Gluten-Free Cheesecake Crust

Try using Macaroon Crumbs instead of GF version of Graham Crackers for your Cheesecake Crust :) a fabulous idea from Dorie Greenspan @ SeriousEats.com

http://www.seriouseats.com/recipes/2008/04/creamy-cream-cheese-cheesecake-for-passover-recipe.html

Cheesecake Ice Cream

so here it is.. the best combination ever: Cheesecake & Ice Cream. so yummy sounding :)

FROM CD KITCHEN (cdkitchen.com)
(makes 8 servings)
6oz cream cheese, softened but cool
3/4cup sugar, superfine
1cup sour cream, cold
1cup heavy cream, cold
1 pinch kosher salt, or table salt
3tbsps fresh lemon juice
1/4tsp vanilla extract
Directions:
1. Chill mixing bowl & beaters.
2. Beat cream cheese on medium speed until soft & smooth.
3. Gradually add sugar, 1/4cup at a time, beating well after each addition.
4. Beat in sour cream, then the heavy cream.
5. Add salt, lemon juice & vanilla. Beat just until mixture is thick & smooth. Cover freeze overnihgt.
6. Wash beaters & bowl & chill again.
7. Put chilled mixture in cold mixing bowl & beat, gradually increasing speed from low to medium, beat mixture until light & creamy, about 3min.

8. Serve at once, or freeze up to 24hrs. Allow to soften 15min in refrigerator if frozen.
9. Garnish w/strawberries.

*NOTES: Superfine sugar can be made by processing granulated sugar in your food processor.

http://www.cdkitchen.com/recipes/recs/37/Cheesecake_Ice_Cream_II58107.shtml

Yogurt "Cheesecake" w/Strawberries & Pineapple Syrup

realise this one takes some advanced prep, but i am a sucker for short ingredient lists. plus anything with the word cheesecake -quotations or not- must be delicious :)

FROM OPRAH (oprah.com)
(makes 4 servings)
1 container (32oz) plain or vanilla yogurt (low- or full-fat)
3cups unsweetened pineapple juice
1 pint small strawberries , washed, dried & hulled
Directions:
"CHEESECAKE":
1. Line a medium sieve (about 7inches wide) w/2 layers of paper towels. Place sieve over a bowl.
2. Stir yogurt in container for consistency before pouring into sieve. Adjust paper towels to remove any folds. Cover with plastic wrap & refrigerate 24hrs, until yogurt thickens.
PINEAPPLE SYRUP:
3. Meanwhile, in a small saucepan, bring pineapple juice to a boil. Cook over high heat until reduced to scant 1 cup, 25-30min.
4.Remove from heat & let cool. Cover & refrigerate until cold.
TO SERVE:

5. Remove yogurt from refrigerator & place a plate over sieve, making sure paper towels are not covering yogurt. Turn plate and sieve over to unmold yogurt. Gently remove paper towels.
6. With a knife, smooth yogurt on sides and top to make a flat "cheesecake."
7. Garnish w/strawberries & serve w/pineapple sauce on the side.

http://www.oprah.com/recipe/food/recipesdesserts/food_200506_cheesecake

2008: Labne-and-Ricotta Cheesecakes w/Rice, Nut & Raspberry Relish

BY EGGBEATER (eggbeater.typepad.com)
(makes 4 servings)

FOR THE CHEESECAKES:
Butter, for greasing ramekins
Raw sugar, for dusting ramekins
3eggs
2tbsps +1tsp sugar
Pinch of fine sea salt
¼cup + 3tbsps whole-milk ricotta
1 cup labne
FOR THE RELISH:
½cup raw almonds, lightly toasted & chopped
½cup raw pistachios, very lightly toasted & chopped
½cup cooked jasmine rice, at room temp
½cup finely diced fennel
3tbsps finely diced
candied ginger
2 3-inch-long strips lemon rind, minced
20 cumin seeds, toasted & chopped
2tbsps pistachio oil
3tbsps almond oil
2tbsps raw sugar, + more to taste
1 pint raspberries.

Directions:

FOR THE CHEESECAKES:

1. Preheat the oven to 300F. Butter 4 3/4-cup ramekins & dust with raw sugar.

2. In a bowl, whisk the eggs, then beat in the sugar, salt, ricotta & labne until smooth, doing your best not to incorporate air into the mixture.

3. Fill the ramekins with the mixture, place on a baking sheet & bake until puffed around the edges & just set in the center, 15-25min. Cool on a rack, then refrigerate until chilled.
FOR THE RELISH:

4. In a bowl, stir together the almonds, pistachios, rice, fennel, ginger, lemon rind & cumin.

5. Add the oils & fold lightly to coat.

6. Add the sugar & stir once more. Taste, adding more sugar if desired.
TO SERVE:

7. run a hot paring knife around the edge of each of the cheesecakes & invert onto individual serving plates. (A little tapping may be necessary.)

8. Fold the raspberries into the relish, crushing them lightly, then spoon a little relish onto each plate, reserving the extra for another use (like your morning yogurt).

http://www.nytimes.com/2008/07/20/magazine/20food-t-003.html?ref=dining

Froggie’s White Chocolate Cheesecake

FROM From the Lilypad (froggey.wordpress.com)
2lbs cream cheese, softened (I like to use fat free)
1cup white sugar
4eggs
1 tsp vanilla
8 oz white chocolate, melted
Directions:
1. Preheat oven to 300F
1. Cream together cream cheese & white sugar. Add eggs, one at a time, beating well after each one.
2.Add vanilla & white chocolate.
3. Pour in springform pan & bake in water bath for 1hr – 1hr10min. Let sit in oven for 15min after you have turned off oven. (failure to use a water bath and let settling occur in the moist environment will result in a cracked cheesecake)

http://froggey.wordpress.com/froggies-recipe-box/just-desserts/

Creme Brulee Cheesecake

FROM BAKING FOR JOHN (bakingforjohn.blogspot.com)
1cup walnut, pieces
1/2cup pecan, pieces
¼cup sugar
4tbsp unsalted butter, melted
24oz cream cheese
2/3cup + 2tbsp +1/4cup granulated sugar
3tbsp sour cream
1 1/2tsp vanilla
3 eggs
1cup heavy cream
2tbsp of vanilla (or 1 vanilla bean)
Directions:
1. Preheat oven to 350F
2.Pulse nuts & sugar in food processor until ground, add melted butter and pulse till consistency of moist sand.
3. Press in bottom of springform pan and bake 12 min (until golden).
4. Reduce oven to 325F & position rack in center of oven.
5. Blend cream cheese, 2/3cup granulated sugar, sour cream & vanilla well in the bowl of a stand mixer.
6. Add eggs, one at a time, mixing after each addition.
7. In the meantime, heat heavy cream on medium low heat in a small saucepan, add 2tbsps of sugar. slit open a real vanilla bean, scrape out the seeds & heat it with the cream (or add 2tsp of vanilla).
8. Heat until bubbles start to form on the sides of the pan, but do not let the cream scald. Let sit to cool slightly & then add to bowl while mixer is on low. (If you've used the bean, strain the cream into the cheese mixture)
9. Boil a pot of water (for use in step 11)
10..Pour the cream cheese mixture into the pan, spreading it evenly. Line the outside of the pan with aluminum foil, shiny side out. ( Use two sheets, going opposite directions to make sure no water can get into the cake and sog the crust)
11. Place the cheesecake in a medium roasting pan & add boiling water to fill the pan halfway up the sides of the spring form pan.
12. Bake until the filling is just set in the center, about 1 hour.
13. Transfer the cheesecake to a wire rack and let cool to room temperature. Remove the foil, cover and refrigerate at least 4 hours.
TO SERVE:
14. remove the cheesecake from the spring form pan & sprinkle about 1/4 cup sugar evenly over the cheesecake.
15. Using a kitchen torch, melt the sugar according to the caramelizing sugar instructions until evenly melted and golden. (if no torch, can place the cheesecake directly under the broiler and watch for the sugar to melt and carmelize)

http://bakingforjohn.blogspot.com/2008/04/creme-brulee-cheeseckake.html

S'More Cheesecake

FROM SIMPLY GLUTEN-FREE (simplyglutenfree.blogspot.com)
(serves 10)
CRUST:
1 ¼cups dry-roasted, salted peanuts
½cup dark brown sugar
¼tsp ground cinnamon
¼cup unsalted butter, melted
FILLING:
9oz semi-sweet chocolate chips
2 -8oz packages cream cheese, room temperature
¾cup granulated sugar
1/8tsp salt
¾cup heavy whipping cream
3large eggs
TOPPING:
3 egg whites
Pinch of salt
1 -7oz jar Kraft marshmallow cream
Directions:
1.Preheat oven to 350F.
FOR THE CRUST:
2. Pulse peanuts, brown sugar & cinnamon in a small food processor until it is the texture of coarse sand.
3. Pulse in the melted butter.
4. Press nut mixture evenly in the bottom of a 9inch springform pan. Bake until set, about 15 mins & cool while making the filling.
FOR THE FILLING:
5. Melt chocolate in the microwave:stir every 30 secs until fully melted & smooth, about 2mins or in the top of a double boiler set over barely simmering water stirring until melted &smooth.
6. Combine cream cheese, sugar & salt in a food processor. process until smooth.
7. With the motor running, pour in the whipping cream through the feed tube and process until just blended.
8.With motor still running add the melted chocolate & the eggs, one at a time, blending & scraping down the sides after each addition until smooth & well blended. Pour over prepared crust.
9.Bake until the outer edge is slightly puffed up and the cake is just barely set in the center, about 55 mins. Put pan on a rack to cool. Run a small knife around the edges of the cake to loosen.
10. Chill cake, uncovered, for at least 8 hours or overnight. Can be made 2 days ahead.
FOR TOPPING:
11.Preheat oven to 350F.
12. Beat egg whites & salt until soft peaks form. Add the marshmallow crème & beat until stiff peaks form.
13. Spread topping over cheesecake, sealing the edges & bake 15 mins or until lightly browned. (can also quick cook under the broiler if desired – just watch it and cook only until lightly browned)
14. Let cool for about 15mins then release from springform pan & serve.

http://simplygluten-free.blogspot.com/2008/07/gluten-free-smores-cheesecake.html