Supreme Cheesecake Recipes - Sarah Bakewell

8/17/2019 Supreme Cheesecake Recipes - Sarah Bakewell

1/1224


2/1224


3/1224


4/1224

Supreme Cheesecake Recipes

Copyright © 2015

ISBN: 978-1517723804

Sarah Bakewell

All rights reserved. No part of this publication may be

reproduced, stored in a retrieval system or transmitted,

in any form or by any means, electronic, mechanical,

photocopying, recording or otherwise,without the prior permission of the copyright holder


5/1224

Good For You Cheesecake 1

Cheesecake Dessert Squares 2

Gianduja Chocolate Cheesecake 3

Pumpkin Cheesecake Pie 4

Toffee Bar Cheesecake 5

Cheesecake Pops 6

Master Recipe for Rich and Creamy Cheesecake 7

Fluffy Cheesecake Dessert 8

Chocolate Cheesecake II 9

No Bake Lemon Cheesecake 10

Nickie’s Apple-Pecan Cheesecake 11

Saffron and Cointreau Cheesecake on Gingerbread 12

Low-Fat Tropical Dream Cheesecake 13

Deep-Dish Cheesecake Coffee Cake 14

Berry Cheesecake Muffins 15

Very Berry Cheesecake 16Minty Middle Cheesecake 17

Double Layer Pumpkin Cheesecake 18

Banana Split Cheesecake 19

PHILLY Caramel Cheesecake Bars 20

New York Cheesecake I 21

Neapolitan Cheesecake 22

Mini Apricot Cheesecakes 23

Maple Pumpkin Cheesecake 24

Basic Cheesecake 25

OREO Cheesecake Bites 26

Chocolate Turtle Cheesecake 27

Avocado Lime Cheesecake 28

Blue Cheese Cheesecake 29

Authentic German Cheesecake 30


6/1224

PHILADELPHIA® 3-STEP® Mini Cheesecake Baskets 31

White Chocolate Cheesecake with White Chocolate Brandy Sauce 32

Vanilla Bean Cheesecake 33

Raspberry Cheesecake Stuffed French Toast 34

Italian Cream Cheese and Ricotta Cheesecake 35


7/1224

Rhubarb Berry Cheesecake Pie 36

Chocolate-Berry No-Bake Cheesecake 37

Chocolate Cappuccino Cheesecake 38

Amy’s Marvelous Marbled Cheesecake 39

Mocha Cheesecake Brownie Bars 40

New York Cheesecake 41

10 Pound Cheesecake 42

Lemon Souffle Cheesecake with Blueberry Topping 43

Fluffy Cheesecake Dessert 44

Lemon Ricotta Cheesecake Squares 45

Cheesecake 46

Strawberry Swirl Cheesecake Bars 47

Italian Ricotta Cheesecake 48

Mississippi Mud Cheesecake 49

Raspberry Cheesecake 50

Triple Chocolate and Vanilla Cheesecake 51

Cheesecake Supreme 52

Cheesecake Ice Cream 53

Mandarin Orange Cheesecake 54


Lemon Poppy Seed Cheesecake 56

Vegan Cheesecake 57

OREO Mini PHILLY Cheesecakes 58Chocolate Cheesecake Bars 59

Rhubarb Cheesecake Pie 60

Pecan Cheesecake 61

Lemon Cheesecake Dessert 62

Rhubarb Cheesecake 63

Apple Cheesecake 64

Cherry Swirled Cheesecake 65

Lemon Cheesecake Squares 66


8/1224

Apricot Cheesecake Bars 67

Donna’s Famous Cheesecake 68

Cheesecake Dessert 69

Easy Sour Cream Cheesecake 70


9/1224

Pineapple Cheesecake 71

Key Lime Cheesecake I 72

PHILLY Cheesecake Brownies 73

Low-Fat Orange Dream Cheesecake 74

NILLA Praline Cheesecake 75

Amaretto Cheesecake I 76

Daniel’s Favorite Cheesecake 77

Strawberry Cheesecake Quesadillas 78

Heavenly Chipped Chocolate and Hazelnut Cheesecake 79

Cheesecake Brownies 80

Chocolate Caramel Nut Cheesecake 81

German Chocolate Cheesecake 82

Tiramisu Cheesecake 83

Fudge Truffle Cheesecake 84

Rich and Creamy Cheesecake Squares 85

Cranberry Mocha Cheesecake 86

PHILADELPHIA Peaches ‘N Cream No-Bake Cheesecake 87

Chocolate Mint Cheesecake Bars 88

Mocha Blanca Cheesecake 89

Blueberry Cheesecake 90

Mini Cheesecakes 91

Rhubarb Cheesecake 92

Moist Cheesecake 93Pumpkin Cheesecake II 94

Chocolate Chip Cheesecake Brownies 95

No Bake Cheesecake II 96

Raspberry Cheesecake Pie 97

Guinness® and Chocolate Cheesecake 98

Lemon Blueberry Cheesecake 99

Little Mickey’s Favorite Cheesecake 100

Herb Cheesecake 101


10/1224

Canada Day Nanaimo Bar Cheesecake 102

Chocolate Cherry Cheesecake 103

Cherry Cheesecake 104

PHILLY Lemon Cheesecake 105


11/1224

Chocolate Cheesecake IV 106

Italian Cheesecake II 107

Cranberry Cheesecake 108

Mini Cheesecakes 109

Brownie Cheesecake Bars 110

No Bake Cheesecake I 111

Caramel Pecan Cheesecake 112

Amaretto Cheesecake II 113

Santa Fe Cheesecake 114

Chocolate Cheesecake I 115

Double-Decker OREO Cheesecake 116

Chocolate Turtle Cheesecake I 117

Berry Cheesecake Parfaits 118

Grandmother’s Cheesecake 119

No-Bake Cheesecake 120

Fruit In Crust Cheesecake 121

Pumpkin Cheesecake Squares 122

Pumpkin Mousse Cheesecake 123

Mini Cheesecake Bites 124

Black Forest Cheesecakes 125

Candy Cane Cheesecake 126

Crustless Almond Cheesecake 127

Cheesecake Dreams 128Cheesecake Topped Brownies 129

Strawberry Cheesecake Muffins 130

Marbled New York-Style Cheesecake 131

Orange Chocolate Swirl Cheesecake 132

Sun-Dried Tomato Cheesecake Squares 133

Rhubarb Cheesecake Dream Bars 134

Leftover Turkey Cheesecake 135

PHILADELPHIA® 3-STEP® Key Lime Cheesecake 136


12/1224

Lime Kissed Cheesecake 137

Swirled Pumpkin and Cream Cheese Cheesecake 138

Sour Cream-Topped Cheesecake 139

Nutella „ Cheesecake 140


13/1224

Macaroon Cheesecake 141

Creamy Baked Cheesecake 142

White Chocolate Raspberry Cheesecake 143

Chocolate Kahlua Cheesecake 144

Green Tea Cheesecake 145

Five Star Cheesecake 146

Sweet Potato Cheesecake 147

Pumpkin Cheesecake Bars 148

Chocolate Mint Cheesecake 149

Chocolate Cheesecake III 150

Caramel Macchiato Cheesecake 151

PHILADELPHIA® New York Cheesecake 152

Eggnog Cheesecake II 153

Chocolate Chip Cheesecake I 154

German Cheesecake 155

Rocky Road No-Bake Cheesecake 156

Carrot Cheesecake with Crumb Crust 157

White Chocolate Cherry Pecan Cheesecake 158

PHILADELPHIA 3-STEP Lemon Cheesecake Bars 159

Black ‘n’ White Cheesecake Bars 160

TOBLERONE-Topped Caramel Cheesecake 161

Cheesecake Cranberry Bars 162

Cheesecake Diamonds 163Chocolate Mocha Cheesecake 164

Old Glory Cheesecake Bars 165

Honey Vanilla Cheesecake with Gingersnap Crust 166

Southwest Appetizer Cheesecake 167

Frozen Peanut Butter Cheesecake 168

Autumn Cheesecake 169

Raisin Cheesecake 170

Kim’s Eggnog Cheesecake 171


14/1224

Irish Cream Chocolate Cheesecake 172

Frosted Chocolate Chip Cheesecake 173

Spiderweb Pumpkin Cheesecake 174

Bookbinder’s Fabulous Cheesecake 175


15/1224

White Chocolate Blueberry Cheesecake 176

Chocolate Berry Cheesecake 177

Pumpkin Cheesecake Dessert 178

Chocolate Caramel Cheesecake 179

Ancient Roman Cheesecake (Savillum) 180

Frozen Raspberry Swirl Cheesecake Squares 181

Fourth of July Cheesecake 182

Chocolate Cheesecake V 183

Ladyfinger Cheesecake 184

Peter’s Cheesecake 185

Lemon Cheesecake 186

Fruity Cheesecake 187

PHILADELPHIA New York Cheesecake 188

Italian Cheesecake Cookies 189

Banana Cream Cheesecake 190

Rocky Road Cheesecake 191

Sweet Potato Cheesecake 192

Clarke Cheesecake Pie 193

Chocolate Cheesecake 194

Mary’s Cheesecake 195

Cherry Cheesecake Dessert 196

Artichoke and Sun-Dried Tomato Cheesecakes 197

Layered Hazelnut Cheesecake 198Sopapilla Cheesecake Pie 199

Italian Cheesecake 200

Herbed Cheesecake 201

Rum and Chocolate Cheesecake 202


Key Lime Cheesecakes with Raspberry Swirls 204

Eggnog Cheesecake III 205

Pineapple Cheesecake Squares 206


16/1224

Two Step Creamy Cheesecake 207

Easy Cheesecake Pie 208

Pumpkin Cheesecake in a Gingersnap Crust 209

Cheesecake Cupcakes 210


17/1224

Peach Cheesecake 211

Mocha Mint Cheesecake Brownies 212

No-Fuss Cinnamon Cheesecake 213

Persimmon Cheesecake 214

Boysenberry Cashew Cheesecake Ice Cream 215

Chocolate Chip Cheesecake 216

Peanut Butter and Jelly Cheesecake 217

Sugar Free Mocha Cheesecake 218

Oma’s Cottage Cheesecake 219

Fluffy Two Step Cheesecake II 220

Easy PHILLY OREO Cheesecake 221

Wave Your Flag Cheesecake 222

PHILADELPHIA Strawberry Fields No-Bake Cheesecake 223

Shrimp Scampi Cheesecake Appetizer 224

Cool Lemon Cheesecake 225


Perfect Cheesecake Everytime 227

Fruit Filled Cheesecake 228

No Guilt Cheesecake 229

Citrus Cheesecake 230

Frozen Mocha Cheesecake Loaf 231

Mini Cheesecakes III 232

Carrot Cheesecake Bars 233Fluffy Two Step Cheesecake I 234

Frozen Strawberry Cheesecake Sandwich Cookies 235

Pumpkin Cheesecake I 236

Blueberry Shortbread Cheesecake 237

Savory Swiss Cheesecake 238

Royal Raspberry Cheesecake 239

Miniature Cheesecakes 240

Best No-Bake Cheesecake 241


18/1224

Banana Cheesecake with Caramel Sauce 242

Amaretto Mousse Cheesecake 243

Light Cheesecake 244

Tofu Cheesecake 245


19/1224

The Best Unbaked Cherry Cheesecake Ever 246

Mini Cheesecakes II 247

Layered Pineapple-Lemon Cheesecake Pie 248

Cheesecake Cookie Cups 249

Easy Pineapple Cheesecake 250

Fudge Truffle Cheesecake 251

Strawberry Cheesecake 252

Blue Cheese Cheesecake 253


Trini Mango Cheesecake 255

Chilled Cranberry Cheesecake 256

Frozen Raspberry Cheesecakes 257

Rich Chocolate Cheesecake 258

Cherry Chocolate Brownie Cheesecake 259

Chocolate Turtle Cheesecake II 260

Creamy Cheesecake 261

PHILADELPHIA Pumpkin Swirl Cheesecake 262

Eggnog Cheesecake I 263

Elegant Rhubarb Cheesecake 264

Chantal’s New York Cheesecake 265

Sopapilla Cheesecake 266

Peach Cheesecake Bars 267

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake 268Marbled Pumpkin Cheesecake 269

Laurie’s Amaretto Mousse Cheesecake 270


Chocolate Lovers Cheesecake 272

Coffee Liquor Chocolate Cheesecake 273

Pumpkin Cheesecake II 274

Lite Cheesecake 275

Chocolate Almond Marble Cheesecake 276


20/1224


Lemon Pudding Cheesecake 278

Carrot Cheesecake Muffins 279

Fluffy 2-Step Cheesecake Minis 280


21/1224

Turtle Cheesecake 281

Apple Danish Cheesecake 282

Raspberry Supreme Cheesecake 283

PHILLY Neapolitan Cheesecake 284

Crunchy Cheesecake Bars 285

Chocolate Mousse Cheesecake 286

Mini Raspberry PHILLY Cheesecakes 287

Irish Cream Cheesecake 288

Apple Cinnamon Cheesecake by EAGLE BRAND® 289

Ghirardelli® Chocolate Chip Cheesecake 290

Peanut Butter-n-Jam Cheesecake 291

Isolde’s German Cheesecake 292

Cherry Almond Cheesecake 293

Libby’s® Pumpkin Cheesecake 294

Very, Very, Very Good Cheesecake 295

Pumpkin Butter Cheesecake 296

Easy Lemon Cheesecake 297

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake 298

Pumpkin Pecan Cheesecake 299

Blueberry Cheesecake Ice Cream 300

Pineapple Cheesecake Squares 301

Golden Raisin Cheesecake 302

Lemon Cheesecake 303Cheesecake Chewies 304

PHILADELPHIA® New York Cheesecake 305

Frozen Peppermint Cheesecake 306

Best Ever Cheesecake 307

Meredith’s Cheesecake 308

Chocolate Bliss Cheesecake 309

Durian Puree Cheesecake 310

New York Cheesecake III 311


22/1224

Key Lime Cheesecake II 312

White Chocolate and Passion Fruit Cheesecake 313

Frozen Lite Chocolate Cheesecake Pie 314

Brownie Caramel Cheesecake 315


23/1224

Best Cheesecake on Earth 316

PHILLY Sugar Shack Maple Walnut Cheesecake 317

Passover Cheesecake With Strawberry Sauce 318

Walnut Cheesecake Cookies 319

Toffee Chunk Cheesecake 320

Rich Cheesecake Bars 321

Pecan Cheesecake 322

Cheesecake Dip 323

Chocolate Lover’s Cheesecake 324

Banana-Cream Cheesecake 325

PHILLY Chocolate Turtle Cheesecake 326

Pumpkin Layer Cheesecake 327

Red, White, and Blueberry Cheesecake Pie 328

Raisin Cheesecake 329

Perfectly Simple Pumpkin Cheesecake 330

Cheesecake 331

Lemonade Cheesecake 332

Blueberry Cheesecake Pie 333

Passover Chocolate Cheesecake 334

Company Cheesecake 335

Strawberry Cheesecake Pie 336

Layered Strawberry Cheesecake Bowl 337

Pumpkin Cheesecake 338Colby Cheesecake 339

Coconut-Lime Cheesecake with Mango Coulis 340

Kiwi Pineapple Cheesecake 341

Beverly Hills Cheesecake 342

Brownie Chocolate Chip Cheesecake 343

Double Layer Pumpkin Cheesecake 344

Chocolate Cheesecake Milkshake 345



24/1224

Chunky Cheesecake Brownies 347

Marbled Cheesecake Bars 348

Joey’s Cheesecake 349

Lime Cheesecake Pie 350


25/1224

PHILADELPHIA Vanilla Mousse Cheesecake 351

Heavenly Chipped Chocolate and Hazelnut Cheesecake 352

Philly Cheesecake 353

Low-Fat Lemon Souffle Cheesecake 354

Berry Swirl Cheesecake 355

Raspberry Mousse Cheesecake 356

Cheesecake Bars 357

Marbled Chocolate Cheesecake Bars 358

Japanese Cheesecake 359

TOLL HOUSE® Chocolate Cheesecake 360

New York Cheesecake II 361

Orange Chocolate Cheesecake 362

Cinnamon Cherry Cheesecake Squares 363

Fruity Frozen PHILLY Cheesecake 364

Mom’s Cheesecake 365

Chocolate Chip Cheesecake II 366

Easy Mandarin Orange Cheesecake 367

Sopapilla Cheesecake Dessert 368

Chocolate Mousse Cheesecake 369

Pumpkin Toffee Cheesecake 370

Caramel Apple Cheesecake 371

PHILADELPHIA Key Lime Cheesecake 372

Praline Cheesecake 373Swiss Cheesecake 374

Cakey Cheesecake 375

Low-Carb Chocolate Swirl Cheesecake 376

Baked Cheesecake Squares 377

Caramel Apple Cheesecake 378

Chocolate Cookie Cheesecake 379

Orange Dream PHILLY Cheesecake 380

Old Fashioned German Cheesecake 381


26/1224


Mini Cheesecakes I 383

Daiquiri Chiffon Cheesecake with Pretzel Crust 384

Christmas Cheesecake 385


27/1224

PHILADELPHIA ‘Fruit Smoothie’ No-Bake Cheesecake 386

Caramel Fudge Cheesecake 387

Cherry Cheesecake Pie 388

Eric’s Best New York Style Cheesecake 389

Pumpkin Cheesecake II 390

Orange-Chocolate Twist Cheesecake 391

Chocolate Chip Cookie Dough Cheesecake 392

Sicilian Ricotta Cheesecake 393

Sicilian Cheesecake 394

Killer Cheesecake 395

Spiderweb Cheesecake 396

Chocolate Caramel Cheesecake 397

Green Tea Mousse Cheesecake 398

Caramel Raisin Cheesecake 399

Smoked Salmon Cheesecake 400

Amaretto Cheesecake III 401

Chocolate Cheesecake 402


Strawberry Cheesecake Martini 404

Maple Pumpkin Cheesecake 405


Low Carb Cheesecake 407

Eggnog Cheesecake 408Cheesecake Praline Squares 409


28/1224


29/1224


30/1224


31/1224


32/1224


33/1224


34/1224


35/1224

Directions

Preheat oven to 300 degrees F (150 degrees C.) Butter a 9

inch springform pan. Lay one sheet of phyllo dough in

the pan. Tuck it into the pan and let the edges overhang

the rim. Brush with butter and layer a second sheet ofphyllo. Butter this sheet. Continue until you have used all

four sheets of phyllo. End with butter. Use as little butter

as possible. Cover the phyllo-filled pan with a damp

cloth.

In the top of a double boiler, heat gianduia chocolate and

unsweetened chocolate, stirring occasionally, until

chocolate is melted and smooth. Remove from heat andallow to cool to lukewarm.

In a large bowl, beat the mascarpone cheese until smooth.

When no lumps remain, begin to beat in the sugar a little

at a time. Beat in the egg yolks one at a time

incorporating each yolk completely before adding the

next. Finally beat in the melted and cooled chocolates

and the liqueur.

Beat the egg whites until they just get stiff. Do not over

beat. Fold 1/3 of the egg whites into the cheese mixture,

then quickly fold in the remaining whites until no streaks

remain. Be careful not to deflate the whites as much as

possible. Pour the filling into the phyllo-lined pan. Tuck

the edges of the phyllo into the pan making a bit of a

rim.

Bake in the preheated oven for 45 to 60 minutes, or until

filling is set. It will still seem a little loose in the center.

When the cake appears done, turn off the oven, prop open

the oven door with a wooden spoon and let the cake

remain in the oven for another hour. Then place the cake

in the refrigerator until completely chilled.


36/1224


37/1224


38/1224


39/1224


40/1224


41/1224


42/1224


43/1224


44/1224


45/1224


46/1224

Directions

Adjust oven rack to middle position, and heat oven to

325 degrees. Brush interior of a 9-inch springform pan

with butter. Add crumbs of choice and tilt pan in all

directions to evenly coat, or line pan sides withladyfingers. Tear off two long strips of heavy-duty foil,

overlap in a cross pattern, and set the pan in the middle.

Bring up sides, crimping around exterior top of the pan

and forming a tight seal. Set it in a roasting pan large

enough to hold it.

Beat cream cheese with an electric mixer until smooth.

Gradually add sugar and beat on medium speed untilfully incorporated.

Scrape down bowl sides and beat again until smooth.

Add eggs, one at a time, scraping down bowl after each

addition to ensure a creamy batter. Slowly beat in vanilla,

then cream and sour cream. (Meanwhile, bring tea kettle

of water to a boil, then turn off heat.)

Pour batter into prepared pan. Set the roasting pan on

oven rack and pour in enough boiling water to come

halfway up the side of the springform pan. Bake until

cake perimeter is set but center still jiggles, about 40

minutes (some flavor variations will take longer).

Turn off heat and leave oven door ajar; let cheesecake sit

in oven so the residual heat continues to cook it, about 30

minutes.

Remove pan from water; set on a wire rack. Let cool to

room temperature. Cover and refrigerate until well-

chilled, about 3 hours (can be refrigerated up to 4 days).

Run a sharp knife around the edge of the pan, loosen the

spring siding and serve.


47/1224


48/1224


49/1224


50/1224


51/1224

Directions

Preheat oven to 350 degrees F ( 175 degrees C). Lightly

grease a 9 inch springform pan.

In a small bowl, mix together 1 1/2 cups chocolate wafer

crumbs, 2 tablespoons sugar, and melted butter. Press

onto the bottom and 1 1/2 inch up the sides of the

prepared 9 inch springform pan. Bake

at 350 degrees F (175 degrees C) for 10 minutes. Allow

to cool. Reduce oven temperature to 325 degrees F (165

degrees C).

To Make Filling: In a small saucepan, heat 1/4 cup

whipping cream and 1/4 cup chocolate chips, stirring

constantly, until chips are melted. Remove from heat.

In a large mixing bowl, beat cream cheese and 1 cup of

sugar until smooth. Add cocoa and beat well. Add eggs

and beat on low until just blended. Stir in 1 teaspoon

vanilla and reserved chocolate mixture until blended.

Pour over crust. Bake at 325 degrees F (165 degrees C)

for 45 to 50 minutes or until center is almost set.

To Make Topping: In a small saucepan, heat 1/4 cup

whipping cream and 1 teaspoon vanilla until just before

boiling. Stir constantly and be careful not to boil over.

Have 1 1/2 cups chocolate chips ready in a small bowl.Pour in the hot cream and stir with a spoon until smooth.

Spread over baked cheesecake and refrigerate

overnight.


52/1224


53/1224


54/1224


55/1224


56/1224


57/1224


58/1224


59/1224


60/1224


61/1224


62/1224


63/1224


64/1224


65/1224


66/1224


67/1224


68/1224


69/1224


70/1224


71/1224

Directions

In a medium bowl, stir together vanilla wafer crumbs

and butter. Press the mixture into the bottom and 1 3/4

inch up the sides of an 8 inch springform pan. Set

aside.

In a large bowl, stir together cream cheese, 3/4 cup

sugar, flour, and vanilla. Beat with an electric mixer on

low speed until smooth. Set aside. Place cottage cheese

in a blender or food processor.

Blend until smooth. Stir into cream cheese mixture. Stir

in the 1/4 cup cherry brandy. Beat in eggs on low speed

just till combined. You do not want do incorporate too

much air into the batter.

Preheat the oven to 375 degrees F (190 degrees C). Pour

half of the cheese mixture into the crust-lined pan. Spread

1 cup of the fruit on top. Top with remaining cheese

mixture and 1/2 cup of the fruit.

Place in a shallow baking pan in the preheated oven.

Bake for 40 to 45 minutes or till center appears nearly set

when shaken. Cool on a wire rack for 15 minutes. Loosen

sides. Cool completely on wire rack. Cover and chill for

at least 4 hours, or until ready to serve.

For topping, in a medium bowl combine remaining 2cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon

sugar. Cover and chill for up to 2 hours. To serve, cut

cheesecake into wedges. Top each serving with fruit

topping.


72/1224


73/1224

Directions

Preheat oven to 400 degrees F (205 degrees C).

For the crust, mix flour, cocoa, and 3 tablespoons sugartogether in a bowl. Stir in oil and water until well

blended. Press dough into the bottom and up the sides of

a well-greased 8 inch springform cake pan.

Place baking chocolate and 4 tablespoons sugar in a

microwave safe bowl. Microwave for 1 minute, stir, and

continue heating until chocolate is completely melted.

Add butter, and heat for another 30 seconds. Stir, andspread over bottom of the crust. Refrigerate or freeze

crust while preparing filling.

In a large bowl, beat cream cheese to soften. Add white

chocolate syrup and flour, and stir until well blended.

Add one egg at a time until all are just incorporated into

the mixture. Set aside.

Pour 1/2 cup of filling into a small bowl, and stir in mint

jelly. Pour half of original filling into prepared pan,

spreading evenly over crust. Pour in mint filling,

spreading as evenly as possible without blending into

bottom layer, then top with remaining filling.

Bake cake in the preheated oven at 400 degrees F (205degrees C) for 10 minutes. Reduce heat to 200 degrees F

(95 degrees C), and continue baking for another 30

minutes. When done baking, open oven door and allow

cake to cool completely to prevent cracking, about 3

hours. Cover and refrigerate until ready to serve.


74/1224


75/1224


76/1224


77/1224


78/1224


79/1224


80/1224


81/1224


82/1224


83/1224


84/1224


85/1224


86/1224


87/1224

Directions

Preheat the oven to 350 degrees F (175 degrees C). In a

small bowl, mix together the chocolate cookie crumbs

and melted butter. Press into the bottom of a 9 inch

springform pan. Bake for 8 minutes, and set aside tocool.

For the white filling, melt white chocolate in a metal

bowl over simmering water, or a glass bowl in the

microwave, stirring occasionally until smooth. In a

medium bowl, mix together 1 package of cream cheese

and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2

teaspoon of vanilla until blended. Mix white chocolateinto the batter. Set aside.

In another bowl, mix together 1 package of cream

cheese and 1/4 cup sugar until smooth. Mix in 1 egg and

1/4 teaspoon of vanilla until blended. Melt semisweet

chocolate in a metal bowl over simmering water, or a

glass bowl in the microwave, stirring occasionally until

smooth. Mix semisweet chocolate into the batter. Setaside.

In yet another bowl, mix together 1 package cream

cheese and 1/4 cup sugar until smooth. Mix in 1 egg and

1/2 teaspoon of strawberry extract until blended. Mash

or puree strawberries, and stir into the batter.

Preheat the oven to 400 degrees F (200 degrees C). Layer

each flavor of cheesecake batter over the prepared crust,

or drop spoonfuls of each in, and swirl them together, but

do not mix.

Bake for 10 minutes in the preheated oven, then reduce

the temperature to 300 degrees F (150 degrees C), and

continue baking for 50 minutes, or until center is nearly

set when jiggled. Remove from the oven, run a knife

around the edge to loosen, and let cool completely.


88/1224

Refrigerate until chilled before removing from the pan.

This may be served as is, or topped with preserves,

ganache, or decorated as desired.


89/1224


90/1224


91/1224


92/1224


93/1224


94/1224


95/1224


96/1224


97/1224


98/1224


99/1224


100/1224


101/1224


102/1224


103/1224


104/1224


105/1224


106/1224


107/1224


108/1224


109/1224


110/1224


111/1224


112/1224


113/1224


114/1224


115/1224


116/1224


117/1224


118/1224


119/1224


120/1224

Directions

Preheat oven to 300 degrees F (150 degrees C), and

lightly butter a 10 inch springform pan.

Place the sandwich cookies into a plastic bag, and crush

with a rolling pin. Pour the crumbs into a bowl, and mix

with the scraped seeds of 1 vanilla bean. Drizzle the

crumbs with melted butter and stir to combine. Press the

crumb mixture firmly into the bottom and up the sides of

the springform pan, and set aside.

Place the softened cream cheese and sugar into thework bowl of an electric mixer, and beat for about 3

minutes on Medium speed, until the mixture is smooth.

Beat in the eggs one at a time, incorporating each egg

before adding the next one. Add the scraped seeds of 2

vanilla beans, the vanilla extract, sour cream, and heavy

cream, and beat on Medium-High speed for about 1

minute, until the mixture is blended and smooth.

Pour the mixture into the cookie crumb crust, leaving

about 2 inches of space from the top of the pan for the

cake to expand as it bakes.

Place a baking dish onto the bottom rack of the

preheated oven, and fill it halfway with boiling water.

Place the cheesecake onto the middle rack, above the

pan of boiling water, and bake until a small knife insertedinto the middle of the cheesecake comes out clean, about

1 hour and 20 minutes.

Turn the oven off and let the cheesecake cool down

inside the oven for 1 hour. Cover the cheesecake with

plastic wrap, then aluminum foil, and refrigerate at least 4

hours or overnight before serving.


121/1224


122/1224


123/1224


124/1224


125/1224


126/1224


127/1224


128/1224


129/1224


130/1224


131/1224


132/1224


133/1224


134/1224

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter

one 9 or 10 inch springform pan.

Combine the chocolate wafer crumbs, softened butter, 2

tablespoons white sugar, and the cinnamon. Mix well

and press mixture into the buttered springform pan, set

aside.

In a medium sized bowl beat the softened cream cheese

until smooth. Gradually add 1 cup white sugar mixing

until well blended. Add eggs, one at a time. Beat at lowspeed until very smooth.

Melt the 8 ounces semisweet chocolate with 2

tablespoons whipping cream in a pan or bowl set over

boiling water, stir until smooth.

Add chocolate mixture to cream cheese mixture andblend well. Stir in sour cream, salt, coffee, 1/4 cup

coffee liqueur, and vanilla; beat until smooth. Pour

mixture into prepared pan.

Bake in the center of oven at 350 degrees F (175 degrees

C) for 45 minutes. Center will be soft but will firm up

when chilled. Do not over bake. Leave cake in oven with

the heat turned off and the door ajar for 45 minutes.Remove cake from oven and chill for 12 hours. Just

before serving top cake with mounds of flavored

whipped cream and garnish with chocolate leaves.

Yields 16 servings.

To Make Flavored Whipped Cream: Beat whipping

cream until soft peaks form, then beat in confectioner’s

sugar and 2 tablespoons coffee liqueur.

To Make Chocolate Leaves: Melt 1 ounce semisweet


135/1224

chocolate in a pan or bowl set over boiling water, stir

until smooth. Brush real non- toxic plant leaves (such as

orange leaves) on one side with melted chocolate. Freeze

until firm and then peel off leaves. Freeze chocolate

leaves until needed.


136/1224


137/1224


138/1224


139/1224


140/1224

Directions

First make the brownie crust. Begin by melting butter

in medium saucepan over low heat. Add 2 ounces

chopped chocolate to the butter; stir until chocolate

melts, and remove from heat. Whisk in 1/3 cup flour,1/3 cup sugar, 1 large egg, 1/2 teaspoon vanilla extract,

and pinch of salt. Spread batter in thin layer on bottom

of greased and floured 8 x 8 x 2 inch pan.

Bake at 350 degrees F (175 degrees C) until tester

toothpick inserted into center comes out with only moist

crumbs attached, about 10 minutes. Cool.

Next make the filling. In a small saucepan, stir cream and

coffee powder over medium-high heat until coffee

powder dissolves.

Cool.

Beat cream cheese and 2/3 cup sugar in large bowl until

light and fluffy. Beat in 1 egg and yolk. Add 1/4 cup

sour cream, 1 tablespoon flour, 1/2 teaspoon vanilla, and

the coffee mixture; beat until smooth. Stir in chocolate

chips. Spoon filling evenly over brownie crust.

Reduce oven temperature to 325 degrees F (165 degrees

C). Bake about 35 minutes, or until filling puffs slightly

around the edges and center is set. Cool completely onrack. Cover pan with foil, and chill overnight.

Now make the topping. In a small saucepan, stir 1 cup

sour cream and confectioners’ sugar over low heat until

sugar dissolves; do not boil. Spread topping evenly over

filling. Cool slightly. Cover and chill until topping sets,

at least 2 hours. Cut dessert into 24 bars.

Serve cold.


141/1224


142/1224


143/1224


144/1224


145/1224


146/1224


147/1224


148/1224

Directions

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease 9 inch springform pan. Cut an 18 inch

square of aluminum foil, and wrap around the outside

bottom of the pan.

To make the crust, mix the graham cracker crumbs and

brown sugar together in a bowl. Stir in the melted

butter until thoroughly blended. Press the mixture evenly

into the bottom of the prepared pan.

Bake in preheated oven until golden brown, about 8minutes. Remove pan from oven and cool on a rack.

To make the filling, place the cream cheese in a mixing

bowl; beat until creamy, about 2 minutes. Continue

beating while gradually adding 1 cup sugar. Beat until

sugar is thoroughly blended. Beat in the egg yolks, one

at a time, scraping the sides of the bowl after each

addition. Mix in the lemon zest, lemon juice, vanilla, andsour cream until well blended.

Beat the egg whites in a clean bowl until soft peaks

form. Continue beating while gradually adding 1/3 cup

sugar in a slow stream, until stiff peaks form. Do not

overbeat. Gently fold 1/3 of the meringue into the cream

cheese mixture. Repeat twice more with remaining

meringue, mixing carefully to not deflate the egg whites,until no meringue streaks remain. Pour the filling into the

prepared pan, and place in a large baking pan. Pour hot

(not boiling) water into the baking pan up to 1 inch on the

sides of the springform pan.

Bake in preheated oven until the top is almost set, 50-55

minutes. Turn off the heat, prop the oven door open

about 2 inches, and allow cake to rest in the oven until

completely set, about 1 hour longer. Refrigerate at least 4

hours, or overnight before serving.


149/1224

To make the topping, place 1 cup blueberries and sugar in

a saucepan; cook over medium heat until berries begin to

break, 6-8 minutes. While still hot, strain the berries

through a sieve or cheesecloth placed over a bowl,

reserving the juice. Discard berry pulp. Allow the juice to

cool.

Mix remaining 2 cups blueberries and lemon juice

together in a large bowl. Stir in the strained blueberry

juice. Just before serving, pour the blueberry topping

over the cheesecake.


150/1224


151/1224


152/1224


153/1224


154/1224


155/1224


156/1224


157/1224


158/1224


159/1224


160/1224


161/1224


162/1224


163/1224


164/1224


165/1224


166/1224

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease

a 9-inch springform pan with cooking spray.

Mix together the animal cracker crumbs, 3/4 cup sugar,

and 1 tablespoon instant coffee granules in a bowl. Pour

in the melted butter and mix until evenly moistened.

Press into the prepared springform pan and set aside.

To make the filling, combine 1 1/2 cups sugar, the cocoa

powder, 2 teaspoons instant coffee, and the cornstarch in

the bowl of an electric mixer; stir until blended. Add thesoftened cream cheese and beat until the sugar mixture

has been incorporated and no lumps of cream cheese

remain. Beat in the eggs, one at a time, adding the vanilla

extract with the last egg. Fold in 1/2 cup of chopped

pecans, then pour into the prepared crust.

Bake in the preheated oven for 15 minutes; reduce heat to

200 degrees F (95 degrees C) and continue baking 2hours. Turn off the oven, and let the cheesecake stand in

the oven for 2 hours more before opening the door.

Remove and cool to room temperature.

Once the cheesecake has cooled, melt the chocolate chips

and milk in a small saucepan over low heat. Remove the

cheesecake from

the springform pan, and spread the marshmallow cream

evenly over the top. Spread or drizzle the chocolate over

the marshmallow cream and sprinkle 1/4 cup of chopped

pecans overtop. Chill completely before serving.


167/1224


168/1224


169/1224


170/1224


171/1224


172/1224


173/1224


174/1224


175/1224


176/1224


177/1224


178/1224


179/1224


180/1224


181/1224


182/1224


183/1224


184/1224


185/1224


186/1224


187/1224


188/1224


189/1224


190/1224


191/1224


192/1224


193/1224


194/1224


195/1224


196/1224


197/1224


198/1224


199/1224


200/1224


201/1224


202/1224


203/1224


204/1224


205/1224


206/1224


207/1224


208/1224


209/1224


210/1224


211/1224


212/1224


213/1224


214/1224


215/1224


216/1224


217/1224


218/1224


219/1224


220/1224


221/1224


222/1224


223/1224


224/1224


225/1224


226/1224


227/1224


228/1224


229/1224


230/1224


231/1224


232/1224


233/1224


234/1224


235/1224


236/1224


237/1224


238/1224


239/1224


240/1224


241/1224


242/1224


243/1224


244/1224


245/1224


246/1224


247/1224


248/1224


249/1224


250/1224


251/1224


252/1224


253/1224


254/1224


255/1224

Directions

Using a blender or a food processor, finely chop 1/3 cup

semisweet chocolate chips. Place in a small mixing

bowl. Add vanilla wafer crumbs, ground hazelnuts, 2

tablespoons white sugar, and melted butter or margarine.Mix until well combined. Press onto the bottom and up

the sides of a 9 inch springform pan. Bake in a preheated

300 degrees F (150 degrees C) oven for 15 minutes.

Cool.

In a large bowl, beat the cream cheese until fluffy.

Gradually add 1 cup white sugar; mix well. Add the eggs

and 3 tablespoons liqueur. Mix until well blended.

Coarsely chop 1 cup of the semisweet chocolate chips,

and add to the cream cheese mixture. Stir. Pour batter

into the cooled crust.

Bake at in a preheated 350 degrees F (175 degrees C)

oven for 1 hour. Let cake cool for 1 hour. Remove outer

ring from pan. Then let cool completely.

Melt 2/3 cup semisweet chocolate chips over hot (notboiling) water.

Stir until smooth. Dip 13 hazelnuts into the chocolate,

covering one-half of each nut. Shake off the excess

chocolate. Place on a waxed-paper lined plate. Chill

until set.

To the remaining melted chocolate, add sour cream. Mix

well. Stir in 1 tablespoon liqueur. Spread glaze on top of

the cooled cheesecake. Garnish with chocolate dipped

hazelnuts.


256/1224


257/1224


258/1224


259/1224


260/1224


261/1224


262/1224


263/1224


264/1224


265/1224


266/1224


267/1224


268/1224


269/1224


270/1224


271/1224


272/1224


273/1224


274/1224


275/1224

Directions

Combine cookie crumbs and butter; press onto the

bottom and about 2 in. up the sides of a greased 9-in.

springform pan; set aside. In a mixing bowl, beat cream

cheese until smooth. Combine sugar and flour; add tocream cheese and mix well. Add eggs; beat on low

speed just until combined.

In a small bowl, dissolve coffee in water; add cream and

cinnamon. Stir into the cream cheese mixture just until

blended. Pour over crust. Place pan on a baking sheet.

Bake at 350 degrees F for 50-55 minutes or until center is

almost set. Cool on a wire rack for 10 minutes. Carefullyrun a knife around edge of pan to loosen; cool 1 hour

longer.

In a large saucepan, bring cornstarch and cranberry sauce

to a boil. Cook and stir for 2 minutes or until thickened.

Cool. In a small mixing bowl, beat cream and vanilla

until soft peaks form. Gradually add confectioners’ sugar,

beating until stiff peaks form. Spread over thecheesecake. Refrigerate for 20 minutes or until set.

Carefully spread 1 cup of cranberry mixture to within 1

in. of edge; cover and refrigerate remaining cranberry

mixture. Refrigerate cheesecake overnight. Just before

serving, remove sides of pan. Serve with the remaining

cranberry mixture.


276/1224


277/1224


278/1224


279/1224


280/1224


281/1224


282/1224


283/1224

Directions

To Make Crust: Combine the crumbs, 2 tablespoons

melted butter or margarine, 1 tablespoon sugar, and 1

tablespoon cocoa with a fork. Press into bottom of a 9

inch springform pan. Wrap the pan bottom in aluminumfoil. Refrigerate while preparing the filling.

To Make Filling: Grate the semisweet chocolate, and put

it into the top of a double boiler. Place over hot water.

When almost melted, remove from heat and stir until

completely melted. Chocolate can also be melted in a

microwave, stirring frequently.

Combine the cream cheese and the sugar; mix with an

electric mixer until well blended.

Dissolve the coffee powder in the coffee liqueur. Add the

coffee mixture and the chocolate to the cream cheese

mixture. Blend well.

Add the eggs one at a time, mixing until just blended

after each egg. Pour the filling into the crust, smoothing

the top.

Place the pan in a large baking pan, pour boiling water

into the baking pan until it comes 1/2 way up the sides ofthe spring form pan.

Bake in a preheated 350 degree F (175 degree C) ovenfor 1 hour.

Remove the pan from the oven, and remove the

springform pan from the water bath. Discard the water.

To Make Topping: Stir together the sour cream, 2


284/1224

tablespoons sugar, 1 teaspoon coffee liqueur and 1

teaspoon of cocoa. Spread over the top of the hot

cheesecake. Put back in the oven for 5 minutes.

Refrigerate at least 4 hours, if possible overnight.


285/1224


286/1224


287/1224


288/1224


289/1224


290/1224


291/1224


292/1224


293/1224


294/1224


295/1224


296/1224


297/1224


298/1224


299/1224


300/1224


301/1224


302/1224


303/1224


304/1224


305/1224


306/1224


307/1224


308/1224


309/1224


310/1224

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare a

9 inch springform pan with butter.

Combine the crushed cookies, butter, 2 tablespoons

sugar, and cocoa in a small bowl; mix; press into the

bottom of the prepared springform pan.

Place the cream cheese in a large bowl and beat with an

electric mixer set to low speed until smooth. While

beating, slowly add 1 cup sugar and then the eggs, one at

a time. Continue beating until smooth.

Combine the chocolate chips and heavy cream in a

microwave-safe bowl. Heat in the microwave until the

chocolate is completely melted, stirring every 30

seconds. Beat the chocolate into the

cream cheese mixture. Add the sour cream, salt, beer,

and vanilla; blend until smooth. Pour the mixture over

the crust. Place the pan into a large, deep baking dish.

Fill the dish with water to cover the bottom half of the

springform pan.

Bake the cheesecake in the water bath in the preheated

oven for 45 minutes; turn oven off; leave the cheesecake

in the oven with oven door slightly ajar another 45

minutes; remove from oven. Run a knife along the edgeof the cheesecake to loosen from pan. Chill in refrigerator

at least 4 hours.

Melt the semisweet chocolate in a small bowl using the

microwave. Make chocolate clovers by dropping 3 small

drops of melted chocolate close to one another on

waxed paper. Drag a toothpick from between two dots

outward to make the stem; chill until hardened. Arrangethe chocolate clovers on top of the chilled cheesecake for

decoration.


311/1224


312/1224


313/1224


314/1224


315/1224


316/1224


317/1224


318/1224


319/1224


320/1224


321/1224


322/1224


323/1224


324/1224


325/1224


326/1224


327/1224


328/1224


329/1224


330/1224


331/1224


332/1224


333/1224


334/1224


335/1224


336/1224


337/1224


338/1224


339/1224


340/1224


341/1224


342/1224


343/1224


344/1224


345/1224


346/1224


347/1224


348/1224


349/1224


350/1224


351/1224


352/1224


353/1224


354/1224


355/1224


356/1224


357/1224


358/1224


359/1224


360/1224


361/1224


362/1224


363/1224


364/1224


365/1224


366/1224


367/1224


368/1224


369/1224


370/1224


371/1224


372/1224

Directions

In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1

teaspoon lemon peel, and 1 teaspoon orange peel. Split a

1-inch piece of vanilla bean; scrape seeds into flour

mixture. Cut in butter until mixture resembles coursecrumbs. Add 1 egg yolk; stir until all flour is moistened.

Gather dough into ball, wrap in wax paper, and

refrigerate for 1 hour and 30 minutes.

Lightly butter a 9 inch springform pan. Roll dough on

lightly floured surface to 1/8 inch thick; trim to a 10

inch circle. Reserve pastry trimmings. Press pastry

circle into bottom and 1/2 inch up sides of a 9 inchbuttered springform pan. Refrigerate 1 hour.

Preheat oven to 400 degrees F (200 degrees C). Bake

crust for 20 minutes, until lightly browned. Cool on wire

rack.

Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour,1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange

peel in large mixer on medium speed until light and

fluffy, about 10 minutes. Split a 1 inch piece of vanilla

bean and scrape seeds into cream cheese mixture. Beat in

5 eggs and 2 egg yolks, 1 at a time, on medium speed.

Stir in cream.

Increase oven temperature to 500 degrees F (260degrees C). Roll out reserved pastry trimmings on

lightly floured board; cut into strips 2 inches wide. Pat

strips up side of pan, pressing dough lightly to baked

crust. Pour filling into crust. Bake 15 minutes.

Reduce oven temperature to 200 degrees F (95 degrees

C). DO NOT OPEN OVEN DOOR! Bake until

cheesecake is firm in center, about 50 minutes. Turn off

oven; leave cheesecake in oven with door slightly open

for 1 hour. Remove from oven, and cool completely on


373/1224

wire rack. Refrigerate at least 2 hours.


374/1224


375/1224


376/1224


377/1224


378/1224


379/1224


380/1224


381/1224


382/1224


383/1224


384/1224


385/1224


386/1224


387/1224


388/1224


389/1224


390/1224


391/1224


392/1224


393/1224

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly

grease a 9 inch springform pan.

Combine the cookie crumbs and 3 tablespoons sugar in a

bowl. Drizzle the melted butter into the mixture while

stirring until evenly moistened. Press the mixture into the

bottom of the prepared pan.

Bake in preheated oven until set, about 10 minutes; set

aside to cool. Reduce oven temperature to 300 degrees F

(150 degrees C).

Combine the cream cheese, flour, and salt in a large

bowl. Beat with an electric hand mixer on lowest speed

until smooth and fluffy. Add the 1 3/4 cup sugar, sour

cream, and 1 1/2 teaspoon vanilla and beat until

incorporated. Stir in the eggs one at a time, stopping and

scraping down the sides of the bowl between each one.

Divide the mixture evenly into two separate bowls. In

one bowl, stir in 1 teaspoon vanilla. In the other bowl,

add the peppermint extract and the red food coloring and

mix until you get a reddish-pink color. Add more

coloring as needed. Alternate layers of 1 cup each of the

white and pink onto the cooled pie crust until all the

filling is used.

Bake in the preheated oven until the filling is mostly set

with the center jiggling slightly when the pan is shaken

and the edges are slightly puffed, 60 to 70 minutes.

Sprinkle the crushed candies evenly over the cheesecake

and gently press into the top. Allow to cool on a rack to

room temperature. Cover and refrigerate overnightbefore serving.


394/1224


395/1224


396/1224


397/1224


398/1224


399/1224


400/1224


401/1224


402/1224


403/1224


404/1224


405/1224


406/1224


407/1224


408/1224


409/1224


410/1224


411/1224


412/1224


413/1224


414/1224


415/1224


416/1224


417/1224


418/1224


419/1224


420/1224


421/1224


422/1224


423/1224


424/1224


425/1224

Directions

To Make The Crust: Combine 1 cup sifted flour, 1/4 cupwhite

sugar, and butter or margarine with a pastry blender to

make coarse crumbs. With a fork, mix in the lime peel,egg yolk, and 1 teaspoon lime juice. Dough will have a

paste-like consistency. Cover the bottom and sides of a 9

inch springform pan with the crust mixture. Bake in a

preheated 400 degrees F (205 degrees F) oven until

slightly brown, about 6 to 8 minutes.

In a large bowl combine the cream cheese, 1 cup lime

juice, vanilla extract, 1 1/2 cup white sugar, 1/2 cup

flour, salt, and eggs. Beat until smooth. Pour filling into

the dough lined pan

Bake in a preheated 450 degrees F (230 degrees C) oven

for 12 minutes. Reduce heat to 300 degrees F (150

degrees C), and bake until center of the cheesecake

doesn’t wiggle when the pan is gently shaken (about 1hour). Remove cake from oven and cool.

Release spring on the outside rim after 1 hour of

cooling time, but do not remove the sides. Loosening

the spring will help to prevent the cake from cracking.

If you remove the rim, the cake will not hold its shape.

Chill the cake several hours before serving. Cake

develops better flavor if chilled overnight.

To Garnish: Separate the featherleaf fern down the

middle rib to give tiny “fernettes.” Arrange on top of

the cheesecake with the point of each “fernette”

towards the outside edge of the cake.

Arrange lime slices in the center of the ferns, reserving

one slice for the top of the alternating slices.


426/1224


427/1224


428/1224


429/1224


430/1224


431/1224


432/1224


433/1224


434/1224


435/1224


436/1224


437/1224


438/1224


439/1224


440/1224


441/1224


442/1224


443/1224


444/1224


445/1224

Directions

Preheat oven to 350 degrees F.

First prepare Chocolate Crumb Crust: In a small bowl,combine the wafer crumbs, cocoa and powdered sugar.

Stir in melted butter or margarine. Press mixture on

bottom of pan and bake for 8 minutes. Set aside.

Next prepare cheesecake filling: Turn oven temperature

to 400 degrees F. In small microwave safe bowl, place

3/4 cup chocolate chunks. Microwave on HIGH for one

minute; stir. If necessary, microwave at HIGH anadditional 15 seconds at a time, stirring after each

heating, just until chunks are melted when stirred.

Add 1/4 cup whipping cream and stir until well blended.

Stir in 1/4 cup Kahlua and set aside.

Documents

Supreme Cheesecake Recipes - Sarah Bakewell