Cheesecake

Tony Marino wrote:I like plain and I like Cherry Cheesecake, don't eat it very often but when I do those are my favorite.

Shale wrote:


Also, Strawberry but I don't like cheesecake with chocolate.

Tony Marino wrote:I like plain and I like Cherry Cheesecake, don't eat it very often but when I do those are my favorite.

2xy wrote:

Tony Marino wrote:I like plain and I like Cherry Cheesecake, don't eat it very often but when I do those are my favorite.

My favorites, as well.

However, I work at a restaurant that sells like, 30 different kinds of cheesecake (I'll let you guys figure out where that might be ), and I have met several types of cheesecake that I love. There's one that's lemon with a raspberry swirl on a "crust" made of lemon-soaked ladyfingers....one of my favorites. Another one has a "crust" made out of fudgey chocolate cake, with a layer of chocolate cheesecake and a vanilla mascarpone mousse on top. YUM!

thepossiblepolice wrote:I love cherry cheesecake. Especially no bake cheesecake. I know it's weird but I love it.

Red Velvet Cheesecake Brownies

Ingredients

1 cup unsalted butter 4-oz dark chocolate, coarsely chopped 2 cups sugar 4 large eggs 2 teaspoons vanilla extract 1 tablespoon red food coloring 1 1/3 cups all purpose flour 1/2 tsp salt 2 - 8oz blocks cream cheese, room temperature 2/3 cup sugar 2 large eggs 1 teaspoon vanilla extract

Preparation Time 1hr Difficulty Level Intermediate Servings 16 large brownies 24 smaller brownies Red Velvet Cheesecake Brownies Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease. In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Cool in the pan completely before slicing and serving, either at room temperature or chilled. *Brownies can be refrigerated, covered, for several days*

Cheesecake Stuffed Strawberries

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1. Wash strawberries and slice off the tops. Hollow out the strawberries. I used a potato peeler per the The Novice Chef and it worked perfectly! Turn the berries over on paper towels to dry. (I froze the strawberries pieces to make smoothies.)

2. Prepare the
cheesecake filling per the directions on the box. Fill a decorating bag
fitted with a tip or use a Ziploc bag with the corner snipped off. Fill
strawberries.

3. Place the crushed graham crackers on a small plate and dip the filled ends of each strawberry into the graham crackers.

4. If desired,
melt chocolate in the microwave and spoon it into a Ziploc bag. Snip
off the corner and drizzle the chocolate on top of the strawberries.

Ingredients

24 fresh strawberries Cheesecake filling (I used a box of Jell-o No Bake Cheesecake) 1 1/2 cups milk (per the directions on the box) Crushed graham crackers (included with mix) 1 square of chocolate almond bark (optional)

Preparation Time 15 mins Difficulty Level Easy Servings 24 strawberries Pre-cooking Instructions None