Making a unique cheesecake?!
Answers: I want to make my husband a cheesecake for his birthday whats a unique one i always make a plain one or a oreo cookie one i want to make a different one to surprise him any suggestions would be great
Carmel Apple Cheesecake Recipe
The Ingredients
20 Graham Crackers
1/4 pound (1 Stick) of melted Butter
1/4 Cup of Sugar
1/2 Teaspoon Caramel Extract
2 (8 ounce) bars of softened Cream Cheese
1/2 Cup of Sugar
3 ounces of Caramel
1/2 Cup of Apple Sauce
1 Teaspoon of Caramel Extract
1 Teaspoon of Cinnamon Extract
2 Eggs
The Directions
For the Crust: Preheat Oven at 350°F. Make your Graham cracker cookie crumbs by using a food processor or simply place crackers in a plastic bag and crush using a rolling pin Mix Graham Crackers, melted butter, sugar and vanilla extract in a bowl. Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side. Bake in oven for 10 minutes. Remove from oven and place to side.
For the Filling: Preheat Oven at 350°F. Melt Caramel in double boiler over medium-low heat and stir. Remove double boiler from heat and place to the side. Using an electric mixer blend cream cheese on low speed in a mixing bowl. Use spatula to scrape sides and paddle of mixer. Add in the cup sugar slowly, and continue to beat until creamy. Add in extracts and mix until blended. Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter. Add in apple sauce and mix until sauce is throughly dispersed in batter.
Pour in melted caramel and swirl with a knife to get marble effect. Pour the mixture into your crust and use offset spatula to help scoop out the batter. Bake for 1 hour or until center jiggles. Remove from oven and let cool on a wire rack.
Place in the refrigerator and allow to set. Serve and enjoy your Carmel Apple Cheesecake.
Baileys Irish Cream Cheesecake
The Ingredients
The Crust:
10 graham crackers, broken
1 1/4 cup walnuts (may use any kind of nuts)
1/4 cup sugar
3/4 stick of melted sweet butter
The Filling
1/2 lb. cream cheese, at room temperature
3/4 cup sugar
3 large eggs
1/3 cup Bailey's Irish Cream
1 teaspoon vanilla extract
3 ounce imported white chocolate broken into pieces
Topping
1 1/2 cup sour cream
1/4 powdered sugar
2 ounces white chocolate, grated
2 ounces of grated walnuts, to sprinkle
Directions
Preheat oven to 325° degrees. Crust- Lightly butter a 9 inch cheesecake pan. Finely grind crackers, walnuts and sugar in processor. Add butter and blend. Press into bottom of pan. Refrigerate for twenty minutes.
Filling- Using mixer, beat cream cheese and sugar in a large bowl until smooth. In another bowl, whisk eggs, Bailey's Irish Cream and vanilla until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor and then melt in a double boiler. Be careful, white chocolate scorches easily. Add chocolate to filling. Transfer filling to crust lined pan.
Bake until the edges of the filling are puffed and the center is set about 50 minutes. Cool on wire rack and then place in refrigerator.
Topping- Mix sour cream and powdered sugar in a small bowl. Mix in grated white chocolate. Spread over cheesecake and sprinkle with walnuts. Serve and enjoy your Baileys Irish Cream Cheesecake and be sure to share.
Raspberry Ribbon Cheesecake
The Ingredients
2 cup Chocolate wafer crumbs
1/3 cup Butter or margarine --Melted
3 tablespoon sugar
2 1/2 cup Fresh or frozen unsweetened Raspberries --Thawed
2/3 cup Sugar
2 tablespoon Cornstarch
2 teaspoon Lemon juice
Filling/Topping:
3 8 oz pkgs softened cream cheese
1/2 cup Sugar
2 tablespoon all-purpose flour
1 teaspoon Vanilla extract
2 Egg whites
1 cup Whipping cream
2 tablespoon Orange juice
1 1/2 cup Fresh or frozen unsweetened Raspberries --Thawed
Combine the chocolate wafer crumbs, melted butter and 3 tablespoons of sugar and mix. Press into bottom about 1 1/2 inches up the sides of a greased 9 inch springform pan. A little oil on your fingers helps to keep the crust from sticking to your fingers. Chill 1 hour or until firm.
Puree raspberries in a blender or food processor. Press raspberries through a sieve and discard seeds. Add water to raspberries juice if necessary to measure 1 cup. In a saucepan, combine sugar and cornstarch. Stir in raspberry juice and bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat and stir in lemon juice Set aside.
In a mixing bowl, beat cream chese, sugar, flour and vanilla until fluffy. Add egg whites beat on low just until blended. Stir in Whipping cream. Pour half into crust. Top with 3/4 c raspberry sauce. Cover and refrigerate remaining sauce. Carefully spoon remaining filling over sauce.
Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven and immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour.
Refrigerate until set. Add orange juice to chilled raspberry sauce and gently fold in raspberries. Spoon over Raspberry Ribbon Cheesecake.
Caramel Pecan Cheesecake Recipe
The Ingredients
18 Chocolate Wafers
1/4 pound (1 Stick) of melted Butter
1/4 Cup of Sugar
3 (8 ounce) bars of softened Cream Cheese
1 Cup of Sugar
1 Tablespoons All-purpose Flour
1 Teaspoon Black Walnut Extract
1 Teaspoon Caramel Extract
1 cup chopped Pecans
2 Eggs
For the Crust: Make your Chocolate Wafers cookie crumbs by using a food processor or simply place wafers in a plastic bag and crush using a rolling pin. Mix Chocolate Wafers, melted butter and sugar in a bowl. Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side. Place in refrigerator and allow to hardened.
For the Filling: Preheat Oven at 350°F. Using an electric mixer blend cream cheese on low speed in a mixing bowl. Use spatula to scrape sides and paddle of mixer. Add in the cup sugar slowly, and continue to beat until creamy. Add in Walnut and Caramel extract and flour and mix until blended. Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter. Add in pecans and stir with spoon until dispersed through the batter.
Pour the mixture into your crust and use offset spatula to smooth out the batter. Bake for 1 hour or until the top is slightly brown. Remove from oven and let cool on a wire rack.
Place in the refrigerator and allow to set. Serve and enjoy!
Pineapple Coconut Cheesecake
The Ingredients
Crust Ingredients:
1 1/3 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar
Filling Ingredients:
1 cup granulated sugar
4 (8-ounce) packages cream cheese, softened
4 large eggs
1 cup sour cream
1 cup sweetened flaked coconut
1 (20-ounce) can crushed pineapple in juice, well-drained
Topping Ingredients:
1/2 cup toasted flaked coconut
1 teaspoon grated orange peel
Preheat oven to 325°F. Stir together all crust ingredients in small bowl. Press crumb mixture evenly on bottom of 9-inch springform pan. A little oil on your fingers helps to keep the crust from sticking to your fingers. Bake 10 minutes then let cool.
Combine 1 cup sugar and cream cheese in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Continue beating, adding eggs one at a time and beating well after each addition (1 minute). Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed (1 minute).
Spoon cream cheese mixture into prepared crust. Bake for 70 to 90 minutes or until set 2-inches from edge of pan. Sprinkle top with 1/4 cup toasted coconut. Turn off oven and leave cheesecake in oven 2 hours.
Loosen sides of cheesecake from pan by running knife around inside of pan. Cover and refrigerate 8 hours or overnight.
Sprinkle with remaining toasted coconut and orange peel.
***cheesecake baking tips***
When baking cheesecakes, always remember that softened cream cheese is a prerequisite and is used in most cheesecakes today. You'll need to leave the cream cheese out at least 30 minutes before using it but it's best to let it get to room temperature. The softer the cream cheese, the easier it is to mix.
Don't over mix. Your filling should be custard like as oppose to cake-like. Add ingredients such as berries and nuts last. To get that swirl effect if you're using melted chocolate or some sauce, pour out about a 1/3 of the batter in another bowl. Take the rest of the batter and pour it in your crust. Take the melted chocolate and pour it on top of the batter already on the crust. Next take the rest of batter and pour it on the chocolate and then take a knife or spatula gently swirl the mixture and Presto!! you've got your beautiful swirl effect.
Most of the recipes also call for eggs. This help with the consistency of the cheesecake. And it’s best to use the large or extra large ones. However, if you're cutting back on your cholesterol, try eggbeaters or something similar to them. Personally I can’t taste the difference, but I know people who can tell if you used a brown egg or white one to bake. If you're going to make a meringue, you'll need real eggs since the whites from cartons don't foam well.
You can also use low or non-fat cream cheese if very serious about cutting out the fat. It doesn’t have the same taste, but many people find using it just as appealing. If you want the real deal, you must use the full fat cream cheese, not the slow turned or light.
When cooking, always preheat the oven 15 - 30 minutes beforehand, 30 being better. This insures the oven will have an ambient temperature which also helps to prevent cracking.
And resist the urge to peak. You want the temperature to stay as consistent as possible. If you oven doesn't have a window, wait at least 30 minutes before you look and do it quickly.
I hope I was helpful,Take Care!!! :)
Neapolitan Cheesecake
Cooking time: 1 hour 15 minutes
Temperature 425 degrees reduced to 300 degrees
Ingredients
1 cup chocolate wafer crumbs
5 Tablespoons butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
5 squares (1 ounce each) semi sweet chocolate, divided
2-1/2 squares (2-1/2 ounces each) white baking chocolate, divided
1/3 cup mashed sweetened strawberries
2 teaspoons shortening, divided
Combine crumbs and 3 tablespoons of butter; press onto bottom of an ungreased 9 inch spring form pan. Bake at 350 degrees for 8 minutes; cool.
In a mixing bowl beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Add vanilla. Divide into three portions (about 1-2/3 cups each). Melt 2 squares semi sweet chocolate and stir into one portion. Melt 2 squares white chocolate and stir into another portion of batter. Stir strawberries into remaining.
Layer in pan chocolate, vanilla, strawberry. Bake at 425 degrees for 10 minutes; reduce heat to 300 degrees and bake for another 50-55 minutes. Run knife around edge, cool and remove from pan.
Melt remaining semi sweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes. Pour over cake. Melt remaining white chocolate and shortening, drizzle over glaze.
Would you like a no-bake cheesecake / pie with oreo crust?
For a No-Bake Cheesecake / Pie
1 Oreo or Gram Cracker Crumb Pie Shell
2 Bars Cream Cheese
1 14 oz Can Sweetened Condensed Milk
1 Tbsp Almond Extract
1 20 oz Can Your Choice Of Cherry, Blueberry, Peach Pie
Filling
Combine the Creamcheese,Milk, and Almond in a bowl, mix with electric beater 5 minutes.
Pour into Pie Shell.It will be very thick, just spread around.
Spread contents of Pie Filling On Top.
For Best Results, Chill overnight.
Key Lime cheesecake would be different. What about white chocolate raspberry cheesecake.
I have made this to rave reviews and people are always asking me for it.
Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour
Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
SAC