Cheesecake Recipes Chocolate Velvet Cheesecake 1 c Vanilla Wafer Crumbs 1/2 c Chopped Pecans 3 tb Granulated Sugar 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Brown Sugar, Packed 2 ea Large Eggs 6 oz Semi-sweet Chips, Melted 3 tb Almond Flavored Liqueur 2 c Sour Cream 2 tb Granulated Sugar Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9- inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur. Cookies and Cream Cheesecake 2 c Cream-filled Cookies * 6 tb Margarine, Softened 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese Softened 1/2 c Sugar 3/4 c Milk 1 c Whipping Cream, Whipped 1 1/4 c Creme-filled Cookies ** * 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. Combine cookie crumbs and margarine; press onto bottom of 9- inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. Creamy Chilled Cheesecake 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 3/4 c Milk 1/4 c Lemon Juice 1 c Shipping Cream, Whipped 1 x Strawberry Halves Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving. Chocolate Raspberry Cheesecake 1 1/2 c Creme-filled Cookie Crumbs * 2 tb Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 c Sugar 3 ea Large Eggs 1 c Sour Cream 1 ts Vanilla 6 oz Semi-sweet Chocolate Chips** 1/3 c Strained Raspberry Preserves 6 oz Semi-sweet Chocolate Chips 1/4 c Whipping Cream * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired. Arizona Sunset Cheesecake Shortbread Crust 1 1/2 c Flour 1/2 c Finely ground pecans 1/3 c Sugar 1 lg Egg, separated 1/2 c Butter, softened Cranberry Glaze Filling 1 cn Whole berry cranberry- sauce OR 2 cups cranberry orange relish 2 tb Sugar 1 tb Cornstarch 1 tb Grated lemon zest 1 tb Lemon juice White Chocolate Filling 1 1/2 c Fresh orange juice 1-3 Inch x 1 inch piece- of orange peel (orange part only) 4 8 oz pkgs cream cheese 2/3 c Sugar 1 tb Grated orange zest 2 tb Cranberry Liqueur (such- as Crantasia Schnapps) 8 oz White chocolate, melted 4 Eggs Candied Orange Topping 4 c Water 2 c Sugar 3 Seedless oranges (unpeeled)- cut into paper-thin slices Garnish Whipped Cream Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there is no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly, until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly. White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly. Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set). Move cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight. Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside. Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan. Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer. Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes. Loosen and remove the sides of the springform pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving. Garnish: whipped cream. NOTE: You may substitute grapefruits for the oranges in the Candied Oranges Topping if you prefer. Chocolate Chip Cheesecake Supreme 1 c Chocolate Wafer Crumbs 3 tb Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 1/4 c Unbleached All-Purpose Flour 3 ea Large Eggs 1/2 c Sour Cream 1 ts Vanilla 1 c Mini Semi-sweet Chips Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 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 and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. Cappuccino Cheesecake 1 1/2 c Finely Chopped Nuts 2 tb Sugar 3 tb Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 tb Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 tb Instant Coffee Granules 1/4 ts Cinnamon 1/4 c Boiling water 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. Chocolate Mint Meringue Cheesecake 1 c Chocolate Wafer Crumbs 3 tb Margarine, Melted 2 tb Sugar 24 oz Cream Cheese, Softened 2/3 c Sugar 3 ea Large Eggs 1 c Mint Chocolate Chips, Melted 1 ts Vanilla 3 ea Large Egg Whites 7 oz Marshmallow Creme (1 Jr) Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form 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 mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.