Strawberry-Amaretto Cheesecake

Strawberry-Amaretto Cheesecake

1/4 cup chocolate wafer crumbs
3 cups cottage cheese
2 (8-ounce) packages cream cheese
5 teaspoons sugar substitute
1 teaspoon amaretto liqueur
1 teaspoon vanilla extract
5 large egg whites
3 large egg yolks
1/2 teaspoon cream of tartar
2 cups sliced strawberries
1/3 cup strawberry jam, melted

1. In a food processor, blend together cottage cheese and cream cheese until smooth. Add sugar substitute, amaretto liqueur, and vanilla; blend until smooth. Add egg yolks. Beat egg whites and cream of tartar to soft peaks. Gently fold into the cheese mixture. Pour into a 9-inch springform pan.
2. Bake in a preheated 400°F (205°C) oven for 12 minutes, then reduce the heat to 200*F and bake until set, about 25 to 30 minutes. Turn the oven off, partially open the door, and let the cake stand in the oven for 1 hour. Remove from the oven and cool completely on a wire rack. Remove the sides from the pan.
3. Arrange sliced strawberries over the cake. Brush with melted strawberry jam.

Black Forest Cheesecake

Black Forest Cheesecake

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder

Filling:

3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/4 cup amaretto liqueur
1/4 cup maraschino cherry juice

Topping:

4 ounces (2/3 cup) semisweet chocolate, melted

1/2 cup sour cream

1. Preheat oven to 325*F (160*C).
2. Combine graham cracker crumbs, sugar, cocoa powder and butter. Mix well. Press into bottom and 1-inch up the sides of a 9-inch springform pan. Set aside.
3. With an electric mixer on medium speed, beat cream cheese until fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in amaretto and cherry juice until well blended.
4. Pour filling into crust. Bake 1 hour. Turn oven off, and let stand in oven
   with door ajar at least 1 hour. Remove from oven to wire rack. Cool about 1 hour, or until room temperature.
5. Combine melted chocolate and sour cream. Spread evenly over top of cooled cheesecake. Chill overnight. Garnish with whipped cream and maraschino cherries.

Baked Vanilla Cheesecake

Fresh summer berries would complement this vanilla cheesecake like butter on mashed potatoes. Serve it for a special occasion or simply share it with those you love.

Baked Vanilla Cheesecake

1 2/3 cups all-purpose flour
1/8 teaspoon salt
1/2 cup butter, chilled
2 tablespoons granulated sugar
1 large egg
4 tablespoons ice water
3 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
3 large eggs, separated
1/4 cup vegetable oil
1/2 cup milk
1/4 cup cornstarch
2 teaspoons vanilla extract

1. Preheat oven to 350°F (175°C).
2. Sift flour and salt into a large bowl; cut in butter until mixture resembles coarse crumbs. Mix in 2 tablespoons sugar, egg and up to 4 tablespoons ice water to make a dough. Press into a ball and wrap in plastic wrap; refrigerate for 30 minutes.
3. On a floured surface, roll out the dough to fit a 10-inch springform pan. Place dough in the pan without stretching. Refrigerate until ready to use.
4. Filling: Beat cream cheese until smooth in a large bowl; add remaining 1 1/4 cups sugar, egg yolks, oil, milk, cornstarch and vanilla.
5. In a separate bowl, beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell.
6. Bake for 50 to 60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in oven with door open slightly. Remove cheesecake from pan and serve or refrigerate.

Cappuccino Cheesecake

The delicate smooth coffee flavor is complemented by the richness of white chocolate.

Cappuccino Cheesecake

1 3/4 cups (about 18) crushed chocolate cookies
1/2 cup granulated sugar, divided use
1/3 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup French Vanilla NESTLÉ CARNATION COFFEE-MATE Liquid Coffee Creamer
4 large eggs
6 teaspoons TASTER'S CHOICE 100% Pure

1/4 cup all-purpose flour
3/4 cup NESTLÉ TOLL HOUSE Premier White Morsels
1 (16-ounce) container sour cream, room temperature

1. Preheat oven to 350ºF (175ºC).
2. Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan.
3. Bake for 5 minutes.
4. Beat cream cheese and Coffee-mate in large mixer bowl until creamy. Combine eggs and Taster’s Choice in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust.
5. Bake for 45 to 50 minutes or until edges are set but center still moves slightly.
6. Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in sour cream. Spread over top of cheesecake.
7. Bake for 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.

Chocholate Strawberry Shortcake

Chocholate Strawberry Shortcake

INGRIDIENTS

• 2 cups all-purpose flour
• 1/3 cup white sugar
• 1/4 cup cocoa powder
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup milk
• 2 pints strawberries, sliced
• 1/4 cup white sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 tablespoons chocolate syrup

DIRECTIONS

1. Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
2. In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
3. Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
4. In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
5. Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.