Cheesecakes                                                       Main page/Hoof bladsy                                                                  Home Contents   Chocolate Cheesecake Traditional Cheesecake Black Raspberry Cheesecake Apple Walnut Cheesecake Delicious Tofu Cheesecake Amaretto Peach Cheesecake Amaretto Cheesecake With Raspberry Topping Chocolate Cheesecake 1 1/4 cups graham cracker crumbs 2 tablespoons sugar 3 tablespoons butter ir margarine melted 2 pounds cream cheese 1 cup sugar 8 ounces sour cream 1/4 cup cocoa 2 eggs 1 cup flour 3/4 cup heavy whipping cream In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, 1/4 cup cocoa, and 3/4 cup heavy whipping cream, mix on second speed until your cheesecake batter is smooth and creamy. At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Prepair your 10 inch x 2 inches springform pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire wisk, wisk them together until well combined, brush onto the sides of your springform pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and botton of the pan. Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too mutch, now you should have a full pan. Preheat your oven to 275 degreese and not more, when your oven is hot place the cheesecake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy. You can put a coconut pecon topping on your cheesecake if you like. see toppings. Click to view the end product  http://www.andies.cashhosters2.com/images/ChocolateCheesecake.jpg Traditional Cheesecake 1 1/4 cups graham cracker crumbs 2 tablespoons sugar 3 tablespoons butter ir margarine melted 2 pounds cream cheese 1 cup sugar 8 ounces sour cream 2 eggs 1 cup flour 3/4 cup heavy whipping cream In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream,mix on second speed until your cheesecake batter is smooth and creamy. At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Prepair your 10 inch x 2 inches springform pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine,then with a wire wisk, wisk them together until well combined, brush onto the sides of your springform pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and botton of the pan. Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too mutch, now you should have a full pan. Preheat your oven to 275 degreese and not more, when your oven is hot place the cheesecake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cheesecake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours.Now remove it from the pan and enjoy. On this cheesecake you can top it with anything you like cherries, blueberries, strawberries and so on. Delicious Tofu Cheesecake Ingredients: 1 pre-baked vegan pie crust For Cake: 3/4 of a 15-ounce package of firm tofu, crumbled 1/2 cup vegan cream cheese 1/4 cup soy, rice, or nut milk 1 Tablespoon lemon juice 1/4 cup sucanat 2-3 Tablespoons maple syrup 1/4 teaspoon cinnamon 1 teaspoon vanilla extract For Topping: 1 bag of frozen berries of your choice (I've used blueberries,raspberries and cherries) 2 teaspoons arrowroot powder enough organic apple juice to just cover berries Directions: For Cake: Preheat oven to 375 F. In a blender, combine the tofu, cream cheese, milk substitute, and lemon juice. Blend until very thick and smooth. Add sucanat, maple syrup, cinnamon and vanilla, and blend until incorporated. Pour into pre-baked pie shell. Bake 35-45 minutes until golden and firm, and cracks begin to form on top. Remove from oven and cool until totally set, preferably overnight. For Topping: Mix arrowroot powder in apple juice. Place frozen berries in saucepan and cover with the apple juice mixture. Simmer until thickened like pie filling. It will reach maximum thickness before boiling. Spread topping over pie and enjoy! Black Raspberry Cheesecake Black Raspberry simply the best, is this one of your favorites? Well it will be just go to Traditional Cheesecake and follow the recipe exactly, but now add 3 ounces of black raspberry extract to the batter and mix it well, or you can make a compote from fresh black raspberries minus the seeds and use that in the mixture, your just going to love it. Here is a picture of what it will look like. Apple Walnut Cheesecake Apple Walnut Cheesecake wow, can't you just taste it now? Wan't to know how to make it? Well follow me, just go to Traditional Cheesecake and follow the recipe to the letter, but now here it is, just remove some of the batter and replace it with diced apples, the sweeter the better, but not mackintosh because they will turn to applesauce, you need a firm apple like grannie smith, or rome apples, put some minced walnuts in the batter too, place the batter in the pan and place some more diced walnuts on top then bake as directed. Here is a picture of the finished product, now do it and enjoy. Oh by the way you can sit down and eat the leftover batter with a spoon.Click to view the end product http://www.andies.cashhosters2.com/images/Apple_Walnut.jpg Amaretto Peach Cheesecake Crust for cheesecake: 3 tablespoons unsalted butter, softened 1/3 cup sugar 1 egg 3/4 cup flour Beat butter and sugar until light and fluffy. Blend in egg. Add flour and mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 for 10 minutes. Cheesecake Filling: 3 8-ounce packages cream cheese, softened 3/4 cup sugar 3 tablespoons flour 3 eggs 16-ounce can peach halves, drained and pureed 1/4 cup Amaretto Combine cream cheese, sugar, and flour. Add eggs, one at a time. Add peaches and Amaretto. Pour over crust. Bake at 450 for 10 minutes. Reduce oven temperature to 250 and continue baking for 1 hour and 5 minutes. Cool cake in oven with door ajar. Loosen cake from rim of pan, cool, then chill. Amaretto Cheesecake With Raspberry Topping Crust: 1/4 cup butter 2 cups chopped almonds 2 tbsp granulated sugar Filling: 12 oz (375 g) cream cheese, softened 1/2 cup granulated sugar 3 eggs 1 cup sour cream 2 tbsp Amaretto or other almond liqueur 1/2 tsp vanilla 1/2 tsp almond extract Sauce: 3 cups frozen unsweetened raspberries, thawed 2 tbsp Amaretto or other almond liqueur Sugar Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at high 2 to 3 minutes or until firm. If necessary, rotate dish during cooking. Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust. Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in centre. Rotate dish partway through cooking, if necessary. Cool on countertop to room temperature, then cover and refrigerate until serving time. Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste. To serve, spoon some sauce on to dessert plates. Place slice of cake on sauce. Garnish with reserved berries. Makes 6 to 8 servings. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree.