Three Cheese Cheesecake Recipes

Steps:

• Heat oven to 325°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter 8 x 150ml ramekins. Melt the butter in a pan, then mix in the digestives, walnuts and sugar. Divide the mixture equally between the ramekins, so the base of each is covered with a layer about 1cm thick. Press down lightly on each, then cook in the oven for 10 mins until crisp and golden. Leave to cool, then turn oven down to 150C/fan 130C/gas 2.
• Whisk together all remaining ingredients until you have a smooth mixture. Place the ramekins on a baking tray and pour some mixture into each one, filling to about 1cm below the rim. Carefully slide them into the oven and cook for 25-30 mins until just set. The mixture should give the faintest jiggle in the centre when gently tapped. Don't worry if the mixture falls a little and cracks. Remove from the oven and leave to cool completely before covering with cling film and putting in the fridge. You can make to this point up to 2 days in advance.
• Make the sauce by gently heating together the sugar and 50ml/2fl oz water until syrupy, about 5 mins. Then stir in half the raspberries and cook for 2 mins until they begin to burst. Strain the mixture through a sieve to remove the pips, then toss through the remaining raspberries and leave to cool.
• When ready to serve, remove the cheesecakes from the fridge. Run a knife dipped in hot water around the edges. Invert, one at a time, onto a board, then turn over again onto a serving plate so the biscuit base is on the bottom. Finish by drizzling with raspberry sauce and top with strawberries.

Steps:

• Preheat oven to 325°F.
• Prepare a 10-inch springform pan by wrapping it with a layer of heavy duty alum foil.
• (I would grease the pan, put a round of parchment on the bottom and flour the sides) Cream together ricotta cheese, cream cheese and sugar until smooth (could use a food processor to really smooth out the ricotta).
• Mix in the eggs one at a time.
• Add flour one tablespoon at a time, mixing well.
• Stir in the sour cream and vanilla.
• (I would be sure to mix things slowly and have all ingredients up to room temperature. Don't beat any air into the mixture and be sure it's really smooth when done).
• Pour mixture into pan.
• Place cheesecake in a large rectangular pan filled with 2 inches of hot water.
• Carefully put into preheated oven.
• Bake for 90 minutes.
• After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
• Cool on counter for at-least 60 minutes (until room temp) and then refrigerate.
• Serve when thoroughly chilled (overnight).

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.

Steps:

• Heat oven to 375 degrees. Spread hazelnuts on a baking pan. Bake until golden brown and fragrant, 10 to 15 minutes. Transfer nuts to a clean kitchen towel. Rub nuts vigorously, removing loose skins. Set aside to cool.
• Reduce temperature to 350 degrees. Butter an 8-inch springform pan. In a small saucepan set over low heat, melt the butter; set aside.
• Using a food processor, pulse graham crackers into fine crumbs, yielding about 1 cup crumbs. Place in a medium bowl; add 1/4 cup sugar, and set aside. Place 1/2 cup toasted hazelnuts in the food processor; pulse until fine but not powdery. Add to graham-cracker-crumb mixture. Using a fork, add melted butter; stir to combine. Put crumb mixture in the bottom of pan, and press evenly around the bottom and halfway up the sides, about 1 1/2 inches.
• Bake crust until golden brown, 8 to 10 minutes. Transfer to a wire rack to cool.
• Reduce oven temperature to 325 degrees. Place cream cheese and goat cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low. Add 1/2 cup sugar, orange zest, flour, salt, and Frangelico, if using; mix until combined. Add egg yolks one at a time, mixing after each addition. Add mascarpone cheese and orange juice; mix just until batter is combined and smooth. Transfer batter to a large mixing bowl, and set aside.
• Place egg whites in the clean bowl of the electric mixer fitted with the whip attachment. Beat on medium speed until frothy. Increase speed to medium high, and gradually add remaining 2 tablespoons sugar, 1 teaspoon at a time. Continue beating whites until stiff but not dry.
• Using a hand whisk, mix one third of the whipped egg whites into the batter. Using a rubber spatula, gently fold in remaining whites. Pour batter into the prepared pan.
• Bake cheesecake until the top is golden brown and center has barely set, about 60 minutes; the top should be cracked and will sink upon cooling, forming a "bowl." Transfer cheesecake to a wire rack to cool completely. Chill several hours or overnight, then unmold cheesecake.
• Combine orange sections, honey, and dried lavender in a medium bowl. Coarsely chop remaining 1/4 cup hazelnuts, and add. Spoon topping into bowl on top of cheesecake. Garnish with lavender blossoms.