Tag Archives: cheesecake

Low sugar Mocha Cheesecake

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In honor of Halloween… I present to you low sugar mocha cheesecake.  I first made this last Halloween at the request of Bob – who in exchange for covering a reference desk shift, requested I make a low sugar/sugar-free cheesecake that went cooresponded with my Halloween costume.

Well I had two costume’s last year, and as I couldn’t figure out how to create a Steampunk inspired cheesecake, I went with the other option… cowgirl.  And what do cowgirls and cowboys drink?  Coffee.  So naturally a mocha cheesecake just made sense.

As you are trying to move off your sugar high of tonight, this might be a lovely option for you.  It is a really tasty cheesecake with a pecan and chocolate crust.  The pecans mix really well with the mocha of the filling.  As a sugar-free option, it is slightly sweeter than a normal cheesecake, but with the addition of sour cream, it really holds back the artifical sweet taste attached to most sweetners.

As a side note… I made a ridiculous number of cheesecakes this past year!

Potion Ingredients:

For the Crust:

1 1/2 cups – sugar free Oreos, crumbled
1 1/2 cups – pecans, chopped
4 Tbsp – butter, melted

For the Filling:

3 – 8oz packages of cream cheese, softened
1 cup – Splenda Brown Sugar Blend
3 eggs
1 tsp – vanilla
4 tsp – instant espresso, powder (I used Starbucks VIA, Italian Roast as both are dark roasts)
2 Tbsp – flour
1 cup – sour cream
4 Tbsp – dark cocoa powder (regular is fine too)

Brew the Potion:

Preheat the oven to 400 degrees F.

Combine the Oreos, pecans and butter. Mix well. Press into the bottom of a 9 inch springform pan, pushing up about 1 inch along wall of pan.

In a large bowl, beat the cream cheese and Splenda until fluffy. Beat in eggs, vanilla and espresso until smooth and well blended. Add flour and sour cream, beating until smooth. Divide into two bowls. Add cocoa powder to one bowl. Blend until smooth. Pour half without cocoa powder onto crust, and smooth out until even. Then gently add other half on top, smoothing until even.

Bake at 400 degrees F for 15 minutes. Reduce oven temperature to 300 degrees F, bake for 25-30 minutes or until cheesecake is set along the edges and slightly jiggles in the middle.

Remove from oven and let cool for 2 to 3 hours and then refridgerate for at least 6 hours or overnight.

Run a knife along the edge of cheesecake to loosen from pan and then remove cheesecake from pan. Serve.

Enjoy!

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Chocolate Covered Cherry Cheesecake

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Chocolate covered cherries, to me at least, are one of the best treats on Earth.  So naturally, finding a way to turn them into a cheesecake, was necessary.  And ingenious!  I found a recipe from Sweet Anna’s and modified it slightly, as in, I added more chocolate.  Can you blame a girl?  I know I have a picture somewhere… until I locate it, go and take a gander at the pictures on Sweet Anna’s page and drool there.

As I was making this dessert for a diabetic I used as many sugar-free or low sugar ingredients I could get my hands on.  Those that I found included sugar-free oreos, low-sugar cherry pie filling, sugar-free chocolate chips, and Splenda.  I will say it did make it a little sweet for my tastes, but that is the trade off for using sugar-free ingredients.  I don’t think it would have been as sweet if I had used regular ingredients.  I would also recommend using a darker chocolate for the glaze, it would really set off the flavour.

Ingredients:

For the Crust:

25 Oreos, finely crushed
4 Tbsp butter, melted

For the Filling:

4 – 8 oz packages of cream cheese, room temp (works great with 1/3 fat cream cheese!)
3 – large eggs
3/4 cup – sugar
1 tsp – cherry extract (vanilla or almond also work great)
1/2 cup – heavy cream
1 – 21 oz can of cherry pie filling
1/4 cup – cocoa powder
1/4 cup – maraschino cherries, chopped

For the Glaze:

1/2 cup – heavy cream
1 cup – chocolate chips

Let’s Make Bake some Magic

Preheat the oven to 325 degrees F.

In a medium bowl, stir together the crushed Oreos and melted butter. Press mixture evenly into the bottom of a 10″ spring-form pan, creating about an 1 inch crust along the sides.

In a larger bowl beat the cream cheese until smooth. Beat in the eggs, one a time until well blended. Beat in sugar and cherry extract until smooth. Beat in heavy cream. Divide mixture in half, placing one half into another bowl. Add the cocoa powder to one half and beat until well blended. Add the chopped cherries to the other half.

Pour chocolate half of the mixture onto the crust. Carefully spoon about 2 cups worth of cherry pie filling onto mixture. (Since I love cherries, I used the whole can). Carefully spoon remaining half of the mixture on top of the cherries.

Bake for 1 hour to 1 hour, 15 minutes or until the cheesecake is just set. Cool in the pan. You really want to make sure the cheesecake has had time to completely cool, as the center will break during the next step if it is still warm.

In a microwaveable bowl, heat the heavy cream until it is simmering (about a minute). Add the chocolate chips to the heavy cream and stir until melted and smooth.

Line a rimmed baking sheet with parchment paper. Run a knife along the edges of the cheesecake to release it from the pan, then remove the sides of the springform.

Apply the glaze by smoothing it over the top of the cheesecake, letting it fall off the sides. Refridgerate for at least 3 hours or even better, overnight.

Enjoy!

Red Velvet Cheesecake

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I admit it… I have been remiss in providing recipes.  Life gets in the way of the best laid plans.  However, free time abounds (slightly) and I am going to endeavor to ameliorate my bad behavior!  My peace offering is in the form of a heavenly dessert…. Red Velvet Cheesecake!

One small note in this recipe, if you dying for the flavour of red velvet cake, this cheesecake will not feed your need for a fix… it is tasty for sure, but the flavor of the cheesecake is weak in comparison to the cake.  

A few notes about this recipe:

  • This is probably one of the most involved cheesecake recipes I’ve made, so allocate yourself at least three hours to make this cheesecake (more if you have the time). 
  • The water bath I mention isn’t necessary, it just helps preventing cracks from forming in the top of the cheesecake, if you don’t mind them, go ahead and skip it – cooking time and temperatures remain the same either way.
  • The icing is sweet.  If you don’t want the added sweetness you can leave the frosting off or use less.

Ingredients:

Crust:

17 Oreo cookies, crushed finely
1/4 cup butter, melted
1 Tbsp granulated white sugar

Cheesecake:

3 (8 oz) packages cream cheese, room temperature
1 1/2 cups granulated white sugar
4 large eggs, lightly beaten
2 Tbsp flour
3 Tbsp unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
2 tsp vanilla extract
1 tsp distilled white vinegar
2 oz red food coloring

Frosting:

3 oz cream cheese
1/4 cup butter, room temperature
2 cups powdered sugar
1 tsp vanilla extract

Let’s Get Baking!

Prepare crust: Stir together Oreo crumbs, melted butter, and 1 Tbsp granulated sugar; press into bottom of a 9-inch springform pan.

Preheat oven to 325 degrees F.   Prepare a water bath: Fill large pan (one big enough to fit springform pan) with about 1 inch of water.   Place in oven and allow to preheat along with oven.

Prepare Filling: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 min.  Add eggs and remaining cheesecake ingredients, mixing on low speed until fluffy.  Pour batter into prepared crust.

Take out two sheets of heavy duty foil and layer them on top of one another.   Place springform pan on top of the foil and wrap gently around the pan  and up the sides (you don’t want tears or holes to prevent water leaking in).   Place  in water bath in oven.

Bake for 10 minutes; reduce heat to 300 degrees F.  Bake an additioanl 75 min. or until the center is firm.  Turn oven off.  Let cheesecake stand in oven for 30 minutes.  Remove cheesecake from oven.  Carefully remove from water bath and place on wire rack.   Run a thin knife around the outer edge of the cheesecake.  Cool on rack, until cheesecake nears room temperature.  Cover and chill for at least 8 hours.  Remove sides of springform pan.

Prepare frosting: Beat cream cheese and butter at medium speed  with an electric mixer until smooth.  Gradually add powdered sugar and vanilla, beating until smooth.  Spread evenly on top of cheesecake.

Enjoy!

Pumpkin Pie Cheesecake

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I know what you all are thinking…. finally a new recipe

Sorry to be holding back the bakery goodness.  Even though I only put recipes on this blog, I just might add an entry about what else has been distracting me.  Let just say it is some Steampunk goodness for the Halloween season!

My Pumpkin Pie cheesecake caused me some irritation.  Probably the most frustration I have yet to encounter.  As a warning… caramel sauce is finky!  It tastes wonderful, but be prepared and have extra supplies on hand, just in case.

Now down to the good bits – the actual ‘how to’ portion!

 

Extras You’ll Need:

Pureed pumpkin — Heavy Whipping Cream — Crushed Pecans

 

Chocolate Pecan Crust

  • 1 1/2 c. – ground pecans
  • 1 c. – flour
  • 1/3 c. – sugar
  • 1/4 c. – melted butter
  • 2 oz  – semi-sweet chocolate, melted

Pre-heat oven to 350 degrees.  Combine pecans, sugar, flour, melted chocolate and butter.  Pat into 9″ spring-form pan.  Bake for 10 minutes.  Let cool.

 

Pumpkin Pie Cheesecake

  • 4 – 8 oz packages of Cream Cheese, softened
  • 1 c. – sugar
  • 1 – 15 oz can pumpkin
  • 1 tsp – vanilla
  • 4 eggs
  • 5 tsp – cinnamon
  • 2 1/2 tsp – ground ginger
  • 2 1/2 tsp – ground nutmeg
  • 1 1/4 tsp – ground cloves

Beat cream cheese and sugar in a large bowl until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, one at a time, mixing slowly after each until just blended. Pour into crust. Bake for 1 hour 20 min to 1 hour 30 min or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Caramel Sauce

  • 1 c. – sugar
  • 6 Tbsp – butter
  • 1/2 c. – heavy whipping cream

Have everything ready to go around pan.  Heat sugar on moderately high in non-stick 2-3 quart saucepan.  As sugar begins to melt, stir vigorously with whisk or wooden spoon.  Once sugar comes to boil, stop stirring.  Once totally melted,  the liquid sugar should be a darker amber colour.  Immediately add butter to pan and whisk until butter has melted (beware: it will foam with addition of butter).  Once butter has melted, take pan off heat, count to three and slowly add cream.  Continue to whisk until incorporate (beware: it will foam).  Whisk until caramel sauce is smooth.  Let cool in pan for couple of minutes,  then pour into glass jar and let cool to room temperature.  Warm before serving.  — Can be stored up for 2 weeks.  

Make it Pretty

Once caramel has cooled enough, pour the caramel over the cheesecake and sprinkle with crushed pecans. 

Enjoy!