Bailey's Chocolate Chip Cheesecake

Serving Size : 12

-----CRUST-----

1 tbs. butter

2 cups Graham cracker crumbs

1/2 cup Sugar

1/2 cup Butter -- melted

-----FILLING-----

2 1/4 (36oz) pounds Cream cheese -- room temp.

1 2/3 cups Sugar

5 Eggs -- room temperature

1 cup Bailey's Irish Cream

1 tablespoon Vanilla extract

1 cup Semisweet chocolate chips

-----Garnish-----

1 cup Chilled whipping cream

1 tablespoons Confectioner's Sugar

1 to 2oz. semisweet chocolate

For Crust: Preheat oven to 325°F. Coat a 10 inch springform pan with 1 Tbs Butter. Combine crumbs and sugar in pan. Stir in butter. Press mixture i nto bottom and 1 inch up the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325°F.

For Filling: Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs one at a time, then Bailey's and finally the vanilla. Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes. Cool cake completely in refrigerator.

For Cream: Beat cream, sugar powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.

Notes: I used 5 250kg packages of Cream cheese. I actually melted chocolate and make the chocolate curls. I made this cheese cake for a fundraiser and it didn't even make it to the table. I'm very proud.

Asparagus Fettuccine

4 oz. uncooked fettuccine
1/2 lb fresh asparagus, trimmed and cut into 1 inch pieces
1/4 cup chopped onion
1 garclic clove
1 tbs butter
2 oz cream cheese, cubed
1/4 cup milk
1/4 cup shredded parmesan cheese
1 1/2 tsp lemion juice
1 tsp grated lemon peel
1/4 tsp salt
1/8 tsp pepper

Cook fettuccine according to package directions. Meanwhile, in a large skillet saute the asparagus, onion and garlic in butter until tender.

Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture. Yield: 2 servings.

Notes: I cooked this one following the ingredients exactly, except i had no lemon rind. It was very tasty, I'm sure to make this again. The asparagus was not overpowering as I usually find it. Both this and the last recipe where from Home Cooking magazine.

Strawberry Cheesecake Cupcakes

Pretty in pink - strawberry flavoured cupbakes with strawberry cream cheese frosting- great for Mother's Day, birthdays and more.

1 pkg. light spreadable cream cheese
1 pkg. strawberry flavoured jelly powder
3 eggs
1/3 cup. oil
1 pkg. Duncan Hines Moist Deluxe French Vanilla Cake Mix
1 c. water
24 large Rynolds Baking Cups

Strawberry Frosting:
1 tub Duhcan Hines Creamy Home-STyle Cream Cheese Frosting
3 tbs. strawberry jam

Beat in large bowl with electric mixer, cream cheese and jelly powder, until smooth. Beat in eggs and oil. Add cake mix and water, beat on loiw speed until combined. Beat on medium speed 2 minutes. Spoon batter 1/4 ful inot pan lined with baking cups.

Bake in 350°F oven about 18 minutes, unti ltester inserted in center comes out clean. Let cool completely on rack. Stir together cream cheese frosting and jam. Spread about a table spoon on each cupcake. Makes 24 frosted cupcakes.

Per cupcake: 238 Cal.

Notes:

I made a cake and in a 9 inch springform pan, it took about 40-45 minutes to cook and I used cream cheese frosting.

8 oz. cream cheese
1/2c. soft margarine
2 tbs. milk
1 tsp. vanilla
powdered sugar

Cream margarine and cream cheese. Add vanilla and milk. Blend in powdered sugar until desired consistency.

Chocolate Cheesecake

Chocolate Cheesecake #3 from Flora's Hideout
Servings: 1Categories: Cheesecakes / Chocolate / Desserts

Ingredients:
3/4 cup Graham cracker crumbs, finely crushed
1 tablespoon Sugar
2 tablespoons Butter, melted
1 package Chocolate pudding mix, not instant
3/4 cup Sugar
1 cup Milk
1 Unsweetened baking chocolate square
24 ounces Cream cheese
3 Eggs, separate out yolks
2 teaspoons Vanilla
1/4 teaspoon Salt
1 cup Sour cream

Directions:
Combine graham cracker crumbs, sugar and melted butter. Press on bottom and sides of a greased 10 inch springform pan. Combine pudding mix, sugar and milk in saucepan. Add chocolate. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with waxed paper and set aside.

Beat cream cheese until fluffy. Beat in yolks, vanilla, salt, and pudding mixture. Fold in egg whites. (Odd. Says nothing about beating the egg whites first. Hm. Well, I would.) Pour over crust in pan. Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched. Cool 4 hours. Spread top with sour cream.

Notes: With every new recipe comes trial and error. As did with this recipe. I was very tired and had been cooking all weekend when I made this, so I made a couple of mistakes. I used the wrong oven temp and ended up cooking it for longer and the top get darker than it should have, just short of burning it. I also misread or didn't read and I add the sour cream right into the recipe without puting it on top. With that said, it was awesome. It wasn't as rich as it probably should have been but I'm going to try this recipe again sometime and read more carefully. It was nice anc creamy and I loved the texture. The latch on my 10-inch springform pan broke too, so I'm bummed.

Pumpkin Bourbon Cheesecake

prep time: 45 min.

Crust:
1 c. finely chopped pecans
½ c. all-purpose flour
½ c. brown sugar
¼ c. graham cracker crumbs
2 tbs. unsalted butter, softened
1 egg yolk

Filling:
1 ½ c. pumpkin puree
½ c. brown sugar
2 eggs, beaten
½ tsp. each ground cinnamon, nutmeg, ginger and salt
1 ½ pounds deli-style cream cheese
½ c. maple syrup
2 tbs. bourbon
2 tbs. sour cream

Topping:
1 c. sour cream
1 tsp. bourbon
1 tsp. granulated sugar

1.Preheat oven to 350°F. Butter an 8-inch spring form pan and line bottom and sides with parchment paper.
2. Combine all ingredients for crust in a bowl. Press mixture evenly on bottom of pan. Bake for 10 minutes. Set aside to cool and reduce oven temperature to 300°F.
3. Mix pumpkin puree, brown sugar, egg, spices and salt together in a large bowl and set aside.
4. Using an electric mixer, beat remaining filling ingredients until smooth. Combine with pumpkin mixture and pour over pre-baked crust. Bake for 60-70 minutes or until centre shows little to no movement when pan is tapped. Remove from oven and allow to cool.
5. Return oven temperature to 350°F. Mix topping ingredients together in a small bowl. Spread over cooled cheesecake and return to the oven for 10 minutes. Remove and let stand at room temperature for 15 minutes before refrigerating for a minimum of 3 hours.
6. Remove from spring form pan and peel away parchment paper before serving.

Serves 12.

I acquired this recipe from a magazine I'd never heard of before called Wish. A friend was looking at it at craft night and I saw it and had to have it. I haven't tried it yet but I'm sure I will before long. I looks and sounds so yummy!

Mini Chip Cheesecakes

This is one of my favorite recipes to make. They are decadent and easy to make. I got this recipe from Company's Coming- Chocolate Everything. I've made it many, many times as a treat to bring to special events.
In this picture I used a small muffin liner because that is all I had and it was late, so it doesn't look like it should. These are light and creamy.

12 chocolate wafers
2 light cream cheese (8oz., 250g, each) softened
3/4 c granulated sugar
2 large eggs
1 tsp. vanilla
1/2 c. mini semisweet chocolate chips
1/2 c. mini semisweet chocolate chips (yes this is listed twice).

Line ungreased muffin cups with large paper liners. Place 1 wafer in bottome of each liner.

Beat cream cheese and suagr in medium bowl until smooth. Beat in eggs, 1 at a time, on low just until blended. Add vanilla. Mix in.

Melt first amount of chocolate chips in small saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Add to batter.

Add second amount of chocolate chips. Fold in. Divide over wafers. Bake in 325°F oven for 25 to 30 minutes until set. Cool, then chill. Makes 12.