Newsgroups: rec.food.cooking
Subject: Cake Anyone??
Date: Tue, 01 Sep 1992 03:55:08 -0500

  TF> From: xi@intacc.uucp (Tony Fong)

  TF> Hello!! I am another CAKE LOVER!!  And I'm always looking for
  TF> something new to try.. Does anyone out there have a good recipe for a
  TF> good CHEESECAKE? Actually any cake will do as well!!  Thanks!

Well, since cheesecake was your first request...  (By the way, I haven't the
slightest idea what "Grandma Sheila" meant by "the energy expended by an
Arian,"
in the comment on her recipe.  And I'd be afraid to ask.)


Cheesecake Pecan Pie

Number of Servings:   8

       8        oz    cream cheese, softened
       1        ea    egg
       1/3      cup   sugar
       1        tsp   vanilla
       1        ea    unbaked 9 inch pie shell
       1 1/2    cup   pecan halves
       2        ea    slightly beaten eggs
       1/4      cup   sugar
       2/3      cup   light corn syrup
       1/2      tsp   vanilla

Combine cream cheese, egg, 1/3 cup sugar, and 1 teaspoon vanilla. Beat
until light and fluffy. Spread over bottom of pie shell. Arrange pecans
on the cream cheese mixture. Mix remaining eggs, sugar, corn syrup, and
vanilla, stirring well. Carefully pour over the pecans.

Bake at 375 degrees for 40 to 45 minutes or until done.

Source:  Janice Norman, FidoNet Cooking Echo


Title: Orange-Butterscotch Cheesecake

  Servings: 10

  1 1/4 c  Old Fashioned Oats Uncooked
    1/4 c  Margarine, Melted
    1/4 c  Packed Brown Sugar
      2 T  Unbleached All-purpose Flour
     24 oz Cream Cheese, Softened
    3/4 c  Granulated Sugar
      2 t  Grated Orange Peel
      1 t  Vanilla
      4 ea Large Eggs
    1/2 c  Packed Brown Sugar
    1/3 c  Light Corn Syrup
    1/4 c  Margarine Melted
      1 t  Vanilla

Combine oats, margarine, brown sugar and flour; press into bottom of
9-inch springform pan.  Bake at 350 degrees F, 15 minutes

Combine cream cheese, granulated sugar, peel and vanilla, mixing at
medium speed on electric mixer until well blended.  Add eggs, one at a
time, mixing well after each addition; pour over crust.  Bake at 325
degrees, 1 hour and 5 minutes.  Loosen cake from rim of pan.    Chill.

Combine brown sugar, corn syrup and margarine in saucepan; bring to
boil, stirring constantly.  Remove from heat; stir in vanilla.  Chill
until slightly thickend.  Spoon over cheesecake.  Garnish with orange
slice and fresh mint, if desired.


CAPPUCCINO CHEESECAKE

  1 1/2 cups finely chopped nuts
  2 Tbsp. sugar
  3 Tbsp. margarine, melted

Combine nuts, sugar and margarine; press onto bottom of 9-
inch springform pan.  Bake at 325, 10 minutes.

  4 8-ounce packages cream cheese, softened
  1 cup sugar
  3 Tbsp. flour
  4 eggs
  1 cup sour cream
  1/4 cup cold water
  1 Tbsp. instant coffee
  1/4 tsp. cinnamon

Combine cream cheese, sugar and flour, mixing at medium
speed on electric mixer until well blended.  Add eggs, one at a
time, mixing well after each addition.  Blend in sour cream.
Bring water to boil.  Add coffee granules and cinnamon; stir
until dissolved.  Cool; gradually add to cream cheese mixture,
mixing until well blended.  Pour over crust.  Bake at 450, 10
minutes.  Reduce oven temperature to 250; continue baking 1 hour.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.  Garnish with whipped cream and whole coffee beans, if
desired.


Title: CHEESECAKE ON THE FLY

Crust:
  1 Package Honey Grahm Crackers crushed
  2 T. Butter
  3 Oz. Semi-Sweet Chocolate
  1 Oz. Dark Rum Or Kahlua

Melt chocolate in a double boiler with butter and then combine with
grahm cracker crumbs and liquor.  Pat into a 9" springform pan.  Put
into refrigerator until filling is prepared.

Filling:
  2 8-oz. Packages of cream cheese at room temperature
  3 Eggs
  5 oz. Semi-Sweet Chocolate
  2-4 oz. Dark Rum Or Kahlua
  3/4 c. Granulated Sugar
  1 t. Vanilla

Preheat oven to 275 F.  Mix cream cheese and sugar until smooth.
Meanwhile melt the chocolate in a double boiler.  Add eggs, melted
chocolate, liquor, and vanilla and blend until smooth.  This mixture
should be fairly liquidy.  Pour filling into prepared crust.  Bake for
75 minutes.  Let cool on top of oven for 30 minutes, then remove sides
of springform pan and put into the refrigerator for at least 2 hours
(overnight is better).

Topping:
  Fresh Strawberries (Very Important)
  2 Oz. White Chocolate
  2 Oz. Semi-Sweet Chocolate
  2/3 C. Sour Cream

Melt the white chocolate in a double boiler.  Let cool for 2 minutes
then add 1/3 cup of sour cream and mix thoroughly.  Spread white
choclolate mixture evenly over cheesecake.  Return to refrigerator.
Melt semi-sweet chocolate in double boiler.  Let cool for 2 minutes and
then add remaining 1/3 cup sour cream and mix thoroughly.  Spread the
semi-sweet chocolate mixture over cheesecake evenly.  How you wish to
put the strawberries on top is up to you, but they are a definite
necessity.  I usually slice each strawberry into six or seven medium
slices (big strawberries) and then arrange them in somekind of spiral
pattern or something like that.

Options:  

Use a different fruit (although strawberries really compliment the
abundance of chocolate very well)

Use some sweetened condensed milk in the filling.


Title: Eggnog Cheesecake

  1 cup graham cracker crumbs
  2 tbsp granulated sugar
  3 tbsp butter, melted
  
Filling:
  1 1/2 lb cream cheese
  1 cup granulated sugar
  1/2 cup whipping cream
  3 tbsp all-purpose flour
  2 tbsp rum
  1/2 tsp nutmeg
  
  Chocolate cutouts
  Candies

Combine crumbs, sugar & butter; press onto bottom of 9-inch springform
pan. Bake in 325 F oven for 10 mins. Let cool on rack.

Filling: Beat together cheese, sugar, cream & flour until smooth; beat
in eggs, rum & nutmeg. Pour into crust & bake in 425F oven for 10 mins.
Bake in 250F oven for 45 mins. or until centre is barely firm to the
touch. Loosen cake from rim; let cool before removing sides. Garnish
with chocolate cutouts & candies.


Ginger Cheesecake

  1 3/4   cup     crushed gingersnaps
  2       tsp     ground ginger
  1/3     cup     melted butter
  2       Tb      lemon juice
  1       Tb      gelatin plus
  1/2     tsp     gelatin
  2       ea      eggs, separated
  1/2     cup     superfine sugar
  2       cups    cream cheese (1 lb)
  1/4     cup     boiling water
  1/2     cup     heavy or double cream
  4       ea      pieces of stem ginger in syrup or
                candied ginger, sliced for garnish

Thoroughly combine gingersnaps, ground ginger and butter.  Pack into a
10" pie pan to form a crumb crust, and chill while making filling.

Pour lemon juice into a small bowl, sprinkle gelatin over, let soak a
few minutes.  In food processor, thoroughly mix egg yolks, sugar, and
cream cheese.  Pour the boiling water over the gelatin and stir until
it has completely dissolved, then blend it thoroughly into the cheese
mixture.

Beat the cream until stiff and fold into the cheese mixture.

Beat the egg whites until they form peaks, fold into above mixture.
Pour into crumb crush, chill for a few hours or overnight.  Decorate
with ginger.

Serves 6

This protein packed dessert is a cheesecake with a difference - a
delicious way to replace some of the energy expended by an Arian.
Accompany it with a smoky red Rioja.


Praline Cheesecake

1 c. graham cracker crumbs
3 T. sugar
3 T. margarine, melted
3 8-oz. pkgs. cream cheese
1 1/4 c. packed dark brown sugar
2 T. flour
3 eggs
1 1/2 tsp. vanilla
1/2 c. fine chopped pecans

Mix crumbs, 3 T. sugar, and margarine.  Press into bottom of 9"
springform pan. Bake at 350 deg F for 10 min.

Combine softened cream cheese, brown sugar and flour.  Blend well.
Blend in eggs and vanilla.  Stir in nuts.  Pour over crust.  Bake at
450 deg F, 10 min. Reduce temp. to 250 deg F.  Bake 30 more min.
Loosen cake from rim of pan. Cool;remove rim.  Chill.  Brush with maple
syrup and garnish with pecan halves if desired.


Title: Smoked Salmon Cheesecake

 SMOKED SALMON CHEESECAKE

 1 1/2 Tablespoons butter (for pan)
   1/2 cup fine French breadcrumbs, lightly toasted
   1/4 cup finely grated Gruyere cheese
     1 teaspoon fresh dill

 1 3/4 pounds cream cheese, room temperature
     3 Tablespoons butter
     1 medium onion, minced
     4 eggs
   1/2 cup grated Gruyere cheese
   1/3 cup half and half
   1/2 teaspoon salt
   1/2 pound smoked salmon (lox), coarsley chopped

 Preheat oven to 325F.  Butter 9-inch springform pan.  Mix crust
 ingredients.  Sprinkle into pan, turning to coat.  Refrigerate.


 Melt butter in heavy skillet over low heat.  Add onion, cover and cook
 until translucent, about 10 minutes.  Mix cheese until smooth.  Add
 eggs, remaining Gruyere cheese, half and half and salt and mix until
 smooth.  Blend in onion and smoked salmon.

 Por into prepared pan.  Set pan into a roasting pan.  Add enough hot water
 to come halfway up sides of springform.  Bake 1 hour and 20 minutes.  Turn
 oven off and cool cheesecake about 1 hour with door ajar.  Transfer to
 rack.  Cool to room temperature before removing from pan and serving.


 
     Fido:     Ted Taylor  at  1:109/104
 
     Internet: Ted_Taylor@f104.n109.z1.fidonet.org

Newsgroups: rec.food.cooking