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cool completely. Top each cheesecake with a little blueberry or cherry pie filling; refrigerate additional
pie filling for later use.
Mini Cheddar Cheesecakes 210
Mini Chocolate Cheesecakes
Graham Crumb Shells
3 ounces cream cheese, softened
2 tablespoons granulated sugar
1/3 cup Hershey s® Semi-Sweet Chocolate Mini Chips
1 egg
1/2 teaspoon vanilla extract
Prepare Graham Crumb Shells; set aside.
Soften cream cheese in small mixer bowl; beat in sugar. Place Mini Chips in a small bowl and melt by
setting in a pan of hot water or place in the microwave on HIGH for 1 minutes. Stir until completely
melted; add to cream cheese mixture. Beat in egg and vanilla extract until well blended. Spoon into
crumb shells filling cups 3/4 full. Bake at 350 degrees F for 20 to 25 minutes or until set. Cool
completely.
To serve, top with a dollop of sour cream or whipped topping and garnish with fresh fruit, if desired.
Graham Crumb Shells
1/4 cup graham cracker crumbs
2 teaspoons granulated sugar
1 tablespoon melted butter
Combine all ingredients. Pat into the bottom and 1/2 inch up sides of 4 paper-lined muffin cups or 2 (6
ounce) custard cups or small ramekins.
Mini Chocolate Cheesecakes 211
Mini Raspberry Cheesecakes
Yields 36 to 48
1 (18 1/2 ounce) box Betty Crocker Supreme Lemon Bars Mix
3 ounces cream cheese, softened
3 eggs
1/3 cup water
Confectioners' sugar, if desired
Raspberry pie filling
Preheat oven to 350 degrees F.
Place miniature paper baking cup in each of 36-48 miniature muffin cups, 1 3/4 x 1 inch.
Evenly distribute dry crust from lemon bars mix evenly among muffin cups (1 to 2 teaspoons each);
press in bottoms of cups, using back of a spoon. Bake for 6 to 8 minutes or until very light brown.
Beat cream cheese and 2 of the eggs thoroughly in medium bowl, using wire whisk. Stir in filling mix
from lemon bars mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill
muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture. Bake for 20 to 25
minutes or until firm.
Cool for 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just
before serving, sprinkle with confectioners' sugar. Top each with 1/2 teaspoon pie filling if desired.
Mini Raspberry Cheesecakes 212
Miniature Cheesecakes
1/3 cup graham cracker crumbs
1 tablespoon margarine, melted
1 tablespoon granulated sugar
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1 egg
Strawberry or apricot preserves
Combine crumbs, margarine and sugar. Press rounded measuring tablespoonful of crumb mixture
onto bottom of each of six paper-lined muffin cups. Bake at 325 degrees F for 5 minutes.
Combine cream cheese, sugar, juice, peel and vanilla extract, mixing at medium speed of electric mixer
until well blended. Blend in egg; pour over crust, filling each cup 3/4 full. Bake at 325 degrees F for 25
minutes. Cool before removing from pan. Chill. Top each with a dollop of preserves just before serving.
To make ahead, wrap chilled cheesecakes individually in moisture/vapor-proof wrap; freeze. Let stand
at room temperature for 40 minutes before serving.
Miniature Cheesecakes 213
Miniature Oreo Cheesecakes
18 Oreo chocolate sandwich cookies
16 ounces cream cheese, softened
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup chocolate mini-morsels
Canned whipped cream (optional)
Preheat oven to 350 degrees F.
Place paper liners in 18 muffin cups, placing 1 Oreo in the bottom of each.
Combine cream cheese, sugar, eggs and vanilla extract; beat until smooth and creamy. Stir in
mini-morsels. Fill each muffin cup about two-thirds full. Bake for 15 to 20 minutes. Cool thoroughly.
Top with a little whipped cream, if desired.
Miniature Oreo Cheesecakes 214
Mint Julep Cheesecake
Crumb Crust
3 tablespoons butter
2 tablespoons granulated sugar or packed brown sugar
1 cup fine crumbs (chocolate wafer, graham cracker,
or vanilla wafer cookies)
Place butter in an 8- or 9-inch round microproof cake dish. Microwave at HIGH (100%) for 30 to 45
seconds, or until melted. Add sugar and crumbs. Stir and mash with a fork until well mixed. Lightly
press on bottom and about halfway up side of dish. Microwave at HIGH for 1 to 1 1/2 minutes, rotating
1/2 turn every 30 seconds, until hot. Let stand while making cheesecake filling.
Cake
16 ounces cream cheese
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup crème de menthe
2 eggs
1 teaspoon vanilla extract
Chocolate sauce (optional)
Place unwrapped cream cheese in a 2-quart micro-proof bowl or casserole. Microwave at MEDIUM
(50%) for 3 to 5 minutes, or until softened. Add sugar, flour, liqueur, eggs and vanilla extract. Beat
with electric mixer at high speed until well blended. Cover with plastic wrap. Microwave at
MEDIUM-HIGH (70%) for 10 to 12 minutes, or until hot and thick enough to mound from spoon,
whisking vigorously every 4 minutes to break up soft cooked area. (Mixture will melt to a shiny liquid,
then thicken.) Pour into prepared crust. For a soft, custard-like consistency, place cheesecake in
refrigerator. Chill at least 3 hours. For a firm cheesecake-like consistency, continue microwaving at
MEDIUM (50%) for 10 to 13 minutes, until all areas are set and firm and top looks dry.
Serve with chocolate sauce, if desired.
Mint Julep Cheesecake 215
Miracle Cheesecake
1 small box lemon gelatin
1 cup boiling water
1 (12 ounce) can Milnot
8 ounces cream cheese, softened
1 cup granulated sugar
3 tablespoons lemon juice
3 cups graham cracker crumbs
1/2 cup butter, melted
In a small bowl, dissolve gelatin in boiling water. Chill until slightly thickened, about 30 minutes.
In a large bowl of an electric mixer, whip Milnot on high speed until stiff, about 2 minutes. Set aside.
In another bowl, mix cream cheese, sugar and lemon juice until smooth. Stir in thickened gelatin.
Gently fold in whipped Milnot.
In another bowl, mix graham cracker crumbs and melted butter together until blended. Press
two-thirds of the mixture on bottom and sides of a 13 x 9-inch pan. Add filling and sprinkle with
remaining crumbs. Chill several hours or overnight. Cut into 16 squares and serve chilled.
Miracle Cheesecake 216
Mouthwatering Strawberry or Raspberry Cheesecake
Crust
2 1/2 cups fine vanilla cookie crumbs
3/4 cup finely chopped pecans or English walnuts
4 tablespoons butter or margarine, melted
Preheat oven to 350 degrees F.
Combine crumbs, nuts, and melted butter, mixing well with a pastry blender. Press crumbs evenly
over the bottom and up the sides of a 9-inch spring-form pan. Bake for 7 to 8 minutes. Cool and set
aside.
Filling
24 ounces cream cheese (at room temperature)
(do not use fat-free cream cheese)
1 1/2 cups granulated sugar
1 envelope (1 tablespoon) unflavored gelatine
4 jumbo eggs (at room temperature)
1 cup sour cream
1 teaspoon vanilla extract
2 cups firm ripe fresh strawberries, thinly sliced, or
whole fresh raspberries, stems removed (for garnish)
Reduce oven temperature to 300 degrees F.
In a large bowl, beat cream cheese until smooth. Add sugar, 1/2 cup at a time, and gelatine, beating
well at low speed of an electric mixer after each addition. Add eggs, one at a time, beating well after
each addition. Stir in sour cream and vanilla extract. Spoon batter into cool baked crust. Bake for 1
hour 15 minutes. Do not open oven door.
Turn off oven, door closed, allowing cake to remain in oven for 1 hour 15 minutes. Do not open oven
door.
Thoroughly cool cheesecake on a wire rack. Cheesecake may be served at room temperature or chilled.
Store cheesecake, loosely covered with plastic wrap, in the refrigerator. Garnish top of cake with sliced
strawberries or whole raspberries before serving.
4th of July Cheesecake
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