Recipes - Cheesecakes

RECIPES - CHEESECAKE

AMARETTO-AMARETTI CHOCOLATE CHEESECAKE

INGREDIENTS (Serves 16)

CRUST
7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate (1 square)
5 Tbsp sweet butter

FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese at room temperature
1/4 cup granulated sugar
4 eggs (large or extra-large)
1/2 cup heavy cream
PROCEDURE (CRUST)
Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep).
Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl.
Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.)
Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.

PROCEDURE (FILLING)
Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F.
Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool.
Break the Amaretti coarsely into a bowl and set aside.
Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.
Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix.
Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.)
Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.
Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.

NOTES
~~~~~~

Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni & Co.
This is an expensive cake, both in terms of the cost of the ingredients ($15-$20) and the number of calories.

APPLE CHEESECAKE

Crust:
1/2 cup butter
1/3 cup sugar
1 cup flour

Filling:
1 (8 oz.) package cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla
Topping:
1 1/2 pounds apples
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 cup sliced almonds Crust:
Cream butter and sugar. Add flour and mix well. Press into the bottom and half way up sides of a 9" springform pan.

Filling:
Mix cream cheese and sugar. Add egg and vanilla and blend well. Spoon over crust.

Topping:
Core, peel and thinly slice apples.
Combine sugar and cinnamon. Sprinkle over apples and toss to coat apples on both sides.

Arrange apples in a pinwheel fashion over the filling. Sprinkle almonds over top.

Bake at 450 degrees F. for 10 minutes, reduce heat to 400 degrees F. and bake for 25 minutes. Cool to room temperature (3 to 4 hours) and then refrigerate until serving.

This is so good, one of my very favorites. It's also easy to make and is a very attractive dessert.

BAILEYS MARBLE CHEESECAKE

Crust:
1/4 cup butter, melted
1 1/2 cups chocolate wafer crumbs

Filling:
3 (8 oz.) packages cream cheese, softened
3/4 cup sugar
3 eggs
2 cups sour cream
1/4 cup Baileys Irish Cream liqueur
1 teaspoon vanilla
6 squares semi-sweet chocolate, melted

Topping:
5 squares semi-sweet chocolate
1/2 cup whipping cream
2 tablespoons butter
1/2 teaspoon vanilla

Crust:
Combine butter and chocolate wafer crumbs. Press into the bottom of a 10" springform pan.
Bake for 10 minutes at 325 degrees F.

Filling:
In a large mixer bowl, beat cream cheese and sugar until light and fluffy. Add eggs one at a time while beating. Stir in sour cream, Baileys, and vanilla.

Pour 2/3 of the cheesecake mixture over the crust. To the remaining mixture stir the melted chocolate. Spoon the chocolate mixture by large spoonfuls over the plain cheesecake mixture. Run a knife through it a few times to create a marbled effect.

Bake at 325 degrees F. for about 1 and 1/2 hours, until the centre is raised and set. Let cool to room temperature.

Topping:
Coarsely chop the chocolate. Mix with whipping cream and butter and melt (on the stove or in microwave). Stir in vanilla. Spread over top of the cheesecake.

Refrigerate at least 6 hours, or overnight.

Another yummy cheesecake - very attractive too with the chocolate crust and topping and marble filling in between.

BLACK & WHITE CHEESECAKE

Preheat oven to 325 degrees Fahrenheit. Place 3/4 cup fat-free granola in food processor or blender, and blend until slightly ground. Lightly spray 8-inch springform pan with nonstick cooking spray and place ground granola in pan.

Combine 16 oz. fat-free cottage cheese and 8 oz. fat-free cream cheese in food processor or blender and blend until smooth.

Add 1/4 cup plus 1/2 tablespoon flour; 1 cup sugar; 4 egg whites; and 1 teaspoon vanilla to cheese mixture and blend well.

Remove 1/3 of cheese mixture from blender; stir in 2 tablespoons unsweetened cocoa powder, 1/4 cup sugar, and 1 tablespoon skim milk. Pour plain cheese mixture into springform pan.

Spoon chocolate mixture over top, swirl into plain batter, but do not blend completely.

Bake cheesecake in preheated oven for 50 minutes.

Turn oven off and let cake remain in oven for 1 hour, with door slightly open. Remove from oven and allow to cool completely before removing sides.

CHEESECAKE

1 lb Cream Cheese
Juice of 1 lemon
1 lb Ricotta
1 tsp vanilla 1 & 1 half cups sugar
3 tbs Cornstarch
4 eggs
3tbs Flour
1 Pint Sour Cream
quater pound melted butter

With electric mixer, cream cheeses together. Add sugar, beat in eggs one at a time. Add cornstarch, flour. Then sour cream, melted butter, vanilla and lemon. Mix well as each ingredient is put in.

Graham Cracker Crust:

1 Cup of Graham Cracker Crumbs
1 quarter cup of sugar
1 quarter pound melted butter

Mix well, press into bottom of 10 inch spring pan. Pour batter in and bake in oven 350 degrees for 1 hour.

Turn oven off and let cheese cake stay in oven for another 2 hours. DO NOT OPEN OVEN DOOR AT ANY TIME OR CHEESE CAKE WILL SPLIT OPEN.

After the time is up, remove cheese cake and let cool. Refrigerate one day before eating.

This cheese cake is a lot of work, but surely is worth it. Enjoy!!!!!!!!!!!!!!!!!

CHOCOLATE CHEESECAKE

Crust:
1/3 cup butter, melted
1 1/4 cups chocolate wafer crumbs

Filling:
3 (8 oz.) packages cream cheese, softened
1 can sweetened condensed milk (Eagle Brand)
8 squares semi-sweet chocolate, melted
4 eggs
2 teaspoons vanilla

Crust:
Combine butter and chocolate wafer crumbs. Press into the bottom of a 9" springform pan.

Filling:
In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth.
Add chocolate, eggs and vanilla and mix well. Pour over crust.
Bake for 1 hour 5 minutes at 300 degrees F. Cool to room temperature and then chill until serving.

Sure to be a favorite if you are a chocolate lover (like me!). Make it the day before serving so it can chill overnight, so that the great milk chocolate flavour develops.

CHOCOLATE CHIP CHEESECAKE

Crust:
1/4 cup butter, melted
1 1/2 cups Oreo cookie crumbs (about 18 cookies)

Filling:
3 (8 oz.) packages cream cheese, softened
1 can sweetened condensed milk (Eagle Brand)
3 eggs
2 teaspoons vanilla
1 cup mini chocolate chips
1 teaspoon flour

Crust:
Combine butter and Oreo cookie crumbs. Press into the bottom of a 9" springform pan.

Filling:
In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth.
Add eggs and vanilla and mix well.
In a small bowl, combine 1/2 cup of chocolate chips with the 1 teaspoon flour. Toss to coat. Stir into the cheese mixture. Pour over crust.

Sprinkle the remaining chocolate chips over top.

Bake for 1 hour at 300 degrees F, or until cake springs back when lightly touched. Cool to room temperature and then chill until serving.

Who doesn't like chocolate chips? This is a tasty and attractive cheesecake.

CHOCOLATE TURTLE CHEESECAKE

Crust:
2 cups vanilla wafer crumbs
1/3 cup melted butter

Filling:
1 (14 oz.) bag caramels
2/3 cup evaporated milk
1 cup chopped pecans, toasted
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semi-sweet chocolate chips, melted

Crust:
Combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9" springform pan.
Bake at 350 degrees F. for 10 minutes.

Filling:
In a heavy saucepan, combine caramels and evaporated milk. Heat over low heat, stirring frequently, until melted and smooth. Pour over crust. Top with pecans.
In a large mixer bowl, beat cream cheese with sugar and vanilla until light. Add eggs one at a time, while beating. Stir in melted chocolate.

Pour over pecans in crust. Bake at 350 degrees F. for 40 minutes. Remove and let cool completely. Refrigerate at least 3 to 4 hours before serving.

Mmmmm, I love Turtles! And Turtle cheesecake too. If you want you can top it with chocolate curls, or chocolate sauce, or whipped cream and pecans.

CREAMY CHEESECAKE

Cake:
4 - 8 oz. packages cream cheese
6 eggs
1 1/2 c. sugar
2 tsp. vanilla
Graham cracker crumbs

Topping:
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla

Follow instructions on graham cracker crumb package for a graham cracker crust. Put crumbs on bottom only of spring-form pan.

Mix the ingredients for the cake; pour in spring-form pan over the crumb bottom. Bake for 1 hour and 10 minutes at 350 degrees. Set aside until the cake drops.

Mix the topping ingredients and spread on top of the dropped cheese cake. Bake for 10 minutes. Set aside to cool.

CREAMY BAKED CHEESECAKE

Crust:
1/3 cup butter, melted
1 1/4 cups graham wafer crumbs
1/4 cup sugar

Filling:
2 (8 oz.) packages cream cheese, softened
1 can sweetened condensed milk (Eagle Brand)
3 eggs
1/4 cup lemon juice Crust:
Combine butter, graham wafer crumbs and sugar. Press into the bottom of a 9" springform pan.

Filling:
In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth.
Add eggs and lemon juice and mix well. Pour over crust.
Bake for 50 to 55 minutes at 300 degrees F. Cake is done when it springs back when lightly touched. Cool to room temperature and then chill until serving.
Garnish as desired.

A good, simple recipe for the classic cheesecake. Serve topped with your choice of fruit sauce.

MARBLE CHOCOLATE CHEESECAKE

Crust:
1 1/4 cups chocolate wafer crumbs
1/4 cup melted butter

Filling:
2 (8 oz.) packages cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 tablespoon grated lemon rind
1/4 cup lemon juice
2 cups sour cream
4 squares semi-sweet chocolate, melted

Crust:
Combine chocolate wafer crumbs and melted butter. Press into the bottom of a 9" springform pan.

Filling:
In a large mixer bowl, beat cream cheese with sugar until light. Add eggs one at a time, while beating. Stir in vanilla.
Take 3 cups of this mixture and add lemon rind, juice, and 1 1/2 cups of the sour cream. Pour over crust.

To the remaining cheesecake mixture add the remaining sour cream and the melted chocolate.

Spoon the chocolate mixture over top of the lemon cheesecake mixture. Cut through it with the end of a knife to create a swirled marble effect.

Bake at 350 degrees F. for 45 to 60 minutes. The sides should have risen but the centre will still be wobbly. Turn off the oven and leave the cheesecake in it for another 30 minutes.

Remove and let cool completely. Refrigerate at least 3 to 4 hours before serving.

This is an outstanding looking cheesecake - and it tastes just as good as it looks!

PEANUT BUTTER CHOCOLATE CHEESECAKE

Crust:
1/4 cup butter, melted
1 cup graham wafer crumbs
1/4 cup sugar

Filling:
12 oz. cream cheese, softened (1-8 oz., 1-4 oz. package)
1 1/2 cups peanut butter
1 cup sugar
1 cup whipping cream

Topping:
1/2 cup sugar
1/2 cup whipping cream
1 teaspoon vanilla
4 squares semi sweet chocolate
1/4 cup butter

Crust:
Combine butter, graham wafer crumbs and sugar. Press into the bottom of a 10" springform pan.
Bake for 10 minutes at 350 degrees F.
Cool completely before adding filling.

Filling:
In a large mixer bowl, beat cream cheese, peanut butter, and sugar until light and fluffy.
Whip cream and fold into peanut butter mixture. Pour over cooled crust.

Topping:
Combine sugar, cream and vanilla in a saucepan. Stir to blend. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes - do not stir.

Remove from heat and add chocolate and butter. Stir with a wooden spoon until chocolate has melted and the mixture becomes quite shiny - about 5 minutes.

Pour over filling. Refrigerate at least 8 hours, or overnight.

This is so good - like a peanut butter cup! This recipe makes a large dessert.

PUMPKIN CHEESECAKE

Crust:
2/3 cup butter, melted
3 tablespoons sugar
2 cups graham wafer crumbs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Filling:
2 (8 oz.) packages cream cheese, softened
2/3 cup sugar
1/4 cup flour
4 large eggs
2 cups canned pumpkin
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon allspice

Crust:
Combine all crust ingredients. Press into the bottom and up sides of a 9" springform pan.

Filling:
In a large mixer bowl, beat cream cheese and sugar until light and fluffy. Beat in flour and add eggs one at a time while beating. Stir in pumpkin, cinnamon, nutmeg, and allspice. Pour over crust.
Bake at 350 degrees F. for about 1 hour and 20 minutes, until the centre is raised and set. Let cool to room temperature. Refrigerate over night.

A delicious fall dessert - a great choice for Thanksgiving. Top with whipped cream to complete the effect.

S'MORES CHEESECAKE

Crust:
1/2 cup butter, melted
2 1/4 cup graham wafer crumbs
1/3 cup sugar

Filling:
2 (8 oz.) packages cream cheese, softened
1 can sweetened condensed milk (Eagle Brand)
2 teaspoons vanilla
3 eggs
1 cup miniature chocolate chips
1 cup miniature marshmallows

Topping:
1 cup miniature marshmallows
1/2 cup chocolate chips
1 tablespoon butter Crust:
Combine butter, graham wafer crumbs and sugar. Press into the bottom of a 10" springform pan.

Filling:
In a large mixer bowl, beat cream cheese, sweetened condensed milk, and vanilla until smooth. Add eggs and beat until combined.
Stir in chocolate chips and marshmallows. Pour over crust. Bake at 325 degrees F. for 40 to 45 minutes, until centre is almost set.

Topping:
Remove cheesecake from oven and sprinkle marshmallows over top. Return to the oven and bake another 4 to 6 minutes, until the marshmallows are puffed.

Melt chocolate chips and butter together. Drizzle over the marshmallows.

Let cool to room temperature and then refrigerate overnight.

UNBAKED CHERRY CHEESECAKE

Crust:
1/3 cup butter, melted
1 1/4 cups graham wafer crumbs
1/4 cup sugar

Filling:
1 (8 oz.) package cream cheese, softened
1 can sweetened condensed milk (Eagle Brand)
1/3 cup lemon juice
1 teaspoon vanilla
1 can cherry pie filling Crust:
Combine butter, graham wafer crumbs and sugar. Press into a 9" pie plate.

Filling:
In a medium mixer bowl, beat cream cheese until light and fluffy.
Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Pour into crust.
Chill 2 to 3 hours (or overnight). Top with cherry pie filling before serving.

This is the one that started it all - I used to make this when I was a kid - the recipe is from the back of the Eagle Brand milk can. I still like it too. You can use other pie or fruit toppings as desired.

UNBAKED CHOCOLATE CHEESECAKE

Crust:
1/2 cup butter, melted
2 cups chocolate wafer crumbs

Filling:
1 (8 oz.) package cream cheese, softened
1/2 cup sugar
2 large eggs, separated
1 teaspoon vanilla
6 squares semi-sweet chocolate, melted
1 cup whipping cream

Crust:
Combine butter and chocolate wafer crumbs. Press into the bottom and up the sides of a 9" springform pan.

Filling:
In a large mixer bowl, beat cream cheese with sugar until smooth. Beat in egg yolk and vanilla, and then the melted chocolate.
Whip cream and fold into the chocolate mixture. Beat egg whites until stiff but not dry. Fold into the chocolate mixture. Pour over crust.
Chill at least 4 hours before serving.

Unbaked cheesecake type desserts are of course quite different than baked cheesecakes, light and creamy - and really good too!

This set was made by a very special lady named Cindy of Violetskye's Gallery.
If you enjoy Cindy's work as much as I do, PLEASE visit her site.

Last updated August 1, 2000
Moved in July 5, 2000
Website by D.K.G.