Chocolate Fudge Cheesecake

Crust:
1 1/4 cups chocolate graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted

Filling:
11 ounces cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cocoa powder
2 teaspoons coffee liqueur, optional
3 large eggs

Position a rack in the center of the oven and preheat the oven to 350F. Lightly grease a 9 inch springform pan. To make the crust, in a large bowl, combine the crumbs and sugar. Mix in the melted butter. Press the mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes. Cool on a wire rack. reduce the oven temperature to 300F. To make the filling, in a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. beat in the cocoa powder until blended. Beat in the coffee liqueur. beat in the eggs. Pour over the crust and bake for 1 hour or until firm. Cool slightly. Cover with waxed paper and chill for at least 3 hours. Remove the side of the pan before serving. This cheesecake can be prepared and refrigerated up to 48 hours in advance of serving.

Apple Cheesecake

1 1/4 cups graham cracker crumbs
5 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
1 8 ounce package cream cheese, softened
2 tablespoons lemon juice
1 cup milk
1 6 serving size package instant vanilla pudding
1 21 ounce can apple pie filling

Combine crumbs, melted butter or margarine and cinnamon; set aside 2 tablespoons Press the remaining crumbs onto bottom and 1 1/2 inches up the sides of an 8 inch springform pan. In a mixer bowl combine cream cheese and lemon juice; beat with electric mixer until fluffy. Add milk and pudding mix; beat until combined; mixture will be thick. Fold in the pie filling. Turn into prepared pan. Sprinkle reserved crumb mixture atop. Chill. Serves 12.

Vanilla Cheesecake

Pastry:
1 2/3 cups all purpose flour
1 pinch of salt
1/2 cup butter, cut in small pieces
1 tablespoon butter, add to above
2 tablespoons sugar
1 egg
4 tablespoons ice water

Filling:
1 1/2 pounds cream cheese
1/4 cup oil
1 1/4 cups sugar
3 eggs, separated
1/4 cup cornstarch
5 drops vanilla extract
1/2 cup milk

Sift flour and salt into a large bowl. Using a pastry blender or 2 knives; cut in butter until evenly distributed and mixture resembles bread crumbs. With a fork; lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350F. On a floured surface, roll out dough to fit a 10 inch flan tin with a removable bottom. Place dough in tin without stretching. Filling: Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.

Blueberry and White Chocolate Cheesecake

Crust:
1 cup hazelnuts, roasted and ground
1/2 cup brown sugar
4 tablespoons butter, melted

Filling:
4 ounces white chocolate, finely grated
8 ounces cream cheese, softened
1/4 cup sour cream

Topping
2 cups blueberries
1/4 cup sugar

Garnish:
zest of one lemon
white chocolate shavings

Line bottom of a 9 inch tart pan with parchment paper. Mix crust ingredients and press into pan bottom and slightly up the sides. Chill. Melt white chocolate in double boiler over hot but not boiling water. Stir constantly. In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute. Add sour cream; beat until very smooth. Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center. Fill entire crust; chill until firm. For the topping: Rinse fresh blueberries and toss with the 1/4 cup sugar. Heap the blueberries on top of the filling. Garnish with lemon zest and white chocolate shavings. 8 servings.

Cheddar Chili Cheesecake

1 1/2 tablespoons butter for pan
1/4 cup fine bread crumbs, toasted
1/4 cup finely grated cheddar cheese
6 ounces thinly sliced ham
1 1/2 pounds cream cheese, room temperature
3/4 pound sharp cheddar, grated
1 cup cottage cheese
3/4 cup chopped green onion
4 eggs
3 tablespoons jalapeno pepper, seeded and finely chopped
2 tablespoons milk
1 garlic clove, halved

Preheat oven to 325F. Butter 9 inch springform pan. Mix bread crumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat.Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.

Cherry Cheese Cake

1 graham cracker crust
2 packages Dream Whip
1 8 ounce package cream cheese
3/4 cup sugar
1 can cherry pie filling

Prepare 2 packages of Dream Whip as directed on the box. Beat until it stands in peaks. Next, in a separate bowl, mix cream cheese with sugar until mixed well. Combine Dream Whip with cream cheese mixture. Mix well. Pour mixture into Graham Cracker crust and chill for about 1 hour. Top with cherries and chill until ready to eat.

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