Four 4 5 Inch Cheesecakes With Nine Stir In Variations Recipes

MIX 'N MATCH MINI INDIVIDUAL CHEESECAKES

Steps:

• Preheat oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.
• Beat cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.
• Bake 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.

FOUR 4.5-INCH CHEESECAKES WITH NINE STIR-IN VARIATIONS

Steps:

• Preheat oven to 300°F.
• Mix crumbs, the 3 tablespoons sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake at 300°F (150°C) for 7 minutes.
• Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.
• Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Decide what variations you'll make and pour 1/4 of the batter (about 1 cup) into each of 4 bowls. Add one of the stir-In variations to each bowl of batter, as desired. Pour over crusts. Place pans on cookie sheet.
• Bake at 300°F (150°C) for 40 to 45 minutes, or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.
• Topping Ideas to garnish: Fresh fruits, such as strawberry halves, slices of kiwi, whole raspberries, sliced peaches, or chocolate curls can be placed in the middle of cheesecakes, for garnish, before serving.
• STIR-IN VARIATIONS ~ For each 1/4 portion of batter (approximately 1 cup), stir in one of the following:.
• APPLE PIE MINI CHEESECAKE: Stir in 1/8 teaspoon. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 teaspoon brown sugar.
• NEW YORK MINI CHEESECAKE: Stir in 1/4 cup sour cream and 1 tablespoon flour.
• CHOCOLATE CHUNK MINI CHEESECAKE: Stir in 1/4 cup milk chocolate chunks.
• CITRUS MINI CHEESECAKE: Stir in 1 teaspoon lemon, orange, or lime juice; 1 teaspoon flour and 1/4 teaspoon grated lemon, orange. or lime zest.
• S'MORES MINI CHEESECAKE: Stir in 3 tablespoons milk chocolate chunks; pour over crust. Top with 1/4 cup miniature marshmallows and 1 tablespoon broken graham crackers.
• COOKIES AND CREAM MINI CHEESECAKE: Stir in 1/4 cup chopped cookies, such as Oreo Chocolate Sandwich Cookies, Nutter Butter Peanut Butter Sandwich Cookies or Chips Ahoy! Chocolate Chip Cookies.
• CHOCOLATE ROYALE MINI CHEESECAKE: Stir in 2 ounces semi-sweet baking chocolate, melted.
• PEANUT BUTTER MINI CHEESECAKE: Stir in 2 tablespoons peanut butter and 1 tablespoon milk.
• MOCHA MINI CHEESECAKE: Mix 1 teaspoon instant coffee granules with 2 teaspoons hot water. Stir into batter along with 2 ounces semi-sweet baking chocolate, melted.

4 INCH MOCHA CHEESECAKE

Steps:

• Crust: Mix crust ingredient until crumbs are moistened and press into bottom of a 4 inch springform pan.
• Filling: Combine cream cheese, sugar, and cornstarch. Beat until smooth.
• Beat in egg substitute. Beat well.
• Stir in whipping cream.
• Stir together hot water and coffee.
• Add coffee and vanilla to cream cheese mixture, stirring until well combined.
• Stir in melted chocolate.
• Bake at 350°F for 15 minutes. Reduce heat to 200 and bake for an additional 1 hour and 10 mihnutes or until the center no longer looks wet or shiny.
• Remove cake from oven and run a knife around the inside edge of the pan.
• Turn the oven off and return the cake to the oven for an additional 20 minutes.
• Chill, uncovered, overnight.
• Topping: In small saucepan melt chocolate and shrotening over low heat, stirring constantly.
• Stir in coffee till dissolved.
• Cool to lukewarm, then pour over cheesecake.
• Chill till topping firms up.

BLACK AND WHITE CHEESECAKE (PRESSURE COOKER)

Steps:

• Grease the 7-inch springform pan liberally with butter and set aside.
• Using a food processor, blend cream cheese, sugar and flour for about 15 seconds.
• Add eggs, sour cream and vanilla blending until smooth (about 10 seconds more).
• Do not over mix the batter!
• Remove 1 cup of the batter and blend it into the melted chocolate.
• Pour all of the remaining batter into prepared pan.
• Using a tablespoon, gently drop dollops of the chocolate batter onto the top of the cheesecake (spaced evenly apart).
• Swirl the flat side of a knife through the batter in eight to ten figure-8's to create the swirls.
• Place the pan in the center of a long piece (about 2-feet) of heavy duty aluminum foil.
• Bring the two long ends up to meet, and fold over to seal them together, creating a small tent to allow a bit of space for the rising of the cheesecake.
• Bring the short ends of the foil together, pressing them tightly against the pan.
• Place a trivet or steaming rack on the bottom of the cooker.
• Place the cheesecake on top of the trivet.
• Pour in enough water to reach half way up the sides of the springform pan.
• Lock lid in place.
• Over high heat, bring to high pressure.
• Reduce heat just enough to maintain high pressure, and cook for 35 minutes.
• Turn off heat and allow pressure to drop naturally (about 15 minutes).
• Tilting pan away from you, unlock and remove lid, allowing steam to escape.
• Let cheesecake cool for a few minutes before removing it from the pressure cooker.
• Set pan on a cooling rack, remove foil and allow cheesecake to cool to room temperature.
• If there is a tiny puddle of water on the middle of the cake, gently blot it up with a paper towel.
• Cover and refrigerate at least 6 hours or overnight.
• Before serving, bring the cheesecake to room temperature, remove sides of pan (leave pan base in place, and set on serving platter).
• Arrange berries on top and around sides of cake, slice and serve.
• NOTE: For Lemon Cheesecake, omit the vanilla extract and the chocolate from the recipe, do not set aside 1 cup of batter.
• Add 1 Tablespoon of freshly grated lemon zest to all of the batter, blending well, and proceed with baking instructions.