Swirled Cranberry Cheesecake

For the crust

1/2 cup sugar
1/3 cup Dutch-processed cocoa powder
3 ounces chocolate graham cracker sticks
1 tablespoon butter, melted
1 large egg white

For the topping

3/4 cup granulated sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
6 ounces (about 1 1/2 cups) fresh cranberries
1 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1 large egg white

For the filling

1 cup granulated sugar
20 ounces cream cheese, softened
3/4 cup milk
2 large eggs
1 large egg white

Preheat oven to 400

To make the crust

Add sugar, cocoa and graham crackers to a food processor - pulse until finely ground. Add butter and egg white - pulse just until combined. Scoop the mixture into the bottom of a 9" springform pan lightly coated with nonstick spray. Evenly press the mixture down to form a crust. Bake for 10 minutes - remove and let cool on a wire rack. When cool, wrap the outside of the pan with heavy duty foil.

Reduce oven temperature to 350

To make the topping

In a small saucepan, add sugar, orange juice, lemon juice and cranberries. Bring to a boil - cook until the cranberries pop and mixture thickens, about 5 to 6 minutes. Remove and let cool completely. Stir in zest. Scoop the mixture into a food processor and process until smooth. Stir in egg white and set aside.

To make the filling

In a large mixing bowl, beat together sugar and cream cheeses until smooth. Add milk and mix until combined. Add eggs and egg white, one at a time, mixing just until combined. Scoop the mixture into the springform pan with the crust. Dollop cranberry puree over filling and swirl the mixtures together with a knife.

Place the springform pan inside a large baking dish and set on the oven rack. Pour boiling water up to about half way on the cheesecake pan. Bake until almost set in the center, about 40 to 50 minutes. Turn oven off and partially open oven door - let the cheesecake cool in the oven for about 30 minutes. Remove from oven and run a thin knife around outside edge of the cheesecake. Cool to room temperature. Cover and chill at least 8 hours or overnight before serving.

Makes 12 to 16 servings.

Forrás:
Culinary in the Country

White Chocolate Blueberry Cheesecake

Ingredients

Base

175g crushed digestive biscuits

140g flaked almonds

100g caster sugar

4 tablespoons clarified butter, melted

Filling

500g white chocolate, chopped

4 (200g) tubs cream cheese, softened

150g caster sugar

4 eggs, beaten

2 egg yolks

1 tablespoon plain flour

1 teaspoon vanilla extract

Topping

100g caster sugar

1 teaspoon cornflour

60ml water

1 punnet fresh blueberries

2 teaspoons lemon juice

Preparation method

1.

Preheat the oven to 140 C / Gas mark 1. Make the base: In a food processor, blend together the biscuit crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 25cm springform tin.

2.

Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and the sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling over the base.

3.

Bake in the middle of the preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from tin.

4.

Make the topping: In a saucepan, combine 100g sugar and cornflour. Stir in water and blueberries. Bring to the boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar till serving.

Forrás:
Allrecipes

White Chocolate Berry

1 1/2 cups chocolate wafer cookies -- crushed (about 25)
3 tablespoons butter or margarine -- melted
12 ounces raspberries, frozen -- thawed
1 tablespoon sugar
1 teaspoon cornstarch
6 ounces white chocolate -- chopped
24 ounces cream cheese -- softened
1/2 cup sugar
3 each eggs

1. Puree and strain raspberries.
   
   
2. Mix crushed wafers and margarine or butter. Press into the bottom of a 9″
   springform pan. Set aside.
   
   
3. Meanwhile, in a small saucepan combine pureed raspberries, sugar, and
   cornstarch, stirring well. Cook and stir over medium heat till thickened
   and bubbly. Cook and stir 2 minutes more. Set aside to cool. Meanwhile
   melt chocolate over low heat, stirring. Set aside to cool.
   
   
4. In a large bowl beat cream cheese and 1/2 cup sugar with electric mixer
   on medium speed till well blended. Add eggs, 1 at a time, beating just
   till combined after each addition. Gradually beat in melted white
   chocolate till blended. Spread over crumb crust. Spoon 1/2 cup of
   raspberry mixture over filling; swirl with a knife to marbleize. Cover
   and chill remaining raspberry sauce; return to room temperature before
   serving.
   
   
5. Bake in a 350°F oven for 35-40 minutes or till center appears set when
   shaken. (Do not overbake.) Cool 15 minutes on a wire rack. Loosen crust
   from sides of pan. Cool 30 minutes more; remove sides of pan. Cool
   completely. Chill at least 4 hours before slicing. Serve with remaining
   raspberry mixture. Makes 12-16 servings.

Forrás:

101 Cheesecake Recipes

Chocolate Raspberry

1 1/2 c Oreo cookie crumbs, fine
32 oz Soft cream cheese
3 Large eggs
1 t Vanilla
1/3 c Strained raspberry preserves
1/4 c Whipping cream
2 tb Melted butter
1 1/4 c Sugar
1 c Sour cream
6 oz Semisweet chocolate chips*
6 oz Semisweet chocolate chips

1. Combine crumbs and butter; press onto the bottom of
a 9″ spring- form pan.

2. Combine 24 oz cream cheese and sugar, mixing on
medium speed until well blended. Blend in sour cream
and vanilla. Pour over crust.

3. Combine remaining 8 oz cream cheese and melted
chocolate; mix well.
Add red raspberry preserves; mix well. Drop rounded
measuring tablespoons full over the plain cheese
mixture; do not swirl.

4. Bake at 325F for 1 hour 25 minutes. Loosen cake
from rim of pan; cool before removing from pan. Melt
chocolate pieces and whipped cream over low heat
stirring until smooth. Spread over cheesecake.
Chill and garnish with additional whipped cream and
raspberries.

Forrás:

101 Cheesecake Recipes

Meggyes-túrós torta - sütés nélkül

Hozzávalók:

500g tehéntúró, 1 tasak tejszinhabpor, 1 tasak zselatinpor, 150ml tej (tejszinhabporhoz), 100g porcukor, 100g kókuszreszelék, 1 üveg magozott meggybefőtt, lecseepegtetve.

Elkészitjük a tejszinhabot és a zselatint a használati utasitás szerint. Összekeverjük a túrót a tejszinhabbal, porcukorral, hideg zselatinnal, a kókuszreszelékkel. Egy kerek tortaformába alól szépen körbetettem a meggyeket, rákanalaztam egy adag túrós keveréket, majd teleszórtam meggyel, és végezetül rákanalaztam és elegyengettem ismét a maradék túrót rajta. Kekszet tettem a tetejére, majd egy tányért nehezéknek rá, és ment a hűtőbe "sülni".

Mire hazaértünk enni, már lemenőben volt a nap, a képeket a lenyugvó nap utolsó sugarai kacsingatnak vissza ránk.

Forrás:

Andici boszorkánykonyhája

Túrós muffin

Kell hozzá: 15 dkg vaj vagy margarin, 30 dkg cukor, 1 csomag vaníliáscukor, 1 citrom reszelt héja, 4 tojás, 2,5 dl tejföl, 50 dkg liszt, 1 csomag sütőpor, 20 dkg tehéntúró, 15 dkg mazsola, pici só, és kb. 1 evőkanál rum (aroma is lehet), de ez akár el is hagyható.

A hozzávalókat összekevertem, előbb a vajat/margarint a tojássárgájával, a cukorral, a vaniliáscukorral, a tejföllel, majd a száraz hozzávalókkal. Belekevertem a túrót, a tojások felvert habját és utoljára a mazsolát (amit előbb rummal locsoltam meg), majd a papirformákba töltöttem és előmelegitett sütőben megsütöttem.

Egyetlen hibája majdnem mindegyik muffinnak: hamar elfogy. :)

Forrás:

Andici boszorkánykonyhája

Meleg tehéntúrós pogácsa

Hozzávalók: 20 dkg liszt, 20 dkg vaj vagy margarin, 20 dkg áttört tehéntúró, csipetnyi só, 3-4 evőkanál cukor (izlés szerint), tojás a kenéshez és porcukor a szóráshoz.

A hozzávalókat jól összegyúrjuk, a deszkán újjnyi vastagra nyújtjuk, és pogácsaszaggatóval formákat vágunk ki belőle. Tojással megkenjük a tetejét és megsütjük. Kb. 15-20 perc alatt kész van. Még melegen behitjük porcukorral és már fogyasztható is. Könnyű és finom süti.

Forrás:

Andici boszorkánykonyhája