2
Jun
Posted on 2008 under Cheesecake |
Not all of us have a big family to cook for. So when we are craving something sweet
do we really need to make a whole cheesecake? Not at all!
Unless you feel like you could down a whole cheesecake by
yourself or between you and your significant other, try making a few mini
cheesecakes instead. Go ahead and indulge, with out feeling like you wasted a
whole cake.
Orange
Grove Mini Cheesecake: This is an elegant and refreshing way to end any
meal. The light fluffy cheesecake with a citrus touch is mouthwatering. It’s
also a sophisticated way to end any dinner party, and the guests will love
their individual dessert.
Philadelphia
No-Bake Mini Cheesecakes: These are the perfect size for indulging while on
diet. Make them about the size of a small muffin, and decorate with rainbow
srinkles, mini chocolate chips, or shaved coconut.
Crème
de Menthe Mini Cheesecake: In my opinion you can really take any regular
cheesecake recipe and make it into a mini recipe. All you have to do is bake
the filling in muffin or cupcake tins instead of using a regular cake pan. This
is my favorite cheesecake of the moment. It reminds me of those creamy after
dinner mints. Rich creamy and minty fresh is all I could ask for. Add a few
drops of food coloring to the batter to give it that rich green look.
30
May
Posted on 2008 under Cheesecake |
This is a delicious and flexible recipe. It’s the perfect treat for parties and
events of that nature. Great dessert to make a day ahead!
3 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup
BREAKSTONE’S or KNUDSEN Sour Cream
15
OREO Chocolate Sandwich Cookies, coarsely chopped
PREHEAT oven to
350°F. Beat cream cheese and sugar in large bowl with electric mixer on
medium speed until creamy. Blend in sour cream and vanilla. Add eggs, 1
at a time, mixing on low speed after each addition just until blended.
Gently stir in cookies.
SPOON evenly into 24 foil- or paper-lined medium muffin pan cups.
BAKE 30
to 35 minutes or until centers are set. Cool completely. Refrigerate
several hours or until chilled. Garnish each serving with 1 Tbsp.
thawed COOL WHIP Whipped Topping, 2 strawberry slices and half of an
additional OREO Chocolate Sandwich Cookie, chopped, just before
serving, if desired.
28
May
Posted on 2008 under Cheesecake |
The second the weather turns warm I put away the chocolate
ice cream and turn for fruity flavors. My friends and I love to enjoy rainbow
sherbet on a warm day or a creamsicle. So, when faced with the dilemma of what
recipe to share with you all, I turned to my favorite warm weather flavors for
inspiration and I came up with a Creamsicle Cheesecake. This is sure to please
and is the perfect treat after a light dinner. Grab your SO, a slice of this
cake, and enjoy while you watch the sunset.
Creamsicle Cheesecake
2
pkgs. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2
eggs
1/2
cup sugar
1
tsp. vanilla
1
tsp. orange extract
2
drops yellow food coloring
1
drop red food coloring
9”
graham cracker crumb crust
PREHEAT
oven to 350º.
BEAT,
in a large bowl, the cream cheese and sugar until light and fluffy. Add the
eggs, beat well. Add the sour cream and vanilla, mix well.
PLACE 1
cup of the mixture in a small bowl and stir in the orange extract and the
yellow and red food colors.
POUR
the remaining cream cheese mixture into the pie crust. Drop the orange cream
cheese mixture into it by spoonfuls and swirl with a knife to create a marbled
effect.
BAKE
for 30-35 minutes or until firm around the edges. The center will be slightly
loose. Allow to cool for 1 hour then cover and chill for at least 8 hours
before serving.
19
May
Posted on 2008 under Cheesecake |
Garnish with additional whipped cream, sliced fresh strawberries and fresh mint just before serving. Also try using Strawberry Cool Whip instead of whipped cream to save calories.
1 cup
HONEY MAID Graham Cracker Crumbs
3 Tbsp.
butter or margarine, melted
1 env.
KNOX Unflavored Gelatine
1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg.
(10 oz.) frozen strawberries in syrup, thawed
1 cup
whipping cream, whipped
PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.
SPRINKLE gelatine
over water in small saucepan; let stand 1 min. Cook on low heat 3 min.
or until gelatine is completely dissolved, stirring constantly; set
aside. Beat cream cheese and 1/2 cup sugar in large bowl with electric
mixer on medium speed until well blended. Drain strawberries, reserving
liquid; set strawberries aside for later use. Add reserved strawberry
liquid to gelatine along with the milk; stir until well blended.
Gradually add to cream cheese mixture, stirring until well blended.
REFRIGERATE until
slightly thickened. Gently stir in whipped cream and strawberries; pour
over crust. Refrigerate several hours or until firm. Store leftover
cheesecake in refrigerator.
25
Apr
Posted on 2008 under Cheesecake |
It used to be that when you thought of cheesecake you
thought of a few simple flavors, plain, cherry, or chocolate. Today the possibilities and
the varieties are endless, and with these top 5 cheesecakes from Philadelphia we can keep
cheesecake the chameleon of all desserts. Enjoy!
Cappuccino Cheesecake:
This
Cheesecake is truly genius.This delightful cheesecake has great texture
and flavor, and it actually tastes just like cappuccino! You can add chocolate chips or even nuts to the batter for that extra bit of surprise and flavor.
Cherry Cheesecake:
This
Cheesecake is sure to tame your sweet tooth. Served with a cold glass of milk,
it will hit the spot. Try it with other kinds of fruit too, blueberry or
strawberries for example. You can use the basic Philadelphia 3-Step Cheesecake as your base
or substitute the Philadelphia Ready-To-Eat Cheesecake instead.
Read more… »
23
Apr
Posted on 2008 under Cheesecake |
Here variations for this delicious cheesecake! Prepare as directed, using one of the following flavor options: Fluffy Cherry Cheesecake: Top with 1-1/2 cups cherry pie filling just before serving. Fluffy Caramel Pecan Cheesecake: Spoon 1 cup of the batter into crust; spread to evenly cover bottom of crust. Top with 1/3 cup caramel ice cream topping; sprinkle with 1/4 cup chopped toasted pecans. Cover with remaining cream cheese batter. Fluffy Cranberry Cheesecake: Add 1 cup whole berry cranberry sauce along with the cream cheese and sugar. Fluffy Apple-Topped Cheesecake: Prepare as directed; top with 1 sliced apple just before serving.
1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub
(8 oz.) COOL WHIP Whipped Topping, thawed
1
HONEY MAID Graham Pie Crust (6 oz.)
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Stir in whipped topping.
SPOON into crust.
REFRIGERATE 3 hours or until set.
21
Apr
Posted on 2008 under Cheesecake |
This delightful cheesecake contains
12g total carbohydrate and 300 calories per serving while the
traditional Philly Classic New York Style Cheesecake contains
24g carbohydrate and 400 calories per serving. You can also skip the sugar and use Splenda!
1/2 cup
ground PLANTERS Almonds
3 pkg.
(8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup
granulated sugar substitute
1 cup
BREAKSTONE’S or KNUDSEN Sour Cream
1 pt.
(2 cups) fresh raspberries
PREHEAT oven to
325°F if using a silver 9-inch springform pan (or to 300°F if using a
dark nonstick 9-inch springform pan). Spray bottom of pan with cooking
spray. Sprinkle evenly with almonds.
BEAT Neufchatel cheese,
cream cheese, sugar, sugar substitute and vanilla in large bowl with
electric mixer on medium speed until well blended. Add sour cream; mix
well. Add eggs, 1 at a time, mixing on low speed after each addition
just until blended. Pour into prepared pan.
BAKE 50 to 55 minutes
or until center is almost set. Run knife or metal spatula around rim of
pan to loosen cake; cool before removing rim of pan. Refrigerate 4
hours or overnight. Top with raspberries just before serving. Store
leftover cheesecake in refrigerator.
Makes 16 servings
9
Apr
Posted on 2008 under Cheesecake |
This easy, no bake cream cheese pie tastes very decadent. If you still want to indulge, but cut out calories prepare with Philly fat free cream cheese and fat free Cool Whip.
1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp.
GENERAL FOODS INTERNATIONAL Suisse Mocha
1 tub
(8 oz.) COOL WHIP Whipped Topping, thawed
1
HONEY MAID Graham Pie Crust (6 oz.)
BEAT cream
cheese in medium bowl until creamy. Gradually add sugar, mixing until
well blended. Stir in milk. Remove 1/4 cup of the cream cheese mixture;
place in small bowl. Stir in flavored instant coffee mix. Drizzle 1
Tbsp. of the coffee-flavored cream cheese mixture onto bottom of crust.
Set remaining flavored cream cheese mixture aside.
STIR whipped topping
gently into remaining plain cream cheese mixture, stirring just until
marbleized. Spoon into crust. Drizzle with remaining coffee-flavored
cream cheese mixture. Swirl knife gently through mixtures several times
for marble effect.
REFRIGERATE 2 hours or until set. Store leftover pie in refrigerator.
27
Mar
Posted on 2008 under Cheesecake |
This delightful cheesecake has great texture
and flavor, and it actually tastes just like cappuccino! It’s suggested to add mini chocolate
chips to the batter, which brings out just the right amount of sweetness. A great garnish is piped Cool Whip and cinnamon. Feel free to add more chocolate chips!
1-1/2 cups
finely chopped PLANTERS Walnuts
3 Tbsp.
butter or margarine, melted
4 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup
BREAKSTONE’S or KNUDSEN Sour Cream
1 Tbsp.
MAXWELL HOUSE Instant Coffee
1-1/2 cups
thawed COOL WHIP Whipped Topping
PREHEAT oven to
325°F if using a silver 9-inch springform pan (or to 300°F if using a
dark nonstick 9-inch springform pan). Mix walnuts, butter and 2 Tbsp.
sugar; press firmly onto bottom of pan. Bake 10 min. Remove from oven;
cool. Increase oven temperature to 450°F.
BEAT cream cheese, 1
cup sugar and flour with electric mixer on medium speed until well
blended. Add eggs, 1 at a time, mixing on low speed after each addition
just until blended. Blend in sour cream.
DISSOLVE instant coffee
with cinnamon in water; cool. Gradually add to cream cheese mixture,
mixing until well blended. Pour over crust.
BAKE 10 min. Reduce
oven temperature to 250°F. Bake an additional 1 hour or until center is
almost set. Run knife or metal spatula around rim of pan to loosen
cake; cool before removing rim of pan. Refrigerate 4 hours or
overnight. Garnish with dollops of whipped topping and a sprinkle of
additional cinnamon
25
Mar
Posted on 2008 under Cheesecake |
Try making your own crust with 24 pieces of Oreo cookies, and add the cream from the cookies into the cheese mixture. Remember to line the cake tin, otherwise the cheesecake may crack! It’s an excellent recipe. Be careful, you may want to eat the whole cake yourself!
2 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup
freshly brewed strong MAXWELL HOUSE Coffee, any variety, at room temperature
1 square
BAKER’S Semi-Sweet Baking Chocolate, melted
PREHEAT oven to
350°F. Beat cream cheese and sugar in large bowl with electric mixer on
medium speed until well blended. Add eggs and coffee; mix just until
blended.
POUR into crust.
BAKE 35
to 40 minutes or until center is almost set. Cool completely on wire
rack. Refrigerate at least 3 hours or overnight. Drizzle chocolate over
top of pie. Serve with Coffee Caramel Sauce. Garnish with fresh
raspberries and chocolate leaves, if desired. Store leftover pie in
refrigerator.
