Vegan Lemon Cheesecake

Recipe and picture from http://bakingsheet.blogspot.com

Ingredients
1-14 oz package firm silken tofu
1-8 oz package Better than Cream Cheese
2/3 cup sugar
¼ cup lemon juice
½ tsp almond extract
2 tbsp cornstarch
1-9 inch pie crust

Method
1. Preheat oven to 350F.
2. Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.
3. In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until very smooth. Pour into prepared crust and bake for 45 minutes.
4. Allow to cool at room temperature for 2 hours, then refrigerate overnight.
Serves 10

Double-Layer Pumpkin Cheesecake

Recipe and picture from http://blog.fatfreevegan.com

Ingredients
8 ounces Tofutti Better Than Cream Cheese
12 ounces light firm silken tofu (or extra-firm)
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla

1/2 cup pumpkin puree (canned, not pumpkin pie mix)
2 teaspoons rum (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg (please!)

1 pre-made 8-inch graham cracker crust

Method:
1. Preheat the oven to 350F.
2. Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth--not chalky or lumpy.
3. Remove a cup of this mixture from the processor and spread it in the bottom of the crust.
4. Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 45-55 minutes. Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours.

Japanese Souffle Cheesecake

Recipe and picture from www.dapur.blogspot.com

This Japanese Cheesecake is denser in texture compared to the one I tried before, and less eggy. It is more 'cheesecakey' than 'chiffony'. Personally I prefer this one, although the cake is pretty low. I might have to scale it up a bit next time. The amount of lemon juice in the recipe is just nice, not sour at all. And the apricot glaze is a definite must! This is the second time I baked this cheesecake. After trying out other recipe that calls for 6 eggs on 8 inch tin, I was a bit disappointed to see a low cake on the first occasion I tried this recipe. I thought it could have been my fault. But now after baking it another time, I was pretty sure this recipe yields a low cake on 7 inch pan.

Ingredients:
200g full fat cream cheese (room temperature)
50ml milk
3 eggs (separated)
100g caster sugar
30g cornflour (cornstarch)
2 tbsp lemon juice
1/2 tsp cream of tartar

Glazing:
2 tbsp apricot jam (or whatever you like)
1/2 tbsp water

Method:
1. Pre-heat the oven to 175C (350F) or gas mark 4. Line a 7 inch (18cm) cake tin with greaseproof paper.
2. Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornflour, lemon juice and cream of tartar and combine together.
3. Place the egg whites in a large bowl, whisking them until they form stiff peaks and then keep whisking, adding the remaining sugar in 2 - 3 batches until the mixture stands in stiff peaks.
4. Fold the half of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
5. Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 35 to 40 minutes. Leave in the tin until cool enough to handle.
6. Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake.

Cook's tip: If the surface of the cake becomes too dark while baking, cover with a piece of tin foil but be careful not to open the oven door until it has been in the oven for at least 20 minutes. It's easier to remove the cake from the tin if you insert a knife around the cake whilst it is still hot, however don't remove the cake yet - it will collapse if not left to cool

Tofu Cheesecake

Ingredients

Crust:
1 cup ground walnuts
1 cup oat flakes
1 cup almond meal
4 tbsp tahini
3 tbsp maple syrup, salt

Filling:
2 lbs tofu (firm)
1 1/2 cup maple syrup
1 cup corn oil
1/2 cup lemon juice
1 tbsp vanilla
2 tbsp arrowroot
2 tsp salt

1. Blend filling.
2. Press the mixed well base into an oiled springform pan. Pour in tofu mixture. Bake 1 1/2 hours at 375 degrees or until golden and firm. Let cool overnight. Top with fruit preserve or fresh fruit.

Nuttella Cheesecake

Recipe and picture from www.eggfreebaking.com

Base:
70g pkt hazelnuts, toasted
125g chocolate biscuits
100g butter, melted

Process the hazelnuts until resembling fine breadcrumbs. Add the chocolate biscuits and process to crumbs. Add the butter and whiz to mix in.
Tip into a 20cm springform tin and press the crumbs over the base and up the walls for 3 - 4cm. Chill while making the filling.

Filling:
250g cream cheese, softened
250g Nuttella or other hazelnut spread
200g dark milk chocolate, melted
¼ tsp salt
1 - 2 tsp hazelnut essence (optional)

1. Process the cream cheese until smooth. Add the Nuttella, salt and hazelnut essence if using and process until smooth. Add the melted chocolate a few spoonfuls at a time and whiz until smooth, scraping down the walls as necessary. Put into prepared biscuit base and chill until set.
2. Pipe the top with chocolate (see grid topping below) and leave it to set.

Serves 8 - 10.

Chocolate Grid Topping:
Melt 50g dark chocolate over hot water or in the microwave. Meanwhile tuck a small plastic bag into a drinking glass and fold the surplus down the outside of the glass. Spoon the melted chocolate into the plastic bag and twist the top to seal in the chocolate. Remove the bag from the glass and cut a tiny corner off the base of the bag to form a nozzle (it’s better to cut too little the first time). Place the bag in your hand and gently squeeze fine drizzle lines in one direction over the cheesecake using your other hand to steady your piping hand. Give the cheesecake a quarter turn and drizzle lines in the opposite direction. Chill until serving time.

Note: If you’re out of chocolate biscuits substitute plain biscuits and add 1-2 Tbsp cocoa powder.
2-3 tablespoons of hazelnut coffee flavouring can be substituted for the hazelnut essence.

Basic Cheesecake

Recipe and picture from www.allrecipe.com

"A basic thick cheesecake. Serve with your favorite fruit topping."

Original recipe yield: 1 - 9 inch springform pan

INGREDIENTS
1 cup (85g) graham cracker crumbs
1/4 cup (30g) finely chopped walnuts
3 tablespoons (40g) brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted

3 (8 ounce) packages (672g) cream cheese
1 cup white sugar
1 cup (230g) sour cream
1 cup (235ml) heavy cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
2. In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
3. Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.

As far as cracks go..LEAVE it in the oven for a couple hours after you turn the oven off. I never get cracks and I always follow that rule. Also, I had the oven on 340 and only cooked it with the oven on for 30 min. Left it in the oven for another 2 hours. It will continue to cook in the heat just don't open the door! Great recipie!

Chantal's New York Cheesecake

Recipe and picture from www.allrecipes.com

"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"

INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese, softened at room temperature
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. (Do not overbeat) Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Note: Right after baking, run a warm or greased knife around the rim of the cake to prevent cracking while cooling.

Raspberry Cup Cakes

Recipe and picture from www.allrecipes.com

Like mini no-bake cheesecakes. Original recipe yield: 12 cupcakes

INGREDIENTS
3/4 cup (65g) graham cracker crumbs
1/4 cup (30g) chopped pecans
3 tablespoons (45g) butter, melted
3/4 cup (90g) fresh raspberries, crushed
1/2 (8 ounce) package (112g) cream cheese
10 1/2 fluid ounces (315ml) sweetened condensed milk
1 cup (75g) frozen whipped topping, thawed

DIRECTIONS
1. Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
3. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Rum and Chocolate Cheesecake

Recipe and picture from www.allrecipe.com

Original recipe yield: 1 9 inch springform pan

INGREDIENTS
1 cup (170g) ground almonds
1 cup (120g) whole wheat flour
2/3 cup (150g) margarine

2 (12 ounce) packages (682g) firm tofu
1 1/2 cups (100g) demerara sugar
7 tablespoons (40g) unsweetened cocoa powder
1/4 cup (60ml) sunflower seed oil
1/2 cup (120ml) soy milk
1/4 cup (60ml) dark rum
1 1/2 teaspoons vanilla extract

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

For the design
Split your batter before adding your flavor so you end up with vanilla and ... Pour one cup into the pan, follow it with opposite color and repeat till you are out of batter

Baked White Chocolate Cheesecake

Recipe and picture from www.taste.com.au

Ingredients (serves 10)
180g good-quality white chocolate
150g granita biscuits
80g butter, melted
500g cream cheese, softened, chopped
300g sour cream
3/4 cup caster sugar
1 teaspoon vanilla essence
3 eggs, at room temperature
thick cream, to serve

Method
1. Preheat oven to 160°C. Line base and sides of a 7cm deep, 22cm (base) springform cake pan with baking paper.
2. Break half the chocolate into pieces. Place in food processor and process until roughly chopped. Transfer to a bowl.
3. Place biscuits in food processor and process until fine crumbs form. With the motor running, pour butter down the feed tube. Process until well combined. Press biscuit mixture into base of lined pan. Refrigerate for 30 minutes. Wash and dry food processor.
4. Place cream cheese, sour cream, sugar and vanilla in food processor. Process until well combined and smooth. With the motor running, add eggs, 1 at a time, processing well after each addition.
5. Pour cream mixture over biscuit base. Sprinkle chopped chocolate over top and swirl through filling. Bake for 50 to 60 minutes or until just firm in centre. Turn off oven and open door. Allow cake to cool in oven for 2 to 3 hours (cracks might appear). Refrigerate for 4 hours or until chilled.
6. Spread cream over cake. Grate remaining chocolate and sprinkle on top. Serve.

White Chocolate Cheesecake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
250g plain chocolate biscuits
150g butter, melted
500g cream cheese, chopped
3/4 cup caster sugar
2 teaspoons vanilla extract
4 eggs, separated
2/3 cup sour cream
200g white chocolate, roughly chopped
cocoa powder, for dusting

Method
1. Preheat oven to 160°C. Grease a 24cm springform pan.
2. Process biscuits in a food processor to form fine crumbs. Add butter and mix well. Press mixture into base and up sides of pan. Place in fridge for 30 minutes.
3. Beat cream cheese, sugar and vanilla with an electric mixer until well combined. Stir in egg yolks. Fold in sour cream and white chocolate.
4. Using clean beaters, beat eggwhites until soft peaks form. Fold into cream cheese mixture until just combined. Pour into prepared pan and bake for 50 to 60 minutes or until centre is firm. Turn oven off and leave door ajar for 3 hours. Refrigerate overnight.
5. Before serving, dust cheesecake with cocoa and cut into slices. Serve with raspberries, if desired.

Hint: Use back of a large metal spoon to press biscuit mixture evenly over base and sides of springform pan.

Chocolate Swirled Baked Cheesecake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
250g pkt Arnott's choc ripple biscuits
100g butter, melted
500g cream cheese
300g sour cream
3/4 cup (175g) caster sugar
3 eggs
100g dark chocolate, melted

Method
1. Preheat oven to 160°C. Process 250g pkt Arnott's choc ripple biscuits until crumbs form. Add 100g butter, melted. Process until combined. Press crumbs two-thirds of the way up side and over base of a 22cm springform pan. Refrigerate.
2. Process 500g cream cheese, 300g sour cream and 3/4 cup (175g) caster sugar. Beat in 3 eggs. Transfer 1 1/3 cups to a bowl. Add 100g dark chocolate, melted.
3. Pour half of plain mixture into base. Dollop with half chocolate mixture. Repeat. Use knife to swirl. Place on baking tray. Bake for 1 hour. Cool slightly in oven. Refrigerate.

Strawberry Cheesecake Pie

Recipe and picture from www.verybestbaking.com

Ingredients:
1 prepared 9-inch (6 ounces) graham cracker crumb crust
2/3 cup (5 fluid-ounce can) evaporated milk
1 package (8 ounces) cream cheese, softened
1 large egg
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1 1/2 to 2 cups halved fresh strawberries
3 tablespoons strawberry jelly, warmed

Directions:
1. Preheat oven to 325°F.
2. Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.
3. Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

Souffle Cheesecake

Recipe and picture from www.wscwong.blogs.friendster.com

Ingredients
350g cream cheese, softened to room temperature
30g cake flour
40g corn starch
40g milk, room temperature
3 egg yolks
40g unsalted butter, melted and cooled to room temperature
40g sugar
a pinch of salt
lemon juice from half a lemon
3 egg whites
100g sugar

Method
1. Line a 7"x3" round cake pan with parchment paper. Preheat oven to 300F. Boil water for bain marie.
2. Using the paddle, beat cream cheese with mixer until smooth at medium speed.
3. Add egg yolks one by one to cream cheese. Make sure each is totally incorporated before adding the next.
4. Slowly drizzle in melted butter. Add sugar and beat until smooth.
5. Gently mix in sifted flour and corn starch. Switch the mixer to low speed.
6. Add milk, salt and lemon juice. The batter should be runny and loose. Place aside.
7. With a clean mixing bowl, beat egg whites and sugar until it reaches glossy soft peak.
8. Lighten cream cheese mixture with one third of the egg whites. Gently fold in remaining egg whites.
9. Fill cake pan with batter. Place cake pan in roasting pan and fill roasting pan with boiling water until water reaches half of the height of the cake pan.
10. Bake for 60 minutes until the surface is golden brown and knife inserted in the center comes out clean.