CARAMEL PECAN CHEESECAKE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes
Amount Measure Ingredient -- Preparation Method
1 Stick butter -- melted
2 c Graham cracker crumbs
2 tb Sugar
2 8 oz. packag cream cheese
1/2 c Sugar
1/2 ts Vanilla
2 Egg
20 Caramel candy
2 tb Milk
1/2 c Pecans -- chopped
Mix together butter, crumbs and 2 T. sugar. Pat in
bottom of springform pan. Melt caramels and milk
together. Stir in pecans and spread over crust. Beat
well cream cheese, sugar, vanilla and eggs. Pour over
caramel. Bake at 3500 for 40 minutes. Cool and
refrigerate for 3 hours.
Recipe By :
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CHOCOLATE CARAMEL PECAN CHEESECAKE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Cheese
Amount Measure Ingredient -- Preparation Method
-----BASE-----
2 c Vanilla wafer crumbs
6 T Margarine, melted
-----BODY-----
1 ea 14-ounce bag caramels
1 cn 5-ounce evaporated milk
1 c Chopped pecans, toasted
2 pk 8-ounce cream cheese, soften
1/2 c Sugar
1 t Vanilla
2 ea Eggs
1/2 c Semi-sweet chocolate pieces,
BASE: Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Bake at 350, 10 minutes.
BODY: In 1 1/2 quart heavy saucepan, melt caramels with milk over low
heat, stirring frequently, until smooth. Pour over crust. Top with
pecans. Combine cream cheese, sugar and vanilla, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in chocolate; pour over
pecans. Bake at 350, 40 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Garnish with whipped cream and
additional finely chopped pecans, if desired.
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LINDY'S FAMOUS CHEESECAKE
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Cheesecakes
Amount Measure Ingredient -- Preparation Method
1 c Flour -- cubed
1/4 c Sugar
1 t Grated lemon peel
1/2 ts Vanilla
1 Egg yolk
1/4 c Butter -- softened
Filling:
5 8 oz cream cheese - softened
1 3/4 c Sugar
3 tb Flour
1 1/2 ts Grated lemon peel
1 1/2 ts Grated orange peel
1/4 ts Vanilla
5 Eggs
2 Egg yolks
1/4 c Heavy cream
Frozen strawberries --
Thawed
In medium bowl, combine flour, sugar, lemon peel and
vanilla. Make well in center; add egg yolk and butter.
Mix with fingertips until dough cleans side of bowl.
Form into a ball and wrap in waxed paper. Refrigerate
for one hour.
Preheat oven to 400F. Grease the bottom and side of a
9" springform pan. Remove the side from the pan. Roll
one third of dough on bottom of springform pan; trim
edge of dough. Bake 8 - 10 mins, or until golden.
Meanwhile, divide dough into 3 parts. Roll each part
into a 2 1/2" strip, 10" long. Put together springform
pan, with the baked crust on the bottom. Fit dough
strips to side of pan, joining ends to line inside
completely. Trim dough so it comes only 3/4 of the way
up side of pan. Refrigerate until ready to fill.
Preheat oven to 500F. Make Filling: In a large bowl of
electric mixer, combine cheese, sugar, flour, lemon
and orange peel, and vanilla. Beat at high speed, just
to blend. Beat in eggs and egg yolks, one at a time.
Add cream, beating just until well combined. Pour
mixture into springform pan. Bake 10 mins. Reduce
temperature to 250F and bake 1 hour longer.
Let cheesecake cool in wire rack. Glaze top with
strawberries. Refrigerate 3 hours or overnight. To
serve, loosen pastry from side of pan with spatula.
Remove side of springform pan. Cut cheesecake into
wedges.
And, boy, is it good,
Squeaks
From [email protected] Thu Jun 13 05:39:37 1996
Recipe By : McCall's New Cookbook
Triple Chocolate Cheesecake
Recipe By : McCall's May 1997
Serving Size : 24 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
CRUST
3 tablespoons unsalted butter -- melted
1 1/4 cups chocolate wafer cookies -- crushed fine
butter -- for greasing pan
FILLING
32 ounces cream cheese -- softened
1 3/4 cups sugar
4 large eggs
3/4 cup heavy cream
4 ounces milk chocolate -- melted and cooled
4 ounces white chocolate -- melted and cooled
4 ounces bitter chocolate or semisweet chocolate --
cooled
CHOCOLATE GLAZE
1/2 cup heavy cream
4 ounces bitter chocolate or semisweet chocolate, -
GARNISH
sliced almonds -- toasted
Crust: Preheat oven to 350F. In bowl, mix melted butter and crumbs. Press
over bottom of 10-in. springform pan. Bake 8-10 minutes until set. Cool
on rack. With unmelted butter, grease pan sides. Wrap outside of pan
with heavy-duty foil; refrigerate. Reduce oven to 325F.
Filling: In large bowl with electric mixer on medium-high speed, beat cream
cheese 2-3 minutes until fluffy. Gradually beat in sugar until smooth.
With mixer on medium speed, beat in eggs, 1 at a time, just until
incorporated. Beat in cream. Divide batter evenly among 3 medium bowls
(about 2 1/2 cups each) Stir melted milk chocolate into one bowl, white
chocolate into next, and bittersweet chocolate into last.. Pour milk
chocolate batter into prepared crust in even layer. Pour and spread white
chocolate batter over milk chocolate layer; don't let batters run together.
Top with bittersweet chocolate layer, carefully spreading evenly. Set
springform pan in center of a large roasting pan: place on oven rack. Pour
boiling water into roasting pan to reach halfway up springform pan. Bake 2
hours or until set. Turn off oven; let stand in oven 1 hour. Transfer
springform pan to rack; let cool completely. Remove foil. Cover;
refrigeratee at least 8 hours or overnight. Glaze: In saucepan, heat cream
to a gentle boil. Place chocolate in bowl, add cream. Let stand 1 minute;
whisk until smooth. Pour over top of cheesecake; spread to edges. Chill
15 minutes or until set. Run thin-bladed knife around edge of pan;
carefully remove pan side. Transfer cake to serving plate. Let stand at
room temperatur for 1/2 hour. Garnish top edge of cake with toasted slice
almonds, if desired. Slice cake with large knife; between slices. wipe
blade clean and dip blade in warm water.
YIELD: 24 servings