Carrot Cheesecake
350*F approx 1 hour bake time 8-9inch springform (or rectangle baking dish - for potlucks, etc to be able to serve more folks)
This is a slightly fussy recipe in that you need to cook the carrots ahead of time, then cool to room temp before assembling the cheesecake. I think the effort is worth it though. :)
prep info for the carrot puree:
grate a bunch of carrots (i did 6 cups worth- i think maybe 3 cups would be more than enough).
then cook in sauce pan with butter and brown sugar (i used 2T butter and 1/4c brown sugar - that was in 6 cups grated carrots). when soft and puree-able, remove from stove (stir constantly or risk burning - the carrots released quite a bit of juice that reabsorbed when cooled)
you'll need 1/2 cup of this blendered up (a soft puree) for the actual recipe (cooled to room temp)
ingredients:
3 (8 oz) cream cheese (24 oz total)
1/2 cup white granulated sugar
1/4 cup brown sugar - soft packed
2 eggs
6 oz evaporated milk (I would have done heavy cream but I was out)
1/2 cup carrot puree (see above for prep instructions)
2 t rum vanilla extract*
2 T orange juice
1 1/2 t cinnamon
directions:
cook 1 hour or til solid in center. then, prop door slightly open and cool in oven (temp offf)
traditional cheesecake baking rules apply - make sure there's a lot of moisture in oven (I use 2 sheet cake baking pans side by side filled with water on rack right below cheesecake - works great for lots of moisture). (keeps cake from cracking and drying out).
all ingredients are room temp. (otherwise they don't blend well together and you have weird cream cheese lumps in the batter.)
*rum vanilla extract: (this is homemade - a bunch (10? 20? (not sure
how many i sliced and stuck in there, lol) of bourbon vanilla beans
infused into rum - shake every once in a while til it smells like
vanilla and is a very dark color and not liquor - takes a couple of months to prep)
Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts
Sunday, July 29, 2012
Tuesday, December 7, 2010
Peppermint Cheesecake
Peppermint cheesecake
350*F foil wrappers – mini muffin tin 15 minutes; 48 cupcakes
crust
1/2 stick butter, softened
1 cup crumbs from your favorite gingersnaps recipe baked earlier and crushed into crumbs
1/8 cup sugar
1/2 t vanilla extract
batter
1 pound cream cheese
3/4 cups sugar
1/2 t peppermint extract
1/4 t vanilla extract
2 large eggs
pinch of salt
1/8 rounded cup peppermints, crushed
sour cream glaze
1 cup sour cream
1/8 cup sugar
1/2 t vanilla
combine sour cream, sugar and extract with a rubber spatula in a plastic bowl. spread evenly and smoothly over top of baked filling and return to 350*F oven for 5 minutes. remove from oven and place immediately in fridge to cool. this prevents cracks from forming on top of the cake.
garnish
garnish with crushed peppermint
350*F foil wrappers – mini muffin tin 15 minutes; 48 cupcakes
crust
1/2 stick butter, softened
1 cup crumbs from your favorite gingersnaps recipe baked earlier and crushed into crumbs
1/8 cup sugar
1/2 t vanilla extract
batter
1 pound cream cheese
3/4 cups sugar
1/2 t peppermint extract
1/4 t vanilla extract
2 large eggs
pinch of salt
1/8 rounded cup peppermints, crushed
sour cream glaze
1 cup sour cream
1/8 cup sugar
1/2 t vanilla
combine sour cream, sugar and extract with a rubber spatula in a plastic bowl. spread evenly and smoothly over top of baked filling and return to 350*F oven for 5 minutes. remove from oven and place immediately in fridge to cool. this prevents cracks from forming on top of the cake.
garnish
garnish with crushed peppermint
Monday, November 1, 2010
Pumpkin Cheesecake
Pumpkin Cheesecake
NOTE: this makes TWO 8 inch cheesecakes. cut recipe in half if you wish only one cheesecake. :) I have found that 2 cheesecakes bake just as well in the oven as one.
batter
6 (8 ounce) packages cream cheese
1.5 cup granulated sugar
4 large eggs
1 cup homemade pumpkin puree, strained (measure after straining)
1 cup evaporated milk
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 teaspoon cinnamon
2 teaspoons ginger
1 teaspoon cloves
crust
1 bag coconut flakes
½ stick butter, melted
½ stick butter for coating pans.
2 cheesecakes – 8” pans 350*F
45 minutes or until no longer jiggly in center. Turn off oven and leave door propped open til you can touch the cheesecake pans without burning yourself badly. Fridge overnight.
Freeze and serve or eat 24+ hours later. Cheesecakes will keep in fridge 7 days. Good luck trying to make them last that long. If my family or friends even think there’s a cheesecake lurking in my fridge, they’re gonna find it – long before 7 days. .. :)
NOTE: this makes TWO 8 inch cheesecakes. cut recipe in half if you wish only one cheesecake. :) I have found that 2 cheesecakes bake just as well in the oven as one.
batter
6 (8 ounce) packages cream cheese
1.5 cup granulated sugar
4 large eggs
1 cup homemade pumpkin puree, strained (measure after straining)
1 cup evaporated milk
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 teaspoon cinnamon
2 teaspoons ginger
1 teaspoon cloves
crust
1 bag coconut flakes
½ stick butter, melted
½ stick butter for coating pans.
2 cheesecakes – 8” pans 350*F
45 minutes or until no longer jiggly in center. Turn off oven and leave door propped open til you can touch the cheesecake pans without burning yourself badly. Fridge overnight.
Freeze and serve or eat 24+ hours later. Cheesecakes will keep in fridge 7 days. Good luck trying to make them last that long. If my family or friends even think there’s a cheesecake lurking in my fridge, they’re gonna find it – long before 7 days. .. :)
Thursday, October 14, 2010
Caramel Apple Crumb-Topped Cheesecake
Caramel Apple Crumb-Topped Cheesecake (aka BettyAnn's birthday cake)
9x12 glass pan 350*F
Crust:
7 oz gingersnaps, g/f, (food processor til crumbs)
4 T butter, unsalted
1 large baking apple (I used granny smith), sliced, peeled, cored
8 caramels, quartered (I snipped with scissors)
In a medium bowl, combine crumbs and butter. Press into bottom of pan. Arrange apple slices on top of crust. Sprinkle caramel blobs on top of apples.
Filling:
4 (8 oz) cream cheese
8 oz sour cream, strained
4 eggs
1 t cinnamon
½ t nutmeg
¼ t cloves
2/3 cup packed brown sugar
½ cup white granulated sugar
1t vanilla extract
1t lemon juice
1 large baking apple, peeled, cored, diced (tossed with: ¼ cup brown sugar, ½ t cinnamon, pinch of cloves and nutmeg)
10 caramel candies, snipped into quarters
Mix together, one item at a time. Fold diced apples and caramel into batter. Pour over crust.
Topping:
1 cup gluten free flour blend (amended with xantham gum)
1 stick butter, unsalted
½ cup packed brown sugar
¼ c granulated sugar
½ t cinnamon
¼ t cloves
1 baking apple sliced thin
Using pastry blender, combine all but apple slices. Arrange slices decoratively on top of batter, then sprinkle the topping over the apples.
Bake cheesecake in preheated oven 1 hour. Cool on rack in oven for 1-2 hours, then refrigerate cake.
Decoration:
½ cup powdered sugar
2 T butter, unsalted, melted
2 T hot water
Whisk in small bowl. Drizzle on top of well-chilled cake.
9x12 glass pan 350*F
Crust:
7 oz gingersnaps, g/f, (food processor til crumbs)
4 T butter, unsalted
1 large baking apple (I used granny smith), sliced, peeled, cored
8 caramels, quartered (I snipped with scissors)
In a medium bowl, combine crumbs and butter. Press into bottom of pan. Arrange apple slices on top of crust. Sprinkle caramel blobs on top of apples.
Filling:
4 (8 oz) cream cheese
8 oz sour cream, strained
4 eggs
1 t cinnamon
½ t nutmeg
¼ t cloves
2/3 cup packed brown sugar
½ cup white granulated sugar
1t vanilla extract
1t lemon juice
1 large baking apple, peeled, cored, diced (tossed with: ¼ cup brown sugar, ½ t cinnamon, pinch of cloves and nutmeg)
10 caramel candies, snipped into quarters
Mix together, one item at a time. Fold diced apples and caramel into batter. Pour over crust.
Topping:
1 cup gluten free flour blend (amended with xantham gum)
1 stick butter, unsalted
½ cup packed brown sugar
¼ c granulated sugar
½ t cinnamon
¼ t cloves
1 baking apple sliced thin
Using pastry blender, combine all but apple slices. Arrange slices decoratively on top of batter, then sprinkle the topping over the apples.
Bake cheesecake in preheated oven 1 hour. Cool on rack in oven for 1-2 hours, then refrigerate cake.
Decoration:
½ cup powdered sugar
2 T butter, unsalted, melted
2 T hot water
Whisk in small bowl. Drizzle on top of well-chilled cake.
Saturday, October 2, 2010
Italian Cheesecake
325*F oven; 10inch springform
16 oz ricotta cheese
2 (8 oz) packages cream cheese
1/2 stick butter, softened
4 eggs, slightly beaten
2 cups sour cream
2 T lemon juice
1 t vanilla extract
1.5 cups sugar
1/8 - 1/4 cup cornstarch
have all ingredients at room temperature.
beat ricotta in a food processor til smooth.
add all ingredients, one at a time to mixer.
pour into greased, parchment lined springform pan over a pan of hot water. (by greased, i mean take the pans, throw them in the freezer, then melt some more butter - maybe 2-3 T, and pull those pans out of freezer. using pastry brush, wipe down the sides and bottom of the pan - you will know where you hit with butter because it will turn cloudy and thick. this will prevent the cake from sticking - feel free to dust with cornstarch afterwards for add'l release properties).
bake 90 minutes. (watch for browning; adjust time as needed). turn off oven, let cake rest in oven for 2 hours.
fridge overnight. serve well chilled. can be frozen for later serving. :)
this is a big hit with the family - and has been dubbed the 'yum yum cake' per the youngest family member.
16 oz ricotta cheese
2 (8 oz) packages cream cheese
1/2 stick butter, softened
4 eggs, slightly beaten
2 cups sour cream
2 T lemon juice
1 t vanilla extract
1.5 cups sugar
1/8 - 1/4 cup cornstarch
have all ingredients at room temperature.
beat ricotta in a food processor til smooth.
add all ingredients, one at a time to mixer.
pour into greased, parchment lined springform pan over a pan of hot water. (by greased, i mean take the pans, throw them in the freezer, then melt some more butter - maybe 2-3 T, and pull those pans out of freezer. using pastry brush, wipe down the sides and bottom of the pan - you will know where you hit with butter because it will turn cloudy and thick. this will prevent the cake from sticking - feel free to dust with cornstarch afterwards for add'l release properties).
bake 90 minutes. (watch for browning; adjust time as needed). turn off oven, let cake rest in oven for 2 hours.
fridge overnight. serve well chilled. can be frozen for later serving. :)
this is a big hit with the family - and has been dubbed the 'yum yum cake' per the youngest family member.
Saturday, July 31, 2010
Orange Cheesecake
350*F 1hour 9" springform serves 12-16 (I use dental floss - makes much better slices!)
crust:
1/4 cup butter, melted
1 1/2 cup vanilla wafer crumbs (about 36 wafers)
directions: mix together and push firmly into pan
filling:
3 (8oz) packages cream cheese, softened
14 oz sweetened condensed milk
1/4 cup orange juice concentrate, thawed
3 eggs
1 T cornstarch
1 t grated orange zest
mix together in ingredient order. one thing at a time. when the cream cheese is all soft and fluffy (sort of, lol), then start adding each add'l ingredient.
pour onto crust
bake in oven.
put a filled pan of water UNDER the cheesecake. (for example, my oven has 2 shelves. lower one shelf all the way to bottom and put the water pan there. then put other shelf in CENTER of oven and put the cheesecake there.)
when the center isn't all jiggly it's cooked.
crust:
1/4 cup butter, melted
1 1/2 cup vanilla wafer crumbs (about 36 wafers)
directions: mix together and push firmly into pan
filling:
3 (8oz) packages cream cheese, softened
14 oz sweetened condensed milk
1/4 cup orange juice concentrate, thawed
3 eggs
1 T cornstarch
1 t grated orange zest
mix together in ingredient order. one thing at a time. when the cream cheese is all soft and fluffy (sort of, lol), then start adding each add'l ingredient.
pour onto crust
bake in oven.
put a filled pan of water UNDER the cheesecake. (for example, my oven has 2 shelves. lower one shelf all the way to bottom and put the water pan there. then put other shelf in CENTER of oven and put the cheesecake there.)
when the center isn't all jiggly it's cooked.
Lemon Cheesecake
Full flavored, but yet light lemon taste in this delectable cheesecake.
Ingredients
Crust:
approx. 25 ginger cookies (gluten free, crushed to 2 3/4 c, crumbs (you can use 'regular' cookies if you prefer, but realize that obviously it will not be gluten free then.)
1/4 c butter/margarine, melted
Batter:
4 (8 oz) pkgs cream cheese, room temp.
1 1/2 c sugar
8 oz sour cream
4 eggs
2 egg yolks
1/4 c lemon juice
2 t grated lemon zest (or 1 t dried lemon peel, grated)
1 1/2 t vanilla extract
Directions
1. Oven: 350*F
2. 9"springform pan (inside I put parchment paper on bottom and sides to have prettier 'release')
3. Large roasting pan - put on bottom shelf filled with water
4. Crust: place cookies in ziploc bag, smoosh until crumbs. (I use my rolling pin.) Transfer crumbs to small bowl. Stir in butter until combined. Transfer to pan; using bottom of measuring cup press onto bottom and 1" up on sides. Bake 12-14 min until lightly browned; reserve.
5. Batter: At high speed beat cream cheese until very light and fluffy (4 min.). Reduce speed to low; beat in sugar. Increase speed to high; beat 2 min. Reduce speed to low. Beat in sour cream, eggs, yolks, juice, zest and vanilla until smooth, 4 mins.
6. Pour batter onto crust. Place pan on cookie sheet. Fill roasting pan with hot water - put on bottom shelf for moisture. Bake 1hr, 30 min. (check cake - sometimes ovens run hot/cold and may need more/less time.)
7. Cool on rack one hour; cover and refrigerate at least 8 hours or overnite.
8. Garnish note: I usually serve by drizzling chocolate sauce in a zig zag sort of thing on the plate then placing the slice of cheesecake in center with 3 rasberries on the side of the slice on the dessert dish as a garnish.
also, I cut this cheesecake using regular dental floss. it will make 16 slices. This is a real favorite in the house. It's also the cake I make every year for my birthday. :)
add'l note: I've discovered that this cake does delightfully without a crust - so you can skip the crust steps if you so desire. :) (I don't always have gluten free homemade cookies just sitting around - I have a tendency to eat them if I see them.)
Ingredients
Crust:
approx. 25 ginger cookies (gluten free, crushed to 2 3/4 c, crumbs (you can use 'regular' cookies if you prefer, but realize that obviously it will not be gluten free then.)
1/4 c butter/margarine, melted
Batter:
4 (8 oz) pkgs cream cheese, room temp.
1 1/2 c sugar
8 oz sour cream
4 eggs
2 egg yolks
1/4 c lemon juice
2 t grated lemon zest (or 1 t dried lemon peel, grated)
1 1/2 t vanilla extract
Directions
1. Oven: 350*F
2. 9"springform pan (inside I put parchment paper on bottom and sides to have prettier 'release')
3. Large roasting pan - put on bottom shelf filled with water
4. Crust: place cookies in ziploc bag, smoosh until crumbs. (I use my rolling pin.) Transfer crumbs to small bowl. Stir in butter until combined. Transfer to pan; using bottom of measuring cup press onto bottom and 1" up on sides. Bake 12-14 min until lightly browned; reserve.
5. Batter: At high speed beat cream cheese until very light and fluffy (4 min.). Reduce speed to low; beat in sugar. Increase speed to high; beat 2 min. Reduce speed to low. Beat in sour cream, eggs, yolks, juice, zest and vanilla until smooth, 4 mins.
6. Pour batter onto crust. Place pan on cookie sheet. Fill roasting pan with hot water - put on bottom shelf for moisture. Bake 1hr, 30 min. (check cake - sometimes ovens run hot/cold and may need more/less time.)
7. Cool on rack one hour; cover and refrigerate at least 8 hours or overnite.
8. Garnish note: I usually serve by drizzling chocolate sauce in a zig zag sort of thing on the plate then placing the slice of cheesecake in center with 3 rasberries on the side of the slice on the dessert dish as a garnish.
also, I cut this cheesecake using regular dental floss. it will make 16 slices. This is a real favorite in the house. It's also the cake I make every year for my birthday. :)
add'l note: I've discovered that this cake does delightfully without a crust - so you can skip the crust steps if you so desire. :) (I don't always have gluten free homemade cookies just sitting around - I have a tendency to eat them if I see them.)
Pumpkin Cheesecake
Pumpkin Cheesecake
350*F oven – preheated
8” springform pan
roasting pan of water
Crust
1 ½ cups oreo cookie crumbs
¼ stick butter, melted
(Blend together and press into 8” spring form pan that’s been sprayed with Pam. Bake 8-10 minutes at 350*F preheated oven.) Remove and lower oven temp to 300*F.
Filling
3 (8 oz) cream cheese, softened
1 cup sugar
2T cornstarch
3 eggs, large
½ cup sour cream
1 t vanilla extract
1 cup pumpkin puree
2 t pumpkin pie spice
1 cup semisweet chocolate chips, melted and cooled
Beat cream cheese, sugar, cornstarch in large bowl til smooth. Add in remaining ingredients one at a time, blending all the while.
Divide batter into 3 bowls. Add vanilla to one, pumpkin and spice to second, and semisweet chocolate to third. Carefully pour these blended batters on top of crust layer, taking care not to mix them together when adding to the pan.
Bake 90 minutes to 2 hours at 300*F until center jiggles slightly when shaken. Turn off oven and keep cheesecake in oven for add’l hour. Remove from oven and cover/fridge overnight.
Chocolate Glaze
3 oz bittersweet baking chocolate
2T butter
1T corn syrup
Stir ingredients in small saucepan over low heat until smooth and melted. Remove from heat and cool slightly. Remove cheesecake from springform pan and spread glaze over top to edge. Fridge til glaze sets.
Serves 12 (or less, *smiles*)
This cake is a bit time intensive, but it's worth it. :)
350*F oven – preheated
8” springform pan
roasting pan of water
Crust
1 ½ cups oreo cookie crumbs
¼ stick butter, melted
(Blend together and press into 8” spring form pan that’s been sprayed with Pam. Bake 8-10 minutes at 350*F preheated oven.) Remove and lower oven temp to 300*F.
Filling
3 (8 oz) cream cheese, softened
1 cup sugar
2T cornstarch
3 eggs, large
½ cup sour cream
1 t vanilla extract
1 cup pumpkin puree
2 t pumpkin pie spice
1 cup semisweet chocolate chips, melted and cooled
Beat cream cheese, sugar, cornstarch in large bowl til smooth. Add in remaining ingredients one at a time, blending all the while.
Divide batter into 3 bowls. Add vanilla to one, pumpkin and spice to second, and semisweet chocolate to third. Carefully pour these blended batters on top of crust layer, taking care not to mix them together when adding to the pan.
Bake 90 minutes to 2 hours at 300*F until center jiggles slightly when shaken. Turn off oven and keep cheesecake in oven for add’l hour. Remove from oven and cover/fridge overnight.
Chocolate Glaze
3 oz bittersweet baking chocolate
2T butter
1T corn syrup
Stir ingredients in small saucepan over low heat until smooth and melted. Remove from heat and cool slightly. Remove cheesecake from springform pan and spread glaze over top to edge. Fridge til glaze sets.
Serves 12 (or less, *smiles*)
This cake is a bit time intensive, but it's worth it. :)
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