Rosie's Offers

Cheesecake recipes are my favorite. To me there is nothing better than a light, fluffy, creamy cheesecake. It is hard for me to choose which one I like best. From blueberry, to flavorful pumpkin, to decadent chocolate chip… I suggest you try them all! Furthermore, if you are interested in Rosie’s other favorite recipes, go here. 

Cheesecake recipes #1

The best blueberry cheesecake ever

I love that you can make this cheesecake ahead of time, freeze it and then an hour or two before you are ready to serve, take out of freezer and put homemade blueberry glaze on before serving… So, so delicious.

Ingredients:

Crust:

• 2 cups of graham crackers                       
• 5 Tbsp granulated sugar                         
• 1 stick (1/2 cup) butter, melted

Filling:

•  3 (8 oz) pkg cream cheese, softened       1 1/2 cups granulated sugar
• 4 large eggs, separated                           1 tsp vanilla extract 
• 1 Tbsp fresh lemon juice                          1/2 tsp almond extract

Instructions:

1. Preheat oven to 325 degrees.
2. Crust: Combine crumbs, butter and sugar in ziplock bag, making sure it is all combined well. Press against sides and bottom of 9 inch springform pan. (Use a metal measuring cup to do this part- it works amazing!)
3. Filling: Using an electric mixer, mix together cream cheese, sugar, 4 egg yolks (keep the whites separate for now in another bowl), lemon juice and vanilla.
4. In a separate bowl, beat the 4 egg whites until stiff and creamy. Gently fold the egg whites into the cream cheese mixture. Pour into crust in springform pan. 
5. Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the DOOR CLOSED. 
6. Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw. Hence, avoiding the crust sticking to sides of pan.

Blueberry topping:

In medium saucepan over medium heat, combine 2 Tbsp sugar, 1/4 cup water, 2 tsp cornstarch and 1 Tbsp lemon juice. As soon as it starts to thicken, add 4 cups fresh blueberries and cook until lightly bubbly. Do NOT boil. Let cool to room temp and spread on top of the cheesecake when serving. As it is cooling, add a 1/2 tsp almond extract and stir. Note: I make this ahead of time and let sit on counter to cool. 

Cheesecake recipes #2

Pumpkin Cheesecake

Ingredients: 

Crust:

•      1 1/4 cups gingersnap cookie crumbs (about 20-25 2-inch cookies)
•      [OR half graham cracker and half pumpkin flavored Cheerios]
•      1/4 cup (1/2 stick) butter melted                                                         

Filling: 

•      3 (8 oz) pkgs cream cheese softened      1 cup granulated sugar
•      1 can (16oz) pumpkin                             1 tsp ground cloves
•      1 tsp ground cinnamon                           4 eggs 
•      1/2 tsp ground ginger                               

 3/4 cup heavy whipping cream (or can use ready made Cool Whip)

Heat oven to 350F. Mix crumbs and butter. Press into bottom of ungreased nonstick springform pan. Use a measuring cup to press into sides of pan.  Bake 10 minutes. Cool.

Reduce oven temp to 300F. Beat Cream Cheese, sugar, and spices in large mixing bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time, on low speed until well blended. Pour over crumb shell. Bake about 1 1/4 hours or until center is firm and edges are just beginning to brown. Cool for an hour. Refrigerate at least 3 hours before eating (best if overnight).

Loosen cheesecake from side of pan, remove side of pan. Beat whipping cream in chilled small bowl until stiff. Spread or decorate with frosting bag, on top of cheesecake. Refrigerate remaining cheesecake. Approximately 12 servings. Enjoy!

Most noteworthy, I use a pastry bag and tip to put whipped cream on to give a more finished look).

Cheesecake recipes #3

Chocolate chip cheesecake

Ingredients:

Crust:

• 1 1/2 cups finely chopped crushed Oreo Cookies (about 20-25 cookies)
• 1/4 cup butter (1/2 stick), melted

Filling:

• 3 (8 oz) pkg cream cheese, softened
• 1 14 oz can Eagle Brand Sweetened Condensed milk
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup mini chocolate chips
• 1 tsp flour

Instructions:

1. Preheat oven to 300 degrees.
2. Combine crumbs and butter. Pat firmly into bottom of 9 inch springform pan.
3. Beat cream cheese until fluffly.
4. Add Eaglebrand milk. Beat until smooth.
5. Add eggs one at a time.
6. Add vanilla. Mix well. 
7. In small bowl, toss chips with flour to coat. Stir gently into cheese mixture. 
8. Pour into crust. Sprinkle some remaining chips on top. 
9. Bake 1 hour. Cool to room temp before removing, or if in hurry, place in freezer to cool. 
10. Finally, it is best to refrigerate for several hours before serving. As a result, it is easier to cut if you let it sit overnight.

#Holidayideas #Everybodyloveswine  #Arstisansoaps   #MoneyforRetirement #Savingforahouse?#needextramoney? #BitocoinNews   #FreeBitcoin  #Earnfreetraveltokens   #Freerecipes #Wineforfree

#AcupuncturetipsbyRosie  #Holisticmedicinestuff

•