Cheesecakes


(more to come!)

I've been getting lots of questions about the art of baking cheesecakes.  I am working on a FAQ page for my cheesecake recipes and hope to have it up soon.  In the meantime, if you have any questions, don't hesitate to e-mail.

Helpful Note: if you don't have leak proof springform pans, you may want to line the bottom of your oven with aluminum foil, as the oil from butter and/or nuts sure can make a mess of your oven!  I once baked 14 cheesecakes in one day and my oven was a disaster... :{


 

Amaretto Chocolate

This is my all time favorite cheesecake recipe.  It's definitely a chocolate lover's delight.  I took a simple chocolate cheesecake recipe and added some special ingredients.  The cake is topped off with a special whipped topping using a piping bag to create a decorative effect.  Hope you like it!

Shell:
1 cup oreo cookie crumbs  (boxed kind are best, as you don't want any cream filling in there!)
4 tbsp cocoa
2 tbsp sugar
2 tbsp finely chopped almonds
4 tbsp unsalted butter, melted

Combine the cookie crumbs, cocoa, sugar and butter in a bowl.  Press the mixture into the bottom and 1 inch up the sides of a 10-inch springform pan.

Filling:
1 lb. (500 g) cream cheese, softened
1/2 cup sugar (superfine, if available)
3 large eggs
1 cup sour cream
8 oz. semi-sweet chocolate, melted and cooled
1 tsp. vanilla
1 tsp. almond extract
1/3 cup Amaretto

For the filling, beat the cream cheese with the sugar in a bowl until smooth.  Beat in the eggs, one at a time, beating well after each addition.  Stir in the sour cream, chocolate, vanilla, almond extract and Amaretto.  Turn the mixture into the shell and bake in a pre-heated 300°F oven for 1 hour.  Turn the oven off and let the cheesecake cool in the oven for 1 hour.  Remove cake from oven and with a very thin sharp knife, go around the edge of the pan to loosen the sides of the cake.  (This eliminates the chance of your cake cracking.)  Let it cool completely on a rack and chill for at least 12 hours.

Topping:
2 oz. semi-sweet chocolate
2 tbsp. unsalted butter
1/2 cup heavy cream, well chilled
1 tbsp. icing sugar
2 tsp. Amaretto
1/4 cup toasted almonds, sliced

For the topping, melt the chocolate in the top of a double boiler over slightly simmering water.  Stir in the butter.  Spread the mixture over the cheesecake and chill for one hour.  In a very chilled bowl, beat the cream with the icing sugar and Amaretto until it holds stiff peaks.  Pipe the cream onto the cheesecake and sprinkle with toasted almonds.  (If you find your cream too soft, you can slowly add small amounts of additional icing sugar until it stiffens more.)

For an added decorative effect, drizzle some chocolate sauce on your serving plate and dust with either cocoa, icing sugar (or both).  Then place a piece of cake on the plate.  Yield 8-10 servings.

[Back to Top]


 

Hazelnut Cheesecake

This is an excellent recipe.  I love the flavor of the hazelnuts baked in the shell.  mmm mmm good!

Shell:
1 cup graham cracker crumbs
2 tbsp sugar
4 tbsp unsalted butter, melted
2 tbsp finely chopped hazelnuts

Combine the graham cracker crumbs, sugar and butter in a bowl.  Press the mixture into the bottom and 1 inch up the sides of a 8-inch springform pan.  Bake in a pre-heated 350°F oven for 8-10 minutes.  Cool completely before adding filling.

Filling:
1/2 pound cream cheese (250 g)
1/3 cup plain yogurt
1/3 cup sugar
2 tsp. flour
2 tbsp lemon juice
3/4 tsp vanilla
2 egg yolks
2 tbsp ground hazelnuts
2 egg whites, room temperature

Beat cream cheese and yogurt until smooth.  Beat in sugar and flour.  Add lemon juice and vanilla.  Beat in egg yolks, one at a time.  Stir in nuts.  Beat egg whites until stiff.  Fold into cream cheese mixture.  Turn into the prepared graham cracker shell.  Bake at 275°F for 1 hour and 15 minutes.  Chill at least six hours.

Caramel Hazelnut Topping:
1/2 cup light brown sugar
1/4 cup white corn syrup
1/2 cup thick sweet cream
1/4 cup white sugar
1/8 tsp. salt
1/4 cup chopped hazelnuts

Mix all ingredients except nuts and boil to soft ball stage; stir until       boiling point, then cook without stirring until soft ball stage. Cool         mixture and add nuts.

Presentation:
Dust dessert plate with icing sugar.  Top individual slices with Caramel Hazelnut Topping and dollop of whipped cream, if desired.

Yield 8 servings.

[back to top]

My Best Chocolate Cheesecake

I've tasted lots of chocolate cheesecakes and this is the best I've had bar none.

Try it, you'll like it!

Shell:
2 tbsp. butter (room temperature)
8 1/2 ounces chocolate cookie crumbs  (I use oreo)
pinch of salt
pinch of ground cinnamon
1/3 cup unsalted butter, melted and cooled to room temperature

Coat bottom and sides of 9-inch springform pan evenly with the unmelted butter.  Set pan aside.  Mix cookie crumbs, salt and cinnamon in medium bowl.  Add melted butter and stir until well mixed and crumbly.  Press mixture evenly on sides and bottom of pan.  With sharp knife, trim top edge of shell even with the top rim of the pan.  Refrigerate 30 minutes.

Filling:
Preheat oven to 350°F.  Place oven rack in center of oven.

12 ounces semi-sweet chocolate
2 tablespoons unsalted butter
1 1/2 pounds (650g) cream cheese (at room temperature)
1 1/2 cups whipping cream
1 teaspoon vanilla
1 cup granulated sugar
3 large eggs, slightly beaten (room temperature)
2 tablespoons unsweetened cocoa powder

Combine chocolate and butter in top of double boiler; place over hot but not simmering water.  Cook over low heat just until chocolate is completely melted.  Remove top of double boiler from water; stir chocolate mixture until smooth.  Reserve at room temperature uncovered.

Cut cream cheese into cubes; place in large mixing bowl.  Beat at medium speed, scraping sides of bowl if necessary, until completely smooth.  Gradually beat in chocolate and mix thoroughly until mixture is uniform in color.  Continue beating while adding cream and vanilla.  Beat until blended.

Continue beating mixture at medium speed and slowly add granulated sugar; beat until sugar is well absorbed.  Add eggs, about 1/4 cup at a time, and mix well after each addition.  Sift cocoa powder into mixture.  Beat at low speed until cocoa is incorporated.

Pour batter into the cold shell.  Spread mixture evenly over the top until it's smooth and silky looking.  Gently rotate and very gently tap the pan to settle the batter.

Bake for 30 minutes at 350°F, then reduce heat to 325°F and continue baking another 30 minutes.  Turn oven off and let cake sit in over with oven door ajar for another 30 minutes.

Transfer pan to wire rack away from drafts.  Let cool completely to room temperature.  Remove sides of pan and refrigerate at least 8 hours or overnight.

Presentation suggestions:
Just before serving, sift top of cake with powdered sugar.  For a prettier presentation, place a paper doily on top of cake and then sprinkle with the powdered sugar.  Gives a nice snowflake effect.

Drizzle dessert plate with melted chocolate before placing slice of cake on the plate.  Serve with strawberries or raspberries, if desired.  Add a dollop of whipped cream, if desired.  You can also make a raspberry sauce and drizzle that on the plate along with the chocolate.  Looks very pretty.

[back to top]

Mocha Cheesecake

Not only am I addicted to chocolate, but I also love my coffeeeeeeee...  My favorite coffee blend is mocha java... this cake is awesome with it!

Shell:
1 cup chocolate cookie crumbs
4 tbsp cocoa
2 tbsp sugar
2 tbsp finely chopped almonds
4 tbsp unsalted butter, melted

Filling:
Preheat oven to 350°F.
6 ounces semi-sweet chocolate
1 1/2 pounds (650g) cream cheese
1/2 cup granulated sugar
2 large eggs
1 cup heavy cream
1/3 cup double-strength coffee or expresso
1 teaspoon vanilla

Melt the chocolate in top of double boiler; hot but not simmering or boiling water.  Let cool, but not long enough to harden again.

In large mixing bowl, beat together cream cheese and sugar until well blended and light.  Add eggs, one at a time, beating thoroughly after each one.  Add the cream and beat well.  Pour the melted chocolate slowly into the cheese mixture and add the coffee and vanilla.  Mix to blend all ingredients thoroughly.

Pour the mixture into the prepared crust and bake for 45 minutes, or until the edges of the cake are puffed up slightly.  Cool in the oven with the door ajar about 30 minutes.  Remove and cool to room temperature.  Chill.

Presentation:
Drizzle some Kahlua liqueur onto the serving plate.  Place slice on plate and top with whipped cream and chocolate covered coffee bean.  (can be purchased in specialty coffee shops usually).

[back to top]

Bakeapple Cheesecake
for my Newfie friends!

I had this cheesecake when I once visited St. John's, Newfoundland.  I'd never heard of a "bakeapple" before and our waiter graciously explained it this way.  Apparently, when the French first settled in Newfoundland, they noticed a striking reddish-orange berry growing on the edge of marshes.  They asked, "Baie qu'appelle?" (what is this berry called?).  ... and so, the name "bakeapple" was coined and the name has stuck ever since.  The berry is a Newfoundland delicacy.  For non-resident Newfoundlanders, you may substitute the bakeapple sauce with another berry sauce of your choice.  If you're really lucky, you might find some bakeapple jam or preserves in a specialty shop of some kind.  I have never had the good fortune myself.

Shell:
1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar
butter for greasing the pan

Preheat oven to 350°F.  Grease bottom and sides of a 9-inch springform pan with butter.  Melt the 1/2 cup butter, add crumbs and sugar and mix until moist and crumbly.  Press against bottom and sides of greased springform pan.  Bake 10-12 minutes at 350°F.  Cool.

Filling:
16 ounces cream cheese (2 packages)
3 eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
2/3 cup blend cream (10%) or undiluted evaporated milk
2/3 teaspoon vanilla extract
1 teaspoon lemon rind (zest)
1 tablespoon lemon juice
1/4 cup sugar
2 cups bakeapple jam or sauce (recipe follows filling instructions)

Once shell is cooked, reduce oven to 325°F.
Beat cream cheese well and add egg yolks and mix well.  Add 1/2 cup sugar, flour and salt.  Beat well.  Add cream, vanilla, lemon rind and juice; beat mixture until well blended and free from lumps.

In a clean bowl, beat egg whites until they reach the soft-peak stage.  Beat in 1/4 cup sugar and continue beating until whites are stiff but not dry.  Very gently fold egg whites into into cream cheese mixture.

Pour cheese mixture into baked shell and bake at 325°F for 40-60 minutes or until it sets.  The mixture will be a bit quivery when removed from the oven, but it will set as it cools.

Cool cheesecake to room temperature, apply bakeapple sauce over the top, then refrigerate until serving time (at least 3 or 4 hours minimum).

Bakeapple sauce:
2 cups bakeapples
1/4 cup water
1 cup sugar
2 tablespoons cornstarch

Simmer bakeapples in water until tender, about 10 minutes.  Add sugar and simmer another 5 minutes.  Mix cornstarch with enough water to form a paste.  Stir into bakeapples mixture and continue stirring until thickened and smooth.

Presentation:
Decorate the top edge of cheesecake with a ring of whole bakeapples.

[back to top]

HomeMy ImagesFav LinksAbout Me
My Recipes

*Unless otherwise noted, these are my recipes and cannot be used on any other web site or published in any manner without my permission.  I will do my utmost to give credit where due for the recipes that are not mine or obtain permission for their use here; however, should anyone see a recipe that has a copyright, please let me know immediately.

Thanks :)

This document owned and  maintained by
[email protected]
Material Copyright © 1999 MTH Enterprises