Cheesecakes

2 pkg (8 oz each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp vanilla

2 eggs

1 TBS milk

2 TBS MAXWELL HOUSE Instant Coffee

1 ready-to-use chocolate crumb crust

Mix the cream cheese, sugar and vanilla with an electric mixer on medium speed until creamy and well blended.  Add the 2 eggs and mix well.

Microwave milk on high for 15 seconds.  If you don’t have a microwave, of course, you can simply heat it on the stovetop in the tiniest pan imaginable!  Stir instant coffee into milk until dissolved.  Stir into batter and pour into crust.

Bake at 350 degrees fro 35 to 40 minutes or until center is almost set.  Cool.  Refrigerate for 3 hours or overnight.  (You’ll barely make the 3 hours before diving in, so you’d better go with that one.)

This delicious, yet simple, recipe is from a little recipe booklet that I got YEARS ago in a Dollar General Store for, like, $3.  It’s a “PHILADELPHIA” Cream Cheese Cookbook called, “A Little Taste of Heaven:  Appetizers, Cheesecakes, and More.”  It was put out in 2003, so it might be a little tricky to find (think e-bay!), but if you can get your hands on it, it’s pure gold.  Cream cheese is one of my favorite things to bake with; like buttermilk, it just makes everything better.

You’ll love this recipe!  Coffee combined with chocolate AND cream cheese?!?!  I could eat this every day for the rest of my life.

Culinary climax! Coffee, chocolate and cheesecake all in one place - there oughta be a law against it.

COFFEE AND CHOCOLATE CHEESECAKE
2/3 cup hot, but not boiling, water
4 Tbsp coarsely ground high roast coffee
1 stick unsalted butter, plus extra for greasing
2 cups crushed chocolate-coated cookies
1/4 cup superfine sugar plus 1 tsp
1 Tbsp boining water
1 cup cream cheese
2 egg yolks
1 1/4 cups sour cream

Pour the hot water (not boiling) onto the coffee - allow it to sit for 10 minutes.

Lightly butter a deep 8″ springform pan.

Melt the butter in a pan, then stir the crushed cookies and 1 tsp of sugar into the melted butter. Press the mixture evenly and halfway up the sides of the springform pan. Chill the pan until it’s called for again.

Sprinkle the gelatin over the boiling water, stir well. Allow to sit for 3 - 4 minutes.

Beat the cream cheese in a bowl until smooth, then beat in the egg yolks and the remaining sugar. Strain the coffee into the mixture through a fine seive, whisk thoroughly, then whisk in the sour cream.

Stir the gelatin to ensure that it has dissolved completely. Stir in a little of the coffee mixture.

Whisk the gelatin into the coffee mixture.

Pour into the chilled pan and chill again for 2 - 3 hours, until set.

Slice. Call Joi. Enjoy.

Joi
Get Cooking MAIN (Due to a peculiarity in this particular blog’s theme, you can access the categories and links only from the MAIN page. Other blogs I have allow you to access them from individual posts. But this one is a diva, she just has to be different. Unfortunately, I love her muchly, so I put up with her oddities.)

2 TBS Graham Cracker Crumbs
4 (8oz) Pkgs. Cream Cheese, softened
1 cup granulated Sugar
4 large Eggs
1 tsp. Lemon Juice
1/2 tsp. Vanilla

1 can Blueberry Pie Filling (or cherry or blackberry)

Sprinkle the crumbs on the bottom of a lightly greased 9″ Springform pan. Combine softened cream cheese and sugar until blended. Add eggs one at a time, mixing well after each. Mix in lemon juice and vanilla. Pour into pan and bake in 325 degree oven for 50 minutes.

Cool. If you have the willpower, cheesecake chilled overnight tastes EVEN better!

Spread pie filling on top and enjoy!

Summer Cheesecake

2 packages cream cheese (one 8 oz and one 3 oz), softened
1 cup powdered sugar
1 (8 oz) whipped topping
1 graham cracker crust
1 cup milk chocolate chips (optional but recommended!)

In a mixing bowl, beat the cream cheese and the sugar together until smooth.

Fold in whipped topping, then gently add the chocolate chips. Spoon into crust.

Refrigerate until serving.

Delicious. Easy. Have at it.

Joi
Buttermilk Press
Chinese Wisdom