Are you in the mood for something creamy? I promise you, this is the creamiest cheesecake I have ever tried.
Yesterday, I put different ideas together and came out with amazing cheesecake. I was told it tasted better than The Cheesecake Factory!
OK enough bragging…
Here’s the recipe:
Heavenly Cheesecake
For crust:
1 3/4 cup of cookie crumbs (any shortbread cookie will do)
1 t. cinnamon
3 T. sugar
1/4 cup butter (melted)
combine in a medium mixer bowl and work the mixture till all is coated with the butter.
press into spring form pan. Bake for 20 min. at 350F
Let cool totally
For filling:
3 (8-ounce) packages of room temperature cream cheese
1 cup sugar
3 large eggs
juice of one lime
2 T. pure almond extract, preferably not imitation
1 T. vanilla extract
Mix cream cheese together with sugar till creamy. Add in one egg at a time. Keep beating till smooth add flavorings.
Bake for 50 min or till it starts to pull away from the sides of the pan.
Let cook and run knife around edge and remove from pan. Cool completely 2 to 3 hours.
Can be made ahead and chilled for up to two days.
Raspberry Sauce
This cheesecake does not really need a topping, but if one is desired I will tell you how I make my raspberry sauce.
2 Cups frozen raspberries
1 cup sugar
cook together till bubbly
add 1 T. cornstarch to 2 T. water to melt cornstarch and add in a stream to the bubbling fruit.
stir about 1/2 minute and turn off heat
cool to room temperature and then refrigerate.
Pumpkin Pie
1 uncooked 9 in. pie pastry
2 cups cooked pumpkin cooled (I steam ahead and freeze)
1 1/2 c. evaporated milk or rich cream
1/4 c. brown sugar
1/2 c. white sugar
1/4 t. ginger
1/4 t. nutmeg
1t. cinnamon
1/8 t. cloves
2 eggs slightly beaten
line pie pan with pastry. preheat oven to 425 F. mix together ingredients in a large bowl till well blended. Pour mixture into pie shell. bake 15 min then reduce heat to 350 F. bake 45 min. more, or till knife comes out when inserted in the middle of the pie. Serve warm with whip cream.
Almond cream cheese cookies
Description:
Maybe these should be called dream cookies. Melt in your mouth delicious. This has been a favorite recipe for over 20 years. We make them every Christmas.
Ingredients:
cookie dough:
1 1/2 cup sugar
1 cup butter
1 small pkg. of cream cheese
1/2 cup sour cream
1 egg
1 tsp. vanilla
1 1/2 tsp almond extract
1 tsp. baking powder
3 1/2 cups flour, more will be needed to roll out
icing
1 cup powdered sugar
1/4 butter
1 small pkg cream cheese
1/8 tsp almond extract
Milk may be added to desired consistency. should be thick and not runny.
Directions:
Mix butter, cream cheese (softened) and sugar together, add the egg and and flavorings. sift flour and baking powder together and add slowly to the butter mixture. Can use electric mixer or hand stir till all is mixed. Roll into a log and wrap with plastic wrap for 2 hours. or you can make a day ahead.
roll out using flour to help it not stick and cut cookies. place on ungreased cookie sheet and bake 350 for 8 min. just till dry, not golden. bake on top rack so they will remain white.
Ice when cookies are cooled.
Strawberry Tart with Almond Cream
For the almond cream:
8 T. unsalted butter, softened
1/2 C. slivered almonds, finely ground
1/3 C. sugar
1/4 C. all-purpose flour
1 large egg
One 9-1/2-inch tart shell made with Rich Sugar Pastry, unbaked (see below)
To finish the tart:
1/2 C. strawberry jam
1 lb. small strawberries (about 4 C.) rinsed, hulled and cut lengthwise in half
2 T. confectioners’ sugar
Preheat the oven to 350
ฐF.
To make the almond cream:
Combine the butter, ground almonds, sugar, flour, and egg in a large bowl and beat until smooth.
To bake the tart:
Prick the bottom of the tart shell all over with a fork. Using a pastry bag fitted with a large plain tip, pipe the almond cream in a spiral over the bottom of the chilled tart shell, starting in the center and covering it completely. Or use a spatula to spread the almond cream evenly over the bottom of the tart shell. Place the tart pan on a baking sheet and bake for about 30 minutes, until the crust is golden and the filling is lightly browned. Transfer the tart to a wire rack and cool for 10 minutes. Carefully remove the sides of the pan, then let cool completely on the wire rack.
To serve, spread a thin layer of strawberry jam over the almond cream. Working from the edges of the tart inward, arrange the strawberries, cut sides down and points toward the center, in concentric circles over the jam. Sprinkle the tart with the confectioners’ sugar and serve.
Rich Sugar Pastry
Makes enough dough for one 9-1/2- to 11-inch tart, six 4-inch tarts, or eight 3-inch tarts
1-1/2 C. all-purpose flour, or more as needed
1/4 C. confectioners’ sugar
1/2 t. baking powder (optional)
1 large egg, lightly beaten
8 T. (1 stick) cold unsalted butter, cut into pieces and softened
To make the dough by hand:
In a medium bowl, combine the flour, confectioners’ sugar, baking powder, if using, and salt. Mix well. Add the soft butter and mix well with a wooden spoon. Add the egg and mix until the dough forms a smooth ball.
To make the dough using a food processor:
Combine the butter, confectioners’ sugar, eggs, and baking powder, if using, and the salt in the bowl of the processor and process until well blended, 5 to 7 seconds. Add the flour, 1/2 cup at a time, and process until the dough just holds together. It should be soft and pliable but not sticky; if it seems sticky, add up to 2 more tablespoons of flour and process for a few seconds until blended.
Gather the dough into a ball. Press into a disk, wrap in plastic, and refrigerate until well chilled, at least 2 hours. The dough can be refrigerated for up to 3 days or frozen for up to 1 month.
To make one large tart shell:
On a lightly floured surface, roll out the dough to a circle about 1/8 inch thick. Fit the dough into a fluted tart pan with a removable bottom and trim off the excess. Refrigerate for at least 30 minutes before baking.
To make individual tart shells:
For 3-inch tart shells, divide the dough into eight pieces; for 4-inch tart shells, divide the dough into six pieces. On a lightly floured surface, roll out each piece to a circle about 1/8 inch thick. Fit the dough into eight 3-inch or six 4-inch fluted tart pans and trim off the excess. Refrigerate for at least 30 minutes before baking.
To pre-bake the tart shells:
Preheat the oven to 350 F.
Line the tart shell( with parchment paper or aluminum foil and fill with dried beans, rice, or pastry weights.
To partially bake the tart shell, bake for 15 minutes. Remove the foil and weights and transfer to a wire rack to cool.
To fully prebake the tart shell:
After removing the foil and weights, return the tart pan to the over and bake for 10 to 15 minutes longer, until the crust is golden brown. Transfer to a wire rack to cool.
Serves 6.
Pecan Balls
3/4 c. ground pecans
1 c. butter softened
1/2 c. powdered sugar
1 t. vanilla
2 1/4 c. cake flour
1/4 t. salt
powdered sugar for dusting
stir together pecans, butter 1/2 c. pwdr. sugar and vanilla. mix well. sift together four and salt. Gradually add to nut mixture. wrap in plastic wrap and chill in fridge for 2 hours.
preheat oven 350F Roll dough into 1 inch balls then roll each ball in pwdr. sugar three times
Bake for 8-10 min. or till set but not brown.
Allow to cool for 2 min. on baking sheet and remove to wire rack to cool completely. Dust with sugar again before serving.
***
Pecan Pie without Karo
1 pastry shell
1 c. brown sugar
1/2 c. sugar
1 T. flour
2 eggs
2 T milk
1 t. vanilla
1/2 c butter melted
1 c. pecans
mix together. pour into shell. 375 F for 40 min. or still set
***
Holiday egg nog (safe)
12 eggs
1 1/2 c. sugar
1/2 t. salt
2 qt. milk
1 c. brandy can omit and use rum, brandy flavoring
2 T. vanilla
nutmeg to taste
2 c. heavy whipping cream
4 hours before beat eggs, sugar and salt. add milk and cook till mixture thickens. Don’t boil.
Pour custard into large bowl and stir in flavors. and remaining milk. set in fridge for 3 hours.
beat whipping cream fold into custard. sprinkle with nutmeg.
makes 16 cups or 32 half cups servings.
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Scones
3 c. self rising flour
1/2 c. sugar
1/2 c. butter cut into bits
1 1/2 cup dried fruit cut into bits
6 to 8 oz. milk
additional milk for glazing.
preheat oven to 350F
sift flour, sugar add butter blend till course.
stir in mixed fruit
add milk, blend make into soft dough, but not sticky
On lightly floured surface, roll out dough into a round 1 1/4 in. thick.
Stamp out rounds with 2 in cookie cutter
transfer rounds to buttered baking sheet
brush with milk
bake 20-25 min. or lightly golden and bottoms sound hollow when tapped.
11 scones
***
Carrot Cake
2 c. flour
2 t. soda
2 t. cinnamon
1 t. salt
2 c. sugar
4 eggs
1 1/4 c. oil
3 cups grated carrots
nuts are optional
make two or three layers.
Cake pans must be oiled and floured.
bake 350 F. for 45 min.
Icing:
8 Oz. cream cheese
1 stick butter (1/2 cup)
1 box pwd. sugar (2 1/2 - 3 cups)
2 t. vanilla
***
Coconut Cake
1 yellow or white cake mix. according to directions (add sour cream to cake mix for extra rich cake.)
bring 1 cup water and 1/2 c. sugar and 1/2 c coconut to a boil and simmer 5 min.
add 1 t. vanilla
poke holes in hot cake and pour over both layers
when cool, ice the cake.
Icing: 8 oz. cream cheese
1/2 stick butter
3 cups pwdr. sugar
1/2 t. salt
1T. vanilla
ice and sprinkle coconut on top.
***
Clafoutis
You can bake in a deep casserole for a thicker custard type desert or in a 10X2 baking dish for a pie type.
3 cups. milk
1 vanilla bean split lengthwise
2/3 c. flour
5 beaten eggs
1 1/4 c. apples sliced thinly or cherries
pwdr. sugar for garnish and cinnamon.
1. preheat oven to 375 F. Butter round casserole dish.
2. in med saucepan, combine milk sugar and vanilla bean. bring to boil disolve sugar and reduce heat boil to 2 min. remove from heat and set aside.
3. measure flour into mixer bowl and add eggs gradually 1/4 c. at a time beating at med. speed till blended. Batter must be smooth, no lumps.
4. remove vanilla bean from milk and add milk to egg mixture beating constantly till blended. mixture will be very thin. Pour into baking casserole dish.
5. arrange several layers of apple slices evenly on top of batter. Sprinkle on cinnamon if desired.
6. Bake for 65 to 75 min. until puffed, golden brown an firm to touch in center.
7. cool on rack until cooled 2 hours. spinkle with pwd. sugar serve in wedges if in pie shape.
8 servings
Thai Lime Cheesecake
This pie has four layers. Custard, crust and filling and sour cream topping
Lime custard ingredients:
6 large egg - yolks only
1 cup sugar
7 Tablespoons fresh Thai lime juice
how to do the custard:
Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes.
Cool to room temperature, stirring occasionally (mixture will thicken).
Crust ingredients:
1 3/4 cups cookie crumbs 1/2 cup butter, melted 1/8 t. cinnamon
How to do the crust:
Preheat oven to 350°F.
Stir crumbs and cinnamon to blend in medium bowl. Mix in melted butter until moistened. Press crumb mixture evenly onto bottom and around the pan about 1 inch. Bake just until set, about 10 minutes. Cool completely.
Filling:
2 (8-ounce) packages cream cheese, room temperature
2/3 cup
2 large eggs
3 tablespoons fresh Thai lime juice
How to do the filling:
Place cream cheese, 2/3 cup sugar, eggs, lime juice, and 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 and center moves slightly when pan is gently shaken, about 45 minutes.
Topping:
1 16-ounce container sour cream 3 T. sugar
How to do the topping:
Meanwhile, stir sour cream and 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 and refrigerate overnight.
Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter.
Garnish with lime slices and serve.
