Chocolate Cheesecake

Hi there– The problem with cheesecake is leftovers.  There is one last piece of this chocolate cheesecake calling to me from the fridge right now.  Got this recipe from a magazine 40 years ago when we were first married and with a few twists and turns have been making it ever since.  It’s a favorite.

CHOCOLATE CHEESECAKE

Crust:
1/3 cup melted butter
2 tab. sugar
1 1/2 cup graham cracker crumbs (about 8 crackers)

Filling:
16 oz. cream cheese (2  8oz. blocks)
1  1/4 cup sugar
1/3 cup unsweetened cocoa*
1 tsp. vanilla
3 eggs
1/2 cup sour cream

Top layer:
1 cup sour cream
2 tab. sugar
1/2 tsp. vanilla
garnish: mini chocolate chips

Smash the graham crackers in a plastic bag with a rolling pin, until they are fine crumbs. Mix them in a bowl with the 2 tab. sugar and melted butter. Pour the mixture into a spring form pan (or deep pie dish) and pat it down flat with a spatula.  Set aside.

With an electric mixer, beat together the cream cheese and sugar until it’s fluffy and thoroughly blended.   Then beat in the cocoa, 1 1/4 cup sugar, vanilla, eggs and 1/2 cup sour cream.  Scoop the mixture into the pan over the crust and put into a 350 degree oven for 40 to 50 minutes until it is set, but just a little jiggly still in the middle.

While that is baking, mix together the topping– 1 cup sour cream, 2 tab. sugar and 1/2 tsp. vanilla.

When the cheesecake comes out of the oven carefully spread the sour cream topping over the surface.  Then pop it back into the oven for 10 minutes more.

Take the cheese out of the oven and slide a knife around the edges of the pan to separate the cake from the pan.  Let it sit at room temperature for an hour.  Then put the cheesecake into the fridge to chill at least an hour before you serve it.

*Love to use Hershey’s Dark Chocolate Cocoa

Blueberry Topped Cheesecake


Hello all–  It’s pretty entertaining to watch my Larry eat a piece of cheesecake.  He appreciates that it’s rich and creamy– and you only need the tiniest bite to get that burst of flavor.  Plus he wants to make it last as long as he can.  I’m more of a gobbler.  So when I’m scraping the last crumbs off my plate, Larry is just beginning to nibble it away.  Honestly.

And this blueberry topped cake is really nibble-worthy.  It’s especially soft and creamy (I think it’s the sour cream)– and I got the recipe from my sis, the baker– so you know it’s a good one!

BLUEBERRY TOPPED CHEESECAKE

Crust:
1  1/2 cup graham crackers, crushed
2 tab. sugar
1/3 cup butter, melted

Filling:
24 oz. cream cheese (3  8oz. blocks)
1 cup sugar
4 eggs
1 tsp. vanilla
1  1/2 cup sour cream

Topping:
1/3 cup blueberry fruit spread
3 cups blueberries*

Crush the graham crackers in a plastic bag with a rolling pin, until they are fine crumbs.  In a bowl mix together the crumbs, 2 tab. sugar and melted butter.  Press the mixture into a 9″ springform pan (or deep pie dish).

For the filling, use an electric mixer to thoroughly beat together the cream cheese and 1 cup sugar– until it is fluffy and not gritty.  Then beat in the eggs, vanilla and sour cream.

Spoon the mixture over the crust and put it into a 350 degree oven for 60 to 70 minutes until it is set (and just slightly jiggly in the pan– it will firm as it cools).

With a thin knife, cut around the edge of the cheese cake to release it from sticking to the sides of the pan. Let it sit at room temperature for an hour.   Then set the cheesecake into the fridge for at least an hour until the are ready to serve it.

To make the blueberry topping, melt the blueberry fruit spread in a saucepan on low heat on the stove top.  Then mix in the berries and spoon let it cool before you spoon it over the cheesecake.

*I used frozen blueberries, but fresh would be better when the season rolls around!

Orange Cheesecake

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Hey all– We have a joke about how Larry eats cheesecake around here.  He nibbles.  He loves most any cheesecake and his theory is that eating tiny bites makes the enjoyment last longer.  I guess he’s right!  And this is a perfect dessert to test out his theory…

It’s a airier cheesecake and with the slightly tart citrus against the sweet creaminess of he cheesecake, it’s pretty easy to imagine yourself enjoying this cake nibble by nibble.

ORANGE CHEESECAKE

Crust:
1/3 cup melted butter
2 tab. sugar
1  1/2 cup graham cracker crumbs

Filling:
24 oz. cream cheese (3-  8 oz. packages) at room temperature
1 cup sugar
4 eggs
1  1/2 cup sour cream
grated peel from one orange (about 2 tab.)

Garnish:
orange marmelade and a mint sprig

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Mix together the melted butter, 2 tablespoons sugar and the crushed graham crackers.  Press them evenly into the bottom of a 9″ springform pan (Or deep cake pan) that has been spray with cooking spray.

With an electric mixer, beat together the cream cheese and sugar until it’s smooth.  Then beat in the eggs, sour cream and grated orange peel.  Spoon the mixture into the pan on top of the graham crackers.

Put it into a 350 degree oven for 60 to 70 minutes.  It should come out firm around the edges but a little jiggly in the minds–it will firm up as it cools.  (tip: my sis who gave me this recipe, says to put a pan of water on the bottom rack while the cheesecake is cooking, to keep it from cracking later!)

Let the cheesecake cool on the counter for a couple hours and then set it into the fridge for 2 or 3 hours to chill.  To serve it, top the cheesecake with orange marmalade and that sprig of mint.  Pretty and delish!

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Lemon Cheesecake

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Hello all– This recipe is in honor of my sister.  She is a beautiful, bountiful baker.  And is now living in Kosovo, of all places!  These days I never get the advantage of her wonderful confections.  So this week I dug out her lemon cheese cake recipe and gave it a go.

I think it’s a favorite because of the sour cream mixed in with all that cream cheese– makes it a little lighter and fluffier.  There’s a leftover piece in the fridge right now– maybe I should quit typing and go cut a small slice!

Well, anyway, here’s to you Lulu!  I miss you from afar and cannot, cannot wait to see you this summer!

LEMON CHEESECAKE

Crust:
1 1/2 cups crushed graham crackers
2 tab. sugar
1/3 cup melted butter

Filling:
3   8 oz. packages of cream cheese, room temperature
1 cup sugar
4 eggs
1 1/2 cup sour cream
2 tsp. grated lemon peel (1 large lemon)

Topping:
1 1/2 cup sour cream
3 tab. sugar
1/2 tsp. vanilla

Garnish:
1/4 cup lemon curd
lemon slices
a bit of mint

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Mix the graham cracker crumbs, 2 tab. sugar and melted butter together in a bowl and then press them into a 9″ to 10″springform pan.* Set aside.

With an electric mixer, beat together the cream cheese and cup of sugar.  When it’s blended, beat in the eggs, sour cream and lemon peel.  Spoon the mixture over the crumbs in the pan and pop it into a 350 degree oven for 55 minutes –it will still be jiggly.

Stir together the 1  1/2 cup sour cream, 3 tab sugar and vanilla for the topping.  Spread it very carefully over the cheese cake and put it back into the oven to bake 10 to 15 minutes more.  It will still be soft.  The cheesecake firms more as it cools. Let it cool a couple hours or in the fridge overnight.

To serve it spread the lemon curd over the top of the cheesecake and garnish it with the lemon slices and mint.
Thanks Lu, for all the recipes you’ve sent my way!! xox

*you can use a regular 9″to 10″ deep cake pan, but it is easier to serve if it comes out of the springform pan.

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Cherry Cheesecake

IMG_1066Hello– This cheese cake uses my sis’s world’s best cheesecake recipe as a starting point– with just a few cherries thrown in.  Thanks Lulu!  She’s the best cook ever and I’ve learned so much from her– no one I’d rather share a kitchen with!!

CHERRY CHEESE CAKE

Crust:
1/3 cup melted butter
2 tab. sugar
1  1/2 cup graham cracker crumbs

Cheesecake:
3 -8 oz. packages of cream cheese
1 cup sugar
4 eggs
1  1/2 cup sour cream
1 cup of cherries, pitted and cut to small bits

topping:
3 cups fresh cherries, pitted
2 tab. water
2 tab cornstarch
2 tab. sugar

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This is my handy-dandy olive pitter from years ago when we lived in Spain.  Works for cherries too!

Mix together the melted butter, 2 tab. sugar and graham cracker crumbs and then press them into the bottom of a 9″ to 10″ springform pan that has been sprayed with cooking spray.  Set aside.

With an electric mixer, beat together the cream cheese and 1 cup sugar until blended.  Then beat in the eggs and sour cream.  Finally, gently fold in the cherries and then spoon he mixture in over the crust.

Put it into a 350 degree oven for 60 to 70 minutes.  It will still be a little “jiggly,” but will firm as it cools.

For the topping, pit the cherries.  Then in a heavy saucepan, stir together the 2 tab. sugar and cornstarch until there are no lumps.  Add the water the stir over medium heat until it simmers and thickens, just about a minute.  Then drop in the cherries and cook a minute more.

Remove from the heat and let the cherry topping cool completely before you spoon onto the top of the cake.  Refrigerate until you’re ready to serve it up.  Bon Apetit!

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Cranberry Chocolate Cheesecake

IMG_3328Hello–  Just 3 days ’til Christmas– that means only 3 cranberry days left!  Come January, there will be no more luscious cranberry desserts– It will be all healthy salads and back to exercising.  But until then, I’m digging in– cranberry chocolate cheesecake– and all those Christmas cookies tucked away in the kitchen.

CRANBERRY CHOCOLATE CHEESECAKE

Crust:
1/3 cup melted buter
2 tab. sugar
1  1/2 cup graham cracker crumbs

Filling:
3   8 oz. blocks of cream cheese
1 cup sugar
4 eggs
1  1/2 cup sour cream
1/2 cup unsweetened cocoa

Sour Cream layer:
1  1/2 cup sour cream
2 tab. sugar
1/2 tsp. vanilla

Cranberry Topping:
1 cup cup sugar
2 tab. cornstarch
3 cups cranberries
1/2 cup water

IMG_3339Mix the melted butter, 2 tab. sugar and the graham cracker crumbs and press them into the bottom of a 9″ or 10″ springform pan.

With an electric mixer, beat together the cream cheese, sugar and eggs.  Then blend in the sour cream and cocoa. Spoon it in on top of the graham cracker crust.

Put it all into the the oven at 350 degrees for 50 minutes.

While that’s baking, mix together the sour cream layer– 1  1/2 cup sour cream, 2 tab. sugar and 1/2 tsp. vanilla.

After 50 minutes, take the cheese cake from the oven and gently spoon the sour cream mixture over the top and smooth it to cover the cheesecake.  Put it back in the oven for 15 minutes more.  The cheesecake will still be a little “jiggly” when you take it out of the oven.

For the cranberry topping, stir the sugar and cornstarch in the bottom of a heavy pan– until the cornstarch lumps all mix in.  Then add in the cranberries and water.  Put them over medium heat and stir until the cranberries all “pop!” — about 4 or 5 minutes.  Let them cool before you spoon the cranberries and sauce over the cheesecake.

Pop it in the fridge until your ready to serve it up.  Merry Christmas!!

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Chocolate Almond Cheesecake


Hi friends–  You can tell this cheesecake recipe has been around a while by looking in my little recipe notebook.  The page is tattered.  It’s stained.  It’s smeared with chocolate.  So you know this recipe is a good one.  I’ve been making this fudgy dark cheesecake for 30 years.  Hope you like it.

CHOCOLATE ALMOND CHEESECAKE

CRUST:
1/3 cup melted butter
2 tab. sugar
1 1/2 cups graham cracker crumbs
(about 8 crackers)
Mix this all together and press it into the bottom of a 8″ springform pan (or a pie dish).  Pop it in the fridge to cool while you make the cheesecake filling.

FILLING:
2 8oz. blocks of cream cheese
1 1/4 cup sugar
1/3 cup Hershey’s Dark cocoa
1 tsp. amaretto (or vanilla)
3 eggs
1 tab. cornstarch
Combine the cream cheese and sugar with an electric mixer.  Then add in the cocoa, amaretto, eggs and cornstarch.  Beat well and spoon it over the chilled crust.  Bake it up at 375 degrees for 40 minutes.

TOPPING:
1 cup sour cream
2 tab. sugar
1/2 tsp. vanilla
Stir these 3 together and spread them carefully over the cheesecake as it comes out of the oven.  Then stick it back in the oven for 10 to 15 minutes more — until it is just a bit jiggly in the center.  It will firm up as it cools.

ALMOND GARNISH:
1 cup toasted almonds (available at Trader Joe’s)
1/2 cup sugar
Throw them together into a nonstick skillet and stir over high heat for a couple minutes until the sugar starts to melt.  Then turn down to medium heat and keep on stirring until the nuts are coated with the brown caramelized sugar.  Spread them out on a piece of foil to cool.  Then break them into pieces and sprinkle them over the cooled cheesecake.

That’s it.  A nice cool dessert for a summer evening…