Key Lime Cheesecake

Key Lime Cheesecake
Prep: 30 min; Bake: 1 hr 8 min; Cool: 15 min;
Chill: 2 hr
Makes 16 servings

1 cup Key Lime Curd (below)
Lime Crust (below)
4 packages (8 ounces each) cream cheese,
softened
3/4 cup powdered sugar
1/2 cup granulated sugar
2 large eggs
2 tablespoons grated lemon peel
2 tablespoons lime juice
2 tablespoons cornstarch
1 cup sour cream

1. Prepare Key Lime Curd and Lime Crust

2. Heat oven to 425 degrees

3. Beat cream cheese and sugars in large bowl with
electric mixer on medium speed until smooth. Beat in
eggs, one at a time, on low speed just until well
blended. Beat in lime peel, lime juice and cornstarch.
Fold in sour cream until blended. Pour over baked crust.

4. Bake 47 to 52 minutes or until center is set and
top is golden. Cool in pan on wire rack 15 minutes.

5. Run metal spatula along side or of cheesecake to
loosen. Refrigerate uncovered about 3 hours or until
chilled; cover and continue refrigerating at least 9
hours, but no longer than 48 hours

6. Run metal spatula along side of cheesecake to
loosen; remove side of pan. Spread Key Lime Curd
over top of cheesecake. Refrigerate any remaining
dessert

Lime Crust

1/2 cup sugar
1/2 cup stick margarine or butter, softened
1 cup all-purpose flour
1 tablespoon grated lime peel
1 teaspoon vanilla

Heat oven to 400 degrees. Grease bottom and sides of spring-
form pan, 10x3 inches, with shortening. Beat sugar
and margarine in medium bowl with electric mixer on
medium speed just until crumbly. Press evenly in
bottom of pan. Bake 13 to 16 minutes or until light
golden brown; cool

1 Serving: Calories 445 (Calories from Fat 290); Fat 31g
(Saturated 16g); Cholesterol 120mg; Sodium 270mg;
Carbohydrate 34g (Dietary Fiber 0g); Protein 7g

Lighter Key Lime Cheesecake

For 18 grams of fat and 345 calories per serving, in
cheesecake, use reduced-fat cream cheese (Neufchatel)
and substitute vanilla low-fat yogurt for the sour cream

Key Lime Curd:

Substitute lime peel for the lemon peel and Key lime
juice for the lemon juice

God Bless you all. Angel Grubaugh

Dutch Caramel Apple Cheesecake with Pecan Crust

Dutch Caramel Apple Cheesecake with Pecan Crust

20 pecan sandies
1/2 cup chopped pecans
2 tbsp very soft butter
CHEESECAKE FILLING
3-8 OZ Cream cheese, room temperature
1 can sweetened condensed milk(14.5 ozs)
2 tspoons vanilla
1 tsp cinnamon
3 large eggs, room temperature
1 can apple pie filling, or 1 1/2 cups your own homemade

DUTCH TOPPING

1/2 Cup pecans chopped
1/4 cup melted margarine or butter
1/2 cup graham cracker crumbs
1/4 cup flour
2 tsp cinnamon
1 tsp nutmeg

blend all together will in blender or food processor till fine crumbs
form. Set aside to use at end of baking cycle.

Process above ingredients for crust in food processor until crumbs
are nice and moist pat into a 10 inch springform pan and bake in
preheated 350 degree oven for 8 minutes. Remove and cool on wire
rack.Lower oven temperature to 325. Place a pan with abut 2 inches
water in bottom of oven, to create moist atmosphere.
In lg mixing bowl, cream sweetened condensed milk, and 3-8 oz
softened cream cheese. When well blended, add 3 large eggs, one at a
vanilla, and 1 tsp cinnamon. Beat until well blended. Pour into
crust. Top with Apples from Pie Filling, placing apples in fan around
the cheesecake. You won't need whole can. Save the rest for something
else, it will freeze fine. Bake for 35 minutes, pull from oven and
sprinkle dutch topping on and pat well. Return to oven for 15
minutes. Remove cheesecake and run knife round edges of cake to
loosen. TURN OVEN HEAT OFF. Return cheesecake to oven and crack door
and let set one hour, to slowly start cool down.(this cooling method
will help you bake a crack free cheesecake) Remove and finish cooling
on wire rack. Chill for 3 hours then remove sides of springform pan.
Drizzle with caramel sauce of our choosing, when serving. I just
slice it into 12 or 16 servings and plate it standing up, then
drizzle sauce over plate and cheesecake

Cream Cheese Raspberry Trifle

Cream Cheese Raspberry Trifle

1 store bought pound cake, cut into 1 inch cubes
16 oz. whipped topping
8 oz cream cheese, softened
1/2 cup sugar (i've sub. splenda)
1 tsp. vanilla
1 can (21 oz) raspberry pie filling
fresh raspberries

Place half the cake cubes in the bottom of a trifle bowl or other
clear
bowl. Combine whipped topping, cream cheese, sugar and vanilla and
beat
until smooth. Place half of the cream cheese mixture on top of the
cake
cubes, followed by half the raspberry pie filing. Then place the
remaining cake cubes, cream cheese mixture andpie filling on top.
Chill
for several hours until ready to serve. Garnish with fresh
raspberries.

Toffee Chunk Cheesecake Recipe

Toffee Chunk Cheesecake

2 cups vanilla wafer crumbs
6 tablespoons butter, melted
14 ounces individually wrapped caramels, unwrapped
1 cup semisweet chocolate chips
1 (5 ounce) can evaporated milk
3 (1.4 ounce) bars chocolate covered English toffee
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
4 eggs
2 egg yolks
2 tablespoons all-purpose flour
1/3 cup heavy whipping cream
2 teaspoons vanilla extract
3 (1.4 ounce) bars chocolate covered toffee, chopped

Preheat oven to 350 degrees. In a medium bowl, combine wafer crumbs
with the
melted margarine. Mix well. Press onto the bottom and half-way up the
side
of 9 inch springform pan. Bake for 10 minutes in preheated oven.
Allow to
cool. Increase oven temperature to 400 degrees. In a saucepan over
low heat,
melt the caramels together with the chocolate chips and evaporated
milk stir
until smooth and pour into crust. Break candy bars into small pieces.
Sprinkle over the caramel layer. Beat cream cheese until smooth. Add
sugar
and flour; beat until smooth. Add eggs, then yolks, one at a time.
Blend in
heavy cream and vanilla. Pour over caramel and toffee layers. Wrap
outside
of pan with foil. Set in a large pan that has been filled with 1 inch
of hot
water. Bake at 400 degrees for 15 minutes; reduce oven to 225 degrees
and
bake 1 hour. Remove from water. Cool to room temperature, then chill
overnight in the refrigerator. Top with 3 more Heath Bar candy bars
that
have been chopped.

Citrus Cheesecake Recipe

Citrus Cheesecake

1 egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup white sugar
1/2 cup butter, room temperature
1 egg white

3 (8 ounce) packages cream cheese
1 2/3 cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 eggs
1 cup sour cream

2/3 cup orange marmalade
2 teaspoons fresh lemon juice

Preheat oven to 450 degrees. Butter a 9 inch springform pan. In a
small
bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon
lemon
peel and 1/4 teaspoon vanilla. In the bowl of a food processor,
combine
flour and 1/3 cup sugar. Add butter and process until coarse crumbs
form.
With machine running, add yolk mixture and blend until moist clumps
form.
Press dough onto bottom and 1 1/2 inches up sides of prepared pan.
Freeze
crust 10 minutes. Brush crust lightly with egg white. Bake until
crust is
pale golden, about 15 minutes. Cool on rack while preparing filling.
Reduce
oven temperature to 350 degrees. In a large bowl, beat cream cheese
and 1
2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon
juice,
orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon
vanilla.
Beat in eggs one at a time, then stir in sour cream. Pour filling
into
crust. Bake in the preheated oven for 55 to 60 minutes, or until
puffed and
cracked around edges and center moves only slightly when pan is
gently
shaken. Allow to cool to room temperature, then refrigerate overnight.
In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon
juice
until slightly reduced, about 2 minutes. Spread warm glaze on top of
cake.
Chill cake 10 minutes. Remove pan sides and transfer cake to serving
plate.

Best Ever Cheesecake

Best Ever Cheesecake

1 cup sifted all-purpose flour
1/4 cup white sugar
1 teaspoon lemon zest
1/2 cup butter
1 egg yolk, beaten
1/4 teaspoon vanilla extract
20 ounces cream cheese
1/8 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 tablespoons all-purpose flour
1/8 teaspoon salt
5/8 cup white sugar
2 eggs
1 egg yolk
2 tablespoons heavy whipping cream

Preheat oven to 400 degrees.
To Make Dough Crust: Combine 1 cup of the flour, 1/4 cup of the sugar
and 1
teaspoon grated lemon peel. Cut in the butter or margarine until the
mixture
resembles coarse crumbs. Stir in the beaten egg yolk and 1/4 teaspoon
vanilla. Pat 1/3 of the dough into the bottom of one 9 inch
springform pan
with the sides removed. Bake at 400 degrees for 6 minutes. Let cool
then
butter sides of pan and attach to bottom. Pat the remaining dough
evenly on
the sides to a height of 2 inches.
To Make Filling: Preheat oven to 500 degrees. Stir cream cheese to
soften,
then beat until fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon
grated
lemon peel. Mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the
remaining
sugar together. Gradually blend this mixture into the cream cheese
mixture.
Add the eggs and the egg yolk one at a time, beating well after each
one.
Gently stir in the heavy cream. Pour batter into the prepared crust.
Bake at
500 degrees for 5 to 8 minutes or until top edge of crust is golden.
Reduce
heat to 200 degrees and continue baking for 1 hour. Remove cake from
oven
and cool in pan for at least 3 hours. Remove sides of pan to serve.

Toffee Bar Cheesecake Recipe

Toffee Bar Cheesecake

2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup butter, melted
2 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
7 (1.4 ounce) bars chocolate covered toffee bar, crushed

Preheat oven to 325 degrees. In a small bowl, stir together the
graham
cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well.
Press
into the bottom of a 9 inch springform pan. Cover the outside of the
pan
with foil to make it waterproof. In a large bowl, cream together the
cream
cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice
and
vanilla. Scrape the bottom of the bowl occasionally with a spatula to
prevent lumps. Beat in the eggs one at a time, then fold in the
toffee bits.
Pour the batter into the prepared pan. Place the foil covered pan
into a
larger cake pan or any pan with at least 1 inch tall sides. Put into
the
oven, then fill the larger pan with water, creating a water bath.
Bake for
90 minutes in the preheated oven, checking after 45 minutes to refill
the
water bath. After 90 minutes, turn off the oven and leave the cake
inside
for about an hour. Chill at least 4 hours before removing from pan.