggs

BAKE at 325F for 40 to 45 minutes or until center

is almost set if using a silver springform pan. (Bake
at 300F for 40 to 45 minutes or until center is
almost set if using a dark nonstick springform pan.)
Run knife or metal spatula around rim of pan to
loosen cake; cool before removing rim of pan.
PLACE chocolate, milk and butter in medium
microwavable bowl. Microwave on HIGH 2
minutes or until butter is melted, stirring after 1
minute. Stir until chocolate is completely melted.
Add powdered sugar and remaining 1 tsp. vanilla;
mix well. Spread over cooled cheesecake.
Refrigerate 4 hours or overnight.

Pastry:Marie biscuit - Blend to fine powder

about 1 1/2 cup 25 to 20 gm butter
melted in microwave. Do not let it
boil. Mix and press onto a tray to
make a mould. Put into fridge and
chill.

Yellow Cake

Method:Beat item 1 & 3 until creamy and

light. Beat in egg, 1 at a time and
mix well. Pour in whipping cream
and beat lightly until all is mixed
well.

Ingredients
cup unsalted butter
3 egg yokes, well beaten
cup milk
(Milk, butter, and eggs should be at room
temperature)
2 cups cake flour, sifted
2 teaspoons baking powder
1/8 teaspoon salt
1 cup sugar
1 teaspoons vanilla

Pour cream into chill pastry and

bake for 45 minutes at 170 deg C.

Boston Cream Cheesecake

Ingredients
You can either use yellow cake mix or make your
own yellow cake. I have included the recipe for the
yellow cake below.

Directions
Preheat oven to 350 degrees.
In a large bowl sift together flour, salt, and baking
powder; set aside. Butter and flour cake pan as
directed above in cheesecake recipe.

1 pkg. (1-layer size) yellow cake mix or Prepare

yellow cake recipe as below
3 pkg. (8 oz. each) PHILADELPHIA Cream
Cheese, softened

Cream butter until fluffy; add sugar gradually and

beat until fluffy. Add egg yolks and vanilla, beat
11

CHEESECAKES
cheesecake pan. Bake at 350F for
10 minutes. Combine cream cheese,
c sugar, vanilla and mix at medium
speed with an electric mixer until
well blended and smooth. Add eggs,
one at a time, mixing well after each
addition. Reserve 1 cup batter and
refrigerate. Add remaining sugar,
pumpkin and spices to remaining
batter; mix well. Alternately layer
pumpkin and cream cheese batters
over crust. Cut through batters with
knife several times for marble effect.
Bake at 350 degrees F for 55
minutes or until done. Cool before
removing from pan.

until well combined. Add flour mixture to the butter

mixture, alternating with the milk and stir until
smooth. Pour the batter into cake pan as mentioned
above.

Toblerone Cheesecake
Ingredients:
1 cup plain chocolate biscuits (chocolate wafer
cookies), crushed
1/3 cup unsalted butter, melted
2 x 250 grams (two 8 ounce packages) Philadelphia
Cream Cheese, softened, at room temperature
cup of sugar (castor, granulated or superfine)
cup of thickened cream, or heavy cream
200g (approximately 8 ounces) Toblerone
Chocolate (milk or dark chocolate), melted
Extra Toblerone, grated to garnish top of
cheesecake
Confectioner's (Icing) Sugar for Garnishing,
Optional

Baked Cheesecake (I)

Ingredients

Instructions:

250g cream cheese

50g butter
100g castor sugar
tbsp grated lemon rind
tbsp grated orange rind
1 whole egg
1 egg yolk
80g supersoft flour
tsp baking powder
tsp salt
75ml milk

1. Melt the 1/3 cup of butter in a double boiler.

2. Crush chocolate biscuits into crumbs.
3. Mix together the biscuit crumbs (wafer cookie
crumbs), and melted butter. Press mixture into base
of lightly greased 22cm (9-inch) spring form pan.
You can also add (optional) the roasted crushed
pecan nuts with the cookie mixture.
4. Place in refrigerator to chill.
5. Beat the Philadelphia Cream Cheese with an
electric mixer for 2 minutes or until smooth.
6. Melt the 200g (approximately 8 ounces) of
toblerone in a double boiler.
7. Add the sugar, melted toblerone, and cream to
Philadelphia Cream Cheese and continue beating
until combined.
8. Pour mixture into cheesecake base and refrigerate
2 to 3 hours or overnight.
9. Garnish top with extra grated Toblerone
chocolate, and confectioner's (icing) sugar, optional.

Beat into a meringue:

1 egg white
1 tsp castor sugar
Method
Cream cheese and butter slightly.
Add in sugar and continue to beat till
creamy and fluffy.

Pumpkin Marble Cheesecake

Yield: 10 servings

Mix in the whole egg and egg yolk.

Add the lemon and orange rind. Add
milk gradually and fold in the flour to
mix well. Fold in meringue gently but
thoroughly. (to make meringue
simply beat egg white and sugar to a
stiff peak using an electric mixer on
high.)

1 cups gingersnap crumbs

cups finely chopped pecans
1/3 cup margarine, melted
16 ounces cream cheese, softened
cup sugar
1 teaspoon vanilla
3 eggs
1 cup pumpkin
teaspoon cinnamon
1/4 teaspoon ground nutmeg

Pour batter into a greased cake pan.

Bake baine marie style in an oven
preheated to 170 C for 50 to 60
minutes or until golden brown and
cake is set. Remove cake pan from

Combine crumbs, pecans and

margarine, press onto bottom and 1
inches up the sides of a 9-inch
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CHEESECAKES
the water bath and allow to cool
completely in the pan on a rack.

Pour the mixture into prepared pan.

Place the cake pan in a larger pan
filled to about one-third full with hot
water. Bake for 1 hour or until firm
and golden. Leave the cheesecake in
the oven with the door closed for 25
30 minutes. Remove the water-bath
from the oven then leave the cake to
cool completely in the oven with the
door ajar.

Chill the cake well before cutting

into slices to serve.

Baked Cheesecake (2)

Ingredients
225g cream cheese
60g butter
80g castor sugar
tsp vanilla essence
tbsp grated lemon zest or rind
1 whole egg
1 egg yolk
80g plain flour
tsp baking powder
3 tbsp whipping cream
1 egg white
tsp salt
1 tbsp castor sugar
1 tsp lemon juice
2 tbsp apricot gel
2 tbsp water

Transfer the cake to a rack. Combine

apricot gel and water in a small
saucepan and stir over low heat until
well dissolved. Glaze the top of the
cake with apricot glaze and chill the
cake before serving.

Pumpkin Cheesecake
Recipe by Amy Beh
Ingredients
For the crumb base
1 cups digestive biscuits, finely
crushed with a rolling pin
23 tbsp castor sugar
56 tbsp butter, melted
For the cheesecake
625g cream cheese
1 cups soft brown sugar
(A)
1 tsp plus 2 tsp plain flour
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1 cup plus 2 tbsp sour cream
1 tbsp vanilla essence
3 large eggs
1 cups pumpkin puree

Method
Grease, line and grease a 18cm
spring-form cake pan. Wrap the
outside of the cake pan with
aluminium foil to prevent water from
seeping into the pan. Preheat oven to
170C.
Beat cream cheese, butter, sugar,
vanilla essence and lemon zest at
maximum speed with an electric
beater for 56 minutes.
Add the egg and egg yolk and
continue to beat at maximum speed
for 11 minutes until mixture is
smooth.

Method
1. To prepare the crumb crust,
combine digestive biscuit crumbs
and sugar in a mixing bowl. Add
the melted butter to mix until
well combined. Press the mixture
firmly into the base of a 22cm
spring-form pan.
2. To prepare the cheesecake
filling, beat cream cheese with
an electric beater until soft. Add
the soft brown sugar and
continue to beat until thoroughly
incorporated.

Add sifted flour and baking powder

to mix, alternating with the whipping
cream. (Make sure that the flour is
well incorporated before adding the
liquid portion.)
Whisk egg white and salt until foamy
then gradually add sugar and lemon
juice. Continue to whisk until soft
peaks form. Fold in the beaten egg
white into the cheese mixture until
well combined.
13

CHEESECAKES
3. Combine ingredients (A) in
another small bowl. Stir well
together then add to the
creamed cream cheese mixture.
Beat until well blended.
4. Stir in the sour cream and beat
in the eggs one at a time, beating
well after each addition. Add the
essence and the pumpkin puree.
Beat well to combine. Pour the
mixture into a prepared springform tin. Bake in preheated oven
at 175C for 1 hour and 2025
minutes or until cake is done.
Cool the cake thoroughly before
putting it in the refrigerator
overnight.

3. Pour batter into the prepared tin.

Bake in the preheated oven for 45
minutes.
4. To make the filling: Slice mango
thinly and arrange on the base of
a loose-bottomed ring pan. Chop
the rest of the mango into small
cubes and leave aside.
5. Bring milk and sugar to a low boil,
then leave aside to cool
completely. Soak the gelatine
sheets in just enough cold water
to cover the sheets or sprinkle the
gelatine powder over two
tablespoons of cold water. Leave
aside to expand.
6. Beat cream cheese until creamy.
Add the cooled milk and continue
to beat. Mix in yoghurt and soaked
gelatine/gelatine powder mixture
and blend well. Stir in the
chopped mango and lemon juice
and fold evenly.
7. Assembling the cake: Slice the
sponge cake into two. Place one
layer over the assembled mango
slices. Pour the filling over;
smoothen the surface.
8. Place the second sponge layer
over this. Press lightly and chill
the cake in the refrigerator for
one to one and a half hours, or
preferably overnight.
9. Turn the cake over on a cake
board. The mango slices should
appear on the top.

Mango Yoghurt Cheesecake

Recipe by Amy Beh
Ingredients
Sponge Layer:
5 eggs (grade B)
75g flour
25g corn flour
tsp baking powder
100g sugar
1 tbsp ovalette or Quick 75
50ml water
60g melted butter
Filling:
250g cream cheese (thawed to room
temperature)
100g sugar
2 gelatine sheets or 1 tbsp gelatine
powder
100ml fresh milk
150ml yoghurt
2 tsp lemon juice
1 mango, just ripened

10.
Heat up apricot gel until it is
warm and well dissolved. Spread
apricot gel over to glaze the cake.
11.
To decorate the cake: Spread
whipped cream on the sides and
sprinkle toasted, chopped almonds
all round.
12.
To make apricot gel glaze: Put
one tablespoon of apricot jam in a
small saucepan with one
tablespoon water. Bring to the
boil, then remove from heat and
brush over the cake while it is still
warm.

Method
1. To make the sponge layer: Preheat
oven to 180 C. Lightly grease and
line and a 23cm round cake tin.
2. Whisk all the sponge layer
ingredients except the butter in a
cake mixer at maximum speed
until thick and fluffy. Add in the
melted butter at a slow speed until
well blended.

Chilled Strawberry Cheesecake

Recipe by Amy Beh
Ingredients
14

CHEESECAKES
200g Oreo biscuits (cream removed,
leaving only the biscuit), finely
crushed
100g chocolate sponge cake, mashed
60g butter, melted
For the topping:
500g cream cheese, at room
temperature
Finely grated rind of 1 lemon
65g butter, at room temperature
100g castor sugar
Juice of 1 lemon
3 tsp gelatine
1 cups whipping cream, whipped
until just stiff
50g Oreo biscuits (cream removed),
crushed coarsely

200g digestive biscuits, crushed

60g melted butter
Filling:
1 tbsp powdered gelatin
4 tbsp water
300g cream cheese, thaw to room
temperature
125g castor sugar
125ml whipping cream
350g fresh strawberries, pureed
Method
Grease a 20-21cm spring form pan.
Put crushed biscuits in a mixing
bowl. Pour in melted butter and stir
well with a metal spoon until evenly
mixed.

Method
Lightly grease a 20cm spring form
pan. Melt butter in a small container
on power medium high for five to 10
seconds in a microwave oven. Mix
melted butter, biscuit crumbs and
chocolate sponge cake until evenly
mixed.

Press the biscuit crust onto the base

of the spring form pan with the back
of a metal spoon. Flatten and
smoothen the biscuit base all round.
Chill in the refrigerator while you
prepare the filling.
Sprinkle gelatin over water. Set
aside until it turns spongy. Place
bowl over hot water until the liquid
turns clear.

Transfer mixture into the spring

form pan; spread evenly. Use a flatbottomed glass and press mixture
evenly over the base. Refrigerate for
30 minutes or until firm.

Beat cream cheese until smooth.

Gradually add sugar and continue
beating until light and fluffy.

Blend cream cheese, sugar and

lemon rind until smooth; add butter
and continue to blend until smooth.

Add dissolved gelatin mixture to

strawberry puree. Whip up whipping
cream until soft peaks form. Add
strawberry puree to cream. Set
aside.

Mix lemon juice and gelatine in the

microwave oven. Heat on power high
for 30 seconds, uncovered. Stir until
the gelatine is dissolved, then pour
the gelatine mixture into the cheese
mixture.

Combine strawberry mixture with

cream cheese mixture and smoothen
the top with a spatula. Chill
overnight until firm

Gently fold whipped cream into

cream cheese mixture. Stir in biscuit
crumbs and pour mixture into a
prepared cake tin. Refrigerate for at
least three to four hours or until set.

Chilled Oreo Cheesecake

Recipe by Amy Beh

To remove, run a knife around the

inside of the tin and turn cheesecake
out onto a serving dish.

Ingredients
For the base:

No Crust Cheesecake
2 (8 oz.) pkgs. cream cheese, soft
15

CHEESECAKES
1/8 teaspoon almond extract
3 lg. eggs
2/3 cup sugar
3 tablespoons sugar
1 teaspoon vanilla
1 cup commercial sour cream

is called a water bath. It is a gentler

way to cook the cheesecake. Place
the entire water bath containing the
cheesecake in a 300-degree
preheated oven. Cook for 1 hour and
reduce heat to 200 degrees for 1
more hour. Turn oven off and leave
cheesecake in until the oven is
completely cool. The cheesecake can
even be left overnight at this point.
Cracks can also occur when a
cheesecake cools too quickly.

Beat cream cheese and almond

extract until fluffy. Beat in eggs well,
one at a time. Gradually and
thoroughly beat in 2/3 cups sugar.
Pour into an oiled 9" pie plate. Bake
in preheated 350 degree oven for 50
minutes; cool about 20 minutes.
Center will sink. Beat together the
sour cream, 3 tablespoons of sugar
and vanilla and spoon over the cake.
Return to 325 degrees for 15
minutes. Cool then chill. Can be
frozen for weeks with excellent
results.

It may be beneficial to run a knife

around the edge of the cheesecake,
separating it from the sides of the
pan. If your goal is to serve the
cheesecake on a different dish
without the bottom of the spring
form pan, then the pan can be lined
with parchment paper before the
batter is poured in. Make sure to
grease both sides of the paper. This
will make for easy removal of the
cheesecake later. It works best if the
cheesecake has been refrigerated
fully before trying to remove it from
the bottom pan. (may substitute 1
cup of Davinci Syrup which reduces
carb count to 3 for each serving!)

Basic Low Carb Cheesecake

32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs
1 egg yolk
3 tablespoons sour cream

Basic Cheesecake

With an electric mixer, combine the

cream cheese and splenda at slow to
medium speed, scraping sides often.
Add all other ingredients except
eggs. When completely mixed (with
no lumps), add the eggs and egg
yolk, one at a time, beating very
slowly. When eggs are incorporated,
do not mix any more. Over-mixing
the eggs is a contributing cause of
cracked cheesecakes. (The leading
cause of cracking is over-cooking, so
don't believe any one who tells you it
is normal for a cheesecake to be
cracked; it isn!&t.) Always treat the
batter gently.

***Crust***
2 cups Graham Cracker Crumbs
cup Sugar
cup Melted Butter
***Filling***
32 Oz. Cream Cheese -- softened
6 tablespoons Lemon Juice
2/3 cup Half And Half
8 Eggs -- well beaten
1 cup Sugar
1 tablespoon Flour
Fruit Topping -- as desired
Mix crust ingredients well and press
into the bottom of a 9" springform
pan.

Pour the mixture into the springform

pan. Place the pan on a very large
piece of aluminum foil, and fold the
foil up around the pan to create a
watertight barrier around the
cheesecake. Then place the barrier
pan in an even larger pan and fill the
larger pan halfway with water. This

Beat cream cheese and lemon juice.

Add cream and eggs to cream cheese
mixture. Beat until all ingredients
are well blended. Pour into spring
form pan lined with graham cracker
crust. Bake at 350F degrees for 1 1/2
16

CHEESECAKES
hours or until top is lightly browned.
Cool. Top with fruit pie filling or
preserves.

a time, beating after each. ADD

vanilla. MEASURE 2 cups of the
cheese mix, add in the melted
chocolate and set aside. POUR
remaining cheese mix into well
buttered 10" pie pan. ADD spoonfuls
of chocolate cheese mixture and
zigzag a spatula through batter to
marble. BAKE at 350 degrees for 4045 minutes. Cool and enjoy. Makes 8
or 12 servings.

Cheesecake
3/4 cup fine graham cracker crumbs
2 tablespoons butter
2 tablespoons sugar
1 cup sugar
3 tablespoons sugar
1 pound cream cheese
3 eggs
2 teaspoons vanilla
2 cups sour cream

This is an impressive dessert. Looks

hard but it's not. I have thought
about adding blended strawberies
and splenda instead of chocolate. Go
ahead and experiment.

Have butter, cheese and eggs at

room temperature. Mix crumbs,
butter and 2 Tbsp sugar. Blend well.
Press on bottom of 9" springform
pan. Cream cheese well. Slowly beat
in 1 cup sugar. then add eggs, one at
a time, beating well after each
addition. Add 1 tsp. vanilla. Pour into
prepared pan.

2994 Calories; 295g Fat (85.1%

calories from fat); 66g Protein;
50g Carbohydrate; 11g Dietary
Fiber; 738mg Cholesterol; 1413mg
Sodium.

Cheesecake

Bake 350 degrees for 20 min. or

until set. Remove from oven and
increase heat to 500 degrees. Mix
sour cream, 3 Tbsp sugar and 1 tsp.
vanilla. Spread on cake. Return to
oven and bake for 5 min. Cool, then
chill.

Submitted by: Shirley

"A simple no crust cheesecake with
sour cream topping."
Yields 1 - 9 deep dish pie plate.
3 (8 ounce) packages cream cheese
1 cup white sugar
teaspoon almond extract
teaspoon salt
5 eggs
1 cup sour cream
2 tablespoons white sugar
teaspoon vanilla extract

NOTES : this is the BEST

cheesecake! It takes longer than 20
min. Watch it closely for your
preference on doneness. I like it a
little wiggly in the center, otherwise
the edges are too dry.

1 Preheat oven to 325 degrees F

(165 degrees C). In a large bowl,
combine cream cheese, 1 cup sugar,
almond extract, eggs and salt. Beat
until smooth. Pour into a greased
deep dish pie plate.
2 Bake at 325 degrees F (165
degrees C) for 45 to 50 minutes.
Remove from oven and let cool for
20 minutes.
3 To Make Topping: combine sour
cream, 2 tablespoons sugar and 1/4
teaspoon vanilla extract and stir until
smooth. Spread evenly on top of the
baked cheesecake, then bake 10
minutes at 325 degrees F (165
degrees C) to set the top.

No Crust Chocolate Marble

Cheesecake
Recipe By: Nancy
1 cup Splenda
1 tablespoon Vanilla
24 ounces Cream Cheese
2 ounces unsweetened baking
chocolate -melted & cooled with a bit of splenda
added if you wish
5 eggs
ADD sugar to softened cheese in
bowl, beating well. ADD eggs one at
17

CHEESECAKES
4 Let cool, refrigerate several hours
before serving

2 teaspoons vanilla extract

teaspoon grated lemon zest

Chantal's New York Cheesecake

1 Preheat oven to 350 degrees F

(175 degrees C).
2 Beat softened cream cheese
slightly. Add eggs, sugar, vanilla, and
lemon zest. Beat until light and fluffy.
Pour mixture into crust.
3 Bake at 350 degrees F (175
degrees C) until firm, about 25
minutes. Let cheesecake cool then
top with cherry or blueberry pie
filling, if desired. Refrigerate for at
least 8 hours before serving.

Submitted by: Chantal Rogers

"This cake is easy to make, and it's
so delicious. Everyone that's tried it
has said it tasted just like the ones in
a deli! You'll love it!"
Yields 1 - 9 inch springform pan
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
cup all-purpose flour

Irish Cream Chocolate

Cheesecake
Submitted by: Elaine
"If you like Irish cream and
chocolate, you'll love this recipe.
After numerous attempts with the
ingredients this is the recipe I now
use."
Yields 1 - 9 inch Springform Pan.

1 Preheat oven to 350 degrees F

(175 degrees C). Grease a 9 inch
springform pan.
2 In a medium bowl, mix graham
cracker crumbs with melted butter.
Press onto bottom of springform pan.
3 In a large bowl, mix cream cheese
with sugar until smooth. Blend in
milk, and then mix in the eggs one at
a time, mixing just enough to
incorporate. Mix in sour cream,
vanilla and flour until smooth. Pour
filling into prepared crust.
4 Bake in preheated oven for 1 hour.
Turn the oven off, and let cake cool
in oven with the door closed for 5 to
6 hours; this prevents cracking. Chill
in refrigerator until serving

1 cups chocolate cookie crumbs

1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
cup butter
3 (8 ounce) packages cream cheese,
softened
1 cups white sugar
cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
cup sour cream
cup Irish cream liqueur
1 Preheat oven to 350 degrees F
(175 degrees C). In a large bowl, mix
together the cookie crumbs,
confectioners' sugar and 1/3 cup
cocoa. Add melted butter and stir
until well mixed. Pat into the bottom
of a 9 inch springform pan. Bake in
preheated oven for 10 minutes; set
aside. Increase oven temperature to
450 degrees F (230 degrees C).
2 In a large bowl, combine cream
cheese, white sugar, 1/4 cup cocoa
and flour. Beat at medium speed
until well blended and smooth. Add
eggs one at a time, mixing well after
each addition. Blend in the sour

Creamy Cheesecake
Submitted by: Karin Christian
"This cheesecake is creamier than
most cheesecakes, and very easy to
make. Use grated lemon zest or 1
teaspoon lemon extract for
flavoring."
Yields 1 -9 inch cake.
1 (9 inch) prepared graham cracker
crust
16 ounces cream cheese
2 eggs
3/4 cup white sugar
18

CHEESECAKES
cream and Irish cream liqueur;
mixing on low speed. Pour filling
over baked crust.
3 Bake at 450 degrees F (230
degrees C) for 10 minutes. Reduce
oven temperature to 250 degrees F
(120 degrees C), and continue
baking for 60 minutes.
4 With a knife, loosen cake from rim
of pan. Let cool, then remove the rim
of pan. Chill before serving. If your
cake cracks, a helpful tip is to
dampen a spatula and smooth the
top, then sprinkle with some
chocolate wafer crumbs.

19