Cakes & Cheese Cakes

[Arrianna]

missteetheironchef Jul 3, 2006, 10:31am »
Raspberry and Cream Cheese Cake

from bhg.com

Makes 10 servings
Prep: 20 minutes
Bake: 30 minutes

Ingredients
Nonstick cooking spray
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon finely shredded lemon or orange peel
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
3 tablespoons butter or margarine, softened
1/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1/2 cup buttermilk
2 ounces reduced-fat cream cheese (Neufch¿tel), softened
1/4 cup granulated sugar
2 tablespoons refrigerated or frozen egg product, thawed
1 cup raspberries or thinly sliced apricots or nectarines
Raspberries or thinly sliced apricots or nectarines (optional)`
Sifted powdered sugar

Directions
1. Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside. In a medium bowl stir together the flour, baking powder, lemon peel, baking soda, and salt. Set aside.
2. In a medium mixing bowl beat the 3/4 cup granulated sugar and butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and the vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan.
3. In a small mixing bowl beat the cream cheese and the 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all.
4. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with powdered sugar. Makes 10 servings.

Nutrition facts per serving:
calories: 193
total fat: 5g
saturated fat: 3g
cholesterol: 15mg
sodium: 228mg
carbohydrate: 33g
fiber: 1g
protein: 4g
vitamin C: 6%
calcium: 6%
iron: 5%
starch: 1diabetic exchange
other carb: 1diabetic exchange
fat: 1diabetic exchange

[Arrianna]

missteetheironchef Aug 9, 2006, 2:37pm »
Raspberry Upside-down Cake

2 pints fresh raspberries, washed
3 Tbsp. brown sugar
One half cup granulated sugar
One half tsp. baking soda
Pinch of salt
One quarter cup butter
1 egg
1 and one half tsp. vanilla
One half cup buttermilk

Butter a 9-inch cake pan and line with parchment paper. Butter and lightly flour parchment paper. Place raspberries along bottom of pan and sprinkle with brown sugar. Combine granulated sugar, baking soda and salt and then cream together with the butter. Beat egg in a separate bowl and then add to the butter/sugar mixture. Add vanilla and buttermilk. Beat with a hand mixer for a couple of minutes until a smooth batter forms. Pour over raspberries and bake at 375 degrees for 25 - 30 minutes or until golden brown and toothpick comes out clean. Allow to cool and invert on a platter. Peel off parchment paper and serve with vanilla ice cream.

The Skinny: Use your favorite sugar and egg substitute.

[Arrianna]

missteetheironchef Oct 7, 2006, 12:44pm »
Pineapple Cream Cake

4 cups vanilla wafer cookies, crumbled
2 8-oz. cans crushed pineapple, drained
3 Tbsp. butter, melted
1/3 cup walnuts, chopped
1/3 cup sugar
3-oz. cream cheese, softened
1 tsp. vanilla
Whipped topping

Sprinkle 1/3 of cookie crumbs along the bottom of a one quart dish. Combine pineapple and next 5 ingredients and mix well. Place one half of this mixture over cookie crumbs followed by second third of cookie crumbs. Repeat this step and chill for several hours. Top with whipped topping just before serving.

The Skinny: Use your favorite sugar substitute, light cream cheese and fat free topping.

[Arrianna]

missteetheironchef Nov 9, 2006, 11:14am »
Mini Cherry Cheesecakes
24 vanilla wafers
2 8-oz. packages cream cheese, softened
8 oz. sour cream
1/3 cup sugar
1 egg
1 tsp. almond extract
2 tsp. vanilla extract
1 can cherry pie filling
24 baking cups

Place 1 vanilla wafer at the bottom of each baking cup. Combine cream cheese, sour cream, sugar, egg, almond and vanilla extracts in a large bowl and beat until smooth. Pour mixture into baking cups 2/3 full. Bake for 20 - 25 minutes in preheated 325 degree oven. Allow to cool, and place 1 Tbsp. pie filling on each mini cheesecake.

The Skinny: Use low fat cream cheese and sour cream and your favorite sugar substitute.

[missteetheironchef]

www.arcamax.com/pic/20667/257487

[keroppikeroppi007]

(Easy Lemon) Cheesecake

Ingredients:

Base:
250 grams crushed plain biscuits
180 grams melted butter

Filling:
500 grams cream cheese (Philedelphia)
1 can (400 grams) condensed milk
4 tblspns lemon juice

Procedure:

1. Base - mix ingredients together well and press into the base of a spring form tin.
2. Filling - beat cream cheese till soft add lemon juice and condensed milk.
3. Blend till smooth and pour over crumb crust.
4. Set in fridge overnight.
5. Remove sides of spring form tin and serve decorated with extra cream.

HINT:
If this doesn't firm well for you, you can add 1 tsp gelatine in 1 tsp hot water before pouring in dish. This ensures it will set.

[missteetheironchef]

Ginger-Pear Cheesecake

Crust:
One and a half cups of ginger snap cookie crumbs
5 Tbl of melted butter
1 Tbl of white sugar

Cheesecake:
One cup of diced, ripe, fresh, peeled pear (if you can't get a ripe pear you can use canned pears)
3 - 8 oz. packages of cream cheese (full cream or Neufchatel will work) room temperature
1 cup of white sugar
2 tsp. vanilla
4 large eggs
three quarters cup of sour cream
3 tsp. of ground ginger

Topping:
2 cups of sour cream
2 Tbl of white sugar
1 tsp of vanilla

You'll be using your 10" springform pan. Pour the ginger snap crumbs, the butter and the sugar directly in the pan. (You can make the cookie crumbs by crushing the regular cookies in a food processor or use a mallet). Stir the butter, crumbs and sugar thoroughly with a fork to mix. Then spread the mixture on the bottom and up to 1" up the sides of the pan. You can use your clean fingers or you can spread a piece of cling wrap over the crumbs and press on the cling wrap. Just keep maneuvering the crumbs until you have the entire bottom covered and pressed down. Bake this crust for 5 minutes at 350 degrees to firm it up.

When you take it out of the oven let it cool a bit and then spread the pear pieces across the crust in the bottom of the pan.

In a mixer, beat the cream cheese, sugar and vanilla until smooth. Add each egg and keep the mixer running to keep making the mixture fluffier. Wipe down the sides if any of it is sticking to the sides of the bowl. After all four eggs are in add the sour cream and the ginger. Be sure to sprinkle the ginger across the batter so it doesn't go in as a glob. Then beat again until all is mixed in. Pour the batter over the pears. Bake at 350 for an hour.

Let the cheese cake cool for 30 minutes on your counter. Then refrigerate over night or at least 5 hours. It will taste richer if you leave it over night and serve it the next day or evening. Don't worry if the cheesecake cracks on the top. You'll be covering any imperfections with the topping.

The day you'll serve the cheesecake mix the sour cream, sugar and vanilla for the topping. Whip for a short time until smooth. Spread this mixture starting in the center and across the cheesecake. Leave a 1" rim around the cake for drama along the edges. The cheesecake will probably have sunken a bit so the rim seems very natural. Bake at 325 degrees for 15 minutes. Now chill until ready to serve.

Take the cheesecake out of the refrigerator 15 - 30 minutes before serving to achieve the best flavor. If it's too cold you won't taste it as well. Cheesecake leftovers should be stored in the refrigerator. Should be in great shape for at least 3 days...if it lasts that long!

This exotic flavor will excite the palette. It's very smooth, creamy and different.

[missteetheironchef]

Blueberry Cake with Lemon Glaze

1 cup butter, softened
2 cups sugar
4 eggs, beaten
1 tsp. vanilla
3 cups flour
Pinch of salt
1 tsp. baking powder
2 pints fresh blueberries

Cream together butter and sugar. Add beaten eggs and vanilla. Combine flour, salt and baking powder and fold in blueberries. Combine the two mixtures and pour into a greased and floured tube pan. Bake at 350 degrees for 1 hour or until cake is completely cooked in the center. Allow cake to cool before removing from pan and placing on a cake plate.

Glaze

1 cup powdered sugar
1-2 Tbsp. lemon juice

Combine ingredients and mix well. Drizzle over cooled cake.

The Skinny: Use your favorite sugar and egg substitutes.

[missteetheironchef]

MINI STRAWBERRY-SWIRL CHEESECAKES

Makes 12

STRAWBERRY COMPOTE:

3 baskets fresh strawberries, 1 pint each, hulled and cut into thick slices

3/4 cup granulated sugar

1-1/2 cinnamon sticks

SPAGO CHEESECAKE FILLING:

1-1/2 pounds cream cheese, cut into small pieces, at room temperature

1-1/4 cups granulated sugar

1/4 teaspoon salt

3/4 cup sour cream

1 tablespoon dark rum

1 tablespoon lemon juice

2 teaspoons vanilla extract

3 eggs

Water

Sliced fresh strawberries or whole blueberries, for garnish

Position the rack in the center of the oven. Preheat the oven to 350 degrees F. With nonstick cooking spray, coat each of a dozen 1-cup ramekins. Set aside.

First, make the Strawberry Compote: In a medium nonreactive saucepan, combine the berries, sugar and cinnamon sticks. Cook over medium-high heat, stirring occasionally, until the mixture thickens slightly and just coats the back of a spoon, about 15 minutes. Set aside to cool.

Prepare the Spago Cheesecake Filling: Put the cream cheese, sugar and salt in the large bowl of an electric mixer or in a large mixing bowl. Using the paddle or beaters of a handheld electric mixer, beat at medium speed until smooth, stopping occasionally to scrape down the sides and the beaters with a rubber spatula. Raise the speed to high and continue to beat until the mixture is creamy. Add the sour cream, rum, lemon juice and vanilla, and continue beating at medium speed until well blended. Add the eggs and beat just until combined.

Bring a kettle of water to a boil.

Meanwhile, spoon about 1 tablespoon of the cooled Strawberry Compote into the bottom of each ramekin. Reserve the rest covered in the refrigerator. Fill each ramekin with the Spago Cheesecake Filling.

Arrange the ramekins in a large baking pan with sides. Open the oven, carefully slide out the shelf and place the baking pan on the shelf. Pour boiling water into the pan halfway up the sides of the ramekins. Carefully slide in the shelf, close the oven door and bake until the cheesecakes begin to pull away from the sides of the ramekins and are almost firm to the touch, 35 to 40 minutes.

Carefully remove the baking pan from the oven. Carefully lift out the ramekins and place on a wire rack and let cool. Refrigerate, covered, overnight.

When ready to serve, run a sharp knife around the inside edge of each ramekin and invert the cheesecake onto a serving plate. The compote will run down the sides of each cake. If they stick, dip the bottoms of the ramekins in hot water for 30 seconds to loosen the cheesecakes and try again.

Garnish with slices of fresh strawberries or a few blueberries. Serve immediately, accompanied by extra Strawberry Compote.