How to Cooking Tips

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Graham Cheesecake

The graham cracker or graham wafer was invented in 1829 in New Jersey, by Sylvester Graham. The original graham cracker was made with graham flour, a combination of finely-ground unbleached-wheat flour with the wheat bran and germ coarsely-ground and added back in providing nutrition and flavor.  (Wikipedia)

 

 

 

Ingredients:

  • 6 Plain graham wafers – 2 1/2 x 2 1/2 inches each
  • 1 1/2 tb Margarine, melted
  • 1 tb Granulated gelatin
  • 1/2 c Cold water
  • 1/3 c Boiling water
  • 1/2 ts Grated lemon rind
  • 1/2 c Fresh lemon juice
  • Sugar substitute equivalent to 1/4 cup sugar
  • 2 tb Water
  • 2 c (16 oz) cream-style cottage cheese 4% fat
  • 1/2 ts Lemon extract
  • 4 lg Strawberries
How to Prepare:
  • Prepare an 8″ x 8″ x 2″ cake pan with vegetable pan-coating; set aside. Make fine crumbs, with graham crackers (1/2 cup) and mix thoroughly with melted margarine; set aside.
  • Soak gelatin in cold water. Combine boiling water and lemon rind; Add to gelatin; add lemon juice and sweetener, stirring until completely dissolved.
  • Chill until it is the consistency of unbeaten egg whites. Put 2 tablespoons water, cottage cheese, and lemon extract into a blender or food processor and cover; Turn to high speed for 10-15 seconds.
  • Add partially set gelatin mixture; turnto high speed 15 seconds or until well blended. Pour into prepared pan. Sprinkle graham cracker crumbs evenly over top.
  • Wash, hull, and dry strawberries. Slice in halves lengthwise. Arrange on top of cake so that, when cut into eight servings (4 by 2 inches), each will have a strawberry garnish in center.
  • Chill several hours, until set.

 

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Cappuccino Cheesecake

The way the cappuccino is defined today, in addition to a shot of espresso a most important factor in preparing a cappuccino, is the texture and temperature of the milk. Attaining the correct ratio of foam requires close attention while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. A skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee. (Wikipedia)

Ingredients:

  • 1 1/2 c Finely Chopped Nuts
  • 2 tb Sugar
  • 3 tb Margarine, Melted
  • 32 oz Cream Cheese, Softened
  • 1 c Sugar
  • 3 tb Unbleached All-purpose Flour
  • 4 ea Large Eggs
  • 1 c Sour Cream
  • 1 tb Instant Coffee Granules
  • 1/4 ts Cinnamon
  • 1/4 c Boiling water
How to Prepare:
  • Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.
  • Add eggs, one at a time, mixing well after each addition. Blend in sour cream.
  • Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour.
  • Loosen cake from rim of pan; cool before removing rim of pan.
  • Chill. Garnish with whipped cream and whole coffee beans if desired.

 

 

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Cookies and Cream Cheesecake

Cream-filled cookies or sandwich cookies are rolled or pressed cookies that are assembled as a sandwich with a sweet filling. Fillings include marshmallow, jam, and icing. The Oreo cookie, made of two chocolate cookies with a vanilla icing filling, is an example. (Wikipedia)

 

 

 

Ingredients:

  • 2 c Cream-filled Cookies *
  • 6 tb Margarine, Softened
  • 1 ea Env. Unflavored Gelatin
  • 1/4 c Cold Water
  • 8 oz Cream Cheese Softened
  • 1/2 c Sugar
  • 3/4 c Milk
  • 1 c Whipping Cream, Whipped
  • 1 1/4 c Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done.

** These cookies should be chocolate cream filled cookies and should be coarsely chopped.

 

How to Prepare:

  • Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan.
  • Soften gelatin in water; stir over low heat until dissolved.
  • Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended.
  • Gradually add gelatin mixture and milk, mixing until well blended.
  • Chill until mixture is thickened but not set.
  • Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture;
  • Pour remaning cream cheese mixture over crust.
  • Top with cookies and reserved cream cheese mixture. Chill until firm.

 

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Blueberry Cheesecake

Cheesecake is a dessert consisting of a topping made of soft, fresh cheese, usually on a crust or base made from hard biscuits, pastry or sponge cake. Cheesecake is usually sweetened with sugar and may be flavored or topped with fruits like blueberries. (Wikipedia)

 

 

 

 

Ingredients:

  • 1 1/2 c Vanilla Wafer Crumbs
  • 1/4 c Margarine, Melted
  • 1 ea Env. Unflavored Gelatin
  • 1/4 c Cold Water
  • 16 oz Cream Cheese, Softened
  • 1 tb Lemon Juice
  • 1 ts Grated Lemon Peel
  • 7 oz (1 jr) Marshmallow Creme
  • 3 c Frozen Whipped Topping(thaw)
  • 2 c Blueberries Frozen or Fresh
How to Prepare:
  • Combine crumbs and margarine. Press onto bottom of 9-inch spring form pan. Chill.
  • Soften gelatin in water, stir over low heat until dissolved.
  • Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended.
  • Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping.
  • Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel.

 

 

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New York Cheesecake

Arnold Reuben developed the recipe for New York cheesecake in 1929 after eating a slice of cheese pie at a friend's home. He altered his hostess’ recipe and eventually developed his own version of cheesecake which relies on cream cheese rather than cottage cheese as most other bakeries did at the time. Reuben then served his new creation, the New York cheesecake in his restaurant which became a hit in no time. (Wikipedia)

Serves:12
Prep Time: 20 mins prep/ 1 hr cook / 8 hrs chill
Effort: Easy

Ingredients:

  • Crumb Crust
  • 1 1/2 cups Crushed Low Carb Cinnamon Nutrageous Granola ( by expert foods) Net 3 carbs per 1/2 cup
  • 5 Tbsp. Butter
  • 1/3 cup Splenda 1/8 tsp salt
  • Filling
  • 2 lbs cream cheese 1 c.splenda
  • 1 tsp Vanilla extract 1 tsp Lemon juice 4 eggs

How to Prepare:

Crust

  • For the crust, stir together crust ingredients and press onto the bottom of the spring pan and 1 inch of the sides of a buttered 24 cm spring pan. Fill immediately or chill up to 2 hours.
  • Preheat the oven to 325 degrees.

Filling

  • Use your mixer on the lowest speed. beat the cream cheese no more than 30 seconds stop the bowl and scrape the beaters. Add the sugar in a stream, mixing no more than 30 seconds.
  • Stop and scrape. Add Vanilla, lemon juice and one egg at a time mix only until each egg is absorbed no more than 30 seconds at a time.  Stop and scrape after each addition.
  • Wrap aluminum foil around the bottom of the spring form pan so that is at least 1 inch up the sides place the pan in a roasting pan and pour warm water into the pan to a depth of 1/2 inch.
  • Bake for 60 minutes or untl lightly colored and firm except for the very center. Remove from the pan of hot water. Remove the foil and cool completely on a rack.
  •  Wrap the cheese cake in plastic or foil and chill overnight before unmolding.