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| Articles about Cheesecake |
| No-Bake Mini CheeseCake - Orange & Pistachio | | 2008-05-25 16:30:02 | | Baking for me is an enriching experience, but there are always those few days when you'd rather make something quick, even if that means "semi-homemade"! And a perfect recipe for times like these are the extremely simple and fuss-free no-bake Mini Cheesecakes. They are so cute and adorable, and can serve to be perfect individual desserts for dinners or cocktail parties. The best part about cheesecakes is their versatility; blend some chocolate & liquer with cream cheese for an "adult...
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| | By: Fun and Food | | |
| | Mocha Cheesecake Brownie Bars | | 2008-05-01 08:16:00 | | Lon's co-worker Marcos gave me his old bike when he bought a new one. This is a life-saver for me since I'm riding in the NYC Bike Tour this Sunday. If you haven't noticed, I often show my gratitude with food. These Mocha Cheesecake Brownie Bars are just layers of good stuff, brownie bottom, mocha cheesecake middle, and sour cream topping. Sweets for the sweet! Thanks Marcos!Some notes:1. The recipes calls for a metal pan. My 8x8 is a glass pan so you can adjust for this by lowering the temperature roughly 25 degrees F and it may have to bake a little longer. Watch it carefully.2. The hardest part about this recipe is removing it from the pan. I'm not sure if the metal pan would have made it easier but I doubt it. I would use a sharp knife to cut around the edges and to cut into bars, while dipping in very hot water in between. Then use an offset spatula to carefully lift each piece. You will likely loose the first piece. Don't worry, delicious casualty..it became my breakfast.3. I sug | | By: FoodMayhem | | |
| | Daring Bakers, April 2008 - Cheesecake Pops | | 2008-04-27 13:40:27 | | This month Daring bakers chalange is hosted by Elle from Feeding My Enthusiasms and Deborah from Taste and Tell. They chose Cheesecake Pops from Sticky, Chewy, Messy, Gooey by Jill O’Connor. It was my first cheesecake and I loved it. And the pops were fun to make too, even though I couldn't make some funny shapes like I did last time with my piggies.500 g cream cheese at room temperature1 cups sugar1/8 cup all-purpose flour1/8 tsp salt3 small eggs1 egg yolk1 tsp pure vanilla extract1/8 cup heavy creamboiling water as neededlollipop sticks (I used bamboo sticks)Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees)Position oven rack in the middle of the oven and preheat to 325°F. Set some water to boil.In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low s | | By: Palachinka | | |
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| | Who Knows What Evil Lies in the Heart of Cheesecake?… | | 2008-04-23 22:48:37 | | It seems that the consistent need for a “bad guy” in American public has extended itself to the world of food. Just like we need a “Public Enemy #1″ to be scared of when we walk down the streets, we need a “health enemy #1″ to avoid like the plague (pun not intended) to [...] | | By: Deglazed | | |
| | Cheesecake New York Style | | 2008-04-18 17:27:00 | | Today while going over my e-mail I came across a blog with a recipe for cheesecake New York style while not being unique but it's a bit different from some that I have seen so I placed it on my site so that it wouldn't be lost in time like so many other recipes in the past, if your interested you can find it at Cheesecake New York Style | | By: Free Gourmet Cheesecake Recipes | | |
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| | Delicious Lingonberry Cheesecake | | 2008-03-05 00:00:21 | | Whole Process: Preparation: 30 min; Chill: 4 hours; Bake: 40 min; Cool: 2hoursIngredients 1-1/4 cups graham cracker crumbs 1/2 cup finely chopped hazelnuts (filberts) 1/3 cup butter, melted 3 8-ounce package cream cheese, softened 3/4 cup sugar 1/2 teaspoon ground cardamom 1-1/2 teaspoons vanilla 3 eggs, slightly beaten 1 14- to 14-1/2-ounce jar lingonberries or one 16-ounce can whole cranberry sauce Directions 1. Preheat oven to 350 degree F. For crust, in a small bowl combine graham cracker crumbs, hazelnuts, and butter. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on wire rack. For filling, in a large mixing bowl beat cream cheese, sugar, cardamom, and vanilla until smooth. Stir in eggs. 2. In a small saucepan he | | By: Wilhb81s Fun Place | | |
| | Carrot Cheesecake Recipe | | 2008-03-03 20:27:24 | | This is a great unusual cheesecake!
Crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Filling:
3 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
2 tablespoons brown sugar
3 eggs, lightly beaten
1/4 cup heavy whipping cream
2 tablespoons cornstarch
1 tablespoon sour cream
1-1/2 teaspoons vanilla extract
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1-1/3 cups chopped carrots, cooked and pureed
Topping:
1 cup [...] | | By: Recipes from Grandma | | |
| | Strawberry Cheesecake, The Treadmill or A Tummy Tuck? | | 2008-02-22 06:56:00 | | It’s all too easy reaching out to that feel-good-taste-good bar of chocolate when you are nursing the baby and have had a hard day changing diapers. You aren’t even sure whether your husband will be in a state to take care of your aching back once he is home from work. So what do women do when they are left with less time and a large work schedule after they deliver a baby?Some will most certainly reach out for that slice of strawberry cheesecake when nursing the baby. After weaning the child, a diet and exercise plan may follow for a month or two and an attempt at yoga might be thrown in. Then again, there are some women who prefer the knife to get their bodies back to pre-birthing state with plastic surgeries like breast lifts, tummy tucks and liposuction. These three cosmetic surgery procedures are collectively known a mommy makeover. Some women are even known to have an extreme cosmetic surgery like vaginoplasty. The main focus for women who want to have a plastic sur | | By: Abdominoplasty Beverly Hills | | |
| | Dessert Recipes : Ginger-Pear Cheesecake | | 2008-01-18 02:51:00 | | Crust:Ingredients : One and a half cups of ginger snap cookie crumbs5 Tbl of melted butter1 Tbl of white sugar Cheesecake:Ingredients : One cup of diced, ripe, fresh, peeled pear (if you can't get a ripe pear you can use canned pears)3 - 8 oz. packages of cream cheese (full cream or Neufchatel will work) room temperature1 cup of white sugar2 tsp. vanilla4 large eggsthree quarters cup of sour cream3 tsp. of ground ginger Topping:Ingredients : 2 cups of sour cream2 Tbl of white sugar1 tsp of vanillaYou'll be using your 10" springform pan. Pour the ginger snap crumbs, the butter and the sugar directly in the pan. (You can make the cookie crumbs by crushing the regular cookies in a food processor or use a mallet). Stir the butter, crumbs and sugar thoroughly with a fork to mix. Then spread the mixture on the bottom and up to 1" up the sides of the pan. You can use your clean fingers or you can spread a piece of cling wrap over the crumbs and press on the cling wrap. Just keep maneuvering | | By: Cooking is Easy | | |
| | Maple Syrup Cheesecake recipe | | 2007-11-23 03:37:00 | | Crust:24 (5 x 2 1/2-inch) graham crackers1 stick (1/2 cup) unsalted butter1/2 cup pure maple syrup (preferably Grade B)In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.Filling:32 ounces cream cheese, softened1 cup pure maple syrup (preferably Grade B)4 large eggs1 tablespoon vanilla extract1/2 cup heavy creamHeat oven to 350 degrees F.In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and cream and beat until just combined.Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set | | By: ALL COOKING | | |
| | Layered Coffee Cheesecake | | 2007-11-15 13:35:41 | | Cheesecake recipes would never go out of "culinary fashion", and nor would this dessert! Generally when you think of making a cheesecake, you associate it with fruits, but after coming across one at a dessert cafe and combined with my love for coffee, I was inclined to try a new flavor, the lovely Coffee Cheesecake which is enhanced by the presence of kahlua (Kahlúa is a well known Mexican coffee flavored liqueur. It is heavy and sweet, with a distinct taste of coffee) And to top it all, I used Oreo cookies to make the crust. There! a perfect combination of all my favourite ingredients, and there is no way this dessert could go wrong!! Rather than blending everything together, I decided to make it a layered cheesecake with a larger layer of flavored coffee topped by a smaller one of espresso. So this gives you the perfect sweetness followed by a kick from the espresso. Words would not be able to give justice to this creation, so make your own and share it with everyone.Ingredients15 O | | By: Fun and Food | | |
| | Chocolate Chip Cookie Dough Cheesecake | | 2007-09-29 14:09:00 | | Kasi and Stephen stopped by to have a birthday dinner for Kasi. I asked Kasi what she'd like to eat and her answer: Chocolate Chip Cookie Dough Cheesecake! 'nuff said. I've made this particular cake before (maybe once or twice) and tastes wonderful. However, I don't often go for this recipe because it needs to be modified to cook correctly, and it has some extra steps that don't add enough value for my taste.The recipe comes from "Star Pooley" as posted on AllRecipes and, as I mentioned, some changes are necessary, just like the last cheesecake recipe I found on AllRecipes -- the one for apple and maple.First of all, Star recommends blind baking the crust. I'm not a fan. But just to be near the recipe I do it for half the time, that is MORE than enough and really superfluous.Second, Star's recipe scale for cookie dough creates at least twice as much as necessary for this cake. And because it's not actually cookie dough (there are no eggs in it), you can't bake off the rest. Star suggests dropping the cookie dough evenly over the entire top of the cake. Maybe if I did that it would be the right amount, but I doubt it. I usually drop in about nine balls of two tablespoons each. The first eight are symmetrically positioned around the outside (about half an inch from the edge). And the ninth is in the center. This puts 1.125 cups of cookie dough into the cake!Finally, Star's cooking recommendations go against my personal beliefs. Star suggests cooking for 40 minutes at 350 deg F then pouring the icing over the hot cake. Oy! My oven, which is the best we could buy (pro-sumer Bluestar) cooks hotter and more evenly than any other I've used. And therefore I only cook cheesecakes for 50 minutes at 350 deg F. In any other, I always do 55 or 60 minutes. Then, and this is critical for ALL CHEESCAKES, do not move the cake. Do the jiggle test (check to make sure it has set around the edges and jiggles in the center), turn off the oven, and leave the oven door open about two inches for an hour. Then you can remove the cake, no sooner.I'm also against icing a warm cake, but in this case I went half way. I let it cool on the counter another hour, then I iced it and let it cool again for another hour before the fridge. This time I came up with a great way of cooling it in the fridge. Instead of covering with saran wrap, which is very close to the cake surface and accumulates a lot of condensation, I used a large cake cover (from a cake carrier). After two hours I wiped down the inside and covered it again. The next day, I replaced it with saran. No water on my cake!Everyone loves this cake, and it was worth fighting with the recipe to make it. Try it out yourself and let me know how it goes...More pictures on Flickr. | | By: FoodMayhem | | |
| | Strawberry cheesecake | | 2007-09-20 09:08:24 | | Preparation time: 30 minutesRefrigerating time: 3 hours (or until set)Level: easyCake serves about 10 parts.Ingredients:250g melted butter350g biscuit crumbs3 gelatine leaves dissolved in the juice of 2 lemons (put 30 seconds in microwave to dissolve)500g of cream cheese (for ex. Philadelphia)1 can/tube of sweetened, condensed milk (example)500g of fresh strawberries (or less if you want)COMBINE biscuit crumbs and melted butter, press half of it into base of 25cm spring form pan which you have initialy covered with plastic foil.BEAT cream cheese until smooth. Add condensed milk and lemon juice/gelatine with some meon peel and beat until smooth. Add chopped strawberries. Pour into prepared base. Cover with the rest of the biscuit crumbs. Cover with plastic foil and chill 3 hours or until set. Undo the springform, top off with some icing sugar and some strawberries and serve immediately.MY COMMENTS:DEEEEEEEEEEEEEElicious. And without needing an oven!!You can use any cookies you like (graham crackers, oatmeal cookies, petit beurre, Bastogne, speculaas - or a mix of them all). | | By: Send me a recipe | | |
| | Tarta de queso o cheesecake | | 2007-09-17 23:18:00 | | Existe en el mundo tantas diferentes recetas de "cheesecake" como recetas de paella. La base de esta tarta es una mezcla de galletas secas y mantequilla derretida, el relleno es una mezcla de queso fresco huevos y azúcar.A partir d... | | By: cerise divagando en la cocina | | |
| | Cheesecake | | 2007-08-07 12:16:00 | | Energy: 417 kcalIngredients:24 ounces graham cracker crumbs;12 ounces granulated sugar;12 ounces margarine - melted;72 ounces cream cheese;19 ounces eggs (about 11 total);18 ounces granulated sugar;2 tablespoons vanilla;1 1/4 quarts sour cream;4 ounces granulated sugar;1 1/2 teaspoons vanilla;4 ounces graham cracker crumbs.Instructions:Combine crumbs, sugar, and melted margarine. Place 1 cup crumb mixture into each of six 8-inch pie pans or six 6x6-inch square cake pans. Press crumbs to sides and bottom of pans.Let cheese stand until it reaches room temperature. Cream until smooth, using flat beater.Add eggs slowly to cream cheese while beating.Add 1 lb 2 oz sugar and vanilla to cheese mixture. Beat on high speed for about 5 minutes. Place about 3 cups filling in each shell. Bake at 350°F for 30-35 minutes or until set. Do not overbake.Mix sour cream, 4 oz sugar, and vanilla. Spread 1 cup topping on each cake.Sprinkle with a few graham cracker crumbs. Bake 10 minutes. | | By: Cooking at home is very simple! | | |
| | Individual Cheesecake Recipe | | 2007-04-12 03:47:22 | |
2 - 8 ounce packages cream cheese, softened
1/2 cup sugar
2 eggs
2 teaspoons vanilla
l box vanilla wafer cookies
1 can cherry pie filling
Beat first four ingredients until smooth.
Line muffin tins with paper liners.
Place one vanilla wafer in the bottom of each cup. Fill cup 2/3 full with cream cheese mixture.
Bake at 350 degrees for 20 minutes.
Cool. Top with cherries.
Makes 18-20
Technorati Tags: recipe, recipes, desserts, cheesecake, cake cheese, cheese cake, cheese cake recipe, cheese cake recipes, cheese cakes, cheesecake bars, cheesecake mini, cheesecake recipe, cheesecake recipes, cheesecakes, cherry cheesecake, cream cheese cake, easy cheesecake
| | By: Recipes from Grandma | | |
| | Recipe: Easy Low-Carb Chocolate Cheesecake | | 2006-12-08 23:53:00 | | * 16 oz. cream cheese, softened (low-fat can be used and I use spreadable)
* 1 pkg. sugar-free chocolate instant pudding mix (cook & serve pudding also works)
* 1/3 cup Splenda
* 1 tsp. vanilla extract
* 1/2 cup whipping (heavy) cream (Half & Half may also work, or milk if you are watching fat)
* 2 eggs
* unsweetened cinnamon powder
* sugar-free chocolate chips
Use electric hand mixer! Mix | | By: Carbohydrate Addict | | |
| | Is The Baked New York Style Cheesecake Recipe Best? | | 2006-10-24 03:55:00 | | Looking for shortcuts in the kitchen is a time-honored tradition. Almost everyone, whether they are a rookie cook or a lifelong kitchen wizard, wants at some point to find a better, quicker way to get the results they're looking for. The baked New York style cheesecake recipe draws more than its share of shortcut seekers, for two main reasons.First off is the inherent simplicity of the New York cheesecake recipe. It consists of a few ingredients held in careful balance and cooked carefully. While the end result is a marvel of smooth deliciousness, getting there can become a bit of a boring trip once you've done it 10 or 20 times. The natural human urge to seek variety takes over, and the next thing you know you're off in the recipe wilderness...You can find many more useful articles at Free Gourmet Cheesecake Recipes ArticlesYou can also find a large assortment of dessert recipes, cheesecake recipes, and dinner recipes at Free Gourmet Cheesecake Recipes | | By: Free Gourmet Cheesecake Recipes | | |
| | Common Baked Cheesecake Recipe Problems | | 2006-10-13 10:39:00 | | My Aunt Wendy was one of the greatest cooks I've ever known. Any time we went to her house, even just for a quick visit, there was something great to eat happening in the kitchen. She made chicken and dumplings with dumplings that were like little clouds, never gooey or floury like so many are. She made cakes, pies and cookies that were the winners of blue ribbons at every contest in town. And her holiday dinners were the most sought-after invite in the entire family.However, Aunt Wendy until the day she died could not make a cheesecake that didn't come out of the oven with a top that didn't look like a topographical map of California. Cracks, big and little, narrow and wide, shallow and deep would crawl all over the top of the cheesecake, often endangering the structural integrity of the whole.Find out how to fix some of the problems that you may be having at Free Gourmet Cheesecake Recipes | | By: Free Gourmet Cheesecake Recipes | | |
| | Why Should You Use A Baked Cheesecake Recipe? | | 2006-10-06 09:22:00 | | There are few desserts in the world of sweets more alluring that cheesecake. A good baked cheesecake recipe can provide a dessert that will make a bad meal into a good memory, and make a good meal into an event that will be talked about for years. A slice of baked cheesecake, especially New York style, is perfection itself. The creamy texture, the subtle flavors and the richness combine on the palate to make dessert truly the great finish to the meal.You might be tempted at some point, however, to explore a simpler way to make your cheesecake. The baked cheesecake recipe, while simple, can be unforgiving at times, and it only takes a couple of failures to send even the most intrepid of home cooks looking for alternatives. What they soon find, however, is that there really is no adequate substitute for the creamy richness of the baked version.There are no-bake cheesecake recipes in great supply on the Internet, and you are more than welcome to be adventurous and try one. Before you serve one to your dinner guests, however, you would be well advised to make one just for in-home consumption. Why? The answer is quite simple: There is not a single no-bake cheesecake recipe in existence that will give you anything approaching what you get when you go through the effort of producing a baked cheesecake. Most of the no-bake recipes rely on some sort of gelatin to thicken the mix, or they mix in whipped cream to try to mimic the texture of the baked product. While both options produce a generally edible end product, in the immortal words of Snoopy there are like "giving a starving dog a rubber bone."If you are going to cook a great meal, and put a lot of effort into it, why go cheap on your dessert? Putting forth the effort to follow a baked cheesecake recipe is worth it every time.Read articles like this and try many different recipes at Free Gourmet Cheesecake RecipesAbout The AuthorAndrew Krause is a Chef and Pastry Chef for over 30 years, at present I am retired | | By: Free Gourmet Cheesecake Recipes | | |
| | Crust Options For The 10-Inch Cheesecake Recipe | | 2006-10-03 05:54:00 | | So often, home cooks creating their favorite 10-inch cheesecake recipe devote all their energy to getting the body of the cake just right that they neglect the crust. They tinker and tweak, adding flavors and changing ingredients incessantly to get just the perfect balance of taste and texture.And, through it all, that generic graham cracker crust sits below. Whatever exotic flavors are poured into it, whatever rave reviews the cheesecake draws, that graham cracker crust gets none of the glory. I've even seen people eat the cheesecake out of the crust, leaving it lost and forlorn on the plate...See this article at Free Gourmet Cheesecake Recipes Choose your favorite Cheesecake at Cheesecake New York Style | | By: Free Gourmet Cheesecake Recipes | | |
| | Flavoring Your 10-Inch Cheesecake Recipe | | 2006-09-27 06:28:00 | | The 10-inch cheesecake recipe is the most common size found both in cookbooks and on recipe Web sites, and it's a big canvas on which to write a flavor signature. While the base recipe is a marvel of creamy goodness, it's natural to want to branch out and add your favorite flavor into the mix.One of the most popular flavors to add is peanut butter, usually in combination with chocolate chips or a drizzle of chocolate sauce. However...What do you use to flavor your 10 inch cheesecake recipe with? Free Gourmet Cheesecake Recipes | | By: Free Gourmet Cheesecake Recipes | | |
| | Free Gourmet Cheesecake Recipes Update | | 2006-05-04 05:15:00 | | Free Gourmet Cheesecake Recipes is updating and ideas on wedding cakes, recipes and articles are growing, we are also starting a new site called annsgoodies.com, it will be an all cookie site of 20 catagories of cookies, anyone having a recipe that you would like to share and also get a link back to your site just send it to annmk1@verizon.net and we will post it | | By: Free Gourmet Cheesecake Recipes | | |
| | | | New York Style Cheesecake Recipe | | 2006-04-18 05:50:00 | | New York style cheesecake recipes are made with a combination of cream cheese and Italian cheese cakes made with ricotta cheese. In the early 1920's, this particular silky style of cream cheese was developed in the New York area.To view and prepair this recipe just click here. New York Style Cheesecake Recipe | | By: Free Gourmet Cheesecake Recipes | | |
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