Cheesecake Recipes, 2007
Healthiest Cheesecake Winning Recipe—Ne Kisha Rowe
Wild Blueberry Cheesecake
Crust:
2/3 Cup graham cracker crumbs (almost 5 cookie sheets.)
2/3 Cup reduced-fat vanilla wafer crumbs (about 20 wafers)
3 T. sugar
3 T butter, melted
Cooking spray
Filling:
2-½ c. fresh or frozen wild blueberries, thawed.
1 T cornstarch
2 8-ounce blocks fat-free cream cheese, softened
1 8-ounce block 1/3-less-fat cream cheese, softened
1-cup sugar
2 T cornstarch
¼ tsp. Salt
5 large eggs
Topping:
1 ½ cups fat-free sour cream
2 T. sugar
½ tsp. Vanilla extract
Sauce:
¼ c. sugar
¼ c. water
1 c. fresh or frozen wild blueberries, thawed
Preheat over to 325°
To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with fork until moist.
Firmly press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes.
Cool on a wire rack.
To prepare filling: Combine 2 ½ cups blueberries and 1 T. cornstarch in a food processor and process until smooth.
Place puree in a small saucepan; bring to a boil. Cook 6 minutes, or until slightly thick, stirring constantly.
Cool slightly, Reserve ½ cup blueberry puree for sauce, set remaining 1-cup blueberry puree aside.
Place cheeses in a large bowl, beat with a mixer at high speed for 3 minutes or until smooth.
Place 1 cup sugar, 2 T. cornstarch and salt in bowl and combine. Add sugar mixture to cheese mixture; beat well.
Add eggs, one at a time, beating well after each addition. Pour batter over prepared crust.
Pour 1 cup blueberry puree over batter; gently swirl with a knife.
Bake at 325° for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched.
Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack.
To prepare topping. Combine sour cream, 2 T. sugar and vanilla in a small bowl, stirring well.
Spread sour cream mixture evenly over cheesecake. Bake at 325° for 10 minutes.
Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature.
Cover and chill at least 8 hours. Remove sides of springform pan.
To prepare sauce: Combine reserved ½ cup blueberry puree, ¼ cup sugar, and ¼ cup water in a small saucepan.
Cook over medium heat, for 8 minutes or until sauce is thick. Stirring constantly. Gently fold in 1-cup blueberries.
Remove from heat and cool. Serve sauce with cheesecake.
Yield: 16 servings
Serving size: 1 cheesecake wedge and 1 ½ T. sauce
PER SERVING: 257 cal., 8.7g total fat (4.6g sat. fat, 2.6 g Mono, 0.7g poly) 8.9mg chol.,
340 mg sodium, 36.4g carbo., 1g fiber, 9.2g pro., 0.6g iron.
Adult Cheesecake Winning Recipe—Michelle Hodgins
Tiramisu Cheesecake
Prep: 30 min.
Bake: 45 min. + chilling
3/4 cups chocolate cookie crumbs
2 tablespoons butter, melted
6 ladyfingers split lengthwise
1 tsp. Instant espresso coffee powder or instant coffee crystals
2 TBSP. Rum or milk
2 8-ounce pkg. Cream cheese, softened
1 8- ounce carton mascarpone cheese
1-cup sugar
1 TBSP. Cornstarch
1 tsp. Vanilla
3 eggs
1 8-ounce carton diary sour cream
Unsweetened cocoa powder
Powdered sugar
Preheat over to 350 °. In a small bowl, combine cookie crumbs and melted butter. Press onto the bottom of a 9-in. springform pan.
Cut ladyfingers in half crosswise; line side of pan with pieces, placing uncut sides out and rounded ends up.
In another small bowl, dissolve coffee powder in rum; set aside. In medium bowl, combine cream cheese and mascarpone cheese.
Beat with electric mixer on medium speed until combined. Slowly add sugar, beating until smooth. Beat in cornstarch and vanilla.
Add eggs add at once; beat on low speed just until combined. Stir in coffee mixture. Pour into prepared pan.
Place pan in shallow baking pan. Bake for 45 to 50 minutes or until center appears nearly set when gently shaken.
Remove from oven. Immediately stir sour cream; spread over warm cheesecake to within about 1 inch of edge.
Cool on wire rack for 15 minutes. Loosen lady finer crust from side; cool for 30 minutes.
Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours.
To serve, sift cocoa powder and powdered sugar onto dessert plates. Arrange cheesecake wedges on plates.
PER SERVING: 416 cal., 30g total fat (18g sat. fat.) 153mg chol., 225 mg sodium, 29g carbo., 0g fiber, 10g pro.
Junior Cheesecake Winning Recipe--Caroline Vigue
Peanut Butter Cup Cheesecake
Prep: 20 min.
Bake: 55 min. + chilling
1 1/4 cups graham cracker crumbs
1/4 cup crushed cream filled chocolate sandwich cookies
1/4 cup sugar
6 tablespoons butter, melted
3/4 cup creamy peanut butter
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
In a bowl, combine cracker crumbs. cookie crumbs, sugar and butter.
Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
Place on a baking sheet. Bake at 350 degrees for 7-9 mins. or until set. 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 in. of the edges.
In a large mixing owl, beat cream cheese, sugar and sour cream 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 1/4 cup fudge topping on high for 30 seconds or until thin;
fold into reserved cream cheese mixture.
Carefully spoon over filling; cut through filling with a knife to swirl.
Place pan on baking sheet. Bake at 350 degrees for 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 one hour longer.
Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake.
Garnish with peanut butter cups.
Refrigerate overnight. Remove sides of pan.
Yield: 12 - 14 servings
( Reduced-fat or generic brands of peanut butter are not recommended for this recipe.)