Woman's World Weekly Magazine
Cheesecake Heaven!
Best-Ever Vanilla Cheesecake
2-1/2 cups vanilla wafer cookies, about 45
2 Tablespoons plus 1 cup sugar
3 Tablespoons butter, melted
4 packages ( 8 oz. each) cream cheese, at room temperature
6 eggs
3/4 cup heavy cream
1/3 cup all-purpose flour
1 Tablespoon vanilla extract
Position racks in center and lower third of oven. Place roasting pan on lower rack; fill halfway with water. Preheat oven to 325 Degrees F. Grease 9" x 3" springform pan.
In food processor, pulse cookies and 2 tablespoons sugar until ground; stir in butter. Press into pan. On medium high speed, beat cream cheese and remaining sugar until fluffy, 3 - 4 minutes. Beat in eggs, one at a time, then cream, flour and vanilla. Pour into pan. Bake on center rack 1 hour, 15 minutes, or until center jiggles slightly. Turn off oven. Let stand in oven with door closed 1 hour. Run knife around edge of pan. Cool on rack. Chill overnight. Remove side of pan.
Serves 16
Fruity Coconut Cream Cheesecake
Reduce cream to 1/2 cup; substitute 2 teaspoons coconut extract for vanilla. Stir 1/2 cup Coco Real cream of coconut from 21 oz. squeeze bottle into batter. Bake and cool; as directed. Combine 1/2 cup pineapple preserves and 1 tablespoon rum or orange juice; spread over cheesecake. Sprinkle with 3/4 cup sweetened, flaked coconut and top with assorted fruit, such as blueberries, strawberries, kiwis and pineapple. Microwave 1/4 cup pineapple preserves until melted, stirring at 10-second intervals; brush over fruit.
Caramel Apple Streusel Cheesecake
Reduce cream to 1/2 cup; stir 1 can (21 oz.) Comstock's More Fruit Apple Pie Filling into batter. Bake 40 minutes. Meanwhile, combine 1 cup all purpose flour, 1/3 cup packed dark brown sugar and 1/2 teaspoon ground cinnamon; stir in 6 tablespoons butter (melted) until crumbs form. Sprinkle mixture over cheesecake. Bake additional 30 minutes or until center jiggles when pan is gently shaken; cool as directed. If desired, sprinkle with 3 tablespoons confectioners' sugar and garnish with apple slices.
Chocolate-Covered Cherry Cheesecake
Substitute 24 chocolate wafer cookies for vanilla. Toss 1 cup maraschino cherries (chopped, patted dry) with additional 1 tablespoon flour. Reduce cream to 1/2 cup; substitute 1 teaspoon almond extract for vanilla. Stir 1/4 cup maraschino cherry juice and 10 drops red liquid food coloring into batter, then stir in cherry mixture. Bake and cool as directed. Drizzle with 3 tablespoons hot fudge sundae topping. If desired, garnish with whipped cream and chocolate-dipped maraschino cherries.
Recipes - Woman's World - Sept. 28, 2009 Issue
Have not tried the recipes, however, they read and look terrific in the magazine.
Cheesecake Heaven!
Best-Ever Vanilla Cheesecake
2-1/2 cups vanilla wafer cookies, about 45
2 Tablespoons plus 1 cup sugar
3 Tablespoons butter, melted
4 packages ( 8 oz. each) cream cheese, at room temperature
6 eggs
3/4 cup heavy cream
1/3 cup all-purpose flour
1 Tablespoon vanilla extract
Position racks in center and lower third of oven. Place roasting pan on lower rack; fill halfway with water. Preheat oven to 325 Degrees F. Grease 9" x 3" springform pan.
In food processor, pulse cookies and 2 tablespoons sugar until ground; stir in butter. Press into pan. On medium high speed, beat cream cheese and remaining sugar until fluffy, 3 - 4 minutes. Beat in eggs, one at a time, then cream, flour and vanilla. Pour into pan. Bake on center rack 1 hour, 15 minutes, or until center jiggles slightly. Turn off oven. Let stand in oven with door closed 1 hour. Run knife around edge of pan. Cool on rack. Chill overnight. Remove side of pan.
Serves 16
Fruity Coconut Cream Cheesecake
Reduce cream to 1/2 cup; substitute 2 teaspoons coconut extract for vanilla. Stir 1/2 cup Coco Real cream of coconut from 21 oz. squeeze bottle into batter. Bake and cool; as directed. Combine 1/2 cup pineapple preserves and 1 tablespoon rum or orange juice; spread over cheesecake. Sprinkle with 3/4 cup sweetened, flaked coconut and top with assorted fruit, such as blueberries, strawberries, kiwis and pineapple. Microwave 1/4 cup pineapple preserves until melted, stirring at 10-second intervals; brush over fruit.
Caramel Apple Streusel Cheesecake
Reduce cream to 1/2 cup; stir 1 can (21 oz.) Comstock's More Fruit Apple Pie Filling into batter. Bake 40 minutes. Meanwhile, combine 1 cup all purpose flour, 1/3 cup packed dark brown sugar and 1/2 teaspoon ground cinnamon; stir in 6 tablespoons butter (melted) until crumbs form. Sprinkle mixture over cheesecake. Bake additional 30 minutes or until center jiggles when pan is gently shaken; cool as directed. If desired, sprinkle with 3 tablespoons confectioners' sugar and garnish with apple slices.
Chocolate-Covered Cherry Cheesecake
Substitute 24 chocolate wafer cookies for vanilla. Toss 1 cup maraschino cherries (chopped, patted dry) with additional 1 tablespoon flour. Reduce cream to 1/2 cup; substitute 1 teaspoon almond extract for vanilla. Stir 1/4 cup maraschino cherry juice and 10 drops red liquid food coloring into batter, then stir in cherry mixture. Bake and cool as directed. Drizzle with 3 tablespoons hot fudge sundae topping. If desired, garnish with whipped cream and chocolate-dipped maraschino cherries.
Recipes - Woman's World - Sept. 28, 2009 Issue
Have not tried the recipes, however, they read and look terrific in the magazine.