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3/4 c graham cracker crumbs 2 tb sugar 3 tb melted butter or margarine 1 c sugar 1/3 c water 1/8 ts cream of tartar 3 egg whites 2 (8)oz pkgs cream cheese 1/2 c sour cream 2 ts vanilla extract 1 tb grated lemon rind 1/2 c blueberry preserves whipped cream fresh or frozen unsweetened blueberries Combine crumbs, sugar and butter or margarine in a small bowl; blend well. Press firmly over bottom of an 8-inch spring-form pan. Chill. Combine sugar, water and cream of tartar in a small saucepan; bring to boiling. Boil rapidly 8 to 10 minutes or until syrup registers 236 degrees on a candy thermometer (or until syrup spins a 2-inch thread when dropped from a spoon). Meanwhile, in large bowl of electric mixer, beat egg whites until stiff peaks form; pour hot syrup in a thin stream over beaten egg whites while continuing to beat constantly. Continue beating until very stiff peaks form and mixture cools (approximately 15 minutes). Set aside. Using electric mixer, beat together cream cheese and sour cream until light and fluffy; beat in vanilla and lemon rind (1/4 teaspoon of Realemon juice can be substituted effectively). Add 1/4 of the egg white mixture and stir by hand to combine well. Fold remaining egg white mixture into cream cheese mixture until no streaks remain. Spoon about 1/4 of mixture into prepared spring-form pan; drizzle part of blueberry preserves over; continue to layer cheese mixture and preserves in this way. Freeze overnight or until firm. Decorate with whipped cream and blueberries. This is a sure-fire compliment getting summer dessert! If you prefer, strawberry preserves and fresh strawberries may be substituted for blueberries. |
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1 c graham cracker crumbs 3 tb sugar 1/2 ts ground cinammon 3 tb butter 3 pkg (8-oz) cream cheese, softened, divided 1/2 c sugar 1/2 c flour, divided 4 eggs 1/4 c orange juice 1 c finely shredded carrots 1/4 c raisins 1/2 ts ground nutmeg 1/4 ts ground ginger 1 tb orange juice 1 c sifted powdered sugar Heat oven to 325 F. Mix crumbs, sugar, cinnamon, and butter and press onto bottom of a 9-inch spring-form pan. Bake for 10 minutes. Increase oven temperature to 450°. Beat 2 1/2 packages cream cheese, sugar, and 1/4 cup flour at medium speed utnil well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in juice. Add combined remaining flour, carrots, raisins, and spices and mix well. Pour over crust. Bake for 10 minutes and then reduce oven temperature to 250° and continue baking for 55 minutes. Turn off oven and let cheesecake cool for one hour inside cooling oven. Loosen cake from rim of pan. Let cool completely and then refrigerate. Beat remaining 1/2 package cream cheese and juice until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnis with additional raisins and orange zest or shredded carrot if desired. |
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1 Chocolate Pie Crust 8 oz pkg cream cheese, softened 3/4 c sugar 2 squares semi-sweet chocolate, melted 1 ts vanilla 2 eggs 21 oz can cherry pie filling Preheat oven to 325°F. In small bowl, beat cream cheese until fluffy. Add sugar, chocolate, vanilla and eggs; mix well. Place crust on baking sheet. Pour mixture into crust. Bake 35 minutes or until filling springs back when touched lightly. Cool on wire rack. Spread cherry pie filling over top. Chill 3 hours. |
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12 oz (1 bag) fresh cranberries 1 1/3 cup sugar 2 tb sugar 2 lb cream cheese, at room temperature, cut into 8 pieces 2 ts vanilla extract 4 eggs, at room temperature 1 pt sour cream, at room temperature In a medium nonreactive saucepan, combine the cranberries and 3/4 cup water. Bring to a boil over moderate heat and boil, stirring occaisionally, until the cranberries burst and the mixture reduces to 1-1/4 cups, aobut 12 minutes. Remove from heat and stir in 1/3 cup of the sugar until dissolved. Strain the mixture through a coarse sieve and let the puree cool completely. Preheat the oven to 275°. Butter and flour a 9-by-2-3/4-inch spring-form pan. In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup plus 2 tablespoons sugar and the vanilla at low speed until smooth. Beat in the eggs one at a time, beating until just blended. Stir in the sour cream. Spoon half of the cream cheese mixture into the prepared pan. Drop 8 or 9 rounded teaspoons of the cranberry puree randomly over the top. Spoon half of the remaining cheesecake mixture evenly over the first layer and dot with half of the remaining puree. Repeat with the remaining cheesecake mixture and puree. (Avoid dropping puree in the center of more than 1 layer). With a blunt knife, cut through the batter in a swirling motion to distribute the cranberry puree. Place the pan on a baking sheet and bake in the lower part of the oven for 1 hour. Transfer the cake to a rack and let cool to room temperature. Cover and refrigerate overnight before serving. |
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250g packet of plain chocolate biscuits, finely crushed 125g butter, melted whipped cream and raspberries to decorate Filling: 300g dark chocolate 200g white marshmallows 600ml cream 250g Cream cheese 1/4 cup icing sugar 2 tbs gelatine 2 tbs water Cover the base of a 24cm springform pan with foil. Combine biscuit crumbs and butter in a bowl, press evenly over base and up sides of prepared tin. Refrigerate while preparing filling. Combine chocolate, marshmallows and half the cream in a pan, stir over low heat until the chocolate is melted. Beat cream cheese in a bowl with an electric mixer until smooth. Beat in icing sugar and chocolte mixture. Sprinkle gelatine over water ina cup. Stand cup in pan of simmering water, stir until dissolved, cool slightly, stir into chocolate mixture. Beat remaining cream until soft peaks form: gently fold into chocolate mixture. Pour filling into prepared tin. Refrigerate several hours or until set. Decorate with whipped cream and raspberries. |
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Pastry: 2 egg yolks 2-oz softened butter few drops vanilla extract 2-oz sugar 4-oz all-purpose flour Filling: 2 egg yolks 2-oz sugar 8-oz marscapone cheese or cream cheese 1 tbs cornflour grated rind of 2 lemons 4 tbs lemon juice Meringue: 2 egg whites 4-oz sugar 8-in flan tin Pastry: In a medium sized bowl, cream together the egg yolks, butter, vanilla and sugar until smooth. Add the flour and stir quickly with a large metal spoon. Trun onto a floured surface and knead until smooth. Roll out pastry and line flan tin. Prick base and bake in 400 oven for 10 minutes. Reduce oven temp to 325. Filling: Beat egg yolks and sugar together until light. Mix in cottage cheese or cream cheese, cornflour, lemon rind and juice. Spoon into pastry flan, smooth, level and then bake 25-30 minutes until firm. Meringue: Whisk egg whites until stiff, then whisk in half the sugar and whisk again until stiff. Fold in remaining sugar. Pile on top of filled flan, then return to oven and bake for 25-30 minutes. |
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Base: 4-oz plain sweet biscuits 2-oz butter 1 tsp cinnamon Filling: 8-oz cream cheese 4-oz cottage cheese 1 cup condensed milk 1 13-oz can crushed pineapple 4 passionfruit (or use 4tbs tinned passionfruit) 1 tbs gelatine 1 1/2 cups cream 1 passionfruit, extra Base: Melt butter, crush biscuits finely; combine butter, biscuits and cinnamon, mix well. Lightly grease 8-in springform pan. Press crumbe crust over base only. Refrigerate while preparing filling. Filling: Drain pineapple, reserve 1 cup of syrup. Put reserved syrup into saucepan, sprinkle gelatine over, stir over low heat until gelatine is dissolved. Refrigerate until almost set. Beat cream cheese, sieved cottage cheese and condensed milk in bowl until very soft and creamy. Gradually add pineapple syrup mixture. Fold in pineapple and passionfruit pulp. Beat half the cream until soft peaks from, fold into cheese mixture. Pour on to prepared base, refrigerate until set. Decorate with remaining whipped cream, swirl extra passionfruit pulp into cream. Note: Other fruit can be used to substitue passionfruit. |
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Base: 2-oz butter or margarine, softened 2-oz sugar 2-oz all-purpose flour 1 egg Filling: 8-oz marscpaone cheese 4-oz cream cheese 4-oz cottage cheese, sieved grated rind of 2 oranges 4-oz plain chocolate, melted Lightly grease an 8-in springform pan and line with greaseproof paper. Preheat oven to 375. Beat all of the base ingredients together and smooth into the pan. Bake for about 20 minutes. Mix all filling ingredients together, except for the chocolate. Pour onto the cooked base, smooth the top, and then drizzle the melted chocolate over and use a skewer to make swirls on top. Bake for 35-40 minutes until set. Leave in the pan to cool. The top may crack a little in a few places. |
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1 1/2 cups chocolate wafer crumbs 4 tbs butter, melted 1 tbs gelatine 1 cup milk 9-oz Mars Bar, sliced 500g cream cheese, softened 2 tbs sugar 1 tsp vanilla extract 1 cup heavy or thickened cream Combine chocolate crumbs and butter and press into bottom and 2-inches up the side of an 8-inch sprinform pan. Chill. Sprinkle gelatine over milk in a medium saucepan. Stir over low heat until gelatine is dissolved. Add Mars Bars and continue to stir over low heat until mixture is smooth, cool slightly. Meanwhile, beat cream cheese and sugar together until smooth. Beat in Mars Bar mixture and vanilla. Add cream and beat at high speed for 4 minutes. Pour mixture into prepared crust. Chill until fim, about 4 hours. If desired, garnish with additional whipped cream and sliced Mars Bars. |
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1 pkg cream cheese, softened(500 g) 3/4 cup sugar 1/2 cup bisquick 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1/4 tsp vanilla 1 tsp grated orange peel 3 eggs 1 16-oz can pumpkin Topping: 1 cup sour cream 2 tbs sugar 2 tsp vanilla Heat oven to 350. Lightly grease 9" pie plate. Place all ingredients in blender or mixing bowl. Blend on high for 2 minutes. Pour into pie plate. Bake until firm, about 45 minutes. Cream sugar with sour cream. Add vanilla. Spread topping over top. Chill about 3 hours. |
