Post by Arvilla on Oct 7, 2002 19:27:37 GMT -6
RED LOBSTER EASY CHEESECAKE
Cheesecakes, Copycat
Yield: 1 Cheesecake
CRUST-----
1 package shortbread cookies -- (10 Ounces) crush
1/4 pound butter -- melted
1/4 cup sugar
1 envelope unflavored gelatin
FILLING-----
16 ounces cream cheese -- room temp
8 ounces sour cream
2 large eggs
2 Tablespoons butter
2 Tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla extract
crushed cookie crumbs -- For CRUST
Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pan. Bake at 350* F. for exactly 8 minutes.
FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla extract. When the filling is perfectly smooth and creamy pour into crust.
Return to 350* F. oven and bake 30 to 35 minutes or until a knife inserted in center of cheesecake comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs.
Cheesecake, Sour Cream w/Vanilla Bean (D)
Serves: 12
18 chocolate wafers, finely crushed (or similar cookie)
1/4 teaspoon cinnamon
1/4 cup butter, melted
1 pound cream cheese, room temperature
2 eggs at room temperature, lightly beaten
2/3 cup plus 3 tablespoons sugar, divided use
1 vanilla bean, split in half lengthwise and seeds scraped
1-1/2 cups sour cream
Heat oven to 350°F with baking sheet on center rack.
In a bowl stir together crushed wafers and cinnamon with a fork. Drizzle in butter, and stir until mixture is moist. Press mixture into a 9" springform pan, forming a crust just over 1" high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed.
In an electric mixer, whisk cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and whisk until very smooth. Scrape bowl with a spatula to break up lumps. Pour filling into chilled crust, and place on baking sheet. Bake in preheated oven 25 minutes.
Meanwhile, blend sour cream with 3 tablespoons sugar.
After 25 minutes, remove cake from oven, and let sit 5 minutes.
Increase oven heat to 450°F.
Gently spoon sour cream mixture on top, and spread evenly. Return cake to oven, and bake 7 minutes at 450* F. Remove from oven and cool on a wire rack. Serve cool or chilled.
Cover lightly and store in refrigerator.
Vanilla Bean Cheesecake with Cranberry Topping
Servings: 10
Comments:
This cheesecake, a delicious contrast of a sweet vanilla bean filling and a tart cranberry topping, is a scruptious conclusion to any dinner. Whipped cream rosettes are a pretty finish.
Ingredients:
Crust
12 vanilla flavored finger shaped sandwich cookies, broken into pieces (you will need about 6 1/2 ounces),
5 tablespoons unsalted butter, cut into pieces, room temperature
1/4 cup granulated sugar
Filling
2 vanilla beans, split lengthwise
1/2 cup whipping cream
3 (8 ounces each) packages cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
4 large eggs
Topping
1 12 ounce bag fresh or frozen cranberries
3/4 cup granulated sugar
1/2 cup frozen cranberry juice thingytail, thawed
1/4 cup water
Instructions:
For Crust:
Position rack in center of oven and preheat to 350° F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.
For Filling:
Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.
Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust.
Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
For Topping:
Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Makes 10 slices.
Cheesecakes, Copycat
Yield: 1 Cheesecake
CRUST-----
1 package shortbread cookies -- (10 Ounces) crush
1/4 pound butter -- melted
1/4 cup sugar
1 envelope unflavored gelatin
FILLING-----
16 ounces cream cheese -- room temp
8 ounces sour cream
2 large eggs
2 Tablespoons butter
2 Tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla extract
crushed cookie crumbs -- For CRUST
Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pan. Bake at 350* F. for exactly 8 minutes.
FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla extract. When the filling is perfectly smooth and creamy pour into crust.
Return to 350* F. oven and bake 30 to 35 minutes or until a knife inserted in center of cheesecake comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs.
Cheesecake, Sour Cream w/Vanilla Bean (D)
Serves: 12
18 chocolate wafers, finely crushed (or similar cookie)
1/4 teaspoon cinnamon
1/4 cup butter, melted
1 pound cream cheese, room temperature
2 eggs at room temperature, lightly beaten
2/3 cup plus 3 tablespoons sugar, divided use
1 vanilla bean, split in half lengthwise and seeds scraped
1-1/2 cups sour cream
Heat oven to 350°F with baking sheet on center rack.
In a bowl stir together crushed wafers and cinnamon with a fork. Drizzle in butter, and stir until mixture is moist. Press mixture into a 9" springform pan, forming a crust just over 1" high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed.
In an electric mixer, whisk cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and whisk until very smooth. Scrape bowl with a spatula to break up lumps. Pour filling into chilled crust, and place on baking sheet. Bake in preheated oven 25 minutes.
Meanwhile, blend sour cream with 3 tablespoons sugar.
After 25 minutes, remove cake from oven, and let sit 5 minutes.
Increase oven heat to 450°F.
Gently spoon sour cream mixture on top, and spread evenly. Return cake to oven, and bake 7 minutes at 450* F. Remove from oven and cool on a wire rack. Serve cool or chilled.
Cover lightly and store in refrigerator.
Vanilla Bean Cheesecake with Cranberry Topping
Servings: 10
Comments:
This cheesecake, a delicious contrast of a sweet vanilla bean filling and a tart cranberry topping, is a scruptious conclusion to any dinner. Whipped cream rosettes are a pretty finish.
Ingredients:
Crust
12 vanilla flavored finger shaped sandwich cookies, broken into pieces (you will need about 6 1/2 ounces),
5 tablespoons unsalted butter, cut into pieces, room temperature
1/4 cup granulated sugar
Filling
2 vanilla beans, split lengthwise
1/2 cup whipping cream
3 (8 ounces each) packages cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
4 large eggs
Topping
1 12 ounce bag fresh or frozen cranberries
3/4 cup granulated sugar
1/2 cup frozen cranberry juice thingytail, thawed
1/4 cup water
Instructions:
For Crust:
Position rack in center of oven and preheat to 350° F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.
For Filling:
Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.
Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust.
Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
For Topping:
Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Makes 10 slices.
