Light and Luscious Strawberry Cheesecake

With Fresh Strawberry Sauce

Yield: one 9-inch cheesecake (14 servings)

1 1/2 cups graham cracker crumbs

3 tablespoons melted margarine or butter

1 carton (15 ounces) part-skim ricotta cheese

1-cup sugar, divided 3/4 and ¼

2/3-cup flour

4 eggs, separated
2 tablespoons grated lemon peel

2 teaspoons vanilla

1-cup non-fat light sour cream substitute

3 pint baskets California strawberries, stemmed

4 teaspoons lemon juice

1/4 cup strawberry or red currant jelly, melted

Preheat oven to 300 degrees.

In medium bowl mix crumbs and margarine. Press onto bottom and 2
inches up sides of lightly greased 9-inch cheesecake pan; set aside. 

To make filling, in mixer bowl beat ricotta cheese until smooth. Add 3/4
cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well.

Stir in sour cream substitute to blend thoroughly.

In another bowl, beat egg whites until stiff but not dry; fold into cheese
mixture. Pour into prepared crust; smooth top. 
Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove
from oven; chill thoroughly.

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Meanwhile, to make sauce, in blender or food processor puree 2 baskets
of the strawberries with the remaining 1/4 cup sugar and the lemon juice;
strain sauce to remove seeds. Cover and chill.
To complete cake, halve remaining strawberries; arrange on top of cake.
Brush strawberries with jelly. Cut cake into wedges; serve with sauce.

Apple Cinnamon Cheesecake

1/2 cup plus 1 tablespoon margarine or

butter, softened 

1/4 cup firmly packed light brown sugar

 
1-cup un-sifted flour 

1/4-cup quick-cooking oats 

1/4 cup finely chopped walnuts 

1/2-teaspoon ground cinnamon 

2 (8-ounce) packages cream cheese, softened 

1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT

evaporated milk) 

3 eggs 

1/2 cup frozen apple juice concentrate, thawed 

2 medium all-purpose apples, cored and sliced 

Cinnamon Apple Glaze 

Preheat oven to 300°. In small mixer bowl, beat 1/2-cup margarine and
sugar until fluffy. Add flour, oats, nuts and cinnamon; mix well. Press
firmly on bottom and halfway up side of 10-inch cheesecake pan. Bake
10 minutes. 

Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat

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in Eagle Brand until smooth. Add eggs and juice concentrate; mix well.
Pour into prepared pan. 

Bake 45 minutes or until center springs back when lightly touched. Cool. 
In large skillet, cook apples in remaining 1-tablespoon margarine until
tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple
Glaze. Chill. Refrigerate leftovers. 

Cinnamon Apple Glaze: In small saucepan, combine 1/4 cup frozen apple
juice concentrate, thawed, 1-teaspoon cornstarch and 1/4 teaspoon ground
cinnamon; mix well. Over low heat, cook and stir until thickened. (Makes
about 1/4 cup.)

Chocolate Chip Cheesecake

Indulge in this decadent cheesecake to satisfy your chocolate cravings!

2 (3-oz) packages of cream cheese,

softened 

1 (14-oz.) can Eagle® Brand Sweetened

Condensed Milk (NOT evaporated milk) 

1 egg 

1-teaspoon vanilla extract 

1 cup mini-chocolate chips 

1-teaspoon flour 

1 (6-oz.) Ready Crust Chocolate Pie Crust 

Chocolate Glaze (recipe follows) 

Chocolate Curls (optional) 

Preheat oven to 350°. With mixer, beat cheese until fluffy; gradually beat
in Eagle Brand until smooth. Add egg, vanilla; mix well. 
Toss chips with flour; stir into cheese mixture. Pour into crust. 
Bake 35 minutes or until center springs back when lightly touched. Cool

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and top with glaze and curls. Serve chilled. Refrigerate leftovers. 

Chocolate Glaze: Melt 1/2 cup mini-chocolate chips with 1/4 cup
whipping cream; cook and stir until thickened and smooth. Immediately
spread over pie. 

Tip: To prevent chocolate chips from floating down to bottom of pie add
chips after baking cheesecake for a short period. Remove cheesecake
from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and
then continue to bake for remaining baking time. Be careful when
handling cheesecake, pie pan will be very hot.

Chocolate Mint Cheesecake

Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day

touch by piping melted chocolate into a shamrock shape on each piece

1/2-cup (3 ounces) semi-sweet chocolate chips

1 (14-ounce) can Eagle® Brand Sweetened

Condensed Milk (NOT evaporated milk)
 
1-teaspoon vanilla extract 

1 (6-ounce) purchased chocolate flavoured

crumb piecrust 

11 ounces cream cheese, softened* 

1/2-teaspoon mint extract 

Several drops green food colouring 

1 egg 

Preheat oven to 350°. In small saucepan, melt chips with 1/3 cup of the
Eagle® Brand. Stir in vanilla. Spread on bottom of a crumb piecrust. 

With mixer, beat cream cheese in large bowl until fluffy; gradually beat
in remaining Eagle® Brand, mint extract and green food colouring. Add
egg; beat on low speed just until combined. Place piecrust on baking
sheet; place on oven rack. Carefully pour mint mixture over chocolate

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layer in piecrust. 

Bake 25 minutes or until center is nearly set. Cool. Chill at least 3 hours.
Store leftovers covered in refrigerator. 

Oreo Cheesecake

18 Oreos, crushed in blender

1/4 cup melted butter

24 oz cream cheese, softened

1 (14 oz) can condensed sweet milk

3 eggs

2 tsp. vanilla 

Mix Oreos and butter and press in a greased 9-inch spring-form pan. 

In a large bowl, cream remaining ingredients until well blended. Pour into
spring-form pan. 

Break up 8 Oreos and drop on top of the batter. Bake 45-60 minutes at
300 degrees F.  Don't over-bake your cheesecakes or they will crack on
top.

Cool to room temperature and chill in refrigerator before removing pan.

Toasted Almond Cheesecake

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Crust:
3/4-cup graham cracker crumbs

1/2 cup slivered almonds, toasted

& chop fine

1/4 cup brown sugar, firmly

packed

1/4 cup unsalted butter, melted

Filling:
24 ounces cream cheese, softened

14 oz can condensed milk

3 eggs

1 tsp. almond extract

Almond Topping:

1/2 cup sliced almonds, toasted

Preheat oven to 425. 

Combine graham crumbs, nuts, sugar, and butter, press firmly on bottom
of 9-inch springform pan. 

In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk until smooth. Add eggs and extract. Pour into pan. 

Bake at 325 for one hour. Turn off oven and leave inside for 1 hour. Do
not open oven door!!

Top with toasted almonds and chill overnight.

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 Springtime Raspberry Cheesecake
Serves 12

Crust:
1-Cup Flour

1 Cup Brown sugar

1-Cup Margarine

1 Cup Walnuts, finely chopped

Cheesecake:

1 lb. cottage cheese, cream style

1 lb. cream cheese, softened

1 1/2 cups sugar

4 eggs, slightly beaten

1/3-cup cornstarch

1/2 cup butter or margarine, melted

1-pint sour cream

1 Tbs. Grand Marnier or other orange liqueur

1 tsp. almond extract

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Filling:
1/4 cup raspberry jam, seedless

1/4 tsp. raspberry oil or extract

1 tsp. cornstarch

Crust:
Heat oven to 325 degrees. 

In large bowl, combine flour and brown sugar and mix well. Using fork
or pastry blender, cut in margarine until coarse crumbs form. Stir in
walnuts. Lightly press mixture in un-greased 10 inch baking pan.

Bake at 325 degrees for 10 to 15 minutes or until light golden brown. Let
Cool.

Cheesecake: 
Puree cottage cheese in blender until smooth and pour into large mixing
bowl. Add cream cheese and beat with an electric mixer on high speed
until blended and creamy. Add sugar. 
On low speed, add cornstarch, Grand Marnier, eggs and almond extract.
Beat until blended. Add melted butter and sour
cream; blend at low speed.

Filling: 
Measure out 3/4-cup cheesecake batter. Add raspberry preserves and
flavouring.  Mix well, and then add cornstarch and mix again.

Assembly: 
Pour some cheesecake into crust, spoon on half the raspberry mixture.
Add remaining cheesecake mixture, then the remaining raspberry
mixture. Cut through the batter with a knife or rubber spatula to create a
marbling effect. 

Bake at 325 degrees for 1 hour and 10 minutes, or until firm around
edges.

Turn off oven; leave cake in oven for 2 hours. Remove and cool
completely on wire rack. Chill, remove sides of pan. 
Top with fresh raspberries and serve.

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 Lemon Cheesecake

Crust:
1 1/4 cup graham cracker
crumbs 

4 Tbs. ground walnuts 

1/2-cup butter, melted 

2 Tbs. sugar 

1 tsp. ground lemon peel 

Filling: 
1 1/2 pounds cream cheese, softened 

1-cup sugar 

1 tsp. vanilla 

3 tsp. lemon juice 

1 tsp. ground lemon peel 

4 eggs 

Glaze:
2 eggs

3/4 Cup sugar

1 tsp. grated orange rind

1 tsp. grated lemon rind

1/4 Cup lemon juice

2 Tbs. orange juice

2 Tbs. butter

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Preheat oven to 350 degrees F.

Combine crumbs, nuts, sugar and lemon peel. Stir in butter until
thoroughly blended. Press mixture firmly against bottom of 9" spring-
form pan. Bake at 350 degrees F for 10 minutes. 

In a large bowl beat cream cheese until creamy. At medium speed add
sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well. 

Add eggs, one at a time and beat at medium speed for ten minutes, until
fluffy. Pour into spring-form pan. 

Bake at 250°F. for 35 minutes. Turn off heat and cool for 30 minutes in
the oven with the door open.

Glaze:
While cheesecake is baking, whisk eggs in a small saucepan until foamy.
Combine with sugar, rind, juices & butter in saucepan. Cook over low
heat, stirring constantly until smooth & thickened. Cool. 

Just before serving, spread evenly over cheesecake.

Fresh Fruit Cheesecake

Serves 6

1 1/2 Cups Graham cracker crumbs

1/4-Cup Sugar

1/3 Cup Margarine; or butter;

melted

16 oz Softened cream cheese

14 oz Eagle sweetened
condensed milk

3 Eggs
1/4 Cup lemon juice, (use real lemons)

10
8 oz Sour cream at room temp

Topping:
1-cup strawberries, fresh

1 kiwi

15 oz can peach halves in heavy syrup

1/4-cup berries (raspberry, blackberry, boysenberry, etc.)

Apricot glaze:
10 oz Apricot preserves

Preheat oven to 300 degrees.

Combine crumbs, sugar, and margarine. Press firmly on bottom of 9-inch

spring form pan.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened
condensed milk until smooth. Add eggs and Lemon juice, mix well.

Pour into prepared pan.

Bake for 50-55 minutes or until center is set; top with sour cream. Bake 5
minutes longer. Cool and Chill.

On a clean towel lay about 4 peach halves and berries to drain. Remove
skin from Kiwi by peeling with a knife. Cut kiwi into about 5-6 pieces (it
will be circular in shape and you will be able to see the seeds.) Cut Peach
halves into about 6 pieces lengthwise.

Cut stems off strawberries and cut them into 3-4 pieces.

Arrange peaches first. Use 3 sliced peaches in each area of the cake. You
should have about 6-7 areas of 3 sliced peaches each. Next lay a piece of
kiwi next to each set of 3 peach area. Finally arrange strawberries on the
open areas trying not to cover kiwis and peaches.
Top with a few berries.

Pour Apricot preserves into a small saucepan adding 1/3-cup water and

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heat over medium until melted. Using a pastry brush, brush fresh fruit
with the glaze.

Chocolate Raspberry Cheesecake

12 slices

1 1/2 Cups (18) Cream filled Cookies,

crushed 

2 Tbs. Margarine, Melted

32 oz Cream Cheese, Softened

1 1/4 Cup Sugar

3 large Eggs

1-Cup Sour Cream

1 tsp. Vanilla

6 oz Semi-sweet Chocolate Chips, melted

1/3 Cup Raspberry Preserves, Strained

1/2 cup semi-sweet chocolate chips, melted

Whipping Cream

Combine crumbs and margarine; press onto bottom of 9-inch spring form
pan. In a large bowl, combine 24 ounces of cream cheese and sugar,
blending with an electric mixer.

Add eggs, one at a time, beating well after each addition. Blend in sour
cream and vanilla. Pour mixture over crust. Combine remaining cream
cheese and melted chocolate, blending well with mixer. Add Red
Raspberry preserves; mix well. Drop dollops of chocolate cream cheese
batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F.
for 1 hour and 25 minutes. 
Loosen cake from pan and cool before removing. 

Melt chocolate pieces. Dip a fork in the melted chocolate and go back and

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forth in a waving motion over cheesecake to make a line design. Chill. 

Garnish with whipping cream and fresh raspberries.

Best No-Bake Cheesecake

This recipe was sent to us from Jasmine Holt, a daily recipe subscriber.

8 oz. cream cheese

1/2-cup sugar

1-cup sour cream

2 tsp. vanilla extract

8 oz. Cool Whip

1 9 oz graham cracker crust (we use Keebler)

1 12 oz can pie cherries (we use Wilderness)

Beat cream cheese and sugar together until smooth. Add sour cream and
vanilla. CAREFULLY beat in Cool Whip- if you aren't careful, you may
end up decorating your kitchen with the filling!!! Pour into crust- invert
top plastic cover of crust- chill 3-4 hours OR freeze 15 -30 minutes,
depending on your freezer. Top with
pie cherries.

For an almond version, substitute the vanilla for 1 1/2 tsp. of almond
extract. Create a design out of sliced and/or slivered TOASTED almonds.
If you don't use toasted, they will get very soggy and soft- it can be quite
icky, unless you like soft almonds.

If you want to really make this a cute cheesecake, reserve a heaping

tablespoon of filling. Add to the top of cheesecake after you put the
cherries on.

Tiramisu cheesecake

Serves 10-12

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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</a>

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

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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 

New York Cheesecake

14 servings

15
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 10 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 1 hour and 5 minutes to 1 hour and 10 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.

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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.

White Chocolate Cheesecake

12 servings

1-cup shortbread cookie crumbs (store bought or recipe)

3 Tbs. finely chopped slivered almonds, toasted

1/4-cup butter, melted

2 Pkg. cream cheese (8 oz), softened

1 Pkg. (6 oz) white chocolate baking bar, (melted and cooled)

Instructions on melting chocolate.

2/3-cup sugar

3 eggs

2/3-cup sour cream

1 tsp. vanilla

In a small mixing bowl, combine cookie crumbs and almonds. Stir in

melted butter. Press onto bottom of 9-inch springform or cheesecake pan.
In a large bowl, beat cream cheese and cooled white chocolate baking bar
until combined.

Beat in sugar until fluffy. Add eggs, sour cream and vanilla; beat on low
speed till just combined. Pour over prepared crust. Bake in a 350 degree F
oven for about 45 minutes or until center appears almost set.

Cool on wire rack for 15 minutes. Loosen cake from sides of pan. Cool
30 minutes more; remove sides of pan. Cool completely. Refrigerate for
at least 4 hours.

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Other serving suggestions:
1. After slicing cheesecake, top with Raspberry sauce. Serve with whip
cream.

2. Cut up fresh strawberries and arrange them on each slice of

cheesecake, then glaze with Strawberry Preserve.

3. 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.

CREAMY BAKED CHEESECAKE

1 1/2 c Graham cracker crumbs

1/4 c Sugar

1/3 c Margarine; or butter; melted

16 oz Softened cream cheese

14 oz Eagle swt.condensed.milk

3 Eggs

1/4 c Real lemon juice

8 oz Sour cream at room temp

21 oz Cheery pie filling; cold

Preheat oven to 300 degrees. Combine crumbs, sugar, and margarine

18
press firmly on bottom of 9-inch springform pan. In large mixer bowl,
beat cheese until fluffy. Gradually beat in sweetened condensed milk
until smooth. Add eggs and Real Lemon, mix well. Pour into prepared
pan. Bake 50-55 minutes or until center is set; top with sour cream. Bake
5 minutes longer. Cool, Chill. Top with pie filling. Refrigerate leftovers.

Cheese Cake

Crust
1 1/4-cup graham cracker crumbs

1/2-cup groundnuts

1/3-cup sugar

1/4-cup margarine

Mix together with hands and press into a 10" cheesecake pan, covering
bottom and 1" up the sides. Set aside.

Filling
3 (8oz) packages Philadelphia cream cheese softened

1 1/2 cup sugar

Juice of 1 lemon

6 large eggs

1 tsp vanilla

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1/2 tsp almond extract

1-pint sour cream

Cream sugar and cheese until smooth.  Add eggs 1 at a time, beating only
until incorporated. Add remaining ingredients and blend well. Pour into
cheesecake pan.

Bake at 325 for 1 hour, turn of heat. Leave in oven with door closed for 1
additional hour.

Cool completely and refrigerate at least an hour before removing from

pan.

EASY BAKED CHEESE CAKE  

1/2 lb. cream cheese

1/2 pt. fresh cream

1/4 lb. granulated sugar

3 eggs

1/2 tsp. salt

Put all ingredients into blender or mixer. Blend all ingredients for about 2
minutes.

Preheat oven to 340 degrees. Put a baking sheet on round cake pan. Pour
mixed ingredients into cake pan. Bake for about 40 minutes.

BAKED CHEESE CAKE  

1 c. graham cracker crumbs

3 tbsp. melted butter

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1/3 c. sugar

2 (8 oz.) cream cheese

1 tsp. vanilla

1/2 c. sugar

3 eggs

1 pt. sour cream

1 tsp. vanilla

1/4 c. sugar

Grease springform pan. Mix graham cracker crumbs, melted butter and
sugar. Press in bottom of pan. Chill. Beat cream cheese 2 to 3 minutes.

Add vanilla. Gradually beat in sugar, eggs 1 at a time. Beat until light and
creamy. Pour over crumbs. Bake at 375 degrees for 20 minutes. Remove.

Let stand 15 minutes. Stir sour cream, vanilla, sugar. Spread over cake.
Sprinkle graham cracker crumbs (plain) on top. Bake 10 minutes at 475
degrees. Cool on counter. Then chill in refrigerator.

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