orange cheesecake

Orange Cheesecake

1 2/3 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
2 (11 ounce) cans Mandarin oranges, undrained
1/4 cup Cointreau or Triple Sec
40 ounces cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup whipping cream
1/2 cup orange juice
2 tablespoons cornstarch

Combine graham cracker crumbs, the 1/4 cup sugar and butter; mix well. Press into bottom of a 10-inch springform pan. Bake at 375 degrees F for 8 minutes; cool.

Drain mandarin oranges, reserving 1/2 cup liquid. Combine mandarin oranges and Cointreau, stirring gently. Set aside, stirring occasionally.

Beat cream cheese with an electric mixer until fluffy. Stir in the 1 3/4 cups sugar, flour, salt and vanilla extract. Ad eggs, one at a time, beating well after each addition. Add egg yolks, and beat well. Beat in whipping cream; spread filling over crust. Bake at 400 degrees F for 8 minutes. Reduce heat to 200 degrees F and bake 1 hour and 30 minutes.

Turn off oven, and partially open oven door. Leave cheesecake in oven for 30 minutes. Cool on a wire rack; chill well. Remove sides from pan.

Drain mandarin oranges, reserving Cointreau. Arrange oranges on top and around sides of cheesecake.

Combine reserved mandarin orange liquid, reserved Cointreau, orange juice, and cornstarch in a saucepan; stir well. Cook over medium heat for 5 minutes or until thickened; cool slightly. Spoon glaze over top of cheesecake; chill.

Every great mistake has a halfway moment, a split second when it can be recalled and perhaps remedied. — Pearl Buck

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coca-cola cake

Coca-Cola Cake

2 1/3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup Coca-Cola?
2/3 cup butter or margarine
2 tablespoons unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups mini marshmallows

Stir flour, sugar and baking soda, then set aside.

Bring Coca-Cola?, butter and cocoa powder to a boil over medium heat. Add hot mixture to flour mixture. Stir just until combined. Add remaining ingredients, except marshmallows. Stir until combined. Gently stir in marshmallows. They will float to the top. Pour into a greased and floured 13 x 9-inch pan. Bake for 30 minutes at 350 degrees F.

Transfer cake to a wire rack. Immediately spread Cocoa Topping over cake. Thoroughly cool cake on rack.

Cocoa Topping
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/4 cup Coca-Cola?
2 1/2 cups sifted confectioners? sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Bring butter, cocoa powder and Coca-Cola? to boiling. Add remaining ingredients.

When you are feeling depreciated, angry and drained, it is a sign that other people are not open to your energy. — Sanaya Roman

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chocolate raspberry cheesecake

Chocolate Raspberry Cheesecake

Posted by bettyboop50 at recipegoldmine.com

Yummy, yummy, yummy in the tummy. Hope you enjoy!

Serves 10 to 12 depending on the size you cut

Chocolate Wafer Crust
6 tablespoons butter or margarine
1 1/2 cups vanilla wafer crumbs
6 tablespoons powdered sugar
6 tablespoons Hersheys cocoa powder

Melt butter in a medium microwave safe bowl and microwave on HIGH (100%) for 30 seconds or until the butter is melted. Remove and stir in crumbs, powdered sugar and cocoa powder, mixing to blend. Press crumb mixture into bottom and 1/2" up the sides of a 9" springform pan. Set aside.

Filling
1 2/3 cups Hersheys raspberry chips ( 10 ounce bag)
16 ounces cream cheese, softened
3/4 cup granulated sugar
4 eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
Sweetened whipped cream
Fresh raspberries

Preheat oven to 325 degrees F.

Place chips in a microwave safe bowl and microwave on HIGH ( 100%) for 1 minute, stirring if necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth. ( this step can be done in a double boiler).

Beat cream cheese and sugar in a mixer bowl on medium speed until smooth. Blend in melted chips. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla extract, blending well. Pour into prepared crust.

Bake in preheated oven 55 to 60 minutes or until almost set in center. Remove from oven to a wire rack. Immediately loosen edges of cake from side of pan with a knife or a metal spatula. Cool completely.

Remove side of pan, cover and refrigerate for at least 24 hours for cheesecake to set.

Just before serving, garnish with whipped cream and raspberries. Refrigerate any leftovers is there are any.

NOTE: it is sometimes hard to find the raspberry chocolate chips. I substitute regular semisweet chocolate chips, melt them and then, when making the filling, I add just enough of raspberry extract for flavor.

So convenient a thing it is to be a reasonable creature, since it enables one to find or make a reason for everything one has a mind to do. — Benjamin Franklin

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chimpanzee cheesecake

Chimpanzee Cheesecake

4 tablespoons margarine
1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
16 ounces cream cheese
3/4 cup granulated sugar
3 eggs
2 teaspoons lemon juice
1 cup mashed bananas (3 medium)

Microwave margarine in a 10-inch glass pie plate at HIGH for 45 seconds, or until melted. Add crumbs and sugar, blending well. Press crumb mixture onto bottom and sides of pie plate. Microwave at HIGH for 2 minutes, rotating plate midway through cooking. Set aside.

Microwave unwrapped cream cheese in glass mixer bowl at MEDIUM (50%) for 2 1/2 to 3 minutes, or until softened. Beat well with electric mixer at high speed until fluffy. Add sugar, eating well. Add eggs and lemon juice; beat until smooth. Blend in bananas. Pour mixture into prepared crust. Microwave at MEDIUM-HIGH (70%) for 10 to 11 minutes, rotating plate every 2 minutes.

Let stand until cool. Refrigerate. Garnish each serving with sliced bananas, if you wish.

As life is action and passion, it is required of a man that he should share the passion and action of his time, at peril of being judged not to have lived. — Oliver Wendell Holmes

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cookies and cream cheesecake

Cookies and Cream Cheesecake

24 crushed cr?me-filled chocolate cookies (2 cups)
6 tablespoons margarine, softened
1 envelope unflavored gelatine
1/4 cup cold water
8 ounces cream cheese, softened
1/2 cup granulated sugar
3/4 cup milk
1 cup whipping cream, whipped
10 coarsely chopped cr?me-filled chocolate cookies (1 1/4 cups)

Combine cookie crumbs and margarine; press onto bottom and sides of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Gradually add gelatine and milk, mixing until blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 cups cream cheese mixture. Pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

It is not enough to conquer one must learn to seduce. — Francois Marie Arouet Voltaire

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orange upside-down cheesecake

Orange Upside-Down Cheesecake

1 envelope unflavored gelatine
1 1/2 cups unsweetened orange juice
1/4 cup granulated sugar
2 cups orange sections
1 envelope unflavored gelatine
1/2 cup unsweetened orange juice
24 ounces cream cheese, softened
1 cup granulated sugar
2 teaspoons grated orange peel
1 cup whipping cream, whipped
1 cup vanilla wafer crumbs
1/2 teaspoon cinnamon
3 tablespoons margarine, melted

Soften gelatine in orange juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened.

Arrange orange sections on bottom of a 9-inch springform pan. Pour gelatine mixture over oranges; chill until thickened, but not set.

Soften gelatine in juice; stir over low heat until dissolved.

Combine cream cheese, sugar and peel, mixing at medium speed of electric mixer until well blended. Gradually add gelatine mixture, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges; chill.

Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen cake from rim of pan; invert onto serving plate.

Variation
Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.

No race can prosper till it learns that there is as much dignity in tilling a field as in writing a poem. — Booker T. Washington

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watergate cake

Watergate Cake

1 (18.25 ounce) box white cake mix
1 cup vegetable oil
1 cup 7-Up?
1 small box pistachio pudding
3 eggs
1/2 cup nuts
5 drops green food coloring

Mix all ingredients together and bake at 350 degrees F in a Bundt pan for approximately 45 minutes.

Frosting
3 drops green food coloring
1 small box pistachio pudding
1 (13 1/2 ounce) container frozen
    whipped topping, thawed

Mix all ingredients thoroughly and spread on cooled cake. For a festive look, dot with maraschino cherries.

Only the educated are free. — Epictetus

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caramel apple cheesecake

Caramel Apple Cheesecake

1 (21 ounce) can apple fruit filling, divided
1 (9- or 10-inch) graham cracker crust
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup caramel topping
12 pecan halves plus 2 tablespoons chopped pecans

Preheat oven to 350 degrees F.

Reserve 1/2 cup apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla extract until smooth. Add eggs and beat well. Pour over apple filling. Bake 35 minutes or until center is set. Cool.

Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until ready to serves.

Makes 8 to 12 servings.

The best way not to have people in your way is to let them into your heart. — Alessandro Pronzato

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• Toronto's top cheesecakes | RestauranTO | torontolife.com/daily

• Chocolate Cake with Strawberries & Whipped Cream « "The way to his …

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