Master Recipe for Rich and Creamy Cheesecake
Make this creamy, decadent dessert, then add zest with new flavors.
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Recipe Summary
Ingredients
Directions
Tiramisu Cheesecake
Follow Master Recipe for Rich and Creamy Cheesecake, brushing 1 3-ounce package (or 24 in a package) soft ladyfingers with a mixture of 6 Tbs. strong coffee and 2 Tbs. rum. Line pan sides with ladyfingers (trimmed to fit). Stir 3 Tbs. espresso powder into the batter. When ready to serve, shave a 4-ounce bar of semi- or bittersweet chocolate with a vegetable peeler onto the cheesecake.
Snickers Cheesecake with Peanut Topping
Follow Master Recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers or graham cracker crumbs for the crust and folding 9 fun-size Snickers bars, each cut into 8 pieces, into the cheesecake batter. When ready to serve, sprinkle cheesecake perimeter with 1/4 cup coarsely chopped, roasted (unsalted) peanuts.
Chocolate Orange Cheesecake
Follow Master Recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers for the crust and stirring 4 tsps. finely grated orange zest and 1/2 cup of orange marmalade into the cheesecake batter. While cheesecake is cooling on the cooling rack, slip a piece of wax paper or foil under the rack to catch drips. Microwave 1/2 cup heavy cream and 4 ounces semisweet or bittersweet chocolate in a microwave-safe bowl until cream is hot enough to melt chocolate, about 1 minute. Whisk to make a smooth glaze. Pour over warm cheesecake, continue to cool cake, then refrigerate as directed.
Pumpkin Cheesecake
Simmer 1 29-ounce can of 100% pure pumpkin along with 2 tsps. ground ginger, 1 tsp. ground cinnamon and 1/4 tsp. each ground nutmeg and allspice in a 10-inch skillet, stirring often, until the puree starts to stick to the pan's bottom, about 8 minutes. Follow Master Recipe for Rich and Creamy Cheesecake using gingersnaps for the crust, dark brown sugar for granulated and adding 1 additional large egg to the batter. Gradually beat the warm pumpkin into the batter. Increase baking time 5 to 10 minutes.
Reese's Cheesecake
Follow Master Recipe for Rich and Creamy Cheesecake using ground Famous Chocolate Wafers for the crust and folding in 8 regular-size Reese's peanut butter cups, cut into sixths, into prepared pan of batter. When ready to serve, garnish cooled cake perimeter with 3 quartered peanut butter cups.
Lemon Cheesecake
Follow Master Recipe for Rich and Creamy Cheesecake using ladyfingers for the crust and stirring 4 tsps. finely grated lemon zest into the cake batter. Spread 1/2 cup of a good brand of lemon curd (sold in jars near the jams and jellies) evenly over the top of the cooked, cooled cake.
Chocolate Chip Cookie Dough Cheesecake
Follow Master Recipe for Rich and Creamy Cheesecake using ground Famous Chocolate Wafers for the crust. Pour a third of the filling into the pan. Slice off 8 cookies' worth of refrigerated chocolate chip cookie dough, then break it into smaller chunks and distribute it evenly over the batter. Top with remaining batter.
Apple Spice Cheesecake
Follow Master Recipe for Rich and Creamy Cheesecake, using ladyfingers or graham cracker crumbs for the crust and stirring 2 tsps. ground cinnamon into the cheesecake batter. Top cooled cheesecake with 1 20-ounce can of apple pie filling spiced with 1 tsp. ground cinnamon and 1 Tb. brown sugar. Or, look for Comstock brand apple pie filling: The apples are tender, sweet and already cinnamon-spiced, so you won't need the spice and sugar additions as suggested above.
Rocky Road Cheesecake
Follow Master Recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers and folding 3/4 cup mini marshmallows and 1 cup chopped semisweet or bittersweet chocolate into the batter. Garnish the cooled cake with 1/2 cup toasted walnuts and a 4-ounce bar of semisweet or bittersweet chocolate shaved with a vegetable peeler.
Black Forest Cheesecake
Follow recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers for the crust and dropping 1/2 cup hot fudge sauce, 1/2 Tb. at a time, into prepared pan of batter. Top cooled cheesecake with 1 20-ounce can of cherry pie filling.
Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.