Category: cheesecakes

junior mint cheesecake

Junior Mint Cheesecake

2 (3 ounce) packages Junior Mints
24 ounce cream cheese (at room temperature)
2/3 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 graham cracker or chocolate crumb crust

Put mints in freezer and freeze.

Preheat oven to 350 degrees F.

Mix cream cheese and sugar until smooth. Add eggs, one at a time, beating after each addition. Mix in vanilla extract. Chop frozen Junior Mints and sprinkle on cheesecake. Bake for 40 to 45 minutes or until set. Cool. Chill overnight.

kahlua fudge cheesecake

Kahlua Fudge Cheesecake

Crust
1 1/2 cups chocolate crumbs
5 tablespoons butter, melted
2 tablespoons granulated sugar

Filling
1 pound cream cheese
3/4 cup granulated sugar
4 eggs
1 1/4 cups heavy ream
1/3 cup Kahl

lemon cheesecake

Lemon Cheesecake

3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 tablespoon butter or margarine, softened
40 ounces cream cheese, softened
1 2/3 cups granulated sugar
5 eggs
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/4 cup lemon juice

Combine the first 3 ingredients; stir well, then set aside. Grease the bottom and sides of a 10-inch springform pan with butter. Add crumb mixture; tilt pan to coat sides and bottom. Chill.

Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add the 1 2/3 cups sugar, beating well at high speed. Add sugar, beating well at high speed. Add eggs, one at a time, beating well after each addition. Stir in salt, vanilla extract and lemon juice. Pour mixture into the prepared crust. Bake at 300 degrees F for 1 hours and 20 minutes. The center may be soft, but will set when chilled. Cool on a wire rack; cover and chill for 8 hours.

lemon swirl cheesecake

Lemon Swirl Cheesecake

16 ounces cream cheese
1/2 cup granulated sugar
1/2 teaspoon pure lemon extract
2 eggs
1 (9-inch) graham cracker crust
1 (15 ounce) can lemon pie filling, divided
Mint leaves or lemon twists (optional)
Whipped cream

Mix together cream cheese, sugar and lemon extract until smooth and creamy. Add eggs and mix well. Pour into prepared crust. Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife. Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and refrigerate. Garnish with mint leaves or lemon twists if desired.

Serve with remaining pie filling and whipped cream.

lemonade cheesecake

Lemonade Cheesecake

2 cups whole milk ricotta cheese
1 (6 ounce) can frozen lemonade concentrate, thawed
2 large eggs
1/2 cup granulated sugar
1/3 cup flour
1 graham cracker pie crust
Optional garnishes: whipped cream,
    mint pieces, lemon twists

Combine ricotta cheese, lemonade concentrate, eggs, sugar and flour in a food processor or mix with electric mixer. Process or blend for 2 minutes. Pour mixture into pie shell. Bake at 350 degrees F for 50 to 55 minutes or until center is just set. Transfer to cooling rack and cool completely. Cover and chill 4 hours or overnight. Garnish as desired.

Yields 6 servings.

lime cheesecake

Lime Cheesecake

1 1/4 cups zwieback toast crumbs
2 tablespoons granulated sugar
1/3 cup margarine, melted
1 envelope unflavored gelatine
1/4 cup cold water
1/4 cup lime juice
3 eggs, separated
1/2 cup granulated sugar, divided
1 1/2 teaspoons grated lime peel
16 ounces Neufch

heavenly chocolate cheesecake

Heavenly Chocolate Cheesecake

2 cups crushed vanilla wafers
1 cup ground toasted almonds
1/2 cup granulated sugar
1/2 cup butter, melted
2 cups milk chocolate chips
1 envelope unflavored gelatine
1/2 cup milk
16 ounces softened cream cheese
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 cup whipping cream, whipped

For the crust, combine crumbs, almonds, sugar and butter in a bowl. Mix well. Press firmly onto bottom and 2 inches up sides of a 9-inch springform pan.

For the filling, melt chocolate chips in a heavy saucepan over low heat, stirring frequently. In a small saucepan, sprinkle gelatine over milk; let stand for 1 minute. Warm over low heat, stirring frequently, until gelatine is dissolved. In a large mixer bowl, beat cream cheese, sour cream and chocolate until fluffy. Beat in gelatine mixture and almond extract. Fold in whipped cream; pour into crust. Chill about 3 hours or until firm. Run knife around edge of cheesecake; remove rim. Garnish as desired.

irish cream cheesecake

Irish Cream Cheesecake

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup margarine, melted
1 envelope unflavored gelatine
1/2 cup cold water
1 cup granulated sugar
3 eggs, separated
16 ounces cream cheese, softened
2 tablespoons cocoa
2 tablespoons bourbon
1 cup whipping cream, whipped

Combine crumbs, sugar and margarine; press onto bottom of a 9-inch springform pan.

Soften gelatine in water; stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook, stirring constantly, over low heat for 3 minutes.

Combine cream cheese and cocoa, mixing at medium speed of electric mixer until well blended. Gradually add gelatine mixture and bourbon, mixing until blended. Chill until thickened but not set.

Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture; pour over crust. Chill until firm.

Garnish by placing long chocolate curls in spoke fashion around center of cheesecake. Fill the center with silver candy balls, if desired.

Variation
Substitute 2 tablespoons cold coffee for the bourbon.

italian cheesecake

Italian Cheesecake

4 large eggs, separated
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon orange rind
4 cups (2 pounds) ricotta cheese
1/3 cup unbleached white flour
1/4 teaspoon almond extract
1/2 teaspoon lemon rind

Preheat oven to 375 degrees F. Butter a 10-inch springform pan. Dust with flour.

Beat egg whites until stiff. In separate bowl, beat together cheese, egg yolks, sugar and flour approximately 3 minutes. Stir in vanilla and almond extracts and orange and lemon rinds. Gently fold in beaten egg whites. Pour into a prepared pan; bake 50 minutes. Turn off oven, open door and leave cake in oven for 15 minutes. Cool completely before serving.

This cake is delicious enough to be served on its own, but if you must, fresh strawberries or blueberries may be served on top.