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Two Tone Cheesecake

By kml9876 | Published on December 27, 2007 | 0 comments | Categories: Cheesecake

The ultimate cheesecake

<img style="width: 284px; height: 213px;" src="http://cakestobake.com/article_images/7828f55f-89e7-1909-135f-00004bd29a6a_img_6513_article.jpg"> The two tone cheesecake garnished with strawberries <img style="width: 235px; height: 176px;" src="http://cakestobake.com/article_images/1f4e7b08-fbb6-7f28-327e-00007f1fb3dd_135203ed_article.jpg"> The two tone cheesecake This recipe is from <a href="http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake">http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake</a> Ingredients for the Cheesecake Crust 1 1/2 cups chocolate graham cracker crumbs 6 tbsp of granulated sugar 6 tbsp of butter melted Filling 4 packages (8 oz each) cream cheese, softened 1 3/4 cups of granulated sugar 3/4 cup heavy whipping cream 4 eggs lightly beaten 12 squares semisweet chocolate, melted and cooled Topping 4 squares (1 ounce each) semisweet chocolate that has been finely chopped 1/2 cup of heavy whipping cream Optional - strawberries for garnish <ol><li>In a bowl, combine cracker crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.</li><li>In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.</li><li>Remove 3 1/2 cups of the cheesecake batter to a small bowl. Gently stir in the melted chocolate. Pour over the crust. Carefully pour the remaining filling over the chocolate layer. Return the cheesecake to the baking sheet.Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set. </li><li>Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Meanwhile, place chopped chocolate in a small bowl to make the topping. </li><li>In a small saucepan, bring the cream to a boil. Pour over the chocolate. Whisk until smooth. Cool slightly and then pour on top of the cheesecake. Cover and chill overnight. Remove sides of pan. </li></ol>

Key Lime Cheesecake

By scoobydoo9876 | Published on April 21, 2008 | 0 comments | Categories: Sweet Treats | Cheesecake

If you enjoy Key Lime Pie you will love this cheesecake

This recipe comes from http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake but I have altered it to be a Key Lime Cheesecake.
Ingredients for the Cheesecake

Crust

1 1/2 cups graham cracker crumbs
6 tbsp of granulated sugar
6 tbsp of butter melted

Filling

4 packages (8 oz each) cream cheese, softened
1 3/4 cups of granulated sugar
3/4 cup heavy whipping cream
4 eggs lightly beaten
3/4 cup of lime juice

Topping
I used the rest of the heavy whipping cream and a few tablespoons of sugar to make homemade whipped cream. Be sure to place the bowl and mixing attachment into the freezer to chill before whipping the cream.
I also used a lime. I sliced it into coins and then rolled them in sugar before placing on top of the cheesecake.

Directions

In a bowl, combine cracker crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
Pour in the lime juice and mix until combined
. Pour over the crust. Return the cheesecake to the baking sheet.Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Meanwhile, place the whipping cream in a chilled mixing bowl to mix.
After the cream is whipped you can use a pipping bag and a tip to create a border on the cheesecake.