Heaven Cakes!

One thing to remember….don’t remove from the over until the edges look dry and are moved away from the side of your pan.
Otherwise you’ll have a mushy middle!

Nobody likes a mushy middle!! lol
References :

This is a gaurunteed success!!! its the best cheesecake ever!!

Chocolate Cappuccino Cheesecake!

INGREDIENTS:

1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract

1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons coffee-flavored liqueur

1 (1 ounce) square semisweet chocolate

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

GOod luck and njoy;-)
References :
http://www.allrecipies.com

New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Recipe courtesy Emeril Lagasse, 2003


Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) cheesecake, 8 to 10 servings
User Rating:


1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Preheat oven to 375 degrees F.
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
Increase oven temperature to 500 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy
Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Blueberry Sauce:
1 1/2 cups sugar
3 tablespoons cornstarch
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons orange zest
1 1/2 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter
In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.
Yield: 3 cups
Pineapple Sauce:
3 cups fresh 1/2-inch diced pineapple chunks
1/4 cup sugar, plus more to taste
1 cup water
1 teaspoon finely grated orange zest
2 tablespoons light rum
Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Yield: about 3 cups
References :

Chocolate Cheesecake

8-1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1-1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 Large Eggs
1 teaspoon Vanilla Extract
1/2 c Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2-1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Decorate edge with whipped cream, if desired.


Chocolate Cheesecake

8-1/2 ounces chocolate wafer crumbs
1/3 cup butter, melted
2 tablespoons granulated sugar
1/4 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
3 (8 ounce) packages cream cheese, softened
2 cups semisweet chocolate chips
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sour cream
1 cup cream, whipped
2 tablespoons powdered sugar

In a blender or food processor, grind chocolate wafer crumbs until fine. Combine with melted butter, 2 tablespoons sugar, and nutmeg; mix well. Press evenly over the bottom and up the sides of a 9inch springform pan. Chill. In a mixer bowl, combine eggs and 1 cup sugar. Beat at high speed until very thick and light. Add softened cream cheese and beat until smooth. Melt semisweet chocolate chips in the top of a double boiler over hot water. Cool. Blend into the cream cheese mixture with vanilla, salt, and sour cream. Pour into the prepared pan. Bake at 325°F (160°C) for 1 hour, or just until firm. Cool in the pan on a wire rack. Chill. Remove from the pan. Whip cream with powdered sugar until stiff. Spread over the cheesecake.
References :