Cheesecake anyone???

[KimKelly]

Ok.... I just pulled my Macademia Nut Cheesecake out of the oven - I'll post the recipe this evening when my 3 year old will leave my side and I can type better!

Just wondering if anyone out there shares my cheesecake passion? How bout your favorites???

Aloha,
Kim

[Gail]

Please do post it-- I've got a lot of macadamia nuts just begging to be used. (well, actually they're sitting there quietly in their cans...)

... and in answer to your question, since I'm usually months behind everyone else trying CL's recipes, I thought the lemon cheesecake from earlier this year was GREAT!

[This message has been edited by Gail (edited 07-02-2000).]

[Natasha]

Oh, Kim, what a well-timed question! While I do really like cheesecake, it s not one of my absolute favorites, EXCEPT when I get a craving. And do I ever have a craving for it these days!! http://www.cookinglight.com/bbs/rolleyes.gif But it has to be a particularly good kind if I am going to indulge, so I m waiting until something catches my eye in a bakery or a restaurant, or until I have time to make an old-fashioned homemade one. The Sour Cream Cheesecake in the March 1999 issue (Lighten Up reader request) is great, and I plan to try the Ricotta Cheesecake from the July issue. If anyone would like these posted, just say the word.
(My boyfriend and I are just about to go out for dinner and now I m already thinking about dessert! Maybe there ll be a good cheesecake there ... http://www.cookinglight.com/bbs/smile.gif ) I would also love your recipe, by the way. Please do post it if you get a chance. Thank you!

[This message has been edited by Natasha (edited 07-02-2000).]

[Carrie W]

I think this topic was tossed around for a little while on the old board, and once again, I have to put in a ZILLION votes for the Triple Chocolate Cheesecake. Each time I serve it, no one believes it is light, and I'm always asked for the recipe! http://www.cookinglight.com/bbs/smile.gif

[KimKelly]

Whew... the baby is in bed. The 4 y/o boy is in bed. My husband is in bed! It's heaven!

Now I have a minute to type this in for you. I made it today (a trial run for the luau next weekend) and took it to dinner, it was a hit. It, as with many cheesecakes is not in any way "light", but everyone tonight agreed it was worth the extra workout tomorrow! I have lightened it up on occasion with low fat cream cheese. Hope you all enjoy!

Kim


* Exported from MasterCook *

Macadamia Cheesecake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups vanilla wafer cookies -- finely crushed
1/2 cup coconut
1/2 cup macadamia nut -- finely chopped
1/3 cup butter -- melted
2 packages cream cheese -- 8 oz.
1 tub cream cheese with pineapple -- 8 0z.
1 cup sugar
2 teaspoons vanilla
1 teaspoon lemon juice
2 eggs
1 egg yolk
1/3 cup macadamia nut -- finely chopped
toatsed coconut
sliced crambola (star fruit) -- optional


For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter. Press mixture evenly on bottom and 1 inch up the sides of a 9 inch springform pan. Set aside
For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed till smooth. Add sugar, beating on medium to high speed till well combined. Beat in vanilla and lemon juice. Add whole eggs and egg yolk all at once. Beat on low speed just till combined. Stir in 1/3 cup nuts.
Pour filling into the crust lined pan. Place the pan on a shallow baking pan on the oven rack. Bake at 350 degrees for 45 to 50 minutes or till the center appears nearly set when shaken.
Remove the pan from oven. Cool on a rack for 15 minutes. Chill cheesecake until serving (a couple of hours). Remove springform sides and sprinkle cake with toasted coconut and star fruit if desired.

Source:
"The Better Homes Kitchen"
Ratings : Really Good 8
- - - - - - - - - - - - - - - - - - -

Per serving: 709 Calories (kcal); 50g Total Fat; (62% calories from fat); 10g Protein; 58g Carbohydrate; 161mg Cholesterol; 413mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 3 1/2 Other Carbohydrates

NOTES : I served the cheesecake without any toppings.

I could not find pineapple cream cheese, so I substituted 1 8 oz pkg of cream cheese and combined 1 small can of well drained crushed pineapple.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Gail]

This sounds delicious. Thanks for posting it!

[Kpark39]

Did anyone try the lemon cheesecake a few issues back in CL? That was really good!!! I did not make my own lemon curd though. My aunt did when she made hers.

[Pat]

This is my favorite cheesecake. It is light for a cheesecake, but not from CL. It is from a light cookbook by Krystine Crowell. She owns a light bakery in Berverly Hills, CA.

* Exported from MasterCook *

White Chocolate-Raspberry Truffle Cheesecake

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups graham cracker crumbs
1/3 cup reduced-fat margarine -- melted
1/4 cup granulated brown sugar
2 8 oz packages light cream cheese -- softened
2 8 oz packages nonfat cream cheese -- softened
1 cup sugar
3/4 cup egg substitute
1 cup nonfat plain yogurt
1 1/2 cups vanilla or white chocolate chips
1/3 cup nonfat evaporated milk
1/3 cup fruit sweetened raspberry preserves

Make graham cracker crust by mixing together graham cracker crumbs, margarine and brown sugar. Press onto bottom and 1/3 up sides of an ungreased 9-inch springform pan. Chill before filling.

Preheat oven to 300. In a large bowl, beat 3 packages of cream cheese and sugar with an electric mixer until well blended. Add egg substitute and yogurt and beat about 2 minutes. Pour filling into prepared crust; set aside.

In a medium bowl, beat remaining cream cheese, 3/4 cup of the vanilla chips, and raspberry preserves with an electric mixer until well blended. Drop rounded tablespoons onto plain cheese filling. Do not swirl. Bake 1 hour and 40 minutes or until filling jiggles slightly when tapped.

Melt remaining 3/4 cup of white chips with evaporated milk over low heat, stirring constantly, until smooth; pour over cheesecake. Cool in refrigerator at least two hours before removing pan rim.

Source:
"Krystine's Healthy Gourmet Bakery Cookbook"
Copyright:
"1998, Krystine Crowell"
Ratings : 5--Very Good!! 5
- - - - - - - - - - - - - - - - - - -

Per serving: 255 Calories (kcal); 10g Total Fat; (37% calories from fat); 8g Protein; 32g Carbohydrate; 13mg Cholesterol; 337mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates

[Gail]

Originally posted by Kpark39:
Did anyone try the lemon cheesecake a few issues back in CL? That was really good!!!



Absatively! That's what I was talking about in my first response. Good stuff, eh?

[KimKelly]

Pat!!!!! I had a cheesecake like that at a local resteraunt (I can't ever spell that word!) the night before I had a scheduled C-Section. I ate the whole thing - and mind you it was enormous - and it was one of the most wonderful things I have ever tasted. Thank you so much for posting it! I can't wait to try it myself. Hmmmm... think I would have to share???

Natasha... what did you have for dessert when you went out? Hope it was good!

Kim

[Natasha]

Thank you! Glad to know it was a hit; I'm sure it will be at your luau as well.
BTW, late last night I finally pulled together a small Sour Cream Cheesecake. (Even had a sliver at breakfast today!) http://www.cookinglight.com/bbs/tongue.gif Coming up next: the ricotta cheesecake and your recipe!

[ElinorC]

Pat,
Thanks for the chocolate-raspberry recipe. It sounds wonderful. I also tried the Lemon Cheesecake and also made the lemon curd. The leftover curd was also great on toast with cream cheese!

[lindrusso]

I really enjoyed CL's Brownie Cheesecake Torte from August '97.

[jbert]

The best cheesecake I have made yet was the one in the annual recipes book for the year 2000. Its the Cappuccino Cheesecake with Fudge sauce on page 208. You make the cheesecake and before you put it in the oven you swirl fudge sauce in it... my mouth is watering just thinking about it!

[Natasha]

Hi Kim,
You had asked what I had for dessert that night - we shared a brownie sundae-type dessert. There were layers of tiny round brownies drizzled with Kahlua-fudge sauce, alternated with layers of rich vanilla ice cream. Underneath this tower there was a slightly sweet strawberry coulis. Good! I usually manage to resist dessert in restaurants, but once in a while it s fun! (And after that I still ended up coming home and making that cheesecake... http://www.cookinglight.com/bbs/wink.gif )

Pat - that recipe looks wonderful.

Hope you both had a great holiday.

[Pat]

KimKelly, I hope this one is as good. All my family really like it. My son-in-law thinks I am the cheesecake queen when I make this. He liked it so much when I made it the first time, he went to the store and bought my daughter a springform pan. Was that a hint or what? Whenever he has a birthday, or any special occasion, that is what she makes for his dessert.

[KimKelly]

Natasha... sounds divine! You could be a dessert critic with your review! My husband travels a lot and therefore gets to eat out frequently. I always ask him to describe what he had too - I get to enjoy the desserts vicariously thru him as I am home with the kids. Yours sounded wonderful!
Glad you enjoyed....
Kim

[shoyski]

Pat, thanks for the raspberry cheesecake recipe. I'm definitely making that as raspberry is my absolute favorite!

I tried CL's recent raspberry cheesecake and it was good but not outstanding. Also, the crust was mushy after the second day. I suspect it was due to putting the berries between the crust and the filling.

My husband would like everyone to try the Snickers Cheesecake. Not sure what issue that's in but you can find it in CL's recipe searcher.

[Maelynn Cheung]

The Snickers Cheesecake is online in our Menu Ideas section. You can get there by clicking on ...

Food (at the top) then
Menu Ideas (right underneath it) then
Dinner for 6 menu

you'll see it listed last on the menu.

I can find any cheesecake recipe online. It's the only dessert I savor everytime.

Maelynn

[lorilei]

OK, now I'm completely hooked. And longing for that triple chocolate cheesecake recipe.

Can anyone post?

[Grace]

Here it is....

CookWare(tm) from Cooking Light(r)

Triple-Chocolate Cheesecake

SOURCE: Cooking Light YEAR: April PAGE: 101

INGREDIENTS FOR 12 SERVINGS:
1/4 cup sugar
1 tablespoon stick margarine
1 tablespoon egg white
1-1/3 cups chocolate graham cracker crumbs (about 16 crackers)
Vegetable cooking spray
3 tablespoons dark rum
3 (1-ounce) squares semisweet chocolate
1/4 cup chocolate syrup
1 (8-ounce) block nonfat cream cheese, softened
1 (8-ounce) block Neufchatel cheese, softened
1 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup low-fat sour cream
1 tablespoon sugar
2 teaspoons unsweetened cocoa
Chocolate curls (optional)

INSTRUCTIONS:
This tastes like a creamy frozen fudge pop.

Preheat oven to 350 degrees.

Place first 3 ingredients in a bowl; beat at medium speed of a mixer until
blended. Add crumbs; stir well. Firmly press mixture into bottom and 1 inch up
sides of an 8-inch springform pan coated with cooking spray. Bake at 350
degrees for 10 minutes; let cool on a wire rack. Combine rum and chocolate
squares in the top of a double boiler.

Cook over simmering water 2 minutes or until chocolate melts, stirring
frequently. Remove from heat; add chocolate syrup, stirring until smooth.

Preheat oven to 300 degrees. Place cheeses in a large bowl; beat at medium
speed of a mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla,
and salt; beat until smooth. Add rum mixture; beat at low speed until
well-blended. Add eggs, 1 at a time, beating well after each addition.

Pour cheese mixture into prepared pan; bake at 300 degrees for 40 minutes or
until almost set. Combine sour cream, 1 tablespoon sugar, and 2 teaspoons
cocoa; stir well. Turn oven off, and spread sour cream mixture over
cheesecake. Let cheesecake stand for 45 minutes in oven with door closed.

Remove cheesecake from oven, and let cool to room temperature. Cover and chill
at least 8 hours. Garnish with chocolate curls, if desired. Yield: 12 servings
(serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 260 (35% from fat); PROTEIN 7.5g; FAT 10.1g (sat 5.5g, mono 2g,poly
0.5g); CARB 35.9g; FIBER 0.1g; CHOL 57mg; IRON 0.7mg; SODIUM205mg; CALC 85mg

[lorilei]

Thanx, Grace.
That was really fast http://www.cookinglight.com/bbs/smile.gif

[Steph]

OK all you cheesecake lovers. I made the blackforest cheesecake in the last issue of CL and something went wrong. The texture was mushy, like ricotta cheese. The flavor was great, but consistancy was gross. Please help me figure out what I did wrong. I followed the making and baking directions, but it just wasn't right. Thanks, Stephanie.

[Natasha]

Hi KimKelly and all cheesecake enthusiasts,

In Jennifer's poll about favorite chain restaurants, Pizzeria Uno has come up a few times. This reminded me of their delicious Oreo Cheesecake. If you're a cheesecake fan and you like Oreo cookies, you gotta like this one. The cake is creamy and has Oreos (not Oreo crumbs, but Oreos) sandwiched inside the filling. It also has a top and bottom chocolate crust so it looks like an Oreo cookie. Nothing fancy about this one - just plain good.

[lorilei]

Hmmm...Natasha, I wonder if we can get the recipe for that oreo cheesecake http://www.cookinglight.com/bbs/smile.gif

Anyone up for the challenge?

[Danielle]

Dare I say, I was never a real cheesecake fanatic until my husband made me one for our 3rd year dating anniversary. My roommates and I grazed on that thing for days...it was delicious! He got the recipe from his ex-girlfriend's mother. It's a light cheesecake (light as in fluffy, not calorie-wise http://www.cookinglight.com/bbs/frown.gif ) with lots of cream cheese, sour cream, vanilla, and a homemade cinnamon graham cracker crust. I'm hoping he'll make me one for our first wedding anniversay, since our entire wedding cake was cut and eaten, including the topper (a subject I'm still bitter about).

I love it topped with cherries! Yummy!

[Beth]

If you don't get Uno's Oreo cheesecake recipe, I think Bon Appetit had one several years back. I might be able to find it. I also have a Bailey's Irish Cream-Chocolate Cheesecake recipe jotted on the back of something somewhere, so that one might take a little more effort to find (you can tell Master Cook hasn't been used here as long as it should have been) I used to make a Frango Mint Cheesecake with some regularity (with the mint Frangos as well as with raspberry and other flavors), but Frangos are no longer available around here. I'm going to have to reformulate that one. Guess my true colors are showing here; I like plain cheesecake with fruit and chocolate in almost any form.

[Cyn]

Hi.

Aside from the Lemon cheesecake, does anyone have any favorite NOT CHOCOLATE cheesecake recipes? Strange I know but I just don't like chocolate. Thanks.

[Carrie W]

Does anyone know if there are adjustments that need to be made when baking a cheesecake at high altitude? I'd like to try the white chocolate raspberry cheesecake when my husband comes up here (>9000ft) for our 1 year anniversary. Thanks!

[This message has been edited by Carrie W (edited 07-09-2000).]

[Natasha]

Lorilei - that would be GREAT if we could get that Oreo Cheesecake recipe! I don t mind trying to get it, but it might take me a little while to get around to it, so if anyone feels like taking the initiative, feel free and thanks in advance!! Otherwise I guess I might give it a shot - but I m not too sure what they will say ...

Beth - I would certainly appreciate it if you could post your recipe for Bon Appetit s version, but please don t go to too much trouble. Thank you!

[This message has been edited by Natasha (edited 07-07-2000).]

[lorilei]

Natasha -

Well, my husband and I have a gift certificate to UNO's that we *HAVE* to use http://www.cookinglight.com/bbs/smile.gif
So, maybe I can convince him that we should go to sample cheesecake.

I'll keep you posted -- but if anyone else gets it first, they have to post it http://www.cookinglight.com/bbs/smile.gif

[Beth]

Natasha, I have Bon Appetit indexes back to 1985 and went through 92 cheesecake recipes at epicurious.com, but I can't find the silly thing. I remember it was a recipe I wanted to make when my husband's family was coming over, but he nixed it in favor of a different cheesecake recipe. It had a chocolate cookie crust, crumbled cookies in the filing and cookies and or a chocolate topping. If I come across it, I'll post it, but I'm at a loss right now.

[This message has been edited by Beth (edited 07-08-2000).]

[Natasha]

Beth - thanks for trying so hard to find the recipe. That was so nice of you and I really appreciate it. It must have taken you some time! Anyway, please don t worry about it at all. If you come across it by chance, great - otherwise, no problem! As it is there have been so many good recipes posted on this thread that we will all be busy for a while!
Hope you have a wonderful weekend.

[This message has been edited by Natasha (edited 07-08-2000).]

[Beth]

I don't mind at all...That cheescake was one I had always wanted to try someday. The indexes are all just a few feet away and cakes are listed only a page or two in. Darn.

Cyn, you might want to look at Epicurious. Many of the recipes did have chocolate, but out of 92, there were a number that did not.

[olartist]

Originally posted by Kpark39:
Did anyone try the lemon cheesecake a few issues back in CL? That was really good!!! I did not make my own lemon curd though. My aunt did when she made hers.

[olartist]

I really want to say that THE LEMON SWIRL CHEESE CAKE is the ultimate summer cheesecake; well maybe Holidays too! My sister (a Texas subscriber) made it when the magazine arrived at her house. I made it last week after returning from Texas (tasting hers) and I feel like a super-chef! The Lemon curd is far superior to any I have used. For persons who count saturated fat, this is the most royal treat we have had. The recipe is easy to understand and use, and the ingredients were readily available. Waiting eight hours to taste it was the most difficult. It is superb! I am still excited and this is day 3.
Sorry about doubling the post above. I had not even typed, so I don't know why it went! As Julia says "Bon apetite".

[MrsReber]

I have to agree, Olartist, that lemon cheesecake was wonderful. I did make the lemon curd. It was easy. My husband ate almost the entire cake himself. He wants another one, but I made the black forest cheesecake (yummy) out of the July issue, then the blueberry crisp (also yummy, almost gone). Looks like it'll be lemon cheesecake again this weekend.

[MrsReber]

P.S. - we didn't wait 8 hours to taste it. We caved in after 4 and it was just fine!

[JennyLiz]

Ditto on the Lemon Curd Cheesecake- I made it twice in two days, once with a Vanilla Wafer crust and once with a gingersnap crust. The gingersnap crust was the winner, complimenting the lemon well.

I just made the White Chocolate Rasberry cheesecake and is was YUMMY! The crust did get soggy as mentioned earlier, but the combination of white chocolate, almonds and rasberries is wonderful. My only regret is it's so seasonal, calling for three cups of fresh rasberries. Did anyone try frozen berries in this recipe? I imagine that would compound the soggy crust issue. I'd welcome feedback.

Also, we're at 5K feet elevation and I thought the cheesecake was fine without alteration. I might consider an extra Tablespoon of flour.

Can't wait to try the triple chocolate cheesecake and the snicker cheesecake. Yum! JennyLiz