Cheese Cake is probably one of the most popular desserts in the Western Hemisphere. What’s not to like when you can choose your own topping. Here are a couple of my tried and true recipes. Either one is bound to get your mouth watering.
Cheesecake - Baked
Ingredients
Coconut cookies
1 8 oz pk cream cheese (softened
3 tbsp sugar
1/2 tsp lemon juice
1 egg (beaten)
1 tsp vanilla
1/4 cup sour cream
1 tsp corn starch
Topping
2 cups berries of choice
Directions:
Use muffin pan for individual cheesecakes (use liners). Place 1 cookie per muffin. For full pie, cover 8″ pie pan with cookies; fill any gaps with broken pieces.
To make filling, beat cheese with electric mixer until creamy; add sugar and lemon juice and beat until smooth; add egg and vanilla and beat until fully incorporated. add sour cream and corn starch and mix thoroughly. Pour over cookies and bake in preheated oven for 15 to 17 minutes. (Baked when centre is spongy. If firm, it’s overdone)
Makes 12 mini cheese cakes
Cheesecake - Quick and Easy
Ingredients
No bake Pie Crust
2 cups graham wafer crumbs
1 tbsp sugar
2 tsp cinnamon (optional)
1/4 cup melted margarine
Filling
1 cup sugar
1 tsp vanilla
1 tsp lemon juice
1 8 oz pk cream cheese
1 sm tub Cool Whip
Topping
2 cups berries of choice
or (use pineapple)
1/4 cup apple jelly
Directions:
To make pie crust, combine ingredients and ensure margarine is evenly disbursed throughout. If the mixture is not wet enough add another tablespoon melted margarine. It should be able to hold together when pressed into pie plate or spring form pan. or selected dessert dish. (Sufficient for one 9″ pie/tart pan).
To make filling, cream sugar, vanilla, lemon and cream cheese until smooth; fold in Cool Whip abd spread over the base. Top with berries of your choice. Melt apple jelly and brush over top of berries.
Cherry Cheesecake
Ingredients
1 1/2 cup graham wafer crumbs
1 tbsp sugar
1/4 cup melted butter
1 envelope unflavoured gelatin
1/4 cup cold water
1/4 cup milk
1 (8 oz) pk cream cheese
1/2 cup icing sugar
2 tsp grated lemon peel
2 envelopes dessert topping mix (nutri-whip)
1 can cherry pie filling
Directions
Mix cracker crumbs, sugar and melted butter. Press into 8″ spring-form pan. Line sides with wax paper.
Soften gelatin in water; heat milk, stir in gelatin and heat until gelatin melts; set aside. Beat cream cheese with icing sugar until smooth. Add gelatin and lemon peel and beat until blended.
Prepare topping mix according to package directions. Fold into the cream cheese mixture. Pour filling into the pan and refrigerate until firm. Gently spread cherry pie filling on top and refrigerate until serving time (overnight if possible).
