Amazing cheesecake recipe needed- something a little different
I just had a delicous cheescake at Thanksgiving that had a chocolate wafer crust witha caramel pecan topping, so yummy and a real hit. Unfortunately, the person who made it accidentally threw the recipe out. So, I am looking for a great recipe for any kind of cheesecake that will be a hit for Christmas party. Would even entertain a ricotta one. Just something that is not so plain. Any stand out recipes you make and love?
Below this thread are numerous links to other threads for cheesecake recipes - I'm sure there are some amazing recipes there. And here is a wonderful pina colada cheesecake, though maybe more of a summer dessert than Christmastime.
Pina Colada Cheesecake
This tropical twist on old-fashioned cheesecake is always a hit.
For the crust
1 cup graham cracker crumbs
½ cup sweetened shredded coconut
1/3 cup melted butter
For the filling
1 ½ pounds cream cheese, softened
2/3 cup sugar
3 tablespoons dark rum
1 cup sour cream
¾ cup cream of coconut (such as Coco Lopez)
2/3 cup well-drained crushed pineapple (about one 19-oz can)
1. Preheat oven to 350 degrees.
2. To make the crust, combine graham cracker crumbs and coconut with melted butter. Press onto the bottom of a 10-inch spring form pan. Bake for 10 minutes until lightly browned. Set aside to cook while you make the filling.
3. To make the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating until blended. Mix in rum, sour cream, cream of coconut, and well-drained pineapple.
4. Spread evenly on prepared crust and bake about 50 to 60 minutes on middle rack of preheated oven, until edges are set and center moves just slightly when you shake the pan.
5. Run a knife around the inside edge of pan to loosen cheesecake. Allow cake to cool completely on a wire rack. Cover and refrigerate overnight, or until well chilled. Remove from spring form pan before serving.
• Garnish the cheesecake with slices of tropical fruit, such as fresh pineapple or mango.
• Don’t confuse cream of coconut with coconut milk or coconut cream. Used to make drinks such as pina coladas and desserts, cream of coconut is thick, syrupy, heavily sweetened coconut milk. Coco Lopez in one popular brand.
I'm giving you my top two that I created for past recipe contests..Both are delicious...Don't be afraid of the lavender in the Orange Lavender cheesecake; it just adds a hint and balances well with the orange. You can leave the white chocolate out if you don't like it or make it dark/bittersweet for a variation
White Chocolate Orange Lavender Cheesecake
2 cups White Chocolate Chips, melted & cooled
2 1/4 cups vanilla wafer cookie crumbs
1 teaspoon freshly grated orange zest
1 teaspoon culinary lavender, ground
1/4 cup melted butter
4 - 8 oz. packages cream cheese, softened
1 cup sour cream
1 1/2 cups granulated sugar
2 tablespoons Grand Mariner or other orange flavored liquor
1/4 cup milk
1/4 cup all purpose flour
2 teaspoon freshly grated orange zest
2 teaspoons culinary lavender, ground
1 large orange
1 cup shaved white chocolate curls
Small bunch edible lavender
Preheat oven to 350 degrees. Wrap the outside of a 10 inch spring form pan with heavy foil wrap; set aside. Add the white chocolate chips in the top of a double boiler and heat over simmering water, stirring until melted. Remove chocolate from heat and cool. Make the crust by placing cookie crumbs, orange zest and one teaspoon lavender in blender and grind for 10 seconds. Mix crumbs with melted butter and pat mixture into bottom and sides of prepared pan.
In a large mixing bowl, beat together the softened cream cheese, sour cream and sugar for two minutes using low speed of mixer. Add eggs, one at a time while continuing to beat. Increase speed to medium and then add the Grand Mariner or other orange flavored liquor, milk, flour, orange zest, lavender and melted white chocolate; Beat until well blended. Pour into prepared pan then place pan into a baking dish filled with 2 cups hot water. Place dish on middle rack of oven and bake for one hour then turn oven off and allow cake to sit in oven with door closed for another 15 minutes.
Remove cake from oven and remove from water. Allow to cool at room temperature for 20 minutes then refrigerate until completely cooled. When ready to serve, carefully loosen and remove sides and bottom of pan, placing cake onto a serving pedestal or other serving dish. Cut cake into serving portions and garnish with thinly sliced oranges and shaved white chocolate curls. Place a small bunch of fresh lavender in center of cake, if desired. Makes 12 servings
Double Cocoa Nib Espresso Cheesecake
1 ½ cups vanilla wafer crumbs
¼ teaspoon instant espresso powder
2 tablespoons granulated sugar
¼ cup butter or margarine, melted & cooled
4-8oz. Packages cream cheese, softened
1 cup sour cream
6 oz. Dark Chocolate with Cocoa Nibs 68% Cacao, melted & cooled
2 oz. unsweetened cocoa
1 1/2 cups granulated sugar
5 eggs, room temperature
1 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder
1 tablespoon all purpose flour
¼ cup half & half
1 cup coffee flavored liqueur
1 tablespoon half & half
1 cup heavy cream
2 tablespoons confectioner’s sugar
3 oz. Dark Chocolate with cocoa Nibs 68% Cacao, chopped
12 Chocolate covered espresso beans
Preheat oven to 350F. Degrees. Wrap the outside bottom and sides of a 10 inch spring form pan with heavy foil; set aside. In a medium bowl, mix together the vanilla wafer crumbs, espresso powder, sugar and melted butter or margarine. Pat mixture into bottom and sides of prepared pan.
In a large mixing bowl, whip together the cream cheese, sour cream, melted chocolate, cocoa, and sugar; add the eggs, one at a time until incorporated. Turn mixer off and scrape down bowl, then add the vanilla extract, espresso powder, flour and half & half. Beat until well blended then pour into prepared crust. Place spring form pan into a larger pan half filled with hot water. Bake for one hour then remove turn oven off and allow to sit in oven with the door closed for 20 minutes. Remove cake from oven and remove from water bath; cool for 15 minutes then refrigerate to cool completely.
Meanwhile, add the coffee flavored liqueur and half & half to a small saucepan, bring to a low simmer and reduce until mixture is about half original amount or ½ cup. Set aside to cool completely. In a medium bowl, add the heavy cream and confectioner’s sugar. Beat together with a mixer on medium high speed until cream forms stiff peaks.
Carefully remove cheesecake from pan and, placing onto a serving plate, drizzle top with the reduced coffee syrup (warming slightly if necessary to restore consistency). Garnish with spoonfuls of whipped cream, chopped chocolate & espresso beans. Makes 10-12 servings.
re: iL Divo
I don't consider any question dumb, asking is how we learn:) About the lavender, it is my understanding that English Lavender and Provence Lavender (a hybrid between Mediterranean & English Lavender) is what's used for cooking purposes. The other varieties are used for scents in soap, perfume etc. making and yes, you can dry any of them.
Here's an organic lavender site to get more info: http://www.lavenderfarms.net/hoodrive...
Hope that helps!
Caramel macchiato (I use a chocolate crust w/ espresso powder):
Dulce de leche cheesecake. I wing it and reserve a cup or so of batter, mix w/ dulce de leche and dollop back in and swirl. Then use reserved dulce de leche to drizzle on top.
I've also replaced some of the cream cheese w/ fresh ricotta (not really a ricotta cheesecake) or with mascarpone.
What you had was a turtle cheesecake, with a chocolate wafer crust, usually made with oreos. I don't know if you want to duplicate it for Christmas, but here's a link for one of the best turtle recipes I've found and it's real good:
This link is essentially the same recipe, tweaked slightly, with a nice photo of the finished cake:
Maple Pumpkin Cheesecake is a flavorful & smooth Thanksgiving/Christmas cheesecake. http://allrecipes.com/Recipe/Maple-Pu... It's always been a hit for me. I tend to have difficulties getting the texture right with most cheesecakes, but not this one. My original recipe for it cooked it at 300 degrees, rather than the 325 here.
I can't wait to try janniecooks's Pina Colada Cheesecake. It reminds me of how my grandmother used to put pineapple in her cheesecakes.
I know this is an old thread, but this cheesecake I found on Epicurious is just fantastically amazingly delicious.
It's an orange cheesecake with a topping of candied kumquats. It's not all that hard to do the candied kumquats, but you gotta make sure they're tasty or you gotta add some kumquat jam or something similar. Made this last Thanksgiving and it was a huge hit.
I just had a Butterfinger cheesecake at the Upstream in Omaha.
OM goodness was it ever sensational.
I'm now looking for a copycat so I can duplicate it or try to, at home.
I'm thinking if I can't find those standard dark choclate cookie wafers, cause they are hard to find, I'll use the [cookie only part] of Oreo's. Won't be the ones from Canada though, they are waaaaaaaaaaaaaaaay too special, I save ém for the hubster................ :)
you all know this site right?
wonderrful cheesecake recipes.
this will make you want to run into your kitchen and start...............
the one I'm trying to replicate is on page 2, listed as the 6th picture saying candy bar cheesecake. my piece today looked just like this only came to me round, so they make individual ones I think. anyway, no chocolate graham cracker crust or graham cracker anything, they used a very rich very dark chocolate crust that probably any one of these would work for as well. I've sought them out when wanting to make the rediculously easy Zebra dessert... < you know the one, chocolate wafers with whipped cream inbetween each wafer then frosted with more whipped cream.........
Pumpkin cheesecake is always good - wonderful with a drizzle of warm caramel and toasted pecans.
* 2 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 1/2 teaspoon vanilla extract
* 2 eggs
* 1 (9 inch) prepared graham cracker crust (can also be made in a ginger snap crust)
* 1/2 cup pumpkin puree
* 1/2 teaspoon ground cinnamon
* 1 pinch ground cloves
* 1 pinch ground nutmeg
* 1/2 cup frozen whipped topping, thawed
1. Preheat oven to 325 degrees F
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
I like a pumpkin pie cheesecake. I cheat and buy a slice of pumpkin pie, break it all up in gooey pieces& incorporate it into the filling, all of it (including the crust). Not overpoweringly pumpkin on flavor as I'm not a pumpkin pie lover but just the hint of flavor is over the moon.
1 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons unsalted butter, melted
For crust, set oven oven to 375F, preheat. Mix all crust ingredients and press onto bottom (only bottom) of 10 inch diameter, 3 inch high springform pan. Bake 10 minutes, remove from oven, cool on rack.
Reduce oven temp to 350F.
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1 15-ounce can cream of coconut (such as Coco Lopez)
1/4 teaspoon salt
1/8 teaspoon finely grated lemon peel
1/2 vanilla bean, split lengthwise (or 1/2 to 1 teaspoon vanilla extract)
5 large eggs
Beat cream cheese in big bowl until light (this is easiest with electric mixer). Then add sugar, beat to blend. Then add cream of coconut, salt, lemon peel, vanilla bean seeds--beat to combine. One at a time, add eggs, beat to combine.
Pour into crust, bake @ 350F until top gets browned--it will probably crack. It should move *slightly* when shaken. It takes about 1 hour and 20 minutes. Cool. Refrigerate overnight, covered. (This is to firm it up real well, so you can remove it from springform.)
Garnish with toasted coconut and or macadamia nuts if you like.
I've halved this successfully, baking it in a regular pie dish, making extra crumb crust and pressing up it up the sides as well as the bottom. I DON'T remember how long it took to bake, so watch it!
This year, I'm making sweet potato praline cheesecake for the holidays; it uses vanilla wafers & pecans in the crust. It's so good and different from the standard pie.
At least 10 yrs ago, Bon Appetit had an issue with a lemon swirl cheesecake on the cover. It made use of frozen lemonade concentrate as the swirl. The idea of using frozen concentrates opens up a lot of possibilities, like a plain cheesecake with a strawberry-daquiri swirl. I may still have that issue somewhere if anyone wants the preparation details.
Anyone remember Bakers Square? They had lt husbands favorite cheesecake Lemon Supreme. So good. I tried to fake duplicate it one time only. Did a pretty good job of it too, as I recall it had 3-ish layers of lemony goodness. Guess that place is put of business.
Went to market for butterfingers and chocolate wafers. Will make butterfinger cheesecake for tomorrows' dessert after dinner when little ones are knocking. Bought 4 pumpkins too and large amounts of candy. :/
If you go to the Kraft website (i assume www.kraft.com) and search through the Philadelphia Cream Cheese recipes you should find one that creates a lovely, LOW FAT, yes I said LOW FAT, Frozen Cheesecake that is to die for!
It contains fruit flavoured low fat cream cheese, low-fat Cool-Whip, concentrated cranberry juice, and uses a dark chocolate crumb crust - then you freeze it, it really is awesome and very different. The fruit flavour is amazing and if you get the mixing just right (I've made this several times with different results depending on my patience level at the time) it's light and fluffy and dreamy in texture. Once I made it and it turned out quite dense and froze solid which still made for an excellent dessert just different.