Recipes Included On This Page Neapolitan Cheesecake Contest Winner! New York Cheesecake New York Style Cheesecake Noodles Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Neapolitan Cheesecake Recipe By :Taste of Home Annual Recipes 1999 Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chocolate wafer cookie crumbs 5 tablespoons butter or margarine -- melted, divided 24 ounces cream cheese -- softened 3/4 cup sugar 3 eggs 1 teaspoon vanilla extract 5 squares semisweet chocolate -- divided 2 1/2 squares white baking chocolate -- divided 1/3 cup sweetened strawberries -- mashed 2 teaspoons shortening -- divided Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 9-inch springform pan. Bake at 350 F. for 8 minutes; cool. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Add vanilla. Divide into three portions, about 1 2/3 cups each. Melt 2 squares of semisweet chocolate; stir into one portion of batter. Melt 2 squares of white chocolate; stir into batter. Stir strawberries into remaining batter. Spread semisweet mixture evenly over crust. Carefully spread with white chocolate mixture, then strawberry mixture. Bake at 425 F. for 10 minutes; reduce heat to 300 F. Bake for 50 to 55 minutes or until center is nearly set. Remove from oven; immediately run a knife around edge. Cool; remove from pan. Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes. Pour over cake. Melt remaining white chocolate and shortening, drizzle over glaze. Refrigerate leftovers. Yield : 12 - 14 servings NOTES : This rich, creamy cheesecake won first-place ribbons at many fairs and is my family's favorite dessert. Sherri Regalbuto, Carp, Ontario Contributed to the FareShare Gazette by Dorothy; corrected version posted 10 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 691 Calories; 49g Fat (59.3% calories from fat); 9g Protein; 66g Carbohydrate; trace Dietary Fiber; 122mg Cholesterol; 292mg Sodium. Exchanges: 1 Lean Meat; 9 1/2 Fat; 4 1/2 Other Carbohydrates. * Exported from MasterCook * New York Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups vanilla wafer crumbs 4 tablespoons margarine -- melted 1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonfuls 16 ounces reduced-fat cream cheese -- softened 8 ounces fat-free cream cheese -- softened 5 1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener or 3/4 cup Equal Spoonfuls 2 eggs 2 egg whites 2 tablespoons cornstarch 1 cup reduced-fat sour cream 1 teaspoon vanilla 1 pint strawberries -- sliced optional strawberry sauce Mix vanilla wafer crumbs, margarine and 1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonfuls in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheated 350F oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Beat cream cheese and 5 1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener or 3/4 cup Equal Spoonfuls in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust. Place cheesecake in roasting pan on oven rack, add 1 inch hot water to roasting pan. Bake in preheated 300F oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate. Makes 16 servings. Converted by MC_Buster. Contributed to the FareShare Gazette by Dorothy; 11 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 10g Fat (56.7% calories from fat); 7g Protein; 10g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 304mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * New York Style Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cream cheese 1 pound cottage cheese 1 1/2 cups sugar 4 large eggs -- beaten light 1 1/2 tablespoons lemon juice 1 teaspoon vanilla 3 tablespoons cornstarch 3 tablespoons flour 1/4 pound butter --melted 1 pint sour cream 1/2 pound Oreo cookies -- crushed fine Beat the two cheeses in a bowl. Gradually add the sugar, beating. Add the eggs and beat well. Stir in the lemon juice, vanilla, and cornstarch mixed with the flour. Add the melted butter and last, fold in the sour cream. Pour into a greased 9-inch springform pan bake in a 325F. oven for one hour and 10 minutes. Turn off oven without opening and let cheesecake stand for 2 hours. Remove and chill. For a crust: Crush the Oreo cookies and line greased springform pan prior to pouring the cheese mixture. Contributed to the FareShare Gazette by Jennie; 12 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 18g Fat (54.5% calories from fat); 8g Protein; 25g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Noodles Recipe By :The Boston Cooking School Cookbook Serving Size : 0 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/2 teaspoon salt Flour Beat egg slightly add salt and flour enough to make very stiff dough. Knead; toss on slightly floured board and roll paper-thin. Cover with towel and set aside 20 minutes. To use for soup cut in 3-inch strips pile strips on each other and cut in fine shreds. For broad noodles cut in strips of any desired width. Separate well. Dry. Store in covered jar until needed. This recipe is from The Boston Cooking School Cookbook. Contributed to the FareShare Gazette by Cora; 3 April, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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