Cheesecake

Apple Danish Cheesecake
1 cup  flour
1/2 cup  ground almonds
1/4 cup  sugar
1/2 cup  butter, cold
1/4 teaspoon almond extract
1 8 oz. block cream cheese, softened
1/4 cup  sugar
1/4 teaspoon cream of tartar
1 large egg
1/3 cup  brown sugar
1 tablespoon flour
1 teaspoon cinnamon
3 cups apples, peeled, cored and sliced
1/3 cup  slivered almonds

In food processor combine flour, ground almonds, sugar, butter and almond extract. Press into the bottom and slightly up the sides  of a greased spring form pan. Chill in the fridge while your make the filling. In a mixing bowl, make filling by combining cream cheese, sugar, cream of tartar and egg. Beat till smooth then pour over crust. In a large bowl combine brown sugar, flour, cinnamon, apples and almonds. Toss till coated then place it over the filling. Bake at 350 for 40-45 minutes until edges are barely golden brown. Turn oven off - don't open the door - and let it sit in the oven for another 40 minutes. Chill overnight then serve.



Brownie Swirl Cheesecake
Brownies for a crust. . . brilliant!

1 box brownie mix, mixed according to package directions
2 8 oz. blocks cream cheese, softened
1/2 cup  sugar
1 teaspoon vanilla
2 large eggs
1 cup  semi-sweet chocolate chips, melted

Spread prepared brownie batter into the bottom of a 9" springform pan. Bake at 350 for 15 minutes (brownies will not test done). Cool for ten minutes. Meanwhile in a mixing bowl combine cream cheese, sugar, vanilla and eggs. Mix well. Pour over crust. Drizzle melted chocolate over cream cheese the cut through with a knife. Bake at  350 for 40 - 45 minutes until center is almost set. Don't open the door, turn off the heat and allow to sit in the oven for another 30 minutes. Remove from the oven and cut with a knife around the edges. Chill for at least three hours. Serve topped with whipped cream.



Cheesecake Factory Key Lime Cheesecake Clone
1 3/4  cup  graham cracker crumbs
5 tablespoons melted butter
1 cup  sugar
3 8 oz. blocks cream cheese, softened
1 teaspoon vanilla
1/2 cup key lime juice
3 large eggs

Preheat oven to 350. Make crust by combining crumbs with butter and 1 tablespoon sugar; press into the bottom and about half way up the sides of an 8" springform pan. Bake for 5 minutes then set aside. 2. In a large mixing bowl combine sugar, cream cheese, vanilla and lime juice. Beat till smooth and creamy. Add eggs and beat again. Pour filling into crust and bake for 60-70 minutes. If the top of the cheesecake is turning light brown, it's done. Don't open the oven door, turn off the heat and let it sit for another 60 minutes. Chill for two more hours before serving, topped with whipped cream.


Grandpa Blakesley's New York Cheesecake
1 1/2 cups flour
1/3 cup sugar
zested rind of one lemon
2 egg yolks
3/4 cup butter, softened
5 8 oz, package cream cheese, softened
1 13/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
2 egg yolks
1/4 cup heavy (whipping) cream

Crust: Preheat oven to 400. Mix flour and sugar. Add lemon rind, egg yolks and butter; mix well.  Roll 1/3 dough between waxed paper that's been dusted with sugar. Fit dough onto the bottom of 9" springform pan which has been separated from its sides. Bake for about 8 minutes or until edge is slightly browned.  Butter sides of pan while waiting for bottom to cool slightly. Roll remaining dough in same manner as before. Cut strips of dough 2 ½" inches wide. Assemble sides of pan to bottom and clamp.  Fit strips of dough to  sides of pan, working with short strips of dough and patting them together. Put rim onto the bottom of the pan and prepare to fill with filling.

Filling: Increase oven to 450. In a very large bowl mix cream cheese, sugar, flour and salt. Add egg yolks and mix until blended.  Blend in cream. Pour into prepared pan. Bake at 450 for 15 minutes  - WITHOUT OPENING OVEN DOOR  reduce heat to 225 and bake 1 hour longer. Turn off heat but leave cake in oven for one more hour.  Remove from oven and allow to cool.  Chill at least overnight. Remove cake from fridge 30 minutes before serving.



Individual Cheesecake Cups
1 package yellow cake mix
1/4 cube butter, melted
2 8 oz.  packages cream cheese, softened
3 large eggs
3/4 cup  sugar
1 teaspoon vanilla
1 1/2  cups sour cream
1/4 cup  sugar
1 can  pie filling or fresh fruit pieces

Preheat oven to 350 and prepare 24 muffin tins with sprayed liners. To make crust: combine cake mix and butter (mixture will be crumbly) with a mixer then divide evenly amongst the lined cups. Do not press. To make cheesecake filling: beat cream cheese, eggs, sugar and vanilla until smooth. Spoon evenly over crust. Bake for 20 minutes. Meanwhile, make topping by combining sour cream and sugar. When the 20 minutes is up, take the cheesecakes out of the oven and spoon the topping evenly over each one. Return to the oven for 5 more minutes. Remove from oven and cool completely. Garnish with fruit topping or fruit just before serving.