Mint Chocolate Cheesecake

Crust:

*20 chocolate wafer cookies
*3 tablespoons unsalted butter, melted
*3 tablespoons sugar
*Pinch fine salt

Filling:

*8 ounces semisweet chocolate, finely chopped
*8 ounces cream cheese, at room temperature
*1 1/3 cups sugar, divided
*1 1/2 cups sour cream, divided
*2 large eggs, at room temperature
*1/4 cup white creme de menthe
*3 drops natural green food coloring, optional
*Chocolate curls, for garnish

For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.

Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)

Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.

Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.

Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.
Cook's Note: We prefer the delicate natural flavor of white creme de menthe versus the green.

Regards,

Easy Springtime Cheesecake

Estimated Time:
Preparation - 30 min | Cooking - 50 min | Cooling Time - 3 hrs refrigerating | Yields – 12

Ingredients:

Crust

*1 1/2 cups chocolate graham cracker crumbs
*1/4 cup (1/2 stick) butter or margarine, melted

Cheesecake

*36 Nestle Butterfinger NestEggs
* Nestle Milk Chocolate NestEggs
*3 pkgs. (8 oz. each) cream cheese, softened
*1 cup granulated sugar
*1 tablespoon vanilla extract
*3 large eggs

Topping

*1 container (16 oz.) sour cream
*1/4 cup granulated sugar
*1 teaspoon vanilla extract

Directions:
Preheat oven to 350° F.

For Crust:
Grease bottom and side of 9-inch springform pan.

Combine graham cracker crumbs and butter in medium bowl. Press onto bottom of prepared pan. Place in freezer for 5 minutes.

For Cheesecake
Set aside 12 Nestlé NestEggs to use for garnish. Unwrap and cut remaining Nestlé NestEggs in quarters.

Beat cream cheese and sugar in large mixer bowl until fluffy. Beat in vanilla extract. Beat in eggs one at a time, beating well after each addition. Sprinkle cut Nestlé NestEggs over bottom of crust to 1/2-inch from edge. Pour filling into crust.

Bake for 50 minutes or until center is set and edges begin to crack. Cool for 2 minutes before adding sour cream topping.

For Topping:
Combine sour cream, sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.

Refrigerate for several hours or overnight. Remove side of springform pan. Garnish each slice with one unwrapped Nestlé NestEgg.

NOTE: Try substituting 1 1/2 cups Nestle Toll House Milk Chocolate Morsels, Semi-Sweet Chocolate Morsels or SWIRLED Semi-Sweet & White Chocolate Morsels in place of 36 Nestle NestEggs.

Sprinkle 1 cup morsels over bottom of crust before pouring filling into crust. After cheesecake is baked and cooled, sprinkle 1/2 cup morsels around top edge of cheesecake as garnish.

Regards,

Cheesecake À La Orange

Estimated Times:
Preparation - 20 min | Cooking - 10 min | Cooling Time - 6 hrs cooling | Yields - 12 to 16 servings

Ingredients:

*1 1/2 cups chocolate graham cracker crumbs (about 10 crackers)
*1/3 cup butter or margarine, melted
*3/4 cup Nestle Toll House Swirled™ Semi-Sweet & Premier White Morsels, divided
*1/2 cup orange juice
*1 envelope (7 grams) unflavored gelatin
*2 cups (12-oz. pkg.) Premier White Morsels
*2 pkgs. (8 oz. each) cream cheese, softened
*1/3 cup granulated sugar
*2 cups frozen whipped topping, thawed
*2 tablespoons grated orange peel

Directions:
Preheat oven to 350° F. Combine graham cracker crumbs and butter in medium bowl. Press crumb mixture onto bottom of 9-inch springform pan.

Bake for 10 minutes. Cool completely in pan on wire rack. Sprinkle 1/2 cup Swirled Morsels over cooled crust.

Combine orange juice and gelatin in small saucepan over low heat until gelatin dissolves. Remove from heat; set aside.

Melt morsels in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool slightly.

Combine cream cheese and sugar in large mixer bowl until creamy. Gradually beat in gelatin mixture, melted morsels and orange peel. Gently fold in whipped topping. Pour filling over morsels; smooth top. Sprinkle with remaining Swirled Morsels. Cover; refrigerate for 6 hours or overnight. Remove side of pan.

Regards,

Chocolate Chip Cheesecake

Estimated Times:
Preparation - 20 min | Cooking - 55 min | Cooling Time - 2 hrs refrigerating | Yields - 14

Ingredients:

*Crust
*1 1/2 cups crushed chocolate sandwich cookies (about 15)
*2 tablespoons butter or margarine, melted
*2 cups (12-oz. pkg.) Semi-Sweet Chocolate Mini Morsels, divided
*Filling
*2 pkgs. (8 oz. each) cream cheese, softened
*1/2 cup granulated sugar
*1 tablespoon vanilla extract
*2 large eggs
*2 tablespoons all-purpose flour
*3/4 cup Carnation Evaporated Milk
*1/2 cup sour cream

Directions:
Preheat oven to 300° F.

Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.

Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.

Bake for 25 minutes. Cover loosely with foil.

Bake for an additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.

NOTE: Cheesecake may be baked in 13 x 9-inch baking pan. Prepare as above. Bake in preheated 300° F. oven for 20 minutes. Cover loosely with foil. Bake for an additional 20 to 30 minutes.

Regards,

Strawberry Cheesecake Pie

Estimated Times:
Preparation - 10 min | Cooking - 35 min | Cooling Time - 2 hrs refrigerating | Yields - 8

Ingredients:

*1 prepared 9-inch (6 ounces) graham cracker crumb crust
*2/3 cup (5 fluid-ounce can) Carnation Evaporated Fat Free Milk
* package (8 ounces) fat free 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:
Preheat oven to 325° F.

Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

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.

Regards,

Traditional Cheesecake

Estimated Times:
Preparation - 20 min | Cooking - 1 hrs 6 min | Cooling Time - 3 hrs refrigerating | Yields - 12 servings

Ingredients:
CRUST
*1 1/2 cups graham cracker crumbs
*1/3 cup butter, melted
*1/4 cup granulated sugar

CHEESECAKE
*3 pkgs. (8 oz. each) cream cheese, softened
*1 can Carnation Condensed sweetened Milk (14 oz.)
*4 large eggs
*1/4 cup all-purpose flour
*2 tablespoons lemon juice
*1 tablespoon grated lemon peel
*1 cup (8 oz.) sour cream

Fruit pie filling or fruit topping (optional)

Directions:

Preheat oven to 350º F.

For crust :

Combine graham cracker crumbs, butter and sugar in small bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.

Bake for 6 to 8 minutes. Cool on wire rack for 10 minutes.

For Cheesecake :

Beat cream cheese and sweetened condensed milk in large mixer bowl. Beat in eggs, flour, lemon juice and lemon peel. Pour into crust.

Bake for 50 minutes. Remove from oven; spread with sour cream.

Bake for 10 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Garnish with fruit topping.
Regards,

Adik's Birthday..He turned 12 this year :)

Dream Wedding Cake Setiap Pasangan

Gambar dipetik dari http://www.sugarlynice.com/

Kalo da minat tu, cepat cepat la booking ngan mereka, kerana, mereka ni popular sangat.. karang lambat booking mereka da tak bleh terima tempahan awak.. Hari Sabtu lalu saya ke S'pore Expo untuk Pameran Pengantin, mereka kata slot untuk bulan December da hampir penuh.. Fuyoo!