Dear Lynn,
I’m looking for some easy but tasty recipes for vegetable dishes, either as sides or main entrees.
Loretta from Montpelier
Tanya from Cass City likes to garnish her Chocolate Bliss Cheesecake with whichever fresh fruit is in season. Sarah from McBain sent in her recipe for smooth and delicious Frozen Mocha Cheesecake. Maxine from Jonesville says her recipe for Chocolate Bourbon Cheesecake is rich and distinctive.
CHOCOLATE BLISS CHEESECAKE
18 chocolate sandwich cookies crushed fine
2 T butter, melted
3-8 oz pkgs cream cheese, softened
3/4 c sugar
1 t vanilla
8 oz semi-sweet baking chocolate, melted and slightly cooled
3 eggs
DIRECTIONS: Preheat oven to 325 degrees. Mix crushed cookies with melted butter and press onto the bottom of a 9 inch springform pan. Set aside. In a large mixing bowl, with an electric mixer, beat together cream cheese, sugar and vanilla until well blended. Add melted chocolate and mix well. Add eggs, one at a time, mixing on low speed until just blended. Pour mixture into cookie crust. Bake at 325 degrees for 55 to 60 minutes until center is almost set. Remove from oven and run a knife around the edge of the pan to loosen the cheesecake. Let cool before removing the rim. Refrigerate for at least 4 hours before serving. Garnish with sliced strawberries or whole raspberries.
FROZEN MOCHA CHEESECAKE
1 1/4 c crushed chocolate wafer cookies (about 24 cookies)
1/4 c sugar
1/4 c butter, melted
1-8 oz pkg cream cheese, softened
1-14 oz can sweetened condensed milk
2/3 c chocolate syrup
2 T instant coffee
1 t hot water
1 c (1/2 pint) whipping cream, whipped
Extra chocolate crumbs
DIRECTIONS: Combine cookie crumbs, sugar and melted butter. Lightly butter a 9-inch springform pan. Pat cookie crumb mixture on the bottom and up the sides of the pan. Chill. In a large mixing bowl beat cream cheese until fluffy. Add sweetened condensed milk and chocolate syrup. Dissolve coffee in hot water and add to mixture. Mix well. Fold in whipped cream. Pour mixture into chocolate crust. Cover and freeze for at least 6 hours, until firm. Garnish with chocolate crumbs. Freeze any leftovers.
CHOCOLATE BOURBON CHEESECAKE
6 chocolate wafer cookies, finely crushed
12 oz cream cheese, softened
1 c sugar
1 c low-fat cottage cheese
1/4 c plus 2 T cocoa
1/4 c flour
1/4 c bourbon
1 t vanilla
1/4 t salt
1 egg
2 T semisweet chocolate chips
DIRECTIONS: Preheat oven to 300 degrees. Sprinkle chocolate wafer crumbs into the bottom of a springform pan. In a large bowl, blend together cream cheese, sugar, cottage cheese, cocoa, flour, bourbon, vanilla extract and salt until smooth. Mix in egg until just blended. Fold in chocolate chips. Pour mixture into pan. Bake at 300 degrees for 45 to 50 minutes, until set. Allow cake to cool then cover and refrigerate for 8 to 10 hours. Remove sides of pan and transfer to a serving plate.
Please stop by for a visit on my blog, Lynn’s Musings From a Deep Well at https://ift.tt/1FessQQ. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.
The Link LonkMarch 29, 2021 at 07:25PM
https://ift.tt/3cwNWCT
Chocolate cheesecakes are delicious - The Hillsdale Daily News
https://ift.tt/2CkeA2e
Butter Cookies
No comments:
Post a Comment