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Jul. 31st, 2008 05:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffLast day for recipes, and I thought we'd have something special to end the month. There are several today, ones that I use and like are marked. And seems that LJ wants this split, Part 2 following
Amaretto Cheesecake
Crust:
1 1/2 c Graham cracker crumbs
1 ts Cinnamon
2 tb Sugar
1 Stick margarine; melted
Cake:
24 oz Cream cheese (3 packages, 8 oz. each)
4 Eggs
1 c Sugar
1/3 c Amaretto (up to 1/2 cup)
Topping:
8 oz Sour cream
1 tb Amaretto
1 tb Plus 1 tsp. sugar
1. Mix cinnamon, 1/4 cup sugar, graham cracker crumbs, and butter. Press mixture in bottom of a 9 inch springform pan.
2. Beat cream cheese and 1/3 cup amaretto until light and fluffy. Gradually beat in 1 cup sugar, then add the eggs one at a time (beating well after each addition).
3. Pour mixture into crust and and bake in a preheated 375F oven for 45-50 minutes.
4. Mix the 1 tbsp. sugar, the sour cream, and 1 tbsp. amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500'.
5. Let set for 48 hours in the refrigerator.
California Walnut-Crusted Caramel-Bourbon Swirl Cheesecake
1 cup packed dark brown sugar
1/2 cup whipping cream
1/3 cup butter, softened
2 tablespoons bourbon or amber rum
3 cups California Walnut pieces
1 cup granulated sugar, divided use
3 tablespoons melted butter
3 (8-ounce) packages cream cheese, softened
3 large eggs
1/4 cup bourbon or amber rum
1 cup toasted California Walnut halves
In small saucepan, combine brown sugar, whipping cream and butter. Bring to boil over medium-high heat; boil for 3 minutes. Remove 1/3 cup of the sauce; refrigerate until chilled. To remaining sauce add 2 tablespoons bourbon; set aside.
Combine walnut pieces and 1/4 cup of the granulated sugar in food processor; pulse until it resembles coarse crumbs, do not overprocess. Transfer to medium bowl and stir in melted butter. Using back of spoon press nut mixture into bottom and half-way up sides of 9-inch springform pan. Bake in 325°F oven for 15 minutes.
Meanwhile, beat cream cheese with remaining 3/4 cup granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup bourbon. Pour cream cheese mixture into nut crust. Drizzle the 1/3 cup chilled sauce on top; gently swirl with knife.
Return cake to 325°F oven; bake for 1 hour. Turn oven off; leave cheesecake in oven without opening door for another hour, prevents cake from cracking in center.
Cool on wire rack; cover and refrigerate for 4 hours or overnight. Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.
Makes 12 servings.
Caramel Apple Sundae Cheesecake
Crust:
1/3 cup margarine, softened
1/3 cup sugar
1 egg
1 1/4 cups flour
Filling:
16 ounces cream cheese, softened
2/3 cup sugar, divided
2 tablespoons flour
3 eggs
1/2 cup sour cream
1 cup apple; peeled and chopped
3/4 teaspoon ground cinnamon
1/2 cup caramel topping, divided
1/4 cup pecans, chopped
Heat oven to 450. Beat margarine and sugar at medium speed of mixer until light and fluffy. Blend in egg. Add flour; mix well. Spread dough over bottom and sides of 9 inch springform pan. Bake for 10 minutes. Reduce oven temperature to 350. Beat cream cheese, 1/3 cup sugar and flour at medium speed until well blended. Add eggs, one at a time, mixing well after each. Blend in sour cream. Toss apples with
Remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl 1/4 cup caramel topping into cream cheese mix. Bake for 1 hour. Loosen cake from rim of pan; cool before removing. Refrigerate. Top with remaining caramel topping and nuts
Cheesecake Elegant**
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup powder sugar
1 tsp ground allspice
1/3 cup melted butter
Combine all ingredients. Spread in bottom of 9” pan, pressing some up to form a rim about 1” high.
Cheese Layer:
2-8 ounce packages cream cheese at room temp.
2 eggs, lightly beaten
2/3 cup sugar
2 tsp vanilla
Beat cream cheese until soft and creamy. Add eggs, sugar and vanilla. Beat until smooth. Pour into crust. Bake at 350 degrees for 25 minutes. Top with sour cream layer.
Sour Cream Layer:
1 1/4 cup sour cream
1/4 cup sugar
2 tsp vanilla or rum extract
Combine all ingredients and spread over cheese layer. Return to oven. Increase temp to 450 degrees and bake for 7 minutes. Remove and cool, then chill.
Serves 10-12.
Amaretto Cheesecake
Crust:
1 1/2 c Graham cracker crumbs
1 ts Cinnamon
2 tb Sugar
1 Stick margarine; melted
Cake:
24 oz Cream cheese (3 packages, 8 oz. each)
4 Eggs
1 c Sugar
1/3 c Amaretto (up to 1/2 cup)
Topping:
8 oz Sour cream
1 tb Amaretto
1 tb Plus 1 tsp. sugar
1. Mix cinnamon, 1/4 cup sugar, graham cracker crumbs, and butter. Press mixture in bottom of a 9 inch springform pan.
2. Beat cream cheese and 1/3 cup amaretto until light and fluffy. Gradually beat in 1 cup sugar, then add the eggs one at a time (beating well after each addition).
3. Pour mixture into crust and and bake in a preheated 375F oven for 45-50 minutes.
4. Mix the 1 tbsp. sugar, the sour cream, and 1 tbsp. amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500'.
5. Let set for 48 hours in the refrigerator.
California Walnut-Crusted Caramel-Bourbon Swirl Cheesecake
1 cup packed dark brown sugar
1/2 cup whipping cream
1/3 cup butter, softened
2 tablespoons bourbon or amber rum
3 cups California Walnut pieces
1 cup granulated sugar, divided use
3 tablespoons melted butter
3 (8-ounce) packages cream cheese, softened
3 large eggs
1/4 cup bourbon or amber rum
1 cup toasted California Walnut halves
In small saucepan, combine brown sugar, whipping cream and butter. Bring to boil over medium-high heat; boil for 3 minutes. Remove 1/3 cup of the sauce; refrigerate until chilled. To remaining sauce add 2 tablespoons bourbon; set aside.
Combine walnut pieces and 1/4 cup of the granulated sugar in food processor; pulse until it resembles coarse crumbs, do not overprocess. Transfer to medium bowl and stir in melted butter. Using back of spoon press nut mixture into bottom and half-way up sides of 9-inch springform pan. Bake in 325°F oven for 15 minutes.
Meanwhile, beat cream cheese with remaining 3/4 cup granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup bourbon. Pour cream cheese mixture into nut crust. Drizzle the 1/3 cup chilled sauce on top; gently swirl with knife.
Return cake to 325°F oven; bake for 1 hour. Turn oven off; leave cheesecake in oven without opening door for another hour, prevents cake from cracking in center.
Cool on wire rack; cover and refrigerate for 4 hours or overnight. Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.
Makes 12 servings.
Caramel Apple Sundae Cheesecake
Crust:
1/3 cup margarine, softened
1/3 cup sugar
1 egg
1 1/4 cups flour
Filling:
16 ounces cream cheese, softened
2/3 cup sugar, divided
2 tablespoons flour
3 eggs
1/2 cup sour cream
1 cup apple; peeled and chopped
3/4 teaspoon ground cinnamon
1/2 cup caramel topping, divided
1/4 cup pecans, chopped
Heat oven to 450. Beat margarine and sugar at medium speed of mixer until light and fluffy. Blend in egg. Add flour; mix well. Spread dough over bottom and sides of 9 inch springform pan. Bake for 10 minutes. Reduce oven temperature to 350. Beat cream cheese, 1/3 cup sugar and flour at medium speed until well blended. Add eggs, one at a time, mixing well after each. Blend in sour cream. Toss apples with
Remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl 1/4 cup caramel topping into cream cheese mix. Bake for 1 hour. Loosen cake from rim of pan; cool before removing. Refrigerate. Top with remaining caramel topping and nuts
Cheesecake Elegant**
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup powder sugar
1 tsp ground allspice
1/3 cup melted butter
Combine all ingredients. Spread in bottom of 9” pan, pressing some up to form a rim about 1” high.
Cheese Layer:
2-8 ounce packages cream cheese at room temp.
2 eggs, lightly beaten
2/3 cup sugar
2 tsp vanilla
Beat cream cheese until soft and creamy. Add eggs, sugar and vanilla. Beat until smooth. Pour into crust. Bake at 350 degrees for 25 minutes. Top with sour cream layer.
Sour Cream Layer:
1 1/4 cup sour cream
1/4 cup sugar
2 tsp vanilla or rum extract
Combine all ingredients and spread over cheese layer. Return to oven. Increase temp to 450 degrees and bake for 7 minutes. Remove and cool, then chill.
Serves 10-12.
