Cheesecake

1 graham cracker crust

     (Can substitute 1/2 graham crackers with 3 T almonds & 3 T walnuts)

36 oz (4 1/2 packages) cream cheese, room temp

300 g sugar

4 eggs, room temp

1 T vanilla extract

3 T or 24 g flour

5 t or 13 g cornstarch

12 oz sour cream, room temp

Topping

8 oz sour cream & 40 g sugar

Alternatively, 10 oz thawed frozen berries, 2 t cornstarch, & 3 T sugar 

    (Extra fresh berries, if desired)

Alternatively, 1 jar seedless jam to swirl

Alternatively, 1/2 batch lemon curd to swirl

Alternatively, 3 oz melted and cooled chocolate to swirl

Alternatively, 1 jar dulce de leche to swirl

Measure cream cheese into a stand mixer bowl.

Allow to come to room temperature.

Beat occasionally just to break up cold spots.

Measure out 12 oz sour cream and allow to come to room temperature.

Make 1 graham cracker crust in a tall 9-inch pan and let cool.

Place in refrigerator for at least 20 mins.

Adjust oven rack to middle and preheat to 325.

Place a baking tray on the lowest rack and fill with water.

On low speed, beat sugar into cream cheese.

Crack eggs into cup and beat gently with fork.

Add vanilla to eggs.

Gently incorporate eggs and vanilla on low speed.

Gently add flour and cornstarch.

By hand, fold in sour cream, taking care to not overmix.

Mixture will still have small lumps; this is okay.

Pour into crust and level.

If desired, swirl top with jam, curd, chocolate, or dulce de leche.

Bake 70 mins or until edges are lightly puffed and golden brown.

Internal temp should be 145-150.

Turn oven off and keep oven door closed 30 mins.

Crack door open and let cool slowly 60 mins.

Place on top of oven and run knife along edges to free crust.

Let cool 3 hours at room temp.

Refrigerate at least 8 hours.

If topping with sour cream, beat together sour cream & sugar.

If topping with berry puree, blend berries, cornstarch, and sugar.

Bring to a boil for 2 mins and let cool, adding fresh fruit if desired.

Spread over cooled cheesecake.

sweetandsavorymeals

Note 1:

To make a pumpkin swirl cheesecake,

Replace graham cracker crust with gingersnap crust.

Strain pumpkin purée well to get 1 C.

Gently fold purée and 1 T pumpkin spice to about 2 C cream cheese mixture.

Alternate spoonfuls of pumpkin cheesecake and regular cheesecake.

Swirl with a scribe before baking.

Once cooled, decorate with chocolate spider web and chocolate almond spiders.

May Market Lemon Meringues

8 lbs flour
7 T cornstarch
5 T baking soda
3 T salt
6 boxes butter
11 C brown sugar
7 C or 1 cereal container sugar
21 eggs
3/4 C bottle vanilla

2 containers lemon extract

24 oz candied lemon peel
2 large bags white chocolate chips
--------------------------------------
20 cookie boxes for half dozens
90 cookie bags for doubles
10 pages labels
20 hours labor
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420 g flour
1 T cornstarch
1.5 t baking soda
1 t salt
1 1/2 C butter, melted
440 g light brown sugar
134 g sugar

3 eggs

1 yolk

4 t lemon extract
4 t vanilla extract

10 sheets graham crackers, crushed

1 1/2 C candied lemon peel, chopped*

1 1/2 C white chocolate chips

24 regular large marshmallows (1/2 bag)

Whisk together drys.
Whisk melted butter and sugars.
Beat in egg and extracts.
Mix in dry ingredients on low speed just until combined.
Using a silicone spatula, scrape down sides.
Fold in add-ins (grahams, peel, white chocolate chips).

Cut marshmallows in half.

With a 3T scoop, measure flat and roll dough around marshmallow half.

Roll in extra graham crumbs
Bake 8 at a time (they spread) from frozen at 375 for 6 + 6 mins.
If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.

Roll in extra graham crumbs again.
Cool and package.

*If lemon rind is bland, soak in lemon extract overnight.

Note:

Can make s'mores cookies by substituting

    1 1/2 C candied lemon peel & 1 1/2 C white chocolate chips for

    1 1/2 C graham cracker pieces & 1 1/2 C chocolate chips

Reese's Fudge Bars

360 g chocolate (can be chocolate chips)
60 g smooth peanut butter

185 g smooth peanut butter

1/2 C butter, melted
1 C or 8 sheets graham crackers
120 g powdered sugar

Line a 8x8 pan with foil.
Combine 180 g chocolate with 2 T or 30 g peanut butter in a bowl.
Microwave in 15 sec. intervals, stirring in between, until smooth.
Spread mixture into pan and chill.
Melt butter and crush graham crackers into crumbs.
Combine butter, graham cracker crumbs, and powdered sugar.
Add 185 g peanut butter, spread onto chocolate, and chill.
Microwave remaining 180 g chocolate with remaining 30 g peanut butter.
Stir until smooth, spread into pan, and chill for 3 hours.

sallysbakingaddiction

Magic Bars

1 1/2 C graham cracker crumbs (about 1 package, or 9)
1/2 C butter, melted
14 oz sweetened condensed milk
2 C or 340 g chocolate chips
1 1/3 C sweetened coconut flakes
1 C chopped nuts

Combine graham cracker crumbs and butter.

Press into greased 9x13 pan.
Pour can of milk, layer chocolate, coconut, and nuts.
Bake at 350 for 25-30 mins.

eaglebrand

S'mores Cookies

219 g AP flour

1 t baking soda
1 1/2 t cornstarch
1/2 t salt

3/4 C butter, melted
220 g brown sugar

67 g sugar

1 egg, room temperature
1 extra yolk, room temperature
2 t vanilla extract

1 C or 170 g chocolate chips

4 sheets graham crackers, crushed

9 regular (large, not mini) marshmallows, halved

40 g extra chocolate chips

Whisk flour, baking soda, cornstarch, and salt together.
In a separate bowl, whisk melted butter and sugars.
Whisk egg, then egg yolk, then vanilla extract to the butter and sugars.
With a rubber spatula, mix wet ingredients into dry ingredients.

Fold in 1 C chocolate chips and graham crackers.
Divide into about 20 equal portions.
Roll into balls.

Make a cavity in each ball and press in half a marshmallow.

Cover dough and refrigerate 1-3 days.
Preheat oven to 350.
Line 2 baking sheets with silpats.
Position 8 cookies on each sheet.
Bake for 12-14 mins.
While cookies are still soft, place 4 extra chocolate chunks into each.
Keep cookies on baking sheet for an additional 10 mins.
Transfer to wire rack.
Makes 20 large cookies.

bromabakery

Mango No Bake Cheesecake

1 graham cracker crust
2 7g packages + 1 t gelatin powder

3 8 oz blocks cream cheese, room temp
3 C mango purée (4-5 mangos)

1/2 C sour cream
200 g sugar

2 T lime juice

Make graham cracker crust in a 9-inch pan and let cool.

In a small bowl, weigh 80 g cold water.

Sprinkle 2 packs gelatin evenly over the surface.

Set aside 5 mins.

Once completely hydrated, microwave in 5 second intervals until melted.

Stir well and let cool about 5 mins.

Meanwhile, whisk cream cheese with 2 C only purée.

Whisk in sour cream, sugar, and 1 T only lime juice.

With the mixer running on low speed, slowly pour in cooled gelatin.

Scrape sides well and whisk vigorously.

Pour filling into chilled crust.

Set 4 hours.

In a small bowl, weigh 60 g cold water.

Sprinkle remaining t gelatin powder evenly over the surface.

Set aside 5 mins.

In a saucepan, combine remaining C purée and remaining T juice.
Heat over medium, stirring frequently.

Whisk in hydrated gelatin until fully dissolved.

Let cool slightly, stirring occasionally 10 mins.

Carefully pour topping over chilled cheesecake.

Shake into an even layer.

Refrigerate at least 2 additional hours.

preppykitchen

Note:

Drakeson's 11th birthday was a mango lime cheesecake.

Solveig's 12th birthday was a blackberry lemon cheesecake.

    3 C mango purée became

        3 C blackberry purée (24 oz blackberries)

   2 T lime juice became

        2 T lemon juice

Solveig's 13th birthday was a lime strawberry cheesecake.

    2 C purée for the filling became

        zest and juice of 10 limes (300 g)

    She loves the topping, so t gelatin and 1 T juice became

        1 7g package gelatin, 60 g cool water

    The C purée for the topping became

        400 g strawberry purée (1 lb, washed and hulled)

        1/2 C Bonne Maman strawberry preserves

        Fresh strawberry pieces

Graham Cracker Crust

1 1/2 C, or 10-12 crackers graham cracker crumbs

66 g sugar

6 T butter, melted
1/2 t cinnamon, optional

(Alternatively, 30 Oreos and 6 T butter with no sugar or cinnamon)

Combine ingredients.

Line a removable bottomed pan.
With a metal cup measurer, press crust into bottom and sides.
Bake at 375 for 7 mins.

Reshape the crust with the cup measurer.

allrecipes


Note:

Yields a 9-inch crust with sides.

Multiply by 2/3 for 7-inch crust.
To make an 9 inch ice cream cake, use 1.5 batches ice cream.

To make a 7-inch ice cream cake, use one batch ice cream.

Key Lime Pie

1 batch graham cracker crust

1 T lime zest plus a little extra for garnish

4 yolks

14 oz can sweetened condensed milk

150 g or about 2/3 C key lime juice (1 lb small limes through orange press)

1 batch whipped cream

Bake graham cracker crust and let cool.

Preheat oven to 325.

Whisk 1 T zest and yolks oh high for 4 mins or until thick and lightened.

Add sweetened condensed milk and beat on high for 3 mins.

On low speed, stir in lime juice just until combined.

Bake until 170.
(Use the orange thermometer.)
Edges should be set and middle should jiggle.

Cool to room temp and refrigerate at least 6 hours.

Garnish with lime zest and whipped cream.

kingarthurbaking

Ice Box Cake

1 1/2 sleeves graham crackers
2 family size packages instant pudding

5 C milk

1 C half and half

In a glass bread pan, arrange a layer of graham crackers.

(This is a nice size for this recipe and the glass shows off the layers.)

Read the packages of instant pudding.

For every 2 C milk suggested, use 1 C milk and 1/2 C half and half.

Separately make both puddings by whisking in milks.

Pudding will thicken in 5 mins.

Each batch of pudding can be divided into 2 or 3 parts.

Layer one part pudding, followed by one layer of grahams.

Repeat the process, ending with pudding on top.

This should fill the bread pan nicely with about 5 layers.

Decorate any way you wish; I love mini chocolate chips.

Let cake set in refrigerator at least 6 hours.

LTK

Make with your kids :)

Chocolate Silk Tofu Pie

1 graham cracker crust
20 oz semisweet chocolate, chopped (chocolate chips work)
3 12.3-oz blocks silken tofu

1 batch whipped cream

1 block chocolate, not too dark, optional

Bake and cool graham cracker crust.

Gently melt chocolate.
Blend tofu with melted chocolate chips.
Chill at least 4 hours.

Garnish with whipped cream.

To make chocolate shavings, warm chocolate without melting.

Using a vegetable peeler, shave chocolate onto pie.

chocolatecoveredkatie

Lemon Silk Pie

1 graham cracker crust
1 1/2 batches lemon curd, cold

16 oz container cool whip

Make graham cracker crust and let cool.

Gently fold in 4 oz cool whip into lemon curd.

Very gently fold in remaining 12 oz cool whip.
Spread 1/2 mixture into pie crust.

Pipe the remaining filling however you wish.

Freeze at least 4 hours.

If necessary, thaw partially before serving.

LTK, very loosely based on
allrecipes

Cindy's Cheesecake

1 T butter
1/2 C graham cracker crumbs
1 T sugar
1/4 t cinnamon
1/4 t nutmeg

5 eggs, separated

200 g sugar

16 oz cream cheese, room temp

8.6 oz sour cream, room temp

2 T flour

1 t vanilla

16 oz can red tart pitted cherries

100 g sugar

2 T cornstarch

2 drops red food coloring, optional

Preheat oven to 275.
Butter a 9" pan.

Dust with crumbs, 1 T sugar, cinnamon, and nutmeg.

In a stand mixer, beat yolks on medium speed until thick.

Gradually beat in sugar.

Add cream cheese 1 piece at a time, beating until smooth.

Beat in sour cream, flour, and vanilla.

Separately, beat egg whites until stiff but not dry.

Gently fold into cream cheese mixture.

Pour into pan and bake 70 mins.

Turn off oven and leave in one hour without opening door.

Meanwhile, drain cherries, reserving liquid.

Add water to cherry juice to make 1 C.

Whisk together in saucepan with sugar and cornstarch.

Whisking constantly, bring to a boil and boil 1 min.

Remove from heat and stir in cherries and food coloring.

Once cooled, spread over cooled cheesecake.

Refrigerate until fully set.

Cindy Lee

Key Lime Cheesecake

16 oz cream cheese

1 graham cracker crust
135 g sugar
1/8 t salt
2 T sour cream
1 t key lime zest
1/4 C fresh key lime juice (about 8 key limes)
3 eggs

2 oz cream cheese

3/4 heavy cream

4 T powdered sugar

2 T sour cream

1 t key lime zest

1/2 t vanilla extract

2 T sour cream

Weigh out cream cheese and let soften.

Preheat oven to 335.

Make crust and set aside to cool.

In a stand mixer bowl, beat cream cheese 2 mins or until smooth.

Add sugar and salt, beating 1 min or until fluffy.

Beat in sour cream and zest 30 secs or until combined.

Turn off mixer, add key lime juice, and beat on low 30 secs or until combined.

Add eggs, one at a time.

Pour filling into crust.

Bake about 30 mins, or until puffy and gently jiggling.

(Baking time has been adjusted for a 9" pie tin, which is small)

Let cool with cracked oven door 30 mins.

Let cool on counter about 30 mins and chill at least 2 hours in fridge.

In a clean stand mixer bowl, beat 2 oz cold cream cheese until not lumpy.

Scrape and add very cold cream.

Beat on high until very soft peaks form.

Add sugar, sour cream, zest, and vanilla.

Beat until desired consistency is achieved.

Decorate pie.

simplyrecipes

beyondfrosting

Triple Chocolate Cheesecake

24 oz cream cheese, room temp

8 oz bittersweet chocolate

8 oz sour cream, room temp

6 T butter, melted

30 Oreos

250 g sugar
20 g cocoa powder
2 t espresso powder
4 eggs, room temp
1 T vanilla

6 oz bittersweet chocolate, finely chopped
3/4 C heavy cream

Measure cream cheese into a stand mixer bowl.
Allow to come to room temperature.

Separately melt 8 oz chocolate and set aside.
Beat cream cheese occasionally just to break up cold spots.
Measure out sour cream and allow to come to room temperature.
Make 1 Oreo graham cracker crust in a tall 9-inch pan and let cool.
Place in refrigerator for at least 20 mins.
Adjust oven rack to middle and preheat to 325.
Place a baking tray on the lowest rack and fill with water.
On low speed, beat sugar, cocoa, and espresso into cream cheese.
Crack eggs into cup and beat gently with fork.
Add vanilla to eggs.
Gently incorporate eggs and vanilla on low speed.

By hand, fold in 8 oz melted chocolate.
Fold in sour cream, taking care to not overmix.
Mixture will still have small lumps; this is okay.
Pour into crust and level.

Drop pan on counter to remove extra air bubbles.

Place on middle rack in oven and bake 55 mins, rotating halfway.

Cheesecake should be wobbly in center.

Turn off the oven and open door slightly.

Leave cheesecake in oven one hour.

Remove from oven, loosen edges, and let come to room temp 1 hour.

Cover with foil and chill overnight.

Make chocolate ganache.

Decorate cheesecake.

bromabakery