Ribbon Bar Cheesecake Recipes

CHOCOLATE RIBBON CHEESECAKE

Steps:

• Preheat the oven to 350*F>.
• Mix crushed cookies, margarine, pecans and coconut: press firmly into the bottom of a 13"x9" baking pan. Chill while preparing filling.
• Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until mixed well. Add the eggs, one at a time, mi,ing on low speed after each addition until just blended. Pour over the crust.
• Bake 40 minutes or until the center is almost set. Cool, then chill in fridge 3 hours and up to overnight.
• Place whipping cream and chocolate in a small saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Chill 15 minutes or until chocolate is firm. Store any leftover cheesecake in the fridge.
• To make this special:.
• Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl and microwave on Medium 1 minute, stirring after 30 seconds. Stir until the chocolate is totally melted. Pour it into a small reclosable plastic bag. Snip off one small corner from the bottom of bag; twist top of bag to squeeze chcolate from bag to pipe a special message, such as Love You, Greetings, etc. on top of cheesecake. Enjoy!

RASPBERRY RIBBON CHEESECAKE RECIPE - (4.5/5)

Steps:

• CRUST: Combine the first three ingredients. Press into bottom and 1 1/2 inches up the sides of a greased 9 inch spring form pan. Chill 1 hour or until firm. RASPBERRY SAUCE: In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in lemon juice and set aside. FILLING: In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. Pour half of the filling into prepared crust. Top with 3/4 cup raspberry sauce. Cover and refrigerate remaining sauce. Carefully spoon remaining filling over sauce. Bake at 375°F for 35 to 40 minutes or until center is nearly set. Remove from oven. Immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake to serve.

BLUE RIBBON CHEESECAKE

Steps:

• 1. Preheat oven to 350°F In 13"x9" glass or ceramic baking dish, mix crumbs, butter, cinnamon & 1/2 cup sugar until crumbs are evenly moistened. Reserve 1 cup crumb mixture. Press remaining mixture firmly onto the bottom of the baking dish.
• 2. In a large bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla, 1/8 t. salt & remaining sugar until creamy, about 3 minutes. Add sour cream; beat 30 seconds or until blended.
• 3. Pour cream cheese mixture over crust & spread evenly. Bake 20 minutes, remove from oven & sprinkle with reserved crumb mixture. Return to oven baking 10 minutes longer. Turn oven off; leave cheesecake in oven 1 hour. Remove & cool completely on wire rack. Cover & refrigerate until well chilled, at least 3 hours or overnight.

BLUE RIBBON APPLE BUTTER CHEESECAKE BARS

Steps:

• Preheat oven to 350*.
• Grease a 9x13" baking pan or coat with nonstick spray.
• In a large bowl, with electric mixer on medium speed, beat together the butter, maple syrup and salt until lightened and fluffy, about 2 minutes.
• Beat or stir the flour into the butter mixture just until evenly incorporated.
• Firmly press the dough into the pan.
• Lay a sheet of wax paper over the dough, then press it out to the edges until flat and smooth on top. Peel off and discard the paper. Using a fork, prick the dough all over.
• Bake in the upper third of the oven for 17-21 minutes or until tinged with brown at the edges.
• Transfer the pan to a wire rack and let cool briefly.
• Using a table knife, spread the apple butter evenly over the dough.
• CREAM CHEESE LAYER.
• In a food processor, process the cream, maple syrup, egg and vanilla until well blended and completely smooth, about 30 seconds, stopping and scraping down the bowl sides several times or beat in bowl of electric mixer on low speed, the cream cheese, until very smooth, add the maple syrup, egg and vanilla and continue beating until well blended.
• Pour the cream-cheese mixture over the apple butter, rap the pan or generously shake it to spread the cream cheese mixture out to the edges.
• Bake in upper third of oven for 25-30 minutes or until the cream cheese layer is beginning to brown and appears barely set when the pan is jiggled.
• Transfer the pan to a wire rack and let stand until cooled. Sift the cinnamon over the top.
• Refrigerate until chilled and firm, about 1 hour.
• Using a large sharp knife, cut the slab into 18 bars, wipe the knife clean between cuts.
• Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month -- If freezing, leave slab whole, then cut into bars when partially thawed.

RASPBERRY RIBBON CHEESECAKE

Steps:

• Combine all ingredients for crust and press into the bottom and 1- 1/2 inches up the sides of a greased 9- inch springform pan.
• Chill crust for one hour or until firm.
• To make raspberry sauce, puree 2- 1/2 cups of raspberries in a blender.
• Press pureed raspberries through a sieve in order to remove seeds; discard seeds.
• Add water to pureed raspberries, if necessary, to measure 1 cup.
• In a saucepan, combine sugar and cornstarch.
• Stir in pureed raspberries; allow mixture to come to a boil.
• Boil for 2 minutes, stirring constantly.
• Remove saucepan from heat; stir in lemon juice and set aside.
• In a large mixing bowl, beat cream cheese, sugar,flour, and vanilla until fluffy.
• Add egg whites; beat on low speed until just blended.
• Stir in whipping cream.
• Pour half of the cream cheese mixture in to the crust.
• Top cream cheese with 3/4 cup of the raspberry sauce.
• (Cover and refrigerate remaining sauce) Spoon the remainder of the cream cheese mixture over the top of the raspberry sauce.
• Bake at 375 degrees for 35- 40 minutes or until center of the cheesecake is almost set.
• Remove from oven; immediately run a knife around the edge of the pan to loosen crust.
• Cool cheesecake on a wire rack for 1 hour.
• Refrigerate cheesecake overnight.
• To make topping, add orange juice to the refrigerated raspberry sauce.
• Gently fold in raspberries.
• Spoon over cheesecake.

RIBBON OF CINNAMON CHEESECAKE

Steps:

• Heat oven to 350. For crust, combine graham cracker crumbs and melted butter. Press the crumb mixture onto the bottom and about 2 inches up the side of an ungreased 9-inch springform pan. Set pan aside.
• For filling, beat cream cheese, surgar and vanilla in large bowl on medium speed of mixer until combined. Add sour cream, beat on low speed until combined. Add eggs, beat on low speed just until combined (do not overbeat). Pour half of the filling into the crust-lined pan. Sprinkle cinnamon chips over the filling in the pan. Carefully pour remaining filling over cinnamon chips. Place on a shallow baking pan in oven. Bake about 1 hour or until center is set.
• Cool 15 minutes on wire rack. Using a knife or narrow metal spatula, loosen cheesecake from the side of pan. Cool 30 minutes more. Remove sides of pan; cool 1 hour or more. Cover and chill at least 4 hours before serving.