KITTENCAL'S CHEESECAKE
Made as stated this will create the absolute best cheesecake on the planet! ---plan ahead this needs to chill overnight before serving --- servings are only estimated it will depend on what size slices you serve.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 325 degrees F.
- Set oven rack to middle position.
- Grease bottom and sides of a 9-inch springform pan,.
- For the crust; in a bowl combine the cookie crumbs with melted butter; mix until well combined (I use my hands for this).
- Pat into the bottom of the springform pan; chill while making the filling.
- For the filling in a large bowl using an electric mixer beat the cream cheese and sugar until fluffy (about 4 minutes).
- Add in eggs, lemon juice and vanilla; beat until thoroughly combined.
- Add in flour; beat until completely combined.
- Add in sour cream; beat until well combined.
- Pour over the crust in the pan.
- Bake for 1 hour.
- Turn the heat off and open the oven door to stay slightly.
- Allow the baked cheesecake to remain in the oven for 1 hour (with heat turned off).
- Cool slightly at room temperature then refrigerate overnight.
- Before serving release the sides of the pan from the cheesecake.
- Slice as desired then top slices with pie filling.
KITTENCAL'S EASY NO-BAKE CHEESECAKE (CHOCOLATE OPTION)
You may not bother baking cheesecake again once you try this! --- I strongly recommend to use only Philadelphia brand cream cheese I have made this using other brands and it was not as good, plan ahead there is a 5 hour chilling time ---for chocolate option see bottom of the recipe
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl beat all cream cheese with confectioners sugar, vanilla, lemon juice and soft butter until smooth and fluffy scraping down the sides of bowl a few times during beating.
- Using a spatula fold in the half of the container of Cool Whip until well combined (I start with mixing with a spatula then finish beating on low speed for about 1 minute),.
- Transfer to prepared crumb crust.
- Refrigerate for 5 or more hours.
- Before serving spread the pie filling on top.
- FOR CHOCOLATE CHEESECAKE.
- A chocolate crust and cherry pie filling is recommend.
- Omit the lemon juice. melt 1-1/2 cups semisweet chocolate chips in the microwave on HIGH for about 1 minute removing halfway to stir, gradually add the melted chocolate to the cream cheese mixture beating on low speed until blended, then fold in the Cool Whip.
KITTENCAL'S CREAMY MACARONI AND CHEESE
This is very similar to Stouffer's macaroni and cheese, 4 cups will give you a creamy texture you may increase the pasta to 5 cups for a thicker texture --- you could omit the oven baking and just serve this right away and you may also sprinkle about 3/4 cup dry breadcrumbs on top before baking, this is a very creamy mac and cheese if you prefer a less creamier texture then increase the macaroni... you will love this!
Provided by Kittencalrecipezazz
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease a medium casserole dish.
- Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rinse.
- Place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside.
- Melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat.
- Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes.
- Add in flour and stir for 1 minute.
- Slowly add cream and cook stirring constantly over medium until bubbly and thickened.
- Reduce heat and add in both cheeses; mix until melted and smooth.
- Season with salt and black pepper to taste.
- Add in the cooked pasta and toss to combine.
- Transfer to baking dish.
- Sprinkle with Parmesan cheese.
- Bake 350 degrees F for about 20-25 minutes.
Nutrition Facts : Calories 1266, Fat 72.9, SaturatedFat 45.7, Cholesterol 231.8, Sodium 2125.1, Carbohydrate 103.4, Fiber 3.7, Sugar 12.5, Protein 48.9
KITTENCAL'S FOUR CHEESE LASAGNA
I strongly suggest due to the large amount of cheese filling to use a pan with higher sides or a lasagna pan however you definitely could use a 13 x 9-inch pan but it will be very full, I make this in my lasagna pan --- you will most likely have some sauce left over so just freeze for another time, this sauce freezes very well --- the secret to great lasagna starts with a great sauce and lots of it, so don't be shy to use lots of sauce --- this sauce *must* be made a day ahead which not only allows the flavors to blend and improve but also is a big time saver, it may even made up to 5 days ahead the longer refrigeration time the better the sauce will be, also to save some time an to blend the flavors I suggest to mix up the cheese filling a day ahead, so all you have left to do is boil the pasta and layer the lasagna --- although the recipe states to use only 16 noodles but will depend on the size of pan you are using, I always cook more just in case some of the noodles happen to crack while boiling --- the complete recipe may be layered in the pan, covered and refrigerated for up to 24 hours in advance --- since the tomato sauce is spread on top of the mozzarella cheese, I strongly advise to use only sliced for the layering, if you use shredded you will need to dollop the sauce on top then carefully spread --- prep time for this recipe does not include making the sauce --- you may adjust the noodles to the size of your pan, and also the sauce amounts may be adjusted to taste, the spinach may be doubled if desired, also one pound fresh sliced mushrooms may be added to the tomato sauce :)
Provided by Kittencalrecipezazz
Categories Meat
Time P1DT40m
Yield 12 serving(s)
Number Of Ingredients 27
Steps:
- Prepare this sauce a day ahead.
- For the MEAT SAUCE; in a large heavy pot cook the sausage meat with crushed chili flakes and onion until the meat is lightly browned breaking up the meat while cooking; drain any fat from the sausage meat.
- Add in garlic, basil and oregano; cook stirring for about 3 minutes.
- Add in tomato paste; cook stirring with a wooden spoon for 2 minutes.
- Add in crushed tomatoes, tomato sauce, water, 1 tablespoon salt, black pepper and 1 tablespoon sugar; bring to a boil over medium heat, stirring constantly.
- Reduce the heat to low and simmer uncovered for about 2 hours stirring occasionally and adjusting the salt and sugar to taste.
- Cool sauce to room temperature and refrigerate overnight or up to 5 days.
- For the CHEESE FILLING; heat oil in a skillet over medium heat.
- Add in onion with dried Italian seasoning and saute until just lightly browned, about 4-5 minutes (adding in the fresh garlic after the last 2 minutes (do not brown the garlic).
- To the bowl add in ricotta cheese, Parmesan cheese, mozzarella cheese, soft cream cheese, eggs, seasoned salt and black pepper; mix well to combine (at this point you may cover and refrigerate for 24 hours).
- In a large pot of boiling salted water cook the lasagna noodles until they are just al dente (do not over cook the noodles as they will cook more in the oven, cooking time for the noodles should be a little less time than stated on the box).
- Carefully remove the noodles then place into a large bowl of very cold water, shake off any excess water before layering in the dish.
- Grease a large pan with high sides or a lasagna pan.
- TO ASSEMBLE; spread about 2-1/2 to 3 cups meat sauce evenly to cover the bottom of the pan (I just use 2 ladles full it will depend on the size pan that you use).
- Over the meat sauce, going lengthwise down the dish arrange 6 noodles overlapping slightly, then place 2 noodles at the end of the dish going the other way cutting off one end to fit in the dish.
- Spread HALF of the ricotta mixture over the noodles (the ricotta does not have to cover completely, it will depend on how large your pan is).
- Top the ricotta with a THIRD of the mozzarella slices, then spoon about 3 cups sauce over the slices.
- Repeat the layers using 8 noodles, remaining HALF of ricotta mixture, 1/3 of the mozzarella cheese slices and 3 cups sauce on the top of the cheese slices (do not add on the remaining mozzarella cheese until the end of baking).
- If your pan is very full then I advise to place onto a large baking sheet to catch any spills.
- Cover with foil and bake at 375°F for 1-1/2 hours or until the ricotta cheese mixture is set and firm and the lasagna is bubbling hot.
- Remove from oven and top with remaining mozzarella slices then 1/2 cup Parmesan cheese; return to oven and bake uncovered until the cheese is melted and bubbly (about 8 minutes).
- For easier slicing allow the lasagna to sit for about at 30 minutes even more.
Nutrition Facts : Calories 776.4, Fat 46.5, SaturatedFat 23.4, Cholesterol 168.3, Sodium 1816.6, Carbohydrate 48.4, Fiber 5, Sugar 12.9, Protein 42.8
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