Lemon Cheesecake Squares

I was looking for a lemon bar recipe that doesn’t take too many eggs for a large pan so it would be easy to replicate. I found a recipe online that has cream cheese in it that only takes 4 eggs for a large pan. Cream cheese is your friend if you are egg allergic or do not eat eggs! This is the modified recipe using yogurt as egg replacement along with a couple more tweaks to the original recipe to make it stable.

Lemon Cream Cheese Bars

Base:

Mix together:

  • 2 cups graham crumbs
  • 1/2 cup flour
  • 1/2 cup brown sugar

The cut in until crumbly:

  • 1/2 cup cold butter

Press into a tin foil lined 9 by 13 pan and bake for 15 minutes at 350 degrees F .

Top:

In a large bowl, mix together until creamy:

  • 2 pkgs softened cream cheese (250g each)
  • 1 and 3/4 cups white sugar

The add in and mix well:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • zest of 4 lemons
  • 1/2 cup lemon juice
  • 6 tbsp flour
  • 1 tsp baking powder
  • 1 tsp vanilla

Pour over top of baked crust and bake another 30 minutes at 350 degrees F until the top is set. Cool completely and refrigerate for a few hours before cutting.

 

 

Strawberry White Chocolate Cheesecake Ice Cream

Summertime is coming slowly but surely here in Canada. If you enjoy homemade cream, you will want to add this recipe to your collection. It combines all the great flavours of a strawberry cheesecake. Yum! This recipe makes a very creamy ice cream. This recipe would be great with other berries as well.

Strawberry White Chocolate Cheesecake Ice cream

Mash:

  • 2 cups strawberries
  • 1/2 cup sugar
  • 2 tbsp lemon juice

Let the strawberries sit while you prepare the base.

In a saucepan combine:

  • 2 cups whipping cream (35%)
  • 1/2 cup sugar
  • pinch salt

Wish and heat until just simmering, remove from heat and add in:

  • 1  pkg cream cheese (250g)

Stir in the cream cheese until it is all melted. If it doesn’t all melt put back on low heat and whisk until it is melted and smooth.

Then add:

  • 1 and 1/4 cup milk
  • 2 tsp vanilla

Whisk together and then add in the prepared strawberry mixture.

Refrigerate 2-3 hours until cold.

Churn in your ice cream maker according to its directions. Just before it is done churning, add in:

  • 1 cup white chocolate chips

Makes approximately 2L.

Mini Oreo Cheesecakes

IMG_8985

These are really easy to make as you do not have to make a crust and you can bake them in a fraction of the time as a large cheesecake. These are popular on the internet and this is my eggless version.

Mini Oreo Cheesecakes

Line a 12 cup muffin pan with cupcake wrappers and put an Oreo in each wrapper.

Filling:

Cream:

  • 2 pkgs softened cream cheese

and then add:

  • 1/2 cup plus 2 tbsp sugar (if you want it bit sweeter add another 2 tbsp sugar)

Mix well and then add:

  • 2 tsp cornstarch

When incorporated well, add in:

  • 2 tbsp lemon juice
  • 1/2 cup heavy (whipping) cream
  • 1 tsp vanilla

Mix until smooth. Divide evenly between the 12 cups. Bake 350 degrees F for approximately 25 minutes until centers are set. Let cool in pan and refrigerate a few hours before eating. They will poof up in the oven but then settle when cool.

Top with Chocolate Ganache:

Heat 1/4 cup heavy cream until almost boiling and then pour over 1/3 cup chocolate chips (about 2 ounces). Mix well until smooth. Let cool and top the cheesecakes.

White Chocolate Raspberry Baked Cheesecake

IMG_7493IMG_7521

This recipe is a bit labor intensive so make only for special occasions….and yes cheesecake cravings are special enough occasions! You need to make the raspberry sauce before you begin the cheesecake but you can do that while waiting for the cheeses to soften and the whipping cream to take the chill off. I forgot to take the whipping cream out and poured it in while cold and then the white chocolate chips and well….the white chocolate didn’t incorporate very well. Oh well, it was going in the oven anyway!! In retrospect if I had used the food processor instead of my Kitchen aid mixer it may have blended better.

I adapted this recipe from this website: http://www.korasoi.com/blog/2010/04/eggless-blueberry-and-white-chocolate-baked-cheesecake

However, I did reduce the sugar and wanted to do raspberry instead.

White Chocolate Raspberry Cheesecake

Raspberry Sauce:

  • 1 and 1/2 cup frozen raspberries
  • 2 tbsp sugar
  • 2 tsp cornstarch
  • 1/3 cup water

Mix together in a sauce pan and cook at a low simmer for about 5 minutes to thicken. This has to be strained through a sieve after cooking to remove all the seeds.

Cheesecake Crust:

  • 2 and 1/4 cups graham crumbs (up to 1/4 cup extra depending on consistency)
  • 1/4 cup melted butter

Mix together until slightly wet and press into the bottom of a 10 inch spring form pan. I line my pan with parchment paper.

Filling:

  • 475 g Ricotta Cheese
  • 2 pkgs (250g each) Cream Cheese softened
  • 1 and 1/2 cups white sugar

Mix together and then add:

  • 1/2 cup icing sugar
  • 1/3 cup lemon juice
  • 1 tbsp cornstarch
  • 1 and 1/3 cups whipping cream (35%)
  • 1 and 1/2 tsp vanilla
  • 1/2 cup white chocolate chips melted

Mix well but not excessively

Pour 1/2 of the batter over the graham crumbs. Spoon 3 tbsp of the raspberry sauce over the first layer and then pour the rest of the cheesecake mixture over top. Spoon 3 more tbsp of the raspberry sauce over top and swirl with a sharp thin knife.

Bake 350 degrees F for about 1 hour and 10 minutes. Then keep in the oven with the temp off for another 30 minutes.

Cool completely. Refrigerate for several hours. Serve with remainder of the raspberry sauce.

Creamy Cheesecake

IMG_2832

This light and creamy cheesecake is perfect for the summer. Especially when local strawberries are in season. My Nan used to make us this dessert for us all the time except she used Cool-whip and a bit more sugar than I do.

Creamy Cheesecake

Crust:

  • 2 and 1/2 cups graham crumbs
  • 1/2 cup softened butter

Mix butter in with crumbs and pat down in a 9 by 13 baking dish (you may need to add a bit more crumbs depending on the consistency). Reserve a small amount of crumbs to sprinkle on the top (optional).  Bake 350 degrees for approximately 10 minutes. Let cool completely.

Filling:

Beat until peaks form (gradually add in the icing sugar):

  • 2 cups whipping cream
  • 2 tbsp icing sugar

In a separate bowl cream together:

  • 2 pkgs softened cream cheese
  • 2/3 cups sugar

Once creamy add in:

  • 1/2 cup no pulp orange juice
  • 1/2 cup lemon juice

Beat again until smooth and then add in the whipped cream. Mix well.  Spoon onto cooled crust and spread evenly, top with reserved crumbs (optional) and refrigerate for a few hours.  Serve with fresh fruit.

Eggless Baked Chocolate Almond Cheesecake

IMG_6566

I have made a couple attempts at baked cheesecake before and had mediocre results. Did I tell you I loooove cheesecake? Especially baked cheesecake. I did some research and found a website where the chef made all kinds of impressive eggless desserts, albeit way more fancy than I would ever make.

This is her link:

http://www.korasoi.com/blog/2012/01/eggless-dark-chocolate-truffle-fennel-seed-cheesecake-with-almond-pralines

Turns out she’s on the Food Network. Go figure!

She has at least 3 eggless baked cheesecakes on her website so I decided to adapt the chocolate one (of course). I did not make as large a one as she did mainly (nor as fancy) because I was experimenting and cheesecakes are expensive to make.

Eggless Chocolate Almond Cheesecake

Crust:

  • about half 400 g box graham crumbs
  • 1/4 cup melted butter
  • 1/3 cup ground almonds ( I use Blue Diamond almonds because they are peanut free)

Mix together and press into the bottom of a 9 inch springform pan

Mix: ( I used food processor)

  • 2 pkgs cream cheese
  • 3/4 cup sugar
  • 1 cup whipping cream
  • 1/2 tbsp cornstarch
  • 1/2 tbsp egg replacer not mixed with water (this was not in her recipe but I figured what the heck)
  • 5 tbsp cocoa
  • 2 tbsp lemon juice (I was out so I used orange juice)

Mix until just smooth.

Pour onto crust and bake 1 hour at 325 degrees F. Then I turned off the heat and left it in the oven for another 15 minutes.

Cool completely and then top with ganache and extra chopped almonds.

Chocolate ganache:

  • 3 tbsp heavy cream
  • 1/2 cup chopped semi-sweet chocolate

Heat the cream until almost boiling and pour over chocolate. Mix until melted, cool for a few minutes and pour over cooled cheesecake.

Refrigerate overnight if you can stand it! ( I waited 3 hours)

Note: Omit almonds if your child is allergic to tree nuts and substitute with white chocolate chips.