1. Bake a regular cheesecake following the instructions of your favorite cheesecake recipe. (The Serendipity cookbook has a great one!) or use a ready made one to save time!
2. Once the cheesecake has set use a cookie or ice cream scoop to mold the cheesecake into a round ball shape.
3. Dip the cheesecake in chocolate (We've used both white, milk, and dark chocolate before, and then in your favorite topping...Nuts, Oreos, chocolate chips, etc.)
4. Place on a baking sheet, for ease of eating you can put a lollipop stick in the middle and place in the fridge to harden. (You can also wait for the first layer to harden a little and then drizzle another type of chocolate on top!)
Showing posts with label cheesecakes. Show all posts
Showing posts with label cheesecakes. Show all posts
Sunday, December 13, 2009
Sunday, May 17, 2009
Uptown Banana Pudding Cheesecake
Uptown Banana Pudding Cheesecake
Prep: 15 min., Bake: 1 hr., Cook: 1 min., Chill 8 hrs.
Yield
Makes 10 to 12 servings
Ingredients
1 1/2 cups finely crushed vanilla wafers
1/4 cup chopped walnuts, toasted
1/4 cup butter, melted
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon coffee liqueur
2 teaspoons vanilla extract
Meringue
Preparation
Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.
Bake at 350° for 10 minutes. Cool on a wire rack.
Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
Bake at 350° for 35 to 40 minutes or until center is almost set.
Drop spoonfuls of Meringue gently and evenly over hot filling.
Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.
Prep: 15 min., Bake: 1 hr., Cook: 1 min., Chill 8 hrs.
Yield
Makes 10 to 12 servings
Ingredients
1 1/2 cups finely crushed vanilla wafers
1/4 cup chopped walnuts, toasted
1/4 cup butter, melted
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon coffee liqueur
2 teaspoons vanilla extract
Meringue
Preparation
Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.
Bake at 350° for 10 minutes. Cool on a wire rack.
Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
Bake at 350° for 35 to 40 minutes or until center is almost set.
Drop spoonfuls of Meringue gently and evenly over hot filling.
Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.
Tuesday, March 3, 2009
Key Lime Cheesecake (TCF)
Maybe I should change my name to cheesecake LOL
this is made with standard lime juice since key limes are hard to find. If you can find Key limes bear in mind that they are more tart, and use only half as much juice.
Springform pan ready?
Ingredients:
1 3/4 cup graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 (8oz) packages cream cheese, softened
1 teaspoon vanilla
1/2 cup lime juice (about 5 limes or just use the bottled version)
3 eggs
whipped cream
1. Preheat oven to 350. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.
2. Press the crumbs onto the bottom and about one half of the way up the sides of an 8 inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
3. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with an electric mixer until smooth.
4. Add the lime juice and eggs and continue to beat until smooth and creamy.
5. Pour the filling into the pan. Bake for 60 to 70 minutes. If the top of the cheesecake is turning a light brown, its done. Remove from oven and allow it to cool.
6. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on the top.
this is made with standard lime juice since key limes are hard to find. If you can find Key limes bear in mind that they are more tart, and use only half as much juice.
Springform pan ready?
Ingredients:
1 3/4 cup graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 (8oz) packages cream cheese, softened
1 teaspoon vanilla
1/2 cup lime juice (about 5 limes or just use the bottled version)
3 eggs
whipped cream
1. Preheat oven to 350. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.
2. Press the crumbs onto the bottom and about one half of the way up the sides of an 8 inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
3. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with an electric mixer until smooth.
4. Add the lime juice and eggs and continue to beat until smooth and creamy.
5. Pour the filling into the pan. Bake for 60 to 70 minutes. If the top of the cheesecake is turning a light brown, its done. Remove from oven and allow it to cool.
6. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on the top.
Friday, February 20, 2009
Best Loved Chocolate Cheesecake
Ingredients:
Quick chocolate crumb crust (recipe follows)
3 packages (8oz each) cream cheese
1 1/4 cups sugar
1 container (8oz) sour cream
2 teaspoons vanilla extract
1/2 cup cocoa
2 tablespoons all purpose flour
3 eggs
Quick chocolate drizzle (recipe follows)
1. Prepare quick chocolate crumb crust. Heat oven to 450.
2. Beat Cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended.Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.
Quick chocolate crumb crust (recipe follows)
3 packages (8oz each) cream cheese
1 1/4 cups sugar
1 container (8oz) sour cream
2 teaspoons vanilla extract
1/2 cup cocoa
2 tablespoons all purpose flour
3 eggs
Quick chocolate drizzle (recipe follows)
1. Prepare quick chocolate crumb crust. Heat oven to 450.
2. Beat Cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended.Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.
3. Bake 10 minutes. Reduce oven temperature to 250, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick chocolate drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in the refrigerator.
Quick Chocolate Crumb crust:
Combine 1 cup chocolate wafer crumbs and 1/4 (1/2 stick) butter or margarine; press onto bottom of 9 inch springform pan. Makes 1 (9 inch) crust
Quick Chocolate Drizzle
Place 1/2 cup Semi sweet chocolate chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl. Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted.
3. Bake 10 minutes. Reduce oven temperature to 250 (without opening the door cold air can make cheesecake crack); continue baking 40 minutes. Remove from oven to wire rack. With knife,
Easy Chocolate Lover's Cheesepie (Cheesecake)
Ingredients:
3 packages (8oz each) cream cheese
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups (12 ounce package) mini semi-sweet chocolate chips, divided
1 pie crust either graham or chocolate cookie crust
2 tablespoons whipping cream
1. Heat oven to 450.
2. Beat cream cheese and sugar in a large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips; pour into crust.
3. Bake 10 minutes. Without opening oven door, reduce temperature to 250, continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.
4. Place remaining 1/3 cup chips and whipping cream in small microwave safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over the top of cheesepie. Refrigerate 15 minutes or until topping is set. Cover; Refrigerate leftover cheesepie.
3 packages (8oz each) cream cheese
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups (12 ounce package) mini semi-sweet chocolate chips, divided
1 pie crust either graham or chocolate cookie crust
2 tablespoons whipping cream
1. Heat oven to 450.
2. Beat cream cheese and sugar in a large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips; pour into crust.
3. Bake 10 minutes. Without opening oven door, reduce temperature to 250, continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.
4. Place remaining 1/3 cup chips and whipping cream in small microwave safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over the top of cheesepie. Refrigerate 15 minutes or until topping is set. Cover; Refrigerate leftover cheesepie.
Thursday, February 19, 2009
Chocolate Malt Cheesecake
I know yet another cheesecake recipe!
Ingredients:
***Crust***
1/3 cup unsalted butter melted
1 cup graham cracker crumbs
1/4 cup sugar
***Filling***
3 packages (8 ounce size) cream cheese, softened
1 can (14 ounce size) sweetened condensed milk
1 cup semi-sweet chocolate chips, melted
3/4 cup chocolate malt powder
4 eggs
1 teaspoon vanilla
Directions:
Combine crust ingredients. Pat firmly in bottom and 1/2 inch up the side of a 9 inch springform pan; chill. To make filling, beat cheese until fluffy; add remaining ingredients and blend thoroughly. Pour into prepared crust. Bake at 300 degrees F for 65 minutes or until filling shakes only slightly near center when moved. Cool; chill thoroughly. Garnish with confectioners' sugar and chocolate curls, if desired.
Ingredients:
***Crust***
1/3 cup unsalted butter melted
1 cup graham cracker crumbs
1/4 cup sugar
***Filling***
3 packages (8 ounce size) cream cheese, softened
1 can (14 ounce size) sweetened condensed milk
1 cup semi-sweet chocolate chips, melted
3/4 cup chocolate malt powder
4 eggs
1 teaspoon vanilla
Directions:
Combine crust ingredients. Pat firmly in bottom and 1/2 inch up the side of a 9 inch springform pan; chill. To make filling, beat cheese until fluffy; add remaining ingredients and blend thoroughly. Pour into prepared crust. Bake at 300 degrees F for 65 minutes or until filling shakes only slightly near center when moved. Cool; chill thoroughly. Garnish with confectioners' sugar and chocolate curls, if desired.
Brownie Bottom cheesecake
A springform pan is a must for this recipe. If you make cheesecakes alot this type of pan is a must! This is the original recipe however I omit making the brownie part from scratch rather opting to use a box mix. Its alot easier, and alot less messy.
Ingredients:
1/2 cup (1 stick) butter
4 squares unsweetened baking chocolate such as Baker's
2 1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 teaspoons vanilla, divided
1 cup flour
1/2 teaspoon salt
3 packages (8oz each) Cream cheese
1/2 cup sour cream
1. melt butter and chocolate in 3 quart heavy sauce pan over low heat , stirring constantly; cool. Blend in 1 1/2 cups sugar.
2. Add 2 of the eggs, 1 at a time, mixing on low speed after each edition until blended. Blend in milk and 1 teaspoon vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9 inch springform pan. Bake at 325 for 25 minutes.
3. Mix cream cheese, remaining 3/4 cup sugar and 1 teaspoon vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs 1 at a time, mixing on low speed after each addition, just until blended Blend in sour cream; pour over brownie bottom (filling will come to almost the top of the pan).
4. Bake at 325 for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving . Drizzle with assorted ice cream toppings, if desired.
Note: This is a very rich desert. Great with coffee, just make sure the slices of cake are small because its so rich.
Ingredients:
1/2 cup (1 stick) butter
4 squares unsweetened baking chocolate such as Baker's
2 1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 teaspoons vanilla, divided
1 cup flour
1/2 teaspoon salt
3 packages (8oz each) Cream cheese
1/2 cup sour cream
1. melt butter and chocolate in 3 quart heavy sauce pan over low heat , stirring constantly; cool. Blend in 1 1/2 cups sugar.
2. Add 2 of the eggs, 1 at a time, mixing on low speed after each edition until blended. Blend in milk and 1 teaspoon vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9 inch springform pan. Bake at 325 for 25 minutes.
3. Mix cream cheese, remaining 3/4 cup sugar and 1 teaspoon vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs 1 at a time, mixing on low speed after each addition, just until blended Blend in sour cream; pour over brownie bottom (filling will come to almost the top of the pan).
4. Bake at 325 for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving . Drizzle with assorted ice cream toppings, if desired.
Note: This is a very rich desert. Great with coffee, just make sure the slices of cake are small because its so rich.
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