Vanilla-Chocolate Swirl Cheesecake

20 Oreo Chocolate Sandwich Cookies,
     crushed
3 T butter, melted
4 pkg (8-oz each) cream cheese, softened
1 c granulated sugar
1 t vanilla extract
1 c sour cream
4 eggs
6 squares semi-sweet chocolate, melted

Preheat oven to 325 degrees. Line a 13x9-inch baking pan with foil, letting the ends extend over the sides of the pan. Combine cookie crumbs and butter. Press firmly into the bottom of prepared pan. Bake at 325 degrees for 10 minutes. In large mixer bowl, beat cream cheese, sugar and vanilla with an electric mixer on medium speed. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each addition, until blended. Set aside one cup of batter. Stir melted chocolate into remaining batter and pour over crust. Top with spoonfuls of remaining 1 cup of plain batter. Cut through batters with a knife several times to swirl. Bake at 325 degrees for 40 minutes or until center is almost set. Cool completely, then refrigerate for 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into squares to serve. Refrigerate leftovers. Makes 16 servings.

Popcorn Balls

10 cups plain, unsalted popped corn
1 t salt
1 c firmly packed brown sugar
3/4 c white corn syrup
1 1/2 t vinegar
1/2 t salt
1/2 c evaporated milk

Pour popcorn into large bowl and sprinkle with 1 teaspoon salt. Set aside. In a large saucepan, combine brown sugar, corn syrup, vinegar and 1/2 teaspoon salt. Bring to a boil and boil briskly to 280 degrees (soft crack stage); remove from heat while testing. Keep syrup boiling and slowly stir in 1/2 cup evaporated milk. Bring to soft crack stage again.

Gradually pour hot syrup into center of popcorn. With a long-handled fork, quickly stir and coat popcorn with syrup. As soon as it cools enough to handle, using buttered hands, press popcorn mixture into firm balls. Makes 10 large or 20 small popcorn balls.

Marble Cheesecake

Graham Cracker Crust

1 c graham cracker crumbs
  (about 7 graham crackers)
2 T sugar
1/4 c butter, melted

Combine crumbs, sugar and butter. Press mixture into bottom and sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool while preparing cheesecake.

3 pkg (8oz each) cream cheese, softened
3/4 c sugar
1/2 c sour cream
2 t vanilla
3 T flour
3 eggs
1/4 c cocoa
1/4/c sugar
1 T oil
1/2 t vanilla

Preheat oven to 450 degrees.

Combine cream cheese, sugar, sour cream and 2 t vanilla in a large mixer bowl; beat on medium speed of electric mixer until smooth. Add flour, a tablespoon at a time, blending well. Add eggs, one at a time, beating well after each addition. Reserve 1 1/2 c batter; set aside. Combine cocoa and sugar in a small bowl. Add oil, 1/2 t vanilla and reserved 1 1/2 c batter; mix until well blended. Spoon batters alternately over crust, ending with dollops of chocolate on top; gently swirl with spatula or knife for marbled effect.

Bake at 450 degrees for 10 minutes without opening oven. Reduce heat to 250 degrees and continue baking for 30 minutes. Turn off oven; cool cheesecake 30 minutes without opening door. Loosen cake from rim of pan; cool completely before removing rim. Chill thoroughly.

Raspberry Cheesecake Recipe

This recipe uses Chambord liqueur and fresh raspberries. I found it on the internet at http://www.pastrywiz.com/ and its official name is "Dr. Ruth's almost as good as Sex Cheesecake".

5 oz graham cracker crumbs
3 T sugar
5 T butter, melted
2 pkg (8 oz) cream cheese, softened
1/2 c sugar
1/2 t vanilla
pinch of salt
2 large eggs
3 T Chambord liqueur
8 oz sour cream
1 T sugar
1/2 t vanilla
1 T Chambord liqueur
1 c fresh raspberries

Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar and melted butter in medium mixing bowl. Press mixture firmly into bottom of a 9-inch springform pan.

Mix cream cheese, sugar, vanilla and salt at midium speed of electric mixer. Add eggs and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.

Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan.

Mix sour cream, sugar, vanilla and Chambord together in small mixing bowl. Spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.

Tip: for creamy baked cheesecake, wrap outside of springform pan in heavy aluminum foil. Place pan in a shallow pan of water and place in oven to bake.

Cheesecake Desserts - Sun-Sational Cheesecake

I found this recipe in "The Philadelphia Brand Cream Cheese Cookbook".  I made it for my niece, Karen, when she was visiting me once, and she loved it.

1 c graham crackers crumbs
3 T sugar
3 T margarine, melted
3 pkg (8 oz) cream cheese
1 c sugar
3 T flour
2 T lemon juice
1 T grated lemon rind
1/2 t vanilla
4 eggs (separated)
3/4 c sugar
2 T cornstarch
1/2 c water
1/4 c lemon juice

Combine crumbs, sugar and margarine in medium mixing bowl; press into bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes.

Combine softened cream cheese, sugar, flour, lemon juice, rind and vanilla in a large mixing bowl. Mix with electric mixer until well blended. Blend in 3 eggs and 1 egg white; reserve yolk. Pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 30 minutes. Loosen cake from rim of pan, cool completely. Remove from pan.

In medium saucepan, combine sugar and cornstarch; gradually add water and lemon juice and cook, stirring constantly, until clear and thickened. Stir small amount of hot misture into reserved egg yolk; return to hot mixture. Cook 1 minute, stirring constantly. Spoon over cheesecake; chill.

Tip: for creamy baked cheesecake, line outside of springform pan with heavy aluminum foil. Place in a shallow pan of water, then place in oven to bake.

Cheesecake Desserts - Amaretto Mousse Cheesecake

Today I'm going to feature three of my favorite recipes for cheesecake. Making cheesecake isn't hard and I'll be giving you a few tips along the way, to make your baked ones turn out creamy. For starters, here is one of my very favorites - made with knox jello, it's a no bake cheesecake. I found the recipe in a magazine ad for Knox Gelatine at least 20 years ago.

2 c graham cracker crumbs
1/2 c butter, melted
1 envelope Knox unflavored gelatine
1/2 c cold water
3 pkg (8 oz) cream cheese, softened
1 1/4 c sugar
1 can (5 oz) evaporated milk (not condensed)
1 t lemon juice
1/3 c amaretto liqueur
1 t vanilla extract
3/4 c whipping or heavy cream, whipped

Combine graham cracker crums with butter and press into the bottom of a 9-inch springform pan; chill.

Pour cold water into a small saucepan and sprinkle gelatine over it. Let stand for 1 minute. Stir over low heat until completely dissolved, about 3 minutes; set aside. In large mixer bowl, beat cream cheese with sugar until fluffy with electric mixer, about 2 minutes. Gradually stir in evaporated milk and lemon juice, beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually beat in gelatine mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream.

Pour into crust and chill 8 hours or overnight. Makes 12 servings.