Creamy Cheesecake with Fresh Raspberries
(makes 12 servings)
1 cup (96 g) graham cracker crumbs
2 tablespoons margarine, melted
3 large eggs, separated
1 large egg white
1/4 teaspoon cream of tartar
3/4 cup (15 g) + 2 tablespoons spoon-for-spoon sugar substitute such as Splenda 2 tablespoons cornstarch
4 cups (1 l) yogurt cheese made from nonfat plain yogurt*
1 1/2 teaspoons grated lemon zest
2 teaspoons pure vanilla extract
2 tablespoons sugar-free red raspberry preserves
1 cup (246 g) fresh raspberries, rinsed and drained dry
Preheat oven to 325掳掳F (160掳C, Gas Mark 3).
Combine the graham cracker crumbs and margarine. Pat evenly over the bottom and about 1/2 inch (1.25 cm) up the sides of a 9 1/2-inch (23.75 cm) springform pan. Bake in oven for 15 minutes.
Meanwhile, using an electric mixer on high speed, beat the 4 egg whites and cream of tartar in a large bowl until foamy. Gradually add 6 tablespoons of the sugar substitute, 1 tablespoon at a time, beating until egg whites form stiff peaks.
In another large bowl, stir the remaining sugar substitute with the cornstarch, then add the egg yolks, yogurt cheese, lemon zest, and vanilla. Beat (using the unwashed mixer beaters) until well blended.
Fold beaten egg whites into cheese mixture. Spoon the mixture into the partially-baked crust. Bake in the oven until center barely jiggles when cheesecake is gently shaken, 50 to 60 minutes. Remove from oven and cool, then cover and chill for up to 1 day.
Melt preserves in a small pan over medium heat, stirring often. Cool, stirring occasionally, until the preserves form a thick syrup, about 5 minutes. Remove pan rim. Mound fresh raspberries on the cheesecake and drizzle with preserve syrup. Chill.
When ready to serve, cut the cheesecake into wedges. Sliding a pie server under each wedge, lift out gently onto individual dessert plates.
Per serving: 172 calories (18% calories from fat), 8 g protein, 4 g total fat (0.9 g saturated fat), 29 g carbohydrates, f1 g dietary fiber, 56 mg cholesterol, 254 mg potassium, 161 mg sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1 skim milk), 1 fat
This is a good one and suitable for those with diabetesCan you send me some cheese cake recipes?
You didn't specify what kind of cheesecake you prefer, so I am going to give you some of my favorites. I place a pan of water on the rack beneath the rack on which my cheesecake is in the oven. This will help to keep it from cracking.
PUMPKIN CHEESECAKE
(8-12 servings)
CRUST:
1 cup flour
录 cup dark brown sugar
1 cup finely chopped pecans
1 stick butter
FILLING:
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz) Carnation sweetened condensed milk
1 can (16 oz) solid pack pumpkin
4 eggs
1 Tablespoon pumpkin pie spice
TOPPING:
2 cups sour cream
1 tsp. vanilla extract
6 tbsp. granulated sugar
Preheat oven to 375 degrees.
Crust:
Combine all ingredients. Press into bottom of ungreased 10-inch Springform pan. Bake 15 minutes at 350 degrees. Cool.
Filling:
Combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed for 2 minutes. Add pumpkin, eggs, and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan. Bake at 375 degrees for 65-70 minutes or until set. You will put the topping on the cheesecake during the last 5 minutes of baking. (Place a pan of water on the rack below the cheesecake. This will keep the cheesecake from cracking.)
Cool completely on rack. Refrigerate 2 hours. Loosen cake from sides of pan; remove sides of pan.
Topping:
Stir ingredients together with a fork until blended.
During the last 5 minutes of baking the cheesecake, remove from oven and quickly and spread the filling over the top. Bake 5 minutes longer.
Garnish with pecans.
Alternate Topping recipe.
1 package (2陆 oz) sliced almonds
2 cups whipping cream, chilled
录 cup sugar
Preheat oven to 300 degrees F. Toast almonds on baking sheet at 300 degrees F for 4-5 minutes or until fragrant and light golden brown. Cool completely. Beat cream in medium bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Spread over top of chilled cake. Garnish with toasted almonds. Refrigerate until ready to serve.
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Creamy Lemon Pudding Cheesecake
1-1/4 cups crushed vanilla wafers (about 40 wafers)
3/4 cup plus 1 tbsp sugar, divided
3 tbsp butter or margarine, melted
4 pkg (8 oz. each) cream cheese, softened
2 tbsp flour
2 tbsp milk
1 cup sour cream
4 eggs
2 pkg (4 serving size each) Jello lemon flavor instant pudding and pie filling
1 cup thawed cool whip strawberry whipped topping
white chocolate curls, optional
Preheat oven to 325 degrees. Mix wafer crumbs, 1 tbsp of the sugar and butter; press firmly onto bottom of 9 inch springform pan. Bake for 10 minutes.
Beat cream cheese, remaining 3/4 cups sugar, flour, and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream, beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixture until just blended
Bake for 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake, cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving.
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Individual Oreo Cheesecakes
3 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
1 cup sour cream
1 tsp. vanilla
4 eggs
15 Oreo Cookies, coarsely chopped
Preheat oven to 350掳F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until creamy. Blend in sour cream and vanilla. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in cookies.
Spoon evenly into 24 foil- or paper-lined medium muffin pan cups.
Bake 30 to 35 minutes or until centers are set. Cool completely. Refrigerate several hours or until chilled. Garnish each serving with 1 Tbsp. thawed COOL WHIP Whipped Topping, 2 strawberry slices and half of an additional OREO Chocolate Sandwich Cookie, chopped, just before serving, if desired.
Makes 24
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Coconut Cheesecake
陆 cup crushed coconut cookies, reserve 2 tsp
1 1/2 tbsp butter, melted
6 tbsp sugar
2 pkg (8 oz. each) cream cheese, softened
1 tbsp flour
1 can sweetened condensed milk, reserving 1/3 cup
1/2 cup sour cream
2 eggs, slightly beaten
1 pkg (4 serving size) Jello French vanilla instant pudding and pie filling
1 tsp coconut flavoring
4 oz chocolate chips
1/3 cup coconut
4 oz white chocolate chips, chopped in food processor, reserving 4 tsp
陆 cup coconut
录 cup coconut
1 cup thawed cool whip strawberry whipped topping
white chocolate curls, optional
Preheat oven to 325 degrees. Mix cookie crumbs and butter; press firmly onto bottom of two 5 陆 x 2 陆 inch springform pans. Bake for 7 minutes.
Microwave chocolate chips until melted. Add 1/3 cup of the sweetened condensed milk to the chocolate working quickly to prevent the chocolate from seizing. Add 1/3 cup coconut to this (chocolate coconut layer). Gently spread this over the warm crust.
Beat cream cheese, sugar, and flour in large bowl with electric mixer on medium speed until just blended. Add remaining sweetened condensed milk, sour cream, and flavoring, beating until just blended. Add eggs, mixing on low speed until just blended. Stir in dry pudding mixture until just blended.
Divide the cream cheese mixture into thirds. One third will remain plain (plain layer). To one third, add 陆 cup coconut (coconut layer). To the remaining third, add the remaining chopped white chocolate chips and 录 cup coconut (white chocolate layer).
Stack the cheesecake in this order:
Crust
Chocolate/coconut layer
Plain layer
Sprinkle with reserved cookie crumbs
Sprinkle with reserved chopped white chocolate chips
Coconut layer
White chocolate layer
Place a pan of water on the bottom oven rack below the cheesecakes. Bake for 1 hour to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake, cool completely.
Refrigerate 4 hours or overnight. Remove side of pan.
Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving.
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Granny's Key Lime Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 Tbsp sugar
Cheesecake:
3 - 8 oz pkg cream cheese, softened
1 cup sugar
1 cup sour cream
1 Tbsp corn starch
3 eggs
3/4 cup juice from fresh limes (I had about 8 very small limes.)
1 Tbsp fresh grated lime zest
1 tsp vanilla extract
To make crust:
Combine graham cracker crumbs with the butter and sugar. Press into the bottom and partially up the sides of an 8 1/2 inch spring form pan. Bake in a preheated 375 degree oven for 5 minutes. Transfer the pan to a rack and cool.
Add sugar to lime juice and let sit for awhile. In a large bowl, with an electric mixer or a food processor, beat cream cheese until smooth. Add vanilla and lime juice/sugar mixture. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream, lime zest, and corn starch. Beat until smooth.
Bake at 300 degrees for 70 minutes or until set. Place a pan half full of hot water on the lower rack during baking.
Turn off the oven, and let the cheesecake stand in the oven 30 minutes with the door open at least 4 inches. Remove from the oven. Refrigerate cake overnight, and up to three days.
Cheese cake is my favorite of all and this is the best tasting and the easiest to make cheese cake I have ever had!
No Bake Cheese Cake
1 envelope Knox unflavored gelatin
1/2 cup sugar
1 cup boiling water
2 (8 ounce) packages of cream cheese softened
1 teaspoon vanilla ( optional)
1 (9 inch) graham cracker crust ( you can buy these already made,or make your own)
1. Mix gelatin with sugar in small bowl add boiling water and stir until gelatin is completely dissolved, about 5 minutes ( I use the electric mixer so it only takes about 2 minutes.
2.Beat cream cheese and vinilla in a large bowl with a mixer until smooth, then slowly beat in gelatin mixture.Pour into prepared crust.
3. Refrigerate until firm ( about 3 hours) add friut topping if desired.( I use a can of cherry pie filling to top mine)
This pie makes 8 servings
This is from allrecipes.com. Chantal's New York Cheesecake. It has a perfect 5 stars from over 1000 registered users.
INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2.In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3.In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4.Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Here's an interesting idea. This isn't an actual recipe. But it might be worthwhile to try baking an unconventional cheesecake.
Substitute cream cheese with labneh (';yogurt cheese';). It's slightly less fat and has a tangy taste.
Cheese Cake Recipe
1 cup graham cracker crumbs
3/4 cup sugar
录 cup plus 2 tablespoons melted butter
1 陆 cup sour cream
2 eggs
2 teaspoon vanilla
1 pound cream cheese (broken into pieces)
Blend cracker crumbs, 录 cup sugar and 录 cup melted butter and line the bottom of a spring from pan. Blend sour cream, 陆 cup sugar, eggs and vanilla in blender for 1 minute. Add cream cheese. Blend until smooth. Pour 2 tablespoons melted butter through the top of the machine. Pour into pan. Bake at 325潞 for 45 minutes. Broil top to brown. Refrigerate for 4 hours. Serves 8 鈥?12.
Chocolate Amaretto Cheesecake
Chocolate cookie crumb crust
1-1/2 cups crumbled chocolate wafer cookies
(I have also used almond cookies, chocolate chip cookies or any other cookie that strikes your fancy
1/4 Cup butter (room temperature
1 Tbs Chocolate extract
Combine all ingredients in a mixing bowl and blend with your finger tips or a pastry blender until thoroughly mixed. Press the mixture into the pan. Bake on the center rack in a 375 degree oven for 8-10 minutes or until the crust looks dry. Cool completely.
Chocolate Amaretto Cheesecake
4 oz Semisweet chocolate--chopped fine or grated
24 oz Cream cheese--room temperature
4 oz unsweetened chocolate--chopped fine or grated
1 Cup sugar
3 Tbs Amaretto
1-1/2 Cups sour cream (or chocolate flavored yogurt - sometimes hard to find)
2 tsp almond extract
1-1/2 Tbs instant espresso powder (I like Medaglia D'oro brand
3 large eggs
Melt the chocolate in a saucepan or in a small glass cup in the microwave oven. Combine the Amaretto, almond extract, and espresso in a small mixing cup. In a mixing bowl, beat the cream cheese on medium speed until smooth, add the sugar and eggs and beat until smooth again. Beat the chocolate into the cream cheese mixture, stir in the Amaretto/almond extract/espresso mixture, and fold in the sour cream (or chocolate yogurt). Mix thoroughly and pour into the prepared springform pan. Bake for 1 hour at 350 degrees. At the end of one hour, turn the oven off, open the oven door slightly and let the cake rest in the cooling oven for an additional 30 minutes. Let cool overnight and remove the sides of the pan. Garnish with chocolate curls if desired.
I havent had either one of these but, they sound very good!!
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
Berry Tiramisu Cake
INGREDIENTS
4 cups Assorted fresh berries
1 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
SPONGE CAKE:
1 1/2 cups all-purpose flour
1 1/8 cups sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs, separated
1/2 cup water
1/3 cup vegetable oil
CREAM FILLING:
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 cups whipping cream, whipped
DIRECTIONS
In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely.
In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan. Bake at 325 degrees F for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Split cake into three layers; place one layer on a serving plate. Spread with a third of the filling; top with a third of the berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2 hours before serving.
or
The Kraft Kitchens New York Cheesecake Recipe:
Ingredients
1 cup Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling
Preparation
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325掳F for 10 minutes. (Bake at 300掳F for 10 minutes if using dark nonstick springform pan.)
MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.This is when you should mix in any extra flavorings you may wish to use. You can create a swirled effect by seperating out 1/3 of the mix and adding something to color it, like chocolate or food coloring, and then after the rest of the batter has been poured over the crust, you slowly pour the rest around the pan in a small stream. Once the bowl has been emptied into the pan you slowly swirl the two colors together with a butter knife or a teaspoon.
BAKE at 325掳F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300掳F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.
You can add anything to the above recipe to flavor it that you can think of. I have used any number of different liquors to flavor this recipe. I used Frangelico liqueur once and used crushed hazelnuts in the crust recipe and it was fantastic!
Cherry Swirled Cheesecake
Vegetable cooking spray
1/4 cup graham cracker crumbs
1 (21-ounce) can cherry pie filling
1 teaspoon grated orange rind
2 (8-ounce) packages fat free cream cheese (NOT product in tub)
1 (14-ounce) can low fat sweetened condensed milk
4 large egg whites
1 large egg
1/3 cup bottled lemon juice
1 teaspoon vanilla extract
1/2 cup unsifted all-purpose flour
Preheat oven to 300潞F. Spray bottom and sides of 8-inch spring form pan with cooking spray; sprinkle crumbs on bottom of pan.
In electric blender or food processor container, puree cherry pie filling until smooth. Add orange rind; set aside.
In mixer bowl, beat cheese until fluffy. Gradually beat in low fat sweetened condensed milk until smooth. Add egg whites, egg, bottled lemon juice and vanilla; mix well. Stir in flour.
Pour half of batter in prepared pan. Spoon 1/2 cup cherry puree evenly over batter. Top with remaining batter. Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl. Reserve remaining puree.
Bake 60 to 65 minutes or until center is set. Cool. Chill.
Serve with remaining puree if desired. Refrigerate leftovers.
Makes 12 servings.
Nutrient Value Per Serving: 240 calories; 11g protein; 2.5g fat; 43 carbohydrate; 30mg cholesterol; 260mg sodium (values are rounded).% of Calories from: protein 18%, total fat 9%, carbohydrate 73%.
Chocolate Cheesecake
24 chocolate wafers, finely crushed
3 tablespoons water
1 cup nonfat cottage cheese
1/2 cup egg beaters
12 ounces light cream cheese
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup powdered sugar
3/4 cup nonfat sour cream
1 tablespoon lavender flowers (optional garnish)
In a small bowl, toss chocolate wafer crumbs with water, a tablespoon at a time, until crumbs are moistened. Press onto bottom of 8-inch springform pan; set aside.
In electric blender or food processor, blend cottage cheese and egg until smooth, scraping down sides of container as necessary.
In large bowl, with electric mixer at medium speed, beat cream cheese and granulated sugar until smooth. Add cottage cheese mixture, cocoa, flour and vanilla; beat until well blended and smooth. Pour batter into prepared crust. Bake in a 300掳F (150掳C) oven for 60 to 65 minutes or until puffed and set. Cool in pan on wire rack 15 minutes. Carefully run metal spatula around edge of cheesecake to loosen. Cover; chill at least 4 hours.
In small bowl, combine powdered sugar and sour cream. Serve with cheesecake. Garnish with lavender flowers, if desired
Makes 12 servings.
Creamy Cheesecake
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons lemon juice
3 large eggs
1 cup plain yogurt
In a small bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Mix well and pat onto the bottom of a 9-inch springform pan.
Preheat the oven to 350掳F (175掳C).
In a medium bowl, beat together softened cream cheese, 3/4 cups sugar, and flour until fluffy. Add lemon juice, and eggs; beat well. Stir in yogurt and mix thoroughly. Pour over the prepared crust and bake for 60 to 70 minutes, or until the center is set. Run a knife around the edge of the pan, but cool completely before removing the rim. Chill.
Makes 12 servings
Apple Cinnamon Cheesecake
1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided use
1/4 cup firmly packed light brown sugar
1 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND庐 Sweetened Condensed Milk (NOT evaporated milk)
3 large eggs
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze (recipe follows)
Preheat oven to 300掳F. In small bowl, beat 1/2 cup butter and sugar until fluffy. Add flour, oats, walnuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND庐 until smooth (DO NOT OVERBEAT). Add eggs and apple juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool.
In large skillet, cook apples in remaining 1 tablespoon butter until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Store leftovers covered in refrigerate.
Makes one (9-inch) cheesecake.
Cinnamon Apple Glaze: In small saucepan, combine 1/4 cup frozen apple juice concentrate, thawed, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened. (Makes about 1/4 cup.)
Black Forest Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
Filling:
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/4 cup amaretto liqueur
1/4 cup maraschino cherry juice
Topping:
4 ounces (2/3 cup) semisweet chocolate, melted
1/2 cup sour cream
Preheat oven to 325*F (160*C).
Combine graham cracker crumbs, sugar, cocoa powder and butter. Mix well. Press into bottom and 1-inch up the sides of a 9-inch springform pan. Set aside.
With an electric mixer on medium speed, beat cream cheese until fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in amaretto and cherry juice until well blended.
Pour filling into crust. Bake 1 hour. Turn oven off, and let stand in oven
with door ajar at least 1 hour. Remove from oven to wire rack. Cool about 1 hour, or until room temperature.
Combine melted chocolate and sour cream. Spread evenly over top of cooled cheesecake. Chill overnight. Garnish with whipped cream and maraschino cherries.
Makes 12 servings.
ENJOY THEM ALL!!
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