Black Forest Cheesecake Recipe

Ingredients

1 1/2 cups chocolate wafer crumbs

1/4 cup butter or margarine, melted

3 (8 ounce) packages cream cheese, softened

1 1/2 cups sugar

4 eggs

1/3 cup kirsch or other cherry flavored liqueur

4 (1 ounce) squares semisweet chocolate

1/2 cup commercial sour cream

Whipped cream

Maraschino cherries with stems

Cooking Directions

Combine chocolate wafer crumbs and butter, mixing well; firmly press into bottom and 1 inch up sides of a 9-inch spring-form pan. Beat cream cheese at low speed of an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in kirsch, and mix until blended. Pour into prepared pan. Bake at 350° for 1 hour. Cool to room temperature on a wire rack. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool slightly. Stir in sour cream. Spread chocolate mixture evenly over top. Chill thoroughly. Garnish with whipped cream and cherries.

Holiday Petite Cheesecakes Recipe

Ingredients

2 (8-ounce) packages cream cheese, softened

3/4 cup sugar

2 eggs

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 1/2 teaspoons Grand Marnier or other orange-flavored liqueur

1/4 cup semisweet chocolate mini-morsels

18 vanilla wafers

1 (16-ounce) carton commercial sour cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

Mandarin orange slices

Green and red maraschino cherries

Semisweet chocolate mini-morsels

Milk chocolate

Cooking Directions

Beat cream cheese in a mixing bowl until light and fluffy. Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and 1 teaspoon vanilla. Divide mixture into 3 portions. Add Grand Marnier to first portion, mixing well. Add 1/4 cup chocolate mini-morsels to second portion, mixing well. Keep third portion plain. Place a vanilla wafer in each paper-lined muffin cup, spoon cream cheese mixture over wafers, filling cups three-fourths full. (Keep flavors separate.)

Bake at 375° for 20 minutes. Combine sour cream, 3 tablespoons sugar, 1/2 teaspoon vanilla, mix well. Place a heaping tablespoon of sour cream mixture over cheesecakes as soon as they are removed from oven. Spread mixture to edges. Bake at 375° for an additional 5 to 7 minutes or until topping is set. Leave in muffin pans, and refrigerate overnight. Garnish with orange slices, cherries, and chocolate mini-morsels, if desired.

Yield: 18 Servings

Cherry Fudge Cheesecake Dessert Recipe

Ingredients

1 package Original Supreme brownie mix (with chocolate syrup pouch)

3 tablespoons butter or margarine, melted

2 packages (8 ounces each) cream cheese, softened

1 1/2 cups whipping (heavy) cream

1 can (21 ounces) cherry pie filling

Cooking Directions

1. Heat oven to 350ºF. Stir together 1 1/2 cups of the brownie mix (dry) and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.

2. Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.

3. Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.

High Altitude (3500-6500 ft) Stir 2 tablespoons Gold Medal® all-purpose flour into brownie mix (dry) before measuring. Bake springform pan 65 to 70 minutes, 9-inch pan 55 to 60 minutes.

Preparation Time: 15 Minutes

Cooking Time: 210 Minutes

Yield: 12 Servings

Black Cherry And Almond Cheesecake Recipe

Ingredients

6 digestive biscuits, crushed

1 1/2 oz butter melted

3 eggs, separated

4 oz caster sugar

1 lb cream cheese at room temperature

1/2 teaspoon vanilla essence

A few flaked almonds

15 oz can black cherries, preferably stoned

1 rounded teaspoon arrowroot

Cooking Directions

Heat the oven to 350°F, 180°C, gas no. 4. Lightly butter and flour a 7 inch (17.5 cm) round cake tin with a loose bottom. Blend the biscuits with the melted butter and press firmly over the base of the cake tin. Whisk the egg yolks and sugar until light and creamy and stir in the cream cheese and vanilla essence until well blended. Whisk the egg whites, using a hand rotary or electric whisk, until they are stiff, fold into the cheese mixture and spoon into the tin. Sprinkle the almonds around the edge of the cheesecake. Bake in the oven for about 1 1/2 hours, until well risen, and pale golden brown and shrinking slightly away from the sides of the tin, then turn off the heat and leave in the oven for a further 15 to 30 minutes. Remove from the oven and leave to cool in the tin until quite cold; this cheesecake will sink slightly in the centre on cooling. Remove from the tin and place on a serving dish. Drain the cherries and, if necessary, stone them. Reserve the juice and blend 1/4 pint (150 ml) with the arrowroot in a small saucepan and then slowly bring to the boil, stirring until thickened. Add the cherries and mix lightly; spoon over the cheesecake and leave to cool completely. Chill before serving.

Cherry Glazed Cheesecake Recipe

Here I will tell you How to make Cherry-Glazed Cheesecake.

Ingredients

1/2 c. graham cracker crumbs

1 tbsp. softened corn oil margarine

7 1/2 tsp. liquid sweetener

3 eggs, separated

2 8-oz. packages cream cheese

1 tbsp. sugar

1/2 tsp. vanilla

1/4 tsp. cinnamon

1 Ige. can black cherries, pitted

1 tbsp. cornstarch

Several drops of red food coloring

Cooking Directions

Preheat oven to 325 degrees. Combine crumbs, mar- garine and 1/2 teaspoon liquid sweetener, mixing well; press mixture against sides of small springform pan. Place egg yolks, cream cheese, 6 teaspoons liquid sweetener, sugar, vanilla and cinnamon in blender. Blend until mixture is smooth; pour into bowl. Beat egg whites until stiff peaks form; fold into cheese mixture. Pour into prepared pan. Bake for 15 minutes. Increase temperature to 450 degrees. Bake for 5 minutes longer (if required). Let it be cool.

Drain cherries, reserving juice. Add enough water to reserved juice to make 1 cup liquid; mix in cornstarch, blending thoroughly. Place cornstarch liquid in saucepan; cook over medium heat until thickened slightly. Add 1 teaspoon liquid sweetener and food coloring. Remove from heat; mix thoroughly. Arrange cherries on top of cheesecake. Spoon on glaze. Refrigerate for at least 2 hours.

Yield: 8 Servings

Black Forest Mini Cheesecakes Recipe

Ingredients
24 vanilla wafer cookies
2 (8 ounce) packages cream cheese
1 1/4 cups white sugar
1/3 cup HERSHEY'S Cocoa Powder
2 tablespoons all-purpose flour
3 eggs
1 (8 ounce) container sour cream
1/2 teaspoon almond extract
1 (8 ounce) container sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled

Cooking Directions

Heat oven to 325 F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.

Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.

Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon Sour Cream Topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes.

To make Sour Cream Topping: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

Makes 24 individual cheesecakes