Cheesecake
Is there anyone who doesn't love Cheesecake?
Okay, that might be a trick question, as I'm sure that there are those who don't love it. But for those who do, today's post is sure to please. Check out the Pumpkin-Chocolate Swirl Cheesecake, the Hot Chocolate Cheesecake, and the rest of today's yumminess. Enjoy!
LOW-FAT CHEESECAKE
This is from the Food Network. The recipe begins, "This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version."
Active Time: 30 minutes; Total Time: 10 hours (includes chilling time); Yield: 14 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/low-fat-cheesecake-recipe-1972911.
Ingredients
Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1-1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings
Directions
Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."
Makes 24 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.
Ingredients
1-1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 15-oz. can pumpkin
1 & 1/2 Tbs. ground ginger
1-1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg
Preparation
Preheat oven to 350°F.
To make Chocolate Crust:
Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
LEMON TOFU CHEESECAKE
This recipe comes from Vegetarian Times, and begins, "This vegan dessert brings zippy citrus and creamy texture to the party."
"This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.
"If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy."
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-tofu-cheesecake-recipe/. Makes 8 servings
Ingredients
Crust
2 cups graham crackers
1/4 cup maple syrup
1/2 teaspoon almond extract
Filling
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond extract
1 tablespoon tahini or almond butter
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in water
1 tablespoons vegan milk such as soy, rice, or almond
Preparation
Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.
Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
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.
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.
Okay, that might be a trick question, as I'm sure that there are those who don't love it. But for those who do, today's post is sure to please. Check out the Pumpkin-Chocolate Swirl Cheesecake, the Hot Chocolate Cheesecake, and the rest of today's yumminess. Enjoy!
LOW-FAT CHEESECAKE
This is from the Food Network. The recipe begins, "This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version."
Active Time: 30 minutes; Total Time: 10 hours (includes chilling time); Yield: 14 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/low-fat-cheesecake-recipe-1972911.
Ingredients
Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1-1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings
Directions
Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."
Makes 24 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.
Ingredients
1-1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 15-oz. can pumpkin
1 & 1/2 Tbs. ground ginger
1-1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg
Preparation
Preheat oven to 350°F.
To make Chocolate Crust:
Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
LEMON TOFU CHEESECAKE
This recipe comes from Vegetarian Times, and begins, "This vegan dessert brings zippy citrus and creamy texture to the party."
"This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.
"If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy."
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-tofu-cheesecake-recipe/. Makes 8 servings
Ingredients
Crust
2 cups graham crackers
1/4 cup maple syrup
1/2 teaspoon almond extract
Filling
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond extract
1 tablespoon tahini or almond butter
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in water
1 tablespoons vegan milk such as soy, rice, or almond
Preparation
Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.
Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
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.
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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