Cheese Pie

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Ingrients & Directions


8 oz Pack cream cheese
2 Separated eggs
3/4 c Sugar
2 tb Flour
1 ds Salt
1/2 ts Vanilla
1 c Evaporated milk
1 c Sweetened condensed milk
10 In unbaked pie shell

Soften cheese. In bowl combine cheese, yolks, sugar, flour, salt &
vanilla. Beat until smooth. Add evaporated milk a bit at a time &
beat until smooth. Gradually add remaining milk. Fold in stiffly
beaten whites. Pour into chilled, unbaked shell. Bake 15 minutes at
400; then 15 minutes at 375; then 15 minutes at 325.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Yields
1 Servings

Brigitte Sealing’s Melba Cheesecake Pie

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Ingrients & Directions


1/4 c Butter
1 1/4 c Graham cracker crumbs
2 tb Sugar
1 cn 16 oz Sliced Peaches,drained
1 pk Cream cheese 8 oz
1/3 c Sugar
1/2 c Sour Cream
1 Egg
1/2 ts Almond Extract
1/3 c Raspberry Jam

Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until
melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and
sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until
hot. Arrange peaches in crust. Microwave cheese in glass bowl 1
minute on MEDIUM,or until soft.Blend in remaining ingredients,except
jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or
until edges are set,rotating once. Cool. Spoon jam on pie. or until
soft.

Yields
6 Servings

Chocolate Ribbon Pie

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Ingrients & Directions


4 oz Philadelphia Cream Cheese;
-softened
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
-crust
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese
layer.

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.


Yields
8 servings

John Nunziata’s Chocolate Cheesecake

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Ingrients & Directions


1 1/2 c Graham wafer crumbs
5 tb Butter – melted
2 tb Sugar
2 tb Chocolate – semisweetened,
Grated
3 Eggs
1 ts Vanilla
1 c Sugar
3 pk Cream cheese – 8-oz.
12 pk Chocolate – semisweet,
1-oz. squares
1 c Sour cream
3/4 c Butter – melted
Whipped cream (optional)

Contributed to the echo by: Fred Towner Originally from: Calgary Sun –
Monday, June 18, 1990 John Nunziata’s Chocolate Cheese Cake

Combine first four ingredients and press into the bottom of a 8-inch
springform pan. Beat eggs and sugar with electric beater until a pale
mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream,
butter and vanilla. Add to cheese mixture and stir. Pour batter into pan.
Bake at 325F for 2 hours or until centre is firm. Cool on wire rack. Remove
from pan. Chill and serve with whipped cream.

Serves 10.

From

Yields
10 Servings

Jimmy Carter Cake

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Ingrients & Directions


-CRUST-
2/3 c Dry roasted peanuts; chopped
1 c Flour
1 Stick margarine

-FIRST LAYER-
1/3 c Peanut butter
1 c Powdered sugar
8 oz Cream cheese
1 c Cool Whip

-SECOND LAYER-
1 sm Instant chocolate pudding
1 sm Instant vanilla pudding
2 3/4 c Milk
1 c Cool Whip

TOPPING
Chopped peanuts
Hershey bar; shaved

Blend flour and margarine; add peanuts. Press into a greased 9 x 13-inch
pan. Bake at 350 degrees for 20 minutes. Cool.

Cream peanut butter and cheese. Add sugar. Blend in Cool Whip and spread
over crust.

Mix pudding mixes with milk and mix well. Spread over first layer. Top with
Cool Whip. Shred Hershey bar and chopped peanuts on top for garnish.

Yields
12 Servings

Jessica’s Chocolate Brownie Cheesecake

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Ingrients & Directions


-NORMA WRENN-
1 c Chocolate wafer crumbs
1 tb Butter; melted
12 oz Semisweet chocolate morsels
24 oz Cream cheese; softened
1 c Sugar
3 Eggs
8 oz Sour cream
1 ts Vanilla extract
1/8 ts -salt
1 1/2 c Brownies; cut in 1″ cubes
Whipped cream; optional

Combine crumbs and butter, stirring well. Firmly press crumb mixture evenly
on bottom of a 9-inch springform pan. Set aside. Place chocolate morsels in
top of a double boiler; bring water to a boil. Reduce heat to low; cook
until chocolate melts, stirring occasionally. Remove from heat, and set
aside. Beat cream cheese in a large bowl at high speed of an electric mixer
until light and fluffy. Gradually add sugar, beating well. Add eggs, one at
a time, beating well after each addition. Add sour cream, vanilla, and
salt; mix well. Add melted chocolate; mix well. Fold in brownie cubes. Pour
batter into prepared pan. Bake at 350 degrees for 55 to 60 minutes or until
cheesecake is set. Let cool to room temperature on a wire rack; chill at
least 8 hours. To serve, carefully remove sides of springform pan. Garnish
with whipped cream, if desired.

SOURCE: The Mystic Seaport All Seasons Cookbook from America’s Best Cooking
1990 Hometown Collection; Oxmoor House

Yields
10 Servings

Jerusalem Post Cheesecake

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Ingrients & Directions


-CRUST-
150 g Cookies; (1.25 cups of
-crumbs)
1/4 c Chopped walnuts/pecans
100 g Unsalted butter
1 pn Cinammon and/or ginger;
-(optional)

FILLING
500 g Cream cheese; (5% fat)
1/2 c Plain yoghurt; (1.5% fat)
3/4 c Sugar
2 tb Flour
2 Eggs; (separated)
Lemon rind & vanilla to
-taste

TOPPING
1 1/2 c Plain yoghurt; (1.5% fat)
3 tb Sugar
1 ts Vanilla

This recipe was printed in the Jerusalem Post about 4 years ago. There was
also a full fat recipe but a friend tried it and it was just too rich to
really have fun with. It does take a bit of time to make but if you do
other things in between it is well worth the time and effort.

Crust: Preheat oven to 160?C. Crush cookies. Chop nuts. Melt butter. Mix
well. Lightly grease a 23cm pan. Press mix on bottom and 2.5 cm up sides.
Bake for 10 mins. Allow to cool.

Filling:

Beat cheese and yoghurt together on slow speed. Gradually beat in sugar.
Beat in egg yolks, flour and lemon rind. Stir in vanilla. In a small bowl
beat egg whites till stiff. Fold into mix. Pour carefully into cooled
crust. Bake for 45 minutes or till firm in centre. Remove from oven and
cool for 15 minutes. Raise oven to 200?C.

Topping:

Pour off all water from yoghurt. Mix all ingredients together. Pour onto
cooled cake avoiding the crust. Bake for 7 mins or till topping has firmed.
Remove from oven and cool to room temperature. Refrigerate for at least 2
hours before serving.

Yields
1 Servings

Jerry’s Famous Fabulous Cheesecake

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Ingrients & Directions


-CRUST-
1 1/2 pk Graham cracker crumbs
1 c Sugar
1 ts Cinnamon
1/4 c Pecans, chopped
3/4 c Butter, melted

FILLING
1 lb Cottage cheese, small curd
1/4 lb Butter, melted & cooled
2 8 oz pkgs cream cheese
1 1/2 tb Lemon juice
1/2 ts Vanilla extract
1 1/2 c Sugar
3 tb Cornstarch
3 tb Flour
4 Eggs
1 pt Sour cream

CRUST: Mix dry ingredients. Add butter and blend. Press the crust on the
bottom insides of a 10″ spring form pan.

FILLING: Use electric mixer on medium speed. Stir the cottage cheese. Add
the remaining ingredients, beating well after each addition. Bake at 350^
for 30 minutes; reduce heat to 325^ and bake an additional 30 minutes. Turn
oven off and let the cheesecake sit in the oven with the door closed for 1
hour. Use fresh blueberries of strawberries for topping.


Yields
12 Servings

Jelly-roll Pancake

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Ingrients & Directions


1 tb Vegetable oil
1 c Milk
6 Eggs
3 oz Cream cheese — softened
1 ts Salt
1/2 c Raspberry jam
2 tb Sugar
Sifted powdered sugar
2/3 c Flour

Pour oil in a jelly-roll pan. Place in the oven while oven is heating to
450 degrees. Beat the eggs with the salt until light. Blend the sugar
with the flour. Add to the eggs and beat until batter is smooth. Stir in
milk and mix thoroughly. Remove pan from the oven and pour in the batter.
Bake for 15 minutes, or until puffy and brown. Immediately spread with the
cream cheese and jam. Roll up jelly-roll fashion. Sprinkle with the
powdered sugar. Serve immediately.

Yields
4 Servings

Jelly Bean Confetti Cake

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Ingrients & Directions


2 c All-purpose flour
3/4 c Miniature jelly beans, cut
In
Half (not licorice)
1 c Sugar
1 c Butter or margarine,
Softened
1 pk 8 oz. cream cheese,
Softened
1 ts Vanilla
3 Eggs
1 1/2 ts Baking powder
1/4 ts Salt
Confectioners’ sugar

Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube
pan or angel cake pan. Lightly spoon flour into measuring cup. Level off.
In small bowl toss jelly beans with 2 tablespoons of the flour. Set a side.
In large bowl, beat sugar, butter, cream cheese and vanilla until well
blended. Add eggs, one at a time, beating well after each addition. Add
remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter
evenly over bottom of prepared pan. Stir jelly beans into remaining batter.
Spoon into baking pan. Bake in a 325 degree oven for 50-60 minutes, or
until toothpick inserted in center of cake comes out clean. Cool upright in
pan 10 minute s. Invert on serving plate. Cool completely. Sprinkle with
confectioner s’ sugar.


Yields
1 Servings