Best Mimis Cheesecake Torte Recipes

JAM-TOPPED MINI CHEESECAKES

Jam-Topped Mini Cheesecakes image

We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 9 servings

Number Of Ingredients 7

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg, room temperature
3 tablespoons assorted jams, warmed

Steps:

In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. , Remove paper liners; top each cheesecake with 1 teaspoon jam.

Nutrition Facts : Calories 198 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 141mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 3g protein.

ELEGANT CHEESE TORTE

Elegant Cheese Torte image

Rich and creamy, this eye-catching torte makes quite an impression. Every time I take it to a party, it receives rave reviews!

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 24-30 servings.

Number Of Ingredients 9

Ingredients

4 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
2 teaspoons coarsely ground pepper
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and chopped
8 cups shredded sharp cheddar cheese
3/4 cup apple cider
2-1/4 teaspoons paprika
1 cup chopped pecans, toasted
Grapes and assorted crackers

Steps:

In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.

Nutrition Facts :

MIMI'S CHEESECAKE SUPREME

Mimi's Cheesecake Supreme image

This is a wonderful cheesecake that is likened to the New York cheesecakes--it is a favorite of my family. It has great flavor and consistency. I always have some kind of a sauce for it, but it can be a sauce of your choice.

Provided by Mimi in Maine

Categories Cheesecake

Time 1h20m

Yield 1 9

Number Of Ingredients 10

Ingredients

graham cracker crumbs
5 (8 ounce) packages cream cheese
1/4 teaspoon vanilla
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
1 cup egg (4-5 eggs)
2 egg yolks
1/4 cup heavy whipping cream
1 tablespoon sour cream

Steps:

CRUST:.
Generously butter a 9-inch springform pan.
Sprinkle the graham cracker crumbs over sides and bottom of pan so that it is covered.
CHEESECAKE:.
Let the cream cheese soften at room temperature for 1-1 1/2 hours.
With electric mixer beat till creamy.
Add the vanilla.
In a separate small bowl mix the sugar, flour, and salt well.
Gradually blend into the cheese mixture.
Add eggs and egg yolks one at a time, beating after each addition just to blend.
Add the sour cream.
Gently stir in whipping cream.
Gently pour into springform pan so that you don't remove the graham cracker crumbs.
Bake at 450 degrees for 12 minutes.
Reduce heat to 300 degrees and continue baking for 55 minutes.
Remove from oven and cool.
Loosen sides with spatula after 1/2 hour.
Remove sides at the end of 1 hour.
Allow to cool 2 hours longer.
Regrigerate and put a glaze on it before serving or serve with sauce on each plate.
TOPPINGS THAT I HAVE USED: Fresh strawberries that I have put sugar to make a thin sauce; melt down some raspberry jam and cool a little and then put in some fresh raspberries; a thin hot fudge sauce; cherry pie filling in a can--also blueberry pie filling.

Nutrition Facts : Calories 6087.2, Fat 452.5, SaturatedFat 274.9, Cholesterol 2739.7, Sodium 4322.4, Carbohydrate 403.2, Fiber 0.6, Sugar 354.3, Protein 125.1

GRANDMA'S CHEESE TORTE CHEESECAKE (UNBAKED)

Grandma's Cheese Torte Cheesecake (unbaked) image

This recipe isn't for beginners but everyone and I mean everyone in my family enjoyed this dessert on Easter. Grandma would always make this every year. Not sure where this recipe came from but I'm almost certain she found it in a newspaper or magazine.

Provided by Cindy Shover

Categories Desserts

Time 30m

Number Of Ingredients 13

Ingredients

2 Tbsp knox unflavored gelatin (2 envelopes)
2 egg yolks, reserve whites
1 tsp pure vanilla extract
1/2 c milk
2 8oz. packages of cream cheese
1/2 c cold water
2 egg whites stiffly beaten
1 c sugar
1/2 tsp salt
1 pt 40% whipping cream
1 jar(s) maraschino cherries (optional)
22 graham crakers (crushed) for crust
1/3 c melted butter or margerine

Steps:

1. In small bowl, pour in cold water and sprinkle with Knox gelatin.
2. In mixing bowl, beat egg yolks slightly, add sugar, salt and milk. Cook over boiling water until like custard. Add water/gelatin mix into hot mixture and stir till dissolved and cool.
3. In another bowl beat softened cream cheese and vanilla. Then add to cooled mixture.
4. Finally whip, egg whites till stiff add in whipped cream and fold into mixture.
5. Graham cracker crust: Mix crushed graham crackers with 1/3 cup melted butter or margerine. Line bottom of pan with graham cracker mix into a slightly greased 9x13 pan.
6. Pour mixture over crust and cover with additional dry graham crackers.
7. Refrigerate for 8 hours.