Anne Roses Cheesecake Pie Recipes

Steps:

• In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes. , In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust. , Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Combine cream cheese, milk, sugar, eggs, vanilla extract, and cornstarch in a blender; blend until smooth. Pour batter into the prepared baking dish.
• Bake in the preheated oven until edges are puffed and surface of cheesecake pie is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 60 to 65 minutes. Remove from the oven and sprinkle with cinnamon. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
• Top cooled cheesecake with strawberries. Cover and refrigerate until chilled, about 4 hours.

Steps:

• In a small saucepan over medium heat, add the rose petals, sugar, rose water and lemon juice and bring to a boil. Cook until a thick pink syrup forms, about 10 minutes. Refrigerate until ready to use.
• Preheat oven to 275 degrees F.
• In a large bowl, add all of the graham cracker crust ingredients together and press it into the bottom and 1-inch up the sides of a springform pan. Refrigerate at least 15 minutes while making the cheesecake filling. Beat all of the filling ingredients together in a medium bowl and pour it over the graham cracker crust.
• Bake cheesecake for 1 hour. Turn the oven off and leave the cheesecake in oven, with the door closed, for 1 additional hour. Remove the cheesecake from the oven and chill thoroughly. Before serving, beat together the sour cream, sugar, lemon zest and vanilla. In a small bowl. Smooth the sour cream mixture over the top of the cheesecake. Cut into slices and garnish each with rose petal syrup.

Steps:

• Oven - 400ºF.
• CRUST:.
• Combine flour, nuts and brown sugar.
• Cut in butter until a crumb mixture forms.
• Do not form into ball; place crumbs in a 9" square baking pan, and bake at for 10-12 minutes, stirring frequently, until golden brown.
• Cool the crumbs, reserve 1/4 cup, and then press remainder firmly into a 9" pie pan.
• FILLING:.
• Combine 1/3 cup sugar, gelatin and salt in medium saucepan.
• Blend in egg yolk and milk and mix well.
• Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is completely dissolved.
• Remove from heat and blend in cream cheese, lemon juice and vanilla.
• Beat until fluffy.
• Chill in refrigerator until mixture is thickened, but not set.
• Beat egg white until soft peaks form, then beat in 2 tablespoons sugar and beat until stiff. Beat cream with powdered sugar until thick.
• Fold egg whites and cream into cream cheese mixture.
• Spoon into cooked cookie crust and sprinkle with reserved 1/4 cup crumbs.
• Chill for at least three hours before serving, and store in refrigerator.

Steps:

• Beat cream cheese until fluffy.
• Add all other ingredients.
• Beat until smooth.
• Pour into pie crust.
• Chill 2-4 hours.
• Top with favorite fruit topping.

Steps:

• To make crust, mix together melted butter, graham cracker crumbs, flour, sugar and cinnamon.
• Pat into the bottom and up the sides of a 9 1/2 inch glass pie pan; set aside.
• Preheat oven to 400ºF.
• To make filling, mix together in an electric mixer at medium speed the cottage cheese or farmer cheese until smooth.
• Add sugar, cornstarch, eggs, lemon juice, cream and vanilla.
• Pour filling into crust, sprinkle cinnamon over top, and bake for 20 to 25 minutes. Cheesecake will *not* be set in the middle.
• Remove from oven and let cool on a rack for 1 to 2 hours.
• Chill for 4 to 6 hours before serving.