Archive for the ‘Desserts’ Category

Coffee Cheesecake

Crust
1 1/2 cups crushed low-fat graham wafers
1 tablespoon granulated sugar
1 egg white

Preheat oven to 375 degrees F.

Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9- inch springform pan that has been sprayed with nonstick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.

Filling
2/3 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low-fat 1% cottage cheese
8 ounces light cream cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low-fat sour cream
3 egg whites (at room temperature)
4 tablespoons granulated sugar

Reduce oven temperature to 300 degrees F.

Combine 2/3 cup sugar, flour, and cornstarch in a small bowl. Set aside.

Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg and 2 egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.

Gradually add flour mixture and beat until well blended. Add vanilla extract and beat again.

Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.

In separate bowl, beat 3 egg whites with a mixer at high speed until soft peaks form. Add 4 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.

Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour.

Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.

Cherry Fudge Brownie Cheesecake

1 package Betty Crocker supreme fudge brownie mix
    (with can of chocolate syrup)
3 tablespoons butter, melted
16 ounces cream cheese, softened
1 1/2 cups whipping cream
1 (21 ounce) can cherry pie filling

Preheat oven to 350 degrees F.

Mix 1 1/2 cups of the brownie mix (dry) and the butter thoroughly. Press into an ungreased square pan.

Beat cream cheese in large bowl on medium speed, scraping bowl often until smooth, about 2 minutes. Stir in remaining brownie mix, whipping cream and chocolate flavor syrup. Beat on medium speed about 5 minutes. Pour over crust in pan. Bake until set (35 to 40 minutes). Cool and spread pie filling over cheesecake. Refrigerate until chilled.

Taco Cheesecake

1 cup crushed tortilla chips
1 tablespoon butter, melted
1 pound lean ground round
1 (1/4 ounce) package taco seasoning, divided
1/3 cup salsa
16 ounces cream cheese
2 large eggs
2 cups shredded sharp Cheddar cheese
1 (8 ounce) container sour cream
2 tablespoon flour
1/2 cup shredded lettuce
1 tomato, chopped
1/2 cup chopped bell pepper
4 slices avocado

Preheat oven to 325 degrees F.

Stir together crushed tortilla chips and butter; press into bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on wire rack.

Cook beef in large skillet over medium heat, stirring until it crumbles and is no longer pink. Drain, pat dry with paper towels. Return beef to skillet.

Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning and salsa into beef. Cook over medium heat, stirring occasionally, 5 minutes or until liquid evaporates.

Beat cream cheese at medium speed with an electric mixer until fluffy; add eggs and reserved teaspoon taco seasoning mix, beating until blended. Add Cheddar cheese; beat until blended.

Spread cream cheese mixture evenly over crust and 1 inch up sides of pan. Spoon in beef mixture.

Combine sour cream and flour; spread over cheesecake. Bake 25 minutes. Cool in pan on wire rack 10 minutes. Run a knife around edges; release sides.

Serve warm with topping of lettuce, tomato, bell pepper and avocado.

Serves 10.

Pineapple Pumpkin Cheesecake

Source: Canned Food Alliance

1 1/2 cups firmly packed brown sugar, divided
12 ounces light cream cheese, softened
1 (16 ounce) can pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Vegetable cooking spray
1 (15 1/2 ounce) can sliced pineapple in heavy syrup

Preheat oven to 350 degrees F. Place a pan of hot water on lower rack of oven.

Set aside 2 tablespoons of brown sugar.

In food processor, combine remaining sugar with cream cheese.   Process 20 seconds.  Add pumpkin, eggs, flour, spice and vanilla extract. Process 10 seconds, scraping sides once.

Pour filling into 8-inch springform pan coated with vegetable cooking spray.  Bake in center of oven 50 minutes without opening door. Turn off oven. Let cake stand in oven 1 hour.

Immediately remove cheesecake; run knife around sides of pan. Cool; refrigerate 3 hours.

Meanwhile, drain pineapple; reserving syrup.

To make pineapple glaze, dice 1 pineapple slice. Cook reserved syrup, remaining 2 tablespoons brown sugar and diced pineapple over medium-high heat 8 minutes or until thick; do not stir. Set aside.

Just before serving, arrange remaining pineapple slices on cake. Top with glaze.

Serves 8.

Variation
Substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground allspice for pumpkin pie spice.

Nutritional Information Per Serving:  363 calories; 10 g fat; 121 mg cholesterol; 295 mg sodium; 61 g carbohydrate; 2 g fiber; 9 g protein

Almond and Raspberry Cheesecake

Posted by kdipaolo at recipegoldmine.com 6/23/01 4:46:36 am

Crust
1 cup vanilla wafers
3/4 cup ground almonds
1/4 cup butter, melted

Filling
8 ounces cream cheese, softened
1 cup ricotta cheese
1 cup granulated sugar
4 large eggs
1 egg yolk
1 cup sour cream
3 tablespoons flour
1 tablespoon grated lemon zest
1 1/4 cups fresh raspberries
1/3 cup sliced almonds

Fresh raspberries for garnish

Crust: In a food processor process wafers until fine crumbs. Mix wafer crumbs, almonds and butter together. Press mixture in bottom of greased 9-inch springform pan. Chill for 1 hour.

Filling: Beat cream cheese, ricotta cheese and sugar together. Add next 5 ingredients. Mix well. Pour mixture over crust. Sprinkle top of filling evenly with raspberries and almonds. Bake at 350 degrees F for about 1 hour until center is almost set. Turn oven off. Run knife around edge of pan. Cool in oven with door ajar for 2 hours. Chill for 6 hours or overnight.

Garnish with fresh raspberries!