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The Secrets Come Out...

It's Cheesecake Time!

With the upcoming holiday of Shavuot, all that's on my mind is yummy cheesecakes!  Enjoy these delicious recipes, but beware, the rich decadence of these delectable dairy goodies will blow your mind, (and your scale).

Happy baking, and enjoy the Festival of the receiving of the Torah! 

Caramelized Apple Crumble Cheesecake

Ingredients

Caramelized Apples
2 tbsp butter
4 granny smith apples, thinly sliced
2 tsp cinnamon
2 tbsp brown sugar 
2 tbsp flour

Cheese Filling
1 ½ cups cream cheese
1 ½ cups sour cream
1 ½ cups sugar
3 eggs
3 tsp vanilla extract

2 graham cracker pie crusts

Crumb Topping
1/2 cup flour
1/2 cup sugar
1/2 cup oats
1/4 cup butter

Directions
Caramelized Apples
Melt the butter in a large saucepan.  Add the apple slices, and toss over medium heat until apples are well softened.  Add brown sugar and cinnamon and mix well.  Allow to caramelize.  Mix in the flour and remove from heat.  Allow to cool before spooning into the bottom of the pie crusts, making sure to spread evenly.
Cheese Mixture
Preheat oven to 325°.
In a large bowl, beat cream cheese and sugar until creamy.  Add the sour cream, eggs and vanilla and beat well.  Pour over the apples in the pie crusts.
Place a shallow baking pan filled with water and ice cubes on the bottom rack of the oven.  This will keep the oven moist and prevent the cheesecake from cracking. Place cakes in oven. 
Every 15 minutes, lower the temperature by 25 degrees until the temperature reaches 250°.  One hour into the baking, sprinkle with crumb topping, continue baking at that setting for an hour and a half.  Allow the cheesecake to cool in the oven for an additional 45 minutes before removing to cool completely.  Refrigerate overnight before serving.
 


 

Lemon Raspberry Cheesecake

Ingredients 
Crust
3/4 cup butter
1/3 cup packed light brown sugar
1 1/4 cups flour
1 cup rolled oats
1/4 tsp salt
1/2 cup seedless rasberry jam
 
Filling
4 - 8oz containers cream cheese softened
1 1/2 cups sugar
1/4 cup flour
4 eggs
1/3 cup lemon juice (preferably fresh)
2 1/2 tsp grated lemon peel
1-2 pkgs  vanilla sugar
 
Directions
Cream together the butter and brown sugar.  Combine the flour, oats, and salt.  Gradually add the dry ingredients to the creamed mixture.  The dough will be crumbly.  Press into a 9 x 13  baking pan, lined with baking paper and bake at 350 F for 15-18 minutes or until the top is golden.  Cool slightly, and gently spread the  jam over the crust, taking care not to make it crumble.  It's important to spread evenly, so it's visible in every square.
Preheat the oven to 350.
Beat the cream cheese, sugar, and flour until fluffy.  Add the eggs, lemon juice, and lemon peel until it is just blended in.  Carefully spoon this over the jam and even out the tip.  Bake for 30-35 minutes until the cheesecake is almost set.  (The top will not get dark.)  Cool, cover, and refigerate.

As a variation, sprinkle a bit of raspberry jam on top and swirl before baking. 

Caramel Cheesecake

Ingredients 
1 ½ cups cream cheese
1 ½ cups sour cream
1 ½ cups sugar
3 eggs
3 tsp vanilla extract
10 tsp caramel cream - divided
2 graham cracker pie crusts

Directions

Preheat oven to 325°.
In a large bowl, beat cream cheese and sugar until creamy.  Add the sour cream, eggs and vanilla and beat well.  Spoon into pie crusts.
Drop 5 tsp of caramel cream into each cheesecake.  Swirl well to marbleize.
Place a shallow baking pan filled with water and ice cubes on the bottom rack of the oven.  This will keep the oven moist and prevent the cheesecake from cracking.
Place cakes in oven.  Every 15 minutes, lower the temperature by 25 degrees.  When the temperature reaches 250°, continue baking at that setting for an hour.  Allow the cheesecake to cool in the oven for an additional 45 minutes before removing to cool completely.  Refrigerate overnight before serving.
NOTE: substitute liquid chocolate for the caramel cream and use a chocolate pie crust.
If caramel cream is not available, you can use any caramel syrup.
 

White Chocolate Cheesecake

Ingredients

18 oz. white dairy, eating chocolate
¼ cup heavy cream or 1/4 cup milk + Tbsp. butter or margarine
1½ lbs. cream cheese
½ cup sugar
½ cup sour cream
4 eggs
1 Tbsp. vanilla extract
2 – 3 graham cracker pie crusts.
 
Topping
16 oz. white dairy, eating chocolate—broken up into small pieces (I use a peeler to shave it)
½ cup heavy cream
1 Tbsp. butter or margarine
 
Directions
In a double boiler, melt white chocolate with cream or milk and butter. 
In a large bowl, beat cream cheese and sugar.  Add in sour cream, eggs, and vanilla extract.  Beat for 1 minute.
Add white chocolate cream to the cream cheese mixture.
Pour into graham cracker pie crusts. 
Preheat oven to 275°.  Put a shallow baking pan with water on bottom of oven.  Bake 1 hour at 275° and 1 more hour at 250° without opening oven the whole time.
Turn off and leave in for an additional hour. 
 
Topping 
1. Place white chocolate in medium sized bowl.
2.  Warm up heavy cream and butter in a pot.  When it is boiling hot, pour over the white chocolate and leave covered for 5 minutes and then stir.
Pour over cheese cake and refrigerate for 8 hours or overnight.
 

Halvah Cheesecake

Ingredients

1 ½ cups cream cheese
1 ½ cups sour cream
1 ½ cups sugar
3 eggs
3 tsp vanilla extract
1/2 lb marble halvah
2 graham cracker pie crusts

Topping
2 oz. semi sweet chocolate—coarsely chopped
3 Tbsp. butter or margarine
1/4 cup water
2 Tbsp. cocoa
2 Tbsp. light corn syrup
1/3 cup sugar
1 tsp. vanilla extract
1/4 lb marble halvah 

Directions

Preheat oven to 325°.
In a large bowl, beat cream cheese and sugar until creamy.  Add the sour cream, eggs and vanilla and beat well.  Crumble the halvah with your fingers and incorporate into the mixture.  Spoon into pie crusts.
Place a shallow baking pan filled with water and ice cubes on the bottom rack of the oven.  This will keep the oven moist and prevent the cheesecake from cracking.
Place cakes in oven.  Every 15 minutes, lower the temperature by 25 degrees.  When the temperature reaches 250°, continue baking at that setting for an hour.  Allow the cheesecake to cool in the oven for an additional 45 minutes before removing to cool completely. 

Topping
In a small saucepan, combine chocolate, butter, water and cocoa and stir over low heat until melted and smooth.  Add corn syrup and sugar until sugar dissolves.  Increase heat until low boil.  Cook for 12-15 minutes until thick.  Turn off fire and add in vanilla extract.  Cool till room temperature before pouring on cheese cake.  Allow to set a bit before crumbling halvah and sprinkling on top.

Refrigerate overnight before serving.
 

Marble Cheese Cake

Ingredients

Crustcheesecake.jpg
2 cups chocolate wafer crumbs
5 Tbsp. melted butter or margarine

Cheese Filling
3 — 8 oz. pkgs. cream cheese—room temperature
1 cup sugar
5 eggs
2 oz. semisweet chocolate—melted
 
Frosting
6 oz. semisweet chocolate—melted
½ cup sour cream

Directions
To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter or margarine until well blended.  Press into a 9” spring form pan.
Preheat oven to 300°.
To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy.  Spoon half of cream cheese mixture into crust.
Stir chocolate into remaining cream cheese mixture until well blended.  Drizzle over batter in crust to make swirls.
Bake cheesecake for 50 minutes.  Transfer to a wire rack.  Cool completely.
Blend the frosting ingredients together and spread on cooled cake.  
 
YIELDS: 1 - 9” CHEESE CAKE

 

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