Mini Cheesecakes

These are so quick and easy - perfect for showers and pitch-ins! I found a recipe but changed it. :)

1 c. crushed vanilla wafers
2 (8 ounce) packages cream cheese, room temperature
3/4 cup white sugar
2 eggs
1 tsp. lemon zest
1 teaspoon vanilla extract
Fresh fruit - strawberries, kiwis, blueberries, whatever you like tossed with a little sugar and citrus juice

Preheat oven to 350 degrees F. Line miniature muffin tins with miniature paper liners.

Place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.

In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.

Bake for 15 minutes. Cool. Top with fruit just before serving. Garnish with whip cream.

Keylime Mojito Cheesecake

I haven't tried this yet. My sister, Liz, cut the recipe out and ordered it for sometime when they come over. I will, of course, oblige. :) It looks like a lot of work but delicious and refreshing.

MINT SIMPLE SYRUP:
1/2-1 c. mint leaves and smaller stems
1 c. sugar
1 c. water
Roughly chop mint and combine with sugar and water in saucepan. Bring to boil, simmer for a few minutes, then turn off heat. Leave to steep for 15-30 minutes. Strain and cool.

LIME CURD:
6 yolks
2 eggs
1/2 c. sugar
1/2 c. fresh lime juice
4 oz. butter, cubed
Whisk together yolk, eggs, sugar, and juice in a non-reactive saucepan. Turn heat on low and cook, whisking constantly until sugar is dissolved, mixture is homogenous and slightly thickened. Drop in a little butter at a time, and continue to cook (and whisk), until thick and smooth. Scrape into clean bowl, passing through sieve if any clumps exist or there are bits stuck to the bottom of the pan. With the tip of a toothpick, add a tiny amount of green food color if desired. Scrape down sides, cover with plastic wrap and refrigerate several hours or overnight.

Preheat oven to 350 degrees (325 for convection oven)
CRUST:
2 c. vanilla wafer crumbs
4 oz. melted butter
2 tsp. salt

Place a 10 inch springform pan in center of an extra wide sheet of heavy duty foil and wrap foil smoothly up sides, making sure there are no gaps or rips. Allow excess to stand straight up. Mix together cookie crumbs, butter and salt, Press into bottom and just slightly up sides of the pan. Bake 10 minutes or until golden. Cool while making filling.

FILLING:
2 lbs. (4 - 8 0z. bars) cream cheese at room temperature
1 c. sugar
3 Tbsp. cornstarch
1 tsp. salt
5 eggs
2/3 c. sour cream
1/4 c. light rum
1 Tbsp. white creme de menthe
1/4 c. fresh lime juice
3 Tbsp. mint simple syrup

TOPPING:
1 c. sour cream topping
1/4 c. sugar

Mix cream cheese with mixer until smooth. Combine sugar, cornstarch and salt, and sift over cream cheese. Beat until smooth again. Add eggs, one by one, then sour cream, liquor, juice and syrup. Beat until smooth.

Pour filling into crust. Place in 12 inch or 14 inch cake pan and fill 1/3 with hot water, making sure to not allow water inside foil. Reduce oven heat to 325 degrees. Bake 45-60 minutes or until the center is set, but still slightly wobbly. Remove from oven and water bath unwrap foil and cool 10 minutes.

Meanwhile whisk together remaining sour cream and sugar. Pour topping over cake and smooth with spatula. Put lime curd in pastry bag and pipe design onto topping, using a toothpick to rag around surface. Return to oven for 5 minutes. Do not allow topping to brown or bubble. Remove from oven and let cool at room temperature for at least 30 minutes. Chill 6 hours or better yet, overnight.

New York-Style Chocolate Cheesecake

This is really good with raspberries, whip cream, and shell choclate. Yum! This was also from the internet but I made some changes.

CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar

FILLING:
1 (11.5-ounce) bag milk chocolate chips
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
4 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract

TOPPING:
1 1/2 cups sour cream
2 tablespoons granulated sugar
1 tsp. vanilla extract
1/2 c. melted chocolate

1. Heat oven to 350°F.
2. Stir together all crust ingredients in medium bowl. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 8 to 12 minutes or until golden brown. Cool completely.
3. Meanwhile, melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, until melted (5 to 6 minutes). Cool 15 minutes.
4. Combine cream cheese and 3/4 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Gradually add eggs, one at a time, beating well after each addition. Reduce speed to low; add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla. Beat until well mixed (1 to 2 minutes).
5. Pour cheesecake mixture into baked crust. Bake for 1 hour 20 minutes to 1 hour 35 minutes or until just set 2-inches from edge of pan.
6. Meanwhile, combine topping ingredients. Spread evenly over top of hot, partially baked cheesecake. Continue baking for 5 minutes. Let stand uncovered until cooled (1 to 2 hours). Loosen sides of cheesecake by running knife around inside of pan. Loosely cover; refrigerate 8 hours or overnight. Store refrigerated.

Makes 16 servings.

Tip: A large crack may form around cheesecake. Cheesecake will settle when cooled

New York Cheesecake

This is great with whip cream and strawberries! The recipe came from the internet but I made a major change by adding the sour cream topping to make it truly New York!

CRUST:
· 15 graham crackers, crushed
· 2 tablespoons butter, melted

FILLING:
· 4 (8 ounce) packages cream cheese
· 1 1/2 cups white sugar
· 3/4 cup milk
· 4 eggs
· 1 cup sour cream
· 1 tablespoon vanilla extract
· 1/4 cup all-purpose flour

TOPPING:
1 1/2 cups sour cream
2 tablespoons granulated sugar
1 tsp. vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 55 minutes. Top with sourcream mixture and bake another 5 minutes. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Key Lime Cheesecake

This recipe surprise me - I'm not usually a fan of key lime but this is amazing! I garnish with whip cream, fresh lime slices, and white chocolate curls.

CRUST:
· 1 1/2 cups graham cracker crumbs
· 6 tablespoons butter, melted

FILLING:
· 24 ounces cream cheese, softened
· 1 cup white sugar
· 1 tablespoon cornstarch
· 3 eggs
· 1 tablespoon grated lime zest
· 2/3 cup key lime juice

1. Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
2. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Caramel Macchiato Cheesecake

This is a fabulous cheescake recipe that originally came from allrecipes.com. I drizzle hard shell chocolate and grate some dark chocolate on top of the caramel for an extra nice finish.

CRUST:
· 2 cups graham cracker crumbs
· 1/2 cup butter, melted
· 2 tablespoons white sugar

FILLING:
· 3 (8 ounce) packages cream cheese, softened
· 1 cup white sugar
· 3 eggs
· 1 (8 ounce) container sour cream
· 1/4 cup brewed espresso or strong coffee
· 2 teaspoons vanilla extract

GARNISH:
· pressurized whipped cream
· caramel ice cream topping

1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3. Reduce oven temperature to 325 degrees F (165 degrees C).
4. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
6. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

Autumn Cheesecake

I've had this recipe for several years - my husband found it somewhere on the internet. :) I've made a few slight changes to the original.

CRUST:
1 c. graham crackers crumbs
3 Tb. sugar
1/2 tsp. cinnamon
1/4 c. butter, melted

FILLING:
16 oz. cream cheese, softened
1/2 c. sugar
2 lg. eggs
1/2 tsp. vanilla
1 tsp. cinnamon

TOPPING:
4 c. thinly slice apples
1/3 c. sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans

Combine crust ingredients and press onto bottom of 9-in. springform pan. Bake at 350 dgress for 10 min. Combine cream cheese and sugar, mixing until well blended. Add eggs one at a time. Blend in vanilla and pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese. Sprinkle with pecans. Bake at 350 degrees for 1 hour and 10 minutes. Loosen cake from rim of pan, cool before removin rim of pan. 10 servings.

Pumpkin White Chocolate Cheesecake

I think this was originally a Taste of Home recipe. It's delicious! I usually serve it w/whip cream garnish.

CRUST:
1 1/2 c. crushed gingersnap cookies
1/4 c. butter, melted

FILLING:
3 packages (8 oz. each) cream cheese, softened
1 c. sugar
3 eggs, lightly beaten
1 tsp. vanilla extract
5 squares (1 oz. ea.) white baking chocolate, melted and cooled
3/4 c. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

ALMOND TOPPING:
1/2 c. chopped almonds
2 Tb. butter, melted
1 tsp. sugar

Combine crust ingredients and press into bottown of a greased 9-inch springform pan; set aside.

Beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in white chocolate. Combine pumpkin and spices; gently old into cream cheese mixture. Pour over crust.

Bake at 350 degress for 55-60 minutes or until center is just set. Cool on a wire rack for 10 min. Meanwhile, combine the topping ingredients; spread in a shallow pan. Bake for 10 minutes or until golden brown, stirring twice. Cool. Carefully run a knife around dedge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight (I've done less and it's fine). Transfer topping to container and store in regrigerator.

Just before serving, remove sides of pan; sprinkle topping over cheesecake. Refrigerate leftovers. 12 servings.