Almond Cheesecake Brownies

Almond Cheesecake Brownies

TOTAL TIME: 0:45

COOK: 0:45

INGREDIENTS

¾ c. butter or margarine

4 oz. unsweetened chocolate squares

4 oz. semisweet chocolate squares

2 c. sugar

6 large eggs

2½ tsp. vanilla extract

1½ c. all-purpose flour

¾ tsp. baking powder

½ tsp. salt

1½ package cream cheese

¾ tsp. almond extract

DIRECTIONS

1-Preheat oven to 350 degrees F. Line 13" by 9" metal baking pan with foil; lightly grease foil.

2-In large glass bowl, combine margarine or butter and both types of chocolates. In microwave oven, cook, covered with waxed paper, on High 2 to 3 minutes until almost melted; stir until smooth. With wooden spoon, beat in 1 1/2 cups sugar. Then, beat in 4 eggs and 2 teaspoons vanilla until well blended. Stir in flour, baking powder, and salt; set aside.

3-In small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in 1/2 cup sugar. Beat in almond extract, 2 eggs, and 1/2 teaspoon vanilla just until blended.

4-Spread 1 1/2 cups chocolate batter in pan. Spoon cream-cheese mixture in 6 large dollops on top of chocolate batter (cheese mixture will cover much of chocolate batter). Then, spoon remaining chocolate batter in 6 large dollops over and between cheese mixture. With tip of knife, cut and twist through mixtures to create marble design.

5-Bake 40 to 45 minutes until toothpick inserted in center comes out almost clean with a few crumbs attached. Cool brownies in pan on wire rack.

6-When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

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Blackberry Cheesecake Brownies

Blackberry Cheesecake Brownies

TOTAL TIME: 1:40

 PREP: 0:30 

YIELD: 25 BROWNIES

INGREDIENTS

3/4 c. (1 1/2 sticks) unsalted butter

10 oz. (1 3/4 c.) bittersweet chocolate chips

3/4 c. plus 2 tbsp. all-purpose flour

1/4 c. Unsweetened cocoa powder

1/4 tsp. kosher salt

1/2 c. light brown sugar

5 large eggs

1/2 c. light brown sugar

5 large eggs

1/2 c. plus 1/4 c. granulated sugar

2 8-oz. packages cream cheese

1/2 c. sour cream

1 tsp. pure vanilla extract

1 6-oz. package blackberries

DIRECTIONS

1-Heat oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on two sides.

2-Make the brownie batter: In a small saucepan over low heat, melt the butter and 7 ounces chocolate chips (about 1 1/4 cups) in a medium bowl, sift together 3/4 cup flour, the cocoa powder and the salt.

3-In a large bowl, whisk together the brown sugar, 3 eggs and 1/2 cup granulated sugar. Add the flour mixture and the remaining 1/2 cup chocolate chips and mix to combine. Fold in the melted chocolate mixture.

4-Make the cheesecake batter: Using an electric mixer, beat the cream cheese, sour cream, the remaining 1/2 cup granulated sugar and 2 tablespoon flour in a large bowl until smooth, 2 to 3 minutes. Add the vanilla and remaining 2 eggs and beat to combine.

5-Spread half the brownie batter (about 2 cups) into the prepared pan. Spoon half the cheesecake mixture (about 1 3/4 cups) on top and gently spread it around. Top with the remaining brownie batter.

6-Crush the blackberries and swirl through the remaining cheesecake batter. Spread the blackberry cheesecake on top of the brownie batter. Bake until the top is just set, 60 to 70 minutes.

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Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

Prep: 20 mins

Cook: 1 hr, 45 mins

Plus overnight chilling

Serves 8

Ingredients

200g digestive biscuit

75g butter

, melted

600g full-fat soft cheese

250g golden caster sugar

150g tub natural yogurt

3 medium egg

finely grated zest 2 lemons

, juice of 1

50g plain flour

200g raspberry

icing sugar, to decorate

Directions :

Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.

In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.

kcalories

611

 

fat

38.8g

 

saturates

23.4g

 

carbs

53.6g

 

sugars

37.2g

 

fibre

1.4g

 

protein

11.3g

 

salt

1.2g

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Berry shortbread cheesecake slice

Berry shortbread cheesecake slice

Prep: 30 mins

Cook: 1 hr, 30 mins Plus chilling

Serves 8

Ingredients

200g pack shortbread biscuit

50g butter

, melted

For the cheesecake

2 x 300g tubs soft cheese

1 x 200g tub crème fraîche

1 tsp vanilla extract

175g golden caster sugar

2 tbsp plain flour

2 eggs

For the topping

5 tbsp seedless raspberry jam

300g mixed summer berries, such as raspberries, redcurrants, cherries and blueberries

Directions 

1- Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.

2- Beat the cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again – you can do this by hand or in a food processor. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.

3- To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.

kcalories

610

 

fat

42g

 

saturates

26g

 

carbs

53g

 

sugars

39g

 

fibre

1g

 

protein

9g

 

salt

1.09g

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White chocolate berry cheesecake

White chocolate berry cheesecake

Prep: 25 mins

Plus 6 hrs or overnight chilling

Easy Serves 8

Ingredients

2 x 150g bars white chocolate

2 x 300g tubs soft cheese (we used Philadelphia)

284ml pot double cream

50g caster sugar

170g punnet raspberries

5 tbsp raspberry jam

85g amaretti biscuits

200g small strawberries

a few blueberries (optional)

Directions 

1- Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.

2- Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.

3- Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.

4- Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.

5- To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over

kcalories

667

 

fat

50g

 

saturates

29g

 

carbs

49g

 

sugars

44g

 

fibre

1g

 

protein

9g

 

salt

1.01g

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Caramel Praline Cheesecake Recipe

Caramel Praline Cheesecake Recipe

Ingredients:

66 vanilla wafers, divided 

1-1/4 cups  sugar, divided 

1/4 cup (1/2 stick) butter, melted 

3 pkg.  (8 oz. each) Philadelphia cream cheese, softened 

1/2 cup sour cream 

1 teaspoon  vanilla 

3 eggs 

25  caramels 

3 Tablespoons milk 

1/2 cup  pecan pieces, toasted

Directions:

1. Preheat oven to 325 degrees F.

2. Finely crush 50 wafers; mix with 1/4 cup sugar and butter. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.

3. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well.

4. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

5. Bale 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 6 hours.

6. Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 seconds. Cool slightly.

7. Pour caramel sauce over cheesecake; top with pecans.

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Nutella Cheesecake Cupcakes

Nutella Cheesecake Cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 4 hours, 30 minutes

Ingredients

12 Oreos, finely crushed*

1 1/2 Tbsp salted butter, melted

6 Tbsp granulated sugar

1 1/2 Tbsp all-purpose flour

12 oz cream cheese, well softened (use full fat)

2 large eggs

1/4 cup milk (preferably whole or 2%)

1/4 cup sour cream

1/2 tsp vanilla extract

1/2 cup Nutella

For the topping

1 cup heavy cream

3 Tbsp powdered sugar

1/4 c chopped, toasted hazelnuts

chopped chocolate or real chocolate sprinkles, for garnish

Directions

Preheat oven to 325 degrees. In a mixing using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a mixing bowl whisk together granulated sugar and flour. Add in cream cheese and using an electric hand mixer, whip just until smooth. Blend in eggs. Add in milk, sour cream and vanilla and mix just until combined, then add in Nutella and mix just until combined. Tap bowl forcefully against countertop about 30 times to release some of the air bubbles. Divide mixture among muffin cups, pouring over crusts and filling each cup nearly full, about 1/4 cup batter in each. Bake in 325 degree oven 20 - 24 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 30 minutes, then cover loosely with plastic wrap or foil and transfer to refrigerator and chill 3 hours. Serve with sweetened whipped cream, hazelnuts, chopped chocolate or chocolate sprinkles (for best results add toppings within a few hours of serving). Store in refrigerator in an airtight container.

For the sweetened whipped cream:

In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Store in refrigerator.

*Don't use Double Stuf Oreos (there would be too much filling and the crusts would likely be too soft. To crush the oreos I just used a food processor, but you could also just place them in a large ziploc bag and finely crush with a rolling pin.

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MINI APPLE PIE CHEESECAKES

MINI APPLE PIE CHEESECAKES

PREP TIME 20 mins

COOK TIME 35 mins

TOTAL TIME 55 mins

Serves: 2

INGREDIENTS

Crust:

¾ cup graham cracker crumbs

1 tablespoon dark brown sugar

2 tablespoons butter; melted

Cheesecake Layer:

12 ounces low fat cream cheese, softened to room temperature

½ cup light brown sugar

Juice from ½ lemon (1 tablespoon)

1 egg

3 tablespoons vanilla greek yogurt

½ teaspoon cinnamon

Apple Pie Layer:

½ can (about 10 ounces) Apple Pie Filling, or your favorite recipe for apple pie filling

For Garnish:

pecans

caramel ice cream topping

DIRECTIONS :

1- Preheat oven to 350F

2- In a bowl, combine the ingredients for the crust. Stir vigorously or blend in food processor to combine.

3- Place ¼ cup of crust mixture in the bottom of each mini cheesecake pan (I used mini springform pans from Wilton). Pan down with your fingers, covering the bottom of each pan and creating a flat layer. 

4- Add more if needed.

5- Bake the crust layer for 5-7 minutes, until golden. Set aside.

6- In a KitchenAid stand mixer, beat cream cheese, brown sugar, and greek yogurt until smooth. Add the lemon juice, egg, and cinnamon and continue to beat until fully combined.

7- Add about 4 tablespoons of the cheesecake mixture on top of the crust mixture. Carefully smooth out the layer without disturbing the crust. Top with about 2 tablespoons of the apple pie filling, and then top with another layer of cheesecake, ending at the top of the pan. Make the top layer as smooth and flat as possible.

8- Bake for 25-30 minutes, or until the cheesecakes are set.

9- Allow to cool in their pans for approximately two hours. It's best to then let them cool in the fridge overnight, if you can be patient! :)

10-Top with caramel syrup and pecans if desired. Enjoy!

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Chocolate-Peanut Butter Cheesecake

Chocolate-Peanut Butter Cheesecake

TOTAL TIME: 9:00

PREP: 0:30

SERVES: 10 TO 12

INGREDIENTS

FOR THE CRUST

15 chocolate graham crackers

3 tbsp. sugar

1/8 tsp. salt

4 tbsp. (1/2 stick) unsalted butter, melted

FOR THE CHEESECAKE

4 8-oz. packages cream cheese, room temperature

1 c. packed light brown sugar

1/2 tsp. salt

1 tbsp. pure vanilla extract

4 large eggs, room temperature

1 c. creamy peanut butter

3/4 c. heavy cream

1/2 c. sour cream

Reese's, for garnish

DIRECTIONS

1-Make the Crust: Butter a 9" springform pan. Wrap bottom and sides of pan in a double layer of aluminum foil. Set rack in middle of oven and preheat to 350 degrees F.

2-In a food processor or blender, grind chocolate graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to a medium bowl, add melted butter, and use fork or fingers to blend mixture until crumbs are evenly moist. Press into bottom and about a third of the way up the sides of springform pan. Freeze 10 minutes.

3-Place pan on baking sheet and bake crust for 10 minutes. Set on rack to cool. Reduce oven temperature to 325 degrees F.

4-Bring a medium saucepan or teakettle full of water to a boil.

5-Make the Cheesecake: In the bowl of a stand mixer fitted with the paddle attachment (or large bowl with a hand mixer), beat cream cheese on medium, scraping down the bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat for 30 seconds. Add eggs, 1 at a time, beating for 1 minute after each addition and occasionally scraping bottom and sides of bowl. Add peanut butter, heavy cream, and sour cream and beat on low until completely smooth and streak-free, about 1 minute.

6-Pour cheesecake batter into cooled crust and smooth top. Place cheesecake in deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come about halfway up sides of springform pan. Bake cheesecake until top is just starting to brown and crack, about 1 hour and 30 minutes. Turn off oven, prop door open with wooden spoon, and let cheesecake slowly cool in water bath for 1 hour.

7-Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Set cheesecake on rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate at least 4 hours, but preferably overnight.

8-Make the Chocolate Ganache: When ready to serve, carefully remove sides of springform pan. Place chocolate in a clean, dry medium bowl. In a small saucepan, warm cream until just barely simmering. Pour cream over chocolate and let sit 10 minutes, then add salt and stir until smooth. Pour ganache over cheesecake, spreading it evenly and allowing some to drip down sides of cake. Sprinkle with chopped Reese's.

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Red Velvet Cheesecake Bites

Red Velvet Cheesecake Bites

YIELD: ABOUT 40

INGREDIENTS

16 oz. cream cheese, softened

16 oz. white chocolate, melted

1 box red velvet cake mix or 2 cups red velvet cake crumbs

DIRECTIONS

1-In a stand mixer fitted with the paddle attachment, beat cream cheese until creamy. Add melted white chocolate and continue beating until creamy. Transfer to the freezer to harden, 1 hour.

2-Meanwhile, bake cake according to package directions. Let cool, then crumble into fine crumbs on a baking sheet.

3-Scoop out small balls of mixture and use your hands to form the mixture into truffles.

4-Roll mixture in red velvet crumbs, then transfer to a parchment-lined baking sheet. Once all truffles are rolled, transfer to the refrigerator to chill and harden, at least 1 hour.

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Mini Raspberry Cheesecakes

Mini Raspberry Cheesecakes 

Prep Time 10min.

Total Time 4hr.

Servings 12 servings, 1 cheesecake (43 g) each

INGREDIENTS

4 round shortbread cookies, crushed

1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened

1 cup low fat cottage cheese 

3 Tbsp. sugar

1/4 tsp. vanilla

1/4 cup light sour cream

1 tsp. corn starch

1 egg

2 Tbsp. Kraft Pure Raspberry Jam

DIRECTIONS

Heat oven to 350ºF.

Sprinkle cookie crumbs onto bottoms of 12 paper-lined muffin cups. Beat cream cheese spread, cottage cheese, sugar and vanilla in medium bowl with mixer until blended. Add sour cream and corn starch; mix well. Add egg; beat just until blended. Spoon into prepared pans.

Bake 30 min. or until centres are almost set. Cool completely. Refrigerate 3 hours.

Remove cheeesecakes from pan just before serving; remove and discard paper liners. Place cheesecakes on serving plate. Microwave jam in microwaveable bowl on HIGH 25 sec. or just until warmed. Spoon over cheesecakes.


Serving Size 12 servings, 1 cheesecake (43 g) each
AMOUNT PER SERVING
Calories 100
% Daily Value
Total fat 5g
Saturated fat 3g
Cholesterol 35mg
Sodium 210mg
Carbohydrate 9g
Dietary fibre 0g
Sugars 7g

(source)

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