MIMI'S CHEESECAKE SUPREME
This is a wonderful cheesecake that is likened to the New York cheesecakes--it is a favorite of my family. It has great flavor and consistency. I always have some kind of a sauce for it, but it can be a sauce of your choice.
Provided by Mimi in Maine
Categories Cheesecake
Time 1h20m
Yield 1 9
Number Of Ingredients 10
Steps:
- CRUST:.
- Generously butter a 9-inch springform pan.
- Sprinkle the graham cracker crumbs over sides and bottom of pan so that it is covered.
- CHEESECAKE:.
- Let the cream cheese soften at room temperature for 1-1 1/2 hours.
- With electric mixer beat till creamy.
- Add the vanilla.
- In a separate small bowl mix the sugar, flour, and salt well.
- Gradually blend into the cheese mixture.
- Add eggs and egg yolks one at a time, beating after each addition just to blend.
- Add the sour cream.
- Gently stir in whipping cream.
- Gently pour into springform pan so that you don't remove the graham cracker crumbs.
- Bake at 450 degrees for 12 minutes.
- Reduce heat to 300 degrees and continue baking for 55 minutes.
- Remove from oven and cool.
- Loosen sides with spatula after 1/2 hour.
- Remove sides at the end of 1 hour.
- Allow to cool 2 hours longer.
- Regrigerate and put a glaze on it before serving or serve with sauce on each plate.
- TOPPINGS THAT I HAVE USED: Fresh strawberries that I have put sugar to make a thin sauce; melt down some raspberry jam and cool a little and then put in some fresh raspberries; a thin hot fudge sauce; cherry pie filling in a can--also blueberry pie filling.
Nutrition Facts : Calories 6087.2, Fat 452.5, SaturatedFat 274.9, Cholesterol 2739.7, Sodium 4322.4, Carbohydrate 403.2, Fiber 0.6, Sugar 354.3, Protein 125.1
MINI TURTLE CHEESECAKES RECIPE
These Mini Turtle Cheesecakes are the perfect combination of sweet and salty. If you are a cheesecake fan, I highly recommend giving these mini cheesecakes a try.
Provided by Steph Loaiza
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Combine crushed Oreos and melted butter, and press mixture in the bottom of each liner.
- In another bowl mix together cream cheese, eggs, sugar, vanilla, and lemon juice until light and fluffy. Spoon the cream cheese mixture into each liner, filling it almost to the top.
- Bake for 15 minutes.
- Let cool completely, and then refrigerate for at least an hour. Top each with pecan halves, and drizzle with fudge and caramel toppings.
Nutrition Facts : Calories 103 kcal, Carbohydrate 14 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 14 mg, Sodium 112 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
GRANDMA'S CHEESE TORTE CHEESECAKE (UNBAKED)
This recipe isn't for beginners but everyone and I mean everyone in my family enjoyed this dessert on Easter. Grandma would always make this every year. Not sure where this recipe came from but I'm almost certain she found it in a newspaper or magazine.
Provided by Cindy Shover
Categories Desserts
Time 30m
Number Of Ingredients 13
Steps:
- 1. In small bowl, pour in cold water and sprinkle with Knox gelatin.
- 2. In mixing bowl, beat egg yolks slightly, add sugar, salt and milk. Cook over boiling water until like custard. Add water/gelatin mix into hot mixture and stir till dissolved and cool.
- 3. In another bowl beat softened cream cheese and vanilla. Then add to cooled mixture.
- 4. Finally whip, egg whites till stiff add in whipped cream and fold into mixture.
- 5. Graham cracker crust: Mix crushed graham crackers with 1/3 cup melted butter or margerine. Line bottom of pan with graham cracker mix into a slightly greased 9x13 pan.
- 6. Pour mixture over crust and cover with additional dry graham crackers.
- 7. Refrigerate for 8 hours.
STRAWBERRY CHEESECAKE TORTE
After I tasted this dessert at a party, a friend shared the recipe. It originally called for pound cake...and I decided to lighten it up by substituting angel food. The result was this delicious light torte. -Kathy Martinez of Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with ungreased parchment. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment; cool completely., Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes., In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with pudding mixture., Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon zest. Store in refrigerator.
Nutrition Facts : Calories 284 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 427mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
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