The CHEESECAKE Parade....

According to About.com, Cheesecake is believed to have originated in ancient Greece. Historians believe that cheesecake was served to the athletes during the first Olympic Games held in 776 B.C. However, cheese making can be traced back as far as 2,000 B.C., anthropologists have found cheese molds dating back to that period. Alan Davidson, author of the Oxford Companion to Food, wrote that, "cheesecake was mentioned in Marcus Porcius Cato's De re Rustica around 200 BCE and that Cato described making his cheese libum (cake) with results very similar to modern cheesecake." The Romans spread cheesecake from Greece to across Europe. Centuries later cheesecake appeared in America, the recipes brought over by immigrants.

In 1872, cream cheese was invented by American dairymen, William Lawrence of Chester, N.Y., who accidentally developed a method of producing cream cheese while trying to reproduce a French cheese called Neufchatel. William Lawrence distributed his brand in foil wrappers from 1880 under his own company, the Empire Company based in New York. He called his cheese PHILADELPHIA Brand Cream Cheese, now a famous trademark. In 1903, the Phoenix Cheese Company of New York bought the business and with it the Philadelphia trademark. PHILADELPHIA Brand Cream Cheese was bought by the Kraft Cheese Company in 1928. Kraft Foods still owns and produces PHILADELPHIA Cream Cheese today. James L. Kraft invented pasteurized cheese in 1912, and that lead to the development of pasteurized Philadelphia Brand cream cheese, it is now the most popular cheese used for making cheesecake today.

Cheesecake is a dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavored or topped with fruit, nuts, fruit flavored drizzle and/or chocolate. Savory cheesecakes also exist, served sometimes as hors d'oeuvre or with accompanying salads.



What's a good cheesecake? To me, isn't one of those sweet, fluffy, puffy, water-bathed treats coddled into creation. A good cheesecake is firm, not-too-sweet, slightly crumbly with a crust that I'm told is "new york style". If it doesn't taste awesome without the fruit toppings or the any other things that get thrown on it, then something must be wrong.




NEW YORK STYLE CHEESECAKE
Ingredients:
4 8oz packages of cream cheese
1 can (14oz) sweetened condensed milk
4 eggs
1/3 cup flour
1 tablespoon vanilla extract
Steps:
For the Filling:
1. In a mixer, soften cream cheese and beat until spreads easily.
2. Add sweetened condensed milk, beat until combined, scraping sides of bowl as necessary.
3. While beater is running, add one egg at a time until combined and add the vanilla. A few little lumps of cheese are fine, but try to thoroughly mix.
4. Lastly beat in the flour. Set aside.
5. Pour on crust. You'll know its done when the top is puffed and golden without looking wet in the center, and it doesn't jiggle too much. Remove to a cooling rack. Let it cool to room temperature before chilling, otherwise the top will get sweaty. Chill for 6 hrs or overnight for best results. It is a very thick cake so it does take a while. Cut with a wet knife to keep it from sticking to the blade. Cut into 12pieces.

For the Crust:
1/3 cup butter
1/3 cup white sugar
1 egg
1 1/4 cup flour
Steps:
1. Mix ingredients in a small bowl until crumbly and starting to stick together. If you want a crust that is just on the bottom, use a single batch. Double the batch for better results.
2. Preheat oven to 350F. Bake on bottom rack of oven for approximately 1 hour. Could take 15 minutes more depending on your oven and the weather. Bottom rack is essential to get the bottom of the crust well cooked if you are not blind baking first. Some ovens can be temperamental, and for that I suggest blind baking first to ensure you don't have an underdone crust. Blind bake the crust for 10 minutes before adding the filling.



Choice of Crust:
Bottom Crust only:
Line the bottom of a 9" springform pan with parchment paper. If you don't like your cheesecake sticking to sides of the pan, line the sides as well. A bit of butter makes a good glue to keep the parchment in place. Press single batch of crust mix into bottom evenly. You can use the back of a tablespoon to smooth it out. Pour in your cheesecake batter.
NY Style Crust: For a crust all the way up the side, press half of a double batch into the bottom of the pan, then use the rest to press around the sides. Don't worry about it looking perfect. This is a rustic looking cheesecake. Just try to get it as even as possible up the sides of the pan (about 2 1/2 - 3 inches). Pour in the cheesecake batter. Don't panic if there's more batter than crust. It'll still cook great. You'll just know next time you could've gotten the crust a bit higher.

Variations:
Marble Cheesecake: Half the batter. Melt 3 oz of semi-sweet chocolate and stir into one half. Alternate portions of plain and chocolate batter, use a knife to marble as desired.




Lemon Cheesecake: Substitute vanilla for any extract of preference. It doesn't hurt to add some zest if you have a fresh lemon around. The lemon is a flavoring rather than being tart like a pie. Goes really well with a homemade raspberry sauce.






THE ULTIMATE CHEESECAKE
Ingredients:
For the Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
For the Filling:
1 pound cream cheese , 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping
Steps:
1. Preheat the oven to 325F.
2. In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
1. In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.
2. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
3. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten.
4. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes.
5. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
6. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
7. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.


CHOCOLATE CHEESECAKE
Ingredients:
For the Cheesecake base:
1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa
For the Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
For the Sauce:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan
Steps:
1. Preheat the oven to 350 degrees F.
2. To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
3. Put a kettle on to boil.
4. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
5. Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream.
6. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
7. Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
8. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
9. Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce:
Very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.






MINT CHOCOLATE CHEESECAKE
Ingredients
For the Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
3 tablespoons sugar
Pinch fine salt
For the Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese , at room temperature
1 1/3 cups sugar, divided
1 1/2 cups sour cream, divided
2 large eggs, at room temperature
1/4 cup white creme de menthe (Prefer the delicate natural flavor of white creme de menthe versus the green.)
3 drops natural green food coloring, optional
Chocolate curls, for garnish
Steps:
For the crust:
1. Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.
2. Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust.
3. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.

For the filling:
1. Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more.
2. Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
3. Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed.
4. Add the eggs and melted chocolate then pulse until just incorporated and smooth.
5. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.
6. Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack.
7. Cover and refrigerate for at least 2 hours or overnight.
8. Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.



TRIPLE CITRUS CHEESECAKE
Ingredients:
1 cup graham cracker crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup granulated sugar
2 tbsps. flour
1 tsp. vanilla
4 eggs
1 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
1 tbsp. fresh orange juice
1 tsp. grated lemon zest
1 tsp. grated lime zest
1 tsp. grated orange peel
Steps:
1. PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
2. BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.
3. BAKE 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.


NIGELLA's CHERRY CHEESECAKE
Ingredients:
125g digestive biscuits
75g soft butter
300g cream cheese
60g icing sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
250ml double cream
1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread
Steps:
1. Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
2. Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.
3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Lightly whip the double cream, and then fold it into the cream cheese mixture.
5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.


NIGELLA's CHOCOLATE LIME CHEESECAKE
Ingredients:
200g Double Choc Maryland cookies (in the purple packet)
75g unsalted butter
750g Phildelphia cream cheese
200g caster sugar
4 whole eggs
2 yolks
juice of 4 limes
20-21cm springform cake tin
kitchen foil
Steps:
1. Place a large overlapping piece of foil over the bottom of the springform tin, and then insert the pan ring over it. Fold the foil up and around the sides of the tin and place the whole thing on a second piece of foil, also folding it and pressing it securely up around the tin so that you have a water-tight covering. Actually, I sometimes find some water dribbles out from this supposedly secure casing on unwrapping, but it doesn't seem – as long as you unwrap the outer layer straightaway – to cause any sogginess.
2. Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of the springform tin, pressing the biscuits in with your hands or the back of the spoon. Put the tin in the fridge to set, and preheat the oven to 180°C/ gas mark 4.
3. Beat the cream cheese gently until it's smooth, and then add the sugar. Beat in the eggs and egg yolks, then finally the lime juice. Put a full kettle on.
4. Pour the cream cheese filling onto the chilled biscuit base, place the tin in a roasting tray and pour hot water from the recently boiled kettle around the foil-wrapped cheesecake to come about halfway up the sides of the springform; don't overfill as you'll only spill it on the way to the oven. Transfer it as steadily as you can to the oven and cook for 1 hour or so, checking after 50 minutes. It should feel set, but not rigidly so. You want to be able to detect, below the skin, the slightest, sexiest hint of a quiver within.
5. Take the roasting tin out of the oven, then gingerly remove the springform from its water-filled tin, stand it on a rack, peel off the outer layer of foil, tear away the side bits of the first layer of foil and leave it to cool. When the cheesecake's cooled down completely, place it in the fridge and leave it there till 20 minutes or so before you want to eat it.
6. Transfer to the plate you're going to serve it on (it will need to be one without a lip, or a cakestand) and unclip. The underneath bit of the first layer of foil, along with the base of the tin, are going to have to stay in place, unless you like living really dangerously. I don't mind a bit of risk in the kitchen, but fiddling about with something as desirably lacking in solidity as this dreamlike cheesecake is beyond even my clumsily impatient foolhardiness.
7. It makes life easier if, when you cut it, you heat the knife and cake slicer (and I find I need to use both, the one to cut, the other to lift up and ferry slice to waiting plate) under a very hot tap first.


NIGELLA's LONDON CHEESECAKE
Ingredients:
For the Base:
150g digestive biscuits
75g unsalted butter, melted or very soft
600g cream cheese
150g caster sugar
3 large eggs
3 large egg yolks
11/2 tablespoons vanilla extract
11/2 tablespoons lemon juice
20cm Springform tin
extra-strength tin foil
For the Topping:
145ml tub sour cream
1 tablespoon caster sugar
1/2 teaspoon vanilla extract
Steps:
1. Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of the Springform tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven to 180ºC/gas mark 4.
2. Beat the cream cheese gently until it’s smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.
3. Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.
4. Pour the cream-cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don’t overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 minutes. It should feel set, but not rigidly so: you just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in. Whisk together the sour cream, sugar and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.
5. Take the roasting tin out of the oven, then gingerly remove the Springform, unwrap it and stand it on a rack to cool. When it’s cooled down completely, put it in the fridge, removing it 20 minutes before eating to take the chill off. Unmould and when you cut into it, plunge a knife in hot water first.


NIGELLA's CHOCOLATE CHEESECAKE
Ingredients:
For the Base:
125g digestive biscuits
60g butter
1 tablespoon cocoa
For the Filling:
175g dark chocolate, chopped small
500g Philadelphia cream cheese
150g caster sugar
1 tablespoon Bird’s custard powder
3 large eggs
3 large egg yolks
150ml sour cream (or just use a 142ml pot)
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
For the Glaze (Optional):
75g dark chocolate, finely chopped
125ml double cream
1 teaspoon golden syrup
Steps:
1. To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
2. Process again until it makes damp, clumping crumbs and then tip them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
3. Preheat the oven to gas mark 4/180ºC. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
4. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
6. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
8. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.



BLUEBERRY CHEESECAKE
Ingredients:
1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 (21-ounce) can blueberry pie filling
Steps:
1. In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
2. Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.
3. Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely.
4. Cover and chill at least 4 hours before serving.




HOUSE ON A HILL's BLUEBERRY CHEESECAKE
Ingredients:
2 225-gram blocks of cream cheese, softened
1 250-ml brick of all purpose cream (room temperature)
3/4 cup plus 2 tbsps. of white sugar
4 eggs
1 3/4 cups of graham cracker crumbs
1/3 cup of butter
1 can of blueberry pie filling
Steps:
1. Preheat the oven to 275oF.
2. Melt the butter and stir into the graham cracker crumbs. Using the back of a teaspoon, press firmly onto the bottom of an 8-inch spring form pan.
3. In a bowl, beat the cream cheese, sugar and eggs until smooth (about 1 minute with an electric mixer on medium speed). Pour in the cream and mix on low speed for about 30 seconds or just until blended. Pour into the crust-lined pan.
4.Bake in a 275F oven for 2 hours. Cool to room temperature then chill for an hour or two before pouring in the topping.










SUGAR-FREE CHEESECAKE
Ingredients:
For the filling:
120 grams Isomalt F
60 grams Lycasin
20 grams cornstarch
3 pieces cream cheese
90 grams whipping cream
50 grams Dark Chocolate, melted
3 eggs
2 tablespoon lemon juice
1 tablespoon Ferna Vanilla
1/4 teaspoon Salt
Ingredients:
For the chocolate crust:
3/4 cup all purpose flour
1/4 cup isomalt PF
1/3 cup butter
1/4 cup cocoa powder
Decoration:
1/4 cup cocoa powder
Steps:
For the Crust:
1. Sift together all purpose flour, isomalt PF and cocoa powder. Cut in the butter until it forms a dough. Press onto the baking pan.
2. Bake at 350F for 30 minutes. Set aside.
For the Filling:
1. Cream cream cheese with the isomalt and lycasin.
2. Melt dark chocolate with the cream. Add this to the cream cheese. Add the eggs,lemon juice ,vanilla, salt and cornstarch. Mix until smooth and free of lumps
3. Pour over the crust and bake at 300F for 1 hour. Bain Marie Style.
4. Cool completely and chill in the refrigerator for at least 4 hours.
5. Decorate with cocoa powder.


SOYMILK CHEESECAKE
Ingredients:
For the Decor paste:
50 grams Butter
30 grams icing Sugar
30 milliliters Egg white
45 grams Flour
Red food color
For the Biscuit sponge:
100 grams Butter
33 grams icing Sugar
130 grams Egg yolk
200 grams Egg white
650 grams Sugar
33 grams Flour
65 grams Almond powder
For the Soymilk Cream:
6 pieces Gelatin sheets
280 grams Cream cheese
140 grams Sugar
45 grams Egg yolk
40 milliliters Soy milk
350 milliliters Whipped cream
Steps:
1. First, soak the gelatin powder in cold water.
2. Bring cream cheese and sugar into a bowl and whisk this mixture until it gets smooth.
3. Add the egg yolk and soymilk.
4. Melt the gelatin, add to the cream cheese mixture, and fold the whipped cream. Put into molds.


MARS CHOCOLATE NO-BAKE CHEESECAKE
Ingredients:
250 grams shortbread biscuits
1/2 cup butter, melted
2 tablespoons brown sugar
2 tablespoons butter
1 1/4 cups whipping cream
3 ounces milk chocolate, finely chopped
3 teaspoons gelatin
1/4 cup water
2 packages cream cheese, 250 grams
1/2 cup sugar
3 pieces mars bars, chopped finely
Steps:
1. Blend or process biscuits until mixture resembles fine crumbs. Add butter; process until just combined.
2. Using one hand, press biscuit mixture evenly over base and side of 8 inch spring form pan, cover and refrigerate about 30 minutes until firm.
3. Meanwhile, combine brown sugar, butter and 2 tablespoons of cream in a small saucepan; stir over low heat, until sugar dissolves, to make butterscotch sauce.
4. Combine chocolate and another 2 tablespoons of cream in another saucepan; stir over low heat until chocolate melts.
5. Sprinkle gelatin over the water in a small heatproof bowl, stand bowl in a small saucepan of simmering water. Stir until gelatin dissolves; cool 5 minutes.
6. Place cream cheese and sugar in a bowl of an electric mixer and beat on medium speed.
7. Stir slightly warm gelatin mixture into the cream cheese mixture, mix well. Then add the Mars bars.
8. On a separate bowl, beat the remaining cream to soft peaks then add to the cheese mixture.
9. Pour half of the cheese mixture into prepared pan, drizzle half of the butterscotch and chocolate sauces over the cheese mixture.
10. Then pour the remaining cheese mixture and sauces. Use the toothpick to create design on the top.
11. Cover cheesecake; refrigerate for 3 hours or until set.




TRIPLE-DECKER CHOCOLATE, COFFEE AND TOFFEE CHEESECAKE
[DozenFlours.com - Sincere Acts of Sweetness]
Chocolate crumb crust
Butter for pan
2 cups chocolate wafer cookie crumbs (I use Nabisco Famous Wafers and crush them in a food processor)
6 tablespoons (3/4 stick) unsalted butter, melted
For the Filling:
2 pounds full-fat cream cheese, softened 3 to 4 hours at room temperature
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 large eggs, room temperature
2 teaspoons pure vanilla bean paste or extract
2 tablespoons whipping cream, at room temperature
2 teaspoons instant coffee dissolved in 1 tablespoon whipping cream
2/3 cup (2, 1.4 ounce bars) crushed toffee, such as Skor or Heath Bars
6 ounces good quality semisweet chocolate such as Lindt, Schaffenburger, or Guittard, chopped (please, avoid Baker's if you can, its flavor is just terrible)*

For the Crust:
Steps:
1. Prepare the crust.
2. Preheat the oven to 325F. Butter 9-inch springform pan with sides at least 2 3/4 inches high. Mix cookie crumbs and melted butter, combining well. Press crumb mixture evenly over bottom and 1 inch up side of pan. Wrap outside of pan with 1 large piece of heavy foil, making a water tight seal. Make for 6 minutes. Set aside and cool completely.

For the Batter or Filling:
1. Water Bath.Before you start the cheesecake batter, you should get everything ready for the water bath. You'll need a roasting pan that's big enough to hold the spring form pan in both width and height.
2. While you're preparing the cheesecake, boil a large kettle or pot full of water. Preheat the oven to 325F.
3. Prepare filling. In a standing mixture, cream the cream cheese in large bowl on low speed until smooth for 1 minute. Add sugar and mix until smooth, about 2 minutes. Scape bowl and beater.
3. Mix in flour and mix just until the flour disappears. Add eggs, 2 at time, mixing until batter is smooth and no traces of egg can be seen, about 1 minute. Mix in vanilla and cream for about 30 seconds.
4. Get 2 medium sized bowls, preferably ones that have a pouring spout. Pour 2 cups batter into each of bowl. Stir dissolved coffee into mixture in one of the medium bowls and stir well, until the mixture is an even color. Set aside. Mix the crushed toffee into batter in second medium bowl, mix well, and set aside.
5. Mix melted chocolate into the batter that's left in the mixing bowl, stirring just until chocolate is incorporated and no white batter shows. Pour chocolate batter into chocolate crust in prepared pan.
6. Place cheesecake in large baking pan with at least 2-inch high sides and place in oven. Pour hot water into large pan to reach 1-inch up sides of springform pan. Bake 20 minutes.
7. Carefully slide oven rack out several inches. Pour reserved coffee batter all around inside edge of pan. Batter will flow evenly to cover top of cake. Bake 20 minutes.
8. Pour reserved toffee batter all around inside edge of pan. Batter will flow evenly to cover top of cake. Bake 30-60 minutes. You'll know it's done when you can give the cheesecake a gentle shake and top doesn't move and looks firm. (FYI: Eleanor's instructions said that the cake should be done after the last 20 minutes, but mine was far from done. I baked it for an additional 45 minutes! Part of this extra time may have been because I was using an 8.5" pan instead of the 9", I'm not exactly sure. Whatever the cause, don't panic. Just be patient, keep the water level consistent, and wait for the top of the cake to get firm.)
9. Very carefully, remove everything from the pan (roasting pan, water, and cheesecake). Note: If you have a bad back, don't be a hero and ask for help because it's heavy and the water is going to be near boiling. Cool cheesecake in water bath 1hour on a heat proof surface, covered loosely with paper towel.
10.Carefully remove cheesecake from water bath. Remove paper towel and cool 1 hour more on a wire rack. Cheesecake should feel cool to touch. Gently run a thin-bladed knife around the edge of the cheesecake. Unhinge the latch on the spring form pan and gently remove the ring. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
11.Serve the cake with whipped cream and chocolate shavings or just plain. When slicing the cake, be sure to clean the knife after each cut. This will ensure prettier slices. Leftover cheesecake can be covered and refrigerated up to 1 week not that it will last that long! :)






INDIVIDUAL CHEESECAKE
[ JoyofBaking.com]
For the Crust:
1 cup (100 grams) graham wafer crumbs or crushed digestive cookies
1 tablespoon (15 grams) granulated white sugar
4 tablespoons (55 grams) unsalted butter, melted
For the Filling:
2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
2/3 cup (130 grams) granulated white sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup (120 ml) sour cream
Garnish(Optional
Strawberry Puree and/or fresh berries

Directions:
Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Line 12 - 2 3/4 x 1 1/2 inch muffin cups with one - 2 inch (5 cm) wide x 6 inch (15 cm) long strip of parchment paper. (The ends will hang over the sides of the cups to be used as handles to lift out the baked cheesecakes.)

For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press about a tablespoon of crumbs on the bottoms of the 12 muffin cups lined with parchment paper. Cover and refrigerate while you make the filling.


For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until smooth. Add the sugar and beat until combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating about 30 seconds. Add the vanilla extract and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.

Bake for about 18 - 20 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

Remove cheesecakes by first running a sharp knife around the inside edge of the muffin cups to loosen the cheesecakes. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off the parchment paper and place on your serving plate. Top with strawberry sauce and/or fresh berries.

Makes 12 individual cheesecakes.

For Strawberry Puree (Sauce):
1 - 20 ounce bag (570 grams) of frozen unsweetened strawberries or 20 ounces of fresh strawberries
1/4 - 1/3 cup (50 - 65 grams) granulated white sugar, or to taste
Freshly squeezed lemon juice, optional
Steps:
Place the unsweetened frozen strawberries in a large bowl and thaw. This may take a few hours. Once thawed, put the strawberries and their juice in the bowl of a food processor or blender and process the berries until they are pureed. Pour the puree into a 2 cup (480 ml) measuring cup. You should have about 1 1/4 cups of puree. Add 1/4 cup (50 grams) of the sugar to start and stir until the sugar dissolves. Taste and add more sugar if needed. Can also add a little lemon juice to taste.Store covered in the refrigerator for one week. The sauce can also be frozen.








BAKED CHOCOLATE CHEESECAKE
Ingredients:
For the Crust:
200g shortbread biscuit crumbs
1 1/2 TB (30g) caster sugar
3TB cocoa powder
60g unsalted butter, melted
For the Filling:
Steps:
1. Mix all ingredients.
2. Spread on pan, press whith back of spoon.
650g cream cheese
1 1/4 (240g) caster sugar
250g dark cooking chocolate, melted
90g white cooking chocolate, melted
2 large eggs
2TB thickened cream
1/3 cup (90ml.) sour cream
3TB instant coffee ( mixed with 2TB hot water)
Steps:
1. whip cream cheese and sugar until smooth.
2. Add melted chocolates, whip.
3. Add eggs one at a time.
4. Add thickened cream ,soured cream and coffee.
5. Pour on 9" round pan.
6. Preheated oven at 325F, bake for 55 minutes.
7. remove from oven, cool for 30 minutes. Refrigerate to completely set.
8. Cut with hot damp knife.





DULCE DE LECHE PUMPKIN CHEESECAKE
[MommysKitchen.net]
Ingredients:
Crust recipe:
2 cups graham cracker crumbs
1/4 cup sugar (you can use half brown sugar but that's optional)
5 Tablespoons butter (melted)
Directions:
Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together. Lightly spray the sides of the spring form pan with baking spray, pat into a 8 or 9 inch spring form pan set aside.

Filling recipe:
4 8-ounce packages philadelphia cream cheese, room temperature
2 cups sugar
1 15-ounce can pure pumpkin puree
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
1 14 oz can dulce de leche
Steps:
Preheat oven to 325 degrees. Pour into prepared graham cracker crust. Bake for 45-55minutes or until golden brown. When the 45-55 minutes are up turn off the oven and leave the cheesecake inside for one hour. the cheesecake should look held together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Keep the oven door shut and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and the cheesecake is no longer jiggly. Insert knife to test for done ness when knife comes out clean the cheesecake is done. Let cool, remove the spring form pan. I recomend chilling the cheesecake for a couple hours and then spread on the dulce de leche. To spread, first melt the dulce de leche in the microwave on the defrost setting for about 20 seconds. Then spread on chilled cheesecake finish chilling overnight and serve.
Cooling Tip - I also read that once the cheesecake is removed from the oven and placed on a cooling rack. You can place a plate on top and cover as it cools this way it wont crack on top. I might try this next time. Mine cracked just a bit after it cooled on the rack, nothing the dulce de leche topping couldn't cover.





STRAWBERRY NO-BAKE CHEESECAKE
[MommysKitchen.net]
Ingredients:
For the Crust:
6 honey graham crackers (2 squares each), crushed to fine crumbs
2 Tbsp butter, melted, and mixed with 1 Tbsp honey
For the Filling:
1 box (3 oz) strawberry flavor gelatin
2⁄3 cup boiling water
1 tub (16 oz) low fat or regular cottage cheese
2 bricks (8 oz each) cream cheese, softened
2 Tbsp sugar
2 tsp strawberry extract or 1 tsp vanilla extract
For the Topping:
1 pt - (about 12 oz) fresh strawberries
2 - Tbsp strawberry jelly, melted
Garnish: mint leaves
Directions:
Coat an 8 x 3-in. spring form pan with nonstick spray. Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3⁄4 in. up side of prepared pan. Place in freezer. Dissolve gelatin in boiling water in a 1-cup measure. Puree cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set. Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of spring form pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves. Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving. * This recipe can be easily adapted to a low cal recipe by substituting with all low fat or fat free ingredients.



DULCE DE LECHE CHEESECAKE
[MommysKitchen.net]
Ingredients:
1 8oz package cream cheese (softened)
1 egg
1 12 oz can evaporated milk
1 14 oz La Lechera condensed milk (sweetened condensed milk)
1 1 /2 tsp Mexican vanilla or pure vanilla extract
1 14 oz can Nestle La Lechera dulce de leche (seperated)
2-3 tablespoon added the filling and more dulce de leche drizzled on the top
For the Crust:
2 Cups Graham cracker crumbs
1/4 cup sugar (you can use half brown sugar but that's optional)
5 Tablespoons butter (melted)
Directions:
Preheat oven to 325 degrees. Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together. Lightly spray the sides of the spring form pan with baking spray, pat into a 8 or 9 inch spring form pan set aside. Make filling ingredients. Blend the first 5 ingredients in a blender and blend until creamy. Add 2 Tablespoons Dulce de leche and blend again. Pour into prepared graham cracker crust. Bake for 45- 55 minutes or until golden brown. When the 45-55 minutes are up turn off the oven and leave the cheesecake inside for one hour. the cheesecake should look held together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Keep the oven door shut and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and the cheesecake is no longer jiggly. Insert knife to test for doneness when knife comes out clean the cheesecake is done. Let cool, remove the spring form pan and drizzle melted dulce de leche over the top of the cheesecake. Chill overnight before it is served
I melted the dulce de leche for about 20 seconds in the microwave in a Tupperware bowl. Then added it to a sandwich size zip lock bag and cut off a tiny piece of the end. Then drizzled all over the top of the cheesecake in a criss cross design.







DARRYL'S CLASSIC CHEESECAKE
[http://foododelmundo.com/2009/07/28/darryls-classic-cheesecake/]
Crust
Combine in Cuisinart:
1 Package Graham Crackers
1 Cup Pecans
Whiz around until like a fine grain sand then add
1/2 Cup Melted Butter
Mix to combine and line the walls of a 9″ spring form pan. If it’s not sticking enough for you – add more melted butter.

Cake
In mixer beat until smooth an creamy
3# Cream Cheese
Then Add:
2 Cups Sugar
3 Eggs
2 tsp Vanilla
Blend until smooth.

Bang the bowl on the counter top a couple of times to get the air bubbles to move to the top.

Cover and let batter sit in fridge OVER NIGHT to remove air.

Pour into crust. Bake at 200° – 225° NO HOTTER or it will turn out grainy! for 3-4 hours.

It’s finished when a knife or toothpick inserted into center of cake comes out clean.

Optional to add a pan of water in the oven.

A convection oven takes considerably less time to bake.

Let cool completely then top with a Sour Cream and Honey mixture (optional).




MARVELOUS MINI CHEESECAKES
[http://foododelmundo.com/2009/06/12/marvelous-mini-cheesecakes/]
Ingredients:
1 1/2 c graham cracker crumbs
1/4 c sugar
1/4 c butter , melted
3 (8oz) packages cream cheese, softened
1 (14 oz) can Sweetened Condensed Milk
3 eggs
2 tsps vanilla extract
Directions;
Preheat oven to 300 degree. Combine crumbs, sugar and margarine; press equal portions onto bottoms of 24 lightly greased muffin cups. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla, mix well. Spoon equal amounts of mixture into prepared cups. Bake 20 min or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired.
Note: *Place in freezer for 15 min they will come out of the tins easier.
I used fresh fruits, strawberries, blueberries and blackberries.





GERMAN CHOCOLATE CHEESECAKE
[MommysKitchen.net]
For the Cake:
1 package duncan hines german chocolate cake mix
For the Cream Cheese Filling:
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups granulated sugar
4 eggs, lightly beaten
For the Frosting:
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter, cubed (not margarine)
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups flaked coconut
1-1/2 cup chopped pecans
DIRECTIONS:
Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. Yield: 16 servings













Photos from Flickr.com