Tikanas

Tikanas

Home Cookin Chapter: Recipes From Thibeault's Table

Praline Cheesecake
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1-1/4 cup crushed graham crackers
1/4 cup granulated sugar
1/4 cup finely chopped pecans toasted
1/4 cup butter melted
3 - 8 oz packages cream cheese
1 cup packed brown sugar
2/3 cup evaporated milk NOte: I used coffee cream
2 Tablespoons all purpose flour
2 teaspoons vanilla
3 eggs
1 cup pecan halves toasted.

Caramel Sauce topping

1 cup corn syrup - dark
1/4 cup cornstarch
2 Tablespoon Brown sugar
1 Tablespoon vanilla

Nnte: I use my regular caramel sauce instead of the one mentioned above:

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc..
. Combine graham crackers, sugar, pecans and stir in melted butter.
Press mixture over the bottom and 1 1/2 inches up sides of a 9" ich
spring pan.

Bake at 350°F for 10 minutes.

Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and
vanilla. Add egss and beat until just blended. pour into crust. Bake
50 to 55 minutes or until set.

Cool in pan for 30 minutes. Loosen sides and remove rim. Cool
completely. Arrange toasted pecans on top of cake decoratively.

Make Topping by combining corn syrup, cornstarch and brown sugar in a
small saucepan. Cook and stir until thickened. Remove from heat and
add vanilla.

To serve cake, Pour sauce over top and serve remaining sauce in a
pitcher at the table.

NOTE: I baked the cake in a Baine Marie. I wrapped foil around the
outside of the springform pan to prevent any water from seeping in to
the cake.

(Toronto Star Newspaper: 1981)

Home Cookin Chapter: Recipes From Thibeault's Table

Marble Swirl Cheesecake Pie
===========================
1 1/2 cups chocolate wafer cookie crumbs (Or substitute Graham Cracker Crumbs)
1/3 cup of finely chopped walnuts
2 Tablespoons sugar
6 Tablespoons melted butter

Filling

2 packages (8 oz each) cream cheese
1/3 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup semi sweet chocolate chips
. To prepare crust:

In a 9 inch glass pie plate place butter. Microwave on HIGH until
melted, about 1 minutes. Mix cookie crumbs, walnuts and sugar and stir
into the butter. Press on bottom and sides of pie plate. Microwave on
HIGH for 2 minutes. Rotate 1/2 turn and microwave until crumbs are
set, about 2 more minutes. Cool on a wire rack. Set aside

To prepare filling:

In a medium microwaveable mixing bowl place cream cheese; microwave on
MEDIUM power until softened, 30 to 50 seconds. Add sugar; beat until
combined. Beat in eggs, one at a time just until incorporated; beat in
vanilla extract; pour into cooled crust; set aside.

In a small microwaveable bowl place chocolate chips; microwave on
MEDIUM until chocolate can be stirred smooth, 3 to 4 minutes.

Drop spoonfuls of chocolate onto cream cheese mixture; using a fork,
swirl chocolate through cheesecake for a marbling effect. Microwave,
uncovered, on MEDIUM for 5 minutes; rotate pie 1/2 turn. Microwave on
MEDIUM until edges are set but centre wiggles slightly when jiggled,
about another 5 minutes.

Cool on a wire rack, about 30 minutes. Refrigerate until cold about 4
hours.

)

East Coast Cheesecake (Amazing)

1 2/3 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
5 (8 oz. pkgs.) cream cheese, room temperature
1 3/4 cup sugar
3 tablespoons flour
5 large eggs, room temperature
2 large egg yolks, room temperature
1/3 cup sour cream, room temperature
1 teaspoon vanilla

Coat the inside of a spring form pan with shortening. Combine crumbs, 1/4 cup sugar and butter in and press on sides and bottom of pan; refrigerate. Preheat oven to 500°. Beat together cream cheese, 1 3/4 cups sugar and flour with an electric mixer until smooth. Add eggs, one at a time beating on low speed until incorporated, scraping bowl between additions. Mix in sour cream and vanilla. Pour mixture into prepared pan. Pan will be full.

Place a pan of water on the rack under the cheese cake, baking the cake in the middle of the oven for 10 minutes at 500° then reduce heat to 200° and continue to bake without opening oven door for 1 hour. Check cake. It should be brown on top. Continue to bake until slightly wobbly when pan is gently shaken, about another 35 or 40 minutes. Remove from oven and run a knife around top edge of cake to loosen (this will prevent the cake from cracking as it cools). Cool cake completely in spring form pan on a rack at room temperature, about 3 hours. Refrigerate cake covered loosely with wax paper for at least 6 hours. Remove side of pan and bring to room temperature before serving. Will keep for approximately 2 weeks refrigerated.

Here is a picture of it sliced.

**For 1/2 recipe bake in a 7" spring form pan for 10 minutes at 500° then about 50 minutes at 200°. Reduce oven temperature by 25°

Hollywood Two-Tone Cheese Cake

Crust:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
Part 1:
1 pound Philadelphia cream cheese; softened
1/2 cup sugar
3 egg; room temperature
1 teaspoon vanilla
Part 2:
2 cups sour cream; room temperature
1/4 cup sugar
1 teaspoon vanilla

Pre-heat oven to 375°. Grease inside of a spring-form pan (or an 8-inch square pan) with shortening. Combine crust ingredients, cover sides of pan with 1 cup crumb mixture, press remaining in bottom; bake for 5 minutes, cool, refrigerate while preparing part one. Combine part one ingredients with electric mixer until smooth (beat 2 to 3 minutes). Spread into cooled crust, bake at 375° for 20 minutes (place a pan of hot water on rack under cake during baking to prevent cracking). Remove from oven, place on rack; stand at room temperature 15 minutes.

Raise oven temperature to 475°. About 2 minutes before 15 minutes standing time is up, prepare part two of filling. With a spoon mix all of part two ingredients until well blended. Carefully spoon over 1st part, starting from sides to center, spread evenly and gently. Bake at 475° 10 minutes. Let cake stand at room temperature on a rack for 5 to 6 hours before releasing from pan. Loosen crumbs on sides of pan allowing them to drop on edge of cake. Carefully remove sides of pan. Cover with waxed paper and store in coldest part of refrigerator for 12 hours or overnight.

Here is a picture of it sliced.

Marilyn

Copying and pasting the Praline recipe to try! Looks awesome, Ann!

Cheescake Supreme

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter melted
40 ounces cream cheese (5, 8 oz packages)
1 3/4 cups sugar
3 TBSP flour
grated rind of 1 lemon
grated rind of 1/2 orange
5 eggs
2 egg yolks
1/4 cup whipping cream
Fruit and glaze (Directions follow)

Mix graham cracker crumbs sugar and melted butter. Butter a 10 inch springform pan. Press crumb mix into the bottom of the pan. Let the remainingg ingredients except cream come to room temp. Beat cheese until fluffy. Mix sugar and flour together and gradually mix into the cheese, beating mixture smooth. Mix in grated rinds. Add eggs and egg yolks one at a time beating well after each. Stir in cream. Pour over crust.

Cook in preheated 500 degree oven for 10 minutes. Reduce heat to 200 and cook for 1 hour ( NOTE: I always seem to have to cook it longer than this to get it to set properly, usually 1 1/2 hours) Remove from oven, place on rack away from drafts and cool. When cool refrigerate in pan until cold. Remove from pan and place on serving plate. Top with fruit and glaze and refrigerate until serving time.~

Fruit and Glaze.... working from the centre out to the edge.

Arrange 4 or 5 canned apricot halves around centre of cake(reserve juice)

Circle the apricots with canned pineapple wedges, (4 rings quartered) reserve juice.

Alternate fresh starwberry halves and green grapes to
form outer circle. Mound about 1/3 cup blueberries in the very centre , inside the ring of apricots.

To make glaze combine the apricot and pineapple syrups to make 3/4 of a cup. Add 1 TBSP of lemon juice. Combine 1 TBSP cornstarch with 2 TBSP cold water. Add to juices and cook stirring until thickened. Add a drop of yellow food colouring if desired. Spoon over fruit.

30 gingersnaps, broken into large pieces (about 2 heaping cups)
1/2 cup chopped pecans
1/4 cup butter
3/4 cup brown sugar,
24 ounces cream cheese, softened
1/2 cup white sugar
5 eggs
15 ounces canned pumpkin
1 teaspoon ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 tsp vanilla

Preheat oven to 300 degrees. Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground. In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown. Add pecans and butter to food processor. Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients. Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling. Place the cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth. Add pumpkin, spices and vanilla to bowl and mix to combine. Add eggs, one at a time, beating after each addition until incorporated. Pour into prepared crust and bake 1 hour and 30 minutes. Remove from oven and let cool at room temperature. Refrigerate overnight before serving or icing with White Chocolate Cream Cheese Icing. White Chocolate Cream Cheese Icing 6 ounces good quality white chocolate, coarsely chopped 8 ounces cream cheese, softened Beat cream cheese until smooth in a food processor or mixing bowl. Melt chocolate in a metal bowl over a pot of simmering water. Remove bowl from pot and wipe bottom dry. Stir with a rubber spatula until all chocolate is melted. Set aside for a few minutes to cool slightly. Beat the melted chocolate into the whipped cream cheese and spread over top and sides of the cheesecake. Praline Pecans 2 tablespoons butter 2 tablespoons brown sugar 2 teaspoons cream or half and half 2 cups pecan halves Melt butter in a medium-sized skillet over medium heat. Add brown sugar and cream and bring to a boil. Add pecans, stirring well until well coated in butter mixture. Spread on a baking sheet lined with parchment paper to cool. Use to garnish Praline Pumpkin Cheesecake or toss into salads.

I am the' taste test queen" lol! I always want to try a little bit of everything! I will put all of these wonderful recipies to a vote, as I can't posibly make them all

Thank you!

Tikanas ( on to another question...)

Linda, you are right, it is pretty much the same recipe. I have no idea where it came from because I've had it for years. It's the best I've ever had.

Marilyn

Cheesecake

Crust:
1 cup graham cracker crumbs
3 T sugar
3 T butter, melted

Grease bottom and sides of 9" springform pan. Mix crust ingredients, press onto bottom of prepared pan. Bake 350 for 10 minutes, cool.

Filling:
4 (8oz) pkgs cream cheese, room temp (Neuchafel is OK too)
1 1/4 cup sugar
2 T cornstarch
dash salt
1 T vanilla
3 eggs plus 2 egg yolks, room temp
1/3 cup heavy cream

Whisk together sugar, cornstarch and salt until no lumps remain, beat with cream cheese and vanilla on low speed until smooth, making sure to scrape down sides often.
Add eggs one at a time, mixing just until blended, do not overmix. Stir in cream.
Pour over cooled crust. Release air bubbles from batter by gently dropping pan on counter a few times, let sit for awhile to give the air bubbles a chance to rise to the top.

Bake at 350 for 45 minutes (no need for a water bath since using cornstarch in batter), then turn off oven (cake will not look done) and let cake cool in the oven with the door propped open (lets cool slowly to prevent cracking).
After the oven has cooled a bit, run a knife around the rim to loosen cake from the pan (cake sticking to pan sides while cooling causes cracking). Return to oven to continue cooling. When cake has cooled, cover and place in refrigerator - I place in the front, knowing that the door would be opened often and it would chill more gradually.
Refrigerate at least 8 hours, up to 7 days.

Optional Sour Cream Topping: combine 1 cup sour cream, 2 T sugar and 1/2 tsp vanilla. Spread over cooled cake.

Cindy

Ann

Carol - yep, using cornstarch helps (I started using it because it eliminated the need for a water bath)...here's some info...

from baking911: "If there is some sort of starch in an egg based recipe, such as flour or cornstarch, you need not use a waterbath at all. However, some cheesecake bakers elect to use one all the time, doing no harm and providing gentle heat for a more creamy texture and a lighter color on top."

from various sources: "Take out some insurance by simply adding some cornstarch to the batter when you add the sugar. You see, the starch molecules will actually get in between the egg proteins preventing them from over-coagulating. No over-coagulating, no cracks."

Cindy

Thanks for the info, Cindy and MArilyn, I'll keep trying to perfect my cheesecake! Yours are so awesome!

Diana's Desserts - Recipe in category Cheesecakes
Toblerone Cheesecake

Ingredients:
1 cup plain chocolate biscuits (chocolate wafer cookies), crushed

1/3 cup unsalted butter, melted

500 grams (two 8 oz. packages) cream cheese, softened

1/2 cup sugar

1/2 cup thickened cream, or heavy cream

200g (approximately 8 ounces) Toblerone chocolate (milk or dark chocolate), melted

Garnish:
Extra Toblerone chocolate (milk or dark chocolate), grated
Confectioners' sugar
Instructions:
1. Melt the 1/3 cup of butter.

2. Crush chocolate biscuits into crumbs.

3. Mix together the chocolate biscuit crumbs and melted butter.
Press mixture into bottom of lightly greased 23cm (9-inch)
springform pan. Place in refrigerator to chill.

4. Beat the cream cheese with an electric mixer for 2 minutes or
until smooth.

5. Place the chocolate in a small saucepan or in the top of a double
boiler on low heat (water in bottom of double boiler should be at a
slow simmer) and melt the 200g (approximately 8 ounces) of
toblerone, stirring constantly.

6. Add the sugar, melted toblerone, and heavy cream to cream cheese
and continue beating until thoroughly combined and very smooth.

7. Remove cheesecake base from refrigerator and spoon mixture into
base. Smooth top of cake with a metal spatula. Refrigerate (in pan)
for at least 4 hours or overnight.

8. Before seving, remove cheesecake from refrigerator and release
sides of springform pan. Place cheesecake on serving platter and
garnish with the extra grated Toblerone chocolate and dust top with
confectioners' sugar (optional).

Tip:
The longer you leave the cheesecake in the refrigerator, the firmer
it will be; 12 hours or overnight is best.

Makes 8-10 servings.

Photograph taken by Diana Baker Woodall© 2002
Source: Rachael

Submitted By: Rachael

Date: May 16, 2002

© 2003 Diana Baker Woodall Site Design by Pacific Web

Cindy

I use a springform pan (ungreased) and a graham crust. Bake it for 8 minutes, then let cool.

Your cream cheese has to be very room temperature so that it creams better (I leave it out for about 3 hours). You cream it with the sugar, then add your vanilla and lemon juice (if using).

Add your eggs, one at a time, but DO NOT OVERMIX. Mix just until eggs are incorporated. If you mix it too much, your cake will rise and fall thus creating cracks. It is very important to cream the mixture BEFORE you add the eggs.

I've always done it this way and never have cracks. (I got this info from a pastry chef.)

I make a plain cheesecake and then top each individual piece with homemade strawberry preserves.

(Shaun darlin'.....check Tikanas's date she posted...the year...)