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barbara-in-va

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I need to make a cheesecake tomorrow night. It cannot have fruit, nuts or coconut. Where do I go from here? I have already made this group the Oreo Cookie Cheesecake which they just loved. I now need a recipe to equal the success of the Orec Cookie Cheesecake. Any suggestions please?

 
Barbara, How about Peggy Cullen's Vanilla Bean Cheesecake @ Food & Wine ...

if you can't access it let me know and I'll type it up for you.

Another possibility is Michele Urvater's Marble Cheesecake.

 
Barbara, Michele Urvater's Cheesecake is Black and White Cheesecake and can be found on recipelink.c

 
If it were me I'd make the plain cheesecake and serve toppings with it

so everyone could make their own choice or leave it plain.

 
How about a caramel-topped cheesecake? Rec inside...

It's one of my favorites from GRS - (lightbulb) - hey, maybe it should go in "favorites"!

From Cyndi:
This took first place in the Delmont AppleFest (and lucky me, I was a judge)...

1/3 c. butter
1 c. sugar, divided
4 eggs
1 1/3 c. flour
16 oz. cream cheese
2 T. flour
1/2 c. sour cream
2 c. finely chopped apples (peeled) (OMIT)
3/4 tsp. cinnamon
1/2 c. caramel ice cream topping, divided
1/4 c. chopped pecans (OMIT)

Preheat oven to 450 degrees. Cream butter and 1/3 c. sugar at medium speed until light and fluffy. Beat in 1 egg, add 1 1/3 c. flour and mix well. Spread dough in bottom of 9-inch springform pan, and up the sides as far and evenly as possible. Bake 10 minutes, remove from oven. Reduce heat to 350.

Beat cream cheese and 1/3 c. sugar until creamy. Beat in 2 T. flour. Add remaining 3 eggs, one at a time, mixing well after each addition. Blend in sour cream by hand.

Toss apples in remaining sugar and cinnamon. Stir the apple mixture into the cream cheese mixture. Pour into crust. Swirl 1/4 c. of caramel topping into cream cheese mixture. Bake 45 minutes. Turn off oven, let cake cool for 1 hr. Loosen cake from rim, then chill for 4 hours or overnight.

To serve, cover with remaining caramel topping and sprinkle with pecans. This is rich!!!

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Here's another, from sugaree:

I made this yesterday and it is very good. The recipe is given With the changes that I made. The original used wafers instead of biscotti, and regular nuts instead of toasted. The original recipe is in Great Performances cookbook produced by The Symphony League of Tupelo,MS- a great cookbook- I've claimed the caramel icing, chocolate icing, and esterette recipes all from this book. You can call (601)842-8433 for a copy.

2 cups chocolate biscotti crumbs
1/2 cup butter
1 cup + 2 T sugar, divided
40 oz. cream cheese
3 eggs
1 t vanilla, divided
2 oz semi-sweet chocolate, melted
1-1/3 cups sour cream, divided
1/3 cup+ 2 T packed dark brown sugar
1 T all purpose flour
1/4 cup toasted pecans, chopped (OMIT)
1/4 t almond extract (OMIT?)

Blend biscotti crumbs, butter, and 1/2 cup sugar. Press into bottom and up sides of a 9-inch springform pan. Set aside.

For layer 1: combine 16 oz cream cheese and 1/3 cup sugar. Beat until fluffy. Add 1 egg and 1/4 t vanilla. Blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust.

For layer 2: Combine 16 oz cream cheese, brown sugar, and flour. Beat until fluffy. Add 1 egg and 1/2 t vanilla. Blend well. Stir in pecans. Spoon gently over chocolate layer.

For layer 3: Combine 8 oz cream cheese with 1/4 cup sugar and beat until fluffy. All 1 egg and blend well. Stir in 1 cup sour cream, 1/4 t vanilla and almond extract. Spoon gently over pecan layer.

Bake at 300 for 1 hour 15 minutes.(outer 2" should be raised and show a hint of turning brown) Turn off oven and leave cheesecake in oven for 15 min. with the door closed. Open oven and leave cheesecake in an additional 30 min. Cool.

Chill 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Let glaze run down sides about every 1-1/2 inches.

Glaze:
6 oz. semi-sweet chocolate
1/4 cup butter
3/4 cup sifted powdered sugar
2 T water
1 t vanilla

Combine chocolate and butter in top of a double boiler. Cook until melted. Remove from heat and stir in remaining ingredients. Stir until smooth.

 
Yes! And to make it into a Turtle Cheesecake all you'd need would chocolate

Either mini chocolate chips or chocolate curls or even a hot fudge sauce.

This is a best seller at a local tea room. Who can resist cheesecake with caramel, chocolate and toasted pecans??? OH, and whipped cream and cherry if you want to get real fancy but it's good enough without it. smileys/smile.gif

Great recipe, Dawn! thx

 
Up in Favorites are several. a mint cheesecake, Olga's ricotta cheesecake and Orange Swirl

cheesecake that may not work since it has orange juice in it, but maybe. Also, could you make a pumpkin cheesecake? Not too "fruity", or is there an allergy you have to watch out for?

 
Brownie Bottom Cheesecake

Brownie Bottom Cheesecake
Kraft

Ingredients
1/2 cup (1 stick) butter or margarine

4 squares BAKER'S Unsweetened Baking Chocolate

2-1/4 cups sugar, divided

5 eggs, divided

1/4 cup milk

2 tsp. vanilla, divided

1 cup flour

1/2 tsp. salt

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream


Preparation
MELT butter and chocolate in 3-quart saucepan on very low heat, stirring constantly; cool. Blend in 1-1/2 cups sugar.

ADD 2 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in milk and 1 tsp. of the vanilla. Mix flour and salt; add to chocolate mixture, mixing just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake at 325°F for 25 minutes.

MIX cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over brownie bottom. (Filling will almost come to top of pan.)

BAKE at 325°F for 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.

 
Growing season--big sob---you all make me have such spring fever with the gardening posts. We are

at least a month away from setting anything outside, at least up here in Anchorage. But. . .lots of us have started seeds inside and they take over every inch of windowsill space like the tomato lady. The pussy willows have just started letting out and my tulips are just poking above the ground. Some warmer parts of town have had tulips and crocuses bloom already, but I'm up a bit cooler, so I sometimes have tulips till June, which is not altogether a bad thing smileys/smile.gif We have lots of light now, more than 15 hours, sunrise at 6:21am and sunset at 9:36 pm.

 
REC: Ginger Cheesecake

Ginger Cheesecake
from The Joy of Cheesecake by Dana Bovbjerg & Jeremy Iggers

"If you like the warm taste of ginger, try this cake. But if you want it even hotter, add a couple of tablespoons of freshly grated gingerroot."

Gingersnap Crust:

1½ c gingersnaps, crushed
6 T butter, melted
¼ c granulated sugar

Filling:

2 lb cream cheese
1¼ c granulated sugar
4 large eggs, lightly beaten
½ c heavy cream
1 tsp vanilla extract
½ c candied ginger, finely chopped

Gingersnap Crust: Preheat the oven to 350°F.

Place the crumbs in a mixing bowl, adding the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9” springform pan. Smooth the crumb mixture along the bottom to an even thickness.

Bake for 10 minutes. Cool before filling.

Filling: Reset the oven temperature to 300°F.

In a large mixing bowl, beat the cream cheese and sugar until smooth and light.

Add the eggs, cream, vanilla and ginger; beat until they are thoroughly mixed with the cream cheese.

Pour into the prepared crust and bake for 1 hour, 40 minutes. Turn off the oven but leave the cake in for another hour. Cool on a rack to room temperature, then chill.

 
Thank you all so much for the recipes and ideas! So many choices,

now only to decide which one/s to make! I think there will be enough people for me to make two cakes and I have to be able to write "Happy Birthday" on one of the cakes. So, I think I am going to make the Black and White one Gay posted and a sorta Turtle one that Dawn posted.

I am going to experiment with the caramel one a bit. Maybe combine a couple of recipes I have read. I want to make a caramel layer on top of the crust, pour in the cheesecake and bake. When cake is cooled decorate it with a rim of pecan halves that have been half dipped in chocolate and stick them to the cake with a bit more caramel (this way non nut loving people can easily remove them). Then I can write the birthday greeting on this cake!

Keep your fingers crossed for me, I am not so good at these kinda things..............

 
Here is an easy caramel sauce posted by Joe. It might come in handy for your cheesecake.

CARAMEL SAUCE Julia Child

1 cup sugar
1/3 cup water (I use distilled)
1 cup heavy cream
A pinch of salt
2 tsp. vanilla extract

A pastry brush dipped in cold water

Combine the sugar and water in a small saucepan over medium-high heat. Bring to the boil, then cover and let the steam wash down the sides of the pan for a few minutes. Uncover and boil until a rich amber color, without stirring, brushing down the sides of the pan with cold water if necessary. (It boils a long time and then, finally, turns to caramel all at once--it can burn easily. When the bubbles get very slow and quiet, pay attention--the syrup is about to caramelize.)

Remove from heat and add the cream, which will partially congeal the caramel. Simmer, stirring, over moderate heat until the caramel dissolves again. Remove from heat and stir in the salt and the vanilla. Serve warm or cool.

The sauce will keep for weeks refrigerated in a covered jar. To serve warm or to liquefy, heat the jar in a pan of simmering water.

 
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