Chocolate Strawberry Cheesecake

Your mom will love this Mother’s Day treat! So creamy and good - the strawberry flavor really comes through in the cheesecake and the chocolate crust and ganache work great with the strawberries.

Ingredients

Crust:

• cooking spray

• 1 (9 ounce) box chocolate wafer cookies

• 5 tablespoons unsalted butter, melted

• 3 tablespoons granulated sugar

Cheesecake:

• 1 cup chopped fresh strawberries

• 5 (8 ounce) packages cream cheese, softened

• ½ cup granulated sugar

• 3 tablespoons all-purpose flour

• 5 large eggs

• 2 large egg yolks

• 2 teaspoons vanilla extract

• 1 teaspoon lemon zest

• 1 tablespoon freshly squeezed lemon juice

• 2 drops pink gel food coloring

Chocolate Ganache:

• 1 cup heavy whipping cream

• 1 (4 ounce) bar semisweet chocolate, finely chopped

• 1 (4 ounce) bittersweet chocolate, finely chopped

• 10 whole and halved strawberries, for garnish

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Wrap outside of a lightly greased (with cooking spray) 9-inch springform pan with a double layer of heavy-duty aluminum foil.

2. Stir together cookies, melted butter, and granulated sugar in a bowl. Press onto bottom and 1-inch up sides of prepared pan.

3. Bake in the preheated oven until crust is set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes.

4. Preheat the oven again to 325 degrees F (165 degrees C).

5. Process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed. Set strawberry puree aside.

6. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating on low speed just until blended after each addition (do not overbeat). Add egg yolks, 1 at a time, beating until just blended after each addition.

7. Beat in reserved strawberry puree, vanilla, lemon zest, and lemon juice on low speed just until combined. Gently stir in food coloring gel until desired shade is reached.

8. Pour batter into the prepared pan (pan will be full). Place cheesecake in a large roasting pan. Place roasting pan with cheesecake in preheated oven and pour very hot water into roasting pan half-way up sides of cheesecake.

9. Bake in the preheated oven until center is almost set but still wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off, and let cheesecake stand in oven, with door closed, 15 minutes.

10. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack, about 2 hours. Cover with aluminum foil; chill 8 to 24 hours.

11. Prepare Chocolate Ganache Topping: Bring cream to a light simmer in a small saucepan over medium. Place chopped chocolate in a small heatproof bowl. Pour hot cream over chocolate in bowl and let stand 1 minute. Whisk chocolate mixture until completely smooth. Let mixture cool until very slightly warm, whisking occasionally, about 20 minutes.

12. Assemble Cheesecake: Dip a few whole strawberries in ganache and chill until ready to top cheesecake. Remove sides of pan from cheesecake and place on a serving platter. Slowly pour ganache over top of cheesecake, spreading to edges with a small offset spatula. Chill for 1 hour.

13. Top cheesecake with whole and halved strawberries and chocolate-dipped strawberries.

Autumn Cheesecake

With fresh apple arriving at our markets, this is the perfect recipe to get you in the autumn spirit.

Ingredients

• 1 cup graham cracker crumbs

• 1/2 cup finely chopped pecans

• 3 tablespoons white sugar

• 1/2 teaspoon ground cinnamon

• 1/4 cup unsalted butter, melted

• 2 (8 ounce) packages cream cheese, softened

• 1/2 cup white sugar

• 2 eggs

• 1/2 teaspoon vanilla extract

• 4 cups apples - peeled, cored and thinly sliced

• 1/3 cup white sugar

• 1/2 teaspoon ground cinnamon

• 1/4 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.

2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.

3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Arrange apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.

4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

Pineapple Cheesecake Dessert

This pineapple dessert is the perfect cool treat for hot summer days.

Ingredients

Crust:

• 2 1/2 C graham cracker crumbs

• 1/2 C unsalted butter melted

Cream Cheese mixture:

• 8 oz Cream cheese softened

• 1/2 C unsalted butter softened

• 2 C powdered sugar

• 20 oz can of crushed pineapple drained (You will using about 3/4 of the crushed pineapple and the other 1/4 in the cool whip)

Cool whip mixture

• 1 8 oz cool whip

• 1/4 C crushed pineapple

INSTRUCTIONS 

• Preheat oven to 350 degrees

• In a large mixing bowl, mix together the 2 1/2 C crushed graham cracker crumbs and melted butter and mix until combined

• Using only 2 C of the mixture, press into a 9x9 baking dish

• Place into the oven and bake for 9 minutes

• Remove and allow to cool completely

• Then, place a can of crushed pineapple into a strainer and drain the juice completely

• Using a standing mixer, cream together the butter and cream cheese until smooth and creamy

• Mix in the powdered sugar until incorporated

• Fold in 3/4 of the crushed pineapple into the cream cheese mixture

• Spread cream cheese mixture onto the cooled crust

• Using a large mixing bowl, mix together the last of the pineapple and cool whip together

• Spread onto the top of the cream cheese mixture

• Using the remaining graham cracker crust, sprinkle onto the top of the cool whip layer

• Cover with plastic wrap and place into the fridge overnight

Fudge Truffle Cheesecake

Truffle-like chocolate cheesecake in a chocolate cookie crust. It is the perfect dessert to accompany your Valentine’s Day celebration.

Ingredients

• 1 ½ cups vanilla wafer crumbs

• ½ cup confectioners' sugar

• ⅓ cup unsweetened cocoa powder

• ⅓ cup butter, softened

• 2 cups semi-sweet chocolate chips

• 3 (8 ounce) packages cream cheese, room temperature

• 1 (14 ounce) can sweetened condensed milk

• 4 large eggs eggs

• 2 teaspoons vanilla extract

Directions

• Step 1

  Preheat oven to 300 degrees F.

• Step 2

  In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.

• Step 3

  In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.

• Step 4

  In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.

• Step 5

  Bake at 300 degrees F for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.

• Step 6

  Allow to cool to room temperature, then refrigerate for several hours before serving.

Double Layer Pumpkin Cheesecake

A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Marbled Pumpkin Cheesecake

Ingredients

• 1 1/2 cups crushed gingersnap cookies
• 1/2 cup finely chopped pecans
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar, divided
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup canned pumpkin
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.