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and very small decorative American flags.
Mouthwatering Strawberry or Raspberry Cheesecake 217
 Neapolitan Cheesecake
1 cup chocolate wafer crumbs
5 tablespoons butter or margarine, melted and divided
24 ounces cream cheese, softened
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
5 (1 ounce) squares semisweet chocolate, divided
2 1/2 (1 ounce) squares white baking chocolate, divided
1/3 cup mashed sweetened strawberries
2 teaspoons shortening, divided
Combine crumbs and 3 tablespoons of butter; press onto bottom of an ungreased 9-inch springform
pan. Bake at 350 degrees F for 8 minutes; cool.
In mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Add vanilla
extract. Divide into three portions, about 1 2/3 cups each.
Melt 2 squares semisweet chocolate; stir into one portion of batter.
Melt 2 squares of white chocolate; stir into second portion. Stir strawberries into remaining batter.
Spread semisweet mixture evenly over crust. Carefully spread with white chocolate mixture, then
strawberry mixture. Bake at 425 degrees F for 10 minutes; reduce heat to 300 degrees F. Bake 50 to 55
minutes or until center is nearly set. Remove from oven; immediately run a knife around edge. Cool;
remove from pan.
Melt remaining semisweet chocolate, remaining butter and 1 teaspoon shortening; cool for 2 minutes.
Pour over cake. Melt remaining white chocolate and shortening; drizzle over glaze. Refrigerate
leftovers.
Yields 12 to 14 servings.
Neapolitan Cheesecake 218
 New Orleans Praline Cheesecake
1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons melted butter or margarine
24 ounces cream cheese
3/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
3 eggs
2 teaspoons vanilla extract
1/2 cup finely chopped pecans
Whipping cream
Pecan halves
Combine first 3 ingredients, mixing well. Press mixture into a 9-inch spring-form pan. Bake at 350
degrees F for 10 minutes.
Beat cream cheese until smooth; gradually add brown sugar and flour, mixing well. Add eggs one at a
time, beating well after each. Stir in vanilla extract and pecans. Pour into prepared pan. Bake for 40 to
45 minutes. Let cool to room temperature on a wire rack. Refrigerate overnight.
Remove sides of springform pan; top cheesecake with whipping cream and garnish with pecan halves.
New Orleans Praline Cheesecake 219
 New York Cheesecake
Chocolate Pecan Crust
10 rectangular chocolate graham crackers
3/4 cup ground pecans
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter (at room temperature)
Place graham crackers in large plastic food storage bag. Finely crush with rolling pin. Place in bowl.
Add pecans, sugar and cinnamon; stir to mix well. Add butter; mix until well blended. Scatter crumb
mixture over bottom of 9-inch springform pan. Cover with plastic wrap; press evenly over bottom and
up sides of pan. Refrigerate pan until ready to use.
Filling
32 ounces cream cheese (at room temperature)
1 1/4 cups granulated sugar
4 eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Whole strawberries (optional)
Fresh mint sprigs (optional)
Beat cream cheese in large bowl with electric mixer or in food processor, until well blended and
smooth. Gradually beat in sugar until well blended. Add eggs, one at a time, beating well after each
addition. Add lemon juice and vanilla extract; beat until blended. Pour cheese filling evenly into
crust-lined pan. Bake cheesecake at 350 degrees F for 50 minutes or until the center is just set. Remove
the pan to a wire rack to cool completely. Refrigerate for at least 12 hours or overnight.
To serve, remove side of pan. Cut into wedges. Garnish with whole strawberries and fresh mint sprigs
if desired.
New York Cheesecake 220
 No Bake Apricot Cheesecake
Crust
1/2 cup butter or margarine
1/3 cup granulated sugar
1 1/2 cups corn flake crumbs
Cook butter and sugar in small saucepan until mixture boils; remove from heat. Mix in Corn Flake
Crumbs. Reserve 2 tablespoons mixture for garnish; press remainder in bottom of 9-inch springform
pan. Chill.
Cream Cheese Filling
1 (30 ounce) can apricot halves, drained (reserve syrup)
1 envelope unflavored gelatine
16 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 tablespoons lemon juice
1 (4 1/2 ounce) container frozen nondairy whipped topping, thawed
Combine 1/2 cup reserved syrup and gelatine; stir over low heat until gelatine dissolves. Reserve 4 or 5
apricots halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine
apricot and gelatine mixtures; set aside.
In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir
in apricot-gelatine mixture. Fold in whipped topping. Turn into prepared pan. To garnish, slice
reserved apricot halves into pieces; arrange in two-piece clusters around top of cheesecake. Spoon
Apricot Glaze over top of cake if desired. Add mint leaves to clusters. Sprinkle crumbs around outer
edge of cake. Chill 3 hours.
Apricot Glaze (optional)
1/2 cup reserved syrup
1 teaspoon cornstarch
Cook and stir cornstarch and 1/2 cup reserved syrup until thick and clear. Cool. Spoon glaze evenly
over top of cake.
No Bake Apricot Cheesecake 221
 No Bake Chocolate Mint Cheesecake
1/4 cup butter or margarine, melted
1 cup chocolate wafer crumbs (10 wafers)
20 miniature or 5 large York Peppermint Patties
2 tablespoons butter
16 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1 tablespoon unflavored gelatine
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 cup whipping cream
1 cup sour cream
8 miniature or 2 large York Peppermint Patties, grated*
* Grate while frozen.
Mix melted butter and chocolate wafer crumbs. Firmly pat over bottom of 9-inch springform pan.
Chill. Melt 20 miniature York Peppermint Patties or 5 large York Peppermint Patties and butter.
Drizzle over crumb crust. Chill.
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk while beating until
smooth. Soften gelatine in lemon juice and warm to dissolve. Add to cheese mixture with vanilla
extract. Whip cream until stiff peaks form. Fold into cream cheese mixture. Pour into prepared pan.
Chill. Cover with whipped sour cream. Garnish with grated York Peppermint Patties. Chill several
hours before serving.
Serves 8 to 10.
No Bake Chocolate Mint Cheesecake 222
 No Bake Egg Nog Cheesecake
Crust
3/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup margarine/butter
Mix together and press into bottom of 8x8 pan.
Filling
8 ounces softened cream cheese
1/2 cup granulated sugar
Mix together.
Dissolve 1 package Knox gelatine in 1/4 cup cold water, but heat it to dissolve. Add to cheese mixture.
Add one cup eggnog. Cool until it's just slightly thickened. Fold in 2 cups whipped topping. Pour over
graham cracker crust. Chill well before slicing.
No Bake Egg Nog Cheesecake 223
 No Bake Lime Cheesecake
2 envelopes Dream Whip®
1 small box lime gelatin
8 ounces cream cheese, (at room temperature)
1/2 cup granulated sugar
1 cup crushed pineapple, drained
Vanilla wafers, crushed
Dissolve gelatin in 1 cup hot water; allow to cool. Beat softened cream cheese. Add cooled gelatin and
sugar. Stir in pineapple. Line bottom of a casserole dish with crushed vanilla wafers. Pour cream
cheese mixture on top of crumbs. Top with additional crumbs. Chill.
No Bake Lime Cheesecake 224
 Orange Blossom Cheesecake
1 pound cream cheese (at room temperature)
1/2 cup orange blossom honey
1/4 cup orange juice
1 teaspoon vanilla extract
3 large eggs
1 1 /2 teaspoons lemon rind, grated
2 tablespoons orange rind, grated
9-inch springform pan with pre-baked
graham cracker crust in bottom [ Pobierz całość w formacie PDF ]