Hollywood Cheesecake

I love this cheesecake recipe.  The hint of lemon makes it taste so fresh and the thin top sour cream layer is so creamy.  I topped mine with whipped cream and drizzled some of the homemade hot fudge I made for a previous recipe and it was amazing.  Enjoy!

Ingredients:
Crust:
1 Cup Graham Cracker Crumbs
3 Tbsp Sugar
3 Tbsp butter (melted)

Cheesecake:
2 8 oz packages Cream Cheese (softened)
1/2 Cup Sugar
1 Tbsp Lemon Juice
1 tsp Lemon Peel (grated)
1/2 tsp Vanilla
2 Eggs Separated

Top Layer:
1 Cup Sour Cream
2 Tbsp Sugar
1 tsp Almond

Directions:
Crust:
Preheat oven to 325 degrees.  Combine crumbs, sugar and butter.  Press onto the bottom of 9" springform pan.  Bake for 10 minutes.  Remove from oven.

Cheesecake:
Combine cream cheese, sugar, lemon juice, lemon peel and vanilla.  Mix at medium speed on electric mixer until well blended.  Add eggs yolks, one at a time mixing well after each addition.  Beat egg whites until stiff and then add to the cream cheese mixture.  Mix well and pour over the crust.  Bake at 300 degrees for 40 minutes.

Top Layer:
Combine sour cream, sugar and almond.  Carefully spread over cheesecake.  Continue baking for another 10 minutes.   Let cool for at least 20 minutes and loosen cake from the rim of the pan.  Chill.  Garnish with whipped topping or fruit of choice. 

Combine crust ingredients

Press into the bottom of springform pan

Add cream cheese, sugar, lemon juice, lemon peel and vanilla to blender

Mix together and add egg yolks

Mix one at a time

Add in egg whites

Finish mixing

Remove crust from the oven

Pour cheesecake over the crust

Remove from the oven

Combine top layer ingredients

Mix thoroughly

Gently spread over the cheesecake

Cook 10 minutes and remove from oven

Serve & Enjoy!

In case you are interested in my homemade hot fudge recipe you can find it here:

Mint Fudge Brownie Parfait 

Chocolate Cherry-Filled Cheesecake

I was VERY excited about this recipe as it sounded delicious.  It had some differences from the normal ways that I cook cheesecake and I was soon to discover why that way.  Due to these differences I decided to follow the recipe almost to the letter....  I was sorely disappointed.  There is NO I mean ABSOLUTELY NO possible way that the cheesecake in the picture was made following the directions from this recipe.  Due to those difficulties the recipe that I am providing you will show the fixes I would make if I were to make this cheesecake the way that it SHOULD be made!  There are some serious KEY parts that needed to be change to get closer to the effect in the photo. 

Ingredients:

Crust: 
2 Cups Chocolate Cookie Crumbs
3 Tbsp Butter (Melted)
1 tsp Vanilla Extract

Filling:
4 packages Cream Cheese (8 oz, softened)
3 Eggs

3/4 Cup Sugar

1 tsp Almond Extract

1/2 Cup Heavy Whipping Cream

1 Can (21 oz) Cherry pie filling

Glaze:

1/2 Cup Heavy Whipping Cream

1 Cup Semisweet Chocolate Chips (6 oz)

Directions:

Heat oven to 325°F.  In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
Spoon 3 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping).  Bake for 15 minutes.
Spoon remaining cream cheese mixture evenly over pie filling. Bake 50 minutes to 1 hour or until center is set. Cool in fridge for 2 hours. 
In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted. 
Line cookie sheet with waxed or parchment paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down the side. Refrigerate at least 2 more hours or overnight. Serve topped with remaining pie filling and whipped topping if you would like.  

 

Mix the cookie crumbs, butter & vanilla

Press crust down into the spring form pan

Blend the cream cheese

Blend in the eggs, sugar, almond

Pour 3 Cups of the cream cheese mixture on top of the crust

Add the cherry pie filling

Top with remaining cream cheese mixture (changed to baking the first part to set it)

Remove from oven and allow to cool in fridge for 2 hours (otherwise you get the collapse as shown here)

Combine glaze ingredients and melt the chocolate

remove sides of pan and place on covered cookie sheet (2 hours of chilling would have prevented this collapse)

Drizzle glaze over the top, allowing to spill over the sides (the collapse caused the chocolate to spread unevenly)

Finish chilling and serve with cherries and whipped topping (still delicious even if not quite as pretty)

     

Here is the Betty Crocker Recipe I used, and the picture that went with the directions...  Like I said without extra setting of the layers and extra chilling before removal of the side, there is NO way that they got this with the directions that were provided.    

  Chocolate Cherry Cheesecake 

Vote For What I Cook: February Edition

Hello my wonderful readers!  After much success thus far, we are back at the monthly decision of what I should cook!  This decision is based soley on 4 main course and 4 dessert recipes that I choose and then you vote to come to a FINAL decision.  After a week's time I will cook my version of the selected recipe and provide step-by-step instructions along with photos!  You wonderful followers have made this the fun that it has become.  I couldn't do this particular blog without your support and your votes!  To vote just comment your Number and letter choice.  If you are having any issues selecting a profile to comment under, just go ahead and choose the anonymous option and leave your name if you would like. if you follow me on facebook, you can leave me a comment on there or send me a message instead.  Whatever works.  The choice is yours!  Thank you in advance I look forward to seeing what you choose for me to cook this month! 

Main Dishes!

Option 1: Chicken Cordon Bleu
I have always loved chicken Cordon Bleu, but I have never attempted to make it myself, I am intrigued as to how this delicious recipe would turn out in my hands :)





You can view the original recipe here:
Chicken Cordon Bleu









Option 2: Leg of Lamb with Roasted Pear & Pine Nut Relish
I have been wanting to cook something with pears as of late and this sounds delicious.  I love cooking with pine nuts, they are a much underused ingredient! 






You can view the original recipe here:
leg of lamb with roasted pear & pine nut

Option 3: Vegetarian Tortilla Soup
During last month's edition I had a lot of requests for a vegetarian option.  So this is for my veggie lovers, and it sounds delicious! 

Here is the original recipe:
Vegetarian Tortilla Soup









Option 4: Maple Grilled Salmon
This quick and easy recipe, sounds like a winner!  

Here is the original recipe:
Maple Grilled Salmon

Desserts!

Option A: Key Lime Pie
Who doesn't love a delicious Key Lime Pie?  I for one have never made one, and am willing to try!

You can view the original recipe here:
Key Lime Pie









Option B: White Chocolate Raspberry Cheesecake
One of my all-time favorite desserts, somehow I haven't made one for myself yet, that needs to change soon

View the original recipe here:
White chocolate raspberry cheesecake









Option C: Chocolate Cherry Cordial Brownies
Chocolate:Yum Cherry: Yum Brownies: Yum!  How could you go wrong with this recipe?

For the original recipe go to:
Chocolate Cherry Cordial Brownies











Option D: Strawberry Lemonade Cake
This is so fun and interesting and fresh!  Makes you want to bring in the Summer already

View the original recipe here:
Strawberry Lemonade Cake











There you have it!  All of the options are listed for you.  Choose 1 Main Dish & 1 Dessert!  Vote by commenting below!  Here are the links to last month's winners!  Thank you again for your support!

Sauteed Scallops!

Black Forest Pavlova

Layered Pumpkin Cheesecake

A delicious way to celebrate the holidays :)

Ingredients:

Crust:

1 1/2 Cups Graham Cracker Crumbs

3 Tbsp Sugar

5 Tbsp Butter (Melted)

1/2 tsp Almond Extract

Filling:

3 packages cream cheese

3/4 Cup Sugar

1 1/2 tsp Vanilla Extract

3 Eggs

3/4 Cup Pumpkin Puree

2 tsp Ground Cinnamon

pinch ground nutmeg

Directions:

Crust:

Combine crumbs, sugar and margarine. Press onto bottom of springform pan.  Bake at 325 degrees for 10 minutes.

Filling:

Combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 2 cups of batter and spread onto bottom of crust.  Cook for 10 minutes at 325 degrees.  Add pumpkin puree, cinnamon and cloves to the remaining batter and mix until well blended. Carefully spread over the batter in the crust.  Bake 30 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.  Enjoy!

Spread crust into the bottom of the pan and bake for 10 minutes

Add cream cheese and sugar and mix thoroughly

Add eggs one at a time and the vanilla

Pour 2 cups of batter into the pan and cook for 10 minutes

Add remaining ingredients and blend with remaining batter

Pour remaining batter into the pan and cook

Remove from oven and let cool for 3 hours or overnight

Black Forest Cheesecake Recipe

Here is my Thanksgiving Black Forest Cheesecake Recipe and pics of baking with Liam :)  Enjoy!

Ingredients:

Crust:

1 1/2 Cup Chocolate Wafer Crumbs

5 Tbsp Butter (softneed)

1 tsp Vanilla extract

2 Tbsp Sugar

Filling:

2 8-oz packages Cream Cheese (softened)

2/3 Cup Sugar

2 Eggs

6 oz Semi-sweet Chocolate Pieces (melted)

1 tsp almond extract

To Top:

21 oz Can Cherry Pie Filling

Whipped Topping

Directions:

Crust:

Combine all ingredients and mix, press into the bottom of 9-inch springform pan.  Bake at 350 degrees for 10 minutes.  Remove from oven.

Filling:

Combine Cream Cheese and sugar, mixing at medium speed until well blended.  Add eggs one at a time mixing well after each egg.  Blend in the chocolate and almond extract.  Pour filling over the crust.  Bake at 350 degrees for 40 minutes.  Loosen cake from rib of pan, cool and chill.  

Top:

Top cheesecake with pie filling and whipped topping just before serving. 

 

Crumbling the wafers

Combine all ingredients and mix

Press into pan

My sous chef helping

Combine cream cheese & sugar

Mixing ingredients

Remove the crust from the oven

Add the chocolate and almond extract

Tasting the mix

Pour the filling over the crust

Yummy

Remove from oven and chill

Add the cherry pie filling

Serve with whipped topping