Hot Fudge Brownie Cheesecake

Ingredients

One good quality brownie mix, mixed according to box directions.

3 pkg. (8 oz. each) Cream Cheese, softened

1/2 cup Sour Cream

3/4 cup Sugar

1 tsp. vanilla

3 eggs

Whipped cream or vanilla buttercream (I use buttercream because it holds it shape longer)

Cherries

Slices almonds toasted

Hot fudge

Instructions

Mix brownie mix according to directions on box and pour into a greased 9 inch springform pan.

Beat cream cheese, 3/4 cup sugar and 1 tsp. vanilla in large bowl until well blended. Add sour cream; mix well.

Add 3 eggs, one at a time, until blended. Pour over brownie layer in pan.

Bake at 325 for 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool

before removing rim of pan. Refrigerate 4 hours or overnight.

Top with slightly warmed hot fudge, whipped cream or butter cream, toasted almonds and of course a cherry on

top!

(http://www.lifewiththecrustcutoff.com)

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Baileys cheesecake

An intense layer of coffee jelly perfects this creamy cheesecake.

Ingredients

11g pack powdered gelatine, plus 1 tsp
175g shortcake biscuits, crushed to crumbs
85g butter, melted
250g tub Quark
250g tub mascarpone
150ml Baileys cream liqueur
142ml pot double cream, lightly whipped
2 eggs
140g caster sugar

For the coffee jelly

1 heaped tsp powdered gelatine
150ml strong black coffee
2 tbsp caster sugar, to sweeten the coffee

Method

Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear. Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.
For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer – don’t pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.
To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.

(www.bbcgoodfood.com)

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Cheesecake-Stuf ed Dark Chocolate

Unsweetened cocoa

1 (18.25-oz.) package devil's food cake mix

1 (3.4-oz.) package chocolate instant pudding mix

3 large eggs 

1 1/4 cups milk

1 cup canola oil

1 tablespoon vanilla extract

1 1/2 teaspoons chocolate extract (optional)

1 teaspoon almond extract

3 (1.55-oz.) milk chocolate bars, chopped (we tested with Hershey's)

3 (16-oz.) cans homestyle cream cheese frosting

3 (7.75-oz.) boxes frozen cheesecake bites, coarsely chopped (we tested with Sara Lee)

1 (12-oz.) jar dulce de leche caramel sauce (we tested with Smucker's)

Double chocolate rolled wafer cookies, coarsely broken (we tested with Pirouline)

Chocolate fudge rolled wafer cookies, coarsely broken (we tested with Pepperidge Farm)

Preparation

Grease 2 (9") round cakepans, and dust with cocoa.

Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; then beat at medium speed 2

minutes. Fold in chopped milk chocolate bars. Pour batter into prepared pans.

Bake at 350° for 32 minutes or until cake springs back when lightly touched. Cool cake in pans on wire racks 10 minutes;

remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This

step enables you to split cake layers with ease.)

Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate.

Spread with 1/2 cup cream cheese frosting; sprinkle with one-fourth of chopped cheesecake bites. Repeat procedure

with remaining 3 layers, frosting, and cheesecake bites, omitting cheesecake bites on top of last layer. Frost sides and top

of cake with remaining frosting. Drizzle desired amount of caramel sauce over cake, letting it drip down sides. Chill until

ready to serve. Decorate cake with rolled wafer cookies and remaining chopped cheesecake bites. Store in refrigerator.

source : https://www.facebook.com/dessertrecipesbyclara?ref=br_rs

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Extreme Chocolate Cheesecake

For the crust:

• 8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted

For the filling:

• 3 8-oz. packages cream cheese, at room temperature
• 10 oz. semisweet or bittersweet chocolate, melted and cooled
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature
• Chocolate shards or curls, for garnish

Make the crust:
Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:
In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with chocolate shards and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

(http://www.finecooking.com/)

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Chocolate Strawberry Cheesecake

• 8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted
• 3 8-oz. packages cream cheese, at room temperature
• 1-1/4 cups strawberry purée
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature
• 3 oz. chopped semisweet or bittersweet chocolate
• 5 Tbs. unsalted butter
• 1 Tbs. light corn syrup

Sliced fresh strawberries, for garnish
Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, strawberry purée, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the chocolate ganache on the cheesecake and spread evenly.

Just before serving, garnish with the sliced strawberries. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

(http://www.finecooking.com/)

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Pumpkin Cheesecake

INGREDIENTS
Crust

1 cup pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup graham cracker crumbs (approximately 4 graham crackers)
2 tablespoons unsalted butter, softened
1 egg yolk
Filling

4 8-ounce packages cream cheese, room temperature
2 cups (1 pound) brown sugar
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 15-ounce cans pumpkin puree*
2 tablespoons bourbon or other whiskey
Pan

1 9-inch diameter, 3-inch tall springform pan
* You can make your own pumpkin purée by cutting a sugar pumpkin in half, scooping out the seeds, placing the pumpkin halves cut-side down in a roasting pan with a 1/4 inch of water in it, and cooking it in a 350°F oven for an hour, until soft. Scoop out the flesh and purée it in a blender or food processor. Strain out excess water.

METHOD

1 Pulse pecans, flour, sugar, and crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is homogenous. Press into bottom of 9” springform pan and bake for 10 minutes at 375°F. Remove from oven and let cool.

2 Drain or strain any liquid from pumpkin purée. Take pumpkin purée and place on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Not that you will probably go through a lot of paper towels (can use tea towels too). Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée, with the excess moisture removed. You want exactly 2 cups of the purée.

3 Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, pumpkin purée, vanilla, and bourbon. Beat in the eggs.

4 In a large bowl, (helps to use a mixer for this step) combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.

5 Place crust-baked springform pan in the middle of two layers of large sheets of aluminum foil (to help prevent water-bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.

6 Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Cook for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.

7 When ready to serve, gently remove the cake from the springform pan. To do this well, I recommend a tip by Dorie Greenspan in her book Baking: From My Home to Yours. To help ensure that the cake doesn't stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Then carefully unlock the springform and lift off the sides.

Serve cheesecake with caramel sauce, candied pecans, and whipped cream.

(http://www.simplyrecipes.com/)

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Cappuccino Cheesecake

Ingredients

Crust:
15 oz pack of Chocolate Oreo Cookies
2 Tbsp butter, melted

Cheesecake:
3 - 8 oz packages of cream cheese
2 Tbsp sour cream
1/2 cup of heavy cream
2 eggs
1 tsp vanilla extract
1/2 cup of sugar (you can add 1/4 cup more if you are not using chocolate)
3 Tbsp instant espresso powder
2 Tbsp flour

Optional:
1/2 cup mini chocolate chips
Chocolate syrup

Instructions

1. Preheat the oven to 300 and grease a 9-inch springform.
2. Oreo Crust: Pulse Oreo cookies in a blender or food processor until all just crumbles. Transfer cookie
crumbs into a small mixing bowl and mix with melted butter until all combined. Press cookie mixture
into the pan, evenly, all over the bottom and about half way up the side.
3. Cheesecake:
4. Start beating the cream cheese and sugar in a mixer until smooth, about 2 minutes.
5. Add eggs, one at the time, beating after each addition.
6. Warm up heavy cream to hot but not boiling and mix with espresso powder until blended. Add
espresso mixture to the cream cheese.
7. Add flour, vanilla extract and sour cream, mix until all combined.
8. Pour the cheesecake batter into the spring form with crust.

9. Place the spring form in the oven, inside a large roasting pan. Carefully add some hot water to the

roasting pan, filling it about 1/2 of the way up the side of the spring form.

10. Bake for 70-85 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.

11. Take out the spring form and let it cool to room temperature before refrigerating.

12. (Even thought cheesecake can be eaten warm, for best results, I recommend refrigerating for a

few hours or overnight.)

(http://willcookforsmiles.com)

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Chocolate Peanut Butter Cheesecake Ice Cream Squares

Ingredients:

• 1 1/2 cups (375 mL) chocolate baking crumbs
• 1/2 cup (125 mL) melted butter
• 1 pkg (250 g) regular or light cream cheese, softened
• 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk (or Eagle Brand Dulce de Leche Caramel Flavoured Sauce), refrigerated until cold
• 1 tsp (5 mL) pure vanilla extract
• 1/2 cup (125 mL) peanut butter
• 8 squares (1 oz / 28 g each) semi-sweet chocolate, melted and cooled
• 2 cups (500 mL) whipping cream, whipped

Garnish:
White and dark chocolate shavings or curls
Preparation:

1.  Combine baking crumbs and butter; press into bottom of 9-inch / 23 cm square baking pan. Bake for 8 minutes. Remove from oven, and cool on wire rack for a few minutes. Put in freezer to chill until cold, about 15 minutes.

2.  Meanwhile, with electric mixer beat cream cheese, sweetened condensed milk or caramel flavoured sauce and vanilla until smooth. Divide equally between two bowls. Stir or beat in peanut butter to one bowl, and the melted chocolate to the other half. Refrigerate until ready to use.

3.  Stir 1/2 cup (125 mL) of the whipped cream into the peanut butter mixture, and another 1/2 cup (125 mL) into the chocolate mixture. Gently fold in half of the remaining whipped cream into the chocolate mixture, and pour into crust. Put in freezer.

4.  Fold remaining whipping cream into the peanut butter mixture. Place bowl in freezer.

5.  After about a half an hour, the chocolate layer should be somewhat set. Gently spread peanut butter layer over chocolate. Freeze until very firm, about 4 – 6 hours. Keep frozen.

6.  To serve, cut into squares. Garnish with chocolate shavings or curls

(www.eaglebrand.ca)

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PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

• 20 OREO Cookies, crushed (about 2 cups)
• 3 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour

Cream

• 4 eggs
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet
• Chocolate (6 oz.), broken into pieces, melted, cooled

Directions
HEAT oven to 325°F.

MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-
inch pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until
well blended. Add sour cream; mix well. Add eggs, 1 at a time,
mixing after each just until blended.

RESERVE 1 cup batter. Stir chocolate into remaining batter; pour
over crust. Top with spoonfuls of reserved plain batter.

SWIRL batters with knife. Bake 40 min. or until center is almost
set. Cool. Refrigerate 4 hours.

(http://www.kraftrecipes.com)

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Guinness Cheesecake

Ingredients

Serves: 12

1 cup crushed chocolate biscuits
65g butter, softened
2 tablespoons white sugar
1/4 teaspoon unsweetened cocoa powder
750g cream cheese, softened
1 cup (220g) white sugar
3 eggs
250g dark chocolate chips
2 tablespoons thickened cream
1 cup sour cream
1 pinch salt
3/4 cup (185ml) Guinness
2 teaspoons vanilla essence
30g cooking chocolate
Directions

Preparation:

Preheat oven to 180 degrees C. Prepare a 20cm springform pan with butter.
Combine the crushed biscuits, butter, 2 tablespoons sugar and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
Combine the chocolate chips and cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture.
Add the sour cream, salt, beer and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
Melt the cooking chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on greaseproof paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

(http://allrecipes.com.au/)

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Quick No Bake Fruit Cheesecake

Ingredients

Serves: 12

1 1/4 cups sweet biscuit crumbs
60g margarine, softened
1/4 cup sugar
250g cream cheese
1 cup icing sugar
1 teaspoon vanilla essence
1 cup thickened cream, whipped
1 (350g) tin cherry pie filling (or other filling of your choice)
Directions

Preparation:

Mix together crumbs, margarine and sugar in a bowl until well incorporated and crumbly. Press into a pie tin, going up the sides as much as possible.
Beat together the cream cheese, sugar and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top and refrigerate until serving.

(http://allrecipes.com.au/)

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Coffee Cheesecake Bars

Ingredients

Makes: 24 bars

Crust
60g unsalted butter
60g dark chocolate, diced
1/3 cup (40g) plain flour
1/3 cup (65g) white sugar
1 egg
1/2 teaspoon vanilla essence
pinch salt
Filling
1/3 cup (80ml) thickened cream
1 1/2 tablespoons instant coffee powder
220g cream cheese, softened
2/3 cup (130g) white sugar
1 egg
1 egg yolk
1/4 cup (60g) sour cream
1 tablespoon plain flour
1/2 teaspoon vanilla essence
1/3 cup mini dark chocolate chips
Topping
1 cup (230g) sour cream
1/3 cup (40g) icing sugar
Directions

Preparation:

First make the crust. Begin by melting butter in medium saucepan over low heat. Add 60g chocolate to the butter; stir until chocolate melts and remove from heat. Whisk in 1/3 cup flour, 1/3 cup sugar, 1 egg, 1/2 teaspoon vanilla essence and pinch of salt. Spread batter in thin layer on bottom of greased and floured 20cm square tin.
Bake at 180 degrees C until a skewer inserted into centre comes out with only moist crumbs attached, about 10 minutes. Cool.
Next make the filling. In a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. Cool.
Beat cream cheese and 2/3 cup sugar in large bowl until light and fluffy. Beat in 1 egg and yolk. Add 1/4 cup sour cream, 1 tablespoon flour, 1/2 teaspoon vanilla and the coffee/cream mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over crust.
Reduce oven temperature to 165 degrees C. Bake about 35 minutes, or until filling puffs slightly around the edges and centre is set. Cool completely on rack. Cover pan with foil and chill overnight.
Now make the topping. In a small saucepan, stir 1 cup sour cream and icing sugar over low heat until sugar dissolves; do not boil. Spread topping evenly over filling. Cool slightly. Cover and chill until topping sets, at least 2 hours. Cut into 24 bars. Serve cold.

(http://allrecipes.com.au/)

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CARAMEL PECAN CHEESECAKE RECIPE

2 cups crushed shortbread cookies
3 TBS butter, melted
1/4 cup plus 2 TBS flour, divided
1-1/2 cups homemade caramel sauce
1 cup pecans, chopped
5 pkg (8oz) cream cheese, at room temperature




1-3/4 cups white sugar
1-1/2 tsp pure vanilla extract
4 eggs at room temperature
2 egg yolks at room temperature
1/3 cup heavy whipping cream

Topping
2 cups sour cream
1/3 cup white sugar

PREHEAT oven to 350 degrees.

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1" up the sides of a greased 10 inch springform pan. Place pan on a baking sheet. Bake at 350 degrees for 8 to10 minutes or until set. Lower the oven temperature to 325 degrees. Cool on a wire rack.

Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.
In a large bowl, beat the cream cheese, sugar vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over crust. Bake at 325 degrees for 65-70 minutes or until center is almost set.
In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10-12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans. Refrigerate leftovers.

(http://www.misshomemade.com/)

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Brownie Cheesecake – Low Carb and Gluten-Free

Ingredients

Brownie Base:
½ cup butter
2 oz unsweetened chocolate, chopped
½ cup almond flour (Honeyville)
¼ cup cocoa powder
pinch salt
2 large eggs
¾ cup Swerve Sweetener or granulated erythritol
¼ tsp vanilla
¼ cup walnuts or pecans, chopped

Cheesecake Filling:
1 lb cream cheese, softened
2 large eggs
½ cup Swerve Sweetener or granulated erythritol
¼ cup heavy cream
½ tsp vanilla extract

Instructions
For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap bottom of pan in foil.
In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
In a small bowl, whisk together almond flour, cocoa powder and salt.
In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
Spread evenly over bottom of prepared pan. Bake 15 to 20 minutes. Let cool 15 to 20 minutes.
For the filling, reduce oven temperature to 300F.
In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.
Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 45 minutes. Remove from oven and let cool.
Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
Serve with sugar-free chocolate sauce or ganache.

source: http://alldayidreamaboutfood.com/

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Strawberry Vanilla Bean Raw Vegan Cheesecake

FOR THE CRUST
1½ cups (245 grams) pitted Medjool dates
1½ cups (225 grams) raw almonds

FOR THE FILLING
3 cups (400 grams) raw cashew pieces, soaked overnight then drained
juice of 2 lemons (almost ½ cup)
⅔ cup coconut oil, melted
1¼ cup full-fat coconut milk
1 cup (335 grams) agave nectar
1 vanilla bean

FOR THE FRUIT TOPPING
2 cups (275 grams) strawberries, tops removed
1 tablespoon agave nectar

INSTRUCTIONS
Soak dates in warm water for 10 minutes. Drain. Pulse in food processor until the dates form a paste.
Remove from food processor and place in a bowl. Pour almonds into the food processor bowl (it doesn't
need to be clean), and pulse until finely chopped. Add the date paste back to the food processor bowl and
pulse until the mixture comes together and forms a ball.
Press the crust evenly into the bottom of a 9-inch springform pan and place in the freezer while you prepare
the filling.
Combine cashews, lemon juice, coconut oil, coconut milk, and agave nectar in a blender. Start on low speed,
then gradually increase to the highest speed. Blend until very smooth and no chunks of nuts remain. Scrape
the seeds from your vanilla bean into the blender and blend on low speed until the seeds have distributed
throughout the mixture.
Pour the filling into the crust and return to the freezer while you make the fruit puree.
Clean your food processor bowl, then add the strawberries and agave nectar to the bowl. Process until
smooth.
Pour over the top of the cashew cream layer of the cheesecake, and very gently spread it across the top
with a rubber or offset spatula. Alternatively, you can "marble" the top by drizzling the fruit puree over the
top, then run a knife through the surface to create a design.
Freeze until solid, at least 4 hours. Let thaw for 10 minutes before slicing and serving. (The longer you allow
the cheesecake to thaw, the messier your cuts will be, but the creamier the texture. I like to cut when the
cheesecake is still frozen, then allow each slice to thaw for 10-20 minutes.)

source : http://www.siftandwhisk.com

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Raw White Chocolate Cheesecake with Berry Sauce

Almond Walnut Crust

2/3 cup of Almonds
1 cup of Walnuts
1 cups of soaked dates
Pinch of Sea Salt
3 TSP liquid Vanilla
2 TBS Coconut Oil
2 TBS honey


All dry ingredients in the blender. Break down the nuts – Don’t process to long or it may turn into a mush of nut butter as walnuts are OILY as. Once broken down remove and place aside. Place remaining ingredients in the blender and mix really well until a smooth paste appears. Add in the blended nuts and blend until smooth. Grease a 10” pan with coconut oil and press the mixture in to the base. Pop in the freezer.


White Chocolate Cheesecake filling
2 tablespoons lemon juice
¼ Cup of liquid Vanilla
3 cups soaked cashews ( must be raw and soaked for a minimum of 4 hours)
1 cup almond milk
¾  cup  raw honey
2/3 Cup of melted Cacao Butter - This gives it the white choco taste
¼ teaspoon salt
3 Table spoons of lecithin
Raw Food Desserts - Raw White  Chocolate Cheesecake


Pop in the blender everything except Cacao Butter and lecithin. Blend until really smooth. Add the lecithin and cacao butter and resume blending – keep blending until a very smooth consistency forms, Pour into tin. You can press some berries and cacao nibs through the mixture if you like or see my favourite option below

OPTIONAL – take 1 cup of the mixture and blend with raspberries or blueberries and some lemon juice. Then pour through the top of the cheesecake and swirl with a knife for a marbled affect.

Garnish the top with mixed berries – Raspberries, cherries, blueberries and strawberries. When ready to serve pour over the raspberry sauce below

Pop in the freezer and set for a minimum of 4 hours or until firm to touch.

Raspberry Sauce
1 cup of frozen raspberries
1/3 cup of Honey or agave
1 TBS of Chia seeds
1 TBS lemon juice
1/3 cup water – use to thin as desired

Blend really well and taste test until your desired sweetness and thickness is reached.

Pour over when our ready to serve! -

(http://rawlifestyleco.blogspot.com.au)

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Raw Chocolate Cheesecake Recipe with Berry Topping

For the most mouth-watering Raw Chocolate treat in the world you will need:
A cake tin preferably one with a latch and removable bottom for ease when you remove it.Raw chocolate cheesecake recipe
A good strong blender or food processor

Ingredients for the Raw Chocolate Cheesecake:
Base

• 2 cups of mixed raw almond and walnuts – If you don’t like one or the other you can just use one type of nut
• 4 tbs Cacao Powder
• 3 Tbs Honey
• 10 soaked dates
• 3 Tbs coconut Oil  or Butter) 

Combine all nuts in a blender and whiz until well chopped – usually about 10-15 Seconds – you don’t want to turn it into almond flour! Remove and then place all further ingredeints in the blender and go until smooth.
Now tip into your nuts and mix BY HAND ( unless you feel like blowing up your blender like me) until it’s a chocolaty looking doughy texture. IT will be really hard to mix but you don’t want it wet so keep mixing! Make sure you grease your tin with a little coconut oil and then press firmly into the tin so it forms your biscuit base – knead and press until its flat. Place in the freezer to set.

Chocolate Cream

• 3 Cups of raw Cashews -  ( Please soak overnight in the fridge in cold water)
• 1/4 Cup of soaked dates
• 1 tbs vanilla
• 1/2 cup of Honey or agave 
• 1 Cup of Cacao Powder
• 3/4 cup of coconut oil ( or cacao Butter )
• 1/4 Cup of Dates water ( this is drained from the dates after soaking)
• 3/4 cup of almond milk 

 Combine all ingredients in the blender and whiz until well mixed. It should be a thick and creamy texture. Then Puree for up to 2 minutes until its smooth. Taste..is it sweet enough  for you? If not add some extra honey or for the carb conscious you can add some natural sweetner like stevia to save on calories. Add slowly cause once its to sweet its not as nice
Remove biscuit base from the freezer and pour your chocolate cream over and spread evenly. Place in the freezer for two hours

Chocolate Ganash

• 1.5 Cups of  Cacao Powder
• 1/3 Cup of Coconut Oil
• ½ Cup of Honey
• 1/3 Cup Cacao Butter
• 6 soaked dates

Place all ingredients in a blender and mix- at first it should seem like there isn’t enough liquid- this is good and means your on the right track…mix like mental until suddenly a glossy ganash appears. Remove Cheesecake from the freezer and spread the Ganash over the top.
Place back in the freezer until set.

Now here’s where its up to you- After about two hours you can pop it in the fridge so it’s a soft cheesecake texture – OR you can leave it in the freezer and have it as a harder frozen treat—My advice – After two hours remove it from its tin – place half in the fridge and half in the freezer and then you can decide how you like it best! If its to squishy to cut yet give it a few more hours xx

Serving:
Prior to serving here is a simple berry topping:
Place a cup of strawberries in the blender, 2 tablespoons of honey and a table spoon of Chia seeds ( if you don’t have Chia then that’s fine) and whiz
Add a few chopped strawberries and raspberries to the mixture and then pour over each piece

source: http://rawlifestyleco.blogspot.com

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Brownie Mosaic Cheesecake

INGREDIENTS:
For the Brownies:

• 4 ounces unsweetened chocolate
• ¾ cup (1½ sticks) unsalted butter
• 1¾ cups sugar
• 3 eggs
• 1 teaspoon vanilla
• ½ teaspoon salt
• 1 cup flour

For the Crumb Crust:

• 1½ cups or 5 ounces (3 cups or 10 ounces to double) finely ground Oreos, or other chocolate cookie
• 5 tablespoons (10 tablespoons to double) unsalted butter, melted
• 1/3 cup (2/3 cup to double) granulated sugar
• 1/8 teaspooon (¼ teaspoon to double) salt

For the Cheesecake:

• 3 (8-oz) packages of cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla

For the Ganache Glaze:

• 3 oz. bittersweet chocolate, finely chopped
• 4 tablespoons (½ stick) unsalted butter
• ¼ cup heavy cream
• ½ teaspoon vanilla
• 1 tablespoon powdered sugar

DIRECTIONS:
1. To make the Brownies: Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

3. Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.

4. Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake (I used a pizza cutter, per Deb's recommendation). You will have more than the two cups of cubes, loosely measured, than you will need, and I'm sorry, you're just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.

5. To make the Crumb Crust: Stir together the Crumb Crust ingredients and press into bottom and 1 inch up side of a buttered 10" springform pan. Fill right away or chill for up to 2 hours.

6. To make the Cheesecake: Preheat oven to 350°F.

7. Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

8. Fold brownie cubes in very gently. Put springform pan with crust in a shallow baking pan. Pour filling into crust and place on a rimmed baking sheet (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

9. When completely cool, top with following glaze.

10. To make the Ganache Glaze: Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on HIGH for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

(http://www.browneyedbaker.com/)

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Snickers Cheesecake Bars

Ingredients:
Crust:

• 20 Oreo cookies, crushed in food processor
• 5 Tablespoons butter, melted

Filling:

• 16 ounces cream cheese,  room temperature
• 1 egg
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 13 fun size snickers, chopped (about 1.5 cups total)
• 1/3 cup chocolate chips, optional
• (optional:melted chocolate chips to drizzle on top)

Directions:
Preheat oven to 350. Line a 8×8 pan with nonstick foil leaving an overhang on the sides.

For the crust: Stir the cookie crumbs and melted butter together.  Press into the pan. Bake for 9-10 minutes.  Cool.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract  until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned.  Cool for 30 minutes and then chill in fridge at least 3 hours.  Cut into squares and drizzle with melted chocolate chips, if desired.

Source: www.hugsandcookiesxoxo.com

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Raw Vanilla Cheesecake with Strawberry Sauce

Date Nut Crust

• 1 cup walnuts
• 2/3 cup pitted, packed dates

Grind both ingredients together in a food processor.
Add 1 teaspoon of water if the mixture is too crumbly.
Press the crust into your pans of choice.

Chocolate Brownie Crust

• 1 cup almonds
• 1/2 cup walnuts or pecans
• 1 cup pitted dates, chopped
• 1/4-1/3 cup cacao powder
• 1 teaspoon pure vanilla
• 1/8 teaspoon salt
• 1-2 teaspoons water, as needed

Grind the almonds in a food processor.
Add the remaining ingredients and process to combine into a dough.
If the mixture is too crumbly and dry, add a little water.
Press into the bottom of a 6" or 8" spring form pan or several mini pans. Set aside.

Vanilla Filling

• 2 cups cashews
• 7 tablespoons coconut milk*
• 8 tablespoons coconut nectar
• 2 tablespoons pure vanilla extract
• 4 teaspoons lemon juice
• Seeds of 1 large vanilla bean
• 1/8 teaspoon himalayan salt
• 1/2 cup melted coconut oil

In a high speed blender combine the cashews, milk, necar, extract, lemon juice, and salt. Blend until smooth and creamy.
Add the vanilla bean and oil. Blend to incorporate.
Pour the filling over the crust. Chill in the fridge for at least 8 hours, ideally 12.
*Either fresh young coconut blended with coconut water. Must be thick! OR full fat canned coconut milk.

Strawberry Sauce

• 2 cups chopped strawberries
• 3-4 medjool dates, pitted
• Lemon juice, to taste

Blend all ingredients until smooth.

source: http://www.sweetlyraw.com

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