My Strawberry CheeseCake w/ Strawberry Glaze

This is one of the oldest recipes I make, I have started making this cheese cake since 1992. Long time ago... it never lost it's flavor, always a classic!

Ingredients:

For the Crust:

a small box of McVitie's Digestive

half a stick of butter, melted

For the Cheesecake filling:

800 g philadelphia cream cheese (4 boxes)

3/4 cup sugar

5 teaspoons cornstarch

3 eggs

1 egg yolk

1&1/4 teaspoon vanilla extract

For the Glaze:

1 Strawberry Jello (prepared as instructed)

2 tablespoons Cornstarch

Method:

- Crush the digestive cookies and stir them together with the melted butter until well combined.

- Press the crumbs mixture evenly at the bottom of a springform pan. set aside.

- In a bowl combine the cream cheese, 3/4 cup sugar and the cornstarch. Beat them with an electric mixer until all combined and smooth.

- Add the eggs and egg yolk one at a time, beating after each addition. Add in the vanilla extract.

- Pour the mixture on top of the crust in the springform pan and spread evenly.

- Bake at 350 degrees f (170 c) for 15 minutes, then lower the temperature to 225 degrees f (100 c) and bake for one hour and 10 minutes.

- Remove the cake from the oven, chill it for a few hours or over night without removing it from the pan.

- Once chilled completely, prepare the stawberries, cut them in half and layer them on the cake.

- Prepare the glaze by making the jello and adding the cornstarch, then let it cool. Once cool pour it on top. Chill the cake in the fridge until the glaze is completely cool.

- take the cake out of the pan and serve.

Enjoy...

Caramel Cheesecake II

This is another recipe for Caramel Cheesecake that I came across a while ago and decided to try out. It's a little bit harder than the previous one I posted.. and might I add..yummier !

try it out..


Serves 10 to 12

Ingredients:

Gingersnap crust

Nonstick vegetable oil spray
1&1/2 cups ground gingersnap cookies
5 tablespoons unsalted butter, melted
2 tablespoons golden brown sugar

Cheesecake

4 packages cream cheese, room temperature
1 cup golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Caramel topping

1&1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream



Method:

For gingersnap crust

- Preheat oven to 350°F.
- Spray bottom of 9-inch springform pan with 2&1/2-inch-high sides with nonstick spray.
- Stir ground cookies, butter, and sugar in medium bowl until moist clumps form.
- Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil.
- Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake

- Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla.
- Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes.
- Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

For caramel topping

- Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.
- Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.
- Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1&1/4 cups, stirring occasionally, about 8 minutes.
- Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan sides.


Enjoy...

Caramel Cheesecake

Ingredients:

For the Crust:
4 Tablespoons melted butter
1&1/2 cups graham cracker crumbs


For the Caramel:
1 cup sugar
1/4 cup water
1/2 cup whipping cream


For the Cheesecake:
4 packages cream cheese, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla
1/4 tablespoon salt
4 large eggs, at room temperature


For the Caramel Panes: (optional)
1 cup sugar
1/4 cup water


Method:


For the crust:
- Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan.

For the caramel:
- Combine sugar and water in a saucepan over medium-high heat. Stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3&1/2 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.

For the cheesecake:
- Beat cream cheese and both sugars at medium speed of an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated.

- Pour two-thirds of batter over crust. Beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.

- Bake at 350°F. for about 50 minutes, or until edges are firm but middle still wiggles. Remove from oven and cool. Chill. Decorate with caramel panes just before serving.

Caramel Panes: (Optional)
- Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until mixture is light brown and a small amount dropped in cold water forms a brittle ball. Remove from heat and immediately pour into a 9-inch, well-buttered round cake pan or plate.

- When the caramel starts to harden, cut each circle into six wedges with a pizza wheel or a sharp knife. As caramel continues to harden, recut the wedges several times.

- Slide the tip of a sharp knife under a wedge and remove from plate. Place on a buttered cookie sheet to continue cooling. Continue with remaining panes. Some may break. Save six of the most attractive panes for the decoration.

- Just before serving, place three panes in a spoke pattern on top of cheesecake. In each space between panes, wedge a pane vertically into cake.

Enjoy...

Chocolate Cheesecake ~ NL

Serves 8

Ingredients:

125g digestive biscuits
50g melted unsalted butter
500g cream cheese
150g golden caster sugar
3 large eggs
3 large egg yolks
175ml sour cream
1/2 teaspoon lime juice
150g plain chocolate, melted

20cm Springform tin

Method:

Preheat the oven to 180 degrees; place a kettle of water on the stove and bring it to a boil.

Process the biscuits and butter together and press into the bottom of the tin, then stick the tin in the fridge until the filling is ready.

Beat the cream cheese until smooth, then mix in the sugar.

Add the eggs and yolks, one by one, beating in after each addition.

Now pour in the sour cream and the lime juice and beat until smooth and creamy.

Taste to see if you want sourer base-note than this and, if so, add more lime juice.

Gently fold in the melted chocolate; you want a cheese cake marbled with dark chocolate, so don't combine fully.

Line the springform with foil on the outside, and then tear off another square and repeat the exercise.

Stand the tin in a roasting dish and fill it with the mixture.

Pour hot water from the recently boiled kettleinto the roasting tray to come 2-3 cm up the side of the cake tin and place in the oven to cook for about 1 hour.

When the cheesecake's ready it should have browned a little on the edges and the centre should be just set on top, with a hint of wobble underneath.

Remove the cake tin and tear away the foil. Sit on a rack to cool, then refrigerate before unmoulding and leaving it to get back to room temperature.


Yummy...

Items used:

Marbled New York-Style Cheesecake

Rich and creamy, this cheesecake is marbled with swirls of vanilla and chocolate.

Prep Time:20 Minutes
Cook Time:55 Minutes
Serves 8

Ingredients:

1&1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
1/3 cup butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 (1 ounce) squares semi-sweet baking chocolate, melted

Method:

1.Preheat oven to 350 degrees F. Combine graham cracker crumbs, walnuts, sugar and butter; press firmly on bottom of 9-inch springform pan.

2.In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs, flour and vanilla.

3.Measure 1&1/2 cups batter into medium bowl. Add melted chocolate; mix well. Spoon half the vanilla batter into prepared pan then half the chocolate batter. Repeat process ending with chocolate batter. With metal spatula or table knife, gently swirl batter to marble. Bake for 50 to 60 minutes or until center is set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.


Items used in this recipe: