CHEESECAKE RECIPES
Chocolate Cheesecake Cupcakes
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1 cup sugar1/3 cup unsweetened cocoa powder
1 cup low-fat yogurt
1/4 cup applesauce
1 teaspoon vanilla
2 large egg whites
3/4 cup flour
1 1/2 teaspoons baking powder
2 ounces reduced fat cream cheese, softened
1/3 cup smooth reduced fat ricotta
1/3 cup powdered sugar
Preheat the oven to 350F; spray a 12-cup muffin pan with vegetable spray. In a large bowl, combine sugar, cocoa, yogurt, oil, vanilla and egg. In another bowl, stir together flour and baking powder. Stir the mixture into the cocoa mixture just until everything is combined. Divide half of the batter among the prepared muffin cups. In a food processor or using electric beaters, beat cream cheese, ricotta cheese and icing sugar until the mixture is smooth. Divide the cheese among the muffin cups. Top with the remaining batter. Bake for 20 to 25 minutes or until a tester inserted into the middle of a muffin comes out dry.
Chocolate Raspberry Cheesecake
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1 chocolate pie crust6 ounces cream cheese, softened
14 ounces sweetened condensed milk
1 egg
3 tablespoons lemon juice
1 teaspoon vanilla
1 cup fresh or frozen raspberries
Optional Chocolate Glaze
2 squares semisweet chocolate square, 1 oz each
1/4 cup whipping cream
Heat oven to 350F. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool. Top with Chocolate Glaze (melt ingredients in over low heat; cook and stir until thickened and smooth) if desired; chill. Refrigerate leftovers.
Crustless Cheesecake
Comments or Information: Myzithropita Hyti, Cyclades, Greece.
2 pounds unsalted fresh anthotyro, fresh myzithra, or whole-milk ricotta5 cups sugar
12 large eggs, lightly beaten
Grated zest of 1 orange
2 scant tablespoons ground cinnamon
1 teaspoon vanilla extract, optional
1/4 to 1/3 cup fine semolina, as needed
1/2 cup sesame seeds
Mash the cheese with a fork. Add the sugar and combine well. Add the eggs, orange zest, cinnamon, and vanilla and mix until smooth. Add 1/4 cup of the semolina and stir. If mixture is too loose (it should resemble dense porridge), add more semolina. Grease a 9x13 baking dish and sprinkle 1/2 of the sesame seeds in the pan. Pour in the cheese mixture and sprinkle the rest of the sesame seeds on top. Bake at 375F for 1 to 1 1/2 hours. Let cool, then cut into squares and serve.
Czechoslovakian Cheesecake
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Filling2 cups cottage cheese
1 cup sugar; granulated
1 tablespoon cornstarch
1 tablespoon dark rum
1/3 cup raisins
1/4 cup butter, no substitutes
2 eggs, separated
3 tablespoons milk OR heavy cream
1/2 teaspoon lemon rind, grated
Prepared sweet yeast crust
Sweet Yeast Crust
1 tablespoon active dry yeast, 1 package
1/4 cup warm water, 110-115F
2 cups unbleached flour, sifted
1/4 cup sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter
1 egg, lightly beaten
Cheesecake
Preheat the oven to 350F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whites until they from soft peaks, then gently fold them into the cheese mixture. Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown. Cool and serve at room temperature.
Sweet Yeast Crust
Lightly grease the baking pan. Dissolve the yeast in the warm water. In a large mixing bowl, mix the flour, sugar and salt until well blended. In a saucepan, heat the milk and butter, then cool to lukewarm. Add the warm milk and the yeast mixture to the dry ingredients, then add the egg. Blend well to form a moist soft dough. Knead lightly until the dough is soft and smooth. Return the dough to a clean greased bowl and cover with a damp towel. Set the dough in a warm place to rise. Let rise for 1 hour or until it is doubled in size. When the dough is ready, punch it down and pat it into a thin layer. Place the layer into the bottom of the pan folding the excess dough up the sides of the pan making it as smooth as possible. Allow the dough to rise again, in the pan until it is doubled, bout 30 to 45 minutes. When the dough is double the crust is ready to be filled.
Feta Cheesecake
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1 1/2 pounds feta, well drained3 tablespoons flour
5 tablespoons honey
4 egg yolks
rind of 1/2 orange
rind of 1 lemon
1 tablespoon good wine
4 egg whites
2 tablespoons raisins
4 tablespoons toasted pistachios or walnuts
Beat together the cheese, flour, honey, yolks, rinds, and wine for 8 minutes - until fluffy and well mixed. Add the raisins and nuts. Beat the whites stiff and fold gently in. Butter and flour a springform pan. Spoon batter into the pan. Bake at 350F for 45 minutes until the crust is golden brown. Let it cool in the oven another 40 minutes without opening the door. Remove from the oven. Cool in the pan and then remove
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