Specialy Cheesecakes

Cheesecakes can be made without cream cheese.  The most common cream cheese substitutes are ricotta and cottage cheese.  However non-dairy can also be used, like tofu.  Try a few of these.  I prefer the real thing.  If I want cheesecake, I want real cheesecake.  Take into consideration those who will be partaking of your cooking.  Also consider the whole meal.  Recently, I made an Italian dinner and made the ricotta cheesecake below.  It was a huge hit – none leftover.

Cheesecakes can be made in different forms, cupcakes, squares and glasses.  This format is great if you are serving a large amount guests.  This offers some creative opportunities, too.  Most cheesecake recipes can be converted to these formats.  If you don’t have a springform pan, make the cheesecake in bar form by baking it in a 9” X13” baking dish, as the chocolate cheesecake below.  Or make it in cupcake form with or without the crust.  If you are planning a more elegant dessert served in glasses, consider a no-bake recipe.

 

No bake cheesecake recipes usually have no eggs.  Often a combination of sweetened condensed milk and lemon juice thicken and solidify the cheesecake.  Some of these recipes call for gelatin to solidify the cheesecake.  The no bake recipe below would work very well in glasses.

 

This Week’s Challenge – Make cheesecake cupcakes

 

            Make cheesecake in cupcake form. You have three choices to find a recipe.  1) Find a recipe online for cheesecake in cupcake form. 2) Try converting one of the recipes posted here in the last few weeks on cheesecake.  3) Think of the cheesecake using the basic recipe and conform it to your own specification. 

Think about the three components, crust, filling and topping. Make sure you have all three components ad that they complement each other

 

Tip for this Week – Pairing Cheesecake with your meal

 

            Choosing the dessert for the meal takes consideration of those you will be serving, the occasion or holiday, the whole meal and how the dessert fits in, and the complement of flavors.  For example, if you are serving Italian food, the Ricotta cheesecake or Amaretto Cheesecake may be good choices or you may opt for a simple or plain cheesecake with fresh fruit.  If you are serving a very large crowd, you may want to make cupcake cheesecakes for easier serving.  If you are serving a heavy meal like lasagna the lighter Ricotta cheesecake may work better.  If you are celebrating a special event, an ultimate cheesecake like the Amaretto Macaroon Cheesecake would be more festive.    You may want to offer a choice for dessert, offer the cheesecake and another lighter dessert like fresh fruit for your guests that may have dietary considerations or may be watching calories. As you can see, look at the menu from many angles.  I like to offer choices for the meal.

 

This Week in Punkin’s Kitchen

 

Ricotta Cheesecake

http://allrecipes.com/recipe/8168/sicilian-ricotta-cheesecake/

 

3 lb.     Ricotta

2/3 C   Sugar

1/3 C   Flour

6          Eggs

¼ t       Cinnamon, ground

2 t        Orange peel, grated

2 t        Vanilla extract

Pinch Salt

            Orange zest for garnish

 

The ingredients



Fresh great orange peel added a freshness

1.    Preheat the oven to 300 degrees.  Set the rack to the center of the oven

2.    Butter and flour a 9” spring for pan. Set it aside.

3.    In a large mixing bowl, add the ricotta and mix until smooth.  I used a hand mixer.

4.    Add the sugar and flour and mix into the ricotta.

5.    Stir in one egg and mix until completely blended.  Repeat until all the eggs are used.

 

Make sure the egg is completely
blended before adding the next egg.

All the eggs added \

 

 

6.    Blend in the cinnamon, orange zest, vanilla and salt.  Blend well.

 

Blend again

 

 

7.    Pour into the prepared springform pan.

Ready for the oven.

8.    Bake at the center of the oven for 1 ½ hours.  Make sure the center is firm and a knife inserted in the center comes out clean.

9.    Completely cool and refrigerate until time to serve.

10. Garnish with more orange zest.

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Ricotta Cheesecake

by Allrecipes http://allrecipes.com/recipe/8168/sicilian-ricotta-cheesecake/ May-13-2016

This is lighter cheesecake with no crust. There is a small amount of flour that can be substituted for a gluten free flour if necessary.

Ingredients

• 3 lb. Ricotta
• 3/4 C Sugar
• 1/3 C Flour
• 6 Eggs
• 1/4 t Cinnamon, ground
• 2 t Orange peel, grated
• 2t Vanilla
• pinch salt
• orange zest for garnish

Instructions

1. Preheat the oven to 300 degrees. Set the rack to the center of the oven.2. Butter and flour a 9” spring for pan. Set it aside.3. In a large mixing bowl, add the ricotta and mix until smooth. I used a hand mixer.4. Add the sugar and flour and mix into the ricotta.5. Stir in one egg and mix until completely blended. Repeat until all the eggs are used.6. Blend in the cinnamon, orange peel, vanilla and salt. Blend well.7. Pour into the prepared springform pan.8. Bake at the center of the oven for 1 ½ hours. Make sure the center is firm and a knife inserted in the center comes out clean.9. Completely cool and refrigerate until time to serve.10. Garnish with more orange zest.

Details

Prep time: 20 mins Cook time: 1 hour 15 mins Total time: 1 hour 35 mins Yield: 12 servings

Chocolate Cheesecake Squares

 

Ingredients

 

The ingredients

Crust

            1 ½ C              Chocolate cookie crumbs

            ¼ C                 Butter, melted

           

Filling

24 oz.             Cream cheese (four 8 oz. packages) at room temperature

¼ C                 Sour Cream

½ C                 Sugar

4                      Eggs (four extra-large or five large)

1 t                    Vanilla extract

6 oz.                Chocolate, chopped and melted

 

Topping

            2 C                  Sour cream

            ½ C                 Sugar

            1 t                    Vanilla

                                    Chocolate syrup, refrigerated so it is firm

 

Directions

 

Crust

1.    Make the cookies into crumbs in a food processor.

2.    Line a 9” X 13” baking dish with foil and lightly spray with Pam.

 

 

3.    Add the melted butter.  Stir to moisten the crumbs.  No sugar is needed since the cookies are already sweet.

 

Moisten the cookie crumbs with
the melted butter

 

 

4.    Press into the bottom of the prepared baking dish and set aside.

 

Filling

1.    Preheat the oven to 325 degrees.

2.    Beat the cream cheese and sour cream with a mixer until smooth.

3.    Chop the chocolate and place in a glass bowl.  Melt in the microwave for 30 seconds.  Stir with a metal spoon.  This I to prevent any water getting in the chocolate and seizing it.  Continue until the chocolate is melted and there are no lumps.  Set aside to cool.

 

 

 

Chop the chocolate into
small pieces.

Place the chocolate in a small
microwave safe bowl.

Melt the chocolate.  Use a metal spoon
so that chocolate will not seize.  Water
will make chocolate seize, so be very
careful to keep the chocolate dry.
 

 

 

 

4.    Add the sugar to the cream cheese mixture and mix well.

 

 

 

Mix the cream cheese, sugar and
cocoa.

Beat until sooth.

 

 

 

 

 

 

 

 

 

 




 

5.    Add one egg and completely mixed into the cream cheese mixture.

6.    Repeat step four until all the eggs are incorporated into the cream cheese mixture.  The mixture should get thinner and glossy.

 

 

 

 

 

 

 

Before the eggs

After the eggs, vanilla added.

 

 

 

 

 

 

 

 

 

 

 

Working quickly, add the melted
chocolate and blend well.

 

 
 

7.    Add the vanilla and melted chocolate and blend again.

8.    Pour the filling over the crust and smooth the top.



 

 

Ready for the oven.

 
 

9.    Bake for 55-60 minutes or until a knife comes out clean.

10. Allow the cheesecake to cool.


 

 

 

fresh out of the oven.

Allow to cool while you make the
sour cream topping.



 

 

 

 

 

 

 

 

 

 



 

 

11. Mix the Sour cream and sugar for the topping.

12. Add the vanilla and blend well.  

13. Pour over the slightly cooled cheesecake and smooth the top.

 

 

Topping added and smoothed.

I used chocolate syrup, but
ice cream topping or more melted
chocolate will work.

 

14. Drizzle thin lines of chocolate syrup on the sour cream.  Using a butter knife draw it lightly through the chocolate syrup lines.

 

Make lines across the top.


 

Using a butter knife. draw the tip
across the lines in opposite
directions.

I drew the knife across every 3 inches. 
Then turned the cake and drew the
knife across in the opposite
directions.

 

 

15. Bake the Cheesecake for five minutes at 350 degrees.

 

 

Out of the oven.

 

16.  Allow to completely cool and then refrigerate at least 4 hours to overnight before serving.

17.  To serve: Cut the cheesecake in bars or squares for individual servings and gently peel off the foil.

 

Note:  The topping can be made chocolate by adding some chocolate syrup or a teaspoon of cocoa to the sour cream before topping the cheesecake and baking to set the topping.   Also melted chocolate can be painted on the back of mint leaves.  Refrigerate the mint leaves to set the chocolate.  Then peel the chocolate from the mint to make chocolate leaves to garnish the cheesecake at serving.

Makes about 12 servings

 

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Chocolate Cheesecake Squares

by Grace Barnes May-13-2016

This is based on my basic cheesecake recipe.

Ingredients

• 1 1/2 C Chocolate cookie crumbs
• 1/4 C Butter, melted
• 24 oz. Cream cheese at room temperature
• 1/4 C Sour cream
• 1/2 C Sugar
• 4 Eggs
• 1 t Vanilla
• 6 oz. Choclate, chopped and melted
• 2 C Sour cream
• 1/2 C Sugar
• 1 t Vanilla
• Chocolate for garnish

Instructions

1. Make the cookies into crumbs in a food processor.2. Line a 9” X 13” baking dish with foil and lightly spray with Pam.3. Add the melted butter. Stir to moisten the crumbs. No sugar is needed since the cookies are already sweet.4. Press into the bottom of the prepared baking dish and set aside. 1. Preheat the oven to 325 degrees.2. Beat the cream cheese and sour cream with a mixer until smooth.3. Chop the chocolate and place in a glass bowl. Melt in the microwave for 30 seconds. Stir with a metal spoon. This I to prevent any water getting in the chocolate and seizing it. Continue until the chocolate is melted and there are no lumps. Set aside to cool. 4. Add the sugar to the cream cheese mixture and mix well.5. Add one egg and completely mixed into the cream cheese mixture.6. Repeat step four until all the eggs are incorporated into the cream cheese mixture. The mixture should get thinner and glossy.7. Add the vanilla and melted chocolate and blend again.8. Pour the filling over the crust and smooth the top.9. Bake for 55-60 minutes or until a knife comes out clean.10. Allow the cheesecake to cool.10. Allow the cheesecake to cool11. Mix the Sour cream and sugar for the topping.12. Add the vanilla and blend well. 13. Pour over the slightly cooled cheesecake and smooth the top.14. Drizzle thin lines of chocolate syrup on the sour cream. Using a butter knife draw it lightly through the chocolate syrup lines.15. Bake the Cheesecake for five minutes at 350 degrees.Allow to completely cool and then refrigerate at least 4 hours to overnight before serving.To serve: Cut the cheesecake in bars or squares for individual servings and gently peel off the foil. Note: The topping can be melted by adding some chocolate syrup or a teaspoon of cocoa more to the sour cream before topping the cheesecake and baking to set the topping. Also melted chocolate can be painted on the back of mint leaves. Refrigerate the mint leaves to set the chocolate. Then peel the chocolate from the mint to make chocolate leaves to garnish the cheesecake at serving.

Details

Prep time: 40 mins Cook time: 1 hour Total time: 1 hour 40 mins Yield: 24-36 bars

No Bake Cheesecake

 

1          Package cream cheese (8 oz.), softened

1 can  Eagle Brand condensed sweetened milk (14 oz.)

1 t        Vanilla

1/3 C   Lemon juice, fresh squeezed only

1          Crumb crust

The ingredients

 

 

1.    In a large bowl add the condensed milk and lemon juice mix until it thickens. 

The sweetened condensed milk.

Lemon juice added.

 

2.    Add the soft cream cheese and mix well.

Add the soften cream cheese and blend,
Add the vanilla and blend.

It should be fluffy.  At this point, pour
into the crumb crust and chill.
I decided to make this a pina
colada cheesecake,

 

3.    Add the vanilla and mix well. 

4.    Pour into the prepared crumb crust and chill until set. 






I added flaked coconut.

Drained crushed pineapple.

The pina colada cheesecake in
the crumb crust.

Coconut and pineapple blended into
The cheesecake filling

 

5.    Top with a can of prepared pie filling of your choice.

Topped with toasted coconut

 

 

The Lemon juice is critical for the filling to set.  It must be fresh squeezed.  Fresh squeezed lime juice also works. 

 

Variations: My favorite version is to add a 8 oz. drained crushed pineapple to the filling after the cream cheese has been added.  Toasted coconut can be added.





 

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No-Bake Cheesecake

by Unknown May-15-2016

This is an easy, elegant recipe that requires no eggs. It does not need as long to chill be fore serving.

Ingredients

• 8 oz. Cream cheese at room temperature
• 1 can 14 oz. Eagle Brand condensed sweetened milk
• 1 t Vanilla
• 1/3 C Lemon juice, fresh squeezed only
• 1 8 inch Crumb crust

Instructions

1. In a large bowl add the condensed milk and lemon juice mix until it thickens. 2. Add the soft cream cheese and mix well. 3. Add the vanilla and mix well. 4. Pour into the prepared crumb crust and chill until set. 5. Top with a can of prepared pie filling of your choice.The Lemon juice is critical for the filling to set. It must be fresh squeezed. Fresh squeezed lime juice also works. Variations: My favorite version is to add a 8 oz. drained crushed pineapple to the filling after the cream cheese has been added. Toasted coconut can be added.

Details

Prep time: 15 mins Cook time: Total time: 15 mins Yield: 8 Servings

 

Vegetable of the Week

 

 Steamed Kale

 

I used two bunches since
they were small

 

2 Bunches    Kale of your choice

 

1.    Wash and chopped the kale.

Chopped kale ready for the steamer.

 

2.    Place water in a pot and add a steam tray. Add water.

3.    Place the chopped kale in the steam tray.  Cover with a lid and allow the water to boil.

4.    Steam the kale for 15 minutes.

5.    Remove the kale from the steamer and serve.

 

Kale has a mild flavor like spinach and Swiss chard.  I like the kale just steamed.  If you are serving guests, light garlic butter may be melted and tossed with the kale.  Leftover kale can be used in salads or casseroles.  I used some of this leftover kale for lunch.  I place the kale in an individual casserole dish, added some diced roasted turkey, chopped tomatoes and topped with slices of cheese.  I place it in the oven until the cheese melted and had a very filling, low calorie lunch.

 

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Steamed Kale

by Grace Barnes May-15-2016

This can be eaten fresh from the steamer or used in other recipes.

Ingredients

• 1 lg, bunch Kale of choice

Instructions

1. Wash and chopped the kale.2. Place water in a pot and add a steam tray. Add water.3. Place the chopped kale in the steam tray. Cover with a lid and allow the water to boil.4. Steam the kale for 15 minutes.5. Remove the kale from the steamer and serve.

Details

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 6 servings



Happy Cooking!