Chocolate Cheesecake

Ingredients:
16 oz Vanilla low fat yogurt
30 oz Part-skim ricotta cheese
1/2 c Chocolate wafer crumbs (about 10 wafers)
2 Egg whites
3/4 c Sugar
1/2 c Cocoa powder
2 tb Flour
2 ts Vanilla
Non dairy whipped topping
Strawberry halves

Procedures:
Line two colanders with paper towel. Place yogurt in one and ricotta cheese in the other. Place in refrigerator for 24 hours.

Preheat oven to 325 degrees F.

Sprinkle crumbs on bottom of a 9" springform pan.

In the bowl of a food processor - puree the ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips). Add drained yogurt, egg whites, sugar, cocoa, flour and vanilla. Puree for 3 minutes.

Spoon the cheese mixture over the crumbs.

Bake for 50 minutes or until edges are set. Turn off oven; open door slightly. Leave cheese cake in oven for 1 hour or overnight until cold. Garnish.

Makes 16 servings.

Source: Cheesecake Lovers Cookbook

Joe's Crab Shack Crab Cakes

Ingredients:
1 egg yolk
1⁄3 cup mayonnaise
2 1⁄2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon Old Bay seasoning
1⁄4 teaspoon salt

1 1⁄4 cups fresh bread crumbs
3 tablespoons chopped fresh parsley
1 pound lump crabmeat
All-purpose flour, for coating
Oil, for deep-frying

Procedures:
1. Beat together the first nine ingredients.

2. Fold in the bread crumbs and parsley.

3. Fold in the crabmeat.

4. Form into 4 to 6 patties.

5. Lightly coat the patties in flour on both sides. Refrigerate for at least 30 minutes before frying.

6. Deep-fry the crab cakes in 350°F oil (use just enough oil to cover the crab cakes) until browned.

Serves: 4 to 6 person

Source: The Best of RecipeSecrets[dot]net

German Crumb Cake

Topping ingredients:
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1 cup flour, unbleached, unsifted
1/2 cup butter (or margarine)

Cake ingredients:
2 1/4 cups flour,unbleached, unsifted
1/4 cup sugar
1/4 tsp salt
1 pk yeast,dry
3/4 cup milk
1/2 cup butter (or margarine)
1 lg egg

Topping procedures:
For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.

Cake procedures:
To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.

Place milk and butter in a sauce pan and heat until very warm (120F to 130F).

Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter.

Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1-1/2 hours.

Bake at 350F for about 45 minutes or until done.

Makes one 9-inch square cake.

Source: Recipes From Around The World cookbook

3-Step Blueberry Cheesecake

Ingredients:
2 pk 8 oz cream cheese
1/2 cup Sugar
1/4 teaspoon Vanilla
2 Eggs
1 9oz graham cracker crust
1 can Blueberry pie filling

Procedures:
Mix cream cheese, sugar, vanilla until smooth and creamy. Add eggs and mix well.

Pour into pie crust. Spoon 1/4 to 1/3 of pie filling on to top. Gently swirl with toothpick.

Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and then refrigerate. Serve topped with
remaining pie filling.

Makes 1 Cake.

Source: Cheesecake Lovers Cookbook

Heirloom Bakery and Cafe's Sour Cream Coffeecake

Topping:
1/2 cup light brown sugar
1 tablespoon cocoa
1 teaspoon cinnamon
1/2 cup chocolate chips
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter, melted and cooled

In a large bowl, stir together the brown sugar, cocoa, cinnamon, chocolate chips, pecans and butter. Set aside.

-----------------------------------

Cake and assembly:

1/2 cup (1 stick) butter
1 cup plus 1 1/2 tablespoons sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups (6.4 ounces) flour
1 teaspoon baking soda
1/4 teaspoon salt
Prepared topping

Heat the oven to 350 degrees F.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, until incorporated, then beat in the sour cream and vanilla.

In a medium bowl, sift together the flour, baking soda and salt.

Gently fold the dry ingredients into the butter and egg mixture to form a batter. The batter will be lumpy; simply continue folding until no large lumps remain.

Spoon one-half of the batter into a greased 9-inch-square baking pan, then layer with half of the topping. Layer with the remaining batter, then the remaining topping. Bake until the coffee cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before serving.

Serve: 8-12 person

Source: LA Times

Chocolate Devil's Food Cake

Ingredients:
5 level tablespoonfuls of butter
1-1/4 cups of sugar
3-1/2 squares of Baker's Chocolate, (melted)
3 eggs
1 teaspoonful of vanilla
3/4 a cup of milk
3-1/2 level teaspoonfuls of baking powder
1-1/2 cups of sifted pastry flour

Procedures:
Cream the butter, add sugar and chocolate, then the unbeaten eggs and vanilla, and beat together until very smooth.

Sift the baking powder with one-half a cup of the flour, and use first; then alternate the milk and the remaining flour, and make the mixture stiff enough to drop from the spoon. Beat until very
smooth and bake in loaf pan in moderate oven (350º).

Makes 1 cake.

Source: Chocolate For A Happy Heart & Soul recipe book

Chocolate Raspberry Cheesecake

Ingredients:
1 1/2 cups Creme-filled Cookie Crumbs*
2 tablespoon Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 cups Sugar
3 each Large Eggs
1 cup Sour Cream
1 teaspoon Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 cup Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 cup Whipping Cream

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed.
** This 6 ozs of Chocolate chips should be melted and cooled slightly.

Procedures:
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust.

Combine remaining 8 ozs cream cheese and melted chocolate, mixingat medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring
tablespoonful's of chocolate cream cheese batter over plain cream cheese batter, do not swirl.

Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill.

Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Source - Cheesecake Lovers Cookbook

Cherry Cheesecake

Ingredients:
1 cup Graham Cracker Crumbs
3 tablespoons Sugar
3 tablespoons Margarine, Melted
24 oz Cream Cheese, Softened
3/4 cup Sugar
3 each Large Eggs
1 teaspoon Vanilla
21 oz Cherry Pie Filling (1 can)

Procedures:
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust.

Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Top with pie filling just before serving.

Makes: 1 Cake

Source: Cheesecake Lovers Cookbook

Low Fat Chocolate Cake

Ingredients:
3 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup plain nonfat yogurt
2 egg whites
1 tablespoon vanilla extract
1 tablespoon vinegar
2 tablespoons confectioners sugar

Procedures:
Preheat the oven to 350 degrees F.  Spray a 13x9-inch baking pan with nonstick cooking spray.

In a medium bowl, combine the flour, cocoa, baking soda and salt.

In a large bowl, with an electric mixer at medium speed, beat the granulated sugar, yogurt, egg whites, vanilla and vinegar until fluffy, about 2 minutes.

With the mixer on low speed, gradually add the flour mixture; stir until just combined (do not over mix).  Add 2 cups of water and stir until just smooth.

Pour the batter into the pan.  Bake until a toothpick inserted in the center comes out clean.  About 40 minutes.

Cool completely in the pan on a rack.  Dust with the confectioners sugar and serve.

Source: Low Fat Recipe Secrets

Blackberry Swirl Coffeecake Recipe

Ingredients:

2 Cups multi grain baking mix
1/4 Cup sugar
1 Teaspoon cinnamon
1 Teaspoon vanilla
1 Egg
1/2 Cup sour cream
1/2 Cup milk
1/3 Cup blackberry preserves

Topping:
1/4 Cup multi grain baking mix
2 Tablespoons sugar
1 Teaspoon cinnamon
1 Tablespoon soft butter
1/2 Cup chopped nuts

Procedures:
Preheat oven to 375 degrees F degrees.

Grease a 9 inch square baking pan

In a large bowl combine all coffee cake ingredients except for the preserves; beat until smooth. Spread batter in greased pan.

Dot top with the preserves; swirl lightly into batter.

Combine all topping ingredients except butter and nuts together in a small bowl.

Cut in the butter until crumbly with a pastry cutter and then stir in the nuts; sprinkle over the coffee cake batter.

Bake 30 to 35 minutes or until a pick comes out clean.

Makes 1 cake

Source: How to Survive Inflation with the Rising Cost of Food

Applebee's Triple-Chocolate Meltdown

Ingredients:
2 cups heavy cream
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 pound bittersweet chocolate chips
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving

Procedures:
1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.

2. Remove the pan from the heat and whisk in the white chocolate chips. Whisk constantly until the chocolate is melted. Let the sauce cool, stirring occasionally, about 30 minutes.

3. Repeat the process with the semisweet chocolate chips--simmer the remaining 1 cup cream, whisk and melt the chips, and let cool.

4. Preheat the oven to 400°F. Butter six 6-ounce ramekins, thoroughly coating the bottom and sides.

5. Combine the bittersweet chocolate chips and softened butter in a medium bowl set over a pan of simmering water. Melt the butter and chocolate, stirring until well blended.

6. Remove the bowl from the pan and let the mixture cool for a few minutes.

7. In a separate bowl, beat the sugar and eggs with an electric mixer until foamy, about 2 minutes. Using a spatula, scrape in all of the chocolate-butter mixture and blend it into the egg mixture on medium speed.

8. Add the flour, 1/2 cup at a time, beating on medium speed after each addition, until it is completely incorporated. Do not overmix the ingredients.

9. Pour the batter into the prepared ramekins and place the ramekins on a sheet pan. Bake for about 18 minutes. The cakes
should be slightly crusty on top and still liquid in the center when pierced with a clean knife. Let the ramekins rest on the sheet pan for 2 to 3 minutes. Don't let them cool too much before serving, as the butter that coats the ramekins will not release the cakes if it is allowed to start hardening.

10. Invert each cake onto a dessert plate. Spoon some of each sauce around the cake, and drizzle a little more of each over the top. Serve with a scoop of ice cream on the side.

Serves: 6 person

Source: America's Most Wanted Recipes - Just Desserts

Cheesecake Factory - Hershey's Chocolate Bar Cheesecake

Ingredients:
Cheesecake Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 tsp vanilla extract
4 oz. chopped Hershey chocolate bar, melted

Chocolate Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract

Chocolate Frosting:
1/2 cup (1 stick) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

2 cups Hershey's Milk Chocolate Chips

To prepare the cheesecake:

Preheat oven to 325 degrees F. Line a 10-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.

In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.

Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.

Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

To prepare the chocolate cake:

Heat oven to 350°F. Grease and flour two 10-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To prepare the chocolate frosting:

Melt butter. Stir in cocoa.

Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla.

To assemble:

Spread a layer of frosting on top of one chocolate cake.

Using edges of foil as handles, remove cheesecake from pan and peel away foil.  Carefully layer the cheesecake on top of the frosted cake.  If the cheesecake becomes hard to work with, you can place
in the freezer for 20-30 minutes.

Spread some chocolate frosting on top of the cheesecake layer.

Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with Hershey's chocolate chips.


Makes 1 (10-inch) cheesecake.

Westside Tavern's Warm Sticky Toffee Cake

English toffee sauce:

1 1/2 cups heavy cream
3/4 cup plus 1 tablespoon (1 ½ sticks plus 1 tablespoon) butter, cut into ½-inch cubes
1 1/2 cups dark brown sugar
3/4 cup maple syrup

In a large heavy-bottom saucepan, combine the cream, butter, brown sugar and maple syrup. Bring to a boil over high heat, whisking frequently.

Once the mixture comes to a boil, remove from heat. Blend the mixture using an immersion blender until thickened and emulsified. Alternatively, the mixture can be blended in batches using a standard blender (be careful as the mixture is very hot). Makes 4 cups of sauce.
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Toffee cake and assembly:

2 tablespoons (¼ stick) butter, plus extra for buttering the ramekins
Sugar for dusting the ramekins
1/2 teaspoon baking soda
1/2 cup plus 2 tablespoons boiling water
3/4 cup plus 2 ½ teaspoons (3.4 ounces) flour
Pinch salt
3/8 teaspoon baking powder
1 cup plus 1 ½ teaspoons dark brown sugar
1/4 teaspoon vanilla extract
1 egg
3/4 cup coarsely chopped dates
Hot prepared toffee sauce
Whipped mascarpone cream, cream or ice cream

1. Heat the oven to 350 degrees. Grease 6 (6-ounce) ramekins with butter, and dust with sugar. In a saucepan, whisk the baking soda into the boiling water.

2. In a large bowl, whisk together the flour, salt and baking powder.

3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and vanilla until fully incorporated.

4. To the butter mixture, add the egg and beat until fully incorporated. Over low speed, slowly and gently add the dry ingredients, scraping the bowl to make sure the batter is fully mixed.

6. Over low speed, slowly stream the hot water into the batter. Add the dates and continue mixing over low speed until the batter thickens. This makes about 2 cups batter.

7. Divide the batter between the prepared ramekins. Bake until the cakes are a dark, caramel color, about 45 minutes.

8. Remove the ramekins and cool the cakes for 5 minutes, then invert the cakes onto a rack over a rimmed baking sheet. Pour the hot toffee sauce onto the cakes until they seem saturated (extra sauce will pool at the bottom, this can be gathered for additional glazing and serving), then glaze the cakes a second time with the sauce.

9. Set the cakes aside for about 30 minutes to set up and cool. The cakes can be made a few hours in advance and held on a baking sheet, loosely covered with plastic wrap, at room  temperature.

10. To serve, cover each cake with one-fourth cup warm toffee sauce. Serve with a generous quenelle or dollop of mascarpone cream or whipped cream, or scoop of ice cream.

Servings: 6-12

Cream Cheese Pound Cake

Ingredients:
8 oz Cream cheese, softened
1 tsp Salt
3 sticks Butter, softened
2 tsp Vanilla or lemon extract
3 cup Sugar
1 cup Fresh blueberries or peaches

6 Eggs
3 cup All purpose flour

Procedures:
Do not preheat oven. Lightly butter a 10-inch tube pan, and line the bottom with parchment paper; set aside. Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment,
and beat on medium speed until smooth.Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes.  Add the eggs, 1 at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, then the flour and salt all at once. Beat just until blended. Fold in fruit. (*see note)

Pour the batter into the prepared pan, and tap lightly to even out the top. Place in cold oven. Bake at 325 degrees  F until cake is golden brown and a cake tester inserted in the cake comes out clean, 1 ź to 1 ˝ hours. Place the pan on a cooling rack, and cool for 20 minutes. Remove cake from pan,
and let cool completely. Serve at room temperature. 

 

Note: 

*You can add just fruit and let them speak for themselves, or with the flavorings. Use lemon with blueberries and the vanilla with peaches.

Roxie's Chocolate Mint Meringue Cheesecake

Ingredients:
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow
Creme (1 Jr)

Procedures:
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form.

Carefully spread over top of cheesecake to seal.

Bake at 450 degrees F., 3 to 4 minutes or until lightly browned.

Joe's Crab Shack Crab Cakes

Ingredients:
1 egg yolk
1/3 cup fat-free mayonnaise
2 1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
8 slices of diet wheat bread, toasted
3 tablespoons chopped fresh parsley
1 pound lump crabmeat
2 tablespoons diet margarine, melted


Procedures:
1. Preheat oven to 350°F.
2. Beat together the first nine ingredients.
3. Be sure the bread is toasted throughout and dry.  Crush into crumbs.
4. Fold the bread crumbs and parsley into the spice mixture.
5. Form into 4 cakes.
6. Brush each cake on both sides with the melted margarine.
7. Spray a baking sheet with non-stick cooking spray.  Place the cakes on the baking sheet and bake for 30 to 40 minutes.

Serves 4

Morton's Legendary Hot Chocolate Cake

Ingredients:
1 1/2 cups unsalted butter
Granulated sugar
12 ounces bittersweet or semisweet chocolate, coarsely chopped
8 large egg yolks, plus 7 large eggs
1 1/2 cups confectioners' sugar
1/4 cup all-purpose flour
18 fresh raspberries
6 scoops vanilla ice cream

Procedure:
1. Preheat the oven to 350F. Generously butter six 6-ounce souffle cups and sprinkle each with granulated sugar. Tap out the excess sugar.

2. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.

3. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.

4. Put the confectioners' sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.

5. Pour the batter into the prepared souffle cups, leaving about 1/4 inches of space below the rim. Set the souffle cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.

6. Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup, and garnish each plate with three raspberries and a scoop of vanilla ice cream.