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Chimpanzee Cheesecake
Your friends will go ape over this one. The
flavor of bananas is subtle but pervasive. If
you want a more pronounced banana taste,
you'll have to monkey with the recipe a bit:
Eliminate the sour cream and/or top the cake
with a layer of sliced bananas.
Recommendations:
Basic crumb crust
9-inch springform pan
Ingredients:
1 pound cream cheese
* cup granulated sugar
2 teaspoons lemon juice
4 large eggs
1 cup sour cream
1 cup mashed bananas (approximately
3 medium bananas)
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, beat together the
cream cheese, sugar, and lemon juice. Add
the eggs, one at a time, beating thoroughly
after each addition.
3. Stir in the sour cream and the mashed
bananas and blend well.
4. Pour the mixture into the prepared crust
and bake for 1 hour. Cool in the oven, with
the door propped open, until the cake is at
room temperature. Chill.
Cider Cheesecake
What could be better than apple pie and a
wedge of cheese? Try this fall favorite and find
out.
Recommendations:
Flavored crumb crust made with cinnamon
9-inch springform pan
Ingredients:
1 cup apple cider
2 large eggs, separated
1 envelope gelatin
1 pound cream cheese
Y2 cup confectioners sugar
1 cup heavy cream
1 cup applesauce
Y2 teaspoon ground cinnamon
1. In a small saucepan, boil the cider rapidly
until it is reduced by half. Remove from
the heat, then gently beat in the egg yolks.
Add the gelatin and stir to dissolve.
2. In a large bowl, beat together the cream
cheese and the sugar until light. Slowly
add the gelatin mixture and beat until
blended well.
3. Whip the cream until stiff, then stir into
the batter.
4. Beat the egg whites until they form soft
peaks, then fold them into the cheese
mixture.
S. Stir together the applesauce and cinnamon,
then swirl into the batter.
6. Pour the mixture into the prepared crust
and refrigerate for 4 hours, or until set.
20
Dark Chocolate Cheesecake
Is it cheesecake or fudge? Call it what you
will, it is delicious.
Recommendations:
Basic crumb crust made from vanilla wafers
9-inch springform pan
Ingredients
5 squares (5 ounces) semisweet chocolate
1 Y2 pounds cream cheese
* cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1. Preheat the oven to 275 degrees.
2. Melt the chocolate in the top of a double
boiler.
3. Meanwhile, in a large mixing bowl, beat
the cream cheese with the sugar until the
mixture is smooth and light.
4. Beat in the eggs and the vanilla.
S. Stir the melted chocolate and the sour
cream into the cream cheese mixture and
blend well.
6. Pour the mixture into the prepared crust
and bake for 1 hour, 15 minutes. Turn off
the heat and allow the cake to cool in the
oven. Chill.
Low-Calorie Cheesecake
By our calculations, there are about 1,900
calories in this cheesecake, so if you cut it in
ten pieces, it's only 190 calories per delectable
slice. More corners could have been cut (like
no cream cheese) but at a sacrifice of satisfaction
(and we all know that means bigger slices
taken or two slices polished off when one
would do). If you dust the pan with crumbs
after greasing with margarine you can avoid
the better part of 600 calories in the crust.
Recommendations:
Low-calorie crust
9-inch springform pan
Ingredients:
2 cups (1 pound) low-fat cottage cheese
Y2 pound low-fat cream cheese
3 tablespoons skim milk
2 teaspoons vanilla extract
1 large egg yolk, lightly beaten
3 large egg whites
Y. cup granulated sugar
1. Preheat the oven to 275 degrees.
2. Press the cottage cheese through a sieve
and drain.
3. In a large mixing bowl, beat together the
cottage cheese, cream cheese, milk, vanilla,
and egg yolk until smooth and light.
4. Beat the egg whites slowly, adding the
sugar gradually until the whites form stiff
peaks. Fold the whites into the cheese
mixture.
S. Pour the mixture into the prepared crust
and bake for 1 hour. Turn off the heat and
leave the cake in the oven for another hour.
Chill.
Pumpkin Cheesecake
This one puts ordinary cheesecake to shame.
Served hot or just warmed, it's much like
pumpkin pie, but much richer. Served cold,
it's an unusual and delicious cheesecake. The
cake will easily serve twenty people (or even
thirty after a heavy Thanksgiving dinner), so
for once you can have your cake and eat it
too-serve it warm the first time around and
enjoy the leftovers cold.
Recommendations:
Shortbread crust
to-inch springform pan
Ingredients:
2 Y2 pounds cream cheese
1 cup granulated sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
I cup heavy cream
1 tablespoon vanilla extract
1 can (1 pound) mashed pumpkin
1. Preheat the oven to 425 degrees.
2. In a large mixing bowl, beat together the
cream cheese, sugar, eggs, and yolks.
3. Add the flour, cinnamon, cloves, and
ginger.
4. Beat in the cream and the vanilla, then add
the mashed pumpkin and beat at medium
speed on an electric mixer until just mixed
thoroughly.
S. Pour the mixture into the prepared crust
and bake for 15 minutes. Reduce the oven
temperature to 275 degrees and bake for an
additional hour. Turn off the heat, but
leave the cake in the oven overnight to cool.
6. As indicated above, serve the cake either
warm or chilled, with whipped cream.