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Cheesecake Recipes - Its all in the mix :: RE: Tips for Baking Cheesecakes

Beerman55 — Sun, 07 Sep 2008 03:43:24 GMT

Author: Beerman55
Subject: Sounds good...
Posted: Sat Sep 06, 2008 11:43 pm (GMT -4)

Gimme some cheesecake boy!
_________________
Life is like a box of chocolates

Cheesecake Recipes - Its all in the mix :: Tips for Baking Cheesecakes

Ben Hein — Sat, 06 Sep 2008 22:37:23 GMT

Author: Ben Hein
Subject: Tips for Baking Cheesecakes
Posted: Sat Sep 06, 2008 6:37 pm (GMT -4)

Tips for Baking Cheesecakes
With relatively few ingredients, turning out a lovely cheesecake doesn't take much time or trouble. But until you've made a few, producing a perfectly formed example can pose a challenge.

1. If you bake cheesecakes often, you'll benefit from using a professional cheesecake pan.
2. Mix for the time and speed given in a recipe. Overbeating, including mixing at too high a speed, incorporates too much air, which can make a cheesecake collapse.
3. Many recipes have you add moisture during baking to help keep a cheesecake from cracking. To do this, place a shallow pan of hot water on the bottom oven rack during baking.
4. Recipe directions may also warn you to not "peek" at a cheesecake until it nears the end of baking. Cheesecakes can crack from a sudden shock of cold air.
5. Cheesecakes are baked at lower temperatures than regular cakes to keep them from shrinking.
6. How can you tell if cheesecake is done? Either touch the top lightly or gently shake the pan. The center may be just firm to your touch or jiggle slightly, but it will set during chilling.
7. Poking the tip of a knife in the cheesecake to test doneness isn't advised because the hole could cause it to crack.

Here's what to do after the cheesecake is baked:

1. Let the cheesecake cool at room temperature for 30 minutes or as directed in the recipe before you put it in the fridge.
2. Refrigerate it uncovered for 2 to 3 hours or until chilled before you serve it. If you cover the warm cheesecake right away, moisture may condense and drip onto the cheesecake top.
3. After chilling, cover the cheesecake so that it doesn't dry out or pick up odors from other foods, and keep it in the fridge.
4. Run a metal spatula along the side to loosen it from the pan; do this after baking and after refrigerating. Otherwise, the cheesecake could pull away from the crust as it cools.
5. To cut, first dip the knife into water, and clean it off after every cut. Or use a piece of dental floss! Holding a length of dental floss taut between your hands, pull the floss down through the cheesecake, making a clean cut.

Source: Betty Crocker, TM of General Mills, Inc.

Cheesecake Recipes - Its all in the mix :: Khalua Cheesecake

Ben Hein — Sat, 06 Sep 2008 22:35:03 GMT

Author: Ben Hein
Subject: Khalua Cheesecake
Posted: Sat Sep 06, 2008 6:35 pm (GMT -4)

Khalua Cheesecake
Serves 10

Crust:
1 1/3 cups chocolate wafer crumbs
1/4 Cup butter, softened
1 Tbs. sugar

Filling:
1 1/2 cups Semi-sweet choc. pieces
1/4 cup Kahlua
2 Tbs. Butter
2 eggs, beaten
1/3 cup sugar
1/4 tsp. Salt
1 cup Sour cream
2 8 oz. pkgs. cream cheese, softened and cut into pieces

In a small bowl mix together wafer crumbs, butter, and sugar and press firmly in a 9" spring form
pan.

Preheat oven to 350 deg.

In a small saucepan, over medium heat, melt chocolate with Kahlua and
butter. Stir until smooth. Set aside.

In a medium bowl, combine eggs, sugar and salt. Add sour cream and blend well.

Add cream cheese to egg mixture and beat until smooth. Gradually
blend in chocolate mixture. Turn into prepared crust.

Bake 35 min. or until filling is barely set in center.
Turn off heat, and let stand in oven for 15 minutes with door open. Then take out of oven and let stand at room temperature for 1 hour.

Refrigerate for several hours or overnight.

You can garnish with whipped cream and chocolate shavings.

Cheesecake Recipes - Its all in the mix :: New York Cheesecake

Ben Hein — Sat, 06 Sep 2008 22:31:32 GMT

Author: Ben Hein
Subject: New York Cheesecake
Posted: Sat Sep 06, 2008 6:31 pm (GMT -4)

New York Cheesecake
14 servings

1 cup Graham Cracker crumbs (store bought works well also)
3 tablespoons sugar
3 tablespoons butter or margarine, melted
5 packages (8 oz each) Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
3 eggs
1 cup sour cream
1 can (21 oz) cherry pie filling

Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F for 5 minutes.
Mix cream cheese, 1 cup sugar, flour 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. Blend in sour cream. Pour over crust.

Bake for 10 minutes and then lower the oven temperature to 250 degrees F, bake for about 1 hour and 5 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with Cherry pie filling.

Other serving suggestions:
1. Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with Strawberry Preserve
2. Using a milk or dark chocolate bar (Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake.

Tips: To cut perfect cheesecake slices, use a wet knife.

Storage suggestions:
1. This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.

Cheesecake Recipes - Its all in the mix :: Tiramisu cheesecake

Ben Hein — Sat, 06 Sep 2008 22:30:56 GMT

Author: Ben Hein
Subject: Tiramisu cheesecake
Posted: Sat Sep 06, 2008 6:30 pm (GMT -4)

Tiramisu cheesecake
serves 10-12
What is Tiramisu?
Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you. Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany.

Espresso syrup: (or you can use Torani syrups)
4 teaspoons dried instant coffee or espresso
1/3 cup water
1/4 cup sugar
2 tablespoons coffee liqueur

Cheesecake:
12 to 16 lady fingers http://www.pastrywiz.com/season/tira3.htm
1 lb cream cheese
1/2 lb mascarpone cheese
2/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon khalua liqueur (optional)
4 eggs
2 egg yolks
1/3 cup heavy cream
cocoa powder or cinnamon for dusting

Topping:
16 to 20 lady fingers - quartered
1/2 cup unsalted butter
1/2 cup sugar
2 tsp. espresso or instant coffee dissolved in 1-2 tbsp. hot water
non-stick cooking spray
Chocolate bar - for shavings

Lightly spray a 9-inch spring-form pan or tart pan with non-stick cooking spray. Preheat oven to 350 F.

Prepare syrup: in a small saucepan, stir water with coffee and sugar and heat just to dissolve sugar. Remove from heat and cool to room temperature. Stir in coffee liqueur.

For cake, arrange lady fingers in pan, cutting or trimming to fill out pan bottom with cookies. Brush syrup over cookies and allow to soak in. Re-apply until all the syrup is gone.

In a large bowl, using an electric mixer on slow speed, cream the cream cheese and sugar. Add vanilla, (Khalua liqueur), eggs, egg yolks and heavy cream. Pour over prepared cake crust.

In a small saucepan, over low heat, melt the butter with the sugar. Using a whisk, briskly blend in the dissolved coffee. Pour into a medium sized bowl. Toss quartered lady fingers into this mixture. Arrange on top of cake.

Bake until just set - about 30 minutes. Chill for 4 hours or overnight.
After removing from pan, grasp a handful of chocolate shavings and put them all around the sides of the cake. Right before serving dust each slice lightly with cocoa powder or cinnamon

Cheesecake Recipes - Its all in the mix :: Swiss Triple Layer Chocolate Cheesecake

Ben Hein — Sat, 06 Sep 2008 22:29:52 GMT

Author: Ben Hein
Subject: Swiss Triple Layer Chocolate Cheesecake
Posted: Sat Sep 06, 2008 6:29 pm (GMT -4)

Swiss Triple Layer Chocolate Cheesecake

1/4 cup sliced blanched almonds, divided
4 ounces Swiss milk chocolate, finely chopped
4 ounces Swiss white chocolate, finely chopped
4 ounces Swiss dark chocolate, finely chopped
2 pounds Neuchatel cheese, softened
1-3/4 cups granulated sugar
4 large eggs, at room temperature
3/4 cup heavy (whipping) cream
4 ounces semisweet chocolate, finely chopped
1/2 cup heavy (whipping) cream
Chocolate curls (optional garnish)

Position a rack in the center of the oven and preheat to 325 F. Remove the side from a 10-by-3-inch springform pan. Trim a 10-inch cardboard cake circle so it fits snugly within the curved lip of the bottom of the springform pan. Cover the top of the cardboard-lined springform bottom with a piece of aluminum foil, leaving a 2-inch overhang all the way around the edge.
Carefully attach the side of the springform so as not to tear the foil. Wrap the foil overhang halfway up the side of the springform pan. (Lining the bottom of the pan in this way will give the cheesecake an even flat base making it easy to remove from the pan.)
Generously butter the bottom and side of the prepared springform pan. Gently crush 1/4 cup of the almonds in the palm of your hand and press onto the bottom of the prepared pan. Refrigerate the prepared pan while preparing the cheesecake batter.
Melt the milk, white and dark chocolates separately using gentle heat and stirring constantly so as not to scorch the chocolate and diminish its flavor.
In the 4-1/2 quart bowl of a heavy duty electric mixer using the paddle attachment, beat the Neuchatel cheese for 3 to 5 minutes until smooth and creamy. Beat in the sugar. Reduce the speed to medium and one at a time beat in the eggs, beating well after each addition. Beat in the cream until well combined.
Measure and remove a scant 2-1/3 cups of the cheesecake batter into a medium bowl. Using a rubber spatula, fold in the milk chocolate just until combined. Scrape the batter into the prepared pan. Divide the remaining batter in half and using a rubber spatula fold the white chocolate into one half of the batter and gently scrape on top of the milk chocolate batter. Fold the dark chocolate into the remaining cheesecake batter and scrape it on top of the white chocolate batter.
Place the cheesecake in a roasting pan on the middle rack of the oven. Pour boiling water into the roasting pan so that the water comes halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 45 minutes to 2 hours, or until set. Turn off the oven and let the cheesecake sit in the oven with the door closed for an additional hour. Remove the cheesecake from the oven and cool to room temperature.
Refrigerate the cheesecake overnight or for at least 5 hours, until firm.
To make the glaze, place the chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let sit for 30 seconds to melt the chocolate. Whisk until smooth. Scrape the topping mixture onto the center of the cheesecake. Using a small offset metal spatula, spread the topping evenly over the top of the cheesecake.
Refrigerate the cheesecake for 10 minutes to set the topping.
Run a thin-blade knife around the edge of the cheesecake to loosen it from the side of the springform pan. Remove the side of the springform pan. Press the remaining almonds evenly on the side of the cake. Slide two metal spatulas underneath the cheesecake and transfer it to a serving platter. Cut the cheesecake with a sharp, thin-blade knife, dipping the blade in hot water and wiping it dry between each slice. Garnish with chocolate curls, if desired.

Cheesecake Recipes - Its all in the mix :: Irish Cream Cheesecake

Ben Hein — Sat, 06 Sep 2008 22:23:09 GMT

Author: Ben Hein
Subject: Irish Cream Cheesecake
Posted: Sat Sep 06, 2008 6:23 pm (GMT -4)

Irish Cream Cheesecake

Yield: 10 Servings

24 oz Cream cheese, softened
2 c Vanilla wafer crumbs
1/3 c Butter, melted
1/2 c Sugar
3 lg Eggs
2 tb Flour
1 c Irish cream liqueur
1 ts Vanilla
1 c White chocolate, grated

Preheat oven to 350 degrees. Combine the crumbs and butter in a medium-size bowl. Press on the bottom of a 9-inch cheesecake pan. Bake in oven for five minutes. Remove and set aside. Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth. Pour mixture onto crust and bake for 40 minutes.

Turn off oven and leave in oven for another 15 minutes. Remove from oven and let cool. After cheesecake has cooled, sprinkle white chocolate on top. Refrigerate overnight.

The Charleston Gazette, March 13, 1996

Cheesecake Recipes - Its all in the mix :: Bailey's Marbled Cheesecake Recipe

Ben Hein — Sat, 06 Sep 2008 22:14:57 GMT

Author: Ben Hein
Subject: Bailey's Marbled Cheesecake Recipe
Posted: Sat Sep 06, 2008 6:14 pm (GMT -4)

Ingredients For Bailey's Marbled Cheesecake Recipe:

Crust:
4 tablespoons unsalted butter, melted
1/4 cup sugar,
1/4 cup cocoa
1 package graham crackers, ground to crumbs in food processor Combine butter, sugar and cocoa powder. Stir in crumbs. Press evenly over bottom of greased 9-inch spring form pan and bake at 350 for 10 minutes. Cool pan and grease sides.

Filling:
3 8-ounce packages cream cheese, softened
3/4-cup sugar
3 eggs
3/4 cup Bailey's Irish Cream

2 squares (2 ounces) semi-sweet chocolate, melted

Instructions For Bailey's Marbled Cheesecake Recipe:

Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time. Blend in Baileys. Pour about 1/3 mixture into a bowl and stir in melted chocolate. Pour half of plain mixture into prepared pan. Drizzle with half the chocolate mixture. Repeat layers. Make a marbled design by gently swirling batter with a knife. Bake 10 minutes at 450, then 55 minutes at 250.

Cheesecake Recipes - Its all in the mix :: Pecan Caramel Cheesecake

diners — Sat, 06 Sep 2008 21:53:18 GMT

Author: diners
Subject: Pecan Caramel Cheesecake
Posted: Sat Sep 06, 2008 5:53 pm (GMT -4)

Pecan pie or cheesecake? Try a bite of both with this no-bake New York-style cheesecake smothered in caramelized pecans. The inspired combination of creamy cheesecake, gooey caramel, and crunchy pecans is a two-in-one treat, perfect for parties, special dinners or starting a new Thanksgiving tradition. Be generous with the caramel -- and don't be afraid to let it drip down the sides. It just looks more homemade.

Yield: 12 to 16 servings

2 boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake
3/4 cup butter, melted
1/4 cup granulated sugar
2 tablespoons water
2 1/2 cups cold whole milk
1 cup butterscotch caramel sauce, Mrs. Richardson's
1 cup pecans, toasted, chopped
1/2 cup golden brown sugar, packed

Line bottom of 9-inch-diameter springform pan with parchment or wax paper.

Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping. Press remaining crumb mixture onto bottom of prepared pan (not up sides).

Combine 2 packages of cheesecake filling and cold milk in another large bowl. Beat for 3 minutes, or until smooth and thick. Fold 1/2 cup of caramel sauce into cheesecake mixture. Pour mixture into crust-lined springform pan.

Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. Sprinkle atop cheesecake.

Refrigerate cake at least 5 hours, or until set. Run warm knife around pan sides to loosen cake; remove pan sides. Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce.
Serve cold.

Source: Semi-Homemade Desserts by Sandra Lee

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