Cappuccino Cheese Cake
Source:
Magazine
Ingredients:
Crust:
- 9 whole cinnamon graham crackers
- 3 tbsp butter, melted
​Filling:
- 3 tbsp instant coffee granules
- 1 tbsp vanilla extract
- 3 bricks (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tbso cornstarch
- 1 tsp ground cinnamon
- 3 large eggs
- 3/4 cup sour cream
​Topping:
- 1 1/4 cups sour cream
- 1/4 cup granulated sugar
​Garnish:
- 1 tbsp confectioners' sugar mixed with 1/8 tsp ground cinnamon
- chocolate-covered espresso beans
Directions:
1. Heat oven to 350°F. Lightly coat an 8-inch spring form pan with nonstick spray.
2. Crust: Break up crackers into food processor and pulse until fine crumbs form. Add butter, pulse until blended. Press over bottom of prepared pan. Bake 8 minutes. Cool in pan on a wire rack.
3. Meanwhile make filling: Stir coffee granules and vanilla in a large bowl until coffee dissolves. Add cream cheese and beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon, scraping down sides of bowl often, until well blended. Reduce speed to low, add eggs and beat just until blended. Pour into crust; spread evenly.
4. Bake 1 hour or until top is brown and puffed around edges but still jiggly in center. Remove from oven and let stand a few minutes until filling sinks slightly.
5. Topping: Stir sour cream and sugar in a small bowl until sugar dissolves carefully pour over filling, spreading evenly to edges. Bake 10 minutes or until sour cream sets. Cool completely in pan on a wire rack. Refrigerate at least 6 hours or up to 3 days.
6. To garnish: Dust cake with cinnamon-sugar; decorate with espresso beans.
Chocolate Chip Cheese Squares
Source:
?
Ingredients:
Layer #1
- 2 1/2 cup flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 cup brown sugar
- 1/2 cup sugar
- 2 sticks butter
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 pkg small chocolate chips
- 2 tbsp flour
Layer #2
- 3 8-oz pkgs cream cheese
- 3 eggs
- 1 cup sugar
Directions:
1. Mix first eight ingredients to form dough. Set aside 1 cup dough and add 2 tbsp flour to it. Freeze that cup for 1/2 hour. Add chocolate chips to the rest of the batter. Spread on cookie sheet, and flatten with wet hands. bake at 350F for 25 minutes.
2. Mix all ingredients for second layer. Pour over baked first layer. Remove cup of frozen dough from the freezer and grate it evenly over the top of the top of the cream cheese mixture. Bake for an additional 35 minutes. Can be cut into squares or triangles. Can be sprinkled with melted chocolate.
Frozen Cheese Cake
Source:
טעימות Magazine
Ingredients:
- 1 container 5% white cheese (250 gram)
- 2 yogurts (lightly sweetened)
- 1/2 cup sugar
- 1 container whipping cream
- 1/4 cup milk
- 1 package vanilla pudding
- 12 chocolate cassata biscuits
- 1/2 cup milk
Directions:
1. In a mixing bowl mix cheese, yogurt and sugar, let stand for a minute to let sugar melt and mix again until smooth.
2. Whip up the whipping cream and 1/4 cup milk until lightly stiffened, then lower mixer speed and add vanilla pudding. Speed it up again. Mix cheese mixture gently into whipping cream mixture. Pour mixture into English cake pan.
3. Pour 1/2 cup milk into a deep plate. Dip biscuits into milk and stick into cheese mixture in neat rows. Smooth out the top.
4. Freeze for 6 hours.
The cheese cake can be decorated with chocolate shavings.
Shulamit's Cheese Cake
Source:
Shulamit Sin Shalom
Ingredients:
Crust:
- 150 gram butter
- 2 cups flour
- 1 pkg (10 gram) baking powder
- 3/4 cup sugar
- 1 pkg (10 gram) vanilla sugar
- 1 egg
​Filling:
- 500 gram Israeli white cheese
- 1 (250 ml) whipping cream
- 1 (250 ml) sour cream
- 4 tbsp sugar
- 2 pkgs vanilla sugar
- 1 pkg vanilla pudding
Directions:
1. Crust: Knead all ingredients into a dough. Divide into thirds. Spread 2/3 out on the
bottom of a pan. Bake 25 minutes on 175C. Spread out remaining 1/3 on cookie sheet (like a large cookie) and bake 10 minutes on 175C. Let large cookie cool and crumble it up.
2. Filling: Whip the whipping cream. Add rest of ingredients and continue whipping. Pour filling into the crust and top with crumbs. Chill.
Zehavit's Cheese Cake
Source:
Zehavit Shem Tov
Ingredients:
- 750 or 850 grams 5% Israeli white cheese
- 5 eggs
- 2 packets vanilla sugar
- 3 tbsp cornstarch
- 3/4 cup sugar
Directions:
1. Preheat oven to 200C. Take an aluminium baking tin, fill with water and put on bottom of oven.
2. Separate eggs. Beat egg whites with 1/2 the amount of sugar. In separate bowl beat egg yolks and rest of ingredients. Fold in egg whites very slowly. Pour mixture into oiled pan.
3. Bake 5 minutes on 200C and turn down to 180C and bake another 30 minutes.
4. Don’t take it out right away, let cool with a towel holding the door a bit open.