Crust Ingredients:
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted
Directions:
In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
Filling Ingredients:2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork
In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries.
Showing posts with label cheese cake. Show all posts
Showing posts with label cheese cake. Show all posts
Friday, April 19, 2013
Saturday, July 11, 2009
Peanut Butter Ganache
1/2 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar
Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy.
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar
Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy.
Peanut Butter Chocolate Cheesecake
Cheesecake Recipe
4 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
1. Preheat the oven to 350 F and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring form pan.
6. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Makes Enough for One 8-Inch Cake, About 2 1/2 Inches High
How to make PB Chocoalate cake:
The crust is just the basic graham cracker crust or Oreo Crust (your choice). So make the crust and bake it and let it cool.
After the crust is cooled, spread a layer of plain smooth peanut butter on bottom of crust. Then sprinkle crushed Butterfingers over peanut butter. Make cheesecake and pour batter over butterfingers and peanut butter. Bake and cool cheesecake. Once cooled spread a layer of cool hot fudge on cheesecake and then sprinkle with chopped peanut butter cups. Pipe the peanut butter ganache around the outer edge.
See the Peanut Butter Ganache recipe for topping
4 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
1. Preheat the oven to 350 F and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring form pan.
6. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Makes Enough for One 8-Inch Cake, About 2 1/2 Inches High
How to make PB Chocoalate cake:
The crust is just the basic graham cracker crust or Oreo Crust (your choice). So make the crust and bake it and let it cool.
After the crust is cooled, spread a layer of plain smooth peanut butter on bottom of crust. Then sprinkle crushed Butterfingers over peanut butter. Make cheesecake and pour batter over butterfingers and peanut butter. Bake and cool cheesecake. Once cooled spread a layer of cool hot fudge on cheesecake and then sprinkle with chopped peanut butter cups. Pipe the peanut butter ganache around the outer edge.
See the Peanut Butter Ganache recipe for topping
Thursday, July 5, 2007
Chocolate Drizzled Peanut Butter Cheesecake
Recipe By: Wendy Connors (Hershey's)
Ingredients:
. GRAHAM CRACKER CRUMB CRUST(recipe follows)
. 3 packages (8 oz. each) cream cheese, softened
. 3/4 cup sugar
. 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
. 1/4 cup milk
. 4 eggs
. 1 teaspoon vanilla extract
. CHOCOLATE DRIZZLE(recipe follows)
Directions:
1. Prepare GRAHAM CRACKER CRUST. Heat oven to 450°F. 2. Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. 3. Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared GRAHAM CRACKER CRUST. Bake 10 minutes. 4. Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.) Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch\nspringform pan. Bake 10 minutes. Remove from oven.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
Ingredients:
. GRAHAM CRACKER CRUMB CRUST(recipe follows)
. 3 packages (8 oz. each) cream cheese, softened
. 3/4 cup sugar
. 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
. 1/4 cup milk
. 4 eggs
. 1 teaspoon vanilla extract
. CHOCOLATE DRIZZLE(recipe follows)
Directions:
1. Prepare GRAHAM CRACKER CRUST. Heat oven to 450°F. 2. Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. 3. Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared GRAHAM CRACKER CRUST. Bake 10 minutes. 4. Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.) Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch\nspringform pan. Bake 10 minutes. Remove from oven.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
Subscribe to:
Posts (Atom)
