Cheesecake anyone???

[woodsl]

I am new to the BB and was browsing through some popular threads in the archives, when I came upon one called "Cheesecakes anyone???" Well, I love cheesecake and I love to make cheesecakes. Last year, I made 50 miniature (6-inch) cheesecakes as Christmas gifts, and I am still not tired of making cheesecakes. Fortunately, they freeze well so I didn't have to make them all at once. Unfortunately, very few of my recipes are lowfat, but here is a list of some of the recipes I have collected. If anyone would like the recipes, I would be glad to post them.

Amaretto-Amaretti Chocolate Cheesecake
Blackberry with Scotch Cheesecake (sounds weird, but very good)
Chocolate-Brownie Cheesecake (a white cheesecake with chunks of brownies through it. I have also substituted chunks of oreo cookies for the brownies.)
Cranberry Cheesecake (a beautiful pink cheesecake made with fresh (or frozen) cranberries)
Reese's Peanut Butter Cup Cheesecake (this is my very favorite)
Pumpkin Cheesecake with Praline Sauce (I do also make a Pumpkin Cheesecake from CL)
Almond Joy Cheesecake

I have now edited this 3 times to correct typos. I think need to give up and go to bed. These BBs are really addictive!!



[This message has been edited by woodsl (edited 03-31-2001).]

[shoyski]

Woodsl, how very nice of you to offer your recipes. I make cheesecake on a very regular basis and would love the opportunity to try new recipes. And I too, make the small versions so I can freeze.

All of your recipes sound great. I don't want to be greedy but any that you have time to post would be wonderful! Thank you.

[woodsl]

I have electronic copies of these recipes, so they are easy to post. As far as making the smaller cheesecakes, I think most of the recipes made two 6-inch cheesecakes.

Amaretto-Amaretti Chocolate Cheesecake

This is a "very" rich cheesecake, so serve small portions. It is also time consuming to make, but it is worth it!! I won second place in a Christmas baking contest with this recipe.

Crust:
7 ounces Amaretti di Saronno, Lazzaroni & Co. macaroons (about 15 tissue-paper packages with two 1-1/2-inch macaroons in each package)*
1 ounce (1 square) unsweetened chocolate
5 T butter
2 T granulated sugar
Butter the sides (not the bottom) of a 9-inch springform pan. Grind the Amaretti macaroons very fine by placing them in a food processor. You should have 1 1/3 to 1 1/2 cups of crumbs. Place the crumbs in a mixing bowl and stir in the sugar. Melt chocolate and butter in a double boiler. Add the melted chocolate and butter to the crumb mixture and stir to mix thoroughly. Turn the crumbs into the bottom the pan. Press crumbs evenly and firmly over the bottom of the pan (not up the sides). Refrigerate while you prepare the filling. I have also made this crust with chocolate cookie crumbs instead of the ground macaroons.

Filling:

6 ounces semisweet chocolate
7 ounces Amaretti di Saronno, Lazzaroni & Co. macaroons (see above)
4 ounces almond paste
1/3 C. Amaretto di Saronno liqueur
3 8-ounce packages cream cheese, at room temperature
1/2 C. sugar
4 large eggs
1/2 C. heavy cream

Preheat to 350 degrees. Place the chocolate in the top of a double boiler over hot water over moderate heat. Heat until chocolate is melted. Remove top of the double boiler and set aside, uncovered, to cool slightly.

Place the Amaretti macaroons in their tissue-paper wrappings on a cutting board. With a hammer hit each package hard enough to break the macaroons coarsely but not hard enough to tear the paper. Unwrap the broken macaroons and place then in a bowl and set aside.

Cut the almond paste in to very small pieces and place it in a small mixing bowl. While beating on low speed, very gradually add the Amaretto liqueur and beat until thoroughly mixed (it may take a while). Set aside.

In a large mixing bowl, beat the cream cheese until it is smooth. Add the sugar and beat until smooth again. Then add the almond paste mixture and beat once again until thoroughly mixed. Add the melted chocolate and beat well once more. Add eggs, one at a time, beating on low speed only until they are incorporated. Add the cream and beat only until smooth. (This cheesecake should not be beaten until it is light and airy).

Add the coarsely broken macaroons and stir together by hand gently only to mix. Turn into prepared crust. Bake for 45 minutes. It will seem soft and not done but do not bake any longer; it will become firm when it is chilled. Let cake stand at room temperature until completely cool. Then carefully remove the sides of the pan. Refrigerate the cake for 4 to 6 hours or overnight. Serve the cake refrigerated, the colder the better.

*These little macaroons are hard to find, but you can find them at some specialty food stores. According to the cookbook where I got this recipe (Maida Heatters Book of Great Chocolate Desserts), you can also order them through Williams Sonoma.


Blackberry with Scotch Cheesecake

This recipe sounds strange, but it is good. You poke frozen blackberries down into the cheesecake batter. When the cake is baked, the berries turn a beautiful shade of shocking pink.

Crust:

1 C. sifted flour
1/4 C. sugar
1 stick unsalted butter, cold and firm

Preheat oven to 375 degrees. Place the flour and sugar in a large bowl. Cut the butter into about 1/2-inch squares. Cut the butter into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs. Gently rub the crumb mixture between your hands to form smaller crumbs. It should become almost a powdery mixture that does not hold together.

Turn the mixture into an unbuttered 9 or 9 1/2-inch springform pan. Press the mixture firmly over the bottom (not up the sides) of the pan with your fingers. To prevent the butter from leaking out of the pan during baking, place on a square of aluminum foil and fold the foil firmly up around the sides of the pan.

Bake for 25 minutes until the edges of the crust begin to brown and its is sandy or golden in the center.


Filling:

Finely grated rind of 1 lemon
1 T lemon juice
2 8-ounce packages plus 1 3-ounce package cream cheese, at room temperature
3/4 C. sugar
1 t vanilla
1/2 t. cinnamon
2 1/2 T Drambuie
3 large eggs
2 C. dry-packed frozen blackberries, not thawed

Place rind and juice in a small C. and let stand. In a large mixing bowl beat the cream cheese until soft and smooth. Beat in vanilla, Drambuie, cinnamon and sugar. Add the eggs, one at a time, beating until smooth after each addition. Stir in the rind and juice mixture.

Butter the sides of the pan by melting a bit of butter and brush it around the sides of the pan (which may be warm) with a pastry brush. Butter all the way to, and touching, the crust. Pour the cheese mixture over the crust. Carefully place the frozen blackberries one at a time evenly all over the cheese mixture with small spaces between them. Then, with your fingers, press each berry down into the cheese; the berries should be just barely covered with the cheese mixture.

Bake at 375 for 35 to 40 minutes until the sides are slightly risen and lightly browned, and the center - when pressed gently with a fingertip – feels as though it may be barely set (dry to the touch, but soft inside). Remove from oven and let stand for 20 minutes. Do not turn off the oven.

Sour Cream Topping:

2 C. sour cream
1 T. sugar
1 t. vanilla

Mix all ingredients together and pour over the cheesecake. Spread mixture over top of cheesecake. Bake for 5 minutes. Remove from oven and remove foil. Let stand until cool. When thoroughly cool, run a small, sharp knife around the edges to release the cake. Remove sides of pan. Place cake in refrigerator for several hours or overnight.


Chocolate-Brownie Cheesecake

This is a white cheesecake with chunks of chocolate brownies baked throughout the cake. You bake the brownies first, then add them to the cheesecake batter before baking. It is very, very good!! I have also substituted coarsely chopped Oreo cookies for the brownies.

Brownies:

1 C. sifted flour
3 T unsweetened cocoa
1 stick butter
2 ounces unsweetened chocolate
1 t. powdered instant coffee
1/2 t. vanilla
1/4 t. almond extract
pinch of salt
1 C. sugar
2 large eggs
1 C. walnuts, broken into large pieces

Preheat the oven to 350 degrees. Line the inside of an 8-inch square pan with aluminum foil (shiny side up). The easiest way to do this is to place the pan upside down and take a 12-inch square of aluminum foil shiny side down and center it over over the pan. Press down on the sides and corners to shape the foil to the pan. Remove the foil, turn the pan over and place the foil in the pan. With a potholder or a towel press against the foil to fit it smoothly into the pan. Place a piece of butter in the pan (additional to that called for above) and place the pan in the oven to melt the butter. With a brush, spread the butter all over the foil. Set aside.

Sift together the flour and cocoa and set aside. Place the butter and the chocolate in a heavy saucepan. Stir occasionally over rather low heat until melted. Remove from the heat. Stir in the coffee, vanilla, almond extract, and the salt. Then add the sugar, mix well, and add the eggs one at a time, mixing well after each addition. Then add the sifted ingredients and stir to mix. Finally stir in the nuts. Turn the mixture into the prepared pan, smooth the top, and bake for 23 to 25 minutes until a toothpick inserted gently in the middle comes out clean and dry.

Remove from the oven and let stand until cool. Then place the pan in the freezer until the cake is very firm. Remove the brownies from the pan and peel off the aluminum foil. Cut the cake into quarters (it should be frozen or at least very cold when you cut it). One quarter will be left over for you to do something else with (these brownies are really not very good eaten by themselves). The remaining three quarters should be cut into 1/2-inch pieces (they will barely be 1-inch deep). Return them to the freezer until you are ready for them. If they are not very cold when you fold them into the cheesecake, they might crumble.

Cheesecake:

2 pounds cream cheese, at room temperature
1 1/2 C. sugar
1 t. vanilla extract
pinch of salt
4 large eggs

Preheat oven to 350 degrees. Place a graham cracker crust in the bottom of an 8 or 9-inch springform pan (I use the recipe on the box of the graham cracker crumbs). Because you will bake the cheesecake with the springform pan sitting in a larger pan of water, place foil around the bottom and up the sides of the outside of the springform pan.

In a large mixing bowl, beat the cream cheese until smooth. Add the vanilla, salt and sugar. Beat well until smooth. On moderately low speed, add the eggs one at a time, beating only until incorporated after each addition. (Do not beat any more than necessary after adding the eggs; this should not be an airy mixture). Pour enough of the mixture into the prepared springform pan to make a layer about 1/2-inch thick. Add the cold diced brownies to the remaining batter. Very gently, fold together, being careful not to break up or crumble the brownies, and turn into the pan. With the bottom of a spoon, smooth the top. Place the springform cake pan in a larger pan which is not deeper than the springform pan (1 1/2 to 2 inches deep). Add hot water about 1 1/2 inches deep to the larger pan. Bake for 1 1/2 hours. The top of the cake will rise about 1/4 inch above the rim of the pan during baking, and it will become brown. When cake is done, remove the springform pan from the hot water and place it on a rack to cool. Let stand for 2 to 3 hours until the bottom of the pan is cool. Run a small sharp knife around the edges of the cheesecake to loosen and remove the sides of the pan. Refrigerate for several hours or overnight. The cake is easier to cut when it is cold.

Cranberry Cheesecake

This cheesecake is a beautiful shade of pink and delicious.

Crust:

1 C. finely crushed cinnamon graham crackers
zest of 1/2 of an orange
3 T. sugar
1 t. cinnamon
2 dry packets cranberry-flavored tea*
1/4 C. butter, melted

Place graham cracker crumbs in food processor. Add zest of 1/2 orange. Mix thoroughly. Combine graham cracker/orange mixture, sugar and cinnamon and contents of tea packets. Stir in butter. Press crumb mixture evenly in bottom of 9-inch springform pan.

* I use Celestial Seasonings.

Cranberry Mixture:

1 12-ounce bag of fresh or frozen cranberries
zest of 1 orange
1 C. sugar

In food processor combine cranberries, orange zest and sugar. Process until as smooth as possible (because of the texture of the raw cranberries, the mixture will not appear very smooth. Tiny pieces of cranberry skin will be visible). In a non-stick sauce pan, cook cranberry mixture for 20 minutes on medium heat, stirring constantly. Return to food processor and process until smooth. (It should be about the consistency of apple sauce.) Set aside.

Filling:

4 8-ounce packages cream cheese, softened
1 C. sugar
3 T. flour
4 eggs, slightly beaten

Beat cream cheese, sugar and flour on medium speed until fluffy. Add cranberry mixture. Mix well. Add eggs stirring gently by hand just until combined. Pour filling into prepared pan. Bake at 300 degrees until center is firm, about 1 hour and 15 minutes. Check doneness by gently shaking the pan rather than inserting a toothpick or knife. Cool cheesecake in pan on a wire rack for 30 minutes. Using a hot, small metal spatula or knife (run under hot water and dry), loosen cheesecake from sides of pan. Cool 30 minutes more and removes sides of pan. Cool completely. Chill for at least 6 hours.

Pumpkin Cheesecake with Praline Sauce

Crust:

1 T. butter, softened
2 T. sugar
1 1/4 C. finely chopped pecans
2 T. butter, melted
1/4 C. fine dry bread crumbs

Butter a 9-inch springform pan using softened butter. In medium bowl combine pecans, bread crumbs and sugar. Drizzle melted butter over pecan mixture; toss to combine. Press into bottom and up sides of prepared pan; refrigerate.


Filling:

4 8-ounce cream cheese, softened
1 C. firmly packed brown sugar
2/3 C. white granulated sugar
5 eggs
1/4 C. flour
2 t pumpkin pie spice
2 T. brandy, if desired
16-ounce canned pumpkin

In large bowl, beat cream cheese until fluffy. Gradually beat in brown sugar and sugar until smooth. Add 5 eggs, 1 at a time, beating well after each addition. In small bowl, combine flour, pumpkin pie spice, brandy and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour into prepared crust. Bake at 350 degrees for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn off oven; let cake stand in oven with door open at least 8 inches for 30 minutes. Remove from oven; cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight.

Sauce:

1/2 C. firmly packed brown sugar
1/4 C. water
1/4 C. butter
1 egg, beaten
1/4 C. chopped pecans
1/2 t. vanilla

In small saucepan over medium heat, combine brown sugar, water and butter. Bring to a boil; boil 2 minutes. Gradually blend small amount of hot syrup into beaten egg. Return egg mixture to saucepan; cook over low heat 1 minute, stirring constantly. Remove from heat; stir in pecans and vanilla. Serve sauce slightly warm over wedge of cheesecake. 16 servings.


Peanut Butter Cup Cheesecake

I gave one of these to a friend of mine who served it at a Christmas party, and the caterer asked for this recipe.

Crust:

1 C. chocolate wafer cookie crumbs*
1/4 stick butter, melted
1/2 C. roasted peanuts, chopped
2 T. firmly packed light brown sugar

Mix chocolate crumbs, chopped peanuts, melted butter and brown sugar. Press evenly onto bottom and 1/2-inch up sides of 9-inch springform pan. Bake at 350 for about 8 minutes. Remove from oven and cool. Reduce heat in oven to 325 degrees.

* I have used wafer cookie crumbs or crushed oreo cookies (did not remove the the filling before crushing). The taste is the same.

Filling:

4 8-ounce packages cream cheese, room temperature
1 1/2 C. firmly packed light brown sugar
3/4 C. creamy peanut butter
1 t. vanilla
5 large eggs
1/4 C. whipping cream
2 1/2 C. peanut butter cups, cut in 3/4-inch pieces*

Beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla; beat just until blended. Add eggs one at a time, beating just until blended after each addition. Add cream and beat until smooth. Gently stir in peanut butter cup pieces by hand. Pour into crust. Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool in pan on rack for 10 minutes.

Topping:

2 C. sour cream
1 t. vanilla
1/4 C. sugar

Blend all ingredients. Spoon over cheesecake. Return to oven and bake 5 minutes. Cool in pan on rack. Run small knife around edge of cheesecake to loosen. Remove sides of pan. Cover and refrigerate overnight. Let stand 20 minutes before serving. Serves 10. I have also let the cheesecake cool completely after running the knife around the edges, but before removing the sides of the pan. I think this avoids getting cracks in the top of the cheesecake.

I have also made this cheesecake without the sour cream topping. You will need to cook the cheesecake about 5 minutes longer. I either leave it plain or add a chocolate topping. For the chocolate topping, once the cheesecake is room temperature, I melt semi-sweet chocolate chips in the microwave, spread the melted chocolate over the top of the cheesecake and sprinkle with chopped peanuts.

* I use the miniature Reeses’ peanut butter cups and cut them into fourths.


[This message has been edited by woodsl (edited 03-31-2001).]

[Linda in MO]

OH, the Peanut Butter Cup one looks to-die-for! Thanks!

[woodsl]

Originally posted by Linda in MO:
OH, the Peanut Butter Cup one looks to-die-for! Thanks!

It is!! I think it is my all time favorite dessert. But I love peanut butter cups. I am not sure you could really lighten this recipe without ruining it since I don't know how you would lighten peanut butter cups. I just make it occassionally and then splurge.

[emilycat]

woodsl,

You mentioned winning a contest with one of these -- did you create all the recipes yourself? I am so impressed!

[Karen from VA]

Woodsl, Thanks for some wonderful sounding recipes. Generally speaking, how long do you bake the 6-inch size?

Karen

[woodsl]

Emilycat - don't be too impressed. The only one I created myself (by sort of combining ideas from other recipes) is the Peanut Butter Cup Cheesecake. Also, the cooking contest was simply one through my church.

Karen from VA - You would think after baking so many 6-inch cheesecakes, I would remember exactly how long I baked them. I think I just started checking at about half the regular time (if the regular recipe said bake 60 minutes, I started checking at 30 minutes) and just took them out when I thought they looked done. My recollection is I ended up baking them about 2/3 of the regular time (40 minutes if it called for 60 minutes)

[mlou]

Woodsl,
Welcome to the board http://www.cookinglight.com/bbs/smile.gif The recipes look great, I really want to try the cranberry one! Where do you get 6-inch springform pans?

[mlou]

Sorry, must be a time change thing http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by mlou (edited 04-01-2001).]

[woodsl]

mlou,

I have found the 6-inch springform pans at several different specialty cooking shops. I don't think they are too hard to find. Be sure and get the ones that are about the same depth as the larger pans.

[LGBurns]

Do you think it is possible to freeze individual pieces of cheesecake? Anyone have any ideas of the best way to do this? I have a 9" springform pan and it makes way too much cheesecake for me and my husband. I'd rather not go out and buy a 6" pan right now, because we're saving our money for a trip to London and have limited our spending to bare necessities right now. Plus, if I freeze the pieces individually, I'm less likely to eat too much cheesecake (that's the theory anyway). Any thoughts?

[KimKelly]

Woods! I love you! I was the one who started the original CheeseCake anyone thread. I'm a huge cheesecake fan, I guess that is what I would be "known for", but that is another thread. I have to agree that the peanut butter one looks fabulous! I can't wait to try it. I can't thank you enough for posting all of those. Made my day.

LG, it is definitely possible to freeze individual pieces. Sometimes I just cut the cake into quarters and freeze in a ziplock. Or a plastic container. I actually just was at a friend Tupperware party and they had a thing that was shaped like a pizza slice... or a cheesecake slice! that you could put individual pieces into and freeze.
Anyway... like I said, I usually just quarter the cake and freeze the quarters. I find that we can easily polish of a quarter. (my husband is NOT a cheesecake fan...so he get a sliver and I get the rest.)

Woods... thanks again! You are my hero!

Kim

[woodsl]

Cheesecake freezes beautifully (as Martha Stewart would say). Unfortunately, I love to eat it frozen - it just does not freeze hard enough to keep me out of it!!

If anyone has recommendations on "light" Cheesecake recipes, I would love to have them. I have seen several recipes in CL over the years, but I have only tried one. It was a pumpkin cheesecake (which I normally love) and I was disappointed. So, I haven't tried any others, but would like to try others if anyone has had good results from the recipes.

Sharon

[This message has been edited by woodsl (edited 04-01-2001).]

[Chef Cindy]

Woodsl, Thanks so much for posting your wonderful Cheesecake recipes!! I am not a dessert fan, but I cannot pass up a good piece of cheesecake
I too have been looking for a low fat version. I am starting to think it is one thing that cannot be converted successfully to low fat. It always taste like something is not right even if the texture is good. Thanks again.

[KimKelly]

Woods... I've tried the CL Triple Chocolate Cheesecake with good results. My neighbor is a cheesecakeaholic like me, and he had no idea it was light.

K

[HARRYET]

Try the lemon swirl cheesecake from the May 2000 CL, it's definitly a winner!

If you need the recipe you can try a search for it (there was a lot of discussion on this one) or let me know and I can post it.

Ann

[woodsl]

KimKelly and Harryet, thank you. I will try both and test them with my co-workers. I will let you know what they think.

[Darlin]

Thanks Woodsl for the great recipes. Would you mind posting one more - the Almond Joy Cheesecake. I love Almond Joy candy.

[KellyD]

As far as lightening up cheesecake recipes, I generally use a mixture of the reduced fat cream cheese and regular. Probably doesn't make a huge difference - but I feel better about it! And I've never noticed much difference in flavor or texture. I learned the hard way not to use the nonfat - it does make a difference.

[Kerri]

My favorite light cheesecake is the rasberry white chocolate cheesecake. I found it by doing a search on this bulletin board.

Thanks for that peanut butter cup recipe. I love those Reese's!!!

[funnybone]

Originally posted by HARRYET:
Try the lemon swirl cheesecake from the May 2000 CL, it's definitly a winner!

If you need the recipe you can try a search for it (there was a lot of discussion on this one) or let me know and I can post it.

Ann


I was just going to post that that is my favorite non-chocolate cheesecake!!! Yummy - I think I will have to make it soon.

[woodsl]

Originally posted by Darlin:
Thanks Woodsl for the great recipes. Would you mind posting one more - the Almond Joy Cheesecake. I love Almond Joy candy.

I have the recipe at home. I will post it tonight when I get home from work.

[woodsl]

Originally posted by Darlin:
Thanks Woodsl for the great recipes. Would you mind posting one more - the Almond Joy Cheesecake. I love Almond Joy candy.
I have the recipe at home. I will post it tonight after work.

[woodsl]

Here is the recipe for the Almond Joy Cheesecake - it is actually called Chocolate Coconut Almond Cheesecake - but since it says it tastes like the Almond Joy candy bar, I call it Almond Joy Cheesecake. Sorry I did not post this last night as promised. My computer at home was not being cooperative.

Chocolate Coconut Almond Cheesecake (Almond Joy Cheesecake)

Chocolate Almond Cookie Crust:

11 chocolate sandwich cream cookies, crushed
3 T. chopped almonds, toasted
3 T. butter or margarine, melted

In small bowl stir together crushed cookies and chopped almonds. Stir in melted butter or margarine till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.

Coconut Almond Filling:

24 ounces cream cheese
3/4 cup sugar
5 t. cornstarch
3 eggs
1 egg yolk
1/2 cup cream of coconut
1 1/4 t. vanilla extract
1 1/4 t. almond extract
2/3 cup flaked or freshly grated coconut
1/4 cup chopped almonds, toasted

In large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer still smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in cream of coconut, vanilla and almond extract. Stir in coconut and almonds. Pour the cream cheese mixture over the crust.

Bake at 350 degrees for 15 minutes. Lower the temperature to 225 degrees and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill uncovered, overnight.

Chocolate Coconut Topping:

1/2 cup semisweet or milk chocolate chips
1/4 cup sour cream
2 T. sugar
Garnish: Flaked or freshly grated coconut, whole or chopped almonds (toasted), shaved or grated chocolate or chocolate curls.

In small saucepan melt chocolate over low heat, stirring constantly. Stir in sour cream and sugar. Spread the warm chocolate mixture over the cake. Garnish with coconut, almonds and chocolate. Chill till serving.


[This message has been edited by woodsl (edited 04-04-2001).]

[LGBurns]

Thanks so much for the freezing advice. I'm so excited because there are a million cheesecake recipes I've been wanting to try but I didn't really want a huge cheesecake hanging around. I think I'll be making one this weekend. I'll let you know how it goes! Woo hoo! http://www.cookinglight.com/bbs/biggrin.gif

[philamark]

Here is my all time favorite cheesecake recipe. It came from another magazine, can I mention it here? (Bon Apetit)..You really don't even need to make the topping, it's great just as is. If anyone makes it, let me know how you like it!

CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY COMPOTE


Bright ribbons of cranberry puree swirled through a creamy white cheesecake create a pretty contrast. Begin the cake a day ahead.
For cranberry purée
2 cups fresh cranberries or frozen, thawed
2/3 cup sugar
2/3 cup fresh orange juice
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 teaspoons vanilla extract
For crust
Nonstick vegetable oil spray
2 3/4 cups finely ground butter biscuit cookies or butter cookies
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1/2 cup whipping cream
1 tablespoon vanilla extract
Cranberry-Raspberry Compote
Make cranberry purée:
Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl. Cover with plastic. Refrigerate at least 6 hours.
Make crust:
Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.
Make filling:
Position rack in center of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.
Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design.
Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
Remove pan sides. Serve cake with Cranberry-Raspberry Compote.
Serves 12.

Bon Appétit
December 1998

CRANBERRY-RASPBERRY COMPOTE



Also good over ice cream or frozen yogurt.
1 12-ounce package frozen unsweetened raspberries, thawed
1 cup fresh cranberries or frozen, thawed
3/4 cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract
Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
Makes about 2 cups

[MrsReber]

I made the Bailey's Irish Cream Cheesecake that was recently posted on the BB (there's a thread by that name). I lightened it up just a bit. I made it last Saturday and we have maybe 1/4 of it left. Dh must like it alot! I thought it was very easy to make and very tasty.

[Wendy w]

Thanks for the recipes! They are definitely double droolers http://www.cookinglight.com/bbs/tongue.gif http://www.cookinglight.com/bbs/tongue.gif ! Here is one of my favorites!

From Epicurious:

MARGARITA CHEESECAKE

Made with reduced-fat cream cheese and light sour cream, this cheesecake is irresistible - just like its namesake cocktail.

CRUST
Nonstick vegetable oil spray
1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted


FILLING
3 8-ounce "bricks" Neufchâtel cheese (reduced-fat cream cheese),
room temperature
1 1/4 cups light sour cream
3/4 cup plus 2 tablespoons sugar
2 1/2 tablespoons triple sec or other orange liqueur
2 1/2 tablespoons tequila
2 1/2 tablespoons fresh lime juice
4 large eggs


TOPPING
3/4 cup light sour cream
1 tablespoon fresh lime juice
1 tablespoon sugar


Very thin lime slices, cut in half
Very thin lime peel strips

FOR CRUST: Position rack in center of oven and preheat to 350°F. Spray 9-inch springform pan with 2 3/4-inch-high sides with vegetable oil spray. Mix graham cracker crumbs and butter in medium bowl until blended. Press crumbs over bottom and 1 inch up sides of prepared pan. Refrigerate crust.


FOR FILLING: Using electric mixer, beat cheese in large bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice. Beat in eggs.

Pour filling into crust. Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes. Remove from oven; turn off oven.


FOR TOPPING: Whisk sour cream, lime juice and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven. Let stand 45 minutes or less (Cheesecake will look very soft, but will set up when chilled.) Refrigerate cake until well chilled, up to 1 day.

Run knife around pan sides. Remove pan sides. Place cake on platter. Arrange lime half-slices and peel around top edge of cheesecake.

Serves 10 to 12.

*Made with reduced-fat cream cheese

Bon Appétit
June 1995

[emilycat]

Oh, wow, Wendy, this looks amazing! I'm sure Kim will be kissing your feet for posting it (our resident margarita queen http://www.cookinglight.com/bbs/wink.gif )

[Wendy w]

http://cwm.ragesofsanity.com/contrib/fk/cat.gif Thanks Emilycat!! By the way, congrats on your recent "annointment" http://www.cookinglight.com/bbs/wink.gif !


[This message has been edited by Wendy w (edited 04-04-2001).]

[woodsl]

Originally posted by KimKelly:
Woods... I've tried the CL Triple Chocolate Cheesecake with good results. My neighbor is a cheesecakeaholic like me, and he had no idea it was light.

K

I made the Lemon-Swirled Cheesecake and it was excellent, but I can't find the CL Triple Chocolate Cheesecake. Would someone please post it. Thanks NEVER MIND. I FINALLY FOUND IT IN AN OLD THREAD



[This message has been edited by woodsl (edited 04-06-2001).]

[KimKelly]

Here's one that I've made for years, it has always been a family favorite. Hope you all like it.

Kim

Neapolitan Cheesecake

Makes 1 9-inch cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup cocoa
1/3 cup sugar
1/3 cup butter melted

1 (10 oz) pkg frozen strawberries, thawed and drained. (Note: I used fresh)
3 (8 oz.) pkgs cream cheese, softened
1 1/2 cups sugar
3 eggs
1/3 cup sour cream
3 Tbs + 1 tsp flour (divided)
1/2 tsp vanilla
1/4 tsp salt
1/4 tsp red food coloring, optional (Note: I did not use it.)
1/2 cup chocolate chips, melted

Prepare chocolate crumb crust: Combine crumbs, cocoa sugar and butter; press frimly on bottom of a 9 inch springform pan.

Preheat oven to 400. In blender or food processor, puree strawberries to yield 1/2 cup. Set aside. In large mixer bowl beat cheese with sugar until fluffy. Add eggs, sour cream, 3 Tbs flour, vanilla and salt. Mix well. In separate bowl, combine 1 1/3 cups batter, remaining 1 tsp flour, pureed strawberries and food coloring if desired. Mix well. Pour into prepared pan. carefully spoon 2 cups vanilla batter over strawberry batter, smooth surface. Stir melted chips into remaining batter, carefully spoon over vanilla batter smoothing surface. Bake 10 minutes. Reduce oven temp to 350 and continue baking 55 - 60 minutes or until center is almost set. Remove from oven, cool 30 minutes. Chill thoroughly. Just before serving remove side of springform pan, garnish as desired.

This one is also beautiful when cut. Enjoy!


[This message has been edited by KimKelly (edited 04-09-2001).]

[woodsl]

In case anyone is interested, I found the following directions in a Cheesecake cookbook, which tell you how to adjust a recipe that calls for a 9-inch springform pan so you can use a different size pan. Simply find your pan size on the chart below and multiply all the ingredients in the recipe by the number in parenthesis that corresponds to your pan size.

Pan size:
12-inch (1.8)
10-inch (1.2)
9 1/2-inch (1.1)
9-inch (1.0)
8 1/2-inch (0.9)
8-inch (0.8)
7-inch (0.6)
6-inch (0.4)
4-inch (0.2)



[This message has been edited by woodsl (edited 04-07-2001).]

[KimKelly]

I just made an adjustment to the Neapolitan cheesecake above in case anyone copied it earlier! I forgot to include sugar in the crust ingredients.

Note: there should be 1/3 cup sugar in the crust ingredients.

Thanks Diane!

Kim

[LGBurns]

This weekend I made The Perfect Cheesecake from April 2000. I would have to say that it fits the name: this was the best low-fat cheesecake I've ever had. It was a reader recipe and was made with yogurt cheese instead of fat free cream cheese (still used Neufchatel aka 1/3 less fat cream cheese). I personally prefer using the yogurt cheese--I think it makes the cheesecake smoother. This one came out so beautiful with a perfect shiny coating and creamy texture. I highly recommend it! And KimKelly I froze two quarters and have one quarter left in the fridge. Thanks for the freezing advice! Although it was so delicious I don't know how long it's going to be sitting in the freezer. http://www.cookinglight.com/bbs/wink.gif

[Karen from VA]

woodsl (or anyone) regarding the Almond Joy Cheesecake recipe, what is cream of coconut?

Karen

[woodsl]

Karen,

I think I used a product called Cocoa (or Coco) Lopez. It is used in making pina coladas and I found it in the section of the grocery store where they have margarita mix, etc.

[woodsl]

Originally posted by Karen from VA:
woodsl (or anyone) regarding the Almond Joy Cheesecake recipe, what is cream of coconut?

Karen

Karen, I used a product called Coco Lopez. It is used in making pina coladas and I found it in the section of the grocery store where they have margarita mix, etc.

[woodsl]

I used a product called Coco Lopez. It is used in making pina coladas. I found it in the section of the grocery store where they have margarita mix, etc.

[jmarie]

I read in a magazine recently that before baking the cheesecake, you should wrap the springform pan in aluminum foil and then set it in a roasting pan so the the springform pan will clear the roasting pan by at least an inch on all sides. Then you pour water into the roasting pan until it comes up an inch from the top of the sprinform pan. The article said that this gives the cheesecake a much creamier texture and helps to prevent the cracking on the top of the cheesecake. Haven't tried it... have any of you? Maybe you can give a review if you have!
jmarie!

[Laura B]

jmarie, I have not tried that technique yet. But Rose Levy Berenbaum, author of the The Cake Bible recommends that method, too. I am planning to try it next time I make a cheesecake!

[emilycat]

jmarie,

My best friend told me that the pastry chef she works with swears by a water bath as the essential way to bake a cheesecake, so I'm going to try it next time I make one!

[LGBurns]

The Perfect Cheesecake recipe I reviewed above uses this method (without the foil step--just put the pan in 1" of water) and it was the creamiest low-fat cheesecake I've ever had. Much better than the pumpkin cheesecake I made at Christmas, which I thought was very "chalky."

[This message has been edited by LGBurns (edited 04-13-2001).]

[woodsl]

I use that method (I think it's recommended in a cheesecake cook book that I have). It works great.

Also, sorry about the three repeat replies above re: cream of coconut. When I was posting these replies, they did not show up when I would review the thread again. Don't know what the problem was.

[knunes]

Hope I'm not being a bother---I posted this on another thread too, but since you seem to have made lots of cheesecakes and since you were kind enough to post the pan conversion (which I admit to not really understanding), I'm wondering if you have any advice to my question:
I want to make the Double Chocolate Cheesecake that has come up repeatedly on various threads as DELICIOUS. It specifically calls for a 9" springform pan with 2-3/4" sides. I have a 9" springform with 2-1/2" sides and don't know if it will overflow in this pan. I also have a 10" springform pan with 2-1/2" sides, so I could use that but I don't know if that would be too big or if I would have to adjust the cooking time. I'd like to make it today, so if anyone has an answer, I'd be a happy camper. Thanks.

[SweetTooth]

LG - could you please post the recipe for the Perfect Cheesecake from April 2000?

Thanks!

[knunes]

Well now that I've tried and loved the Double Chocolate Cheesecake that Barrie posted on another thread, I'll have to do a taste test with CL's Triple Chocolate Cheesecake. Nice thought, huh?

[Molli526]

Not LG, but here you go



* Exported from MasterCook *

The Perfect Cheesecake

Recipe By :Cooking Light Magazine. Jul/Aug 1999. Page: 145.
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup graham cracker crumbs (about 6 cookie
squares)
Cooking spray
1 carton (32 ounces) plain fat-free yogurt
1/3 cup all-purpose flour
1 cup sugar
2 teaspoons vanilla extract
1 tablespoon grated lemon rind
1/3 cup fat-free sour cream
2 blocks 1/3-less-fat cream cheese -- softened
1 carton (8 ounces) egg substitute

Directions.
"I love cheesecake, so I've experimented with lots of low-fat recipes. And my wife, Edna, has graciously become my chief tester. When she tried this experimentation, she said, `Don't you dare change it. ' I didn't." --Sidney Meadow, Danbury, Conn.

1. Firmly press crumbs into the bottom and up the sides of a 9-inch springform pan coated with cooking spray.

2. Place a colander in a 2-quart glass measure or a medium bowl. Line the colander with four layers of cheesecloth, allowing cheesecloth to extend over outside edges of the bowl. Spoon yogurt into the colander. Cover loosely with plastic wrap, and refrigerate 12 hours. Spoon yogurt cheese into a bowl, and discard the liquid.

3. Preheat oven to 350 degrees.

4. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine drained yogurt, flour, and the next 5 ingredients (flour through cream cheese) in a large bowl; beat at medium speed of a mixer until blended. Slowly add egg substitute, and beat until combined. Pour cheese mixture into prepared crust. Place in a large shallow baking pan, and add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 1 hour and 10 minutes. Remove sides from pan, and cool to room temperature. Cover and chill at least 8 hours. Yield: 12 servings (serving size: 1 slice).





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 84 Calories; trace Fat (0.4% calories from fat); 1g Protein; 20g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[SweetTooth]

Thanks Molli! :D