Anniversary Cheesecake Recipes

ANNIVERSARY CHEESECAKE (WITH MACADAMIA NUT SHORTBREAD CRUST)

Steps:

• Preheat oven to 325°.
• Finely chop macadamia nuts in a food processor. Add to a medium bowl. Finely chop the cookies in the food processor and add to the nuts. Mix in sugar and melted butter and stir until combined. Press in the bottom of a 9" springform pan. Set aside.
• Beat cream cheese on low speed until fluffy using an electric mixer fitted with a paddle attachment. Add the sugar and mix on low until creamy. Add one egg at a time, mixing in between each addition. Add the flour, lemon juice, and vanilla and mix until combined. Add the sour cream and beat well.
• Pour the mixture on top of the prepared crust. Bake for one hour and 15 minutes. Turn off the oven and prop open the oven door. Let the cheesecake sit for one hour. Remove from oven and cool completely. Chill 24 hours before serving.
• Before serving, melt ¼ cup of hot fudge and pour over cheesecake. Top with more chopped macadamia nuts.

ANNIVERSARY CHEESECAKE

Steps:

• Combine the first three ingredients; press into the bottom of a 9-in. springform pan. Bake at 325° for 6 minutes. Cool. In a large bowl, beat cream cheese until smooth. Gradually add sugar; mix well. Add eggs; beat on low speed just until blended. In a small bowl, mix cornstarch, vanilla and lemon juice until smooth. Add to cream cheese mixture. Fold in sour cream. To make decorations, if desired: Place 1 tablespoon of filling in each of three small bowls; using food coloring, tint filling in one bowl pink, one yellow and one green. Add lemon zest to remaining filling; pour into crust. Using a small spoon or a pastry bag, use colored filling to draw decorations on top of cheesecake (a toothpick will help define shapes). Bake at 325° for 45-50 minutes or until center still jiggles. Do not overbake. The center should not be completely set when removed from oven. Cool thoroughly on a wire rack. Chill overnight.

GUINNESS® ANNIVERSARY CHEESECAKE

Steps:

• Mix digestive crumbs and butter together in a bowl. Pour into an 8-inch cake pan and press into an even layer over the bottom using the back of a spoon. Chill until firm, about 30 minutes.
• Combine stout beer and sugar in a saucepan over medium heat. Cook, stirring occasionally, until syrupy and the consistency of caramel, about 40 minutes. Remove from heat and let cool.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Whisk mascarpone cheese and honey together in a bowl. Fold in whipped cream and lemon juice.
• Combine water and gelatin sheets in a microwave-safe bowl. Let gelatin soften, about 5 minutes. Drain. Heat in the microwave until melted, about 10 seconds.
• Pour cooled beer mixture over the mascarpone mixture; add gelatin. Beat well until smooth. Spread over the digestive biscuit crust. Chill until set, at least 1 hour.