Emerils Lightened Up Cheesecake Recipes

BLUE CHEESE CHEESECAKE WITH BABY GREENS, CANDIED WALNUTS AND A PEAR VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined. Press the mixture on the bottom and partially up the sides of an 8-inch springform pan. Set aside.
• In a mixing bowl combine blue cheese and cream cheese and mix until smooth. Add the eggs 1 at a time, beating well after each addition. Add the garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center.
• While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.
• When the cake is puffed, golden brown and not loose in the center, transfer to a cooling rack and allow to cool at least 30 minutes before serving.
• Serve the cake warm, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.
• Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.
• Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)
• Melt the butter in a large skillet over medium-high heat. Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool.

SIMPLY DELICIOUS NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Combine graham cracker crumbs, melted butter & 2 tbsp sugar, mixing well.
• Press onto bottom of a 10 inch springform pan, pressing up sides slightly.
• Bake in preheated oven about 8-10 minutes.
• Set aside to cool.
• In large mixing bowl using an electric mixer combine cream cheese, 1 3/4 cup sugar, zests and vanilla extract beating until light and creamy.
• Add the flour, eggs, yolks, sour cream, vanilla bean seeds and bourbon and mix just until smooth.
• Pour mixture into the prepared springform pan.
• Wrap the pan with heavy duty foil and place in a roasting pan.
• Fill the roasting pan with enough hot water to come half way up the sides of the pan.
• Bake for 1 1/2 hours.
• Remove from oven and remove from water bath.
• Remove foil and place on counter until it comes to room temperature.
• Place in refrigerator overnight or at least 6 hours.

EMERIL LAGASSE'S PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the graham cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a bowl.
• Pour in the melted butter and stir well to blend.
• Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.
• Combine the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon of cinnamon, and the nutmeg in the bowl of an electric mixer.
• Beat until fluffy.
• Add the eggs and yolks, beating on low speed until just blended.
• Fold in the cream and pumpkin purée.
• Pour the batter into the crust-lined pan, and place on a baking sheet.
• Bake until the center is nearly set, about 1 hour to 1 hour and 10 minutes.
• Remove from the oven and cool for 15 minutes.
• Carefully run a small, sharp knife between the cake and the sides of the pan.
• Release the sides of the pan and cool at room temperature for 30 minutes.
• Cover the cheesecake tightly with aluminum foil or plastic wrap, and chill in the refrigerator at least 4 hours, or up to 8 hours, before serving.