Hunger Busters/Desserts/Cheesecakes/Recipes

Apricot Cheesecake (No Bake)

450g Apricot halves, drain, reserve juice
1 envelope Gelatin - unflavoured
1/3 cup Sugar
450g Cream Cheese
1 tsp Vanilla extract
1 Pie Crust, chocolate wafer

In blender or food processor, puree 10 apricot halves with reserved syrup;
heat to boiling. Meanwhile, in large bowl, mix unflavoured gelatine with
sugar; add hot liquid and stir until gelatine is completely dissolved,
about 5 minutes. With electric mixer, beat in cream cheese and vanilla until
smooth, let stand 10 minutes. Pour into prepared crust; chill until firm.
Garnish with remaining apricot halves, sliced and, if desired, whipping cream.

Bailey's Chocolate-Chip Cheesecake

CRUST
2 cups plain sweet Biscuit crumbs
¼ cup Sugar
6 tbs Butter, melted
COFFEE CREAM
1 cup Chilled whipping cream
2 tbs Sugar
1 tsp Instant coffee powder
FILLING
2 ¼ pounds Cream cheese - room temp.
1 2/3 cups Sugar
5 Eggs - room temp
1 cup Bailey's Irish Cream
1 tbs Vanilla extract
1 cup Semisweet chocolate chips

Chocolate curls as garnish

For Crust: Preheat oven to 325°F.
Coat a 9 inch springform pan with vegetable cooking spray.
Combine crumbs and sugar in pan. Stir in butter.
Press mixture into bottom and 1 inch up the sides of the pan.
Bake until light brown, usually about 7 minutes.
Maintain oven temperature at 325°F.
For Filling: Beat cream cheese until smooth with and electric mixer.
Gradually add sugar, then eggs one at a time, then Bailey's and finally
the vanilla. Sprinkle half of the chocolate chips over crust. Spoon in filling.
Sprinkle with remaining chocolate chips.
Bake until cake is puffed, springy in the center and golden brown,
about 1 hour 20 minutes. Cool cake completely in refrigerator.
For Cream: Beat cream, sugar and coffee powder until peaks form.
Spread mixture over cooled cake. Garnish with chocolate curls.

Bailey's Irish Cream Cheesecake

Crust
10 plain sweet Biscuits - break up
1 ¼ cups Pecans
¼ cup Sugar
6 tablespoons unsalted Butter - melted
Topping
1 ½ cups Sour Cream
¼ cup powdered Sugar
40g White Chocolate - grated
24 Pecan halves
Filling
1 ½ pounds Cream Cheese -room temperature
¾ cup Sugar
3 large Eggs
1/3 cup Bailey's Irish Cream
1 tsp Vanilla extract
75g White Chocolate - imported (break the white chocolate into pieces)

For crust: Preheat oven to 325°F.
Lightly butter 9-inch diameter springform pan with 2 ¾-inch-high sides.
Finely grind graham crackers, pecans and sugar in processor.
Add butter and blend, using on/off turns.
Press crumbs onto bottom and 2 inches up sides of prepared pan.
Refrigerate 20 minutes.
For filling: Using electric mixer, beat cream cheese and sugar in large bowl
until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just
blended. Beat egg mixture into cream cheese mixture. Finely chop white
chocolate in processor using on/off turns. Add to cream cheese mixture.
Transfer filling to crust-lined pan.
Bake until edges of filling are puffed and dry looking and center is just set,
about 50 minutes.
Cool on rack.
For topping: Mix sour cream and powdered sugar in small bowl.
Spread topping onto cooled cake.
Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.)
Sprinkle grated chocolate over cake. Place pecans around edge and serve.

Note: I've fixed the cake with and without the topping, and I prefer it without
the topping. As a suggestion, prepare the topping, but serve it on the side.

Strawberry Supreme Cheesecake Dip

450g Cream Cheese - softened
½ Cup Fresh Or Frozen Strawberries
¼ Cup Sugar
¼ Cup Sour Cream
1 Tbs Orange Liqueur
1 Tsp Vanilla Extract

Process cream cheese, strawberries, sugar, sour cream, liqueur,
and vanilla in a blender or food processor until very smooth.
Pour into bowl,cover, and chill at least 2 hours.
Serve with your choice of dippers.

Black Forest Cheesecake Delight

1 cup Chocolate Wafer Crumbs
16 ounces Cream Cheese Softened
2 Large Eggs
¼ tsp Almond Extract
Frozen Whipped Topping Thawed
3 tbs Margarine - Melted
2/3 cup Sugar
6 oz Semi-sweet Chocolate Chips (melted)
21 oz Cherry Pie Filling (1 Can)

Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Bake at 350°F for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and extract; pour over crust.
Bake at 350°F for 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Top cheesecake with pie filling and whipped topping just before serving

Black Forest Cheesecake

1 cup Oatmeal - uncooked
1 cup Quaker 100% Natural Cereal - crushed to 3/4 cup
1/3 cup Butter or Margarine - melted
¼ cup Brown Sugar - firmly packed
16 oz Cream Cheese - softened
2/3 cup Granulated Sugar
1 tsp Vanilla
2 Eggs
1 cup semisweet Chocolate Chips - melted
¼ cup Whipping Cream
21 oz Cherry Pie Filling

Heat oven to 350°F. Grease 9" springform pan. Combine first four ingredients.
Press onto bottom and sides of pan. Bake 15 min. Cool.
Beat cream cheese, granulated sugar and vanilla at med speed of electric
mixer until fluffy. Add eggs, one at a time, beating well after each.
Stir in chocolate and cream. Pour into crust. Bake 1 hour or until center is
almost set. Cool completely; remove rim. Chill. Spread pie filling over top.
Serve with whipped cream, if desired.

Blueberry Cheesecake

1 cup plain sweet Biscuit crumbs
3 tbs Sugar
3 tbs Margarine -- melted
3 packs Cream cheese (8 oz.)
¾ cup Sugar
3 Eggs
1 tsp Vanilla
1 can Blueberry pie filling 21 oz.

Combine crumbs, 3 tablespoons of sugar and margarine.
Press into bottom of a 9 inch pan. Bake at 325°F for 10 minutes.
Combine cream cheese and ¾ cup sugar at medium speed until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in vanilla.
Pour over crust. Bake at 325°F for 40 minutes.
Loosen cake from rim of pan, cool before removing
rim of pan. Chill. Top with pie filling before serving.

Cherry Cheesecake

1 cup plain sweet Biscuit Crumbs
3 tbs Margarine - Melted
¾ cup Sugar
1 tsp Vanilla
3 tbs Sugar
700g Cream Cheese - Softened
3 each Large Eggs
800g Cherry Pie Filling (1 can)

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325°F for 10 minutes. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time mixing well after each addition.
Blend in vanilla; pour over crust.
Bake at 450°F for 10 minutes. Reduce oven temperature to 250°F.
continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
Top with pie filling just before serving.

Chocoholic's Quick-Fix Cheesecake

1 ½ cups Chocolate wafers - crushed
1/3 cup Butter - melted
225g Cream cheese
½ cup Sugar
1 tsp Vanilla
2 Eggs - separated
175g Chocolate chips - melted
1 cup Heavy cream

Preheat oven to 325°F. Mix wafers and butter together.
Press into bottom of springform pan. Bake for 10 minutes.
Mix softened cream cheese, 1/4 cup of sugar and vanilla.
Add 2 beaten egg yolks and melted chocolate bits.
Beat egg whites until stiff peaks form.
Gradually add remaining sugar. Add to chocolate mixture.
Whip heavy cream and fold into mixture. Pour over crumb crust and freeze.
Decorate with additional whipped cream, if desired.

Choco-Colada Cheesecake

Coconut and chocolate team up in the filling of this impressive cheesecake,
which also has a chocolate cookie crust. Begin making the cake a day before serving.
Crust
2 cups chocolate wafer cookie crumbs
6 tablespoons unsalted butter, melted
Filling
6 oz semisweet Chocolate, chopped
4 8-ounce packages Cream Cheese, room temperature
1 ¼ cups plus 2 tbs Sugar
2 tbs all purpose/plain Flour
4 large Eggs, room temperature
2 tbs Whipping Cream
2 tsp Vanilla extract
½ tsp Almond extract
2 cups (lightly packed) sweetened shredded Coconut
Additional sweetened shredded coconut

Position rack in center of oven and preheat to 350°F.
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Wrap outside of pan with heavy-duty foil.
Combine cookie crumbs and butter in medium bowl; mix to blend.
Press crumb mixture onto bottom and 1 inch up sides of prepared pan.
Bake crust until firm to touch, about 8 minutes.
Cool crust completely. Reduce oven temperature to 325°F
For Filling:
Stir chocolate in top of double boiler set over simmering water until smooth.
Remove from over water. Using electric mixer, beat cream cheese in large bowl
until smooth. Gradually add sugar, beating until blended. Beat in flour.
Add eggs 1 at a time, beating to blend after each addition.
Beat in cream and both extracts.
Stir in 2 cups coconut. Transfer filling to crust. Drizzle melted chocolate over filling.
Using small knife, swirl chocolate and coconut batter together on surface,
forming decorative pattern.
Place cake in large baking pan. Add enough hot water to baking pan to
come 1 inch up sides of cake pan.
Bake cake until just set in center and firm around edges, about
1 hour 15 minutes. Remove cake from water. Cool on rack.
Cut around pan sides to loosen cake.
Cover cake with plastic and refrigerate overnight.
Let stand at room temperature 30 minutes before serving.
Release springform pan sides. Transfer cake to platter.
Sprinkle additional coconut around top edge of cake.

Frozen Chocolate Cheesecake Torte

1 cup Chocolate wafer cookie crumb
4 tablespoons Butter - melted
225g Cream cheese - softened
1 cup Sugar
1 tsp Vanilla
1/8 tsp Salt
75g Unsweetened chocolate - melt
1 ½ cups Heavy cream - whipped
¾ cup Chopped pecans

Preheat oven to 350°F. In a small bowl, combine crumbs and butter;mix well.
Press firmly into bottom of a 9-inch springform pan. Bake 10 Minutes.
In a medium bowl, combine cream cheese, sugar, vanilla
and salt. Beat with electric mixer on medium speed until smooth.
Add chocolate and beat 2 minutes. Fold in whipped cream. Stir in pecans.
Turn into baked crust, spreading evenly. Freeze eight hours or longer, until firm.
Cover tightly and store in freezer. Remove from freezer 1/2 hour before
serving for ease in cutting.

Frozen Peppermint Cheesecake

1 ½ cups Chocolate wafer crumbs
¼ cup Sugar
¼ cup Butter or margarine
225g Package cream cheese - soft
400g Can sweetened condensed milk
1 cup Crushed hard peppermint - candy
3 drops Liquid red food coloring
2 cups Whipping cream - whipped

Combine first three ingredients, firmly press onto bottom and
1 inch up sides of a 9 inch springform pan. Chill.
Beat cream cheese at high speed with an electric mixer until fluffy.
Add condensed milk, peppermint candy, and food coloring. Beat Well.
Fold in whipped cream. Pour into prepared pan. Cover and freeze until firm.
Garnish with whipped cream, crushed and whole peppermint candy, if desired.

Strawberry Grand Marnier Cheesecake Dip

½ cup Strawberries - Crushed
¼ cup Walnuts - Finely Chopped
¼ cup Dark Brown Sugar
1/3 cup Grand Marnier Liqueur
1 cup Cream Cheese - Softened
1 cup Sour Cream

Reserve 1 tablespoon each of the strawberries and walnuts for the garnish.
In a small bowl, mix the strawberries, brown sugar and liqueur. Set aside.
Blend the cream cheese and sour cream until smooth.
Add the strawberry mixture, blending well.
Fold in the walnuts. Mound the reserved strawberries in the center and ring
with the reserved walnuts. Cover and chill.
Makes about 3 ½ cups of dip.

SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers,
Chocolate Chunks, Ladyfingers, Bananas

Lemon Cheesecake Bars

1 ½ cups Flour
2/3 cup powdered Sugar - sifted
¾ cup Margarine
1 8 oz pkg Cream Cheese - softened
2/3 cup Sugar
3 Egg whites - whipped
1/3 cup Lemon juice - at room temp
½ tsp Vanilla
----Lemon Glaze----
2 ½cups powdered Sugar - sifted
½ tsp Vanilla
1 tbs Skim Milk
4 tbs Lemon Juice - at room temp

Preheat oven at 350°F. Prepare a 9 x 13 pan with cooking spray and flour.
In a mixing bowl, combine flour, powdered sugar, and salt.
Use a pastry blender to cut in margarine until mixture resembles coarse crumbs.
Press firmly over bottom of prepared pan. Bake 15 minutes.
Cool 10 minutes before topping with cheese mixture.
In another mixing bowl, beat cream cheese and sugar until smooth.
Add egg whites one at a time, beating well after each addition.
Beat in lemon juice and vanilla. Pour over baked crust.
Bake for 22 to 28 minutes or until firm.
To prepare Lemon Glaze, combine powdered sugar, vanilla, and milk.
Add enough lemon juice to make a thick. smooth glaze.
Pour glaze over cheesecake base; smooth surface.
Cover and refrigerate overnight before cutting.

Serving Size : 24 Preparation Time 20 mins

LEMON SWIRL CHEESECAKE

Crust
6 whole Graham Crackers
1 cup Walnuts, toasted
3 tbs Butter, melted
2 tsp grated Lemon Peel
Filling
2 x 225g packages Cream Cheese, room temp
½ cup Sugar
½ cup frozen Lemonade concentrate, thawed
2 tsp grated Lemon Peel
3/4 cup Sour Cream
2 large Eggs
Topping
1 cup Sour Cream, room temp
300g jar purchased Lemon Curd
2/3 cup chilled Whipping Cream
2 ¼-inch-thick Lemon slices, each cut into 4 wedges
8 small Mint sprigs

For Crust: Position rack in center of oven and preheat to 350°F.
Finely grind graham crackers in processor. Add nuts; process until coarsely chopped.
Add butter and lemon peel; blend using on/off turns just until crumbs are moist.
Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan.
Bake until crust is set, about 10 minutes. Cool. Maintain oven temperature.
For filling: Using electric mixer, beat cream cheese, sugar, lemonade concentrate
and lemon peel in large bowl until smooth. Beat in ¾ cup sour cream.
Add eggs 1 at a time, beating just until combined. Pour filling into crust.
Bake until center moves only slightly when pan is shaken, about 50 minutes.
Transfer cake to rack; cool 5 minutes.
Meanwhile for topping: Whisk 1 cup sour cream in small bowl until very
smooth. Whisk lemon curd in another small bowl until very smooth.
Run small sharp knife around sides of cake.
Starting at outside of edge of cake, spoon small alternating dollops of sour
cream and lemon curd side by side in concentric circles atop warm cake, covering
cake completely. Gently shake pan to smooth out toppings.
Using tip of knife, gently swirl toppings, forming marble design.
Chill cake uncovered overnight.
Using electric mixer, beat cream in medium bowl until stiff peaks form.
Spoon cream into pastry bag fitted with medium star tip.
Run small sharp knife around sides of cake to loosen. Release pan sides of cake to loosen.
Release pan sides. Transfer cake to platter.
Pipe cream in decorative scallop border around top edge of cake.
Garnish with lemon slices and mint sprigs.

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 ¼ cups plain sweet Biscuit crumbs
¼ cup unsalted Butter, melted
FILLING
3 x 225g reduced-fat Cream Cheese - room temp
1 ¼ cups light Sour Cream
¾ cup plus 2 tbs Sugar
2 ½ tbs Triple Sec or other orange liqueur
2 ½ tbs Tequila
2 ½ tbs fresh Lime juice
4 large Eggs
TOPPING
¾ cup light Sour Cream
1 tbsp fresh Lime juice
1 tbs 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 ¾-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.

New York Cheesecake

CRUST
1 ¼ cups plain sweet Biscuit crumbs
3 tbs melted butter
1 tbs Sugar
CAKE
900g Cream cheese
1 1/3 cups Sugar
4 Eggs
2 tbs plain flour
2 tsp Grated lemon zest
1/3 cup Heavy cream

Crust: In a bowl, mix together the crumbs, butter, and sugar and press into
the bottom and partly up the sides of a 9 or 10 inch springform pan.
Bake in a preheated 325°F for 8 minutes or until lightly browned. Let cool.
Cake: In a mixer, combine the cheese and sugar until blended.
Add eggs and blend until smooth. Mix in flour, lemon zest, and cream.
Pour into crust lined pan. Bake in a preheated 400°F oven for 10 minutes;
reduce temperature to 250°F and continue baking 35 to 40 minutes longer
or until just barely set. Turn off the oven, leave the door ajar, and let cool
in the oven for 1 hour longer.
Chill. To serve, remove pan sides and cut into wedges.

NO-FAT CHEESECAKE

2 x 225g packages of fat free Cream cheese
1 package Knox gelatin
10 Packets of Equal brand Sweetener or ½ cup sugar
1 tsp Vanilla
½ tsp Lemon juice
1 cup Water.

Boil ¼ cup water in a pan, or in a glass measuring cup in the microwave.
Sprinkle gelatin on water. Wait 2 minutes, then stir to dissolve.
Add ¾ cup of water to make a full cup of water/gelatin.
In a blender, or in a bowl with an electric mixer, combine the water/gelatin,
the cream cheese, vanilla, lemon juice and sweetener. Mix thoroughly.
Spray an 8" or 9" pie pan. Pour mixture in pan.
Allow to set in the refrigerator for at least 2 hours before serving. Serves 8.
TOPPING:
3 cups berries (not strawberries)
5 - 10 packets of Equal Sweetener or ¼ to ½ cup sugar
1 tbs of thickener (flour, or arrowroot, or corn or potato starch)
¼ tsp cinnamon
¼ tsp lemon juice

Put ½ of berries in a small pot (or microwave safe dish).
Mix in thickener. Heat to a boil, stirring.
Add sugar, cinnamon and lemon juice. Don't add Equal at this time.
Stir as it cooks and thickens. Turn off heat. Add Equal, if you are using it.
Stir in remainder of berries. Do not cook further.
Refrigerate if you like it cool, or use immediately if you want the berries warm.
Spoon over cheesecake..
Cheater Recipe:
2 x 225g packages of no fat cream cheese
1 package of Jello/Jelly any flavor, sugar free or regular
1 tsp vanilla
Dissolve Jello into a cup of hot water. Stir for 2 minutes.
Add a cup of cold water. Stir (this is the usual recipe for making Jello).
With electric beaters or blender, combine this warm jello with the cream cheese
and vanilla. Spray a pie plate and pour mixture in. Allow 4 hours to set.

Serves 8. You can use the topping described above.

ORANGE CHEESECAKE AND STRAWBERRIES

CRUST
1 cup Finely crushed vanilla wafer
1 ½ tsp Ground cinnamon
1 tbs Egg white
Vegetable-oil cooking spray
CHEESECAKE
450g Low-fat cottage cheese
225g Neufchatel cheese- room temp*
1/3 cup Sugar
1 tbs Flour
2 tbs Orange juice
1 ½ tsp Grated orange zest
1 teaspoon Vanilla
1 large Navel orange - sectioned membranes removed
1 pint Ripe strawberries - slice thin

Preheat oven to 350 F. Combine the vanilla wafer and cinnamon in a bowl.
In a separate bowl, whisk the egg white until foamy, blend it into the crumbs
with a fork. Spray a 9-inch springform pan with a vegetable-oil cooking spray.
Press the crumbs in an even layer in the bottom of the prepared pan.
Bake 10 minutes. Cool. Reduce the oven temperature to 300 F.
In the bowl of a food processor, combine the cottage cheese, cream cheese,
sugar, flour, orange juice, orange zest and vanilla extract until very smooth.
Spoon into the prepared crust and smooth the top with a rubber spatula.
Bake until set in the center, about 35-40 minutes. Cool in the pan.
Refrigerate until cold.
Loosen the sides of the cake with a small rubber spatula and remove the
pan rim. Combine the orange sections and strawberries.
Cut the cheesecake into thin wedges and spoon some fruit on each serving.

Makes 12 servings with 137 calories per serving.

PEACH CHEESECAKE

CRUST
1 ½ cups Vanilla Wafer crumbs
1/4 cup Granulated
1/4 cup Finely chopped pecans
6 tbs Sweet butter - softened
FILLING
675g Creamed cottage cheese
½ cup Granulated sugar
2 Eggs
1 tsp Vanilla extract
½ cup Light cream
2 cups Canned peaches - Drained and crushed
TOPPING
1 ½ cups Sour cream
1 tbs Granulated sugar
1 cup Canned sliced peaches - Drained

Pan: 9" springform pan Crust: In a medium-size bowl,
combine the vanilla wafer crumbs, sugar, chopped pecans, and butter.
Blend well with fingers, fork, or pastry blender.
Press or pat the mixture onto the bottom and sides of a well-buttered springform
pan. Chill in the freezer for 15 minutes.
Filling: In a large bowl, beat the cottage cheese, sugar, and eggs until smooth.
Add the vanilla and light cream and continue to beat until smooth and
fairly thick. Gently fold in the crushed peaches.
Pour the mixture into the chilled pan.
Place the springform pan inside of a larger
pan containing 1 inch of water and bake in a preheated 325 degree oven
for 1-1/2 hours.
Transfer the cake to a wire rack and allow to cool for 30 minutes.
Topping: In a small mixing bowl, beat the sour cream and sugar until smooth.
Spread the mixture evenly over the top of the cake and bake
in a preheated 350 degree oven for 5 minutes.
Transfer the cake to a wire rack and let cool completely.
Remove the sides of the springform pan and decorate the top of the cake
with the sliced peaches. Refrigerate overnight.
Remove the cake from the refrigerator 2 hours before serving.

Peaches 'n Cream Cheesecake

SPONGE CAKE BASE
1 Egg
1/3 cup Sugar
¼ teaspoon Vanilla
¼ cup All-purpose flour
¼ tsp Baking powder
1 pinch Salt
2 tbs Water
FILLING
900g Cream cheese - softened
1 cup Sugar
4 Eggs
1 tsp plain flour
1 tsp Vanilla
1 cup Sour cream
¼ cup Peach liqueur or peach - schnapps or reserved canned/fresh peaches
2 cups Canned or firm peaches - ripe and fresh sliced - drained well
TOPPING
2 ½ Whipping cream or equivalent

BASE-Preheat oven to 375°F. Lightly grease base of 10" springform pan. Beat
whole egg in a bowl with mixer on high speed - 4 minutes - to a thick yellow foam.
Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking
powder and salt. Mix on low speed until fully blended.
Pour into springform pan, roll around until level.
Bake 16 to 18 minutes on lowest oven rack. Cool to room temp.
FILLING-Preheat oven to 325°F.
Mix cream cheese, sugar, eggs and flour with electric mixer on
high until smooth. Add vanilla, sour cream and peach flavouring
and mix on medium until a smooth thick consistency is obtained.
Fold in peach slices carefully - distribute evenly.
Pour cheesecake filling onto cooled sponge cake base.
Bake 70 minutes on lower oven rack, turn off oven, open oven door to
broil position and let cake remain 40 minutes. Cool to refrigerated temperature.
TOPPING-Top with fresh whipped cream or equivalent and serve.
STORE up to 2 days in the refrigerator.

FLUFFY PINEAPPLE CHEESECAKE

2 packages Lady Fingers (unfilled)
2 packages Cream cheese (225g size)
550g Can Crushed Pineapple
¼ cup Sugar
2 cups Cool whip

Line bottom and sides of 9 ½ inch spring form pan with both packages
of lady fingers.
Put Cream cheese, sugar and ½ can pineapple in bowl and
mix with electric mixer about 1 ½ minutes.
Add rest of pineapple and mix well. Fold in all of Cool Whip.
Pour entire ingredients over lady fingers.
Refrigerate 5 or 6 hours before serving.
NOTE: This takes just a few minutes to put together and needs no cooking.

RED BERRY CHEESECAKE

Bright red berries and a sour cream topping make this luscious cheesecake a
Christmas favourite. Begin preparing the dessert a day before you plan to serve it.

1 tbs unsalted butter, room temperature
2/3 cup coarsely ground plain sweet Biscuit crumbs
3 x 225g packs cream cheese, room temperature
1 1/4 cups sugar
1 ½ tsp vanilla extract
4 large egg white
2 cups sour cream
6 cups fresh raspberries
2 ½ cups basket fresh strawberries

Preheat oven to 350°F.
Spread 1 tablespoon butter evenly over bottom of 9-inch-diameter springform
pan. Sprinkle with graham cracker crumbs.
Beat cream cheese in large bowl until smooth.
Add 1 cup sugar and 1 teaspoon vanilla and beat until well blended.
Using electric mixer fitted with clean dry beaters,
beat egg whites in another large bowl until stiff but not dry.
Gently fold beaten white into cheese mixture in 3 additions.
Pour batter into pan. Bake
cheesecake until filling is puffed and cracks begin to form around edges,
about 35 minutes. Combine sour cream, remaining 1/4 cup sugar and remaining
1/2 teaspoon vanilla extract
in small bowl and stir until well blended. Pour mixture over filling.
Using spatula, spread sour cream mixture evenly over cheesecake to
cover completely. Bake cheesecake 5 minute longer.
Transfer pan to rack. Cool completely.
Cover and refrigerate overnight. (Can be prepared 1 day ahead.
Keep refrigerated.)
Cut around cake to loosen; remove pan sides. Garnish with some berries.
Cut into wedges and serve with remaining berries.
12 servings

CHEESECAKE (Restaurant-style)

CRUST
1 cup Flour
¼ tsp Vanilla
¼ cup Sugar
1 Egg yolk
1 tsp Lemon rind
¼ cup Butter - softened
CAKE FILLING
2 ½ pounds Cream cheese
¼ teaspoon Vanilla
1 ¾ cup Sugar
5 Eggs
3 ½ tsp Flour
2 Egg yolks
½ tsp Orange rind
¼ cup Cream
½ tsp Lemon rind

Mix crust ingredients; press into a baking pan. Bake 10 minutes at 400°F.
Combine filling ingredients; mix well and pour into baked crust.
Bake at 450°F for 10-12 minutes. Reduce to 200°F for 1 hour.

Rocky Road Cheesecake

1 cup Chocolate Wafer Crumbs
1 envelope unflavoured Gelatin
450g Soft Cream Cheese
1/3 cup Cocoa
2 cups Mini Marshmallows
½ cup Chopped Nuts
3 tbs Margarine - Melted
¼ cup Cold Water
¾ cup Sugar
½ teaspoon Vanilla
1 cup Whipping Cream - Whipped

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350°F for 10 minutes Soften gelatin in water; stir over low heat
until dissolved. Combine cream cheese, sugar, cocoa and vanilla,
mixing at medium speed on electric mixer until well blended.
Gradually add gelatin, mixing until blended.
Fold in remaining ingredients; pour over crust.
Chill until firm.

SNICKERS CHEESECAKE

1 x 9" Unbaked pie shell
675g Cream cheese - cubed
1 ¼ cups Sugar
1 tsp Vanilla
3 Eggs - divided
6 Snickers bars - regular size
50g Caramels
1 tbs Whipping cream
50g Semisweet chocolate morsels
3 tbs Whipping cream
Peanuts -- chopped for garnish

Using a 9" pie shell, remove fluted rim (reserve for another use)
and place pie shell in bottom of 9" springform pan.
Bake in 350°F oven until golden brown.
Allow pan to cool, grease sides of pan; set aside.
In a mixing bowl, place cream cheese, sugar, vanilla, and 1 egg.
With flat beater, mix until smooth.
Scrape down sides of bowl with spatula and add 2 eggs.
Mix until smooth and completely blended.
Cut each Snickers candy bars length-wise once,
then cut crosswise into 14 to 16 pieces.
Fold Snickers chunks into cream cheese batter
with rubber spatula. Pour batter into prepared crust in spring-form pan.
Bake in 275°F oven for 2 hours. cool completely in refrigerator.
Remove from springform pan and place on service plate.
Melt caramels with 1 Tbs whipping cream in microwave oven.
Remove from microwave and blend completely with whisk.
Spread caramel on top of cheesecake to within 1" of edge.
Melt semisweet chocolate morsels with 3 Tbs of whipping cream in
microwave oven for 30 seconds on high setting. Remove from microwave,
blend completely with whisk.
Spread on top of cheesecake over caramel to 1/2" of edge.
Sprinkle top of cheesecake with chopped peanuts.

Cheesecake Squares

¼ cup Margarine
1 cup Unbleached All-purpose Flour
225g Cream Cheese - Softened
1 tsp Vanilla
¾ cup M&M Candies
1/3 cup Packed Brown Sugar
½ cup Chopped Walnuts
¼ cup Granulated Sugar
1 Large Egg

Beat margarine and brown sugar until light and fluffy.
Add flour and walnuts, mix well.
Reserve ½ cup crumb mixture; press remaining crumb mixture into
bottom of 8-inch square pan.
Bake at 350°F. 10 mins.
Combine cream cheese, granulated sugar and vanilla,
mixing at medium speed on electric mixer until well blended. Add egg, mix well.
Layer ½ cup candy over crust; top with cream cheese mixture.
Combine remaining candy, chopped, and reserved crumb mixture; mix well.
Sprinkle crumb mixture over cream cheese mixture.
Bake at 350°F., 20 minutes. Cool and cut in to 16 equal squares.

SUNSHINE CHEESECAKE

This treat is topped with slices of bright oranges. The slices must be cooked very slowly, or
the pulp will fall away. Begin preparing the cheesecake one day before you plan to serve it.
Crust
350g Gingersnap cookies, ground (about 3 cups)
6 tbs Butter, melted
1 ½ tsp minced Orange peel (orange part only)
Filling
1 ½ cups fresh Orange juice
1 3-inch piece unpeeled fresh Ginger, thinly sliced (about 1/3 cup)
4 x 225g pack Cream Cheese, room temperature
2/3 cup Sugar
1 tbs minced Orange peel (orange part only)
1 tbs Vanilla extract
225g imported white Chocolate (such as Lindt), melted
4 large Eeggs
Candied Oranges
4 cups Water
2 cups Sugar
3 seedless Oranges (unpeeled), cut into paper-thin slices
fresh Mint leaves

For Crust
Stir all ingredients in medium bowl until crumbs are moist. Press crumbs
onto bottom and 2 inches up sides of 9x2 3/4-inch springform pan.
For Filling
Preheat oven to 350°F. Boil orange juice and ginger in heavy medium
saucepan until reduced to 3 tablespoons, about 12 minutes. Using electric mixer,
beat cream cheese, sugar, orange peel and vanilla in large bowl until smooth.
Strain reduced orange juice and add to bowl.
With mixer running, add chocolate and beat until combined.
Reduced speed to low. Add eggs 1 at a time, beating until just combined.
Pour batter into crust. Bake cheesecake until top is dry and sides puff slightly
(most of cheesecake will jiggle when shaken), about 50 minutes.
Transfer to rack and cool.
Cover and chill overnight. (Can be prepared 2 days ahead.)
For Oranges:
Cover rack with waxed paper. Combine water and sugar in heavy wide
shallow pot. Stir over medium heat until sugar dissolves. Simmer 5 minutes.
Add oranges slices 1 at a time. Adjust heat so syrup bubbles only
around edges of pan. Cook oranges 1 hour. Turn over top layer of oranges and
cook until oranges are translucent and orange peels are tender, about 1 hour
longer. Arrange oranges in single layer on prepared rack. Let dry 1 hour.
Boil sugar syrup until thick, about 6 minutes. (Can be prepared 6 hours ahead.)
Run small knife around edges of cheesecake. Loosen pan sides and remove.
Overlap orange slices and atop cheesecake.
Reheat orange syrup over low heat if necessary.
Brush over orange slices. Garnish with mint and serve.

10 to 12 servings

CHEESECAKE FRUIT TART

1 All Ready Pie Crust, room temperature
1 tsp all purpose/plain flour
225g Cream Cheese, room temperature
3 tbs Sugar
3 tbs Amoretto liqueur
1 tsp Almond extract
1 tsp Vanilla extract
4 cups Blueberries
2 to 3 fresh Nectarines, pitted, thinly sliced into wedges
1 ½-pint basket fresh Raspberries
¼ cup Apricot preserves

Preheat oven to 450°F. Unfold crust on work surface.
Press out fold lines; if crust cracks, press together to seal.
Rub crust with flour. Arrange crust, floured side down,
in 9-inch-diameter tart pan with removable bottom.
Fold excess pastry in, forming double-thick sides.
Bake until brown, about 15 minutes (crust may crack in places). Cool.
Meanwhile, using electric mixer, beat cream cheese, sugar, 2 tablespoons
amoretto, and almond and vanilla extracts in large bowl until blended and
smooth. Spread cheese mixture in prepared crust. Refrigerate until firm,
about 45 minutes. (Can be prepared 1 day ahead. Cover and keep
refrigerated.) Mound blueberries in centre of tart.
Arrange nectarine slices in ring around berries.
Place raspberries at outside edge.
Stir apricot preserves in small saucepan over low heat until melted.
Mix in remaining 1 tablespoon amoretto. Brush glaze over fruit topping.
Refrigerate up to 2 hours

8 SERVINGS

White Chocolate and Raspberry Cheesecake

Crust
18 Vanilla Wafer cookies
1 cup Almonds, toasted
4 ½ tbs unsalted Butter, melted
Filling
100g imported White Chocolate (such as Lindt), chopped
250g Cream Cheese, room temperature
2/3 cup Sugar
2 tsp Vanilla extract
3/4 tsp grated Lemon peel
2 large Eggs
3/4 cup fresh Raspberries or frozen unsweetened, thawed, drained
Topping
225g Sour Cream
3 tbs Sugar
½ tsp Vanilla extract
6 cups Raspberries or 2 ½ cups basket strawberries
½ cup seedless Raspberry jam

For crust
Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet.
Set 8x2-inch bottomless heart-shaped cake pan atop foil.
(If unavailable, use 8-inch springform pan; omit foil.)
Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan.
Finely grind cookies and almonds in processor.
Add butter and blend until mixture forms very moist crumbs.
Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches
up sides of pan. Bake until golden, about 10 minutes. Cool.
Maintain oven temperature.
For Filling
Melt white chocolate in top of double boiler over simmering water until
smooth, stirring often. Remove from over water.
Using electric mixer, beat cream cheese, sugar,
vanilla and peel in large bowl until smooth.
Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
Spoon half of batter into crust. Top with ¾ cup berries.
Spoon remaining batter over.
Bake until edges of cake are set but centre 3 inches still moves
when cake is shaken, about 45 minutes.
Cool 20 minutes. Maintain oven temperature.
Using fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading
to edge of pan. Bake 5 minutes. Transfer cake in pan to rack.
Run small knife around sides of cake.
Cool completely. Chill cake overnight.
Fold down foil along sides of pan. Lift cake pan off cheesecake.
Transfer cheesecake to platter, discarding foil. Cover cake with berries.
Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries.
(Can be prepared 3 hours ahead; chill.)

Warm Upside-Down Cheesecakes
with Pineapple Sauce

1 tbs Unsalted butter
¼ cup Graham cracker/plain sweet biscuit crumbs
¾ cup Cream Cheese - softened (6oz)
¼ cup + 1 tsp Sugar
¼ tsp freshly grated Lemon zest
¼ tsp Vanilla
1 Large egg
1 tsp Cornstarch
½ cup Drained canned crushed Pineapple - reserve 1 T juice
½ cup Water

In small saucepan melt butter over moderate heat, stir in graham crumbs,
and then divide mixture among 4 paper lines ½ cup muffin tins,
pressing in to form a crust.
Bake the crusts in the middle of a preheated 350°F oven for 5 minutes,
and then let cool on a rack for 5 minutes.
In a bowl with an electric mixer, beat together the cream cheese,
¼ cup of the sugar, the zest and the vanilla until the mixture is combined well.
Add the egg, and beat in until well combined, and divide the
batter among the tins. Bake the cheesecakes in the middle of a preheated 350°F
oven for 20 minutes or until they are set, and let them cool on a rack for
10 minutes. While the cheesecakes are baking, in a small bowl dissolve the
cornstarch in the reserved pineapple juice.
In a small saucepan simmer the crushed pineapple with the water and
remaining 1 tsp sugar for 5 minutes, or until the liquid is reduced to
about 2 tablespoons. Stir the cornstarch mixture and stir it in to the
pineapple mixture. Simmer the sauce, stirring, for 2 minutes, transfer it to a
metal bowl set in a larger bowl of ice and cold water, and let it cool, stirring
occasionally. Spoon the sauce onto 2 plates and invert the cheesecakes
onto the sauce, discarding the paper.

Turtle Swirl Cheesecake

Crust
250g Chocolate Wafer cookies
6 tbs unsalted Butter, melted
Filling
900g cream cheese, room temperature
1 ¼ cups Sugar
5 large E eggs
1 ½ tsp Vanilla extract
3 tbs Whipping Cream
100g Semi-Sweet Chocolate, chopped
1 cup purchased Butterscotch Caramel Fudge Sauce
½ cup whole toasted Pecans

For Crust:
Preheat oven to 350°F. Finely grind cookies in processor. Blend in butter.
Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan
with 2 ¾-inch-high sides. Wrap outside of springform pan with foil.
For Filling:
Using electric mixer, beat cream cheese in large bowl until fluffy.
Gradually add sugar and beat until smooth.
Beat in eggs 1 at a time. Mix in vanilla extract.
Bring cream to simmer in heavy small saucepan. Reduce heat to low.
Add chocolate and stir until mixture is melted and smooth. Remove from heat.
Pour half of cream cheese mixture into crust.
Spoon half of chocolate mixture over by tablespoons, spacing evenly.
Using tip of knife, swirl chocolate mixture into filling.
Spoon remaining cream cheese mixture over.
Spoon remaining chocolate mixture over by tablespoons. Swirl into filling.
Bake until sides are set and centre moves slightly when pan is shaken,
about 1 hour 5 minutes.
(Cake may crack.) Cool in pan on rack. Chill overnight.
Using small knife, cut around pan sides to loosen cake. Release pan sides.
Drizzle 1/4 cup caramel sauce over top of cake. Garnish with whole pecans.
Pass remaining sauce separately.

12 Servings

HOW TO BAKE A PERFECT CHEESECAKE

Wrapping the pan with foil keeps it watertight.
If you grease the sides of the pan first, the surface will not crack when
the cake starts to shrink on cooling. (It always shrinks a little).
Chill thoroughly before unmolding. In fact, I make my cheesecakes
one day ahead of serving and leave it in the springform till I'm ready to use it.
The water bath pan must NOT be higher than the springform pan or it
will slow down baking. Also, put no more than 1" of water in the pan.
Check oven temperature for accuracy.
When cheesecake is done, turn oven off, DO NOT OPEN DOOR, let
sit for 1 hour. Then remove, place on a rack, and let cool to room temperature
(about 1 hour). Cover with plastic wrap and refrigerate overnight.
Use 1 tbs cornstarch per 2 (225g) packages of cream cheese.
Use Philadelphia brand cream cheese. It is the best and works EVERY time.
IMPORTANT: Use the egg size specified. If none is specified,
use large (not jumbo or extra-large) size.