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Basic recipe--cheesecake

Categories: Cheesecake Cheesecakes

Yield: 16 Servings

1 Crust recipe*

4 Cream cheese; softened, 12oz ea.

1 1/4 cup Sugar

3 tablespoon All-purpose flour

4 Eggs

1/4 cup Sour cream

1/4 cup Heavy cream

2 Eggs yolks

1 teaspoon Vanilla extract

Preheat oven to 325 F. Position rack in center of oven. Butter 9" springform pan. Wrap outside of pan with double layer of heavy-duty foil. Press crust firmly into bottom and 1" up sides of pan; refrigerate until needed or bake and cool. With mixer at high speed beat cream cheese until smooth, about 5 minutes. Combine sugar with flour. Reduce speed to low; beat sugar mixture into cream cheese, 1/4 cup at a time until smooth, about 3 minutes. In bowl stir together eggs, sour cream, heavy cream, yolks and vanilla until smooth. Gradually beat egg mixture into cheese mixture until just incorporated. Pour batter into pan. Place pan in large baking pan on oven rack; fill baking pan with water halfway up sides of springform pan. Bake 1 1/2 hours or until center of cheesecake is set. Remove from water bath; remove foil. Cool on wire rack for 30 minutes; cool completely in refrigerator about 3 hours or over nite. Make 16 servings Per serving including crust: 401 cals; 7 g protien 28 g fat 156 mg chol 32 g carbs 293 mg sodium Completed Cheesecakes in series: 400-500 cals; 7-9 g protein; 27-37 g fat; 151-163 mg chol; 23-43 g carbs; 250-300 mg sodium. Your time in the kitchen: 30 minutes; ready to serve in 5 1/2 hours. Notes: These cheesecakes can be frozen, with out toppings, for up to two months. Wrap in plastic wrap and foil to prevent freezer burn. Let thaw, wrapped, in refrigerator overnite. Source: Women's World Nov.5, 1996

1 (9-inch) purchased graham cracker crust

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PECAN PRALINE CHEESECAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SEE BELOW-----

*Use Basic Recipe *Use Nut Crust found under Crust
Variations.

You've never had a cheese cake like this before.
Flavored with toasted ground pecans and pralin
liqueur, this cake will be remembered by your guest
for years to come. Try it with a pecan crust and
garnish with pecan halves.

Substitute 3/4 cup packed dark brown sugar for
granulated in basic recipe. Add 1/2 cup fienly ground
toasted pecans and 2 tbs praline liqueur to batter at
end. Pour into prepared pan; bake as directed.

Source: Women's World Nov.5, 1996 Typos by Sarah
Gruenwald sitm@ekx.infi.net



- - - - - - - - -
Cheesecake Lollipop Sticks Recipe

This is similar to Sandra Lee's Sugar Plum Lollipops...but made a little different.

This makes a wonderful presentation and everybody can have whatever cheesecake topped the way they like it.

Similar to my "make your own cheesecake bar" recipe.

24-30 servings

30 min 15 min prep

24 ounces cheesecake filling, PHILADELPHIA Ready-To-Eat

1/2 cup walnuts, finely chopped nuts

1/2 cup pecans, finely chopped

1 (12 ounce) package white chocolate chips, melted

1 (12 ounce) package semi-sweet chocolate chips, melted

1 cup caramel topping

1 (12 ounce) package butterscotch chips

1 (12 ounce) package toffee pieces

24 lollipop sticks

Freeze the Ready-to-Eat Cheesecake Filling until almost frozen.

Place each pecans and walnuts in a separate shallow bowl or dish.

Melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth.

Melt butterscotch chips in separate bowl -- whisk until smooth.

Melt Toffee bits in a separate bowl -- whisk until smooth.

Heat caramel in a separate bowl in the microwave on 50 percent power, and whisk until smooth.

With a melon baller, scoop cheesecake into balls. Insert lollipop sticks into cheesecake ball and stand upright on plate.

Place in Freezer for about 10 minutes to firm up again.

Dip balls in either white chocolate or in caramel, and then roll in nuts to fully coat. Same with melted butterscotch and toffee bits.

Place back in Freezer to firm.

Can be left in Freezer stading upright and then taken out and refrigerated until ready to serve.

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Easy Cheesecake Recipe Recipe

A quick cheesecake recipe, made in about an hour. You could also use egg substitute instead of eggs.

From Woman's World, Dec. 12th issue. -- posted by Dee Galloway ... Easy Cheesecake Recipe - Sun, 24 Dec 2006

50 min 10 min prep

2 (8 ounce) packages cream cheese

1 teaspoon vanilla

1/2 cup sugar

2 eggs

1 store bought pie crust

Put cream cheese, vanilla, and sugar in a large bowl.

Mix the ingredients in the bowl.

Add eggs and mix until there are no remaining lumps.

Pour into the pie crust.

Bake at 350 degrees for 40 minutes.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Calories 3039
Calories from Fat 2050 (67%)
Amount Per Serving %DV
Total Fat 227.9g 350%
Saturated Fat 117.6g 588%
Polyunsat. Fat 22.9g
Monounsat. Fat 74.6g
Trans Fat 0.0g
Cholesterol 921mg 307%
Sodium 2418mg 100%
Potassium 796mg 22%
Total Carbohydrate 195.4g 65%
Dietary Fiber 6.6g 26%
Sugars 102.4g
Protein 57.9g 115%
Vitamin A 6592mcg 131%
Vitamin B6 0.4mg 19%
Vitamin B12 3.2mcg 53%
Vitamin C 0mg 0%
Vitamin E 10mcg 34%
Calcium 434mg 43%
Magnesium 63mg 15%
Iron 12mg