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Double Lemon Cheesecake Bars

By Heidi Sutton

Still on the fence of what to make for Easter dessert? Try this recipe for Double Lemon Cheesecake Bars or add the rich flavor of caramel to your dessert table with a recipe like this No Bake Chocolate Caramel Cheesecake for a tempting, tasty treat.

Double Lemon Cheesecake Bars

Double Lemon Cheesecake Bars

YIELD: Makes 16 servings

INGREDIENTS:

52 vanilla wafers, finely crushed (about 2 cups)

3 tablespoons butter or margarine, melted

4 eggs, divided

4 packages (8 ounces each) cream cheese, softened

1 3/4 cups sugar, divided

3 tablespoons flour

1 tablespoon lemon zest

1/3 cup lemon juice (about 2 lemons), divided

1/2 teaspoon vanilla

2 tablespoons cornstarch

1/2 cup water

DIRECTIONS: 

Heat oven to 325°F. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes. 

Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.

Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture.

Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves. Use parchment handles to remove cheesecake from pan before cutting to serve.

No Bake Chocolate Caramel Cheesecake

No Bake Chocolate Caramel Cheescake

YIELD: Makes 8 to 10 servings

INGREDIENTS:

10  graham crackers, crumbled

7 tablespoons butter, melted

1/4 cup sugar

1 tablespoon cinnamon

caramel sauce, divided

16 ounces cream cheese

7 tablespoons powdered sugar

1 cup whipping cream

chocolate covered caramels like Rolo

DIRECTIONS: 

Place graham crackers in re-sealable plastic bag. Using rolling pin or soup can, roll graham crackers into fine crumbs.  

In medium bowl, add cracker crumbs, melted butter, sugar and cinnamon; stir until combined. Press into bottom of pie plate. Drizzle caramel sauce over crust; set aside.

In medium bowl, combine cream cheese, powdered sugar and whipping cream. Pour over graham cracker crust. Refrigerate 24 hours. Place chocolate caramel candy pieces around pie. Drizzle with caramel sauce.

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Amaretti Cheesecake

By Heidi Sutton

Delicious desserts certainly are the cornerstones of the holiday season. This is a time of year to indulge a little more, with cookies in break rooms at places of employment and cakes on the tables at family gatherings. 

Decadent and mouth-watering, cheesecake is a dessert table staple. Everyone has a favorite cheesecake variety, and bakeries fill their display cases with plain or fruit-topped cheesecake offerings. Although making a cheesecake is a labor of love, the results often are well worth the effort.

The recipe for Amaretti Cheesecake from “Cooking Light: Dinner’s Ready” (Oxmoor House) utilizes a slow cooker to help make this cheesecake perfection while the recipe for Marled Chocolate Cheesecake Brownies from “Chocolate” (Love Food) mixes cheesecake with brownies to make a delicious creation the kids will love.

Amaretti Cheesecake

Amaretti Cheesecake

YIELD: Makes 10 servings

INGREDIENTS: 

     For the crust:

2⁄3 cup amaretti cookie crumbs (about 16 cookies)

2 tablespoons butter, melted

1 tablespoon sugar

Cooking spray

     For the filling:

2 (8-ounce) blocks fat-free cream cheese, softened and divided

1 (8-ounce) block 1⁄3-less-fat cream cheese, softened

2⁄3 cup sugar

1 tablespoon all-purpose flour

2 large eggs

3⁄4 teaspoon almond extract

Raspberries, optional

DIRECTIONS:

To prepare crust, combine the first three ingredients, tossing with a fork until moist and crumbly. Gently press mixture into the bottom of a 7-inch springform pan coating with cooking spray.

To prepare filling, beat 1 block fat-free cream cheese and 1⁄3-less-fat cream cheese with a mixer at medium speed until smooth. Add remaining 1 block fat-free cream cheese; beat until blended. Add 2⁄3 cup sugar and flour; beat well. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Pour batter over crust in pan.

Pour 1 cup hot water into bottom of a 5-quart slow cooker. Place a rack in slow cooker (rack should be taller than water level). Place pan on rack. Place several layers of paper towels over slow cooker insert. Cover and cook on high for 2 hours, or until center of cheesecake barely moves when pan is touched. Remove lid from slow cooker; turn off heat, and run a knife around outside edge. Let cheesecake stand in slow cooker 1 hour. remove cheesecake from slow cooker. Cool to room temperature in pan on a wire rack. Cover and chill at least 6 hours. Cut into wedges. Garnish with raspberries, if desired.

Marled Chocolate Cheesecake Brownies

Marled Chocolate Cheesecake Brownies

YIELD: Makes 12 servings

INGREDIENTS: 

3⁄4 cup unsalted butter, plus extra for greasing

3 tablespoons unsweetened cocoa

1 cup superfine sugar

2 eggs, beaten

1 cup all-purpose flour

Cheesecake mix

1cup ricotta cheese

3 tablespoons superfine sugar

1 egg beaten

DIRECTIONS:

Preheat the oven to 350 F. Grease an 11 x 7-inch cake pan and line with parchment paper. Melt the butter in a medium saucepan, remove from the heat, and stir in the unsweetened cocoa and the sugar. Beat in the eggs, then add the flour, and stir to mix evenly. Pour into the prepared pan.

For the cheesecake mix, beat together the ricotta, sugar and egg, then drop teaspoonfuls of the mixture over the chocolate mixture. Use a metal spatula to swirl the two mixtures tightly together.

Bake for 40 to 45 minutes, until just firm to the touch. Cool in the pan, then cut into bars or squares.

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Cheesecake With Cherry Glaze. Stock photo

By Barbara Beltrami

Cheesecake has to be one of the most popular desserts around. I mean, who doesn’t like cheesecake? I have two versions that have been in my recipe file for as long as I can remember. 

One, a rich and creamy decadent version is called Cousin Edith’s Cheesecake. I have no cousin named Edith, nor do I know whose cousin she is; I just know that ages ago I found it in one of those ancient spiral bound ladies auxiliary fundraiser cookbooks languishing at a yard sale. My eye was drawn to it because of all the recipes there, it was the only one on a stained and dog-eared page, always a sign of a cook’s or baker’s favorite. 

Another recipe for Italian Ricotta Cheesecake, much lighter but equally delicious, was found in my mother-in-law’s scrawl tucked into an old address book many years ago and has undergone a slight updating for modern kitchen appliances. They both are real company pleasers and travel well when it’s my turn to bring dessert. 

Cousin Edith’s Cheesecake With Cherry Glaze

Cheesecake With Cherry Glaze. Stock photo

YIELD: Makes 8 servings

INGREDIENTS:

Nonstick cooking spray

11/3 cup graham cracker crumbs

¼ cup melted unsalted butter

¼ cup sugar

Two 8-ounce bricks cream cheese, at room temperature

3/4 cup sugar

1/4 cup flour

2 eggs

1 cup light cream

½ tablespoon vanilla extract

½ cup cherry juice

2 tablespoons sugar

2 teaspoons cornstarch

DIRECTIONS:

Preheat oven to 325 F. Spray bottom and sides of 9-inch springform pan. In medium bowl, combine graham cracker crumbs, butter and quarter-cup of sugar; press into bottom and partially up sides of pan. Bake for 10 minutes; let cool slightly. While it is cooling, in large mixer bowl beat cream cheese until soft and fluffy, about one minute; add sugar and flour. Mix well. Blend in eggs, one at a time; then stir in cream and vanilla. Pour mixture into crumb-lined pan. Bake for 35 minutes or until set in middle. Turn off oven; let sit in oven another 30 minutes. Cool before removing rim. 

Meanwhile, in small saucepan combine cherry juice, two tablespoons sugar and cornstarch. Stirring constantly, cook over medium heat until mixture thickens, about 5 minutes.  Let cool slightly, place cake on serving plate and pour cherry glaze on top. Serve with coffee, tea or dessert wine.

Ricotta Cheesecake

YIELD: Makes 12 to 16 servings

INGREDIENTS:

8 large eggs

2 teaspoons vanilla extract

1 teaspoon grated orange or lemon zest

1½ cups sugar

½ cup flour

3 pounds whole milk ricotta cheese

DIRECTIONS:

Preheat oven to 350 F. Butter and flour a 9-inch springform pan, place pan on a 12-inch square of aluminum foil and mold it tightly around bottom and sides of pan. In a large bowl beat eggs, vanilla and zest just until blended. Beat in sugar and flour. In a food processor or blender, puree ricotta until very smooth; then add to the egg mixture and stir well. Pour batter into prepared pan and place pan in a roasting pan filled with 1 inch of hot water on middle rack of oven. 

Bake for 1½ hours or until a knife inserted 2 inches from center of cake comes out clean. Turn off oven. Prop oven door open with a wooden spoon and let cake cool there for half an hour. Remove from oven; remove foil and cool completely on wire rack. Cover and refrigerate until ready to serve chilled or at room temperature with amaretto, hazelnut liqueur or espresso.

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