Cheesecake!!!

LOL, i got the urge to write about cheesecakes after Eric brought some to class today. Sad to say i couldnt try some coz i was so damn full after the extremely expensive lunch with June. *sigh* So, im gonna put some cheesecake recipes here and i hope i can make one perfectly next time, or someone can teach me how to make a perfect one, OR someone make for me! LOL.

OREO CHEESECAKE

1 (20 oz.) package OREO chocolate sandwich cookies
1/3 cup margarine, melted
3 (8 oz.) packages cream cheese, softened
3/4 cup sugar
4 eggs, at room temperature
1 cup dairy sour cream
1 teaspoon vanilla extract

Finely roll 30 cookies; coarsely chop 20 cookies. In bowl, combine finely rolled cookie crumbs and margarine. Press on bottom and 2 inches up side of 9-inch spring form pan; set aside.

With mixer, beat cream cheese and sugar until creamy; blend in eggs, sour cream and vanilla extract; fold in chopped cookies. Spread mixture into prepared crust. Bake at 350 degrees F for 60 minutes or until set.

Cool on wire rack; chill at least 4 hours. Halve remaining cookies;remove side of pan. Garnish with whipped cream and cookie halves.

CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

1 9 oz package chocolate wafer cookies
3 T butter melted
12 oz Semisweet choc chips
1 C heavy cream
3/4 C Raspberry jam
2 8 oz packages cream cheese, softened
3/4 C sugar
4 Eggs
2 t vanilla

Grind cookies to a fine powder, mix with the butter and press into the bottomand up the sides about an inch of a 9" springform pan (or 2 7" pans). Refrigerate while making the filling.

Combine the chips and cream in a microwave safe bowl and heat at high for 3 to4 minutes or until smooth. Stir every minute. Mix in the jam, stirring untildisolved, let cool 10 minutes.

Mix the cream cheese and sugar until smooth. Add the eggs, one at a time,mixing well after each egg. Add the vanilla and the chocolate raspberry mixture. Mix well.

Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges but still jiggles slightly in the centre. Cool and put in the fridge for at least 6 hours.

RASPBERRY WHITE CHOCOLATE CHEESECAKE

Crust:
2 cups vanilla wafer crumbs
1/2 cup butter, melted

Filling:
4 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
4 large eggs
2 tablespoons flour
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
8 squares white chocolate, melted
2 cups fresh raspberries
1 tablespoon cornstarch

Combine wafers and butter. Press into the bottom and 2/3 up the sides of a 10" springform pan.

In a large mixer bowl, beat cream cheese until fluffy. Beat in the sugar and add eggs one at a time. Gradually stir in flour, vanilla and almond extract. Slowly add melted chocolate and beat until combined.

Toss raspberries with cornstarch. Sprinkle over the crust. Pour the cheesecake mixture over top.

Put in oven which has been preheated to 350 degrees F. Immediately turn the oven down to 250. Bake for 1 3/4 to 2 hours, until cheesecake is set in the centre.

Let cool and then refrigerate overnight. Garnish with additional raspberries.





CHOCOLATE CHIP CHEESECAKE

2 (3-oz) packages of cream cheese, softened
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup mini-chocolate chips
1 teaspoon flour
1 (6-oz.) Ready Crust Chocolate Pie Crust
Chocolate Glaze (recipe follows)
Chocolate Curls (optional)

Preheat oven to 350°. With mixer, beat cheese until fluffy, gradually beat in Eagle Brand until smooth. Add egg, vanilla; mix well. Toss chips with flour; stir into cheese mixture. Pour into crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers.

Chocolate Glaze: Melt 1/2 cup mini-chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie.

Tip: To prevent chocolate chips from floating down to bottom of pie add chips after baking cheesecake for a short period. Remove cheesecake from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot.

Whoa, dont you just drool when you see all these sumptious cheesecakes?


In Berberboo's mind : Secret Recipe is opening soon at Jalan Song Thian Chiok. I hope the cheesecakes available there are as good as those in KL. Love cheesecakes so much!