Cheesecake
Cheesecake is one of those desserts that I absolutely love. To that end, here are six cheesecake recipes to help us through the weekend, including Mini Cheesecakes with Mango-Raspberry Sauce and Chocolate Glazed Espresso Cheesecake. Enjoy!
PHILADELPHIA 3-STEP CHEESECAKE
This is from the Kraft website.
Prep Time: 0 – 15 minutes; Total Time: 1 hour 20 minutes; Makes 8 servings
To view this online, go to https://www.kraftheinz.com/philadelphia/recipes/503503-philadelphia-3-step-cheesecake.
Ingredients
2 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (9-inch)
Instructions
Heat oven to 325°F.
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
NO-BAKE CHEESECAKE WITH RASPBERRY SAUCE
This absolute yumminess comes from Molly Marzalek-Kelly at King Arthur Baking Company. For this recipe (did I mention yummy?), Molly wrote, "When you’re looking for a rich, impressive, hands-off dessert but don’t want to turn on the oven, look no further than this no-bake cheesecake. Unlike heavier cheesecakes, this one has a mousse-like texture and flexible raspberry topping: You can make a quick raspberry sauce (as written in the recipe); macerate fresh raspberries; or take the easiest route and use your favorite raspberry jam (see “tips,” below). All options add a flash of vibrant color and fresh, tart flavor to this easy no-bake cheesecake."
Prep Time: 30 minutes; Total Time: 8 hours 30 minutes; Yield: one 9" cheesecake
To view this online, go to https://www.kingarthurbaking.com/recipes/no-bake-cheesecake-with-raspberry-sauce-recipe. While you're there, you can also sign up for their newsletter and recipe more wonderful recipes. Definitely worth checking on!
Ingredients
Raspberry topping*
one 6-ounce container raspberries, fresh preferred (about 1-1/3 cups)
1/4 cup water
1/4 cup granulated sugar
1 tablespoon lemon juice
*See "tips," below for two additional, super easy topping options.
Crust
1-1/2 cups graham cracker crumbs (about 10 whole graham crackers, crushed)
1/4 cup confectioners' sugar
1/8 teaspoon table salt
6 tablespoons unsalted butter, melted
Filling
18 ounces cream cheese, softened
1-1/2 teaspoons King Arthur Pure Vanilla Plus
1/4 teaspoon lemon emulsion, or zest of 1/2 lemon
1/8 teaspoon table salt
1 cup confectioners' sugar, sifted if lumpy; divided
6 tablespoons sour cream
2/3 cup heavy cream, cold
Instructions
To make the raspberry topping: In a blender or food processor, blend the raspberries and water until smooth. Strain the liquid through a fine mesh strainer into a small saucepan; discard the raspberry seeds.
Add the sugar and lemon juice to the saucepan, stirring to combine. Cook over medium heat for 2 to 3 minutes until the mixture boils, then reduce to a simmer. Continue to cook the mixture, stirring constantly, for about 6 to 8 minutes, until it has thickened and a line drawn in the bottom of the saucepan with a spatula holds its shape for a few seconds. You should have a scant 1/2 cup of topping.
Remove the raspberry topping from the heat and allow it to cool while you prepare the rest of the no-bake cheesecake. The topping can also be made up to 5 days in advance and stored, covered, in the refrigerator until ready to use.
To make the crust: Stir together the graham cracker crumbs, confectioners’ sugar, and salt. Add the melted butter and mix until thoroughly combined.
Press the crumbs into the bottom and up the sides of a 9" pie pan at least 1-1/4" tall. Chill the crust in the refrigerator while you make the filling.
To make the no-bake cheesecake filling: In the bowl of a stand mixer fitted with the flat beater attachment or working with an electric hand mixer in a large bowl, combine the cream cheese, vanilla, lemon emulsion or zest, and salt. Mix at low speed until completely smooth and no lumps remain. Stop and scrape down the sides of the bowl as needed.
Add 3/4 cup of the confectioners’ sugar and all the sour cream; mix until smooth. Transfer the cream cheese mixture to another large bowl.
In the same bowl used to make the cream cheese mixture (no need to clean it first), combine the cream with the remaining 1/4 cup confectioners’ sugar. Use the whisk attachment to whip on medium-low speed until stiff peaks form.
Using a whisk, fold the whipped cream, about 1/3 at a time, into the cream cheese mixture until no streaks remain.
Remove the crust from the refrigerator and transfer the filling to the pan. Use a small offset spatula or the back of a spoon to evenly spread the filling over the crust.
Pour the raspberry topping over the filling, spreading it evenly over the entire surface, from edge to edge.
Chill the no-bake cheesecake in the refrigerator for at least 8 hours, preferably overnight. (A cake carrier or large container is the easiest way to cover the cheesecake while it chills without disturbing the topping.) When ready to serve, slice the cheesecake and serve chilled with additional raspberries, if desired.
Storage information: Store any leftover no-bake cheesecake, covered, in the refrigerator for several days; freeze for longer storage. To serve from frozen, thaw in the refrigerator overnight before slicing and serving the next day.
Tips from our Bakers
If you want to make this recipe entirely no-bake (and no-cook) substitute 1/2 cup (170g) of your favorite seedless raspberry jam in place of the cooked raspberry topping. Stir the jam together in a small bowl until it's smooth and easily spreadable before transferring to the top of the cheesecake. Refrigerate and serve the cheesecake as described.
To make an easy fresh raspberry topping: In a medium bowl, combine one 6-ounce container (about 1-1/3 cups) fresh raspberries with 2 tablespoons granulated sugar. Cover and let the mixture rest for at least 1 hour, or up to 3 days in the refrigerator so the berries can macerate and release their juices. When serving the cheesecake, spoon the fresh berry topping (with some of the juice) over each slice.
HOT CHOCOLATE CHEESECAKE
How does Hot Chocolate Cheesecake sound? Yum!
This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback
Ingredients
Crust:
6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows
Directions
Special equipment: a 9-inch springform pan
For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.
CHOCOLATE GLAZED ESPRESSO CHEESECAKE
This yumminess is from purewow, and begins, "Everyone needs a little pick-me-up. Sometimes it’s a latte. Sometimes it’s chocolate. But what about a recipe with a little bit of both? That’s the thinking behind our espresso cheesecake. We bake it New York-style—extra tall and rich—and make it even more impressive by coating it in shiny chocolate glaze."
Prep Time: 2 hours 30 minutes; Cook Time: 2 hours 30 minutes; Total Time: 5 hours; Serves: One 10-inch cake (10 servings)
To view this online, go to https://www.purewow.com/recipes/chocolate-glazed-espresso-cheesecake.
Ingredients
Crust
2-1/2 cups chocolate cookie crumbs
2 tablespoons sugar
4 tablespoons butter, melted
Cheesecake
1/4 cup heavy cream
2-1/2 tablespoons instant espresso powder
3 pounds cream cheese
1 cup sour cream
1-3/4 cups sugar
5 eggs
1 tablespoon pure vanilla extract
Pinch of salt
Glaze
1/3 cup heavy cream
2 tablespoons corn syrup
1/2 cup chopped milk chocolate
Directions
Preheat the oven to 325°F. Lightly grease the base of a 10-inch springform pan with nonstick spray.
Make the Crust: In a large bowl, mix the chocolate cookie crumbs with the sugar and melted butter to combine. Press the mixture evenly into the base of the prepared springform pan. Bake until set, 10 to 15 minutes. Cool.
Make the Cheesecake: In a small pot, bring the cream to a simmer over medium heat. Add the espresso powder and stir to combine. Cool to room temperature.
In the bowl of a food processor, pulse the cream cheese, sour cream, cooled heavy cream with espresso powder and sugar until well combined. Scrape well after mixing. Add the eggs one at a time, pulsing and scraping well after each addition. Add the vanilla and salt, and pulse to combine.
Pour the batter over the cooled crust and transfer to the oven. Once the cheesecake is in the oven, reduce the temperature to 300°F. Bake until the cheesecake is set but still slightly jiggly in the center, about 1 to 1-1/2 hours.
Turn off the oven and leave the cheesecake inside for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheesecake, then release it from the springform pan.
Make the Glaze: In a small pot, heat the cream and corn syrup over medium heat. Place the milk chocolate into a small heat-safe bowl. When the cream comes to a boil, pour it over the chocolate. Let it sit for 15 seconds, untouched. Mix the ganache to combine, and pour immediately over the cheesecake. Let set before slicing and serving.
Note: This recipe is for an ultra-tall New York-style cheesecake. You can halve the amounts for the cheesecake custard and glaze (keep the crust amount the same) for a more moderately sized cheesecake. Reduce the baking time to 45 minutes to 1 hour.
MINI CHEESECAKES WITH MANGO-RASPBERRY SAUCE
This was in the September 2006 (?) issue of Vegetarian Times, page 41. It begins, "These individual cheesecakes wowed us with their simplicity and their flavor. Have both the egg and the cream cheese at room temperature before you use them to ensure a smooth texture."
Makes 2 servings
To view this online, go to https://www.vegetariantimes.com/recipes/mini-cheesecakes-with-mango-raspberry-sauce/.
Ingredients
Mango-raspberry sauce
1/2 cup frozen raspberries, thawed
1/2 cup frozen mango chunks, thawed
1/4 cup mango-apricot nectar or orange juice
1 Tbs. sugar
Mini cheesecakes
6 oz. fat-free or low-fat cream cheese, softened
3 Tbs. fat-free condensed milk
2 Tbs. mango-apricot nectar or orange juice
1 large egg, at room temperature
1/2 tsp. vanilla extract
2 round sugar cookies, such as Pepperidge Farm Sugar Cookies
Preparation
To make Mango-Raspberry Sauce: Purée all ingredients in blender until smooth. Strain, and set aside.
To make Mini Cheesecakes: Preheat oven to 325F. Coat 2 6-oz. ramekins with cooking spray. Beat cream cheese with electric beater until smooth. Add condensed milk, and blend until smooth. Add nectar, egg and vanilla, and beat just until smooth.
Set 1 cookie in bottom of each ramekin. Fill ramekins with cream cheese mixture. Place ramekins in 9-inch square ovenproof dish, and add hot water to come halfway up sides of ramekins. Place dish in oven, and bake 35 to 40 minutes, or until just set.
Remove from water bath, and set on cooling rack for 30 minutes. Transfer to refrigerator, and chill 4 hours, or up to 2 days. Serve cheesecakes with Mango-Raspberry Sauce.
ROSALIE'S CHEESECAKE
This was from one of our neighbors when I was growing up in New York.
Ingredients
3 egg yolks
1/2 C evaporated milk
3/4 C sugar
1-1/2 tsp. vanilla
2 T unbleached flour, sifted
juice of 1/2 lemon
8 oz. (1 C) cottage cheese
3 T melted butter
3 egg whites
8 oz. cream cheese
Directions
Beat egg yolks with sugar and flour until lemon yellow. Add cream cheese, cottage cheese and flour. Add milk, vanilla and lemon juice. Beat all together and add melted butter during process. Stiffly beat egg whites and fold into mixture. Put into buttered spring form pan and bake at 350 degrees until brown, about 1 hour.
PHILADELPHIA 3-STEP CHEESECAKE
This is from the Kraft website.
Prep Time: 0 – 15 minutes; Total Time: 1 hour 20 minutes; Makes 8 servings
To view this online, go to https://www.kraftheinz.com/philadelphia/recipes/503503-philadelphia-3-step-cheesecake.
Ingredients
2 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (9-inch)
Instructions
Heat oven to 325°F.
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
NO-BAKE CHEESECAKE WITH RASPBERRY SAUCE
This absolute yumminess comes from Molly Marzalek-Kelly at King Arthur Baking Company. For this recipe (did I mention yummy?), Molly wrote, "When you’re looking for a rich, impressive, hands-off dessert but don’t want to turn on the oven, look no further than this no-bake cheesecake. Unlike heavier cheesecakes, this one has a mousse-like texture and flexible raspberry topping: You can make a quick raspberry sauce (as written in the recipe); macerate fresh raspberries; or take the easiest route and use your favorite raspberry jam (see “tips,” below). All options add a flash of vibrant color and fresh, tart flavor to this easy no-bake cheesecake."
Prep Time: 30 minutes; Total Time: 8 hours 30 minutes; Yield: one 9" cheesecake
To view this online, go to https://www.kingarthurbaking.com/recipes/no-bake-cheesecake-with-raspberry-sauce-recipe. While you're there, you can also sign up for their newsletter and recipe more wonderful recipes. Definitely worth checking on!
Ingredients
Raspberry topping*
one 6-ounce container raspberries, fresh preferred (about 1-1/3 cups)
1/4 cup water
1/4 cup granulated sugar
1 tablespoon lemon juice
*See "tips," below for two additional, super easy topping options.
Crust
1-1/2 cups graham cracker crumbs (about 10 whole graham crackers, crushed)
1/4 cup confectioners' sugar
1/8 teaspoon table salt
6 tablespoons unsalted butter, melted
Filling
18 ounces cream cheese, softened
1-1/2 teaspoons King Arthur Pure Vanilla Plus
1/4 teaspoon lemon emulsion, or zest of 1/2 lemon
1/8 teaspoon table salt
1 cup confectioners' sugar, sifted if lumpy; divided
6 tablespoons sour cream
2/3 cup heavy cream, cold
Instructions
To make the raspberry topping: In a blender or food processor, blend the raspberries and water until smooth. Strain the liquid through a fine mesh strainer into a small saucepan; discard the raspberry seeds.
Add the sugar and lemon juice to the saucepan, stirring to combine. Cook over medium heat for 2 to 3 minutes until the mixture boils, then reduce to a simmer. Continue to cook the mixture, stirring constantly, for about 6 to 8 minutes, until it has thickened and a line drawn in the bottom of the saucepan with a spatula holds its shape for a few seconds. You should have a scant 1/2 cup of topping.
Remove the raspberry topping from the heat and allow it to cool while you prepare the rest of the no-bake cheesecake. The topping can also be made up to 5 days in advance and stored, covered, in the refrigerator until ready to use.
To make the crust: Stir together the graham cracker crumbs, confectioners’ sugar, and salt. Add the melted butter and mix until thoroughly combined.
Press the crumbs into the bottom and up the sides of a 9" pie pan at least 1-1/4" tall. Chill the crust in the refrigerator while you make the filling.
To make the no-bake cheesecake filling: In the bowl of a stand mixer fitted with the flat beater attachment or working with an electric hand mixer in a large bowl, combine the cream cheese, vanilla, lemon emulsion or zest, and salt. Mix at low speed until completely smooth and no lumps remain. Stop and scrape down the sides of the bowl as needed.
Add 3/4 cup of the confectioners’ sugar and all the sour cream; mix until smooth. Transfer the cream cheese mixture to another large bowl.
In the same bowl used to make the cream cheese mixture (no need to clean it first), combine the cream with the remaining 1/4 cup confectioners’ sugar. Use the whisk attachment to whip on medium-low speed until stiff peaks form.
Using a whisk, fold the whipped cream, about 1/3 at a time, into the cream cheese mixture until no streaks remain.
Remove the crust from the refrigerator and transfer the filling to the pan. Use a small offset spatula or the back of a spoon to evenly spread the filling over the crust.
Pour the raspberry topping over the filling, spreading it evenly over the entire surface, from edge to edge.
Chill the no-bake cheesecake in the refrigerator for at least 8 hours, preferably overnight. (A cake carrier or large container is the easiest way to cover the cheesecake while it chills without disturbing the topping.) When ready to serve, slice the cheesecake and serve chilled with additional raspberries, if desired.
Storage information: Store any leftover no-bake cheesecake, covered, in the refrigerator for several days; freeze for longer storage. To serve from frozen, thaw in the refrigerator overnight before slicing and serving the next day.
Tips from our Bakers
If you want to make this recipe entirely no-bake (and no-cook) substitute 1/2 cup (170g) of your favorite seedless raspberry jam in place of the cooked raspberry topping. Stir the jam together in a small bowl until it's smooth and easily spreadable before transferring to the top of the cheesecake. Refrigerate and serve the cheesecake as described.
To make an easy fresh raspberry topping: In a medium bowl, combine one 6-ounce container (about 1-1/3 cups) fresh raspberries with 2 tablespoons granulated sugar. Cover and let the mixture rest for at least 1 hour, or up to 3 days in the refrigerator so the berries can macerate and release their juices. When serving the cheesecake, spoon the fresh berry topping (with some of the juice) over each slice.
HOT CHOCOLATE CHEESECAKE
How does Hot Chocolate Cheesecake sound? Yum!
This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback
Ingredients
Crust:
6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows
Directions
Special equipment: a 9-inch springform pan
For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.
CHOCOLATE GLAZED ESPRESSO CHEESECAKE
This yumminess is from purewow, and begins, "Everyone needs a little pick-me-up. Sometimes it’s a latte. Sometimes it’s chocolate. But what about a recipe with a little bit of both? That’s the thinking behind our espresso cheesecake. We bake it New York-style—extra tall and rich—and make it even more impressive by coating it in shiny chocolate glaze."
Prep Time: 2 hours 30 minutes; Cook Time: 2 hours 30 minutes; Total Time: 5 hours; Serves: One 10-inch cake (10 servings)
To view this online, go to https://www.purewow.com/recipes/chocolate-glazed-espresso-cheesecake.
Ingredients
Crust
2-1/2 cups chocolate cookie crumbs
2 tablespoons sugar
4 tablespoons butter, melted
Cheesecake
1/4 cup heavy cream
2-1/2 tablespoons instant espresso powder
3 pounds cream cheese
1 cup sour cream
1-3/4 cups sugar
5 eggs
1 tablespoon pure vanilla extract
Pinch of salt
Glaze
1/3 cup heavy cream
2 tablespoons corn syrup
1/2 cup chopped milk chocolate
Directions
Preheat the oven to 325°F. Lightly grease the base of a 10-inch springform pan with nonstick spray.
Make the Crust: In a large bowl, mix the chocolate cookie crumbs with the sugar and melted butter to combine. Press the mixture evenly into the base of the prepared springform pan. Bake until set, 10 to 15 minutes. Cool.
Make the Cheesecake:
In the bowl of a food processor, pulse the cream cheese, sour cream, cooled heavy cream with espresso powder and sugar until well combined. Scrape well after mixing. Add the eggs one at a time, pulsing and scraping well after each addition. Add the vanilla and salt, and pulse to combine.
Pour the batter over the cooled crust and transfer to the oven. Once the cheesecake is in the oven, reduce the temperature to 300°F. Bake until the cheesecake is set but still slightly jiggly in the center, about 1 to 1-1/2 hours.
Turn off the oven and leave the cheesecake inside for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheesecake, then release it from the springform pan.
Make the Glaze: In a small pot, heat the cream and corn syrup over medium heat. Place the milk chocolate into a small heat-safe bowl. When the cream comes to a boil, pour it over the chocolate. Let it sit for 15 seconds, untouched. Mix the ganache to combine, and pour immediately over the cheesecake. Let set before slicing and serving.
Note: This recipe is for an ultra-tall New York-style cheesecake. You can halve the amounts for the cheesecake custard and glaze (keep the crust amount the same) for a more moderately sized cheesecake. Reduce the baking time to 45 minutes to 1 hour.
MINI CHEESECAKES WITH MANGO-RASPBERRY SAUCE
This was in the September 2006 (?) issue of Vegetarian Times, page 41. It begins, "These individual cheesecakes wowed us with their simplicity and their flavor. Have both the egg and the cream cheese at room temperature before you use them to ensure a smooth texture."
Makes 2 servings
To view this online, go to https://www.vegetariantimes.com/recipes/mini-cheesecakes-with-mango-raspberry-sauce/.
Ingredients
Mango-raspberry sauce
1/2 cup frozen raspberries, thawed
1/2 cup frozen mango chunks, thawed
1/4 cup mango-apricot nectar or orange juice
1 Tbs. sugar
Mini cheesecakes
6 oz. fat-free or low-fat cream cheese, softened
3 Tbs. fat-free condensed milk
2 Tbs. mango-apricot nectar or orange juice
1 large egg, at room temperature
1/2 tsp. vanilla extract
2 round sugar cookies, such as Pepperidge Farm Sugar Cookies
Preparation
To make Mango-Raspberry Sauce: Purée all ingredients in blender until smooth. Strain, and set aside.
To make Mini Cheesecakes: Preheat oven to 325F. Coat 2 6-oz. ramekins with cooking spray. Beat cream cheese with electric beater until smooth. Add condensed milk, and blend until smooth. Add nectar, egg and vanilla, and beat just until smooth.
Set 1 cookie in bottom of each ramekin. Fill ramekins with cream cheese mixture. Place ramekins in 9-inch square ovenproof dish, and add hot water to come halfway up sides of ramekins. Place dish in oven, and bake 35 to 40 minutes, or until just set.
Remove from water bath, and set on cooling rack for 30 minutes. Transfer to refrigerator, and chill 4 hours, or up to 2 days. Serve cheesecakes with Mango-Raspberry Sauce.
ROSALIE'S CHEESECAKE
This was from one of our neighbors when I was growing up in New York.
Ingredients
3 egg yolks
1/2 C evaporated milk
3/4 C sugar
1-1/2 tsp. vanilla
2 T unbleached flour, sifted
juice of 1/2 lemon
8 oz. (1 C) cottage cheese
3 T melted butter
3 egg whites
8 oz. cream cheese
Directions
Beat egg yolks with sugar and flour until lemon yellow. Add cream cheese, cottage cheese and flour. Add milk, vanilla and lemon juice. Beat all together and add melted butter during process. Stiffly beat egg whites and fold into mixture. Put into buttered spring form pan and bake at 350 degrees until brown, about 1 hour.
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