Cheesecake Ala Aunt Alice Recipes

Steps:

• 1. Beat cream cheese and sugar together until fluffy. Add eggs, one at a time (this mixture will be thin).
• 2. Pour into a greased 9 inch pie pan. Bake at 325° F for 45 minutes.
• 3. Let cool 20 minutes (a depression will form).
• 4. Mix topping ingredients together until well combined. Spread over top of cheesecake.
• 5. Bake again for 20 minutes @ 325°F. Cool - refrigerate 3 - 4 hours - serve.

Steps:

• 1. Before starting leave cream cheese out till room temperature.
• 2. Mix in one ingredient in at a time.
• 3. Grease and flour a 10" springform pan. Put a cookie tray on the bottom rack in the oven to catch any spills.
• 4. Bake at 350 degrees for 1 hour. Let cool in the oven for 30 minutes with the door cracked open.
• 5. Cover with plastic wrap and then foil and refrigerate for 8 hours before serving.

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 12 min.
• Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, whipping cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, bring 1 cup raspberries, remaining sugar, jam and water to boil in saucepan; simmer on medium-low heat 5 min. or until thickened, stirring occasionally. Cool slightly. Pour into blender. Add lemon juice; blend until smooth. Refrigerate until ready to use.
• Spoon raspberry sauce over cheesecake just before serving; top with remaining raspberries.

Steps:

• 1. heat oven to 325 degree's wrap foil around spring form pan. Mix 1 box of cake mix with 1 stick plus 3 tablespoons of melted butter.Mix until dough is pliable. Press in to spring form pan bottom,and slightly up the sides of pan. I have 3 crusts listed. Choose one that sounds good to you. Just mix all ingredients together and press in pan. set aside to work on fillings.
• 2. make pineappple filling: In a sauce pan combine drained crushed pineapple with 1 tablespoon of corn starch and 1/2 cup of granulated sugar.Cook on medium-med high stirring constantly until mixture is thick like pie filling .Set aside and make the cake portion.
• 3. cheese filling: in a blender put milk,flour,sugar and eggs. Pulse for a few seconds until combined well.add the softened cream cheese,vanilla,and lemon juice. Blend until lumps are gone,and batter is smooth.
• 4. take the pineapple filling and spread on top of crust evenly. Take cheese mixture and pour over pineapple mixture. Bake on a sheet pan at 325 degree's for one hour and 15 minutes.Check on cake. Ovens differ. If the sides are browned. Usually the cake is done.The sides of cake will be browning.Note: This has a different cheese consistency than your normal cheese cake. It is softer,and fluffier.Shut oven off,and let the cake cool in oven before removing it. This prevents cracking of cheese cakes. Refrigerate a few hours. Run a sharp knife around the inside edge of pan before removing the sides of spring form pan.Remove sides of spring form pan. Serve on bottom portion of pan. sprinkle cinnamon on top,and serve with whipped cream if desired.keep in fridge. I like to make my cakes a day ahead.They always taste better after refrigerating over night.

Steps:

• 1. Thoughly mix vanilla wafers and melted margerine. Press on bottom and sides of a 9 inch spring form pan. Set aside. Combine eggs, sugar, cream cheese,vanilla and sour cream.
• 2. Pour into crust. Bake at 375' for about 35 minutes. Chill 3 to 5 hours. Serve with fresh berries or a fruit glaze of your choice. Enjoy!