>For halloween my grandma use to make a fantastic cheesecake. I'm
>selling her recipe fot her pumpkin-praline cheesecake. I will send you
>the recipe by email, for $1.
Are you Grandma's PIMP?
We love to share here in the Internet world.
Here are a few for free!!
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Almost Lindy's Cheesecake
cheesecakes, desserts
----CRUST----
1 cup flour
1 egg yolk
1/4 cup sugar
1/4 cup butter
1 1/2 teaspoon lemon zest; grated
1 ice water, as needed
1/2 teaspoon vanilla
----FILLING----
40 oz cream cheese
1 1/2 teaspoon lemon zest
1 3/4 cup sugar
1 1/2 teaspoon orange zest
3 tablespoon flour
1/2 teaspoon vanilla
5 egg
1/4 cup heavy cream
2 egg yolk
Preheat oven to 400 F. Prepare dough by combining flour, sugar, lemon
zest
and vanilla. Make a well in the center and add the egg yolk and
butter.
Work together quickly with pastry blender or hands. Add 1 to 2
tablespoons
ice water if necessary to bind dough. Wrap dough in waxed paper and
chill
thoroughly, at least one hour. Remove ring from springform pan. Roll
one-third of the dough 1/8 inch thick and place over bottom of pan.
Trim
the edge and bake in pre-heated oven 12 to 15 minutes until a light
golden
brown. Cool. Place the springform sides over the baked base. Roll
the
remaining dough 1/8 inch thick and cut to fit the sides of the pan,
pressing firmly to fit and seal the base. Trim the dough to come only
3/4
inches up the sides.
Turn oven up to 550 F.
Cream the cheese with sugar and flour until smooth. Add eggs and two
additional yolks one at a time and blend. Add the flavorings and
cream,
mix well, and pour into prepared springform. Bake at 550 degrees for
10 to
12 minutes, then reduce temperature to 200 degrees and continue to
bake for
one hour. Cool the cake to room temperature before glazing.
Yield: 8 servings
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Amaretto Peach Cheesecake
desserts
----CRUST----
3 tablespoon butter
1/3 cup sugar
1 egg
3/4 cup flour
----FILLING----
24 oz cream cheese
3/4 cup sugar
3 tablespoon flour
3 eggs
16 oz peaches, peeled & pureed
1/2 cup amaretto
Heat oven to 450F. Beat butter and sugar until light and fluffy. Add
egg
and blend well. Add flour and blend will. Spread into a 9 inch
springform
pan. Bake 10 minutes.
Beat cream cheese, sugar, and flour until well blended. Add eggs, one
at a
time, mixing well after each addition. Add drained and pureed
peaches,
Amaretto and mix well. Pour over crust. Bake 10 minutes. Reduce oven
to
250F. and continue baking 1 hour. Turn oven off and allow cheesecake
to
cool in oven for an additional hour. Cool to room temperature and then
refrigerate for at least 4 hours.
Can be garnished with toasted slivered almonds and peach slices. An
apricot glaze would work well also.
Yield: 1 9" cake
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Autumn Cheesecake
desserts
1 cup graham cracker crumbs
1/2 teaspoon cinnamon
16 oz cream cheese, softened
2 large eggs
4 cup thinly slied peeled apples
1/2 teaspoon cinnamon
3 tablespoon sugar
1/4 cup margarine, melted
1/2 cup sugar
1/2 teaspoon vanilla
1/3 cup sugar
1/4 cup chopped pecans
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of
9-inch
springform pan. Bake at 350 degrees F., 10 minutes. Combine cream
cheese
and sugar, mixing at medium speed on electric mixer, until well
blended.
Add eggs, one at a time, mixing well after each addition. Blend in
vanilla,
pour over crust. Toss apples with combined sugar and cinnamon. Spoon
apple
mixture over cream cheese layer; sprinkle with pecans. Bake at 350
degrees
F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped
pecans
with crumbs for crust. Continue as directed.
Yield: 10 servings
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Bailey's Irish Cream Cheesecake
cheesecakes
----CRUST----
1 1/2 pkg graham crackers; crushed
6 tablespoon butter; melted
1/3 cup sugar
----FILLING----
24 oz cream cheese
5 jumbo eggs, separated
1 1/2 cup sugar
2 pkg knox gelatin
3 tablespoon cocoa
1/2 cup bailey's irish cream
1 pint whipping cream
Preheat oven to 350F.
Crust: Mix graham crumbs, butter and sugar together. Put in
springform
pan and bake for 10 minutes.
Filling: Soften gelatin in small saucepan with 3/4 cup water. Stir egg
yolks into 1 cup sugar. Add to gelatin mixture and cook over medium
heat
stirring constantly until mixture thickens and bubbles. Cool.
Beat cream cheese in large bowl until light and fluffy. Add cocoa and
beat
again. Add Bailey' and beat some more. Slowly add gelatin mixture an
blend
well.
Beat egg white until soft peaks form. Add remaining 1/2 cup sugar and
continue beating unt stiff peaks form. Fold into cheese mixture. Whip
cream and fold into cheese mixture. Pour into crust and refrigerate
several hours.
Yield: 12 servings
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Baked Vanilla Cheesecake
desserts
----PASTRY----
1 2/3 cup flour
1 pinch salt
1/2 cup butter
1 tablespoon butter
2 tablespoon sugar
1 egg
4 tablespoon water
----FILLING----
1 1/2 lb cream cheese
1/4 cup oil
1 1/4 cup sugar
3 eggs; separated
1/4 cup cornstarch
5 drop vanilla
1/2 cup milk
PASTRY SHELL: Sift flour and salt into a large bowl. Using a pastry
blender
or 2 knives, cut in butter until evenly distributed and mixture
resembles
bread crumbs. With a fork, lightly mix in sugar, egg and enough ice
water
to make a dough. Press into a ball and wrap in foil or plastic wrap.
Refrigerate for 30 minutes. Preheat oven to 350øF. On a floured
surface,
roll out dough to fit a 10-in flan tin with a removable bottom. Place
dough
in tin without stretching.
FILLING: Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla
and
milk in a large bowl until smooth. Beat egg whites until stiff; fold
into
cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or
until a wooden pick inserted in center comes out clean. Turn off oven.
Let
cheesecake cool in oven with door open slightly. Remove cooled
cheesecake
from tin and serve.
Yield: 8 servings
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Banana Nut Cheesecake
desserts
1 cup chocolate wafer crumbs
16 oz cream cheese softened
1/2 cup mashed ripe bananas
1/4 cup chopped walnuts
1 tablespoon margarine
1/4 cup margarine, melted
1/2 cup sugar
2 large eggs
1/3 cup milk chocolate chips
2 tablespoon water
Combine crumbs and margarine; press onto the bottom of a 9-inch
springform
pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar
and
banana, mixing at medium speed on electric mixer until well blended.
Add
eggs, one at a time, mixing well after each addition. Stir in walnuts,
pour
over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from
rim;cool
before removing rim pf pan. Melt chocolate pieces and margarine with
water
over low heat, stirring until smooth. Drizzle over cheesecake. Chill.
Yield: 10 servings
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Cappuccino Cheesecake
desserts
1 1/2 cup finely chopped nuts
3 tablespoon margarine, melted
1 cup sugar
4 large eggs
1 tablespoon instant coffee granules
1/4 cup boiling water
2 tablespoon sugar
32 oz cream cheese, softened
3 tablespoon unbleached all-purpose flour
1 cup sour cream
1/4 teaspoon cinnamon
Combine nuts, sugar, and margarine; press onto bottom of 9-inch
spring-
form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream
cheese,
sugar, and flour, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition.
Blend
in sour cream. Dissolve coffee granules and cinnamon in water. Cool;
gradually add to cream cheese mixture, mixing until well blended. Pour
over
crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to
250
degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Garnish with whipped cream and
whole
coffee beans if desired.
Yield: 10 servings
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Cheesecake With Raspberry-Lemon Sauce
desserts
1 cooking spray
3/4 cup graham cracker crumbs divided use
24 oz cream cheese
1 1/2 cup sugar, divided use
4 egg
1 tablespoon lemon rind
1 teaspoon vanilla extract
1/3 sour cream
12 oz raspberries, frozen, thaw
1 teaspoon lemon rind, freshly grated
1 1/2 teaspoon lemon juice
Coat the bottom and sides of a 9-inch springform pan with cooking
spray.
Sprinkle with 1/2 cup of graham cracker crumbs, and set aside. Beat
cream
cheese at medium speed with an electric mixer until smooth. Gradually
add
3/4 cup sugar to cream cheese, beating well. Add egg yolks, lemon rind
and
vanilla, beating until blended.
Beat egg whites at high speed until soft peaks form; gently fold into
cream cheese mixture. Pour batter into prepared pan. Bake at
350-degrees
for 45 minutes or until lightly browned.
Combine 1/4 cup sugar and sour cream; spread over cheesecake. Bake at
450-degrees for 5 minutes. Remove from oven; let cool completely.
Gently
run a knife around edge of pan to release sides; cover and chill at
least
4 hours.
Combine raspberries and 1/2 cup sugar in a small saucepan; cook over
medium-low heat, stirring constantly until sugar dissolves. Pour
mixture
through a wire mesh strainer or cheesecloth into a bowl, discarding
solids. Stir in lemon juice. Serve sauce over cheesecake.
Yield: 8 servings
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Chocolate Almond Marble Cheesecake
desserts
3/4 cup chocolate wafer crumbs
1/2 cup blanched whole almonds
3 tablespoon margarine, melted
1/2 cup sugar
2 tablespoon sugar
1/2 cup almond liqueur
2/3 cup blanched almond paste
1 1/2 lb cream cheese, softened
4 eggs
1 cup sour cream, divided
1 teaspoon vanilla
8 oz semisweet chocolate, melted
Toast and chop 1/2 cup almonds. Grease bottom of 9 1/2" springform
pan.
Cover outside of pan with double layers of aluminum foil. Combine
chocolate
wafer crumbs and next 2 ingredients with 2 tablespoons of sugar. Pat
mixture firmly over bottom of pan; reserve. To make filling, gradually
beat
liqueur into almond paste until well blended; reserve. Beat cream
cheese
and 1/2 cup sugar until smooth. Add almond paste mixture and beat
until
thoroughly combined. On low speed, add eggs 1 at a time, scraping
sides of
bowl occasionally. Add 1/2 cup sour cream and vanilla; remove
two-thirds of
mixture; reserve. To remaining batter, add melted chocolate and mix
thoroughly. Stir in remaining 1/2 cup sour cream. Place batters
alternately, by large spoonfuls, into prepared pan. Using knife or
metal
spatula, swirl batters to form even pattern. Place cake in shallow pan
on
lower rack in 350 F oven. Add enough hot water to pan to come 1 inch
up
sides of cake pan. Bake 1 hour. Cheesecake will not be quite set in
center. Remove from oven, remove foil and place on wire rack to cool.
Cool
completely. Chill 6 hours before serving.
Yield: 12 servings
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Chocolate Marble Cheesecake
desserts
1 crumb-nut cheesecake crust
3/4 cup sugar
2 teaspoon vanilla
3 teaspoon flour
1/4 cup sugar
1/2 teaspoon vanilla
3 pkg softened cream cheese*
1/2 cup sour cream
3 eggs
1/4 cup hershey's cocoa
1 tablespoon vegetable oil
* 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream
and
2 teaspoons vanilla in large mixer bowl; beat on medium speed until
smooth.
Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well.
In a
small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon
vanilla
and 1-1/2 cups of the cream cheese mixture; mix until well blended.
Aternately spoon plain and chocolate mixtures into prepared crust,
ending
with dollops of the chocolate on top; gently swirl with knife or
spatula
for a marbled effect. Bake at 450 degrees for 10 minutes; without
opening
oven door, lower temperature to 250 degrees and continue cooking for
30
minutes more. Without opening oven door, turn off heat and let
cheesecake
sit in oven for 30 minutes. Remove from oven and loosen sides with
knife.
Let cool and chill.
Yield: 12 servings
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Cookies And Cream Cheesecake
desserts
2 cup cream-filled cookies *
1 env. unflavored gelatin
8 oz cream cheese softened
3/4 cup milk
1 1/4 cup creme-filled cookies **
6 tablespoon margarine, softened
1/4 cup cold water
1/2 cup sugar
1 cup whipping cream, whipped
* The cookies (24) should be chocolate cream filled cookies and be
to as
fine as can be done. ** These cookies should be chocolate cream
filled
cookies and should be coarsely chopped.
Yield: 8 servings
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Favorite Cheesecake Squares
desserts
1/4 cup margarine
1 cup unbleached all-purpose flour
8 oz cream cheese, softened
1 teaspoon vanilla
3/4 cup m&m candies
1/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup granulated sugar
1 large egg
NOTE: You can use any type of milk chocolate candies in place of the
M&Ms.
Yield: 16 servings
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Kaesekuchen/ Cheesecake
desserts
3 cup cottage cheese
1 cup sour cream
1 cup sugar
4 whole eggs
1/2 lemon; grated peel
1/4 teaspoon vanilla
1 cup raisins
1/2 cup cornstarch
1 teaspoon flour
1 teaspoon baking soda
1/2 cup almonds; grated
1 crust
2 cup flour
1/4 lb butter
1/2 cup sugar
1 egg
1 pinch of salt
1 teaspoon baking powder
The cheesecake you are referring to is quarkkuchen. To the best of my
knowledge, the closest thing to "quark" would be pureed or strained
cottage
cheese.
Here's a recipe for you. Prepare dough and with it line bottom and
sides
of a greased cake tin. Strain cottage cheese, stir in cream. Add
sugar,
eggs, grated lemon peel, vanilla, raisins and cornstarch. Mix flour
and
baking soda and add. Pour batter into dough lining, top with grated
almonds
and bake in 375F oven for about 1 hour. When done, cool cake in a
warm
place. Do not chill. CRUST; Mix all ingredients and, on a bread
board,
knead to a supple dough. Roll out and use as instructed in above
recipe.
In view of the large butter content of this dough, it should be
thoroughly
cooled before baking.
Yield: 10 servings
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Lattice Cherry Cheesecake
desserts
1 pkg (20 oz) cookie mix *
1 cup sour cream
1/4 teaspoon almond extract
21 oz (1 cn) cherry pie filling
16 oz cream cheese, softened
3/4 cup sugar
3 large eggs
* Cookie mix should be refrigerated Sugar Cookie dough from the
dairy
Yield: 10 servings
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New Zealand Kiwi Cheesecake
desserts, fruits
----CRUST----
1 1/2 cup graham cracker crumbs
1/4 cup sugar; granulated
----CHEESECAKE----
1 1/2 lb cream cheese
1 teaspoon vanilla extract
1 cup sugar; granulated
1/4 teaspoon salt
4 eggs; large, slightly beaten
----TOPPING----
1 cup sour cream
2 kiwi fruits; peeled & sliced
2 tablespoon milk
1/2 teaspoon vanilla extract
6 tablespoon butter; melted
3 tablespoon confectioners' sugar
Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl
and
add the butter (NO Margarine) and sugar. Blend well. Press the
mixture
onto the bottom and partly up the sides of a greased 9-inch springform
pan.
Smooth the crumb mixture along the bottom to an even thickness. Bake
for 10
minutes in the preheated oven. Cool before filling. CHEESECAKE:
Preheat
the oven to 350 degrees F. In a large mixing bowl, beat together the
cream
cheese, milk, salt, and vanilla until well blended. Add the eggs and
sugar
and continue to beat until light and creamy. Pour the mixture into the
prepared crust and bake for 35 minutes, or until lightly browned; the
cake
should be set in the middle. Remove the cake from the oven and cool
for 10
minutes. Prepare the topping by mixing together, the sour cream,
sugar, and
vanilla. Spread the topping over the top of the cake. Return the cake
to
the oven and bake for 15 minutes more. Cool to room temperature; then
refrigerate until chilled. Just before serving, garnish the top of
the
cake with slices of Kiwi fruit.
Yield: 10 servings
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>selling her recipe fot her pumpkin-praline cheesecake. I will send you
>the recipe by email, for $1.