Cheesecakes
Marble Cheesecake
Crust
1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp melted butter
Filling
3 8oz packages cream cheese
3/4 cup sugar
3 tbsp flour
1 tsp vanilla
3 eggs
1 1oz square unsweetened chocolate, melted
Combine crumbs. sugar, and butter. Press onto bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes.
Combine softened cream cheese, sugar, flour, and vanilla. Mix well.
Add eggs.
Blend chocolate into 1 cup of batter.
Spoon plain and chocolate batters alternatly over crust.
Cut through with butter knife for marble effect.
Bake at 450 degrees for 10 minutes.
Then, at 250 degrees for 30 minutes.
Loosen from pan, and then cool before removing rim.
Lemon Cheesecake
During high school, this recipe got me some free days from a teacher with a cheesecake weakness *laugh*
1 1/2 cup graham cracker crumbs
3 tbsp sugar
1/2 cup melted butter
1 package lemon frosting
1 8oz package softened cream cheese
1 1/2 cup sour cream
1 10oz package thawed frozen strawberries
Heat oven to 300 degrees.
Thoughly mix crumbs, sugar, and butter. Reseving 1/3 cup of mixture.
Press remaining into bottom of 9x9 pan.
Prepare frosting if it isn't prepared.
Blend frosting, cream cheese, and sour cream.
Pour over graham cracker crumbs.
Sprinkle with reserved crumbs.
Bake for 45 minutes. Serve with strawberries.
Fudge Truffle Cheesecake
Chocolate Crumb Crust-combine 1 1/2 cups vanilla wafer crumbs, 1/2 cup confectionary sugar, and a 1/3 cup each of unsweetened cocoa, and melted butter.
Press into 9 inch springform pan.
3 8oz packages softened cream cheese
1 14oz can condensed milk
1 12oz package melted semi-sweet chocolate chips
4 eggs
2 tsp vanilla
Preheat oven to 300 degrees.
Beat cream cheese until fluffy. Gradually beat in condensed milk.
Add remaining ingrediants.
Pour over crusts.
Bake for one hour and five minutes.
Waltzing Matilda Cheesecake
Crust
1/4 cup shredded coconut
1 3/4 cup very finely crushed ginger snaps
1/2 cup melted butter
Combine the above ingredients and spread evenly over the bottom of a 9 inch spring form cake pan.
Place in fridge while you prepare the filling.
1 lb. softened cream cheese
1 tsp. lemon juice
4 tbs. Cream de menthe liqueur
3 egg yolks
3/4 cup sugar
dash salt
1 1/2 tbs. lime jelly powder
1/2 cup evaporated milk
3 egg whites
1/4 cup sugar
3/4 cup whipping cream
Topping
1 can sliced peaches drained
1 dozen halved FRESH strawberries
1 pint FRESH blueberries
1 sliced kiwi
1 marchino cherry
1/4 cup orange marmalade
With an electric mixer blend the first three ingredients together.
Separate eggs.
Combine the egg yolks, sugar, salt, jelly powder and evaporated milk in the top of a double boiler. Cook until it thickens.
In the meantime beat egg whites until peaks form. Add sugar and beat until the sugar is dissolved.
Beat the whipping cream until peaks form.
Mix the cream cheese mixture with the COOLED custard mixture.
Gently FOLD the egg whites into the custard mixture.
Fold in the whipping cream.
Pour over the crust.
Place cake in the fridge until it sets.
When set remove from fridge. In the center of the cake place the marchino cherry. Then form a ring of sliced peaches surrounding the cherry. Form another ring around the peaches with the fresh blueberries. Then do a ring of sliced kiwi.
It may be advisable to cut the kiwi in half and then slice it very thin on a mandolin slicer. The outer ring of the cake will be fresh halved strawberries.
Heat the marmalade on the stove until it melts.
With a PASTRY BRUSH, brush the glaze over the fruit, If you pour it over the fruit the cake will come unset.
DO NOT DO THIS!.
Chill the cake in the fridge until ready to serve.
