THREE-CHEESE CHEESECAKE
The ultimate American dessert
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter 8 x 150ml ramekins. Melt the butter in a pan, then mix in the digestives, walnuts and sugar. Divide the mixture equally between the ramekins, so the base of each is covered with a layer about 1cm thick. Press down lightly on each, then cook in the oven for 10 mins until crisp and golden. Leave to cool, then turn oven down to 150C/fan 130C/gas 2.
- Whisk together all remaining ingredients until you have a smooth mixture. Place the ramekins on a baking tray and pour some mixture into each one, filling to about 1cm below the rim. Carefully slide them into the oven and cook for 25-30 mins until just set. The mixture should give the faintest jiggle in the centre when gently tapped. Don't worry if the mixture falls a little and cracks. Remove from the oven and leave to cool completely before covering with cling film and putting in the fridge. You can make to this point up to 2 days in advance.
- Make the sauce by gently heating together the sugar and 50ml/2fl oz water until syrupy, about 5 mins. Then stir in half the raspberries and cook for 2 mins until they begin to burst. Strain the mixture through a sieve to remove the pips, then toss through the remaining raspberries and leave to cool.
- When ready to serve, remove the cheesecakes from the fridge. Run a knife dipped in hot water around the edges. Invert, one at a time, onto a board, then turn over again onto a serving plate so the biscuit base is on the bottom. Finish by drizzling with raspberry sauce and top with strawberries.
Nutrition Facts : Calories 600 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.17 milligram of sodium
THREE-CHEESE APPETIZER CHEESECAKE
Crushed sesame crackers create the crust for this savory cheesecake that features a rich blend of ricotta, feta and cream cheese. The creamy mixture is mildly seasoned with basil and garlic and so delicious when spread on crackers for a crowd-pleasing appetizer. -Virginia Galloway, Houston, Texas
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet and set aside. , In a large bowl, beat the cream cheese, ricotta cheese and feta cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, basil and garlic powder. Fold in peppers. Pour into crust. , Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with crackers.
Nutrition Facts : Calories 174 calories, Fat 13g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 241mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
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