No-Bake Chocolate Cheesecake

This is one of the easiest cheesecake recipes yet simple and delicious. To add a choco-orange twist to this recipe, use orange juice instead of water and add some finely grated orange peel that you can put on top.

INGREDIENTS:

1 1/4 cups graham cracker crumbs
1/3 cup butter or margarine, melted
2 teaspoons granulated sugar
1 envelope (.25 oz.) unflavored gelatin
2/3 cup water
2 pkgs. (8 oz. each) cream cheese, softened
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, melted and cooled
1 can (14 oz.) Sweetened Condensed Milk
1 cup heavy whipping cream, whipped

PREPARATION:

1. Make the crust by mixing the graham cracker crumbs, sugar & butter together in ungreased 9-inch springform pan; press firmly onto bottom.

2. Sprinkle over water in small saucepan; let stand for 1 minute. Warm over low heat, stirring constantly, just until gelatine dissolves. Remove from heat.

3. Beat the cream cheese & melted chocolate in large mixer bowl until fluffy. Gradually beat in sweetened condensed milk. Stir in gelatine mixture; fold in whipped cream. Pour into the prepared pan.

4. Refrigerate for about 3 hours or until set. Run knife around edge of cheesecake; remove side of springform pan.

Espresso Cheesecake Brownies

These brownies are absolutely delicious. Each creamy, espresso-spiked, chocolaty, brownie bite gets better and better as consumption continues! You can't freeze them, because of the sour cream topping. So when you make them, your only option really is to eat them. Its a pretty simple decision. This cheesecake makes makes about 16 servings.

INGREDIENTS:

For the brownie batter

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into pieces
4 ounces coarsely chopped bittersweet chocolate
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla

For the cheesecake batter

1 1/2 teaspoons instant espresso powder
1 tablespoon boiling water
8 ounces cream cheese, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla
2 large eggs
1/4 cup sour cream
1 tablespoon all-purpose flour

For the topping

1 1/4 cups sour cream
1/2 cup confectioners' sugar

PREPARATION:

Preheat the oven to 350. To prepare the brownie batter, in a small bowl, whisk together flour, baking powder and salt.

In a microwave safe bowl, add butter and chocolate - heat at 50% power just until the butter has melted and the chocolate has softened. Stir the mixture and if any lumps of chocolate remain, reheat briefly, stopping every 30 seconds or so to stir.

Whisk sugar into the chocolate mixture. Add eggs, one at a time, beating until combined after each. Whisk in vanilla. Add dry ingredients and stir just until combined - set aside.

Next, prepare the cheesecake batter. In a small bowl, stir together espresso powder and boiling water - set aside to cool.

Meanwhile, in a large mixing bowl, beat cream cheese until completely smooth. Add sugar and beat until well combined, about 3 minutes. Beat in vanilla and espresso mixture. Add eggs, one at a time, beating until combined after each. Mix in the sour cream. Add flour and stir until combined.

Stir brownie batter and pour three quarters of it into a 9" baking pan coated with nonstick spray. Pour cheesecake batter on top of the brownie batter. Drop dollops of the remaining brownie batter on top and gently swirl the dark batter into the cheesecake batter, making sure not to push the knife down into the bottom brownie layer.

Place into the oven and bake until the cheesecake layer is beige in the center and lightly browned around the edges, about 30 to 35 minutes. Remove and place pan on a wire rack to cool completely. Place cooled pan into the refrigerator and chill at least 2 hours.

Finally, prepare the topping. In a small saucepan, add sour cream and confectioners' sugar - warm over very low heat, stirring constantly until the sugar is dissolved. Remove from the heat and pour evenly over the cold cheesecake layer.

Place the pan back into the refrigerator and chill until the topping is thoroughly cold, at least 1 hour before serving.

Raspberry and Goats Curd Cheesecake

You can't beat the peerless simplicity of a bowlful of ripe raspberries, plain and unadorned, but on top of this cheesecake they add that bit of sweetness. Additionally, the base of this dish is appealingly crunchy... it is a fantastic cheesecake.

Goat’s curd is available from specialist cheese shops. Recipe serves 8.


INGREDIENTS:

250 gm shortbread biscuits
1½ tbsp butter, melted
3 egg yolks
120 gm caster sugar
50 ml verjuice
4 leaves gelatine, softened in cold water
375 ml (1½ cups) pouring cream
400 gm goat’s curd

2 tsp vanilla bean paste
500 gm raspberries
80 gm (¼ cup) raspberry jam

PREPARATION:

Process biscuits in a food processor to fine crumbs, add butter and pulse until combined. Spoon mixture into a 25cm springform cake pan and press evenly over the base. Refrigerate for 10 minutes.

Whisk egg yolks in an electric mixer for 5 minutes or until pale and fluffy. Combine sugar and verjuice in a small saucepan over medium-high heat and stir to dissolve, then bring to the boil and cook until syrup reaches 120C on a sugar thermometer. With motor running on high speed, add sugar syrup to egg yolks in a thin stream. Return saucepan to heat, squeeze excess water from gelatine and add to pan, stir until just melted then add to egg yolks and whisk until cold.


Combine cream, goat’s curd and vanilla paste in a bowl and whisk until soft peaks form. Fold cream mixture into egg mixture. Spread evenly over biscuit base and refrigerate for at least 3 hours or until set.


Arrange raspberries in a single layer over the cheesecake. Pass jam through a fine sieve and discard seeds. Combine sieved raspberry jam and 1 tbsp water in a small saucepan and simmer over medium heat for 2 minutes. Cool slightly, then brush jam over raspberries and refrigerate until required. Cheesecake will keep, refrigerated, for up to 5 days.


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Mango Cheesecakes

This citrus-ey cheesecake is very creamy and light; the individual serve makes them look extra special. If fresh mangoes are out of season or are otherwise difficult to get, substitute with canned mango pulp. Serve with a lime wedge to further the hint of the tropics.

INGREDIENTS:
125 gm shortbread biscuits
1 tsp ground ginger
30 gm butter, melted
250 gm mascarpone
300 gm cream cheese, softened
90 gm golden caster sugar
120 gm mango flesh, coarsely chopped
2 eggs
1 egg yolk
2 limes, juice only
2 mangoes

PREPARATION:
Preheat oven to 150C. Process biscuits and ground ginger in a food processor until finely ground, add butter and mix to combine. Press biscuit mixture into the bases of six 7.5cm-diameter x 6cm-high ring moulds. Place on a baking paper-lined oven tray and refrigerate until required.

Combine mascarpone, cream cheese, sugar, mango flesh, eggs, egg yolk and lime juice in a food processor and process until smooth, then spoon mixture over biscuit base and smooth top. Bake for 20 minutes or until just set. Cool to room temperature, then refrigerate until completely cold.

To serve, remove cheesecakes from moulds. Thinly slice mango and layer in overlapping slices over top of cheesecake. Serve immediately with lime cheeks.

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Triple Chocolate and Vanilla Cheesecake

This decadent cheesecake is not only rich and delicious, but also quick to prepare. The chocolate glaze is always popular with kids (and also adults!)

INGREDIENTS:

1 1/2 cups crushed creme filled chocolate sandwich cookies (about 18 cookies)
3 tablespoons margarine or butter, melted
4 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1/3 cup unsifted flour
1 tablespoon vanilla

2 (1 ounces) squares semi-sweet chocolate, melted
2 (1 ounces) squares semi-sweet chocolate, whole

1/4 cup whipping cream

PREPARATION:
Preheat oven to 350 degrees. Combine crumbs and margarine; press firmly on bottom of 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add half of the melted chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter. Bake 50 to 55 minutes or until center springs back when lightly touched. Cool. Top with Chocolate Glaze. Chill. Refrigerate leftovers.

Chocolate Glaze:
In small saucepan, over low heat, melt 2 (1 ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/2 cup.

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No Bake Cheesecakes

I just acquired "Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever" by Sherry Yard, which this recipe comes from. Sherry Yard is the executive pastry chef for Wolfgang Puck's restaurants; this recipe book contains many stunning recipes and their stories that were part of her journey to the top. A brilliant book with lots of fantastic desserts!

INGREDIENTS:

12 Vanilla wafer cookies

8 ounces cream cheese at room temperature

1/2 cup sugar

2 tablespoons sour cream

2 teaspoons fresh lemon juice

12 ripe strawberries, hulled and halved

PREPARATION:

Pulse the cookies in a food processor until you have crumbs. Line the cups of two mini muffin pans with paper liners and spoon a layer of cookie crumbs into the bottom of each.

In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, beat the crea, cheese and sugar at medium speed until smooth, about 3 minutes. On a low speed, beat in the sour cream and lemon juice until well combined, about 1 minute. Scrape down the sides of the bowl.

Spoon or pipe the filling into cups. Refridgerate for 2 to 4 hours, until set, or overnight. Before serving, top each cheesecake with a strawberry piece or two.

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Fast Tiramisu Tartlets

Tiramisu is an Italian treat that means 'pick me up', so no prizes for guessing you need coffee to make this simple sensational recipe. These tartlets do not require refrigeration - you can serve them immediately.

INGREDIENTS:

4 tablespoons of mascarpone

1 tablespoon of sifted icing sugar

4 amaretti biscuits

2 shots of strong black coffee

small pastry shells

PREPARATION:

Put 4 tablespoons of mascarpone in a medium mixing bowl, add 1 tablespoon of sifted icing sugar and stir to combine. Crumble 4 amaretti biscuits into a small bowl and drizzle with 2 shots of strong black coffee. Leave to stand for a couple of minutes then add to the mascarpone mixture with 2 tablespoons of finely grated dark chocolate. Stir until just combined, to make a marbled cream. Spoon the mixture into small pastry shells and sprinkle with a little extra grated or drinking chocolate.

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Salted Caramel Cheesecake

This recipe makes 6 individual cheesecakes using Fleur de sel, or sea salt. The large salt crystals give the cheesecake a delicious tangyness that contrasts the sweet caramel perfectly. This recipe can be refridgerated for 2 days.

INGREDIENTS:
1/2 pound cream cheese, at room temperature
1/2 cup sugar
3 large eggs, at room temperature
1/2 cup sour cream

6 tablespoons light corn syrup
1/2 cup plus 2 tablespoons sugar
3 tablespoons unsalted butter
1/2 cup heavy cream
Fleur de sel

PREPARATION:
Preheat the oven to 325°. In a large bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the eggs, 1 at a time, then beat in the sour cream. Pour the batter into six 5-ounce ramekins or custard cups.

Set the ramekins in a small pan and set the pan in the center of the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake the cheesecakes for 10 minutes, until set at the edges but still quite jiggly in the center. Turn off the oven and leave the cheesecakes in for 1 hour. Transfer the ramekins to a rack and let cool completely.

Meanwhile, heat the corn syrup in a heavy medium saucepan. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms (about 9 minutes). Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to a heatproof pitcher and let cool. Stir in 3/4 teaspoon of fleur de sel.

Pour 1 1/2 tablespoons of the caramel over each cheesecake and swirl to coat the tops. If the caramel is too thick, warm it in a microwave oven at 10-second intervals. Refrigerate the cheesecakes until chilled, at least 3 hours. Sprinkle with fleur de sel just before serving.

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Creme de Menthe Cheesecake

This fantastic looking cheesecake has a minty taste that adds a refreshing touch.

INGREDIENTS:
1 cup chocolate cookie crushed
1/4 cup unsalted butter melted

1/2 cup granulated sugar
2 packages cream cheese at room temperature
2 eggs
3 tbsp Creme de Menthe liqueur
2 oz. chopped chocolate thin mints (Optional)
1/2 tsp all purpose flour (if using chocolate mints)

PREPARATION:
Preheat oven to 325°F. Blend cookie crumbs and butter in medium bowl. Press mixture over bottom of springform pan. Bake crust until lightly browned at edges, about 8 minutes. Cool completely. Reduce oven temperature to 300°F.

In an electric mixer, beat cream cheese in large mixer bowl until fluffy. Slowly mix in sugar and beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Continue beating, adding eggs 1 at a time, until well mixed - do not over beat. Stir in liqueur by hand. In a small bowl, mix the chopped chocolate mints with the flour. Gently fold in chopped mints into cream cheese mixture. Pour filling onto crust. Bake cake until edges are set and center moves only slightly when pan is shaken, about 45 mins - 1 hr. Cool completely in pan on rack. Cover and refrigerate at least 4 hours.

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New York Cheesecake

This recipe makes a cheesecake that tastes like it came from a deli. Serve this with berry toppings (cherries, raspberries, strawberries or blueberries), or make variations using an Oreo cookie base and Bailey's Irish Cream in place of the milk.

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

PREPARATION:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
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.
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.

From AllRecipes.com

White Chocolate Raspberry Cheesecake

This cheesecake absolutely could not taste better - people go CRAZY over it.

INGREDIENTS:
2 cups crushed Oreo cookies
1 tablespoon white sugar
1/4 cup butter, melted
6 tablespoons seedless raspberry jam
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

PREPARATION:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
Preheat oven to 325 °F (165 °C). Microwave jam on medium for 30 seconds until it has the consistency of sauce. Melt white chocolate chips and half-and-half in microwave, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with white chocolate buttons, and remaining raspberry sauce and Oreo crumbs.

Tiramisu Cheesecake

This recipe combines the coffee flavors of Tiramisu with the creamy richness of New York cheesecake.

INGREDIENTS:
3 8 oz. packages cream cheese
1 C. sugar
8 oz. mascarpone cheese
3 eggs
4 T. flour
4 T. coffee flavored liqueur or espresso
1 12 oz. package Lady Fingers
4 T. butter, melted

PREPARATION:
Preheat oven to 350°F. Place a pan or baking dish filled with about an inch of water on the bottom of oven rack.

Crush the package of ladyfingers to fine crumbs. In a small bowl, melt the butter, add 2 T. of the coffee flavored liqueur or espresso and add the crumbs. Mix to moisten the crumbs. Press the crumb mixture into an 8 or 9 inch springform pan.

In a large bowl, mix cream cheese, mascarpone cheese, and sugar until very smooth. Add 2 tablespoons coffee flavored liqueur or espresso, and mix. Add the eggs and the flour and mix slowly until just smooth. The consistency of the mascarpone can vary sometimes making your batter too thick - if this happens add about a teaspoon to a tablespoon of cream. Be careful not to over mix. Pour batter into crust and place on the middle rack of the oven.

Bake at 350°F / 180°C for 40 to 45 minutes, or until just set.

Let cool by opening the oven door with the heat off for about 20 minutes. Let the cake continue to cool and then refrigerate for at least 3 hours or overnight.

Dust with chocolate powder and serve.

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Double Chocolate Cheesecake

Dont let the long list of ingredients fool you - this recipe is really as simple as mixing all the crust ingredients together, mixing the filling ingredients, then mixing the glaze ingredients together. This great cheesecake can be prepared a day ahead - cover and refrigerate until needed.

INGREDIENTS:

For crust
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted

For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped

2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs

For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped

PREPARATION

Make crust:
Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.

Make Filling:
Combine cream and coffee powder in a medium saucepan. Stir until the coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool for 10 minutes.

Beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.

Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan to a rack and cool. Cover; chill cake overnight.

Make glaze:
Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours.

Using a knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.

From http://www.epicurious.com

Cookies and Cream Cheesecake

1 pound chocolate cream-filled sandwich cookies, finely crushed
1/2 cup butter, melted
1 (8-ounce) package cream cheese
1 cup granulated sugar
1 cup heavy cream
6 large eggs
3 tablespoons all-purpose flour
2 tablespoons vanilla extract

Crust: Preheat oven to 350°F (175°C). Grease a 9-inch spring form pan. Use a food processor to crush the cookies or place them, 3 or 4 at a time inside a sturdy plastic bag. Roll over them with a pie roller until crushed. Mix half of the crumbs with melted butter and press into the bottom of the prepared spring form pan. Refrigerate pan while preparing the filling.

Filling: In a large mixing bowl using an electric mixer, combine the cream cheese with the sugar and whipping cream; mix until no lumps remain in the batter. Add eggs, flour, and vanilla and beat until just smooth. Pour half of the filling over the prepared crust and scatter the remaining cookie crumbs over the top. Pour remaining filling over the cookie crumbs. Bake until the cheesecake is golden on top and the center is almost solid, about 1 hour and 15 minutes.

Remove cheesecake from the oven and allow to cool on a wire rack. Run a table knife around the outside edge of the cheesecake to loosen cake from the pan. Remove the spring form and place cake on a serving platter. Decorate the cheesecake with whipped cream and chocolate sandwich cookies.

Makes 12 servings.