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Recipe Suggestions

2011-12-19T08:11:00.002-05:00

Tell me what recipes you are looking for, I am ready to give you what you want.
Mail me at pastrie@verizon.net and use subject recipe suggestions.

Free Recipes

2010-08-02T09:36:00.003-04:00

looking for free recipes? Let me know what you're looking for, give me a Tweet

For Free Recipes-Hookah lounge

2010-06-06T16:32:00.002-04:00

Last evening my wife and I with a few friends had dinner at the Exhale Hookah Lounge and Kabob Grill while reclining and dining on some of the best food that I have had in years in the Scranton Pennsylvania area. We started our meal with an appetizer of Hummus, which is a middle-eastern favorite, chickpea spread blended with tahini, lemon juice, garlic and olive oil. For our entrees I had a vegetarian dinner called Mataar-aw-paneer, A mouth watering dish of snow peas and fresh cheese combined with cashew and garlic base with tomatoes, turmeric, onions and coriander seeds while my wife had Qabli Pallow, Whole brown rice topped with braised carrot strips, raisins, almonds and pistachios served with chicken and an assortment of fresh vegetables. For entertainment there was a belly dancer from 10pm to 2pm.
If you live in the area it is a must try and the prices are great.

Simple Cheesecake Recipes-Oh so good Chocolate Turtle Cheesecake Recipe!

2009-12-01T16:59:00.002-05:00

Every now and then you get a craving...a craving for something so Divine and Rich. What comes to mind? For me...Chocolate Turtle Cheesecake.

I don't normally make a dessert unless it's a special occasion. We are having my grandparents over for a home-cooked meatloaf dinner tonight and I figured that there could be no better way to finish off a great southern recipe than with this cheesecake recipe!

I love making them from scratch but I found a recipe online from ThatsMyHome that is easy to make and that tastes just as good! There are tons of cheesecake recipes on this site but I stuck with my guns...the chocolate turtle variety!

*I did make one change to the recipe. I didn't have any vanilla wafers on hand so I made a graham cracker crust instead. Just simply replace the 2 cups of vanilla wafer crumbs with 2 cups of graham cracker crumbs. Use the same amount of margarine!*

Chocolate Turtle Cheesecake

2 cups of vanilla wafer crumbs
6 tablespoons of margarine (melted)
One 14 ounce bag of caramels
One 5 ounce can of evaporated milk
1 cup of chopped pecans, toasted
Two 8 ounce packages of Philadelphia brand cream cheese (softened)
1/2 cup of sugar
1 teaspoon of vanilla
2 eggs
1/2 cup of semi-sweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom and sides of 9 inch springform pan. Bake at 350ºF. 10 minutes.

In 1 1/2 quart heavy saucepan melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.

Combine cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate. Pour over pecans.

Bake at 350ºF. 40 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with whipped cream, additional chopped nuts and cherries if desired.

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Simple Cheesecake Recipes-Maple Pumpin Cheesecake

2009-11-29T15:56:00.002-05:00

By: Alisa

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted

Combine and press firmly into the bottom of a 9" springform pan.

Filling:
3 (8oz) packages cream cheese, softened
1 (14oz) can sweetened condensed milk
1 (150z) can pumpkin
3 eggs
1/4 cup Pure Maple syrup (not pancake syrup)
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt

With a mixer, beat cream cheese until fluffy. Gradually beat in the pumpkin, eggs, syrup, cinnamon, nutmeg and salt. Mix well. Gently pour into springform pan on top of crust. Bake 1 1/4 hours at 325 degrees or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

Maple pecan sauce:
1 cup whipping cream
3/4 cup Pure Maple syrup

Combine in a sauce pan and bring to a boil. Boil rapidly for 15-20 minutes or until slightly thickened; stirring occasionally.Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.

You can also use a 9 x13 pan. Just press crust into bottom of pan and proceed as above. Bake for 50-60 minutes or until nearly set.

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Simple Cheesecake Recipe

2009-11-28T13:38:00.002-05:00

From Group Recipes:

Ingredients:

* 3 8 oz. packages cream cheese (regular, low fat, or light)
* 2 cups sour cream
* 4 eggs
* 1 3/4 cups sugar
* 3 tsp vanilla extract
* 1/8 tsp. salt

Directions:

1. Let all ingredients come to room temperature.
2. Cream the cream cheese with an electric mixer.
3. Add sugar a bit at a time, then add salt, stirring in between additions. Then beat until fluffy.
4. Add eggs one at a time. Beat well.
5. Add vanilla and just mix in.
6. Add sour cream and blend well, but don't beat too much.
7. Divide batter into 2 9" graham cracker crusts in spring form or pie pans. Bake both cakes at 350 degrees for 30-45 minutes or until cake jiggles like set jello and starts to rise on edges. Cool and chill for at least 6 hours before serving.

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Simple Cheesecake Recipes-APPLE PECAN CHEESECAKE

2009-11-27T12:46:00.002-05:00

INGREDIENTS:
2 cups graham cracker crumbs,
3/4 cup butter, melted,
1/2 cup finely chopped pecans,
1(8 oz.) package cream cheese, softened,
1(14 oz.) can sweetened condensed milk,
2 large eggs,
1(21 oz.) can apple pie filling,
1/2 cup firmly packed brown sugar,
1/2 cup flour,
1/2 teaspoon ground cinnamon,
1/4 cup cold butter,
1/2 cup chopped pecans,
(cool whip and caramel sauce, optional)

DIRECTIONS:
Heat oven to 350 F. Line a 13 x 9 - inch baking pan with parchment paper. Combine graham cracker crumbs, 3/4 cup butter and 1/2 cup chopped pecans in a small bowl. Press evenly into prepared pan.
Beat cream cheese in medium bowl until fluffy. Add sweetened milk and eggs. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.
Combine brown sugar, flour and cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans. Sprinkle over apple layer.
Bake 35 to 40 minutes or until golden (do not over bake). Cool before cutting. Top with cool whip and caramel sauce (optional) if served cold, or vanilla ice cream if served warm.

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Simple Cheesecake Recipes-Tasty Pumpkin Recipes

2009-11-26T10:48:00.002-05:00

published by Jean Anne on Nov 16, 2009

Pumpkin can be used for healthy and tasty meals and treats.

Pumpkin is one of the best sources for beta-cryptoxanthin, a plant compound that reduces the risk of insulin resistance by up to 51%. Pumpkin is also rich is vitamin A, boostin immunity by up to 38%.

There are several ways to enjoy the benefits of pumpkin and best of all you can even use canned pumpkin to get the same great results. Here is a list of some tasty options.

Spicy Squash Penne-Saute chopped shallots and garlic in olive oil. Stir in 1 1/2 cups of chicken stock, 1 cup of pumpkin puree and a shot of hot sauce, let simmer five minutes. Toss with hot cooked penne pasta and chopped basil.

Creamy Mac & Cheese- Stir 1/2 cup of pumpkin puree and a dash of cayenne pepper into your favorite mac & cheese recipe. Top with chopped parsley.
Read more in Soup
« Thanksgiving Recipe: Curried Carrot and Turnip Soup
Winter Vegetable and Barley Soup Recipe-to be Eaten Under a Blanket in Front of The T.v »

Cheesecake Napoleons- Combine eight ounces of Neufchatel cheese, 1/2 cup of pumpkin puree, a dollop of honey and a sprinkle of apple pie spice. spread between chocolate graham crackers.

Savory Squash Soup- Saute chopped onions until tender. Add two cups of chicken stock, two cups of pumpkin puree and a pinch of ginger, let simmer for 10 minutes. Add a dash of half-and-half and some cinnamon.

Pumpkin Panache Pancakes- Prepare pancake mix using just a little less liquid. Stir in 1/3 cup of pumpkin puree and a pinch of pumpkin pie spice. Cook on hot greased griddle according to package directions.

Lemony Chickpea Dip- In a food processor puree one cup of pumpkin puree, one cup of canned chickpeas, a bit of garlic, a pinch of cayenne pepper and salt, a dash of olive oil and a squeeze of lemon juice. Use for fresh cut veggies.

Spiced Autumn Mousse- Prepare one box of instant vanilla pudding reducing the liquid to one cup. Stir in 1/2 cup of pumpkin puree and a pinch of cinnamon and nutmeg. Fold in one cup of reduced fat whipped topping and sprinkle with chopped walnuts.

Cheesy Chipotle Polenta- Bring four cups of chicken stock and one teaspoon of chipotle pepper to a boil. Stir in 1 1/2 cups of polenta, cook five minutes. Stir in one cup of pumpkin puree and one cup of shredded cheese. Top with cooked chorizo.

Orange Mashed Potatoes- Cook sweet potatoes until tender, peel and transfer to bowl. Stir in one cup of pumpkin puree, mash with fork until tender. Stir in hot milk to taste, a bit of olive oil and a two teaspoons of orange zest.

Fudgy Brownie Bites- Stir 1/2 cup of pumpkin puree and a dash of cinnamon into brownie batter. Sprinkle with chopped pecans and bake according to package directions.

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Simple Cheesecake Recipes-Pumpkin Walnut Cheesecake

2009-11-25T17:02:00.001-05:00

Adapted from Taste Of Home magazine, Oct/Nov 2009
Makes 12 servings

Ingredients
Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted

Filling:
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 eggs, lightly beaten

Topping:
6 tablespoons butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts

Method

Place a greased 9-in. springform pan on a double thickness of heavy-duty aluminum foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press onto the bottom and 1 inch up the sides of prepared pan.

In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 325F for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

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Simple Cheesecake Recipes-Marbled Sweet-Potato Cheesecake

2009-05-20T17:02:00.003-04:00

Ingredients:

Crust
1 1/2 cup(s) gingersnap cookie crumbs
1/2 cup(s) finely chopped pecans; (about 2 ounces)
1/3 cup(s) unsalted butter; melted
Filling
1 can(s) sweet potatoes; well drained (16-ounce)
2 pack light cream cheese; room temperature (8-ounce)
3/4 cup(s) sugar
1 teaspoon(s) vanilla extract
3 large eggs
3/4 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground nutmeg

Directions:

For crust: preheat oven to 350 fahrenheit mix crumbs, pecans and butter in medium bowl until well blended.
Press mixture onto bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan.
Bake crust until set, about 8 minutes.
Cool completely in pan on rack.
Maintain oven temperature.
For filling: puree sweet potatoes in processor.
Measure 1 cup puree; reserve remainder for another use.
Beat cream cheese, 1/2 cup sugar and vanilla in large bowl until blended.
Add eggs 1 at a time, beating well and scraping down sides of bowl after each addition.
Transfer 1 cup cream cheese filling to small bowl.
Add remaining 1/4 cup sugar, sweet potato puree, cinnamon and nutmeg to filling in large bowl and mix until smooth.
Pour half of sweet potato filling into crust.
Drizzle with half of plain filling.
Swirl knife through batters to create marbled effect.
Repeat layering with remaining sweet potato filling, then remaining plain filling.
Swirl batters with knife again.
Bake cake until filling is set, about 45 minutes.
Cool.
Refrigerate overnight.
Can be made 2 days ahead.
Keep refrigerated.
Using snall sharp knife, cut around cake and release pan sides.
Cut into wedges and serve cold.

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Simple Cheesecake Recipes-Savory Vegetable Cheesecake

2009-03-24T13:58:00.004-04:00

by Molly Katzen

Ingredients
3 cups (packed) coarsely grated zucchini (3 or 4 small zukes)
A little salt
2 tablespoons olive oil
1 cup minced onion
1/2 teaspoon salt
1 cup grated carrot
2 tablespoons unbleached all-purpose flour
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
5 medium cloves garlic, minced
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
3 cups (1 1/2 pounds) ricotta cheese
1 cup (packed) grated mozzarella cheese
1/2 cup grated parmesan
3 large eggs, beaten
Black pepper to taste
2 medium-sized tomatoes, sliced into rounds, then in half to make "D's"
3 to 4 tablespoons bread crumbs

Preparation
Place the grated zucchini in a colander over a sink. Salt lightly and let stand 15 minutes. Squeeze out all excess moisture.

Meanwhile, preheat the oven to 375°F. Use a little of the olive oil to oil the bottom of a 9-inch springform pan. (A pastry brush is the best tool for this.)

Heat the rest of the olive oil in a large, deep skillet. Add the onion and 1/2 teaspoon salt, and saute over medium heat for about 5 minutes. Add the zucchini, and the carrot, flour, and dried herbs. Cook, stirring, over low heat for about 2 to 3 more minutes. Remove from heat, and stir in garlic, parsley, and lemon juice.

Place the cheeses and eggs in a large bowl, and beat vigorously for a minute or two. Add the vegetable mixture, and mix well. Season to taste with black pepper, and adjust salt, if necessary.

Transfer to the prepared pan, and arrange the tomato slices on top in a lovely pattern of your own design. Sprinkle with bread crumbs.

Bake in the center of the oven for 50 minutes. Cool for at least 20 minutes before removing the sides of that pan. Serve at any temperature. This is delicious for any meal, including breakfast!

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Simple Cheesecake Recipes-Gluten-Free Cheesecake

2009-03-09T20:02:00.000-04:00

The Gluten-Free Crust

I love using a nut crust with this recipe. I used pecans this time and have also used walnuts.

1 c. gluten-free flour mix (I used Bette Hagman’s basic mix)
1/4 tsp. xanthan gum (if it’s not included in your flour mix)
1/4 c. brown sugar
5 Tb. cold butter
1/2 c. finely chopped nuts
Combine the flour, xanthan gum and brown sugar. Using a fork or pastry blender, cut in the butter until you have small crumbs. Stir in the nuts. Press the mixture into the bottom of a 10 inch springform pan that has been sprayed with cooking spray. The crust does not need to be precooked. It will cook along with the cheesecake.

The Cheesecake

I used Amber Lee's cheesecake recipe. It has always turned out well for me.

The Huckleberry Topping

2 c. huckleberries or blueberries (fresh or frozen)
1/2 c. sugar
3 Tb. cornstarch
2 Tb. lemon juice
1 Tb. butter (optional)
In a medium sized saucepan, combine all ingredients except the butter. Heat and stir until it thickens. Stir in the butter if desired.

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Simple Cheesecake Recipes-Mini Chocolate Chip Cheesecake Pie

2009-03-07T19:59:00.003-05:00

Crust:
1 cup very finely chopped pecans
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla
3 T semi-sweet mini choc chips or
chopped up SF chocolate bar

Place the finely ground pecans, 2 pks of Splenda, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a springform pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth. Fold in the chocolate chips. Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle . Cool in the oven for
a few hours. Refrigerate overnight.

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Simple Cheesecake Recipes-Tiramisu Cheesecake

2009-03-04T19:34:00.002-05:00

Crust:
1/2 package Famous chocolate wafers, crushed

6 tablespoons butter, melted

Cake:

1 package ladyfingers

1/4 cup strong coffee

1/4 cup Kahlua

2 (8-ounce) packages marscapone cheese

2 (8-ounce) packages dream cheese

1 cup sugar

1/4 cup Kahlua

2 eggs

4 tablespoons flour

Heat oven to 350 degrees. Prepare crust. Mix together wafers and butter. Press into bottom of springform pan.

Mix together coffee and Kahlua. Brush ladyfingers with coffee mixture and place around springform pan. This step is easier if you do not separate the ladyfingers.

For cheesecake, use mixer to blend marsacapone and crea, cheeses and sugar. Add 1/4 cup Kahlua, eggs and flour. Mix until well combined, scraping bowl occasionally.

Pour mixture into prepared springform pan. Place in oven and bake at 350 for 30 minutes. Turn oven to 325 and bake 30 minutes more. Turn off oven and leave cake in oven for another 45 minutes.

Take out and place in refrigerator. Before serving, sift cocoa on top of the cake, if desired.

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Simple Cheesecake Recipes-Vanilla Baked Cheesecake With Hazelnut and Cinnamon Crust

2009-03-02T15:48:00.002-05:00

INGREDIENTS

80 g butter , melted
1/2 teaspoon vanilla extract
3/4 cup plain flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup caster sugar
1/3 cup hazelnuts , roasted, chopped coarsely
1/4 cup apricot jam, warmed
chocolate truffles, to decorate (see my other recipes)
FILLING

2 teaspoons vanilla extract
250 g cream cheese , softened
500 g ricotta cheese
2/3 cup caster sugar
2 tablespoons lemon juice
2 eggs
DIRECTIONS

Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).
For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.

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Simple Cheesecake Recipes-COUNTRY CHEESECAKE

2009-02-28T11:01:00.002-05:00

DOUGH:

1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
3 egg yolks
3 tablespoons dairy sour cream

FILLING:

4 eggs
1 egg white
3/4 cup sugar
1 1/2 pounds of farmers or ricotta cheese
1/2 cup sour cream
2 tablespoons grated orange or lemon peel
1 teaspoon vanilla extract

To make the dough, combine flour, sugar, baking powder, and salt in a bowl. Using a pastry blender or two knives cut the butter into the flour mixture leaving a coarse and crumbly texture (mixture will contain some lumps).
In a separate bowl, beat egg yolks into the sour cream. Stir the beaten egg yolks into the dough mixture. Knead in the bowl until mixture begins to form a dough and is well mixed. Wrap dough in plastic wrap and refrigerate one to two hours.

Roll dough out on a lightly floured surface to fit a 13 x 9 x 2" pan in approximately I 15 x 11" rectangle.

Line the bottom of the pan with the dough, stretching to fit so that it comes up to about two thirds of the way up the sides of the pan.

For the filling, beat the eggs and egg white at high speed of electric mixer until thick. Add the sugar gradually, continuing to beat at high speed until egg whites are stiff, but not dry, and peaks form.

Press the cheese through a sieve or potato ricer or pulse in food processor. Fold gently into beaten egg white mixture.

Add the remaining ingredients. Mix thoroughly, but gently so as not to deflate the egg whites.

Turn the cheese filling into the dough lined pan.

Bake at 350F for 40 minutes or until set.

Cool and cut into squares.

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Simple Cheesecake Recipes-No Bake Pineapple Cheese Cake

2009-02-27T09:03:00.002-05:00

Ingredients

* 2 packets chocolate biscuits
* 1/4 cup sugar
* 11 ounce cream cheese
* 3 tbsp melted butter
* 18 ounce heavy whipped cream
* 1 tin pineapple (cut in small pieces)
* 2 tbsp corn flour
* 1 tsp vanilla extracts

Method

* Crush the biscuits and add melted butter in it, press them on base of the cake tin with the help of your hands and put it in refrigerator.
* Beat cream cheese and sugar together with electric beater. Add vanilla extract, set it aside.
* In other bowl whip the cream till it forms peaks and become fluffy.
* Now fold whipped cream and half pine apple chunks in cheese mixture with the help of wooden spoon.
* Take out the biscuit base from refrigerator and pour the cheese cream mixture over it.
* Refrigerate it for 4-5 hours or until its set.
* Heat the pineapple syrup, dissolve corn flour in water and pour it in syrup. Stir continually, cook till it thickens. Let it cool down.
* When cake is settle down pour the pineapple syrup over it and decorate it with remaining pineapples.
* Serve chilled.

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Simple Cheesecake Recipes-Sopapilla Cheesecake Dessert

2009-02-26T13:36:00.003-05:00

INGREDIENTS:
3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough

1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds

DIRECTIONS:
Preheat an oven to 350 degrees F (175 degrees C).
Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

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Simple Cheesecake Recipes-White Chocolate Amaretto NO Bake Cheesecake

2009-02-25T13:04:00.002-05:00

1 prepared chocolate graham cracker crust
2 pkgs. (8 ounce) cream cheese, softened
1/4 c. sugar
4 Tbsp. Tupperware Simple Indulgence White Chocolate Amaretto Dessert Blend
3 c. whipped topping, thawed

Garnish with 2 oz. white chocolate

Beat softened cream cheese, sugar and Simple Indulgence Dessert Mix in a large bowl with an electric mixer until blended. Gently stir in whipped topping. Pour over crust. Garnish with white chocolate curls on top of the cheesecake. Chill in refrigerator for 3-5 hours until set.

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Simple Cheesecake Recipes-Apricot Tidbits

2009-02-24T15:37:00.001-05:00

Ingredients
1 can Eagle Brand Milk
3 cups flaked coconut
1 pound of ground dried apricots, (I use processor)
Chopped nuts
Powdered sugar

Directions
In large bowl, mix Eagle Brand milk, coconut and ground apricots
Form into small balls
Roll in chopped pecans and powdered sugar
NOTE: Can be rolled in powdered sugar only

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Simple Cheesecake Recipes-Mini New York Cheesecake

2009-02-23T16:39:00.001-05:00

Crust:
4 digestive biscuits
1 tablespoon butter, melted
2 tablespoons sugar

Filling:
130g full fat cream cheese (like Philadelphia)
50ml of sour cream
90g sugar
1 egg
1/2 tablespoon lemon juice
pinch of salt

Place the biscuits in a plastic bag and crush them with a rolling pin.
Pre-heat the oven to 180º.
Melt the butter in a small sauce pan.
Stir in the biscuit crumbs and the sugar, mix until uniform and press the mixture on the bottom of a 10cm springform pan. Bake for 10 minutes and cool on a wire rack.

In a bowl, soften the cream cheese, stir in the sour cream and the egg and beat until smooth.
Add the sugar, the lemon juice and the salt and mix well.
Pour over the crust and place it back into the still hot oven (200ºC).
Bake for 10 minutes and then reduce the oven temperature to 100º.
Cook it for about 20 minutes more or until it starts to golden slightly. It should still jiggle a bit in the centre.
Let it cool in the oven for an hour, as it will crack if it cools too quickly. When completely cool, refrigerate for a few more hours, preferably overnight.

Top it with strawberry jam, or simply sugared strawberry puree, and sour cream.

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Simple Cheesecake Recipes-Double Chocolate Cheesecake Recipe

2009-02-22T13:42:00.003-05:00

Ingredients:
9 inch Chocolate Crumb Crust in a springform pan.

3 250 gram packages Phila. cream cheese
3 large eggs
3/4 cup granulated sugar
1 tsp. vanilla
3 oz. white chocolate (melted)
3 oz. semi-sweet chocolate (melted)
2 Tbsp. orange liqueur

3/4 cup whipping cream
6 oz. semi-sweet chocolate (chopped)

Directions:
In a food processor or with an electric mixer, blend cream cheese and sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Remove 1/2 of the better to another bowl. Stir melted white chocolate and liqueur into this portion.
To remaining portion blend in melted chocolate. Pour the chocolate better into the crumb crust; spread evenly.
Spoon white better carefully over the top; spread evenly. Bake at 425 F. for 10 minutes. Reduce heat to 250F. Bake for 30-35 minutes longer or until the centre of the cake is just barely firm. remove from oven and run a knife around the sides. Let cool completely before removing sides of springform pan.

For glaze: IN a small, heavy saucepan, bring cream to a simmer over low heat. Add chocolate and stir until melted and wmooth. Spoon over cake. With metal spatula, spread to cover top, allowing some to run over the edge to cover sides.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes
Easy Cookie Recipes

Simple Cheesecake Recipes-Chocolate Zucchini Cake Recipe

2009-02-21T12:33:00.001-05:00

Ingredients:
2 c flour (I used half white, half whole wheat)
2 c sugar (could be less, maybe 1.5 c)
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

4 eggs
1 cup vegetable oil
3 cups grated zucchini (packed), well drained
chocolate chunks or chips - I used a chopped dark chocolate bar
The Process:
Stir together dry ingredients. Mix in eggs and oil - batter will be stiff. Stir in the zucchini and chocolate until incorporated. Don't worry, it'll all mix together!

Bake in a greased 9x13in pan at 350 F for 45-50 minutes or until tester comes out clean.

Yeah, this makes a lot of cake. And it sure ain't healthy. But it's moist and yummy!

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Marlee's Famous Cheesecake

2009-02-20T11:01:00.004-05:00

1.5 cups crushed NILLA wafers
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 cup sour cream
3 tbsp. flour
1 tsp. vanilla
4 eggs

1. Preheat oven to 325 degrees. Line a 13x9 inch baking pan with foil with ends of foil extending over sides of pan to form handles. Mix wafer crumbs and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.

2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla. Mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over prepared crust.

3. Bake 45 minutes or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board using foil handles. Drizzle with topping of your choice. Cut into 32 bars. Store leftover in refrigerator.
Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Hacked Cheesecake recipe

2009-02-19T08:58:00.002-05:00

By: Eve. B

Biscuit Base
1 pack of biscuits - I used ginger nuts, but these were quite solid so I would go with traditional digestives.
150g butter

'Cheesecake bit'
Approx 250g/1 pot of double cream
Approx 250g/1 tub of soft cheese - Think Philadelphia...
Approx 100g of caster sugar - I actually thought the cheese part was a little too sugary so wouldn't add sugar but its a matter of personal taste, maybe adding it gradually until it tastes right?
1 teaspoon Vanilla extract
1 tin of Black Cherry pie filling/whatever fruit topping you fancy

Crush biscuits into crumbs, I used a bag and a rolling pin which was laborious so if you have a blender use it. Melt butter in a pan and stir in the crumbs, this is your biscuit base.
Press the mixture into a greased or grease papered tin.
Next put the double cream, soft cheese, optional sugar and vanilla extract in a bowl and whisk together for 1-2 minutes, until the mixture thickens. It should be of a consistency to hold little 'peaks' by itself, so not too runny.
Add the mixture to the top of your biscuit base and flatten out gently.
Put in in the fridge to set cool for a few hours.
Finally, when the cheesecake is set you can add the fruit topping, which is best left to set for another hour or so in the fridge, unless you can't wait (like me).

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Low Cholesterol New York Style Cheesecake

2009-02-18T08:39:00.003-05:00

Ingredients:
· 1 pound low fat cottage cheese (1 percent)
· 1 pound low fat cream cheese, at room temperature
· 1-1/4 cups sugar
· 2 eggs, plus 4 egg whites (or 1 cup Egg Beaters)
· 1/4 cup fresh lemon juice
· 1 tablespoon grated lemon zest
· 1 tablespoon vanilla extract
· A pinch of salt
· For the topping:
· 2 cups no fat sour cream
· 1/3 cup sugar
· 1 8 inch spring form pan, lightly sprayed with oil
Cooking Instructions:
· Preheat the oven to 350°F (The rack should be set in the lower third of the oven.) Bring 1 quart of water to a boil. Wrap a piece of foil around the bottom and sides of the spring form pan. (This prevents water from leaking in.)
· Puree the cottage cheese in the food processor, scraping down the sides. This will take 2 to 3 minutes. Add the cream cheese and puree until smooth. Add the sugar and puree. Add the eggs, egg whites, lemon juice, lemon zest, vanilla, and salt and puree. Pour the mixture into the prepared pan. Tap the pan a few times on the work counter to knock out any bubbles.
· Set the pan in a roasting pan in the oven. Add 1 inch boiling water to the pan and bake the cheesecake for 30 minutes.
· Meanwhile, in a large mixing bowl, whisk together the sour cream and sugar. Spoon this mixture on top of the cheesecake. Continue baking the cheesecake until set, 10 to 20 minutes longer. To test for doneness, gently poke the side? When the top no longer jiggles, the cheesecake is cooked. Another test: an inserted skewer will come out clean when the cheesecake is cooked. Do not overcook, or the cheesecake will become watery?
· Transfer the cheesecake to a cake rack to cool to room temperature, then refrigerate until cold. To serve, run the tip of a small knife around the inside of the pan. Unfasten the sides.
· Note: many people like to serve cheesecake with strawberry sauce? Made by boiling strawberries with a little water, sugar, and cornstarch.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Kathy's Black Forrest Cheesecake

2009-02-17T11:05:00.001-05:00

Makes 12 servings
For brownie layer:
1-½ tablespoons unsalted butter
1-tablespoon canola oil
2 ounces semisweet chocolate chips
3 tablespoons packed Splenda brown sugar blend
2 tablespoons Splenda (granulated for baking)
1-teaspoon pure vanilla extract

1/4-teaspoon salt
1/4 cup Egg Beaters
1-tablespoon cold brewed coffee
2 tablespoons cocoa powder
1/4 cup plus 2 tablespoons all-purpose flour
1/8-teaspoon baking soda
For cheesecake filling:
1 package (8 ounces) 1/3-less-fat cream cheese, softened
1 container (8 ounces) Cool Whip Lite
2 boxes (1.4 ounces each) of sugar-free, fat-free instant chocolate pudding, unprepared
For cherry topping:
1 bag (1 pound) frozen cherries
2 tablespoons Splenda
1-tablespoon cornstarch
1/4-cup water
1. Heat oven to 350 degrees. Place a paper baking cups in each of 12 muffin cups.
2. To make brownie layer, put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more.
3. Stir the sugar substitutes, vanilla and salt into the chocolate mixture with a wooden spoon. Add the Egg Beaters and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.
4. Divide batter evenly among muffin cups (about 1 tablespoon per cup.) Bake for 9 to 11 minutes at 350 degrees. Cool.
5. To make cheesecake filling, in a large bowl, beat cream cheese; Cool Whip Lite and chocolate pudding mix with electric mixer on medium speed until smooth and well blended.
6. Divide cheesecake mixture evenly over the brownie layer in the muffin cups. Refrigerate for 2 to 4 hours or until well chilled.
7. To make cherry topping, combine all topping ingredients in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly. Let the topping cool and spoon about 1-½ tablespoons of cherry topping over each cheesecake cup just before serving.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Rich Chocolate Truffle Cheesecake

2009-02-16T08:58:00.001-05:00

Crust:

1 1/2 cups crushed oreo cookies

2 tablespoons melted butter or margarine

Combine crumbs and butter and press into the bottom of a 9 inch springform pan. Bake at 325 degrees for 10 minutes and allow to cool while preparing filling.

Filling:

3 packages cream cheese, softened

8 squares semi-sweet baking chocolate melted and slightly cooled

3 eggs

1 cup granulated sugar

1 teaspoon vanilla

Mix cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add melted chocolate and blend. Add eggs, one at a time, mixing on slow speed just until blended. Pour over cooled crust.

Bake at 325 degrees for 55-60 minutes or until center is almost set. Run a sharp knife around the rim of the pan to loosen the cake but don't remove the rim until cool. Refrigerate at least 4 hours before serving.

Serves 12

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Simple Cheesecake Recipes-SIMPLE CHEESE CAKES

2009-02-15T14:03:00.001-05:00

2 (8 oz.) pkgs. Philadelphia cream cheese
3/4 c. sugar
2 tsp. lemon juice
1 tsp. vanilla
2 eggs
Vanilla wafers

Heat oven to 350 degrees. Mix ingredients well. In cupcake pans with papers add a vanilla wafer to the bottom of each paper. On top of vanilla wafer add the mixed ingredients to about 1/3 of the paper. Bake 15-20 minutes or until sets. Cool well. Top with cherry pie filling. Makes 24.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-MAKEOVER TRADITIONAL CHEESECAKE

2009-02-14T12:07:00.001-05:00

Ingredients

CRUST:
1 3/4 cups graham cracker crumbs
2 T. confectioner's sugar
1/4 cup butter, melted

FILLING:
1 T. lemon juice
1 T. vanilla extract
2 cups (16 oz.) low fat cottage cheese
2 cups (16 oz.) low fat sour cream
2 cups (16 oz.) neufchatel cream cheese
1 1/4 cups sugar
2 T. all-purpose flour
4 large eggs, lightly beaten

TOPPING:
1 cup fresh strawberries
1/4 cup sugar
1 tsp. vanilla
Dark chocolate flakes (optional)

1. In a small bowl, combine graham cracker crumbs and confectioner's sugar; stir in butter. Press onto the bottom and 1 inch up the sides of a 9-inch springform pan coated with nonstick cooking spray.

2. Place on a baking sheet. Bake at 325 degrees for 18 to 22 minutes or until lightly browned. Cool on a wire rack.

3. Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender. Cover and process for 2 minutes or until smooth.4. In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well.

5. Beat in eggs on low speed just until combined. Pour into the crust. Place the pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap the foil around the pan.

6. Place in a large baking pan or roasting pan; add 3/4 inch of hot water to the larger pan to create a water bath. Bake at 325 degrees for 1 1/2 hours or until the surface is no longer shiny and the center is almost set.

7. Remove the pan from the water bath. Cool on a wire rack for 10 minutes.

8. Carefully run a knife around the edge of the pan to loosen; cool for one hour.

9. Refrigerate overnight. Remove the sides of the pan. Garnish with fresh berries and fruit sauce if desired.10. To make the sauce, combine the strawberries, sugar and vanilla in a small saucepan. Cook, stirring occasionally, until the sauce thickens. Remove from the heat. Puree in a blender. Store in the refrigerator.

Yield: 16 servings

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Chocolate swirl cheesecake

2009-02-13T09:00:00.002-05:00

This New-York-style cheesecake is rich, creamy and made a little more decadent by swirls of melted dark chocolate. To cut through the richness, serve with fresh-fruit compote – the American tradition is to top the cheesecake with blueberry compote, but one made with a mixture of berries or other soft, tart fruit will also work well.

150g digestive biscuits
15g flaked almonds, toasted
60g unsalted butter, melted
75g dark chocolate (minimum 65% cocoa solids), roughly chopped
150g caster sugar
250ml sour cream
600g cream cheese
2 large eggs
1 tsp vanilla extract

1 Preheat the oven to 170C/Gas 3 and butter a 23cm round springform cake tin. Break the digestive biscuits into small pieces and place in the bowl of a food processor along with the almonds. Whiz to fine crumbs. Add the melted butter and pulse until the mixture comes together. Tip the mixture into the tin and press down with a spatula to form an even crust. Bake in the preheated oven for 10-15 minutes until golden.

2 Reduce the oven temperature to 140C/Gas 1. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until the chocolate is smooth, then remove from the heat.

3 In a large mixing bowl, beat together the rest of the ingredients using a hand-held electric beater. Pour the mixture into the cake tin and tap the tin gently to level the mixture and remove any large air bubbles. Swirl the melted dark chocolate on top.

4 Bake for about 30 minutes until the filling is set round the sides but the centre is still wobbly when you gently shake the tin. Turn off the heat and leave to cool slowly in the oven, preferably overnight – the cheesecake filling continues to set as it cools, and taking it out of the oven too soon may cause it to crack. Serve chilled.

Recipe taken from Cooking for Friends, published by HarperCollins on September 15. Text © Gordon Ramsay 2008

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Little Goat Cheesecakes with Blackberry Compote

2009-02-12T09:13:00.002-05:00

1 cup graham cracker crumbs or 9 graham crackers, pulverized
5 Tbsp. butter, melted
2 8-oz. packages cream cheese
10 oz. goat cheese
½ cup sugar
2 Tbsp. honey
2 eggs
Blackberry preserves (or whatever else you fancy)

Preheat oven to 350°F. Mix butter with graham cracker crumbs until well moistened. Grease one of those mini-cheesecake pans and press crumb mixture into the bottoms only. You could also use muffin tins. Or, if you don’t have the former and you don’t feel like washing the latter, you could use a set of biscuit cutters of varying sizes set on a sheet pan lined with parchment paper. Your call. Bake 10 minutes. Let cool.

Cut cream cheese into chunks and nuke them until they soften (maybe 3-4 minutes on medium). Crumble in goat cheese and add sugar, honey, and eggs. Whip until smooth. You can use a mixer or, if the cream cheese is warm enough, just do it with a whisk. Spoon into forms and bake about 20 minutes or until centers are set and just starting to crack. Let cool and refrigerate. Carefully remove from forms and serve with Bonnie’s blackberry preserves. Makes 9 to 12 depending on size.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Simple Cheese Cake

2009-02-11T10:24:00.001-05:00

1 pkg. (8 oz.) cream cheese
1 can condensed milk
1/2 c. lemon juice
2 tsp. vanilla
1 graham cracker pie shell
1 can pie filling

Mix or stir cream cheese, until slowly add condensed milk, add vanilla. Add lemon juice. Pour into pie shell. Chill for 1 hour. Add pie filling as a topping cherry or blueberry. Chill another 3 hours.
NOTE: Instead of vanilla flavor you can use any flavor to give a hint an extra flavor.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Pecan Caramel Cheesecake

2009-02-10T15:02:00.001-05:00

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
buy this book in the US - UK - DE

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Simple Cheesecake Recipes-Carmel Apple Cheesecake

2009-02-09T08:19:00.001-05:00

Ingredients:

1 (21 ounce) can apple fruit filling, divided
1 (9- or 10-inch) graham cracker crust
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup caramel topping
12 pecan halves plus 2 tablespoons chopped pecans

Directions:

1. Heat oven to 350 degrees F.

2. Reserve 1/2 cup apple filling. Spoon remaining filling into crust.

3. Beat together cream cheese, sugar and vanilla extract until smooth.

4. Add eggs, one at a time, mixing well after each addition.

5. Pour over apple filling. Bake 35 minutes or until center is set. Cool.

6. Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute.

7. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly.

8. Place with pecan halves around cheesecake edge, the sprinkle top with chopped pecans. Refrigerate at least 6 hours until firm.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Cappuccino Cheesecake Recipe

2009-02-08T11:27:00.001-05:00

Ingredients:

Crust Ingredients:

1 1/2 cups finely chopped nuts
2 Tablespoons sugar
3 Tablespoons butter, melted

Filling Ingredients:

32 oz cream cheese, softened
1 cup sugar
3 Tablespoons all-purpose flour
4 large eggs
1 cup sour cream
1 Tablespoon instant coffee granules
1/4 teaspoons cinnamon
1/4 cup boiling water

Directions:

1. Combine nuts, 2 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.

2. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.

3. Add eggs, one at a time, mixing well after each addition. Blend in sour cream.

4. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust.

5. Bake at 450 degrees F., 10 minutes., then reduce oven temperature to 250 degrees F; continue baking 1 hour.

6. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Candy Cane Cheesecake Recipe

2009-02-07T09:52:00.001-05:00

Ingredients:

1 1/3 cup chocolate cookie crumbs
2 Tablespoons sugar
1/4 cup butter
1 1/2 cup sour cream
1/2 cup sugar
3 eggs
1 Tablespoon flour
2 teaspoon vanilla
1/4 teaspoon peppermint extract
3 8oz packages of cream cheese
2 Tablespoons butter
2/3 cup crushed peppermint candy

Directions:

1. Preheat oven to 325 degrees F.

2. Combine first 3 ingredients and press into a 9-inch springform pan.

3. Blend sour cream, sugar, eggs, flour and both extracts until smooth.

4. Add cream cheese and 2 Tablespoons butter. Stir in crushed candy.

5. Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm.

6. Allow to cool (top may crack) and refrigerate overnight. Remove from pan and serve.

Top with sweetened whip cream and garnish with candy cane if desired.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Butterscotch Caramel Cheesecake

2009-02-06T09:46:00.001-05:00

Ingredients:

Crust:

1 3/4 cups finely crushed graham cracker crumbs
1/3 cup butter, melted
1/4 cup granulated sugar
1/4 cup finely chopped pecans

Filling:

1 2/3 cups (11-oz. pkg.) Nestle Toll House Butterscotch Flavored Morsels, divided
1 can (14 oz.) Nestle Carnation Sweetened Condensed Milk
4 pkgs. (8 oz. each) cream cheese, softened
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 large eggs, slightly beaten
1/4 cup caramel ice cream topping
whipped topping

Directions:

1. Preheat oven to 325° F. Wrap outside bottom and side of 9-inch springform pan with double layer of heavy-duty foil.

2. Combine graham cracker crumbs, butter, granulated sugar and nuts in medium bowl. Press crumb mixture onto bottom and 1-inch up side of prepared pan.

3. Remove 2 tablespoons of butterscotch morsels and set aside for garnish.

4. Heat milk and remaining morsels in medium saucepan over low heat until morsels are melted and mixture is smooth; remove from heat. Cool to room temperature.

5. Beat cream cheese, granulated sugar, flour and vanilla extract in large mixer bowl until combined. Add butterscotch mixture; beat until smooth.

6. Add eggs, beat just until combined. Pour into prepared pan.

7. Place pan in large roasting pan; fill roasting pan with warm water half way up side of springform pan.

8. Bake for 1 1/4 to 1 1/2 hours or until 2 1/2-inch area around outside edge appears set when gently shaken. Carefully remove cheesecake from water.

9. Pull foil away from pan and lift springform pan out of foil to wire rack. Cool on wire rack for 15 minutes.

10. Run knife around edge of cheesecake. Cover; refrigerate for 6 hours or overnight.

11. Remove side of pan. Spread caramel topping over top of cheesecake. Pipe outer edge of cheesecake with whipped topping. Garnish with reserved morsels, if desired.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Brownie Cheesecake Recipe

2009-02-05T11:01:00.001-05:00

8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
3 Tablespoons heavy whipping cream
1/2 cup Sugar
2 Large Eggs
1 tsp. Vanilla
1 cup Milk Chocolate Chips, Melted

Directions:

1. Grease bottom of 9-inch springform pan.

2. Prepare the brownie mix as directed on package. Pour batter into pan, bake for 15 minutes at 350F.

3. Combine cream cheese, whipping cream, sugar, and vanilla. Mix on medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour cheese mixture over brownie layer.

3. Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect.

4. Bake at 350F for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Blueberry Cheesecake Recipe

2009-02-04T10:42:00.001-05:00

Ingredients:

1/4 cup Butter, Melted
1 1/2 cup Vanilla Wafer Crumbs
1/4 cups Cold Water
1 envelope Unflavored Gelatin
16 oz Cream Cheese, Softened
1 tsp. Grated Lemon Peel
1 tbsp. Lemon Juice
7 oz (1 jar) Marshmallow Creme
2 cups Blueberries Frozen or Fresh
3 cups Frozen Whipped Topping (thawed)

Directions:

1. Combine crumbs and butter, press onto bottom of 9-inch springform pan. Chill.

2. Soften gelatin in water, stir over low heat until dissolved. Gradually add the gelatin to cream cheese, mixing at
medium speed on electric mixer until well blended. Blend in lemon juice and lemon peel.

3. Add the marshmallow creme, mix well. Fold in whipped topping.

4. Puree the blueberries then fold into cream cheese mixture. Chill until firm.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Black Forest Cheesecake

2009-02-03T10:38:00.001-05:00

Ingredients:

Crust:

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted

Filling:

16 ounces cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/4 cup heavy cream
6 ounces semisweet chocolate chips, melted
1/4 teaspoon almond extract

Topping:

1 (21 ounce) can cherry pie filling
Frozen whipped topping, thawed

Directions:

1. Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

3. Blend in heavy cream, chocolate and extract, mix until smooth. Pour mixture over crust. Bake at 350 degrees F for 45 minutes.

4. Loosen cake from rim of pan; cool before removing rim of pan. Chill for at least 6 hours..

5. Top cheesecake with pie filling and whipped topping just before serving. Spoon pie filling to within 1 1/2 inches of edge of cheesecake. About every three inches around the edge, place a dollop of whipped cream.

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Simple Cheesecake Recipes-Pecan Praline Cheesecake

2009-02-02T15:43:00.001-05:00

Ingredients
Crust ~~~~~~~~~~~~~~
1/2 cup pecans, blitzed up in the food processor 1/2 cup crushed vanilla wafers or rusks
1/4 cup sugar enough melted butter to hold it all together (start with 1/4 cup, but use butter, not margarine)
Cake ~~~~~~~~~~~~~~
3 packages 8oz Kraft Philly cream cheese room temperature 1 1/4 cup packed brown sugar
2 tbsp plain flour pinch of salt
3 eggs 1 tsp good vanilla extract
1/4 cup broken-up pecans whole, pretty pecans for garnish
Topping ~~~~~~~~~~~~~~
1 cup packed brown sugar 3/4 cup water
1/4 cup broken-up pecans a knob of butter (smidge)

Directions
Mix all ingredients for the crust, maybe with a bit more melted butter. Press into a wax paper lined 9 inch (24cm)springform pan and bake at 350F (180C)for 10-12 minutes, or until browned a bit. Cool.

In a large bowl of a mixer, beat cream cheese and brown sugar until fluffy, about 5 minutes. Stir in the flour and salt, and add the eggs, one at a time, beating well after each addition. Stir in the vanilla and the pecan pieces. (You can do this while the crust is cooking, but let the crust cool down some before puring the filling.) Pour into the prepared crust and bake at 350F (180C)for 445 -50 minuted, or until a toothpick inserted into the middle comes out clean. Remove from oven and press whole pecans around the edge to form a pretty ring like a pecan pie. Allow to cool about 30 minutes before adding topping.

In a medium sauce pan, combine the remaining brown sugar and the 3/4 water. Cook over a medium heat until a gooey praline forms, about 10 minutes (I use a glass of ice water to test it... when a bit of the praline forms a soft ball at the bottom of the glass, remove the pan from the heat.) Stir in the pecan and the smidgen of butter, then pour this over the cake, allowing it to run into the cracks and valleys.

Refrigerate in the pan at least 4 hrs, but preferably overnight. Take it out about 30 minutes before serving. Remove the spring form side of the pan, , but leave the cake on the base. Transfer it to a large round plate. Slice and let the goo puddle up on the serving plates. Deelicious!

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Banana Cream Cheesecake

2009-02-01T12:21:00.001-05:00

Ingredients:

1 1/2 cups vanilla wafer cookies, finely crushed
1/2 cup melted butter
2 lbs. cream cheese, softened
2/3 cup sugar
2 Tablespoons cornstarch
3 eggs
3/4 cup mashed ripe bananas
3/4 cup heavy whipping cream
2 teaspoons vanilla extract

Directions:

1. Combine butter and cookie crumbs; press evenly into the bottom of a greased springform pan, chill.

2. Beat cream cheese with an electric mixer until light and fluffy.

3. Beat in sugar and cornstarch. Add eggs, one at a time, mixing well after each addition.

4. Add the bananas, whipping cream, and vanilla. Pour mixture over prepared crust.

5. Bake in a 350 degree oven for 15 minutes.

6. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.

7. Allow to cool completely, then refrigerate, uncovered, for at least 6 hours.

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Simple Cheesecake Recipe

2009-01-31T10:27:00.001-05:00

Ingredients:
1/4 cup butter or margarine
1 cup graham cracker crumbs(about 12 squares)
2 tablespoons sugar

Filling:
1 package(8 oz.) cream cheese
1/3 cup sugar
1 egg
1 tablespoon lemon juice

Topping:
1 cup sour cream
3 tablespoons sugar

Directions:
1. Microwave butter in 8-inch round glass baking dish 1/2 to 1 minute or until melted. Stir in crumbs and sugar. Press over bottom and 1/2 inch up sides of dish.

2. Microwave cream cheese for filling in glass mixing bowl 1/2 to 3/4 minute or until softened. Beat in sugar and egg. Blend in lemon juice. Pour into crust.

3. Microwave, uncovered, 2 to 3 minutes or until set around edges, rotating dish once.

4. Combine sour cream and sugar for topping. Spoon over cheesecake, spreading to cover.

5. Microwave, uncovered, 1 to 1 1/2 minutes or until topping is heated. Cool. Refrigerate until served.

6 to 8 servings.
"A delicious , creamy-textured cheesecake. Serve plain, or if desired, top with sweetened fruit."

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake-Simple Cheesecake Recipes

2009-01-30T10:14:00.001-05:00

Ingredients
8 ounces cream cheese
1/4 cup granulated sugar
1/2 cup sour cream
2 eggs
1 prepared graham cracker pie crust
optional topping
1/2 cup sour cream (mixed with 2 tbsp sugar) (optional) or 1 cup cherry pie filling (optional) or 2 cups fresh strawberries (optional) or prepared Jello gelatin (optional)
Directions
1Mix cream cheese, sugar, sour cream and eggs.
2Pour into pie shell.
3Bake at 350°F for 25 minutes or till a 3 inch circle in center jiggles.
4Cool 3 hours or overnight.
5Serve with desired topping. Lemon Jello is especially pretty.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Amaretto Cheesecake Recipe-Simple Cheesecake Recipes

2009-01-29T09:44:00.001-05:00

Ingredients:

Crust:

1 1/2 c Graham cracker crumbs
1 ts Cinnamon
2 tb Sugar
1 Stick margarine; melted

Cake:

24 oz Cream cheese (3 packages, 8 oz. each)
4 Eggs
1 cup Sugar
1/4 cup Heavy Whipping Cream
1/3 cup Amaretto (up to 1/2 cup)

Topping:

8 oz Sour cream
1 tb Amaretto
1 tb Plus 1 tsp. sugar

Directions:

1. Mix cinnamon, 1/4 cup sugar, graham cracker crumbs, and butter. Press mixture in bottom of a 9 inch springform pan.

2. Beat cream cheese and 1/3 cup amaretto until light and fluffy. Gradually beat in 1 cup sugar and the whipping cream, then add the eggs one at a time (beating well after each addition).

3. Pour mixture into crust and and bake in a preheated 375F oven for 45-50 minutes.

4. Mix the 1 tbsp. sugar, the sour cream, and 1 tbsp. amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500'.

5. Let set for 48 hours in the refrigerator.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Baked Cheesecake Recipe-Simple Cheesecake Recipes

2009-01-28T19:06:00.000-05:00

Ingredients:

Crust:

2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted

Filling:

1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 eggs

Topping:

2 Tbsp. sugar
1 cup sour cream
1/2 tsp. vanilla

Directions:

1. Combine graham cracker crumbs and butter, press into buttered 8 inch pie plate to form crust on bottom and sides.

2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.

3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.

4. Bake at 325F for 25 to 30 minutes or until set.

5. Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla; spread over top of cheesecake then bake for 10 minutes longer. Chill for 5 hours or more before serving.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Marbled Chocolate Cheesecake Bars-Simple Cheesecake Recipes

2009-01-27T10:42:00.002-05:00

You Will Need
3/4 cup water
1/3 cup butter (no substitutes)
1 1/2 ounces unsweetened chocolate squares
2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 large egg white
1/2 cup reduced-fat sour cream

Cream Cheese Mixture
1 package (8 ounces) reduced-fat cream cheese
1/3 cup granulated sugar
1 large egg white
1 tablespoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips

What to Do
1. Heat oven to 375°F. Coat a 15″ x 10″ x 1″ baking pan with vegetable cooking spray; set aside.

2. Combine the water, butter, and chocolate in a small saucepan. Cook and stir over low heat until melted; stir until smooth. Cool.

3. Meanwhile, combine the flour, brown sugar, baking soda, and salt together in a large mixer bowl. Add egg, egg white, and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth.

4. Make cream cheese mixture: Beat cream cheese, sugar, egg white, and vanilla in another mixer bowl on medium speed until smooth; set aside.

5. Spread chocolate batter into prepared baking pan. Drop the cream cheese mixture by tablespoonfuls over batter; cut through batter with a knife to swirl. Sprinkle with chocolate chips.

6. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into 48 bars.

Serves: 48

Per serving (1 bar): Calories 95, fat 4 g, saturated fat 2 g, cholesterol 10 mg, sodium 90 mg, carbohydrate 15 g, fiber 0 g, protein 2 g.

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Philly Oreo Cheesecake-Simple Cheesecake Recipes

2009-01-26T13:05:00.001-05:00

1 pkg. (1 lb. 2 oz.) OREO Cookies, divided

1/4 cup (1/2 stick) butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup BREAKSTONE’S or KNUDSEN Sour Cream

4 eggs

PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Place 30 of the cookies in food processor; cover. Process 30 to 45 sec. or until finely ground. Add butter; mix well. Press firmly onto bottom of prepared pan.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating just until blended after each addition. Chop remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Pumpkin Cheesecake Recipe 3

2009-01-25T15:29:00.002-05:00

This recipe has a great gingersnap crust that adds to giving it its very own taste. This pumpkin cheesecake recipe does take a little bit longer than most too cook… about an hour and forty-five minutes.

Ingredients:

For the crust:

8 ounces gingersnap cookies (about 32 cookies), broken into pieces
1/2 cup finely chopped pecans
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1 teaspoon ground cinnamon
For the filling:

3 tablespoons all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
4 eight-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1 fifteen-ounce can unsweetened pumpkin purée
3 tablespoons bourbon
2 teaspoons pure vanilla extract
4 large eggs
Whipped cream, for serving (optional)
Directions:

Preheat oven to 325°. Make the crust: Place gingersnaps in the bowl of a food processor, and process until finely ground. Add pecans, melted butter, sugar, and cinnamon. Process just until combined and the mixture holds together. Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up. Bake for 10 minutes. Cool completely on a wire rack.
Make the filling: In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine. Add eggs, one at a time, beating to incorporate after each addition.
Pour batter into prepared crust. Wrap the outside of the springform pan with a double layer of aluminum foil. Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until cake is set in the center, about 1 hour and 45 minutes.
Remove from water, and cool on a wire rack. Remove foil, and refrigerate for at least 4 hours and up to overnight. To unmold, release the sides of the pan, and slide onto a serving plate. Serve with whipped cream.
Serves 10 to 12

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Old-Fashioned Spaghetti & Meatballs

2009-01-24T05:42:00.002-05:00

To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried.

Prep Time: 40 minutes
Ready in: 1 1/4 hours
Yield: 6 servings
Ease of Prep: Moderate
Recipe Ingredients
1/3 cup bulgur
1/2 cup hot water
4 ounces lean ground beef
4 ounces hot Italian sausage
1 medium onion , very finely chopped
2 large egg whites , lightly beaten
3 cloves garlic , very finely chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup fresh breadcrumbs , preferably whole-wheat (see Tip)
4 cups prepared marinara sauce
1/2 cup slivered fresh basil leaves or chopped fresh parsley
1 pound whole-wheat spaghetti or linguine
1/2 cup freshly grated Parmesan or Romano cheese (1 ounce)

Recipe Directions
To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Health Advantages: high fiber, low sat fat, high calcium, heart healthy.

Nutrition Information
Servings Per Recipe: 6
Amount Per serving
Calories: 496 cal Carbohydrate Servings: 4 1/2
Carbohydrates: 86 g Dietary Fiber: 18 g Cholesterol: 28 mg
Fat: 8 g Sodium: 568 mg Saturated Fat: 3 g
Protein: 27 g Potassium: 405 mg Monounsaturated Fat: 3 g
Nutrition Bonus: Fiber (72% daily value), Vitamin C (35% dv), Iron (30% dv), Calcium (25% dv), Vitamin A (25% dv).

Source:EatingWell.com

Related sites: ForFreeRecipes.net

Ny Style Cheesecake Recipe

2009-01-23T10:46:00.001-05:00

Ingredients:
For cooky crust:
2 C sifted flour
1 large egg
1/2 C sugar
1/2 butter
1 - 2 TBsp brandy or rum
Combine all ingredients and work into a smooth paste. Chill one hour. Then fit into bottom and sides of a 91/2 springform pan. Chill while making filling.

For cheesecake:
1 1/2 lbs cream cheese, room temperature
6 large eggs, separated
1 1/3 C sugar
2 TBsp flour
1 3/4 C sour cream
2 tsp grated lemon rind
2 tsp lemon juice
1 1/2 tsp vanilla

Directions:
Combine cheese and egg yolks. Beat with electric mixer till perfectly smooth. Then, add while continuing to beat, 1 C sugar, the flour, sour cream and flavorings. Beat till light and smooth. Then whip the egg whites with the remaining 1/3 C sugar till soft peaks form. Fold whites into cheese mixture and pour into the prepared pan.
Bake at 325 for 70 - 75 minutes. Turn off heat and let cool in oven with the door ajar.

New York Cheesecake

2009-01-22T10:58:00.003-05:00

INGREDIENTS

For the crust:

15 graham crackers, crushed
2 tablespoons butter, melted

For the filling:

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Please note that I added more butter to my crust. Two tablespoons seemed to be not enough.

Cheesecake is very tricky to make. Believe me when I say that this New York cheesecake and I will have a rematch. The next one will look so much better…hopefully. I’m thinking I should put the springform pan in a water bath next time and not wait for the top to turn brown.

You will find more great cheesecake recipes at Simple Cheesecake Recipes

Holiday Eggnog Cheesecake Recipe

2009-01-21T15:24:00.001-05:00

Ingredients:
1 c Graham cracker crumbs
1/4 c Sugar
1/4 ts Nutmeg, ground
1/4 c Margarine; melted
1 pk Gelatin, unflavored
1/4 c ;Water, cold
8 oz Cream cheese; softened
1/4 c Sugar
1 c Eggnog
1 c Whipping cream; whipped

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

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm.

VARIATION:

Increase sugar to 1/3 c. Substitute milk for eggnog. Add 1 tsp. vanilla and 3/4 tsp. rum extract. Continue as directed.

You will find more great cheesecake recipes at Simple Cheesecake Recipes

Christmas Cheesecake

2008-12-20T09:37:00.003-05:00

Christmas Cheesecake
Ingredients For Christmas Cheesecake:

Follow the recipe for our New York Style Cheesecake and fold in the following ingredients at the end.
2 cup in total of fruit and nuts, chopped candied cherries red and green, raisins, walnuts, candied pineapple and a 1/2 cup small chocolate chips

Instructions For Christmas Cheesecake:

Before serving sprinkle some red and green edible glitter on your Christmas cheesecake that you can purchase at any store that has cake-decorating supplies. Christmas cheesecake recipe makes 16 servings.

Many more free recipes at For Free Recipes.net

The Conventional Sweet Cheesecake

2008-12-16T11:13:00.000-05:00

Cheesecake is probably the most popular cheese-based dessert. This delightful pie made its debut in Ancient Greece around 776 B.C. during the first Olympic Games. It was served to athletes to help and prepare them for several rigorous events. It was only centuries later when the cheesecake found its way to North America where it was welcomed with open arms and hungry stomachs.
The invention of cream cheese in 1872 by a dairy farmer was a milestone in cheesecake history. Today, cream cheese is the most popular kind of cheese used for cheesecake recipes.

The Sweet Types of Cheesecakes

There are two types of cheesecakes: the savory and the sweet. Savory cheesecakes, much like its British definition, are aromatic and normally seasoned with herbs and spices served as appetizers, often accompanied with a salad. On the other hand, the most conventional way of cooking cheesecakes is the sweet type.
There are a number of methods of cooking sweet cheesecakes. The Traditional cheesecake, also known as the New York style, is heavily based on cream cheese. Often, this kind of cheesecake contains a hint of lemon but is best served plain and without toppings.
Another kind of sweet cheesecake is the Cherry. Cherry cheesecakes are similar to New York style cheesecakes because they are also based on cream cheese. However, Cherry cheesecakes are topped with a cheery pie filling though there are now variations including blueberries and strawberries.

There are also sweet cheesecakes suitable for health buffs. One example is the low-fat cheesecake, which contain either sour cream or low-fat cream cheese and yogurt. For vegetarians, tofu is an excellent replacement for cream cheese and eggs.
Several cheesecake recipes have been popularized by whatever country they originated from. The Japanese cheesecake has a lighter style that can be achieved by using whipped eggs and lesser cream cheese. As for the German cheesecake, Quark cheese or cottage cheese is used as a substitute for cream cheese. The Italian cheesecake is based on the Roman style cheesecake and uses ricotta cheese. Lastly, the Belgian or Dutch cheesecake adds chocolate chips or cocoa and sometimes condensed milk to the traditional cheesecake recipe.

The Classic New York Cheesecake

Probably one of the most popular kinds of sweet cheesecake is the New York style cheesecake. This kind of cheesecake was particularly developed in New York during the 1920 by Jewish delicatessens.
Anyone can make the classic New York style cheesecake. Firstly for the crust, you need a heavily cooking spray-coated 10-inch spring form pan, one and one-half cups of graham cracker crumbs, one teaspoon of honey, one-fourth cup of sugar and five tablespoons of honey. Mix all of them together using your hands until the crumbs appear moist. Pour the mixture into a pan and spread evenly across the bottom. It is also necessary to pat the mixture down firmly using your hands.
As for the fillings, you will need five eight-ounces bars of cream cheese, two tablespoons of flour, one and one-half cups of sugar, grated lemon rind, five eggs, two egg yolks, three-fourth teaspoon vanilla, and one-half teaspoon orange liqueur.
Place all the dry filling ingredients in a bowl and beat together until completely blended. Add the wet ingredients and pour into a pan. Preheat the oven for 400 degrees and bake for ten minutes. When the top gets golden, lower the temperature to 200 degrees and bake for thirty-five to forty-five minutes. Always remember to cool before serving.

Source:Cook Books Site.com

For Free Recipes-Barbecue Dry Rub-Beef

2008-10-22T15:45:00.004-04:00

Now is the time to start barbecuing, the frosty weather is just right for it and sitting around the fire will keep you nice and toasty.
Whenever you are planning a barbecue don’t forget to invite all your friends and family, the more people you have the better the time.

Here at for free recipes you can always find what you are looking for any type of party you have so why don’t you give our barbecue dry rub- beef a try next time.
We also have a terrific barbecue sauce.

For Free Recipes-Barbecue Rub Chicken-Pork

2008-10-21T13:26:00.001-04:00

Barbecue seems to be the latest craze in cooking, even though there are several free recipes for barbecue everyone is just a bit different, for free recipes is creating a large list of barbecue recipes for beef, chicken, and pork.
You can try our latest Barbecue Rub Chicken-Pork

For Free Recipes-Barbecue Pulled Pork

2008-10-20T19:23:00.002-04:00

Pork shoulder just cooked with a barbecue sauce and then shredded.

Discover this great meal at For Free Recipes-Barbecue Pulled Pork

For Free Recipes-Barbecued Brisket

2008-10-16T08:23:00.000-04:00

This for free recipes-barbecued brisket is good if you are on a bit of a diet but for myself I like to use something with some fat, I think that the fat enhances the flavor of the beef and I just love to eat it.
You can try this delightful dinner at For Free Recipes-Barbecued Brisket

Homemade hecipe for free recipes-barbecued brisket barbecue sauces For Free Recipes-Barbecued Brisket Barbecue Sauce

For Free Recipes-Stuffed Bell Peppers

2008-10-15T10:15:00.000-04:00

This for free recipes-stuffed bell peppers recipe is easy, quick, tasty and fun to make, you can prep it the night before and store in refrigerator until ready to use.
Give this recipe a try and tell us what you think For Free Recipes-Stuffed Bell Peppers

Sauce for free recipes-stuffed bell peppers For Free Recipes/Sauces

For Free Recipes-Eggplant Tomato Bake

2008-10-14T08:37:00.004-04:00

The nice part about for free recipes-eggplant tomato bake recipe is that it is lower in calories, it has great flavor and even if you are a diabetic you can eat this dish without worry.

To try this recipe For Free Recipes-Eggplant Tomato Bake

Sauce for free recipes-eggplant tomato bake For Free Recipes/Sauces

For Free Recipes-Cooking Pasta

2008-10-13T09:09:00.000-04:00

At For Free Recipes-Cooking pasta is a relative simple endeavor but even though there are some subtle nuances such as the longer you cook your pasta the higher the sugar content becomes.

The more water that you use the less chances that your pasta will stick, so for a pound of pasta I use 2 gallons of water.
More free recipes on cooking pasta For Free Recipes-Cooking Pasta

For a quick and easy Bolognese sauce For Free Recipes/Sauces

For Free Recipes-Salmon Cakes

2008-10-12T12:07:00.001-04:00

At For Free Recipes.net you can find a good source of omega three in this delicious salmon cake recipe. For Free Recipes

For a teriffic sauce recipe for your salmon cakes For Free Recipes/Sauces

Zucchini Pancake Recipe | For Free Recipes.net

2008-09-20T09:16:00.002-04:00

I know that almost everyone has had potato pancakes but did you ever try zucchini pancakes, when I was a child I was a very picky eater and there was very little things that I would eat, my favorite was potato pancakes, I just loved them so much I could eat them every day so one day I came home from school and my mother had potato pancakes or so I taught, I sat down to dinner and began eating my favorite food but something seemed a little strange, I said to my mother these pancakes taste different and she said I used a different kind of potato this time and so I was satisfied with her explanation and kept on eating my fill as usual, when dinner was over she asked me how I liked dinner and I said it was wonderful as usual, then she replied these were a new zucchini pancake recipe that she just got from a neighbor and decided to try it on me. I was never so surprised in my life and since then I have been making the same zucchini pancake recipe and now I am passing it on to you.

1-3 pound zucchini

½ to ¾ cup flour

1 large egg

½ tsp. Salt

Pinch of pepper or as you like it

Some graded onion (optional)

Wash and peal the skin from the zucchini, slice it down the center, remove the seeds from the center and shred the zucchini into a large bowl and add one egg, salt, pepper, and flour. Mix all the ingredients together.

In a large skillet place about a ¼ inch of oil or even a little less (as you prefer) on your range until hot enough to fry in, place the pancake batter in the frying pan a couple of spoons at a time until you reach the desired size of each zucchini pancake, let fry until a golden brown on each side is reached and the pancake is crispy around the edges, remove the pancakes from the pan and place them on some paper towels to drain the oil from them and then enjoy.

This zucchini pancake recipe will probably be the best you ever had.

About The Author

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.You can visit my site at http://www.forfreerecipes.net

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Chocolate Cheesecake | Chocolate Cheesecake Recipes

2008-09-12T13:37:00.004-04:00

It's a well known fact that creating a new recipe can be an argues job to say the least, at For Free Fecipes.net we make your job easy as pie, here is one of our recipes for chocolate cheesecake | chocolate cheesecake recipes, some people like just chocolate cheesecake and others like chocolate chocolate cheesecake, to this recipe you can add a couple ounces of chocolate chips for that heavy chocolate flavor.

Ingredients For Chocolate Cheesecake | Chocolate Cheesecake Recipes:

1 1/4 cups graham cracker crumbs

2 tablespoons sugar

3 tablespoons butter or margarine melted

2 pounds cream cheese

1-cup sugar

8 ounces sour cream

1/4-cup cocoa

2 eggs

1-cup flour

3/4 cup heavy whipping cream

Instructions For Chocolate Cheesecake | Chocolate Cheesecake Recipes:

In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, 1/4 cup cocoa, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy.

At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine.

Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan.
Now you add slowly to the pan your cheesecake mix, as not to disturb the crumbs too much, now you should have a full pan.

Preheat your oven to 275 degrease and not more, bake chocolate cheesecake | chocolate cheesecake recipes for 55 minutes then shut off the oven and let it in for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 4-8 hours. Now remove it from the pan and enjoy.

You can put a coconut pecan topping on it if you like.

Your Chocolate Cheesecake | Chocolate Cheesecake Recipes should look like the picture at the top of this page when you are finished, now enjoy.

About The Author
Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.You can visit my site at http://www.forfreerecipes.net

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

For Free Recipes.net

2008-09-05T07:34:00.001-04:00

For Free Recipes.net is a free recipe site that gives you a wide variety of recipes ranging from New York style cheesecake to classic, ethnic, and delicious gourmet recipes, as well as easy cooking recipes for delightful taste.
For Free Recipes.net gives you culinary tips and articles in your daily cooking and baking experiences from professional chef Andrew Krause. You can find the free recipes you are looking for in our extensive collection of Italian, German, Polish recipes to name just a few.
For Free Recipes.net is your online source for all free recipes for young and old alike. Please come and visit us at For Free Recipes.net we are looking forward to your opinions and comments.