Creative Cooks

Miniature Cranberry Lime Cheesecakes
36 Mini Cheesecakes

3 cups gingersnap crumbs
5 tablespoons melted butter
3 8 oz. packages cream cheese
¾ cup frozen limeade concentrate
¼ cup flour
3 eggs
1 cup sour cream
¾ cup sugar
1 cup cranberry sauce

Toppings:

Lime Curd:
4 large egg yolks
1/2 cup sugar
3 ounces freshly squeezed lime juice, (about 3 limes)
4 tablespoons butter
1 pinch salt

2 cups sour cream
2/3 cup sugar

2 cups Sparkly Lime Cranberry Sauce

Preheat oven to 350°.
Line the cups in 3 muffin pans with cupcake liners.
Toss the gingersnap crumbs with the melted butter.
Measure a heaping tablespoon of the mixture into each of the cupcake liners; press down to cover the bottoms.
Mix the remaining ingredients in a food processor or mixer until smooth; divide between the muffin cups.
Bake 20-25 minutes or until set.
Remove from the oven and let cool thoroughly.
Meanwhile, make the Lime Curd: Beat the yolks and sugar until well blended; stir in the lime juice, butter, and salt.
Microwave on high, stirring every minute, until thickened and the mixture coats a spoon but is still liquid enough to pour; make sure it doesn't boil.
Press the mixture through a fine sieve, transfer to an airtight container, and refrigerate.
Assembly: Mix the sour cream and sugar. Top each of the cheesecakes with the mixture. Drop dollops of the lime cranberry sauce and lime curd on top of the sour cream mixture on each of the cheesecakes, and swirl.

Eggnog Blondie Cheesecake
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Yield: 12-14 servings.

Ingredients

For the Blondie Crust
1 1/2 cups (195g) all purpose flour
1 tsp ground cinnamon
3/4 tsp ground nutmeg
Pinch of cloves
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup (168g) unsalted butter
1 cup (225g) packed light brown sugar
1 tbsp vanilla extract
1 large egg
1 large egg yolk

For the Eggnog Cheesecake Filling
1/2 cup plus 2 tbsp (150ml) eggnog, divided
1 tbsp cornstarch
2 1/4 tsp | 0.25 oz package unflavored gelatin
16 oz cream cheese, room temperature
3/4 cup (155g) sugar
1/2 tsp ground nutmeg
1/2 cup plus 2 tbsp (150ml) heavy whipping cream, cold
1/4 cup (29g) powdered sugar

For the Spiced Whipped Cream
3/4 cup (180ml) heavy whipping cream, cold
6 tbsp (43g) powdered sugar
3/4 tsp vanilla extract
1/4 tsp ground nutmeg
Pinch of ground cinnamon

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No Bake Sparkling Cranberry Orange Cheesecake

Ingredients

Cranberries
2 cups sugar, divided
1 cup water
2 cups fresh cranberries

Crust
2 cups vanilla wafer crumbs
3 Tbsp sugar
1/2 cup butter, melted

Cheesecake
24 oz cream cheese, room temperature
1/2 cup sugar
2 Tbsp flour
1 Tbsp orange juice
1/2 Tbsp orange zest
8 oz Cool Whip (or homemade whipped cream*)

Instructions

1. To make the cranberries, bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirring a couple times to coat with syrup.
5. While cranberries soak, make the crust. Combine vanilla wafer crumbs with sugar. Add melted butter and stir to coat.
6. Grease the bottom and sides of a 9 inch springform pan. Press crumbs into the bottom and halfway up the sides of the pan. Set in refrigerator to firm.
7. Mix cream cheese, sugar, flour, orange juice and orange zest together in a large bowl until smooth and well combined.
8. Gently stir in 8 oz of Cool Whip.
9. Spread filling evenly into the crust and smooth the top.
10. Refrigerate for about 4-6 hours or until firm.
11. Remove cranberries from syrup and roll in remaining cup of sugar. You'll need to roll them a few times to get a couple layers of sugar on them. Set cranberries aside to dry for about 30 minutes to an hour.
12. Remove cheesecake from springform pan and top with sugared cranberries. Refrigerate until ready to serve.

*If using homemade whipped cream, use 1 1/4 cups heavy whipping cream and 3/4 cup powdered sugar to replace the Cool Whip.

Durian Cheesecake
Serves 4

Ingredients

12 ounces cream cheese, room temperature
7 fluid ounces sweetened condensed milk
¼ cup pureed fresh Durian
2 tablespoons granulated sugar
2 eggs
½ cup sour cream
1 teaspoon vanilla extract
1 tablespoon durian or banana extract
1 (9-inch) prepared graham cracker crust

Directions
Preheat oven to 325°F.
In a food processor or blender fitted with a metal blade, add 2 tablespoons of sugar and thawed Durian. Process to a smooth puree, about 30 seconds.
Taste and add more sugar if necessary. Reserve ¼ cup.
Beat the cream cheese until fluffy. Add the condensed milk and continue beating until smooth. Beat in pureed Durian, eggs, sour cream, vanilla extract, and durian or banana extract. Pour the batter into prepared graham cracker crust.
Bake 1 hour or until filling is set and edges are lightly browned. Serve warm or chill overnight in the refrigerator.

Lavender Honey Cheesecake
Total Time Prep: 25 min. + chilling Makes 16 servings

Ingredients

4 tablespoons dried lavender flowers, divided
1/4 cup boiling water
1-1/2 cups crushed shortbread cookies (about 21 cookies)
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup honey
1-1/4 cups heavy whipping cream
Lavender sugar and fresh mint leaves, optional

Directions

In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside.
Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes.
For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust.
Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with lavender sugar and mint leaves if desired.

Note
Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.

Funfetti Cheesecake with Cake Bottom
Yield: 12-14 slices

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Skyscraper Carrot Cake/Cheesecake

CARROT CAKE:
2 c all-purpose flour
2 tsp baking powder
2 tsp cinnamon
¾ tsp salt
½ c dark raisins, boiling water, boil raisins about 15 minutes until plump and drain and place on paper towel
5 large eggs
2 c sugar
1 c vegetable oil
¼ c heavy cream
1 Tbsp vanilla
2 c finely grated carrots
¾ c minced apples
¾ c chopped walnuts or pecans

FROSTING:
3-8 oz cream cheese
2 stick unsalted butter
3 c confectioners’ sugar
1 Tbsp vanilla
¼ c heavy cream, whipping

CHEESECAKE
3-8 oz cream cheese
1 1/3 c sugar
3 Tbsp cornstarch
1 Tbsp vanilla
3 large eggs
2/3 c heavy cream

Directions
CHEESECAKE: Butter the bottom and sides of a 9 inch spring form pan and wrap the outside with heavy duty foil (making sure it is water proof) bake in a water bath -1 inch of water on 350 degree oven

Combine one package of cream cheese and 1/3 cup of sugar, and the cornstarch in large bowl and beat on low until creamy,(about 3 minutes), scraping down the bowl a couple of times, blend in the remaining cream cheese one package at a time scraping down the bowl after each addition, Increase mixer speed to medium and beat in the remaining 1 cup of sugar, then the vanilla, blend in the eggs one at a time beating well after adding each, beat in the cream just until it’s completely blended, be careful not to over mix.

Gently spoon batter into the foil-wrapped spring form pan and place it in a large shallow pan containing hot water that comes about 1" up the sides of the spring form pan, bake at 350 until the edges are light golden brown and the top is golden tan, about 1 ¼ hours, remove the cake from the water bath, transfer to a wire rack and cool in the pan for 2 hours, then cover with plastic wrap and refrigerate while still in the pan for about 4 hours until completely cold, put it in the freezer about one hour before assemble with the carrot cake and slide a long frosting spatula under it, dip it in hot water first then dry it off or hold the cake over very low heat and remove with a spatula

Carrot Cake:
Sift dry ingredients 2 or 3 times together

Preheat oven to 325 degrees F. Generously butter the bottom and sides of three 9-inch round layer cake pans (you’ll need three layers, two for the cake and one to break into crumbs for the top). Very important: Line the bottom of all three pans with parchment or waved paper (don’t let the paper come up the sides).

Sift the flour, baking powder, cinnamon, salt, and baking soda together in a medium sized bowl and set aside. Place the raisins in a small saucepan, cover them with boiling water, cover the pan, and let soak until nice and plump, about 15-20 minutes. Drain well and let stand on paper towels.

Beat the eggs in a large bowl with an electric mixer on high until light yellow, about 5 minutes. With the mixer still running, gradually add the sugar, then slowly drizzle in the oil, then the cream and vanilla. When the batter is light golden and airy, it’s ready (this usually takes a total of 15-20 minutes of beating). Stir in the flour mixture, and then stir in the carrots, apples, walnuts, and raisins.

Divide the batter evenly between the three cake pans and bake until the centers spring back when lightly touches and a toothpick inserted in the centers comes out with moist crumbs, about 45 minutes. Let the cakes cool in the pans on a wire rack for 15 minutes, then turn the m out onto the rack and peel off the paper liners. Let the cakes cool completely, about 2 hours, then wrap each layer in plastic wrap and refrigerate.

FROSTING:
Beat the cream cheese and butter together on high speed, add the sugar then the vanilla and with the mixer running gradually add the cream, beat until frosting looks whipped and creamy.

CAKE ASSEMBLY: Place one layer of the carrot cake on a large oversized cake stand, frost the top of the first layer then add the cheesecake and do not frost the cheesecake but add the second layer of carrot cake on top of the cheesecake then frost the two layers of carrot cake with the cheesecake in the middle, frost top and sides of cake then coarsely crumble the extra layer and use for garnish on the top and around the bottom of the cake on the cake stand,

NO BAKE BANANA RUM CHEESECAKE

INGREDIENTS:

CRUST:
1 ½ cups graham cracker crumbs
5 tablespoons melted butter
2 tablespoons granulated white sugar

FILLING:
Two 8- ounce packages cream cheese, softened
¾ cup heavy cream
½ cup granulated white sugar
½ teaspoon vanilla extract
¼ teaspoon banana extract
1 ounce (2 tablespoons) dark rum

TOPPING:
4 tablespoons (½ stick) butter
¼ cup brown sugar
2 ounces (¼ cup) dark rum
2 large bananas, sliced into ¼" thick slices

DIRECTIONS:

In a medium bowl, combine the crust ingredients. Press this mixture into the bottom of your springform pan (either a 9-inch or 4 individual 4 ½-inch pans) using a glass to press down firmly.
In a large bowl, use an electric mixer to combine the filling ingredients; beat for 3 minutes, or until smooth.
Scrape the filling evenly into the 4 springform pans, or scrape all of the filling into one 9-inch springform pan.
Chill in the refrigerator for 4 hours or up to two days.
Make the banana topping by adding 4 tablespoons of butter to a large skillet and heat over medium heat. Once the butter is melted, stir in the brown sugar. Carefully pour in the rum and cook for 3 to 4 minutes while stirring.
Add in the sliced bananas and cook for 5 minutes, flipping the bananas over halfway through.
Remove the cheesecake(s) from the springform pans by running a knife around the edges first and carefully loosening the spring on the pan.
Spoon the banana topping over the cheesecake and serve.

No Bake Nutella Cheesecake
Yield: 9 inch cheesecake

Ingredients

Crust
2 cups Oreo crumbs (leave filling in Oreos)
4 Tbsp butter, melted
Filling
24 oz cream cheese, room temperature
½ cup sugar
1 tsp vanilla extract
1 ½ cups Nutella
3 Tbsp cocoa powder
8 oz Cool Whip (or homemade whipped cream)

Nutella Ganache
½ cup Nutella
¼ cup heavy cream
6 Ferrero Roche, chopped

Instructions

1. Combine Oreo crumbs with melted butter.
2. Press crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.
3. Beat cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined.
4. Gently stir in the Cool Whip (or homemade whipped cream).
5. Pour filling into crust and smooth the top.
6. Refrigerate for about 4-6 hours or until firm.
7. Remove cheesecake from springform pan and place on cake plate.
8. To make the ganache, place the Nutella into a medium bowl. Bring the cream to a boil in the microwave, then pour over the Nutella. Whisk until smooth.
9. Let the ganache to cool slightly and thicken before pouring over cheesecake.
10. Sprinkle chopped Ferrero Roche over the top of the cheesecake.
11. Refrigerate until serving.

Chocolate Cappuccino Cheesecake

1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract

1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons coffee-flavored liqueur

1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.


** Recipes can always be found here also - https://www.tumblr.com/blog/nbula-rising