From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: RECIPE: Cheesecakes
Date: 28 Aug 92 15:27:24 GMT
Organization: Taronga Park BBS

Manda asked me for some cheesecake recipes so I sent her a total
of 8, ranging from some simple no-bake ones, to a couple of very
rich ones at the end of the file.  Here is the file of the recipes
for all you cheesecake lovers.


No Bake Cheesecake

2 eggs separated
1 cup milk
2 envelopes unflavoured gelatin
1 cup sugar
1/4 teaspoon salt
1 teaspoon grated lemon peel
3 cups creamed cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla extract
unbacked crumb crust
1 cup heavy cream
chopped nuts or canned fruit for garnish

In small bowl, beat egg yolks with milk until mixed; in 2-quart
saucepan, stir gelatin with sugar and salt.

Stir yolk mixture into gelatin mixture.  Cook over medium heat, stirring, 
until mixture thickens and coats spoon.  Remove from heat; add lemon peel; 
cool.  Into large bowl, press cottage cheese through sieve; add lemon juice 
and vanilla.  Add gelatin mixture.  Chill about 30 minutes, stirring until 
mixture mounds when dropped from spoon.

Meanwhile, press half of crust mixture in bottom of 9-inch springform pan.

In small bowl with mixer at high speed, beat egg whites just until stiff
peaks form; spoon onto gelatin mixture.  Beat cream until soft peak form; 
spoon onto egg whites; fold egg whites and cream into gelatin mixture.
Pour gelatin mixture into prepared springform pan.

Sprinkle top with remaining crumb mixture and refrigerate until firm.


Pina Colada Cheesecake

Filling:
2 envelopes unflavoured gelatin
3/4 cup sugar
1 can pineapple juice (6 oz)
3 eggs, separated
3 large packages (8 oz) cream cheese
1/4 cup dark Jamaican rum
1/4 teaspoon coconut extract

Topping:
2 cans (8 oz) crushed pinapple in syrup 
2 tablespoons sugar
1 tablespoon cornstarch

Crust:
1 1/2 cups vanilla wafer crumbs
1 cup flaked sweetened coconut
1/3 cup butter, melted

Crust: combine indredients.  Mix well.  Press mixture evenly over bottom
and sides of an 8 or 9 inch pan.  Chill.

Filling: mix gelatin and 1/2 cup sugar in saucepan.  Add pineapple juice.
Let stand until gelatin has softened.  Place over low heat; stir until
gelatin dissolves.  Remove from heat.  In large bowl, beat egg yolks well.
Gradually beat hot gelatin mixtures into egg yolks.  Let cool.

In medium bowl, beat cream cheese until fluffly.  Add to gelatin mixture;
beat until well blended.  Stir in rum and coconut extract.  Refrigerate
gelatin mixture to chill.  Stir frequently as mixture thickens.  When
gelatin mixture is consistency of unbeaten egg whites, remove from
refrigerator.

In large bowl, beat egg whites until foamy.  While beating, add remining 
1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks.  
Fold egg whites into thickened gelatin mixture.  Turn into prepared crust.
Refrigerate for 6 hours or as long as overnight.

Topping: combine ingredients in saucepan.  Stir until cornstarch dissolves.
Cook over medium heat, stirring, until sauce boils and thickens slightly.
Chill.  Spoon sauce over top of cheesecake.


Blue Ribbon Cheesecake

1 1/2 cups graham cracker crumbs
1 butter, melted
3 tablespoons sugar

3 8-ounce packages cream cheese, room temp
1 cup sugar
3 eggs, room temp
1/2 cup butter, melted and cooled
1/8 teaspoon orange extract

Grated orange peel for garnish

Combine crumbs, butter and sugar.  Press mixture evenly onto bottom and
sides of a 9 inch springform pan.

Preheat oven to 450F.  Beat together cream cheese and sugar until light
and fluffy.  Add eggs, 1 at a time, beating after each addition.
Blend in butter and orange extract.  Turn mixture into pan and bake
15 minutes.  Cool.

Refrigerate at least 12 hours before serving.  Remove sides of pan.
Garnish with grated orange peel.  Serve chilled.


Raspberry Swirl Cheesecake

Crust:
1 9 oz package chocolate wafer cookies, finely crushed
1/4 cup butter, melted
1/4 cup firrmly packed dark brown sugar

Filling:
3 8 oz packaged cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
2 tablespoons lemon juice
3 tablepoons flour
2 teaspoons vnailla extract
1 12 oz can raspberry dessert filling, strained

Preheat oven to 325F.  In medium bowl, combine cookie crumbs,butter and
brown sugar.  Press firmly on bottom and sides of a 9" springform pan.  In
large blowl, beat cheese until fluffy.  Beat in sugar, sour cream and eggs
until smooth.  On low speed, add leomon juice, flour and vanilla, mix well.
In medium bowl, stir 1/3 of the batter into strained raspberry filling 
Mix well.  Pour remaining batter into prepared pan; using spoon, drop the
raspberry filling into the plain batter.  With knife, swirl filling into
batter.  Bake 1 hour or until center is set.  Carefully loosen top of
cheesecake from teh edge of pan with a tip.  Cool.  Chill.  Remove sides
of pan.  Garnish as desired.


Cheesecake Supreme

3/4 cup all purpose flour
3 tablespoons sugar
1 teaspoon grated lemon peel
6 tablespoons butter
1 slighly beaten egg yolk
1/2 teaspoon vanilla
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoon all-purpose flour
1/4 teaspoon salt
2 eggs
1 egg yolk
1/4 cup milk
Cherry Sauce

To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the
3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel.  Cut in butter 
till crumbly.  Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the 
vanilla.  Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring-
form pan (with sides removed).  Bake in a 400F oven for 7 minutes or till
golden.  Cool.

Butter the sides of pan; attach to bottom.  Pat remaining dough onto sides 
of pan to a height of 1 3/4 inches; set aside.

For the filling, in a large mixer bowl beat together the softened cream
cheese, remining lemon peel, and remaining vanilla till fluffy.  Stir 
together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually 
stir into cream cheese mixture.  Add the 2 eggs and 1 egg yolk all at
once, beating at low speed just till combined.  Stir in milk.  Turn into
crust-lined pan.  Bake in a 450F oven for 10 minutes.  Reduce heat to 300F; 
bake 50 to 55 minutes more or till center appears set and a knife comes
out clean.  Cool 15 minutes.  Loosen sides of cheesecake from pan with a
spatula.  Cool 30 minutes; remove sides of pan.  Cool about 2 hours
longer.  Chill thoroughly.  Top with Cherry Sauce.

Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch, 
and dash salt.  Stir in 1/3 cup water.  Stir in 4 cups fresh or frozen 
unsweetened pitted tart red cherries, thawed.  Cook and stir till thickened 
and bubbly.  Cook and stir 1 to 2 minutes more.  Cover.  Chill without 
stirring.  (Or, use one 21 ounce can cherry pie filling instead of sauce.)


Lemon-glazed Cheesecake

2 cups graham cracker crumbs
6 tablespoons butter; melted
2 tablespoons sugar

3 8-ounce packages cream cheese
3/4 cup sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
2 teaspoons vanilla

2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla

Lemon Glaze
Curled lemon strip, large strawberry and mint leaves for garnish

Preheat oven to 350F.  Combine first 3 ingredients thoroughly.  Press
crust evenly onto bottom and sides of buttered 9 inch springform pan.
Bake crust 5 minutes.  Allow to cool.

Beat cream cheese until soft.  Add sugar, blending thoroughly.  Add eggs
one at a time, beating well after each addition.  Mix in lemon juice,
rind and vanilla.  Blen well.  turn into pan and bake 35 minutes.

Meanwhile, blend sour cream and remaining sugar and vanilla.  Remove
cake from oven after baking 35 minutes.  Gently spread sour cream
mixture over top.  Return to oven and bake 12 more minutes.  Cool
cheesecake on wire rack 30 minutes.

Spread with slightly cooled lemon glaze (before glaze sets).  Chill
several hours or overnight before removing sides of pan.  


Chocolate Cheesecake

3/4 cups finely crushed graham cracker crumbs
1 tablespoon sugar
2 tablespoons butter, melted
1 package chocolate pudding and pie filling
3/4 cup sugar
1 cup milk
1 square Baker's unsweetened chocolate
3 8 ounce package cream cheese, softened
3 egg yolks
2 teaspoons vanilla
1/4 teaspoon salt
3 egg whites
1 cup sour cream

Combine graham cracker crumbs, sugar and melted butter.  Press on bottom
and sides of a greased 0 inch springform pan.  Combine pudding mix, sugar
and milk in saucepan.  Add chocolate.  cook and stire over medium heat
until mixture comes to a full boil.  Remove from heat.  Cover surface
with waxed paper and set aside.  

Beat cream cheese until fluffy.  Beat in yolks, vanilla, salt and pudding.
Fold in egg whites.  (Odd.  Says nothing about beating the egg whites
first.  Hm.  Well, I would.)  Pour over crumbs in pan.  Bake on lowest
rack at 425F for about 35 minutes or until center is set lightly when
touched.  Cool 4 hours.  Spread top with sour cream.


Super Double-Cream Cheesecake
(this recipe recommends making it the day before to let the flavours meld)

Crust:
1 box (8 1/2 ounces) chocolate wafer cookies
1/4 cups sugar
1 teaspoon ground cinnamon
pinch of salt
6 tablespoons unsalted butter, melted

Filling:
3 large packets (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 teaspoon salt
3 eggs
3 cups sour cream
1 tablespoon fresh lemon juice
1 1/2 tablespon bourbon or dark rum
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

In a food processor or blender, grind the cookies into moderately fine-
textured crumbs.  Add the sugar, cinnamon and salt and process briefly
to blend.  Transfer to a bowl, pour the butter over the crumbs and
toss with a fork to moisten evenly.  Gently press the crumbs evenly over
the bottom and sides of a 9 inch springform pan.

Preheat the oven to 350F.  In a food processor, combine the cream cheese,
sugar, salt and eggs; blend until smooth, scraping down the sides of the
container as necessary.  Add the sour cream (see note), lemon juice,
bourbon, vanilla and butter and blend.

Pour the filling into the cookie-crumb shell and bake in the middle of
the oven for 45 minutes.  Turn off the oven, prop the oven door open
slightly and allow the cake to rest in the oven for 1 hour.  Cool on
a rack and refrigerate for at least 8 hours.

Note: If the container of the food processor is not large enough,
add only 1 cup of sour cream.  Pour about half the mixture into a
mixing bowl; add the remaining 2 cups of sour cream to the processor
and blend.  Combine both batches in the mixing bowl and stir to blend.

-- 
Stephanie da Silva                                    arielle@taronga.com
  "Isn't it romantic?  When roosters fall in love... they lose
                                     all reason...." -- Peepers the Mouse
Newsgroups: rec.food.cooking