125 Best Cheesecake Recipes

( 6 )

Overview

Is there anyone who doesn't relish the creamy delight of cheesecake? Most of us think that delicious cheesecake is only available in a restaurant or our favorite bakery. However, what if some of your concerns, such as it's too much work, too difficult and it requires too many ingredients, could be dispelled?

The 125 Best Cheesecake Recipes contains dozens of delectable cheesecake recipes, each more luscious than the last. Explore delightful recipes from the Flavored and Vanilla,...

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Overview

Is there anyone who doesn't relish the creamy delight of cheesecake? Most of us think that delicious cheesecake is only available in a restaurant or our favorite bakery. However, what if some of your concerns, such as it's too much work, too difficult and it requires too many ingredients, could be dispelled?

The 125 Best Cheesecake Recipes contains dozens of delectable cheesecake recipes, each more luscious than the last. Explore delightful recipes from the Flavored and Vanilla, Fruit or Nut chapters. Also featured is a wonderful variety of no-bake cheesecakes along with an inventive selection of savory cheesecake recipes. There is also a wide array of chocolate-inspired creations. With wonderful recipes and important tips and techniques needed to bake a perfect cheesecake, 125 Best Cheesecake Recipes will appeal to novice and experienced bakers alike.

Here are just some of the luscious cheesecake recipes: Blue Ribbon Cheesecake, Toffee Cheesecake with Caramel Sauce, Fresh Cherry Cheesecake, Peanut Brittle Cheesecake, Pesto Sun-Dried Tomato Cheesecake, Chocolate Truffle Cheesecake, Maple Pumpkin Cheesecake, Creamy Crab Cheesecake, Lemon Soufflé Cheesecake.

  • 125 delicious and innovative cheesecake recipes
  • Easy no-bake recipes
  • 16 color photographs
  • Baking tips & techniques for the perfect cheesecake
  • For the novice and experienced baker

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Editorial Reviews

Healthy Cooking - Tammy Minn
Comprehensive ... each recipe in the book includes useful tips and suggestions for variations or substitutes.
www.backyardbbq.cc.com
Recipes are clear and easy to follow. When you make your own they are very fresh, affordable and absolutely delicious. I have been making cheesecakes for about 25 years and this book supplied me with quite a bit of helpful information regarding the basics. My family raved about it and also had to double-check that it was homemade since it turned out so fabulous they couldn't tell if it was store bought or not.
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Product Details

  • ISBN-13: 9780778800545
  • Publisher: Rose, Robert Incorporated
  • Publication date: 9/7/2002
  • Edition number: 1
  • Pages: 192
  • Sales rank: 539,431
  • Product dimensions: 7.00 (w) x 10.00 (h) x 0.50 (d)

Meet the Author

George Geary CCP has taught cheesecake techniques in more than 72 cooking schools across North America. A regular contributing editor to several magazines and newsletters, he has also been the pastry chef and production manager for the Wait Disney Corporation and the Marriott Corporation. This is his first cookbook. You can visit his website at www.georgegeary.com.

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Read an Excerpt

A sample recipe from the "Flavored and Vanilla Cheesecakes" chapter

Italian Ricotta Cheesecake

Using a chopped pecan crust makes this cheesecake pure Italian!

Serves 10 to 12

Preheat oven to 325°F (160°C)
9-inch (23cm) cheesecake pan, ungreased or springform pan with 3-inch (7.5cm) sides, greased (for other pan sizes, see page 10)

Crust
1 1/2 cups (375mL) pecans, toasted and coarsely ground

Filling
1 1/2 lbs (750g) ricotta cheese, drained (see TIP)
1 cup (250mL) granulated sugar
1/4 cup (50mL) all-purpose flour
4 eggs
1 tsp (5mL) almond extract

Decoration
1/4 cup (50mL)
confectioner's (icing) sugar

  1. CRUST: Sprinkle bottom of cheesecake pan evenly with ground pecans. Set aside.
  2. FILLING: In a large mixer bowl, beat ricotta cheese and sugar on high for about 3 minutes. Add flour and mix for about 3 minutes. Add eggs, one at a time, beating after each addition. Add almond extract. Pour batter over crust. Bake for 55 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
  3. DECORATION: After cake has chilled, dust top with a sprinkling of confectioner's sugar using a sugar dredger or flour sifter (see TIP).

TIPS
Fresh ricotta cheese creates a huge difference in taste and texture. Find an Italian deli that makes its own ricotta.

To drain ricotta, place a fine mesh strainer over a bowl, place the cheese in the strainer and let stand for at least 1 hour or overnight in the refrigerator.

A sugar dredger or shaker is a container with a mesh lid used for lightly dusting icing sugar, flour or cocoa for decoration.

VARIATION
Substitute 1 tsp (5mL) almond liqueur for the almond extract or substitute 1 tsp (5mL) vanilla.

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Table of Contents

Introduction


Tools and Equipment

Common Ingredients

Basic Techniques

Frequently Asked Questions

Flavored and Vanilla Cheesecakes


Blue Ribbon Cheesecake

New York Style Cheesecake

Citrus Daiquiri Cheesecake

Double Orange Cheesecake

Chocolate Cookie Cheesecake

Minty Chocolate Cheesecake

Café au Lait Cheesecake

Coffee Liqueur Cheesecake

Espresso Cheesecake

Creamy Amaretto Cheesecake

Farmer's Cheesecake

Ginger and Hone Cheesecake

Italian Ricotta Cheesecake

Mocha Cheesecake

Vanilla Sour Cream Cheesecake

Three-Cinnamon Cheesecake

Toffee Cheesecake with Caramel Sauce

Caramel Pecan Cheesecake

Neapolitan Cheesecake

Austrian Cheesecake

German Quark Cheesecake

Fresh Fruit Cheesecakes


Almond Blueberry Cheesecake

Fresh Cherry Cheesecake

Fresh Strawberry Chocolate Chip Cheesecake

Tri-Berry Cheesecake

Caramel Apple Cheesecake

Crisp Apple Cheesecake

French Apple Cheesecake

Kiwi Cheesecake

Peaches and Cream Cheesecake

Maui Tropical Cheesecake

Piña Colada Cheesecake

Roasted Banana Rum Cheesecake

Banana Nut Cheesecake

Poached Pear Cheesecake

Apricot Hazelnut Cheesecake

Chocolate Cheesecakes


Black Forest Cheesecake

Chocolate Caramel Pecan Cheesecake

Chocolate Cherry Cheesecake

Chocolate Chunk Peanut Butter Cheesecake

ChocolateEspresso Swirl Cheesecake

Chocolate Truffle Cheesecake

Coffee-Flavored Brownie Cheesecake

German Chocolate Cheesecake

Milk Chocolate Cheesecake

Rocky Road Cheesecake

Triple-Chocolate Cheesecake

White Chocolate Raspberry Cheesecake

Chocolate Macadamia Cheesecake

Citrus Cheesecakes


Blood Orange Cheesecake

Mandarin Orange Cheesecake

Orange Honey Ricotta Cheesecake

Lemon Curd Swirl Cheesecake

Meyer Lemon Cheesecake

Lemon Meringue Cheesecake

Lemon Soufflé Cheesecake

South of France Lemon Cheesecake

Florida Key Lime Cheesecake

Lime Curd Cheesecake

Lime Soufflé Cheesecake

No-Bake Cheesecakes


Berry Berry Berry Cheesecake

Raspberry Cream Cheesecake

Orange Citrus Cheesecake

Chocolate Mocha Chunk Cheesecake

Cookies and Cream Cheesecake

Holiday Rum Eggnog Cheesecake

Irish Cream Cheesecake

Lime Cheesecake

Mint Cheesecake

Nut Cheesecakes


Buckeye Cheesecake

Fresh Raspberry Hazelnut Cheesecake

Creamy Peanut Cheesecake

Peanut Brittle Cheescake

Peanut Butter Cheesecake

Hazelnut Cheesecake

Kentucky Bourbon Cheesecake

Pecan Praline Cheesecake

Pistachio Cheesecake

Toasted Almond Cheesecake

Toasted Pecan Cheesecake

Walnut Date Cheesecake

Mini-Cheesecakes and Bars


Almond Mini-Cheesecake

Dutch Apple Cheesecake Squares

Mini-Lemon Cheesecakes

Grasshopper Cheese Bars

Chocolate Peanut Butter Cheese Bars

Quadruple-Chocolate Cheese Bars

Cheese Pies


Apple Nutmeg Cheese Pie

Banana Macadamia Cheese Pie

Chocolate Chunk Cheese Pie

Brownie Cheese Pie

Turtle Cheese Pie

Puerto Rican Rum Cheese Pile

Citrus Cheese Pie

Savory Cheesecakes


Chipotle Chili Cheesecake

Creamy Crab Seafood Cheesecake

Maine Lobster Cheesecake

Savory Herb Cheesecake

Blue Cheese Pistachio Cheesecake

Pesto Sun-Dried Tomato Cheesecake

Swiss Alps Cheesecake

Three-Cheese Torte

Herbed Gorgonzola Cheesecake

Holiday and Celebration Cheesecakes


Three-Tier Wedding Cheesecake

4th of July Cheesecake

Autumn Festival Cheesecake

Birthday Chocolate Cheesecake

Easter Cheesecake

Passover Honey Cheesecake

Maple Pumpkin Cheesecake

Pumpkin Praline Cheesecake

Sweet Potato Cheesecake

Christmas Cheesecake

Cranberry Orange Cheesecake

Eggnog Nutmeg Rum Cheesecake

Peppermint Chocolate Cheesecake

Guilt-Free Cheesecakes


Almond Cheesecake

Light Espresso Cheesecake

Fresh Berry Cheesecake

Berry Cheesecake Parfait

Joy's Cheesecake Cups

Fresh Tangerine Cheesecake

Light Citrus Cheesecake

Pumpkin Maple Cheesecake

Tropical Cheesecake

Sauces
Classic Whipped Cream Topping


Fresh Blackberry Sauce

Fresh Raspberry Sauce

Fresh Strawberry Sauce

Cherry Almond Sauce

Espresso Cream Sauce

Orange Mist Glaze

Coffee Flavored Syrup

Port Wine Berry Sauce

Island Fruit Compote

Truffle Fudge Toping

White Chocolate Macadamia Midnight Sauce

Spiked Cranberry Sauce

Sources

Index

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Recipe

A sample recipe from the "Flavored and Vanilla Cheesecakes" chapter

Italian Ricotta Cheesecake

Using a chopped pecan crust makes this cheesecake pure Italian!

Serves 10 to 12

Preheat oven to 325F (160C)
9-inch (23cm) cheesecake pan, ungreased or springform pan with 3-inch (7.5cm) sides, greased (for other pan sizes, see page 10)

Crust
1 1/2 cups (375mL) pecans, toasted and coarsely ground

Filling
1 1/2 lbs (750g) ricotta cheese, drained (see TIP)
1 cup (250mL) granulated sugar
1/4 cup (50mL) all-purpose flour
4 eggs
1 tsp (5mL) almond extract

Decoration
1/4 cup (50mL) confectioner's (icing) sugar

  1. CRUST: Sprinkle bottom of cheesecake pan evenly with ground pecans. Set aside.
  2. FILLING: In a large mixer bowl, beat ricotta cheese and sugar on high for about 3 minutes. Add flour and mix for about 3 minutes. Add eggs, one at a time, beating after each addition. Add almond extract. Pour batter over crust. Bake for 55 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
  3. DECORATION: After cake has chilled, dust top with a sprinkling of confectioner's sugar using a sugar dredger or flour sifter (see TIP).

TIPS
Fresh ricotta cheese creates a huge difference in taste and texture. Find an Italian deli that makes its own ricotta.

To drain ricotta, place a fine mesh strainer over a bowl, place the cheese in the strainer and let stand for at least 1 hour or overnightin the refrigerator.

A sugar dredger or shaker is a container with a mesh lid used for lightly dusting icing sugar, flour or cocoa for decoration.

VARIATION
Substitute 1 tsp (5mL) almond liqueur for the almond extract or substitute 1 tsp (5mL) vanilla.

Read More Show Less

Customer Reviews

Average Rating 4.5
( 6 )
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Sort by: Showing all of 6 Customer Reviews
  • Anonymous

    Posted June 9, 2006

    My most used cookbook

    This book is in a class by itself These recipes are not difficult to make and all are of gourmat quality. I cannot say enough about this cookbook. I get requests at least once a week to make one of these cheesecakes. try it...you will not be dissapointed.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 5, 2006

    Awesome

    The recipies are easy to follow and very delicious. My family is begging for more.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted September 8, 2002

    Great Ideas for Entertaining

    I'm always looking for something special for hors d'¿uvres that's not too much trouble -- and can be done ahead -- or stored in the freezer. This book has many ideas for savory recipes that will make you think differently about cheesecake. It's not just Junior's or Lindy's anymore. The savory choices are awesome like "Herbed Gorgonzola" that feeds a crowd or "Chipotle Chili" which is a lot more interesting than chip and dip.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 1, 2012

    Nice Book!

    Worth purchasing! Nicely laid out, good recipes, easy to follow directions.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 12, 2008

    No text was provided for this review.

  • Anonymous

    Posted March 19, 2011

    No text was provided for this review.

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