mango cheesecake

Mango Cheesecake

1 small box lemon gelatin
1 cup miniature marshmallows
24 ounces cream cheese
4 ounces Cool Whip?
1 1/2 cups mango pulp
1 (10-inch) graham cracker pie crusts

Pour gelatin into a large mixing bowl. Pour 1 cup boiling water over gelatin. Stir until gelatin is completely dissolved. Add marshmallows stir well until they are completely dissolved.

Soften the cream cheese by microwaving it for 2 minutes. Add cream cheese to the gelatin mixture. Add whipped cream and mango pulp to this mixture and stir well. Blend the mixture in a mixer or food processor for 2 minutes. Pour the batter into the pie crusts and refrigerate for 4 to 6 hours. Serve chilled.

Civilization requires slaves. Human slavery is wrong, insecure, and demoralizing. On mechanical slavery, on the slavery of the machine, the future of the world depends. — Oscar Fingall OFlahertie Wills Wilde

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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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oreo double chocolate cheesecake

Oreo Double Chocolate Cheesecake

1/4 cup butter or margarine
25 Oreo Chocolate Sandwich Cookies, crushed
16 ounces cream cheese (at room temperature)
6 eggs, separated (at room temperature)
4 (1 ounce) squares semisweet chocolate, melted
2 teaspoons vanilla extract
1/2 cup granulated sugar
1 (1 ounce) square semisweet chocolate
Chocolate curls

In a medium saucepan, over low heat, melt butter or margarine. Remove from heat. Stir in Oreo crumbs. Press evenly onto bottom and sides of a 9-inch springform pan; refrigerate while preparing filling.

In a large bowl, with electric mixer at medium speed, beat cream cheese until light and fluffy; beat in egg yolks, melted chocolate and vanilla extract until smooth, about 3 minutes; set aside.

In another large bowl, with electric mixer at high speed, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Using a rubber spatula, gently fold beaten egg white, one-third at a time, into cream cheese mixture. Pour into crust. Freeze for 4 hours.

In a small saucepan, over low heat, melt the 1 (1 ounce) square semisweet chocolate; remove from heat; let cool to room temperature.

On an 11 x 8 1/2-inch sheet of white paper, draw 1 (6-inch) circle; on outside of circle, draw 12 (1-inch) circles, spaced evenly around circle. Place on cookie sheet; cover with wax paper, securing wax paper edges under cookie sheet.

Use a No. 1 decorating tip, pipe melted chocolate onto wax paper over outline (or drizzle chocolate, a little at a time, from teaspoon); freeze until firm, about 30 minutes.

Remove sides of pan; carefully remove wax paper from chocolate loop decoration. Set on frozen cheesecake. Garnish with chocolate curls.

I have often been downcast, but never in despair I regard our hiding as a dangerous adventure, romantic and interesting at the same time. In my diary I treat all the privations as amusing. I have made up my mind now to lead a different life from other girls and, later on, different from ordinary housewives. My start has been so very full of interest, and that is the sole reason why I have to laugh at the humorous side of the most dangerous moments. — Anne Frank

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italian cheesecake

Italian Cheesecake

4 large eggs, separated
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon orange rind
4 cups (2 pounds) ricotta cheese
1/3 cup unbleached white flour
1/4 teaspoon almond extract
1/2 teaspoon lemon rind

Preheat oven to 375 degrees F. Butter a 10-inch springform pan. Dust with flour.

Beat egg whites until stiff. In separate bowl, beat together cheese, egg yolks, sugar and flour approximately 3 minutes. Stir in vanilla and almond extracts and orange and lemon rinds. Gently fold in beaten egg whites. Pour into a prepared pan; bake 50 minutes. Turn off oven, open door and leave cake in oven for 15 minutes. Cool completely before serving.

This cake is delicious enough to be served on its own, but if you must, fresh strawberries or blueberries may be served on top.

The whole history of civilization is strewn with creeds and institutions which were invaluable at first, and deadly afterwards. — Walter Bagehot

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three cities of spain cheesecake

Three Cities of Spain Cheesecake

Source: Three Cities of Spain Coffeehouse - Santa Fe, New Mexico (closed in the mid-1970s)

Crumb Crust
1 1/2 cups (5 ounces) finely ground graham crackers or
    cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
3/4 teaspoon salt

Stir together all ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Filling
24 ounces cream cheese, softened
4 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar

Preheat oven to 350 degrees F.

Beat cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then add vanilla extract and sugar, beating on low speed until each ingredient is incorporated, scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

Let stand in baking pan on a rack 5 minutes. Leave oven on.

Topping
16 ounces sour cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Stir together sour cream, sugar and vanilla extract. Drop spoonsful of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.

Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 3 days.

Makes 8 to 10 servings.

Be civil to all sociable to many familiar with few friend to one enemy to none. — Benjamin Franklin

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aloha banana cheesecake

Aloha Banana Cheesecake

Crust
1 1/2 cups quick-cooking oats
1/2 cup pecans, finely chopped
1/2 cup packed brown sugar
5 tablespoons butter, melted

Preheat the oven to 350 degrees F.

Stir together the oats, pecans, brown sugar and butter until well combined. Press firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 18 minutes or until golden brown. Cool.

Filling
16 ounces cream cheese, softened
1 cup mashed ripe bananas
3/4 cup granulated sugar
2 teaspoons lemon juice
4 eggs

Preheat the oven to 350 degrees F.

Beat together the cream cheese, bananas, 3/4 cup sugar and lemon juice until well blended. Add the eggs one at a time, beating well after each addition. Pour into the crust. Bake for 40 minutes. While the cake is baking, prepare Sour Cream Topping.

Sour Cream Topping
1 cup sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Banana slices (for garnish )

Mix together the sour cream, sugar and vanilla extract until well blended. Remove the cheesecake from the oven and top with the sour cream mixture. Return to the oven and bake for 10 minutes more. Cool slightly. Loosen the cake from the sides of the pan and remove the springform. Cool the cake to room temperature. Refrigerate, covered, overnight. Garnish with banana slices before serving.

When a thought is too weak to be expressed simply, simply drop it. — Marquis de Vauvenargues

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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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fluffy cheesecake

Fluffy Cheesecake

Crust
1/2 cup (1 stick) butter
22 finely crushed graham crackers (2 cups)

Filling
1 small box lemon gelatin
1 cup boiling water
1 cup granulated sugar
3 ounces cream cheese
1 small can crushed pineapple, drained
1 large can evaporated milk (almost frozen)
Juice of 1/2 lemon

Melt butter and add graham crackers. Press all but 1/2 cup of this mixture in a 13 x 9-inch dish.

Dissolve gelatin in water; cool. Cream sugar and cream cheese (a little of the cooled gelatin makes this easier). Whip canned milk, adding lemon juice; beat until very stiff. Mix gelatin and cream cheese mixture together. Add pineapple. Fold in whipped milk mixture. Pour into crumb-lined dish. Sprinkle remaining crumbs on top, adding 1/2 cup finely chopped nuts if desired. Chill.

History repeats itself and history never repeats itself are about equally trueWe never know enough about the infinitely complex circumstances of any past event to prophesy the future by analogy. — George Macaulay Trevelyan

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butterscotch orange cheesecake

Butterscotch Orange Cheesecake

1 1/4 cups old fashioned oats, uncooked
1/4 cup margarine, melted
1/4 cup packed brown sugar
2 tablespoons flour
24 ounces cream cheese, softened
3/4 cup granulated sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
4 large eggs
1/2 cup packed brown sugar
1/3 cup light corn syrup
1/4 cup margarine, melted
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Combine oats, margarine, brown sugar, and flour; press onto bottom of 9-inch springform pan. Bake for 15 minutes. Reduce oven temperature to 325 degrees F.

Combine cream cheese, granulated sugar, orange peel and 1 teaspoon vanilla extract, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees F for 1 hour and 5 minutes.

Loosen cake from rim of pan. Chill.

Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in 1 teaspoon vanilla extract. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.

Economics Teacher In 1930, the Republican-controlled House of Representatives, in an effort to alleviate the effects of the… Anyone Anyone… the Great Depression, passed the… Anyone Anyone The tariff bill The Hawley-Smoot Tariff Act Which, anyone Raised or lowered… raised tariffs, in an effort to collect more revenue for the federal government. Did it work Anyone Anyone know the effects It did not work, and the United States sank deeper into the Great Depression. Today we have a similar debate over this. Anyone know what this is Class Anyone Anyone Anyone seen this before The Laffer Curve. Anyone know what this says It says that at this point on the revenue curve, you will get exactly the same amount of revenue as at this point. This is very controversial. Does anyone know what Vice President Bush called this in 1980 Anyone Something-d-o-o economics. Voodoo economics. — Ferris Buellers Day Off

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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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