I need one that does not use all those fancy types of cheese and that can be made with simple chadder or cottage cheese.
and ladies and gentlemen once again I posted in the wrong forum smack when will I admit that these are two seperate forums now?
I have some more for choc. cheesecake and all these are a healthier version..
Ingredients
1 pound fat-free cream cheese, softened
1 pound light cream cheese, softened
1/2 cup honey
1/2 cup sugar
1 tsp vanilla extract
2 large egg(s)
2 medium egg white(s)
1 Tbsp orange zest
8 average graham cracker(s), 2 1/2 inch squares, low-fat cinnamon, crushed
Instructions
Preheat oven to 350°F (175°C).
In large mixing bowl, beat cream cheeses until smooth. Add honey, sugar and vanilla and beat well. Add eggs and whites and mix until blended. Add orange zest.
Sprinkle graham cracker crumbs evenly over bottom of 9-inch (23 cm) springform pan. Pour filling over crust.
Bake until center is almost set, about 50 minutes.
Cool on wire rack and remove from pan. Chill 3 hours or overnight.
Gimme the chocolate cheese one too and what are graham crackers? We don't get them here.
Ingredients
22 average reduced-fat cinnamon honey graham cracker squares
2 Tbsp reduced-calorie margarine
2 cup fat-free cottage cheese
8 oz fat-free cream cheese
1 cup sugar
1/4 cup all-purpose flour
2 Tbsp unsweetened cocoa, dissolved in 1/4 cup boiling water
4 large egg white(s)
1 tsp vanilla extract
1 tsp powdered sugar
Instructions
Preheat oven to 325°F. Spray an 8 inch springform pan with nonstick cooking spray. In a food processor, crush graham crackers; pulse in margarine. Transfer to the pan, pressing firmly over bottom and half way up the sides. Refrigerate until chilled, about 15 minutes.
To prepare filling, in the food processor, puree cottage cheese and cream cheese; blend in granulated sugar, flour, dissolved cocoa, egg whites and vanilla. Pour into crust; set pan on baking sheet. Bake until set, about 1 hour. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in oven for 1 hour; cool completely on a rack.
Refrigerate in pan; just before serving, unmold from pan and sprinkle with confectioner's sugar.
where do you live?
Thanks for the recipe. I live in Lahore, even if I am able to find graham crackers they will be so expensive that i'll be better off buying a cake from bakery bummer
you can substitute the graham cracker crumbs for any cookie crumbs...like plain chocolate cookie crumbs or vanilla, or oreo. Just take a pack of cookies and crush them to almost a fine powder...
**CHEESECAKE/S **
- 1} CHOCLOATE CHEESECAKE
Serving Size : 12
-----CRUST-----
8 1/2 ounces Chocolate wafer pkg.
1/3 cup Butter – melted
2 tablespoons Sugar
1/4 teaspoon Nutmeg
-----FILLING-----
3 Eggs
1 cup Sugar
24 ounces Cream cheese – softened
12 ounces Semi-sweet chocolate pieces*
1 teaspoon Vanilla extract
1/8 teaspoon Salt
1 cup Sour cream
Whipped cream – opt.
CRUST -
Crush chocolate wafers into fine crumbs. Combine with butter,
sugarand nutmeg. Press evenly over bottom and sides,
to 1/2 inch from the top of a 9-inch springform pan. Refrigerate.
FILLING -
Beat eggs and sugar until light. Add softened cream cheese
and beat until smooth. Blend in melted chocolate, vanilla,
salt and sour cream thoroughly. Pour batter into crumb crust.
Bake at 350 for 1 hour, untilcheesecake is just firm when pan
is jiggled slightly.
Cool in pan on wire rack.Refrigerate, covered, overnight.
If desired, top with whipped cream when served. *
- 2} Almond Brickle Cheesecake
Serving Size : 10
-----CRUST-----
1/4 cup Brown sugar
2/3 cup Almonds -- chopped
1/4 cup Butter -- melted
1 1/2 cups Shortbread cookie crumbs -- about 20 cookies
-----FILLING-----
24 ounces Cream cheese -- softened
1/3 cup Sugar
1/3 cup Brown sugar -- packed
3 Eggs
2/3 cup Sour cream
1/4 cup Butterscotch schnapps
1 tablespoon Flour
6 ounces Almond brickle chips
CRUST:
Mix all ingredients together and reserve 1/2 cup of the mixture.
Press remaining mixture in bottom of a 9" springform pan.
FILLING:
Beat cream cheese and sugars until blended.
Add eggs, one at a time, then sour cream and butterscotch
schnapps. Toss brickle chips with flour, then add to cream cheese mixture. Pour into prepared crust; sprinkle with reserved crumbs.
Bake at 325~ for 1 hour and 10 minutes. *
*3} Almost Fat-Free Cheesecake
serving size: 8 Servings
------CRUST------
1 1/4 cup Graham crackers or vanilla-cookies crumbs
2 Tbsp Sugar
1/4 cup Oil or margarine; melt
----FILLING----
15 oz Fat-free ricotta cheese
3/4 cup Nonfat sour cream
3/4 cup Sugar
2 Tbsp Flour
2 large Eggs; separate
1 large Lemon; grated zest
1 tsp Vanilla extract
-----TOPPING-----
1/2 cup Plain nonfat yogurt
1 cup Nonfat sour cream
3 Tbsp Sugar
1 tsp Vanilla
CRUST
Mix crumbs with sugar in bowl. Add oil and mix well.
Lightly grease 9" springform pan. Press crumb mixture in
even layer on bottom and about 1" up sides of pan.
Bake at 350~ 8 minutes. Let cool completely.
Leave oven at 350~.
----FILLING----
In bowl beat cheese with nonfat sour cream at low speed until
very smooth. Gradually beat in sugar. Beat in flour, egg yolks,
lemon zest and vanilla. Whip egg whites in small bowl until stiff.
Fold into cheese mixture. Carefully pour filling into cooled crust.
Bake until top center is firm (cracks will form in cake),
about 50 minutes.
Remove from oven. Cool 15 minutes. Increase oven temperature
to 425~.
---TOPPING----
Pour off any liquid from top of yogurt. In bowl mix yogurt
with nonfat sour cream, sugar and vanilla.
Spoon topping evenly over cake. Carefully spread topping in even
layer, without letting drip over edge of cake. Return cake to oven
and bake 7 minutes longer. Cool to room temperature. Cover and
refrigerate at least 2 hours before serving. Remove sides of
springform pan just before serving. *
- 4}Coconut Macaroon Cheesecake
----Preparation Method----
1 cup flaked coconut -- toasted
1/2 cup ground pecans
2 tablespoons butter or margarine -- melted
24 ounces cream cheese -- softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2 teaspoon vanilla extract
1/3 cup sugar
2/3 cup flaked coconut -- toasted
---- METHOD----
In a small bowl combine 1 cup toasted coconut, ground pecans
and butter. Press onto bottom of 9" spring-form pan. Set aside.
In a large bowl beat cream cheese with electric mixer on low
speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and
almond extract. Beat until fluffy.
Add 3 whole eggs; beat on low speed just until combined.
Pour into crust-lined pan. Bake 350 degrees for 35 min.
(won't be done).
Meanwhile, in a small mixing bowl beat egg white and
remaining vanilla with an electric mixer until soft peaks
form (tips curl); gradually beat in the 1/3 cup sugar until stiff
peaks form.
Fold in 2/3 cup toasted coconut. Carefully spread a top partially
baked cheesecake. Return to oven and bake 20 min. more.
Cool on wire rack for 15 min.
Loosen side of cheesecake from pan. Cool 30 min. more;
remove side of pan. Cool completely. Cover and chill at least
4 hours before serving. To serve, garnish with strawberries
and/or additional toasted coconut. *
- 5) Orange Chip Cheesecake
Servings: 8 servings
----INGREDIENTS----
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon orange extract
3/4 to 1 cup miniature semisweet chocolate chips
1 chocolate crumb or graham cracker crust (9 inches)
----TOPPING----
1 1/2 cups (12 ounces) sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 can (11 ounces) mandarin oranges, drained
Additional chocolate chips
----METHOD----
In a mixing bowl, beat cream cheese and sugar until smooth.
Add eggs; beat on low speed just until combined.
Add salt and orange extract; beat just until blended.
Stir in chocolate chips. Pour into crust. Bake at 3750F for 20
minutes or until center is almost set. Remove from the oven;
increase temperature to 4250F. In a bowl, combine sour cream,
sugar and vanilla; spread over cheesecake.
Bake 5 minutes longer. Cool on a wire rack for 15 minutes.
Refrigerate overnight. Just before serving, garnish with oranges
and additional chocolate chips. *
- 6) Cheddar Crackers
Yield: 6 servings
----INGREDIENTS----
1/2 c Butter Or Margarine
1 1/2 c Unbleached Flour; Sifted
1/2 t Salt
1 t Baking Powder
1 ds Cayenne Pepper
2 c Cheddar; Extra Sharp, finely grated.
----METHOD----
Stir the dry ingredients into a bowl and then cut in the butter to
resemble cornmeal. Blend in the cheddar cheese with a fork until
well blended. Mix in the remaining ingredients and shape into
1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator
and then slice each roll into slices about 1/4-inch thick.
Bake on an ungreased cookie sheet at 400 degrees F for about
10 minutes. Remove from cookie sheet and let cool. Store the
cooled crackers in airtight containers in a cool place. They will
keep for several weeks this way and if you freeze them, they will
last indefinitely. *
-
- Oatmeal Crackers
Yield: 6 servings
—INGREDIENTS----
1 c margarine
1 c Sugar
1 Egg
1 ts Vanilla flavoring
1/2 ts Lemon flavoring
3 c Quick rolled oats
2 ts Milk
1 1/2 c Flour
1 ts Salt
1 ts Soda
----METHOD----
Cream shortening and sugar together well, and then add the egg
and vanilla. Stir in the oats and milk. Sift together the flour,
salt and soda and add the creamed mixture.
(You probably will have to use your hands to work in dry
ingredients thoroughly!)
Shape into rolls, wrap in waxed paper or foil and store in the
refrigerator. When ready to bake, slice thinly and bake on greased
cookie sheet at 375 degrees until lightly browned. *
**p.s " a mixture of ingredients for u 2 work with, enjoy!!! " **
