| Have you ever tried out chocolate cheesecake with | | | | 350 degrees F., 55 minutes. |
| cream fillings? If not, chocolate raspberry | | | | - Loosen cake from rim of pan; cool before removing |
| cheesecake, chocolate chip cheesecake supreme, | | | | rim of pan. Chill. |
| cappuccino cheesecake and chocolate mint meringue | | | | - Garnish with whipped cream and fresh mint leaves, |
| cheesecake are 4 delicious cheesecake recipes you | | | | if desired. |
| should definitely try out. | | | | 3. Cappuccino Cheesecake |
| Below are the recipes for you to prepare at home: | | | | - 1 1/2 c Finely Chopped Nuts |
| 1. Chocolate Raspberry Cheesecake | | | | - 2 tb Sugar |
| Ingredients: | | | | - 3 tb Margarine, Melted |
| - 1 1/2 c Creme-filled Cookie Crumbs | | | | - 32 oz Cream Cheese, Softened |
| - 2 tb Margarine, Melted | | | | - 1 c Sugar |
| - 32 oz Cream Cheese, Softened | | | | - 3 tb Unbleached All-purpose Flour |
| - 1 1/4 c Sugar | | | | - 4 ea Large Eggs |
| - 3 ea Large Eggs | | | | - 1 c Sour Cream |
| - 1 c Sour Cream | | | | - 1 tb Instant Coffee Granules |
| - 1 ts Vanilla | | | | - 1/4 ts Cinnamon |
| - 6 oz Semi-sweet Chocolate Chips** | | | | - 1/4 c Boiling water |
| - 1/3 c Strained Raspberry Preserves | | | | Directions: |
| - 6 oz Semi-sweet Chocolate Chips | | | | - Combine nuts, sugar, and margarine; press onto |
| - 1/4 c Whipping Cream | | | | bottom of 9-inch spring- form cake pan. |
| - Cookie crumbs should come from 18 Cream Filled | | | | - Bake at 325 degrees F., 10 minutes. |
| Cookies that have been finely crushed. ** This 6 ozs | | | | - Combine cream cheese, sugar, and flour, mixing at |
| of Chocolate chips should be melted and cooled | | | | medium speed on electric mixer until well blended. |
| slightly. | | | | - Add eggs, one at a time, mixing well after each |
| Directions: | | | | addition. Blend in sour cream. |
| - Combine crumbs and margarine; press onto bottom | | | | - Dissolve coffee granules and cinnamon in water. |
| of 9-inch spring form pan. | | | | - Cool; gradually add to cream cheese mixture, mixing |
| - Combine 24 ozs of cream cheese and sugar, mixing | | | | until well blended. |
| at medium speed on electric mixer until well blended. | | | | - Pour over crust. Bake at 450 degrees F., 10 |
| - Add eggs, one at a time, beating well after each | | | | minutes. |
| addition. | | | | - Reduce oven temperature to 250 degrees F.; |
| - Blend in sour cream and vanilla; pour over crust. | | | | continue baking 1 hour. |
| - Combine remaining 8 ozs cream cheese and melted | | | | - Loosen cake from rim of pan; cool before removing |
| chocolate, mixing at medium speed on electric mixer | | | | rim of pan. Chill. |
| until well blended. | | | | - Garnish with whipped cream and whole coffee |
| - Add Red Raspberry preserves; mix well. | | | | beans if desired. |
| - Drop rounded measuring tablespoonfuls of | | | | 4. Chocolate Mint Meringue Cheesecake |
| chocolate cream cheese batter over plain cream | | | | Ingredients: |
| cheese batter, do not swirl. | | | | - 1 c Chocolate Wafer Crumbs |
| - Bake at 325 degrees F., 1 hour and 25 minutes. | | | | - 3 tb Margarine, Melted |
| Loosen cake from rim of pan; cool before removing | | | | - 2 tb Sugar |
| rim of pan. | | | | - 24 oz Cream Cheese, Softened |
| - Melt chocolate pieces and whipping cream over low | | | | - 2/3 c Sugar |
| heat stirring until smooth. | | | | - 3 ea Large Eggs |
| - Spread over cheesecake. Chill. | | | | - 1 c Mint Chocolate Chips, Melted |
| - Garnish with additional whipping cream, whipped, | | | | - 1 ts Vanilla |
| raspberries and fresh mint leaves, if desired. | | | | - 3 ea Large Egg Whites |
| 2. Chocolate Chip Cheesecake Supreme | | | | - 7 oz Marshmallow Creme (1 Jr) |
| Ingredients: | | | | Directions: |
| - 1 c Chocolate Wafer Crumbs | | | | - Combine crumbs, margarine and sugar; press onto |
| - 3 tb Margarine, Melted | | | | bottom of 9-inch spring- form pan. |
| - 24 oz Cream Cheese, Softened | | | | - Bake at 350 degrees F., 10 minutes. |
| - 3/4 c Sugar | | | | - Combine cream cheese and sugar, mixing at |
| - 1/4 c Unbleached All-Purpose Flour | | | | medium speed on electric mixer until well blended. |
| - 3 ea Large Eggs | | | | - Add eggs, one at a time, mixing well after each |
| - 1/2 c Sour Cream | | | | addition. |
| - 1 ts Vanilla | | | | - Blend in mint chocolate and vanilla; pour over crust. |
| - 1 c Mini Semi-sweet Chips | | | | - Bake at 350 degrees F., 50 minutes. |
| Directions: | | | | - Loosen cake from rim of pan; cool before removing |
| - Combine crumbs and margarine; press onto bottom | | | | rim of pan. |
| of 9-inch spring form pan. | | | | - Chill. |
| - Bake at 350 degrees F., 10 minutes. Combine cream | | | | - Beat egg whites until soft peaks form. Gradually |
| cheese, sugar and flour, mixing at medium speed on | | | | add marshmallow creme, beating until stiff peaks |
| electric mixer until well blended. | | | | form. |
| - Add eggs, one at a time, mixing well after each | | | | - Carefully spread over top of cheesecake to seal. |
| addition. | | | | - Bake at 450 degrees F.; 3 to 4 minutes or until |
| - Blend in sour cream and vanilla. | | | | lightly browned. |
| - Stir in chocolate chips and pour into crust. Bake at | | | | |