Cheesecake
When it comes to desserts, I love Cheesecakes. But for years, I was intimdated with the idea of making them.
However, this batch helped me get over that intimdation. Check out the Basque Cheesecake, the Mini Cheesecakes with Mango-Raspberry Sauce, and the rest of today's yumminess. Enjoy!
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.
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.
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
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.
BASQUE CHEESECAKE
This yumminess is from Marti Buckley and adapted by Tanya Sichynsky at The New York Times cooking enewsletter. For this recipe, Tanya wrote, "Generously burnished and with a velvety, custardy interior, this rustic, crustless cheesecake from the Basque region of northern Spain is the platonic ideal of a low-effort, high-reward dessert. The caramelized exterior evokes a toasty marshmallow, but the cake itself is not too sweet. Marti Buckley adapted this recipe from La Viña, a small bar in San Sebastián, for her cookbook, “Basque Country” (Artisan, 2018). This statement cake is achieved using only five primary ingredients. It’s baked at a higher temperature than a classic New York cheesecake and in the hot oven, the cheesecake dramatically inflates into a soufflé-like puff before sinking into itself, creating a cradle for fresh fruit, should you wish to serve it with some. But Basque cheesecake is perfect on its own, at its arguable prime the day after it’s made, enjoyed at room temperature."
Prep Time: 10 minutes; Cook Time: About 1-1/2 hours, plus cooling; Total Time: 1 hour 40 minutes, plus cooling; Yield: 12 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024483-basque-cheesecake. While you're at it, I highly recommend signing up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
Unsalted butter or nonstick spray, for greasing the pan
1-3/4 cups granulated sugar
2-1/4 pounds/36 ounces cream cheese, at room temperature
1/4 teaspoon kosher salt (such as Diamond Crystal)
5 large eggs
2 cups heavy cream
1/4 cup all-purpose flour
Preparation
Place a rack in the center of the oven and heat the oven to 400 degrees. Grease a 10-inch springform pan and line with parchment paper, leaving 2 to 3 inches overhanging the top of the pan. (You can trace and cut a circle to fit the base and then cut a band of paper to fit neatly around the sides, but the more rustic and simple method is to press an entire sheet into the pan, pleating the paper where it begins to crease. If you use multiple sheets of parchment, grease in between the layers so that they stick and lay flat.)
In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. (This can be done by hand as well; beat with a wooden spoon for about 5 minutes.)
Add the salt and mix. Add the eggs one by one and beat until fully incorporated. Beat in the cream. Sift in the flour, then mix it in on low.
Pour the batter into the prepared pan and bake until browned and almost burnt on top, 50 to 60 minutes. The center will still be quite jiggly. Remove the cake from the oven and cool completely on a rack. It will have risen significantly, nearly past the top of the pan, but it will sink in the center as it cools.
Before serving, remove the rim of the springform and gently tug away the parchment paper. Serve at room temperature.
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.
However, this batch helped me get over that intimdation. Check out the Basque Cheesecake, the Mini Cheesecakes with Mango-Raspberry Sauce, and the rest of today's yumminess. Enjoy!
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.
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.
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
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.
BASQUE CHEESECAKE
This yumminess is from Marti Buckley and adapted by Tanya Sichynsky at The New York Times cooking enewsletter. For this recipe, Tanya wrote, "Generously burnished and with a velvety, custardy interior, this rustic, crustless cheesecake from the Basque region of northern Spain is the platonic ideal of a low-effort, high-reward dessert. The caramelized exterior evokes a toasty marshmallow, but the cake itself is not too sweet. Marti Buckley adapted this recipe from La Viña, a small bar in San Sebastián, for her cookbook, “Basque Country” (Artisan, 2018). This statement cake is achieved using only five primary ingredients. It’s baked at a higher temperature than a classic New York cheesecake and in the hot oven, the cheesecake dramatically inflates into a soufflé-like puff before sinking into itself, creating a cradle for fresh fruit, should you wish to serve it with some. But Basque cheesecake is perfect on its own, at its arguable prime the day after it’s made, enjoyed at room temperature."
Prep Time: 10 minutes; Cook Time: About 1-1/2 hours, plus cooling; Total Time: 1 hour 40 minutes, plus cooling; Yield: 12 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024483-basque-cheesecake. While you're at it, I highly recommend signing up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
Unsalted butter or nonstick spray, for greasing the pan
1-3/4 cups granulated sugar
2-1/4 pounds/36 ounces cream cheese, at room temperature
1/4 teaspoon kosher salt (such as Diamond Crystal)
5 large eggs
2 cups heavy cream
1/4 cup all-purpose flour
Preparation
Place a rack in the center of the oven and heat the oven to 400 degrees. Grease a 10-inch springform pan and line with parchment paper, leaving 2 to 3 inches overhanging the top of the pan. (You can trace and cut a circle to fit the base and then cut a band of paper to fit neatly around the sides, but the more rustic and simple method is to press an entire sheet into the pan, pleating the paper where it begins to crease. If you use multiple sheets of parchment, grease in between the layers so that they stick and lay flat.)
In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. (This can be done by hand as well; beat with a wooden spoon for about 5 minutes.)
Add the salt and mix. Add the eggs one by one and beat until fully incorporated. Beat in the cream. Sift in the flour, then mix it in on low.
Pour the batter into the prepared pan and bake until browned and almost burnt on top, 50 to 60 minutes. The center will still be quite jiggly. Remove the cake from the oven and cool completely on a rack. It will have risen significantly, nearly past the top of the pan, but it will sink in the center as it cools.
Before serving, remove the rim of the springform and gently tug away the parchment paper. Serve at room temperature.
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.
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