Light and Luscious Strawberry Cheesecake with Fresh Strawberry Sauce Yield: one 9-inch cheesecake (14 servings)

1 1/2 cups graham cracker crumbs 3 tablespoons melted margarine or butter 1 carton (15 ounces) part-skim ricotta cheese 1 cup sugar, divided 3/4 and 1/4 2/3 cup flour 4 eggs, separated 2 tablespoons grated lemon peel 2 teaspoons vanilla 1 cup nonfat light sour cream substitute 3 pint baskets California strawberries, stemmed 4 teaspoons lemon juice 1/4 cup strawberry or red currant jelly, melted Preheat oven to 300 degrees. In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased HYPERLINK "http://www.bakingshop.com/sugarcraft/cakepansbottom.htm" 9-inch cheesecake pan; set aside. To make filling, in HYPERLINK "http://www.bakingshop.com/gourmet/p-mixers.htm" mixer bowl beat ricotta cheese until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly. In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top. Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly. Meanwhile, to make sauce, in blender or HYPERLINK "http://www.bakingshop.com/gourmet/p-foodprocessors.htm" food processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill. To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce.

Apple Cinnamon Cheesecake 1/2 cup plus 1 tablespoon margarine or butter, softened 1/4 cup firmly packed light brown sugar 1 cup un-sifted flour 1/4 cup quick-cooking oats 1/4 cup finely chopped walnuts 1/2 teaspoon ground cinnamon 2 (8-ounce) packages cream cheese, softened 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 3 eggs 1/2 cup frozen apple juice concentrate, thawed 2 medium all-purpose apples, cored and sliced Cinnamon Apple Glaze Preheat oven to 300. In small mixer bowl, beat 1/2 cup margarine and sugar until fluffy. Add flour, oats, nuts and cinnamon; mix well. Press firmly on bottom and halfway up side of HYPERLINK "http://www.bakingshop.com/sugarcraft/cakepansbottom.htm" 10-inch cheesecake pan. Bake 10 minutes. Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool. In large skillet, cook apples in remaining 1 tablespoon margarine until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Refrigerate leftovers. Cinnamon Apple Glaze: In small saucepan, combine 1/4 cup frozen apple juice concentrate, thawed, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened. (Makes about 1/4 cup.)

Chocolate Chip Cheesecake Indulge in this decadent cheesecake to satisfy your chocolate cravings!

2 (3-oz) packages of cream cheese, softened 1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 egg 1 teaspoon vanilla extract 1 cup mini-chocolate chips 1 teaspoon flour 1 (6-oz.) Ready Crust Chocolate Pie Crust Chocolate Glaze (recipe follows) Chocolate Curls (optional) Preheat oven to 350. With mixer, beat cheese until fluffy, gradually beat in Eagle Brand until smooth. Add egg, vanilla; mix well. Toss chips with flour; stir into cheese mixture. Pour into crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers. Chocolate Glaze: Melt 1/2 cup mini-chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie. Tip: To prevent chocolate chips from floating down to bottom of pie add chips after baking cheesecake for a short period. Remove cheesecake from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot.

Chocolate Mint Cheesecake Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day touch by piping melted chocolate into a shamrock shape on each piece 1/2 cup (3 ounces) semi-sweet chocolate chips 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 teaspoon vanilla extract

1 (6-ounce) purchased chocolate flavored crumb pie crust 11 ounces cream cheese, softened* 1/2 teaspoon mint extract Several drops green food coloring 1 egg Preheat oven to 350. In small saucepan, melt chips with 1/3 cup of the Eagle Brand. Stir in vanilla. Spread on bottom of a crumb pie crust. With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining Eagle Brand, mint extract and green food coloring. Add egg; beat on low speed just until combined. Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust. Bake 25 minutes or until center is nearly set. Cool. Chill at least 3 hours. Store leftovers covered in refrigerator.

Oreo Cheesecake 18 Oreos, crushed in blender 1/4 cup melted butter 24 oz cream cheese, softened 1 (14 oz) can condensed sweet milk 3 eggs 2 tsp. vanilla Mix Oreos and butter and press in a greased 9 inch spring-form pan. In a large bowl, cream remaining ingredients until well blended. Pour into spring-form pan.

Break up 8 Oreos and drop on top of the batter. Bake 45-60 minutes at 300 degrees F. Don't over-bake your cheesecakes or they will crack on top. Cool to room temperature and chill in refrigerator before removing pan.

Toasted Almond Cheesecake Crust: 3/4 cup graham cracker crumbs 1/2 cup slivered almonds, toasted & chop fine 1/4 cup brown sugar, firmly packed 1/4 cup unsalted butter, melted Filling: 24 ounces cream cheese, softened 14 oz can condensed milk 3 eggs 1 tsp. almond extract

Almond Topping: 1/2 cup sliced almonds, toasted Preheat oven to 425. Combine graham crumbs, nuts, sugar, and butter, press firmly on bottom of 9-inch springform pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 325 for one hour. Turn off oven and leave inside for 1 hour. Do not open oven door!! Top with toasted almonds and chill overnight.

Springtime Raspberry Cheesecake Serves 12 Crust: 1 Cup Flour 1 Cup Brown sugar 1 Cup Margarine 1 Cup Walnuts, finely chopped Cheesecake: 1 lb. cottage cheese, cream style 1 lb. cream cheese, softened 1 1/2 cups sugar 4 eggs, slightly beaten 1/3 cup cornstarch 1/2 cup butter or margarine, melted 1 pint sour cream 1 Tbs. Grand Marnier or other orange liqueur 1 tsp. almond extract

Filling: 1/4 cup raspberry jam, seedless 1/4 tsp. raspberry oil or extract 1 tsp. cornstarch Crust: Heat oven to 325 degrees. In large bowl, combine flour and brown sugar and mix well. Using fork or pastry blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightly press mixture in un-greased HYPERLINK "http://www.bakingshop.com/sugarcraft/cakepansbottom.htm" 10 inch baking pan. Bake at 325 degrees for 10 to 15 minutes or until light golden brown. Let Cool. Cheesecake: Puree cottage cheese in blender until smooth and pour into large mixing bowl. Add cream cheese and beat with an electric mixer on high speed until blended and creamy. Add sugar. On low speed, add cornstarch, Grand Marnier, eggs and almond extract. Beat until blended. Add melted butter and sour cream; blend at low speed. Filling: Measure out 3/4 cup cheesecake batter. Add raspberry preserves and flavoring. Mix well, then add cornstarch and mix again. Assembly: Pour some cheesecake into crust, spoon on half the raspberry mixture. Add remaining cheesecake mixture, then the remaining raspberry mixture. Cut through the batter with a knife or rubber spatula to create a marbling effect. Bake at 325 degrees for 1 hour and 10 minutes, or until firm around edges. Turn off oven; leave cake in oven for 2 hours. Remove and cool completely on wire rack. Chill, remove sides of pan. Top with fresh raspberries and serve.

Lemon Cheesecake Crust: 1 1/4 cup graham cracker crumbs 4 Tbs. ground walnuts 1/2 cup butter, melted 2 Tbs. sugar 1 tsp. ground lemon peel Filling: 1 1/2 pounds cream cheese, softened 1 cup sugar 1 tsp. vanilla 3 tsp. lemon juice 1 tsp. ground lemon peel 4 eggs Glaze: 2 eggs 3/4 Cup sugar 1 tsp. grated orange rind 1 tsp. grated lemon rind 1/4 Cup lemon juice

2 Tbs. orange juice 2 Tbs. butter Preheat oven to 350 degrees F. Combine crumbs, nuts, sugar and lemon peel. Stir in butter until thoroughly blended. Press mixture firmly against bottom of 9" spring-form pan. Bake at 350 degrees F for 10 minutes. In a large bowl beat cream cheese until creamy. At medium speed add sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well. Add eggs, one at a time and beat at medium speed for ten minutes, until fluffy. Pour into spring-form pan. Bake at 250F. for 35 minutes. Turn off heat and cool for 30 minutes in the oven with the door open. Glaze: While cheesecake is baking, whisk eggs in a small saucepan until foamy. Combine with sugar, rind, juices & butter in saucepan. Cook over low heat, stirring constantly until smooth & thickened. Cool. Just before serving, spread evenly over cheesecake. Fresh Fruit Cheesecake Serves 6 1 1/2 Cups Graham cracker crumbs 1/4 Cup Sugar 1/3 Cup Margarine; or butter; melted 16 oz Softened cream cheese 14 oz Eagle sweetened condensed milk 3 Eggs 1/4 Cup lemon juice, (use real lemons) 8 oz Sour cream at room temp Topping: 1 cup strawberries, fresh 1 kiwi 15 oz can peach halves in heavy syrup 1/4 cup berries (raspberry, blackberry, boysenberry, etc..)

Apricot glaze: 10 oz Apricot preserves Preheat oven to 300 degrees. Combine crumbs, sugar, and margarine. Press firmly on bottom of HYPERLINK "http://www.bakingshop.com/sugarcraft/cakepansbottom.htm" 9-inch spring form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Lemon juice, mix well. Pour into prepared pan. Bake for 50-55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool and Chill. On a clean towel lay about 4 peach halves and berries to drain. Remove skin from Kiwi by peeling with a knife. Cut kiwi into about 5-6 pieces (it will be circular in shape and you will be able to see the seeds.) Cut Peach halves into about 6 pieces lengthwise. Cut stems off strawberries and cut them into 3-4 pieces. Arrange peaches first. Use 3 sliced peaches in each area of the cake. You should have about 6-7 areas of 3 sliced peaches each. next lay a piece of kiwi next to each set of 3 peach area. Finally arrange strawberries on the open areas trying not to cover kiwis and peaches. Top with a few berries. Pour Apricot preserves into a small saucepan adding 1/3 cup water and heat over medium until melted. Using a pastry brush, brush fresh fruit with the glaze.

Chocolate Raspberry Cheesecake 12 slices 1 1/2 Cups (18) Cream filled Cookies, crushed 2 Tbs. Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 Cup Sugar 3 large Eggs 1 Cup Sour Cream 1 tsp. Vanilla 6 oz Semi-sweet Chocolate Chips, melted 1/3 Cup Raspberry Preserves, Strained 1/2 cup semi-sweet chocolate chips, melted Whipping Cream Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. In a large bowl, combine 24 ounces of cream cheese and sugar, blending with an electric mixer. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour mixture over crust. Combine remaining cream cheese and melted chocolate, blending well with mixer. Add Red Raspberry preserves; mix well. Drop dollops of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F. for 1 hour and 25 minutes. Loosen cake from pan and cool before removing. Melt chocolate pieces. Dip a fork in the melted chocolate and go back and forth in a waving motion over cheesecake to make a line design. Chill. Garnish with whipping cream and fresh raspberries.

Best No-Bake Cheesecake This recipe was sent to us from Jasmine Holt, a daily recipe subscriber. 8 oz. cream cheese 1/2 cup sugar 1 cup sour cream 2 tsp. vanilla extract 8 oz. Cool Whip 1 9 oz graham cracker crust (we use Keebler) 1 12 oz can pie cherries (we use Wilderness) Beat cream cheese and sugar together until smooth. Add sour cream and vanilla. CAREFULLY beat in Cool Whip- if you aren't careful, you may end up decorating your kitchen with the filling!!! Pour into crust- invert top plastic cover of crust- chill 3-4 hours OR freeze 15 -30 minutes, depending on your freezer. Top with pie cherries. For an almond version, substitute the vanilla for 1 1/2 tsp. of almond extract. Create a design out of sliced and/or slivered TOASTED almonds. If you don't use toasted, they will get very soggy and soft- it can be quite icky, unless you like soft almonds. If you want to really make this a cute cheesecake, reserve a heaping tablespoon of filling. Add to the top of cheesecake after you put the cherries on.

Tiramisu cheesecake

serves 10-12 What is Tiramisu? Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you. Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. Espresso syrup: (or you can use Torani syrups) 4 teaspoons dried instant coffee or espresso 1/3 cup water 1/4 cup sugar 2 tablespoons coffee liqueur Cheesecake: 12 to 16 lady fingers http://www.pastrywiz.com/season/tira3.htm</a> 1 lb cream cheese 1/2 lb mascarpone cheese 2/3 cup sugar 1 teaspoon vanilla extract 1 tablespoon khalua liqueur (optional) 4 eggs 2 egg yolks 1/3 cup heavy cream cocoa powder or cinnamon for dusting Topping: 16 to 20 lady fingers - quartered 1/2 cup unsalted butter 1/2 cup sugar 2 tsp. espresso or instant coffee dissolved in 1-2 tbsp. hot water non-stick cooking spray Chocolate bar - for shavings Lightly spray a 9-inch spring-form pan or tart pan with non-stick cooking spray. Preheat oven to 350 F. Prepare syrup: in a small saucepan, stir water with coffee and sugar and heat just to dissolve sugar. Remove from heat and cool to room temperature. Stir in coffee liqueur. For cake, arrange lady fingers in pan, cutting or trimming to fill out pan bottom with cookies. Brush syrup over cookies and allow to soak in. Re-apply until all the syrup is gone.

In a large bowl, using an electric mixer on slow speed, cream the cream cheese and sugar. Add vanilla, (Khalua liqueur), eggs, egg yolks and heavy cream. Pour over prepared cake crust. In a small saucepan, over low heat, melt the butter with the sugar. Using a whisk, briskly blend in the dissolved coffee. Pour into a medium sized bowl. Toss quartered lady fingers into this mixture. Arrange on top of cake. Bake until just set - about 30 minutes. Chill for 4 hours or overnight. After removing from pan, grasp a handful of chocolate shavings and put them all around the sides of the cake. Right before serving dust each slice lightly with cocoa powder or cinnamon

New York Cheesecake 14 servings 1 cup HYPERLINK "http://www.pastrywiz.com/archive/recipe/0465.htm" Graham Cracker crumbs (store bought works well also) 3 tablespoons sugar 3 tablespoons butter or margarine, melted 5 packages (8 oz each) Cream Cheese, softened

1 cup sugar 3 tablespoons flour 1 tablespoon vanilla 3 eggs 1 cup sour cream 1 can (21 oz) cherry pie filling Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla 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. Pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with Cherry pie filling. Other serving suggestions: 1. Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with HYPERLINK "http://www.pastrywiz.com/strawberry/strawberry04.htm" Strawberry Preserve 2. Using a milk or dark chocolate bar (Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake. Tips: To cut perfect cheesecake slices, use a wet knife. Storage suggestions: 1. This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.

White Chocolate Cheesecake 12 servings 1 cup shortbread cookie crumbs (store bought or HYPERLINK "http://www.pastrywiz.com/archive/raspbea.htm" recipe) 3 Tbs. finely chopped slivered almonds, toasted 1/4 cup butter, melted 2 Pkg. cream cheese (8 oz), softened 1 Pkg. (6 oz) white chocolate baking bar, (melted and cooled) HYPERLINK

"http://www.pastrywiz.com/archive/recipe/0084.htm" Instructions on melting chocolate. 2/3 cup sugar 3 eggs 2/3 cup sour cream 1 tsp. vanilla In a small mixing bowl, combine cookie crumbs and almonds. Stir in melted butter. Press onto bottom of 9-inch springform or HYPERLINK "http://www.bakingshop.com/sugarcraft/cakepansbottom.htm" cheesecake pan. In a large bowl, beat cream cheese and cooled white chocolate baking bar until combined. Beat in sugar until fluffy. Add eggs, sour cream and vanilla; beat on low speed till just combined. Pour over prepared crust. Bake in a 350 degree F oven for about 45 minutes or until center appears almost set. Cool on wire rack for 15 minutes. Loosen cake from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Refrigerate for at least 4 hours. Other serving suggestions: 1. After slicing cheesecake, top with HYPERLINK "http://www.pastrywiz.com/archive/recipes/031.htm" Raspberry sauce. Serve with whip cream. 2. Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with HYPERLINK "http://www.pastrywiz.com/strawberry/strawberry04.htm" Strawberry Preserve. 3. Using a milk or dark chocolate bar (Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake.

CREAMY BAKED CHEESECAKE 1 1/2 c Graham cracker crumbs 1/4 c Sugar 1/3 c Margarine; or butter; melted 16 oz Softened cream cheese

14 oz Eagle swt.condensed.milk 3 Eggs 1/4 c Real lemon lemon juice 8 oz Sour cream at room temp 21 oz Cheery pie filling; cold Preheat oven to 300 degrees. Combine crumbs, sugar, and margarine press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Real Lemon, mix well. Pour into prepared pan. Bake 50-55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool, Chill. Top with pie filling. Refrigerate leftovers.

Cheese Cake crust 1 1/4 cup graham cracker crumbs 1/2 cup ground nuts 1/3 cup sugar 1/4 cup margarine mix together with hands and press into a HYPERLINK

"http://www.bakingshop.com/sugarcraft/cakepansbottom.htm" 10" cheesecake pan, covering bottom and 1" up the sides. set aside. filling 3 (8oz) packages Philadelphia cream cheese softened 1 1/2 cup sugar juice of 1 lemon 6 large eggs 1 tsp vanilla 1/2 tsp almond extract 1 pint sour cream Cream sugar and cheese until smooth. Add eggs 1 at a time, beating only until incorporated. Add remaining ingredients and blend well. Pour into cheesecake pan. Bake at 325 for 1 hour, turn of heat. Leave in oven with door closed for 1 additional hour. Cool completely and refrigerate at least an hour before removing from pan.

EASY BAKED CHEESE CAKE 1/2 lb. cream cheese 1/2 pt. fresh cream 1/4 lb. granulated sugar 3 eggs 1/2 tsp. salt Put all ingredients into blender or mixer. Blend all ingredients for about 2 minutes.

Preheat oven to 340 degrees. Put a baking sheet on round cake pan. Pour mixed ingredients into cake pan. Bake for about 40 minutes.

BAKED CHEESE CAKE 1 c. graham cracker crumbs 3 tbsp. melted butter 1/3 c. sugar 2 (8 oz.) cream cheese 1 tsp. vanilla 1/2 c. sugar 3 eggs 1 pt. sour cream 1 tsp. vanilla 1/4 c. sugar Grease springform pan. Mix graham cracker crumbs, melted butter and sugar. Press in bottom of pan. Chill. Beat cream cheese 2 to 3 minutes. Add vanilla. Gradually beat in sugar, eggs 1 at a time. Beat until light and creamy. Pour over crumbs. Bake at 375 degrees for 20 minutes. Remove. Let stand 15 minutes. Stir sour cream, vanilla, sugar. Spread over cake. Sprinkle graham cracker crumbs (plain) on top. Bake 10 minutes at 475 degrees. Cool on counter. Then chill in refrigerator.
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