Aunt Margarets Cheesecake Recipes

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

Steps:

• Prepare two 9 x 13 cake pans by greasing them.
• Mix tog graham wafer crumbs, 1/2 cup sugar and 2/3 cups melted butter.
• Divide into the 2 pans: press crumbs into an even layer and bake at 350 degF for about 10-15 minutes, then set aside to cool.
• Beat tog cream cheese, 1 1/2 cups sugar and instant pudding powder till its really fluffy.
• Set aside.
• Whip Nutri Whip until it forms soft peaks, then set this aside.
• In another bowl whip the whipping cream to stiff peaks.
• In a large bowl mix the above three mixes together really well.
• Pour this mixture onto the two baked and cooled crumb bases and chill.
• When ready to serve top with fresh fruit or pie filling.
• This cheese cake freezes well without the toppings.

Steps:

• Heat oven to 375 degrees and place oven rack in the middle of the oven.
• Throughly mix ingredients for crust.
• Press them into the bottom of a 9" spring form pan (10" ok too). Do sides too if you can.
• Chill the crust about one hour or more.
• Combine eggs, cream cheese, sugar, salt, flour, vanilla extract, almond extract and beat until smooth with an electric mixer at medium speed.
• Now blend in sour cream. Don't over beat the mixture as this causes air to get into the batter and causes cracks later.
• Pour this mixture into the crust and bake, on a middle oven rack about 60 minutes, until it sets. It will lightly brown and not jiggle much when moved. (I used a cookie sheet with some water in it and I put foil around the bottom of the spring form pan). Do not open the oven within the first 30 minutes of cooking.
• Let cake cool on a wire rack at room temperature completely, and then chill in the refrigerator for at least 5 hours.
• Invert the cake to serve, so that the crumbs are on the top. Serve like this or with the glaze on top or along side.
• For the Glaze: Cook the berries in 3/4 cup water until simmering.
• Mix cornstarch with 1/4 cup water and pour into berry mixture and add sugar. Bring to a boil, stir constantly, until thick and clear, a couple of minutes. Add the red food coloring if using strawberries.
• Chill the glaze and coat the top of the cake or serve along side the cake.

Steps:

• Preheat oven to 350°.
• Grind graham crackers in food processor.
• Add 3 Tbl sugar and stir, then add melted butter.
• Press into the bottom of a 9 inch springform pan.
• Separate eggs reserving yolks. Beat egg whites in stand mixer until firm stiff peaks but not dry.
• Remove whites to a separate bowl and beat yolks with sugar.
• Add vanilla and add cream cheese, one at a time until incorporated and beat for about 10 minutes on medium speed.
• Fold in egg whites gently until incorporated.
• Reduce oven to 300°.
• Pour into springform pan and bake for about 40-45 minutes.
• In the meantime, mix sour cream with sugar and 1/2 tsp vanilla.
• After removing cake from oven, increase oven temp to 400°.
• Cool cake for about 10 minutes and then add topping.
• Bake for another 10 minutes.
• Remove from oven and cool completely before serving.
• We like our cheesecake room temperature, but, of course, feel free to chill in the frig if you prefer.

Steps:

• Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Refrigerate while preparing filling.
• Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition.
• Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices.

Steps:

• Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly. , Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture. , Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.

Steps:

• Preheat oven to 350°F. and grease and flour a 7- to 8-inch round cake pan, knocking out excess flour.
• In a large bowl with an electric mixer beat 1/3 cup plus 1 tablespoon granulated sugar and eggs until thick and pale and beat in vanilla. Into a small bowl sift together flour and cornstarch and fold into egg mixture. Gently fold in butter until combined well.
• Pour batter into cake pan and bake in middle of oven 20 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and invert onto rack to cool completely.
• With a serrated knife halve cake horizontally and spread bottom layer with lemon curd. Beat cream with confectioners' sugar until it just holds stiff peaks and spread on top of lemon curd. Top cream with remaining cake layer and sprinkle top of cake with remaining tablespoon granulated sugar.