Twix Cheesecakes
June 30, 2011 57 Comments
In my humble opinion, desserts and candy belong together. Butterfingers make cupcakes a little more intriguing, blondies filled with peanut butter cups are even more irresistible, gummy worms taste better when they’re coming out of a cupcake and Twix in cheesecake….well that just makes me drool. How can I not drool when one of my favorite desserts, mini cheesecakes, are combined with my #3 favorite candy in the entire universe? Yes my friends, Twix are my #3 favorite candy. By the way if you’re curious, Butterfingers are #1 and Baby Ruth’s are #2. Now on with this candy filled recipe!
First make the crust for the mini cheesecakes. In a food processor, grind up 1/2 package of Oreos. I love Oreos just in case it wasn’t completely obvious. :)
Add 1 Tablespoon of sugar and mix it up.
Pour in 1/4 cup melted unsalted butter and stir to coat all of the cookie crumbs with butter. Butter makes everything better.
Line a cupcake pan with cupcake liners. Scoop 1 Tablespoon of cookie crumbs into each cupcake liner.
Press the crumbs down firmly with your hands. Set the cupcake pan aside while you make the cheesecake batter.
In a bowl of a stand mixer with the paddle attachment, mix 1 pound of softened cream cheese until smooth. Then pour in 1/2 cup sugar. Mix on medium low speed.
Add in 1/2 teaspoon of vanilla extract. Mix mix!
Whisk 2 eggs and slowly pour them in while the mixer is on low speed. Then add in 1/2 cup sour cream and mix.
Set the bowl aside while you chop up the Twix bars. Mmm Twix how I love you.
Take 12 mini Twix bars and chop each one up into small pieces like so.
Throw them into the bowl.
Carefully fold them in. I could just bathe in that cheesecake batter. Actually I could bathe in all cheesecake batter.
Take an ice cream scooper and scoop the cheesecake batter into each cupcake liner.
Bake the cheesecakes at 275 degrees for 30 minutes. Now here comes the hard part, chill the cheesecakes in the refrigerator overnight. Yes we must wait overnight. A shame isn’t it? But oh so worth it.
Then devour the cheesecakes and eat some extra Twix bars on the side.
Twix Cheesecakes
Crust
1/2 package Oreos
1 Tablespoon sugar
1/4 unsalted butter, melted
Cheesecake Batter
1 pound cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
12 mini Twix bars, chopped into small pieces
In a food processor, grind up the Oreos into fine crumbs. Put the crumbs into a large bowl and add in the sugar. Mix to combine. Then pour in the melted butter and mix to coat all of the crumbs with butter.
Line a cupcake pan with cupcake liners. Scoop a Tablespoon of the cookie crumbs into each cupcake liner. Using your hand, press the crumbs down firmly. Set the cupcake pan aside while you work the cheesecake filling.
(Sometimes I have some cookie crumb mixture left over. So if you do too, don’t worry.)
In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth on medium low speed, about 3 minutes. With the mixer on medium low speed, add in the sugar and mix to combine. Then add in the vanilla extract and mix. Slowly pour in the lightly beaten eggs and mix until the eggs are incorporated. Add in the sour cream and combine.
Chop the mini Twix bars into small pieces. Add them into the cheesecake batter and gently fold them in.
Using an ice cream scooper, scoop the cheesecake batter into each cupcake liner. Bake the cheesecakes at 275 degrees for 30 minutes. Chill the cheesecakes overnight in the refrigerator. Then enjoy!
This is what I use when I make cheesecake. It works wonderfully.
Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts
Wednesday, August 17, 2011
Wednesday, August 3, 2011
Rainbow Cheesecake
Ingredients:
2 Cups graham crackers, crushed (crust)
2 Tablespoons sugar (crust)
6 Tablespoons unsalted butter (crust)
1/2 Teaspoon Cinnamon (crust)
1 Pinch Salt (crust)
2 Pounds Cream cheese, room temp
1 1/3 Cups Sugar
2 Teaspoons Vanilla
4 Large Eggs
1 Cup Sour Cream
1 Cup Heavy Cream
1 Pinch Salt
1 Container Food colors (blue, yellow, green, red)
Directions:
Before you get started with the crust, make sure your springform pan is water tight. I do this by carefully wrapping a few layers of foil on the outside of the pan, working in both directions so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it!
To make the crust, grind the graham crackers in a food processor until very fine. Then mix crushed crackers, salt, sugar, and cinnamon together in a bowl. Then mix in butter with your clean fingers.
Press all but a few tablespoons of the graham cracker mixture into the prepared springform pan. (Save a bit of the crust mixture in case there are holes later) Press it down firmly in the pan. I like to use a measuring cup for this which makes it easy to get around the edges. You should have an even, flat crust.
# 4Bake the crust in a pre-heated 350 degree oven for 10 minutes on a low rack. Remove from the oven and cool completely before continuing. Turn oven temp down to 325.
To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add sugar and continue to beat until smooth again, another 4-5 minutes. Next, add salt, vanilla, and one egg at a time, beating briefly between each egg. Finally, beat in the sour cream and heavy cream.
Once the mixture is well combined and very smooth, divide it into 6 dishes. Add food coloring to each dish to get the desired colors.
Pour colored mixtures into prepared dish with cooled crust. Start with red and pour it right in the center. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.
Place cheesecake into a baking dish a fill with boiling water about 1 inch up the side of the springform pan (pray that your dish is waterproof).
Bake at 325 degrees in the water bath for one hour and 45 minutes.
Turn off the oven, crack the door to the oven, and let the cake cool in the oven for one hour. The slow cooling will help it not crack.
Then loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours.
When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring, and carefully lift off the outer ring.
Serve either alone or with a cherry/raspberry sauce. It's so rich and creamy that it really doesn't need a topping.
Wednesday, July 20, 2011
Red Velvet Cheesecake Cake
Cheesecake Ingredients:
20 ounces cream cheese, room temperature
3/4 cups sugar
Lemon zest from half a lemon
Lemon juice of half a lemon
1/4 t coarse salt
2 eggs
1/2 c sour cream
Directions:
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
Spray bottom of Springform pan with baking spray. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of Springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.
Cake Ingredients:
1/2 c vegetable shortening
2 eggs
1 1/2 c sugar
1 t vanilla
2 1/2 cups cake flour
2 tbl cocoa
1 c buttermilk
2 oz red food coloring
1 tbl vinegar
1 tsp salt
1 tsp baking soda
Directions:
Preheat oven to 350 degrees. Grease two 9″ round cake pans with shortening and sprinkle with flour.
Sift cake flour once. Add in salt and cocoa, and sift again. Set aside.
Cream together the shortening & sugar, adding the sugar gradually, beating well. Add in the eggs, one at a time, beating well, then add vanilla.
Start alternating between flour mixture and buttermilk, beating well before each addition.
In separate small bowl add baking soda to vinegar and let it bubble.
Stir in vinegar mixture, then blend in the food coloring.
Pour batter into cake pans and bake for 25-30 minutes, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert onto a cooling rack. Let cakes cool completely, then level.
Cream Cheese Frosting:
8 oz cream cheese, softened
5 tbl softened butter, softened
1 1/2 tbl vanilla
2 cups powdered sugar, sifted
Directions:
Beat the cream cheese and butter until creamy & fluffy. Stir in vanilla. Gradually beat in powdered sugar on low speed, until well incorporated.
Assembly:
Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom. Place cheesecake layer on top of the bottom layer of the red velvet cake.
If the cheesecake is wider than the cake, and it is necessary to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake.
Place a small amount of frosting in a small bowl, this will be your crumb coat frosting. Apply a generous layer of the cream cheese frosting to act as the crumb coat.
Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
20 ounces cream cheese, room temperature
3/4 cups sugar
Lemon zest from half a lemon
Lemon juice of half a lemon
1/4 t coarse salt
2 eggs
1/2 c sour cream
Directions:
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
Spray bottom of Springform pan with baking spray. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of Springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.
Cake Ingredients:
1/2 c vegetable shortening
2 eggs
1 1/2 c sugar
1 t vanilla
2 1/2 cups cake flour
2 tbl cocoa
1 c buttermilk
2 oz red food coloring
1 tbl vinegar
1 tsp salt
1 tsp baking soda
Directions:
Preheat oven to 350 degrees. Grease two 9″ round cake pans with shortening and sprinkle with flour.
Sift cake flour once. Add in salt and cocoa, and sift again. Set aside.
Cream together the shortening & sugar, adding the sugar gradually, beating well. Add in the eggs, one at a time, beating well, then add vanilla.
Start alternating between flour mixture and buttermilk, beating well before each addition.
In separate small bowl add baking soda to vinegar and let it bubble.
Stir in vinegar mixture, then blend in the food coloring.
Pour batter into cake pans and bake for 25-30 minutes, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert onto a cooling rack. Let cakes cool completely, then level.
Cream Cheese Frosting:
8 oz cream cheese, softened
5 tbl softened butter, softened
1 1/2 tbl vanilla
2 cups powdered sugar, sifted
Directions:
Beat the cream cheese and butter until creamy & fluffy. Stir in vanilla. Gradually beat in powdered sugar on low speed, until well incorporated.
Assembly:
Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom. Place cheesecake layer on top of the bottom layer of the red velvet cake.
If the cheesecake is wider than the cake, and it is necessary to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake.
Place a small amount of frosting in a small bowl, this will be your crumb coat frosting. Apply a generous layer of the cream cheese frosting to act as the crumb coat.
Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
Sunday, March 27, 2011
Lion House Cheesecake
Crust:
1 1/2 C graham cracker crumbs rolled fine
3 T sugar
6 T melted butter
1 t cinnamon
Filling:
3 8 oz packages cream cheese softened
1 C sugar
3 eggs
1 t vanilla
Topping:
1 pint sour cream
3 T sugar
1/2 t vanilla
Directions:
1. Mix the ingredients for the crust together and press along the bottom and about 1 inch up the sides of a 9 inch spring form pan. Use a small measuring cup to press the crumbs into the side of the pan.
2. In a mixing bowl beat the cream cheese until very smooth. Add the sugar 1/4 at a time, mixing well between.
3. Add the eggs one at a time, mixing well in between. Add the vanilla and mix thoroughly.
4. Pour the cream cheese mixture into the crust.
5. Bake at 300 for about 1 hour and 15 minutes. You want it to be almost done before you put the sour cream topping on. Stick a knife into the center, and be sure it comes out almost clean.
6. Mix the ingredients for the topping together.
7. Spread the sour cream mixture on the top of the cheesecake and bake for another 15 minutes. Check it with a knife as well. It should come out clean this time.
8. Let it cool on a wire rack. Refrigerate overnight, at least. Two or three days of chilling out in the fridge makes it taste even better.
1 1/2 C graham cracker crumbs rolled fine
3 T sugar
6 T melted butter
1 t cinnamon
Filling:
3 8 oz packages cream cheese softened
1 C sugar
3 eggs
1 t vanilla
Topping:
1 pint sour cream
3 T sugar
1/2 t vanilla
Directions:
1. Mix the ingredients for the crust together and press along the bottom and about 1 inch up the sides of a 9 inch spring form pan. Use a small measuring cup to press the crumbs into the side of the pan.
2. In a mixing bowl beat the cream cheese until very smooth. Add the sugar 1/4 at a time, mixing well between.
3. Add the eggs one at a time, mixing well in between. Add the vanilla and mix thoroughly.
4. Pour the cream cheese mixture into the crust.
5. Bake at 300 for about 1 hour and 15 minutes. You want it to be almost done before you put the sour cream topping on. Stick a knife into the center, and be sure it comes out almost clean.
6. Mix the ingredients for the topping together.
7. Spread the sour cream mixture on the top of the cheesecake and bake for another 15 minutes. Check it with a knife as well. It should come out clean this time.
8. Let it cool on a wire rack. Refrigerate overnight, at least. Two or three days of chilling out in the fridge makes it taste even better.
Friday, February 25, 2011
Black Forest Cheesecake
Chocolate Wafer Crust
1 1/4 cups finely crushed chocolate wafers
3 tablespoons sugar
1/4 cup butter or margarine, melted
In a small bowl stir together crumbs and sugar. Add melted butter or margarine. Stir til well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
Black forest filling
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
1 cup semisweet chocolate chips, melted
1/2 cup cherry schnapps
2 teaspoons vanilla extract
2/3 cup bing cherries, pitted, copped and drained
In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in melted chocolate, cherry schnapps and vanilla extract. Stir in cherries. Pour the cream cheese mixture over the crust.
Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional hour. Chill, uncovered, overnight.
Chocolate Cherry Topping
1 cup cherry preserves
2 teaspoons lemon juice
1 teaspoon cornstarch
Chocolate Ice Cream Topping
In a small saucepan stir together cherry preserves, lemon juice and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Drizzle with chocolate ice cream topping. Chill till serving time. Makes 12 to 18 slices.
1 1/4 cups finely crushed chocolate wafers
3 tablespoons sugar
1/4 cup butter or margarine, melted
In a small bowl stir together crumbs and sugar. Add melted butter or margarine. Stir til well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
Black forest filling
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
1 cup semisweet chocolate chips, melted
1/2 cup cherry schnapps
2 teaspoons vanilla extract
2/3 cup bing cherries, pitted, copped and drained
In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in melted chocolate, cherry schnapps and vanilla extract. Stir in cherries. Pour the cream cheese mixture over the crust.
Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional hour. Chill, uncovered, overnight.
Chocolate Cherry Topping
1 cup cherry preserves
2 teaspoons lemon juice
1 teaspoon cornstarch
Chocolate Ice Cream Topping
In a small saucepan stir together cherry preserves, lemon juice and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Drizzle with chocolate ice cream topping. Chill till serving time. Makes 12 to 18 slices.
Friday, December 10, 2010
Marbled Chocolate Cheesecake
4 cups plain nonfat yogurt
4 chocolate wafers, crushed
1 (8 oz.) pkg. reduced-fat cream cheese
2/3 cup sugar
1/4 cup skim milk
2 Tbsp. all-purpose flour
2 tsp. vanilla
3 egg whites
1 Tbsp. cocoa
1 tsp. chocolate extract
Directions:
1. Place a paper coffee filter in a small strainer and place over a bowl. Spoon yogurt into paper-lined strainer and place in refrigerator at least 12 hours, discarding liquid occasionally.
2. Heat oven to 300° F. Spay a 9 x 3-inch pan with nonstick cooking spray. Sprinkle chocolate wafer crumbs into bottom of pan.
3. Combine the drained yogurt and cream cheese together in a medium bowl and beat on medium using an electric mixer until blended. Add sugar, milk, flour, vanilla and egg whites and continue to beat until well mixed.
4. Place 1 cup of mixture into a separate small mixing bowl and beat in the cocoa and chocolate extract until well mixed. Carefully spread vanilla batter over chocolate crumbs.
5. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with a metal spatula for marbled effect, being careful not to touch the bottom of the pan.
6. Bake 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Remove and cool for 15 minutes. Cover and refrigerate at least 3 hours.
4 chocolate wafers, crushed
1 (8 oz.) pkg. reduced-fat cream cheese
2/3 cup sugar
1/4 cup skim milk
2 Tbsp. all-purpose flour
2 tsp. vanilla
3 egg whites
1 Tbsp. cocoa
1 tsp. chocolate extract
Directions:
1. Place a paper coffee filter in a small strainer and place over a bowl. Spoon yogurt into paper-lined strainer and place in refrigerator at least 12 hours, discarding liquid occasionally.
2. Heat oven to 300° F. Spay a 9 x 3-inch pan with nonstick cooking spray. Sprinkle chocolate wafer crumbs into bottom of pan.
3. Combine the drained yogurt and cream cheese together in a medium bowl and beat on medium using an electric mixer until blended. Add sugar, milk, flour, vanilla and egg whites and continue to beat until well mixed.
4. Place 1 cup of mixture into a separate small mixing bowl and beat in the cocoa and chocolate extract until well mixed. Carefully spread vanilla batter over chocolate crumbs.
5. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with a metal spatula for marbled effect, being careful not to touch the bottom of the pan.
6. Bake 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Remove and cool for 15 minutes. Cover and refrigerate at least 3 hours.
Friday, December 3, 2010
Raspberry Mousse Cheesecake
RASPBERRY MOUSSE
1 1/2 tsp. Gelatin
1 1/2 Tbsp. Cold water
1/2 C. Raspberry preserves
2 Tbsp. Sugar
1 C. Heavy whipping cream
FILLING
1 lb. Cream cheese – softened
1/2 C. Sugar
2 Eggs
1/2 tsp. Vanilla
1 9″ chocolate crumb crust – prepared
FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.
MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tablespoon sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.
1 1/2 tsp. Gelatin
1 1/2 Tbsp. Cold water
1/2 C. Raspberry preserves
2 Tbsp. Sugar
1 C. Heavy whipping cream
FILLING
1 lb. Cream cheese – softened
1/2 C. Sugar
2 Eggs
1/2 tsp. Vanilla
1 9″ chocolate crumb crust – prepared
FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.
MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tablespoon sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.
Friday, November 26, 2010
Cookie Dough Cheesecake
2 Tbsp. Margarine
2 1/2 C. Chocolate cookie crumbs
2 lbs. Cream cheese – softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1 lb. Refrigerated chocolate chip cookie dough
2 oz. Chocolate chips
TOPPINGS
1 pt. Heavy whipping cream – whipped
Chocolate chips
Chopped walnuts
Preheat oven to 325~.
CRUST-Generously grease the bottom and sides of a 10″ spring form pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.
FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golf ball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.
2 1/2 C. Chocolate cookie crumbs
2 lbs. Cream cheese – softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1 lb. Refrigerated chocolate chip cookie dough
2 oz. Chocolate chips
TOPPINGS
1 pt. Heavy whipping cream – whipped
Chocolate chips
Chopped walnuts
Preheat oven to 325~.
CRUST-Generously grease the bottom and sides of a 10″ spring form pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.
FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golf ball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.
Friday, November 19, 2010
Peaches and Cream Cheesecake
SPONGE CAKE BASE
1 Egg
1/3 C. Sugar
1/4 tsp. Vanilla
1/4 C. All-purpose flour
1/4 tsp. Baking powder
1 pinch Salt
2 Tbsp. Water
FILLING
2 lbs. Cream cheese – softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1/4 C. Peach liqueur or peach – schnapps or reserved
canned/fresh peaches
2 C. Canned or firm peaches – ripe and fresh
sliced – drained well
TOPPING
1 pt. whipping cream or equivalent
BASE-Preheat oven to 375~. Lightly grease base of 10″ spring form pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed – 4 minutes – to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp.
FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully – distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge.
1 Egg
1/3 C. Sugar
1/4 tsp. Vanilla
1/4 C. All-purpose flour
1/4 tsp. Baking powder
1 pinch Salt
2 Tbsp. Water
FILLING
2 lbs. Cream cheese – softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1/4 C. Peach liqueur or peach – schnapps or reserved
canned/fresh peaches
2 C. Canned or firm peaches – ripe and fresh
sliced – drained well
TOPPING
1 pt. whipping cream or equivalent
BASE-Preheat oven to 375~. Lightly grease base of 10″ spring form pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed – 4 minutes – to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp.
FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully – distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge.
Friday, November 5, 2010
Pumpkin Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulate sugar
1/3 cup butter or margarine, melted
Cheesecake:
3 8 oz. packages cram cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 3/4 cup (16 oz. can) solid pack pumpkin
2 eggs
2/3 cups (5 fl. oz. can) undiluted evaporated milk
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
Topping:
2 cups (16 oz. carton) sour cream at room temperature
1/4 to 1/3 cup granulated sugar
1 teaspoon vanilla extract
For Crust:
Combine gaham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake in preheated 350 degree f. oven for six to eight minutes. Do not allow to brown. Remove from oven; cool
For Cheesecake:
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake in preheated 359 degree f. oven for 55 to 60 minutes or until edge is set.
For Topping:
Combine sour cream, sugar, and vanilla in small bowl. Spread over surface of warm cheesecake. Return to 350 degrees f oven and bak for five minutes. Cool on a wire rack. Removes side of pan; chill for several hours or overnight.
1 1/2 cups graham cracker crumbs
1/4 cup granulate sugar
1/3 cup butter or margarine, melted
Cheesecake:
3 8 oz. packages cram cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 3/4 cup (16 oz. can) solid pack pumpkin
2 eggs
2/3 cups (5 fl. oz. can) undiluted evaporated milk
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
Topping:
2 cups (16 oz. carton) sour cream at room temperature
1/4 to 1/3 cup granulated sugar
1 teaspoon vanilla extract
For Crust:
Combine gaham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake in preheated 350 degree f. oven for six to eight minutes. Do not allow to brown. Remove from oven; cool
For Cheesecake:
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake in preheated 359 degree f. oven for 55 to 60 minutes or until edge is set.
For Topping:
Combine sour cream, sugar, and vanilla in small bowl. Spread over surface of warm cheesecake. Return to 350 degrees f oven and bak for five minutes. Cool on a wire rack. Removes side of pan; chill for several hours or overnight.
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