CLASSIC CHEESECAKE WITH PASTRY CRUST
With just a hint of lemon flavor in both the crust and filling, this creamy cheesecake in a buttery pastry crust makes the perfect ending to a special meal.
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Beat butter and 1/3 cup sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in 1 of the eggs, 1/2 tsp. of the lemon peel and 1 tsp. of the lemon juice. Add 1 cup flour; mix well. Reserve 3/4 cup of the dough; cover and refrigerate until ready to use. Press remaining dough firmly onto bottom of springform pan. Bake 10 minutes; cool. Press reserved dough 2 inches up side of pan. Increase oven temperature to 450°F (or to 425°F if using a dark nonstick pan).
- Beat cream cheese, 3/4 cup sugar, 2 Tbsp. flour, remaining 1 tsp. lemon peel and remaining 1 tsp. lemon juice in large bowl with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing just until blended after each addition. Blend in milk; pour into crust.
- Bake 10 minutes. Reduce oven temperature to 250°F (or to 225°F for a dark nonstick pan); continue baking 40 minutes. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 145 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
EASY BAKED CHEESE IN PUFF PASTRY
This appetizer looks fancy with its golden-brown flakiness, but all you need to do to make it is bake a bar of cream cheese in a frozen puff pastry.
Provided by My Food and Family
Categories Meal Recipes
Time 35m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Heat oven to 400ºF.
- Cut cream cheese horizontally in half. Place one of the cream cheese pieces in center of pastry sheet; cover with pesto. Top with remaining cream cheese piece.
- Gently fold pastry around cheese to completely enclose cheese, trimming excess pastry if necessary. Press edges of pastry to seal. Place, seam-side down, on baking sheet.
- Bake 20 min. or until golden brown. Let stand 5 min.
Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 100 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 1 g, Protein 2 g
BAKED BRIE IN PUFF PASTRY
This wonderful, light puff pastry is filled with melted Brie cheese. Serve with crackers on the side.
Provided by Nancy Vejvoda
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
- Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
- Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 14.5 g, Cholesterol 28.4 mg, Fat 21 g, Fiber 0.8 g, Protein 8.7 g, SaturatedFat 8 g, Sodium 254.7 mg, Sugar 0.4 g
BAKED CHEESE IN PASTRY
Baked cheese wrapped in puff pastry with apricots and rosemary makes a crowd-pleasing, elegant appetizer. Serve with hazelnut bread, if available.
Provided by Allrecipes Member
Time 2h55m
Yield 6
Number Of Ingredients 7
Steps:
- Place the cheese in the freezer for 1 hour. With a sharp knife, remove the top rind and place the cheese in the refrigerator.
- In a bowl, combine the jam, apricots and rosemary. Set aside.
- Roll out the dough into a 22 cm (9 in.) square. Place the whole cheese in the middle of the square, rindless side up. Spoon the apricot mixture over the top of the cheese.
- Beat the egg yolk with the cold water and brush the edges of the dough with the mixture. Bring two opposite corners of the dough up over the cheese and seal together well. Repeat with the other corners. Turn the cheese over and place on a parchment-lined plate (sealed edges down). Refrigerate for 2 hours.
- Preheat the oven to 200 degrees C. (400 degrees F.).
- Turn the cheese over (sealed edges up) and transfer to a 15 cm (6 in) round baking dish. Brush with the egg yolk mixture.
- Bake in the middle of the oven for 35 to 40 minutes or until the crust is nicely browned. Remove from oven and let rest 30 minutes before serving with the hazelnut bread.
Nutrition Facts : Calories 370.7 calories, Carbohydrate 23.8 g, Cholesterol 62.5 mg, Fat 28.3 g, Fiber 0.7 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 283.6 mg, Sugar 3.5 g
BAKED GREEN OLIVES IN SPICY CHEESE PASTRY
GREAT appetizer. Sounds strange, but have never had any left-overs and many rave reviews at parties. When I'm on my last legs, THIS (and either Muffaletta or Monte Cristo sandwich) are what I want my last meal to consist of.
Provided by Pellerin
Categories Southwestern U.S.
Time 30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Mix the cheese and flour, and then mix in the margarine and cayenne, working the dough with your hands if it seems dry. Form a log in plastic wrap and chill in fridge over night. You want this to be fairly dry and crumbly. Mold approximately 1 tablespoon dough around each olive. The warmth from you hands will help keep it together. Bake at 400° for about 20 minutes or until golden. Serve hot, warm, or cold. (I prefer them hot ;-).
Nutrition Facts : Calories 122.3, Fat 9, SaturatedFat 3.7, Cholesterol 13.9, Sodium 135.3, Carbohydrate 6.2, Fiber 0.2, Sugar 0.1, Protein 4.2
CREAM CHEESE PASTRY
Make and share this Cream Cheese Pastry recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 5m
Yield 2 crusts
Number Of Ingredients 4
Steps:
- In a large bowl cream together cream cheese and butter.
- slowly sift in flour and salt.
- Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge.
- Roll out on a floured board and use as you will.
Nutrition Facts : Calories 1664.6, Fat 132.8, SaturatedFat 83.4, Cholesterol 368.8, Sodium 1573.3, Carbohydrate 98.5, Fiber 3.4, Sugar 0.6, Protein 22.4
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