Ginger Basque Cheesecake

 This is moist and I loved the Ginger flavour for it, perfect for your holidays.

1 3/4 cups (425 mL) whipping cream
2 tbsp (30 mL) finely grated ginger
1 tbsp (15 mL) finely grated lemon zest
1/4 cup (60 mL) all-purpose flour
1 tsp (5 mL) dried ginger
Softened butter for greasing pan
3 1/2 blocks (each 250 g) Philadelphia-style cream cheese, at room temperature
1 1/2 cups (375 mL) sugar
5 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tsp (5 mL) pure vanilla extract
1/2 tsp (2 mL) fine sea salt

1. In a medium mixing bowl, whisk cream, grated ginger and lemon zest. Let stand 30 minutes. Pass through a fine sieve into a bowl, pressing on solids. Discard solids and set cream aside.
 
2. Sift flour and dried ginger into a small bowl. Set aside.  
 
3. Preheat oven to 400°F (204°C).
 
4. Butter a 10-inch (25-cm) springform pan. (Butter helps parchment stick to pan.) Line bottom with one 12 x 16-inch (30 x 40 cm) sheet of parchment paper, pleating to fit in pan. Dab parchment with butter. Lay another parchment sheet on top on a diagonal so it covers inside of pan and there are 1 to 2 inches (2.5 to 5 cm) of overhang. (Dab with butter to help sheets stick to each other.) Place pan on a parchment-lined baking sheet.
 
5. In bowl of a stand mixer fitted with paddle, beat cream cheese and sugar on medium-low speed until smooth and sugar has dissolved, stopping to scrape down bowl once, about 2 minutes. Raise speed to medium. Add eggs one at a time, waiting until the previous one is incorporated before adding next. Add yolks and mix until combined. Reduce speed to medium-low. Add reserved infused cream, vanilla and salt. Mix until combined, about 30 seconds. Stop and scrape down bowl. Sprinkle flour mixture over batter. Mix on low until combined, about 30 seconds. Pass through fine sieve into a large mixing bowl to remove any lumps. Transfer batter to prepared pan.
 
6. Bake on middle rack until puffed and top is evenly brown, but the centre is still jiggly, 55 to 60 minutes. Remove from oven. When cool enough to handle, transfer cake to a cooling rack. Cool completely. Cover and refrigerate at least 2 hours and up to 3 days before serving.
 
7. Remove outer ring of pan. Grabbing parchment, lift cake out of pan bottom and carefully place on serving platter. For a rustic presentation, cut it right on parchment paper. For a neater look, cut away parchment using the tip of a sharp paring knife. Cut slices with a sharp knife run under hot water, wiping clean between cuts.

Serves 12

Chocolate Orange Cheesecake Swirl Brownies

Chocolate, orange and cream cheese make a wonderful trio.  This is simple to make and delicious!  From the Milk Calendar 2014.

Cheesecake
250 g cream cheese, softened
1/2 cup granulated sugar
2 tbsp all purpose flour
1 egg
2 tbsp grated orange zest (from 2 to 3 oranges)
1/3 cup orange juice
1 tsp vanilla extract

Brownie Batter
1 cup milk
3/4 cup butter, cut into cubes
1 - 2/3 cups granulated sugar
1 cup unsweetened cocoa powder
2 eggs
1/4 cup orange juice
2 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 tsp salt

• Preheat oven to 350F.  Line a 13x9 inch metal baking pan with foil, leaving 2 inches overhang at each end; lightly butter foil.
• Cheesecake:  In a large bowl, using an electric mixer, beat cram cheese and sugar until smooth.  Beat in flour until blended, then beat in egg, orange zest, orange juice and vanilla.  Set aside.
• Brownie Batter: In a large saucepan, combine milk and butter; heat over medium heat, stirring often, for about 3 min until milk is warm and butter is melted.  Alternatively, heat in a glass measuring cup in microwave on Medium power for 3 to 4 minutes.  Remove from heat.
• In a large bowl, whisk together sugar and cocoa powder; gradually whisk in warm milk mixture until blended.  Whisk in eggs, orange juice and vanilla.   Sprinkle flour and salt over top; whisk until blended.
• Spread about 2/3 of brownie batter into prepared pan; smooth top.  Pour cheesecake batter evenly over top.  Drop remaining brownie batter in dollops over top and swirl with the tip of a knife.
• Bake for about 35 min or until edges are set and a few moist crumbs cling to tester inserted in centre.  Let cool completely in pan on rack.  Using foil overhang as handles, transfer to cutting board and cut into squares.

Pecan Pumpkin Cheesecake

A nice holiday treat and a change from the traditional pumpkin pie.  From Food and Drink 2003

1/2 cup melted unsalted butter
1 1/2 cups graham cracker crumbs
2 tbsp brown sugar
1/3 cup ground pecans or other nut
2 tbsp unsalted butter, at room temperature
1 1/2 cups cream cheese, at room temperature
3/4 cup brown sugar
1 cup pureed cooked pumpkin, fresh or canned
3 eggs
1 cup sour cream
3 tbsp all purpose flour
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup whipping cream
1 tsp sugar
candied pecans

1. Line base and sides of a 9 inch springform pan with parchment paper and brush sides with 2 tbsp melted butter.
2. Stir together graham cracker crumbs, sugar, pecans and remaining melted butter.  Mix together and pat into bottom and sides of prepared pan.  Chill crust in refrigerator while preparing filling.
3. Preheat oven to 350F.
4. In a large bowl or a food processor, cream butter and cream cheese together.  Scrape down sides, add sugar and beat until light and fluffy.  Scrape sides again and beat in pumpkin.
5. Add eggs one at a time, beating well after each addition.  Beat in sour cream, flour, vanilla, lemon zest and juice.
6. Pour filling into chilled base.  Bake cake in centre of oven for 1 hour.  Leave oven door ajar, turn off heat, and let cake sit in oven for 1 hour.  Chill and remove from pan.
7. Whip cream until soft peaks form then beat in sugar.  Pipe or dollop 10 rosettes of whipped cream around the top edge of the cheesecake.  Top each rosette with a candied pecan.  Place remaining pecans around the top of the cake if desired.

Honey Vanilla Cheesecake

A delicious moist cheesecake that can be topped with your choice of fresh fruit.  From Food and Drink 2011.

1 1/4 cups graham cracker crumbs
2 tbsp granulated sugar
3 tbsp unsalted butter, melted

FILLING
3 blocks (250 g each) cream cheese, at room temperature
3/4 cup liquid honey
1 tbsp cornstarch
1/4 tsp salt
3 eggs
1 cup sour cream
2 tsp vanilla

1. Preheat oven to 350F.
2. Grease an 8 1/2 to 9 inch springform pan.  In a bowl, stir crumbs with sugar then butter until combined.  Press onto bottom of pan.  To prevent water bath seepage, wrap outside of pan's base and up the sides with heavy duty foil.  Bake crust until firm 10 to 12 minutes.  Cool slightly
3. Using an electric mixer, beat cream cheese until very creamy and smooth.  Beat in honey then cornstarch and salt.  Add eggs 1 at a time, beating well after each addition.  Scrape down sides occasionally.  Beat in sour cream and vanilla just until blended.  
4. Turn into slightly cooled crust and smooth the top.  Set foil-wrapped pan into a roasting pan or casserole dish large enough to hold it.  Fill larger pan with very hot water to com 1 inch up the sides (this will minimize the cakes cracking and make it creamier).  Bake in centre of preheated oven until edges are set but centre jiggles slightly, about 45 minutes. 
5. Turn off oven, leaving cake in oven for 45 minutes.  Remove from oven and run a knife around edges.  Cool completely on a rack then refrigerate at least 4 hours but preferably overnight.  Cut into wedges.  Wrapped and refrigerated, cheesecake will keep well for a couple of days.  Or wrap then rewrap in foil and cheesecake will freeze well for a month.

Mango Mini Cheesecakes

I like that these are individual.  It makes it so much more fun.  A simple recipe and the fruit toppings can be switched up according to your preference.  Try strawberries, raspberries, pineapple or manderin oranges! You can change the crust to a regular graham crust, but why would you?  The ginger crust makes this different and delicious.  From Food and Drink 2005.

2 cups crumbled gingersnaps
1/2 cup slivered almonds
1/4 cup melted butter
3/4 cup mascarpone cheese
1/2 cup plain cream cheese
1/2 cup sour cream
1/4 cup honey
2 tsp grated lime rind

TOPPING
1 large mango, peeled and sliced
3 tbsp apricot jam (I left this out - I prefer just putting on the fresh fruit)

1. Place gingersnaps and almonds in food processor (or blender) and process together until almonds are finely chopped.  Add butter and process briefly.
2. Grease 6 wells of a muffin tin, and line each with plastic wrap.  Divide crumbs amongst wells; press into bottom and up sides to make 6 mini crusts.  Chill for 30 minutes
3. Use a hand mixer to beat together mascarpone, cream cheese, sour cream, honey and lime rind.  Divide into 6 and spoon into chilled shells.  Chill at least 1 hour or overnight.
4. Place mango on top of cheesecakes.  Melt jam until just liquid, strain and brush over mango.  Let set for 30 minutes.  Then remove cheesecake from muffin cups.  Serve with extra fruit if desired.

Serves 6.

Chocolate Irish Cream Cheesecake

Use Baileys, Kahlua, or an Amaretto in this one, I add fresh berries on the top.

1 cup chocolate wafer crumbs, about 18 cookies
1/4 cup butter, melted
1/2 tsp ground cinnamon
3 - 8 oz pkg cream cheese, softened
1 - 8 oz carton dairy sour cream
1 cup sugar
1 - 8 oz pkg semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla
fresh raspberries
1/3 cup semisweet chocolate pieces, melted

1. For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix.  Spread mixture evenly in the bottom of a 9 or 10 inch springform pan; press onto bottom to form a firm, even crust.  Set pan aside. 
2. For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 oz melted chocolate; beat with an electric mixer on medium to high speed till combined.  Add eggs all at once.  Beat on low speed just till combined.  Do not overbeat.  Stir in liqueur, whipping cream or milk, and vanilla.
3. Place pan on a baking sheet.  Pour filling onto crust.  Bake in a 325 oven for 50 to 60 minutes or till centre appears nearly set when gently shaken.  Cool in pan on a wire rack for 15 minutes.  Loosen sides.  Cool for 30 minutes more on rack.  Remove sides; cool completely.  Cover and chill cheesecake for 4 hours or overnight.
4. Before serving, transfer the cheesecake to a platter.  If desired, top with fresh raspberries and drizzle with 1/3 cup melted chocolate.  Makes 12 to 16 servings.

Pumpkin Harvest Cheesecake

yum!

3/4 cup chocolate wafer crumbs
1//3 cup finely chopped pecans
3 tbsp butter, melted
1 1/2 cups canned pumpkin
3 eggs at room temperature
1/2 cup firmly packed brown sugar
1 1/2 tsp cinnamon
1/2 tsp each ground ginger and nutmeg
3 pkgs cream cheese, softened
1/2 cup sugar
1 tbsp cornstarch

CRUST:  Heat oven to 350 F.  Combine first three ingredients and press onto bottom of a 9 inch springform pan.  Bake 10 minutes.

FILLING:  Whisk together pumpkin, eggs, brown sugar and spices.  Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture.  Pour over crust.   Bake 50 to 55 minutes or until centre is just set.  Remove from oven and run knife around rim of pan.  Cool thoroughly at room temperature.  Refrigerate overnight.

**drizzle chocolate over cheesecake for a pretty effect.

Caramel Praline Cheesecake

1 ¼ cups graham crumbs

¼ cup melted butter

34 caramels

3 tbsp milk

1 cup chopped pecans

3 pkg cream cheese, softened

¾ cup granulated sugar

1 tsp vanilla

3 eggs

1. Cover bottom of 9 inch springform pan with parchment paper.  Combine crumbs and butter; press firmly onto bottom of prepared pan.
2. Melt caramels with milk in saucepan on low, stirring until smooth.  Stir in pecans.  Pour over crust.
3. Beat cream cheese, sugar and vanilla on medium until well blended.  Add eggs one at a time; mix just until blended.  Pour batter over caramel mixture.
4. Bake at 350 F for 45 to 0 minutes or until centre is almost set.  Cool completely.  Chill 4 hours or overnight.  If desired, drizzle with caramel sauce and top with a few pecans.

Blueberry Cheesecake

So this is only if you have been REALLY good - there is nothing healthy about it!  But it is delicious

Crust
1 cup graham cracker crumbs
2 tbsp sugar
2 tbsp melted butter

Filling
1/4 cup cold water
1 envelope (1 tbsp) unflavoured gelatin powder
375 g cream cheese, softened
1 cup whipping cream
1 cup sugar
1 tbsp lemon juice
3 cups blueberries, preferably fresh (thawed frozen are ok too)
2/3 cup blueberry jam or preserves
additional fresh blueberries for topping if desired

1. Preheat the oven to 375F.
2. To make the crust:  in a small bowl, stir together the graham cracker crumbs, sugar and melted butter.  Transfer to a 9 inch spring-form pan and press firmly into the bottom the pan in an even layer.  Place in the oven and bake for 8 to 10 minutes or until lightly browned around the edges.  Remove from the oven and let cool completely.
3. For the filling:  measure the water into a small microwave safe bowl and let sit without stirring, for about 10 minutes to let the gelatine soften.  Stir (it will be lumpy, and thats OK), then put into the microwave and zap it on high power for 10 seconds at a time, stirring after each zap, until the gelatine is completely dissolved and the liquid is clear.
4. In a foot processor, or in a large bowl with a hand held stick blender combine the cream cheese, whipping cream, sugar and lemon juice.  Process until smooth.  Add the blueberries and continue to blend until evenly combined (bits of blueberries should be showing, so don't puree the mixture completely).  Drizzle in the gelatine mixture and blend until everything is thoroughly mixed.  Pour into the cooled graham cracker crust.  Cover with plastic wrap and refrigerate for at least 6 hours or if possible overnight.
5. An hour or two before serving, spread the blueberry jam evenly over the top of the cheese filling and sprinkle with additional fresh blueberries.  Return to the refrigerator and chill for at least 1 hour or longer before serving.

*from Todays Parent Magazine June 2008

Chocolate Covered Marble Cheesecake

This is the reason I exercise - I like all the wrong food!  Delicious cheesecake - and what is life with out love, chocolate and cheesecake!  This came out of a cookbook Chocolate - Better Homes and Gardens.  My kitchen floor got an unexpected wash as I dropped the bowl I had melted the chocolate and shortening in - broke the bowl of course - and sprayed chocolate all over the kitchen.  Good thing the kids were downstairs at the time and didn't hear me cursing like a sailor!  So word to the wise - hold onto that bowl!  BTW I now have a very clean kitchen floor!

1 1/2 cups finely crushed vanilla wafers (about 33 cookies)
1/3 cup butter melted
2 squares semisweet chocolate
2 8 oz pkgs cream cheese, softened
1 cup cream style cottage cheese, drained
1/4 cup milk
1 tsp finely shredded orange peel
1 tsp vanilla
1 cup sugar
2 tbsp all purpose flour
1/8 tsp salt
2 eggs
1 egg yolk
4 squares semi sweet chocolate
4 tsp shortening
halved orange slices or mandarin oranges (optional)
Finely shredded orange peel (optional)

For the crust, combine the crushed wafers and melted butter.  Stir till well combined.  Press crumb mixture onto the bottom and 1 3/4 inches up the sides of an 8 inch springform pan.

For the filling, melt the 2 squares semisweet chocolate; cool. In a large mixer bowl beat together cream cheese, cottage cheese, milk, 1 tsp orange peel, and vanilla till well combined.  Stir together the 1 cup sugar, flour, and salt; gradually beat into cheese mixture.  Add the 2 eggs and egg yolk all at once; beat on low speed of electric mixer just till combined.  Do not overbeat.  Transfer half of the cheese mixture (about 2 cups) to another bowl.  To the remaining mixture, stir in the melted chocolate till well combined. Spoon filling into the prepared crust, alternating light and dark mixtures.  Using a narrow spatula, swirl gently through the filling to marble.  Bake in a 450 oven for 10 minutes.  Reduce heat to 300p bake about 40 minutes more or till a knife inserted near centre comes out almost clean.  Cool on a wire rack.  While cheesecake is cooling melt together the 4 squares semisweet chocolate and shortening. (watch out here).  Spread over warm cheesecake.  Chill 4 to 5 hours.  Before serving, use a knife or a narrow metal spatula to carefully loosen sides of cheesecake from springform pan.  Remove the sides of the springform pan.  Garnish cheesecake with a ring of halved orange slices or mandarin oranges and finely shredded orange peel if desired.  Makes 12 servings.

Creme de Menthe Cheesecake

Okay, so not the healthiest choice, but what is life without love, drink and now and again a little cheesecake?  This is decadent with chocolate and creme de menthe mixing it up.  So for a little while, forget about the treadmill and squats and pick up a fork and just enjoy....:)  Recipe from Better Homes and Gardens Chocolate cookbook

2 cups finely crushed chocolate wafers (about 38 cookies)
1/2 cup butter melted
2 - 8 oz pkgs cream cheese, softened
1 cup sugar
1/3 cup green creme de menthe
3 eggs
3 - 8 oz cartons dairy sour cream
4 squares semi sweet chocolate
1/2 cup dairy sour cream

1. For the crust, combine the crushed chocolate wafers and melted butter.  Stir till well combined.  Press the chocolate crumb mixture onto the bottom and 2 inches up the sides of a 9 inch springform pan or 2 1/2 inches up the sides of an 8 inch spring form pan.
2. For the filling, in a large mixer bowl beat together cream cheese, sugar and creme de menthe just till smooth.  Add eggs; beat on low speed of electric mixer just till combined.  Do not overbeat.  Stir in the 3 cartons sour cream.  Turn into prepared crust.  Bake in a 375 oven for 55 to 60 minutes for the 9 inch cheesecake, or about 65 minutes for the 8 inch cheesecake, or till a knife inserted near the centre comes out almost clean.  Cool on a wire rack.  While the cheesecake is cooling, melt chocolate; cool for 5 minutes.  Stir the 1/2 cup sour cream into melted chocolate.  Spread over warm cheesecake.  Chill for 4 to 5 hours.  Before serving, use a knife or narrow metal spatula to carefully loosen sides of cheesecake from springform pan.  Remove the sides of the springform pan.  Makes 12 servings.