Raspberry & White Chocolate Cheesecake

May 13, 2013 Leave a Comment
Raspberry & White Chocolate Cheesecake

Raspberry & White Chocolate Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My mom makes this dessert a lot because it’s so good and really pretty.  She calls it a “go-to” recipe.  Someday I’ll try to make it myself.

Raspberry & White Chocolate Cheesecake Recipe

Raspberry & White Chocolate Cheesecake

1 pkg. (10 oz.) frozen sweetened raspberries, thawed

1 Tbsp. cornstarch

Crust:   1 cup flour

2 Tbsp. sugar

½ cup cold butter

Filling:   4 pkg. (8 oz. each) cream cheese, softened

1 ½ cups sugar

1 ¼ cups heavy whipping cream

2 tsp. vanilla

2 eggs, lightly beaten

12 oz. white baking chocolate, melted and cooled

In a small saucepan, mix raspberries and cornstarch until blended.  Bring to a boil; cook and stir 1-2 minutes or until thickened.  Then press through a fine-mesh strainer into a bowl; discard seeds.  Cool completely.

Preheat oven to 350 F.   Place a greased 9 inch springform pan (with 3 inch sides) on top of a double thickness of heavy-duty foil (about 18 inch square).  Wrap foil securely around pan.

For crust, in a small bowl, mix flour and sugar.  Cut in butter until crumbly.  Press onto bottom of prepared pan.  Place pan on a baking sheet.  Bake 20-25 minutes or until golden brown.  Cool on a wire rack.  Reduced oven setting 325 F.

For filling, in a large bowl, beat cream cheese and sugar until smooth.  Beat in cream and vanilla.  Add eggs; beat on low speed just until blended.  Stir in cooled chocolate.

Pour half of the mixture over crust.  Spread with half of the raspberry puree.  Top with the remaining batter.  Drop remaining puree by tablespoonfuls over top.  Cut through batter with a knife to create swirls.

Place springform pan in a larger baking pan; add 1 inch of hot water to larger pan.  Bake 1 ¾ to 2 hours or until edge of cheesecake is set and golden.  (Center of cheesecake will jiggle when moved.)   Remove springform pan from water bath.

Cool cheesecake on a wire rack for 10 minutes.  Loosen cheesecake from pan with a knife; remove foil.  Cool 1 hour longer.  Refrigerate overnight.  Remove rim from pan.

(Recipe for Raspberry & White Chocolate Cheesecake was on tasteofhome magazine, Recipe From Families Just Like Yours, April/May 2013)

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Makeover Peanut Butter Cup Cheesecake

May 9, 2013 Leave a Comment
Makeover Peanut Butter Cup Cheesecake

Makeover Peanut Butter Cup Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

No one will ever guess this decadently rich, firmer textured cheesecake has been lightened up.  We promise!

Sharon Anderson                                                                             Lyons, Illinois

               

Makeover Peanut Butter Cup Cheesecake Recipe

Makeover Peanut Butter Cup Cheesecake

¾ cup graham cracker crumbs

2 Tbsp. sugar

2 Tbsp. butter, melted

¾ cup creamy peanut butter

Filling:   2 package (8 oz. each) fat-free cream cheese

1 package 8 oz.) reduced-fat cream cheese

1 cup (8 oz.) reduced-fat sour cream

¾ cup sugar

2 eggs, lightly beaten

1 ½ tsp. vanilla

¾ cup hot fudge ice cream topping, divided

6 peanut butter cups, cut into small wedges

In a small bowl, combine the cracker crumbs, sugar and butter.  Press onto the bottom of a 9 inch springform pan coated with cooking spray.

Place pan on a baking sheet.  Bake at 350 F. for 10 minutes.  Cool on a wire rack.  In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened.  Spread over crust to within 1 inch.

In a large bowl, beat the cream cheese, sour cream and sugar until smooth.  Add eggs; beat on low speed just until combined.  Stir in vanilla.  Pour 1 cup into a bowl; set aside.  Pour remaining filling over peanut butter layer.

In a microwave-safe bowl, heat ¼ cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture.  Carefully pour over filling; cut through with a knife to swirl.

Return pan to baking sheet.  Bake for 50-60 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake.  Garnish with peanut butter cups.  Refrigerate overnight.            16 servings

 

(Recipe for Makeover Peanut Butter Cup Cheesecake was on www.tasteofhome.com)

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Citrus Cheesecake

May 1, 2013 Leave a Comment
Citrus Cheesecake

Citrus Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Here’s the perfect cheesecake for spring or for a special gathering anytime of year!  The rich, cookie-like crust and creamy filling make the zesty, citrus taste a wonderful surprise.  This dessert takes time to prepare, but one bite will tell you it’s worth it!

Marcy Cella                                                                        L’Anse, Michigan

               

Citrus Cheesecake Recipe

Citrus Cheesecake

½ cup butter, softened

1/3 cup sugar

1 egg yolk

½ tsp. vanilla

1 ¼ cups flour

Filling:   5 packages (8 oz. each) cream cheese, softened

1 ¾ sugar

3 Tbsp. flour

1 ½ tsp. grated lemon peel

1 ½ tsp. grated orange peel

¼ tsp. vanilla

5 eggs, lightly beaten

2 egg yolks. Lightly beaten

¼ cup heavy whipping cream

TOPPING:   1 ½ cups (about 12 oz.) sour cream

3 Tbsp. sugar

1 tsp. vanilla

 

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg yolk and vanilla.  Combine flour and lemon peel; gradually add to creamed mixture.  Mix until dough forms a ball and pulls away from the sides of the bowl.  Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.

Remove sides of a 9 inch springform pan.  Grease bottom.  Between waxed paper, roll half the dough to fit bottom of pan.  Peel off top paper; invert dough onto bottom of pan.  Remove paper; trim dough to fit pan.

Place on a baking sheet.  Bake at 400 F. for 6-8 minutes or until light browned.  Cool completely on a wire rack.

Attach sides of the pan and grease sides.  Pat remaining dough 1 ½ inch up sides of pan, pressing dough to bottom crust to seal.

For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth.  Add eggs and yolks; beat on low speed just until combined.  Stir in cream just until combined.  Pour into crust.  Return pan to baking sheet.

Bake at 400 F. for 10 minutes.  Reduce heat to 325 F.; bake 55-65 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Combine topping ingredients; spread over cheesecake.  Refrigerate overnight.          12-14 servings

 

(Recipe for Citrus Cheesecake was on www.tasteofhome.com)

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Orange-Poppy Seed Pound Cake with Orange Glaze

April 30, 2013 Leave a Comment

 

Orange-Poppy Seed Pound Cake with Orange Glaze

Orange-Poppy Seed Pound Cake with Orange Glaze

This cake manages to be rich and buttery without being too heavy.  What’s the trick?  Whip lots of air into the butter to lighten the texture, and don’t skimp on the eggs.  Freshly squeezed orange juice and lots of zest give this cake its bright flavor.

Orange-Poppy Seed Pound Cake with Orange Glaze Recipe

Orange-Poppy Seed Pound Cake with Orange Glaze

 

1 ¾ cups cake flour

¼ poppy seeds

1 tsp. baking powder

½ tsp. salt

1 cup unsalted butter, softened

1 ¼ cups sugar, divided

4 eggs, separated, room temperature

¼ cup orange juice

2 Tbsp. grated orange peel

Glaze:   1 Tbsp. orange juice

1 Tbsp. heavy whipping cream

1 tsp. grated orange peel

½ to ¾ cup powdered sugar, sifted

Heat oven to 350 F.  Spray 9×5 inch loaf pan with cooking spray; line bottom with parchment paper.  Spray paper; dust with flour, tapping out excess.  Whisk flour, poppy seeds, baking powder and salt in medium bowl.

Beat butter and 1 cup of the sugar in large bowl at medium high speed 4 minutes or until light and fluffy.  Add egg yolks one at a time, beating well after each addition.  Beat in ¼ cup orange juice and 2 tablespoons orange peel.  At low speed, beat in flour mixture just until combined.

Beat egg whites in large bowl at high speed 20 seconds or until foamy.  Slowly beat in remaining ¼ cup sugar, beating until glossy stiff peaks form.  Stir one-third of the egg whites into cake mixture to lighten batter; gently fold in remaining whites in two parts.  Pour into pan.

Bake 50 to 55 minutes or until wooden skewer inserted in center comes out clean.  Cool in pan on wire rack 10 minutes; remove from pan.  Cool completely on wire rack.

Combine 1 tablespoon orange juice, cream and 1 teaspoon orange peel in small bowl; whisk in ½ cup powdered sugar, adding additional powdered sugar to desired glaze consistency.  Spoon over cake; let stand until set.

(Recipe for Orange-Poppy Seed Pound Cake with Orange Glaze was in Cooking Club magazine, Spring 2013)

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Pistachio Cake with Walnuts

April 28, 2013 Leave a Comment
Pistachio Cake with Walnuts

Pistachio Cake with Walnuts

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

It didn’t take long for this cake from the 1970’s to become the favorite birthday cake of my husband, Joe.

Pistachio Cake with Walnuts Recipe

Pistachio Cake with Walnuts

1 pkg. white cake mix (regular size)

1 pkg. (3.4 oz.) instant pistachio pudding mix

3 eggs

1 cup club soda

¾ cup canola oil

1 cup chopped walnuts

Frosting:   1 pkg. (3.4 oz.) instant pistachio pudding mix

1 cup 2% milk

1 carton (8 oz.) frozen whipped topping, thawed

Preheat oven to 350 F.  Grease and flour a 10 inch fluted tube pan.

In a large pan, combine the first five (5) ingredients; beat on low speed 30 seconds.  Beat on medium 2 minutes.  Fold in walnuts.  Transfer to prepared pan.  Bake 40-45 minutes or until a toothpick inserted in center comes out clean.  Cool in pan 10 minutes before removing to a wire rack to cool completely.

For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute.  Fold in whipped topping.  Spread over cake.  Refrigerate leftovers

(Recipe for Pistachio Cake with Walnuts was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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Raspberry Almond Coffee Cake

April 24, 2013 Leave a Comment
Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Raspberry Almond Coffee Cake Recipe

Raspberry Almond Coffee Cake

1 cup fresh raspberries

3 Tbsp. brown sugar

1 cup flour

1/3 cup sugar

½ tsp. baking powder

¼ tsp. baking soda

1/8 tsp. salt

1 egg

½ cup sour cream

3 Tbsp. butter, melted

1 tsp. vanilla

¼ cup sliced almonds

Icing:   ¼ cup confectioners’ sugar

1 ½ tsp. 2% milk

¼ tsp. vanilla

In a large bowl, combine the flour, sugar, baking powder & soda and salt.  In a small bowl, whisk the eggs, sour cream, butter and vanilla.  Stir into dry ingredients just until moistened.  Spoon half of the batter into a greased and floured 8” round baking pan.  Top with raspberry mixture.  Spoon remaining batter over the raspberries; sprinkle with almonds.

Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to wire rack.   In a small bowl, combine the icing ingredients; drizzle over coffee cake.  Serve warm.             8 servings

 

(Recipe for Raspberry Almond Coffee Cake was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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Tropical Lime Cheesecake with Mango Sauce

April 17, 2013 Leave a Comment
Tropical Lime Cheesecake with Mange Sauce

Tropical Lime Cheesecake with Mango Sauce

A buttery coconut crust is the perfect carrier for a zesty lime-cream cheese filling topped with a tangy mango sauce.  The key to a creamy cheesecake is using room-temperature cream cheese, blending it until completely smooth and baking the cake in a water bath.

Tropical Lime Cheesecake with Mango Sauce Recipe

Tropical Lime Cheesecake with Mango Sauce

Crust:   ¾ cup flour

1/3 cup unsweetened finely shredded coconut

1/3 cup powdered sugar

1/8 tsp. salt

½ cup unsalted butter, chilled, cut up

1 egg yolk

1 tsp. coconut extract

1 tsp. vanilla extract

Filling:   4 (8 oz.) pkg. cream cheese, softened

1 cup sugar

3 eggs

6 Tbsp. lime juice

2 Tbsp. grated lime peel

1 cup sour cream

Sauce:   12 oz. frozen cubed mango, thawed, or 1 ½ cups chopped fresh mango

3 Tbsp. sugar

2 Tbsp. lime juice

1 tsp. dark rum, if desired

Pulse flour, coconut, powdered sugar and salt in food processor until combined and coconut is finely chopped.  Add butter; pulse until mixture resembles coarse cornmeal.  Add all remaining crust ingredients; pulse briefly until mixture is moist and crumbly.  Shape into flat round; cover and refrigerate 10 to 15 minutes.

With lightly floured hands, press dough into bottom of 10 inch springform pan, working from center out.  Prick all over with fork.  Freeze at least 15 minutes or refrigerate overnight.

Meanwhile, heat oven to 375 F.  Bake crust 15 to 20 minutes or until golden brown around edges and pale golden brown in center.  Cool on wire rack.  Reduce oven temperature to 300 F.

Pulse cream cheese and 1 cup sugar in food processor 30 to 60 seconds or until creamy and no lumps remain.  With processor running, add eggs one at a time.  Add lime juice and peel; process until smooth.  Add sour cream; process 5 seconds.

Wrap bottom and sides of springform pan with heavy-duty foil.  Pour filling into springform pan; place in large baking pan.  Place pan in oven; pour about 1 inch hot tap water into baking pan.

Bake at 300 F. for 1 hour to 1 hour 15 minutes or until edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple as if liquid.  Remove cake from water bath; remove foil.  Cool on wire rack to room temperature.  Refrigerate at least 8 hours or overnight.

Puree mango in food processor until smooth.  With processor running, add all remaining sauce ingredients; process until smooth and well-blended.  Serve cheesecake with sauce.         12 servings

 

(Recipe for Tropical Lime Cheesecake with Mango Sauce was in Cooking Club magazine, April/May 2011)

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Mango Saffron Cheesecake

March 27, 2013 Leave a Comment
Mango Saffron Cheesecake

Mango Saffron Cheesecake

This Mango Saffron Cheesecake is from the Penzeys Spices Catalog.  The store opened up in October, 2012…hope you like the store, it’s located in Carle Place, New York.

Mango Saffron Cheesecake Recipe

Mango Saffron Cheesecake

Crust:    1 ½ cups graham cracker crumbs (about 2 sleeves)

¼ tsp. ground cardamom*

½ cup sugar

6 Tbsp. butter (3/4 stick), melted

Filling:   3 8-oz. pkgs. Cream cheese, room temperature

 1 ¼ cups sugar

2 tsp. pure vanilla extract*

1/8 tsp. Saffron* (20 threads), crumbled into 2 Tbsp.  warm milk to release the color

4 eggs

2 cups canned pureed mango or 1 lb. frozen cubed mango or 2 large fresh,

 pureed in blender or food processor

(* Penzeys spices)

For crust:   Preheat oven to 325 F.  Lightly butter a 9 inch spring form pan and set aside.  In a medium bowl, combine the cracker crumbs, cardamom and sugar.  Add the melted butter stir until evenly moistened.  Press the crumb mixture firmly onto bottom and 1 inch up side of the prepared pan.  Refrigerate for 15 minutes.  Bake until crust is set, about 10 minutes.  Cool the crust completely.  While the crust is cooling prepare the filling.

For filling:   Set water to boil in a kettle for the water bath.  In a mixing bowl, beat the cream cheese on medium until fluffy, scraping down the sides of the bowl.  Gradually add the sugar and beat well.  Add the vanilla and saffron and mix.  Beat in the eggs, one at a time, at medium speed, scraping down the sides of the bowl after each addition.  Beat in the pureed mango.  Wrap the bottom half of the spring form pan in foil (double layer to avoid any leakage).  Pour the filling into the crust.  Place the spring form pan in a roasting pan.  Pour boiling water into the roasting pan to come halfway up the side of the pan.  Bake on the middle rack until just set in center, about 1 ½ hours.  We checked after 90 minutes and added 5.  Remove the pan from water bath; let cool 20 minutes.  Run a sharp knife around the edge; let cool completely.  Cover; chill 4 hours or overnight before serving.

Prep. Time:  30 minutes     Baking time:  90-95 minutes   Serving:  16

(Recipe for Mango Saffron Cheesecake was in the Penzeys Spice Winter 2012 Catalog.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cinnamon Apple Cheesecake

March 25, 2013 Leave a Comment
Cinnamon Apple Cheesecake

Cinnamon Apple Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

An attractive topping of cinnamon-spiced apples slices and a homemade oat-and-walnut crust make this creamy dessert a definite show stopper.

Emily Ann Young                                                                                  Kenai, Alaska

Cinnamon Apple Cheesecake Recipe

Cinnamon Apple Cheesecake

 Flour, oats½ cup butter, softened

¼ cup packed brown sugar

1 cup flour

¼ cup quick-cooking oats

¼ cup finely chopped walnuts

½ tsp. cinnamon

Filling:   2 packages (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

½ cup thawed apple juice concentrate

3 eggs, lightly beaten

Topping:   2 medium tart apples, peeled and sliced

1 Tbsp. butter

1 tsp. cornstarch

¼ tsp. cinnamon

¼ cup thawed apple juice concentrate

In a small bowl, cream butter and brown sugar until light and fluffy.  Gradually add flour, oats, walnuts and cinnamon until well blended.  Press onto the bottom and 1 ½ inch up the sides of a greased 9 inch springform pan.  Place on baking sheet.  Bake at 325 F. for 10 minutes or until set.  Cool on a wire rack.

In a large bowl, beat cream cheese until fluffy.  Beat in milk and apple juice concentrate until smooth.  Add eggs; beat on low speed just until combined (batter will be thin).  Pour into crust.  Return pan to baking sheet.

Bake at 325 F. for 40-45 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes.  Cool to room temperature.  Arrange the apples over the cheesecake.

In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth.  Bring to a boil.  Reduce heat; cook and stir for 1 minute or until thickened.  Immediately brush over apples.  Refrigerate for 1 hour or until chilled.  Refrigerate leftovers.          12 servings

(Recipe for Cinnamon Apple Cheesecake was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Lemonade Layer Cake

March 24, 2013 Leave a Comment
Lemonade Layer Cake

Lemonade Layer Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Lemonade concentrate gives both the cake and frosting fantastic flavor.  I like to garnish this dessert with lemon slices and mint leaves.

Jana Randich                                                                                     Phoenix, Arizona

Lemonade Layer Cake Recipe

Lemonade Layer Cake

 6 Tbsp. butter, softened

1 1/3 cups sugar

3 Tbsp. thawed lemonade concentrate

2 Tbsp. grated lemon peel

2 tsp. vanilla

2 eggs

2 egg whites

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 ¼ cups buttermilk

Frosting:   1 package (8 oz.) reduced-fat cream cheese

2 Tbsp. butter, softened

2 Tbsp. grated lemon peel

2 tsp. thawed lemonade concentrate

1 tsp. vanilla

3 ½ cups confectioners’ sugar

In a large bowl, beat butter and sugar until crumbly, about 2 minutes.  Add the lemonade concentrate, lemon peel and vanilla; mix well.  Add eggs and egg whites, one at a time, beating well after each addition.  Combine the flour, baking powder, baking soda and salt.  Add to the butter mixture alternately with buttermilk, beating well after each addition.

Coat two 9- inch round baking pans coated with cooking spray and dusted with flour.  Pour batter into prepared pans.

Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire rack to cool completely.

For frosting: in small bowl, combine cream cheese and butter until smooth.  Add the lemon peel, lemonade concentrate and vanilla; mix well.  Gradually beat in confectioners’ sugar until smooth.  Spread frosting between layers and over top and sides of cake.  Refrigerate for at least hour before serving.  Refrigerate leftovers.            16 servings 

(Recipe for Lemonade Layer Cake was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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