A Host of Cheesecake Treasures - Easy Recipes to Enjoy Anytime

Black and White Cheesecake - Baker Boy

Black and White Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 3 tablespoons cocoa powder
• 1/2 cup butter, melted
• 3 (8-ounce) packages cream cheese
• 1 cup plus 2 tablespoons granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon peel
• 1 teaspoon grated orange peel
• 3 large eggs
• 2 large egg yolks
• 1/2 teaspoon vanilla extract
• 1 (6-ounce) package or 1 cup semi-sweet chocolate, melted
• 3 tablespoons whipping cream

Directions:

1. Preheat oven to 325°F (160°C).
2. Combine graham cracker crumbs, sugar, cocoa powder and butter in a small bowl; combine thoroughly. Press firmly into a 10-inch spring form pan and set aside.
3. In medium bowl, with an electric mixer at medium speed, beat the cream cheese with sugar until light and fluffy. Beat in flour and the peels. Slowly beat in eggs, egg yolks and vanilla.
4. In a separate bowl, combine the melted chocolate with cream. Pour two-thirds of the cheesecake filling over the crust. Fold the chocolate mixture into the remaining filling until thoroughly combined. Using a knife, swirl the chocolate filling into the plain filling to get a marbled effect. Bake 40 minutes.
5. Turn off the oven, open the door and let the cake stand for 20 more minutes inside the oven. Cool on a rack. Refrigerate overnight.

Makes 12 servings

Black Forest Cheesecake

Ingredients for the Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder

Filling

• 3 (8-ounce) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1/4 cup amaretto liqueur
• 1/4 cup maraschino cherry juice

Topping

• 4 ounces (2/3 cup) semisweet chocolate, melted
• 1/2 cup sour cream

Instructions

1. Preheat oven to 325°F (160°C).
2. Combine graham cracker crumbs, sugar, cocoa powder and butter. Mix well. Press into bottom and 1-inch up the sides of a 9-inch spring form pan. Set aside.
3. With an electric mixer on medium speed, beat cream cheese until fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in amaretto and cherry juice until well blended.
4. Pour filling into crust. Bake 1 hour. Turn oven off, and let stand in oven with door ajar at least 1 hour. Remove from oven to wire rack. Cool about 1 hour, or until room temperature.
5. Combine melted chocolate and sour cream. Spread evenly over top of cooled cheesecake. Chill overnight. Garnish with whipped cream and maraschino cherries.

Makes 12 servings.

Cheesecake Troves

Ingredients:

• Non-stick cooking spray 3 tablespoons finely crushed vanilla wafers or graham crackers
• 12 ounces reduced-fat cream cheese, softened
• 3/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 1 (4-ounce) carton refrigerated or frozen egg product, thawed (about 1/2 cup)
• 1 1/2 teaspoons finely shredded lemon peel or orange peel
• 3/4 to 1 cup peeled, sliced, and halved kiwifruit; quartered strawberries; whole raspberries; halved grapes; and/or orange sections
• Thinly sliced mint leaves (optional)

Instructions:

1. Coat bottom and sides of twelve 2 1/2 or 2 3/4-inch muffin cups with non-stick cooking spray. Sprinkle with crushed wafers or crackers. Set aside.
2. Cream cheese in a medium mixing bowl with an electric mixer on medium speed until smooth. Add sugar, flour, and vanilla. Beat on medium speed until fluffy. Add egg product, beating on low speed just until combined. Do not overbeat. Stir in lemon peel or orange peel. Divide cream cheese mixture evenly among the muffin cups.
3. Bake in a 325°F (160°F) oven about 20 minutes or until set. Cool cheesecakes in pan on a wire rack about 30 minutes or until firm. Loosen the cheesecake edges from the muffin cups; carefully remove cheesecakes. Cover and chill for at least 4 hours or up to 24 hours.
4. Before serving, arrange fresh fruit on top of each cheesecake. If desired, garnish with mint leaves.

Makes 12 servings.

Eftihia Maria Kougianos - Eftihia Maria is a South African based lifestyle writer and photographer living in Durban. With her penchant for high heels and love of ...

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