Baboo
<font color=navy>Kookie Kanadian Riddler<br><font
- Joined
- Dec 1, 1999
So many cheesecake recipes, so little time! Sigh! Oh well, here are a couple.
A little one for those times when you just want a nibble.
Cream Cheesecake for 2
In a small bowl combine 3 Tbsp. flour, 1 Tbsp. sugar and 1 Tbsp. butter. Rub between fingers until evenly mixed. Turn into a greased 4-1/2" to 5" round container and press firmly in bottom. Bake in 325F oven for 15-20 minutes until crust is lightly browned. Remove from oven. While crust bakes, mash 1 small pkg. (3 oz.) cream cheese (at room temp.) with a fork. Blend in 1 Tbsp. Sugar, 1/8 tsp. lemon rind, 1/4 tsp. vanilla and 1 egg, mixing well. Pour into baked crust. Bake in 325F oven for 15 minutes or until filling appears set when pan is gently jiggled. Meanwhile, mix 2 Tbsp. sour cream and 1 tsp. sugar. When you take cake from oven, at once spread with sour cream mixture, Chill, then serve.
This one is a little different from the regular ones, and is a recipe from either Bon Appetit or Gourmet magazine. Creamy and utterly decadent. This cheesecake is ideal for a party as it can be prepared up to 2 days ahead. The sauce would also be good over ice cream.
Maple, Walnut and Date Cheesecake
Crust
20 vanilla wafer cookies 12 pitted dates
2 cups toasted walnuts 3 Tbsp. butter, melted
Filling
2 8-ounce pkg. cream cheese, room temp. 1 cup maple sugar or brown sugar
1/2 cup pure maple syrup 6 large egg yolks
2 large eggs 2 cups whipping cream
Topping
2 cups sour cream 1/4 cup maple sugar or brown sugar
Maple, Date and Walnut Sauce (makes about 2 cups)
1 cup pure maple syrup 3/4 cup chopped pitted dates
3/4 cup coarsely chopped toasted walnuts
For crust: Preheat oven to 350F. Finely grind cookies in processor. With machine running, gradually add dates and blend until finely chopped. Add walnuts and grind coarsely using on/off turns. Add butter and blend using on/off turns until mixture resembles coarse meal. Press crumbs in bottom and 1-1/2 inches up sides of 10-in springform pan. Bake until slightly puffed and golden brown, about 12 minutes. Cool crust on rack. Maintain oven temp.
For filling: Wrap foil around bottom and 2 in. up outside of crust-lined pan. Using electric mixer, beat cream cheese with sugar until sugar dissolves. Add syrup, yolks and eggs and beat until just blended. Mix in cream. Pour filling into crust. Set cheesecake in large baking pan. Add enough hot water to pan to come 1-1/2 in. up sides of cheesecake. Bake until sides are set and center 4 in. of cheesecake move slightly when pan is shaken, about 70 minutes. Remove cheesecake from water. Maintain oven temp.
Meanwhile prepare topping: Mix sour cream and sugar in small bowl. Let stand 5 minutes. Stir until sugar dissolves. Spoon over cheesecake. Bake 5 minutes. Cool cheesecake completely on rack. Cover and refrigerate over night. (Can be prepared 2 days ahead)
For sauce: Mix all ingredients in bowl.
To serve: Run small sharp knife around pan side if necessary to loosen. Release pan sides. Transfer cheesecake to platter. Spoon some of the sauce over center. Serve with remaining sauce.
A little one for those times when you just want a nibble.
Cream Cheesecake for 2
In a small bowl combine 3 Tbsp. flour, 1 Tbsp. sugar and 1 Tbsp. butter. Rub between fingers until evenly mixed. Turn into a greased 4-1/2" to 5" round container and press firmly in bottom. Bake in 325F oven for 15-20 minutes until crust is lightly browned. Remove from oven. While crust bakes, mash 1 small pkg. (3 oz.) cream cheese (at room temp.) with a fork. Blend in 1 Tbsp. Sugar, 1/8 tsp. lemon rind, 1/4 tsp. vanilla and 1 egg, mixing well. Pour into baked crust. Bake in 325F oven for 15 minutes or until filling appears set when pan is gently jiggled. Meanwhile, mix 2 Tbsp. sour cream and 1 tsp. sugar. When you take cake from oven, at once spread with sour cream mixture, Chill, then serve.
This one is a little different from the regular ones, and is a recipe from either Bon Appetit or Gourmet magazine. Creamy and utterly decadent. This cheesecake is ideal for a party as it can be prepared up to 2 days ahead. The sauce would also be good over ice cream.
Maple, Walnut and Date Cheesecake
Crust
20 vanilla wafer cookies 12 pitted dates
2 cups toasted walnuts 3 Tbsp. butter, melted
Filling
2 8-ounce pkg. cream cheese, room temp. 1 cup maple sugar or brown sugar
1/2 cup pure maple syrup 6 large egg yolks
2 large eggs 2 cups whipping cream
Topping
2 cups sour cream 1/4 cup maple sugar or brown sugar
Maple, Date and Walnut Sauce (makes about 2 cups)
1 cup pure maple syrup 3/4 cup chopped pitted dates
3/4 cup coarsely chopped toasted walnuts
For crust: Preheat oven to 350F. Finely grind cookies in processor. With machine running, gradually add dates and blend until finely chopped. Add walnuts and grind coarsely using on/off turns. Add butter and blend using on/off turns until mixture resembles coarse meal. Press crumbs in bottom and 1-1/2 inches up sides of 10-in springform pan. Bake until slightly puffed and golden brown, about 12 minutes. Cool crust on rack. Maintain oven temp.
For filling: Wrap foil around bottom and 2 in. up outside of crust-lined pan. Using electric mixer, beat cream cheese with sugar until sugar dissolves. Add syrup, yolks and eggs and beat until just blended. Mix in cream. Pour filling into crust. Set cheesecake in large baking pan. Add enough hot water to pan to come 1-1/2 in. up sides of cheesecake. Bake until sides are set and center 4 in. of cheesecake move slightly when pan is shaken, about 70 minutes. Remove cheesecake from water. Maintain oven temp.
Meanwhile prepare topping: Mix sour cream and sugar in small bowl. Let stand 5 minutes. Stir until sugar dissolves. Spoon over cheesecake. Bake 5 minutes. Cool cheesecake completely on rack. Cover and refrigerate over night. (Can be prepared 2 days ahead)
For sauce: Mix all ingredients in bowl.
To serve: Run small sharp knife around pan side if necessary to loosen. Release pan sides. Transfer cheesecake to platter. Spoon some of the sauce over center. Serve with remaining sauce.
