Bailey's Irish Cream Cheesecake III

1 tablespoon unsalted butter, softened
2 cups graham cracker crumbs
2 cups granulated sugar, divided
1/2 cup unsalted butter, melted
2-1/4 pounds (36 ounces) cream cheese, softened
5 large eggs (at room temperature)
1 teaspoon pure vanilla extract
1 cup Bailey’s Irish Cream
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 to 2 ounces semisweet chocolate

Preheat oven to 325 degrees F. Coat bottom and sides of a 10-inch springform pan with softened butter.

Using a fork, combine graham cracker crumbs, 1/2 cup of the sugar and melted butter in a medium bowl until well blended. Then evenly press crumb mixture onto the bottom and 1 inch up the sides of buttered pan.

Beat cream cheese in a mixing bowl until smooth. Add remaining 1-1/2 cups sugar and beat until smooth, scraping down sides of bowl as needed. Add eggs, one at a time, making sure to scrape sides after each addition. Beat until well incorporated and very smooth. Beat in vanilla extract and Bailey's Irish Cream until well mixed. Pour into prepared pan and bake in preheated oven for approximately 1 hour and 15 minutes or until center is the consistency of set gelatin.

Remove cake from oven and let cool on a wire rack away from drafts. When cool, remove springform and refrigerate until ready to serve. When ready to serve, whip heavy cream with confectioners' sugar and garnish top of cake with whipped cream rosettes. Shave chocolate over top.

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New York Cheesecake II

People that have tried this recipe say it is the best cheesecake recipe ever.

1-1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream

Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
To make the crust: Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.

Increase the oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
Pour filling over the crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

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Bananas Foster Cheesecake

Crust:
1-1/2 cups graham cracker crumbs
6 tablespoons granulated sugar
1/2 cup (1 stick) butter, melted

Filling:
48 ounces cream cheese (at room temperature)
1-1/2 cups firmly packed brown sugar
3 tablespoons cornstarch
1-1/2 teaspoons cinnamon
6 eggs
2 egg yolks
1-1/3 cups puréed bananas
6 tablespoons rum
4 teaspoons vanilla extract

Preheat oven to 325 degrees F.

In a small bowl, combine graham cracker crumbs, sugar and butter until well mixed. Press evenly in bottom of 15 x 10 x 1- inch baking pan.

In a large bowl, combine cream cheese, brown sugar, cornstarch and cinnamon until smooth. Add eggs and egg yolks one at a time, beating well after each addition. Beat in all remaining ingredients. Pour into crust-lined pan. Pan will be very full.

Bake for 55 to 65 minutes or until center is firm to the touch. Cool completely before serving. Store in refrigerator.

Yields 24 servings.

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Chocolate Creme Brulee' Cheesecake

Crust:
1 cup finely crushed chocolate sandwich cookies (Oreo)
1 tablespoon butter or margarine, melted

Mix crumbs and margarine or butter; press onto bottom of a 9-inch springform pan. Remove the sides before baking. Bake for 10 minutes, then let it cool completely.

Filling:
24 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
8 squares Baker's Semi-Sweet Chocolate, melted and slightly cooled
1/4 cup hazelnut liqueur (optional)

Preheat oven to 325 degrees F. Add the sides of the springform pan.

Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition; just until blended. Blend in melted chocolate and liqueur; pour over crust.

Bake for 60 to 65 minutes or until center is almost set.

After baking, refrigerate 5 hours or overnight.

Topping:
1/2 cup packed soft brown sugar
1 tablespoon water

Just before serving, heat broiler. Mix brown sugar and water; spread over cheesecake. Place on cookie sheet. Broil 4 to 6 inches from heat for 1 to 1-1/2 minutes or until topping is bubbly.

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Almond Joy Cheesecake

Crust:
1-1/2 cups chocolate wafers
1-1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter

Preheat oven to 350 degrees F. Wrap outside of 9-inch springform pan with foil.

Finely grind cookie crumbs, coconut, almonds and sugar in a food processor. Add butter; process until moist crumbs form. Press mixture into bottom and up 1-inch side of pan. Bake crust until set and begins to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.

Filling:
32 ounces cream cheese
1 cup granulated sugar
4 large eggs
1 cup flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted

Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating just until blended after each addition. Mix in coconut and coconut extract. Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour and 15 minutes. Cool completely on rack.

Glaze:
1 cup semi-sweet chocolate chips
3/4 cup whipping cream
1-1/2 teaspoons vanilla extract

Combine chocolate chips, cream and vanilla extract in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.

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Snicker's Bar Cheesecake

Crust Ingredients:
35 Oreo Cookies
4 tbl. butter (melted and cooled)
2 tbl. water
1/4 cup sugar

Filling Ingredients:
24 ounces cream cheese
2 eggs
8 ounces sour cream
1 cup sugar
1-1/2 cups semi-sweet chocolate chips
5 Snickers Bars (3.70 oz. each) (coarsely choppeed

Glaze Ingredients:
1 cup semi-sweet chocolate chips
2 tbl. butter
5 oz. whipping cream

Crust:
Preheat oven to 375 degrees.
Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil. Using a food processor, finely crush all the Oreo cookies. Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended. Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides. Bake for only 6 or 7 minutes, no longer or the crust will be too hard to easily cut and eat.It is okay if the crust rises a little during the baking; if this occurs, use the flat bottom of a glass to gently press down and set aside to cool.

Filling Preparation:
Using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy. When cream cheese is soft, add in one egg and mix well. Add second egg and mix well. Add in sour cream and sugar. Remove electric mixture to gently fold in the chocolate chips and chopped Snickers candy bars. Pour batter onto the crust and spread the mixture out from the middle to all the sides (helps ensure eveness when baking). Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375 degrees for about 65 minutes. A dome may or may not appear when baked, this is okay. If there is a dome, it will fall during the cooling process into a shallow crater.

Transfer the cheese cake to a rack and cool while still in the spring-form pan. Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more. Overnight is best.

Glaze Preparation:
Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage. Remove from heat and stir mixture until smooth. (You can use a microwave for this part but ensure the bowl is microwave safe). While still warm, stir in remaining heavy whipping cream and mix until well blended.

The Grand Finale:
Using a sharp paring knife, run around the edges of the spring-form pan to gently separate the cheesecake from the pan sides. Release the spring-form and remove from the cheesecake. Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater. (If you don't have a crater, you can either make one by scooping out a little of the cheesecake or just pour glaze on top as it is). Refrigerate, once again, to allow the glaze to set.

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Vanilla Bean Cheesecake

Crust:
1-1/2 cups walnut pieces
1-3/4 cups granulated sugar
4 tablespoons unsalted butter, melted

2 cups sour cream
1 tablespoon pure vanilla extract
2 pounds cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped
4 large eggs, room temperature
1/4 teaspoon pure almond extract
1/2 cup heavy cream

Preheat oven to 350 degrees F. Butter a 10-inch springform pan.

In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes or until browned around the edges.

In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla.

Reduce oven temperature to 300 degrees F.

In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons of vanilla and the almond extracts. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 75-70 minutes, until lightly golden and slightly jiggly in the center.

Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.

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Better Than Sex Cheesecake

Crust:
5 ounces graham cracker crumbs
3 tablespoons sugar
5 tablespoons butter, melted

Filling:
16 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 pinch salt
2 large eggs
3 tablespoons Chambord raspberry liquor

Topping:
8 ounces sour cream
1 tablespoon sugar
1/2 teaspoon vanilla
1 tablespoon Chambord raspberry liquor
1 cup raspberries, fresh

Preheat oven to 350 Degrees F.
To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform or cheesecake pan.

To make filling: Mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.
Bake for approximately 40 minutes or until golden brown.
Let cool and remove from pan.

To prepare topping: Mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake.
Refrigerate for 4 hours or until firm.
Top with fresh raspberries just before serving.

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Atkins Friendly Vanilla Cheesecake

2-8 oz. pkg. cream cheese
1-1/4 cups Splenda
3 eggs
1 tsp. vanilla

Topping:
16 oz. sour cream
9 tbl. Splenda
1 tsp. vanilla

Beat cream cheese, sugar, eggs and vanilla until smooth. Put in greased 9 inch pan. Bake at 350* for 30 minutes. Take out and let rest for 15 minutes.
Mix sour cream,Splenda and vanilla. Pour on top of the cheesecake. Bake for 10 more minutes.

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Dulce De Leche Cheesecake

Delicious caramel vanilla cheesecake, one of my favourites.

Dulce De Leche:
1 quart whole milk
2 cups sugar
1/4 teaspoon baking soda
1 pinch cinnamon

Cheesecake:
8 ounces cream cheese, at room temperature
3 large eggs
1 teaspoon vanilla
1/2 cup heavy cream
1 cup dulce de leche

SAUCE: Combine ingredients in a large heavy saucepan.
Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes. Briefly remove from heat.
Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to 1 hour.
When the mixture becomes a caramel color and is think enough that you can see the bottom of the pan as you stir, remove it from heat. Use at room temperature or cover and refrigerate. Yield: 2 cups

CHEESECAKE: Preheat oven to 325 degrees.
Place cream cheese in a food processor and process until soft. With the machine running, drop in eggs, followed by heavy cream, vanilla then dulce de leche. Place the mixture in 9 inch pie dish. Put the dish in a large pan and add hot water until it comes halfway up the side of pie dish.
Place in the oven and bake about an hour or until cake tester comes out clean and top is fairly firm.
Let rest one hour, then serve at once, or refrigerate, but remove from refrigerator one half- hour before serving.

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