1. Blockbuster Chocolate Chip Cheesecake Recipe Ingredients: oats nuts, almonds sugars, brown butter, without salt Directions: Heat oven to 350 degrees. For crust, combine all ingredients and mix well. Press onto bottom and 1 inch up the sides of a 9 inch springform pan. Bake 10 to 15 min or possibly till golden. Cold completely. Source Archive
2. Dorothy's Blueberry Cheesecake Dessert Recipe Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt nuts, pecans Directions: Mix crust ingredients and press into bottom of 13 x 9 x 2 inch pan. Bake at 350 degrees for 10-15 min or possibly till lightly browned. Cold. Whip cream cheese and sugar till fluffy. Add in Cold Whip and blend. Pour into cooled crust. Refrigeratetill hard. Spread blueberry filling over cheese filling. Refrigeratewell before serving. Overnight is best. Serves 10-12. Source Archive
3. Satiny Raspberry Cheesecake Dip Ingredients: cream, sour, cultured cheese, parmesan, hard sugars, powdered raspberries, raw Directions: Combine the sour cream, cream cheese, sugar and liqueur in a small bowl and mix well. Cover and refrigerate until serving time. Serve with pieces of fresh fruit, cubed angel food cake or vanilla wafer cookies. Source Archive
4. Sugar Free Peanut Butter Cheesecake Fluff Ingredients: cheese, parmesan, hard sugars, granulated soymilk, original and vanilla, unfortified peanut butter, smooth style, without salt beverages, protein powder whey based Directions: Added all to blender until mixed well and creamy stored in refrigerator. Enjoy! Source Archive
5. Simple Chocolate Truffle Marbled Rum Unbaked Cheesecake Ingredients: butter, without salt beverages, ovaltine, classic malt powder cheese, parmesan, hard sugars, powdered cream, fluid, heavy whipping spartan, real semi-sweet chocolate baking chips, alcoholic beverage, distilled, rum, 80 proof Directions: BASE:. Place melted butter and biscuits in a blender or food processor and combine until fine crumbs. Press evenly and firmly into a 23cm (9") spring form or removable base tin. Place in fridge. FILLING:. Melt the chocolate. Heat the rum in a pot on stove until it starts to simmer. Add the chocolate and beat with a wooden spoon until smooth. Set aside to cool. Beat on low speed with an electric mixer the cream cheese until lump free and soft. Still on low speed slowly add in the sugar. Once the sugar is incorporated slowly pour in the cream, still on low speed. Turn up the speed and whip the mixture until it holds its shape completely when the beater passes through the mix and the mixture looks a little grainy. Spoon 3/4 of the cheesecake filling onto the chilled base and roughly smooth with a spatula. Stir the chocolate rum mix into the remaining 1/4 of the cheesecake mixture and beat quickly until smooth. Pour onto the top of the cheesecake and roughly flatten with a spatula. With a fork, gently turn the mixture over a little to create a marbled effect. Flatten top before tapping the tin on bench to remove air bubbles. Chill overnight. Remove from tin and place on serving plate. Cut into slices using a hot dry knife. Source Archive
6. Black Forest Cheesecake Crust Ingredients: oats cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt butter, without salt sugars, brown Directions: ** CRUST Source Archive
7. Mixed Berry Compote Ingredients: blueberries, raw pomegranate juice, bottled lime juice, raw Directions: Add all of the ingredients to a small saucepan. Bring to a simmer and cook for 10 minutes or until thickened, stirring occasionally. Mash the fruit with the back of your spoon as you are stirring. Serve with French toast, cheesecake, pancakes, ice cream, yogurt, toast or waffles. Source Archive
8. Luscious White Chocolate Cheesecake Recipe Ingredients: spartan, real semi-sweet chocolate baking chips, butter, without salt Directions: Combine crumbs and butter; press onto bottom of 9" springform pan. Bake at 350 degrees for 10 min. 1/2 c. sugar 1/2 teaspoon vanilla 3 Large eggs 1/2 pound white chocolate, melted Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer till well blended. Add in Large eggs, 1 at a time, mixing well after each addition. Blend in white chocolate; mix well. Pour over crust. Bake at 350 degrees for 40 min. Loosen cake from rim of pan; cold before removing rim of pan. Chill. Garnish with apricot rose and lemon leaves, if you like. 10 to 12 servings. To make Apricot Rose: Place 6 dry apricot halves between 2 sheets of wax paper; roll flat with rolling pin. Roll 1 apricot into a cone; arrange remaining apricots around cone to create rose. Loosen outer apricots slightly to "open" rose. Secure bottom with wooden picks to hold shape. Freeze 20 min. Cut off bottom to create flat base. Remove wooden picks; brush rose with 2 tsp. corn syrup. Source Archive
9. Oat Pie Crust Ingredients: oats nuts, walnuts, english sugars, brown butter, without salt spices, cinnamon, ground Directions: Preheat oven to 375F Spray sides and bottom of 9-inch pie pan with non-stick cooking spray. In medium bowl, combine all ingredients; mix well. Press into prepared pie pan. Bake for 8 to 10 minutes or until golden brown. Cool; chill or freeze as filling requires. Fill with packaged pie filling mixtures, chilled cheesecake fillings, frozen yogurt or ice cream, as desired. Source Archive
10. Blood Orange Caramel Sauce Ingredients: sugars, granulated lemon juice, raw orange juice, raw Directions: Make caramel and add the blood orange juice (see the Note on cooking caramel successfully): In a heavy-bottomed saucepan combine the sugar with 1/4 cup plus 2 tablespoons water and either the cream of tartar or the lemon juice. Cover and cook over high heat until the syrup comes to a very rapid boil. Remove the cover and continue to cook at medium-high heat until the sugar takes on a golden brown caramel color. Remove from the heat, stand back, and slowly add the blood orange juice. The mixture will bubble and steam furiously. When the bubbling has subsided, return to the heat. Whisk the caramel and then let mixture come to a rolling boil. Immediately remove from the heat. Transfer to a bowl and place in the refrigerator to chill before serving. Serving Suggestions: Serve this sauce cold or at room temperature with any citrus or chocolate dessert. I also recommend the Candied Kumquat Mascarpone Parfait, Meyer Lemon Curd Tart, and Goat Cheesecake. Source Archive
11. Mini Chocolate Chip Cheesecake Bites Ingredients: cheese, parmesan, hard sugars, granulated egg substitute, powder vanilla extract mini semi-sweet chocolate baking chips, Directions: Preheat oven to 375F. Blend first 4 ingredients together with mixer. Stir in mini chocolate chips. Pour into mini cupcake papers. Bake for approximately 15-20 minutes. Refrigerate. Enjoy! Source Archive
12. Seven Layer Cheesecake Recipe Ingredients: strawberries, raw sugars, granulated cornstarch Directions: Strawberry Filling: Bring all ingredients to boil, stirring constantly, crushing berries with back of spoon. Pour in bowl and cold. Crust: Position rack in lowest 1/3 of oven and preheat to 350 degrees. Butter 9 inch spring-form pan with 2 1/2 inches sides. Blend cookies in processor about 3 min. With machine running, add in butter, water, and vanilla through feed tube till mix adheres to side of work bowl. Press into bottom and sides (1 3/4 inch up) of pan. Chill 15 min. Bake crust 10 min. Transfer pan to rack and cold. Reduce oven to 325 degrees. Pour melted chocolate into bottom of crust. Spread with back of spoon. Refrigerate10 min till hard. Cheesecake Batter: Using electric beaters, beat cream cheese in large bowl till smooth. Gradually add in sugar and beat till fluffy. Add in Large eggs and vanilla; beat till smooth. Ladle half of filling into crust. Place cake on baking sheet. Bake about 35 min (barely set). Cold 20 min. Leave oven on. Gently ladle remaining cheesecake batter over strawberry layer, beginning at outer edge (filling will be higher than crust sides). Bake till edges are set, about 50 min. Prepare Topping: Mix lowfat sour cream, sugar, and vanilla. Cold cake 5 min. Spoon on topping. Bake 10 min. Transfer cake to rack. Run knife around edge. Chill overnight. Heat chocolate and drizzle attractively over cake. Source Archive