Week 2 Cheesecakes:

Baked Cheesecake

Ingredients:

Crust:

2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted

Filling:

1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 eggs

Topping:

2 Tbsp. sugar
1 cup sour cream
1/2 tsp. vanilla

Directions:

1. Combine graham cracker crumbs and butter, press into buttered 8 inch pie plate to form crust on bottom and sides.

2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.

3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.

4. Bake at 325 degrees F for 25 to 30 minutes or until set.

5. Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla; spread over top of cheesecake then bake for 10 minutes longer. Chill for 5 hours or more before serving.

No Bake Cheesecake #1

Ingredients:

1 graham cracker crust
2 8-ounce packages cream cheese, softened
1/4 cup white sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream

Directions:

1. Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended.

2. In a clean chilled bowl, beat the whipping cream until soft peaks form.

3. Slowly beat the whipped cream into the cream cheese mixture.

4. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving.

No Bake Cheesecake #2

Ingredients:

Filling Ingredients:

1 pkg. cream cheese (softened)
1/3 cup lemon juice
1 can sweetened condensed milk

Crust:

1 graham cracker pie crust

Topping:

Strawberry, blueberry or cherry pie filling

Directions:

1. Mix cream cheese, lemon juice and sweetened condensed milk until smooth and creamy.

2. Pour into graham cracker pie crust. Chill for 6 hours until firm.

3. Top with cherry, strawberry, or blueberry pie filling or serve plain.

Gluten-Free New York Cheesecake Recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients:

·         Crust Ingredients:

·         1 1/4 cups gluten-free graham cracker crumbs, about 6 ounces (I used Kinnikinnick Gluten-Free Smoreable Graham Crackers)

·         4 tablespoons melted butter

·         2 tablespoons sugar

·         1/4 teaspoon nutmeg

·         Cheesecake Filling Ingredients:

·         2 pounds softened cream cheese ((4 8-ounce packages))

·         1 cup sugar

·         4 large eggs

·         1 cup sour cream

·         2 tablespoons sweet rice flour OR cornstarch

·         1 teaspoon vanilla extract

·         Sour Cream Topping Ingredients:

·         1 cup sour cream

·         1/4 cup sugar

·         1 teaspoon vanilla

·         Cherry Glace Ingredients:

·         1 21-ounce can cherry pie filling

·         1 tablespoon sugar

·         1/4 teaspoon vanilla

Preparation:

Preheat oven to 325°F

9-inch spring-form cake pan

Place gluten-free graham crackers in a plastic zip bag and finely crush with a rolling pin. Pour crumbs into a mixing bowl. Add sugar and nutmeg and stir to thoroughly blend. Add melted butter and stir to combine.

Press crumb mixture into bottom of spring-form pan. Don't press the crumbs on the sides of the pan. Refrigerate while preparing the cheesecake filling.

Place cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on high until creamy. Add eggs, one at a time. Add sweet rice flour, sour cream and vanilla. Beat on high until smooth.

Remove crust from refrigerator. Pour cheesecake filling into spring-form pan. Smooth top with a spatula and bake for 45 minutes.

While cheesecake is baking, place remaining 1 cup sour cream, 1/4 cup sugar and 1 teaspoon vanilla in a bowl and whisk until smooth and blended.

Remove cheesecake from oven and carefully spread sour cream mixture over the top of the cheesecake. Use a spatula to spread sour cream topping over with a light touch.

Return cake to the oven and bake an addition 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour before removing.

Cool completely and refrigerate for at least 4 hours before serving.

While cake is cooling combine cherry pie filling, 1 tablespoon sugar and 1/4 teaspoon vanilla. Stir to blend. Spread cherries over chilled cheesecake just before serving.

Yield- 8 to 12 servings