yummy cheesecake...

C

coloravalanche

Guest
I havent eaten cherry cheesecake for awhile...so I bought it for myself last night at the Walmart...

I put cool whip on it and just ate half of it...Im such BAD GIRL! :naughty:

I like cherry and strawberry cheesecake...What abt you? :D
 
I never met a cheesecake I didn't like. I actually have a cookbook that is nothing but cheesecakes. My dad got it for me at X-mas one year. My favorite is blueberry.
 
zookeeper4321 said:
I never met a cheesecake I didn't like. I actually have a cookbook that is nothing but cheesecakes. My dad got it for me at X-mas one year. My favorite is blueberry.
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I never tried blueberry...could you send me receipt for it?

It sounds good to me! :thumb:
 
haha... hey have u guys ever tried oreo cheesecake? omg! they are sooooooooo goooood!
 
I like cheesecake! I haven't had one in a long time so I should eat one someday. :)
 
LisaMarie said:
haha... hey have u guys ever tried oreo cheesecake? omg! they are sooooooooo goooood!
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No, I havent tried that...umm sounds good! :naughty:
 
The one I had was at a resturaunt, but here's the one in my book.

Crust: 1/2c butter, 1 3/4c graham cracker crumbs, 2T cream sherry
Filling: 12 oz ricotta cheese, 1/3c plain yogurt, 1/2c sugar, 1T lemon juice, 2 eggs sepatated, 1lb blueberries, 1T unflavored gelatin, 2T water
Topping: 1/4c red currant jelly, 2/3c whipping cream

Grease 9" spring form pan, Melt butter in saucepan over low heat, stir in graham cracker crumbs and cream sherry, press mixture in bottom of greased pan, refrigerate while preparing filling, beat ricotta cheese, yogurt, 1/4c plus 2T of sugar, lemon juice, and egg yolks in medium bowl, add 1/4 of the blueberries and stir gently, combine gelatin and water in small saucepan, simmer until completely disolved, stir into cheese mixture, beat egg whites with remaining sugar until soft peaks form, fold into cheese mixture, spoon filling into crust, refrigerate 2-3 hrs, heat red currant jelly in small saucepan until liquified, stir in remaining blueberries, spoon on cheesecake and chill.
 
I used to eat it long long time ago and have not eaten it in so fu*k'ng long. :lol:
 
I have eaten the cherry cheesecake before but I did not like it. I like to eat the strawberry cheesecake and it tastes so good and delicious.
 
I'll have make choco cheesecake.. *yummy*
R41354V3I1.jpg



Creamy Chocolate Cheesecake Pie in OREO Crust

Yield: 6 (9-inch) pies, 8 servings each

trial recipe full recipe
For 1 pie, 8 servings: For 6 pies, 48 servings:
ingredients weights measures weights measures
PHILADELPHIA Original Cream Cheese, softened 1 lb. - 6 lb. -
Sugar 3-1/2 oz. 1/2 cup 1 lb. + 5 oz. 3 cups
Semi-sweet chocolate chips, melted, cooled 4 oz. 3/4 cup 1 lb. + 8 oz. 4-1/2 cups
Sour cream 4 oz. 1/2 cup 1 lb. + 8 oz. 3 cups
Vanilla - 1/2 tsp. - 1 Tbsp.
Eggs 4- oz. 2 each 1 lb. + 8 oz. 12 each
OREO Pie Crust (9 inch) - 1 each - 6 each

Place cream cheese in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed until creamy. Add sugar; beat until well blended. Add chocolate, sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Pour about 3 cups of the batter into each crust.
Bake at 350F-conventional oven for 35 to 40 minutes or until centers are almost set. Refrigerate at least 4 hours or overnight.

TIP:
Pies can be made up to 2 days in advance. Cover and refrigerate until ready to serve.


Garnish with whipped topping just before serving.

OR.....


Creamy Chocolate Cheesecake

Yield: 4 cheesecakes, 12 servings each

trial recipe full recipe
For 1 cheesecake, 12 servings: For 4 cheesecakes, 48 servings:
ingredients weights measures weights measures
Crust
OREO Pieces-Small Crunch 5 oz. 1-1/3 cups 1 lb. + 4 oz. 1 qt. + 1-1/3 cups
Unsalted butter, melted 1 oz. 2 Tbsp. 8 oz. 1 cup
Filling
PHILADELPHIA Original Cream Cheese, softened 2 lb. - 8 lb. -
Sugar 7 oz. 1 cup 1 lb. + 12 oz. 1 qt.
Sour cream 8 oz. 1 cup 2 lb. 1 qt.
Vanilla - 1 tsp. - 4 tsp.
Eggs - 4 each - 16 each
Semi-sweet chocolate chips, melted, cooled 8 oz. 1-1/4 cups 2 lb. 1-1/4 qt.

Crust:
Mix ingredients. Press 1-1/3 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 pan for trial recipe). Bake at 325F for 10 minutes. Cool on wire racks while preparing filling.
Filling:
Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate.
Pour 1-1/2 qt. of the batter over each crust. Place each pan on large sheet of foil; wrap foil tightly around side of pan. Place springform pans on oven racks placed in full size hotel pans. Fill each hotel pan with 1 gallon hot water.
Bake at 325F for 1 hour 10 minutes to 1 hour 20 minutes or until center is almost set. Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

TIP:
For optimum creaminess and appearance, this cheesecake is baked in a water bath.
 
I LOVE cheesecakes and they are my favorite desserts! I like them better when they are home baked than store bought. I'm drooling over GalaxyAngel's recipes! Gotta make these one day! :)
 
GalaxyAngel said:
I'll have make choco cheesecake.. *yummy*
R41354V3I1.jpg



Creamy Chocolate Cheesecake Pie in OREO Crust

Yield: 6 (9-inch) pies, 8 servings each

trial recipe full recipe
For 1 pie, 8 servings: For 6 pies, 48 servings:
ingredients weights measures weights measures
PHILADELPHIA Original Cream Cheese, softened 1 lb. - 6 lb. -
Sugar 3-1/2 oz. 1/2 cup 1 lb. + 5 oz. 3 cups
Semi-sweet chocolate chips, melted, cooled 4 oz. 3/4 cup 1 lb. + 8 oz. 4-1/2 cups
Sour cream 4 oz. 1/2 cup 1 lb. + 8 oz. 3 cups
Vanilla - 1/2 tsp. - 1 Tbsp.
Eggs 4- oz. 2 each 1 lb. + 8 oz. 12 each
OREO Pie Crust (9 inch) - 1 each - 6 each

Place cream cheese in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed until creamy. Add sugar; beat until well blended. Add chocolate, sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Pour about 3 cups of the batter into each crust.
Bake at 350F-conventional oven for 35 to 40 minutes or until centers are almost set. Refrigerate at least 4 hours or overnight.

TIP:
Pies can be made up to 2 days in advance. Cover and refrigerate until ready to serve.


Garnish with whipped topping just before serving.

OR.....


Creamy Chocolate Cheesecake

Yield: 4 cheesecakes, 12 servings each

trial recipe full recipe
For 1 cheesecake, 12 servings: For 4 cheesecakes, 48 servings:
ingredients weights measures weights measures
Crust
OREO Pieces-Small Crunch 5 oz. 1-1/3 cups 1 lb. + 4 oz. 1 qt. + 1-1/3 cups
Unsalted butter, melted 1 oz. 2 Tbsp. 8 oz. 1 cup
Filling
PHILADELPHIA Original Cream Cheese, softened 2 lb. - 8 lb. -
Sugar 7 oz. 1 cup 1 lb. + 12 oz. 1 qt.
Sour cream 8 oz. 1 cup 2 lb. 1 qt.
Vanilla - 1 tsp. - 4 tsp.
Eggs - 4 each - 16 each
Semi-sweet chocolate chips, melted, cooled 8 oz. 1-1/4 cups 2 lb. 1-1/4 qt.

Crust:
Mix ingredients. Press 1-1/3 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 pan for trial recipe). Bake at 325F for 10 minutes. Cool on wire racks while preparing filling.
Filling:
Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate.
Pour 1-1/2 qt. of the batter over each crust. Place each pan on large sheet of foil; wrap foil tightly around side of pan. Place springform pans on oven racks placed in full size hotel pans. Fill each hotel pan with 1 gallon hot water.
Bake at 325F for 1 hour 10 minutes to 1 hour 20 minutes or until center is almost set. Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

TIP:
For optimum creaminess and appearance, this cheesecake is baked in a water bath.
Click to expand...

Thanks for sharing... :hug: I think Im going to Walmart in few mins to buy the pie... :naughty:
 
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