Cheesecake

[Ruff Justice]

RUM GLAZED APPLE CHEESECAKE

Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

Filling:
2 packages soft cream cheese(8 ounces each)
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla

Topping:
4 cups peeled, thinly sliced McIntosh apples
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 cup pecans, chopped

Glaze:
1/3 cup apple jelly
1 tablespoon rum

Combine crumbs, sugar and butter. Press into bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes. Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with sugar and cinnamon. Spoon apple mixture over cream cheese, sprinkle with pecans. Bake at 350 degrees for 1 hour and 10 minutes. Remove from oven. Heat apple jelly and rum together. Spoon over cheesecake, cool. Loosen cake from rim of pan and remove carefully. Chill cheesecake in refrigerator before serving.

[Ruff Justice]

SMOKED CRAWFISH WITH A CREOLE CHEESECAKE

1 cup parmegiano reggiano cheese
1 cup bread crumbs
1/2 cup melted butter
1 tablespoon olive oil
1/2 cup chopped onions
1/2 cup chopped red peppers
2 teaspoons salt
1 teaspoon freshly ground white pepper
1 3/4 pounds cream cheese, at room temperature
4 large eggs
1 cup grated white cheddar cheese
1/2 cup heavy cream
1 pound smoked crawfish tails, roughly chopped

Sauce:
4 roasted red peppers
3/4 cup white wine
1/2 cup creole mustard
1 salt, to taste
1 freshly ground black pepper, to taste

Garnish:
1/4 cup fried crawfish tails
1/2 cup grated white cheddar cheese
1 tablespoon chopped parsley
1 tablespoon brunoise red onions

Preheat the oven to 350 degrees. Combine parmesan cheese, bread crumbs and butter until thoroughly incorporated, and press the mixture into the bottom of a 9 inch springform pan. In a sauté pan, heat the olive oil. Add the onions and peppers. Sauté for 2 to 3 minutes then remove from heat. In an electric mixer, beat the cream cheese and eggs together until thick and frothy, about 5 minutes. Beat in the cream, cheddar cheese, sautéed vegetables and crawfish. Mix until thoroughly incorporated and creamy, about 2 minutes. Pour the filling over the crust in the springform pan and bake until firm, about 1 hour. Remove from the oven and allow to cool to room temperature. For the sauce: In a sauce pot, combine all the ingredients together. Bring the mixture up to a boil. Reduce to a simmer and simmer for about 5 to 6 minutes. With a hand held blender, puree the mixture until smooth. Season with salt and pepper. Spoon the sauce on the bottom of the plate and dirty the rim. Place a wedge of the cheesecake in the center of the sauce. Garnish with the fried crawfish tails, white cheddar cheese, parsley and red onions.

[Ruff Justice]

VINTAGE CHEESECAKE

1 1/2 cups vanilla wafer crumbs
3 tablespoons sugar
1/3 cup melted butter
3 packages (8 ounces each) cream cheese, softened at room temperature
1/4 cup pink catawba wine
1/2 teaspoon salt
1 cup sugar
4 eggs

Glaze:
1 can (1 pound) sliced cling peaches
1/2 cup sugar
4 teaspoons cornstarch
1/2 cup pink catawba wine
2 to 3 drops red food coloring

If extra glaze to serve with each slice is not wanted, then 1/2 of glaze is sufficient. Combine ingredients for crust. Press into bottom of un-greased 9 inch springform pan. Bake at 350 degrees for 10 minutes. Cool. Reduce oven to 300 degrees.

Filling:
Beat cream cheese, wine and salt together until smooth. Gradually add sugar, beat in eggs one at a time. Pour over crust. Bake at 300 degrees for 1 to 1 1/4 hours or until set. Cool. Loosen with spatula. Remove pan sides.

Glaze:
Drain peaches, saving 1/2 cup syrup. Combine sugar and cornstarch in small saucepan. Gradually add 1/2 cup peach syrup and wine. Cook over medium heat, stirring constantly until mixture comes to boil and thickens. Stir in food coloring. Arrange peaches on top of cake. Spoon some of glaze over cake. Cool. Serve remaining glaze as sauce.

[Fannie Kikinshoot]

The recipes have been good, but this is the first time I've actually printed out a recipe!!!!!! Cheesecake....now that got my attention!!

[Macon McLeod O'Smoke]

OOhhh..that type of cheesecake. I mean Belle Alley, cheesecake, you can only assume, and hope.

[Fannie Kikinshoot]

See, cheesecake got your attention too!!! :rofl

[Ruff Justice]

Miz Fannie,

These are not the first cheese cake recipes I have posted. Several were posted in the Belle Alley Buffet threads.

[Ruff Justice]

IRISH CREAM CHEESECAKE

10 whole graham crackers, broken into pieces
1 1/4 cup pecans (about 5 ounces)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
1 1/2 pounds cream cheese, room temperature
3/4 cup sugar
3 large eggs
1/3 cup Irish Cream liqueur
1 teaspoon vanilla
3 ounces imported white chocolate, broken into pieces
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ounces imported white chocolate, grated
24 pecan halves

Preheat oven to 325 degrees. Lightly butter 9" diameter springform pan with 2-3/4 inch sides. Finely grind graham crackers, pecans and sugar in food processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate at least 20 minutes. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, liqueur and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. For Topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. Sprinkle grated chocolate over cake. Place pecan halves around edge and serve.

[Ruff Justice]

COCONUT CRUSTED PINA COLADA CHEESECAKE

1/2 cup sugar
1 (6 ounce) can pineapple juice
3 eggs, separated
3 packages (8 ounces each) softened cream cheese
1/4 cup dark rum
1/4 teaspoon coconut extract
1 (20 ounce) can crushed pineapple, undrained
1 tablespoon cornstarch
2 envelopes unflavored gelatin

For crust mix 1 1/2 cups vanilla wafer crumbs with 1 cup flaked coconut. Stir in 1/3 cup melted butter. Press into bottom of 8 or 9 inch springform pan. Chill until ready to use. Mix gelatin and sugar in saucepan. Add pineapple juice. Let stand 1 minute. Heat over low heat until gelatin dissolves, about 5 minutes. Remove from heat, add egg yolks, one at a time. Beat after each. Cool slightly. Beat cream cheeses until fluffy. Blend in gelatin mixture, rum and coconut extract. Chill quickly by setting in ice water until slightly thickened. Beat egg whites with sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight. In saucepan, combine pineapple with 2 tablespoons sugar and cornstarch. Cook, stirring constantly, until mixture boils and thickens. Spoon over cheesecake.

[Ruff Justice]

CHEESELESS CHEESECAKE

4 eggs, separated
1 1/3 cups sweet condensed milk
1 teaspoon vanilla
1/3 cup lemon juice
1/2 teaspoon nutmeg
any crumb crust

Beat egg yolks and combine with milk, add vanilla, lemon juice and nutmeg. Stiffly beat egg whites and fold into milk mixture. Carefully pour batter into 8 inch crumb lined crust. Bake in 325 degree oven for 30 minutes. Turn off heat and leave in oven another 60 minutes.

[Ruff Justice]

PUMPKIN CHEESECAKE

16 ounces cream cheese
2/3 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 cup pumpkin puree
5 eggs
1/4 cup heavy cream
3 ounces semisweet chocolate (optional)
1/4 cup heavy cream (optional with chocolate)
3/4 cup graham cracker crumbs
3 tablespoons brown sugar
3 tablespoons melted butter

Whip cream cheese and add sugar and spices. Add eggs one at a time. Add first 1/4 cup of heavy cream. If desired, bring second 1/4 cup of heavy cream to a boil and pour over chocolate to melt. Then swirl chocolate and cream into mix of ingredients above. Mix graham cracker crumbs, brown sugar, and melted butter together to make the crust. Butter pan, press in crust. Pour mix into pan and bake at 275 degrees for 60 minutes.

Note: Recipe times two equals one 10 inch cheesecake.