No Bake Mini Cheesecakes

 Crust:

1 cup graham cracker crust, finely small

1/4 cup brown sugar

1/3 cup pecans, finely chopped

1/4 tsp cinnamon

6 Tbsp unsalted melted butter

 

Mix together crust ingredients.  Line a muffin tin with 12 liners. Fill 1 heaping Tbsp in each one.  Press the bottom of the glass to compress the crust down.  Bake in a 350 degree oven for 5 minutes. 

 

Cream Cheese Mixture:

1 (8 oz ) cream cheese, softened

2/3 cup granulated sugar

1/4 cup sour cream

1/2 Tbsp lemon juice

1 tsp vanilla

1 cup cold heavy cream

In a bowl add cream cheese, sugar and mix together with an electric mixer.  Add sour cream and lemon juice and vanilla. Beat together until smooth. In a separate bowl, mix with an electric mixer the heavy cream until smooth.  Add to the cream cheese mixture and mix it all together.  

Fill a piping bag with the cream mixture. Pour onto the crusts.  Add raspberries and blueberries on top as a garnish.  Refrigerate for 4 hours.  Serve. 

Recipe:  Simple Home Cooked

Orange Cheesecake Bars

 For Crust:

2 cups flour

1 cup sugar

1 cup butter, softened and unsalted

For the Filling:

2 (8 oz) softened cream cheese

1/4 cup sugar

2 eggs

1 tsp vanilla

1 (20 oz) can mandarin oranges, drained

For the Topping:

2 cups sweetened shredded coconut

2 Tbsp melted butter

1. Preheat oven to 350 degrees.  Mix all crust ingredients inside a 9x13 inch pan. Can use a pastry blender. Press with your hands to the edges to form a crust.  Bake at 350 degrees for 20 minutes. Cool.

2.  Make the cream cheese mixture by combining all ingredients in a  large bowl. Fold in the mandarin oranges.  Pour into the cooled baked crust pan.

3.  In a small bowl combine the coconut and melted butter.  Sprinkle on top. Cover with foil and bake for 20 minutes.  Take off the foil and bake for another 20 minutes.  Serve.

Recipe:  the buttered home

Perfect Cheesecake

 Prep Time:  30 minutes   Cook Time:  1 hour 30 minutes    Resting Time:  8 hours   Total Time:  10 hours

For the Crust:

1 1/2 cups graham cracker crumbs from 12 whole crackers

6 Tbsp unsalted butter, melted

1 Tbsp granulated sugar

For the Cheesecake:

2 1/4 lb cream cheese, room temperature, (4 1/2 pkg 8 oz each)

1 1/4 cups granulated sugar

6 large eggs room temperature

1/4 cup sour cream

1/2 Tbsp vanilla extract

How to Make Cheesecake Crust:

1.  Crush graham crackers into crumbs.  In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.

2.  Press crumbs into a 9 inch springform pan, going up the sides slightly.  Bake in the center of a conventional oven at 350 degrees for 8 minutes then cool to room temperature.

3.  Place 2 large sheets of extra-wide heavy-duty foil on the counter.  Set the springform pan in the center and fold the foil up the sides of the pa ensuring there are no rips or holes.  Fan the foil out slightly at the tops to keep the rim clear for rising.

How to Make Perfect Cheesecake:

1.  Preheat oven to 450 degrees.  In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar.  Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.

2.  Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.

3.  Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated.  Pour batter over the foil-wrapped springform pan with your cooled crust.

How to Bake Cheesecake in a Water Bath:

1.  Boil a pot of water (boil more than you think you'll need to ensure there's enough).  Set your cheesecake pan in a deep roasting pan.  Pour hot water around the edges about halfway up the sides of the springform pan (1 1/2 inch to 2 inch of water).

2.  Carefully transfer cheesecake to the center rack of the oven and bake at 450 degrees for 15 minutes then reduce heat to 225 degrees and without opening the door, bake additional 60-75 minutes or until center of cheesecake wobbles slightly when you tap the pan.

3.  Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer pan to a wire rack to cool completely.  Cover pan with plastic wrap and chill in the refrigerator overnight to fully set before slicing.

Recipe: Natasha's Kitchen

Italian Lemon Ricotta Cake

Prep Time: 30 minutes Total Time: 1 hour 30 minutes

Serves: 12

2 cups whole milk

2 cups water

3 Tbsp unsalted butter

1/2 tsp salt

1 ½ cups semolina flour

1 container (15 oz) ricotta cheese

4 eggs

1 ½ cups granulated sugar

4 medium lemons, zested

2 tsp vanilla extract

Confectioners sugar

1. Preheat oven to 375 degrees. Coat 10-inch springform pan with nonstick cooking spray.
2. In medium saucepan over medium heat, bring milk, water, butter and salt to a simmer. Gradually whisk in flour. Mixture will thicken instantly. Remove from heat.
3. In large mixing bowl, combine ricotta, eggs, granulated sugar, zest and vanilla; mix until smooth. Add flour mixture and whisk until smooth, making sure there are no lumps.
4. Transfer batter to prepared pan and bake 1 hour, or until edges are lightly browned and toothpick inserted in center comes out clean. Allow cake to cool completely before transferring to serving plate. Dust with confectioners sugar and serve, refrigerating any leftovers.

Strawberries with Cheesecake Cream

10 vanilla wafers cookies
2 tsp. butter or margarine, melted
1/2 cup cream cheese spread (from 8-oz. container)
6 Tbsp. sugar
3 Tbsp. milk
1 Tbsp. orange juice
1 quart fresh strawberries, sliced (3 cups)

Heat oven to 350 degrees.  Place cookies in blender.  Cover; blend on high speed until finely crushed.  In small bowl, mix cookie crumbs and butter; spread on ungreased cookie sheet.  Bake about 5 minutes or until golden brown. 
In a large bowl, beat remaining ingredients except strawberries with electric mixer on medium speed until smooth.
Divide strawberries among 4 large water glasses or individual dessert dishes.  Top each with about 1/4 cup cream cheese mixture; sprinkle each with 2 Tablespoons crumbs. 
Yields:  4 servings

Note:  You can use raspberries or a combination of your favorite berries instead of just strawberries.