Luscious Cheesecake Recipes

2007-06-27T11:59:00.000-06:00

Strawberry Cheesecake Chocolate Recipe
By: Nicky Pilkington

If you think chocolate covered strawberry is tastes like a piece of heaven, wait till you taste the chocolate covered strawberry cheesecake. To make this delight, you need the following ingredients:

* 48 graham cracker squares -- ground
* 1/2 cup sugar
* 1 cup butter -- melted
* 4 teaspoons Grand Marnier
* 1 teaspoon cinnamon
* 1 quart fresh strawberries -- stemmed
* 1/2 cup confectioners' sugar
* 4 tablespoons Grand Marnier
* 2 teaspoons cornstarch
* 2 teaspoons water
* 24 ounces cream cheese -- softened
* 3 eggs
* 3/4 cup sugar
* 1 1/2 cup sour cream
* 4 1/2 teaspoons flour
* 1 1/2 teaspoon vanilla
* 3 tablespoons Grand Marnier
* 2 ounces unsweetened chocolate
* 1 teaspoon butter
* 1 cup confectioners' sugar -- sifted
* 3 tablespoons water
* 1/2 cup whipped cream -- chilled
* 2 tablespoons confectioners' sugar
* 1 tablespoon Grand Marnier

To make the crust, mix graham cracker crumbs, sugar, butter, four teaspoons of liqueur and cinnamon onto the bottom and sides of a greased 10" spring form pan. Chill it in a refrigerator.

For the strawberry layer, puree strawberries, confectioners’ sugar and four tablespoons of liqueur in a blender and place in top of a double boiler. Then add cornstarch and water and cook until thick, stirring to mix them well. Cool the puree to room temperature.

For the cheesecake, slice cream cheese into small pieces and place in food processor or blender with the three eggs, 3/4 cup sugar, 1 1/2 cup sour cream, 4 1/2 teaspoons flour, 1 1/2 tsp vanilla and three tablespoons of liqueur. Blend this rich mixture. Pour them into the crust making sure it is less than half of the height. Now spoon the strawberry layer onto the cheesecake and cover all areas except the crust.

Now pour the rest of batter over the strawberry layer with care.

Bake on cookie sheet at 350 degrees for 70 to 75 minutes. When the centre of the cake no longer shakes, turn off the oven and leave your cake in it for an hour.

After an hour, remove from oven, cover with plastic wrap and refrigerate overnight. Remove the cake from pan the next day and set aside.

In the meantime, you may prepare the chocolate glaze by melting chocolate and one teaspoon of butter in a double boiler. Add one cup of confectioners’ sugar and three tablespoons of water and mix well. Beat the mixture with a whisk until it is smooth. Apply the warm chocolate over the cheesecake then leave to chill till the glaze hardens.

To prepare the whipped cream, place 1/2 cup of whipped cream, two tablespoons of confectioners’ sugar and one tablespoon of liqueur in a chilled bowl. Using chilled beaters, whip the cream until stiff.

Spoon the cream into a pastry bag with a small rosette tip and use the cream to decorate the finished cheesecake. For the final touch, serve the cake with whole, fresh strawberries.

About the Author:
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Good Morning Monday and Aloha Cheesecake

2007-06-25T07:42:00.000-06:00

Everyday is excellent, it is what we believe about it that makes it not!

Enjoy this ALOHA Cheesecake for Monday! ALOHA...

2 cups ginger snaps, 1 cups vanilla wafer crumbs 1/4 cup real butter or margarine, melted 3 (8-ounce) packages cream cheese, softened- 1/4 cup granulated sugar 2 tablespoons half-n-half, 3 large eggs, 3/4 cup chopped macademia nuts
Combine vanilla wafer crumbs and ginger snaps crumbs and melted butter; press onto the bottom of a 9-inch springform pan. Bake at 350°F (175°C) F for 10 minutes.
In a bowl, combine softened cream cheese, sugar, and milk, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in chopped macadamia nuts and pour over the crust.
Bake at 350°F (175°C) F for 45 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill. Garnish the top with sliced kiwi, pineapple,mandarin oranges, coconut...use your imagination...
Makes 12 servings.

2007-06-21T08:01:00.000-06:00

New York Style Cheesecake Recipe

Tip! For those of you that want the juniors cheesecake recipe here is the Famous No. 1 Juniors cheesecake recipe.

New York style cheesecake recipes are made with a combination of cream cheese and Italian cheese cakes made with ricotta cheese. In the early 1920's, this particular silky style of cream cheese was developed in the New York area.

New York style cheesecake recipes were introduced by Jewish delicatessens in New York City. Arnold Reuben Jr., owner of the legendary Turf Restaurant at 49th and Broadway in New York City and a descendant of immigrants from Germany, claimed his family developed the first cream cheese cake recipe. Reuben's cheesecake was so good, it won a Gold Metal at the 1929 World's Fair.

The superior qualities that make Reuben's classic New York style cheesecake are a graham cracker crust, a creamy texture, and distinct lemon flavor that is firm but light in density. Below you will find his Classic New York Style Cheesecake recipe.

Classic New York Cheesecake

Crust:

Heavily coat 10-inch spring form pan with cooking spray

1 1/2 cups commercial graham cracker crumbs

5 Tbsp. butter

1 tsp. honey

1/4 cup sugar

Mix ingredients together with hands until well blended and crumbs appear moist. Pour into pan. With hands, spread evenly across the bottom and pat down firmly.

Filling:

5 8-ounce bars cream cheese, at room temperature

2 Tbsp. flour

1 Tbsp. confectioners' sugar

11/2 cups sugar

grated rind of 1 lemon

1/2 tsp. orange liqueur

3/4 tsp. vanilla

2 egg yolks at room temperature

5 eggs at room temperature

Preheat oven to 400 degrees. Place first five ingredients in large mixing bowl and beat on high until they are completely blended. Add vanilla and 2 yolks, and beat again. Add eggs one at a time, beating well. Pour into prepared pan. Batter will fill pan. Bake for 10 minutes. Top will be golden. Lower oven temperature to 200 degrees and bake for 35 to 45 minutes or until top browns, cake feels bouncy to the touch, and a toothpick tests clean. Cool to room temperature. Serve immediately or cover and refrigerate. Bring to room temperature before serving.

Yield: 16-20 slices

The history of cheesecake is believed to have originated in ancient Greece. The first recorded mention of cheesecake was when it was served to the athletes during the first Olympic Games held in 776 BC. Centuries later, cheesecake appeared in America. The recipes were brought over by the immigrants.

Tip! For the benefit of parents everywhere, I have taken my favorite cheesecake recipe and translated it into parentease. The non-parent version is available in Cooking By The Book -- a free bonus I offer with every purchase of The Get Happy Workbook at http://thehappyguy.

If you ask a New Yorker, the only true cheesecake makers and connoisseurs are in New York. Every New York restaurant has their own version and thus the cheesecake from New York has been re-named New York cheesecake.

I hope you enjoy this New York style cheesecake recipe.

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2007-06-20T11:31:00.001-06:00

2007-06-20T11:25:00.000-06:00

A cheesecake is a sweet, cheese-based dessert. The combination of its crust and filling (typically containing eggs, cream, and a soft fat like cream cheese) make it a closer relative of custards like buttermilk pie or creme brulee than of a traditional cake, and in fact it is classified as a pie. The first recorded mention of cheesecake was during the ancient Grecian Olympic games in the occidental world. Cato the Elder wrote of cheesecake preparation in his farming manual "De Agri Cultura".

Cheesecakes can be made of ricotta cheese, havarti, quark, twaróg, or, more usually, cream cheese. Other ingredients such as sugar, eggs, cream and fruit are often mixed in as well. Flavorings such as vanilla or chocolate may be added, and a fruit topping, like strawberries, is frequently added. Typically, the cheese filling or topping covers a crust, which may be pastry, cookie, digestive biscuit or graham cracker-crumb. Sometimes the base is a layer of cake.

A common difficulty with baking cheesecakes is its tendency to "crack" when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cheesecake in a hot water bath to ensure even heating. Alternatively, a little cornstarch blended into the batter prevents the coagulation of eggs. Some cheesecake manufacturers use a blowtorch to crystallize the tops and the sides to make it taste better.

In the UK, cheesecakes are generally a cold dessert which is not cooked nor baked. It is made with crumbled digestive biscuits mixed with butter and pressed into a dish to form a base layer. The topping or filling is a mixture of milk, sugar, cheese, cream and gelatin.

The word cheesecake is also used to describe the creamy, cheesy flavor of the dessert. In this usage, there are cheesecake yogurts, ice creams, brownies, and cookies.

What So Special About The Recipe For Cheesecake?

2007-06-20T10:18:00.000-06:00

Part of the reason for the emphasis on quality ingredients is that there are so few of them. The basic New York cheesecake recipe includes eggs, cream cheese, cream, sugar and a handful of other small additions.
In the world of desserts, baking and food in general, there is nothing quite like the recipe for cheesecake. I am speaking here of the recipe for baked cheesecake, not any of the refrigerated or "no-bake" versions. Nowhere else does the home cook find the peculiar combination of sweetness, smooth texture, velvety mouth feel and overall sweet perfection. The spring form pan can give birth to wonders, if the cook is even moderately skilled and the ingredients are of proper quality.
Think about the other main types of desserts. Now there's a thought project we can all get behind, right?
How about pudding? It's certainly got that creamy texture, right? It's sweet (often overly so) and has, depending on what kind you make or buy, has a very rich flavor. One of my favorite snacks in the world is a cup of creamy pistachio pudding. I'll confess to buying the boxed mix. However, it just doesn't compare to a slice of cheesecake. The mouth feel is not nearly as satisfying and the subtler flavors are lost under the blanket of flavorings.
How about cake? Certainly cake can have an amazing array of subtle flavors. A slice of well-made carrot cake, for example, will have the sweetness of the carrots along with hints of any number of spices and undertones. But it still doesn't match cheesecake when it comes to that take-your-breath-away richness that makes you roll your eyes and sink back in your chair, savoring that first luscious bite.

What else can we compare? How about pie? Well, let's stick to a cream pie, as that form is the closest to our cheesecake. Maybe a chess pie, that marvel of smoothness and buttermilk flavors. Perhaps here we approach most closely to the land of cheesecake. But the eggy texture of the chess pie just misses, and have you ever seen a chess pie rise to the dizzying heights a cheesecake can scale?
Nope, there's just something about the recipe for cheesecake that brings for a sweet like no other. Everyone should have one in their recipe box.
Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I am retired, I owned a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com
NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

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Tip! Part of the reason for the emphasis on quality ingredients is that there are so few of them. The basic New York cheesecake recipe includes eggs, cream cheese, cream, sugar and a handful of other small additions.

In the world of desserts, baking and food in general, there is nothing quite like the recipe for cheesecake. I am speaking here of the recipe for baked cheesecake, not any of the refrigerated or "no-bake" versions. Nowhere else does the home cook find the peculiar combination of sweetness, smooth texture, velvety mouth feel and overall sweet perfection. The spring form pan can give birth to wonders, if the cook is even moderately skilled and the ingredients are of proper quality.

Think about the other main types of desserts. Now there's a thought project we can all get behind, right?

How about pudding? It's certainly got that creamy texture, right? It's sweet (often overly so) and has, depending on what kind you make or buy, has a very rich flavor. One of my favorite snacks in the world is a cup of creamy pistachio pudding. I'll confess to buying the boxed mix. However, it just doesn't compare to a slice of cheesecake. The mouth feel is not nearly as satisfying and the subtler flavors are lost under the blanket of flavorings.

How about cake? Certainly cake can have an amazing array of subtle flavors. A slice of well-made carrot cake, for example, will have the sweetness of the carrots along with hints of any number of spices and undertones. But it still doesn't match cheesecake when it comes to that take-your-breath-away richness that makes you roll your eyes and sink back in your chair, savoring that first luscious bite.

What else can we compare? How about pie? Well, let's stick to a cream pie, as that form is the closest to our cheesecake. Maybe a chess pie, that marvel of smoothness and buttermilk flavors. Perhaps here we approach most closely to the land of cheesecake. But the eggy texture of the chess pie just misses, and have you ever seen a chess pie rise to the dizzying heights a cheesecake can scale?

Nope, there's just something about the recipe for cheesecake that brings for a sweet like no other. Everyone should have one in their recipe box.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I am retired, I owned a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com/

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Get Free Articles From ArticleBuilder.net