Kohupiimakook Cheesecake Recipes

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
• Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
• Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
• Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
• Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
• Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.

Steps:

• This is not the kind of cheesecake served here in American. It's dense and drier.
• Preheat over to 400*
• CRUST: In a food processor mix flour, sugar, baking powder, and butter till it looks like meal. Add the egg yolks and sour cream. Mix into flour mixture. Take out of the bowl, saving 1/4 of the dough (set aside). Press 3/4 of the dough into a rectangular pan. Brush with egg white.
• FILLING: Mix the hoop cheese, egg yolk, sugar, flour, sour cream, and lemon rind together. Beat the egg white until stiff. Folk egg white into the hoop cheese mixture.
• Pour into crust.
• Roll the 1/4 of the crust out you have saved. Cut into 1/4" strips. Place strips on top of filling. Brush top with egg white.
• Bake at 400* for 10 minutes. Then reduce to 375 and bake for 40 mintues or until golden brown. Brush with Loganberry, Apricot jam or Peach Jam. Chill.
• I love adding golden raisins, currants, or any dried fruit cut in to small pieces. Soaked first in hot water or alcohol to plump them and make them tender. Sometimes I just use candied orange or lemon peel chopped very fine.