Master Recipe for Rich and Creamy Cheesecake
Yummy

Ingredients



1 tablespoon softened butter
3 tablespoons crumbs from Famous Chocolate Wafers, graham crackers or ginger snaps, OR
1 (3 ounce) package soft ladyfingers (24 total) left whole, but trimmed to fit pan (optional)
3 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
Heavy-duty foil for pan


Directions
1.Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.


2.Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)


3.Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.


4.Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.


Footnotes
refer to: http://allrecipes.com/recipe/master-recipe-for-rich-and-creamy-cheesecake/detail.aspx

Suitable for Birthday cake!

Company Lemon Chessecakes!

Ingredients

3/4 cup all-purpose flour
1/4 cup sugar
1/4 cup finely chopped pecans
1 teaspoon grated lemon peel
6 tablespoons cold butter (no substitutes)
1 egg yolk
1/2 teaspoon vanilla extract

FILLING:
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
2 egg yolks
1/4 cup whipping cream

Directions

1.In a bowl, combine the flour, sugar, pecans and lemon peel, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake at 400 degrees F for 8-11 minutes or until edges are lightly browned. Cool on a wire rack.

2.Fill a 13-in. x 9-in. x 2-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325 degrees F.

3.In a mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Combine eggs and egg yolks; add to cream cheese mixture just until combined. Beat in cream just until combined. Pour over crust.

4.Bake on middle rack at 325 degrees F for 70-75 minutes or until center is almost set (top of cheesecake will crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Snowy Cheese Cakes!


Ingredients



4 (1 ounce) squares white chocolate
3 (8 ounce) packages cream cheese
3/4 cup white sugar
1/4 cup all-purpose flour
3 eggs
1 1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
2 cups finely chopped white chocolate
2 fluid ounces brandy


Directions
1.Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.


2.Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.


3.Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.


4.Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.


5.To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.
 
For more information : http://allrecipes.com/recipe/white-chocolate-cheesecake-with-white-chocolate-brandy-sauce/detail.aspx

Sugar! Sugar!
Caramel Cheese Cake!

Ingredients



2 cups graham cracker crumbs
1/2 cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 (8 ounce) container sour cream
1/4 cup brewed espresso or strong coffee
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping


Directions


1.Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.


2.Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.


3.Reduce oven temperature to 325 degrees F (165 degrees C).


4.Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.


5.Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.


6.To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

The Most Easiest Cheesecake to be made at your home!!

Sopapilla ChesseCake!

Ingredients



2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey


Directions


1.Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3.Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4.Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Doubel Layer Pumpkin Cake!

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.

for more information : http://allrecipes.com/recipe/double-layer-pumpkin-cheesecake-2/detail.aspx

Cheese Cake In Action!!!
Really Delicious Cheese Cake, I recommend you to the most!!!

Ingredients

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions
1.In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2.In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3.Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4.In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5.Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
 
 

Special Rhubarb for Your Beloved One!

Love Rhubarb

Ingredients

1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup chilled butter
2 tablespoons cold water, or more as needed
1 1/4 cups white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups rhubarb, sliced 1/2-inch thick
2 cups sliced fresh strawberries
1/3 cup chopped pecans
1 cup all-purpose flour
2/3 cup white sugar
1/3 cup chilled butter


Directions


1.Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.


2.Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.


3.Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.


4.Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

Another Rhubard Recipe!

Cheery Kissed Orange Rhubarb Pie

Ingredients

1 pastry for a 10-inch double crust pie
1 1/2 cups white sugar
1/4 teaspoon salt
1/2 teaspoon grated orange peel
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
4 cups rhubarb, cut into 1/2 inch pieces
2 cups fresh strawberries, quartered
1/4 cup fresh orange juice
2 tablespoons butter, cut into small chunks
1 tablespoon milk
1 tablespoon white sugar



Directions:
1.Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.

2.Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.

3.Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.

4.Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.

Get bored and need something new??
Strawberry Rhubarb Pancake

Ingredients

1 cup white sugar

1/2 cup all-purpose flour

1 pound fresh rhubarb, chopped

2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie

2 tablespoons butter
1 egg yolk
2 tablespoons white sugar


Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
3.Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
4.Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
5.Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Enjoy with your entire Family!!!

Lite Carrot Cake (Recommended)

For those who want to eat healthy food while dieting!

Ingredients

1 cup cake flour

1 cup whole wheat flour

1 cup packed brown sugar

1/2 cup white sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

3 eggs

1/3 cup vegetable oil

2/3 cup buttermilk

1 1/2 cups grated carrots

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
2.Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.

3.In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.

4.Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.

 Here I attached the video for you please enjoy!

Black Bean Brownies ( For You Pure Tender)
Must Try!!!!!

Ingredients

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2.Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3.Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

For More information : http://allrecipes.com/recipe/black-bean-brownies/detail.aspx?src=3880_8

Make your Own Pretzel !!!

Ingredients

1 cup beer
1 tablespoon margarine
2 tablespoons white sugar
1 teaspoon salt
3 cups all-purpose flour
3/4 teaspoon active dry yeast
1 egg
1 tablespoon warm water (110 degrees F/45 degrees C)
2 tablespoons kosher salt



Directions
1.Measure first 6 ingredients in order listed into baking pan. Select: Dough/Pasta Setting and press start.
2.When the cycle is complete remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 14X9 inch rectangle. With a sharp knife, cut into eighteen 14X1/2 inch strips. Gently pull each strip into a rope 16 inches long. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheets. DO NOT LET RISE.
3.Combine lightly beaten egg and 1tablespoon water; brush on pretzels. Sprinkle with kosher salt. Bake in a preheated 350 degrees F (175 degrees C) oven for 18-20 minutes or until done. Remove from sheets and let pretzels cool on wire rack. Enjoy

Enjoy This spectacular pretzel!

Mama's Pound Cake

Do you Want to try something new and delicious Mama's Pound Cake is the answer!!! Yummy

Ingredients

1/2 pound (2 sticks) butter, plus more for pan

1/2 cup vegetable shortening
 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean

Here I listed the online shop that sell the ingredients Online : http://www.foodnetworkasia.com/recipes/mamas-pound-cake-4919.html