PINEAPPLE CREAM CHEESE CAKE

PINEAPPLE CREAM CHEESE CAKE
A nice cheese cake recipe...try this one !
INGREDIENTS

• 2 c. flour
• 2 c. sugar
• 2 eggs
• pinch salt
• 2 tsp. baking soda
• 1 1/2 c. pecans
• 20 oz. can crushed pineapple (include juice)

INSTRUCTIONS
Mix ingredients well and pour into long pan (9 x 13).Bake at 350 degrees for 40 minutes.

FROSTING:

• 1 8 oz pkg. Philadelphia cream cheese
• 1/2 stick butter
• 1 tsp. vanilla
• 2 cups powdered sugar

Mix well and pour over warm cake. The cheese cake recipe is ready to serve...enjoy the cheesecake. Nice !

STRAWBERRY CHEESE CAKE PROTEIN SHAKE

STRAWBERRY CHEESE CAKE PROTEIN SHAKE
A great cheese cake recipe to try !
INGREDIENTS

• 4 eggs
• 3 scoops strawberry cheese cake ice cream
• 2 1/2 cups milk
• 3 tablespoons evaporated milk
• 1 cup frozen strawberries

INSTRUCTIONS
Mix the eggs with the milk. Add 3 scoops of strawberry cheese cake ice cream and mix thoroughly. Add the frozen strawberries and the evaporated milk and mix. The cheese cake recipe is ready to serve 4-5 persons....enjoy the cheesecake !

MOIST BANANA CAKE WITH CREAM CHEESE FROSTING

MOIST BANANA CAKE WITH CREAM CHEESE FROSTING

INGREDIENTS

• 3 small ripe bananas or 2 large ripe bananas
• 4 large tablespoons sour cream
• 1 white cake mix
• 3 egg whites
• 2 tablespoons oil
• 1 1/3 c. milk
• 1 tsp vanilla flavoring

Frosting:

• 1 8 oz pkg cream cheese
• 1 stick butter
• 1/3 c. nuts of your choice (i use walnuts)
• 1 box of powdered sugar (4 cups)
• 1 tsp vanilla flavoring

INSTRUCTIONS
Blend bananas with mixer, adding your sour cream. When mixture is well blended, not lumpy, add your cake mix, egg whites, oil, milk, flavoring together and mix. Add milk last so you will be able to judge the consistency of the cake and adjust as needed.
Once well blended, pour mixture into a greased/sprayed, 9x13 cake pan or 3 cake layers.
Bake at 350F for about 25 min. or until the cake is done.
Cake will spring back in the center when touched if done, don't over bake! Remove cake from oven and allow to cool.
Tip: Place wax paper over cakes to capture the moisture while cooling; this adds to a really moist, delicious cake!
Mix cream cheese and butter together in a bowl. Add powdered sugar and vanilla. Mix until you get the consistency you like.
Add a little milk to the frosting while mixing if you like it to be creamy. When icing is done, add 1/3 chopped walnuts to the icing. Crush them right out of the package with the end of a blunt object to make smaller pieces.

Stir walnuts into frosting well. After cakes have cooled, frost each layer with icing.
The cheese cake recipe is ready to serve..enjoy the cake !

GERMAN CHEESE CAKE

GERMAN CHEESE CAKE ...try this nice cheese cake recipe....a must try !

INGREDIENTS

• 1 16 oz small curd cottage cheese
• 2 8 oz pkg cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs, beaten
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 1/2 cup butter, melted
• 12 oz. sour cream
• graham cracker crumbs (for crust)

INSTRUCTIONS
Butter a 10 inch springform pan well. Dust bottoms and side with

graham cracker crumbs liberally. In a food processor or in the bowl of an electric mixer using the paddle attachment, mix cottage cheese and cream cheese on slow speed until smooth. On high speed, gradually add sugar and eggs for just a few seconds. Turn speed to low. Add
cornstarch, lemon juice, vanilla extract and melted butter.

Pour into prepared spingform pan.
Bake at 325F until firm around the edges, about 60-70 minutes.
Turn oven off. Allow cheesecake to remain in oven with door closed for 2 hours.
Cool on wire rack. Remove from pan and store in refrigerator. Can be frozen.
The cheese cake recipe German style is ready to serve ! Enjoy it !

doule-layer-pumpkin-cheesecake

LEMON CHIFFON CHEESE CAKE

LEMON CHIFFON CHEESE CAKE ...an amazing cheesecake recipe to try ! Great one...

INGREDIENTS

• 1 1/2 cups graham cracker crumbs (18)
• 1/3 cup sugar
• 1 tsp. cinnamon
• 1/2 cup butter, melted
• 2 envelopes unflavored gelatin
• 1/4 cup cold water
• 2 slightly beaten egg yolks
• 1/2 cup milk
• 1 c. plus 2 tbsp. sugar
• 1 tsp. salt
• 1 tbsp. grated lemon rind
• 2 c. cream-style cottage cheese
• 1/4 cup lemon juice
• 2 tsp. vanilla
• 1/4 teaspoon, and extract
• 1 c. heavy cream
• 2 egg whites, stiffly beaten
• 1/8 cup chopped nuts (optional)

INSTRUCTIONS
Combine Graham cracker crumbs, 1/3 cup sugar and cinnamon. Blend in melted butter. Press half of the crumb mixture into the bottom of a 9 in. springform pan. Reserve the rest of the crumbs for topping.
Soften gelatin in cold water. In a double boiler or saucepan, beat egg yolks slightly, stir in milk, and the remaining amount of sugar and salt.
Cook over hot, not boiling water, stirring constantly until mixture begins to thicken or coats the back of a spoon. Remove pan from heat.
Stir in the softened gelatin. Add lemon rind. Cool to the consistency of thick honey, then beat until light and airy.
Mash the cottage cheese until there are no more lumps. Add the lemon juice, vanilla and almond to extract. Blend in the gelatin mixture.

Whip cream until stiff. Fold into gelatin mixture.
Beat egg whites until stiff, but not dry. Fold them in gently. Turn mixture out into the pan which was previously lined with Graham cracker crumbs. Sprinkle top of mixture with reserved crumbs and finely chopped nuts.

Chill several hours or overnight. Serve with blueberry or strawberry sauce, pureed fruit, or canned peaches. And this great cheesecake recipe is ready to serve. Nice taste. Enjoy it with friends !

white-chocolate-raspberry-cheesecake.

Cheesecake Tips - 1

Baking Cheesecake
Most Cheesecakes tend to get over-baked because, while they may look underdone, they are actually done when the center is still wobbly. At this stage, residual heat will "carry over" and the center will continue to cook.
Remove cheesecake from the oven to cool on a rack, or you can simply leave the door of the oven closed, turn off the heat and let the cheesecake cool for at least an hour. This helps prevent the cheesecake from sinking in the center. After chilling, the once-wiggly center should firm up just fine. Great tips....

Doule Layer Pumpkin Cheesecake

Another great cheesecake recipe to try...Nice one !

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

Preheat oven to 325 degrees F (165 degrees C). 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. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 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..... a must try cheesecake recipe....nice !

chocolate-cheesecake-recipe-2.