The Baker's Daughter: Polka dot cheesecake. I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake.
It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan. Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla 2/3 cup sour cream Directions Preheat oven to 300 degrees F. Grease a 7 X 7 inch square pan and line it with parchment paper. In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan. Beat cream cheese until smooth. Pour the plain batter into the pan, smoothing out to the edges. Place in the oven and bake for 1 hour. Cheesecake Recipes - Tiramisu Cheesecake Recipe at WomansDay.Com. 3/4 cup(s) triple-strength coffee (reserve 2 Tbsp) 2 tablespoon(s) plus 1 1/4 cups sugar 1 tablespoon(s) Kahlúa (coffee-flavor liqueur) 1 1/2 package(s) (7 oz each) imported Italian savoiardi ladyfingers (see Note) 3 bricks (8 oz each) 1⁄3-less-fat cream cheese (Neufchâtel), softened 1 tablespoon(s) cornstarch 3 large eggs, at room temperature 1 tub(s) (8 or 8.75 oz) mascarpone cheese 1 ounce(s) bittersweet chocolate, grated Garnish: unsweetened cocoa powder and chocolate curls (directions follow) Remove bottom of a 9 x 3-in. springform pan; wrap bottom with plastic wrap.
Stir coffee, 2 Tbsp sugar and the Kahlúa in a shallow bowl until sugar dissolves. Set 1⁄2 the ladyfingers aside. For each of remaining ladyfingers, quickly dip one side into coffee mixture and place wet side up on pan bottom to cover, cutting ladyfingers as needed to fit. Freeze about 15 minutes until firm. Here are some alternate versions of this recipe created by our wonderful community of chefs!
Cheesecake-stuffed strawberries. I put a slightly different version of these on my Easter Menu, but I’ve changed them up a bit.
With the help of my strawberry huller – I’m not a gadget gal, but this one is worth having — these are a cinch to prepare. I took these up to school for Teacher Appreciation week and was blushing at the compliments. Do you think they knew how ridiculously easy these are? Cheesecake-Stuffed Strawberries 24 large strawberries, hulls removed 12 ounces cream cheese, room temperature 1 1/2 teaspoons vanilla 1/4 cup, plus 2 tablespoons confectioners’ sugar (add gradually, to taste) 1/4 cup graham cracker crumbs Place cream cheese in a bowl and microwave for 30 seconds, or until soft. Use a sharp knife to make a hole in the center of each strawberry (going as deep as you can without hitting bottom). Spoon or pipe the filling into each hole.