(for the crust)
2 1/2 oz. unsalted butter, melted and cooled, plus more for pan
3/4 cup vanilla wafer crumbs
1/2 cup blanched pistachio flour
1/2 t matcha
(filling)
8 oz. white chocolate, coarsely chopped
2 2/3 cups blanched pistachio flour
1 T plus 2 t matcha
1/4 t fine sea salt
1/2 cup granulated sugar
3 T water
1 lbs. full-fat cream cheese
[how to make]
*Butter the bottom and sides of a 6 1/2" springform pan or equivalent.
(for the crust)
*In a medium bowl, stir together the wafer crumbs, pistachio flour, and matcha.
*Pour the melted butter over the dry ingredients, and stir and mash with a fork until they are evenly moistened.
*Scrape the crumb mixture into the prepared pan and press it with the back of a spoon into an even layer on the bottom only.
*Refrigerate, uncovered, until the filling is ready.
(for the filling)
*In a medium heatproof bowl set over a medium saucepan filled with 2" of barely simmering water, melt the chocolate, stirring occasionally with a silicone spatula.
*Remove the pan from the heat, leaving the bowl on top to keep the chocolate warm.
*In the bowl of a food processor fitted with a metal blade, process 2 1/3 cups of the pistachio flour, the match, and the salt until the pistachios release their oils and the mixture turns into a paste, about 5 minutes.
*In a small saucepan over medium-high heat, bring the sugar and water to a boil, stirring occasionally.
*Take the pan off the heat, and with the food processor running, drizzle in the hot syrup through the feed tube.
*The pistachio puree may harden quickly, so immediately add the cream cheese and melted chocolate.
*Process until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as needed.
*Scrape the filling in batches into a fine-mesh strainer set over a large bowl and strain, pressing it through with a silicone spatula.
*Scrape any filling clinging to the bottom of the strainer into the bowl.
*Discard the solids in the strainer.
*Scrape the filling onto the chilled crust and spread evenly with a small offset spatula.
*Scatter the remaining 1/3 cup of pistachio flour over the filling and spread evenly.
*Cover the pan with an aluminum foil tent, poking holes in the foil with a fork to prevent condensation, and refrigerate until the filling is firm, about 3 hours.
*Pressing firmly against the pan, run a thin knife around the edge to loosen the cheesecake.
*Remove the sides of the pan. (You might want to use a hairdryer to warm the outsides of the pan for an easy release.)
*Transfer the cheesecake on its base to a serving plate and serve cold.
(The cheesecake will keep, covered with the aluminum foil tent, in the refrigerator for up to 5 days.)
-makes 10-
Note: I found this recipe in "The Artful Baker" by Cenk Sonmezsoy.
Labels: cheesecake recipe, matcha cheesecake recipe, no-bake cheesecake recipe, pistachio cheesecake recipe
(for the crust)
3/4 cup graham cracker crumbs
1/3 cup ground toasted pecans
3 T granulated sugar
2 T unsalted butter, melted and cooled
1/2 cup caramel sauce
(for the cheesecake)
1lb. cream cheese, at room temperature
2 T sour cream
1/4 cup white chocolate ganache, at room temperature
2 large eggs
1/4 cup heavy cream
1 cup granulated sugar, divided
[how to make]
(for the crust)
*Preheat the oven to 325 degrees.
*Coat the bottoms and sides of eight 8 oz. cream brulee ramekins with butter.
*In a mixing bowl, combine the graham cracker crumbs, pecans, sugar, and melted butter and stir until blended.
*Divided the mixture evenly among the prepared ramekins, and pat the crumbs into the bottom of each ramekin.
*Bake for 5 minutes to set the crust.
*Cool on wire cooling racks.
*When completely cool, drizzle 1 T of the caramel sauce over each crust.
(for the cheesecake)
*In the bowl of an electric mixer, beat the cream cheese, sour cream, and white chocolate ganache on medium speed until smooth.
*Add the eggs, one at a time, beating well after each addition.
*Scrape down the sides of the bowl with a rubber spatula.
*Add the cream and 1/2 cup of the sugar until the batter is blended and smooth.
*Divide the batter evenly among the ramekins.
*Bake until the filling is set, 15~20 minutes.
*Transfer the ramekins to wire racks and let cool to room temperature.
*When cool, refrigerate for at least 3 hours.
(to serve)
*Sprinkle 2 t of the remining sugar over the top of each cheesecake
*Using a kitchen torch, melt the sugar until it browns and caramelizes.
*Serve right away.
-serves 8-
Note: I adapted the recipe in "Chocolatique" by Ed Engoron.
(crust)
11 whole chocolate graham crackers
4 T unsalted butter, melted
2 T granulated sugar
(filling)
8 oz. white chocolate, chopped
1/4 cup heavy cream
5 x 8 oz. packages cream cheese at room temperature
1 cup granulated sugar
3 large eggs
(sauce)
2 pints raspberries
1/2 cup granulated sugar
1 T framboise or kirsch
1 t fresh lemon juice
(decoration)
white chocolate curls
1/2 pint raspberries
>how to make<
Labels: cheesecake recipe, Raspberry sauce recipe, white chocolate cheesecake recipe, white chocolate raspberry cheesecake recipe
(for crust)
3/4 cup flour
2 T powdered sugar
1 1/2 T cornstarch
1/8 t salt
3 T butter, softened
1 T canola oil
1 T brown sugar
1 t grated lemon rind
1/2 t vanilla extract
(for filling)
1/2 cup granulated sugar
8 oz. 1/3 less-fat cream cheese, softened
4 oz. fat-free cream cheese, softened
3/4 cup light sour cream
1t vanilla extract
dash of salt
2 large eggs
2 t cake flour
(for topping)
5 cups fresh raspberries, divided
1/2 cup granulated sugar
1 T cornstarch
1 t water
mint leaves (optional)
>how to make<
(for crust)
*Preheat oven to 325 degrees.
*Weigh or lightly spoon pastry flour into a dry measuring cup; level with a knife.
*Combine pastry flour, powdered sugar, 1 1/2 T cornstarch, and 1/8 t salt; whisk.
*Place butter, oil, brown sugar, lemon rind, and 1/2 t vanilla in a medium bowl; beat with a whisk until well blended.
*Add flour mixture; whisk just until combined.
(Mixture will look like damp, coarse sand.)
*Coat a straight sided mini cheesecake pan with 12 (2 1/2 oz.) cups with cooking spray.
*Scoop 1 packed T dough into each well; gently press to form a flat surface on the bottom.
*Bake until set and lightly golden brown, 10 to 12 minutes.
*Remove from oven; cool 20 minutes.
(for filling)
*Combine 1/2 cup granulated sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth.
*Beat in sour cream, 1 t vanilla, and dash of salt.
*Add eggs, 1 at a time, beating well after each addition.
*Add cake flour; blend will.
*Spoon mixture over crust, filling to the top of each well.
*Bake 20 minutes or just until set and slightly puffed.
(for topping)
*Place 4 cups raspberries in a food processor; process until smooth.
*Strain berry puree through a fine sieve, pressing to extract as much juice and puree as possible.
(Discard seed.)
*Combine puree with 1/2 cup granulated sugar in a saucepan over medium high; bring to a low boil, stirring to dissolve sugar.
*Cook, stirring often, for 2 to 3 minutes.
*Combine 1 T cornstarch and 1 T water, stirring until smooth.
*Whisk cornstarch mixture into berry mixture, stirring constantly until beginning to thicken, about 1 minute.
*Remove from heat.
*Cool 20 minutes.
(for finish)
*Remove cheesecakes from pan.
*Top each cheesecake with 1 1/2 T berry syrup, 3 raspberries, and mint leaves, if desired.
-makes 12-
Note: I found this recipe in "Cooking Light" magazine.
Labels: cheesecake recipe, mini cheese cake recipe, raspberry cheesecake recipe
1 cup sweetened shredded coconut
1 t grated lime zest plus 1 lime, sliced thin (2 limes)
3 cups pretzel sticks
6 T unsalted butter, melted
3/4 cup water
4 t unflavored gelatin
10 oz. can frozen margarita mix, thawed
1/4 cup tequila
1/4 cup triple sec
1 1/2 cups heavy cream, chilled
14 oz. can sweetened condensed milk
4 oz. cream cheese, softened
>how to make<
(for the crust)
*Place oven rack in middle position and heat oven to 350 degrees.
*Grease 9" springform pan and line perimeter with 3” wide strip of parchment paper.
*Process coconut and lime zest in food processor until coarsely ground; reserve 1/2 cup.
*Add pretzels to remaining coconut mixture and process until finely ground.
*Add melted butter and pulse to combine.
*Press mixture into bottom of prepared pan.
*Bake until edges are golden, 10 to 12 minutes.
*Cool completely.
(for the filling)
*Combine 1/4 cup water and gelatin in small saucepan and let sit until gelatin softens, about 5 minutes.
*Add margarita mix, tequila, and triple sec and cook over low heat, stirring frequently, until gelatin softens, about 5 minutes.
**Cool 15 minutes.
*Using mixer fitted with whisk, whip cream, on medium low speed until foamy.
*Increase speed to high and whip until soft peaks form.
*sing clean bowl, whip sweetened condensed milk and cream cheese until combined.
*Add 1 cup margarita mixture and whip until incorporated.
*Fold in one third whipped cream, then gently fold in remaining whippied cream.
*Pour filling into crust.
*Refrigerate until just set, about 1 hour.
(for topping)
*Stir remaining 1/2 cup water into remaining margarita mixture.
*Pour mixture through fine mesh strainer into 2 cup liquid measuring cup.
*Pour over filling and refrigerate until set, about 4 hours.
*Remove sides of pan and parchment.
*Press reserved coconut mixture onto sides of cake and top with lime slices. Serve.
-makes 8 to 10-
Note: I found this recipe in "Cook's Country".
Labels: cheesecake recipe, margarita cake recipe
2 cups all purpose flour
1/4 cup granulated sugar
1/2 t salt
3/4 cup butter, softened
1/3 cup light corn syrup
2 x 8oz cream cheese, softened
3 large eggs
1 cup light corn surup
2 t vanilla
3/4 cup berry jam of your choice
powdered sugar, if desired
>how to make<
*Heat oven to 375 degrees.
*Grease bottom and sides of rectangular pan, 13"x 9"x 2", with shortening.
*Beat flour, granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms.
*Press evenly in pan.
*Beat cream cheese in medium bowl until smooth.
*Beat in eggs until well blended.
*Beat in 1 cup corn syrup and the vanilla until smooth.
*Pour over dough.
*Bake 35 to 40 minutes or until edges are light golden brown and filling as set.
*Stir jam; spread over hot bars.
*Refrigerate at least 3 hours until chilled.
*Cut into 2"x 1 1/2"bars.
*Sprinkle with powdered sugar just before serving.
*Refrigerate any remaining bars.
-makes 36 bars-
Labels: cheesecake bar recipe, cheesecake recipe, Elderberry Cheesecake Bar recipe
(Crust)
1/2 cup ground walnuts
1 3/4 cup all purpose flour
1 T ground cinnamon
2 T sugar
1/2 t salt
2/3 cup butter
1/3 cup cold water
(Filling)
12 oz cream cheese at room temperature
3 T sugar
3 T all purpose flour
2 eggs
1 1/2 t vanilla extract
1 t grated lemon zest
(Topping)
4 cups diced rhubarb
1 1/3 cups sugar
1/4 cup water
>how to make<
(Crust)
*In a medium bowl or a food processor, combine all of the dry ingredients.
*Cut in the butter with a pastry cutter, 2 knives, or the processor.
*Mix in the water until it is just combined.
*Shape the dough into a ball, flatten, wrap in plastic, and refrigerate for 1 to 1 1/2 hours.
*Preheat an oven to 375 degrees.
*Meanwhile roll the dough out on a lightly floured board.
*Fit into a 11" x 8" tart shell, crimping the edges.
*Prick the bottom with a fork, line with aluminum foil, and fill with pie weighs or dried beans.
*Bake in the preheated oven until set but not browned.
*Remove from the oven and let cool, leaving the oven at 375 degrees.
(Filling)
*Beat all of the ingredients together until smoth, about 5~7 minutes.
*Fill the partially baked tart shell 1/4"~1/2" from the rim with this mixture.
*Bake in the preheated oven for 20~25 minutes, or until the cheese filling puffs a bit and is just firm to the touch.
*Remove from the oven and let cool.
(Topping)
*Combine all the ingredients in a suacepan.
*Bring the mixture to a boil over medium heat and continue cooking until the rhubarb is tender and the liquid is reduced to thick, syrupy compote, about 10~12 minutes. Set aside.
*Spread the rhubarb compote evenly over the cooled tart.
*Refrigerate until the topping is set.
Note: This recipe was adaped from "Pacific Northwest The Beautiful Cookbook".
Labels: cheesecake recipe, Cheesecake Tart recipe, Fruit Tart recipe, Rhubarb Cheesecake Tart recipe, Rhubarb Tart recipe
(Crust)
1 1/2 cups finely ground vanilla wafer crumbs
3/4 cup shelled, toasted and ground hazelnuts
2 T sugar
2 T butter, melted
(Filling)
3 8oz packages cream cheese, room temperature
1 cup sugar
3 eggs, lightly beaten
3 T creme de cacao
(Topping)
2 cups sour cream
2 T sugar
(decoration)
As you like.
>how to make<
(Crust)
*Combine vanilla wafer crumbs, hazelnuts, sugar and melted butter in a medium bowl and blend thoroughly.
*Pat mixture into bottom and sides of 9" springform pan.
*Refrigerate until firm, about 30 minutes.
*Preheat oven to 300 degrees.
*Bake crust 15 minutes.
*Let cool completely.
(Filling)
*Preheat oven to 350 degrees.
*Beat cream cheese at low speed in large bowl of electric mixer until smooth.
*Gradually beat in sugar.
*Add eggs and creme de cacao and blend until completely smooth, stopping once to scrape down sides of bowl.
*Pour into cooled crust.
*Bake until set, about 50~55 minutes.
*Let cool slightly.(Retain oven temperature at 350 degrees.)
(Topping)
*Combine sour cream and remaining sugar in medium bowl and blend well.
*Using rubber spatula, spread mixture over cheesecake to within half an inch of edge.
*Bake 5 minutes.
*Preheat broiler.
*Run cheesecake under broiler, watching carefully, until top is lightly browned, about 1 to 2 minutes.
*Let cool. Refrigerate at least 5 hours, or overnight.
-makes 12-
Labels: cheesecake recipe, Easter theme, hazelnut crust
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup finely chopped walnuts
2 T brown sugar
1/4 cup melted butter
Fillings:
2 large Granny Smith Apples, peeled, cored and thinly sliced
3 T butter
1/2 t each cinnamon and nutmeg
4 8oz packages cream cheese, room temperature
1 cup sugar
5 large eggs
1/2 cup sour cream
3/4 cup toasted walnuts, chopped
Topping:
1 1/2 cups caramel ice cream topping
>how to make<
*Preheat oven to 350 degrees.
*In a small bowl mix together all the crust ingredients.
*Press into a 9" to 10" spring form pan bottom.
*Bake in oven 10 minutes.
*In a saucepan saute the apples in the butter about 8 minutes.
*Place walnuts on a cookie sheet and bake at 300 degrees for 8 to 10 minutes until golden brown.
*Mix in the cinnamon and nutmeg. Set aside.
*In a large bowl, mix the cream cheese with the sugar until smooth.
*Add eggs one at a time, beating after each.
*Blend in the sour cream, then fold in the walnuts and apple mixture.
*Pour into spring form pan and bake for 60 minutes.
*Transfer to rack and cool. Refrigerate.
*Release sides of pan and tither pour topping on top of cake or microwave sauce till warm and slice cheesecake then pour warm sauce on top.
-makes 12-
Note: This recipe was made by Margee Berry.
Labels: apple caramel cheesecake, Autumn cheesecake, cheesecake recipe
