Recipes

Aloha Cheesecake

Servings: 10

Ingredients:

1 cub vanilla wafer crumbs
¼ cub margarine; melted
16 ounce cream cheese; softened
1/3 cub sugar
2 tablespoon milk
2 large eggs
½ cub macadamia nuts; toasted
8 ½ ounce crushed pineapple; drained
1 medium kiwi peeled; sliced

Preparation:

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Amaretto Peach Cheesecake

Servings: 10

Ingredients:

3 tablespoon margarine
1/3 cub sugar
1 large egg
¾ cub unbleached all-purpose flour
24 ounce cream cheese; softened
¾ cub sugar
3 tablespoon unbleached all-purpose flour
3 large eggs
16 ounce canned peach halves *
¼ cub almond flavored liqueur

Preparation:

* Peach halves should be drained, and then pureed.

Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Autumn Cheesecake

Servings: 10

Ingredients:

1 cub graham cracker crumbs
3 tablespoon sugar
½ teaspoon cinnamon
¼ cub margarine; melted
16 ounce cream cheese; softened
½ cub sugar
2 large eggs
½ teaspoon vanilla
4 cub thinly sliced peeled apples
1/3 cub sugar
½ teaspoon cinnamon
¼ cub chopped pecans

Preparation:

Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. VARIATION: Add ½ Cup finely chopped pecans with crumbs for crust.
Continue as directed.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Bailey's Irish Cream Cheesecake

Servings: 12

Ingredients:

vcdt13a

CRUST:
1 ½ package graham crackers; crushed
6 butter; melted
1/3 cub sugar
mix and pat into bottom and
springform pan
bake at 350 for 10 mins
filling
24 ounce cream cheese; unwrapped
and softened in a microwave
on high
5 jumbo eggs separated
1 ½ cub sugar
2 env knox gelatin
3 cocoa
½ cub bailey's irish cream
1 pint whipping cream

Preparation:

Soften gelatin in small saucepan with ¾ cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more.
Slowly add gelatin mixture an blend well. Beat egg whites until soft peaks form. Add remaining ½ cup sugar and continue beating until stiff peaks form.
Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Baked Vanilla Cheesecake

Servings: 8

Ingredients:

PASTRY:
1 2/3 cub all-purpose flour
1 pinch salt
½ cub butter; cut in small pieces
1 tablespoon butter;; (add to above)
2 tablespoon sugar
1 egg
4 tablespoon ice water

FILLING:
1 ½ pound cream cheese
¼ cub oil
1 ¼ cub sugar
3 eggs; separated
¼ cub cornstarch
5 drop vanilla extract
½ cub milk

Preparation:

Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 350F. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.



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Banana Nut Cheesecake

Servings: 10

Ingredients:

1 cub chocolate wafer crumbs
¼ cub margarine; melted
16 ounce cream cheese softened
½ cub sugar
½ cub mashed ripe bananas
2 large eggs
¼ cub chopped walnuts
1/3 cub milk chocolate chips
1 tablespoon margarine
2 tablespoon water

Preparation:

Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim of pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Black Forest Cheesecake Delight

Servings: 10

Ingredients:

1 cub chocolate wafer crumbs
3 tablespoon margarine; melted
16 ounce cream cheese softened
2/3 cub sugar
2 large eggs
6 ounce semi-sweet chocolate chips *
¼ teaspoon almond extract
21 ounce cherry pie filling; (1 cn)
frozen whipped toppingthawed

Preparation:

* Chocolate Chips should be melted.

Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Blueberry Cheesecake Macadamia

Servings: 12

Ingredients:

PATTI - VDRJ67A:

CRUST:
3 ½ ounce macadamias; crush in blender
1 cub flour
¼ cub brown sugar; pack firmly
½ cub sweet butter; softened

1ST LAYER:
24 ounce cream cheese; softened
1 teaspoon vanilla
1 cub sugar
4 eggs; room temp

2ND LAYER:
1 cub sour cream
2 tablespoon sugar
½ teaspoon vanilla

TOPPING:
2 cub fresh blueberries
1 tablespoon cornstarch
3 tablespoon water; cold

Preparation:

CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350~. 1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350~ for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
2ND LAYER: Combine sour cream, sugar and ½ ts vanilla. Spread over top of cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving. TOPPING: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Brownie Swirl Cheesecake

Servings: 10

Ingredients:

8 ounce (1 pk) brownie mix
16 ounce cream cheese; softened
½ cub sugar
1 teaspoon vanilla
2 large eggs
1 cub milk chocolate chips; melted

Preparation:

Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to achieve a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.



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Butterscotch Cheesecake

Servings: 1

Ingredients:

rebecca stinnett-mxxm06b

CRUST:
½ cub butter; soft
1 cub flour; (-1tbsp)
1 tablespoon confectioner's sugar
½ cub fine chopped pecans

CHEESE FILLING:
8 ounce cream cheese; softened
1 cub confectioner's sugar
2 pint whipping cream; whipped

BUTTERSCOTCH FILLING:
2 package butterscotch pudding
3 cub milk

TOPPING:
2 pint whipping cream; whipped
1 tablespoon sugar

Preparation:

Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15 minutes.
Cool. Cheese filling: Mix together cream cheese and sugar. Add whipped whipping cream or cool whip (9oz).Mix thoroughly. Spread on cooled crust.
Chill in fridge. Butterscotch filling: Cook pudding mix with milk, cool, spread on set chilled cheese layer. Chill in refrigerator. Topping: Whip whipping cream until foamy and add sugar. whip until light peaks form.( or use 1 9-oz container of cool whip.



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Cafe Au Lait Cheesecake

Servings: 1

Ingredients:

dorothy cross- tmpj72b

CRUST:
2 cub butter cookie crumbs
¼ cub sugar
6 tablespoon sweet buuter; soft

FILLING:
3 tablespoon unflavored gelatin
½ cub cold water
3 eggs; separated
½ cub sugar
½ cub light cream
1 ½ pound cream cheese; softened
1 teaspoon vanilla
1 cub heavy cream
2 teaspoon coffee liquer
2 tablespoon instant coffee; dissolved in
3 tablespoon hot water

Preparation:

Use a 10 inch springform pan. CRUST: In a medium-sided bowl, combine the butter cookie crumbs, sugar and butter. Blend well with fingers, fork or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. Chill in the freezer or fridge for about 30 minutes. FILLING: Soften the gelatin in the cold water. In a small saucepan, combine the egg yolks and sugar and gradually stir in the light cream. cook the mixture over medium heat, stirring, until it coats a metal spoon. Remove from the heat and stir in the softened gelatin. Beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy. Add the gelatin mixture to the cheese mixture and beat until smooth. Chill in the refrigerator for 30 minutes or until the mixture is set. In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture. In a small saucepan, heat the instant coffee dissolved in water, and the coffee liqueur, stirring until smooth. Add the coffee mixture to the cheese mixture and beat until very smooth and creamy. Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm. Carefully remove the sides of the springform pan, transfer cake to a serving dish, and serve.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Cappuccino Cheesecake

Servings: 10

Ingredients:

1 ½ cub finely chopped nuts
2 tablespoon sugar
3 tablespoon margarine; melted
32 ounce cream cheese; softened
1 cub sugar
3 tablespoon unbleached all-purpose flour
4 large eggs
1 cub sour cream
1 tablespoon instant coffee granules
¼ teaspoon cinnamon
¼ cub boiling water

Preparation:

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Carrot 'n' Raisin Cheesecake

Servings: 10

Ingredients:

1 cub graham cracker crumbs
3 tablespoon granulated sugar
3 tablespoon margarine; melted
24 ounce cream cheese; softened
½ cub granulated sugar
½ cub unbleached all-purpose flour
4 large eggs
¼ cub unsweetened orange juice
1 cub finely shredded carrot
¼ cub raisins
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 tablespoon unsweetened orange juice
1 cub sifted powdered sugar

Preparation:

Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and ¼ C flour, mixing at medium speed on electric mixer until well blended. Blend in eggs and juice. Add combined remaining flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended.
Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Cheeseless Cheesecake

Servings: 8

Ingredients:

4 eggs; separated
1 teaspoon lemon peel
1 ½ cub sweetened condensed milk
1/3 cub lemon juice
½ teaspoon nutmeg
2/3 cub zweiback crumbs
1 teaspoon vanilla
2 tablespoon butter; melted

Preparation:

Beat egg yolks and combine with condensed milk. Add lemon rind, juice, vanilla and nutmeg. Blend well. Fold in stiffly beaten egg whites. Set aside. Combine melted butter and zweiback crumbs. Sprinkle butter 8-inch square or 9-inch round cake pan with half the crumbs. Pour in reserved filling mixture and sprinkle with remaining crumbs. Bake at 325 F for 30 minutes. Turn off heat;let cool for one hour in oven with door closed. Makes 8 servings.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Cherry Cheesecake

Servings: 10

Ingredients:

1 cub graham cracker crumbs
3 tablespoon sugar
3 tablespoon margarine; melted
24 ounce cream cheese; softened
¾ cub sugar
3 large eggs
1 teaspoon vanilla
21 ounce cherry pie filling; (1 cn)

Preparation:

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Chocoholic's Quick-Fix Cheesecake

Servings: 8

Ingredients:

MAY CAUSE ADDICTION:
1 ½ cub chocolate wafers; crushed
1/3 cub butter; melted
8 ounce cream cheese
½ cub sugar
1 teaspoon vanilla
2 eggs; separated
6 ounce chocolate chips; melted
1 cub heavy cream

Preparation:

Preheat oven to 325 F. Mix wafers and butter together. Press into bottom of springform pan. Bake for 10 minutes. Mix softened cream cheese, ¼ cup of sugar and vanilla. Add 2 beaten egg yolks and melted chocolate bits. Beat egg whites until stiff peaks form. Gradually add remaining sugar. Add to chocolate mixture. Whip heavy cream and fold into mixture. Pour over crumb crush and freeze. decorate with additional whipped cream, if desired. From Connecticut Cooks Favorite Recipes from the Nutmeg State.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Chocolate Cheesecake-Kcbx-Tv (Audra Mccoy)

Servings: 12

Ingredients:

CRUST:
22 oreo cookies; cream centers
removed
1/3 cub butter or margarine

FILLING:
2/3 cub sugar
2 large eggs
16 ounce cream cheese
½ cub amaretto liquer

TOPPING:
2 ounce semisweet baking chocolate
2 large eggs
sugar to taste
toasted almonds
milk to consistancy
chocolate curls

Preparation:

CRUST: Crush cookies in blender, food processor, or roller. Melt butter or margarine, mix with crushed cookies. Mixture should be crumbly. Press into 9" pie plate. FILLING: Mix first 3 ingredients. When smooth, blend in Amaretto.
Pour into cookie crust. Bake at 300 F for 50 Minutes. TOPPING: Melt chocolate and blend with sour cream. Sweetened to taste. Slowly add milk to pouring consistency. Spread on top of cooled cheesecake. chill. Top with toasted almonds, some dyed with red food coloring, and chocolate curls. ** From KCBX-TV (PBS)-fall fund raising drive winner.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Chocolate Chip Cheesecake Supreme

Servings: 10

Ingredients:

1 cub chocolate wafer crumbs
3 tablespoon margarine; melted
24 ounce cream cheese; softened
¾ cub sugar
¼ cub unbleached all-purpose flour
3 large eggs
½ cub sour cream
1 teaspoon vanilla
1 cub mini semisweet chips

Preparation:

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.



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Chocolate Marble Praline Cheesecake

Servings: 12

Ingredients:

CRUST:
1 package dh golden sugar cookie mix
1 egg
½ cub finely chopped pecans*

FILLING:
1 ¼ cub frimly packed brown sugar
2 tablespoon flour
3 package (8oz) cream cheese; softened
3 eggs; lightly beaten
1 ½ teaspoon vanilla
1 ounce unsweetened chocolate;melted
25 pecan halves
caramel flavor topping; (opt.)

Preparation:

* For added flavor,toast pecans before chopping. Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5 minutes or until fragrant. Cool completely. 1. Preheat oven to 350 F. 2. FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix, 1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press mixture into bottom of ungreased 9-inch springform pan. Bake at 350 F for 20-22 minutes or until edge is light brown and center is set. Remove from oven. 3. FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place cream cheese in large bowl. Beat at low speed with electric mixer, adding brown sugar mixture gradually. Remove one cup of batter to small bowl, add melted chocolate. Pour remaining plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain batter.
Run knife through batters to marble. Arrange pecan halves around top edge.
Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan with knife or spatula. Co ol completely on rack. Refrigerate 2 hours or until ready to serve. 4. To serve, remove sides of pan. Glaze top of cheesecake with store bought caramel flavor topping. Cut into slices and serve with additional caramel flavor topping, if desired. From Duncan Hines-- Favorite Brand Name Recipes-- Fabulous Fall Baking.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Chocolate Mint Meringue Cheesecake

Servings: 10

Ingredients:

1 cub chocolate wafer crumbs
3 tablespoon margarine; melted
2 tablespoon sugar
24 ounce cream cheese; softened
2/3 cub sugar
3 large eggs
1 cub mint chocolate chips; melted
1 teaspoon vanilla
3 large egg whites
7 ounce marshmallow creme; (1 jr)

Preparation:

Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form.
Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Chocolate Orange Supreme Cheesecake

Servings: 10

Ingredients:

1 cub chocolate wafer crumbs
¼ teaspoon cinnamon
3 tablespoon margarine; melted
32 ounce cream cheese; softened
¾ cub sugar
4 large eggs
½ cub sour cream
1 teaspoon vanilla
½ cub semi-sweet choc. chipsmelted
2 tablespoon orange flavord liqueur
½ teaspoon grated orange peel

Preparation:

Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla.
Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes.
Reduce oven temperature to 325 degrees F. Spoon remaining batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Chocolate Turtle Cheesecake

Servings: 10

Ingredients:

2 cub vanilla wafer crumbs
6 tablespoon margarine; melted
14 ounce caramels; ( 1 bag)
5 ounce (1 cn) evaporated milk
1 cub chopped pecans; toasted
16 ounce cream cheese; softened
½ cub sugar
1 teaspoon vanilla
2 large eggs
½ cub semi-sweet chocolate chips *

Preparation:

* Chocolate chips should be melted.
------------------------------------------------------------MMMMM----- ----- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 ½-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Chocolate Velvet Cheesecake

Servings: 10

Ingredients:

1 cub vanilla wafer crumbs
½ cub chopped pecans
3 tablespoon granulated sugar
¼ cub margarine; melted
16 ounce cream cheese; softened
½ cub brown sugar; packed
2 large eggs
6 ounce semi-sweet chips; melted
3 tablespoon almond flavored liqueur
2 cub sour cream
2 tablespoon granulated sugar

Preparation:

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes.
Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
VARIATION: Substitute 2 Tablespoons milk and ¼ teaspoon almond extract for almond flavored liqueur.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Cioccolata Cheesecake

Servings: 1

Ingredients:

dorothy cross-tmpj72b
2 pound ricotta cheese
¼ cub heavy cream
4 eggs
¼ cub llight rum
1 teaspoon chocolate flavoring
3 tablespoon unsweetened cocoa
¾ cub sugar
1 ½ teaspoon confectioner's sugar

Preparation:

In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate flavoring, cocoa and sugar until very smooth and creamy. Pour the mixture into a well-buttered 9-inch springform pan and bake in a preheated 44 F oven for 30 minutes, then reduce the temperature to 325 F and continue to bake for another hour, or until golden brown. Transfer to a wire rack and allow to cool completely. When completely cooled, remove the sides of the springform pan and decorate the top of the cake with the confectioner's sugar. Either refrigerate or serve immediately.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Cocoa-Nut Meringue Cheesecake

Servings: 10

Ingredients:

7 ounce (1 pk) flaked coconut *
¼ cub chopped pecans
3 tablespoon margarine; melted
16 ounce cream cheese; softened
1/3 cub sugar
3 tablespoon cocoa
2 tablespoon water
1 teaspoon vanilla
3 large eggs; separated
1 dash salt
7 ounce (1 jr) marshmallow creme
½ cub chopped pecans

Preparation:

* Coconut should be flaked and toasted.
------------------------------------------------------------MMMMM----- ----- Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within ½-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheesecake to seal. Bake at 350 degrees F., 15 minutes. Cool.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Coconut Choco Cheesecake

Servings: 10

Ingredients:

1 cub graham cracker crumbs
3 tablespoon sugar
3 tablespoon margarine; melted
2 ounce unsweetened baking chocolate
2 tablespoon margarine
16 ounce cream cheese; softened
1 ¼ cub sugar
¼ teaspoon salt
5 large eggs
1 1/3 cub flaked coconut; (3.5 oz can)
1 cub sour cream
2 tablespoon sugar
2 tablespoon brandy

Preparation:

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Cookies And Cream Cheesecake

Servings: 8

Ingredients:

2 cub cream-filled cookies *
6 tablespoon margarine; softened
1 package unflavored gelatin
¼ cub cold water
8 ounce cream cheese softened
½ cub sugar
¾ cub milk
1 cub whipping cream; whipped
1 ¼ cub creme-filled cookies **

Preparation:

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 ½ C cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture.
Chill until firm.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Cranberry Cheesecake With Walnut Crust

Servings: 10

Ingredients:

1 ½ cub graham cracker crumbs
½ cub finely chopped walnuts
¼ cub (1 stick) butter; melted
1 can (16 oz.) whole cranberry
sauce
3 package (8 oz. each) cream cheese
softened
¾ cub granulated sugar
¼ cub flour
3 eggs
8 ounce dairy sour cream
2 teaspoon vanilla extract

Preparation:

Preheat oven to 325 degrees. In a small bowl combine crumbs, walnuts and butter. In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
Bake until golden, 5 to 6 minutes; remove from oven; coo slightly. Spread with cranberry sauce; set aside. Reduce oven temperature to 300 degrees. In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth. Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce. Bake until a knife inserted 1-½-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes. Cool on a wire rack, about 1 hour. Cover and refrigerate until cold, about 4 hours. Just before serving, remove cheesecake from pan to a serving plate. Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.

NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup. Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar. Using a fork, remove cranberries from sugar and place on a plate until ready to use.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Creamy Chilled Cheesecake

Servings: 8

Ingredients:

1 cub graham cracker crumbs
¼ cub sugar
¼ cub margarine; melted
1 env unflavored gelatin
¼ cub cold water
8 ounce cream cheese; softened
½ cub sugar
¾ cub milk
¼ cub lemon juice
1 cub whipping cream; whipped
strawberry halves

Preparation:

Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Crumb-Nut Cheesecake Crust

Servings: 1

Ingredients:

5 ounce pecans; (approx.)
¾ cub vanilla wafer crumbs
¼ cub confectioners sugar
¼ cub melted butter

Preparation:

Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 ½ inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make ¾ cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the crumbs. Chocolate snaps are good too.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Czechoslovakian Cheesecake

Servings: 10

Ingredients:

CRUST:
sweet yeast; see recipe # 23

CHEESECAKE:
2 cub cottage cheese
¼ cub butter; no margarine
1 cub sugar; granulated
2 eggs; large; separated
1 tablespoon cornstarch
3 tablespoon milk or heavy cream
1 tablespoon rum; dark
½ teaspoon lemon rind; grated
1/3 cub raisins

Preparation:

Preheat the oven to 350 degrees F. 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.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Daiquiri Cheesecake

Servings: 12

Ingredients:

CRUST:
1 ½ package graham crackers; crushed
6 butter; melted
1/3 cub sugar

FILLING:
24 ounce cream cheese; softened
5 jumbo eggs; separated
2/3 cub sugar
2 env knox gelatin
½ cub light rum
2/3 cub fresh lime juice
1 ½ teaspoon fresh grated lime peel
1 ½ teaspoon fresh grated lemon peel
1 pint whipping cream
½ cub powdered sugar

Preparation:

Mix crust ingredients and pat into bottom of 9 inch springform pan. Bake at 350~F for 10 minutes. Soften gelatin in small saucepan with ¾ cup water.
Stir egg yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Dark Chocolate Cheesecake

Servings: 16

Ingredients:

vanilla cookie crust; (see
index)
5 squares simisweet chocolate
3 package (8-oz each) cream
cheese; softened
¾ cub sugar
3 whole; smilin' eggs
1 teaspoon vanilla
1 cub dairy sour cream

Preparation:

IS IT CHEESECAKE, OR IS IT FUDGE? 1. Prepare Vanilla Cookie Crust: press mixture evenly onto bottom and 2 inches up side of a buttered 9-inch springform pan. 2. Melt chocolate over hot, not boiling, water; cool. 3.
Preheat oven to very slow (275~). 4. Beat cream cheese, sugar, eggs and vanilla in a large bowl with electric mixer until smooth. Stir in cooled melted chocolate and sour cream until blended. Pour into prepared pan. 5. Bake in preheated very slow oven (275~) for 1 hour and 45 minutes. Turn off heat; let cake cool in oven with door ajar. Remove from oven to wire rack; cool to room temperature; refrigerate. Garnish with whipped cream and chocolate curls, if you wish.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

D'best Cheesecake

Servings: 16

Ingredients:

sallie kratz
¾ cub butter
1 ¼ cub all purpose flour; + 3 T
2 cub sugar; divided
1 egg yolk
lemon peel; grated fresh
from 2 lemons
5 package cream cheese; 8 oz size
5 eggs
¼ cub whipping cream
1 tablespoon orange peel; grated; fresh
¼ teaspoon salt
1 cub sour cream for garnish

Preparation:

In small bowl with mixer at low speed, beat butter, 1 ¼ C flour, ¼ C sugar, 1 egg yolk and half of the lemon peel until dough is well mixed.
Refrigerate, covered, for 1 hour. Preheat oven to 400-degrees. Press 1/3 of dough into bottom of 10-inch springform pan. Bake 8 minutes; allow to cool.
Turn oven to 475-degrees. In large bowl with mixer at medium speed, beat cream cheese just until smooth; slowly beat in 1 ¾ C sugar until smooth. With mixer at low speed, beat in 3 T flour and remaining ingredients. except sour cream. At high speed beat 5 minutes. Press rest of dough around side of springform pan to within 1-inch of top, do not bake now. Pour cheese mixture into pan; bake 12 minutes. Turn oven to 300-degrees; bake 35 minutes. Turn off oven; leave in oven 30 minutes. remove; cool in pan on rack. Chill. To serve:
Remove side of pan. With large spatula, loosen cake from plate. Spread top of cheesecake with cour cream to garnish...



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Deluxe Cheesecake

Servings: 20

Ingredients:

LIZ JONES:

PASTRY:
1 ¼ cub flour; all-purpose
¾ cub butter; softened-1 ½ stick
¼ cub sugar
1 egg yolk; large
grated peel of 1 sm lemon

FILLING:
5 package cream cheese;softened; ea8oz
1 ¾ cub sugar
5 eggs; large
¼ cub milk
3 tablespoon flour; all-purpose
2 egg yolks; large
grated peel of 1 sm lemon

Preparation:

1. First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and grated lemon peel until well mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour. 2. Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of 10" x 2 ½" springform pan; keep remaining dough refrigerated. 3. Bake crust 8 minutes or until golden; cool in pan on wire rack. Turn oven control to 475-degrees. 4. While crust is cooling, prepare filling: In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add eggs, milk, flour, egg yolks amd lemon peel; beat 5 minutes, occasionally scraping bowl. 5. Press remaining dough around sides of pan to within 1-inch of top. Pour cream cheese mixture into crust. 6. Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes. 7. Remove cheesecake from oven; cool comp letelty in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled. 8. When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove loosen cake from pan bottom; slide onto serving plate...
Adapted from March 1992, Good Housekeeping...



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Double Chocolate Cheesecake

Servings: 1

Ingredients:

dorothy cross-tmpj72b
1 ½ cub fine crushed chocolate wafer
1/3 cub butter; melted
3 package (8oz) cream cheese; soft
1 ½ cub sugar
4 ounce semisweet chocolate*
2 tablespoon flour
1 teaspoon vanilla
4 eggs
¼ cub milk
¼ cub vanilla-flavored pieces*
1 ounce semisweet chocolate
2 teaspoon shortening

Preparation:

*Melted then cooled. For Crust: Stir together crushed wafers and butter. Press mixture, evenly over the bottom and 1-¾ inches up sides of a 9-inch springform pan. Place the pan in a shallow baking pan. For Filling: In a large bowl, beat cream cheese, sugar, the 4 squares of melted chocolate, flour and vanilla until well mixed. Add eggs all at once, the beat with an electric mixer on low speed just until mixed. DO NOT OVERBEAT! Stir in milk. Pour filling into the crust. Bake in a 350 F Oven about 45 minutes or until center appears nearly set when gently shaken. Cool on a wire rack 5 to 10 minutes.
Remove sides of pan. Cover and chill for 4-24 hours. For a star design, pipe melted vanilla-flavored pieces into stars atop cheesecake. In a small saucepan melt the 1 square of chocolate and shortening over low heat, pipe into stars.
Chill until chocolate is set. Serves 12 Nutrition information per serving: 524 calories, 34 grams fat, 147 mg cholesterol, 369 mg sodium.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Dr. Ruth's Almost As Good As Sex Cheesecake

Servings: 8

Ingredients:

CRUST:
5 ounce graham cracker crumbs
3 tablespoon sugar
5 tablespoon butter; melted

FILLING:
16 ounce cream cheese; softened
½ cub sugar
½ teaspoon vanilla
1 pinch salt
2 eggs; large
3 tablespoon chambord liqueur; (blackberry)

TOPPING:
8 ounce sour cream
1 tablespoon sugar
½ teaspoon vanilla
1 tablespoon chambord liqueur
1 cub raspberries; fresh

Preparation:

Preheat oven to 350. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform pan. To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan. To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.

Source:
"jo ferry"



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Dutch Cheesecake

Servings: 10

Ingredients:

CRUST:
shortbread; see recipe # 22

CHEESECAKE:
2 eggs; large; separated
¼ cub confectioners' sugar; plus
2 teaspoon confectioners' sugar
1 ½ cub gouda cheese; grated
1/3 cub light cream or half & half
¼ cub unbleached flour
1 teaspoon lemon juice
1 teaspoon lemon rind; grated
1/3 cub raisins; golden

Preparation:

NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the egg yolks and ¼ cup of the confectioners' sugar until well blended ~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Festive Irish Cream Cheesecake

Servings: 10

Ingredients:

1 cub graham cracker crumbs
¼ cub sugar
¼ cub margarine; melted
1 env unflavored gelatin
½ cub cold water
1 cub sugar
3 large eggs; separated
16 ounce cream cheese; softened
2 tablespoon cocoa
2 tablespoon bourbon
1 cub whipping cream; whipped

Preparation:

Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in ¾ cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Finnish Curd Cake

Servings: 8

Ingredients:

CRUST:
2 tablespoon butter; *
2/3 cub bread crumbs; dry **

CAKE:
1 ½ teaspoon baking powder
1 cub unbleached flour; sifted
1 cub cottage cheese
2 eggs; large
½ cub brown sugar
1 teaspoon cinnamon; ground
1 teaspoon cardamom; ground
½ teaspoon ginger; ground
1 teaspoon orange rind; grated
1 teaspoon lemon rind; grated
½ cub butter; melted, *

Preparation:

* Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary depending on the type of pan you use.
~--------------------------------------------MMMMM----- ~----------------- Butter the baking dish, pie pan, or springform pan until generously coated.
Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well. The crumbs should completely coat the inside of the pan. Chill briefly to set the crumbs and then fill with the desired filling. CAKE: Preheat the oven to 325 degrees F.
Sift together the flour and baking powder and set aside. Press the cottage cheese through a sieve. In a large mixing bowl, beat the eggs and the sugar until they are frothy. Add the spices and fruit rinds. Add the cottage cheese and blend all the ingredients well. Stir in the butter, then add the dry mixture, mixing well. Pour the mixture into the prepared crust and bake for 1 hour. NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Florida Bay Snickers Cheesecake

Servings: 12

Ingredients:

1 9" unbaked pie shell
1 ½ pound cream cheese; cubed
1 ¼ cub sugar
1 teaspoon vanilla
3 eggs; divided
6 snickers bars; regular size
2 ounce caramels
1 tablespoon whipping cream
2 ounce semisweet chocolate morsels
3 tablespoon whipping cream
peanuts; chopped for garnish

Preparation:

Using a 9" pie shell, remove fluted rim (reserve for another use) and place pie shell in bottom of 9" springform pan. Bake in 350 F oven until golden brown. Allow pan to cool, grease sides of pan; set aside. In a mixing bowl, place cream cheese, sugar, vanilla, and 1 egg. With flat beater, mix until smooth. Scrape down sides of bowl with spatula and add 2 eggs. Mix until smooth and completely blended. Cut each Snickers candy bars length-wise once, then cut crosswise into 14 to 16 pieces. Fold Snickers chunks into cream cheese batter with rubber spatula. Pour batter into prepared crust in spring-form pan. Bake in 275 F oven for 2 hours. cool completely in refrigerator. Remove from springform pan and place on service plate. Melt caramels with 1 Tb whipping cream in microwave oven. Remove from microwave and blend completely with whisk. Spread caramel on top of cheesecake to within 1" of edge. Melt semisweet chocolate morsels with 3 Tb of whipping cream in microwave oven for 30 seconds on high setting. Remove fr om microwave, blend completely with whisk. Spread on top of cheesecake over caramel to ½" of edge. Sprinkle top of cheesecake with chopped peanuts.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Fluffy Pineapple Cheesecake

Servings: 12

Ingredients:

drnd29a
2 package lady fingers; (unfilled)
2 package cream cheese; (8 oz size)
1 20 ounce can crushedpineapple
¼ cub sugar
16 ounce cool whip

Preparation:

Line bottom and sides of 9 ½ inch spring form pan with both packages of lady fingers. Put Cream cheese, sugar and ½ can pineapple in bowl and mix with electric mixer about 1 ½ minutes. Add rest of pineapple and mix well. Fold in all of Cool Whip. Pour entire ingredients over lady fingers. Refrigerate 5 or 6 hours before serving. NOTE: This takes just a few minutes to put together and needs no cooking.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Frangelico Cheese Cake

Servings: 10

Ingredients:

4 8 oz. pkges. cream cheese
3 eggs
¾ cub sugar
1 teaspoon vanilla
½ cub frangelico
graham cracker crust

Preparation:

Blend all ingredients well. Pour into pie crust or a graham cracker crust pressed into a spring form. Preheat oven to 350 deg. and bake 40 -50 min.
Chill before serving. Pamphlet



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

French Cheesecake

Servings: 16

Ingredients:

CRUST:
shortbread

CHEESECAKE:
1 pound cream cheese
½ pound french cheese; *
1/3 cub sugar; granulated
1 tablespoon unbleached flour
4 eggs; large; separated
¼ cub sour cream
¼ cub heavy cream
1 teaspoon real vanilla extract
1 tablespoon confectioners' sugar

Preparation:

NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * Use the Soft Double Creme French Cheese in this recipe.
~--------------------------------------------MMMMM----- ~----------------- Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Frozen Chocolate Cheesecake Torte

Servings: 10

Ingredients:

1 cub chocolate wafer cookie crumb
4 tablespoon butter; melted
8 ounce cream cheese; softened
1 cub sugar
1 teaspoon vanilla
⅛ teaspoon salt
3 ounce unsweetened chocolate; melt
1 ½ cub heavy cream; whipped
¾ cub chopped pecans

Preparation:

Preheat oven to 350 F. In a small bowl, combine crumbs and butter;mix well.
Press firmly into bottom of a 9-inch springform pan. Bake 10 Minutes. In a medium bowl, combine cream cheese, sugar, vanilla and salt. Beat with electric mixer on medium speed until smooth. Add chocolate and beat 2 minutes. Fold in whipped cream. Stir in pecans. Turn into baked crust, spreading evenly. Freeze eight hours or longer, until firm. Cover tightly and store in freezer. Remove from freezer ½ hour before serving for ease in cutting. From 365 Great Chocolate Desserts.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Gala Apricot Cheesecake

Servings: 10

Ingredients:

2 ¼ cub quick oats; uncooked
1/3 cub brown sugar; packed
3 tablespoon unbleached all-purpose flour
1/3 cub margarine; melted
1 env unflavored gelatin
1/3 cub cold water
16 ounce cream cheese; softened
½ cub granulated sugar
2 tablespoon brandy
½ cub dried apricots; fine chop
1 cub whipping cream; whipped
10 ounce (1 jr) apricot preserves
1 tablespoon brandy

Preparation:

Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended.
Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

German Kasekuchen

Servings: 10

Ingredients:

CRUST:
2 cub unbleached flour; sifted
4 tablespoon butter; no margarine
½ cub sugar; granulated
1 egg; large
1 teaspoon baking powder

CHEESECAKE:
3 cub cottage cheese; 1 ½ lbs
½ cub cornstarch
1 teaspoon baking soda
1 cub sugar; granulated
4 eggs; large
½ teaspoon lemon rind; grated
½ teaspoon vanilla extract; real only
1 cub sour cream
1 cub raisins

Preparation:

CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open.
Allow the cake to cool to room temperature. Serve at room temperature as well.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Gery's Cheesecake

Servings: 8

Ingredients:

LISA CRAWLEY TSPN00B:

FILLING:
1 pound cream cheese
1 cub sugar
5 eggs
¼ teaspoon salt
1 ½ teaspoon vanilla

TOPPING:
1 pint sour cream
½ cub sugar
1 teaspoon vanilla
sweetened berries optional

CRUST:
1 graham cracker-deep-dish

Preparation:

Filling: Combine cheese and sugar and mix thoroughly. Add eggs one at a time, beating after each addition. Beat in salt and vanilla. Turn into prepared graham cracker crust. Bake 1 hour in preheated 325 oven. Topping: Combine sour cream, sugar and vanilla. Spread over top of cream cheese mixture. Return to oven for 5 minutes. Remove and place to chill. Serve plain or with berries.
Makes one deep-dish pie. I have doubled this and placed in a 11 x 8. Works beautifully. (Prepare crust by using boxed crushed graham cracker crumbs mixed with butter and press into dish) FROM: GERY DORONY, cousin to Lisa Crawley TSPN00B. NOTE: YIELD=1 deep dish plus a couple individual custard cups or it WILL overflow, ASK ROBBIE! <G>



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Ghirardelli Bittersweet Chocolate Cheesecake

Servings: 46

Ingredients:

mari bugar-tkms83e

CRUST:
¼ cub butter
1 package oreos

CHEESECAKE:
2 ½ cub sugar
43 ounce cream cheese(yes; 43!)
5 eggs
32 ounce ghirardelli bittersweet
chocolate; (not semisweet!)
20 ounce sour cream
1 tablespoon vanilla
2 tablespoon bailey's irish cream
2 tablespoon ghirardelli ground chocolate
if unavailable; use cocoa

Preparation:

CRUST: Mix in food processor. Press into 13 inch springform pan. Set aside.
CHEESECAKE: Melt chocolate in double boiler, stirring frequently. Set aside.
Beat cream cheese with hand mixer until smooth. Gradually add sugar. Beat until smooth. Add one egg at a time, beating after each egg. Fold in sour cream, melted chocolate, ground chocolate, vanilla and Bailey's. Stir until even consistency. Pour into crust. Bake at 350 F until set, approximately 2 hours for 13". chill thoroughly. Serves 46 This is ungodly rich. Serve in very small wedges. even heavy eaters can't eat much at once, and I have seen a lot of this get thrown away because the person couldn't finish. Don't substitute semi-=sweet chocolate or milk chocolate for the bittersweet.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Ginger Honey Cheesecake

Servings: 12

Ingredients:

nancy berry; (cwbj78a)

CRUST:
1 cub fine graham cracker crumbs
(about 8 full crackers)
1 tablespoon sugar
¼ cub unsalted butter; cold
cut into ¼ inch pieces

FILLING:
1 pound cream cheese; at room temp.
½ cub honey
½ cub sugar
2 large eggs; at room temp.
1 ¼ cub sour cream
1 tablespoon fresh lemon juice
1 ½ teaspoon vanilla extract
2/3 cub golden raisins
finely minced
1 tablespoon candied ginger; or more
(to taste) finely minced

Preparation:

Here's the recipe you wanted from Ken Haedrich's Home For the Holidays cookbook. Butter the sides only of an 8-in. springform pan. Make the crust by mixing the cracker crumbs and 1 T. sugar in a bowl. Add the butter and rub it in until all of the crumbs are dampened by the fat. Distribute the crumbs loosely but evenly in the pan and press them in ; pushing them slightly up the sides. Cover and chill while you make the filling; preheat the oven to 350 degrees F. Using an electric mixer, cream the cream cheese, honey, and sugar until light and fluffy. Beat in the eggs one at a time, then add the remaining ingredients and continue to beat until evenly blended; use the greater amount of ginger if you want a pronounced ginger flavor, the lesser amount for a subtle effect. Scrape the filling into the pan and bake for 1 hour and 15 minutes. Cool the cake thoroughly on a rack--it will take several hours--then cover, still in the pan, and refrigerate for 12 hours before unmolding and slicing.

Note: Ken Haedrich writes, "I have played around some with baking cheesecakes in a water bath, curious to see if it made any difference in the final cake.
It seems to improve the texture a little bit, making it creamier. And I'm not sure if this is just a coincidence, but my water bath cakes don't split on top after they come out of the oven, perhaps Formatted by Elaine Radis



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Graham Cracker Cheesecake Crust

Servings: 1

Ingredients:

1 ½ cub graham cracker crumbs
1/3 cub sugar
1/3 cub melted butter
om ine all ingredients.press
i
1 m nd

Preparation:

halfway up side of 9 inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Heath Bar Mocha Cheesecake

Servings: 12

Ingredients:

8 heath english toffee bars;1.4 oz size

CRUST:
9 ounce chocolate wafer cookies
3 tablespoon butter; melted

FILLING:
1 1/3 cub heavy cream
5 tablespoon instant coffee crystals
24 ounce cream cheese; softened
1 cub sugar
4 eggs
1 tablespoon vanilla extract

TOPPING:
12 ounce milk chocolate chips

Preparation:

Preheat oven to 325:. Coarsely chop 4 Heath bars. Finely chop remaining 4 bars. Reserve separately. CRUST: IN a food processor, grind cookies into fine crumbs. Add melted butter and process until mixed. Press into bottom and about 1" up sides of a 9 ½" springform pan. Sprinkle coarsely chopped Heat bars over crust. Refrigerate while preparing filling. FILLING: In a 1-cup glass measure, combine ½ cup cream and coffee crystals. Heat in a microwave oven on HIGH 40-60 seconds, or until coffee dissolves when stirred. Refrigerate until cool, about 15 minutes. IN a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1-2 minutes. Beat in ½ cup cream, eggs, and vanilla until well mixed, 1-2 minutes. With mixer on low speed, beat in chilled coffee-cream mixture; continue beating 5 minutes. Turn into prepared crust. Bake 1 hour and 15-20 minutes, or until cheesecake looks set around edges and center still jiggles slightly. Let cake cool; then refrigerate. TOPPING: When cake is cool, in top of a double boiler, heat together chocolate chips and remaining 1/3 cup cream, stirring often, until melted and smooth. Let cool in refrigerator until slightly thickened. Spread topping over cheesecake.
Sprinkle finely chopped candy bars on top. Refrigerate until chocolate layer is set and cake is well chilled, 6 hours. Run a knife around edge of pan to loosen cake and remove springform side of pan.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Heavenly Chocolate Cheesecake

Servings: 10

Ingredients:

2 cub vanilla wafers; fine crush
1 cub ground toasted almonds
½ cub butter; melted
½ cub sugar
12 ounce milk chocolate chips
½ cub milk
1 package env. unflavored gelatin
16 ounce cream cheese; softened
½ cub sour cream
½ teaspoon almond extract
½ cub heavy cream; whipped
garnishes *

Preparation:

* Garnishes to include whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well.
Pat firmly into 9-inch springform pan, covering bottom and 2 ½ inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired.
Makes 1 9-inch Cheesecake



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Heavenly Dessert Cheesecake

Servings: 10

Ingredients:

1 tablespoon graham cracker crumbs
1 cub low fat cottage cheese
16 ounce nufchatel cheese
2/3 cub sugar
2 tablespoon unbleached all-purpose flour
2 tablespoon skim milk
¼ cub almond extract

Preparation:

NOTE: Neufchatel Cheese should be LIGHT Philly brand Neufchatel Cheese and it should be softened.

Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Holiday Eggnog Cheesecake

Servings: 10

Ingredients:

1 cub graham cracker crumbs
¼ cub sugar
¼ teaspoon ground nutmeg
¼ cub margarine; melted
1 env unflavored gelatin
¼ cub cold water
8 ounce cream cheese; softened
¼ cub sugar
1 cub eggnog
1 cub whipping cream; whipped

Preparation:

Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm.
VARIATION: Increase sugar to 1/3 C. Substitute milk for eggnog. Add 1 t vanilla and ¾ t rum extract. Continue as directed.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

How To Bake A Perfect Cheesecake

Servings: 1

Ingredients:

RITA TAULE BTVC62A:

TIPS FROM RITA:

Preparation:

1. Wrapping the pan with foil keeps it watertight.

2. If you grease the sides of the pan first, the surface will not crack when the cake starts to shrink on cooling. (It always shrinks a little).

3. Chill thoroughly before unmolding. In fact, I make my cheesecakes one day ahead of serving and leave it in the springform till I'm ready to use it.

4. The water bath pan must NOT be higher than the springform pan or it will slow down baking. Also, put no more than 1" of water in the pan.

5. Check oven temperature for accuracy.

6. When cheesecake is done, turn oven off, DO NOT OPEN DOOR, let sit for 1 hour. Then remove, place on a rack, and let cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight.

7. Use 1 Tablespoon cornstarch per 2 (8 oz) packages of cream cheese. Use Philadelphia brand cream cheese. It is the best and works EVERY time.

8. IMPORTANT: Use the egg size specified. If none is specified, use large (not jumbo or extra-large) size.

Reetz says if all of these tips are followed, you should have a fabulous, non-falling cheesecake. She had to research all of this great information because as she says "cause I hate to tell you this - but, I get a perfect cheesecake every time." And I don't doubt that for a minute, Reetz. Liz Jones



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Hungarian Cheesecake

Servings: 10

Ingredients:

CRUST:
1 ½ cub unbleached flour; sifted
1 teaspoon baking powder
4 tablespoon sweet butter; no margarine
2 egg yolks; large; *
⅛ teaspoon salt
1 tablespoon lemon juice
cold water; **

CHEESECAKE:
2 cub cottage cheese
4 eggs; large
¼ cub sugar; granulated
1 teaspoon lemon rind; grated
1 cub sour cream
1 cub crushed pineapple; drained
½ cub raisins

Preparation:

* Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) ~------------------------------------------------------ ~-------MMMMM----- Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of ¼-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill.
CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Com bine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture.
Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F.
and bake for about another 35 minutes. Cool to room temperature, then chill.
Serve chilled.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Impossible Cheesecake

Servings: 8

Ingredients:

¾ cub sugar
½ cub Bisquick. baking mix
2 eggs
16 ounce cream cheese; cut in 1-inchcubes
2 teaspoon vanilla
½ teaspoon lemon peel; grated
1 cub sour cream
2 tablespoon sugar
2 teaspoon vanilla

Preparation:

Heat oven to 350 degrees.

Grease 9" pie plate.

Place ¾ cup sugar, baking mix, eggs, cream cheese, 2 tsp. vanilla and lemon peel in blender container. Blend on high speed, stopping blender occasionally to stir, until smooth about 3 minutes.

Pour into pie plate.

Bake just until puffed and center is dry, about 30 minutes. (Do not overbake).

Mix sour cream, 2 Tbsp. sugar and 2 Tsp. vanilla. Spread carefully over top of cake, cool.

Refrigerate until chilled, at least 3 hours.

Serve with sweetened strawberries if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Impossible Chocolate Cheesecake

Servings: 1

Ingredients:

2 Cream cheese packages; see *
¾ cub Sugar
2/3 cub Bisquick baking mix
2 Eggs
2 Semisweet chocolate; see **
2 tablespoon Kahula; see ***
1 teaspoon Vanilla extract
½ teaspoon Almond extract

CHOCOLATE TOPPING:
1 Sour cream; 8-oz carton
1 ounce Semisweet chocolate square
2 tablespoon Sugar
1 tablespoon Kahula
1 teaspoon Vanilla extract

Preparation:

* 8-oz packages, cubed and softened

** 2 1-oz squares, melted

*** Or any other coffee-flavored liqueur.

Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate.

Bake at 350 degrees for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake.

Chill 3 hours before serving.

YIELD: One 9-inch pie.

CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahlua and vanilla; cool.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98



Recipe by: Southern Living Cooking School Cookbook, Fall, 1982

Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Irresistible Company Cheesecake

Servings: 12

Ingredients:

CRUST:
1 package duncan hines chocolate chip
cookie mix
1 egg

FILLING:
3 package (8oz) cream cheese; softened
¾ cub sugar
2 tablespoon flour
3 eggs; lightly beaten
1 teaspoon vanilla
strawberries; (fresh)-garnish
3 tablespoon duncan hines chocolate layer
cake frosting
mint leaves; for garnish

Preparation:

1. Preheat oven to 350 F 2. FOR CRUST: Combine cookie mix, contents of buttery flavor packet from Mix and 1 egg in large bowl. Stir until thoroughly blended.
Press into bottom of ungreased 9" springform pan (see tip). Bake at 350 F for 17-20 minutes or until set and edge is light brown. remove from oven. INCREASE OVEN TEMPERATURE TO 450 F. 3. FOR FILLING: Place cream cheese in large bowl.
Beat at low speed with electric mixer; add sugar and flour gradually. Add beaten egg and vanilla extract, mixing ONLY until incorporated. Pour filling onto warm crust. Bake at 450 F for 10 minutes. REDUCE OVEN TEMPERATURE TO 250 F. Bake for 28-33 minutes longer or until cheesecake is set. Loosen cake from sides of pan with knife or spatula. Cool completely on cooling rack.
Refrigerate for 2 hours or until ready to serve. 4. To serve, remove sides of pan. Garnish with strawberry halves around edge of cheesecake. Heat Chocolate frosting until thin, drizzle over strawberry halves. Garnish with mint leaves, if desired. TIP: If your springform pan no longer seals tightly, cover the outside bottom and sides of pan with aluminum foil before using.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Italian Cheesecake

Servings: 2

Ingredients:

8 ounce mascarpone; ( or cream cheese)
1 ½ pound part-skim ricotta cheese
3 egg yolks; lightly beaten
½ cub sugar
2 tablespoon cognac or brandy
2 tablespoon vanilla
2 9" prepared crumb pie crusts

Preparation:

Cream the cheeses together, add egg yolks, sugar, cognac and vanilla. Pour into prepared pie crusts .Bake at 375 F for 30 minutes or until tester inserted in center comes out clean. Makes 2 pies. Note: Amaretto, frangelica or other liqueurs may be substituted for the cognac. For a plain cheesecake, use only the vanilla. Chopped pecans or other nuts may be added. From the Dallas Morning News, by Waltrina Stovall. Formatted by Marge Nemeth.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Joni "A"S Cheesecake

Servings: 12

Ingredients:

JONI'S SSMW41A:
graham cracker crumbs
1 pound small curd cottage cheese
16 ounce cream cheese; (2 pkgs)
1 ½ cub sugar
4 eggs
1 pint sour cream
1/3 cub corn starch
2 tablespoon lemon juice
1 teaspoon vanilla
½ cub melted butter or margerine

Preparation:

Grease 9 inch spring form pan and dust with graham cracker crumbs. sieve cottage cheese into bowl, add soft cream cheese and beat on high speed until well blended and creamy. Beating at high speed add sugar, then eggs, Reduce to med speed and add corn starch, lemon and vanilla. Beat until well Blended. Add melted butter(or marg) and sour cream. Beat until smooth. Pour into Pan. Bake in 325 degree oven about 1 hour and 10 minutes. Or until firm around edges.
Turn off oven and let cake stay in oven for 2 hours. Remove and cool completely on wire rake. Chill before removing side of pan. Good Luck and Enjoy from Joni in S.Jersey



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Junior's Cheesecake

Servings: 1

Ingredients:

2 tablespoon unsalted butter
graham crackers
⅞ cub sugar
3 tablespoon cornstarch; sifted
30 ounce cream cheese; at room temp.
1 extra-large egg
½ cub heavy cream
¾ teaspoon vanilla

Preparation:

Liberally grease the side and bottom of an 8-inch springform pan with the butter. Crush to powder enough graham crackers to lightly coat the bottom.
Coat the bottom with the cracker crumbs and refrigerate the pan until ready to use. Mix the sugar with the cornstarch. Add the cream cheese and stir to blend well; stir in the egg and blend again. Add the heavy cream, a little at a time, and mix. Stir in the vanilla. Spoon batter into prepared pan. Preheat the oven to 450 degrees F. Bake for approximately 40 to 45 minutes, until the top is golden brown. Transfer the cheesecake to a rack and let it cool for 3 hours. Makes 1 8-inch cheesecake. Developed by baker Eigel Peterson in 1950.
From "The Brooklyn Cookbook" by Lyn Stallworth and Rod Kennedy, Jr. Formatted for MM by Karen Adler FNGP13B.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Kahlua Fantasy Chocolate Cheesecake

Servings: 10

Ingredients:

linda gross-hxvh61a

CHOCOLATE CRUMB CRUST:
1 1/3 cub chocolate wafer crumbs
¼ cub softened butter
1 tablespoon granulated sugar

CHEESECAKE:
1 ½ cub semi-sweet choc. pieces
¼ cub kahlua
2 tablespoon butter
2 large eggs; beaten
1/3 cub granulated sugar
¼ teaspoon salt
1 cub sour cream
2 8 oz. pkgs. cream cheese*

Preparation:

*Soften cream cheese, and cut in pieces. Prepare chocolate crumb crust and press firmly in a 9" springform pan. Preheat oven to 350 deg.. In a small saucepan, over med. heat, melt choc. with Kahlua and butter. Stir until smooth. Set aside. In bowl, combine eggs, sugar and salt. Add sour cream; blend well. Add cream cheese to egg mixture; beat until smooth. Gradually blend in choc. mixture. Turn into prepared crust. Bake 35 min. or until filling is barely set in center. Turn off heat, and let stand in oven for 15 min. with door open. Then take out of oven and let stand at room temp. 1 hr.
Refrigerate several hrs. or overnight. You can garnish with whipped cream and choc. shavings.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Lattice Cherry Cheesecake

Servings: 10

Ingredients:

1 package (20 oz) cookie mix
16 ounce cream cheese; softened
1 cub sour cream
¾ cub sugar
¼ teaspoon almond extract
3 large eggs
21 ounce (1 cn) cherry pie filling

Preparation:

NOTE: Cookie mix should be refrigerated Sugar Cookie dough from the dairy.

Freeze cookie dough 1 hour. Slice into ⅛-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan.
With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve ¼ cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F.
Continue as directed.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Lemon Delight Cheesecake

Servings: 10

Ingredients:

1 ½ cub graham cracker crumbs
¼ cub sugar
½ cub margarine; melted
1 env unflovored gelatin
1/3 cub cold water
1/3 cub lemon juice
3 large eggs; separated
½ cub sugar
1 teaspoon lemon peel; grated
16 ounce cream cheese; softened

Preparation:

Combine crumbs, sugar and margarine; reserve ½ cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, ¼ cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Lenny's Cheesecake (Len Loves Sin)

Servings: 1

Ingredients:

frances nossen; (swtk50b)
4 8 ounce pkgs cream cheese; or 5
(store brand; not philly)
2 cub sugar
1 teaspoon real vanilla
6 eggs; beaten
10 ounce sour cream

Preparation:

So here's the recipe for a crustless cheesecake given to me by my friend of about 30 years; Len Simon.

Soften cream cheese and beat until SMOOTH. (I 'defrost' it in the nuker.) Add the sugar and vanilla and beat well. Add the eggs and sour cream. Pour batter into a buttered 10" round, 2" deep cake pan (or comparable springform). Place pan in another pan of water about ½" deep (I use my broiler pan) and bake @ 350 for 45 - 60 minutes or until top begins to turn a light toast color. The cake will not be set. Remove from oven and cool, then refrigerate for about 2 hours. If you have used a springform pan, you can remove the cake and serve. I use the cake pan, so I freeze the cake in the pan. To de-pan, I turn a stove burner to high and move the pan around on the burner for about 45 seconds.
Then I invert it over a plate. If the cake does not fall out of the pan, I give it another turn on the burner for about 10 seconds and try again.
Sometimes, tapping the inverted pan on the bottom hastens the process. I then either wrap the cake and replace in freezer for later use or let it continue to defrost in the fri dge.

AH, I guess these instructions are too detailed for you, but someone else may need them. Anyway, this is a very basic, creamy cake...good served with canned toppings, fresh fruit, sauce of your choice, etc. It serves 10 to 16 people, depending on how many of them are watching their weight or cholesterol. Can be re-frozen. I like it as is, but my uncle has added hazelnuts to the batter.
Who knows Formatted by Elaine Radis



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Lime Delicious Cheesecake

Servings: 10

Ingredients:

1 ¼ cub zwieback toast crumbs
2 tablespoon sugar
1/3 cub margarine; melted
1 env unflavored gelatin
¼ cub cold water
¼ cub lime juice
3 large eggs; separated
½ cub sugar
1 ½ teaspoon grated lime peel
16 ounce light neufchatel cheese;soft
2 cub thawed whipped topping

Preparation:

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, ¼ C sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Londonderry Cheesecake

Servings: 12

Ingredients:

1 ½ cub all-purpose flour
sugar
grated lemon peel
½ cub butter or margarine
4 egg yolks
vanilla extract
4 package (8 oz) cream cheese
1 cub very sharp cheddar cheese
finely shredded
4 eggs
¼ cub beer
¼ cub heavy cream
½ teaspoon grated orange peel

Preparation:

Early in the day: 1. In a medium bowl, combine flour, 6 tablespoons sugar, and 1 teaspoon grated lemon peel. With pastry blender or two knives used scissor fashion, cut in butter or margarine until mixture resembles coarse crumbs.
With a fork, stir in 2 egg yolks and ½ teaspoon vanilla to form a very stiff dough. Chill 30 minutes. Preheat oven to 425 degrees, F. 2. Press one third of the chilled dough evenly into the bottom of a 9 inch springform pan. Bake 8 - 10 minutes until golden brown. Cool. Press rest of dough around sides of pan to within 1 inch of top. Do not bake. 3. In a large bowl, with mixer at high speed, beat cream cheese until smooth' gradually add Cheddar cheese, beating until well blended - about 5 minutes. Occasionally scrape bowl with rubber spatula. 4. At medium speed, gradually beat in ½ teaspoon grated lemon peel, ½ teaspoon vanilla, 1 ¾ cups sugar, 2 egg yolks, and remaining ingredients until blended. Beat 5 minutes, occasionally scraping bowl. 5. Pour mixture into crust. Bake 10 minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer or until top is firm when lightly pressed with a finger. 6. Cool in pan on wire rack. Cake will sink in center, leaving cracks around crust. With spatula, loosen pan side and remove. Loosen cake from pan bottom; slide onto plate; chill. Makes about 12 servings.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Marble Cheesecake

Servings: 10

Ingredients:

1 cub graham cracker crumbs
3 tablespoon sugar
3 tablespoon margarine; melted
24 ounce cream cheese; softened
¾ cub sugar
1 teaspoon vanilla
3 large eggs
1 1 ounce squa unsweetedchocolate; melted

Preparation:

Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Miniature Cheesecakes

Servings: 6

Ingredients:

1/3 cub graham cracker crumbs
1 tablespoon sugar
1 tablespoon margarine; melted
8 ounce cream cheese; softened
¼ cub sugar
1 ½ teaspoon lemon juice
½ teaspoon grated lemon peel
¼ teaspoon vanilla
1 large egg

Preparation:

NOTE: Garnishes can include fresh fruit, or strawberry or apricot preserves.

Combine crumbs, sugar and margarine. Press rounded measuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup ¾ ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap chilled cheesecakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Mocha Chocolate Chip Cheesecake

Servings: 10

Ingredients:

2 ¼ cub graham cracker crumbs
12 ounce semi sweet chocolate chips;mini sized
2 1/3 cub butter; melted; cooled
½ cub milk
4 teaspoon instant coffee
1 package unflavored gelatin
16 ounce cream cheese; softened
14 ounce sweetened condensed milk
2 cub heavy cream; whipped
1 cub chocolate chips

Preparation:

In bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9" springform pan, covering bottom and 2 ½" up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9" Cheesecake.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

New Zealand Kiwi Cheesecake

Servings: 1

Ingredients:

MMMMM----- NONE:

Preparation:

Servings: 10



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Northwest Cheesecake Supreme

Servings: 10

Ingredients:

1 cub graham cracker crumbs
3 tablespoon sugar
3 tablespoon margarine; melted
32 ounce cream cheese; softened
1 cub sugar
3 tablespoon unbleached all-purpose flour
4 large eggs
1 cub sour cream
1 tablespoon vanilla
21 ounce (1 can) cherry pie filling

Preparation:

Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before remolding rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 ½ cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Orange Cheesecake And Strawberries

Servings: 12

Ingredients:

CRUST:
1 cub finely crushed vanilla wafer
1 ½ teaspoon ground cinnamon
1 tablespoon egg white
vegetable-oil cooking spray

CHEESECAKE:
16 ounce low-fat cottage cheese
8 ounce neufchatel cheese; room temp
1/3 cub sugar
1 tablespoon flour
2 tablespoon orange juice
1 ½ teaspoon grated orange zest
1 teaspoon vanilla
1 large navel orange; sectioned
membranes removed
1 pint ripe strawberries; slicethin

Preparation:

Preheat oven to 350 F. Combine the vanilla wafer and cinnamon in a bowl. In a separate bowl, whisk the egg white until foamy, blend it into the crumbs with a fork. Spray a 9-inch springform pan with a vegetable-oil cooking spray.
press the crumbs in an even layer in the bottom of the prepared pan. Bake 10 minutes. Cool. reduce the oven temperature to 300 F. In the bowl of a food processor, combine the cottage cheese, cream cheese, sugar, flour, orange juice, orange zest and vanilla extract until very smooth. Spoon into the prepared crust and smooth the top with a rubber spatula. Bake until set in the center, about 35-40 minutes. Cool in the pan. Refrigerate until cold. Loosen the sides of the cake with a small rubber spatula and remove the pan rim.
Combine the orange sections and strawberries. Cut the cheesecake into thin wedges and spoon some fruit on each serving. Makes 12 servings with 137 calories per serving.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Orange Upside-Down Cheesecake

Servings: 10

Ingredients:

1 env unflavored gelatin
1 ½ cub unsweetened orange juice
¼ cub sugar
2 cub orange section
1 env unflavored gelatin
½ cub unsweetened orange juice
24 ounce cream cheese; softened
1 cub sugar
2 teaspoon grated orange peel
1 cub whipping cream; whipped
1 cub vanilla wafer crumbs
½ teaspoon cinnamon
3 tablespoon margarine; melted

Preparation:

Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stir over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Orange-Butterscotch Cheesecake

Servings: 10

Ingredients:

1 ¼ cub old fashioned oats uncooked
¼ cub margarine; melted
¼ cub packed brown sugar
2 tablespoon unbleached all-purpose flour
24 ounce cream cheese; softened
¾ cub granulated sugar
2 teaspoon grated orange peel
1 teaspoon vanilla
4 large eggs
½ cub packed brown sugar
1/3 cub light corn syrup
¼ cub margarine melted
1 teaspoon vanilla

Preparation:

Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Oreo Cheesecake

Servings: 6

Ingredients:

CRUST:
25 oreos
4 tablespoon butter melted

FILLING:
1 ¼ cub sugar
2 tablespoon flour
4 eggs room temp
3 egg yolks room temp
1/3 cub whipping cream
1 teaspoon vanilla
1 ¾ cub oreos; crushed approx 15

TOPPING:
¼ cub sugar
2 cub sour cream
1 teaspoon vanilla

Preparation:

Beat cram cheese, add 1-¼ C sugar, beat 3 mins. Mix in flour, while beating, add eggs and yolks, mixing until smooth. Beat in whipping cream and 1 t vanilla. Pour ½ into crust. Sprinkle Oreos, add rest of filling. Place pan in 425 oven for 15 mins. Reduce heat to 225 and bake for 50 mins Remove from oven, turn oven temp to 350. Stir sour cream, ¼ C sugar and 1 t vanilla together, spread over cake, bake 7 mins more. Remove from oven, cool to room temp in draft-free place. Cover and refrigerate overnight or up to 3 days.
Before serving remove sides of pan. Serve chilled.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Original "Philly" Cheesecake

Servings: 10

Ingredients:

1 cub graham cracker crumbs
3 tablespoon margarine; melted
24 ounce cream cheese; softened
¾ cub sugar
5 tablespoon lemon juice
1 ½ teaspoon grated lemnon peel
1 teaspoon vanilla
3 large eggs; separated

Preparation:

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Paradise Pumpkin Cheesecake

Servings: 12

Ingredients:

CRUST:
1 cub graham cracker crumbs
½ cub nuts; finely chopped
¼ cub margarine; melted
½ teaspoon ginger

CHEESE LAYER:
8 ounce cream cheese
¼ cub sugar
½ teaspoon vanilla
1 egg

PUMPKIN LAYER:
16 ounce pumpkin; canned
5 ounce evaporated milk
½ cub sugar
2 eggs
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt

TOPPING:
1/3 cub margarine
1 cub brown sugar
1 cub walnuts; chopped

Preparation:

Combine all crust ingredients. Press into bottom of 9" springform pan. Combine all cheese layer ingredients. Pour over crust. Combine all pumpkin layer ingredients. Pour over cream cheese layer. Bake at 325~ for 1 ½ hours or until set. Combine topping ingredients. Pour over top and put back in oven.
Bake 5 to 10 minutes. 16 servings.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Peach Cheesecake

Servings: 12

Ingredients:

CRUST:
1 ½ cub vanilla crumbs
¼ cub granulated
¼ cub finely chopped pecans
6 tablespoon sweet butter; softened

FILLING:
1 ½ pound creamed cottage cheese
½ cub granulated sugar
2 eggs
1 teaspoon vanilla extract
½ cub light cream
2 cub canned peaches
drained and crushed

TOPPING:
1 ½ cub sour cream
1 tablespoon granulated sugar
1 cub canned sliced peaches
drained

Preparation:

Pan: 9" springform pan Crust: In a medium-size bowl, combine the vanilla wafer crumbs, sugar, chopped pecans, and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. Chill in the freezer for 15 minutes. Filling: In a large bowl, beat the cottage cheese, sugar, and eggs until smooth. Add the vanilla and light cream and continue to beat until smooth and fairly thick.
Gently fold in the crushed peaches. Pour the mixture into the chilled pan.
Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 325 degree oven for 1-½ hours. Transfer the cake to a wire rack and allow to cool for 30 minutes. Topping: In a small mixing bowl, beat the sour cream and sugar until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 350 degree oven for 5 minutes.
Transfer the cake to a wire rack and let cool completely. Remove the sides of the springform pan and decor ate the top of the cake with the sliced peaches. Refrigerate overnight.
Remove the cake from the refrigerator 2 hours before serving. From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Peppermint Cheesecake

Servings: 10

Ingredients:

1 cub chocolate wafer crumbs
3 tablespoon margarine; melted
1 env unflavored gelatin
¼ cub cold water
16 ounce soft philly cream cheese
½ cub sugar
½ cub milk
¼ cub crushed peppermint candy
1 cub whipping cream; whipped
3 ounce milk chocolate candy

Preparation:

NOTE: Milk chocolate should be milk chocolate candy bars and they should be finely chopped.

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm.
Garnish with additional whipped cream combined with crushed peppermint candies, if desired.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Praline Cheesecake

Servings: 10

Ingredients:

1 cub graham cracker crumbs
3 tablespoon sugar
3 tablespoon margarine; melted
24 ounce cream cheese; softened
¾ cub dark brown sugar; packed
2 tablespoon unbleached all-purpose flour
3 large eggs
2 teaspoon vanilla
½ cub pecans; finely chopped
granishes *

Preparation:

* Garnish include Maple Syrup and Pecan halves.
~--------------------------------------------MMMMM----- ~---MMMMM----- ~---- Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continue baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Praline Cheesecake 2

Servings: 10

Ingredients:

1 cub graham cracker crumbs
3 tablespoon sugar
3 tablespoon margarine; melted
24 ounce cream cheese; softened
¾ cub dark brown sugar; packed
2 tablespoon unbleached all-purpose flour
3 large eggs
2 teaspoon vanilla
½ cub pecans; finely chopped
maple syrup

Preparation:

NOTE: Garnish include Maple Syrup and Pecan halves.

Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continue baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Pumpkin Cognac Cheesecake

Servings: 12

Ingredients:

IRWIN E.SOLOMON JJGF65A:

PHILLY.INQUIRER:

MARILYNN MARTER:

FOR THE CRUST:
1 ½ cub finely crushed graham
cracker crumbs
¼ cub almonds; ground
2 tablespoon sugar
½ teaspoon ginger; ground
½ teaspoon cinnamon
6 tablespoon unsalted butter; melted

FOR THE FILLING:
2 pound cream cheese; softened
1 ¼ cub sugar
3 tablespoon cognac
3 tablespoon maple syrup
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
4 large eggs; at room temperature
¼ cub heavy cream
1 cub canned pumpkin

FOR THE TOPPING:
1 ½ cub sour cream
3 tablespoon sugar
1 tablespoon cognac
1 tablespoon maple syrup
½ cub sliced almonds; toasted for
garnish

Preparation:

Generously grease a 10" springform pan with vegetable shortening.. To prepare the crust,thoroughly combine crumbs,ground almonds,sugar, ginger,cinnamon,and melted butter..Press firmly into bottom of the greased springform pan. Set aside. Heat oven to 250 deg.. To prepare filling,beat softened cream cheese smooth in mixer. Gradually add the sugar,beating until light and fluffy. Add cognac,maple syrup,ginger,cinnamon and nut meg. Blend well. Add eggs one at a time. Beat well after each addition.Add cream and pumpkin.Mix well.Pour filling into unbaked crust,and smooth the top.Bake for two hours,until soft but firm.Shake pan slightly.Cake should not wiggle.Remove and let cool on a rack for 30 minutes.After 20 minutes,heat oven to 350 deg. To prepare topping.combine sour cream,sugar,cognac and maple syrup.Mix thoroughly.Spread topping on cooled cheesecake.Return assembled cheesecake to oven for 7 minutes.Remove and let cheesecake cool on a rack for at least 4 hours at room temperature before removing sides of springform pan. Garnish outer edge of cake with toasted almond slices.To serve,slice cheesecake with warm knife.Makes 12 or more servings..... Your Link To The Philly.Inquirer Irwin



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Pumpkin Marble Cheesecake

Servings: 15

Ingredients:

2 ¼ cub gingersnap crumbs
¾ cub finely chopped pecans
½ cub margarine; melted
24 ounce cream cheese; softened
1 ⅛ cub sugar
1 ½ teaspoon vanilla
4 ½ eggs
1 ½ cub canned pumpkin
1 ⅛ teaspoon cinnamon
⅜ teaspoon ground nutmeg

Preparation:

Combine crumbs, pecans and margarine; press onto bottom and 1 ½-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, ½ c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Raspberry Cheesecake

Servings: 10

Ingredients:

1 cub graham cracker crumbs
3 tablespoon sugar
¼ cub melted butter
10 ounce frozen raspberries; thawed
¼ cub cold water
1 package unflavored gelatin
8 ounce cream cheese
½ cub sugar
1 tablespoon grand marnier
1 cub whipping cream; whipped

Preparation:

Combine crumbs, sugar and butter and press into bottom of 9-inch springform pan. Bake at 350 F for 10 minutes. Cool. Drain raspberries, reserving juice.
Combine juice, water and gelatin in saucepan and let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Remove and cool for 10 minutes. Beat cream cheese and sugar on medium speed until blended. Add raspberries, Grand Marnier, and gelatin mixture. Beat on low speed until blended. chill in bowl until partially set. Gently fold whipped cream into mixture and spoon into springform pan. Chill 6-14 hours. Run knife around edge of pan to loosen. remove sides. Top with fresh raspberries and additional whipped cream if desired. Makes 10 servings.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Rhubarb Cheesecake

Servings: 12

Ingredients:

4 cream cheese; 8 oz pkg
1 cub sugar
4 large eggs
2 tablespoon flour
1 teaspoon lemon rind; grated
1 ½ cub rhubarb sauce; thickened*

Preparation:

* Rhubarb Sauce

Heat oven to 325:F. Lightly grease a 9" springform pan. In a large bowl; with electric mixer, beat the softened cream cheese and sugar until fluffy. Beat in eggs, one at a time, beating after each addition. Fold in flour and lemon rind until well combined.. Stir in ½ cup of the rhubarb sauce. Turn into greased pan Bake cake until center is just set-about 1 hour. Turn off oven and allow cake to stay in oven 1 hour longer Refrigerate cake until ready to serve-4 hours to over night. Loosen edges and remove sides of pan.Place cake on serving plate and top with remaining rhubarb sauce.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Ricotta Cheese Cake

Servings: 1

Ingredients:

miriam korn fwjf32a
3 pound ricotta; drained
2 cub sugar
½ cub flour; sifted
graham cracker crumbs
8 egg yolks
1 grated rind of lemon
1 teaspoon vanilla
½ cub cream (optional); whipped
8 egg whites

Preparation:

Beat ricotta until smooth, gradually add 1 ½ cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with ½ cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour.
Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Rocky Road Cheesecake

Servings: 10

Ingredients:

1 cub chocolate wafer crumbs
3 tablespoon margarine; melted
1 env unflavored gelatin
¼ cub cold water
16 ounce soft cream cheese
¾ cub sugar
1/3 cub cocoa
½ teaspoon vanilla
2 cub mini marshmallows
1 cub whipping cream; whipped
½ cub almonds

Preparation:

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in remaining ingredients; pour over crust. Chill until firm.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Rum Raisin Cheesecake

Servings: 10

Ingredients:

1 cub old fashioned oats; uncooked
¼ cub chopped nuts
3 tablespoon brown sugar; packed
3 tablespoon margarine; melted
16 ounce cream cheese; softened
1/3 cub granulated sugar
¼ cub unbleached all-purpose flour
2 large eggs
½ cub sour cream
3 tablespoon rum
2 tablespoon margarine
1/3 cub brown sugar; packed
1/3 cub raisins
¼ cub chopped nuts
2 tablespoon old fashioned oats; uncooked

Preparation:

Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Savory Spinach Cheesecake

Servings: 8

Ingredients:

denise bradshaw bdgm08b
½ cub bread crumbs
1 tablespoon butter; melted
1 teaspoon parmesan cheese; grated
1 small onion; chopped
vegetable oil
¼ pound fresh mushrooms; sliced thin
1 ½ pound cream cheese
4 eggs
½ teaspoon nutmeg
¼ cub light cream
¼ cub beer
1 pound fresh spinach; washed

Preparation:

Combine bread crumbs, butter & parmesan; press into an 8" springform pan. Bake @350 degrees for 10 min. until lightly browned. Remove from oven; lower oven temp. to 300. In a skillet saute onion until translucent. Add mushrooms & cook until they "sweat." Cool. Cream cheese, eggs, nutmeg, light cream & beer together until light and fluffy. Steam, drain & chop spinach coarsely. Squeeze in paper towels to remove excess liquid. Carefully fold mushroom mixture & spinach into cheese mixture. Pour into prepared crust & bake for 1 ½ hours.
Turn off oven; set door slightly ajar; and allow cake to cool for 2 hours in oven. Refrigerate for at least 3 hours before removing from pan. From "Brew Cuisine"



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Southwest Appetizer Cheesecake

Servings: 1

Ingredients:

shirley ferguson; mhrh24b
8 ounce cream cheese; softened
8 ounce ricotta cheese
8 ounce cheddar cheese; shredded
1 package taco seasoning mix
8 ounce sour cream; can use light
3 eggs
1 can green chilies; diced,drained
½ cub red bell pepper; diced

TOPPING:
¾ cub salsa; med. or hot
scallions; chopped
parsley; chopped

Preparation:

Beat cream cheese, ricotta and cheddar cheese with taco seasoning. Add sour cream. Beat in eggs one at a time, blending well after each addition. Fold in chilies and red pepper. Pour into greased 9-inch springform pan. Bake at 350~ for 50 minutes or until center of cake is firm. Cool on wire rack for 30 minutes. Refrigerate several hours or overnight. Just before serving spread salsa over top of cake and garnish with parsley and scallions. Serve with chips or crackers. Freezes well. **If you do not have ricotta, you can substitute an additional 8 oz. cream cheese. I have also topped this with William Sonoma's Geronimo peppers; (in addition to the toppings mentioned).
Made for a very festive look. Unfortunately, I haven't been able to find these anywhere else.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Strawberry Cheesecake

Servings: 12

Ingredients:

CRUST:
1 ½ cub graham crakers
2 tablespoon sugar
3 tablespoon butter; melted

FILLING:
19 ounce cream cheese; softened
1 cub sugar
2 teaspoon lemon peel; grated
¼ teaspoon vanilla
3 eggs

GLAZE:
1 cub mashed strawberries
1 cub sugar
3 tablespoon cornstarch
1/3 cub water

Preparation:

Pre-heat oven to 350F. CRUST: Stir together graham cracker crumbs and sugar.
Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes.
Cool. Reduce oven temperature to 300F. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.

GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Sun-Sational Cheesecake

Servings: 10

Ingredients:

1 cub graham cracker crumbs
3 tablespoon sugar
3 tablespoon margarine; melted
24 ounce cream cheese;softened
1 cub sugar
3 tablespoon unbleached all-purpose flour
2 tablespoon lemon juice
1 tablespoon grated lemon peel
½ teaspoon vanilla
4 large eggs; (1 separated)
¾ cub sugar
2 tablespoon cornstarch
½ cub water
¼ cub lemon juice

Preparation:

Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Sweet Yeast Crust

Servings: 1

Ingredients:

1 tablespoon active dry yeast; 1 pk.
¼ cub water; warm; 110-115 deg. f.
2 cub unbleached flour; sifted
¼ cub sugar; granulated
½ teaspoon salt
½ cub milk
¼ cub butter
1 egg; large; lightly beaten

Preparation:

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 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.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Tempting Trifle Cheesecake

Servings: 10

Ingredients:

1 ½ cub soft coconut macaroons
24 ounce cream cheese; softened
¾ cub sugar
4 large eggs
½ cub whipping cream
½ cub sour cream
2 tablespoon sweet sherry
1 teaspoon vanilla
10 ounce red raspberry preserves
½ cub whipping cream; whipped
toasted slivered almonds

Preparation:

Soft coconut macaroon cookies crumbs.

Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

The Ultimate Cheesecake

Servings: 12

Ingredients:

2 ½ cub graham cracker crumbs
½ cub melted butter
½ cub sugar
5 package softened cream cheese; (8oz)
1 ¾ cub sugar
3 tablespoon flour
2 teaspoon lemon peel
1 ½ teaspoon orange peel
¼ teaspoon vanilla
5 large eggs
2 egg yolks
¼ cub heavy cream
¾ cub sour cream
1 ripe mango
¼ cub sugar
1 package frozen raspberries; lt syrup
1 kiwifruit;pared, sliced
¼ cub fresh raspberries

Preparation:

Preheat oven to 450 F. Make crust-With fork, toss graham cracker crumbs with butter and sugar until moistened. Transfer to 9-inch springform pan. Evenly press onto pan, sides and bottom. Bake until golden, 5 minutes. Cool Heat oven to 450 F.Make filling- In large bowl, at high speed, beat cream cheese with sugar, flour, peels and vanilla until blended. At medium speed, beat in eggs and yolk, one at a time, scraping bowl occasionally. Beat in heavy cream. Pour mixture in prepared pan. Bake 10 minutes. Lower temperature to 300 F. Bake 1 hour, 10 minutes. Filling mixture will be loose but will set on standing. Cool cake on wire rack 2 hours. With spatula, spread sour cream over top of cake to within ½ inch of edge. Refrigerate 3 hours or overnight. Pare mango, slice flesh from pit. Cut enough slices into small triangles to make ¼ cup. Place remaining in food processor. Add sugar. Process until pureed. Pour into small bowl. In clean food processor, puree raspberries with their syrup. Pour through sieve place d on saucepan. Stir in cornstarch. Bring to boiling, simmer 1 minute(stirring)until thick and clear. Pour into small bowl. Cover, refrigerate til cold Remove cake from pan, place on serving dish. Spoon mango and raspberry sauces over top of cake. Garnish with mango, kiwifruit and fresh raspberries. Pass remaining fruit sauces.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Vandermint Cheesecake

Servings: 10

Ingredients:

choc crumb pie crust
1 8 oz. pkge cream cheese
¾ cub vandermint
½ cub milk
1 small pkge.instant choc.pudd.

Preparation:

Mix everything together. Spoon into pie crust. Chill. Top with whipped cream if desired. Pamphlet



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Very Blueberry Cheesecake

Servings: 10

Ingredients:

1 ½ cub vanilla wafer crumbs
¼ cub margarine; melted
1 env unflavored gelatin
¼ cub cold water
16 ounce cream cheese; softened
1 tablespoon lemon juice
1 teaspoon grated lemon peel
7 ounce (1 jr) marshmallow creme
3 cub frozen whipped topping; (thaw)
2 cub blueberries frozen or fresh

Preparation:

Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Very Smooth Cheesecake

Servings: 10

Ingredients:

1 cub graham cracker crumbs
3 tablespoon sugar
3 tablespoon margarine; melted
1 env unflavored gelatin
¼ cub cold water
8 ounce cream cheese; softened
½ cub sugar
10 ounce frozen strawberries; thawed
milk
1 cub whipping cream; whipped

Preparation:

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid.
Add enough milk to liquid or measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust.
Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, ½ cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Vidalia Cheesecake

Servings: 10

Ingredients:

6 bacon slices; diced
1 onion; vidalia, large
chopped
1 garlic clove; minced
15 ounce ricotta; light
½ cub half & half
2 tablespoon flour
½ teaspoon salt
¼ teaspoon pepper; cayenne
2 eggs
½ cub scallion; slice thin

Preparation:

IN 10 INCH SKILLET, COOK BACON TIL CRISP, REMOVE & DRAIN ON PAPER TOWELS. COOK ONIONS AND GARLIC IN DRIPPINGS UNTIL TENDER. DISCARD DRIPPINGS AND DRAIN VEGGIES IN STRAINER. COMBINE CHEESE, HALF&HALF, FLOUR, SALT, AND PEPPER. BLEND UNTIL SMOOTH. ADD EGGS, ONE AT A TIME, BLEND UNTIL SMOOTH. RESERVE 3 TBS OF THE BACON FOR GARNISH...STIR REMAINING BACON AND COOKED VEGGIES MIXTURE INTO THE CHEESE MIXTURE. LIGHTLY GREASE SIDES OF AN 8 OR 9" SPRINGFORM. POUR BATTER INTO PAN. BAKE 40 MIN @ 350 OR UNTIL CENTER IS JUST SET. REMOVE TO WIRE COOLING RACK AND COOL TO ROOM TEMPERATURE. GARNISH WITH REMAINING BACON AND SERVE WITH ASSORTED CRACKERS. CAN ALSO USE AS HORS D'. Recipe from Bland Farms pamphlet.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Washington Cheesecake

Servings: 12

Ingredients:

CRUST:
1 cub graham cracker crumbs
¼ cub sugar
¼ cub touch of butter spread

FILLING:
24 ounce cream cheese; softened
¾ cub sugar
2 tablespoon flour
3 eggs
2 tablespoon milk
1 teaspoon vanilla

TOPPING:
2 tablespoon almond-flavored liqueur; (opt)
1 21 ounce can cherry piefilling

Preparation:

CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press onto bottom of 9-inch springform pan. Bake 10 minutes.

FILLING: Increase oven temperature to 450. Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla; pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 to 35 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.

From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

Westphalian Cheesecake

Servings: 10

Ingredients:

CRUST:
shortbread

CHEESECAKE:
1 ½ cub cottage cheese; small curd
¼ cub sugar; granulated
4 eggs; large; separated
½ teaspoon vanilla extract
8 ounce cream cheese; 1 pk.
1 teaspoon cornstarch
6 tablespoon butter

Preparation:

Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve.
In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.

White Chocolate Raspberry Cheesecake

Servings: 12

Ingredients:

CRUST:
2 cub plain dry bread crumbs
½ cub chopped pecans
½ cub butter
1 teaspoon cinnamon
½ cub sugar

FILLING:
2 pound room temperature cream chees
1 cub sugar
5 jumbo eggs
6 ounce melted white chocolate
1 pint raspberries
½ cub whipping cream
¼ cub cornstarch
1 tablespoon vanilla

TOPPING:
2 tablespoon rum; optional
1 pint raspberries
½ cub water
½ cub sugar
¼ cub cornstarch

Preparation:

For crust: Put pecans in small bowl with butter and microwave on high 1 ½ minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides.

For filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1 ½ hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. For topping: 1 pint raspberries ½ cup water ½ cup sugar ¼ cup cornstarch 2 Tbl rum (optional) Stir sugar and cornstarch WELL in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving). This recipes is from Ann Raisler.



Recipes from Glen's personal collection. Converted by MM_Buster v2.0n.