Cheesecake Marbled Brownies

Simply Swirling the batter is all it takes to create these great-looking brownies.

Ingredients

2/3 c. flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. butter

1/2 c. Fry's cocoa

1 c. sugar

2 eggs

3/4 tsp. vanilla

Directions

Cream Cheese filling:

Beat 1 (250 g) package cream cheese, softened, until light. Gradually beat in 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla until smooth.

Brownies:

Stir together flour, baking powder and salt in small bowl. Melt butter in medium saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients.

Pour half the batter into greased 9-inch square baking pan. Spread Cream Cheese Filling on top. Spoon remaining chocolate batter over filling. Pull a knife through both batters to create a marbled effect.

Bake in a preheated 350F. oven 40 to 45 minutes or until done. Cool completely. Cut into bars or squares.

Makes about 2 dozen.

Keylime Cheesecake

KEYLIME CHEESECAKE

Crust:
1 1/2 cups gingersnap crumbs
1/4 cup butter, melted
1/4 cup sugar
2 teaspoons lime zest

Filling:
1 1/4 pounds (two 8-ounce pkgs. + 4 ounces) cream cheese, softened
1 1/2 tablespoons all-purpose flour
3/4 cup granulated sugar
1 tablespoon + 2 teaspoons Key lime or plain lime juice
3 eggs
1/4 cup whipping cream
2 teaspoons lime zest

Preheat oven to 325° F. Spray bottom of spring form pan lightly with vegetable pan spray.

In medium bowl, stir together gingersnap crumbs, butter, sugar, and lime zest. Press mixture into bottom and sides of prepared pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool.

Reduce heat to 250* F. In large mixer bowl beat cream cheese until light and fluffy. Gradually beat in sugar until well blended. Add flour, lime juice, eggs and heavy cream. Stir in the lime zest. Pour into prepared crust. Place shallow pan of water on bottom rack of oven. Place spring form pan on cookie sheet and bake 1 hour and 15 minutes. Turn off oven, leave door closed for 1 hour. Cool and refrigerate at least 4 hours. If desired, garnish with whipped cream and lime.
Makes 12-16 servings.

Toblerone Topped Caramel Cheesecake

Today is Mom's 69th birthday and I asked her what kind of cake she would like. I suggested this one as I had heard Holly talking about how she had made one and Mom loves Toblerone. The recipe originally is from Kraft, however I changed up the recipe a little. Holly and the gang suggested a graham crust over an oreo crust. I also added extra chocolate right over the crust before pouring in the filling. I would also suggest melting a small bag of kraft caramels and pouring over the top as opposed to the caramel ice cream topping. It ran out of the sides of the pan in the fridge and across the kitchen floor as I took it out of the fridge.


What You Need!
1-1/4 cups OREO Baking Crumbs
1/4 cup butter, melted
3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
3/4 cup packed brown sugar
1 Tbsp. vanilla
3 eggs
1/3 cup caramel ice cream topping
1 bar (100 g) TOBLERONE Swiss Milk Chocolate, coarsely chopped

Make It!HEAT oven to 350ºF.

MIX crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.

Deep Fried Cheesecake

In case your haven't noticed, I really like the food at Montana's. There's nothing better than Apple Butter Ribs followed by Deep Fried Cheesecake. If you haven't tried it, this is a fantastic copycat recipe for it. Enjoy!

Deep Fried Cheesecake

Ingredients

Filling:
3 (8 oz) pkg. cream cheese (softened)
3/4 cup sugar
3 eggs
1 cup sour cream
2 tablespoons flour
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon

Wrapping:
8 tortillas
1/4 cup milk
1 egg white
1/4 cup sugar
1/8 teaspoon cinnamon

Topping:
1 cup caramel or chocolate sauce
1/4 cup icing sugar
2 cups ice cream (your choice)
4 cups peanut oil for frying (approximately)




Method

Preheat oven to 350 F.

In large bowl, beat together cream cheese and sugar until creamy. Add eggs, one at a time, mixing well after each addition. Add sour cream, flour, vanilla, cinnamon & lemon juice. Mix just until blended. Do not over mix.

Pour into large baking pan lined w/wax paper. Bake 20-25min, or until almost set. Remove from oven and cool to room temp.

Microwave tortillas 30 seconds then lay on counter.

Spoon an even amount of cheesecake filling into center of each tortilla.

In small bowl, whisk together milk and egg white. Brush each roll with egg mixture to seal.

Fold bottom of each tortilla over filling, then fold in each side and roll tortilla up to resemble a burrito.

Freeze at least 2hrs before frying.

In small bowl, combine sugar & cinnamon, then pour on plate.

Heat oil to 350 F.

Submerge rolls. Carefully place 1 or 2 frozen rolls into oil and fry 3-5 min. or until golden brown.

Remove from oil and drain just a little on paper towels. Gently roll in cinnamon sugar and dust with icing sugar.

Cut cheesecake at an angle and serve sauce and ice cream. Enjoy!

Chocolate Cheesecake

This recipe came from a friend of a friend. She swears it tastes like it came from a gourmet restaurant and will melt in your mouth. It takes a little more effort as it's cooked in a water bath, but well worth the effort. Thanks Janice and Cavel!

Ingredients

Crust

1/3 cup butter, melted
1 1/4 cups chocolate cookie crumbs

Cake

3 (8 ounce) packages cream cheese, softened
1 (300 ml) can sweetened condensed milk
8 semi-sweet chocolate baking squares, melted
4 eggs
2 teaspoons vanilla

Directions

Crust

Mix melted crumbs and butter. Press on bottom of springform pan. Wrap 3 layers of heavy-duty foil around the outside of the pan, bringing foil to top of rim.

Cake

Preheat oven to 300 degrees.
Beat cream cheese until fluffy.
Add condensed milk and beat until smooth.
Add chocolate, eggs and vanilla and mix well.
Pour batter into prepared pan. Place cake in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes.

White Chocolate Raspberry Mousse Cheesecake

Tomorrow is my sister's birthday. I don't really know what to get her so I decided to make her a birthday cake. I have wanted to try this recipe for a while and I think Andria will really enjoy it. It was one of my favorite desserts on the menu when I worked at the Olive Garden. I will get back to you with the final results.

White Chocolate Raspberry Mousse Cheesecake

RASPBERRY MOUSSE

1 1/2 tsp. Gelatin
1 1/2 Tbsp. Cold water
1/2 C. Raspberry preserves
2 Tbsp. Sugar
1 C. Heavy whipping cream

FILLING

1 lb. Cream cheese – softened
1/2 C. Sugar
2 Eggs
1/2 tsp. Vanilla
1 9″ chocolate crumb crust – prepared

FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.

MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes.

CREAM-Whip cream until soft peaks form. Add 2 tablespoon sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.