Key Lime Cheesecake
Lime Custard:
6 Lg Egg Yolks
¾ Cup Sugar
6 Tbsp Fresh Key Lime Juice Or Regular Lime Juice
1 Tsp Grated Key Lime Peel Or Regular Lime Peel
Crust:
1¾ Cups Graham Cracker Crumbs
¼ Cup Sugar
½ Tsp Salt
½ Cup Unsalted Butter, Melted
Filling:
2 – 8 Oz Pkgs Cream Cheese, Room Temperature
2/3 Cup Plus 3 Tbsp Sugar
2 Lg Eggs
3 Tbsp Fresh Key Lime Juice Or Regular Lime Juice
1 Tbsp Grated Key Lime Peel Or Regular Lime Peel
1 – 16 Oz Container Sour Cream
Thin Lime Slices
Whisk All Ingredients In Heavy Small Saucepan Over Medium Heat Until Custard Thickens & Boils For 30 Seconds, About 8 Minutes. Cool To Room Temperature, Stirring Occasionally (mixture Will Thicken).
Preheat Oven To 350°f.
Wrap 3 Layers Of Foil Around Outside Of 8 - 8½ Inch Diameter Springform Pan With 3-inch-high Sides. Butter Pan. Stir First 3 Ingredients To Blend In Medium Bowl. Mix In Butter Until Moistened. Press Crumb Mixture Evenly Onto Bottom & 1½ Inches Up Sides Of Prepared Pan. Bake Just Until Set, About 5 Minutes. Cool Completely. Maintain Oven Temperature.
Place Cream Cheese, 2/3 Cup Sugar, Eggs, Lime Juice, & Lime Peel In Processor; Blend Well.
Spoon Custard Into Crust; Smooth Top. Carefully Spoon Filling Over. Set Cheesecake In Large Baking Pan. Add Enough Hot Water To Baking Pan To Come 1 Inch Up Sides Of Cheesecake Pan. Bake Until Almost Set But Not Puffed & Center Moves Slightly When Pan Is Gently Shaken, About 45 Minutes.
Meanwhile, Stir Sour Cream & Remaining 3 Tablespoons Sugar In Medium Bowl To Blend.
Carefully Spoon Sour Cream Mixture Over Hot Cheesecake; Smooth Top. Bake Until Topping Sets, About 10 Minutes. Cool 10 Minutes. Run Knife Around Sides Of Pan To Loosen. Cool Cheesecake Completely. Cover & Refrigerate Overnight. Can Be Made 2 Days Ahead. Keep Refrigerated.
Release Pan Sides From Cheesecake; Transfer To Platter. Garnish With Lime Slices & Serve.
Makes 10 - 12 Servings.
Deep Dark Chocolate Cheesecake
Crust:
24 Chocolate Wafer Cookies (from 1- 9 Oz Pkg)
1 Tbsp Sugar
¼ Cup Butter, Melted
Filling:
1 - 9.7 Oz Bar 70% Cocoa Bittersweet Chocolate, Chopped
4 – 8 Oz Pkgs Cream Cheese, Room Temperature
1¼ Cups Plus 2 Tbsp Sugar
¼ Cup Unsweetened Cocoa Powder
4 Lg Eggs
Topping:
¾ Cup Whipping Cream
6 Oz 70% Cocoa Bittersweet Chocolate, Chopped
1 Tbsp Sugar
Bittersweet Chocolate Curls
Preheat Oven To 350°f. & Butter 9-inch-diameter Springform Pan With 3-inch-high Sides.
Blend Cookies In Processor Until Finely Ground; Blend In Sugar. Add Melted Butter & Process Until Well Blended. Press Crumbs Evenly Onto Bottom (not Sides) Of Prepared Pan.
Bake Just Until Set, About 5 Minutes. Cool While Preparing Filling. Maintain Oven Temperature.
Stir Chopped Chocolate In Metal Bowl Set Over Saucepan Of Simmering Water Until Melted & Smooth. Remove Bowl From Over Water; Cool Chocolate Until Lukewarm But Still Pourable.
Blend Cream Cheese, Sugar, & Cocoa Powder In Processor Until Smooth. Blend In Eggs 1 At A Time. Mix In Lukewarm Chocolate. Pour Filling Over Crust; Smooth Top.
Bake Until Center Is Just Set & Just Appears Dry, About 1 Hour. Cool 5 Minutes. Run Knife Around Sides Of Cake To Loosen. Chill Overnight.
Stir Cream, 6 Ounces Chocolate, & Sugar In Heavy Medium Saucepan Over Low Heat Until Smooth. Cool Slightly. Pour Over Center Of Cheesecake, Spreading To Within ½ Inch Of Edge & Filling Any Cracks. Chill Until Topping Is Set, About 1 Hour.
Do Ahead: Can Be Made 3 Days Ahead. Cover With Foil & Keep Refrigerated.
Release Pan Sides. Transfer Cheesecake To Platter. Top With Chocolate Curls. Let Stand 2 Hours At Room Temperature Before Serving.
Makes 12 Servings.
Pumpkin Cheesecake Crumble Squares
Crust:
1 Cup All Purpose Flour
¾ Cup Packed Golden Brown Sugar
½ Tsp Salt
¾ Cup Chilled Unsalted Butter, Diced
1 Cup Pecan Halves (about 4 Oz)
¾ Cup Old-fashioned Oats
Filling:
1 – 8 Oz Pkg Cream Cheese, Room Temperature
¾ Cup Canned Pure Pumpkin
½ Cup Sugar
1 Lg Egg
1½ Tsp Ground Cinnamon
1 Tsp Ground Ginger
Topping:
1 Cup Sour Cream
2 Tbsp Sugar
¼ Tsp Vanilla Extract
Preheat Oven To 350°f.
Generously Butter 9 X 9 X 2 Inch Metal Baking Pan. Line Rimmed Baking Sheet With Parchment.
Using On/off Turns, Blend First 4 Ingredients In Processor Until Coarse Meal Forms. Add Pecans; Using On/off Turns, Process Until Nuts Are Chopped. Add Oats; Process Using On/off Turns Until Mixture Is Moistened But Not Clumping. Press 3½ Cups Crumbs Onto Bottom Of Prepared Square Pan (do Not Clean Processor).
Transfer Remaining Crumbs To Lined Baking Sheet. Bake Crumbs On Sheet Until Golden, Stirring Once, About 12 Minutes. Cool Crumbs.
Bake Crust Until Golden, About 30 Minutes. Remove From Oven While Preparing Filling. Maintain Oven Temperature.
Blend All Ingredients In Same Processor Until Smooth. Spread Filling Over Warm Crust; Bake Until Set, Dry In Center, & Beginning To Rise At Edges, About 20 Minutes. Maintain Oven Temperature.
Mix All Ingredients In Small Bowl. Spread Evenly Over Hot Filling. Bake Until Topping Sets & Bubbles At Edges, About 5 Minutes. Cool Completely In Pan On Rack.
Sprinkle Crumbs Over Topping; Gently Press Into Topping. Cover; Chill Until Cold, About 2 Hours. Keep Chilled. Cut Into Squares.
Makes 16 Squares.
Tropical Cheesecake
Now You Can Enjoy The Classic, Rich Taste Of Cheesecake With A Refreshing Tropical Touch.
1¼ Cups Graham Cracker Crumbs
½ Cup Flaked Coconut, Toasted
½ Cup Nuts, Toasted & Finely Chopped
2 Tbsp Light Brown Sugar
¼ Cup Butter Or Margarine, Melted
2 – 8 Oz Pkgs Cream Cheese, Softened
1 – 14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
3 Eggs
¼ Cup Frozen Orange Juice Concentrate, Thawed
1 – 20 Oz Can Juice-packed Crushed Pineapple, Well Drained, Reserving ½ Cup Juice
1 – 8 Oz Container Sour Cream
2 Tbsp Sugar
1 Tsp Cornstarch
Preheat Oven To 300ºf.
Combine Graham Cracker Crumbs, Coconut, Nuts, Brown Sugar & Butter. Press Firmly On Bottom & Halfway Up Side Of 9 Inch Springform Pan.
In Large Bowl, Beat Cream Cheese Until Fluffy. Gradually Beat In Eagle Brand Until Smooth. Add Eggs & Juice Concentrate; Mix Well. Stir In ¾ Cup Pineapple.
Pour Into Prepared Pan. Bake 65 Minutes Or Until Centre Is Set; Spread Top With Sour Cream. Bake 5 Minutes Longer. Cool.
In Small Saucepan, Combine Sugar & Cornstarch; Mix Well. Gradually Add Reserved Pineapple Juice, Then Remaining Pineapple.
Over Low Heat, Cook & Stir Until Thickened. Cool. Spread Over Cheesecake. Chill.
Just Before Serving, Remove Side Of Springform Pan. Garnish As Desired. Store Leftovers Covered In Refrigerator.
Key Lime Cheesecake
1¼ Cups Graham Cracker Crumbs Or Vanilla Wafer Crumbs
¼ Cup Sugar
¼ Cup Butter Or Margarine, Melted
4 – 8 Oz Pkgs Cream Cheese, Softened
1 – 14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
4 Eggs
1 Tbsp Flour
½ Cup Lime Juice
Green Food Colouring (optional)
Preheat Oven To 325°f.
Combine Graham Cracker Crumbs, Sugar & Butter. Press Crumb Mixture Firmly On Bottom Of 9 Inch Springform Pan.
In Large Bowl, Beat Cream Cheese Until Fluffy. On Low Speed, Slowly Add Eagle Brand®, Mix Until Smooth. Add Eggs & Flour; Mix Well. Stir In Lime Juice.
Reserve ½ Cup Filling For Marbling. Stir Food Colouring Into Reserved Filling.
Pour White Filling Into Pan. Spoon ½ Cup Green Filling Over White Filling; Swirl.
Bake 45 - 50 Minutes Or Until Centre Is Set. Cool 10 Minutes. With Thin Knife, Carefully Loosen Cheesecake From Side Of Pan. Chill. Store Leftovers Covered In Refrigerator.