Original Cheese Tempters Recipes

ORIGINAL CHEESE TEMPTERS

Steps:

• Blend the butter, cheese, salt and cayenne pepper together until well combined. Stir in the flour and mix well. Shape dough into 3 rolls about 1 1/2 inches in diameter. Wrap the rolls in plastic wrap and refrigerate until firm.
• Preheat oven to 375 degrees F (190 degrees C).
• Cut rolls into 1/8 to 1/4 inch thick slices. Place on a parchment paper lined baking sheet and press a pecan half or piece onto the top of each cookie.
• Bake at 375 degrees F (190 degrees C) for about 12 minutes or until set. Let cool on wire wracks before storing in an airtight container.

CLASSIC CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
• For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
• Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
• For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

TUSCAN TEMPTERS

Steps:

• 1. In medium bowl stir together mascarpone cheese, Gorgonzola cheese and walnuts.2. Completely cover each slice of prosciutto with basil leaves. Roll up, jelly-roll style. Cut into 1/4-inch-thick slices.3. In small bowl stir together parsley, lemon peel and garlic.4. Spread cheese mixture on crackers. Top with prosciutto rolls and parsley mixture. Garnish as desired.

TEMPTERS

Steps:

• Cream shortening until light and fluffy. Blend in sugar; beat in egg and vanilla, almond extract, and milk.
• Mix in dry ingredients, 1/3 at a time, combining well after each addition.
• Mix in coconut, chips and nuts.
• Drop by teaspoonfuls on greased cookie sheet. Press flat with a wet fork. Bake in 350 degree oven till golden - 12 minutes.

ORIGINAL CHEESE TEMPTERS

Steps:

• Blend the butter, cheese, salt and cayenne pepper together until well combined. Stir in the flour and mix well. Shape dough into 3 rolls about 1 1/2 inches in diameter. Wrap the rolls in plastic wrap and refrigerate until firm.
• Preheat oven to 375 degrees F (190 degrees C).
• Cut rolls into 1/8 to 1/4 inch thick slices. Place on a parchment paper lined baking sheet and press a pecan half or piece onto the top of each cookie.
• Bake at 375 degrees F (190 degrees C) for about 12 minutes or until set. Let cool on wire wracks before storing in an airtight container.

TUSCAN TEMPTERS

Steps:

• 1. In medium bowl stir together mascarpone cheese, Gorgonzola cheese and walnuts.2. Completely cover each slice of prosciutto with basil leaves. Roll up, jelly-roll style. Cut into 1/4-inch-thick slices.3. In small bowl stir together parsley, lemon peel and garlic.4. Spread cheese mixture on crackers. Top with prosciutto rolls and parsley mixture. Garnish as desired.