Ribbon Bar Cheesecake Recipes

Steps:

• Heat oven to 350ºF.
• Mix crushed cookies, butter, nuts and coconut; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
• Cook whipping cream and chocolate in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 min. or until chocolate is firm.

Steps:

• Combine all ingredients for crust and press into the bottom and 1- 1/2 inches up the sides of a greased 9- inch springform pan.
• Chill crust for one hour or until firm.
• To make raspberry sauce, puree 2- 1/2 cups of raspberries in a blender.
• Press pureed raspberries through a sieve in order to remove seeds; discard seeds.
• Add water to pureed raspberries, if necessary, to measure 1 cup.
• In a saucepan, combine sugar and cornstarch.
• Stir in pureed raspberries; allow mixture to come to a boil.
• Boil for 2 minutes, stirring constantly.
• Remove saucepan from heat; stir in lemon juice and set aside.
• In a large mixing bowl, beat cream cheese, sugar,flour, and vanilla until fluffy.
• Add egg whites; beat on low speed until just blended.
• Stir in whipping cream.
• Pour half of the cream cheese mixture in to the crust.
• Top cream cheese with 3/4 cup of the raspberry sauce.
• (Cover and refrigerate remaining sauce) Spoon the remainder of the cream cheese mixture over the top of the raspberry sauce.
• Bake at 375 degrees for 35- 40 minutes or until center of the cheesecake is almost set.
• Remove from oven; immediately run a knife around the edge of the pan to loosen crust.
• Cool cheesecake on a wire rack for 1 hour.
• Refrigerate cheesecake overnight.
• To make topping, add orange juice to the refrigerated raspberry sauce.
• Gently fold in raspberries.
• Spoon over cheesecake.

Steps:

• For the crispy layer: Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
• For the cheesecake layer: Meanwhile, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
• Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the sour cream, sugar, lemon juice, vanilla and a pinch of salt, and beat on medium high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture, and beat on medium high speed to combine, about 30 seconds.
• To assemble: Pour the cream cheese-gelatin mixture over the cooled crispy layer, and spread out evenly. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours. (The bars can be assembled and refrigerated overnight.) Cut into 16 bars, and top each with raspberries and blueberries before serving.
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Steps:

• For the red velvet cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line an 8-inch square baking pan with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
• Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the cocoa powder and 2 tablespoons very hot water in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes.
• Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk mixture in two, starting and ending with the flour, until just combined. Pour into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Once the cake is cool enough to touch, press it down slightly to make the layer even. Place the pan on a cooling rack and let cool completely.
• For the cheesecake: While the red velvet cake bakes, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
• Heat the granulated sugar and corn syrup over medium heat in a small skillet. Cook, swirling the pan but not stirring, until the mixture turns amber, 5 to 7 minutes. Remove the skillet from the heat, and carefully whisk in the cream and bourbon. (If the caramel seizes and hardens, continue to stir over medium heat until it melts and is smooth again.) Bring the mixture to a fast simmer, and cook until the caramel thickens enough to coat the back of a spoon, 3 to 4 minutes. Let cool to room temperature, stirring occasionally to help the caramel cool faster.
• Beat the cream cheese with an electric mixer on medium-high speed in a large bowl until completely smooth, about 1 minute. Scrape down the side of the bowl. Add the cooled caramel, sour cream and confectioners' sugar, and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add it to the cream cheese mixture, and beat on medium-high speed to combine, about 30 seconds.
• Spread the cheesecake mixture over the red velvet cake in an even layer. Cover loosely with plastic wrap, and refrigerate until set, at least 2 hours.
• Make the whipped cream: Beat the cream and confectioners' sugar together with an electric mixer at medium-high speed in a large bowl until medium peaks form. Spread the cream over the cheesecake.
• Use the foil overhang to lift the bars out of the pan. Peel down the foil, and thinly trim the edges of the bars. Cut into 12 even rectangles, wiping the knife clean between cuts.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
• In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
• Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside., In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth., Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. ,

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
• Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
• To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
• Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Steps:

• Preheat oven to 350°F.
• Mix crushed cookies, butter,pecans, and coconut; press firmly onto bottom of 13x9-inch baking pan. Refrigerate while preparing filling.
• Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 40 minutes or until center is almost set.Cool. Refrigerate 3 hours or overnight. Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 minutes or until chocolate is firm. Store leftover cheesecake in refrigerate.
• Note: To make cheesecake extra special, Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl. Microwave on medium 1 minute, stirring after 30 seconds. Stir till chocolate is completely melted.Pour into small reusable bag; seal bag; twist bag. Snip off one small corner from bottom of bag; twist top of bag to squeeze chocolate from bag; to pipe a special message, such as "Greetings" on top of cheesecake. Chill time includes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.
• Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
• Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
• Bake in the hot oven until set, about 25 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir together the cookie crumbs, melted butter, pecans, and coconut in a bowl until the mixture is well combined. Press into the bottom of a 9x13-inch baking dish, and refrigerate while making filling.
• Beat cream cheese, sugar, and custard powder in a large bowl with an electric mixer until light and fluffy, and beat in eggs, 1 at a time, beating each until fully incorporated before adding the next. Layer the filling over the crust.
• Bake in the preheated oven until the center is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.
• Melt the semisweet chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth and well blended. Pour the chocolate mixture over the cheesecake, spread with a spatula to cover the middle layer, and refrigerate until the topping is firm, 15 to 20 minutes. Serve cold. Store leftovers in refrigerator.

Steps:

• Preheat oven to 350*.
• Grease a 9x13" baking pan or coat with nonstick spray.
• In a large bowl, with electric mixer on medium speed, beat together the butter, maple syrup and salt until lightened and fluffy, about 2 minutes.
• Beat or stir the flour into the butter mixture just until evenly incorporated.
• Firmly press the dough into the pan.
• Lay a sheet of wax paper over the dough, then press it out to the edges until flat and smooth on top. Peel off and discard the paper. Using a fork, prick the dough all over.
• Bake in the upper third of the oven for 17-21 minutes or until tinged with brown at the edges.
• Transfer the pan to a wire rack and let cool briefly.
• Using a table knife, spread the apple butter evenly over the dough.
• CREAM CHEESE LAYER.
• In a food processor, process the cream, maple syrup, egg and vanilla until well blended and completely smooth, about 30 seconds, stopping and scraping down the bowl sides several times or beat in bowl of electric mixer on low speed, the cream cheese, until very smooth, add the maple syrup, egg and vanilla and continue beating until well blended.
• Pour the cream-cheese mixture over the apple butter, rap the pan or generously shake it to spread the cream cheese mixture out to the edges.
• Bake in upper third of oven for 25-30 minutes or until the cream cheese layer is beginning to brown and appears barely set when the pan is jiggled.
• Transfer the pan to a wire rack and let stand until cooled. Sift the cinnamon over the top.
• Refrigerate until chilled and firm, about 1 hour.
• Using a large sharp knife, cut the slab into 18 bars, wipe the knife clean between cuts.
• Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month -- If freezing, leave slab whole, then cut into bars when partially thawed.

Steps:

• Process biscuits in a food processor until the mixture resembles fine breadcrumbs, then add the melted butter and process until combined.
• Press biscuit mixture firmly over the base and side of a round (20cm) springform cake pan.
• Chill for 30mins or until firm.
• Meanwhile, combine 2 tablespoons cream, brown sugar and extra butter in a small saucepan.
• Stir on low heat for 3-4 minutes, until the sugar dissolves.
• Set aside.
• In a separate saucepan melt the chocolate with 2 tablespoons cream on low heat stirring until smooth.
• Set aside.
• Dissolve gelatin by whisking into water with a fork until dissolved.
• Cool slightly set aside.
• Using an electric mixer, beat the cream cheese and caster sugar together in a bowl until smooth.
• In another bowl whisk remaining cream until soft peaks form.
• Stir gelatin mixture into cheese mixture with Mars bars.
• Fold in cream.
• Pour half of cheese mixture into prepared pan and drizzle with half of the caramel and chocolate sauces.
• Pull a skewer backwards and forwards through the mixture several times to create a marbled effect.
• Repeat process with remaining cheese mixture and sauces.
• Cover and chill for 3 hours until set.
• Slice to serve.

Steps:

• Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm., In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. , In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. , Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. , Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. , Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.

Steps:

• Heat oven to 350. For crust, combine graham cracker crumbs and melted butter. Press the crumb mixture onto the bottom and about 2 inches up the side of an ungreased 9-inch springform pan. Set pan aside.
• For filling, beat cream cheese, surgar and vanilla in large bowl on medium speed of mixer until combined. Add sour cream, beat on low speed until combined. Add eggs, beat on low speed just until combined (do not overbeat). Pour half of the filling into the crust-lined pan. Sprinkle cinnamon chips over the filling in the pan. Carefully pour remaining filling over cinnamon chips. Place on a shallow baking pan in oven. Bake about 1 hour or until center is set.
• Cool 15 minutes on wire rack. Using a knife or narrow metal spatula, loosen cheesecake from the side of pan. Cool 30 minutes more. Remove sides of pan; cool 1 hour or more. Cover and chill at least 4 hours before serving.